Tag Archives: flour

love + hetta’s soetkoekies + the engagement #gift

love + hetta’s soetkoekies + the engagement #gift

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{love is a strange thing}
Love is a strange and wonderful thing. Within the cycle of life, love usually takes the following course… you first want to rip the other persons’ clothes off, then you fall in love, get engaged, get married, settle down and live happily ever after … or not so happily ever after. In this day and age it seems more and more the latter – those bonds that are too often broken by not so happy divorces.

{hetta’s soetkoekies}
So you will understand my excitement and surprise when I got an invitation to an engagement! But my dilemma was what to give to this fabulous couple for an engagement #gift? I then remembered Hetta van Deventer-Terblanche’s Soetkoekies at the recent #cookieswop. When I bit into Hetta’s cookies it took me way back to my Tannie Miena op die plaas just outside Harrismith in the Free State. Tannie Miena supplied the tuisnywerheid op die dorp with baked goods. One of her most irresistible creations was these spicy cookie surprises. Every time we arrived on the farm she would hug me and gently press a few cookies in my hand – with her warm, soft bakers hands… these were Soetkoekies, made with the only ingredient she knew…love.

{the engagement #gift}
So I decided to bake these nostalgic Soetkoekies for Steve and Rebecca’s engagement. It was perhaps a small token by the measure of things these days but it was my gift for them both … made with love and tied together with the ribbons of friendship.

{the couple}
To Steve and Rebecca: May your love and life together be forever eternal, spiced with passion, fun and that special kind of love that lasts forever. Love me.

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hetta’s soetkoekies
 
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Author:
Serves: 60 small cookies
Ingredients
  • 4 cups (4 x 250ml) cake flour
  • 1 ½ cup (375ml) sugar (I used castor sugar)
  • 1 tsp (5ml) ground cinnamon
  • 1tsp (5ml) ground ginger
  • 1tsp (5ml) ground cloves
  • ½ tsp (2.5ml) salt
  • 1 cup (250ml) butter
  • ¼ cup (60ml) cooking fat (I replaced this with butter)
  • 1 tsp (5ml) bicarbonate soda
  • 2 Tbsp (30ml) luke warm water (I used 4 Tbsp water)
  • 1 egg, beaten
  • My addition: cinnamon sugar for dusting after baking
Instructions
  1. Preheat the oven to 200°C. {Hetta’s recipe says that you have to make the dough the day before and let it stand overnight, I did not have time to do that so I baked mine immediately}*
  2. Sift the flour, salt and spices together. Add the sugar.
  3. Rub in the butter and fat until the mixture resembles breadcrumbs.
  4. Dissolve the bicarbonate soda in the water and add to the beaten egg.
  5. Add the egg mixture to the flour mixture to make a dough. Knead until thoroughly mixed. {Leave to stand overnight}*
  6. Roll out the dough on a lightly floured surface to a thickness of 5 mm.
  7. Cut out rounds with cookie cutter and stamp a message on with cookie stamp.
  8. Place on a greased baking tray and bake for 10 minutes.
  9. Place biscuits on a wire rack, sprinkle immediately with some cinnamon sugar and cool.

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duo homemade samoosas

duo homemade samoosas

This delicious recipe was inspired by a very interesting ingredient list (see list + rules at bottom of this post) I received from Pick n Pay for their freshlyblogged challenge #4 competition.

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I always wanted to make my own samoosas from scratch. The pastry + the stuffing + the folding…everything! This is what I did this week … the pilchards + beans made perfect samoosa fillings. Looking back at this amusing and time consuming exercise, the toil paid off with its own self-satisfying rewards. I learnt so much. I must confess it took me more than some time to perfect the dough-making method. After all was said and done, I looked like some kitchen drifting poltergeist all covered in flour, dough and shrapnel’s of samoosa pastry.

But … OMG I am proud of these little triangular pastry parcels – they may not be perfect in shape, nor do they have a perfectly smooth outer layer. Deep fried they look like they may have picked up a case of the measles, but let me tell you they are light, crispy and so yummy. The pilchards were hot + morish and the beans and feta were delightfully scrumptious.

home made samosa

On top of it all I decided to try the dark lighting method to shoot the samoosas (this was my first attempt) – this took another few hours but I am really proud of the outcome of my photographs. All in all it proved to be such an interesting exercise culminating in fabulous samoosas and a very contented blogger.

