9472-Moir`sRecipeLeaflet FA

Easy-peasy Pudding
Every time you open a box of Moir’s Jelly, a bottle of Moir’s Vanilla Essence
or tub of Moir’s Baking Powder, you are looking at 185 years of history.
And this history isn’t just one of commerce and industry.
It is also one of drama and moments of high adventure.
The company was founded way back in 1822 in the UK and operated from
Aberdeen and London. Soon however the brand name was known outside
the borders of the UK. It is said that after Captain Robert Scott and his
party made their last heroic, yet tragic dash to the South Pole, Moir’s
products were recovered from their base camp stores - 40 years later!
In South Africa, the Moir’s brand has been a trusted, household favourite
since the early 1900’s - a delicious treat for the whole family!
Moir’s rich heritage of delicious desserts and bakes produced many a
nostalgic kitchen memory and the ‘Moir’s Magic Moments’ baking booklets
of a decade or more ago is still fondly remembered by South African bakers.
Magical, moist Vanilla & Coconut Hot Pudding
INGREDIENTS:
2,5ml Moir’s Baking Powder, sifted
250ml Moir’s Desiccated Coconut
10ml Moir’s Vanilla Essence
125ml Sasko Cake Flour, sifted
4 eggs, lightly beaten
500ml Full Cream Milk
250ml Sugar
125ml Butter
Here’s to a revival of that great tradition: The first in the new ‘Moir’s Magic
Moments’ booklet series with 5 fabulous recipes - for every occasion!
Enjoy!
To place your name on the Moir’s Magic
Moments mailing list, write to:
Moir’s Magic Moments P.O. Box 12910,
N1 City, Cape Town, 7463 or e mail:
[email protected]
Snowy Krüger, Brand Manager: Moir’s
Moir’s Magic Moments. Issue 1 MOIR’S MAGIC MOMENTS TEAM: Snowy Krüger & Marelize Hoffmann
RECIPE DEVELOPMENT: Marelize Hoffmann - PHOTOGRAPHY: Malcolm Dare
STYLING: Brita du Plessis - DESIGN & LAYOUT: Sam Mallac, Creative Performance
method
1
Preheat oven to 180˚C.
2
Mix all the ingredients together and
beat with an electric mixer on
medium speed until well mixed.
3
Pour into a greased pie dish and
bake for ±45minutes, until lightly
browned and set.
4
Serve warm with Moir’s Creamo or
Moir’s Custard.
Variations: Add 3ml Moir’s Caramel essence
to the pudding ingredients or 5ml Moir’s
Orange essence into the warm custard.
serves 6
Mmm…MAGIC MOMENTS 1
www.moirs.co.za
Mmm…Magic Moments
five fabulous recipes… for every occasion
serves 12
TTantalising
antalising TTurkish
urkish TTreat
reat
Decadent Dark Delight
Soft, delicately flavoured real Turkish Delight
Rich & moist Chocolate & Mocha Gateau with almonds
INGREDIENTS:
INGREDIENTS:
545g (625ml) Castor Sugar
125ml Liquid Glucose
(available at selected
pharmacies)
100g (170ml) Maizena
5ml Moir’s Vanilla Essence
2 drops Moir’s Red
Food Colouring
20ml good quality
Rose Water
25g Gelatine Powder
125ml sifted Icing Sugar,
for dusting
125ml sifted Maizena,
for dusting
cake mixture
5ml Moir’s Baking Powder
5ml Moir’s Bicarbonate of Soda
5ml Moir’s Vanilla Essence
125ml Moir’s Creamo (prepared)
500ml Sasko Cake Flour
375ml Sugar
2 Eggs
125ml Sunflower oil
125ml strong black coffee
10ml Lemon Juice
method
1
Place the castor sugar, liquid glucose
and 170ml water in a saucepan. Heat
over a gentle heat, stirring until the
castor sugar has dissolved.
2
Increase the temperature and bring
the mixture to the boil. If crystals form
on the side of the pot, brush them
down with a wet pastry brush.
