Recipe: Beetroot-Chocolate Cake

Ingredients:

• Marula Oil 15g
• Coconut Oil 85g
• Chili 1g
• Orange Zest 5g
• Orange Juice 1
• Mahangu Flour 35g (Cake flour)
• Cocoa Powder 35g
• Honey 170g
• Beetroot 220g
• Eggs 3

Direction:

1. Peel and grate beetroot, place in a skillet together with honey. On a medium heat simmer for 3 minutes and let cool. Then purée half through.
2. Add Marula oil, coconut oil, chili, zest, and orange juice in a bowl. Separately whisk eggs. In a separate bowl sieve together mahangu flour and cocoa powder. Add beetroot purée to wet ingredient, then add the eggs. Slowly fold in dry ingredients.
3. In a preheated oven of 180 degrees Celsius bake between 12- 20 minutes.

 

---

 

Recipe: Mint Pesto

Ingredients:

• Mint 3Og
• White Chocolate 30g
• Marula Oil 50g
• Sunflower Oil 20g
• Marula Nuts 15g

Direction:

1. Weigh, wash and pick the mint leave, transfer in a cylinder container.
2. Measure and chop nuts and chocolate, set aside.
3. Add mint and oil and stick blend half way. Then add Marula nuts and stick blend to desired consistency.
4. Keep plastic wrap and marker for left overs.

 

---

 

Recipe: Oshikandela Parfait

Ingredients:

• Cream 225g
• Egg Yolk 2
• Sugar 55g
• Buttermilk 200g

Direction:

1. Whip cream and set aside. Whip egg yolk and sugar for 10 minutes then fold egg mixture into cream mixture.
2. Whisk butter milk checking for any lumps and fold everything all together.
3. Pipe into your cylinder and let it rest in the freezer
4. Be sure to proper date, label and store if there are any leftovers

 

---

 

Recipe: Crumble

Ingredients:

• Flour 60g
• Butter 50g
• Brown Sugar 50g
• Marula Nuts 15g
• Salts 3g
• Orange Zest 5g

Direction:

1. In a bowel, cream the butter and sugar. Then add the flower and marula nuts salt and zest.
2. Freeze for at least an hour
3. Be sure to cover, label and date left overs

 

---

 

Recipe: Orange Basket

Ingredients:

• Orange Juice 90g
• Butter 90g
• Brown Sugar 90g
• Icing Sugar 90g
• Flour 90g
• Omahuku 25g

Direction:

1. Bring orange juice, butter and brown sugar to a gentle simmer.
2. Cool completely in refrigerator, then add dry ingredient. Let it rest for 12 hours
3. In a preheated oven of 180 degrees Celsius, prepare your baskets and spread mixture finely on your rectangles. Bake, cut and roll your shape

 

---

 

Recipe: Coulis

Ingredients:

• Raspberry 150g
• Water 50g
• Sugar 70g
• Lemon 200g

Direction:

1. Add all ingredients together, gently simmer for 15 minutes or until reached consistency desired
2. Purée and sieve the store in the cooler.

 

---

 

Recipe: Beetroot Mousse

Ingredients:

• Beetroot 150g
• Milk 70g
• Sugar 70g
• Gelatin leave 2g
• Cream 150g

Direction:

1. Cook whole beetroot in water until soft, rub skin and purée beetroot with milk.
2. Prepare a bowl of ice with gelatin leave, meanwhile whip cream and sieve beetroot mixture. Bring beetroot mixture and gelatin to a simmer or until dissolved.
3. Let mixture cool and fold in and refrigerate