702 INTERVIEW

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We recently had the pleasure of being interviewed on 702. We invite you to explore the insightful conversation by following the below link:

https://www.radio-south-africa.co.za/podcasts/food-feature

 

https://www.radio-south-africa.co.za/podcasts/food-feature

FAIRLADY MAGAZINE

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Grab the tissues and call your sibling; these dynamic duos will have you laughing, crying and appreciating the special bond that sisters share…….

You can the full article in the below link.

Fairlady article

The Month of Love

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Hi [[name]]

 

How did you celebrate this beautiful month of love? We went on a cute sister date with ClemenGold, have you seen the cute reel on our Instagram? If you haven’t, go have a look. The month of love is not only reserved for romantic couples but for siblings and friends as well. So we hope you celebrated either way.

Download the February Newsletter and let us know what you think on our Social Media Platforms.

With Love from the Twins.

Follow us: Instagram | Twitter | Facebook

TETLEY ORANGE SLUSHY

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1 cup concentrated Tetley Green Tea (frozen- ice cubes)
1 cup orange juice (ice cubes)
1/2 cup pineapple juice (ice cubes)
1/4 cup soda water
Blend all the ingredients together until it becomes a smooth slushy.
Serve immediately.

Enjoy.

 

COUSCOUS, FETA & POMEGRANATE SALAD

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250g Cous cous

2 cups Vegetable stock

1 Green pepper, deseeded and diced

150g Feta cheese, cubed

100g Pomegranate rubies

Handful mint, chopped

Handful coriander, chopped

50g Pepperdews,

100g Flaked Almonds, toasted

Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.

Add the rest of the ingredients and toss together.

Serve cold.

Sowetan Interview – Fresh ideas for back-to-school lunch boxes

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Tebogo and Lebogang Ndala have doubled up on their culinary skillsets with a qualification in sports nutrition. Graduating in the profession last year, the 30-year-old Mamelodi-born sisters have accomplished great culinary heights and have worked with renowned Mzansi chefs from Siba Mtongana to the late Dora Sithole. They are more determined than ever to plating up healthy flavour-packed meal options for all people one spoon at a time – Including our fussiest eaters… children.

Read the article below:

https://www.sowetanlive.co.za/s-mag/food-drink/2024-01-16-fresh-ideas-for-back-to-school-lunch-boxes/

RED VELVET CUPCAKES

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CUPCAKES
 140g  flour
 1½  Tbls cocoa powder
 ¾ tsp baking powder
 ⅓ tsp baking soda
 ¼ tsp salt
 5 Tbls unsalted butter, softened
  100g white sugar
 2 eggs
 1 tsp vanilla
 120 ml buttermilk
 4-6 drops red gel food coloring
CREAM CHEESE ICING
120 g unsalted butter, softened
120 g  cream cheese, cold
180 g powdered sugar
FOR THE CUPCAKES:
Preheat the oven to 180 degrees C. Line a cupcake pan with cupcake cups.
In a small bowl whisk together all the dry ingredients.
To a large bowl add the softened butter and sugar.
Cream together with an electric mixer until fluffy, 1-2 minutes.
Then add in the eggs and vanilla. Mix till smooth.
Alternate adding the dry ingredients and the buttermilk to butter mixture on low speed until perfectly combined.
Lastly fold in the red gel food coloring just until combing
Spoon batter into cupcake cups. Bake for 17-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool in the pan for 10 minutes.
FOR THE CREAM CHEESE FROSTING:
Beat the butter in an  electric mixer on high speed until pale and fluffy,
5-10 minutes. Add in the cream cheese and beat for another minute.
Spoon in the icing sugar and continue to beat until smooth and fluffy.
Pipe the icing onto the cupcakes.

CINNAMON ROLLS

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DOUGH:
4 cups flour
1/3 cup castor sugar
1 packet instant Yeast
1 teaspoon salt
1 1/2 cups milk
6 Tbls butter
1 egg
CINNAMON SUGAR:
1/4 cup butter, softened
2/3 cup light brown sugar
1 Tbls cinnamon powder
For The Cream Cheese Frosting
110 g cream cheese
125 g unsalted butter, room temperature
3 cups powdered sugar
2 – 3 Tbls milk
1 tsp
vanilla extract
Pinch of salt
In a large bowl, combine all the dry ingredients together.
In a small pot, warm up the milk and butter until milk is warm and the butter is mostly melted. Let the mixture cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture.
Add the egg.
Beat on low speed, gradually increasing to
high until completely combined, about 2 minutes.
Add the flour a bit at a time until combined and the dough starts to pull away from the sides of the bowl and form a ball.
On a well floured surface, knead dough for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour.
While the dough rises, make the filling.
Combine the sugar and cinnamon together in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the douch together.
Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 × 13 inch pan lined with baking paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 180 degrees C. for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese icing. Whisk the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract on medium speed until light and fluffy.
Spread the icing evenly over the 12 rolls.
Enjoy warm!

HIGH TEA PRACTICAL

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Our Grade 11 chef students hosted their final exam practical of the year before they head over to the next grade. This one was a high tea with beautiful sweet and savory dainties. The chefs were amazing as always and the food was delicious. Here are a few images… feast your eyes.


A special thank you to:

1. Laager Rooibos, for the sponsorship and always investing in our vision. We truly appreciate it.

2. Reitondale High School, for always allowing theses ‘old students’ to come back and still make a mark.

3. Mrs Florette Le Roux, for being the best mentor to us and opening up the door for us to now being mentors to young chefs.

4. Mrs Marilie Loots, for welcoming us into your kitchen, we know it’s stressful but thank you for being so gracious and being a wonderful teacher.

5. Heiress… Man, we love you. Thank you for being the best photographer anyone could ever ask for, for helping us build our brand and showing up every time we need you. Thank you.

With love,
The Twins xx

 

PAVLOVA WREATH WITH TETLEY EARL GREY CREAM

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INGREDIENTS

4 Large egg whites
1 1/4 cups white sugar
2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
2 cups heavy cream
2 Tbls Tetley Earl Grey tea syrup
Fresh mixed berries
1/2 cup icing sugar
Mint to garnish
TETLEY EARL GREY SIMPLE SYRUP:
In a saucepan, add 4 Tetley earl grey teabags, 2 cups of water, and 1 cup white granulated sugar.
Bring to a boil and simmer until the liquid reduces to half and becomes slightly thick. Allow to cool at room temperature and store in the fridge until ready to use.
METHOD:
Preheat oven to 180 degrees C.
Line a baking sheet with baking paper. Draw a big circle on the paper.
In a large bowl, beat the egg whites until stiff, gradually add sugar until mixture is thick and glossy. Gently fold in the cornstarch, vanilla and lemon juice.
Spoon mixture inside the circle and spread evenly. Bake in preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
In a medium bowl, beat the heavy cream until stiff peaks form, fold in the Tetley tea syrup.
Spoon cream over the meringue, lay the berries onto of the cream, sift a bit of icing sugar on top.
Garnish with mint leaves.
Enjoy.

Merry Christmas.