3 Ingredient Fruit Cake

Lynette Muller

This recipe has been doing the rounds for years. Egg free. Butter free. No added sugar. Makes an awesome Christmas Cake. It is so easy and so moist. You can also add your favorite alcohol and it also can be made with fruit juice.

INGREDIENTS
1kg mixed fruit (I used dates and sultanas)
3 cups black tea
3 cups self-raising flour

METHOD
Preheat oven to 125C. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well. Add more tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tinfoil or place in an airtight container. Keeps for a month.

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TOMATO STEW

Woumarie

Ingredients
1 kg stewing beef, cubed
400 g whole tomatoes, peeled
250 g onion, chopped
5 ml salt
1 ml pepper
1 ml cinnamon
1 ml ginger
10 ml sugar
250 ml stock / wine / water
1 ml thyme
2 cloves
2 parsley stems
5 ml lemon juice
25 ml oil
1 ml chilly sauce / a small chilly

Method
Mix all the ingredients in a Medium Roaster. Cover and bake for 90 minutes at 180ºC. Serve with rice.

 

Garlic mushrooms on toast

Serves: 4

Ingredients
1 tsp unsalted butter
2 garlic cloves
250g portabellini mushrooms (Any mushrooms you can find)
250g pack chestnut mushrooms (Any mushrooms you can find)
4 slices brown seeded bread
Handful of snipped chives
4 tbsp half-fat crème fraîche (Sour Cream)

Method
1. Heat 1 tsp unsalted butter in a large frying pan and cook 2 garlic cloves, chopped, over a gentle heat for 1 minute.

2. Add 250g portabellini mushrooms and a 250g pack chestnut mushrooms and stir-fry for 10 minutes until tender.

3. Meanwhile, toast 4 slices bread.

4. Stir a large handful of snipped chives and 4 tbsp half-fat crème fraîche into the mushrooms. Spoon over the hot toast.

 

BLACK FOREST TRIFLE FOR CHRISTMAS

www.thetrufflejournal.com

Ingredients:
2x 397 grams condensed milk
125ml lemon juice
1 x 425 grams tinned pitted and halved cherries
120 grams grated quality dark chocolate
500 grams smooth cottage cheese
1 dark chocolate swiss roll 600 grams
150 grams flaked almonds
200 grams fresh pitted cherries
Whipped cream and cherry liqueur

Instructions:
Mix condensed milk with cottage cheese and lemon. Whisk until smooth.
Slice swiss roll and place a layer on the base of the serving dish. I made the individual in the images but you can also make it in a large serving bowl.
Sprinkle with cherry liqueur.
Dot with pitted cherries.
Sprinkle with flaked almonds
Spoon a layer of condensed milk mix over cake and sprinkle with dark chocolate.
Repeat until all your layers are in, ending with cottage cheese mixture and grated chocolate. You can top with whipped cream and fresh cherries!

 

Christmas gammon

www.cookbook.co.za

Glazed gammon. I just love gammon at Christmas, in fact I’m not sure why we seem to make it only at Christmas. It’s fantastic and it sits in the fridge after Christmas for those perfect snack and sandwiches and is completely foolproof to make.

What you need

1 deboned uncooked gammon of about 2.5kg
1 onion halved
cloves
2 sticks celery
water

Glaze

50g butter
75g dark brown sugar
1 tablespoon mustard

Place the ham into a large pot and cover with cold water, then toss in the onion halves and celery. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.

Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.

Take the pot off the heat and set aside allowing the gammon to cool in the liquid.

When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.

Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.

Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze.

Thats it, you’re done.

 

Toad in the hole

Eskort

Ingredients:

For the batter
100 g plain flour
1 egg
150 ml milk
150 ml water

For the sausages
8 Eskort Gold Medal Pork Sausages
8 rashers Eskort Rindless Streaky Bacon
1 onion, thinly sliced
15 ml vegetable oil

For the gravy
30 ml olive oil
1 onion, thinly sliced
10 ml flour
10 ml English mustard
10 ml Worcestershire sauce
500 ml chicken stock
salt
ground Black pepper
parsley, to garnish

Method:
Preheat to 200°C and grease a casserole dish with spray n cook.
Sift the flour into a mixing bowl, make a well in the centre and crack in the egg.
Beat lightly together, then gradually pour in half the milk and water, beating all the time to form a smooth batter.
Continue for 2 minutes, then stir in the remaining liquid and set aside.
Wrap a bacon rasher around each sausage then put them, spaced evenly apart into the casserole dish.
Scatter over the onion and drizzle with olive oil.
Place in oven and bake for 20 – 25 minutes until the bacon and sausages are starting to brown.
Remove from the oven and quickly pour the batter over the sausages.
Return to the oven for a further 25 – 30 minutes and bake until the batter is crisp and well risen.
Meanwhile, make the gravy by heating the olive oil in a large pan.
Add the onion and fry gently for 5 minutes until softened and lightly coloured.
Stir in the flour and cook for 1 minute.
Add the English mustard, Worcestershire sauce and chicken stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add salt and pepper if necessary.
Serve toad-in-the-hole with braised broccoli and generous amounts of gravy, garnished with chopped parsley.