Muesli rusks

sugar and spice rusks

Ingredients

4 cups flour, cake or brown bread flour
4 teaspoons baking powder
3 cups muesli
2 cups full cream milk
2 tablespoons vinegar
200 g margarine
Pinch of salt
¾ cup brown sugar

*The ingredients can be doubled to bake a bigger batch of muesli rusks.

Method
Pre-heat the oven to 180 degrees Celsius. Add the vinegar to the milk. Then mix all the ingredients together in a mixing bowl with a wooden spoon. Put the mixture in a rusk/ bread tin or in a greased ceramic bowl. Bake 35-40 minutes at 180 degrees Celsius.

Take out the bread like rusks. Let it cool down for about 5 minutes. Take out the bread-like rusks and put it on a cutting board to cut. Take a big chef’s knife and cut into strips and squares, according to the size you prefer.

Pack the pieces on an oven rack/ oven tin, spreading the pieces out a little bit. Bake again for 2 hours on 110 degrees Celsius to dry out.

Serve with coffee or tea, dunking it to soak up the tea or coffee!

Enjoy this widely loved South African snack!

Tropical butter cookies

tropical cookies
tropical cookies

Summer time is here!
Let’s bake some tropical themed cookies!

Ingredients
2 cups plain cake flour
Extra flour for rolling out the dough
A pinch of salt
Half a cup butter at room temperature
Half a teaspoon baking powder
One teaspoon vanilla
1 cup sugar
1 egg
10 ml milk

For decorating
Royal icing/ flooding icing
Egg whites
500ml icing, sifted

Assorted sprinkles,
Colour writing gel

 Method
Mix the ingredients together and use an electric blender to mix the ingredients into a dough.  First on high speed and then on a slow speed.

Make the dough into a ball, roughly and quickly with your hands and then flatten it to make a square. Put it in some cling film and refrigerate for about an hour.

Sprinkle a clean surface with some flour. Roll out the dough not too thin and not too thick, depending on how thick you want your cookies. Take a baking tin, spray it with cook and spray and put it next to you. Take Christmas shaped cookie cutters and press them, one by one into the dough. Wiggle the cutters a little bit to make a clear cut-out in the dough and then put the cookies on the baking tin. Don’t put the cookies too close to each other on the tin. Make the leftover dough into a ball and repeat the cutting process over and over until all the dough is finished.

Bake in a preheated oven for 10-12 minutes at 160 degrees Celsius.

If the cookies smell nice and look a little bit brownish they are ready. Take the tray out and let the cookies cool on a cooling rack.

Decorate with royal icing and/or flooding icing. Put the sprinkles directly on top of the wet icing and let dry.

 Royal icing
In a bowl separate 3 eggs. Use the 3 egg whites and about 500 ml icing, sifted. Mix with a spoon until smooth. If you want flooding icing you should just add more egg whites to the royal icing.

You can add a colour to it if you want. Let stand for about 5 minutes before starting to decorate. Use a knife and or toothpicks.

Carrot cake

 

Carrot cake
Carrot cake

This is a moist and very delicious carrot cake – And it’s easy to bake!
Try it!

Ingredients
2 cups cake flour
2 teaspoons baking powder
a pinch of salt
1 cup of sugar – I added half a cup of brown and half a cup of white sugar
4 tablespoons honey
half a teaspoon vanilla essence
2 teaspoons cinnamon
3 eggs
3 grated carrots
a 3/4 cup cooking oil

Method
Sift flour, baking powder and salt together. Add the sugar. In a separate bowl, add the grated carrots, cinnamon and honey and mix together. Add the eggs, vanilla and oil to the carrot mixture. Mix everything together until blended well.
Bake on the middle rack on 180 degrees Celsius for 25-30 minutes.

Take out of the oven and let cool for 5 minutes. Take out of the tin and let it stand for another 30 minutes or so to cool down completely.

For the cream cheese icing
half a tub (125 g) cream cheese, plain, full fat
3 tablespoons butter
2 cups icing sugar – sifted
half a teaspoon vanilla essence
10 ml milk

Mix everything well with a hand mixer on full speed for about 1 minute.
Cover the cooled down cake with the icing. Add some pecan nuts to decorate.

Serve with tea or coffee and enjoy!

carrot cake slice
carrot cake slice

Christmas Cookies

Christmas cookies that look pretty and taste yummy! I had so much fun baking and decorating these! When you make them up in a small cellophane packet with a little ribbon they make nice gifts for Christmas or end of year thank you gifts. They are such great treats and go well with tea, coffee or as snack.

