CROISSANTS

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Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.

Croissant pastry can also be wrapped around any praline, almond paste or chocolate before it is baked (in the last case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to admit sweet or savoury fillings. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling

 

CROISSANTS

Flaky and flavourful, serves 10

 

Enjoy with sweet or savoury fillings!!
Ingredients:  
500 g flour

15g instant yeast

90 g sugar

15 g salt

300 ml warm milk

340 g butter , room temperature

1 egg , beaten with 2 Tbsp water

some extra flour

Method:

Step 1: Begin the dough

Put the flour into a large mixing bowl. Add the salt, sugar, milk and yeast. Mix and knead the dough until it has a smooth elastic consistency, about 15 – 20 minutes. (I find it is easier to knead the dough out of the bowl directly on the work surface) Dust the dough and a large bowl with flour. Transfer it into a bowl. Cover it with a towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

Step 2: Prepare the butter

Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.

Step 3: Roll out dough

After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

Step 4: Fold in butter

Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

Step 5: Turn the dough

At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.

Step 6: Chill and turn again

Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

Step 7: Shape the croissants

One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.

Step 8: Allow to rise

Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.

Step 9: Preheat the oven

Set the oven to 180ºC.

Step 10: Bake

Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 20 – 25 minutes. When they are a deep golden brown remove them from the oven.

 

 

 

 

 

 

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BANANA LOAF

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Banana Loaf

 

Ingredients:

125g butter

Extra butter for greasing the tins

1 cup sugar

3 eggs

1 cup milk

1 teaspoon bicarbonate of soda

500g selfraising flour

4 bananas, mashed

 

Method:

Preheat oven to 180C. Grease 1 large loaf tin or 2 small loaf tins with the extra butter.

In a mixing bowl cream together butter, sugar and eggs.

Mix in mashed bananas. Add flour, bicarb and milk and mix to a thick batter. Pour into the prepared tins. Bake in preheated oven for 30 – 40 minutes. To test if the cake is done insert a skewer in the middle of the cake, if it comes out dry the cake is done.

BANANA LOAF

PANCAKES

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Basic pancake mixture

 

Ingredients:

110g plain flour, sifted

Pinch of salt

2 eggs

200ml milk mixed with 75ml water

50g butter

 

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

Fill with coconut, lemon juice, or instant pudding with banana slices,etc

PANCAKES FILLED WITH CARAMEL CONDENSED MILK & BANANA SLICES

CHOCOLATE CAKE

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CHOCOLATE CAKE

Quick and economical to make!!

These ingredients makes a 20cm round cake. For a larger or square cake double the amounts and adjust your baking time accordingly.

 

Ingredients:

3 eggs separated (use the yolk)

3/4 cup sugar

1/2 cup water

1/2 cup oil

Mix the above ingredients well.

ADD

3 teaspoons baking powder

1/4 cup cocoa

1 teaspoon cinnamon

1 cup flour

Whip egg whites until stiff. Fold into cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approx 15-20 minutes. Decorate with cream, butter cream, icing sugar….

CONVERSIONS & EQUIVALENTS

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I love the fact that the site is a global community, but of course it does raise issues and problems and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it’s always going to be an approximation, but here is a table of conversions and equivalents, which should at least help!

Equivalents

As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Here is our UK / US equivalents guide to give you a helping hand…

 Double cream  Heavy cream
 Single cream  Light cream
 Cornflour  Corn starch
 Shortcrust  Pie crust
 Caster sugar  Superfine sugar
 Icing sugar  Confectioners’ sugar
 Grill  Broil
 Aubergine  Eggplant
 Courgette  Zucchini
 Mangetout  Snow peas
 Coriander  Cilantro
 Clingfilm  Saran wrap
 Beef mince  Ground beef
 Prawns  Shrimp
 Digestive biscuits  Graham crackers (substitute)
 Sultanas  Raisins
 Trifle sponges  Ladyfingers
 Spring onions  Scallions
 Semi-skimmed milk  2% milk
 Dark/plain chocolate (at least 70% cocoa solids)  Bittersweet chocolate
 Milk/plain chocolate (less than 70% cocoa solids)  Semi-sweet chocolate
Bicarbonate of soda  Baking soda
Horlicks UK brand of malted milk powder
Maltesers UK brand of malted milk balls

 

 

 

 

