Archive for the ‘Baking’ Category



Puff Pastry

For the filling:
30 gr butter
2 large onions
6 pieces of lean bacon
salt and pepper
1 bacon cube
1/2 teaspoon dry mustard
4 eggs
3ooml cream, 1 small carton
2 tablespoons parsley
1 cup of grated strong cheese

Melt butter, add finely chopped bacon and onions, fry 4-5 minutes, add pepper and salt.
Set aside.
Beat eggs, add cream, mustard, parsley,crumbled bacon cube and cheese.
Add bacon mixture and mix well.
Cut 9 rounds out of each pastry sheet with an egg ring or similar. Place in the middle
of each medium muffin tin liner. Press into the 12 muffin spaces and push down a little.
Spoon 1 tablespoon of egg mixture into each case.
Bake at 210C for 15 minutes or until brown on top
Store in airtight container. They can be frozen. and re-heated later.

This mixture will make 48 quiches

This delicious little snack is ideal as finger food with a drink.

Enjoy, everyone here loves them.


Line a round cake tin (8 – 9 “ tin) with a non stick liner
4 – 6 Pineapple slices (as will fit, 4 or 6 plus bits)
4 – 6 Star aniseed
¾ Cup sugar (caster if you have it)
100 Gram unsalted butter (or salted)
2/3 Cup brown sugar, packed down
3 eggs at room temperature
¾ Cup of honey
200 grams Yoghurt (or sour cream)
2 Teaspoons of ground ginger
1 Teaspoon of bi-carbonate of soda
2 Cups of plain flour
Put 4 – 6 pineapple rings at the base of your tin
Put an aniseed in each hole
Put sugar and ¼ cup of water in a saucepan
Heat till sugar disolves then boil for 5 minutes till
light caramel colour, maybe longer.
Pour over the pineapple in the tin.
With electric beater beat butter and brown sugar
till light and fluffy
Add eggs one at a time beating well for each addition
Add honey, beat well till combined
Stir in yoghurt, then fold in combined ginger, soda and the flour
Spoon mixture over the pineapple in the tin
Bake for about 1 hour in the oven at 180 degrees, maybe more maybe less depending on your oven
Test with a metal skewer which has to come out clean.
Cool in tin for about 15 minutes
Then turn upside down on a serving platter and………….
Tuck in you’ll love it!!!



125 gram butter
3 eggs
150 gram sugar
100 gram plain flour
50 gram almond meal
1 heaped teaspoon baking powder
pinch of salt

Beat butter and sugar
add one egg at a time
Fold through, flour, almond meal, baking powder, salt. Sifted.

You can spread pastry into a lined ring tin or in a lined slice or lamington tin.
Put half pitted plums on top, (half soaked o/night apricots, sliced pears or whatever).
Press into pastry.

160 degree oven for 25 to 30 minutes or until golden brown on top and pastry is cooked.
Cool and sprinkle icing sugar on top. For pears, I use cinnamon and castor sugar (mixed).

If you double or triple the recipe and use a large lined baking tray you can cut lots of squares out of it.

If you prefer apricots, you need to prepare them the day before.

Everyone loves this “Taart”

Happy Munching


90g digestive biscuits
3 teasp. Castor sugar
½ teasp. Cinnamon
1 tablesp. Plain flour
3 to 4 apples
½ cup castor sugar
Sprinkle of vanilla extract
A little more castor sugar
About ½ cup apricot jam, warmed so it is runny
Icing sugar
Cream to serve
Put biscuits in a thick plastic bag and finely,
crush with rolling pin or bottle.
Tip into bowl, mix in the sugar, cinnamon and flour.
Using a saucer as a guide, cut 4 x 16cm diameter circles,
out of the pastry sheets to make tart bases.
Place them onto 2 lined baking trays ( not touching) Chill.
Peel, quarter and core apples, cut into thin slices.
Put in a bowl, sprinkle with 1/3 cup of castor sugar.
Sprinkle over the vanilla and toss well.
Put 2 tablesp. of biscuits in the centre of each pastry base.
Spread out evenly leaving 1.5cm border all around.
Tightly overlap apple slices in a circle on top wit hno gaps.
Sprinkle 2 teasp. of castor sugar over each tart.
Bake in hot oven 180-200C about 25 minutes,
untill pastry is crisp and apples are tender.
Take out and brush tarts with apricot jam.
Place under a medium hor grill untill apple and pastry
starting to darken and caramelise, leave to cool.
Sprinke with icing sugar, put on a plate,
with a dollop of cream next to it.
Your guests will think this comes from the best pastry shop in town.


Try a chrismas cake that is delicious and different this year.

125 g butter
1/3 cup brown sugar
grated rind of 1 orange
2 eggs
3/4 cup wholemeal flour
1/2 cup plain flour
(or 1/4 cup and 1/4 cup almond meal)
1 teaspoon baking powder
1 teaspoon mixed spice
1 cup sultanas
1 cup raisins
1 cup currants
1/2 cup macadamia pieces
1/4 cup water
1/2 cup macadamia halves, extra
3 tablespoons apricot glaze

20cm square tin with non stick liner or
8″ round tin with non stick liner
Pre heat oven to 180C

Cream butter, sugar and rind.
Add eggs one at a time,
mixing until well combined.
Add sifted flours, baking powder
and mixed spice, stirring to combine.
Stir through fruit, nuts and water.

Pour mixture into cake tin and bake
for 20 minutes. Arrange extra macadamia halves
on the top. Cover cake with a non stick liner or foil
and bake for a further 20 minutes or untill cooked.
Prik with skewer. Done when it comes out clean.
Allow cake to cool in tin before turning onto a cooling rack.
Cover with the glaze.

Apricot Glaze
4 large tablesp. apricot jam
Squeeze of lemon
75ml water

Boil jam in water for 5-6 minutes.
Add lemon, stir and strain.
Reduce again if necessary.
Glaze should just drop from the spoon
while still hot.

Wrap a ribbon around with a bow.

Use a ring tin with a non stick liner.
Cook for 35-40 minutes without the extra macadamia halves.
Do not glaze but just before serving, dust with icing sugar.

Enjoy, everyone will ask for more!!


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


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.



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


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)

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


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

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