Samantha Darsen and Mo Vawda chat to Fazlyn who began her musician journey at the age of four with music becoming an integral part of her life and sparking her dream of becoming a singer. She has won multiple awards. She chats to the team about her passion and career. 

Samantha Darsen and Mo Vawda chat to Fazlyn who began her musician journey at the age of four with music becoming an integral part of her life and sparking her dream of becoming a singer. She has won multiple awards. She chats to the team about her passion and career.&nbsp;

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

The Sunday Sizzle

 The world of music  - 05 January 2025

Samantha Darsen and Mo Vawda chat to Anver Lewis who is a certified health coach. He chats about the importance of writing down your goals and having resolutions. As it’s the time to set our intentions and envision all that we wish to accomplish. 

Samantha Darsen and Mo Vawda chat to Anver Lewis who is a certified health coach. He chats about the importance of writing down your goals and having resolutions. As it&rsquo;s the time to set our intentions and envision all that we wish to accomplish.&nbsp;

New Year Resolutions  - 05 January 2025

Ingredients:

50 g butter, soft 

200 ml castor sugar 

5 large eggs, separated 

50 ml buttermilk

1 vanilla pod, spilt open lengthwise 

60 ml cake flour 

1 ml salt 

250 ml long life cream

Method  

1. Preheat the oven to 160, lightly grease a fairly shallow but large oven dish. Beat the butter and sugar together, then mix in the egg yolks and buttermilk thoroughly 

2. Scrape the vanilla seeds from inside the pod, directly into the mixture, then gently blend in the flour and salt. 

3. Beat the cream and egg whites separately until stiff peaks form. Lightly fold them both evenly to the buttermilk ensuring a fluffy consistency is maintained. 

4. Pour this mixture into the prepared dish, placed in a larger surrounding dish with water poured in to reach at least halfway up the sides of the dessert oven dish. 

5. Bake for 1 and ¼ hours. Serve immediately, with honey or warmed jam drizzled over. 

Ingredients:
50 g butter, soft&nbsp;
200 ml castor sugar&nbsp;
5 large eggs, separated&nbsp;
50 ml buttermilk
1 vanilla pod, spilt open lengthwise&nbsp;
60 ml cake flour&nbsp;
1 ml salt&nbsp;
250 ml long life cream
Method&nbsp;&nbsp;
1. Preheat the oven to 160, lightly grease a fairly shallow but large oven dish. Beat the butter and sugar together, then mix in the egg yolks and buttermilk thoroughly&nbsp;
2. Scrape the vanilla seeds from inside the pod, directly into the mixture, then gently blend in the flour and salt.&nbsp;
3. Beat the cream and egg whites separately until stiff peaks form. Lightly fold them both evenly to the buttermilk ensuring a fluffy consistency is maintained.&nbsp;
4. Pour this mixture into the prepared dish, placed in a larger surrounding dish with water poured in to reach at least halfway up the sides of the dessert oven dish.&nbsp;
5. Bake for 1 and &frac14; hours. Serve immediately, with honey or warmed jam drizzled over.&nbsp;

Making Buttermilk sponge on AM Delish  - 05 January 2025

Ingredients

1 can coconut milk

1 cup cooked jasmine rice

1 pinch of salt

1-2 Tbsp cinnamon sugar (or a sugar substitute of your choice)

3 Tbsp chia seeds

125ml apple juice

1 Tbsp honey

1 punnet raspberry

Mint for serving

Method:

Cook the coconut milk, rice, salt, cinnamon sugar and 1 Tbsp chia seeds together for 20 minutes or until thick and creamy. Leave to cool.

In the meantime, mash the raspberries with 1 Tbsp honey (or sugar substitute) to taste and soak the remaining chia seeds in the apple juice.

When the pudding has cooled enough layer all three in glasses and serve with a mint leaf on top.Enjoy.

Ingredients
1 can coconut milk
1 cup cooked jasmine rice
1 pinch of salt
1-2 Tbsp cinnamon sugar (or a sugar substitute of your choice)
3 Tbsp chia seeds
125ml apple juice
1 Tbsp honey
1 punnet raspberry
Mint for serving
Method:
Cook the coconut milk, rice, salt, cinnamon sugar and 1 Tbsp chia seeds together for 20 minutes or until thick and creamy. Leave to cool.
In the meantime, mash the raspberries with 1 Tbsp honey (or sugar substitute) to taste and soak the remaining chia seeds in the apple juice.
When the pudding has cooled enough layer all three in glasses and serve with a mint leaf on top.Enjoy.

The world of music - 05 January 2025

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