Culinary Hotline - 24 August 2022

West Coast Foodie, Didi Stols visited the Expresso Show kitchen for the Culinary Hotline with Clement Pedro!

Pumpkin Puffs / Pampoen Poffertjies

Serves: 4-6
Time: 30 minutes
Recipe by: Didi Stols

1 Cup flour
2 teaspoons baking powder
1 pinch of salt
25ml brown sugar
1 Cup cooked butternut (mashed)
1 large egg
80 ml Milk
750 ml cooking oil for deep frying

For the sauce:
½ Cup brown sugar
½ Cup golden syrup
125g butter
250 ml cream
A few splashes of Fish sauce to taste


Mix all the dry ingredients together then mix all the wet ingredients together and combine the two mixtures to form a batter. Heat a large pot with cooking oil. Dollop teaspoons of batter in the oil and fry until golden brown.

In a medium saucepan over medium heat, add butter, syrup and sugar stirring frequently until a deep dark caramel forms. Then add cream. (don’t worry if the mixture seizes up, it will melt again shortly). Once your sauce is well incorporated, add a few splashes of fish sauce until you have achieved your desire amount of salt.

Pour the caramel over the hot puffs and enjoy!

Prawn and Bacon Pierogi

Serves: 4-6
Time: 1 hour 30 minutes
Recipe by: Didi Stols

240g Flour
½ tsp salt
1 large egg
113g sour cream
57g room temperature butter ( a low set oven will help with this)

For the filling:
500g prawn meat (very finely chopped)
250g bacon (very finely chopped)
Half red onion (grated)
Coriander (finely chopped)
Salt and papper


Mix together the flour and salt. Add egg and combine. (you will have a very clumpy dough at this point) In a separate bowl, combine butter and sourcream. You will have a very sticky ball of dough. Working with just your fingertips, knead the dough until it is more silky but still sticky. Resist the urge to add more flour. Wrap the ball in cling film and set in fridge to rest 30-60 minutes.

To make the filling, fry bacon in a pan. Once most of the fat is rendered, add remaining ingredients and fry until prawns are just just cooked.
Place the filling in the fridge to cool completely before shaping Pierogi.

Once dough has rested, roll out into thin layer. With a round cookie cutter or ring mould, cut circles out of dough. Fill each circle with lots of filling, fold in half and seal the edges with a dab of water.

Tumble pierogi into a pot of gently boiling water. They will float when theyre ready. This takes just a few minutes. Once floating, heat a non stick pan with some butter and oil and fry off pierogi to desired crispiness.

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