Cakes & Bread

"Boere” Vetkoek (Like a savoury doughnut)

4 cups cake flour
1 egg, lightly beaten
1 tsp. Salt
6 tsp. Baking powder
1 TBS sugar 

Method:

Mix altogether, adding 1-cup water until dough is soft and moist. Drop large spoonfuls in deep oil and fry for a few minutes, turning so that both sides brown.  Looks like a doughnut but nicer. You can also stick litle sausages into the middle of each ball of batter before frying. This is delicious. My Grandmother used to do this.

Makes ± 10

 

Potato, Olive & Herb Bread

3 Medium Potatoes, Peeled
75ml Milk
1 egg
5ml
  (1tsp) salt
625ml Self Raising Flour
100ml Black Olives, Seeded & Chopped

Method:

Boil the potatoes till soft. Mash without any butter or milk.  Beat the egg & the milk together in a separate container.  When the potatoes are coolish, add the milk & egg mixture. Add the self raising flour, salt, olives and mix well. 

OPTIONAL EXTRA:

1 handful of Rosemary
Bake for ± 1 hour at 190oC.  Place on a wire rack to cool. 

 Serves 6 - 8

 

Onion Soup & Cheese bread

500g Self Raising Flour
1 packet Royco Thick White Onion Soup
500ml Buttermilk
100ml Milk
50g Grated Cheese (for topping)

Method:

Mix the flour and Onion Soup together.
Mix the Buttermilk with the milk and add to the dry ingredients.
Mix until just combined and spoon dough into a greased loaf tin.
Top with grated cheese.

Bake at 180oC for 45 min’s.
Makes 1 loaf.

(Preparation - 10 min’s)   - Delicious!!

 

Pizza Dough base – Sylvana Franco

Makes 6 x 8 inch pizza bases

Ingredients
For the dough
650g/1lb 5oz Italian '00' flour (strong white flour)
7g sachet of easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water

Method:
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.


Olive Bread

500g Flour
1 packet fresh yeast (10g)
250ml Luke warm water
5 TBS Olive oil
2 tsp Salt
2 TBS Cut Olives
1TBS Rosemary & Thyme
1 tsp crushed Garlic

Method:

Make a hole in the flour and put the yeast in the hole.  Mix in enough water to make a handful of dough.  Cover with a dish cling wrap & a dish cloth and leave for 15 min’s in a warm place.  Then mix the rest of the water with the flour.  Knead until soft but not sticky.

Leave for 2 hours in a warm place until the dough has doubled it’s size. Knead again, but do Not press all the air out.  Add the cut olives, Rosemary and fresh thyme.

Form the bread in a baking tin or roll and place on a flat baking sheet.
Cover with Olives, Rosemary, crushed Garlic and Course salt.

Bake for 15 – 20 minutes at 2000C

Makes 1 Loaf.

 

Herb & Cheese Muffins

3 Cups Flour
200 g Margarine
Pinch of Salt
2 Eggs (Beaten)
¾ Cup Milk
2 tsps Sugar
3 TBS Dijon Mustard
1 Heaped Cup Cheese
3 tsps Mixed Herbs

Method:

Sieve the flour, then rub in the butter until you get a crumbly consistency.

Add the remainder of the ingredients and mix well.  Then Put into a Muffin Baking Tray and bake at 2300C for ± 20 minutes.

 

Makes 24 Muffins - Divine!!

 

Irish Soda Bread – Martha Stewart

item-saved-on:The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Prep: 15 minutes
Total: 1 hour

Ingredients

Serves 16

  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 4 cups all-purpose flour, plus more for kneading
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 2 tablespoons caraway seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 2 large eggs

Directions

1.     Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form dough.

2.     Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.

3.     Bake until skewer inserted in centre comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

 

Therese' Chocolate Cake

Basic Cake

2 Cups Castor Sugar (makes cake lighter) OR Normal sugar
2 Cups Self Raising Flour
1 cup Sunflower oil
8 Eggs “Separated”

Plus below variation!
Double this recipe to make two layers.!

Variations:

CHOCOLATE CAKE

2 tsps Vanilla Essence
4 TBS Coco Powder
1 Cup boiling water

BUTTER ICING

120g Butter
2 TBS Coco Powder
Icing sugar
A few drops of milk

LAVENDER CITRUS CAKE

2 TBS Lavender Buds
Rind and Juice of 1 Lemon and 1 Orange
1 Cup Coconut

 

ICING

120G Icing Sugar
Lemon Juice to make a runny icing
Lavender buds and Slivered Almonds to sprinkle on top.

LEMON CAKE

Rind and Juice of 3 Lemons
1 Cup Coconut

 

ICING

120G Icing Sugar
Lemon Juice to make a runny icing
Lemon rind to sprinkle on top.

