Brandy Cream Liqueur – makes 4 X 750 ml

3 large eggs                                     
15 ml coffee powder
3 X 397 g cans full cream                
1 ½ litres long life cream
sweetened condensed milk               
20 ml vanilla essence
300 ml brandy                                 
600 ml whiskey
1.        Prepare 4 X 750 ml glass bottles. Cleaned, sterile with corks.
2.       In a large bowl, beat the eggs & coffee powder.
3.       Add the condense milk, combine well.
4.       Add the cream, vanilla essence, combine well.
5.       Add the brandy & whisky, mix until all combined.
6.       Fill the bottles, label & refrigerate.
7.       Flavour will be smoother after 1 week.

MUST BE STORED IN A REFRIGERATOR!!

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Booze Bombs – makes about 45 balls

200 g dark chocolate                  
100 ml brandy
100 ml syrup                               
100 ml whiskey or rum 
450 g marie biscuits                   
200 g nibbled almonds
1 – 2 c icing sugar for coating 
1.         Cover a tray with wax wrap.
2.        Place a few biscuits in a large plastic bag, seal & roll fine with a rolling pin. Continue until all biscuits are done.
3.        Place crumbs into a large mixing bowl.
4.        Add the nuts to the biscuits crumbs, mix.
5.        Melt the chocolate in the microwave & add to the crumbs mixture, mix well.
6.        Add the syrup to the crumb mixtures, mix well.
7.        Add the brandy/whiskey to the crumb mixture, mix very well.
8.        Roll teaspoons fulls of the mixture into balls (smaller than walnut) using your hands.
9.        Put the balls in the icing sugar, coating them well.
10.     If your hands get too sticky, use a little icing sugar.
11.      Place balls on a tray covered in wax wrap.
12.     When completed, cover the tray with cling wrap & refrigerate till hardened.
13.     When hardened, place into a container that seals well.
14.     Taste best after maturing in fridge for a week.

Can be kept in the fridge, in a sealed container for 3 weeks

Baked Carrot Pudding – serves 6

 
250 g carrots, grated                
60 ml sugar
30 g butter                                
150 ml cake flour
3 ml baking powder                    
3 ml bicarb of soda
10 ml ground cinnamon               
5 ml ground ginger
3 ml ground nutmeg                    
60 ml sugar 1 extra large egg                
320 ml ideal milk                       
60 g butter, melted
125 ml seedless raisins              
 pinch of salt
5 ml vanilla essence             
 
Honey Brandy cream:
125 ml thick cream                       
10 ml honey
10 ml brandy
 
1.        Place grated carrots, 60 ml sugar & 30 g butter (all * ingredients) into a small saucepan.
2.       Cover & simmer, stirring occasionally, over low heat. Add extra water to prevent the carrots from burning.
3.       Simmer mixture until the carrots are very soft. 30 – 40 minutes.
4.       Allow mixture to cool.
5.       Preheat oven to 180*C (350*F).
6.       Grease a 1 litre casserole dish.
7.       In a large mixing bowl, sift together the flour, baking powder, bicarb, cinnamon, ginger, nutmeg & salt. Add the 60 ml sugar.
8.       In another bowl, lightly beat the egg, vanilla essence & ideal milk.
9.       Add the egg mixture to the dry ingredients. Mix well.
10.    Melt the 60 g butter, add to the batter mixture. Mix well. 
11.     Add the carrot mixture & raisins. Mix well.
12.    Pour the batter into the greased casserole dish.
13.    Bake for 1 hour or until golden & centre is springy to touch.
14.    Sauce: Wisk the cream, till stiff.
15.    Add the brandy & warmed honey, mix well.

16.    Serve the honey cream sauce with the hot carrot pudding.

Asparagus Tart

Crust:
115 g soft butter                       
 1 ½ c cake flour or ½  c whole wheat flour                 
& 1 c cake flour
 2 ml salt                                   
1 egg, beaten                              
10 ml baking powder
milk if necessary           
Filling:
1 X 410 g asparagus soup               
1 X 410 g salad cut asparagus
1 ½ c grated cheddar cheese         
15 ml fresh parsley, chopped
15 ml dry mustard powder             
7 ml dried dill
2 eggs, beaten                               
1 c cake flour
½ c milk                                         
salt & milled black pepper
1 c milk                
1.        Preheat oven to 180*C (350*F).
2.       Grease a 6 X 21 X 21 glass pie dish.
3.       Crust: Sift all dry ingredients for crust.
4.       Rub butter into the flour mixture.
5.       Add the beaten egg.
6.       Mix to form a soft dough, add a little milk if necessary.
7.       Press dough into pie dish. Refrigerate..
8.       Filling: Mix the asparagus soup & pieces, herbs, salt, milled black pepper, mustard, 1 c grated cheese, flour & 1 c milk in a mixing bowl.
9.       Pour asparagus mixture into pie crust.
10.    Beat the eggs with the other ½ c milk.
11.     Season the egg mixture with salt & milled black pepper.
12.    Pour over the pie contents.
13.    Sprinkle with the other ½ c grated cheese.

14.    Bake for 45 minutes or until set & golden.

Barbecue marinade, Basting Sauce.

