Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Baking”

Wholewheat Raisin Scones

A healthier alternative to the conventional scone.
Wholewheat Raisin Scones
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
175ml milk/buttermilk
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Method:
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
Wholewheat Raisin Scone

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Cinnamon Coffee hot water sponge cake

Until now I have never baked with a combination of cinnamon and coffee. I can however understand the “meant-to-be-together” union between these two warm, wintery ingredients. Both elements exude a homely, inviting smell as they merge in the warmth of the oven. The end result is a delectable and delicious addition to an afternoon cuppa.
Cinnamon Coffee hot water sponge cake
You will need:
3 eggs separated
250ml castor sugar
375ml cake flour
1ml salt
5ml ground cinnamon
2ml ground nutmeg
30ml butter or oil
125ml strong black coffee
15ml baking powder

A lovely soft spongy cake

A lovely soft spongy cake


Icing:
625ml sifted icing sugar
50ml soft butter
2ml ground cinnamon
5ml instant coffee powder
50ml milk
Method:
Whisk egg yolks and sugar until thick and pale. Sift together salt, flour and spices. Add to egg yolk mixture and beat again. The mixture will be crumbly. Melt the butter in coffee and add to the cake mixture beating until smooth. Fold in the stiffly whisked egg whites and lastly add the baking powder. Pour into 2 x 20cm pre-greased cake tins. Bake at 180 degrees Celsius for 25 – 30 minutes or until a cake skewer comes out clean.
For the icing:
Mix all ingredients together until smooth. Once cooled completely you can proceed to ice the cake.
Thick, creamy butter icing

Thick, creamy butter icing


Hot Milk sponge cake recipe HERE

Zucchini and Sweet Potato Slices – Banting friendly

This recipe is a fabulous alternative to the usual meal addition of either roast vegetables or salad. What I like about this dish is the convenience of serving it either hot or cold which makes it ideal for a picnic lunch. The zucchini and sweet potato make a perfect pair to be enjoyed whether you are and avid Banter or not.
Zucchini and Sweet Potato Squares
You will need:
6 eggs, lightly beaten
500g Zucchini, finely grated
250g sweet potato, finely grated
1 bunch of spring onions, chopped
salt and freshly ground black pepper
200g grated cheddar cheese
40g grated Parmesan cheese
100ml Coconut oil
5ml dried basil
5ml dried sage
Zucchini and Sweet Potato Squares
Method:
Combine eggs, zucchini, sweet potato and spring onions in a large bowl.
Mix together oil, cheeses and herbs
Combine egg and cheese mixtures and stir well.
Pour into a greased ovenproof dish
Bake at 180 degrees Celsius for 30-40 minutes or until mixture is firm to the touch
Remove from oven and cut into squares
Serve hot or cold

Smoked Haddock Bake (Banting friendly)

Summer might be on her way but that doesn’t deter from making delicious oven bakes or comfort food as I like to refer to. This dish which I’ve adapted from an original recipe (cannot remember the source) is in my opinion one of those dishes served in a bowl and enjoyed watching your favourite TV series or movie.
Because people today are becoming more food savvy by watching what they eat; cutting out sugar and bad carbohydrates, I’ve changed this recipe and adapted it to a banting friendly meal. It’s totally delicious and so simple and quick to make.
Smoked Haddock Bake
NOTE:
If you don’t enjoy caulimash, you can change and use potato mash instead

