NO KNEED BREAD

INGREDIENTS
1 Tablesp. granulated yeast (2 ½ sachets)
2 tablesp. Sugar (I put in one)
½ cup warm water
¾ cup milk room temp. (I add a little more)
60 gr. Butter
2 ½ cups plain flour (I put in 3 cups wholemeal)
½ cup walnuts
1 teasp salt
½ cup bran or anything similar

Combine water, yeast and sugar and leave till yeast foams
Add milk melted butter, bran, flour salt and nuts
Mix well with a wooden spoon.
Put into non stick cups of petite loaf tin (8), brush the top with oil and sprinkle with poppy seed or cracked wheat.
Cover with damp warm cloth and let it rise till double in seize about 45 mins.
Bake in 180C for 30 to 40 mins.
They should sound hollow when tapped on the back
Cool in tin for 30 mins

Great with soup and a nice change from the usual rolls

Of course you can also use a lined loaf tin
or you could make them in a medium muffin tin
Use the large muffin tin and slice them
Just a thought, give it a try

It is fun to try different things, keeps baking interesting.

Good luck, Annelies



ALMOND MACAROONS

INGREDIENTS
150 g Ground almonds
225 g castor sugar
3 small egg whites beaten
1/2 teaspoon almond extract

Also good with coconut

Pre heat oven to 170C or 150C fan forced
Combine ground almonds and castor sugar in a mixing bowl
Add beaten egg whites, a little at a time, beating as you go
until mixture is smooth and stiff. Beat in almond extract
Spoon mixture into lined small muffin tin.
Double the recipe for medium muffin tin

Optional: lightly sprinkle each macaroon with sugar
and top each with an almond or almond flakes
Bake for 15 minutes or until firm and pale.
Remove and allow to cool on a tray for about 5 minutes before
transferring to a wire rack to cool completely.
Store in air tight container.

HAPPY MUNCHING Annelies



SIMPLE FRIANDS

Ingredients
180 gr. Melted butter
6egg whites
240 gr. Icing sugar
100gr. Plain flour
180 gr. Almond meal (ground almonds with skin)
1/2 teaspoon almond extract

Mix dry ingredients
Pour in melted butter
Last add beaten egg whites
Spoon into lined Friand or muffin tin
Bake at 200 degrees for 20 minutes
Double the recipe for 12

Sprinkle with icing sugar

This is a quick recipe but really nice



ALMOND CRUSTED SALMON WITH CARAMELIZED ONIONS AND BASIL

I am not the biggest lover of fish but this recipe is too good to ignore.

Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed sweet potatoes, steamed vegetables and a green salad.

Ingredients:

1 tablespoon butter
1 teaspoon coconut oil
1 sweet onion, thinly sliced
Sea salt and pepper to taste
1/2 to 1 teaspoon lime juice
1/2 cup almond meal
4 teaspoons honey mustard or sweet prepared mustard
4 salmon fillets, skin removed
1/4 cup thinly sliced green onions
1/4 cup basil leaves

Heat butter in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm. Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with 1 teaspoon coconut oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in lines baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes. Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.

Enjoy this tasty recipe, Annelies



AUTHENTIC AMERICAN BROWNIES

This family and friends favourite is quick and easy to make.

1/2 cup oil (I use Rice Bran oil)
1 cup sugar
1 teasp. vanilla essence
2 eggs
1/2 cup unsifted plain flour
3 heaped tablesp. cocoa powder
1/4 teasp.baking powder
1/4 teasp. salt
1/2 cup chopped nuts, optional

Blend oil, sugar and vanilla
Add eggs, mix well using a wooden spoon
In a separate bowl combine flour, cocoa, baking powder and salt
Gradually blend into egg mixture
Stir in nuts if desired
Spread into a lined slice tin
Bake at 180 degrees for 25 minutes or until brownie begins to pull away from the edges of the tin
Cool completely and lift out with the liner, turn onto a board and cut into squares (12 pieces)
DO NOT CUT IN TIN

Advise: Make a double lot as I bet you will be asked for more
They keep well in the freezer. Great stand by

Watch them disappear, Annelies



BLUEBERRY / RASPBERRY AND LEMON FRIANDS

Now that the colder temperatures are here, us “Bakers” enjoy getting into the kitchen and produce delicious cakes, muffins scones etc. much appreciated by family and friends. Looking for something different? These Friands might do the trick.
Friands are the French way of making muffins except that they are oval and made with almond meal.
They can easily be made in a muffin tin.
Here is a French recipe.

