EASY MIX AND BAKE BREAD

2015-08-03-trhmixandbakegaartested
EASY MIX AND BAKE BREAD
4 x 250ml whole-wheat flour
1 x 250 ml cake flour
5 ml salt
500 ml buttermilk
125 ml milk
25 ml sugar
10 ml vinegar
25 ml oil
5 ml baking soda
Set oven at 180C (350F)
Grease bread pan
Start combining all your ingredients as listed above, from the top working your way down the list, and it’s best to use a wooden spoon to do the mixing.
Spoon into your pan and bake for ± 1 hour in a preheated oven.
Let it rest for 5 minutes in the pan before taking it out.
Let it cool down on a wire rack.
Esmé’s Note: Original recipe only called for regular milk, although I substituted it with buttermilk, and then added an additional 125ml regular milk (as it seemed a bit dry). Due to using buttermilk, I only used 10 ml vinegar instead of the 25ml as per the original recipe.
– Regular milk + vinegar usually used together instead of buttermilk.

Tried and tested by Esme’s kitchen




SO EASY WHOLE WHEAT-FLAX BREAD

 

2015-07-11-flrbroodjietested

SO EASY WHOLE WHEAT-FLAX BREAD

2 cups whole-wheat bread flour
1 cup regular cake flour
½ cup ground flax seed (I measured ½ cup of seeds and tossed it in an old coffee grinder, which I use to grind all my spices or seeds to a powder)
½ – 1 teaspoon salt ****
½ – 1 teaspoon sugar
8g packet quick-rise instant yeast
500ml lukewarm water

Combine all the dry ingredients.
Add the water and mix thoroughly.
Set aside to rise and double in volume.
Use a wooden spoon to pat it down.
Place dough in your bread pan and let it rise again.
‘Paint’ the top with water and sprinkle with coarse salt. If you decide to add coarse salt, you may wish to leave out the salt in the dough – you decide, or just use ½ teaspoon of salt in the dough. ****
If you do not use the coarse salt, sprinkle with 1 teaspoon of flax seed (or use both), just because you can!
Bake for ±50-60 minutes at 350F or until a tester comes out clean.

SOURCE: Esme Slabbert’s kitchen – own creation




BANANA MUFFINS WITH CINNAMON SUGAR

2015-05-27-flrpiesangmuffintested

BANANA MUFFINS WITH CINNAMON SUGAR
2 cups all-purpose flour
2½ tsp. baking powder
½ tsp. salt
½ cup margarine
1 cup + ½ Tbsp. granulated sugar
2 large eggs
1 tsp. vanilla extract
3 medium mashed very ripe bananas. If you have excess freeze the bananas till needed, thaw and then use it.
1/4 cup cream
½ tsp. ground cinnamon
Preheat oven to 375F. Line pan with muffin papers.
Mix together flour, baking powder and salt.
Cream the margarine and 1 cup of sugar, until light and fluffy – a hand mixer will do.
Add the eggs, one at a time, and then the vanilla. Beat until the mixture turns light yellow.
Mash the bananas in a small bowl, and stir in the cream.
Stir the flour and the banana, alternating some of each, into the egg and butter mixture. Do not over mix, stir just until combined and no flour visible.
Scoop and fill the muffin cups evenly.
Mix together the remaining sugar with the cinnamon. Sprinkle generously over the muffins.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool down for 5-10 minutes; then lift out of the pan onto a wire rack.
Looking good and so yummy. I cannot wait to try one, but its still piping hot!
Source and picture: Esmé Slabbert – modified version




CHUTNEY AND MAYONNAISE CHICKEN

vranameer hoendertested

 CHUTNEY AND MAYONNAISE CHICKEN
6 to 8 chicken portions
1 packet brown onion soup powder
1 cup boiling water
1 cup chutney
1 cup mayonnaise
Salt and pepper

1. Pre-heat oven to 160°C
2. Season the chicken with salt and pepper and put in oven-proof casserole dish.
3. Mix onion soup powder and boiling water.
4. Now mix onion mixture with chutney and mayonnaise, and pour sauce over chicken.
5. Cover casserole dish and bake in oven at 160°C for 1½ hours.

