Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

December 28, 2018


Luke warm water - 1 1/2 cups
Yeast - 2 packages
All purpose flour - 7 1/2 cups
Sugar - 3 tbsp
Milk - 1 cup
Salt - 1 tbsp
butter - 1/4 cup
Anglias glaze


  • Place water in large warm bowl or crock. Sprinkle yeast over water; stir until dissolved. Cover; let stand 15 minutes.
  •  Combine 1 1/2 cups flour and 2 tbsp of sugar. 
  • Beat mixture carefully into yeast mixture with wooden spoon until free from lumps. Cover with towel; let rise in warm place 30 minutes.
  • Scald milk; stir in salt and remaining sugar. Add butter; stir until dissolved. Cool to lukewarm. Add to yeast mixture. 
  • Add enough remaining flour to make soft dough.
  • Turn onto lightly floured board. Knead 10 minutes or until smooth and elastic.; add flour if needed.
  • Place in greased bowl; turn dough to grease top.
  • Cover with towel; let rise in warm place one hour or until double in bulk.
  • Turn dough onto lightly floured board; divide in half. Shape into loaves.
  • Place in 2 well greased 9*5 " loaf pans or 3 smaller shaped molds.
  • Cover; let rise one hour or until double in bulk.
  • Bake at 400 F for 10 minutes. Brush tops with Anglais Glaze, using pastry brush.
  • Bake 15 minutes. Turn loaves onto wire racks to cool.

November 30, 2018


Fish fillets - 1.5 kg
Soy sauce - 1 cup
Sugar - 1/2 cup
Oil - 1/2 cup
Garlic cloves - 2 (finely chopped)
salt - 1 tsp
Green ginger - 1/2 " (finely chopped)
Sesame seeds - 1 tbsp
Lettuce - 1
Oil - 4 tbsp


  • Combine soy sauce, sugar, oil, garlic, ginger and salt.
  • Pour over fish fillets and marinate for two hours.
  • Place fillets in foil lined baking dish and bake at 175 degrees for 10 minutes.
  • Sprinkle fish with sesame seeds and bake further 10 minutes oe until fish is cooked.
  • Separate lettuce leaves and plunge leaves into hot oil in wok for one minute. Drain well.
  • Arrange on serving platter - serve fish on lettuce and garnish with lemon wedges.

November 29, 2018


Gruyere or Cheddar cheese - 115 gms
Eggs - 4
Garlic clove - 1
Bread crumbs - 175 gms
Butter - 25 gms
Milk - 450 ml
Cayenne pepper - 1/2 tsp
Salt and freshly ground black pepper


  • Grate the cheese,separate the eggs and then crush the garlic.
  • Put the breadcrumbs into a heat resistant bowl.
  • Use a little of the butter to grease a 1 1/2 pint (850ml) souffle dish, then sprinkle the sides of the dish with one tablespoon of the breadcrumbs.
  • Gently bring the milk and the remaining butter to the boil. Add the cayenne pepper and seasoning,and pour the milk over the breadcrumbs.
  • Add the garlic and cheese and mix. Beat in the egg yolks.
  • Whisk the egg whites until they hold their shape and soft peaks are left behind when the whisk is removed.
  • Gently fold the egg whites into the mixture.
  • Pour into the souffle dish,bake for 40 minutes and serve.

November 23, 2018


Flour - 1 1/2 cups
Pinch of salt
Butter - 3 tbsp
Shortening - 1 tbsp
Water - 4-5  tbsp
Frozen spinach - 250 gms (chopped)
Sour cream - 5 tbsp
Large egg - 1
Grated nutmeg - 1 tsp
Salt and pepper to taste


  • Sift flour and salt into a bowl.
  • Cut in butter and shortening with 2 knives or pastry blender until mixture resembles cornmeal.
  • Add the water to make a firm pastry dough. Chill one hour before rolling out.
  • Use 6- 8 glass custard cups for tart pans. Line with pastry,and flute edges.
  • Cook spinach according to package directions. Drain and puree in a blender.
  • Combine sour cream, egg, and spinach.
  • Spoon into pastry and cook 3 cups at a time on "defrost" or coolest setting for 12 minutes or until knife inserted near center comes out clean.
  • Test every 2 minutes during end of cooking period.
  • Tarts will not brown.

October 20, 2018


All purpose flour -3/4 cu (sifted)
Baking powder - 3/4 tsp
Salt - 1/4 ts
Eggs -2
Sugar - 3/4 cup
Dates - 1 1/2 cups (finely chopped)
Pecans - 1 cup (finely chopped)
Lemon glaze


  • Sift flour, baking powder and salt together; set aside.
  • Beat eggs and sugar together until mixture is thick and piled softly.
  • Fold in dry ingredients, dates, and pecans until blended.
  • Turn into a greased 11*7*1 1/2" baking pan and spread evenly into corners.
  • Bake at 325 F for 30 -35 minutes.
  • Immediately brush surface with lemon glaze. While warm, cut into squares.

