Roast shoulder of lamb
There is nothing more delectable than preparing lamb for friends and family for Sunday lunch. The tanginess of French mustard adds to the unique flavours of this tender and delicious shoulder of lamb (it is very important that the meat is set aside to marinate for 4 hours). If the roast lamb has been frozen, ensure that it is left to thaw overnight and is completely defrosted.
What You Need
1 1/2 kg shoulder of lamb
60 ml granular mustard
1 clove of garlic (crushed)
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon dried thyme
Quarter of a teaspoon of ground ginger
Put the French mustard, crushed garlic, soy sauce, thyme and ginger into a bowl.
Gradually add in the olive oil, while stirring, and ensure that everything is well combined.
Gently rub the mixture over the shoulder of lamb and allow it to marinate in a cool place for 4 hours. You want the meat at room temperature when you pop it into the oven.
Place the shoulder of lamb on a rack in a roasting pan, cover with tin foil and roast in a 140 Celsius oven for 3 hours, then uncover, increase the heat to 180 and leave it for another 30 minutes or so. You want a nice dark crust on the outside.
Once the lamb has been roasted, it is essential that it is left to rest for about 15 minutes before carving (this helps to retain juices, which enhances flavour and prevents the meat from becoming dry). If you have ever cut into a roast and had juices flood your cutting board, that is because the moisture in the meat is still too hot, simple as that.
Serve it with roast potatoes and steamed broccoli and cauliflower smothered in a white/cheese sauce
Remember to make a delicious gravy to accompany this great lamb dish. By spooning off some of the fat and using the juices that are left behind in the roasting pan, you will get all the necessary flavours.
Bar One Cheesecake
The beautiful marble effect that this creamy, smooth and tangy cheesecake has is undeniably unforgettable. This cake is definitely not low in calories, but every mouthful is worth it!
What you need
100 g marie biscuits
50 g demerara sugar
50 g butter (melted)
1 Bar One (42 grams) (place in the freezer for minimum 1 hour before use)
Bar One Sauce
6 Bar Ones
100 ml cream
Pinch of salt
1 teaspoon very soft butter
750 g smooth cream cheese
180 g icing sugar
1 teaspoon vanilla extract
350 ml double thick cream
Grease and line a round, 20 cm cake tin (NB: cake tin must have a removable base, and only line the bottom of the tin, not the sides)
Making the crust
Place Marie Biscuits in a plastic packet. Using a rolling pin, crush the biscuits until they become very fine crumbs.
Grate the bar one – this may be a very tedious task, but adds to the deliciousness of the cheesecake. Add the grated bar one and demerara sugar to the crushed Marie Biscuits and mix thoroughly.
Melt the butter in the microwave; add it to the Marie Biscuit and Bar One mixture. Mix well.
Place the biscuit mixture into the prepared cake tin and press down firmly, ensuring that the entire base is covered. Place in the fridge to set.
Making the Bar One Sauce
Fill a pot half way with hot water. Place on a hot stove and bring to the boil.
Once the water is boiling, pour the cream into a glass bowl and place the glass bowl on top of the pot to create a double boiler (NB: it is very important that the hot water does not touch the bottom of the glass bowl – the steam is used to heat up the cream and melt the chocolate).
Once the cream has been slightly heated, add the Bar Ones (two at a time). Mix with a whisk continuously until a smooth, fairly thick sauce is formed. Whisk in the soft butter and pinch of salt. Remove from heat and set aside.
Making the cheesecake
Using a whisk, mix together the cream cheese, icing sugar and vanilla extract. Make sure the all the ingredients are well combined. Fold in the double cream.
Take the chilled crust out of the fridge and spoon a thin layer of the cream cheese mixture onto the crust. Spread evenly until the entire crust is covered, right up to the edge of the cake tin (NB: ensure that there are no air bubbles).
Take the Bar One sauce, whisk it up and generously drizzle it over the cream cheese mixture.
Continue making layers of the cream cheese mixture and Bar One sauce (remember to save some of the Bar One sauce to pour over the top of the cheesecake when it is complete.)
Leave in the fridge for at least 3 hours to set.
Serving the Cheesecake
Take a sharp knife and slide it around the edge of the cake tin to loosen the cheesecake. Push the base of the cake tin up to detach it from the sides.