Christmas cookies
Christmas cookies
Christmas cookies
Christmas cookies

Ingredients
2 cups plain cake flour
Extra flour for rolling out the dough
A pinch of salt
Half a cup butter at room temperature
Half a teaspoon baking powder
One teaspoon vanilla
1 cup sugar
1 egg
10 ml milk

 For decorating
Royal icing/ flooding icing
Egg whites
500ml icing, sifted

Assorted sprinkles
Colour writing gel

 Method
Mix the ingredients together and use an electric blender to mix the ingredients into a dough.  First on high speed and then on a slow speed.

Make the dough into a ball, roughly and quickly with your hands and then flatten it to make a square. Put it in some cling film and refrigerate for about an hour.

Sprinkle a clean surface with some flour. Roll out the dough not too thin and not too thick, depending on how thick you want your cookies. Take a baking tin, spray it with cook and spray and put it next to you. Take Christmas shaped cookie cutters and press them, one by one into the dough. Wiggle the cutters a little bit to make a clear cut-out in the dough and then put the cookies on the baking tin. Don’t put the cookies too close to each other on the tin. Make the leftover dough into a ball and repeat the cutting process over and over until all the dough is finished.

Bake in a preheated oven for 10-12 minutes at 160 degrees Celsius.

If the cookies smell nice and look a little bit brownish they are ready. Take the tray out and let the cookies cool on a cooling rack.

Decorate with royal icing and/or flooding icing. Put the sprinkles directly on top of the wet icing and let dry.

 Royal icing
In a bowl separate 3 eggs. Use the 3 egg whites and about 500 ml icing, sifted. Mix with a spoon until smooth. If you want flooding icing you should just add more egg whites to the royal icing.

You can add a colour to it if you want. Let stand for about 5 minutes before starting to decorate. Use a knife and or toothpicks.

Homemade Bread

It is true what they say – a fresh loaf of bread with butter is all you need. Well, maybe not only with butter, whether you like your bread with jam or Bovril (not Marmite),a fresh loaf of bread is really special.

Enjoy it while it’s still hot!

home made bread
homemade bread
sliced home made bread
sliced homemade bread

Ingredients
2 cups Granoro Farina “00” flour
“the preferred Italian flour for bread”
a sachet instant yeast
some salt
a tablespoon of olive oil

Method
Place salt, flour and yeast into a bowl, add a cup of lukewarm water and the olive oil. Knead for a bout 5 minutes until the dough is smooth.
Let the dough rest in an oiled bowl covered with a damp cloth – a hot place in your kitchen or home works best.
Let rest for at least one hour.
Preheat the oven to 200 degrees Celsius.
Bake the bread on a greased oven tin, I used olive oil and the tin was hot.
Bake for 20 minutes.

Enjoy warm with butter, then avocado, then cheese…until the bread is finished.

Spinach, Feta & Mushroom Quiche

Meat-free Mondays or just don’t know what to cook?

Here’s a nice veggie recipe for you to try out!

This is a no hassle, no crust recipe.

spinach and feta quiche
spinach and feta quiche

Ingredients
a cup or more cooked spinach
a cup mozzarella or Edam cheese
200 g mushrooms
150 g black pepper feta
4 eggs
a cup of milk
some salt and pepper
one garlic clove
a bit of olive oil

Method
Whisk the eggs and the milk together. In a pan, fry the thinly sliced mushrooms, salt, pepper and some garlic together in a bit of olive oil. Add the cooked spinach and fried mushrooms to the bottom of an oven proof bowl. Sprinkle some cheese over the spinach and mushrooms. Then cover with the milk and egg mixture. Lastly crumble the feta over everything and sprinkle over a bit of salt and pepper. Bake for about 35 minutes on 180 degrees Celsius.

Enjoy while it’s still hot!

Sweet Engagement Cupcakes

I Had a lot of fun baking my own engagement party cupcakes – you can too!

Here is an easy recipe for you to make your own engagement themed cupcakes!

engagement party cupcakes
engagement ring cupcakes
engagement cupcakes
engagement cupcakes

Ingredients
2 cups cake flour
2 tsp baking powder
half a cup of castor sugar
pinch of salt
2 eggs
half a cup oil
half a cup milk
1 tsp vanilla essence

For the icing
2 cups icing sugar
200g butter
pink and blue food colouring
1-2 tsp depending on the shade of coulour you want
(powder or liquid)
1 tsp water

DIY Ring decoration
You will need a few toothpicks and printed and cut out pictures of a ring. Use glue to stick a ring picture onto each toothpick. Let dry for a few minutes.