September 29, 2018


Butter - 90 gms
Castor sugar - 1/4 cup
 Golden syrup - 1 tsp
Treacle - 1 tsp
Egg - 1 (lightly beaten)
Plain flour - 1 1/4 cups
Baking powder - 1/2 tsp
Ground ginger - 1 tsp
Milk - 2 tbsp
Split blanched almonds


  • Beat together butter and sugar until creamy, beat in syrup, treacle and then the egg.
  • Sift together flour, baking powder and ginger, fold in and then stir in the milk.
  • Put an almond half on base of greased patty tins, spoon in the mixture, filling to three quarters.
  • Bake in a moderately hot oven 10-15 minutes, turn out of tins on to a wire rack and leave until cold.

September 24, 2018


Courgettes - 500 gms
Aubergines - 500 gms
Onions - 3
Garlic cloves -2
Virgin olive oil - 3 tbsp
Dried herbs de provence - 1 tsp
Salt and freshly ground pepper


  •  Slice the courgettes and aubergines.Then lay the courgettes in a steamer  or covered saucepan with 1/2" of water, steam for 5 minutes and put to one side. Do the same with the aubergines.
  •  Meanwhile, roughly chop the onions and crush the garlic. 
  •  Heat 2 tablespoons of oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
  •  Mix the aubergines, courgettes and the onion mixture together and spoon into an ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
  •  Cover the dish and bake it for 30 minutes in the oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.

September 19, 2018


Butter - 110 gms
Milk - 100 ml
Flour - 250 gms
Easy blend yeast - 1 sachet
Sugar - 2 tbsp
Melted butter and flour for the mould
Almonds - 65 gms (blanched and slivered)
Large eggs - 3 (lightly beaten)
Raisins - 65 gms
Zest of one lemon, grated
Vanilla icing sugar - 1 tsp


  • Put the 100 gms butter in a bowl. Soften by standing over a bowl or pan of hot water.
  • Heat the milk in a saucepan over a low heat until just tepid.
  • Sift the flour into a warmed bowl with the yeast and sugar.
  • Mix well, then add the milk with the beaten eggs. 
  • Mix weell to form a smooth batter, gradually adding the softened butter which should be just warm, not hot.
  • Stir in the raisins and the lemon zest.
  • Brush a 900 ml Guglhupf mould witht he butter, dust with flour and sprinkle it evenly with almond slivers.
  • Heat the oven to 220 C.
  • Pour the mixture into the Guglhupf tin (it should be about 2/3 full). Cover it with a cloth and stand in a warm place away from draughts to rise.
  • When the mixture has risen to within 1/2" of the top of the mould. Place it in the oven and turn down the heat to 190 C.
  • After 5 mnutes (without opening the door) turn doen the oven to 180 C and continue baking for up to 40 minutes.
  • Test the cake pressing the top with your finger tips before removing it from the oven.
  • Allow the cake to cool for 5 minutes before carefully removing it from the mould.
  • Dust it with vanilla sugar while still warm.
  • This cake is best eaten fresh. Any left-overs make a delicious trifle.

September 13, 2018


Self raising flour - 175 gms
Juice of 1/2 orange
Ginger - 1/2 tsp (ground)
Castor sugar - 100 gms
Unsalted butter - 100 gms


  • Preheat the oven to 180 degrees.
  • Place the butter, sugar, ginger and flour in a food processor and blend until the mixture forms coarse crumbs.
  • With the motor running, slowly pour in enough orange juice to bind the mixture into a soft dough.
  • Place teaspoons of the mixture, well spaced, on a baking sheet and flatten each with a fork.
  • Bake for 10-12 minutes until golden brown, then transfer to a wire rack to cool.

September 05, 2018


Butter - 125 gms plus extra for greasing
Flour - 75 gms plus extra for dusting
Boiling water
Almonds in their skins - 125 gms
Sugar - 125 gms
Eggs - 3 (separated)
Vanilla sugar - 25 gms
Cream to serve (optional)


  • Heat the oven in 180 degrees and butter the shallow,loose bottomed flan tin and dust it with flour.
  • Pour boiling water over the almonds, leave for 3 minutes, then drain and remove the skins.
  • Spread them on a baking sheet and put in the oven for 15 minutes or until lightly toasted. Leave to cool slightly, then chop finely.
  • Cream the butter with the sugar and vanilla sugar until light and fluffy.
  • Beat in the egg yolks one by one, alternatively with the almonds.
  • Whisk the egg whites until they are stiff but not dry, then fold them, a third at a time, into the butter mixture alternatively with flour.
  • Pour into the prepared tin and bake for 40-45 minutes or until golden brown.
  • Turn out and serve warm or cold.

