The Dish

Milktart

2013-02-18T20:16:00.000+02:00

Crust:

10ml Baking powder

Pinch salt

500ml Flour

1 Egg

25g Butter

125ml Sugar

Pre-heat oven to 200’c and prepare 2 pie dishes.

Cream sugar and butter, and then egg till creamy. In a separate bowl sift al1 dry ingredients together then add to the egg mixture. Divide the mixture in 2 and press down into pie dish.

Bake for about 15minutes. Set aside and allow to cool.

Filling:

1 Tin Condense milk

925ml Milk

15ml Margarine

3 Lrg Eggs

80ml Corn flour

5ml Vanilla Essence

Cinnamon

Mix condense milk, margarine and milk and microwave on high for 5 minutes. Mix corn flour, eggs and essence together and add to the milk mixture and microwave for a further 10minutes and stir often to prevent lumps.

Pour into the pie dishes and sprinkle with cinnamon and refrigerate till set.

Food & Drink Remedies

2012-04-30T09:05:00.002+02:00

Food and Drink Remedies - Fact or Fiction?

Hangover remedies include everything from "a hair of the dog that bit you" (drinking a little more alcohol the next morning), to burnt toast and black coffee to an over-the-counter product like Chaser. Which of all the endless theoretical remedies actually have truth behind them?

Hair of the Dog

Contrary to popular belief, more of the "hair of the dog that bit you" only delays the inevitable. One of the reasons hangovers are so unpleasant is the liver is still processing the toxins left over from alcohol metabolism. Drinking more alcohol can make the symptoms seem to lessen at first but will only make the situation worse once the liver breaks the alcohol down, because it will have even more toxins to deal with.

Conclusion:

FICTION - Remedy

Burnt Toast

At first, the burnt toast remedy may seem that it's actually based on scientific fact. The culprit behind this fictional cure is the carbon in the charred bread. Carbon can act like a filter in the body. While it's true that activated charcoal(which is a treated form of carbon) is used to treat some types of poisonings, it's not currently used to treat alcohol poisoning (something that is vastly different from a regular hangover).

The carbon/charcoal found on burnt toast is not the same as activated charcoal.

Conclusion:

FICTION - Prevention and Remedy

Black Coffee

Coffee contains a high amount of caffeine, which is a stimulant and therefore helps fight fatigue. But when the caffeine wears off, a drinker may be even more tired than before. Coffee can help alleviate a pounding head because caffeine is a vasoconstrictor, meaning it reduces the size of blood vessels. This counteracts the effect of the alcohol, which makes them swell, making the head hurt in the first place. Unfortunately, caffeine is also adiuretic like alcohol and can make a drinker even more dehydrated than before, thereby increasing the severity of the hangover. Overall, coffee isn't a good hangover cure.

Conclusion:

FICTION - Remedy

Fried or Fatty Foods

Although eating fried or fatty foods the morning after will probably only irritate a drinker's stomach further, eating them before drinking can actually be helpful. Putting anything in the stomach prior to indulging in alcohol helps prevent a hangover, but fatty foods in particular stick to the stomach lining longer and therefore slow down the absorption of alcohol into the bloodstream. While that might make it take longer to feel the alcohol's effects, it also gives the body more time to process the byproducts and will increase a drinker's chances of feeling decent in the morning. So much so, in fact, that a Mediterranean folk tactic is to take a spoonful of olive oil before drinking alcohol. Eating lighter food such as a fruit smoothie will provide energy and alleviate some symptoms by replenishing the electrolytes the body lost from dehydration.

Conclusion:

FACT - Prevention
FICTION - Remedy

Eggs

Eating eggs the morning after provides energy like any other food, which is the primary benefit. But eggs do also contain large amounts of cysteine, the substance that breaks down the hangover-causing toxin acetaldehyde in the liver's easily depleted glutathione. Therefore, eggs can potentially help mop up the left-over toxins.

Conclusion:

FACT - Remedy

Bananas

Eating bananas the morning after a night of heavy drinking provides lost electrolytes like any food would, but it also specifically replenishes thepotassium lost to alcohol's diuretic effect. Other potassium-rich foods such as kiwi fruit or sports drinks work just as well.

