Nutty Wholewheat Bread

Ingredients:
3.5 cups Snowflake Nutty Wholewheat Flour
1/4 cup all-purpose flour.
(Bread machines use a 50/50 mixture)
2 teaspoons salt
1.5 envelopes active dry yeast
2 tablespoons honey
2 to 2.25 cups lukewarm water


Method:
Preheat oven to 450 degrees
In a large bowl, mix both flours and salt
In a small bowl, combine yeast and honey in half cup lukewarm water and let it stand for 5 to 10 minutes until tiny bubbles form on the surface
Pour yeast mixture and 1.5 cups more lukewarm water into the dry ingredients and blend with a wooden spoon to make a thick sticky dough. (If necessary, add up to 1/4 cup more water)
Turn mixture into a greased 5 by 9 inch loaf pan
Bake in the middle of the oven for 10 minutes; then reduce heat to 425 degrees and bake 35 to 40 minutes more, or until the top is richly browned and the loaf sounds hollow when tapped.
Turn out onto a rack and let cool completely before slicing and you have real South African wholewheat bread.

Bobotie

Ingredients:
(Serves 8)
1 thick slice crustless bread
375ml Milk
25ml Oil
10ml Butter
2 Onions,sliced
2 Garlic cloves, crushed
25ml Cartwrights Medium Curry Powder
10ml Salt
25ml Mrs Balls Original Chutney
15ml Koo Smooth Apricot Jam
15ml Lazenby Worcestershire sauce
5ml Tumeric
25ml Safari Brown Vinegar
2.2lb Ground Beef
100ml Sultanas
3 eggs
Bay Leaves

Method:
Soak bread in milk. Heat oil and then saute onions and garlic, add curry powder, salt, chutney, apricot jam, worcester sauce, tumeric and vinegar and mix well
Drain and mash bread. Reserve milk.
Add mashed bread, ground beef and sultanas to pan and cook over low heat until the meat has browned and then remove from stove.
Mix in 1 beaten egg to the mixture and then spoon into a greased 12" x 8" baking dish.
Add a pinch of salt and tumeric to the left over milk and whisk this with the remaining eggs. Pour this mixture over the meat mixture and decorate with a few bay leaves.
Place the baking dish in a large pan of water and bake uncovered for 60 minutes at 180C or until firmly set.
Serve Baboti with rice, dessicated coconut, peach chutney, grated nuts and sliced bananas

KITS VLATERT

500ml melk

100ml suiker

25ml vlapoeier

10ml botter

100ml suurlemoensap

397g (1blik) kondensmelk

1¼ pak Tennisbeskuitjies

Maak vla van die melk, suiker en vlapoeier.  Voeg die botter daarby en laat dit effens afkoel.

Klits die suurlemoensap en kondensmelk saam.  Pak ‘n laag beskuitjies in ‘n reghoekige bak.

Gooi die gekondenseerde melkmengsel daarop en smeer gelyk.

Pak weer ‘n laag beskuitjies bo-op en gooi die louwarm vla daaroor.

Rasper van die beskuitjies bo-oor en versier soos verkies.  Laat dit goed afkoel.

CHAKALAKA BROODJIE

CHAKALAKA BROODJIE

(kan ook muffins maak)

500 ml koekmeel

10 ml bakpoeier

sout & peper na smaak

4 eiers

410g Chakalaka (matige geur /

sterker geur indien verkies)

125 ml Cheddar kaas gerasper

Voorverhit oond tot 180°

Sif droë bestandele saam

Klits eier & chakalaka

Meng eier mengsel met droë bestandele

Plaas deeg in gesmeerde broodpannetjie en strooi gerasperde kaas bo-oor

Bak +/- 45 minute

GEBAKTE KAASKOEK MET SUURROOM

Kors

1 pak Marie-beskuitjies, en fyn gedruk

125g botter, gesmelt.

Vulsel

3 eiers

125ml strooisuiker

5ml suurlemoensap

250g roomkaas

125ml suurroom.

Versiering

125ml vars room, geklits

vars vrugte (soos druiwekorels).

Kors

Meng beskuitjiekrummels en botter. Druk dit in in 'n tertbak met deursnee van 24cm.

Vulsel

Klits eiers en strooisuiker tot lig en romerig.

Voeg suurlemoensap by.

Vou die room kaas en suurroom by.

Gooi dit in die beskuitjiekors en bak vir 40 min. by 160 C totdat dit gestol en  goudkleurig is.

Verkoel en versier met room en vrugte.

Honey muesli squares

Honey muesli squares

125 g butter or margarine

125 ml sugar (½ cup)

15 ml honey (1 Tbsp)

2 extra large eggs

125 ml desiccated coconut (½ cup)

500 ml Blue Ribbon self-raising flour (2 cups)

310 ml milk (1¼ cups)

Topping

60 g butter or margarine

15 ml honey (1 Tbsp)

375 ml icing sugar (1½ cups)

± 15 ml hot water (1 Tbsp)

125 ml muesli (½ cup)

1. Beat butter, sugar and honey in a mixing bowl. Add eggs and beat until light and fluffy. Add coconut.

2. Sift flour and add alternately with milk to egg mixture. Mix well and spoon into a greased 23 cm x 32 cm Swiss roll pan.

Bake in a preheated oven at 180 °C for about 15 minutes. Leave to cool.

4. Topping: Beat butter and honey in a bowl. Add icing sugar and water until a smooth mixture.

Top cake with icing and sprinkle muesli over. Cut into squares.

Baked Macaroni and Prawns

Baked Macaroni and Prawns

Give an old favourite like macaroni an inspirational twist by adding prawns.

Serves 4 | Preparation Time: 10 mins | Cooking Time: 35 mins

Ingredients

1 sachet Knorr Macaroni & Cheese – Cheese & Bacon flavour

310 ml water

15 ml olive oil

175 g mushrooms, thinly sliced

50 g Parmesan cheese, freshly grated

125 ml milk

30 ml margarine

4 leeks, sliced and cut into pieces

175 g prawns, peeled

Salt and pepper to season

Instructions

1. Mix the contents of the Knorr Macaroni & Cheese sauce sachet, the pasta, milk, water and margarine together and bring to the boil

2. Simmer for 8–10 min stirring occasionally until cooked

3. Heat the oil in a pan and fry the leeks, mushrooms and prawns

4. Mix the pasta with the leeks, mushrooms and prawns

5. Place in an ovenproof dish

6. Sprinkle the Parmesan cheese over the top

7. Bake at 180°C for 25 min or until golden brown