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Quick Cheese Muffins 

Man these are so easy and so delicious you will not be able to wait for them to cool. The great thing about these is that they take just 10 minutes in the oven so if you are having people over just pop them in the oven a few minutes before they arrive and you will treat them to warm fresh cheese muffins. (makes 12)

I also like these with plenty of butter and a something sweet so you will usually find them smothered in marmalade or a jam of some description if they are on my plate. Give these a try, the family will love you no matter what…

What you need

  • 120g sifted flour (1 cup sifted flour)
  • 3 teaspoons baking powder
  • 150g grated cheddar cheese
  • 1/4 teaspoon mustard powder (don’t leave this out)
  • 1/2 teaspoon salt
  • 1 egg
  • 185ml milk

The process

  1. Heat your oven to 200 Celsius and butter a muffin tin.
  2. Sift the flour, salt, baking powder and mustard powder together into a bowl and then add the cheese and give it a quick turn with a spoon.
  3. Whisk the egg lightly with a fork to break it up and add to the milk, then add it to the flour mixture and give it a good mix to distribute the cheese evenly and make a consistent batter.
  4. Spoon into the muffin tin and bake for 10 minutes.

TIPS: It really doesn’t get much simpler than that folks and they are very delicious. They will also keep in the fridge for a few days ready for work or school. Try the banana bread as well if you are in baking mode.

Foolproof chicken ala king

This is a really delicious chicken ala king that is fooproof and can be easily expanded for as many guests you have. Everyone should have a chicken ala king recipe that they can call on any time and this is the one I use often. This is for 4 or 5 people. Enjoy it.

What you need

  • 60g butter
  • 60g flour
  • 1 onion finely chopped
  • large handful of mushrooms quartered
  • 1 red pepper chopped
  • 3 chicken breasts cubed
  • pinch of nutmeg
  • salt and pepper to taste
  • 350ml milk
  • 125ml cream

The process

  1. Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes.
  2. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent.
  3. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes.
  4. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
  5. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally.
  6. Taste and season with salt and pepper if necessary.

Done! serve with boiled white rice. Try some of the other easy chicken recipes

Milk tart

Milk tart is a South African institution like pap and wors or Denningvleis… This is a really great recipe that can easily be doubled if you are having people over. The crust takes a little time but is well worth it and you can make double while you are at it and store in clingfilm in the fridge for another day. (1 pie… anything from 1 to 8 people)

What you need

Crust

  • 1 cup cake flour
  • 2 tablespoons caster sugar
  • 125g butter (from the fridge cut into small blocks)
  • 1 egg yolk
  • 3 tablespoons iced water
  • Pinch salt

Filling

  • 1 1/2 cups milk
  • 2 tablespoons sugar
  • 5 tablespoons butter
  • pinch of salt
  • 1 teaspoon vanilla essence
  • dash of nutmeg
  • 3 tablespoons maizena
  • 1 cup cream
  • 3 egg yolks beaten
  • Cinnamon and Sugar

