{"id":4290,"date":"2020-01-27T08:00:34","date_gmt":"2020-01-27T06:00:34","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=4290"},"modified":"2024-05-30T15:40:35","modified_gmt":"2024-05-30T13:40:35","slug":"delicious-recipes-to-treat-your-love-with","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2020\/01\/27\/delicious-recipes-to-treat-your-love-with\/","title":{"rendered":"Delicious recipes to treat your love with"},"content":{"rendered":"

Dark chocolate ice cream with cardamom and pomegranate<\/strong> <\/span><\/h3>\n

Serves: 4<\/span><\/em><\/p>\n

You\u2019ll need: <\/span><\/strong><\/p>\n

2 egg yolks; 50 g white sugar; <\/span>500 ml cream; seeds of 4 cardamom pods (crushed); 160 g dark chocolate (chopped finely); 40 g cacao powder; 10 ml (2 tsp) coffee powder (good quality) mixed with a bit of water; fresh pomegranate pits and or lemon slices; freshly grounded black pepper<\/span><\/p>\n

To make: <\/span><\/strong><\/p>\n

Whisk egg yolks and sugar with an electric blender until pale yellow. Add cream and fine cardamom and whisk well. Add dark chocolate pieces, cacao powder and coffee to the mixture and mix. Pour mixture into a pot and heat at a low temperature. Whisk mixture by hand until the chocolate melts and cocoa powder is mixed in well. Don\u2019t let the mixture boil! Remove from heat and let it cool down. Pour into four pots of bowls of about 80ml and let set in the fridge overnight.<\/span><\/p>\n

To serve:<\/span><\/strong><\/p>\n

Serve bowls of dark chocolate ice cream with fresh pomegranate pits and or lemon slices and freshly grounded black pepper.<\/span><\/p>\n

\"\"<\/p>\n

Pumpkin cake with rum and honey yogurt<\/span><\/strong><\/h3>\n

Serves: 4<\/span><\/em><\/p>\n

For the pumpkin cake you\u2019ll need: <\/span><\/strong><\/p>\n

1 kg pumpkin (cut into blocks); 1 cinnamon stick; 40 ml water; <\/span>3 eggs (separated); 220 g sugar; 30 ml (2 tbsp) honey; 30 ml (2 tbsp) dark rum; 25 g flour; 50 g cornflour<\/span><\/p>\n

For the rum and honey yogurt you\u2019ll need: <\/span><\/strong><\/p>\n

150 ml cream; 200 ml Greek yogurt; 10 ml (2 tsp) rum; 50 ml honey<\/span><\/p>\n

To make the pumpkin cake: <\/span><\/strong><\/p>\n

Boil the pumpkin and cinnamon stick in water until soft. Drain water and let cool down. Remove the cinnamon stick. Pour into a food processor and pulp until puree. Preheat oven to 200 \u00b0C. Grease a 24 cm cake pan. Mix egg yolks and sugar and whisk until pale yellow. Add honey and whisk until blended. Add the rum and pumpkin to the egg mixture. Sift the flour and cornflour, add to the mixture and mix well. Whisk egg whites until stiff and fold into mixture. Pour batter into greased pans and bake for 40 minutes or until done. Let cool down for 10-15 minutes. <\/span><\/p>\n

To make the rum and honey yogurt:<\/span><\/strong><\/p>\n

Whisk cream until thick. Add Greek yogurt and whisk until blended. Add rum and honey and mix well. <\/span><\/p>\n

To serve:<\/span><\/strong><\/p>\n

Cut pumpkin cake into slices and add a dab of rum and honey yogurt.<\/span><\/p>\n

\"\"<\/p>\n

Brownies<\/strong><\/h3>\n

Serves: 4<\/span><\/em><\/p>\n

You\u2019ll need: <\/span><\/strong><\/p>\n

250 g dark chocolate; 300 g brown sugar; 250 g butter; 3 large eggs; 1 egg yolk;
\n60 g flour;\u00a0 <\/span>60 g cacao powder; 2,5 ml (\u00bd tsp) baking powder; 150 g chopped pecan nuts; 5 ml (1 tsp) chilli flakes; 2,5 ml (\u00bd tsp) Maldon salt<\/span><\/p>\n

To make: <\/span><\/strong><\/p>\n

Preheat oven to 180 \u00b0C. Grease 24 cm cake pan or use baking paper. Chop dark chocolate into smaller pieces and set 40g aside. Melt chocolate pieces, brown sugar and butter together. Heat until chocolate and sugar melts. Set aside to cool down. Beat eggs and egg yolk with a fork. Sift flour, cacao powder and baking powder together. Add egg to cooled chocolate mixture and mix well. Add flour mixture and stir with a metal spoon. Fold rest of the chocolate in. Pour batter into prepared oven pans and bake for 20 minutes. Remove when baked and sprinkle with nuts. Press nuts gently into the batter. Place back in the oven and bake for a further 20 minutes. (To test if done, brownies have to be sticky, not raw). Remove from oven and sprinkle with salt and chilli flakes. Chill in fridge, cut into blocks and serve.<\/span><\/p>\n

\"\"
Recipes and images courtesy of Geure by Lientjie Wessels, Published by Annake Muller Publishing<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Dark chocolate ice cream with cardamom and pomegranate Serves: 4 You\u2019ll need: 2 egg yolks; 50 g white sugar; 500 ml cream; seeds of 4 cardamom pods (crushed); 160 g dark chocolate (chopped finely); 40 g cacao powder; 10 ml (2 tsp) coffee powder (good quality) mixed with a bit of water; fresh pomegranate pits […]<\/p>\n","protected":false},"author":82,"featured_media":4292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006],"tags":[],"class_list":{"0":"post-4290","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\nDelicious recipes to treat your love with - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2020\/01\/27\/delicious-recipes-to-treat-your-love-with\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delicious recipes to treat your love with - 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