Sago Pudding

200 ml  sago
750 ml milk
pinch salt
125 ml  sugar

50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
cinnamon stickIMG_3506

Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.IMG_3508
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.IMG_3512
Put blobs of the apricot jam all over the pudding mixture.IMG_3514

Whisk the egg whites until stiff, and add  1/2 cup sugar slowly, whisking until incorporated.

Spread this meringue over the sago pudding.IMG_3515

Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.

Serve hot, warm or cold.
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Scones

A cup of tea is never the same without scones – served with freshly whipped cream, grated cheese and jam, of course.

Last year I had a challenge to bake perfect scones for my sister’s birthday. I tried 3 different recipes and was still not really 100% satisfied with the results.. So  this is yet another recipe I had to try!! 🙂

scones

Scones

2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

Preheat the oven to 200 C and line a baking tray with     parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn out onto a lightly floured  work  surface to complete bringing it together with your  hands. Roll the dough out into a rectangle.

Cut into rounds and place on the prepared baking           sheet. Bake for minutes in the preheated oven, or  until golden brown.IMG_2757

Gluten free Chocolate cupcakes

I found this recipe for chocolate hot cross buns on this blog and decided try it.

Chocolate Hot Cross Buns (sweet) 

Prep time: 10 mins

Cook time: 17-20 mins
Makes: 8

Ingredients:
4 eggs
1/2 cup coconut milk
1/4 cup honey
1/4 orange juice 
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup sultanas (golden raisins)

For crosses: 2 egg whites 1+1/2 Tablespoons coconut flour
 Instructions: 

  • Preheat oven to 170 degrees Celsius (340F)
  • Grease 8 muffin tins with coconut oil
  • Beat the eggs with an electric beater for 1 minute.
  • Add the coconut milk, orange juice and honey and beat again.
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.
  • Stir through sultanas.
  • Scoop batter into muffin tins.
  • Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
  • Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
  • Bake buns for 17-20 minutes.
     (I sometimes turn the oven off at 17 minutes and leave buns in the oven for a couple of minutes to finish cooking.)

I changed the recipe a bit and decided to turn them into cupcakes!:-)

Ingredients:

4 eggs
1 cup coconut milk
1/4 cup honey
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup dates, chopped

  • Preheat oven to 170 degrees Celsius
  • Grease 8 muffin tins
  • Beat the eggs with an electric beater for 1 minute.IMG_2316
  • Add the coconut milk and honey and beat again.
  • IMG_2317
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.IMG_2318
  • Stir through the dates.
  • Scoop batter into muffin tins.IMG_2319
  • Bake buns for 17-20 minutes.
  • IMG_2334

Crustless Asparagus Tart

1 can asparagus tips, drained – reserve the liquid

1 small onion or 4 spring onions finely chopped

3 large eggs

125 ml cream

125 ml reserved liquid from asparagus 

chopped parsley

½ t salt

½ t black pepper

2 ml mustard powder

250 ml grated cheese

Preheat the oven to 180 degrees Celcius.IMG_2281

 

In a  bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.IMG_2283

Put the asparagus into the pie dish,  top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.IMG_2285

Bake  until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.IMG_2291

 

Muffins

1.

2 cups (500ml)  flour

1tsp (5 ml) bi-carb

1 tsp ( 5ml ) baking powder

pinch of salt

1tsp (5ml) mixed spice

3/4 cup (180ml) brown sugar

2.
1/2 slab of dates

1 cup raisins

1tbl (15ml) butter

1 beaten egg

1 cup boiling water

muffins add any of these:
coconut
grated carrots
nuts
bananas
cherries
cranberries
cake mix (fruit)
Mix 1
Mix 2
Combine 1 and 2

muffins2
Bake in preheated oven (180 degree C) for 15 – 20 mins.

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Fruit squares

Fruit squares 
145 grams butter/margarine
145 grams sugar
1 tablespoon syrup or marmalade
Melt the above in a pot over a very low heat. Allow to cool.
Beat 1 egg and add slowly to the above — stirring vigorously.
Add the following to the mixture:
250 grams flour
1 teaspoon baking powder
1 cup currants, or raisins or sultanas
Fruit squaresSpread in a well greased Swiss roll tin and bake at 190 °C for 15 mins.
Cut into squares while still hot and dribble the following icing over them.
Icing:
1 cup icing sugar
1 dessert spoon vanilla essence
Boiling water to mix to desired consistency—thick but slightly runny. 

 

fruit squares1

Parmesan Butter Tin Biscuits for Cheese please!

Parmesan and basil make the difference in these country-style tin biscuits.

75 g butter or margarine

350 g plain flour

30 ml of grated Parmesan  cheese

15 ml sugar

20 ml baking powder

5 ml basil leaves

15 ml chopped fresh parsley

250 ml milk

Heat oven to 200 degrees C. In a square cake tin melt butter in oven. (3 to 5 min.) Meanwhile, in  a medium bowl combine all ingredients except milk. Stir in milk until moistened. Turn dough onto slightly floured surface: knead 10 times or until smooth. Roll dough into 30 x 10 cm rectangle. Cut into about 12 strips.IMG_1144

Dip each strip into melted butter.IMG_1147

Place in same tin. bake for 20 to 25 min. or until lightly browned.

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I had mine with more cheese! Grated cheddar and some with creamed cheese. Delicious!

I decided to enter this recipe for the Cheese Please! challenge of

http://fromagehomage.co.uk/

 

Fromage Homage

Chocolate coated Shortbread cookies

Shortbread

Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour.

“The greater the obstacle, the more glory in overcoming it.”
― Molière

Once again I was given a challenge to bake shortbread biscuits  that were intended as Christmas gifts for clients of a local business.  

It sounded easy enough and of course I cannot resist a challenge!!

I got the recipe from a friend.

When I started to mix the batch of biscuits I realised that this was going to be a much bigger task than what I have anticipated!

shortbread1

 

Ingredients

1 kg butter

1 and a half kg flour

500 g Icing sugar 

Preparation method

  1. Heat the oven to 190°C
  2. Beat the butter and the icing sugar together until smooth – it will look like  whipped cream
  3. Stir in the flour to get a smooth dough.  Let it rest for about 20 minutes in the fridge.
  4. Turn on to a work surface and gently roll out until the paste is 1 cm thick (it was a little tricky to get it even so  I used 2 flat wooden spoons on either side of the dough to get it even).shortbread2
  5. Cut into rounds or fingers and place onto a baking tray.
  6. Bake in the oven for 15-20 minutes, or until pale golden-brown.  Set aside to cool on a wire rack.

So far so good!

Then I dipped half of each biscuit in melted chocolate.  That sounded easy enough, but I soon realised that I did not have enough hands and had  to come up with a plan  on how to let the chocolate set without touching and leaving  streaks.  So I used my oven roasting pan and rack and it worked like a charm!

shortbread3I then put about 10 of the coated biscuits into individual little gift bags and presented it in  a pretty box.

shortbread4

For more photo’s go to http://flippenblog.com/2013/12/07/cookies-and-gift-ideas/

 

Shortbread and Vintage tea set

Shortbread
From Wikipedia, the free encyclopedia
Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.

IMG_0775

I got my shortbread recipe from my sister, Heleen.

Shortbread

Ingredients

125g butter
55g caster sugar, plus extra to finish
180g plain flour

Method

Heat the oven to 190C
Beat the butter and the sugar together until smooth.

IMG_0762
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1 cm.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

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Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack

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Scones

  • A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. Wikipedia

Baking scones is a bit of a nemesis to me!  I never get them to rise enough or they leave an aftertaste in the mouth or they are just not perfect! My sister asked me to make her some scones for her birthday high tea on Sunday and oh boy the pressure is on.  I’ve have tried the Edmond Scone recipe today and the results were not to bad at all. But I am not quite satisfied yet! So here goes! The challenge is on!

Edmonds Scones

This is the classic NZ recipe from the Edmonds cookbook.

DSC06662Ingredients

3 cups plain flour

6 teaspoons baking powder

1/4 teaspoon salt

75 g butter

1 -1 1/2 cup milk

extra milk

DSC06652

Directions

1 Sift flour, baking powder and salt into a bowl.

2 Cut butter in until it resembles fine breadcrumbs.
3 Add milk and mix quickly with a knife to a soft dough.
4 Knead a few times.
5 Lightly dust an oven tray with flour.
6 Press scone dough out onto this.
7 Cut into 12 even-sized pieces.
8 Leave a 2 cm space between scones.
9 Brush tops with milk.
10 Bake at 220 C for 10 minutes or until golden brown.

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