Method
In a mixing bowl, beat the eggs, oil, milk and vanilla together. In a separate bowl, sift the flour, baking powder, salt and sugar together. When finished, sift the dry ingredients again, into the the bowl with the egg mixture. Fold/mix the dry ingredients into the wet ingredients until all the flour is mixed into the egg mixture – be careful not to over-mix!

Get a muffin tin and put in the muffin casings. Then use a big spoon and a butter knife to spoon spoons-fulls of mixture into the casings to make them three-quarters full.
Bake for 15-20 minutes on 180 degrees Celsius.

Put on a cooling rack to cool.

In a mixing bowl, beat the butter for the icing until creamy. Sift the icing sugar into the butter and mix with a hand blender until combined.

Divide the creamy butter-icing mixture into 2 bowls. Add the pink food colouring to the one and the blue colouring to the other bowl. Mix until you have the perfect colour – or add even more colouring if you’re not satifsied with the colour.

Use a knife to spread one colour of creamy icing on each cupcake.

Take a toothpick with a ring that you prepared earlier and stick it into the cupcake.

Enjoy the party!

Click here to go to the ring logo image

Chocolate coffee cake with vanilla custard

Coffee cake
Coffee cake

A very easy and tasty coffee cake recipe for you to enjoy!
Serve with vanilla or caramel/toffee custard.

Ingredients
2 eggs
one and a half cups plain flour
one and a half teaspoons baking powder
half a cup of sugar
a pinch of salt
4 tablespoons butter
3 tablespoons cocoa powder
half a cup black coffee

Method
Start by making the coffee because it needs to cool down a bit before adding it to the batter. I made an espresso with my Bialetti espresso maker, topped up with a bit of warm water to make half a cup. In the same cup, add the 3 tablespoons of cocoa powder to the coffee mixture and mix well so that the powder is dissolved in the coffee mixture. Let it cool.

In a mixing bowl mix the butter and the sugar with a hand blender. Then add the eggs, flour, baking powder, salt and coffee mixture. Blend everything together with a spoon. Mix properly but try not to over-mix.

Spoon the batter with a spatula into a cake pan. Bake for 25 minutes on 180 degrees Celsius.

Serve warm with vanilla, caramel or toffee custard.

Sun-dried tomatoes, vienna sausages, caramelised onions and cheddar cheese quiche

easy quiche
Easy yummy quiche with sun-dried tomatoes, caramelised onions, vienna sausages and cheddar cheese.

A yummy, any time of day quiche which is super easy to make and very tasty. With a variety of flavours, sweet, sour and savoury. Sun dried tomatoes, vienna sausages, caramelised onions and of course some cheddar cheese on top to make the quiche extra yummy. I even included some herbs in the crust to enhance the saltiness of the quiche.

Ingredients
For the crust:
1 to 1 and a half cups flour
half a cup butter
a pinch of salt
a teaspoon of mixed dried herbs
3-4 tbs cold water

For the filling:
3 eggs
half a cup of full cream milk
a pinch of salt
some pepper to taste
4-5 sun-dried tomatoes
one onion – caramelised
2-3 vienna sausages, cut into small pieces
half a cup grated cheddar cheese

Method
To prepare the crust, add the flour, butter, salt and dried herbs to a bowl and mix and rub the butter with your fingertips until it looks like breadcrumbs. Add the cold water and form a ball with the dough. Wrap the dough with cling film/glad wrap and refrigerate for 10-15 minutes.

When the dough is ready, add to a round quiche dish, pressing the dough down in the bowl to cover the bottom and the sides of the dish.

In a new bowl whisk the eggs with the milk. Add some salt and pepper.

Add the onions to the unbaked crust, then the sun-dried onions and pieces of sausage. Then pour the milk and eggs mixture over the ingredients. Lastly, sprinkle the cheddar cheese over the dish.

Bake for 30-35 minutes at 180 degrees Celsius.

Enjoy for breakfast, brunch, lunch or dinner.

Easter cookies ideas

Easter time is family time. Enjoy this special time with your loved ones with these lovely Easter inspired cookie treats.
Check out these photos for great Easter cookies ideas!

Click here to get the recipe!

Rabbits and carrots Easter cookies
Rabbits and carrots Easter cookies
Assorted rabbits Easter cookies
Assorted rabbits Easter cookies
Rabbits Easter cookies
Rabbits Easter cookies
Carrot shaped Easter cookies
Carrot shaped Easter cookies
Butterfly shaped Easter cookies
Butterfly shaped Easter cookies
Star shaped Easter cookies
Star shaped Easter cookies