Serves: Makes 6 muffins
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
175 g stoneground wholemeal flour
½ cup organic rolled oats
2 t baking powder
¼ t salt
100 g organic Cheddar, grated
120 g organic pumpkin, cooked and seasoned
4 organic eggs
½ cup organic olive oil, plus extra for greasing freshly ground black pepper
60 g organic feta, cut into large cubes
3-4 T grated Parmesan
a few sprigs rosemary
Cooking instructions:
Preheat the oven to 190°C.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extra-large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.
Here's a Cute idea..
Pink Velvet Cake Balls/truffles!
Just make your favourite vanilla cake, add a few drops AmeriColor Deep Pink food coloring.
Mix with your favourite vanilla frosting and roll into balls, chill and dip in milk/dark chocolate and decorate with white choc....
So simple and yummy!
Serves 6
Preparation time: 20 min
Cooking time: 10 min
Ingredients
CORIANDER OIL
30 ml (2 T) coriander seeds
20 ml (4 t) chilli flakes
500 ml (2 c) good olive oil
DRESSING
125 ml (½ c) water
125 ml (½ c) sugar
juice and rind of 1 lemon
½ cucumber, deseeded and cut into tiny cubes
1 red pepper, roasted, skin removed and cubed
20 ml (4 t) chopped fresh coriander
SALAD
2 medium-size red tomatoes, cut into eighths and deseeded
3 avocados, peeled and cut into thin semicircles salt and pepper lemon juice
200 g large prawns, shelled and vein removed but retain tails SALAD rocket leaves CORIANDER OIL Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.
Add the oil and heat until hot. Remove from heat and leave to stand until cold.
Drain through a fine sieve or cheesecloth. Set aside.
DRESSING
Pour the water into a pot, add the sugar and stir over medium heat until dissolved.
Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).
Leave to cool.
Add the cucumber, red pepper and fresh coriander to the syrup and set aside.
SALAD
Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.
Heat a little of the coriander oil and stir-fry the prawns until slightly pink.
Drain on kitchen paper.
TO SERVE
Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.
Ingredients
250 g Tennis biscuits, finely crushed
200 g butter, melted
1,5 litres milk
200 g sugar
3 eggs
100 g flour
100 g cornflour
10 ml (2 t) vanilla essence
50 g butter
extra 250 ml (1 c) milk
1 box (90 g) caramel instant pudding
250 ml (1 c) cream
1 can (360 g) caramel condensed milk
1 slab (90 g) milk chocolate
Instructions
1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.
3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.
4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.
1 yellow cake mix
1 stick (1/2 cup) butter, softened
1 egg
2/3 cup sprinkles, divided
1/2 cup (from a 14 ounce can) sweetened condensed milk
1 cup white chocolate chips
Instructions
Preheat oven to 350 degrees. Line a 9x9" pan with foil and spray liberally with cooking spray.
Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment.
Mix until a thick dough forms.
Add 1/3 cup sprinkles and stir until incorporated.
Press about 2/3 of the dough into the bottom of the prepared pan.
Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles.
Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars.
Press down to flatten.
Bake bars for about 30 minutes, or until they just begin to brown.
Cool completely before slicing, otherwise the mixture will be too gooey to cut.
Optional: eat straight from pan with a fork.
Ingredients
1 cup buttermilk
1/4 stick butter, melted
3/4 cup grated sharp Cheddar
1/3 cup shortening
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cup self-rising flour
Directions
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal.
Add cheese.
Stir in buttermilk all at 1 time just until blended.
Do not over stir.
Drop by tablespoonful’s, or use an ice cream scoop, onto a well-greased baking sheet.
Brush dough with melted butter.
Bake for 12 to 15 minutes.
ions
Line a baking sheet with wax paper and set aside.
In mixing bowl, beat peanut butter and butter until combined.
Add sugars and mix well.
You should be able to roll mixture into small balls without sticking to your hands.
If needed, add more powdered sugar until it is easy to roll.
Take each ball and sandwich between two pretzels.
Place on wax paper.
When done, stick in the freezer for a few minutes.
Melt the chocolate.
Dip each pretzel bite halfway into the chocolate and place on wax paper to set.