Conclusion:

FACT - Remedy

Water

Replenishing the body's water supply after a night of drinking combats dehydration, and it also helps dilute the leftover byproducts in the stomach. Adding salt and sugar to water helps replace the sodium and glycogen lost the night before. Non-caffeinated, non-carbonated sports drinks can achieve the same effect.

As a prevention method, drinking a glass of water for every alcoholic beverage slows down drinking, providing more time for the body to deal with the alcohol (the body can only process about three-quarters of an ounce of alcohol in an hour). Drinking a few glasses of water before going to bed helps fight dehydration after the body finishes breaking down the alcohol.

Conclusion:

FACT - Prevention and Remedy

Fruit Juice

The fructose -- fruit sugar -- in fruit juice helps to naturally increase the body's energy. Studies have proven that it also increases the rate at which the body gets rid of toxins such as those left over from alcohol metabolism. Fruit juice is also a good idea the morning after because it's high in vitamins and nutrients that were depleted the night before because of alcohol's diuretic effect. Vitamin supplements high in vitamins C and B are also effective.

Conclusion:

FACT - Remedy

Classic German Chocolate Cake

2012-04-30T08:57:00.000+02:00

Something I found, its not mine but it looks delicious definitely going to give this one a try very soon.

Recipe: Classic German Chocolate Cake

From the Kitchen of Deep South Dish

4 ounces of sweet or semi-sweet baking chocolate
1/2 cup of boiling water
2-1/2 cups of cake flour
1 teaspoon of baking soda
1/2 teaspoon of salt
4 egg whites (reserve yolks)
1 cup of unsalted butter, softened to room temperature
2 cups of sugar
4 egg yolks
1 teaspoon vanilla
1 cup of buttermilk
Chocolate ganache, optional, recipe below
Coconut Pecan Frosing, recipe below
Toasted chopped pecans and chocolate curls, to garnish, optional

Remove the eggs, butter, and buttermilk from the refrigerator and let it all come to room temperature, about 30 minutes.

Preheat oven to 350 degrees. Cut out rounds of parchment paper by tracing circles using the outside of a 9-inch round cake pan. Butter the cake pans and place parchment rounds into the bottom of each pan. Set aside.

Roughly chop the chocolate and place into a small bowl. Pour the water over the chocolate and stir until melted and smooth; set aside to cool.

Stir together the flour, baking soda, and salt; set aside.

In a mixer bowl, using the whisk attachment, whip the egg whites until stiff but not dry. Transfer the whipped whites to a separate bowl and wipe the mixing bowl clean. In the mixer bowl, using the paddle attachment, cream the butter and the sugar together until fluffy. Add the reserved egg yolks in, dropping them in one at a time and blending each in before adding the next. Turn mixer to low and add the vanilla, and the chocolate.

Begin adding in the flour 1/2 cup at a time, alternating with the buttermilk and until fully incorporated. Remove bowl and fold in the reserved egg whites until blended in. Divide batter evenly between the three pans.

Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted into the middle comes out clean. Set pans on cooling racks and let cool in the pans for 10 minutes. Turn the cakes out of the pan and carefully peel off the parchment paper, allowing cakes to fully cool on the cooling racks.

When ready to frost the cake, set bottom layer on a serving plate or cake holder and frost the sides with the ganache, if using. Use one-third of the coconut pecan frosting on the first layer. Continue with the next two layers until all are done, finishing with the last third of the frosting on the very top. Garnish if desired.

Chocolate Ganache

6 ounces of semisweet chocolate
1 cup of heavy whipping cream

Roughly chop the chocolate and place into a medium sized glass bowl. In a small saucepan, heat the cream to scalding and pour over the chopped chocolate. Let stand 5 minutes; stir until well combined and smooth. Set in the refrigerator to allow to cool and thicken, stirring occasionally.