September 03, 2018


Creamy peanut butter - 115 gms
Water - 340 ml
maida - 115 gms
Baking powder - 5 tsp
Salt - 1 tsp
Skimmed milk powder - 50 gms
Wholemeal flour - 225 gms
Brown sugar - 115 gms (optional)
raisins - 115 gms
Unsalted peanuts - 75 gms (chopped)


  • Preheat the oven to 180 C. Generously grease a loaf tin, 9*5 1/2* 3".
  • In a small saucepan warm a third of the water, add the peanut butter and stir until it has melted.
  • Remove from the heat and add the remaining water.
  • Sift the plain flour, baking powder, salt and milk powder into a mixing bowl.
  • Stir in the wholemeal flour, sugar if used, raisins and peanuts, then add the peanut mixture and stir just until all ingredients are combined.
  • Turn into the loaf tin and smooth the top with a spatula.
  • Bake until a metal skewer inserted into the centre of the loaf comes out clean- about 50 minutes.
  • Cool on a wire rack before slicing.

August 20, 2018


Butter- 125 gms
Brown sugar- 100 gms (firmly packed)
Eggs- 2
Self-raising flour - 225 gms
Fig jam - 125 ml
Raisins - 170 gms (chopped)
Milk - 125 ml


  • Grease  two 8 cm *17 cm nut roll tins and lids; place one lid on each tin.
  • Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle). 
  • Stir in flour, jam, raisins and milk, in two batches.
  • Spoon cake mixture into prepared tins; place remaining lids on this, stand tins upright on oven tray.
  • Bake in moderate oven about one hour.
  • Stand rolls in tins 10 minutes; turn on to wire rack.
  • Serve warm or cold.

July 17, 2018


Rice - 1 cup
Butter - 1/4 cup
Sugar - 7/8 cup
Cinnamon - 1/2 tsp
Rind of one lemon
Eggs  -3 (well beaten) 
Raisins - 1/2 cup
Nuts - 1/4 cup (chopped)


  • Cook rice with enough water till done and keep aside it to cool.
  • Cream butter and sugar. Add cinnamon, lemon rind,and eggs; mix well.
  • Stir in raisins,nuts and rice.
  • Bake uncovered in greased one quart baking dish in oven for 45 minutes.

June 19, 2018


Egg whites - 1/3 to 1/2 cups
Confectioners' sugar - 2 cups (sifted)
Lemon rind - 1/2 tsp (grated)
Cinnamon  - 1/2 tsp
Blanched almonds - 2 cups (ground)


  • Beat egg whites until stiff but not dry. Gradually add sugar and lemon rind. 
  • Continue beating until completely blended, about 5 minutes.
  • Reserve 3/4 cup of mixture for centers of cookies.
  • Blend cinnamon and almonds together; fold into remaining egg white mixture.
  • Heat oven to 350 degrees. Using cloth covered board which has and confectioners' sugar rubbed into the cloth, roll dough 1/8" thick.
  • Cut in star shapes. Place 1/2 tsp reserved mixture on center of each star.
  • If desired, spread to each point of star.
  • Place cookies on well greased and floured baking sheet.
  • Bake about 12 minutes.

June 14, 2018


Unbleached all purpose flour - 3 1/2 cups
Sea salt - 2 tsp
Active dry yeast - 1 tbsp
Warm water - 1 1/2 cups
Sugar - 1 tsp


  • Combine the yeast, water and sugar in the bowl of an electric mixer fitted with a dough hook, and stir until blended.
  • Cover the bowl with plastic wrap and let stand in a warm place for 15 minutes, until the mixture is foamy.
  • Combine the flour and salt in a mixing bowl, and gradually add to the yeast mixture while mixing on low speed. Mix for 2-3 minutes until thoroughly incorporated. Increase the speed to medium and mix together for 10 - 12 minutes, or until the dough is smooth and elastic.
  • Transfer the dough to a well - oiled bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm place for about one hour, or until double in size.
  • Punch the dough down and turn out onto a lightly floured work surface. Knead the dough by hand for one minute. Divide the dough into 2 equal pieces and form each piece into a long rope.
  • Cut each rope into 2 equal pieces,and then divide each of these pieces into 3,making a total of 12 equal sized pieces of dough. Shape each piece into a ball by rolling between your palm and the work surface.
  • Place the rolls on a large baking sheet and cover with a damp towel. Let rise in a warm place for 45 minutes to one hour, or until double in size.
  • About 30 minutes before the dough is ready to bake, place a baking stone in the oven and preheat to 425 F.
  • Remove the towel from the dough.Using a single edged razor,slash the top of each roll in a cross pattern with quick and sure strokes. 
  • Place the baking sheet on top of the baking stone in the oven, and spray the oven walls and floor generously with cold water.
  • Immediately close the oven door and bake for 15 minutes, or until the crust is golden brown and crisp.
  • Remove the rolls from the oven and transfer to a wire rack to cool.


