Recipe For Mosbolletjies | Must Rolls

It feels like a year ago that I was offered the opportunity of hosting FFTO, and I just want to thank Claire of Purely Food and Michelle of Utterly Scrummy Food For Families for the opportunity. In December I came up with a list of breads I could challenge you all to do, but I discarded one after the other as time ticked on. Finally I decided to bake mosbolletjies. This translates directly to small moss balls  but actually has nothing to do with anything green!

I live in wine farming country and during the harvest festival at Vergenoegd Wine Estate, Michael (the chef from Pomegranate Restaurant) started our meal off with mosbolletjies. The first week they were white, but the second time we went, they were pink from the grape must.  It was this that gave me the inspiration to set the challenge as I did.  Grape must is the first step of wine making. It refers to freshly pressed juice which includes the skins, stems and seeds.  However, inspiration was not friendly with time and I suddenly panicked that I had left it too late. But, the fact that I did not ‘borrow’ some must from the wine farm meant I had to create my own at home. These steps and stages might seem like quite a lot in order to make small must balls but I hope you will find it fun!



Stage one: create the must

I have pressed grapes by foot before, but this is not practical. It takes a lot of pressure, so press as hard as you need to in order to break the skin. But, not too hard as you don’t need much juice and you want the best of  the juice you press. The darker the grapes, the darker your must will be.

"creating the must"

creating the must

Stage two: feed the yeast

"add the yeast to the must"

add the yeast to the must

Stage three: let’s make dough

"all the ingredients ready for mixing"

all the ingredients ready for mixing

Stage four: let’s make bread

"small must rolls"

small must rolls

Stage five: let’s bake bread

They are meant to be soft and sweet. These are often served at restaurants in the wine region before you get your meal, or with soup. But I think they make a great tea time snack if served with jam! They will feel a bit stale after a day or two, but 10 seconds in the microwave will make them all soft again.

"all baked and nearly ready for eating"

all baked and nearly ready for eating

Mosbolletjies | Must Rolls
for the must
  • 500g grapes, stems on
for the dough
  • 80mls must
  • 20g fresh yeast
  • 420g flour
  • 5mls salt
  • 60mls sugar - I used fructose
  • 60g butter, cubed
  • 125mls milk
  • 1 egg
for the must
  1. Place the grapes into a deep bowl, and use a muddler to gently press the grapes
  2. Leave to stand for 24 hours out of the fridge so that the must will take on the colour from the skin
  3. Strain the must and discard the skins and the stems
for the dough
  1. Gently heat the must to 40° Celsius
  2. Measure out 80mls of the must and add the yeast
  3. Reserve the rest of the must for glazing
  4. Leave to stand for 20 minutes
  5. Place the flour, salt, sugar and butter into a mixing bowl
  6. Gently heat the milk to 40° Celsius
  7. Whisk the egg into the milk
  8. Stir the yeast and must mixture and add it to the milk
  9. Make a well in the centre of the dry ingredients
  10. Pour in the wet ingredients
  11. Mix the ingredients together
  12. Knead until you have a soft dough
  13. Turn the dough out, lightly oil the bowl and put the dough back in
  14. Cover the bowl with some cling film and leave to prove for one hour
  15. Turn the dough out onto a lightly floured surface and knock it back.
  16. Shape small balls and place them onto a lined round baking tray
  17. Lightly oil the cling film and cover the dough
  18. Leave to prove for one hour
  19. Preheat the oven to 180° Celsius
  20. Glaze the rolls with the reserved must
  21. Bake for 20 minutes and turn out onto a wire rack to cool
Cooks Notes
I used my stand mixer with a dough hook on a low speed to mix the ingredients. Once this was done I increased the speed slightly and let the mixer do the kneading for 10 minutes

Click on the links for conversions and notes.

If you are taking part in the challenge please note that Michelle will be doing the round up – take a look here for the requirements of the challenge.

for all South African Bloggers: please let me know if you are taking part in the challenge – I will be giving away a prize to one lucky blogger!


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Today Is Moving Day

The big move from to is happening today, and so my blog may disappear off the radar for a short while. I have just read on Amy’s blog that the subscriptions might not follow me! I have a post scheduled for the 1st of July, so if you don’t get it you will know that you are no longer subscribed. If that happens, please would you do the following:

If you were subscribed by email:

Go to and look on the left for:

To receive my recipes in your inbox

please enter your email address and click the submit  button

If you were “Following” me as a user:

Go to the homepage and log in. Click on the “Read Blogs” tab:

click Edit List:

In the text box at the top of the page, enter and click “Follow.”

I hope to see all of you on the flip side as they say.


