Welcome to Astaphans Recipe Corner!
You’ll never get bored in the kitchen again, with these neat tips and simple recipes that will help you make the very best of the food and beverages you’ve picked up at Astaphans!
Whether you’re meal planning for the week, packing a lunch box, having guests over for lunch, feeling extra creative in the morning for breakfast, or looking to impress your friends with some amazing food and cocktails , #AstaRecipeCorner is the your one-stop-shop for guidance on how to achieve your ultimate
food and drink preparation goals!
Happy cooking! Happy mixing!
1l of water
600g sweetened condensed milk
1 tbsp Vanilla Essence
1 cinnamon stick
1 tsp cinnamon powder
1 tsp nutmeg powder
500g Creamy Peanut Butter
1L Dutch Lady Full Cream Milk
1 Can Dutch Lady Condensed Milk
750 ml White Rum
1 tbsp. vanilla essence
½ lb brown sugar
salt (just a pinch)
½ cup vegetable oil
1 tsp. vanilla extract (optional)
1 can full cream milk
1 tsp orange/lemon zest
1tbsp baking powder
- In a saucepan, heat the water with the cinnamon stick.
- In a bowl, beat the eggs into an omelet and set aside.
- When boiling, add condensed milk and stir.
- Add the vanilla bean split in half lengthwise and the extracted vanilla beans.
- Lower the temperature over very low heat.
- Stir for a few moments with a whisk.
- While stirring, incorporate the eggs.
- Stir the mixture in eight until thickened and a consistency close to custard (the cream should coat the spoon).
- Get out of the fire.
- Serve warm or hot and enjoy!
- Combine Full Cream Milk and Peanut Butter in a blender and blend until the consistency of a smoothie is achieved.
- Ensure that the mixture isn’t too thick, then add the rest of the ingredients and blend on high for up to a minute with the dry ingredients going in last.
- Let rest for at-least one-two weeks to ensure that the flavor is uniform throughout the beverage.
- Serve over ice cubes with a cinnamon stick to garnish.
- In a large bowl sift the flour, a pinch of salt, and baking powder. Make a well in the center and add sugar, egg, lemon or orange zest. Mix with a fork.
- Then, add oil, milk, and vanilla extract (if using). Blend with a fork.
- Start incorporating the flour from the sides.
- When all the flour has been incorporated, work the dough with your hands until it comes together.
- Take pieces of dough about 50 grams each and give them an oval shape.
- Place on the baking sheet as you go. You can line a baking sheet with parchment paper (or use a non-stick cookie sheet, like mine).
- After you placed all the cookies on the baking sheet, flatten them with your hand and set in the fridge for 15 minutes. In the meantime, preheat the oven to 180° C (350° F).
- After the resting time in the fridge, brush the cookies with milk and sprinkle cane sugar on top.