Coconut Pecan Frosting/Filling

1 cup of butter
2 cups of evaporated milk
2 cups of sugar
6 egg yolks
2 teaspoons of vanilla extract
2-2/3 cups of sweetened, flaked coconut
2 cups of chopped pecans

In a double boiler, or using a bowl over a heavy bottomed saucepan filled with water, over medium high heat, melt the butter; stir in the milk, sugar, egg yolks and vanilla. Reserve the egg whites for an omelet or other use. Cook and stir until mixture begins to thicken. Transfer mixture to a large mixing bowl and stir in the coconut and pecans; mix well. Allow mixture to cool, stirring occasionally, until thickened. Can also refrigerate until needed, giving it a stir on occasion.

30 Day Muffins

2012-03-30T12:01:00.000+02:00

2 eggs
125ml (½ cup) oil
185ml (¾ cup) Huletts SunSweet Brown Sugar
500ml (2 cups) milk
250ml (1 cup) wholewheat flour
375ml (1½ cups) cake flour
500ml digestive bran (or an extra 250ml wholewheat flour)
5ml (1 teaspoon) vanilla essence
1ml salt
10ml (2 teaspoons) bicarbonate of soda
250ml (1 cup) dried fruit cake mix
250ml (1 cup) chopped dates
Whisk eggs, oil and sugar together Add the remaining ingredients and mix well The mixture should be allowed to stand overnight in an airtight container.

Half fill greased muffin tin pans with the mixture Bake at 180º C for 10 - 15 min.

Makes about 24.

NOTE:
This mixture can be kept in the refrigerator for up to 30 days before baking

Lamingtons

2012-03-30T11:57:00.000+02:00

VANILLA SPONGE:
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
500ml (2 cups) Castor Sugar
4 large eggs
250ml (1 cup) oil
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk

CHOCOLATE COATING:
500ml (2 cups) White Sugar
15ml (1 Tablespoon) butter or brick margarine
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder

Desiccated coconut for coating

VANILLA SPONGE:

Preheat oven to 180’c

Beat castor sugar and eggs till light and fluffy then add oil and vanilla essence, mix well. Add sifted flour and baking powder to in turns with the milk. Pour mixture into a greased oven tray and bake for 25 - 30 minutes or until golden brown.

Cool then cut in even size blocks.

CHOCOLATE COATING:

In a saucepan heat sugar, cocoa, butter and water till sugar has dissolved completely. Once the mixture has cooled dp each sponge block then roll in coconut.

2012-03-06T21:06:00.001+02:00

Screw Noodle Salad

500g (pkt) Screw noodles

1 Green pepper, finely chopped

1 Onion, chopped finely

250ml Tomato Sauce

125ml Vinegar\125ml Oil

200ml White sugar

25ml Mild Curry

Few drops of Tabasco sauce

Salt and pepper to taste

Prepare pasta as per instructions allow to cool and add green pepper and onion. Mix Tomato sauce, vinegar, sugar, oil, curry powder, salt and pepper and Tabasco together. Pour mixture over pasta and allow standing overnight.

Serve with a braai.

Chicken Apricot Casserole

2012-02-09T07:25:00.001+02:00

Something new... I have not yet had chance to test this but it does look delicious, almost like a sweet and sticky chicken potatoe dish. If u test it before me let me know what u think.

1 pkt dry onion soup mix
1 small can apricot jam
3 medium carrots, chopped
4 medium potatoes, sliced
Mushrooms, sliced
Garlic powder
6-8 chicken pieces (drumsticks or thighs)

Preheat oven to 180’c

Sprinkle onion soup mix over chicken pieces. Add vegetables and mushrooms.

Pour apricot nectar over all, and sprinkle garlic powder over everything.

Add small amount of water to casserole, bake for about a 1 ½ hours till cooked,

Variations: Add veg, green peppers, onions

Serve with Rice.

Waffles - Rich Cocoa

2012-02-05T21:10:00.000+02:00

1 c. unsifted flour
3/4 c. sugar
1/2 c. Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. buttermilk or sour milk
1/4 c. butter or margarine, melted
1 tsp. vanilla

Combine flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs and buttermilk; beat just until blended.

Gradually add melted butter, beating until smooth. Add vanilla. Bake in a waffle pan according to manufacturer's directions.

