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.

This crunchy, golden dessert is a celebration of Middle Eastern flavours. We used SELATI Sugar to create this delightful delicacy that will leave you craving more with every bite! 

Orange blossom, white sesame & pistachio kunafa

Serves 8  

Ingredients 

2 cups (400g) SELATI White Sugar
1 cup (250ml) water
2 tsp (10ml) lemon juice
1 Tbsp (15ml) orange blossom water
300g fresh mozzarella, grated
⅓ cup (80ml) double-thick cream
350g Kataifi pastry, defrosted
½ cup (125ml) melted butter
2 Tbsp (30ml) finely chopped pistachios or almonds, to garnish
1 Tbsp (15ml) white sesame seeds
Pinch ground cardamom
4-5 dried baby roses, leaves picked (optional)  

Method 

1. For the syrup, place sugar, water and lemon juice in a small pot and bring to a boil. Once boiling, lower heat and simmer for 5 minutes. 
2. Add orange blossom water, remove from heat and set aside. 
3. Preheat oven to 180°C. 
4. Spray a 30cm oven-proof dish with non-stick spray. 
5. Mix the cheese with the thick cream. 
6. Neatly lay the pastry flat on your work surface. Don’t let the pastry become tangled or too messy. 
7. Cut the pastry into 15cm long strips and arrange the strings to make a 10-12cm flat ‘bed’. 
8. On the one end of the pastry, place 2-3 Tbsp of the cheese mixture along the width of the pastry. Roll the pastry to encase the cheese mixture, then place each roll into the baking dish. 
9. Pour melted butter over the kunafa rolls and bake for about 30-40 minutes or until golden brown. 
10. Once cooked, pour syrup over the kunafa rolls with a mix of nuts, sesame seeds, cardamom and dried roses.

Recipe & styling: Lichelle May

Photography: Zhann Solomons 

Also read: Ginger & date pudding with Selati Sugar

The post Orange blossom, white sesame & pistachio kunafa with Selati Sugar appeared first on MyKitchen.

Many of our favourite flavours are the result of caramelisation, which turns simple sugars into rich, toasty notes. The deep, golden hues enhance everything from savour foods to desserts, says Lichelle May.  

From the foodie lab

When food is heated, a chemical reaction known as the Maillard reaction takes place. This results in a golden-brown colour and complex flavours. Let’s break it down: 

What exactly happens during caramelisation?
Sugars start to break down and brown at temperatures from 160°C upward. Depending on the duration of the cooking process, the flavours can range from mildly sweet to deep and savoury. 

The ideal caramelisation
Preheat your oven or pan to a high heat and don’t overcrowd your pan or trays. This will prevent steaming and guarantee that the heat reaches the food’s surface directly, which aids in the even caramelisation of sugars. Remember to pat dry food such as steak before cooking. 

Protein vs sugar caramelisation
While the deep, sweet flavour is created by sugar caramelisation, a sophisticated depth of flavour is found when proteins and sugars interact. In roasted veggies or meat, the flavour develops and becomes more intense the longer you let it cook, so be cautious!  

Granadilla & coconut sago brûlée 

Serves 4-6 

The perfect summertime treat is this granadilla & coconut sago brûlée, which combines tropical fruit and creamy coconut with a caramelised top that is both delicious and refreshing. 

Ingredients 

1 cup (250ml) sago
3 cups (750ml) coconut milk
1 can (385g) condensed milk
2 tsp (10ml) vanilla extract cup 
(80ml) granadilla pulp
3 Tbsp (45ml) sugar 

Method 

1. Combine the sago, coconut milk and condensed milk in a pot. Cook on a low heat for about 25 minutes or until the sago is soft , stirring regularly to avoid the bottom from burning. Once cooked, remove from heat and add the vanilla.
2. Spoon the sago into serving glasses, filling it halfway. Top with granadilla pulp and finish with another spoonful of sago.
3. Sprinkle the sugar on top of the sago pudding and use a blowtorch to caramelise the sugar until it turns a deep golden brown. Cool until sugar turns rock hard, about 2 minutes. 
4. To check if the caramel layer is ready and set, gently tap on it with a spoon. If it is ready and set, it will make a hollow sound. Serve immediately, to avoid sugar top from melting. 

Cook’s note: Don’t have a blowtorch? Serve pudding as is for a comforting dessert.

Recipes & Styling: Lichelle May 

Photographs: Zhann Solomons 

Also read: How to caramelise butter 

The post The 101 on caramelisation appeared first on MyKitchen.