Serve and Enjoy! (NB: this cheese cake will not become extremely firm when it has set, but remains fairly light and soft. In order to cut it, use a sharp knife with a warm blade – place the blade in hot water for a few seconds and then dry it.)
Rasin bran muffins
This recipe can be kept in the fridge for about a week and produces fantastic raisin bran muffins every time. I made a batch of this on Sunday and have enough for about another 4 muffins for tomorrow morning. In total it makes around 30 muffins in a muffin tin that has 6cm diameter holes that are 3cm deep and 2 is more than enough for me for breakfast.
Believe me, your family will love these, pop them in the oven while making your morning tea and by the time the first people emerge they will be ready to come out of the oven. What could be better than freshly baked, healthy and delicious bran muffins every morning?
What you need
5 cups flour
3 cups sugar
5 teaspoons bicard of soda
2 teaspoons salt
350g Rasin bran flakes (1 box) (or 200g All bran flakes and 150g raisins)
4 large eggs
1 cup oil
4 teaspoons vanilla essence
4 cups buttermilk (1 liter)
Take a large bowl and add all of the dry ingredients together. Give them a mix and set aside.
Now add all of the rest of the ingredients to another bowl, give it a good whisk and then add to the dry ingredients.
Take a large serving spoon or heavy wooden spoon and mix them all together very well. It takes a bit of elbow grease because you have quite a lot of mixrure so enlist the help of the kids or anyone else who is going to benefit.
Fill your muffin tray almost to the brim and pop them in a 190 Celsius oven for 15-20 minutes.
Thats it, beautiful, hot home baked rasin bran muffins are ready for breakfast!
You can add nuts or other dried fruits to make them according to your taste just keep the proportions the same.
Believe me, you are going to want to try these! The recipe can be halved without any problem.
You might also want to try the Quick cheese muffin recipe for school lunch boxes or weekend treats.
Vanilla cup cakes
When you find a great sponge recipe it is something you are going to want to keep. Cup cakes are pure delight and when you top them with your favourite icing, fruit or shaved chocolate they can be as decadent as you need them to be. This is one of those recipes folks thanks to baked and delicious, so print it, bookmark it or copy and paste it, but whatever you do don’t pass it by. (makes 12 cup cakes)
What you need
125g softened butter
125g caster sugar
2 large eggs beaten
125g self raising flour
2 tablespoons milk
1 teaspoon vanilla essence
75g softened butter
2 tablespoons milk
1 teaspoon vanilla essence
225g icing sugar
Pre heat your oven to 190 Celsius.
Beat together the butter and caster sugar in a large mixing bowl until the mixture light and fluffy.
Now take a whisk, add 1/2 the beaten eggs and whisk, then add the rest of the eggs and 1 tablespoon of the flour and whisk again to combine.
Now take a metal spoon, add the rest of the flour and fold it into the mixture. Add the milk and vanilla essence, give it a final few folds and then set aside while you lay out your cup cake papers onto a baking tray or muffin tin.
Spoon in equal amounts of the misture into each cup cake paper, pop into the oven for 15-20 minutes until beautifully risen and golden on top. It’s really important not to open the oven so resist the temptation.
Remove them from the oven and leave to cool on a cooling rack while you prepare the icing.
For the icing, place the butter in a bowl and beat it until it is completely soft, now add the milk, vanilla extract and 1/2 the icing sugar. Beat it for at least a few minutes and then add the balance of the icing sugar and keep beating until it is light and fluffy.
If you are going to colour your icing, add the colouring now, drop by drop while mixing until you get the right colour.
Ice each cup cake with a generous portion of the butter cream icing and top off with fresh raspberries.
These are real winners folks, try them.
Baked and delicious offer a fantastic collection of step by step fully illustrated recipes that are completely foolproof so go on over to baked and delicious and check out what they have on offer. They have an introductory offer that gives you the binder and free gifts which includes a kitchen scale, check out the subscription offer.
Red Velvet Cupcakes
Red velvet cakes and cupcakes are an all time favourite that are adored by everyone – mom, dad, kids and even grand parents. Although the recipe may look extremely daunting and complicated, it is actually quite simple. Some people are not crazy about the cream cheese icing, so butter-cream icing can be used as a delicious alternative. Make sure you follow the instructions carefully and take every care to ensure that your measurements are accurate to produce the ultimate red velvet cupcakes. PS – remember to wear an apron; unless you want your clothes to turn gloriously red.
