Fire up your appetite for this tasty dish! Stack your perfect burger, drenched in a mouthwatering BBQ basting made extra delicious with Selati Brown Sugar. 

Sticky BBQ basting sauce 

Makes 1½ cups 

Ingredients 

⅔ cup tomato sauce
¼ cup Worcestershire sauce
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
½ cup (100g) Selati Brown Sugar 
1 tsp (5g) salt
1½ tsp (5g) smoked paprika
4 cloves garlic, grated   

For serving 

4 beef patties 
½ cup cheddar, grated
4 seeded burger rolls, halved and toasted
Mayonnaise for spreading
4 slices tomato
Handful lettuce
Cooked chips   

Method 

1. Combine the sauce ingredients in a small pot over medium-high heat. 
2. Bring to a simmer, then cook, stirring until the sugar has dissolved for about 5-7 minutes. (Reducing the sauce increases the salt, but an extra pinch of Selati Sugar and splash of water will balance this out).  
3. Remove from the heat and cool.  
4. For luscious burgers, cook patties on a braai or in a pan over high heat until almost cooked to your liking.  
5. About 2-3 minutes before finishing, use a pastry brush or the back of a spoon to lather BBQ sauce over the surface of the patties.  
6. Fry for 30 seconds before flipping and lathering the other sides with sauce. Once basted, add cheese to the tops of your burgers, and melt slightly.  
7. Carefully remove patties and rest for 5 minutes as the cheese continues to melt.  
8. Spread the bases of your burger rolls with mayonnaise (or a condiment of your liking), top with a burger patty (lathered with more BBQ sauce, if you like), a slice of tomato and some lettuce. Secure the lids on top and serve. 

For more information about Selati Sugar, visit www.selati.co.za. 

Styling: Sjaan van der Ploeg
Photography: Donna Lewis  

The post Sticky BBQ basting sauce with Selati Sugar  appeared first on MyKitchen.

Sip on this refreshing berry and thyme fizz, sweetened to perfection with Selati castor sugar, for a delightful burst of flavour in every sparkling sip. 

Berry and thyme fizz 

Serves 8  

Every sip sparkles in this berry and thyme fizz, made to dazzle with a Selati Castor Snow syrup.  

Ingredients 

For the berry syrup:  

2 cups Selati Castor Snow
½ cup water 
1 cup fresh or frozen berries, crushed + extra to garnish  

1 small lemon, zested and juiced
Ice, for serving 
8 cups sparkling water 
10 thyme sprigs   

Method 

1. In a pot, combine sugar, water, berries, lemon zest, juice and 2 sprigs of thyme.
2. Reduce over medium heat for about 20 minutes or until the consistency turns syrupy and can coat a spoon with a light glaze and not run off (a great tip is to run your finger over the glaze and if it remains separated, then it’s ready). Cool syrup completely. 
3. Divide the berry syrup between glasses, add ice and top with sparkling water. 
4. Garnish with thyme and extra berries. 

The post Berry and thyme fizz with Selati Sugar  appeared first on MyKitchen.

We’re raising a glass to celebrate women this month! Enjoy a velvety coffee drink with caramel-like muscovado sweetness, creating a tantalising symphony for your taste buds. Make this tasty muscovado caramel with Selati Sugar today! 

Muscovado caramel

Serves 4  

Create a tantalising symphony for your taste buds with this velvety blend of bold coffee intensity and deep, caramel-like muscovado sweetness.   

Ingredients 

½ cup water
1 cup Selati Muscovado sugar
2 Tbsp coffee granules 
Caramel sauce (optional)
Ice, for serving 
2 cups milk or cream   

Method 

1. Combine water, sugar and coffee in a pot over medium heat. Stir until sugar is dissolved. 
2. Simmer to reduce, about 20-25 minutes or until the consistency turns syrupy. 
3. To test if the syrup is ready, dip a spoon into the syrup. It should coat the back of a spoon with a light glaze. Run your finger over the back of the spoon — if the glaze remains separated, showing a line on the spoon, it’s ready. Remove and cool syrup completely. 
4. To serve, drizzle caramel into glasses, fill with ice and divide the coffee syrup between the glasses. 
5. Top with milk or cream. Stir and enjoy!

Recipes: Supplied

Photography: Zhann Solomons

The post Muscovado caramel with Selati Sugar  appeared first on MyKitchen.

This no-fuss, easy vanilla sponge is so versatile and can even be layered with jam for a fruity version or caramel for a more decadent cake. Make it extra cosy with Selati Sugar – the perfect treat to enjoy with a warm and delicious cuppa on a chilly day. 

Vanilla sponge cake with Selati Sugar 

Makes 1 x 20cm layered cake 

Ingredients

For the cake  

½ cup (125g) butter, softened 
½ cup (125g) Selati Castor Sugar 
1 tsp (5ml) vanilla* (see cook’s note below)
2 large eggs 
1 cup (140g) self-raising flour 
2 Tbsp (30ml) milk   

For the icing  

½ cup (125g) butter or margarine, softened 
1 cup (250ml) Selati Icing Sugar 
2 Tbsp (30ml) milk 
1 tsp (5ml) vanilla essence  

Method 

1. Preheat oven to 180°C. Line 2x20cm tins with baking paper and spray with non-stick spray.
2. Cream butter and sugar in a mixing bowl until pale.
3. Add vanilla and one egg at a time while beating slowly.
4. Fold in half of the flour, milk and end off with the remaining flour.
5. Divide batter into the prepared tins.
6. Bake for or until a skewer comes out clean, about 35 minutes. (Baking time will vary with the size of the tin and style of oven.)
7. Allow the cakes to cool for about 15 minutes, remove from tins and cool on a wire rack until completely cooled.
8. For the icing, cream butter, add the icing sugar in batches and fold in.
9. Fold in milk, vanilla and food colouring, if using.
10. Decorate the cake to your liking.