TEMPERATURES

Gas Mark 1 140C 275F Very cool
Gas Mark 2 150C 300F Cool
Gas Mark 3 160C 325F Warm
Gas Mark 4 180C 350F Moderate
Gas Mark 5 190C 375F Fairly Hot
Gas Mark 6 200C 400F Fairly Hot
Gas Mark 7 210C 425F Hot
Gas Mark 8 220C 450F Very Hot
Gas Mark 9 240C 475F Very Hot

VOLUME AND LIQUID MEASUREMENTS

5 ml one-sixth fl oz 1 teaspoon
15ml half fl oz 1 tablespoon (NOTE: Australian tablespoon = 20ml)
30ml 1 fl oz 2 tablespoons
45ml 1 and half fl oz 3 tablespoons
60ml 2 fl oz quarter cup
75ml 2 and half fl oz one-third cup
125ml 4 fl oz half cup
150ml 5 fl oz two-thirds cup
175ml 6 fl oz three-quarters cup
250ml 8 fl oz 1 cup
600ml 1 pint 2 and half cups
900ml 1 and half pints 3 and three-quarter cups
1 litre 1 and three-quarter pints 4 cups

SOME USEFUL CUP CONVERSIONS

Please note that these are approximations

1 cup sugar 200g
1 cup icing sugar 125g
1 cup flour 140g
1 cup rice 200g
1 cup frozen peas 125g
1 cup fresh breadcrumbs 70g
1 cup grated cheese 100g
1 cup chocolate chips 175g
1 cup sultanas 150g
1 cup honey/syrup 300g
1 stick of butter 110g 4oz

 

 

WEIGHT CONVERSIONS

15g half oz
30g 1 oz
45g 1 and half oz
60g 2 oz
75g 2 and half oz
90g 3 oz
100g 3 and half oz
125g 4 oz
150g 5 oz
175g 6 oz
200g 7 oz
250g 8 oz
275g 9 oz
300g 10 oz
325g 11 oz
350g 12 oz
375g 13 oz
400g 14 oz
450g 15 oz
500g 1 lb

CAKE TINS SIZES

20cm 8 inch
23cm 9 inch
25cm 10 inch

LOAF TIN SIZES

450g 1lb
900g 2lb

 

NAAN KHATAI

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NAAN KHATAI

Ingredients:

500ml plain flour

250ml ghee (approx)

250ml sugar

½ teaspoon baking powder

3-4 tablespoons milk

1 teaspoon vanilla essence

For garnishing

1 egg, beaten

Pistachio nuts or

Almonds or

Cherries or

Strawberry jam as required

Method:

In a mixing bowl mix flour, sugar, baking powder

Add vanilla essence and ghee, little at a time

Add enough ghee to combine the mixture, you’ll need less than a cup

Add the milk to soften the dough to a malleable dough.

Shape into little round balls and flattened slightly onto a baking tray

Lightly and carefully brush each biscuit with egg wash

Decorate with nut, cherries or jam

Bake in a preheated oven at 180C for 18 – 20 minutes or until lightly browned.

Do not overcook the biscuits as it’s a very delicate biscuit and will crumble easily.

CHEESE SAMOSAS

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Cheese samosa filling:

1 onion, finely chopped

1/2 cup cheese, grated

2 green chillies, finely chopped

1 teaspoon oil

Salt to taste (optional)

Oil for frying

 

Method:

Heat the oil in a pan.

Add chopped onions and fry till brown colour.

Add chopped chillies to it.

Fry for 3 – 4 minutes.

Let it cool for some time.

Add grated cheese and salt, if using, to the mixture.

Mix well and fill your samosas as usual.

3 CHEESE SAMOSA

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3 Cheese Samosa

 

Ingredients:

½ cup mozzarella cheese, grated

½ cup processed cheese, grated

½ cup cottage cheese

1 teaspoon crushed red chillies

3 tablespoons fresh dhanya, chopped

 

Mix all the ingredients together, ready for filling your samosa leaves.  Fry as you normally would.

SAMOSAS

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Samosa strips:
500ml (2 cups) cake flour
3ml (1//2) teaspoon salt
190ml water
corn flour as needed for sprinkling
oil as needed for smearing

Method:
Sift flour and salt in a mixing bowl.
Add water and mix into a stiff dough.
Knead well, cover with a damp cloth and leave aside for 30 minutes.
Divide dough into 8 portions.
Roll out each portion to the size of a saucer.
Smear oil edge to edge onto 6 of the rolled-out pastry.
Sift corn flour lightly on each oiled pastry.
Make two stacks of pastry into a large disc. Roll out thinly.
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries.
Place on tray and cover with a damp cloth.
Complete tossing the second lot in the same way.
Cut through stack with kitchen scissors or sharp knife to desired width.
Snip off the uneven ends to form an even pastry.