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Tips for making samoosas
Take your time and be patient :-).
Use a paella pan to heat the dough for the pur separation process.
If you don’t feel like making the dough you can use spring roll wrappers.
You can replace ghee with oil.
For a healthier option – bake the samoosas.
For exceptional Indian recipes – Indian Delights by Zuleikha Mayat (ISBN 062005688-6)

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duo homemade samoosas
 
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Author:
Serves: 6
Ingredients
  • Samosa Dough + Pur (the samosa pastry ready for filling)
  • 2 cups flour, sifted
  • 1tsp cumin seeds, roasted
  • ½ tsp salt
  • 2 Tbsp ghee, melted
  • ⅔ cups water
  • Extra flour for making the pur
  • Extra melted ghee for making the pur
  • Flour and water, mixed
  • Bean + feta filling
  • 1Tbsp lemon infused olive oil
  • ½ tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp chilli flakes
  • 50g onions, chopped
  • 50g green beans, blanched and diced
  • 50g brown rice, cooked
  • 100g PnP Feta cheese, crumbled
  • Salt
  • Milled lemon black pepper
  • 2 Tbsp fresh coriander, chopped
  • Pilchard filling
  • 2 Tbsp cooking oil
  • 2 cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • 1tsp chilli flakes
  • 2-3 tsp “Father in Law” masala or medium hot masala
  • 4 fresh curry leaves
  • 100g onion, chopped
  • 100g cabbage, chopped
  • ¼ cup tomato juice (from the sardine can)
  • 2 (100g) pilchards (from the sardine can)
  • Salt
  • Milled black pepper
  • 2Tbsp fresh coriander, chopped
Instructions
  1. Dough + pur method - Mix flour, salt and the roasted cumin seeds together.
  2. Add the ghee and mix well with the tip of your fingers.
  3. Add the water and knead into smooth dough.
  4. Set aside for 30 min to rest.
  5. Divide dough into 10 “ping pong” sized balls – +- 4cm.
  6. Roll each ball into 6-8 cm diameter round disc.
  7. Place 5 disks on top of each other after brushing both sides with ghee and sprinkle flour between them. Only the bottom of the bottom disk and the top of the top disk should be ungreased. Do the same with the other 5 discs.
  8. Roll out one pile into a large 30 cm round disc.
  9. Cut into a rectangular shape.
  10. Heat an ungreased plate, place the disc on the plate and let it heat up for a few seconds until the sheet changes in colour (not brown) – turn the sheet over – heat and then remove from the flame – this will separate the sheets.
  11. Do the same with the second pile.
  12. When cool trim the pur into two-inch strips, separate the sheets and use these for your samosas.
  13. Method for fish filling - Heat the oil on medium heat, add all the spices and cook for 2 minutes.
  14. Add the onions and cabbage and fry till translucent.
  15. Add the tomato juice and pilchards and mix well. Cook for a minute or two.
  16. Season with salt and pepper.
  17. Lastly add the fresh coriander.
  18. Bean and feta filling method - Heat the olive oil and add the mustard, cumin and chilli flakes. Fry for 2 minutes.
  19. Add the onions and fry till translucent.
  20. Add the green beans, brown rice and feta cheese – mix well.
  21. Season with salt and pepper.
  22. Lastly add the fresh coriander.
  23. Samoosa folding and frying - Mix a bit of flour and water together and smear on the sides of the pur. It acts as “glue” for the pastry.
  24. Place a teaspoon of the filling mixture at one end of the pur strip, leaving a 1cm border.
  25. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
  26. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
  27. Fry in batches at 180 ºC until golden brown.

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image from xawaash.com

Samosas-5

image from xawaash.com

Ingredients + Rules for challenge #4

1 x 400g tin Lucky Star Pilchards
1 medium cabbage
1 small packet of brown rice
1 packet of green beans
250 g Pnp feta

You must use all the ingredients in the above list.
You may add two fresh ingredients.
You may add any spices of your choice.
Your dish must be cooked on the stovetop. You may not use the oven.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, whole-wheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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mini-chocolate-crumpet-caramel-cakes

mini-chocolate-crumpet-caramel-cakes

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I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.

So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!

Watch me make this by clicking here.

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choc crumpet

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choc crumpet

 

mini-chocolate-crumpet-caramel-cakes
 
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Author:
Serves: 3
Ingredients
  • 1 Egg
  • 30ml Sugar
  • 5ml Vanilla essence
  • 125ml Milk
  • 15ml Melted butter
  • 250 ml Flour
  • 2.5ml Salt
  • 15ml Cocoa powder
  • 10ml Baking powder
  • ½ Tin of caramel
  • Ice cream or cream to serve
Instructions
  1. Beat the egg, sugar and vanilla essence together.
  2. Add half the amount of milk and melted butter.
  3. Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
  4. Gradually stir in the remaining milk to form a smooth batter.
  5. Drop spoonfuls of the mixture onto a hot greased pan.
  6. Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
  7. Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.
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banana flan bread with amaretto biscuits + white chocolate + almonds

banana flan bread with amaretto biscuits + white chocolate + almonds

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Ever since I started writing my blog my husband has been pestering me to bake a banana bread. He is just crazy about the flavour, sweetness and cake like texture. It’s such an easy thing to bake and we always have a few overripe bananas loitering in our fruit bowl. What I do like about banana bread is that it is a no fuss thing – and very easy to put together. Once you have the basic recipe you can always add raisins, nuts, chocolate chips – actually just about anything you fancy to make it your own.