The process

  1. Sift the flour and salt into a large bowl, add the caster sugar and butter and work with your fingers until you have a breadcrumb like texture. Now add the egg yolk and cold water and mix with a fork until combined and the dough is coming away from the sides of the bowl.
  2. Gather up the dough, wrap in cling film and refrigerate for about 1/2 an hour.
  3. Take a 23cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish.
  4. Bake the crust on it’s own in a 180 Celsius over for 10 minutes, remove and allow to cool while you prepare the filling.
  5. In a bowl add the cream and maizena and whisk to combine.
  6. In a pot over a medium to high heat bring the milk to the boil, add the sugar, butter and salt and stir furiously, remove from the heat, add the vanilla essence and nutmeg, stir and pour over the cream mixture, mixing well.
  7. Now pour the egg yolks into the mixture and whisk very well. It should start to thicken.
  8. Pour the mixture into the pie crust and bake at 180 Celsius for 20 minutes.
  9. Remove from the oven, sprinkle with cinnamon and caster sugar mixture and serve hot or cold.
Delicious Honey cake 
Sometimes you want a cake that is a simple yet delicious and easy to make cake that anyone, no matter who they are will love. This is an extremely versatile cake which can be an anytime cake or a hot dessert ideal for winter or when you need something hot with whipped cream… you know what I mean. (20cm pie dish or spring form cake tin) I like to use a pie dish because it is usually served hot straight from the oven as a dessert, a bit like a honey version of the all time favourite Malva pudding.
What You Need
The Cake
1 cup of cake flour
Half a cup of sugar
1 egg
4 tablespoons of butter (melted)
125 ml milk
4 teaspoons of baking powder
2 ml of salt
The Syrup
50 ml melted butter
20 ml honey
The Process
The Cake
Preheat oven t o 180⁰C.
Grease a 20cm pie dish with a little butter and leave it to one side.
Sift all of  the dry ingredients together in a large mixing bowl and make a well in the center.
Heat the milk with the butter until the butter has melted, this should leave the milk warm but not boiling, remove from the stove.
Beat the egg in a separate bowl, and then add the warm milk mixture.
Add the milk mixture to the dry ingredients and mix very well.
Bake in the oven for 15 minutes.
So many people tell me baking is difficult, come on what could be easier than that.
The Syrup
When your cake is about to come out of the oven, melt the honey with the butter until very liquid but not boiling.
Pour the syrup over the cake as soon as it comes out of the oven and serve warm with cream or ice cream or let it cool and serve when you are ready to make someone verrrry happy.
There is a chocolate cake that also uses hot milk in the recipe that is truly decadent, try it you won’t regret it.
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Delicious Honey cake 

Sometimes you want a cake that is a simple yet delicious and easy to make cake that anyone, no matter who they are will love. This is an extremely versatile cake which can be an anytime cake or a hot dessert ideal for winter or when you need something hot with whipped cream… you know what I mean. (20cm pie dish or spring form cake tin) I like to use a pie dish because it is usually served hot straight from the oven as a dessert, a bit like a honey version of the all time favourite Malva pudding.

What You Need

The Cake

  • 1 cup of cake flour
  • Half a cup of sugar
  • 1 egg
  • 4 tablespoons of butter (melted)
  • 125 ml milk
  • 4 teaspoons of baking powder
  • 2 ml of salt

The Syrup

  • 50 ml melted butter
  • 20 ml honey

The Process

The Cake

  1. Preheat oven t o 180⁰C.
  2. Grease a 20cm pie dish with a little butter and leave it to one side.
  3. Sift all of  the dry ingredients together in a large mixing bowl and make a well in the center.
  4. Heat the milk with the butter until the butter has melted, this should leave the milk warm but not boiling, remove from the stove.
  5. Beat the egg in a separate bowl, and then add the warm milk mixture.
  6. Add the milk mixture to the dry ingredients and mix very well.
  7. Bake in the oven for 15 minutes.
  8. So many people tell me baking is difficult, come on what could be easier than that.

The Syrup

  1. When your cake is about to come out of the oven, melt the honey with the butter until very liquid but not boiling.
  2. Pour the syrup over the cake as soon as it comes out of the oven and serve warm with cream or ice cream or let it cool and serve when you are ready to make someone verrrry happy.

There is a chocolate cake that also uses hot milk in the recipe that is truly decadent, try it you won’t regret it.


Strawberry shake with marshmallows


Servings: 2


Ingredients

  •  1,5 cup milk
  • 2 large scoops vanilla ice cream
  • 1 cup pitted strawberries
  • 1/4 teaspoon vanilla extract
  • 6 marshmallows, cut in half

Direections

  • Place milk, ice cream, vanilla and strawberries in a blender and bland until smooth.
  • Press the cut part of the marshmallows onto the inside of the glasses.
  • Pour the shake and serve.  

