Moroccan Mint Tea, Chocolate Fondant and NEW Foodie classes *featured on cii*

Knowing that you are going to be on Radio is both exciting and slightly nerve-wracking too…..exciting because it’s always great to share the recipes that I play with and be heard by the listeners out there….announce my tinkerings for new foodie classes and just engage with an audience over air…

but nerve-wracking because it’s LIVE….so I’ve gotta check myself and not make any mistakes.

The nerves build up to 5 minutes before I go on air, but for some reason, the second I’m on the line and listening the presenter introduce me in……..all nerves dissipate and I can’t wait to start talking…..yes I’m a waffler and I CANNOT stop talking. It’s a terrible vice.

Today I was honoured to be a guest on the show of a popular presenter for the local radio station, Channel Islam International’s Safeera Kaka. She has a regular program on cii from 11:00-13:00 Monday through Thursday.
Today we spoke about the onslaught on winter, going the beautiful autumn of golden leaves and chilly air, we are fast feeling the approach of winter and I shared two recipes to warm you. One…..healthy, the other……..not at all healthy.

And of course, the announcement of a BRAND NEW upcoming class from Fehmz being a pasta-making class! Perfect for hearty warm meals for the winter, we will be learning how to make our own pasta as well as one (or maybe two) typically italian sauces with our own spiced twist. I am being assisted with my recipe development by an Italian foodie friend who simply loves cooking, experimenting and sharing her love for Italian cooking, we kid around and say she is my “Italian in a cupboard”. So you can be assured, this is going to be one authentic class, taught by an indian, coached by an Italian!

And those recipes….here you go:


Moroccan Mint Tea – recipe adapted from a googled recipe, source Unknown

Get a teapot that has a tea strainer inside it, the glass pots from Tea Merchant (Featured in a post here) are beautiful and so practical for this kind of tea. Or else one of those little closed tea strainers will work wonderfully.

What you need is boiling water, 2 tsp of green tea leaves (or two green tea teabags) and a small handful of washed mint leaves.

Add your green tea leaves to your strainer, tear the mint leaves and add to the strainer as well.

Pour over your boiling water and let it steep for 5-7 minutes.

Sweeten with Honey or Brown Sugar

Serve Hot

The recipe on the cii website can be found here ———-> http://www.ciibroadcasting.com/2013/04/23/moroccan-mint-tea-by-fehmida-jordaan/

Chocolate Fondants
source: Fehmz

Chocolate Fondants – original recipe from Good Housekeeping adapted by Fehmz

100g butter

1/2 cup castor sugar

1 x 80-100g slab of plain chocolate to your preference

2 large eggs

2 tblsp plain flour

1 tblsp good-quality Cocoa

*Icing sugar to dust


Spray 4 fondant moulds (200ml) with Spray & Cook and preheat your oven to 200 degrees.

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Take the bowl off the pan and let it cool slightly for a few minutes.

Meanwhile in a seperate bowl, whisk the eggs, castor sugar, cocoa and flour until smooth. Fold in chocolate mixture and distribute evenly among the ramekins

Stand on a baking tray and place into the oven. Turn the oven down to 190 degrees after place it in the oven and bake for 12-15 minutes until the puddings are puffed and set on the outside. Do not overbake as it will set on the inside and you actually want it to be runny on the inside.

Remove from oven and let it sit for about 30 seconds.

Unmould, dust with icing sugar and serve immediately with Vanilla Ice-cream or as is.

The recipe on the cii website can be found here ———-> http://www.ciibroadcasting.com/2013/04/23/chocolate-fondants-original-recipe-from-good-housekeeping-adapted-by-fehmz/


~ Fehmz ~


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