 

 

Chicken samosa filling
500g chicken mince or chicken breast chopped finely
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground koljana
2-3 teaspoons crushed chillies
salt to taste

Wash and drain mince. Brown the mince in a large pan until brown and dry. Remove from heat. Add the onions and spices and mix well. Fill approx 30 samosas

 

 

Potato and pea filling:
500g potatoes, peeled and cut into small cubes
1 onion, finely chopped
100g frozen peas
1 tsp whole jeera
1 tsp whole koljana
2 tsp crushed chillies
salt to taste

Braise onion until golden brown 5-10 minutes. Add whole jeera and koljana. Add the potatoes and cook until soft adding water if necessary. The mixture should be dry so keep stirring to ensure it does not burn. Add crushed chillies and salt. Lastly add the frozen peas and cook a further 5 minutes. Cool and fill samosa leaves.
Fills approx 20 samosas

 

 

Mutton Mince for Samoosas

Ingredients:
1kg mutton mince
4 large onions finely chopped and water squeezed out
2 tablespoon green chillies crushed
2 bunches dhanya cut finely

1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp coarse black pepper

Wash and drain mince. Put in a pot in the stove on medium heat. Cook for 5 minutes. Now add in ginger and garlic, salt, turmeric and pepper. Cook for a further 20 minutes stirring now and then and breaking lumps. When mince is cooked remove from heat, the mince should be dry. Add onions, chillies and dhanya to this. Your mince is now ready.

 

 

 

TOMATO BAKED EGGS

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Tomato baked eggs

Serves 4

Cooking Time: 1 hour includes 45-50 minutes in the oven

Ingredients

900g ripe vine tomatoes

3 garlic cloves

3 tablespoons olive oil

4 large free range eggs

2 tablespoons chopped parsley

 

Method:

Preheat the oven to fan 180C. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 liter ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

 

 

ONE PAN BREAKFAST

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One pan breakfast

Ideal for Suhoor

Serves 4

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

4 sausages, chopped

140g button mushrooms

6 eggs, beaten

8 cherry tomatoes, halved

Handful grated cheese (optional)

1 tablespoon snipped chives

Method:

Heat the grill to high.

Heat a medium non-stick frying pan suitable to go in the oven, add the sausages and fry for 3 minutes. Tip in the mushrooms and continue to cook for a further 3-5 minutes. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 minutes over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 minutes until set. Cut into wedges and serve with your favourite sauces.

SPINACH OMELETTE

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Spinach Omelette

Ideal for Suhoor

Serves 4

Ingredients:

200g bag spinach leaves

2 dessert spoons olive oil

1 small onion, finely sliced

1 large potato, peeled and finely sliced

5 eggs

Method:

Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

CHICKEN PIE FILLING

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PIES / ROLLS –SAUCY CHICKEN FILLING

Chicken fillets can be made very quickly so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:

 

750g chicken fillets, (cubed)

30g butter

1 medium onion, sliced

3 -4 cloves garlic, finely chopped

2 sprigs thyme

200g button mushrooms, sliced

1 medium green pepper, sliced

1 tablespoon flour

¾ cup milk

2 tablespoons chopped dhanya

 

Heat the butter

Fry onion until lightly brown 1 – 2 minutes

Stir in chicken and sauté

Add garlic, thyme, mushrooms and peppers

Cook uncovered stir frequently for 7 – 10 minutes

Sprinkle in flour and stir well

Stir in milk and cook until sauce is smooth

Season well

Add chopped dhanya and allow cooling before filling pie.

PUFF PASTRY

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PUFF PASTRY

This is the richest of all pastries and benefits from being made the day before use.

Ingredients:

450g cake flour

Pinch salt

450g firm butter or margarine

250ml cold water with a squeeze of lemon juice (approximate)

Method:

  1. Mix the flour and salt together. Place butte on a place and work with a knife until soft. Rub a small knob of butter into the flour.
  1. Add water and lemon juice to form a fairly soft, elastic dough.
  1. Knead lightly on a floured surface until smooth
  1.  Form the rest of the butter into an oblong, see “cook’s tip”. Roll pastry into a square.
  1. Place the block of butter on one half of the square, fold other half of pastry over it. Seal edges. Turn the pastry so the fold is on one side, then roll out a strip three times longer that it is wide. Fold the bottom third up and the top third down and seal edges.
  1. Cover pastry with greaseproof paper and leave to rest in a cool place for approximately 20 minutes.
  1. Turn the pastry so that the folds are to the sides and roll, fold and rest as before until this has been done about six times altogether. After final resting, shape pastry as required. Bake at 230C

Cook’s Tip:

  • To form the block of butter into an oblong, roll out butter between two sheets of greaseproof paper.
  • Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
  • Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
  •  If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
  • If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.