Potatoes - 700 gms (cut into 3 cm cubes)
Smoked mackerel - 200 gms
Small onion -1 (thinly sliced)
Butter - 25 gms
Dill - 2 tbsp (chopped)
Double cream - 150 ml
Fish stock - 100 ml
Creamed horseradish - 2 tbsp


  • Turn the oven to fan 180C/conventional 200C.
  • Cook the potatoes and onion in boiling salted water for 6-7 minutes until almost tender. Drain well.
  • Grease a 20 * 20 cm baking dish with a little of the butter, then arrange the potatoes and onion inside.
  • Break the fish into chunky pieces, discarding any skin and bones.
  • Tuck the pieces in and around the potatoes and onion, then scatter over the dill.
  • Whisk the cream, stock and horseradish together and season. Pour over the potatoes.
  • Dot the remaining butter over the top, then bake for 20 -25 minutes until golden.
  • Serve with green salad.

May 25, 2018


Shortening - 1/2 cup
Sugar - 1 cup
Egg - 1
Vanilla - 1 tsp
All purpose flour - 2 2/3 cups
Baking powder - 1 tsp
Soda - 1/2 tsp
Salt - 1/2 tsp
Nutmeg - 1/4 tsp
Commercial sour cream - 1/2 cup


  • Heat oven to 425 degrees (hot). Mix shortening, sugar, egg, and vanilla thoroughly.
  • Measure flour by dipping method or by sifting.
  • Blend dry ingredients; add to sugar mixture alternatively with sour cream.
  • Divide dough; roll out to 1/4" thick on well floured pastry cloth.
  • Cut with 2" cutter; place on greased baking sheet. Sprinkle with sugar.
  • Bake 8-10 minutes or until lightly browned.

May 23, 2018


Olive oil - 1 tbsp
Green onions - 3 (finely chopped)
Long grain rice - 250 gms
Thyme - 1/4 tsp
Bay leaf - 1
Chicken stock - 375 ml (heated)
Butter - 2 tbsp
Celery stalk - 1/4 (diced)
Cooked green peas - 125 gms
Cooked carrots - 125 gms (diced)
Zucchini - 125 gms (diced)
Mushrooms - 125 gms (diced)
Salt and pepper


  • Preheat oven to 180 degrees.
  • Heat oil in ovenproof casserole and cook onions 3 minutes over low heat.
  • Stir in rice; cook 2 minutes over medium heat. Season and mix in thyme and bay leaf.
  • Pour in chicken stock; cover and bring to boil. Finish cooking 18 minutes in oven.
  • Meanwhile, heat butter in frying pan. When hot, add all vegetables and cook about 3 to 4 minutes. Season generously.
  • Add these vegetables to casserole about 5 minutes before rice is done.

May 22, 2018


Cooked potatoes - 300 gms (sliced)
Neck or shoulder of lamb - 500 gms (minced and cooked)
Tomatoes - 4 (skinned and sliced)
Parsley - little (chopped)
White sauce - 300 ml
Cheese - 100 gms (grated)
Watercress to garnish


  • Arrange half the potatoes in layers in greased ovenproof dish.
  • Put the meat, sliced tomatoes and parsley on top of the potatoes.
  • Cover with the remaining potatoes.
  • Make the white sauce and stir in most of the cheese and pour over potatoes.
  • Sprinkle with remaining cheese. Cook for 25 minutes in a moderately hot oven, 400 F.
  • Garnish with watercress.


whole bran cereal -1 1/2 cups
All purpose flour - 1 cup
Yellow cornmeal - 1/2 cup
Baking powder - 1 tbsp
Salt - 1/4 tsp
Shortening - 1/3 cup
Sugar - 1/2 cup
Eggs -2
Milk - 1 cup
Molasses - 1/3 cup


  • In a small mixing bowl stir together bran cereal, flour, cornmeal, baking powder and salt; set aside.
  • In a small mixer bowl beat shortening with an electric mixer on medium speed for 30 seconds.
  • Add the sugar and beat till fluffy. Add the eggs, one at a time, beating well on medium speed after each addition.
  • Stir in milk and molasses. Add flour mixture to beaten mixture, stirring just till combined.
  •  Turn batter into a greased 9*9* 2" baking pan. Bake in a 375 degrees oven about 30 minutes or till the top is golden.
  • Cut into squares to serve. Servewarm., pub-6783067284749878, DIRECT, f08c47fec0942fa0