OAT & DATE CAKE

Rind of 1 Orange
2 tsps Ginger + 1 tsp All spice + 1 tsp Cinnamon.
1 ½ cups Oats
250g Dates Soaked in Boiling water with 1 heaped tsp Bicarb. Of Soda

ICING

120G Icing Sugar
Milk to make a runny thin Glaze
2 tsps Ginger

 

Method:

Beat the egg whites till stiff.  Set aside for last. Add all the other ingredients together. Blend well and fold in the egg white.  Pour into a large ring cake tin that has been sprayed with spray and cook.  Bake for 1 hour on 180 °C.  Leave for 1 hour to cool in the tin before taking it out. This will prevent it from breaking.

This cake is divine, moist and delicious. You can make your own variations with different Herbs & fruits etc.

Enjoy!!

Therese's "Rich Citrus Cake"

4 Large Eggs
250g Castor Sugar
125g Melted butter
100g Chopped Almonds
125g Desiccated coconut
1 lemon, grated rind and juice.
1 orange, grated rind and juice
175g Self raising flour

Preheat the oven to 180oC. Place all the ingredients in a food processor and blend on high for 30 seconds.

Spoon mixture into a greased and lined cake tin and bake for 60 -75 minutes.

Leave in the tin for 10 minutes. Turn out and cool.

Serve with dusted icing sugar and almonds on top.

Serves ± 12

 

Gingerbread

125g Butter/ Margarine
¾ Cup Dark Treacle
OR Golden Syrup
½ Cup Molasses Brown Sugar
½ Cup Milk
2 Cups Self Raising Flour
1 tsp Ground Ginger
1 tsp Ground mixed Spice
Pinch Salt
½ tsp Bicarb. Of Soda
2 Eggs, Well beaten

Preheat oven to 180o C.

Line 23cm Round or square tin. Butter the sides.

Put the butter treacle OR Syrup and Sugar into a small saucepan over a low heat. Melt the butter and add to the milk. Stir. Put the saucepan one side to cool.

Sift the flour, ginger, spices, salt and Bicarb. of Soda into a mixing bowl. Add the eggs and mix well. Add the cool butter mixture and stir until well combined. Pour the batter into the cake tinand bake for 30 – 35 mins. Allow to cool before turning out onto a wire rack.

Divine!! 

 

Quick Brown Seed Loaf (No Yeast)

Makes 1 Loaf

INGREDIENTS:

450 g (750 ml) whole-wheat flour
5 ml salt
125 ml sunflower seeds, toasted for 8 to 10 minutes at 180°C
60 ml sesame seeds
500 ml plain yoghurt
5 ml honey
125 ml milk
7 ml bicarbonate of soda

METHOD:
Preheat oven to 180°C.
Grease a medium sized loaf pan.
Mix all ingredients together and spoon into loaf tin.
Bake for 1 hour until done.

Serve with pate while still warm.

Irish Soda Bread Martha Stewart

The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Prep: 15 minutes
Total: 1 hour

Ingredients

Serves 16

  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 4 cups all-purpose flour, plus more for kneading
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 2 tablespoons caraway seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 2 large eggs

Directions

1.     Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form dough.

2.     Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.

3.     Bake until skewer inserted in centre comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

Sweet Pastry – For Tarts

By Martin Blunos

Serves 6 – 8

Ingredients
100g unsalted butter

100g caster sugar
a few drops of almond essence
pinch of Salt
50g plain flour
50g ground almonds

2 medium eggs, beaten
250g sweet shortcrust pastry
1 can of condensed milk, boiled for 2 hours then cooled
4 crisp English apples, peeled, halved, cored and sliced

To serve:
a dash of Somerset brandy
icing sugar
clotted cream

Method:
1. Preheat the oven to 200°C/gas 6.

2. In a mixing bowl, cream together the butter, sugar, almond essence and salt. Gradually beat in the beaten eggs, then fold in the flour and ground almonds.

3. Roll out the pastry and use it to line a 22cm tart tin. Spread a thin layer of the condensed milk toffee over the pastry base.

4.  Spread the almond mixture evenly over the toffee layer. Arrange the Raspberries OR apple slices on top of the almond mixture, pressing them in slightly.

5. Bake the tart for 30-40 minutes until set and golden.

 

 

Nutty Health Bread

15g Digestive Bran
35g Rolled Oats
125g Cake flour sifted
190g Nutty Wheat Flour
25g Linseeds
30g Mixed Nuts
40g Sunflower Seeds
1 tsp Salt
1 tsp Bicarbonate of Soda
2 TBS Liquid Honey
500ml Buttermilk

A few sunflower seeds sprinkled on top of bread.  Mix all ingredients together in a bowl.   Place in a well greased bread tin and bake at 180oC for ± 1 hour.  

Remove from bread tin and cool on a cooling rack, to cool completely.

FOR DIABETICS

Omit the Honey and add sweetener, if desired.

FOR MICROWAVE

Place the loaf pan on an upturned saucer, and microwave on 70% power for 15 – 18 minutes.