FLAKY PASTRY

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FLAKY PASTRY

Light crispy pastry ideal for pies

 

Ingredients:

450g cake flour

Pinch salt

350g butter or margarine

250ml cold water with a squeeze of lemon juice (approximate)

 

Method:

  1. Mix the flour and salt in a mixing bowl, divide the butter into four portions on a plate. Put one quarter into the flour and rub it in.

 

  1. Mix to a pliable dough with lemon juice and cold water and turn onto a lightly floured surface. Knead well.

 

  1. Roll into an oblong about 36 x 15cm keeping the sides quite straight and the top flat.

 

  1. Mark the pastry into three equal portions with cutting it up. Dot the second quarter of butter over the top two-thirds, then fold the bottom third up over the middle and the top third down.

 

  1. Seal the open ends with a rolling pin and give the pastry a quarter turn so that the folded end is to the right or left.

 

  1. Repeat numbers 3, 4 and 5 with the remaining two quarters of butter. Cover and chill after each rolling.

 

  1. Roll out once more and fold up as before, cover and leave in a cold place for at least 30 minutes before use.

 

 

Cook’s Tips:

  •  Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
  • Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
  •  If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
  •  If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.

 

CINNAMON BUNS

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CINNAMON BUNS
These buns are so good hot from the oven when they’re gooey and warm.

Ingredients:
1 teaspoon white sugar
1 packet active dry yeast
1/2 cup warm water
1/2 cup milK
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups cake flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

Directions

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in ¼ cup sugar, ¼ cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1½ cup flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt ¾ cup butter in a small saucepan over medium heat. Stir in ¾ cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with ½ cup pecans; set aside. Melt remaining butter; set aside. Combine remaining ¾ cup brown sugar, ½ cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving ½ inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to190 degrees C.

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

MINI SAUSAGE ROLLS

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MINI SAUSAGE ROLLS

Makes 16

Ingredients:

500g ready-made puff pastry

Flour for dusting

1 egg, beaten

8 good quality sausages cut into two

Salt and freshly ground black pepper

Small handful fresh thyme leaves

Method:

Preheat the oven to 200C

Roll the pastry out on a floured surface to a rectangle of about 48x32cm.

Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.

Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.

SAVOURY CUPS

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Savoury cups (savouries)

Ingredients:

1 cup cooked chicken pieces

1 cup cubed onions

1 cup cubed tomatoes

1 cup cubed red and green peppers

2 eggs

2 1/2 tablespoons flour

1 1/2 cups grated cheese

salt

pepper

Method:

Mix all the above ingredients

Drop mixture in greased muffin pans and bake at 160C for about 10 minutes.

SAVOURY PARMESAN TARTLETS

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SAVOURY PARMESAN TARTLETS

Makes 28

Freeze baked cases only

Ingredients:

For the parmesan pastry shells

375g ready made shortcrust pastry

Flour, for dusting

1 egg, beaten with a good pinch of salt

3 tablespoons finely grated parmesan

Hummus & roasted tomato

7 cherry tomatoes, halved

200g ready made hummus

Few chives

Smoked salmon & dill

250g soft cheese

85g smoked salmon

Dill sprigs

Method:

Heat the oven to 200C. Roll out pastry on a lightly floured surface to a large oblong measuring 30x40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in hertzoggie or muffin tins to form tiny tarts. Prick the bases with a fork.

Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 minutes until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 minutes. The cases will keep in a tin for up to 3 days or freeze for 3 months.

To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper.

VARIATIONS:

You can also fill these tartlets with prawn cocktail, pate and chutney….whatever takes your fancy.

SPINACH, MUSHROOM & FETA QUICHE

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Spinach, Mushroom and Feta Quiche

Ingredients

100g butter

3 cloves garlic, chopped

1 small onion, chopped

275g frozen spinach, thawed and well drained

100g mushrooms, chopped

200g feta, crumbled

200g mild Cheddar cheese, grated

salt and freshly ground black pepper to taste

Short crust pastry for a 23cm (9in) dish

4 eggs, beaten

250ml milk

salt and freshly ground black pepper to tast

Preparation method

1.Preheat oven to 190 C. Line a pie dish with short crust pastry, cutting off any excess and pinching the edges.

