200g chopped ham ¾ cup grated cheddar cheese 2 teaspoons capers or 50 g sundried tomato, or both 90g Herb and Garlic cream cheese
400g thawed puff pastry 1 lightly beaten egg, you may wish to add some milk to brush the pocket before baking.
Directions: Preheat oven to 425 F and line baking tray with parchment paper. Combine all the ingredients in a bowl and mix. Roll out the dough, and cut about 5”rounds. Spoon a tablespoon of the filling into the center of each round, fold the pastry into a pocket and turn over in order for the fold to be at the bottom. Be sure to seal it properly. Place the pockets on the tray. Brush with the egg and bake for ±15 minutes, or until well browned and puffed.
Ingredients: 7 cups whole-wheat flour 12 teaspoons baking powder (this is to make your own self raising whole wheat flour!) 5ml sea salt 375ml brown sugar 250ml chopped nuts, raisins, cranberries and sunflower seeds mixed 350ml sunflower oil 500ml muesli (I used 5 grain granola with cranberries, almonds etc.) 2 tablespoons white vinegar 2 cups buttermilk
Method: Set the oven 180 degrees Celsius (350 F) Mix all the dry ingredients in a large bowl Add oil, vinegar and buttermilk Mix very well Spread evenly into your pans and bake for 40 min. – or until it feels firm to the touch. Cool then slice into rectangular bars. Place on oven racks and dry out at about 75 degrees C (coolest on my oven in 170F) for about 4 hours – until dry right through.
Source: Renee Matthee, own creation TRIED AND TESTED
I’ve learned something by looking at some recipes. All you need to bake a delicious and super-fast loaf for dinner is one beer and 3 cups of self-raising flour. You can also use 3 cups of all-purpose flour with 3 teaspoons of baking powder. Then just preheat the oven to 360°F, line a bread tin, and get mixing. Add anything you like! I used a blend of spices (black pepper, garlic salt, paprika, and dill). I also added almost a whole cup of grated cheddar cheese. However, you could just as easily add onions, garlic, green peppers, ham, bacon, olives, or nuts & seeds. As long as start with 3 cups of flour and one beer, you can’t go wrong! It bakes for about 45mins to an hour. As a side note, I had so many things in there that I had to add another dash of beer to be able to mix the batter. No harm – hubby was happy to finish the opened can of beer for me! In no time and with next-to-no effort, this loaf will be the star of dinner. Got company coming? This’ll blow them away and elevate a simple barbeque to gourmet, and nobody will know how easy it was.
30 ml Mrs.H.S.Ball’s Original Chutney 150ml of white wine 100 ml olive oil 4 eggs ½ teaspoon salt 2½ cups all-purpose flour 1 teaspoon of baking powder 150g grated white and yellow shredded mild cheddar 1 bunch of finely chopped grass onions / spring onions 80g crumbled bacon pieces 275g deli corned beef (cubed) 375ml bottle of black olives (or if you have, you can use ½ black and ½ green olives), cut smaller – preferably used pitted olives – easier to work with. 1 teaspoon dried salad herb blend (I did not have any parsley)
Instructions In a large bowl, whisk together the wine, oil, eggs and salt. Then start by adding the flour and baking powder. Do not mix Chop the onion finely, add the bacon and sliced olives, parsley and cut the deli meat – just pile them all one on top of the other. Lastly add the Mrs.H.S.Ball’s chutney and grated cheese and mix. Pour into a buttered bread pan and sprinkle some more salad herb over the top, before placing in the oven. Bake in the oven for ±1 hour at 360°F (180°C)
Tip: When you measure the wine (at the very beginning), be sure to pour a glass for yourself, to sample and enjoy while preparing the bread! I can promise you, it’s yummy!!
Please be careful with the salt, if you use a salty deli meat, it may be best to not use the ½ teaspoon salt indicated in the recipe. I had a slice with a cuppa coffee, and its super moist and so good.
Source: Esme’s kitchen (modified from online version) TRIED AND TESTED