 

Pitta Bread

Makes 8 Pitta breads

Ingredients
2 tsp dried yeast
1 tsp sugar
300ml/½ pint hand-hot water
450g/1lb strong white flour
1 tsp salt

Method
1. Stir the dried yeast and sugar into the water and leave until yeast has dissolved and mixture is frothy - approximately 10 minutes in a warm place.
2. Mix the flour and salt in a large bowl.
3. Stir in the yeast liquid and mix to a dough.
4. Turn onto a lightly floured surface and knead thoroughly. Continue kneading until the dough is firm, elastic and no longer sticky, this will take approximately 8-10 minutes. Place the dough in a lightly greased polythene bag and leave to rise until doubled in size; approximately 1¼ hours in a warm place.
5. Punch the risen dough to deflate it and re-knead until firm. Divide the dough into eight pieces. Roll each piece into an oval shape approximately 25cm x 13cm/10in x 5in. Place on a greased baking tray and put inside a greased polythene bag. Leave for 5 minutes to relax.
6. Bake at the top of the oven at 240C/475F/Gas 9 for 6-8 minutes or until just beginning to colour.
7. Wrap the pittas in a damp tea-towel to cool, to give the characteristic soft, leathery crusty.



“1 PAN” Sponge Cake

3 eggs
¾ cup sugar
1½ cups self-raising flour

Method:

Beat eggs and sugar very well.  Add the flour gently.  Bake at 180ºC for 20 minutes.

Serves 8 – 10

 

All American Banana Bread

Makes:  1 Medium Loaf

1 Egg
1 Cup Granulated Sugar
3 TBS Melted Butter
3 ripe Bananas
2 cups self raising flour
¾ tsp Bicarbonate of Soda
½ tsp Salt

Beat the egg until light. Add the sugar and melted butter. Mix well. Add the mashed bananas. Sift in the dry ingredients and mix well.  Pour the mixture into a greased baking loaf tin.

Bake for 1 hour on 190oC (375oF)

Enjoy!

 

Therese's Farmhouse Cake – Divine!!!

250g Butter
450g (2 ½ Cups) White Sugar
4 Eggs
550g (2 heaped Cups) Self-Raising Flour
Pinch Salt
115g Sultana’s
115g Currants
1 Cup Milk
2 tsps Vanilla Essence
1 Grated Lemon rind and Juice
(optional)
1 Cup Coconut (Extra Optional)

Set oven to 180ºC

Cream the Sugar and Butter till fluffy. Add the egg and beat well.

Sift the flour and salt together and fold in. Stir in the dried fruit and milk to give it a soft dropping consistency.

Turn out into a greased and lined baking tin. Bake for 1 hour.

Cool in the tin for 15 mins and then turn out onto a wire rack.

Enjoy!!

 

Spanish almond tart

By James Martin

Serves 4
Preparation Time: 30 mins
Cooking Time: 10 to 30 mins

Ingredients
500g/1lb 2oz packet sweet pastry

For the filling:

4 eggs
255g/9oz caster sugar
1 lemon, zest only
255g/9oz ground almonds
1 tbsp whole almonds
icing sugar, to dust

 

Method:
1. Preheat oven 180C/350F/Gas 4. 2. On a floured work surface, roll out the pastry and line a 22cm/8in loose bottomed tin.
3. Prick the base of the pastry with a fork and leave to one side while you make the filling.
4. Beat the eggs and sugar together until creamy. Stir in the lemon rind and ground almonds.
5. Spoon the filling over the prepared pastry base and scatter over the whole almonds.
6. Bake for 30 minutes until golden brown.
7. Leave the tart to cool in the tin.When cool transfer to a serving plate and dust with icing sugar.


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Therese's Lamingtons

CAKE

125g Stork Margarine
250ml Sugar
2 eggs
Pinch Salt
65ml Milk
315ml Self-raising flour

ICING

500g Icing Sugar
Pinch Salt
90ml Cocoa Powder
30ml Soft margarine
Boiling water
Desiccated Coconut

Beat the margarine and sugar until light and fluffy. Add the eggs and beat the mixture until it is light and creamy.  Add Salt.  Add the milk and flour, stirring until mixed. Spoon mixture into a buttered and floured square cake tin and bake in a pre-heated oven at 190oC for 35 min’s. Turn out on a wire rack and set aside to cool.

Mix the icing sugar, salt, cocoa powder and margarine in a bowl. Pour in enough boiling water to make a runny icing.  Place the cake on a board and cut into strips of about 3cm wide.

Then cut into squares. Dip each piece of cake into the runny icing and then into the coconut.

Toss until completely covered.  It is ready to serve or store.

Makes about 48

 

 

Joy's Low-Fat Fridge Tart

1 Packet Tennis Biscuits
1 Tin Ideal Milk – Well Chilled
1 tin fruit e.g. Mango’s OR 2x small tins Granadilla Pulp (OR fresh strawberries OR any fresh Fruit)
1 Packet Jelly (Flavour to match the fruit)
½ Cup Castor Sugar

Lay the biscuits down in a dish. Beat the chilled Ideal milk till thickish and frothy. Add the Castor Sugar and Fruit. Then add the Jelley. Mix well. Pour over the Tennis biscuits. Chill for at least 3 hours.

Enjoy!!