Chef De-Wet Visser
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum

Amazing Culinary Magazine!

Check it out, it comes out every few months.
Culinary Mag

Juicy Coconut Lamingtons from South Africa! 

12/11/2013

0 Comments

 
Picture
Lamingtons: melting method

Ingredients

  • 4             eggs
  • 375ml    c/sugar
  • 500ml    flour
  • 15ml      b.p
  • 120g      butter
  • 100ml    milk
  • 90ml      water
  • Desiccated coconut
Method

  • Place butter, water and water into a pot and melt butter
  • Mix eggs and sugar and whisk over bain-marie till ribbon stage
  • Sift dry ingredient twice
  • Add dry ingredients and liquids to egg mix in ratios of ¼ folding in gently each time
  • Place into baking tin into a oven at 180C for 30 minutes (silicon paper box)
Chocolate sauce

Ingredients

  • 300ml    milk
  • 100ml    water
  • 300g      sugar
  • 120g      chocolate
  • 60g        cocoa powder


Method

  • Place all ingredients into pot except for the chocolate and bring to boil
  • Once boiled, remove from heat and add in the chocolate, stir till melted
  • Cut sponge into even square and then dip into the sauce quickly then place into bowl with coconut and cover with coconut 

0 Comments



Leave a Reply.

    Subscribe for instant email notification on Blog posts, news and upcoming events.

    Enter your email address:

    Delivered by FeedBurner

      Share with us the country in which you are viewing the website from.
    Submit
    Tweets by @ChefDewetV

    Categories

    All
    Application Forms
    Beverages
    Booklets
    Bread Recipes
    Competitions
    Desserts
    Featured Persons
    Food Related Articals
    French Cooking
    Grains
    Icing/Frosting
    Japanese
    Kuwait
    Mains
    News Feeds
    Q&A
    Quick & Easy
    Recipes
    Spices
    Starter
    Stocks & Sauces
    Truly South African
    Video Blog

    RSS Feed

      Questionnaire 

    Submit

    Archives

    July 2017
    February 2017
    May 2016
    June 2015
    January 2015
    November 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013

    Author

    I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. 

    More About Me
Powered by Create your own unique website with customizable templates.
  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum