Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Peppadew and Parmesan muffins – IMBB #13

Peppadew and Parmesan muffins – IMBB #13

by Jeanne Horak on March 23, 2005 16 Comments in Baking (savoury), Is My Blog Burning?, Recipes, South African products

Peppadew and parmesan muffins

Apologies in advance – this is going to be a very very brief post (for a change!!) as I am due to catch a plane to Berlin very very soon, but I wanted to get my post up before I left… Maki over at I was just really very hungry decreed that the theme for this month’s Is My Blog Burning? event would be cupcakes and muffins – and I leapt at the chance to use my new muffin pan. A very happy coincidence!

Hands up, who has eaten Peppadews?

 

Peppadew peppers

 

These are “sweet piquante peppers” with a taste somewhere between a mild chilli and a plain bell pepper.  Why did I decide to make muffins with them?  Well, because they were discovered in the province where I grew up in South Africa!! Johan Steenkamp came across a chest-high bush of them in the garden of his holiday home in the Eastern Cape.  The bush was laden with small bright red fruit something like a cross between cherry tomatoes and very round chillies and voila – the Peppadew pepper was born!  They are now commercially grown and are very successfully exported, but remain (like me) a child of Africa.  So what better ingredient to choose to include in my muffins?

 

 

Here’s the recipe I used, which I got from Naomi’s Cooking:

PEPPADEW AND PARMESAN MUFFINS (makes 12 regular mufffns)

Ingredients:

500 ml (2 cups) cake flour

15 ml (3 teaspoons) baking powder

2,5 ml (1/2 teaspoon) salt

1,25 ml (1/4 teaspoon) ground black pepper

250 ml (1 cup) buttermilk

1 egg

62,5 ml (1/4 cup) olive oil

125 ml (1/2 cup) Parmesan cheese, grated

62,5 ml (1/4 cup) Peppadews, drained and chopped

10 ml (2 teaspoons) fresh thyme leaves

Method:

Preheat oven to 200 ºC (400 ºF). Grease a standard muffin tin.

Sift together the dry ingredients.

Whisk together the milk, egg and oil until smooth. Add the cheese, Peppadews and thyme.

Add to the dry ingredients and stir just until blended.

Spoon into the prepared muffin tin, filling each cup three-quarters full.

Bake for 12 minutes until a toothpick inserted into the centre comes out clean. Cool in the tin for 3 minutes, then remove and serve with lots of butter.

Let me assure you they are absolutely heavenly – the salty Parmesan is a perfect foil for sweet, tangy slivers of Peppadew and the thyme seems to enhance the flavour of both. Yum yum yum.

More deliciousness for you!

  • Feta, Peppadew and thyme quiche for a blogger photo afternoonFeta, Peppadew and thyme quiche for a blogger photo afternoon
  • Chanterelle quiche with a wholewheat & thyme crustChanterelle quiche with a wholewheat & thyme crust
  • Mamma’s coconut tart (klappertert)Mamma’s coconut tart (klappertert)
  • Self-saucing lemon puddingSelf-saucing lemon pudding

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Apple caramel self-saucing pudding – SHF#6
Fry, the beloved country – for EoMEoTE#5 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Stephanie says

    March 23, 2005 at 5:22 pm

    What a great idea! Matt would love them (I think I bake as many savory muffins for him as sweet); I just wonder if we can get peppedew in the States?

    Reply
  2. Moira says

    March 24, 2005 at 4:18 pm

    Good God, Jeanne- these sound amazing! It’s a good thing you didn’t have more time to post…you would have just made them sound even more delicious than you already have.
    Can I pick up peppadews at my local Sainsbury’s?

    Reply
  3. Sally says

    March 26, 2005 at 5:09 am

    Hi Stephanie.
    Try either Whole Foods or Wild Oats. I have found peppedews (imported from South Africa) there in Whole Foods stores in Colorado. If you don’t have a Whole Foods or Wild Oats try a speciality food store.
    I think if Whole Foods have them then any speciality food store should. My local supermarket has them in occasionally.
    Sally

    Reply
  4. Jeanne says

    March 28, 2005 at 5:42 pm

    Hi Stephanie!
    You’ll see that Sally has already left a comment with some suggestions where to get Peppadews in the States – and here is a link on the Peppadew site telling you where to buy them closest to you:
    http://www.peppadew.com/webroot/america/america_wheretoshop.htm
    Good luck!
    Hi Moira
    Trust me – I am not overstating their fabulousness one bit – these muffins are seriously addictive!! I got my Peppedews at a Tesco Metro (renowned for having a teensy product range!) so getting them at most Tesco/Sainsbury/Waitrose stores will not be a problem. They are also great chopped up in tuna salad, in pasta sauces or on pizzas. I also think I once saw a recipe using them as a topping for fish fillets but can’t remember the details now… Butyou get the picture – you won’t struggle to get through a bottle!
    Hi Sal!
    Thanks for the tips – you can be the official Cooksister food outlet sourcer in the US! 😉

    Reply
  5. Owen says

    March 30, 2005 at 1:13 am

    Jeanne,
    that brought back memories (of Peppadews). My sister usually brings a jar when she comes visit – not sure why really – she lives in Sheffield and that just doesn’t seem like a peppadew kind of place to me. I’m usually more interested in being brought jars of lime pickle and branston and chocolate digestives and tea and beer and cider – all things that are hard to get here, much better there and which I eat or drink regularly. But now I know what to do with the peppadews…

    Reply
  6. johanna says

    April 1, 2005 at 11:22 pm

    oh jeanne, entirely grateful i am for this suggestion! my dad spotted these peppadews when he visited last time, but he is fond of the savoury sort, you know, the astringent, full-of-vinegar variety. So I’ve got a jatr of them unused in my fridge – and now I finally know hwat to do with the left-overs…

    Reply
  7. Christina says

    April 4, 2005 at 9:45 am

    Ooh! Those muffins look and sound delish!
    I discovered peppadews in my local Tesco a couple of years ago and have been addicted ever since – they hit just the right balance of ‘sweet’, ‘hot’ and ‘capsicum’ for me. Great stuffed with soft cheese and roasted. 🙂

    Reply
  8. Stephanie says

    April 4, 2005 at 5:49 pm

    I appreciate all the peppadew info…alas, they are not sold in Tennessee! I don’t suppose anyone out there would want to swap goods?

    Reply
  9. The Confabulist says

    April 5, 2005 at 1:24 am

    Peppadews of Madness, Empanadas of Malcontent

    The Peppadew is a sweet, tangy, mildly spicy pickled pepper from South Africa. It’s got an appealing flavor profile: It starts out sweet, then gets tangy, and then finishes with a warm, suffused heat.

    Reply
  10. Alanna says

    October 5, 2005 at 5:32 pm

    Heya – I tried your famous muffins too! It’s posted over at A Veggie Venture!

    Reply
  11. Rikke says

    May 4, 2006 at 10:53 am

    Ok, my question is a bit different, Where do I get sour milk? Is it Amazi? or can I use a substitute like perhaps diluted sour cream, or even buttermilk?

    Reply
  12. Jeanne says

    May 4, 2006 at 5:27 pm

    Hi Owen
    Peppadews from Sheffield… now there’s an interesting concept!! Odd, but interesting 😉 And I think in future you should insist on chocolate coated digestives instead. Or oatcakes. And yes, Branston! There are all kinds of things you can do with peppadews – they are great on kebabs, in salads, finely chopped into tuna salad or mixed with a sticky honey and soy marinade for pork chops. Mmmmm!
    Hi Johanna
    Yes – see my response to Owen above for more uses. I must say, the full-of-vinegar ones don’t do it for me… but I guess the world would be dull if we all liked the same stuff!
    Hi Christina
    OMG, stuffed with soft cheese and roasted. *long pause* Just having a happy private moment imagining what that would taste like… Must try that out this summer!
    Hi Stephanie
    Awww, what a drag! I woudl be happy to do a food swap… but my record for safely getting glass jars of stuff to people by post is nil so far. 🙁
    Hi Alanna
    Cool – the famous muffins are becoming even MORE famous! Hope you loved them as much as I did 🙂

