WIN- a R200 voucher at Moema’s
As you know, I love Parkhurst and Parktown North.
One of my favourite spots is Moema’s. It’s a charming owner run restaurant. The food is all fresh and delicious, and the desserts are out of this world! Before I go on any longer- just take a look at their front window. Read on and scroll to the end to see how you can win 🙂
One of my favourite spots is Moema’s. It’s a charming owner run restaurant. The food is all fresh and delicious, and the desserts are out of this world! Before I go on any longer- just take a look at their front window. Read on and scroll to the end to see how you can win 🙂
I know, it’s cruel to make you hungry this early in the morning, but how delish does everything look!!
If you don’t have a sweet tooth, or like me, are watching your weight- there’s a gorgeous harvest table as well.
The inside is really fresh and light, and there’s outdoor seating as well.
Moema’s has kindly offered to sponsor a R200 voucher for a lucky reader of this blog. All you have to do is comment on this blogpost, or drop me an email at hasmita dot bhana at gmail dot com with your favourite recipe – the one that’s a winner anytime you have people over!
I’ll announce the winner next week Friday 16Â March.
Good luck!
xx H


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March 7, 2012 @ 2:42 pm
Wow!! I’m suuuch a cupcake fanatic! Those cupcakes just look sooo delish!
I actually feel like having one right now!
My favourite recipe is peanut butter and choc chip cupcakes, my sister and I
made this for valentine’s day and it was definitely a winner.. Very easy and quick to make.
I love baking.. Its a semi-passion of mine. I’ve been baking since I was 10.
Here’s the recipe.. I’ve included a substitute for eggs for those who are vegetarian or have egg
allergies as I myself am vegetarian.
1 cup flour
1 1/2 teaspoons baking powder
1/4 cup sugar
1/2 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg or 2 tablespoons sour milk (maas)
1/2 teaspoon vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
Or you could just cut pieces of lindt choc.. Thats what we did
1/4 cup heavy cream
Preparation
In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.
March 12, 2012 @ 2:24 pm
Ahh Moemas , my friend Nush (Physician girl who have to still take to Cube despite sadly not winning *BBM sad face* )got her wedding cake from this place – it was soooo nommie. I do try my hand at baking now and then but can’t help experimenting with the recipe – I put a twist on the Moist Vanilla cake Recipe below and called it my Tropical Passion Fruit and Fresh Coconut Recipe. I see mini loaves are the in thing now (although I still love cup cakes and cake pops ). The cake was super moist because of my additions and instead of the milk/buttermilk I used coconut milk see the adventure here http://thejadelotusbeauty.blogspot.com/2012/02/woohoo-faith-is-restored-i-can-bake.html with pictures
•2 cups sugar (I used caster sugar)
•1/2 cup butter
•2 egg yolks, room temp.
•2 cups flour (ordinary cake flour)
•1 tsp. baking soda
•1 cup buttermilk, room temp.
•3 tsp. vanilla essence but you can use vanilla pods
•6 egg whites, room temp.
1.Grease two round 8 or 9 inch pans.
2.Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.
3.Combine flour and baking powder in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.
4.Mix in vanilla.
5.In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.
6.Pour into prepared pans and bake at 180 for 25-30 min
March 12, 2012 @ 2:27 pm
http://thejadelotusbeauty.blogspot.com/2012/02/woohoo-faith-is-restored-i-can-bake.html
oops the link looks wonky
March 13, 2012 @ 1:50 pm
My favorite cupcakes are Oreo cupcakes and so easy to make!
OREO CUPCAKES
Makes about 18 cupcakes
1 1/2 Cups all purpose flour
1/2 Cup natural unsweetened cocoa
1 1/4 Cup sugar
3/4 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Eggs
1/2 Cup vegetable oil
1 Teaspoon vanilla extract
3/4 Cup milk
3/4 Cup hot water
18 Oreos plus 6 more for crumbs
small snack size box of mini oreos
Preheat the oven to 180C degrees. Line tray with baking cups.
Place 1 Oreo in the bottom of each cupcake liner.
Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Then add the eggs, oil, vanilla, milk, and mix well until throughly incorporated. At this point, the batter looks normal and thick.
Then add the hot water and mix until is it combined. Now the mixture should be a much thinner liquid. Transfer batter into a large measuring cup and fill each cupcake cup about 3/4 full. Bake for 16-18 minutes. Repeat the baking process for any remaining batter.
OREO FROSTING
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
In the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula. Enjoy!