What you need
2 1/2 cups flour (sifted twice)
1 tsp baking powder
1 tsp salt
2 tablespoon cocoa powder
60 ml red food colouring
1/2 cup soft butter
1 1/2 cups sugar
2 eggs (make sure they are at room temperature)
1 tsp vanilla essence (or vanilla extract)
1 cup buttermilk
1 tsp white vinegar
1 tsp bicarbonate of soda
450g softened cream cheese
1/2 cup softened butter
1 tsp vanilla essence (or vanilla extract)
2 1/2 cups icing sugar (sifted)
1 pinch of salt
Heat your oven to 180⁰C.
Place paper cupcake holders into muffin tray.
Combine the sifted flour, the baking powder and the salt.
In a separate bowl mix together the red food colouring and the cocoa powder until they are very well combined to form a liquid-like paste . It is very important that there are no lumps.
In another bowl (large) cream together the butter and the sugar. Beat for approximately 4 minutes.
Add the eggs individually. Beat for one minute after each addition.
Add the vanilla essence (or vanilla extract) and the red-cocoa paste.
Ensure that all the ingredients are well combined.
Add one third of the flour mixture into the creamed butter, sugar, egg and vanilla mixture.
Beat until well combined.
Add half of the buttermilk.
Beat until well combined.
Continue adding the flour mixture and buttermilk alternately until all the ingredients are perfectly combined.
In a small bowl, mix together the white vinegar and bicarbonate of soda. It will begin to fizz, but wait until the fizzing stops and add this to the mixture.
Fold the mixture to ensure that all ingredients are combined.
Spoon the mixture into the cupcake holders until they are three quarters full.
Place in the oven and bake for approximately 20 minutes.
Mix the cream cheese and the butter together until well combined and smooth.
Using a low speed, mix the icing sugar, salt and vanilla essence (or vanilla extract) into the cream cheese mixture.
Beat until light and fluffy.
Ice the cupcakes immediately.
These buttermilk pancakes are beautifully light and puff up so nicely. I love to put a nice size piece of soft butter on top of a stack, smother them in maple syrup and have a few pieces of crisp streaky bacon on the side but serve them with strawberries warmed in a pot with a little sugar or anything else you feel like. You cam alos break up the crisped bacon into small pieces and add them to the batter for something different. This makes about 12, 10cm diameter pancakes. Some people call these flapjacks, I call them pancakes.
If you want to serve these on a school morning, make the batter the night before and keep it in the fridge. Give the batter a stir in the morning and add a little more buttermilk if needed.
What you need
1 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
2 teaspoons melted butter
Butter for frying
Sift the flour, salt, bicard of soda and baking powder into a mixing bowl.
Make a well in the center and break in the egg. Now with a whisk mix the egg and add half the buttermilk and melted butter. Whisk gently drawing the flour in from the sides. If you add too much liquid it will become lumpy.
Now gradually add the rest of the buttermilk until you have a thick pouring cream consistency. The secret of these pancakes is to now leave the batter to stand for at least 30 minutes before you make your pancakes. If you are adding bacon bits to the recipe, do it now.
Heat a thick based pan on a medium heat and add a little butter. The best way to do this is to brush the base of the pan with melted butter. Take a ladle and spoon in the batter to form 10cm pancakes, wait for bubble to appear on the surface (about 3 minutes) and then flip them over and watch them puff up. The cooked surface should be beautifull browned.
Cook the other side for about another 2 minutes and make a stack of 3 or 4 per person.
YUM,YUM,YUM winter breakfast at it’s best.
I can seldom pass a bakery without stopping in to see what is coming out of the oven and sticky buns have got to be a real weakness for me and making them is quite a process but worth every minute when you see them come out of the oven and get to dig in while they are still hot. I’ve also been known to smother them in custard for a real treat. This recipe makes 9 sticky buns in a 20x20cm cake tin. Baking needs to be exact and you really do need a scale for this one so if you don’t have one pop out and get one, they are inexpensive and make all the difference to baking.