You will need:
25g butter
25g coconut oil
1 medium size onion (chopped)
3 spring onions (thinly sliced)
½ cup of finely chopped parsley
2 cloves of garlic (crushed)
2 Carrots (grated)
20ml Dijon mustard
1 tin coconut cream
1 x 250g bag of washed and chopped up spinach
1 x 500g box of smoked Haddock
Cauliflower Mash:
1 Head of cauliflower (chopped into small florets)
85g Mascarpone Cream
2 tablespoons unsalted butter
Smoked Haddock Bake
Instructions for Haddock Bake
In a heavy based saucepan, melt the butter and coconut oil together on a medium stove. Add the onion, spring onions and carrots. Saute till onions are transparent. Add the garlic and parsley and turn the heat down to low (you don’t want the garlic to burn). Add the coconut cream and Dijon mustard combing all the ingredients evenly. Layer the smoked Haddock steaks on top of the cream mixture and the spinach on top of the fish. Place the lid on the saucepan and allow the fish and spinach to steam on low for about 5 – 10 minutes or until the spinach is wilted.  Once done, take a fork and break up the fish, stirring around until the spinach and fish are evenly distributed.
Smoked Haddock Bake
Instructions for Caulimash:
Fill a medium pot ¼ of the way with water. Bring to the boil and add the cauliflower florets. Boil for about 10 minutes or until the florets are soft. Remove from the water and drain.
Place cauliflower, cheese and butter in a blender and blitz until smooth and creamy.
Place the Haddock mixture in a casserole dish and cover with the caulimash. Grill in oven till done.
Smoked Haddock Bake

Sticky fudge and nut slices

One of my favourite recipe books which was given to me by a friend, is called The Ultimate Book of Baking. I’ve baked recipes from this book for my blog before like the Simnel Loaf (Simnel Loaf) and hot cross buns (Hot Cross Buns). Besides baking from my regular list of bakes that my family enjoy, I also like to experiment with new recipes, trying out new methods and techniques. Sometimes they work, sometimes they don’t but that’s also ok because we’re all here to learn and try new things. One of those recipes that I’ve been wanting to bake for a long time is sticky fudge and nut slices which actually is not all fudge. There is quite a thick layer of shortbread underneath the fudge which gives a nice “biscuity” flavour. I must say I also enjoy easy recipes and this particular one is very easy and not technical at all. A very tasty anytime treat. Just ask my son who devoured 3 before dinner last night.
DSC_0005 (627x418)
DSC_0003 (627x418)
You will need:
Base:
185g cake flour
100g sugar
125g butter
Topping:
397g can condensed milk
60g butter
30ml golden syrup
50g pecan nuts or any nuts of your choice, coarsely chopped
Method:
Base:
Sift the flour and add the sugar. Rub in the butter until a dough is formed. Press into a greased 20 x 20cm baking pan. Bake in preheated oven at 180 degrees Celsius for 15-18 minutes. Cool slightly in the pan.
Topping:
Combine the condensed milk, butter and syrup in a heavy-based saucepan. Whisk continuously over heat for about 10 minutes or until the mixture becomes golden brown.
Remove from the heat and spread the hot mixture over the baked base. Sprinkle with nuts and press them in lightly. Refrigerate or leave to set before cutting into slices or squares.

Madame Macaron classes Media Launch

A media launch for a brand that is involved in confection is a happy place for me. Not only do I get to be part of the special evening, I get to eat the wares, take pictures of the produce and write about the special event. On this occasion I was invited to the launch of Madame Macaron’s macaron classes which will be held at The Dirty Fork Studio in Durban North. The event was well attended by a group of familiar faces in the foodie/blogging/media industry.

All the ladies in attendance

All the ladies in attendance

On arrival at The Dirty Fork Studio, we gathered in the “bar” area, greeted everyone, chatted and indulged in an array of delicious canapés. Wine was available too, but because I was driving, I responsibly drank refreshing lemon water.

“how Merlot can you go” – Wine in the “bar area”

delicious canapès

delicious canapès

chicken and mushroom parcels

chicken and mushroom parcels

Once all the hello’s and catching up’s were out the way, Viveshni gathered us all in the impressive Dirty Fork Studio kitchen where she officially welcomed us and explained more about what to expect during the course of the evening.