Serve with cream syrup or ice cream

Gum drop Cookies

2011-09-20T12:34:00.002+02:00

200g butter, marg softened

125g gumdrops, chopped

200ml Sugar

250ml oats

2ml Salt

5ml vanilla essence

1 large egg

310ml / 175g cake Flour

3ml Bicarb of Soda

Makes about 32

Preheat oven to 180’c

Cream Sugar & butter till soft and fluffy, add vanilla essence and egg beat well. Sift the baking powder, bicarb of soda and salt together then add to the butter mixture. Add oats and sweets and mix well.

Drop teaspoonfuls onto a prepared tray, leaving enough space between them for spreading.

Bake for 10-12 minutes.

Melting moments

2011-09-20T12:33:00.000+02:00

1ml salt

60ml custard powder

625ml Cake flour

250ml icing sugar

375g Butter / margarine

Preheat oven to 180’c and prepare baking trays.

Makes about 4 dozen

Beat icing sugar and sugar together. Sift in salt, custard powder, and flour together. Mix well to form soft dough and shape into balls and bake for about 15 minutes or until lightly brown.

Ginger biscuits

2011-09-20T12:32:00.001+02:00

30 Sugar for rolling

200g butter / margarine

250ml sugar

2ml salt

3ml ground ginger

1 large egg

15ml Milk

3ml cinnamon

5ml Bicarb of soda

625ml Cake flour

60ml honey or syrup

Preheat oven to 180’c and prepare baking tray.

Makes about 3 dozen

Mix butter and sugar together then add eggs in one at a time, then milk and honey/syrup. Sift in flour, ginger, bicarb, salt, cinnamon and add to butter mixture. Mix to fom a soft dough, shape into balls and roll them in sugar and press with fork.

Bake for 10 minutes or until lightly brown.

Crunchies

2011-09-20T12:31:00.004+02:00

30ml Syrup

500ml Cake flour

10ml baking powder

10ml bicarb of soda

375ml sugar

200g butter/margarine

2ml salt

500ml oats

250ml coconut

125ml Digestive bran

Preheat oven to 180’c and prepare baking tray.

Makes about 2 dozen

In a bowl sift flour, bicarb, salt and flour together then oats, coconut and bran. In a small pot melt butter, syrup butter and mix with flour mixture. Press down into a square tin and bake for about 10 minutes. Once cool cut into blocks.

Butterscotch cookies

2011-09-20T12:31:00.002+02:00

330ml Chopped pecan or walnuts

250g Margarine / butter

3ml Bicarb of Soda

5ml Baking powder

375ml brown sugar

2 large eggs

5ml Vanilla essence

875ml cake flour

Preheat oven to 180’c and prepare baking trays.

Makes about 4dozen

Mix eggs, butter and sugar together till light and fluffy then add vanilla essence. Sift the baking powder, bicarb and flour together then nuts and add to the butter mixture. Divide mixture in 2 and roll in greaseproof paper and refrigerate until hard, slice into 1cm cookies and bake for about 15 – 20 minutes.

Tip: These cookies are ideal for making a tart base mixed with 15ml margarine / butter

Shortbread stars

2011-09-20T12:30:00.005+02:00

15ml Milk

2ml Salt

250g Butter

500ml cake flour

5ml vanilla essence

5ml almond essence

125ml castor sugar

Preheat oven to 160’c and prepare baking trays.

Makes about 2 dozen

Beat sugar and butter together till light and fluffy add sifted flour, and baking powder alternating with the milk. Using a piping bag, pipe out star shapes onto the tray. Bake for 14-16minutes or until light brown.

Variation: Dip one side of the cookie into melted chocolate.

Jam Cookies

2011-09-20T12:30:00.002+02:00

500ml Desiccated coconut

500ml Cake flour

10ml Baking powder

200ml sugar

200ml Apricot jam (maybe more)

45ml water

30ml castor sugar

125g Butter

3 large eggs

500ml Cake flour

Preheat oven to 180’c and prepare patty pans.

Makes 18

Sift flour, baking powder salt and castor sugar together then rub butter in with your fingers then add egg yolks and water and mix to form soft dough. Roll dough into 3mm and press about 6-7cm diameter circles with a cookie cutter. Press into pans, fill up with apricot jam.