Sjokolade-mueslistokkies
Gooi jou gunsteling-muesli hierin en gee die koekies 'n gesonde knarserigheid
Ongeveer 20 blokkies
Bestandele
• 600 g melksjokolade
• 300 g (625 ml) muesli
• stokkies om in die sjokoladeblokkies te druk
• klein papierbakkies (soos vir muffins, net kleiner)
Instruksies
Kry ’n glasbak of ’n metaalbak wat oor ’n kastrol pas.
Maak die kastrol vol water, maar nie té vol nie. As jy die bak bo-op die kastrol sit, moet die water nie aan die bak raak nie.
Haal eers weer die bak af en laat die water in die kastrol kook.
Breek solank die sjokolade in blokkies en gooi dit in die bak wat oor die kastrol pas.
Sit die bak oor die kastrol wanneer die water kook en laat staan so. Skakel die plaat af. Die sjokolade sal nou smelt. Jy kan so elke nou en dan ’n roer gee.
Wanneer die sjokolade gesmelt het, gooi die muesli by en meng goed.
Gebruik silikoonysbakkies en maak hulle vol met die sjokolademengsel.
Laat dit eers ’n bietjie staan voor jy ’n stokkie in elkeen indruk. Jy kan die sjokolade in die yskas laat hard word, maar dis beter om dit net op ’n koel plek te laat staan tot dit hard is. (Die sjokolade kan lelik wit word as jy dit in die yskas sit.)
Haal die blokkies uit en sit elkeen in ’n klein papierbakkie.
Ingredients
• 12-14 ounces, (440g) weight chocolate or candy melts
• 24 marshmallows
• preferred toppings (sprinkles, chopped nuts, chopped mints, melted chocolate for drizzling)
Instructions
Melt the chocolate/candy melts according to package direction
Using a skewer, dip each marshmallow in the chocolate and turn upright, then slide a fork under the marshmallow with the skewer fitting in between the fork tines, and gently pull the skewer out. Using the skewer carefully push the marshmallow from the bottom off of the fork onto wax paper surface.
Before chocolate hardens, sprinkle with favourite toppings.
Serving size: Makes 24
Coconut Balls are a classic holiday candy, beloved by all ages.
These are so delicious, but very rich.
I halved the recipe and still had more than enough.
Enjoy!
Ingredients
14 ounces (440g) sweetened condensed milk
1 stick (½ cup)butter
14 ounces (440g) coconut
2 cups chopped nuts
2 lbs (1kg) powdered sugar
Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time)
Instructions
Mix all ingredients except chocolate, chill and roll into balls.
Let stand 1 hour in refrigerator.
Dip each candy into melted chocolate.
Ingredients
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping
Instructions
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts.
When it has melted, remove from the heat and stir in the remaining ingredients.
Stir until the chocolate has melted and the ingredients are well combined.
Pour into an 8x8 pan (9x13 is fine well).
Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces.
Store in the refrigerator.
No cook, quick to make and super addictive!
Only 5 ingredients...
Ingredients:
350g Desiccated coconut (3.5 cups)
405g Sweetened condensed milk (1 cup)
350g Sieved icing sugar/confectioners’ sugar (3 cups)
1/2 Teaspoon of vanilla extract
2 Drops of red food colouring
Method:
You will need a 24cm (9 1/2 inches) cake tin that is about 4cm (1 1/2 inches) deep. Line this tin with baking paper and grease it with a little butter.
Into a mixing bowl, add the coconut, condensed milk, vanilla extract and icing sugar and stir really well until all ingredients are combined.
Then take out half of the mixture and lay out flat and evenly in the tin
With the other half add the drops of food colouring and mix in - add more if you want the colour to be stronger. Then layer this over the white layer in the tin.
Refrigerate for a minimum of 2 hours, it's better if you can make this the evening before and let it set overnight. Once set, cut into bite sized squares and enjoy!
Makes 12
The perfect lunchbox treat!
Ingredients:
500g milk chocolate, finely chopped
1 cup mini Marie biscuits
1 cup mini marshmallows
1 cup salted peanuts
Method:
Line a 12 muffin pan with paper muffin cups.
In a Bain Marie, melt the chocolate gently.