What you need
1/2 cup milk
60g unsalted butter
7g dry yeast
60ml luke warm water
3/4 teaspoon salt
1 egg lightly beaten
45g brown sugar
1 teaspoon cinnamon
pinch nutmeg (about 1/4 teaspoon)
zest of 1 medium lemon
In a pot on a medium to high heat, add the water and butter, heat until the butter has melted then remove from the heat and set aside to cool.
While that is cooling take your mixing bowl and pour a little hot water into to warm it up, toss out the water and then dry it, sift your flour into the warm bowl, add the salt and sugar and make a well in the center.
In a cup with a little warm water, dissolve the yeast and then into the flour well. Now add the milk and the egg and using your hands slowly draw the flour into the liquid turning the bowl as you mix until all of the flour is mixed in and you have a smooth dough. If the dough is sticky add a little more flour.
Now turn out the dough onto a lightly floured surface and start kneading by pressing the heel of your hand into the dough, gathering it up turning it and then again. Repeat this process for 5 minutes, we want a well kneaded dough.
Place in a lightly oiled bowl, cover and leave to rise for 45 minutes and then place it onto a lightly floured surface again and roll out to a 25x40cm rectangle.
Now mix together all of the filling ingredients and sprinkle over the surface of the dough evenly leaving about a 2cm space on the edges. Roll it into a cylinder along the long edge, cut into 9 egual portions and place into the cake tin which has been lightly buttered. Leave them to rise for another 1/2 hour covered with a tea towel.
Heat your oven to 200 Celsius.
In a pot on a medium heat add all of the honey glaze ingredients and cook until the sugar has completely dissolved and the butter melted.
Pour the glaze over the buns and pop into the oven for 30 minutes or golden brown and a skewer comes out clean. Turn them out onto a rack to cool for few minutes and then break into individual portions.
That my friends is the ultimate sticky buns recipe.
You can add broken up pecan nuts instead of the sultanas as a real treat. Winter is a great time to spend some time in the kitchen, try out a few of the other baked goods recipes.
This has got to be one of the easiest desserts to make and is so versatile you just have to try it. Make it with Enrista’s 3 in 1 coffee of chocolate for Coffee froth or chocolate froth or a combination of the two. You can have it as it is or dress it up with whipped cream and fruit and a few chocolate shavings but the froth is awesome. Imagine an aerated creamy jelly, just try it you will love it. Makes enough for 8-10 people depending on how you dress it up.
What you need
1 380g tin Evaporated milk
2 sachets clear unflavoured gelatine (look in the jelly section for Sheridans)
2 strong Enrista 3 in one coffee
2 Enrista hot chocolate
The first thing you need to do is pop the tin of evaporated milk into the fridge to chill. Pop it in, in the morning for when you are ready, you want it to be nice and cold.
Get 2 serving bowls for the 2 different flavours.
Take 2 small mixing bowls and add 200ml hot water from the kettle and melt the 2 coffee sachets in one and the two chocolate sachets in the other. Mix it up with a spoon to ensure that the contents are completely dissolved. Then add a sachet of the gelatine to each and mix to dissolve.
Now place the two bowls in a cool place to cool. Don’t put them in the fridge, we don’t want the jelatine to set, we want it to cool. In winter it takes about 10 minutes.
Once it’s cooled add the cold evaporated milk to a large bowl and with your electric beater, beat the hell out of it for about 5 minutes until it has increased in volume about 4 times and is fairly thick.
Now put half of the cold cream into another mixing bowl and add the cooled chocolate mixture, beat it well for another minute or so and then transfer into a serving bowl, do the same with the coffee and then pop them into the fridge for about 10 minutes to set.
That’s it, simple and delicious, not too sweet and a texture unlike anything you have tried.
The idea for this came from my mom who makes it with fruit flavoured jellies.
Enrista Instant pleasure
I can often be found in coffee shops in and around Joburg and am a coffee lover through and through so when Enrista approached me to review their products which are 3 in one premixed sachets of coffee and hot chocolate and the unsweetened 2 in 1 coffees I jumped at the opportunity because as you all well know, I am one for simple, quick and easy. I have also come up with 2 great recipes which you will be able to try so keep a look out, one is a dessert I’m calling chococino cloud… it’s not to be missed.