Serve with rice and fresh mixed salad.

 

 




BLACKBERRY VINAIGRETTE

2015-02-20-blackberryvinaigrette1tested

We visited Port Hardy and enjoyed dinner in a restaurant and then I ended up asking the Chef for this fabulous recipe, which he generously wrote down and also gave me an extra sample of the vinaigrette to take home (How lucky can one get)…

This is a base recipe. Play with the flavors till you have the taste you prefer.

I have made a lot of changes to the original recipe, so here we go with my version:

2 cups frozen blackberries (I used fresh)
½ cup white sugar
½ cup water

Combine in a pot and cook well (±5-7 minutes) and let it cool down. (I kept mine look warm and then poured it in the NutriBullet – the large cup) and processed until liquefied.
Apparently you have to pass it through a fine mesh strainer with spatula, till NO seeds left. (I did strain it as the NutriBullet made it so fine, no need to strain).
Add ½ cup lemon juice and zest from 1 lemon direct into the blender cup and 1 Tablespoon of Dijon mustard (for emulsifying, not flavor).
Blend together and add ¾ cup EVOO (Extra Virgin Olive Oil) until desired consistency. You may wish to use less, but I like the creamy and silkiness and the texture with a ¾ cup EVOO
Source: Chef from Port Hardy
Adapted by Esmé

 




CHICKEN AND SPINACH CASSEROLE

2015-02-07-chickentested

Ingredients
1 red pepper, chopped…
1 bunch of spring onions, chopped
± 250g mushrooms, chopped
600g cubed cooked chicken
1½ cups shredded cheese
2 cans condensed cream of chicken soup, undiluted
3 eggs
300 – 350g frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese

2 artichoke hearts – chopped

Instructions
Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed.
Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Photo and recipe by Esmé (My own creation)

 




BACON, KAAS EN SPINASIE TERT / SKONS / BROODJIE

2015-01-25-bacongaartested
BACON, KAAS EN SPINASIE TERT / SKONS / BROODJIE
2 koppies bruismeel
Knippie sout
1 teelepel bakpoeier
1 teelepel mosterdpoeier
2 koppies double cheddar kaas (of enige skerp gegeurde kaas van jou keuse)
2 koppies gekrummelde bacon stukkies gaargemaak
2 handevol rou spinasie (fyn gesnipper)
8-9 spriet uie (fyn gesnipper) rou
500 ml karringmelk
2 eiers

Meng meel, sout, bakpoeier, mosterdpoeier, kaas, bacon, uie en spinasie
Klits karringmelk en eiers apart
Meng alles saam
Gooi in bak wat gespuit is met Spray en Cook of iets dergelyks
Bak teen 360F / 180 ºC tot gaar.
As toetspen skoon uitkom is dit reg, so ±40 minute en mooi goudbruin bo-op.
Al moet ek dit nou self sê, dit ruik heerlik noudat dit warm uit die oond gekom het. Net afkoel dan het ons aandete saam met met ‘n heerlike groenslaai.

Eerste foto is Rou en die 2de een is die gaar en klaar produk

NOTA:  Ek wil net byvoeg dat ons dit toe gisteraand ge-eet het met ‘n slaaitjie en dit was heerlik. Iets om te onthou: Jy kan dit beslis ook in ‘n kollewynpannetjie maak, en gebruik as ‘n skon of broodjie en jy kan eintlik maar enige iets (vleis en geurmiddels) insit wat jy het, want dit is baie veelsydig en sal werk met wat ook al jy beskikbaar het.

Ek het dit wat oor was in blokkies gesny en in snack pakkies gesit en gevries vir die komende week

Bron: My eie konkoksie wat ek saamgegooi het – Esme Slabbert