    Reply
  13. Jeanne says

    May 4, 2006 at 5:37 pm

    Hi Rikke
    Glad you ask! 😉 The original recipe called for buttermilk, but I struggled *so* to find that in supermarkets here, that eventually I looked up substitutes on the Internet – and that’s where the soured milk with added lemon juice came in. So if you can easily use buttermilk then yes, use that!

    Reply
  14. simran says

    June 16, 2006 at 12:05 am

    can we get fresh peppadews in south africa,nutritative value of peppadews

    Reply
  15. Elizabeth Boonzaaier says

    May 6, 2008 at 10:33 am

    In my garden I have a pepper of some sorts – it is red and looks like a little bell. Is this a peppadew?
    Liz

    Reply
  16. Sue | Cater says

    July 16, 2009 at 7:47 am

    Now don’t you just find that peppadew’s are just heavenly, I have them in my cupboard in stock because you never know when you will feel like them, I add them to a lot of my dishes but my favorite has to be with cheese and biscuits.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Courgettes stuffed with beef mince and cheese
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential

Featured on

Also available on

LONDON TIP: When last were you a tourist in your o LONDON TIP: When last were you a tourist in your own city? We have all seen Thames Clippers speeding up and down the river but have you ever taken a sunset ride on a summer evening? Cheaper than a tourist boat and same gorgeous views 😍 Plus you can use your Oyster card or contact less payment card - no need to buy tickets in advance. Routes and stops available on their website  https://www.thamesclippers.com/plan-your-journey/route-map  #thingstodoinlondon #londondiaries #londonby night  #thamesclipper #uberboat #londonskyline #Londonriver #londontips #londontourist
Happy Cap Classique day! 🍾 Did you know that Happy Cap Classique day! 

🍾 Did you know that Cap Classique is the official term for sparkling wines produced in South Africa? 

🥂 For a wine to be able to describe itself as Cap Classique on the label, it has to follow some rules during the production process - most importantly that it needs to be made using the same traditional bottle-fermented method as Champagne produced in France. 

🍾 The first bottle of Cap Classique was produced by Simonsig estate In 1971.

🥂 Although most early Cap Classiques were made from Chenin Blanc, today they are made using the traditional Champagne grapes Chardonnay and Pinot Noir. 

🍾 Cap Classiques require a minimum of 9 months lees ageing but many producers leave their wines for longer, giving them the same yeasty, biscuitty character as Champagne.

🥂 Pictured is my all time favourite Cap Classique - @grahambeckbubbly - available in the UK from Waitrose,  Sainsbury's, Majestic and Ocado. 