 2.In a medium frying pan, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.

  3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.

  4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.

Short crust Pastry for Quiche 

Ingredients

175g plain flour

75g butter or margarine (cut into cubes)

2tbsp cold water

pinch of salt

To make a pastry sift all the flour and salt into a bowl and add butter (or margarine) and rub until the mixture resembles breadcrumbs. Add water and mix together making firm dough. Wrap in a cling film and fill in a fridge for 30mins.

Spinach Muffins

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Spinach muffins (savouries)

Ingredients:

1 cup chana/pea flour

1/2 cup plain flour

2 teaspoons baking powder

1/2 teaspoon salt

1ml cayenne pepper

1 cup cooked chopped spinach

1 cup grated cheddar cheese

100ml milk

100ml oil

1 egg

Method:

Sift dry ingredients together

Add spinach and grated cheese and mix slightly

Beat milk, oil and egg together and stir into dry ingredients

Mix until flour is moistened – batter should not be lumpy

Spoon into greased muffin tins, filling each two thirds full

Bake in a pre heated oven at 190C for 15 – 20 minutes

Makes 12

VOL-AU-VENTS FILLINGS

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VOL-AU-VENTS FILLINGS

If you want to serve the vol-au-vents hot, omit the garnish until serving. Heat through in a hot oven 200C for 5 minutes or until hot.

Mushroom ingredients:

Fills about 12

100g mushrooms, finely chopped

30g butter

50g cheese spread

30ml (2 tbsp) natural yoghurt

Method:

Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yoghurt and fried mushrooms, and spoon into 12 cases.

Prawn ingredients:

Fills about 12

100g small prawns, reserve 12 for garnish

50g cheese spread with shrimp

30ml (2 tbsp) natural yoghurt

10ml (2 tsp) tomato puree

10ml (2 tsp) lemon juice

Method:

In a small bowl, combine all the ingredients together and spoon into 12 cases. Garnish with a prawn.

Chicken ingredients:

Makes 12

100g roasted chicken breast or leftover chicken

50g cheese spread with chives

30ml (2 tbsp) natural yoghurt

Method:

Cut the chicken into small pieces. In a small bowl, combine together the cheese spread, yoghurt and chicken, spoon into 12 cases.

QUICK PIZZA

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Quick pizza (savouries)

Ingredients:

1 cup cheese, grated

1 cup polony, cubed

1 cup tomatoes, cubed

1/2 cup green peppers, cubed

2 eggs, beaten

2 tablespoons plain flour

salt and pepper to taste

Method:

Combine all the ingredients and place into paper cases. 

Bake at at 160C for about 10-15 minutes until done

CHOCOLATE CHIP PANCAKES

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CHOCOLATE CHIP PANCAKES 

Ingredients:
2 cups plain flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1/2 cup chocolate chips

Cinnamon honey syrup:
1/2 cup honey
1/4 cup butter cubed
1 teaspoon ground cinnamon

Method:
In a bowl mix the flour, sugar, baking powder and salt. 
Combine eggs, milk and oil. Add to dry ingredients and mix well.
Stir in chocolate chips. 
Pour the batter by 1/4 cupfuls onto a lightly greased hot pan.
Turn when bubbles form on top. 
Cook until second side is golden brown. 
Keep warm

Combine the syrup ingredients into a microwavable bowl. Microwave on high uncovered, until butter is melted and syrup is hot. Stir, serve with pancakes.

Variation:
Add raisins instead of chocolate chips.

VETKOEKIES (FRITTERS)

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VETKOEKIES

Ingredients:
500ml self-raising flour
pinch salt
15ml sugar
1 egg, lightly beaten
30ml melted butter
5 ml vanilla essence
200ml milk
400 ml cooking oil
cinnamon sugar

Method:
Sift flour and salt into a bowl and stir in 15ml sugar. Make a well in centre and add egg, butter, vanilla essence and milk. Mix to a thick pancake batter. Heat oil in a large frying pan and drop batter, 15ml at a time, into it. Fry fritters until golden brown, about 3 minutes on either side. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot. Makes 36.

Variation:
Add 4 large ripe bananas (mashed) and banana essence instead of vanilla essence.
Or
Add 250ml mashed cooked pumpkin