AUGUST of wind blew my bakers hat!!

Inside Chellz's Kitchen
Inside Chellz's Kitchen

It has been a pretty rough winter and one cannot even be completely sure we have seen the last of it.

The raging Trade Fair winds tsa August have arrived and just as well we all ought to be indoors because these winds are never friendly. If it’s not dust in your eyes, its sneezes and sniffles from hay fever or clutching onto dresses and hats as the wind becomes a mischievous snatch and grab culprit. I believe the only reason we have ever stuck out this GUST of wind, is the excitement that the long running Trade Fair brings both to young and old (A re yeng ko Show’ng!!). These winds are also an assured sign of the seasons changing, they are a sign that Spring is coming, kana re re Summer? Ka gore mo Botswana, many believe we only have two seasons, Selemo le Mariga (Summer and Winter). Although Spring officially kicks into gear well into September, like most of Southern Africa we celebrate Spring Day on September1.

This date ushers in and signifies change. As the weather starts to get warmer, flowers begin to bloom. We Spring clean our homes by getting rid of winter accessories and packing the Mooi Moois away until next winter. With de-cluttered spaces, the general mood of the home becomes light and energy flows through the house freely. Winter nights are long and great for curling up and sleeping for what seems like ages, but summer days take the cup, the long warm days offer long hours of daylight to get a lot done in. Chellzkitchen will be rolling out virtual classes this August and are very excited to see the extension to our portfolio of Cooking Classes get into full bloom over Spring.

This decision was taken to protect our cooks and their families, with COVID-19 cases on the rise, we too wanted to play our part in curbing the increase of case numbers whilst keeping interaction and engagement possible. Our classes will have the same structure save for participants cooking from their homes and our interactions being virtual; Meeting New People and Cooking Together.


Chellzkitchen will supply ingredients, Aprons, Gifts, Drinks, The Experiential Memories, Conversations and Laughs you register for. For Chellzkitchen we identify the Spring Time with Baking, Desserts (Disweets) and we have started building a catalogue for desserts we will be exploring together. We will be doing a lot of baking with Delta Fresh Milk and we encourage you to do so as well. When you bake using Delta Fresh Milk, take a picture of your end product with the Delta Fresh Milk in the frame, upload it to the Chellzkitchen Facebook page with the hashtag #SpringBake.

You stand a chance to win yourself an exciting Baking Hamper on September 1 for you to celebrate Spring with! Follow the page for more details and let’s bake! We honestly cannot wait to see what you are baking in your kitchens and get inspiration from you. Baking is definitely more intimidating than cooking and we are always looking to learn when it comes to baking. We started our month of baking in anticipation of Welcoming Spring with some yummy Cinnamon Buns topped with Dark Aero Chocolate.

INGREDIENTS

Dough:

2 Cups Bokomo cake flour 2 Tbl White Pure Sugar 2 Tsp baking powder Pinch of salt 3 Tbl Butter (optional) ¾ Delta Fresh Milk 1 egg

Filling:

½ Cup Brown Pure Sugar 1Tbl Hinds ground cinnamon 1Tsp Hinds Ginger Cream cheese frosting: ½ Cup castor sugar 1 Tub Cream Chesse ½ Tsp vanilla essence Aero chocolate

INSTRUCTIONS

Preheat oven to 180 degrees celesius. Brush a square baking dish with 2 tablespoons melted butter. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat Delta fresh milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

Turn dough out onto a floured work surface and roll dough into a 1/2cm thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk 1/2 cup , brown pure sugar, and cinnamon and ginger together in a small bowl.

Sprinkle cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish. Bake in the preheated oven until rolls are set, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

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