Best partner with Coffee, so easy to make!!! Infredients: For the Puff pastry 225g plain flour plus extra for rolling 1/2 tsp fine salt 1/2 cup cold water 225g unsalted butter 2 cups grated cheese Directions: In a large bowl, 150ml ice cold water 2 cups grated cheese Egg wash for brushing
Directions: Sift the flour and salt into large cut the butter roughly into the flour using pastry blender, dissolve the salt in a water then drizzle the water into the flour and mix with a wooden spoon until the dough comes out together, cover with with clingfilm and let the dough rest in the fridge for 15 minutes. Dust your work surface and roll the dough into rtectangle cut the dough about 9cm in diameter place a small block of cheese in the middle and brush with egg wash both sides to seal. Do not be attempt to add too much cheese in the puff or it will just bake out. Brush the pie with egg wash, sprinkle with salt and bake for 20 to 30 minutes at 180Cm Enjoy.
So simple yet delicious Ingredients 2 packet double thick cream (woolworths) 300g fresh strawberrie washed and drain 1 cup sugar 4 packet marie biscuit 1 stick butter 1 tsp of lemon zest
Method: In a food processor place the biscuit and butter, blitz until finely crumb then press biscuit into release bottom pan . Chill in the fridge.. In a small saucepan cook the sugar and strawberries and bring to the boil. Set aside to cool.using hand mixer whip cream and lemon zest lightly pour on top of biscuit crumbs smooth the top and let it set for 3 to 4 hours then top with strawberries and chill again for more hours ..
Prepared, tried and tested by https://www.facebook.com/alljoyslovelycooking/
Zesty yumminess ! Ingredients: 4/5 cup (200g) soft butter 1/2 cup castor sugar 1/3 cup (80ml) honey Grated of 2 lemons 4 eggs 4/5 cup(200g) self raising flour 2 tbsp lemon juice (30ml) Pinch salt Lemon drizzle: 1&1/2 cups (195g) icing sugar 1/4 cup(60ml) lemon juice Chopped almonds and zest to serve or honey comb if available Makes 1 loaf
1. Preheat oven to 180C and grease and line a 8cmx20cm loaf pan. 2. Cream butter,sugar,honey and zest until light and fluffy. 3. Add eggs one at a time, mixing well after each addition. Stir in flour,lemon juice and salt just until combined. 4. Spoon into prepared pan and smooth the top with the back of spoon . Bake for 45-55 minutes until skewr inserted comes out clean . 5.. Cool in the pan for 5 minutes, turn out onto wire rack and cool completely. For the icing: Mix icing sugar and lemon juice beat until runny. Pour evenly over the top of the cake and set aside to harden slightly. Serve with chopped almonds,zest or honey comb.
Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/
2c blending flour 1c demerara sugar 3 bananas (mashed) 1c cream 1tsp white vinegar 1/2c oil 2 eggs 1c chocolate morsels 1tsp bicarbonate of soda 2tsp baking powder pinch salt
Mix the cream and vinegar, and set aside for 5-10 minutes. Beat with a handheld electric mixer the eggs, sugar & salt till white, fluffy and creamy. It took me about 4-5 minutes to get it a nice ‘white’ color and a good fluffy texture. Add oil and just mix it trough. Mix in mashed bananas and bicarbonate of soda. Add flour & baking powder, and hand mix. Pour in the cream and vinegar mixture, then add the chocolate chips and mix till well incorporated. Scoop with a 1/4 cup measure the mixture into lined muffin tins. Just for fun, I added some extra chocolate morsels on the dough for some decoration. Bake in preheated oven at 350F for 12-15 minutes, or until skewer inserted comes out clean.
Mix together and let sit for ± 10 minutes to thicken up 600 ml Almond milk 4 teaspoons white vinegar
Add the following to the milk mixture and mix well 1 cup canola oil 1½ cups sugar (you can 2 cups, if want it sweeter)
Mix together 8 cups whole-wheat flour 16 teaspoons baking powder 1½-2 teaspoons salt (see note below re salted pumpkin seeds, then use less salt) 2 teaspoons baking soda 8 Weetabix – rub between your hands to form crumbs and mix with the dry ingredients 1 cup rolled oats
Optional 1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like. Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds per recipe. When using pumpkin seeds, I use the salted ones, as I always have it in the house just to munch on. In such a case, I will reduce the salt to 1½ teaspoons.
Make a well in the dry ingredients, and add the wet ingredients and mix thoroughly, until no more flour or dry spots visible. You can use a big spoon or spatula to mix and scrape the excess from the side of the bowl. Spread the bottom of your pan with oil, or use anything like ”spray and cook” or” pam” and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it. Bake for 18-20 minutes at 400 degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.
When ready, take out of the oven and let it cool down, preferable let it sit for and hour or two, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours). Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.
Ingredients 500g strong white bread flour, plus extra for dusting 1 tsp salt 1 packet instant yeast 300 ml milk 40g unsalted butter, plus extra for greasing pan 1 egg Veg oil for greasing
For the filling : 25g unsalted butter, melted 1 orrange zest only, grated 75g soft brown sugar 2 tsp ground cinnamon 100g dried cranberries 100g sultanas 100g dried africot, chopped
To finish 1 heap tbsp apricot jam 200g icing sugar, sifted 1 orange, zest only grated
Preparation 1. Place the flour and salt into large bowl and stir thouroughly until combined. Make a well in the center of the flour and pour in the yeast. 2. Warm the milk and butter in a small saucepan until is butter melted and mixture lukewarm. Pour into the flour mixture add egg and stir thoroughly until contents of the bowl comes together as soft dough. 3. Tip the dough lightly floured surface and knead well for five minutes, until the dough is smooth and elastic. 4. Place the dough in an oiled bowl and leave to rise, cover with damp towel for one hour or until double in size. 5. Tip the dough onto floured surface , roll out the dough into rectangle about 30x20cm/12x8in 6.. Brush the dough over melted butter , evenly sprinkle the orrange zest over buttered surface, followed by sugar cinnamon and dried fruits. 7. Tack down the long side of the dough rectangle nearest you by pressing it down onto work surface with your thumb. Roll the dough opposite long side of the dough towards you quite tightly, until the roll is comple and tight. With a sharp knife cut the thick rounds about 4cm/1&3/4in . 8. Grease a deep roasting tin or baking tray thoroughly with butter , place the buns cut side up into greased baking tray leaving about 1cm/1/2 sides of space between each one. Leave to rise for 30 minutes or until double in size 9. Preheat oven 190C 10. Bake for 20 to 25 minutes until golden brown. Remove the buns from the oven and let it cool slightly before transferring to wire rack. 10. Melt the jam in a small saucepan with the splash of water until smooth brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar , orrange zest and two tbsp water drizzle over the cooled buns and serve.j
Recipe courtesy of my favorite chef the master baker: Paul Hollywood Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/