stunning kitchen at The Dirty Fork Studio

stunning kitchen at The Dirty Fork Studio

Viveshni then took us through the steps of macaron making. There were a few important details to note for the successful outcome of these delectable little meringue based sweets. Just to mention a few; the almond flour much be fresh (check expiry date when purchasing), grind again in a coffee grinder if you have one and sift again to ensure there are no lumpy bits. The egg whites must be at room temperate and “aged” – you can achieve this by leaving the egg whites to stand (lightly covered) for 24 to 48 hours. When combining all the ingredients, fold together (don’t mix) as you want to retain the air in the mixture. There are a couple of other important points to remember which I’m not going to share with you but rather encourage you to attend a class. You won’t be sorry. DSC_0064 (627x418)

folding the mixture together

folding the mixture together

DSC_0066 (627x418)

piping the mixture into 2cm rounds

piping the mixture into 2cm rounds

Because of time constraints, Viveshni had pre-baked macarons for the entire class which we had to sandwich together with butter icing and decorate. A wide variety of butter icing was ready made and pre-packed in piping bags for us to use. The flavours ranged from Cherry, caramel, cream soda, vanilla, candyfloss etc., and the list goes on. We all had so much fun decorating our own macarons. Inbetween all the fun, the eating continued. I was so full, I felt as though I was going to pop.

pre-packed butter icing in an array of colours and flavours

pre-packed butter icing in an array of colours and flavours

a variety of decorations

a variety of decorations

my creations

my creations

DSC_0071 (627x418) Our evening ended off with a small, informal prize-giving with Verushka (Spice Goddesss) winning a beautiful Madame Macaron embossed chopping board as well as a voucher for 25 macaron’s. Nicola Meyer (Run on coffee) won a stunning Macaron hamper which consisted of a huge slab of dark baking chocolate, piping bags and nozzles and a lovely silicone macaron piping mat. Faeema (Sparkling Labyrinth) won a lovely teapot, mug and Teapigs teabags.

Verushka and Viveshni

Verushka and Viveshni

Nicola and Viveshni

Nicola and Viveshni

Faeema and Viveshni

Faeema and Viveshni

If you want more information on Madame Macaron and when the classes are, please log on to the website www.madamemacaron.co.za . A lovely evening was had by all. I got home tired and very full.

Keep calm and macarON

Keep calm and macarON

Chocolate Layer Cheesecake

Wow your guests this Easter weekend with a decadent Chocolate Layer Cheesecake which is too simple to make. Chocolate Layered Cheesecake
I’ve made this recipe before (here) but in the form of a Granadilla Cheesecake. The only change I’ve made is to divide the mixture in half before pouring into the biscuit base. Add 80ml good quality cocoa powder to half the mixture. Blend till well combined. Pour the first layer of mixture over the biscuit base and then gently (spoon if you wish) add the cocoa mixture over the top of the classic cheesecake mixture. Bake as per instructions of original recipe.
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Chocolate Layered Cheesecake
Garnish with grated dark chocolate.

Red Velvet Cake

I must be one of a few food bloggers who don’t have a recipe on their blog for a Red Velvet Cake. That is about to change. This delicious red coloured sponge cake actually has an origin which you can read about here.
Red Velvet Cake
A few years ago I volunteered to do a recipe review for Your Family magazine which involved me baking a Red Velvet Cake from a recipe which was emailed to me by the Food Editor and then giving my views on the cake, from the baking procedure to devouring it. The cake itself turned out to be soft, spongy and moist which is exactly how I like my cake. One of the comments I made was that you don’t have to be a “star” baker to bake this cake, or any cake for that matter. Baking is about science, what you put in (accurate measurements) is what you get out.
Red Velvet Cake
Even if you don’t really enjoy baking because you’ve had flop after flop, I urge you to try this cake, or the Hot Milk Sponge Cake (recipe HERE). The instructions are easy to follow and you’ll end up with a lovely cake that will not only impress you, but your family too.
You will need:
2 Eggs
1.5 cups canola oil
1 cup buttermilk
1 Tbsp vinegar
1 tsp vanilla essence
60ml red food colouring
2.5 cups cake flour
1 Tbsp cocoa
1 tsp salt
1 tsp Bicarbonate of soda
1 tsp baking powder
2 cups sugar
Instructions:
Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed. Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with Spray and Cook) and bake on the middle rack of your oven at 180 degrees Celsius (350 Fahrenheit) for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.
Icing:
I’ve used the same icing as I did for the Hot Milk Sponge Cake which is as follows:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
Red Velvet Cake

Coconut Truffles

image

Every “banter” needs a low carb treat every now and then.  These golden coconut beauties are just that.  Not too many though……….

