TOFFEE BALLS
6 toffee bars (McIntosh if possible)
6 tbsp butter
2 tbsp cream
Break bars into pieces, add butter and cream and heat over low heat until well blended.
Add:
1 tsp vanilla
Pinch of salt
5 cups cornflakes
2/3 cups coconut Continue reading
Author Archives: Esme Slabbert
MARSHMALLOW / PEPPERMINT CRISP TREATS
MARSHMALLOW / PEPPERMINT CRISP TREATS
± 200 g Peppermint Crisp chocolate bars
1 packet Tennis biscuits (200 g)
200 g white marshmallows – I only had a bag of multi colored mini marshmallows, and it worked great.
100 g margarine Continue reading
ESMES MELTING MOMENTS
ESMES MELTING MOMENTS
2 cups icing sugar
1½ cup olive oil
900 g room temperature butter
10 cups of cake flour Continue reading
CRUNCHY CHEESE CRISPS
CRUNCHY CHEESE CRISPS
Make awesome crunchy cheese crisps with just a few ingredients (or just one) and a few minutes.
Ingredients
Cheese
Optional – herbs or spices.
I sprinkled some dried parsley, rosemary and thyme on the cheese.
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with PARCHMENT paper (Do not try anything else) Continue reading
ESME’S PEANUT BUTTER COOKIES
ESME’S PEANUT BUTTER COOKIES
½ cup chunky peanut butter, although I only had smooth, so that’s what I used
½ cup demerara sugar
1 XL egg
1¼ cups steel cut oats
¾ teaspoon baking soda
Preheat oven to 350°F. (180 ºC)
In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
Add oats and baking soda to creamed mixture, and mix well. Use your hands to make a ball, it’s rather crumbly, but do not worry, just knead it and it will eventually form a ball.
Line baking sheet with parchment paper.
Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
Bake for 8-10 minutes or until the cookies turn slightly brown.
Cool cookies on a rack, and store leftovers in an airtight container.
Sourced from the Internet – but adapted by Esme’s kitchen
STEEL-CUT OATS BREAKFAST IN A JAR
STEEL-CUT OATS BREAKFAST IN A JAR
5 pint-sized Mason jars with lids
Ingredients
1 2/3 cups steel-cut oats
4 cups water
¼ teaspoon salt
2ml Cinnamon
½ cup dried cranberries – add when you turn the heat off Continue reading
CARAMEL AND BANANA MUFFIN OR BREAD
CARAMEL AND BANANA MUFFIN OR BREAD
OK, what do you do when you have overripe bananas? You hunt your grocery cupboard, see what you can come up and then substitute and adapt as you go along, till you find the correct consistency and hope for the best. I did taste a small blob of the dough to try and figure out if I had to add anything else, but eventually decided enough is enough and here we go with a new creation!
OK, what do you do when you have overripe bananas? You hunt your grocery cupboard, see what you can come up and then substitute and adapt as you go along, till you find the correct consistency and hope for the best. I did taste a small blob of the dough to try and figure out if I had to add anything else, but eventually decided enough is enough and here we go with a new creation!
Ingredients…
500g self-raising flour
1 can of caramel treat
1 can 1% milk – I used the caramel tin as measurement – you can use any % milk you have, we only stock 1%
5 Large mashed bananas
2 heaped teaspoons of baking powder
1 cup chopped walnut pieces Continue reading
SWEET PULL APART PUDDING
SWEET PULL APART PUDDING
1 can Pillsbury country biscuits (10 count)
½ cup walnut pieces (use ¼ at a time)
±150 g mascarpone
1ml cinnamon
½ cup demerara sugar (use ¼ at a time)
2 ml vanilla essence
¼ cup chocolate chips Continue reading
TONGUE IN MUSTARD SAUCE
TONGUE IN MUSTARD SAUCE
4lb fresh tongue (you can also use a pickled tongue, although I could not find one)
For the fresh tongue, prepare as follows
½ cup coarse salt
20 whole Coriander – crushed in a spoon, just to crack the outer shell
15 cloves
5 bay leaves – can use it as is on brake into smaller pieces
25ml sugar
25ml vinegar
750ml water – enough to cover the tongue Continue reading
TUNAROL MET CHAKALAKA EN MIELIES OF BOTTERSKORSIE
TUNAROL MET CHAKALAKA EN MIELIES OF BOTTERSKORSIE
Gebruik enige vleis soos gevlokte hoender, bully beef, gebraaide gesnipperde spek, spinasie en fetakaas, enige oorskiet vleis, stukkies gekapte koue vleise soos polony en ham,
1 skilferkoersdeeg (puff pastry)
1 blikkie tuna chunks in water (gedreineer)
1 blikkie chakalaka with sweetcorn of met bottersskorsies
1 koppie kaas gerasper
1 eetlepel mayonnaise
1 teelepel mosterd
1 ui gekap
Vars pietersielie Continue reading