Recipes

Friday, July 7, 2017

Hot chocolate.doc

Hot chocolate

1 Tin Ideal Milk

2 Hand full Choclate chips

1 Table spoon Brown Sugar

1 Table spoon cocoa

½ Teaspoon Vanilla

Stir on low heat until melted and creamy.

Enjoy!

Friday, June 23, 2017

Double Chocolate Coca Cola Cake.doc

Butternut soup 2

Butternut Soup 2

1kg butternut, peeled, seeded and cubed

30ml margarine

2 onions, finely chopped

2 cloves crushed garlic

1½ litres vegetable stock

1 ml cinnamon

a pinch of curry powder to taste

salt and pepper to taste

Cream or natural yoghurt

Melt the margarine, add the onions and garlic, fry until soft. Add the

butternut and vegetable stock. Bring to the boil. Turn down the heat

and simmer until the butternut is tender. Flavour with curry powder,

salt and pepper. Allow to cool slightly. Liquidise in a blender or mash

with a potato masher until a smooth consistency is reached. Reheat

and serve. Garnish each bowl with a swirl of cream or yoghurt.

Pastry:
500 ml cake flour
2 tsp baking powder
125 g butter
200 ml castor sugar
1 egg
1 tsp vanilla essence
zest of 1 lemon (optional)

Filling:
2 x 385 g tin of pie apples - roughly chopped
2 tsp ground cinnamon
1 ml ground cloves
2 ml all spice
¼ cup raisins
¼ cup toasted walnuts (optional)
3 Tbs brown sugar

Pastry:
Sieve the flour and baking powder together.
Place the butter and sugar in the food processor and blend until light and fluffy.
Add the egg, essence and rind and blitz until well combined.
Add the flour mixture and blend until it form a stiff dough.
Divide the dough in half, cover in cling film and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.

Filling:
Preheat the oven to 180ºC.
Mix all the filling ingredients together until evenly combined.
Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish.
This is more of a push pastry, so if it breaks apart, just press into the dish.
Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.
Bake for +- 40 minutes until the pastry is golden and crisp.

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Monday, May 22, 2017

Cinnamon puff balls.doc

Cinnamon puff balls

Ingredients:
3 tablespoons flaxseed powder
2 tablespoons almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
2 eggs
2 tablespoons olive/coconut oil (melted)
1 teaspoon vanilla extract
1/3 cup xylitol
1 tablespoon cinnamon

Mix flaxseed powder, almond flour, coconut flour and baking powder.
In another bowl, beat the eggs lightly. Stir in the oil, vanilla and xylitol.
Combine the wet and dry ingredients. Stir in 1 tbsp cinnamon.
Fill cake pop moulds with the mixture and bake at 180 for approx. 30 mins (until balls have risen).
Cool for 10 minutes.
Melt 2 tablespoons butter.
In a separate bowl, mix cinnamon and granulated xylitol.
Roll each ball in the melted butter first, and then in the cinnamon/xylitol mixture.

**Sal vinniger gaan in die cake pop masjien (Checkers & Clicks)
**Die cake ball panne vat baie spray a cook

Thursday, May 18, 2017

Peanut butter biscuits

Hierdie resep maak ek gereeld.

Heerlik.

Peanut butter Biscuits

125 g margarine or butter

125 ml peanut butter – smooth or crunchy
125 ml brown sugar

1 egg
125 ml castor sugar

3 ml salt
310 ml cake flour

5 ml baking powder

Cream the margarine and peanut butter together.

Add sugar and beat until creamy.

Add egg and beat well.

Sift salt, flour and baking powder together.

Mix well into creamed mixture and roll into 2 sausage shapes.

Wrap in wax paper (was papier – lunch papier) and chill for 20 minutes.

Cut rolls into slices about 10 mm thick and place on a creased baking sheet.

Bake at 180ºC for about 12 minutes or till slightly brown.

Leave to cool in the pan for 2 minutes before removing it carefully.

I made the roll and left if in the fridge until the morning.

I was out of wax paper and used tin foil instead.

Peanut butter cookies (Koekoes)

Peanut butter cookies (Koekoes)

Ingredients

1c crunchy peanut butter

1c sugar

1tsp vanilla

1 egg

Preparation

Preheat oven to 350 degrease.

Mix the peanut butter and the sugar well. Then mix in the vanilla

and then the egg. Make sure that the dough is mixed well.

Next spoon desired amount on ungreased cookie sheet.

Take a floured fork and press down dough.

Bake for 10 to 15 minutes or until gold brown.(180)

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