The first coffee I tried was the 3 in 1 strong coffee and I was delighted, it was a nice strong coffee with just enough creamer and the equivelent of a little less than than 1 teaspoon of sugar that needed absolutely no attention for me to enjoy it. The smooth flavour was really quite a surprise as I have experienced instant coffees that are quite bitter but this one really fit the bill, so I settled down with my coffee, turned on the tele, brought the heater up close and enjoyed a movie with a perfect steamy cup of coffee.
The next Enrista 3 in 1 I tried was the regular and on this one I am completely sold, the creaminess is what you would expect from a hot chocolate, it is a lot sweeter than the strong coffee thoroughly enjoyed it, in fact I now pop 2 sachets in my pocket on the way to work for a great first cup every day.
The coffees are a little over R2.00/cup and worth every penny.
The 2 in one regular coffee is for those who like unsweetened or only a little sugar and the creamy flavour is carried through. These are a real treat with my favourite being the 3 in 1 regular.
I don’t think I have had hot chocolate for a few months now and in the pack of Enrista products there were, and I emphasise “were”, 10 hot chocolates and 10 white hot chocolates for me try. Don’t get me wrong there is seldom a day that goes by when I do not eat chocolate and the minute I opened the rich dark chocolate packaging I knew I was in for a treat. I truly enjoyed every sip of the rich chocolate flavour and have treated myself to one at least 3 times a week since receiving the package.
The white hot chocolate was something completely different that I did enjoy but have to say the dark hot chocolate is by far my favourite so I asked a friends 12 year old daughter to try them and they really hit the spot with her and her friends, needless to say I have become the favourite “uncle”. The flavour is light and very creamy and a few marshmallows on top will not go amiss.
At R3.70/cup for a fantastic hot chocolate that all you need do is add water is a steal.
I have to say that the 3 in 1 is so convenient and such a treat that you will really want to try them, so look out for them in your local supermarket. Check out the Enrista website for some interesting facts about coffee.
These cornish pasties are absolutely noting like the pies you would buy in a store unless it’s a home industry shop. They are really easy to make and if you are a bit stretched for time like I have been the last month or two, they freeze perfectly well and are an easy and quick meal to put together. It is well worth making the pastry yourself so take a few minutes extra and you and your family will not be sorry. (enough for 6 cornish pasties)
What you need
2 1/2 cups plain flour
pinch salt (1/4 teaspoon)
125g butter cubed and chilled
4 or 5 tablespoons cold water
160g steak, trimmed of any fat and chopped into small pieces
1 small potato chopped into small squares
1 small onion grated or finely chopped
1 small carrot grated or finely chopped
2 teaspoons worcestershire sauce
2 tablespoons beef stock
1 egg lighly beaten
Take a large bowl and sift in the flour and salt.
If you have a food processor, pop the sifted flour into the food processor, add the butter and give it a spin until the butter is combined and you have what resembles breadcrumbs. Now add 4 tablespoons of water and give it a few pulses until you have the dough forming balls, if it is not forming balls add the rest of the water and pulse again.
If you don’t have a food processor, add the butter and with fingertips press the butter into the flour until you have breadcrumbs. add the water and use a knife to cut through the mixture, turning the bowl until you get the balls.
Now turn it onto a lightly floured board and bring it all together into a ball. Now wrap it in cling film and pop into the fridge while you make the filling.
Heat your oven to 200 Celsius
Chop up and mix all of your filling ingredients together, season with a little and a black pepper.(no cooking here)
Take out the dough and divide into 6portions, roll out on a lightly floured surface to about 3mm in thickness and using a side plate (approx 16cm diameter), cut a circle.
Place equal amounts of the filling into the center of each circle and then brush the edges with the lightly beaten egg. Now lift the edges and pinch together at the top, working your way down to the bottom and place onto a lighly buttered and floured baking tray. Give each one a brush with the remaining egg and pop into the oven, close the door and turn the oven to 180 Celsius. Bake for 20 minutes and your cornish pasties are done.
It’s really not that difficult and so worth it, give them a try. If you have leeks/peas or anything else you want to put into the pasties, give it a go, make them to your own taste. Try the Chicken pie for another easy pie recipe and never forget a winter favourite dessert, hot chocolate and banana pudding.