Watch me make this by clicking here.
banana bread

The way I made this a lifeisazoobsicuit banana flan bread was by:
#1 changing the shape – I decided to bake it in a flan pan and serve it in a tart of sorts instead of a loaf and then
#2 I added three components that work extremely well together with bananas – white chocolate buttons, amaretto biscuits and almond flakes
#3 I was not keen to serve it with the traditional icing – so I opted to serve it with the crème fraiche instead.

My hubby, Rick had three helpings … Need I say more?

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A few banana facts or fiction I found on the www 🙂

1. Bananas float in water, as do apples and watermelons.
2. More than 100 billion bananas are eaten every year in the world, making them the fourth most popular agricultural product.
3. A cluster of bananas is called a hand, and a single banana is called a finger. Each banana hand has about 10 to 20 fingers.
4. Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite – will help keep it from itching and getting inflamed.
5. To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night. If you gargle with salt water, this will heighten the effect. Expect results in about two weeks. It works because of the effect of the potassium, magnesium, and manganese in the banana peel.
6. If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
7. Bananas are low in calories and have no fat, no sodium, and no cholesterol. They contain vitamin C, potassium, fiber, and vitamin B6.
8. More songs have been written about bananas than about any other fruit.
9. Bananas are the only fruit that contains the amino acid tryptophan plus vitamin B6. They help your body produce serotonin—a natural substance that alleviates depression.
10. If you put a banana in the refrigerator, the peel will turn dark brown or black, but it won’t affect the fruit inside.

source: thebananapolice.com

banana bread

 

 

banana flan bread with amaretto biscuits + white chocolate + almonds
 
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Author:
Serves: 6
Ingredients
  • 60ml Butter at room temperature
  • 125ml Castor sugar
  • 1 egg
  • 2 Bananas smashed
  • 1t Vanilla essence
  • 250ml Cake flour
  • 1t Baking powder
  • ¼t Salt
  • 50g White chocolate buttons
  • 50g Amaretto biscuits – broken into pieces
  • 40g Almond flakes
  • Crème Fraiche for serving
Instructions
  1. Preheat the oven to 180 °C. Butter a medium loose bottom flan pan.
  2. Cream the butter and sugar in a bowl until light and fluffy. Then add the egg and mix it in with the butter and sugar mix.
  3. Mix the bananas and vanilla essence into the mixture.
  4. Add all the dry ingredients gently – be careful not to over mix – and pour into prepared pan.
  5. Bake for 30 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes.
  6. Serve with a sprinkling of icing sugar and a few dollops of crème fraiche

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easter blondies anyone?

easter blondies anyone?

Blondie

Watch me making this by clicking here.

Bon Appetit magazine listed the “Blondie” as one of the food trends of 2013 and I can only concur. This is decadence with a capital D. For too long chocolate brownies ruled the dessert roost – in all shapes and sizes … yet I dare to re-introduce the Cinderella cousin … the Blondie!

– Bon Appetit Magazine | Blond(ie) is the New Brown(ie)
For dessert snobs, blondies have always been a pale imitation of their darker inspiration. But now the fairer-hued bar is coming into its own. In New York, Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco,Black Jet Baking Co. adds brown butter and Maldon sea salt to set a new standard for what the classic un-brownie should be.

She is so sexy, sassy and delicious. I added all my favourite stuff … like white chocolate (you can give me white chocolate anyday and anytime – just LOVE it) + pistachio nuts + because I am in an Easter mood I added some marshmallow Easter eggs. This is my most adorable sweety thing at the moment – try it. She is a real treat!

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blondies
 
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Author:
Serves: 6
Ingredients
  • 2 Eggs
  • 175g Demarera sugar (or you can replace this with Muscovado sugar)
  • 1t Vanilla essence
  • 100g Butter – melted
  • 100g Flour
  • ½t Baking powder
  • 50g Pistachio nuts
  • 100g White chocolate – cut into very small pieces
  • 3-4 Marshmallow Easter eggs – cut into small blocks
  • Sprinkle of Maldon salt
  • To serve
  • Raspberries
  • Crème Fraiche
Instructions
  1. Preheat the oven to 180°C.
  2. Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes.
  3. Add the vanilla essence and then add melted butter, a little by little while beating.
  4. Mix the flour and baking powder and add to egg mixture. Fold in with spoon – don’t overwork the mixture.
  5. Add the Pistachio nuts, white chocolate, marshmallow eggs.
  6. Line a baking tray 20cm x 20cm with baking paper – add the dough and sprinkle with a bit of Maldon salt - bake for 35 minutes at 180°C.
  7. Let it cool down and serve with fresh raspberries and a dash of crème fraiche.

