Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Butter”

Fry’s Moroccan Burger

As mentioned in my previous post (here), I promised that I would share some of the delicious recipes that I got to experience at the Fry’s Gourmet Veggie Feast which took place on the 27th August at the renowned Harvey’s Restaurant in Umhlanga.  This delicious recipe is the first to feature in a series of Fry’s recipes over the next couple of days on my blog.  


For this scrumptious burger you will need:
1 Fry’s Chicken-Style Burger, thawed
1 burger bun
1 tablespoon of olive oil
Lettuce leaves, finely chopped or micro Leaves
2 tomato slices, finely sliced
Handful of julienned cucumber
Coriander to garnish
Feta to garnish

Charmoula Sauce Ingredients:
40ml fresh cream
1 tablespoon of harissa paste (Pick ‘n Pay)
Pinch of salt

Cut burger bun in half, grill on a heated frying pan until golden brown and set aside.
Add olive oil to the pan and toss in burger. Fry burger until golden brown and set aside.  
Charmoula Sauce:
In the same pan add fresh cream, harissa and salt. Bring to the boil and set aside.
Build your burger using the bun as the base.  Add the burger, lettuce, tomatoes, cucumber, fresh coriander, and feta.  Finally drizzle the Charmoula Sauce over the burger and enjoy.


Homemade Hot cross buns

A hot cross bun is a spiced bun made with currants or raisins and marked with a cross symbolizing the crucifixion of Christ and traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada ( cross buns
These buns are readily available in most stores, but why not try and make your own with this very easy recipe. They are delicious and leave your kitchen smelling warm and spicy.
Hot cross buns
You will need:
2.5 cups of cake flour
1 sachet of instant yeast
1 tsp of salt
2 Tbsp of sunflower oil
175ml warm water
5ml mixed spice
1ml nutmeg
125ml fruit cake mix
2 Tbsp smooth apricot jam (melted)
For the crosses:
45ml cake flour
25ml water
Combine flour, yeast, salt, sunflower oil, spices, nutmeg and warm water. Combine till a smooth dough is formed. If the dough is too sticky, just add a bit of flour till the consistency is smooth and elastic. Place the dough in a bowl and cover with cling wrap for about 30 minutes until it doubles in size. Remove dough from bowl and knead in the fruit cake mix until evenly distributed. Roll into balls about fist size and place next to eachother on a baking tray.
For the crosses, combine the flour and water to a paste consistency and place in a piping bag with a single holed nozzle. Pipe crosses over the top of the buns and leave to stand for about 10 minutes. Bake in a pre-heated oven of 180 degrees Celsius for 30 minutes. Remove from the oven and baste with melted apricot jam. Place buns back in the oven for 10 minutes and voila! Delicious hot cross buns. Serve with butter or enjoy just as they are.
Hot cross buns
Hot cross buns

Grilled Portobello Mushrooms with Parmesan Cheese

Reaching up to 15cm in width, Portobello mushrooms have a big steak-like taste and texture; in fact, the huge umbrella-like caps are often eaten as vegetarian burger substitutes (http://www.
Portobello Mushrooms
I’ve dressed my giant Portobello mushrooms with a drizzle of olive oil, a blog of butter, a spoonful of crushed garlic, a pinch of mixed herbs and lastly topped with a shaving of Parmesan Cheese.
Portobello Mushrooms
Portobello Mushrooms
Bake in a preheated oven (180 degrees Celsius) for 30 minutes and enjoy on its own or with any meal of your choice.
Portobello Mushrooms
Portobello Mushrooms

Fruit Squares

My friend Barbara bakes the most beautiful, tasty goodies and when I ask, she never hesitates to share her wonderful recipes with me. This is one of those treats that I just can’t resist no matter what and its one of the most popular pleasures that I keep filling my cake tins with. They are so easy to make and if you feel its too much, you can always halve the recipe.
Fruit Squares
You will need:
2 cups coconut
2 cups fruit cake mix
2 cups sugar
2 cups flour
2 tsp. baking powder
pinch of salt
250g melted butter
2 eggs beaten
Fruit Squares
Combine all the dry ingredients. Mix in the melted butter and THEN the eggs.
Bake at 180 degrees Celsius for 30 – 40 minutes or until golden
Cut when cool ……. and voila! You have delicious tea time treats
Fruit Squares