3
Boil until the mixture reaches hardball
stage (115ºC on a sugar thermometer),
or test it in a cup of cold water - a small
spoonful of the mixture should form
a firm ball when dropped into a cup
of cold water.
4
Mix the cornflour with 150ml water to
form a smooth paste.
5
Remove the saucepan from the heat
and slowly add the cornflour paste to
the sugar mixture, whisking continuously.
6
Return to the heat and bring to the
boil. Stir over a medium heat to cook
the cornflour for approximately 15
minutes, until the mixture becomes
less cloudly.
7
Remove the saucepan from the heat.
8
Mix the gelatine powder with 150ml
water, and set aside for a few minutes.
9
Once the gelatine has absorbed
the water, heat it in a bowl over a
saucepan of simmering water or in
the microwave until no visible grains
remain and it is runny. Take care not
to let it boil.
10
Add the melted gelatine to the sugar
mixture and whisk well.
Fresh flavour options:
11
Stir in the food colouring, rosewater
and vanilla essence.
Add 2 drops of Moir’s Yellow Food
12
Line a 20cm square container with
aluminium foil and spray generously
with non-stick spray.
Essence to the mixture.
Pour the Turkish delight mixture into
the container.
Cherries into the rose-flavoured
Allow to cool, then refrigerate
overnight until firm.
Almond
Dust a sharp knife with the dusting
mixture and cut into small cubes.
Dust all sides of the cubes with the
icing sugar and cornflour and then
leave out on a wire cooling rack
overnight to dry.
and 100g finely chopped toasted,
Store in an airtight container, until
ready to eat.
Delight into melted dark or white
13
14
15
16
Citrus
Colouring & 30ml Moir’s Orange
mixture.
8
In a separate bowl mix the eggs and
sugar with an electric mixer until light
and creamy.
To make the filling, combine the
sugar, milk and butter in a saucepan,
heat gently, stirring often until the
sugar has dissolved.
9
3
Add Bicarbonate of soda and vanilla
essence and mix well.
Add the egg, beat well and cook
for a minute, stirring continuously.
10
4
Combine the cream and lemon juice
in a third bowl. Stir until the mixture
has thickened .
Remove from heat. Add the coconut
and nuts.
11
Set aside until completely cooled
down (or overnight), before filling the
cooled cake.
12
To make the topping, heat the cream
to boiling point. Remove from the
heat.
Sift the flour and baking powder
together.
2
5
flaked almonds (Do not use pieces
of nuts that are too big, otherwise
it will be difficult to cut once set).
wire cooling rack.
Combine the oil, cream mixture,
water, cocoa, coffee and butter in a
saucepan and heat gently, until
melted.
6
Fold the sifted dry ingredients and
cocoa mixture into the egg mixture
by hand, until well mixed.
13
Break the chocolate into smaller
pieces and add to the cream. Mix
until melted.
7
Pour into 2 greased and lined 20cm,
deep cake tins and bake at 180ºC for
30-40 minutes or until done.
14
Working quickly, pour the ganache
over the cake and decorate with
sprinkled nuts, crystallized flowers
or chocolate curls.
Dip individual blocks of Turkish
chocolate and allow to set on a
100g Dark Brown Sugar
80ml Milk
45g Butter
1 Egg, beaten
50g Moir’s Desiccated Coconut
50g Chopped Almonds
150ml Cream
200g Dark Chocolate
3ml Moir’s Almond Essence
Almonds & chocolate curls for
decoration
method
Add 10ml Moir’s Almond essence
Chocolate
chocolate ganache
filling
1
Cherry
Stir 100g chopped Moir’s Glacé
250ml Water
60ml Cocoa
125ml Butter
Easy alternative:
Use Moir’s Super Moist
Chocolate Cake Mix
& Moir’s Chocolate Mousse
as a filling with ganache topping.
