MADEIRA CAKE-BREAD MACHINE
Recipe from: Bread Machine by Jennie Shapter
Geplaas deur Suneth van Rensburg
140 g butter, cut into pieces
140 g caster sugar
5 ml vanilla essence
165 g self raising flour
40 g cake flour
3 eggs, lightly beaten
15 – 30ml milk

To prepare the breadmaking machine, remove the kneading blade from the bread pan and then line the base of the pan with baking paper or greased greaseproof paper.
Cream the butter and sugar together until the mixture is very light and fluffy, then beat in the vanilla essence.
Sift the flours together.  Gradually beat the eggs into the mixture, beating well after each addition, and adding a little flour if the mixture starts to curdle.
Fold in the remaining flour mixture, using a metal spoon, then add enough of the milk to give a dropping consistency.

Spoon the mixture into the prepared bread pan and set the bread machine on the “bake only” or “cake” setting.  Bake the cake for 45 – 50 minutes.  If, on your bread machine, the minimum time on the “bake only” setting is for longer take the time suggested here, set a timer and check the cake after the shortest recommended time

The cake should be well risen and firm to the touch.  Test by inserting a skewer into the centre of the cake.  It should come out clean.  If necessary, bake for a few minutes more.
Remove the cake from the machine.  Leave it to stand for about 2 – 3 minutes, then turn the madeira cake out on to a wire rack to cool.

COOK’S TIP
Cakes cooked in a bread machine tend to have browner sides than when cooked in an oven.  This is because the cooking element is around the sides of the bread pan.  Cakes such as this, which have a high proportion of fat and sugar need to be watched closely, as the edges will easily overcook.

HONEY CAKE-BREAD MACHINE
Recipe from:  Bread Machine by Jennie Shapter
Geplaas deur Suneth van Rensburg
Picture: Antoinette Blom
50 g butter
150 ml honey
115 g cake flour
pinch of salt
7.5 ml baking powder
2.5 ml bicarbonate of soda
5 ml ground mixed spice
115 g wholemeal flour
2 eggs, lightly beaten
45 ml orange marmelade, to glaze

Remove the kneading blade from the bread pan and line the base of the pan with baking paper or greased greaseproof paper.
Place the butter and honey in a small saucepan and heat gently, stirring all the time until the butter has melted.
Sift the flour, salt, baking powder, bicarbonate of soda and mixed spice into a mixing bowl..  Stir in the wholemeal flour.
Gradually pour the eggs on to the flour mixture, alternate with the honey and butter mixture, beating well after each addition of liquid.
Spoon the mixture into the prepared bread pan.  Set the machine to “bake only” or “cake” setting.  Set the timer for 40 to 45 minutes until well risen and firm to the touch.
Test by inserting a skewer into the centre of the cake.  If necesssary bake the cake for a few minutes longer.
Remove pan and leave cake to stand for 2 – 3 minutes.  Turn the cake out to a wire rack.
Melt the marmelade in a small pan and brush it over the warm cake to glaze.

Kommentaar: Antoinette Blom:  Die een gebruik en net vye en strooi suiker bo op gesit om mooi te lyk

GEBAKTE BURRITO
Resep geplaas en aangepas deur Suneth van Rensburg
Foto:  Suneth van Rensburg

500 g maalvleis
1 eetlepel olie
1 ui, fyngekap
1 pakkie taco poeier
1 tamatie, gekap
100 ml water
1 blikkie nierboontjies, gedreineer en afgespoel
gerasperde kaas
gerasperde wortels
Tortilla wraps

Braai uie in olie tot sag en gooi tamatie by. Voeg maalvleis by in braai tot bruin.
Roer taco poeier by in dan die water. Kook tot droog.
Haal van hitte af in roer nierboontjies by.
Skep vleis in tortilla skep eetlepel kaas in eetlepel wortels op vleis.
Vou toe soos ‘n pakkie in plaas met vou na onder op gesmeerde bakplaat.
Smeer met olyfolie in gooi gerasperde kaas oor. Bak teen 180°C vir 30 minute.
Bedien met guacomole, salsa in suurroom of griekse yoghurt.

These methods are for unflavored soya. Soya can be bought at health shops, Dischem, vegetarian shops.

How to prepare soya chunks or mince for any curry or stew
1 cup soya chunks
2 tablespoons soy sauce
2 tablespoons vinegar
2 cups boiling water
4 tablespoons olive oil, sunflower oil, canola oil, grape seed oil
2 tablespoons garam masala

Place soya chunks in a bowl.
Pour soy sauce, vinegar and boiling water over chunks.
Leave to soak for 10 minutes until soft.
In a baking tray combine oil and garam masala.
Toss soya chunks through oil mixture.
Grill chunks in the oven until slightly browned.
Chunks are now ready to be used in stew or curry.