Stir the biscuits, marshmallows and peanuts into the chocolate, making sure that everything is evenly distributed.
Drop spoonfuls of the mixture into the muffin cups and allow to cool completely in the fridge for the chocolate to set.
Tip: Substitute the milk chocolate for dark chocolate or white chocolate for some variety.
Makes ±30
Ingredients:
390 g (750 ml) Icing Sugar
150 ml condensed milk
a few drops peppermint essence
green food colouring
100 g dark cooking chocolate, melted
Method:
Sieve the icing sugar into a bowl.
Add enough of the condensed milk to mix until smooth and fairly firm.
Add the peppermint essence and work evenly through the mixture.
Colour the mixture pale green with a few drops green food colouring.
Roll mixtures into small balls.
Place on a baking tray and press down with a fork.
Allow to set.
Dip each peppermint cream half way into the melted chocolate and allow again to set
Ingredients
• 500 gram Chicken mince
• ½ Onion, finely chopped
• 5 millilitre Crushed chillies
• 5 millilitre Fresh thyme leaves, chopped
• 100 gram Carrots, grated
• 1 KNORR Home-style Meatballs Dry Cook-in-Sauce
• 250 millilitre Basil leaves
• 1 Garlic clove, crushed
• 2 tomatoes, chopped
• 10 millilitre Olive oil
• 250 gram Spaghetti, cooked
• 50 gram Parmesan cheese shavings
Instructions
1. Place the mince, onion, chillies, thyme leaves, carrots, KNORR Fresh Ideas Homestyle Meatballs sachet contents and 100 ml water in a bowl and mix well.
2. Shape the mince into evenly sized balls and shallow fry in batches until golden brown.
3. Blend basil leaves, garlic and tomatoes and oil and toss through hot spaghetti.
4. Serve with meatballs and garnish with shavings of cheese.
(8 porsies)
Bestandele
2 pakke hoenderporsies
olyfolie
2 uie, fyngekap
3 knoffelhuisies, fyngekap
15 ml hoendermasala
30 ml borrie
4 kardamomsade
5 ml fyn gemmer
5 ml fyn koljander
5 ml fyn vinkel
2 ster-anys-sade
10 ml fyn komyn
5 ml fyn kaneel of 1 heel kaneelstok
5 ml droë brandrissies
1 blik gekapte tamatie
sap van 1 suurlemoen
1 blik klappermelk
sout en vars gemaalde swartpeper na smaak
hand vol vars koljander, grofgekap
Instruksies
Ek maak gewoonlik eers die hoender in die oond gaar. Verhit jou oond tot 180 °C. Plaas die hoenderstukke in ’n oondbak en gooi ’n bietjie olyfolie oor. Geur met sout en swartpeper. Bak vir sowat 45 minute tot goudbruin. Intussen kan jy met die sous begin - verhit nog ’n bietjie olyfolie in ’n groot oondkastrol. Braai die gekapte uie sag, maar nie bruin nie. Voeg al die speserye (buiten die vars koljander) by die uie en braai vir 1 minuut. Haal die hoender uit die oond en voeg die speserymengsel by. (Moenie die oond afsit nie, want die gereg gaan terug oond toe.) Voeg die suurlemoensap, geblikte tamatie en klappermelk by. Meng versigtig deur en geur met sout en swartpeper. Bedek die kastrol met ’n deksel en plaas terug in die oond. Laat dit vir nog ’n uur en ’n half kook. Kyk elke nou en dan dat die sous nie wegkook nie. As dit gebeur, kan jy ’n bietjie water byvoeg. Voeg die vars koljander by net voor jy die hoender voorsit.
Vervang die hoender met lams- of beesvleis vir ’n heerlike vleiskerrie. Jy gebruik die res van die resep net so. Ek gebruik gewoonlik ’n ontbeende lamsboud wat ek in blokkies sny. Vir die beesvleiskerrie gebruik ek sowat 4 kruisskyfstukke (rump steaks), in blokkies sny. Sit voor saam met ingelegde suurlemoen-atjar, komkommer met jogurt, gesnyde piesangs en tamatie-sambal.
Basmatirys is ’n moet saam met dié kerrie.
