Archive for January, 2007

January 30th 2007
Foolproof Banana Bread

Posted under Baking & Bread

A nice simple recipe :)

3/4 cup butter
2 cups sugar
3 eggs
1 tspn vanilla extract
3/4 cup milk
3 ripe bananas
1/2 tbspn cinnamon
2 1/2 cups SR flour
1/2 tspn salt

  1. Cream butter, sugar, eggs and vanilla in a large bowl.
  2. While mixing with an electric mixer, add dry ingredients a little at a time, then add milk and bananas.
  3. Mix on high speed til the banana lumps are “creamed” and the batter is smooth.
  4. Line a loaf or round pan with baking paper and fill.
  5. Bake at 175 degrees for 30-45 minutes. Cake should be golden brown and a skewer inserted to the bottom of the cake will be clean.


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January 28th 2007
Catalan Chocolate Cake

Posted under Baking

Catalan Chocolate Cake

175 gm unsalted butter
175 gm dark brown sugar
3 eggs
200 gm (1 1/2 cups) self raising flour
20 gm Dutch processed cocoa
125 gm finely chopped glacé orange (or any kind of citrus peel)
120 gm dark couverture chocolate, coarsely chopped
pinch of salt
80 ml sweet marsala
100 gm (2/3 cups) pinenuts or slivered raw almonds

1. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, cocoa powder and a pinch of salt into a large bowl, then stir in the finely chopped fruit peel/glacé oranges. Shake the glacé oranges/fruit peel in the flour mixture to coat them with flour.
3. Stir in the flour/fruit peel and chopped chocolate into the egg mixture, alternating with the marsala until the mixture is well combined.
4. Spoon mixture into a greased and paper-lined 20 cm round cake tin. Smooth the top with a spatula. Sprinkle with pinenuts or slivered almonds.
5. Bake at 180 degrees C for 30 minutes, then cover the cake tin with some foil (this is to prevent the almonds or pinenuts from over cooking). Bake for another 25 to 35 minutes, or until a cake tester withdraws with moist crumbs.
6. Stand cake in the tin for 10 minutes before turning out carefully on a wire rack to cool. The cake will keep for a week in an airtight container.

Tip: It’s easier to use a springform cake tin if you have one, then you won’t have to worry about all the pinenuts/almonds falling off.

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January 28th 2007
Cauliflower in cheese sauce

Posted under Vegetables

1 cauliflower chopped or pulled into pieces
1 tablespoon of butter
1 tablespoon of cornflour
1 cup of milk
1/2 cup grated cheddar cheese
grated parmesan cheese

1. Cook the cauliflower in boiling water for ten minutes.
2. Melt the butter in a saucepan on a medium heat and then add the cornflour and stir until smooth.
3. Remove from heat and slowly add milk.
4. Return the saucepan to the heat and stir until the mixture boils and thickens.
5. Add the cheese and stir until melted.
6. Put the cauliflower in an oven proof dish and pour cheese sauce over. (If it is a large cauliflower you may need to double the sauce recipe.)
7. Sprinkle parmesan cheese on top.
8. Bake in oven at 180 degrees C for thirty minutes or until cheese is brown.

* This is very hot when it comes from the oven so it is best to let it stand for a bit before serving.

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January 28th 2007
Lineke’s Caramel Pecan Pie

Posted under Baking & Desserts & Menu Helpers & Christmas Baking


1 unbaked pie crust (or make your own!)
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves


    1. Preheat oven to 175 degrees C.
    2. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
    3. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
    4. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.


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    January 28th 2007
    Sapph’s Orange Cake

    Posted under Baking

    1 1/2 cups SR flour

    1 cup sugar

    1/2 cup milk

    4 oz butter, softened

    2 eggs

    Rind of 1 orange


    Put everything into a large mixing bowl. Beat for 6 minutes with electric mixer. Pour mixture into an 8 inch tin and bake in a moderate oven (180 Celsius) for 30 to 35 minutes or until cooked.

    (This recipe has been made by my mum and now me for years, it was handed to her from a neighbour. Truly the quickest and easiest cake recipe and very very yummy!)

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    January 26th 2007
    Butter Chicken (A lower fat version)

    Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner & Low Fat Diet

    500g cubed chicken fillets
    3 tbsp tandoori paste
    1 tbsp tomato paste
    375ml can light evaporated milk
    2 tbsp brown sugar
    2 tsp corn flour
    30g butter
    2 tbsp flaked almonds
    2 tbsp fresh coriander

    Cook chicken for 2 minutes
    Add tandoori paste and tomato paste and stir fry until chicken is coated.
    Stir in combined evaporated milk, sugar and cornflour, bring to the boil stirring.
    Allow to simmer for 5 minutes, then add butter and stir until melted.
    Garnish with almonds and coriander.