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Recipe For Spiced Crumpets

Shhhh, I have a guilty secret! I think that calories don’t count when I am eating with friends!

There is nothing nicer than sneaking out of the office for a quick bite to eat with a friend, or meeting someone for tea. I even love inviting friends to my house to indulge in a cup of coffee. These treat times with friends always include calories. Sometimes they are healthy ones when I order a soup for lunch, or a salad or even a plate of scrambled eggs. But sometimes, I just have to have something sweet. And I am convinced that those sweet calories, don’t count at all if shared. I always want to try something different and love that I can experiment on my friends. The time we are spending together has more to do with the conversation than with anything else. But, I never want the treat to feature as second best; I want it to be the star of the day. When I have friends over for afternoon tea, I don’t really want to have spent time slaving over what I serve. My kettle has a keep warm function so I can get the water ready for whichever hot drink my friend and I choose, and I want the treat to be mostly ready. To this end, I always have the base of a crumpet batter prepared and ready to be turned into something sweet. The crumpet mixture can be made in advance when you have time and it keeps really well in a sealed container. All you have to do is add the wet ingredients and in as long as it takes for your pan to heat up, you can have the batter mixed and ready to go. When I do have the time, I can experiment with the batter, as I have done for you today.

Is there an attitude to food you have that changes when you are with friends?

"Spiced Crumpets"

Spiced Crumpets

Spiced Crumpets
For the crumpet mix:
  • 2 cups flour
  • 5 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 2 tablespoons Canderel Yellow 0%
For the crumpet batter:
  • 1 egg
  • 1 cup milk
  • 1 cup crumpet mix
  • 1 tablespoon melted butter
For the spiced dried fruit:
  • ½ cup white wine
  • 50g dried fruit, finely chopped
  • 1 star anise
  1. For the crumpet mix:
  2. Mix together all the ingredients and store in a sealed container for future use
  3. For the crumpet batter:
  4. Whisk the egg until lightly beaten
  5. Add the milk, and whisk together
  6. Add to the crumpet mix
  7. Add the butter and whisk in properly to ensure you have no lumps
  8. For the spiced dried fruit:
  9. Bring the wine to a boil
  10. Add the dried fruit and the star anise
  11. Simmer for 10 minutes
  12. Drain and set aside
  13. To make the crumpets:
  14. Heat a flat griddle pan and add a small amount of butter
  15. Using a 30ml measuring spoon – half fill with batter
  16. Place a small amount of the chopped dried fruit into the spoon
  17. Fill to the brim with batter
  18. Pour the batter onto the griddle
  19. Turn once when the bubbles appear
  20. Serve hot, with some jam and/or cream


Click on the links for conversions and notes.

Disclaimer: This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition. This is in line with my blogging policy.

"Canderel Yellow"

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I Love My Country!

I Love My Country!

The other day while watching the news on Sky I had to hang my head in shame. It showed footage of mob justice in Soweto. My domestic goddess was watching with me, and she told me that this happens often in Lwandle where she lives. I am so proud to be South African, and I love my country, but this awful state of affairs makes me sick. We have poverty levels beyond belief, and despite being such a successful democracy, neighbours won’t help each other in times of need. People are starving and resort to stealing. These thieves are then beaten up by the people of the community who are sick and tired of all the crime they have to endure. Rapists are often beaten to death, and whereas I think they might indeed deserve the death penalty for raping children, I don’t believe this is up to the people in their society to decide. But, we do not have an effective policing system here, many of our police themselves commit criminal offences. We have bred a corrupt society, and most people have no respect for the law. I am ashamed to hear of a policeman raping a homeless man who sought shelter from the rain. I am sick of hearing of children being raped and people burnt. It is as if we have not moved on from an era where necklacing happened daily. I am saddened that we cannot get together and help each other. My maid tells me of hiding when the community is doling out their punishment in the form of mob justice , but she should not ever have to be in that situation. I can only hope that we can start a top down revolution where the people in charge lead with integrity, and criminals are punished by the law for their actions. I can only hope that by punishing those who transgress, that crime abates. Today, I hang my head in shame for loving my country.

Sorry, no foodie post or recipe today! My blog will be moving to on Friday, and hopefully this will be done without a glitch. My PlayBook is due back on Friday as well, which means everything will be back to normal on Monday.


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Recipe For Pita Bread

I was hoping that the June Fresh From The Oven challenge would be up before I left work on the 1st of the month so that I could get it made on the first weekend and blog it the first Monday. This however did not happen, which in a way was a blessing as we had a luncheon at our house on the Sunday and the weekend was spent preparing for it, and then enjoying the party well into the night. Our host for this month is a Slice Of My Lyfe and the challenge she set was for us to make Pita bread. I nearly made these in December in preparation for my chance to host the FFTO challenge, and something made me change my mind at the last minute. So I was really excited to see that the challenge had been set.

