- 1 x can (330ml) sprite
- 1 x 250ml fresh cream
- 1 x cup grated cheese
- 5 x cups self raising flour
– Add all the ingredients into a bowl.
– Using a knife mix well till it forms a dough.
– Turn out onto a floured surface and knead for 2 minutes.
– Using a cookie cutter or a cup cut out round pieces and place on a baking tray.
– Bake in a preheated oven @ 200 degrees for 10 – 20 minutes or till the tops become a little bit golden, all depends on your oven.
– Once baked, let it cool before cutting it open and enjoy with fresh cream, and jam.
It the same as my other scone recipe the difference is that I added cheese, but you can add anything you like. For example cranberries, cherries, dried fruit and nuts.
Prepared, tried and tested by:Bobby Swanson
2 cups crushed Weet-Bix (±4)
2½ cups nutty wheat flour; today I used whole wheat bread flour as I did not have other available.
1 tsp salt
2½ tsp bicarbonate of soda
1 cup sweetened coconut
½ tsp cinnamon
1 cup fruit and seeds:-
In this batch I used: Cranberries, yellow sultanas, pumpkin seeds, pecan nuts, slivered almonds
1½ cups demerara sugar
2 cups unsweetended Almond milk
½ cup VOO
1 tsp vanilla essence
Combine and mix the dry ingredients together.
Whisk the eggs, sugar, milk, oil and vanilla.
Add the wet to the dry ingredients and mix till well blended and no dry spots visible.
Leave overnight in the fridge
Fill greased or paper lined muffin tins ¾ full and bake at 200C/400F for 15-20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or pack for lunchboxes.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Source: Own creation
Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)
Fruit Pavlova. ( makes 1 large Pavlova ) + extra small meringues for top
300 g icing sugar sifted
300 g castor sugar
300 g egg whites … This equals to 6 egg or 7 egg whites depending on size. I used jumbo eggs so it was 6 egg whites.
Beat whites in your stand mixer until thin cords start to form. Slowly add scoop for scoop your castor sugar. Setting should be on low until all incorporated about 4 to 5 mins. Then with a spatula, stir in the icing sugar well. Rub the meringue between your fingers it should be smooth, and glossy and not grainy. Place In Piping bag with a star nozzle no. 867 from baking tin in Ottery. Then pipe swirls in a round circle on parchment paper the size of a dinnerplate. Pipe some extra small meringues in white then colour your egg whites with a drop if Crimson food colouring and pipe some small pink meringues, bake in slow oven 85 C for 2 hours. Turn off oven heat and leave in oven overnight.
Whip 250 fresh cream until stiff. Whip 1 pkt x 199 g Woolworths marshmallow frosting mix according to directions. I added 1 tsp strawberry essence and a drop of pink Crimson coloring to make pink. Place both whipped cream and whipped marshmallow frosting in separate piping bags add them both into a larger ziplock bag, cut the corner and pipe swirls around the pavlova . It will come out as two colors. Decorate with fresh red currants, cherries, blackberries and blueberries. Add a few sprigs of mint and a drizzle of granadilla pulp to top. Add your smaller meringues for decoration. Lastly add sifted icing sugar ( optional )
Tried and Tested and posted by: Gail Haselsteiner
Folks, I’m so impressed with my wife’s skills in the kitchen. She got the Ms. Balls recipe from the web, modified it a bit, and spot-on!! So, I have my own chutney sweatshop in the house. Hats-off!!
4 six ounce bags dried peaches (I found Sun Maid brand at Kroger);
12 ounce box of dried apricots (found these in the fresh foods at Kroger);
1 quart red or white wine vinegar;
4 cups water;
1 1/2 cups diced onion;
10 1/4 cups (5 lbs.) sugar;
2 cups boiling water;
2 1/2 cups white wine vinegar;
1 1/2 tablespoons Worcestershire sauce;
3 teaspoons salt;
2 teaspoons cayenne pepper.
Empty dried fruits and quart of white/red wine vinegar into a large glass bowl. Allow the fruit to soak overnight.
Pour fruit and vinegar into a large pot, add four cups of water to cover. Bring to a boil, then slightly reduce the heat and cook 20 minutes until soft.
Drain fruit and rinse with cold water to make it easier to handle when milling. I used my food processor to chop the fruit into puree. Return milled fruit to the pot and add the onion. In a separate bowl, combine the sugar with 2 cups of boiling water and stir until dissolved. Add this “syrup” mixture to the pot. Add the wine vinegar. Mix in Worcestershire sauce, salt and cayenne pepper.
Cook over medium-low heat for 2 hours stirring often to keep the sugar from sticking or burning in the bottom of the pot. Transfer cooked mixture into 18 sterile glass 1/2 pint jars and allow them to seal as they cool.
Received and posted on behalf and with the permission of:
Herman de Klerk and his wife Stacie
TRIED AND TESTED
5 pint-sized Mason jars with lids
1 2/3 cups steel-cut oats
4 cups water
¼ teaspoon salt
½ cup dried cranberries – add when you turn the heat off
Raisins or other dried fruit
Nuts or seeds
Bring the oats, water, salt and cinnamon to a boil. Simmer for about 5-10 minutes (depending on the consistency you like) then turn off the heat and add the dried cranberries and let is cool down.
Divide the oatmeal between the 5 jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate or as I have done, place in the freezer.
I usually take a jar out of the freezer and place it on the counter the evening prior to going to work in the morning, then quickly add my optional mix-ins into the jar, and off I go to work, with a yummy and delicious and hearty breakfast. I usually add some nuts, yoghurt and frozen fruit.
Source: Combination of various recipes and adapted by Esmé’s kitchen