175 g unsalted butter
1 cup almond meal (or ground almonds, skin on)
1 tablsp. Finely grated lemon rind
1 + 2/3 cup icing sugar, sifted
5 tablsp. Plain flour, sifted
5 egg whites whipped
Berries for on top
Extra icing sugar

Melt butter over low heat and cook till it is a very light golden colour.
Place almond, lemon rind, icing sugar and flour in a bowl and mix till combined.
Add melted butter and mix in.
Add whipped egg whites, mix in till combined.
Pour mixture into a lined Friand tin or medium muffin tin.
Place a few berries on each, or ½ teasp. berry jam
Bake in preheated 200C oven for 15 minutes or until golden and springy to touch.
Take out of the liners and cool on a wire rack.
Dust with extra icing sugar.
Makes 12
HAPPY MUNCHING ANNELIES



CHAR-GRILLED SALMON(TUNA) WITH RED PEPPER AOILI

4 Salmon or Tuna steaks
2 tablesp. olive oil
freshly ground pepper
1 BBQ’d red pepper
2 cloves garlic, crushed
2 Tablesp. lemon juice
3 egg yolks
3/4 cup olive oil
1 tablesp. fresh dill, chopped

Brush steaks with oil, sprinkle with pepper.
Place onto your hot lined BBQ plate till done.
Keep the fish in a warm oven.

AOILI
BBQ Red pepper
Peel and seed pepper, place into a blender and blend until smooth.
Add garlic, lemon juice, egg yolks and blend.
With the machine running, gradually add the oil to form a thick consistency.
Pour into serving dish and fold through the dill.
Serve the fish steaks with red pepper aioli.

Have a nice meal, Annelies



5 MINUTE WHIP UP CAKE, NO EGGS NO BUTTER

INGREDIENTS
1 Cup of SR flour ( I use Wholemeal)
1 Cup of oats ( I use Coles organic)
1 Cup of sugar ( I use brown sugar)
1 Cup of fruit (mixed dried, apricots dried, dates etc)
1 Cup of milk
1 teasp. vanilla essence

Mix all dry ingredients, add milk and vanilla.
Pour into lined loaf or slice tin.
Mod. oven (150C). Time depends on the tin you use.
From 1/2 to 1 hour. Check occasionally with a skewer.
FOR SOMETHING SPECIAL:
Use half flour, half almond meal ( you can grind your own,
leave the skin on).
Soak a cup of dried apricots for a few hours, cut up finely.
Dissolve a rounded tablespoon of apricot jam into the milk

This recipe allows you to use your imagination to the full
You can add nuts, coconut, no jam but a liqueur

I love dates and coffee. soak dates in the milk
Use coffee extract or essence instead of vanilla

Just experiment, the possibilities are endless

REMEMBER: THE BASIC RECIPE IS VERY NICE



FUND RAISING WITH NON STICK RE-USABLE LINERS

Our large range of liners make it a very good Fund Raiser.
The many choices, low prices and generous margins account for the popularity.
Schools, clubs etc. raise funds this way year after year.

We offer a complete little package and free samples.
It is as simple as copying a few pages, attaching the sample and handing them out.

Delivery is usually within a few days.
No heavy boxes or storage needed.

You will find this simple with no fuss.
Not only is this a welcome change, the liners are practical and lasting.

Going to friends for lunch or dinner?
Ever thought of taking a BBQ liner or a CD case with Muffin tin liners,
instead of an expansive bottle of wine?

Have a think about it, it’s always nice to come up with something new.

Click on Fund Raising to get you started.

Be Different, Annelies



Useful tips for your Non Stick liner

I received a call from a distressed lady that she had burnt holes in her liner.
“It does take 260 degrees heat doesn’t it? Then why the holes”
“Where did you use it”
“I was making jam and I lined the little drip tray of my gas stove so it could catch the drips from the pot should it over flow”

I explained that an open flame increases the heat very quickly and it would not take long to reach that cut off temperature.
This also goes for putting your liner on an open grill. They are designed for your “Plate” only.

Should you forget to turn off the BBQ or oven grill, the same thing will happen but you will probably smell the cooking juices after a while and realize what was happening. Don’t worry about burning the house down, it will only scorch the liner.

Avoid sharp utensils as too many scratches will result in it starting to stick.

Many people have had to buy a new liner as their helpful guests, cleaning up, have thrown it out by mistake, never having seen one.

My last warning: DO NOT LEND OUT YOUR LINER, YOU MAY NOT GET IT BACK!!!

Till next time, Annelies