serves 8
Cheerful Cherry
Cherry Cheesecake
Summer Cheesecake with berries, cherries & lavender
Fabulous Fruit Fantasy
Fantasy
INGREDIENTS:
filling
topping
crust
80g Moir’s Lemon Jelly (1 pkt)
5ml Moir’s Vanilla Essence
160g Moir’s Cherry, Strawberry
or Blackcurrant Jelly (2 pkts)
Fresh Berries and Cherries
Fresh Lavender Flowers
200g Kwality Tea
Lovers biscuits, crumbed
120ml Butter, melted
250g Smooth Cottage Cheese
397g Condensed Milk (1 tin)
125ml Bulgarian Yoghurt
60ml Lemon Juice
30ml Limejuice Cordial
250ml Fresh Cream, whipped
10ml Gelatine
30ml Water
Snowy’s spicy, dark & rich Stroh-rum Fruit Cake
INGREDIENTS:
filling
5ml (1 tsp.) Moir’s
Bicarbonate of Soda
5ml Moir’s Vanilla Essence
100ml Butter
250ml Sugar
125ml strong Black Coffee
2 x 500g Sugarbird Glacé
Fruit Cake Mix
5ml (1 tsp.) Stroh-rum
400g Moir’s Red & Green
Cherries
10ml Moir’s Baking Powder
2 Large Eggs, beaten
125ml chopped Dates
500ml Sasko Cake Flour
5ml ground Ginger
5ml Mixed Spice
2,5ml Salt
sauce
150ml Stroh-rum
50ml Butter
method
1
method
Line a 22cm x 5cm cake tin with wax
paper, making sure the baking paper
is well lined above the edges of
the tin.
7
Fold the whipped cream into the
cheese mixture.
8
Refrigerate the cheesecake for 1-2
hours.
2
Melt butter, coffee and sugar and
pour over fruit cake mix.
2
For the crust: Crush the biscuits to a
fine texture. Add the melted butter
and mix well. Line the base of the
cake tin.
9
Prepare the berry jelly and let it cool
down. Put the jelly in the fridge for
1/2 hour. Remember: The jelly must
still be running .
3
Add Bicarbonate of Soda and stir.
Microwave for 2 minutes on high and
cool completely.
3
Sprinkle gelatine over the water.
4
10
4
Mix 1 packet of Lemon Jelly with
1 cup of boiling water until the sugar
has dissolved. Let stand to cool
down.
Pour the jelly on top of the
cheesecake and put in fridge for
another 1-2 hours. The jelly will be
above the level of the tin.
Add Stroh-rum, beaten eggs and
vanilla essence – mix thoroughly with
a wooden spoon.
11
Loosen the cake tin carefully when
the cheesecake and topping has set
and remove the wax paper around
the edges.
1
5
6
Marelize’s decorating tip:
add fresh berries to the topping mixture
before pouring onto the cheesecake.
serves 12
Preheat an oven at 160ºC. Line a
24cm round cake tin with aluminium
foil (shiny side towards the inside of
the tin), sprayed with Spray ‘n Cook.
Mix the cottage cheese, yoghurt, jelly
and condensed milk and add the
vanilla essence and lime- and lemon
juice. Beat with an electric beater
on slow speed until well mixed.
Melt the gelatine in the microwave
oven for ±30 seconds on high. Do not
boil the gelatine. Add gradually to
the cheese mixture while mixing with
an electric beater on medium speed.
12
5
Add chopped dates and cherries.
6
Add sifted dry ingredients, little by
little, in order to cover every piece
of fruit.
7
Add the rest of the dry ingredients
and mix well. Fill the cake pan.
8
Cover the cake with a layer of
aluminium foil, the shiny side up, also
sprayed with Spray ‘n Cook.
9
Bake for approximately 2,5 hours.
Remove top layer of foil and bake for
another 15 minutes. Let the cake cool
for 20 minutes.
10
Heat the sauce ingredients (do not
boil) and pour it over the cake, after
the cake has cooled for 20 minutes.
Leave to cool completely.
11
Decorate with Moir’s Glace Cherries
or Sugarbird Marachino cherries.
For best results: Do NOT replace
Stroh-rum with other liquor
Decorate with summer berries,
cherries and lavender flowers.
Decorate with Moir’s
Glacé Cherries or Sugarbird
Marachino cherries & nuts.
serves 8