Given that it is winter in the Western Cape, which means rain and cold weather, I decided to make my dough in my bread maker so that the dough’s first rise would be perfect. I also put the heater on to ensure that the kitchen was warm enough for the second rise. These were therefore very easy to make, and I would do so again. They are very impressive all puffed up. I must say that I wanted to make felafel to go with the pita’s but that did not work out as planned.

"Pita Bread"

Pita Bread

Pita Bread
Recipe from Breville Ikon Bread Oven
  • 310mls water
  • 60mls oil
  • 1 teaspoon salt
  • 4 teaspoons sugar – I used fructose
  • 4 cups bread flour
  • 2 teaspoons yeast
  1. Place the ingredients in this order into your bread maker
  2. Select the bread dough setting
  3. Once the dough has risen, remove it from the bread maker
How to make the pita breads
  1. Punch the dough down to release some of the trapped gases and divide it into small pieces
  2. Lightly dust each piece with flour
  3. Roll each piece into a ball
  4. Cover the balls with a damp kitchen towel, and let them rest for 20 minutes
  5. While the dough is resting, preheat the oven to 200° Celsius
  6. Place a baking tray or stone into the oven at the same time to heat
  7. After the dough has relaxed for 20 minutes, lightly sprinkle flour on your work surface
  8. Sprinkle a little bit of flour on one of the balls
  9. Keep the pieces of dough you are not working with covered with the damp towel
  10. Use a rolling pin and flatten the dough – it should be quite thin, and as round as you can get it
  11. Repeat until you have rolled out all the pitas
  12. Open the oven and place as many pitas as you can fit on the hot baking surface
  13. Bake for 5 minutes until they puff up and are browned


Click on the links for conversions and notes.


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Recipe For Chocolate Cake

Shhhh, I have a guilty secret! I love to lick the batter off the spatula!

When I first started baking as a child, I thought cakes came out of boxes. We would get a box cake mix, add oil and eggs and whisk it all up. The batter would then be placed into baking tins and bake in the oven while my sister and I each got a whisk to lick off. Well, that was an invaluable experience for me. After many years of not eating sugar, I felt like chocolate cake. I had no idea where to start in baking one but I knew that cake batter made from scratch had to have sugar, cake flour and butter. I devised what I thought was an original cake recipe, by adding equal weight measures of fructose, flour and butter together. I now know that this equal measure cake is called a pound cake due to the original recipe having a pound of each of the main ingredients. For my first attempt at the recipe, I did not cream the butter or sieve the flour, but I knew I had to add baking powder to make sure it would rise. As I mixed the ingredients together I added the eggs I would have added to a box mix, and looked at the consistency of the batter. What I was aiming for was the taste and texture I could remember from my childhood. This led to me adding some milk and lo and behold, I had a batter that reminded me of baking with my sister.

This has become my ‘go to’ recipe for when I need a cake in a hurry. When I made my ‘go to’ recipe using a cup for cup equivalent so that I could use the Canderel Yellow 0%, it did not come out the way I wanted. It was tasty and dense and very chocolaty. But, I wanted something light and moist. This might have had everything to do with my ‘winging’ it, as opposed to applying the chemistry of baking to what I was doing. I was not going to go down defeated. And so, I tried again! I made some slight adjustments to the recipe and what I am sharing with you today is a divine, moist, almost caramel flavoured chocolate cake. And yes, I still lick the whisk!

Is there something you do when baking that is a secret?

"Chocolate Cake"

Chocolate Cake

Shhhh, I have a guilty secret! I love to lick the batter off the spatula!
  • 1 cup flour
  • 1 tablespoon cacao powder
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup Canderel Yellow 0%
  • 125g butter, cubed
  • 2 eggs, lightly beaten
  • ⅔ cup milk
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 160° Celsius
  2. Grease and flour a baking tin
  3. Sift together the flour, cacao, baking powder and salt
  4. Add the Canderel Yellow 0% and the butter
  5. Using a K beater with your electric mixer on a low speed, mix the ingredients until they resemble bread crumbs
  6. Combine the eggs, milk, and vanilla in a small mixing bowl
  7. Add to the flour mixture slowly, while beating on a low speed until mixed
  8. Then beat at a medium speed until the batter is smooth
  9. Use a spatula to make sure that the batter is properly mixed
  10. Pour into your baking tin and bake for 30 minutes
  11. Cool in the pan on a wire rack for 10 minutes
  12. Remove from pan and cool completely before icing
  13. To make the icing: melt a 85g bar of Canderel Dark with 10g butter in the microwave and then use a palate knife to smooth onto the cake

Click on the links for conversions and notes.