Cheers! 🥂
A sunny afternoon in Soho, lunching with the one a A sunny afternoon in Soho, lunching with the one and only @neleen17 at @bocca_di_lupo. Fabulous sakura negronis to start (obvs!) alongside deep fried, cheese filled zucchini blossoms, stuffed olives and sage & anchovy fritters. Then seabass crudo  and a plate of coppa ham & melon. Finally, chicken escallopini with wild mushrooms,  orechiette with tomato, basil & red onion; and the best borlotti bean salad ever - all washed down with super food-friendly Malabaila Le Tres Roero Arneis. A fabulous meal and already looking forward to my next visit! And then a Turkish ice-cream and a little Soho dance as we walked home 💃. As you do.
Last week I went to the @royalacademyarts Summer E Last week I went to the @royalacademyarts Summer Exhibition,  the world’s oldest open submission exhibition – which means that anyone can enter their work to be considered for inclusion. It’s happened every year since 1769 and showcases a wealth of works on a variety of media from emerging and established artists. All works are for sale and prices range from a couple of hundred pounds to 6-figure sums and the exhibition runs till 20 August.  My favourite was the 3D St Paul's cathedral piece "Hemispheres "made of carbon fibre by @peternewellprice
Which one would you buy if you had an unlimited budget? #thingstodoinlondon
[AD] Have you ever tried Nepalese food before? 🇳🇵🇳🇵🇳🇵 If, like me, you hadn't, then you need to get down to The Gurkhas, a new modern Nepalese restaurant between Oxford Circus and Great Portland Street. Right now you can buy a voucher (valid for a year) giving you a 41% discount on their 6-course menu (see below for what's included) - visit @thegurkhas_restaurant or https://thegurkhasrestaurant.com/ for details.

The restaurant is the brainchild of Nepal-born Shrabaneswor Rai, who hails from a Gurkha family. The Head Chef Joe Allen, whose wife is Nepalese and father-in-law a Gurkha, has created a modern take on Nepalese cuisine using authentic spices and the best British produce. Choose between a 4 (£45), 6 (£65) or 9 (£85) course set menu - we tried the 6 course (plus 2 extra plates from the chef marked*) and we had:
1. Jimbu focaccia with fermented greens gundruk butter 
2. Aloo nimki (spiced potato on crispy cracker)
*3. Bara (lentil pancake, beetroot, fenugreek)
*4. Lamb kachila (lamb tartare with crispy bitter gourd)
5. Kukhura ko jhol  momo (chicken dumplings in spicy tomato sauce)
6. Stone bass sekuwa with heritage tomato atchar 
7. Gorkhali pork secreto on turnip atchar with amala (Indian gooseberry)
8. Khuwa creme caramel with sorrel granita 

Highlights for me were the focaccia; lamb (crispy bitter gourd - who knew?!); stone bass; and pork (stunning quality meat and loved the gooseberries).

Alongside the food we also had 2 amazing cocktails, one with blue butterfly pea powder; and a guava fizz topped with a smoke bubble. With dessert we had Tongba, a fermented millet drink (rather like a less alcoholic sake) served in an eponymous wooden container - a wonderful match with dessert!

The restaurant is named after the famous Gurkha soldiers of Nepal who are known for their bravery and  have been recruited into the British, Nepalese and India armies during various conflicts including WW1 and WW2. They are famed for their bravery and former Indian Army Chief of Staff Field Marshall Sam Manekshaw once said: "If a man says he is not afraid of dying, he is either lying or he is a Gurkha."
Ever been to Palermo, Sicily? One of my favourite Ever been to Palermo, Sicily? One of my favourite things about this fascinating is the abundance of street markets. The alleys around the ancient Mercato della Vucciria are full of textile shops with the most amazing colourful fabrics - so hard to resist buying them all 😍😍😍 What's your favourite? Mine is right at the end... 🌵 

#palermosicily #sicilytourism #visitpalermo #mercatodellavucciria #textiledesigns #fabricdesigns #colourfulfabrics
Throwback to last week at @tasteoflondon where I h Throwback to last week at @tasteoflondon where I had the pleasure of drinking one of my favourite French summer wines:  @caveormarine ‘s Villemarin Picpoul de Pinet, a crisp and refreshing white wine made from 100% Picpoul grapes in the Languedoc-Rousillon AOC of Picpoul de Pinet, on the coast south of Montpellier. Did you know…
🇫🇷 the name Picpoul literally means “lip stinger”, a reference to this wine’s zingy acidity
🇫🇷 Picpoul was originally better known as a grape used to make Vermouth
🇫🇷 The appellation was granted AOC status in 1985
🇫🇷 The appellation is one of a tiny handful in Languedoc-Rousillon only allowed to make white wines
🇫🇷 65% of Picpoul wine is exported and the UK buys 75% of that!

