Monday, March 27, 2017

Peanut butter no bake fridge cake

Peanut butter no-bake fridge cake

1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

Wednesday, March 15, 2017

Cheesy Chicken Bombs

Lamb pizza pie

Coconut cake



Recipe by: Fritz Brand

For the Pudding (cake)
2 cups flour
100 ml good quality cocoa powder
250 ml milk
250 gram sugar
2 eggs
2 t vanilla essence
4 t baking powder
200 ml melted butter
1 t salt

For the Pudding (sauce)
500 ml water
1 cup brown sugar
To make the sauce,
add the brown sugar to the water and microwave for +- 5 minutes until it boils, stirring every 2 minutes or so.

For the Custard
500 ml cream
250 ml full cream milk
80ml white sugar
6 large egg yolks
2 whole eggs
1 heaped tablespoon of flour


For the Pudding:
Preheat the oven to 160 degrees Celsius.
Rub some butter on the bottom and sides of a baking dish.
Cream the butter and sugar together, by giving it a quick vigorous whisk.
Don’t overdo this or the butter will separate.
Whisk in the eggs and vanilla. Sift in the dry ingredients and add the milk, then fold in the mixture until combined.
Pour this mixture into the buttered baking dish.
Slowly add the sauce over the back of a spoon to avoid pouring holes in the pudding batter.
Bake for 35 minutes then remove from oven and let it cool.

For the Custard:
In a small saucepan heat the milk, cream and vanilla to just below boiling point then set aside.
Add the eggs and sugar to a mixing bowl and whisk together.
Carefully add the warm milk and cream to the egg mixture, little by little while whisking.
Do not add too much at a time or the eggs will cook and curdle.
Mix the flour with a little bit of the milk to form a paste and add to the mixture.
Return the mixture to the saucepan and cook on medium low heat for about 10 to 15 minutes, stirring repeatedly with a wooden spoon.
The custard will thicken as it cooks.
You want it to coat the back of a spoon.
Allow to cool to room temperature then refrigerate if desired.

Cook’s notes:
If you do not want the custard to form a “skin” on top as it cools, cover the surface with cling film (cling wrap)
This pudding raises quite high, soaking up sauce as it goes and then settling down to a more respectable height.
Use a dish with high enough walls, a good size is 22cm wide, 31cm long and 7 cm deep.
It also gets better on standing so you can bake the pudding a few hours in advance while making the custard and then simply reheat it before serving

ePosVriende blog

Condensed Milk Biscuits

Condensed Milk Biscuits

5 cups of cake flour
1 cup of cornflour (Maizena)
4 tsp baking powder
pinch of salt
500 grs butter
1 cup of sugar
1 tin of condensed milk
3 T aniseed OR grated rind of 2 lemons OR glace cherries (optional)

•    Cream the butter and sugar
•    Add the condensed milk, and mix well
•    Mix together the dry ingredients, including either the aniseed or the        lemon rind
•    Stir the dry ingredients into the creamed mixture
•    If the dough seems very soft, chill for 15 to 20 minutes
•    Either roll the dough out and cut with cookie cutters, or roll into little balls and squash slightly with a fork or press out with a biscuit gun
•    Place the biscuits on baking trays (decorate with cherries if you wish) and bake for 10 minutes at 180 degrees C, until slightly browned - be careful not to burn them
•    Cool on a cake rack

ePosVriende blog

Friday, March 3, 2017

Baby beetroot salad

Baby beetroot salad


4 slices country bread, cubed
2 tbsp olive oil
2 tbsp finely chopped parsley
100g fresh watercress
250g whole small beetroots, cooked or baked
freshly ground black pepper

Place cubes of bread on baking tray.
Sprinkle with olive oil and place in hot oven.
Remove from oven, sprinkle with parsley and let cool.
Place watercress on individual plates.
Cut beetroots in half and arrange on top of watercress.
Toss bread cubes over and sprinkle with lemon dressing
Season lightly with black pepper.

Watercress of Bronkors

Thursday, March 2, 2017

Homemade Worcestershire Sauce, 2 Recipes

Homemade Worcestershire Sauce Recipe 

½ cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly.
Simmer 1 minute.
Store in the refrigerator.

Homemade Worcestershire Sauce Recipe no 2

Consider making your own Worcestershire sauce at home.
It does contain a lot of ingredients, but the method is very simple and easy.

  2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

 Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.

Add the tamarind paste, garlic, ginger, and jalapenos.
Cook over medium-low heat for another 5 minutes.
Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime.
Stir to combine and bring to a boil.
Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.
Strain Worcestershire sauce