Topping: Beat sugar and egg whites, coconut and spoon a tablespoon on top.

Bake for 20-25 minutes.

Variation: Jam can be change to any jam you prefer.

Chocolate Biscuits

2011-09-20T12:29:00.003+02:00

150g Chopped dark chocolate

200g Butter, margarine

500ml Self-raising flour

125ml Sugar

80ml Brown sugar

2Large Eggs

5ml Vanilla essence

Preheat oven to 180’c and prepare baking trays.

Makes about 5dozen

Beat sugars and butter together till light and fluffy then add vanilla essence and eggs. Sift flour in and stir in chocolate. Drop teaspoon full’s onto prepared trays and bake for 12 minutes or until lightly brown.

Lemon Meringue

2011-09-20T12:29:00.000+02:00

CASE:
1 x 23cm pastry case, made from short crust pastry

FILLING:

100ml White Sugar

Juice and grated rind of two lemons

300ml water

60ml (4 Tablespoons) corn flour, dissolved in 45ml (3 Tablespoons) water 4 egg yolks, lightly beaten

MERINGUE:
4 egg whites at room temperature
185ml (¾ cup) Huletts White Sugar

Preheat oven to 150’c and prepare dish

Combine the lemon juice, rind, water and sugar. Heat, stirring till the sugar is dissolved. Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes). Remove the pan from the heat and leave to stand for a few minutes..

Spoon into the pastry case.

MERINGUE: Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks. Pile the meringue on top of the lemon filling, taking care to cover it completely.

Bake for 20 - 25 minutes, or until the meringue has set and is golden brown.

TIPS:

When making meringue, your utensils must be squeaky clean and bone dry.
You may wipe the bowl with lemon juice to remove all grease if required.

Macaroons

2011-09-20T12:27:00.002+02:00

2 egg whites
¾ cup Castor Sugar
1½ cups desiccated coconut

200g dark chocolate, melted

Preheat oven to 150ºC. Line two oven trays with baking paper.

Beat eggs whites in a small bowl until firm peaks form. Add sugar gradually, beating well after each addition and until sugar has dissolved and the mixture is thick and glossy. Transfer to a large bowl and add the coconut. Using a large metal spoon, fold gently until the ingredients are just combined. Drop level tablespoons of the mixture onto the trays, about 5cm apart.

Bake for 20 minutes or until golden brown. Cool completely on a wire rack.

Dip bases in melted chocolate and allow setting.

Sticky Caramel Apples

2011-09-20T12:24:00.002+02:00

3 medium apples

Batter

Oil for deep frying

200ml cake flour

2Large eggs

2ml Salt

15ml oil

100 warm water

Sauce

125g Butter /margarine

125ml Fresh cream

250ml brown sugar

Peel and core apples and slice into 8-12pieces each.

Batter: Sift salt and flour, add oil, water and mix well. Beat egg whites until stiff and fold into mixture and mix to form a smooth batter, allow setting for 35 minutes. Dip apples in batter and deep fry until brown.

Sauce: heat sugar, butter until sugar has dissolved, add cream and allow o boil. Pour sauce over the apple pieces must be served start after.

Tiramisu

2011-09-16T12:00:00.000+02:00

2 large eggs, separated
10ml (2 teaspoons) cocoa powder

30ml (2 Tablespoons Castor Sugar
10ml (2 teaspoons) brandy (extra)
250g (1 tub) mascarpone cheese
185ml strong black coffee
60ml (¼ cup) brandy
125g (1 packet) finger biscuits

Mix the coffee and the brandy together in a cup. Dip both sides of half the packet of biscuits into this mixture and arrange in the bottom of a shallow round or square dish. Cream the egg yolks and castor sugar together until thick and pale yellow. Add the additional 10ml brandy and the mascarpone cheese to the egg mixture and mix until smooth. Beat the egg whites until stiff, and fold into the cheese mixture. Pour half the mixture over the biscuits. Dip the other half of the biscuits in the coffee and arrange on top of the cheese mixture and then pour the balance of the cheese mixture over the top.