So how does it taste? There is a lot of grapefruit, green apple and pear on the palate, balanced by a hint of salinity and minerality as a result of the vineyards’ proximity to the ocean - a perfect match for oysters and other seafood! Available for £9.99 per bottle at @majesticwine 

I also sampled:
- @maisonmirabeau rosé in an impressively large bottle
- @chef_francescomazzei ‘s amazing truffle & Parmiggiano pasta
- fabulous @remeogelato pistachio gelato
- @primetimelager gluten-free low calorie beer
- smoked nuts and olives from @belazu_co 

But the best part is always meeting up with fab friends old and new -  @eatcookexplore @thelondonfoodie @drgeraldcoakley @mecca.ibrahim and (briefly!) @elizabethwinegirl
When the London temperatures hit 30C, there’s on When the London temperatures hit 30C, there’s only one thing to do: grab a bottle of rosé and enjoy a braai (or barbecue if you are English!)

I am not generally a fan of the bland white Pinot Grigio examples that litter wine lists in London - but a Pinot Grigio rosé is a whole other kettle of… erm… grapes! One of my standby rosé wines for everyday quaffing is the Fiore Rosa Pinot Grigio rosé from the Lombardy region of Northern Italy, Provincia di Pavia, with its pale salmon colour and fruit forward palate of ripe strawberries and cherries. It nevertheless retains a crisp acidity and a pleasantly clean finish, and pairs well with charcuterie, cheese and chicken dishes. But it also worked perfectly with my barbecued pork belly strips, grilled courgettes and salads this weekend. And for around £8 a bottle, not bad value at all - almost worth buying by the case and keeping on hand for unexpected visitors! 

Looking forward to many more bottles over the summer. Cheers! 🍷
I am not an early morning person - but when the re I am not an early morning person - but when the reason for a stupid o’clock start is a private tour of the Chelsea Flower Show & a tasting of South African wine, how could I refuse? 🌸🥂🍷 (see more about our show tour in my previous reel!)

The wine in question was a selection of 8 wines by Franschoek estate @babylonstoren . The farm itself is over 150 years old and lies at the foot of the Simonsberg mountains. It is named after one of the peaks in the range - literally translated as the Tower of Babylon - and was for much of its existence a fruit farm before being purchased by owners Koos Bekker & Karen Roos. In 2007 they commissioned architect Patrice Caravella to lay out an extensive formal garden comprising 15 clusters spanning vegetable areas, stone and pome fruits, nuts, citrus, berries, bees, herbs, ducks and chickens, a prickly pear maze, and more. Every one of the more than 300 varieties of plants in the garden is edible or has medicinal value. They are also grown as organically as possible and in a biologically sustainable manner. The garden was the first RHS accredited garden in Africa. The couple also converted the fruit orchards to vineyards which now cover 150 hectares amd produced their first harvest in 2011.

The Babylonstoren Mourvèdre rosé was enjoying its third year of being the official wine of the RHS and we were fortunate enough to have winemaker @klaasstoffberg and cellar master Charl Coetzee on hand all the way from South Africa to talk us through the range. Here’s what we tried:

🥂SPRANKEL 2017 - 100% Chardonnay Cap Classique sparkling wine with a very fine mousse and notes of brioche, green apples and grapefruit
🥂 Chenin Blanc 2022 - ripe fruit palate of pears, quince & apples with a rounded mouthfeel & very long finish
🥂 2022 Viognier - baked apples and quince but with biscuits notes and  fresh acidity to balance the fruit - rounded mouthfeel and tarte tatin finish
🥂 2022 Chardonnay all matured in oak barrels but made in a restrained Burgundian style with buttery, toasty grapefruit and subtle spice flavours & beautifully integrated oak

[Continued in first comment]
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT