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.
IMG_3516

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

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.

IMG_2193

Cupcakes

My husband loves cake and asked me to bake a butter cake.  I decided to use my trusted recipe and make some cupcakes instead.

IMG_1903Ingredients

  • 1 1/2 cup(s) Sifted Cake Flour
  • 3 teaspoon(s) Baking Powder
  • 1/4 teaspoon(s) Salt
  • 45 ml Unsalted Butter
  • 1 cup Sugar
  • 3 large Eggs, room temperature
  • 1 teaspoon(s) Vanilla Extract
  • 3/4 cup(s )whole Milk

Directions

  1. Heat the oven to 180 degrees C. Lightly grease a muffin pan with butter and dust with all-purpose flour. ( I did not use paper cups) Sift the cake flour, baking powder, and salt into a large mixing bowl.
  2.  Beat  eggs and sugar till light and fluffy.  Add the vanilla  beat on medium-high, just until blended.  Add the dry ingredients to this mixture. Mix well.
  3. Bring butter and milk to the boil and add it the the mixture. Mix well.
  4. Pour into the prepared muffin pans and bake until a wooden skewer inserted in the center comes out clean —15 minutes. Cool cupcakes in the pan on a wire rack for 5 minutes.
  5. Un-mold and cool completely. Ice with any icing you like.

Cauliflower mash and Italian Peas

Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan *
1/2 teaspoon minced garlic*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons  butter
Directions

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth. (*I have used a Parmesan and Origanum spice mixture )

IMG_1582

It is creamy and delicious!!!

Italian Peas

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

500 g  frozen green peas

1 tablespoon chicken stock

salt and pepper to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 7 minutes.

 IMG_1861

Sunday Stills, the next challenge: Cows!

Ed’s challenge this week is all about  cows and the products they produce…..

cow

I am not sure if the next one is a cow! It would not get up for the photo….

IMG_7135

I had to rummage through my fridge to find  some of the products they produce:

Meat, cheese, cream, yoghurt, milk and butter
Meat, cheese, cream, yoghurt, milk and butter

For more photo’s of this challenge click here.

f4086-cropped-ss-header-nov2012-d

Savoury Mince Spiral Scone Roll

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

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

2.  Sift the flour, sugar, baking powder and salt into a             large bowl. Cut in the butter until the mixture is                 rough and crumbly.

3. In a separate bowl, milk and egg together.IMG_1483

Add this to the flour mixture and stir to just bring the dough  together, turning out onto a lightly floured work  surface to complete bringing it together with your hands. Roll the dough out into a rectangle.IMG_1484

 

Savoury Mince

15 ml olive oil

1  onion, finely chopped

500 g  lean beef mince

10 ml dried Italian herb mixture

salt and freshly-milled black pepper  to taste

45 ml parsley, finely chopped

1 Tablespoon of Worcestershire Sauce

Hint: This is subjective cooking at its best! You can add (or omit) any seasoning, herb or spice. You can add chili, garlic, curry and even vegetables such as diced potato and/or diced carrot, sliced mushrooms or peas. Enjoy being inventive!

Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients. Lower the heat and simmer with a lid on for  about 20 to 30 minutes.

Beat 2 eggs and add it to the mixture whilst stirring. Stir fry until it becomes thick.  Cool down .

IMG_1485

Spread the cooled mince on the dough.IMG_1486

Roll the dough up and form a circle.

Use a pair of kitchen scissors and cut into slices.

Brush the dough with some milk and bake for 20 to 30 minutes  until lightly browned.

IMG_1495

Home-Style Macaroni and Cheese

Macaroni with chunks of Cheddar cheese is baked until bubbling for a soothing and satisfying supper.

200 g  uncooked elbow macaroni
50 g butter or margarine
45 ml plain flour
500 ml milk

225 g  softened cream cheese

2 ml salt

2 ml pepper

10 ml country -sty le Dijon mustard

225 g  cubed 1 cm Cheddar cheese

125 g  fresh breadcrumbs

30 g   butter or margarine, melted

30 ml chopped fresh parsley

Heat oven to 200°C . Cook macaroni according to directions; drain.  Meanwhile, in a saucepan melt 50 g butter; stir in flour. Cook over med. heat, stirring occasionally, until smooth and bubbly (l min.). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 min.). Stir in macaroni and cheese. Pour into casserole dish.

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.
Bake for 15 to 20 min. or until golden brown and heated through.

Microwave Directions:

Cook macaroni according to  directions; drain. Meanwhile, in casserole dish melt 50 g butter on HIGH (50 to 60 sec.). Stir in flour.

(I used a packet of creamy mushroom soup to make the sauce and did not use salt or pepper .)

Microwave on HIGH until bubbly ( about 1 min.). Stir in milk, cream cheese, salt, pepper and mustard. Microwave on HIGH, stirring after half the time, until thickened (4 to 5 min.). Stir in macaroni and cheese. ( I added  pieces of bacon too!)Macen cheese

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.

IMG_1235

Microwave on HIGH until heated through (8 to 10 min.).

Home-style macaroni and cheese
Home-style macaroni and cheese