Sunshine D Flapjacks It's a Gauteng Thing
Food and Drinks

Sunshine D Brightening up your Kitchen with Three Delicious Recipes!

Today we are offering our flapjacks, parmesan baked hake and pap recipes all meals that we have grown up eating – but with a twist to make them more enjoyable.

FLAPJACKS
In our home, flapjacks are a firm favourite for Sunday afternoon tea. We hope you and your family enjoy our recipe.

Prep time: 10 min Cooking time: 10 min
Serves: 4

Ingredients
1 1/2 cups flour
3 1/2 teasp baking powder
1 Teasp white sugar
1 1/2 cups milk
Pinch of salt
1 egg
1/4 cup SUNSHINE D ORIGINAL MARGARINE, melted
1/2 tsp vanilla essence
Extra SUNSHINE D ORIGINAL MARGARINE for cooking

Method
Combine the baking powder, flour, salt and sugar in a bowl. In a separate bowl, combine the milk, egg, vanilla essence and melted SUNSHINE D ORIGINAL MARGARINE. Whisk the egg mixture for about 1 minute and then pour into the flour mixture. Whisk the mixture until it is smooth.

Scoop out portions of the batter with a spoon and cook on a hot griddle in the melted SUNSHINE D ORIGINAL MARGARINE. Flip over to make sure it’s cooked on both sides.

Recipe Facts
Flapjacks are a great anytime treat. Perfect for afternoon tea or a tasty breakfast. This is a classic flapjack recipe, but you can always make it a bit fancy with a bit of creativity.

Impress your guests by adding some chopped fruit, like blueberries or chocolate chips to the batter. Don’t forget about all the lovely toppings you can add to a flapjack stack once you’re done.

We recommend serving with syrup or honey.

Image: see cover photo

PARMESAN BAKED HAKE

Serve our hake recipe, we are sure it will be a hit and it makes a healthy meal. We enjoy our hake supper with chips, but if you want to be healthier, perhaps substitute chips with a healthy fresh salad.

Cooking time: 30 min Serves: 4-5

Ingredients
450 g frozen hake fillets, thawed
2 Tsp flour
2 Tsp cornflour
Pinch of salt
Pinch of pepper
2 Teasp Sunshine D Original Margarine
2 Teasp parmesan cheese grated

Method
Preheat the oven to 200oC. Combine the flour, cornflour, salt and pepper. Melt the Sunshine D Original Margarine in a saucepan. Roll the hake fillets in the Sunshine D Original Margarine and then the flour mixture. Place the fillets in an ovenproof casserole dish and sprinkle with the parmesan cheese. Bake for about 15 minutes.

Recipe Facts
Fish is such a healthy, versatile dish and that’s why we came up with this scrumptious parmesan baked hake.

Hake is well-known in many South African homes, so it’s easy to source. This recipe uses either frozen or fresh hake, but you could substitute it for something else, like salmon.

It cooks really quickly so keep an eye on the dish while it’s in the oven.

Best served with a side of slap chips or a baked potato.

Sunshine D, Parmesan Baked Hake, It's a Gauteng Thing
Photographer: Antonis Achilleos, Prop Stylist: Missie Crawford ,Food Stylist: Rishon Hanners

PAP

We all grew up eating PAP, it is such a versatile side dish. It’s best served with something savoury, like chakalaka or meat like boerewors or a stew. But whatever way you and your family like to enjoy this South Africa staple is totally up to you.

Prep time: 15 min Cooking time: 30 min
Serves: 4-5

Ingredients
3 cups water
1/2 cup of cheddar cheese
1/4 brick of SUNSHINE D ORIGINAL MARGARINE
Pinch of salt
1 carrot, grated
2 cups D’LITE maize meal

Method
Bring the 2 cups of water to boil in a pot on the stove. Add the grated carrots to the boiling water. Stir in the SUNSHINE D ORIGINAL MARGARINE and salt.

In a separate bowl, add the D’LITE maize meal and add 1 cup of cold water. Stir into a thin paste and mix into the water / margarine mixture. Reduce heat to medium and cover. Leave for 10 minutes.

Remove the lid and stir vigorously for 1 minute. Mash the pap against the side of the pot for about 2 minutes to get rid of lumps.

Recipe Facts
If you’ve ever wondered how to make pap, then we have the answer for you. Try out our carrot pap that’s ideal for the braai or with a spicy relish.

Sunshine D, Pap recipe, It's a Gauteng Thing

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