Ingredients:
250 ml desiccated coconut
50ml organic raw Xylitol (@PicknPay or @dischem)
20ml Maizena (7g of carbs per 15ml)
1 egg
5ml almond or vanilla essence
Pinch of salt

Method:
Combine all ingredients to form a thick paste.  Roll into bite size balls, place on a baking tray (greased), flatten slightly with the back of a spoon and bake in a pre – heated oven of 180*C for 10-15 minutes.

Love to Bake Workshop

On Wednesday 4th September I was super lucky and I guess privileged to occupy the very last available seat at the Good Housekeeping/Love to Bake Workshop.  This well attended and “delicious” workshop was held at The Benjamin which is a beautiful little boutique hotel situation on a very trendy and vibey strip of Florida Road in Durban.

The guests were treated to a variety of fruit juices, tea or coffee on arrival.  We were spoilt with the most delicious hors d’oeuvres which were served by a group of lovely ladies walking around with platters making sure we didn’t go hungry.

The purpose of the workshop was to celebrate the Year of the Tart (2013) with Moir’s and their range of delicious baking products as well as demonstrations by our very own Queen of Tarts, Tina Bester.  Tina also endorses the colourful range of Love to Bake cookware from Clicks which was used throughout her demonstrations.

Carmen Clegg (Senior Advertising) from Good Housekeeping Magazine as well as Snowy Kruger from Moir’s were our very gracious hosts who got the “taste buds going” by explaining the concept behind “Celebrating Tarts” and The Year of the Tart”.

Tina Bester got demonstrating on 2 beautiful tarts as well as THE most yummylicious (if that’s even a word) red velvet cupcakes.  The tarts that our very talented Tina made were Chocolate and Pear tart, Apple, ginger and caramel tart and then last but not least Red velvet cream cheese cupcakes.   Click here to get the recipes.

We all had a fabulous afternoon and were thoroughly spoilt with delicious food and goodie bags. At the end of the afternoon, Carmen Clegg did a lucky draw giving away some seriously fabulous gifts and I was extremely lucky to get a Moir’s gift bag full to the brim of lovely baking ingredients.  An afternoon that I look forward to repeating again next year!

See picture gallery below.

Moir's - Once upon a Tea time entrance

Moir’s – Once upon a Tea time entrance

Seating arrangement with goodie bags

Seating arrangement with goodie bags

The demonstration workstation

The demonstration workstation

Lovely little garden setting

Lovely little garden setting

friendly waitress

friendly waitress

Tina has written 5 cookbooks and these were for sale at the workshop

Tina has written 5 cookbooks and these were for sale at the workshop

Queen of Tarts banner

Queen of Tarts banner

The Love to Bake range available exclusively at Clicks stores

The Love to Bake range available exclusively at Clicks stores

Lucky me to have a pic with the Queen of Tarts herself

Lucky me to have a pic with the Queen of Tarts herself

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

I also met Shirley from  http://cuizine.co.za/ who is also a food blogger

I also met Shirley from http://cuizine.co.za/ who is also a food blogger

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Snowy Meyer from Moir's  explaining the celebration of The Year of the Tart

Snowy Kruger from Moir’s explaining the celebration of The Year of the Tart

Tina in action

Tina in action

Apple, ginger and caramel tart

Apple, ginger and caramel tart

Chocolate and Pear tart

Chocolate and Pear tart

Red Velvet cupcakes

Red Velvet cupcakes

The entrance to The Benjamin Hotel

The entrance to The Benjamin Hotel

beautiful little hotel

beautiful little hotel

Contents of the goodie bag

Contents of the goodie bag

The Moir's hamper that I won (yay me!)

The Moir’s hamper that I won (yay me!)

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