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sundried tomato + parmesan scones {the expresso way}

sundried tomato + parmesan scones {the expresso way}

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During South Africa’s first ever live televised cook along this morning on Expresso {SABC3}, I made these delicious savoury scones {recipe below}. While Expresso’s Katelyn and Zola were cooking in the studio, a few of us {including food24 editor Caro de Waal!} were cooking along in our kitchens. So, how does it work? It’s very simple – get the recipe on the Expresso website, purchase the necessary ingredients and on the day of the cook along switch on your TV and let the cooking, excitement and fun begin! It was delightful to know that I wasn’t the only one with flour all over my hair, and it was great to hear the tips and instructions straight from the telly. I encourage you to join us in the future; it’s great fun! Keep an eye on my twitter or facebook for the next cook along.

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{two of my colleagues} pierre + madeleine loved these tasty treats!

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sundried tomato + parmesan scones {the expresso way}
 
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Serves: 6
Ingredients
  • 250ml Cake flour
  • 10ml Baking powder
  • Pinch of salt
  • 30g Cold butter, diced
  • 125ml Grated parmesan cheese
  • 6 Sundried tomatoes, finely chopped
  • 1 t Dried oregano
  • 1 Egg
  • 45ml Milk
  • Extra egg, beaten with 2 Tbs water for egg wash.
Instructions
  1. Sift the flour, baking powder and salt.
  2. Rub the butter into the flour mixture until it is crumbly.
  3. Add the grated parmesan, sundried tomatoes and oregano.
  4. Whisk together the 1 egg and milk.
  5. Slowly add the liquid to the flour mix and stir lightly to combine with a knife.
  6. Turn the dough out onto a floured surface and pat out lightly with hands.
  7. Roll out to about 2cm thickness.
  8. Cut with a round cutter and place onto a greased baking tray.
  9. Brush the top of each scone with egg wash.
  10. Bake at 200C for about 10-12 minutes.

 

 

 

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pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg=modern irish coddle
Porks sausages + bacon + beer + vegetables – my version of the Irish coddle is one of Rick’s favourite dishes. I am married to a man of Irish descent and what I have learned from our family visits to Ireland – and my husband is that the Irish love beer (Guinness only when in the Emerald Isle) + whiskey + eating potatoes + pork sausages + salmon + they only start a party at 9pm and even if you are around the ripe age of 75 there is still nothing wrong with partying till 4am and passing out on the couch at you friends house if you had too much to drink!! I just love the Irish, it is their spirit, their joviality and perhaps the fact that they are never shy to drink more than me.

For this recipe I have added a few herbs, mustard seeds and some beer and then also added some lemon. I think it’s a bit of modern Coddle and it’s hearty and just perfect in the dead of winter. It is so easy to prepare …everything is in one bowl, meat, veggies etc. So between my mother-in-law and my sister-in-law I think we have come up with a rather decent local version of the Irish coddle! Sleinte!

pork sausage + bacon + beer + veg = modern irish coddle
 
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Author:
Serves: 4-6
Ingredients
  • 6 Pork sausages
  • 4 Garlic cloves finely chopped
  • 125g Bacon finely chopped
  • 4T Olive oil
  • 2 Onions - sliced
  • 2 Celery sticks - chopped finely
  • 2 Large carrots - chopped
  • 2 t Mustard seeds - if you dint have just add 2t mustard
  • 30 g Flour
  • 3 Large potatoes - peeled and cut in quarters
  • 50g Tomato paste
  • 1t Lemon juice
  • 1t Balsamic vinegar
  • 2.5 Cups of stock - I used beef stock
  • ½ cup of beer (I used a lager – no Guinness on hand I’m afraid)
  • 2T Chopped parsley
  • 1T Fresh sage (optional)
  • 1t Black pepper corns
Instructions
  1. Preheat the oven to 180 °C.
  2. Fry the sausages in an oven proof dish with 2T olive oil. Just brown them and then remove from dish. Now fry the fry the bacon and take out.
  3. Add the other 2 T oil and fry the onions till golden brown.
  4. Add carrots and the celery and garlic sweat veggies till translucent.
  5. Add 30 g flour, let it fry for a minute or two.
  6. Now add all the other ingredients.
  7. Put the lid on and bake for 1hour.
  8. Serve with fresh bread.

 

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