Ingredients:
1 cup Iwisa Maize Meal
1 cup Snowflake Cake Flour
1 Tin Creamed Sweetcorn
2 eggs
25ml sugar
3/4 cup milk
3tsp Baking Powder
pinch salt
Method:
Mix ingredients together
Put mixture into a microwaveable bowl
Cook on high (600W) or Medium High (900+W) for 9mins
Let stand. Serve soon after.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
23.12.10
9.11.10
Banana Bread
Ingredients
1 3/4 Cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 Cup white sugar
1/3 Cup butter, softened
2 eggs
1 Cup mashed banana
1/2 Cup chopped walnuts
Directions
Grease an 8x4 inch loaf pan. Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
1 3/4 Cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 Cup white sugar
1/3 Cup butter, softened
2 eggs
1 Cup mashed banana
1/2 Cup chopped walnuts
Directions
Grease an 8x4 inch loaf pan. Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Vetkoek
Ingredients
3 kg white bread flour
30 ml salt
30 ml instant yeast
2 litre lukewarm water (you may need more or less)
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying
Combine the bread flour, salt and instant yeast in a large mixing bowl. Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients. Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack. Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid. Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk. Shape the dough into fairly small vetkoek (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside. (Ensure that the oil is the right temperature – if it's too hot the vetkoek will be brown on the outside but still raw inside.) Serve with a sweet or savoury as a main meal or snack.
3 kg white bread flour
30 ml salt
30 ml instant yeast
2 litre lukewarm water (you may need more or less)
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying
Combine the bread flour, salt and instant yeast in a large mixing bowl. Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients. Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack. Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid. Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk. Shape the dough into fairly small vetkoek (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside. (Ensure that the oil is the right temperature – if it's too hot the vetkoek will be brown on the outside but still raw inside.) Serve with a sweet or savoury as a main meal or snack.
Biltong Pot Bread
DOUGH
240 g Cake flour (500 ml)
20 ml Baking Powder
2 ml Salt
5 ml Mustard powder
100 g Butter
Approximately 100 ml Milk
1 Egg - beaten
FILLING
120 g Ground Biltong (250 ml)
200 g Smooth cottage cheese
30 ml Chopped parsley
Freshly ground pepper to taste
Mayonnaise to moisten
15 ml Lemon juice
To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.
Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.
To make the filling mix all ingredients together and spread over the dough keeping 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - and then serve with crisp vegetable sticks and lettuce leaves.
Serves 6
240 g Cake flour (500 ml)
20 ml Baking Powder
2 ml Salt
5 ml Mustard powder
100 g Butter
Approximately 100 ml Milk
1 Egg - beaten
FILLING
120 g Ground Biltong (250 ml)
200 g Smooth cottage cheese
30 ml Chopped parsley
Freshly ground pepper to taste
Mayonnaise to moisten
15 ml Lemon juice
To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.
Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.
To make the filling mix all ingredients together and spread over the dough keeping 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - and then serve with crisp vegetable sticks and lettuce leaves.
Serves 6
Biltong Muffins
Biltong Muffins
• 120 g Wholewheat flour (250 ml)
• 120 g Cake flour (250 ml)
• 200 g Biltong - finely chopped (500 ml)
• 50 g Cheddar Cheese (125 ml)
• 30 ml Baking powder
• 3 Eggs
• 200 ml Milk
• 100 ml Cooking oil
• 5 ml Salt
• 15 ml Lemon juice
Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter.
Makes 12
• 120 g Wholewheat flour (250 ml)
• 120 g Cake flour (250 ml)
• 200 g Biltong - finely chopped (500 ml)
• 50 g Cheddar Cheese (125 ml)
• 30 ml Baking powder
• 3 Eggs
• 200 ml Milk
• 100 ml Cooking oil
• 5 ml Salt
• 15 ml Lemon juice
Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter.
Makes 12
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