Bran muffins

I got this muffin recipe from my mother {it's out of the "You winning recipe" book}.  I remember she always made them. They are delicious and they great for a lunch boxes or picnics.  Only 20min to bake {just the time you take to make a great cuppa} and the best part if you don't need the whole mixture you can keep it in the fridge for up to a month.

So freshly baked muffins for a month... sound good!

What you need:
6 cups of Bran
2 cups Boiling water
1 cup of Butter {melted}
3 cups of Brown sugar
4 Eggs
4 cups of Buttermilk
1 Tbsp Bicarbonate of soda
2 1/2 cups Cake Four {sifted}
2 1/2 cups Wholewheat Meal
2 tsp Salt
{Optional: 1 cup of Raisons and/or 1/2 cup coconut}

Step 1: Pre-heat the oven at 220 C.

Step 2: Grease the muffin pan with non-stick cooking spray.  {Alternatively you can use the cupcake cups, then pack them out on a baking sheet.}

Step 3: Mix the bran and the boiling water in a large mixing bowl.

Step 4: Add the melted butter, stir and allow to cool slightly.

Step 5: Add the sugar, eggs, and half of the buttermilk.

Step 6: Combine the bicarb, and the rest of the buttermilk and add to the bran mixture.

Step 7: Combine the cake flour, wholewheat and the salt {and raisons/coconut if you wish to add it}

Step 8: Add the flour mixture to the bran mixture and blend to form a soft dough.

Step 9: Spoon the mixture into the muffin pan {or cupcake cups} until two-thirds full.

Step 10: Bake the muffins in the middle shelf for 20 min.

Step 11: Remove muffins from the pan {if you baked them directly in the pan} and allow to cool.

Serve with butter.

Italian toast recipe

This is a recipe for italian toast, or at least Italian toast is what we call it.  I think probably because it's a mix between a french toast and a pizza.  They are liked by young and old, my mother use to make them on Sunday evenings after a heavy Sunday lunch, or as a snack to fill the gap.

What you need:
3 large Eggs
1 packet of Streaky Bacon {cut into pieces}
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
1 teaspoon Italian Herbs
Marmite and Butter for spreading
a French loaf or Ciabatta {cut into slices}

Put the oven on grill.

Spread the slices of bread on a baking sheet, and grill the one side until it starts going a golden colour.  Then turn around and toast the other side.

Spread the toast with butter and marmite, and put back onto the baking sheet.

Beat the eggs.

Then mix in the cheese, and the bacon and mix well.

Spoon the egg mixture onto the marmite.

Place back under the grill until the mixture is golden brown.

Remove from the oven and grind some black pepper on to taste.

Enjoy!

Photographer: Angelique Smith
Recipe and Styling: Denise Derbyshire

Gluten-free Rusks

Finding Gluten-free rusks is so difficult and when you find them they are so very expensive.  This recipe has been adapted from a Gabi Steenkamp gluten-free rusk recipe.

It really is easy to make, and tasty!  I find that soya products have an after taste, so I have used a gluten-free flour mix {Health Connection Wholefoods} that contains a combonation of rice flour {26%}, potato flour {26%}, topioca flour {26%}, chickpea flour {13%} and xantham gum {9%}.

I have also added some seeds to the rusks,   a miracles plus plus {Nature's Choice} mix containing flaxseeds, sunflower seeds, sesame seeds and pumpkin seeds.

What you need:
2 cups gluten-free self raising flour
1 1/2 cups gluten-free flour mix
1/2 Tablespoon Baking powder
1/2 teaspoon Salt
2/3 cup Margarine
2/3 cup Sugar
1 egg
3/4 cup buttermilk
1 teaspoon bicarb of soda
hand full of seeds

Pre-heat oven to 160C

Prepare a bread pan, "cook n spray" the tin,  and line the base with baking paper.

Melt the margarine in a saucepan oven moderate heat and add sugar.

Sift the dry ingredients, except sugar and bicarb {self-raising flour, gluten free flour mix, baking powder, salt}

Add the bicarb to the buttermilk.

Add the margarine, buttermilk and egg to the flour mixture and mix together.

{At first I thought that the texture is not right, because it is very dry, but it turns out to be just right}

Place the mixture in the bread tin and sprinkle with seeds, and softly press the seeds into the mixture.

Bake for about an hour, or until cake tester comes out without batter.

Remove from the oven and allow to dry on a drying rack.

Gently cut into fingers.

Then pack in a baking tray with the oven on 120C for about 8 hours {easiest to leave it overnight}

Serve with coffee or tea.

Guacomole

Nacho’s and Guacamole are probably one of our favourite {easy} snacks to have on week-ends with a glass of wine or two. You can serve the nachos as is, with the Guacamole or make a baked nacho’s platter {depending on how much trouble you want to go through and how hungry you are}

Lots of the Guacamole recipe’s that you’ll find have tomato in, but personally I don’t find that appetizing. I prefer a tomato salsa on the side and I’ll mix it myself thanks!

FYI

Guacamole is an avocado-based sauce that originates with the Aztecs in Mexico.  In addition to its use in Modern Mexican Cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.  It is traditionally made by mashing ripe avocados with a mortar and pestle with sea salt.  

What you need:

2 ripe avocado’s {halved, stones removed and peeled}

1/2 red onion {very finely chopped}

1 small fresh chilli {deseeded, unless of course you are brave and chopped very finely}

2 garlic cloves {crushed}

Juice of half a lemon {or a small lime}

Enough ground black pepper and Malden salt {to taste}

Mash the Avocado with a fork in a bowl.  Then add all the other ingredients.  {you might want to only add half of the lime juice and chilli and taste it first}

Serve Nacho’s with Guacamole, Sour cream and Tomato Salsa.

quick and easy nachos

Nacho's can be served as a snack or a meal, especially when you add meat to the dish.  It can be messy, but it's all worth it :-) so be sure to serve serviettes with your nacho's. 

FYI:

Chef Ignacio "Nacho" Anaya threw together a dish using leftover ingredients he had on hand. In 1943, Anaya was the head cook at the Victory Club in the Mexican city of Coahuila. One day after the restaurant had closed, several American wives from the nearby US military base came in for dinner. Thinking quickly, Anaya cut a few tortillas into triangles and fried them. He then topped these with cheese and jalapenos. And Voila Nachos were born. (http://www.yumsugar.com/Brief-History-My-Beloved-Nachos-763889)

What you need:

1 packet of nacho chips

1 packet of thick tomato pasta sauce

mozzarella cheese (about 200g)

cheddar cheese (about 200g)

jalapeno's (optional)

chicken pieces (optional)

guacamole, sour cream, and salsa (with chilli if you like it hot) for serving

I find these products work nicely :-)

Spread the nacho's in a ovenproof platter

Then pour over the thick tomato pasta sauce

If you want to add chicken, cut the chicken into strips and fry in a pan

Now add the chicken and jalapeno's

and then loads of cheese on the top

Put in the oven under the grill until the cheese is melted and golden brown.

Serve with dollops of guacamole, sour cream and a good helping of chilli salsa 

This serves about 4 to 6 people