1/2 cup oil
2 extra large eggs
11/2 cups soft brown sugar
1 cup milk
1 cup plain yogurt
12ml bicarb of soda
3 cups cake flour
1 cup oats
11/2 cup bran
Preheat the oven to 180deg c
grease 12 muffin pan
Beat tog oil, eggs, sugar, vanilla, milk, yogurt and salt.
Dissolve the bicarb in a little of the mixture and add.
Combine the dry ingreds and add the yogurt mixture and stir lightly 'til just mixed.
Fill the muffin pans 2/3way up. Bake for 20 mins. Leave to cool for 5min and turn out.
Hint...don't overmix the dough...this will keep it light.
I found the recipe in the latest Food and Home....
Recipe~ 120g castor sugar
1/4cup cake flour
100g ground almond
pinch of salt
120g melted butter beaten
3 large eggs, lightly beaten
100g blueberries, drained
icing sugar for dusting
Mix sugar with flour, almonds and salt.
Gradually fold in butter to the mixture, alternating with the eggs until you have a smooth batter.
Preheat oven to 180deg C
Pour the batter into a 6 hole friand tin..(I used the large size muffin tin)...until it comes 3/4 up to the top.
Spoon berries into the centre and bake 'til cooked, about 15-20 min.
Cool and dust with icing sugar...eat whilst fresh and warm!
Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.
Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable— if anything is excellent or praiseworthy—think about such things.
My favourite passage in the Bible.... Thinking of you all! ~♥ Shel
Sweet,sweet childhood memories..my mom♥....whom I miss with all my heart, yellow roses, this teaset of hers.....
and her jam squares that no one could make like she could., melt in the mouth...........
Here is the recipe I found ....in her handwriting....thank goodness for recipe journals and notes and fond memories....
I love you so, my darling mom ♥ xx
♥♥♥Apricot Jam Squares♥♥♥....
115g Stork Margarine
1/2 cup sugar
1 egg beaten
2 cups of cake flour
1 tsp baking powder
Cream together the butter and sugar. Add the beaten egg and vanilla and mix 'til light and fluffy.
Add the flour and baking powder. Press half the dough in a swiss roll tin and freeze the other half for a few minutes until firm. Spreadthe jam over the dough in the tin and then grate the other half on top.
Bake at 190deg C for 25 to 30 minutes 'til golden. Cut into squares.
We woke to a misty morning today breathing in the smell of the sea...the sign that spring♥ is here and a very hot day is on it's way........
Indeed a beautiful day filled with sweet memories ♥♥♥.....
1kg Lamb knuckles
4 onions, sliced
2 cloves of fresh garlic, crushed
2 sprigs of fresh thyme, chopped
2 sprigs of fresh rosemary, finely chopped
4 carrots, sliced thickly
4 celery fingers, sliced
6 potatoes, peeled and sliced in half
1 tablsp sugar
1 tablsp tomato paste
1 lt of beef stock
500ml good red wine
Brown onion, garlic and knuckles that have been dusted with flour in +-2 tablespoons olive oil. Add the carrots,celery, sugar, salt and pepper to taste. Then add the stock and the wine. Simmer slowly for 1 hour until the flavours come together. Add potatoes and tomato paste and adjust flavouring. Simmer a further half an hour. Serve.
Roasted Butternut half moons!
5 rosemary twigs
5 ginger bread biscuits, crushed
1/2 cup of almond slivers
Cut the butternut/pumpkin in wedges
Put the rosemary on a baking tray, rub the olive oil into the wedges of butternut and lay on top of the rosemary. Bake at 180deg C for 20 mins until cooked
Crush the ginger biscuits and sprinkle together with the almonds over the butternut and bake a further 5 minutes. Serve immediately.
Such a nice side dish for the bredie or a braai!
Heat the butter in the pan
Whip the eggs together until creamy and add the water
Pour into the melted butter
Run a palette knife around the edges to loosen . Keep moving the egg around to ensure even cooking.
Add cheese to the one half.
Fold over, cook a further 30 sec.
Pop out onto a serving plate.....nothing better to startyour day with a slice of buttered toast! Yum!!
Jaffles..........on the fire~
Carameilised Onion and Cheddar Jaffles You can fill these with anything....from left over savoury mince, plain cheese and tomato, or as I like....
Caramelise some onions with a dash of balsamic and brown sugar until soft and brown.
Fill the bread with a generous helping of cheddar cheese.... you could even try a wheel of camembert with the onion......all ways....an absolute crowd pleaser!
A South African Croque Monsieur 8 slices of white bread...like a large french shape...buttered For the White Sauce
2 tablsp butter
2 tablsp cake flour
1/2 cup of milk
2 tablesp wholegrain mustard
1 cup of grated gruyere cheese
For the filling. 1 cup of gruyere cheese, grated
some sage leaves (I used only because I have in my garden
some thinly sliced biltong...but you can use black forest ham
Make the white sauce by melting the butter, add flour, mustard and cook out for about 2 mins. Add the milk and incorporate. Then add the gruyere and cook until melted. Add salt and pepper to taste.
Put the cheese, sage, biltong on 4 slices of bread on the unbuttered sides. Put a big scoop of the cheese sauce in the middle of each. Then place the other slice of bread on top.
Melt 4 tablespoons of butter in a pan. Fry the bread on all sides until golden brown and the cheese starts to ooze!!! You could even top it with a soft fried egg....
Bean Soup 1 onion finely diced
2 leeks chopped
2 potatoes diced (nice large ones)
2 carrots sliced
200g of beef shin (bone in)
3 tablespoons parsley
chopped celery, washed and including the leaves
1 410g tinned tomatoes
2 tins of kidney beans
2 litres of chicken stock
parmessan shavings for the top
Heat oil, fry meat and vegetables for a few minutes until nicely brown.
Add the tinned tomatoes, chicken stock and beans and bring to the boil. Simmer for about 1 1/2 hours.
Taste and adjust flavouring. Serve with parmessan shavings and croutons....(Woolies have excellent flavoured ones!)
It'sthe 1st day of Spring and I'm feelingrather....... flattered............I'm styling a wedding in beautiful Port Elizabeth!!
So please forgive me if I'm missing for a while or don't answer all my calls......it's taking up a wee bit of my time......but it's a dream come true......so fingers crossed and thank you to all you beautiful bloggers that inspire me!!!!