Disclosure: This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition. This post is in line with my blogging policy.


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Gratitude And A Few Announcements

A while ago, I deleted my daily gratitude page as it was becoming too much for me to update it every morning. That does not mean that I stopped being grateful, it just meant I was internalizing my words, rather than sharing them. Life has been amazing this year in so many ways. I am connecting with so many fantastic food bloggers from around the world, every day. I am doing things I would never have dreamed about doing. At the beginning of the year I was blogging for Woolworths, providing them with mostly original recipes for their blog. Since then I have been blogging for Canderel in a five part series of posts, together with some of my fellow bloggers. I am ready to expand my horizons, and in order to do so I am moving my blog from to This does not mean much of a change for you, my lovely readers, but it does mean a lot of behind the scenes work for me. I am so excited that I am committing myself to this and if I am nor around for a few days you will know why. I will post again on Friday and Monday and depending on how long the transfer takes, I will be back to normal in about a week or so.

Further to this, my second BlackBerry PlayBook is faulty – my first one had a faulty USB port, and this ones’ camera has stopped working. It is going in today to be repaired or replaced (I am hoping for the latter) which means I will not be reading all the blogs I usually read on a daily basis. I use the RSS reader on my PlayBook to read blogs every morning while enjoying my first cup of coffee. I will pop in where and when I can until my PlayBook is returned.

And . . . . I finally finished uploading some of our photos from our holiday in Scotland. If any of you want to take a look, please click here – and remember the last post is actually the first!

Thank you for all your blog love and support!


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Recipe For Pasta with Roasted Tomatoes

I love it when The Secret Recipe Club challenge arrives in my inbox! Even when I am very busy and think I might not have time to get it all done for the month. This month I was assigned Melissa’s Cuisine and I spent a morning reading through her blog. Melissa’s husband Mike is certainly very lucky that she enjoys spending so much time in the kitchen! I once again decided to make a pasta dish. This is a meal I can create over the weekend and both Dave and I can enjoy it on a Sunday night when we come back from our weekly wine tasting. As we have a great selection of exotic tomatoes at the moment, this recipe for pasta with roasted tomatoes stood out as the one I wanted to make.

I printed the recipe out the day after we got our assignments, and again, life got in the way of blogging. We went away for a long weekend, and I did not want to leave it to the Sunday night before our reveal date to make this dish. I went home early one day last week as we had no electricity at work, and used the time I had spare to make supper. Everything was ready to go when Dave got home from gym which was great. I have adapted the recipe as we don’t get ground turkey in South Africa and I can say it was lovely.

"Pasta with Roasted Tomatoes"

Pasta with Roasted Tomatoes

Pasta with Roasted Tomatoes
  • 200g cherry tomatoes, halved
  • 1 shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 15mls olive oil
  • 15mls balsamic vinegar
  • 5mls sugar – I used fructose
  • Salt and freshly ground black pepper to season
  • 5mls olive oil
  • 250g ground beef
  • 5mls dried basil
  • 5mls tomato paste
  • 60mls water
  • 200g pasta of your choice
  • 40g Parmesan cheese, grated
  • Small handful of fresh basil, chopped
  1. Preheat the oven to 180° Celsius
  2. In a bowl, toss the tomatoes with the shallot, garlic, 1 tablespoon olive oil, vinegar and sugar
  3. Season to taste
  4. Spread the tomatoes out on a baking sheet cut side down and cook for 30 minutes
  5. Remove the tomatoes from the oven and set aside to cool
  6. Cook the pasta according to the packet instructions and when you drain the pasta reserve a cup of the water
  7. When you put the pasta water on to boil, heat 1 teaspoon olive oil in a large frying pan
  8. Brown the mince and then season to taste
  9. Add the dried basil and tomato paste and cook until all the liquid has come out of the meat
  10. Add the tomatoes and ¼ cup of water and leave on a low heat
  11. When the pasta has two minutes cooking time left, add the fresh basil and the Parmesan
  12. Add the pasta and loosen the sauce with some of the pasta water


Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Simona of Briciole.


To see other recipes from the  click the linky below:

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Recipe For Tomato Pasta Sauce

Shhhh, I have a guilty secret! I taste test so much when cooking that sometimes I don’t feel like eating when it comes to supper time!

