With several cups of enthusiasm, a few tablespoons of creativity and a sprinkle of colour – entrepreneur foodie Corli Prinsloo is turning her childhood passion into an oh-so-yummy career.
It was the distinct aroma of Corli Prinsloo’s gran and mum’s cooking and baking that would pave the way for the tasteful business – Corli’s Kitchen – she has today.
This vibey self-taught cook never would’ve imagined entering a reality amateur baking competition – and less so being crowned the winner. Making her television debut in kykNET’s Koekedoor only a few years after trading the office desk for the kitchen counter, she’s become a regular on the telly as one of the chefs on kykNET’s Ontbytsake, which airs every Saturday morning.
“Every week I have the privilege of pairing a fine wine with a well-thought-out meal. I thoroughly enjoy the weekly challenge of trying something new and experimenting with different flavours. It’s always exciting to turn the raw product into something beautiful or extravagant – and there are so many different ways to prepare a meal. While other women might spend hours in a clothing store, I can spend hours in a supermarket. I love trying out new products and produce.”
She’s also written a cookbook, Corli se Kombuis … where she took all her favourite traditional meals to a whole new mouth-watering level.
While Corli loves trying out new recipes, she prides herself in beautifully presenting simple, everyday meals. And she hopes to provide the everyday reader with quick and easy recipes while having the end dish look like a five-star meal. Although the presentation is key, Corli firmly believes that meals are meant to be enjoyed. Her slogan isn’t ‘Let your tastebuds explode’ for nothing!
In addition to this, her meals always offer a combination of tastes and textures – sweet, sour, and salt – with a bit of crunch. Oh, and don’t forget the colour!
“After taking these elements into account, I will always, always, always round off the dish with some food glitter – you know, pepper. And then of course just a little something green – like parsley.”
She currently enjoys catering for different types of functions as well as one or two venues on occasion. While many mothers might find meal prepping a daunting task, this mother of two loves every delicious minute of it. Having two daughters who love food just as much as she does, is just the cherry on top of her cake.
“I’ve exposed them to anything and everything food related from a very young age. This helped to develop their taste palates over the years. While my 15-year-old daughter, Kaitlyne knows how to cook, I might just see a future chef in my five-year-old daughter, Abby. She just adores helping her mother in the kitchen and trying out new recipes.”
While Corli draws inspiration from her loved ones, her work can be influenced by almost anything around her.
“I am motivated in the shops that I go to, being in nature, looking at certain pictures, photos or social media posts. It isn’t necessarily limited to something food-related. It can almost literally be anything around me. I take inspiration and transform it into art – my art. If it’s a cake or a plate of food, it’s a masterpiece to me. And every day I remain thankful for this talent which God has given me. I am so grateful to call my passion my work and vice versa.
“The growth process remains exciting. When I look back at my meals and cakes from a few years back I laugh, only because I’ve grown so much. It’s amazing to see how time, practice, perseverance and determination have affected my work. And I will continue working on becoming better. I’ve also learned that I have to be kind to myself – you really are your own biggest critic.”
As the new year symbolises rebirth and renewal, Corli hopes to take her business and her brand to a whole new level – adding a dash of colour and boldness to everything she touches.
“This year’s theme is colour. I love vibrant colours and incorporating it into my food. One of my biggest dreams is also to release my own line of products. And so, this – and maybe even an Ontbytsake cookbook – might just be in the cards for this year… only time will tell.”
Details: Follow @Corli’s Kitchen on Facebook and Insta or catch her every Saturday, 7:30am on Ontbytsake, kykNET, channel 144. Shop her book, Corli se Kombuis from Takealot.com for around R309.
FUN FACTS:
Three culinary tools you can’t live without? A good knife, an electric mixer and a gas stove top.
Your best hack for chopping onions? I’ve tried everything, but nothing really works. So, if you don’t have a Twista chopper, I’d just say you should ask someone else to chop the onions, hahaha.
Sweet or salt? Definitely salt.
Pineapple on pizza? I love it! Definitely yes.
How do you prefer your steak? Medium. But more towards the rare side.
Your all-time favourite meal? I just love Spaghetti Bolognaise – believe it or not, to both prepare and eat. You can also bribe me with a good Chicken Korma.
Is there anything you don’t eat? Bananas. You will never get me to eat a banana.
A must for any home cook? Definitely good utensils and pots and pans. And of course, my secret – butter and cream. It makes everything delicious.
Fave chef? Without a doubt Nigella Lawson. Locally, I’d say Herman Lensing. I really enjoy taking inspiration from various chefs and putting my own stamp on it.
Corli’s chocolate and peanut butter tart
This tart is simply awesome. It tastes just like a giant, gooey peanut butter cup but without all the hassle. And it’s a no-bake, making it perfect for whipping up for any occasion.
Serves 8 – 12
You’ll need: 200g digestive biscuits; 500ml icing sugar; 100g butter, melted; 25ml peanut butter; 5ml salt; 200ml cream; 300g good quality dark chocolate, roughly chopped; fresh berries and figs; cocoa powder for garnish
To make:
- Spray a large tart pan with non-stick spray.
- Place the biscuits in a food processor and blend until fine.
- Add the icing sugar, salt and peanut butter.
- Place the biscuit batter in the pan and flatten evenly. Pop the crust into the fridge to chill.
- Add the cream to a microwave-safe bowl and heat until hot, but not boiling. Add the chocolate to the hot cream and let it melt.
- Mix well until the chocolate is melted and glossy. If it hasn’t melted thoroughly, put it back in the microwave in 30 second intervals.
- Pour the mixture onto the crust and spread evenly. Refrigerate for at least 20-30 minutes or until set properly.
- Dust the tart with cocoa powder and decorate it with berries and figs.
Corli’s healthy lunchbox swaps:
- Healthy oats bar instead of chocolate or sweets
- Plain unflavoured yoghurt with fruit instead of fruit-flavoured yoghurt
- Plain popcorn instead of chips
- Healthy multigrain self-made chicken and veggie wrap instead of a toasted cheese sandwich or make it fun with a bright beetroot wrap
- Rice crackers instead of salted crackers
- Fresh fruit or veggies on a skewer instead of sweets and fruit rolls
- Swap cupcakes for protein bars
- Swap fruit juice for flavoured water
Text: Alanicka Lotriet. • Photographer: Stephen Segal. • Make-up & hair: Elaine Boshoff. • Stylist: Lethea Louw • Venue: Kleinkaap Boutique Hotel.