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    January 26th 2007
    Vietnamese Chicken Curry.

    Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner

    2 tbsn light olive oil
    1.2kg chicken peices skin removed
    1 1/2 tbsn mild curry powder
    3 cloves garlic crushed
    1 stem lemongrass finely chopped
    2 cups sweet potato cut into thick chunks
    2 carrots cut into thick rounds
    1 (400ml) tin coconut milk
    1 cup chicken stock
    2 bay leaves crushed
    2 teaspoons castor sugar
    1 tbsn fish sauce
    1 tspn ground black pepper

    Heat oil in a large heavy based saucepan. Cook chicken on both sides to brown, remove and set aside.

    Reduce heat and add curry powder, garlic and lemongrass. Cook for 1 minute. Return chicken to the pan and coat with spices. Add sweet potato and carrots. Stir and then add coconut milk, stock and bay leaves. Season with castor sugar, pepper and fish sauce. Simmer gently, for about 40 mins or until chicken is tender.

    Serve with rice.

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    January 23rd 2007
    Mejane’s Baked Lemon Cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    1 pkt Nice biscuits
    1 tsp cinnamon
    125g unsalted butter, melted

    2 x 250g pkts cream cheese, at room temperature
    2/3 cup caster sugar
    1 tblsp finely grated lemon rind
    3 eggs, at room temperature
    2 tblsp fresh squeezed lemon juice
    1 x 300g carton sour cream, at room temperature

    Lightly grease a springform cakepan with some of the melted butter. Crush biscuits into fine crumbs. Add cinnamon and remaining melted butter, combine thoroughly. Press along base and sides of pan. Refrigerate for 20 mins.

    Preheat oven to 160 C. Place cream cheese in bowl and beat on low speed until it has a smooth consistency (about 2 - 3 mins),  scraping down sides of bowl several times. Add sugar and lemon rind, lightly beat a further 1 - 2 minutes. Add eggs one at a time, then lemon juice beating well to combine after each addition.

    In a second bowl place sour cream, and about a cup of the cream cheese mixture and beat to a smooth consistency. This helps to avoid lumps. Add the remaining cream cheese mixture and beat lightly until combined.

    Pour into prepared shell and bake on lower shelf for 1 hour 10 mins. The cheesecake will rise very lightly and have a slight wobble when side of pan is bumped with wooden spoon.  Allow cheesecake to cool in oven, leaving door slightly ajar.

    Refrigerate when completely cooled.

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    January 21st 2007
    Hokey Pokey Biscuits

    Posted under Baking & Biscuits and Slices

    4 oz butter

    ½ cup sugar

    2 tspns milk – plus 2 tspns golden syrup

    2 tspn bicarb soda

    1 large cup plain flour, sifted


    Beat together butter and sugar until creamy. Heat together golden syrup and milk until syrup has melted (I just zap in microwave for this). Put aside until nearly cold and then add the soda, beat until frothy. Add to the creamed mixture, then add the sifted flour and mix until combined.

    Roll into balls, put on oven trays and press down with a fork.

    Bake in a slow oven, 150 Celsius, for 30 minutes.


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    January 20th 2007
    Best ever vanilla cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    This is a Silvana Franco recipe and has a fantastic texture, with a light lemon and vanilla flavour. Keep it in the fridge and cut slices off it all week!

    200g gingernut biscuits
    50g butter, melted
    1 vanilla pod
    3 x 250g mascarpone cheese
    125g caster sugar
    2 tblsp cornflour
    3 eggs
    grated zest of 1 lemon

    1. Preheat oven to 180C (fan forced 160C), gas mark 4. Put the biscuits into a strong polythene bag and crush with rolling pin. Tip into a large bowl. Stir in the melted butter until evenly mixed.

    2. Turn the crumb mixture into a 23cm non-stick springform cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge to chill for 5 - 10 minutes.

    3. Using a small knife, slit open the vanilla pod and scrape the seeds into a large bowl. Add the mascarpone, sugar, cornflour, eggs and lemon zest, and beat with an electric mixer until smooth.

    4. Pour the mixture into the cake tin and place on a baking sheet. Bake for 45 minutes or until golden - the filling will still be a little wobbly at this stage. Turn off the oven, open the door and leave the cheesecake inside until completely cool - the filling will set as it cools. Cut into wedges to serve.



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