I love to create savoury dishes as they are all about the process. They take time and most dishes can be left to simmer and have the flavours develop over a long time. As I go along, I taste what I am cooking, and add whatever ingredient, spice or herb, that I think will go perfectly with what I have already cooked. I like this process of adding to a dish and thereby letting it evolve into something I want to serve. This of course means a lot of tasting goes into my cooking. I taste after every addition, which can be quite a lot of mouthfuls when I am making a casserole or stew. My favourite meal to cook has always been pasta. It is easy to do, and it should not take longer to make the sauce than it takes to boil the water and cook the pasta. I like to limit myself to 5 ingredients, that way the sauce has a concentrated flavour. In order to make a great pasta sauce you have to have a really good base. As the base to most of my pasta dishes I prefer a really tasty tomato sauce. And by this, I don’t mean ketchup! I mean a tomato sauce that you have let simmer for hours. This concept of a sauce simmering for hours is the mainstay of Italian cooking. It however does not suit my lifestyle during the week when I am ‘time poor’ and so I need something ready made that I can rely on; a good base in order to build a great sauce on. This recipe to me is ideal. You can make a huge batch on the weekends and then freeze it. If you have young children freeze it in an ice cube tray and then you only need to take one or two blocks out when making a quick pasta dish for them. I keep a few lock and go containers in the freezer and take them out as I need them. Adjust the seasoning to suit your palate, add a few more ingredients to the base, and hey presto, you have pasta!

Is there something you do while cooking supper that makes you not want to eat?

"Tomato Pasta Sauce"

Tomato Pasta Sauce

Tomato Pasta Sauce
  • 15mls olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 chilli, cut in half
  • 800g tin whole tomatoes
  • 15mls red wine vinegar
  • 5mls Canderel Yellow 0%
  • 5mls dried marjoram
  • 5mls dried basil
  • 5mls dried thyme
  • Salt and freshly ground black pepper to season
  • 125mls red wine
  1. Heat the oil in a pot and sauté the onions, garlic and chilli until the onions are soft
  2. Remove the chilli unless you like your meals with a bite
  3. Add the tomatoes, vinegar, Canderel Yellow 0%, and herbs
  4. Season to taste, reduce the heat, cover and simmer for 1 hour
  5. Do not break up the tomatoes
  6. Add the wine and leave the lid off and simmer for 1 hour
  7. Break up the tomatoes and adjust the seasoning
  8. Now you have a lot of sauce ready for use

Click on the links for conversions and notes.

This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition. 


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Recipe For Frikkadels | Meatballs

When is it OK to walk off a job? Is it OK to take a contract which means leaving home for the first time, and leaving the job not even half way through, because you miss your family? It is OK to take a contract knowing your wife is pregnant and that you will be there for the birth, but not for most of the first year of your child’s life, and then leave the job less than one month in, because you just cannot face being away? Is it OK to walk out because the job you were promised is not the one you got? Or the job makes you emotionally and mentally worn down? There are so many fine lines as to when you should stay, and when it is alright to just walk away. I know that if I took a contract and the job was what I was told it would be, then I would not be able to leave it. On the other hand, I also know that if my job makes me miserable, threatened or scared, then I have every right to leave. If anything reduces you to tears then it is time to walk away. But if life or ‘missing out’ is what is causing the tears, then tough it out! Well, that is my opinion anyway.

A word that in my mind delivers exactly what it means is frikkadels. I cannot translate this for you, but when I say this Afrikaans word, or hear it, I know I am going to get baked meatballs. This is a traditional Afrikaans dish and I have adapted the recipe from Cape Winelands Cuisine to share with you. To pronounce this word combine FRICK (as in wick) + A + DELLS = FRICKADELLS. I promise, it won’t bring tears to your eyes!

When do you think it is OK to leave a contract?



Frikkadels | Meatballs
  • 15g butter
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1cm root ginger, chopped
  • 1 chilli, deseeded and chopped
  • 125mls brown sugar - I used fructose
  • 125mls champagne wine vinegar
  • 60mls mango atchar
  • 230g ground beef
  • 120g ground pork
  • 15mls coriander pesto
  • 60mls chutney
  • salt and freshly ground black pepper to season
  • 125mls stock
  1. Preheat the oven to 180° Celsius
  2. Heat the butter in a large frying pan
  3. Add the shallots, garlic, ginger and chilli and sauté until soft
  4. Add the sugar, vinegar and atchar and once the sugar has dissolved, remove and set aside
  5. Place the beef and pork into a large bowl and mix in the pesto and chutney until well combined
  6. Season generously
  7. Roll the meat into 80g balls
  8. Place the frikkadelle into an ovenproof dish and cover with the shallot mix and the stock
  9. Bake for 25 minutes


Click on the links for conversions and notes.


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