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
2 cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 medium very ripe bananas, mashed
¼ cup cream
½ teaspoon ground cinnamon
½ tablespoon granulated sugar
Preheat oven to 375ºF / +- 190ºC. 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.
Add the cream to the mashed bananas and mix.
Stir the flour and the banana mixture, alternating some of each, into the egg mixture. Do not over mix, stir just until combined and no flour is 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 in the preheated oven or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool down for 5 – 10 minutes and lift it out of the pan onto a wired rack.
Looking good and so yummy. I cannot wait to try one, but its still piping hot!
Note – If you have excess bananas, freeze the bananas till needed, thaw and then use it.
Recipe tested and photo: Esmé Slabbert

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.

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)

          
SPEK, KAAS EN SPINASIE TERT / SKONS / BROODJIE
Foto 2: Daleen Rademeyer
Resep en foto 1: Esme Slabbert
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.
2 koppies bruismeel
knippie sout
1 teelepel bakpoeier
1 teelepel mosterdpoeier
2 koppies sterk Cheddar kaas (of enige skerp gegeurde kaas van jou keuse)
2 koppies gekrummelde spek stukkies, gaargemaak
2 handevol rou spinasie, fyn gesnipper
8 – 9 spriet uie, fyn gesnipper
500 ml karringmelk
2 eiers

Meng meel, sout, bakpoeier, mosterdpoeier, kaas, spek, uie en spinasie in ‘n mengbak.
Klits die karringmelk en eiers apart en meng dit by die meelmengsel.
Giet die beslag in ‘n bak wat gespuit is met kleefwerende kossproei of iets soortgelyks.
Bak in ‘n voorverhitte oond teen 360ºF / 180ºC vir +- 40 minute of tot gaar en goudbruin, wanneer ‘n toetspen skoon uitkom is dit reg.
Nota:
Esme Slabs – Ek wil net byvoeg dat ons dit gisteraand ge-eet het met ‘n slaai en dit was heerlik. Iets om te onthou: Jy kan dit beslis ook in ‘n kolwyntjie-pannetjie maak en gebruik as ‘n skon of broodjie en jy kan ook enige iets soos vleis en geurmiddels byvoeg, 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.
Dalene Rademeyer – Ek het die resep probeer en net ‘n ¼ koppie olie bygevoeg. Uiteindelik het ek ‘n resep wat proe soos die muffins wat jy in koffiewinkels kry. Bak die muffins vir +- 20 minute of tot ‘n toetspen skoon uitkom.