Place in the fridge for 4 hours to set and sprinkle with cocoa just before serving.

Crumpets

2011-09-13T16:13:00.002+02:00

Oil for Frying

60ml Sugar

7ml baking Powder

2ml salt

250ml Cake flour

125ml Milk

30ml butter/margarine melted

2 Large Eggs

Beat sugar, eggs together then add sifted baking powder, flour mix well then add milk and melted marg.

Drop spoonfuls in a heated pan, and fry till both sides are lightly brown.

Serve with butter, Syrup, jam.

Variation: Add four mashed bananas for banana crumpets

Macaroni & Cheese

2011-09-13T16:12:00.001+02:00


1 packet 500g elbow macaroni cooked 250g soft velveeta cheese 1 can cheese soup 1/2 stick butter 1 tsp. salt 500ml cold milk Mix all ingredients together. Cook on low for 1 hour and stir. You can add meat, bacon, mushroom if you like

Hot Milk sponge cake

2011-09-05T08:14:00.000+02:00

4 xlg Eggs

5ml vanilla Essence

100g Butter or margarine

310ml castor sugar

250ml Milk

500ml cake flour

15ml baking powder

Basic Icing

100g Soft Butter

500ml Icing Sugar

Colorant of your choice

5ml vanilla essence

30ml Milk

Chocolate Icing

100g Soft butter

30ml Milk

2ml Vanilla essence

30 Hot water

30ml Cocoa powder

500ml Icing Sugar

Preheat oven to 180’ c and prepare two round cake tins 20cm

For the sponge: Cream the eggs and the sugar till light and fluffy. Sift baking powder and flour and add to egg mixture.

In a saucepan, heat the milk and the butter. Do not boil the mixture. Stir milk mixture and vanilla essence into the batter. Spoon into prepared tins when cooled cut into shapes.

For the icing: mix ingredients together till light and fluffy and spread over cake, and decorate with your choice of decorations.

Variation:

Chocolate cake – Add 50ml Cocoa powder to the dry ingredients and 5ml flavourant to the batter.

This cake recipe can be double to make larger cakes.

Basic Biscuits

2011-09-05T08:12:00.002+02:00

2.5ml (½ teaspoon) vanilla essence
500ml (2 cups) cake flour
250g butter or brick margarine
250ml (1 cup) Castor Sugar
1 egg

Preheat oven to 200’c and prepare baking trays.

Cream butter and add castor sugar gradually, beating continuously. Beat egg and vanilla essence together and then add to the butter mixture, and beat further. Sift the flour 3 times and add to the butter mixture. Mix thoroughly. Shape into biscuits and place on a greased baking tray. Bake for 8 - 12 minutes, until golden brown.

Makes 100 biscuits.

VARIATIONS:

Ginger Biscuits:
Add 5ml ground ginger to the flour. Decorate each biscuit with a piece of melon or ginger preserve before baking.

Coffee Biscuits:
Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking.

Cherry Biscuits:
Push halved glacé cherries into each biscuit before baking.

Coffee Biscuits:
Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking.

Decoration:
Dip one half of each biscuit in melted chocolate (or drizzle over the top) and leave to set on a wire rack, or simply spread with made up icing.

Granadilla Éclairs

2011-08-31T16:11:00.001+02:00

2 large eggs

125ml Cake flour

125ml Water

60g Butter

Filling

115g granadilla pulp

60ml icing sugar

250ml fresh cream

Preheat oven to 200’c and prepare baking tray

Makes a dozen

In a saucepan melt butter in water and allow boiling. Sift flour in and stir with a wooden spoon until a ball forms in the middle of the pot. Leave to cool a bit and add eggs and mix until mixture is smooth. Pipe onto tray and bake for 15minutes or until puffed and light brown. Cut a slit in the éclairs and place back in the oven to dry out.

Filling: Beat cream until still adding sugar and granadilla pulp, spoon into éclairs and dust with icing sugar.

Variation: Fill with whipped cream and chocolate icing: 50g chocolate melted 15ml butter and 375ml icing sugar.