This Sedgwick’s cocktail is a delicious must-try for the summer. It’s dedicated to the only street you could bottle your dreams. Sounds mystical, hey!
6 ice cubes
1 tsp. castor sugar
1 punnet raspberries
50 ml Sedgwick’s Old Brown
50 ml cranberry juice
Sparkling water (to top it up)
1 sprig basil
In a cocktail shaker, add 3 ice cubes, castor sugar and a handful of raspberries (leaving a few behind for garnishing). Muddle and pour in Sedgwick’s Old Brown and cranberry juice. Shake well. Strain into a cocktail glass over ice cubes and top with sparkling water. Garnish with raspberries and basil.
My foodie friend and author of Mzansi Style Cuisine, Thuli Gogela, invited me along to The Original Cocktail Party, hosted by Sedgwick’s. We made our way to Tjing Tjing to try out five of their eight new refreshing cocktails for summer.
I know what you’re thinking, Obies in summer? Yep, that’s right. These cocktails are zesty and perfect to sip on while dipping your toes in the pool at sunset. Think raspberries, mint and a squeeze of lime combined with the sweet, rich taste of Sedgwick’s. Bring on the holidays!
The new cocktails have really cool, old school names, like The Charles Shandy, The Undine’s Hero and The James Regent. I had a taste of them all and my favourite is definitely The Undine’s Hero. A combination of ginger beer, Sedgwick’s, lemon and fresh mint – the perfect thirst quencher. Second best, for me, is The Sedgwick’s Lane which is made with fresh raspberries, muddled with sugar, cranberry juice and a double shot of Sedgwick’s. Mmm, delicious!
The food was tasty and in easy to enjoy portions. It included mini boerewors rolls, seared tuna, veggies rolls and pork belly skewers. There was MORE than enough food and no one left the party hungry, that’s for sure. Self proclaimed gypsy jazz band, Manouche, entertained with hip and swinging tunes.
Grab a bottle of Segwick’s this summer, it’s way more than just a winter warmer from days gone by! Check out their site, Facebook and Instagram.
As it bursts open and spill the colour and aroma of summer, I remember why I love passion fruit so much. Be it a cheesecake topping, part of a salad dressing or just scooped from the peel with a tablespoon, I simply cannot get enough of this exotic little fruit.
I was given a bowl full passion fruit and decided to whisk together one of the tastiest treats you can make with butter – curd! Lemon curd has always had a soft spot in my heart, so for the first time ever I tried it with passion fruit and between you and me, it’s beyond sinful. Simple, quick and the best enjoyed straight from the jar.
PASSION FRUIT CURD
250 ml passion fruit pulp
250 ml castor sugar
4 egg yolks
125 g butter, cold from the fridge
5 ml vanilla extract
In a large pot, combine the castor sugar, eggs, egg yolks and passion fruit pulp.
Set over a medium heat and stir using a whisk. Allow the mixture to heat up and thicken, but don’t let it boil as this will lead to curdling.
Once the mixture is thick enough to confidently coat the back of a wooden spoon, remove from the heat and allow to sit for a bit.
Cut the butter into cubes and start whisking it into the mixture in two batches.
Add the vanilla extract, pour the curd into sterilised jars and seal.
I keep the jars in the fridge for up to 2 weeks.
Add passion fruit curd to scones, vanilla ice cream or over fruit salad. It’s delicious used to sandwich sponge cake together (especially with a generous addition of whipped cream).
But straight from the jar with a spoon, it makes for the ultimate treat!
Which do you like better – a light and velvety fridge set cheesecake or a slightly dense and creamy baked cheesecake? I always loved the latter and preferred an old recipe of mine that produced just that. A cheesecake of which every single bite would be like a luxurious mouthful of butter. That, to me, is what a good cheesecake has always been about, but recently I tried something different with my recipe and it turns out that I can get the best of both.
It might not be a new trick, but I dropped the amount of fresh cream in the recipe and increased the cream cheese. I then whipped the cream separately, only to be folded in gently right before baking. The result: CHEESECAKE HEAVEN!
My new cheesecake recipe is quite a bit simpler than my old one and quite frankly, I cannot get enough of it.
BAKED VANILLA CHEESECAKE Enough cake for a dinner party of about 8
550 g Cream cheese
125 ml Fresh cream, whipped
120 g Castor sugar
1 Vanilla pod, seeds scraped
200 g Ginger biscuits, crushed
75 g Butter , melted
Topping: passion fruit coulis, berry jam or fruit spread of choice
Preheat the oven to 150 degrees Celsius
Prepare a loose-bottomed 20 / 23 cm round tin with non-stick spray. Combine the crushed biscuits and melted butter, then press into the base of the tin.
Beat the cream cheese until smooth, then add the eggs and continue beating. Add the sugar and vanilla seeds. Mix through.
Add the whipped cream and gently fold it into the cheese mixture.
Scrape the mixture into the prepared tin and place the tin on a piece of foil. Fold the foil around the sides of the tin then place the tin in a large oven dish. Add warm water to the dish – enough to come about 3cm up the sides of the tin.
Gently place the dish in the preheated oven and bake the cheesecake for 40 minutes.
Turn the oven off and allow the cake to cool completely in the oven.
Remove the cake from the oven and the water bath. Place it on a large plate and cool for at least 4 hours in the fridge before running a wet knife along the edges to remove the tin.
Now you can decorate the cake with either fresh fruit, melted fruit spread or even chocolate ganache. Anything goes!
What I like about vanilla cheesecake, is that you can garnish it any which way you prefer. I like to make use of half jars of fruit spread, fresh fruit or even a simple chocolate ganache. Anything goes, really.
I had a jar of homemade passion fruit coulis in the fridge and some fresh passion fruit from a friend’s garden, so finishing the cake was a breeze. Don’t you love the burst of summer as you slice through the dark, wrinkly peel of passion fruit? Sunshine in every spoonful!