*Cook’s note: For varied colours and flavours, add 5ml of essence and just a drop of colouring. 

Also read: Delicious churros with Selati Sugar 

The post Vanilla sponge cake with Selati Sugar  appeared first on MyKitchen.

Crisp on the outside and fluffy on the inside, these tasty churros pure comfort and just what you need on a cold winter day! The best part? It’s made with Selati Sugar, of course! 

Delicious churros with Selati Sugar 

Ingredients 

For the choux pastry 

1 cup water 
2 Tbsp Selati Pure White Sugar
120g butter 
125g flour 
3 eggs 
Oil, for deep-frying 

For the cinnamon sugar  

200g Selati Golden Brown Sugar 
¼ tsp cinnamon  

Method 

1. Place water, sugar and butter in a small pot over high heat, stir to melt the butter. As soon as the mixture comes to a rolling simmer, remove from the heat.  
2. Add the flour and use a wooden spoon to stir thoroughly until no lumps of flour remain and the mixture is smooth. 
3. Place the pot back onto the heat and cook, stirring, for a minute. The mixture should come away from the sides of the pot to show it is ready.  
4. Place the mixture into a stainless-steel mixing bowl and spread up against the sides of the bowl to help cool it down.  
5. Once cool, add the eggs one at a time, thoroughly whisking between each until fully incorporated before adding the next.  
6. Fit a piping bag with a star nozzle. Use a pair of scissors to snip off the end of the plastic bag, allowing it to open. The end of the plastic should be halfway up the nozzle to allow for the pastry to be pushed out cleanly.  
7. Spoon the mixture into a piping bag and twist closed.  
8. To make the unique churro hearts, cut out 12-15 squares of baking paper.  
9. Carefully pipe one heart onto each piece of baking paper. 
10. Heat oil for deep-frying.  
11. Combine cinnamon sugar ingredients in a large, shallow bowl.  
12. To fry the churro hearts, hold the baking paper upside down close to the oil and use a spatula to ease the pastry off into it (hold it close to it doesn’t splatter).  
13. To make classic churros, simply squeeze pastry from the piping bag until your desired length, then snip it off using a pair of oiled scissors (this prevents the dough from sticking).  
14. Fry churros for 3-4 minutes until golden, turning frequently to fry evenly.  
15. Remove churros from the oil using a slotted spoon, immediately toss in cinnamon sugar, then and place on a cooling rack. Repeat with remaining pastry. 

The post Delicious churros with Selati Sugar  appeared first on MyKitchen.

It’s malva pudding, but elevated! Cosy and comforting, this ginger and date pudding features a tang of orange for that citrus twist. Whether you’re enjoying it on a chilly evening or serving it at a gathering, use SELATI Sugar to make this delicious dessert – it’s sure to become your go-to sweet treat for any occasion!

Ginger & date pudding 

Makes 6  

Ingredients 

For the toffee orange sauce 

1 cup (250ml) orange juice, pulp removed
1 cup (200g) SELATI Golden Brown Sugar
½ cup (125ml) cream
½ cup (125g) butter
Pinch of coarse sea salt 

For the pudding 

⅓ cup (70g) SELATI Golden Brown Sugar
⅓ cup (65g) SELATI Muscovado Sugar
½ cup (125g) butter, room temperature 
1 tsp vanilla essence 
2 large eggs
1 cup (200g) pitted semi-dried dates, chopped
1 cup (250ml) boiling water
Pinch of salt
1 cup (200g) flour
2 tsp (10ml) baking powder
1 tsp (5ml) bicarbonate of soda
½ tsp (3ml) ground cinnamon
1 tsp (5ml) ground ginger
Ice cream, to serve 

Method 

1. For the toffee sauce, add juice and sugar to a pot over medium heat. Stir to dissolve sugar completely. 
2. Bring to a boil and reduce until it turns a dark amber colour, about 10-12 minutes. (The mixture will change from a rapid boil to a slow bubble, becoming syrupy). 
3. Add the cream and stir, then add the butter and salt. Remove and set aside. 
4. Preheat oven to 180°C. 
5. For the pudding, cream together sugar, butter and vanilla until fluffy. Add the eggs one at a time, incorporating them well. 
6. Add dates and boiling water to a pot and bring to a simmer for 1-2 minutes, stirring to soften dates. Mash lightly with a fork until chunky. 
7. Stir the dates through the batter. 
8. Sift together the salt, flour, baking powder, bicarb and spices, then fold through the batter. 
9. Pour into eight 6cm round ramekins, filling ¾ full. Bake for 15-20 minutes, until cakes are puffed up and a skewer inserted comes out clean. 
10. Immediately poke lots of holes into each pudding, all the way to the base. 
11. Heat the toffee sauce until runny, then drizzle over pudding. Set aside to soak. 
12. Unmould puddings, if you like. Serve topped with ice cream and extra toffee sauce. 

Cook’s note: We baked our cake in a 10cm mini Bundt tin for 25 minutes, but these can also be made in a jumbo muffin tin. 

Recipe & styling: Sjaan van der Ploeg

Photography: Zhann Solomons

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