Eggnog is a typical drink that you want to serve during the holiday season. A traditional delicacy that is so easy to serve as an alternative to fruity cocktails or gin & tonic. It’s delicious as a dessert too, quite similar to a Dom Pedro, without the ice cream.
Eggnog can be made with different liquors, like whiskey, bourbon, or cognac. In this recipe we’re using a proudly South African Parow brandy, available from most Checkers liquor stores.
Add eggs to the OmniBlend jug, lid on top without the cap, and start blending on low for a few seconds. Continue blending and add the sugar, for 15 seconds. Now add the other ingredients, and blend for a further 30 seconds. Chill in the fridge, and serve with a sprinkle of grated nutmeg.
When we hear Carrot Cake, we’re all ears! So when we saw ‘the new carrot cake’ on the cover of TASTE’s 15th birthday edition, we paged over immediately to find out what this lime green cake was about. It appeared to be a Pea Cake with Lime Icing! As the batter contains pureed peas instead of grated carrots, a high performance blender is required to blend a smooth paste. To make it easier, we tried making this cake recipe with the OmniBlend blender, using the blender as the only kitchen appliance to prepare the wet mix.
The recipe was an instant winner, and it was fascinating to hear the guesses of what made this cake green without revealing the ingredients immediately: “Mmm… it’s got a sweet freshness… pear?”, and “So what makes it green, matcha?” One taster who had just shared not even liking peas at all, and hadn’t been eating them since childhood, loved it. You can imagine the look on her face when she heard it were the peas that gave it the green colour. :-) It’s the fresh lemon juice in the batter, and the lime in the icing that creates the perfect balance of sweet with a hint of citrus, and makes this cake so good.
In the original recipe there’s no bicarbonate of soda used, which creates a denser and moist texture. As carrot cake recipes often work best using bicarbonate of soda, we tried it with this recipe too, and it resulted in more of a cake crumb texture, which we preferred. We’ve not made further changes to the ingredients, and the directions below are based on using the OmniBlend blender at the most convenient way to whip up this cake.
Preheat the oven to 160C degrees, and grease 1x24x11cm bundt cake tin.
Sift the flour, baking powder, bicarb of soda, and salt in a bowl, give it a good stir and set aside.
Bring water to the boil and add the frozen peas. Bring back to the boil, which takes 2 minutes, and then strain and refresh under cold water and set aside.
Add butter and sugar to the OmniBlend jug, and blend increasing to medium speed, using the tamper through the lid to whip the sugar into the butter for a light mixture.
Add the eggs, one at a time, and blend to incorporate and create a fluffy batter. Now add the peas, and blend on high, for about 60 seconds until smooth. And finally add the lemon juice, zest, and vanilla and blend a few seconds until incorporated.
Decant the batter into the bowl with flour, and combine well, ensuring all flour is incorporated. Spoon the batter into the prepared tin, and bake for 1 hour and 10-15 minutes.
Cool the cake in the tin, and once cooled prepare the frosting. Sift the icing sugar, and add half the amount of lime juice, adding more gradually until you reach the desired consistency. Just runny enough to create a drip effect.
Bake this cake for any occasion and use some decorative sparkles to make it a festive cake for the holidays.
For this recipe we used the OmniBlend I – 2ltr Pro, as it allows for increasing the speed gradually, and the 2 litre jug has a narrow base to works well for blending thick textures like the initial butter and sugar in this recipe as well as hummus, nut butters and other spreads. The 2 liter jug can also be used for grinding dry ingredients if you want to grind your own fresh nut or oat flours.
Happy Easter everyone! It’s the season that is dominated by hot cross buns and chocolate Easter eggs, in different flavours, and recipes in which they’re used, so if you’re trying to stick to a healthy lifestyle it’s difficult not to be tempted this time of the year!
We’ve opted for a Banting Fridge Cheese Cake that keeps you on track, so that you can satisfy your sweet tooth, and keep it low carb. This cake can be made ahead so that you don’t have to stress over dessert when guests have arrived.
Cheese cakes can get a bit heavy, but this no-bake version with fresh lemon is surprisingly light and fresh. We’re using the OmniBlend for both the crust and the filling, and preparation takes surprisingly little time. Chilling to set the cake takes the most time, so preferably prepare the night before so that the cake has time to chill and set.
Ingredients (for a 20cm spring form):
For the crust:
For the filling:
Line the base of the cake tin with baking paper. Add the nuts and dates to the jug of the OmniBlend, and pulse until you’ve got a fine grind (or consistency that you like for the crust, you can make it very fine, or keep it coarser). Add the ground nuts to a bowl, and mix the coconut in with a fork. Add the melted butter, and mix to give the mixture an even coat of butter. Spoon the mix into the prepared cake tin, and press down firmly for an even crust. Leave to rest in the fridge.
Rinse and clean the OmniBlend jug, to get ready for the filling.
Add the fresh cream to the jug, and blend on low speed for max 10 seconds. Add in the xylitol, and blend for a few seconds. Add in the cream cheese, lemon juice, and zest, and blend for about a minute, keeping speed low. Pour into a bowl if you’d like to add some food colouring, scraping the jug with a silicon spatula. Be careful to just add a few drops at a time and fold in to check the colour. Add the filling to the cake tin and leave in the fridge for at least 6 hours to set.
We’ve cheated by decorating with speckled eggs to give it a festive Easter look (the kids loved us for it). You can however get a cake topper for a sugar-free alternative that suits the occasion!