    
150 ml brown vinegar                         
20 ml oil
40 ml worcester sauce                       
5 ml tobasco sauce
1 onion, grated                                  
3 cloves garlic, crushed
10 ml paprika                                    
40 ml tomato sauce
5 ml mustard powder                        
15 ml salt
5 ml ground black pepper                  
1 chicken stock cube
10 ml sugar                                        
10 ml sweet basil
5 ml thyme             
1.        Mix all the ingredients well, very well.
2.       Slash the chicken pieces
3.       Place the chicken in a marinade dish.
4.       Pour over the marinade & marinade overnight.
5.       Braai the chicken over coals & baste with the leftover marinade.

6.       Can be used for vegetables & fish

Quick Banana Desert – serves 4-6

8 ripe bananas, peeled      
125 ml orange juice
& slices length wise         
60 ml warmed brandy
15 ml butter                      
5 ml cinnamon
40 ml brown sugar            
2 ml nutmeg
125 ml coconut             
1.        Preheat oven to 180*C (350*F).
2.       Grease a 20 X 20 cm glass square dish.
3.       Arrange cut bananas in the dish.
4.       Dot with the butter.
5.       Pour the orange juice over the bananas.
6.       Mix up the spices & sugar, sprinkle over the bananas.
7.       Sprinkle the coconut over the bananas.
8.       Bake for 30 minutes, pour over the heated brandy & flambé.

9.     Serve with ice cream or fresh cream.

30 Day Fruity Bran Muffins – (makes 24 or 48)

2 extra large eggs (4)                  
1 c soft brow sugar (2)
½ c oil (1)                                      
1 c milk (2)                          
2 ½ c flour (5)                              
12 ,5 ml bicard of soda (25 ml)
2,5 ml salt (5 ml)                           
2 c bran (4)
1 c dried cake mix (2)                  
 1 c coconut (2)
1.        Preheat oven to 200*C (400*F)
2.       Grease muffin tin(s), well
3.       Sift flour, salt, bicarb together
4.       Beat the eggs till pale in colour
5.       Gradually add the sugar, beating well with each addition
6.       Add the oil while beating.
7.       Add the milk & dry ingredients alternately & mix well.
8.       Stir in the bran, cake mix & coconut. Mix.
9.       Spoon into muffin tins, ¾ full.
10.    Bake for 20 minutes until cooked through.

11.     Batter can be kept in the fridge in a sealed container for up to a month.

Asparagus and pea soup

Ingredients

400 g fresh green (young) asparagus spears
250 ml water
30 ml butter
10 ml sunflower oil
1 medium onion, finely chopped
1 large potato, peeled and diced
400 g frozen peas, defrosted
500 ml chicken or vegetable stock
salt and milled black pepper to taste
250 ml thick cream

Method:

Cut off asparagus tips and set aside. Chop stalks coarsely. Bring water to boil and steam stalks for 3 to 4 minutes. Set aside. Using same water, cook tips until tender (2 to 4 minutes, depending on thickness). Reserve water for soup. Heat butter and oil in a large saucepan. Add onion and sauté until glossy but not browned. Add potato and toss to coat with butter mixture. Add reserved cooking liquor and cook for 10 to 15 minutes, or until potato is tender. Add peas, asparagus stalks and a quarter of the tips. Add stock (use 2 cubes) and bring to boil, then reduce temperature and simmer for 10 minutes. Purée soup until smooth, then return to saucepan. Season with salt and pepper, reheat (but don’t allow to boil). and stir in cream and remaining asparagus tips. Serve in heated bowls, with crusty bread.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 1kg.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

Chicken Bread

Chicken Bread Step by Step Part 1

Step 1 – Roll out the dough into a rectangle. Brush some softened butter over it.

PS: Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy.  

Ingredients for dough (I am sure the frozen puff pastry will work just as well!!)

4 cups all purpose/plain flour
1 tbsp. instant yeast
2 tbsp. powdered milk
1 tsp. salt
4 tbsp. oil
egg 1 (plus 1 for glazing)
1 tsp. castor sugar

In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
Step 2 – Put your filling in the center of the rectangle and make slits on both of the longer sides.

Ingredients for chicken filling

1 ½ to 2 cups chicken boiled and shredded
1 medium or 2 small onion chopped finely
1 tsp. salt
1 tsp. black pepper
2 tbsp. coriander leaves
4 chopped green chilies
1 tsp. garam masala powder
2 tbsp. flour
2 tbsp. butter
1 cup milk
Sesame seeds as required

Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.

Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.

The filling will look like this: Creamy Chicken Filling

Step 3 – Start bringing the topmost slit ends across from each other alternately.

Step 4 – Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.

Step 5 -This is how it will look as you get further down the bread with the crossing of the sides/braiding.

Step 6 – When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf.  

Step 7 – Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!

Step 8 – Apply egg-wash and sprinkle the sesame seeds…then bake in a preheated oven at 200 C for about 25 minutes or until done.

(Egg-wash means to beat an egg with a tsp. of water then brush it all over your bread)

Here’s a twist to the chicken bread, you can make them in baby size too…this is how they look before baking…

Final result – Voila! Enjoy your delicious chicken bread!!

Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

TIP: I always make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!