(Chunks resemble meat cubes and can be used instead of cubed meat in any dish)

MALAY CURRY WITH SOYA CHUNKS AND SUGAR BEANS

1 cup prepared chunks
1 cup sugar / borlotti beans
2 teaspoons mustard seeds
1 teaspoon turmeric
2 teaspoons chilli powder
2 teaspoons grounded coriander
2 teaspoons cumin seeds
Few curry leaves
Few cardamom pods
2 large carrots, grated
2 large potatoes, cut in chunks
2 large tomatoes, diced
1 – 2 cups water
1 tablespoon brown sugar

Prepare beans – soak beans overnight and cook till soft.

Method
Heat oil in a pot and add mustard seeds, turmeric, coriander, cumin, curry leaves. Fry gently until seeds pop. Add chilli powder and mix. Add carrots and braise gently. Add soya chunks and potatoes. Add enough water to make a decent gravy. Cook until potatoes are almost soft. Add beans, tomatoes and more water if necessary. Add sugar. Cook till potatoes are soft and serve.

SOYA BOLOGNAISE SAUCE

1 cup dry soya mince
2 tablespoons soya sauce
2 tablespoons vinegar
1 cup boiling water
1 tablespoon oil
2 teaspoons mustard seeds
1 teaspoon chilli powder
1 teaspoon garam masala
1/4 yellow pepper, diced
1/4 red pepper, diced
50g sliced mushrooms
1 small brinjal, diced (optional)
1/2 cup frozen peas (optional)
1 cup cold water
1 1/2 teaspoon salt
140g can tomato paste
1 tablespoon brown sugar

Put soya mince in bowl.
Mix soy sauce, vinegar and boiling water. Pour over mince and allow to stand.
In pot heat olive oil.
Add mustard seds and garam masala.
When seeds pop add chilli powder.
Add vegetables and sauté for few minutes. Add soya mince and fry for some time. Add cup of water and tomato paste.
Cook for 15 – 20 minutes.
Lastly add sugar.

Can be used as basis for vegetarian lasagna.

For cottage pie omit tomato paste and thicken mince with cake flour. Use more soy sauce to brown mixture.

KERRIE EN ROTI / CHAPATI
Resep en foto: Suneth van Rensburg
FOOD LOVERS RECIPES
Ek skat altyd die hoeveelhede afhangende vir hoeveel mense ek kos maak.

1 kg vleisblokkies (vark, bees, lam, hoender)
olie
2 uie, gekap
4 knoffelhuisies, fyngemaak
2 cm gemmerwortel, fyn gerasper
10 kerrieblare, opsioneel
1 teelepel sout
1 eetlepel suiker
2 groot tamaties, klein gesny
2 aartappels / patats
vars koljander, grof gekap

speserye
15 ml chilli poeier, meer of minder, afhangende van hoe warm kerrie moet wees
½ teelepel borrie
1 teelepel garam masala
1 teelepel fyn komyn
1 teelepel fyn koljander

Rooster die volgende in ‘n droë pan om geure vry te stel:
1 ster anys
12 stukke heel kaneel
12 teelepels heel koljander
12 teelepels heel komyn

Gooi geroosterde speserye in ‘n stamper en vylsel en maak fyner. Nie heeltemal fyn nie – daar moet nog effense growwe stukkies wees.
Braai uit in olie tot goudbruin en sag. Voeg knoffel, gemmer, chilli poeier, borrie en garam masala by en braai effens. Voeg vleis, kerrieblare, sout, suiker asook geroosterde speserye by. Braai tot vleis effens verbruin het. Voeg tamaties, fyn komyn en fyn koljander by. Voeg ekstra water by indien nodig. Sny aartappels / patat in kwarte en voeg by. Kook tot gaar. Sous kan verdik word indien verkies. Roer vars koljander by en bedien.

ROTI
200 g / 400 ml koekmeel
3 ml sout
30 ml olie
ongeveer 125 ml water
50 g / 50 ml sagter botter / margarien

Plaas meel en sout in mengbak van voedselverwerker of menger en voeg olie by. Knie / verwerk tot gemeng. Voeg dan genoeg water by om matige sagte deeg te kry. Verwerk tot elasties.
Rol deeg uit op meelbestrooide oppervlak tot 1.5 cm dik in reghoekige vorm uit. Smeer botter egalig oor deeg en rol ferm op vanaf langer sykant. Draai toe in kleefplastiek en verkoel vir 1 uur.
Sny rol in 8 – 10 ewe groot stukke en rol elke stuk in ‘n bal. Rol elke bal op ‘n meelbestrooide oppervlak uit tot ‘n sirkel tot baie dun.
Verhit ‘n kleefvrye pan tot matig warm en plaas roti daarin. Bak tot blasies vorm en roti lig goudbruin aan die onderkant is. Draai om en maak ander kant ook gaar. (Dit gaan baie vinnig). Maak gaar roti’s toe met vadoek en bêre in lugdigte houer. Vries baie goed.