1 cup warm milk 10 g sachet instant yeast 1/2 cup castor sugar 1/2 teaspoon salt 1 egg 1/3 cup canola or vegetable oil 4 cups cake flour Filling 1/3 cup softened butter 1 cup packed light brown sugar ( I used muscovado ) 2 tablespoons ground cinnamon Icing 1/4 cup cream cheese, at room temperature 1/4 cup softened butter 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice 1 1/4 cups icing sugar
In a measuring cup, stir warm milk, yeast and 1 tablespoon of the castor sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 mins on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. Dough should not be dry. Let dough rise covered in a warm place until double in size about 35 mins.
Sprinkle counter with flour and roll dough to about 18×24 rectangle. Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Place brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up like a Swiss roll finishing with the plain dough on the bottom to seal the entire thing together. Cut off any uneven ends to even out the roll. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Cover with tea towel and let rise again for 1 hour. They double up in size. Preheat oven to 180 C .Line a rimmed baking tray with parchment paper then spray lightly with nonstick cooking spray. Bake for 20 mins. Icing : While the buns are baking, whip cream cheese and butter together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay firm.
2 whole chickens – cut up into smaller pieces 1 onion – chopped VOO – Virgin olive oil 2 heaped dessertspoons full crushed garlic Salt – to taste Chicken spice – to taste Rosemary – to taste Basil – to taste 10 cloves 2 cups of boiling water
Box puff pastry / or filo pastry 1 egg Milk
Method Fry onions in VOO till golden and translucent, add garlic and fry another minute or two. Spoon mixture out on a plate and set aside Add extra VOO in a large pot, add chicken, stir and fry till you have all the pieces a golden color. Add all spices, to taste and also the cloves. Add water, and bring to a rolling boil and then cook for ±1 hour till meat soft and tender and falling off the bone. Be careful, do not overcook it. Now we usually let this just sit overnight, in the pot as it will still have enough heat and cook a bit more. The next morning, heat it just enough in order for you to not burn your fingers, and it’s easy to handle and debone thoroughly. Shred the meat and leave it in the juice.
Prepare your baking dish. Spray or butter the bottom. I use filo pastry, much easier than rolling out the puff pastry. Place one sheet on the countertop, paint it with the egg wash along the edges and a few spots in the middle, and then add another sheet on top. Continue until you have at least 5 or 6 sheets stacked on top of one another. Take this stack and place it in your dish. Make sure you have the edges also covered with the pastry. Now spoon the chicken out onto the pastry. I usually use a slotted spoon to ensure that I do not have a lot of juice, leave it till the end, then you will be able to see if you need to add a tad more, depending on how juicy you like it and it is. Remember when it’s cold, you will not see as much juice, but when baking and heat you will notice the juice. Egg wash the pastry sheets at the edges, as you will now add the top layer of filo sheets and they need to stick together. Now start the process over again with the filo pastry sheets, another 5 or 6 sheets, and lay that over the top of the meat. Egg wash the edges of the top sheets and bind them to the bottom edges. I usually fold them to ensure that I lock down the meat and juice inside. Egg wash the entire top. Bake in the oven at 375F for ± 40-45 minutes and you have a good golden color and the pie nice and warm.
Source: Alwyn Slabbert (husband’s memory from how his grandmother used to make it) and now a family favorite.
Ingredients: 1 (12 ounce) bag fresh cranberries 6 tablespoons white sugar 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®) 1/2 cucumber – peeled, seeded, and diced 2 stalks celery, chopped 4 slices pickled jalapeno pepper, finely chopped Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.
INGREDIENTS 1 cup icing sugar ¾ cup veg oil 500g. room temperature butter 5 cups cake-flour
METHOD With electric mixer whisk butter until creamy Add oil and mix for a further 2 minutes Add icing sugar and whisk again for a few minutes until stiff and creamy Add flour mix with hand until dough is formed The dough will be very soft Add a half a cup of flour if it’s too soft and sticks too much to your hand Use star nozzle to pipe keep the nozzle vertical and press down on to cookie sheet pan that has been greased with some butter Bake 10mins @ 190°C. – 374°F. When cook – melt chocolate, apply to biscuits Makes about 120 biscuits
These Souskluitjies are best when they are freshly made and still piping hot, but they can be reheated the next day and should still hold their nostalgic magic! (Old fashioned dumplings with cinnamon and sugar) Ingredients: 1½ Cup Flour 1 Teaspoon Baking Powder Pinch of Salt ¾ Cup Butter 2 Eggs 2 Table Spoons Sugar Water ½ Teaspoon Salt 1 Stick Cinnamon Sugar and Cinnamon mixed in bowl to sprinkle ½ Cup melted butter
Method: Sift the Flour, baking powder and salt together. With your fingers rub in the butter into the flour until it has like a crumbs Beat the Eggs and sugar until light and fluffy. Mix the beaten eggs to the flour mixture. Make sure to use a spoon and mix lightly. Add water in a saucepan about 5 cm deep, salt and cinnamon, bring to boil. Spoon teaspoons of your dough into the boiling water. You can do it all at one time. Simmer on low heat for 10 minutes, cover, taking care that the mixture does not boil over. Just regulate the temperature so that it is simmering very slowly, without peeping too often! Remove the dumplings with a slotted spoon and arrange in a serving dish. Sprinkle generously with cinnamon sugar (you will need more than you think, because the batter is not sweetened) and drizzle with the butter. Let it stand for 5 minutes to give the sugar some time to melt, then serve at once.