Pecan coffee cake

Pecan coffee cake

pecan cake

Its almost the weekend and you are gongto need a cake to make Dad, so give this one a go. Its really easy and tastes fantastic.

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Yorkshire pudding

Yorkshire pudding

yorkshire pudding recipe

Yorkshire pudding

Yorkshire pudding is really great with a beef roast but for some reason they can be really difficult to make, so we turned to trusty Delia Smith and Jamie Oliver for a fool proof method. The secret is in heating the oil first, so for Yorkshire pudding made right every time, follow the recipe exactly.

What you need

75g flour
1 egg
75ml milk
55ml water
2 tablespoons sunflower oil(Delia recommends beef dripping but did not find it at the supermarket)
Salt and pepper

The process

Sift the flour into a mixing bowl and make a well in the center, break the egg into the well and whisk together until all of the flour and egg are combined.

Add the milk and water and whisk together very well.

This is the important part.

Heat the oven to 220 Celsius put some oil into each cup of the muffin tin and place in the oven for about 10-15 minutes to get the tin and oil hot.

Remove the muffin tin and immediately pour portions of the mixture into each the hot cups about 1/2 full.

return the baking tray to the oven on a high shelf for about 20-25 minutes.

Keep an eye on them and remove when they have risen high and are crisp and golden.

This is really good stuff and the best Yorkshire pudding recipe that I have found.

Creamy green peppercorn sauce

Creamy green peppercorn sauce

rump steak with green peppercorn sauce

Rump Steak with Green peppercorn Sauce

If you are a meat eater you have probably had a creamy green peppercorn sauce at a restaurant at some stage and this is my take on it. Its decadent and delicious.
What you need

2 tablespoons cognac
1.2 cup of white wine
200ml cream
1 tablespoon bottled green peppercorns

The process

In the pan that you ave cooked your seasoned steak, pour in the cognac and wine to deglase the pan and stir around for about 30 seconds.

Add the cream and peppercorns and heat through for about 1 minute.

Thats it, spoon it over your steaks and savour the rich creamy sauce.

My favourite cuts of meat are 1. Rib Eye, 2. Fillet and 3. Rump

Apricot glazed chicken drumsticks

Apricot glazed chicken drumsticks

chicken drumsticks

Apricot glazed chicken drumsticks

For a sweet and sticky snack that makes a nice change try these, they are a bit like sweet and sour, just a whole lot simpler. Weekend sticky snacks at their best I tell you. You can also serve these with egg fried rice as a meal for 4, they are simply delicious.

What you need

1 kg drumsticks (here we used the wing drumettes)
1 packet insant brown onion soup
250ml chicken stock
4 tablespoons smooth apricot jam

The process

Mix the chicken stock, dry onion soup and apricot jam together thoroughly.

Add the drumsticks and ensure that they are all coated well.

Allow to marinade for about 20 minutes while you heat the oven to 200 celsius.

Place the drumsticks in an oven proof dish, pour the remaining sauce over the top and bake for 30-40 minutes until cooked through.

Check on them periodically and give them a shuffle to ensure that the sauce does not brown too much on top.

Dig in.

Try some of the Chinese recipes if you like this type of food.

Tarragon chicken

Tarragon chicken

chicken recipe

tarragon and chicken are really fantastic together and this recipe can be done stove top or in the oven.

What you need

1 1/2 Tablespoons tarragon chopped finely
2 cloves garlic crushed
juice of 1 lemon
3 Tablespoons melted butter
8-10 chicken thighs

The process

Season the chicken thighs with salt and pepper.

Heat some oil in a frying pan and brown each thigh to a golden appetizing looking brown. This should take about 4 minutes and in the mean time,

Mix the melted butter, lemon juice, garlic and tarragon together in a bowl and when all the pieces are browned, pour the sauce over the chicken pieces, (at this point place in the oven at 200 celsius for 20 mins or continue ) reduce the heat to low and cover with a lid and cook for 20minutes or so, checking from time to time that they are not sticking and to turn the pieces.

The chicken will be soft and delicious with a distinct tarragon flavour.

Serve with rice or pasta and some suateed onions.

Vetkoek

Vetkoek

vetkoek

Vetkoek

Vetkoek are easier to make than most people think and are just so delicious as a sweet or savoury dish. Vetkoek is real South African food which I remember as a kid from the accounts clerks at my Dads business. They are fabulous Afrikaans women with a serious passion for traditional South African food.

What you need

1 kg white bread flour
1 cup sugar
1 teaspoon salt
1 packet instant yeast
1l lukewarm water
Oil for frying

The process

Sift the flour into a large bowl, add the sugar, salt and dry yeast and combine it all well.

Add the water a little at a time stirring constantly until the dough forms and begins to pull from the sides of the bowl. Depending on the brand of flour you will use between 800m and 1Liter so don’t put it all in until you have mixed. What you are looking for is the dough pulling away from the sides of the bowl and a little sticky.

Cover the bowl with a clean cloth and allow it to rise and reach about double the size. This shouldn’t take longer than about 20 minutes in summer bur up to an hour in winter.

Heat oil in a pot, not too hot or the vetkoek will not cook through.

Wet your hands with a little water and shape pieces of the risen dough into balls that fit into your palm easily.

Place in the hot oil and cook until golden and crisp on the outside.

Place them on a wire rack to drain thoroughly, this keeps them crisp.

Smother them in syrup for a sweet tooth or slit them open and fill with a curried mince.

Another really traditional South Africa recipe is Denningvleis, give it a try.