Ingredients Pavlova: 7 egg whites 1 ½ cups caster sugar 1 ½ Tbsp Maizena, sifted 1 ½ tsp white vinegar Filling: 2 x 250ml Bonlé Fresh Cream 4 tbsp castor sugar 1 tsp vanilla extract or essence 1kg Bonlé Double Cream Strawberry Yoghurt (strained overnight) Topping: Fruit of choice. We used strawberries and pomegranates Method…

Ingredients 1 1/4 L cream 125 g sugar 2 vanilla pods or 3-4 tsp vanilla extract 2 Tbsp of gelatine, soaked in cold water Method Mix the cream, sugar and vanilla pods/extract in a small pot. Heat the mixture slowly and simmer for 15 minutes. Remove the pot from the heat and take out the…

Ingredients Shortbread crust: 200g flour 50g icing sugar 225g Bonlé Salted Butter Caramel: 1 tin condensed milk 110g Bonlé Salted Butter 200g brown sugar ¼ cup golden syrup 1 teaspoon vanilla extract ½ teaspoon salt Chocolate topping: 160g plain chocolate (no pieces and fruits) 1 Tablespoon sunflower oil Method For shortbread: 1. Preheat oven to…

Ingredients 1 1/2 kg Bonlé Double Cream Strawberry Yoghurt 200 g digestive biscuits 100 g melted Bonlé Salted Butter 10 g gelatine dissolved in 50ml cold water 1 tin condensed milk 250 ml Bonlé Fresh Cream Method Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the…

Ingredients 1 cup sugar (200g) 5 Tablespoons all-purpose flour 1 cup Bonlé Full Cream Milk (250ml) 1 cup Bonlé Salted Butter (225g) room temperature 1 teaspoon vanilla Method 1. Combine sugar and flour in a medium saucepan and whisk until well combined. While whisking, pour in the milk and whisk until mixture is well combined….

Ingredients 250 g Bonlé Salted Butter (room temperature) 250 g Bonlé Double Cream Plain Yoghurt, strained (strain 750g yoghurt 1 day earlier) 155 g milk powder 300 g icing sugar Method 1. Cream butter and strained yoghurt together, using the paddle attachment on a stand mixer (alternatively, use a hand mixer). Start mixing on low…

Ingredients 1 Tablespoon vanilla (15 ml) 450 g icing sugar 1 cup Bonlé Salted Butter (225 g) room temperature 3 Tablespoons Bonlé Fresh Cream (45 ml) Method 1. Whip the butter for about a minute using the paddle attachment on a stand mixer (alternatively, use a hand mixer). 2. Sift the icing sugar and add…

Ingredients 1 kg Bonlé Double Cream Plain Yoghurt 1 L Igula Amasi, strained (strain 1 day earlier to make 500g cream cheese) 250 ml Bonlé Fresh Cream 250 g sugar 125 g berries (strawberries should be cut) Method Strain the 1L Igula Amasi overnight to make cream cheese. Mix the Bonlé yoghurt, cream cheese and…

Ingredients Crust 125 g Bonlé Salted Butter 1 1/2 cups flour 1/4 cup sugar 1 egg 1 tsp baking powder salt Filling 4 – 6 cups Bonlé Full Cream Milk 3 Tablespoons Bonlé Salted Butter 3/4 Tablespoons maizena 4 eggs 1 cup sugar 3/4 Tablespoons flour vanilla essence Method Crust Preheat the oven to 180°C….

Traditional Uphutu Recipe Ingredients 600ml boiled water 3 1/2 cups maize meal 1/2 tsp salt Method Pour the boiled water into a large pot. Add the salt. Put the maize meal into the pot and mix it into the water using the back of a wooden spoon or a fork. Let the phutu cook on…