April 2023 - Lowveld

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No picnic is complete without something sweet, and our orange drizzle cake will have everyone clamouring for more. This is a fool-proof recipe, and it’s fresh, zesty flavour is the perfect treat to round off a lovely afternoon spent outdoors, just relaxing and enjoying family (or me) time. Orange loaf Ingredients • 300g all-purpose flour • 2 tsp baking powder • 185g caster sugar • 125ml vegetable oil • 200ml milk • Juice of 2 oranges (around 130ml) • Zest of 2 oranges (around 3 tbsp) • 1 tsp vanilla essence Icing • ½ cup icing sugar • 2 tbsp orange juice Method Loaf Preheat oven to 180°C. Line and grease a 23x13cm loaf tin. Whisk the flour, baking powder and sugar together. Mix the oil, milk, orange juice, zest and vanilla together in a separate bowl. Pour the wet ingredients into the dry and stir until just combined, don’t overmix. Pour the mixture into the loaf tin, then place in the oven for 45-55 minutes. The loaf should be starting to turn golden brown around the edges. Test by inserting a butter knife into the cake, if it comes out clean, its ready. If not leave it in for a few more minutes. Icing Mix the icing sugar and orange juice together until a thick glaze forms. Drizzle over the cake once it has cooled. Top with extra orange zest and serve. Easter is synonymous with chocolate, and what better excuse (not that we need one!) is there to delight in in everyone’s favourite indulgence? But instead of the usual shop-bought stuff, we are doing things in style with homemade fudge. We’ve added nuts and dried fruit to ours to liven things up and we promise, you won’t be disappointed. RM-RIV0414NC
Fudge Ingredients • 3 cups chocolate chips • 1 can condensed milk • ¼ cup butter • 1 tsp vanilla extract • ½ cup chopped mixed nuts • ½ cup mixed dried fruit • Pinch of salt Method Line a 20x20cm baking tin with foil or cling wrap. Place chocolate chips, condensed milk, butter, salt and vanilla in a large microwaveable bowl. Microwave on medium until the chips are melted, stirring a few times in between. Remove from microwave and stir in the nuts and dried fruit. Pour the mixture into the baking tin and refrigerate until set. Cut into squares and enjoy. To wash it all down, we recommend fresh, zesty home-made lemonade, along with our twist on the classic Paloma for the grownups. We also recommend taking along our swicy popcorn, pre-packed in tubs or brown paper bags as an in-between snack. It’s the perfect blend between sweet and spicy, and all the rage at the moment. What exactly is swicy? Well, it’s when sweet meets spicy! Merging these contrasting tastes results in astonishing taste sensations. The key is to understand the subtle nuances between the different flavours, and getting the balance right. Too sweet is cloying, while too spicy overpowers everything else. Swicy caramel corn is one of those things that hits the taste buds just so, a moreish jumble of sweet and spicy yumminess. Swicy popcorn Ingredients • ½ cup kernels • ¾ cup sugar • 3 tbsp unsalted butter • 1 tsp kosher salt • ½ tsp baking soda • ¼ tsp cayenne pepper Method Preheat the oven to 150°C. Lightly oil a large bowl and line a baking sheet with baking paper. Add the popcorn kernels to the bowl. Add ¼ cup of water and ¾ cup of sugar to a medium saucepan. Bring to a boil over medium heat, swirling occasionally to help dissolve the sugar. Cook until the mixture turns a light amber colour, then remove from the heat and carefully stir in the butter. Add the salt, baking soda and cayenne pepper, then pour the caramel over the popcorn immediately. Toss with a spatula to evenly coat the kernels. Transfer to the prepared baking sheet and spread out into an even layer. Bake until dry and crunchy, about 10 to 15 minutes. Classic Paloma Ingredients • 3 shots (75ml) of tequila • Juice of a ruby grapefruit • About 150ml of sparkling water Method Firstly, rim a tall glass with salt. It’s not absolutely necessary, but looks pretty and really does enhance the overall flavour of the drink. Fill the glass with ice. Stir the ingredients together and pour over the ice, then top with sparkling water. Add a sliver of fresh lime and enjoy.
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Page 6 and 7: Book club Two long weekends this mo
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Page 10 and 11: Blooming with GRACE Businesswoman,
Page 12 and 13: Noah and Umi with their mum She goe
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Page 16 and 17: Giving new meaning to ‘intrepid a
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Page 31 and 32: GET IT DIREcTORY C U T O U T C O U
Page 33 and 34: PADSTAL for a refreshing cup of tea

April 2023 - Lowveld

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