(Source: nonamana)

Chicken cottage pie

This chicken cottage pie is another one of those hearty home meals that will soon become a family favorite. Its quick and easy and you can flavor it with whatever vegetables and herbs you have on hand. Chicken mince make economical meals and it is just so easy to make. It keeps well in the fridge for a few days, so for those who need a few single meals, send it! (4 people easily)

What you need

  • 500g chicken mince
  • 1 large onion
  • 2 finely chopped carrots
  • 1 tablespoon flour
  • 1 tablespoon tomato puree
  • 300ml chicken stock
  • salt and pepper
  • pinch thyme
  • 1kg potatoes mashed with butter and milk(salt and pepper the mash well)
  • grated cheese for topping

The process

  1. Prepare the mash by cutting the potatoes into small pieces, boil until soft, drain off the water, add a good knob of butter and a splash of milk, then mash well.
  2. Fry the chicken mince, onion and carrots together for about 5 minutes.
  3. sprinkle over the flour and stir for 2 minutes
  4. mix in the tomato puree and chicken stock and simmer on a low heat for 15 minutes, then add the thyme and the salt and pepper.
  5. Place the chicken mixture in an oven dish, spoon over the mash and top with the grated cheese.
  6. Place it in a hot oven of 200C for 20 minutes, thats it, easy, hearty, tasty and economical.
  7. Serve with a salad or add peas to the mixture for some greens.

Milk Tart 

Milk tart or Melk Tert is as South African as biltong and dry wors and this is one of those recipes you are going to want to bookmark, print or share so that you never lose it. Milk tart has been one of my favorite desserts for a very long time and I have tried quite a number of Millk Tart recipes and if you have been following these recipes for a while, you will know that the easier the better for me. It’s a goodie this one, try it.

What you need

Crust
110g flour
1/2 teaspoon baking powder
5 tablespoons caster sugar
60g butter

Filling
2 large eggs
2 tablespoons maizena (cornflour)
2 tablespoons flour
500ml milk
100g sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
Cinnamon

The process

Heat your oven to 180 Celsius

On a low heat melt the butter for the pastry.

In a mixing bowl, add the flour baking powder and caster sugar for the crust and give it a mix to distribute the ingredients evenly. Add the melted butter and use your fingers to mix it into the dry ingredients until you get it all sticking together in a crumbly shortbread kind of consistency with no flour left in the bowl.

Now take your pie dish (about 20cm circle) and press the pastry into the base and up the sides with an even thickness. Prick it with a fork about 4 or 5 times over the base and then pop it into the oven for about 12 minutes or so until the pastry is light brown. Remove and set aside.

While the pastry is browning get another mixing bowl and add the flour, maizena and eggs, whisk them together.

Now take a small pot on a medium heat and add the milk, sugar and salt. Heat until the sugar has completely dissolved and you are stirring continuously. The milk should be threatening to boil at this stage with small bubbles appearing around the edge (don’t let it boil).

Remove from the heat and allow to cool for about 10 minutes and then pour the milk in a slow stream into the egg mixture while you whisk. It is really important to add the heat gradually while you whisk. This prevents lumps from forming and does not cook the egg too quickly(If there is someone nearby to help you, that is best)

The mixture will be thickening while you whisk and once you have finished adding all of the milk mixture, return everything to the pot over a medium to low heat and add the vanilla essence. Cook it for a few minutes stirring constantly(slowly) until the custard has thickened to a wonderful creamy texture.

Fill up your base with the custard filling, give it a good dusting with cinnamon and set it aside in a cool place to set. Then pop it in the fridge for about an hour before digging in.

I know it seems like a long recipe but it’s really not…. I just want you to really enjoy this one!

Pork Roast In Milk Sauce

(May Be Slow Cooked In Crock Pot)

Preparation Time: 20 min.Prep cook 2 1/2 hr.
Number of Servings: 4-6
Calories Per Servings: 375
Nutrition Info: Hoilday Feast


Ingredients:

3 Lb. Pork Roast1 TB Butter1 TB Olive Oil1/2 Tea. Salt1/4 Tea. Black Pepper1 Med. Chopped Onion2 Chopped Garlic Cloves2 C.Milk {divided}1/2 Tea. Rosemary1 Bay Leaf1 Sliced Carrot1 TB A/P Flour

Directions:  Melt butter @ oil in LR. skillet. Brown roast on all sides. Transfer to roasting pan {or crock pot}Salt and pepper to taste. In hot skillet with dippings from browning RST. Add carrot, onion cook 5 mins.Add flour stir well, Add remaining ings. pour over roast bake 350” 2- 2 1/2. Double time crock pot. Remove meat let rest before slicing. Reduce sauce on top of stove, pour over meat.

(Source: recipebookonline.com)

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