Fruit mince pies

Impress your guests this festive season with home-made fruit mince pies. A friend of mine recently shared her “melt-in-the-mouth” pastry with me after I was completely blown away by the deliciousness of her pies. They are easy to make and the pastry can conveniently be made in advance and placed in the freezer until needed.
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You will need:
300g flour
125g sugar
Pinch of salt
1 Tbsp. brandy
1tsp baking powder
175g butter
1 egg
Rind of 1 lemon
1tsp vanilla essence
Half a bottle of store bought fruit mince (any brand)
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Cream butter and sugar until light and fluffy and add egg. Mix well. Add brandy and vanilla essence. Sift flour, baking powder and salt. Add to mixture and combine until all comes together to form a lovely dough. Place in the fridge for 30 minutes.
Roll out onto a floured board and cut into rounds with a scone cutter, place in greased patty pan holes and blind bake for 10 minutes. Remove from oven and fill each round with fruit mince. Cover with a smaller round (or any other shape) of pastry on top.
Bake at 180*C for about 20 – 30 minutes. Once done and cooled, sprinkle with some icing sugar.
Christmas Fruit mince pies

Apple, Ginger and Caramel Tart

I recently attended the Good Housekeeping/Love to Bake Workshop (click here for blog post) where Tina Bester (Queen of Tarts) demonstrated to a very enthusiastic group of ladies how to bake lovely tea time treats.  One of the tarts which she demonstrated was the Apple, Ginger and Caramel Tart and I must say that even though all the pastries and cupcakes were delicious, this one took top prize for me.

For Tina’s recipe, you will need the following:

300g Moir’s Ginger biscuits, crushed
120g butter, melted
6-8 Granny Smith Apples, peeled and cored
125ml water
55g castor sugar
40g Moir’s Ginger preserve, thinly sliced
130g brown treacle sugar
180ml golden syrup
60g butter, melted
4 eggs
80ml pouring cream

Preheat oven to 180 degrees Celsius.  Combine the crushed ginger biscuits and melted butter in a bowl and mix well.  Pour into a loose-bottomed tart tin and gently press the mixture into it.  Bake it blind for 8 minutes.

In the meantime, peel the apples, core and quarter them.  Place them in a pot with the water and castor sugar and cook the apples for 8 minutes.  Drain them and place them cut side down on the ginger biscuit base.  Dot thin slices of ginger preserve between the apples.

Combine all the ingredients for the caramel in a bowl and whisk well.  Pour the caramel over the apples, filling the tart shell to the top.

Bake for 35-40 minutes, checking the tart half way through the cooking time.  You might need to cover the edges with foil towards the end of the cooking time so that the crust does not overcook.  The tart should have a slight jiggle in the centre.  Serve with a light dusting of icing sugar and dollops of thick cream.

Creamy Chicken Penne

This is one of those dishes that don’t require a set recipe, you taste and add as you go along.  Ensure that you have the 3 core ingredients which is a tub of cream, 3-4 skinless chicken breasts (cubed), a half a packet of penne and a bit of imagination for the remaining flavour.  I diced and sautéed an onion in a bit of butter, added some fresh chopped garlic and chilli and set aside once the onion was transparent.  I then fried the chicken till done in the butter (don’t forget to season), added the onion mixture, half a cup of white wine and the tub of cream.   Allow to simmer for about 5 minutes on low heat.  In a separate pot, bring water to the boil and add penne till done (as per packet instructions).  Drain and add the creamy chicken.  At this point (if you love it) add more fresh garlic.  Stir around till all the penne is coated.  Serve with an Italian flat bread and salad.

Meatballs with Napolitana Sauce

I consider myself to be a relatively organised person.  I like to plan and prepare ahead of time so that I’m not left to rush at the last minute.   I plan my meals in such a way that by the time I wake up in the morning I know what I’m cooking for dinner.  Sometimes I’ll have my dinner ideas drawn up for a few nights depending on my work load and how my week ahead looks.

This recipe however is slightly different.  It was a Thursday afternoon last minute decision.  I decided to make meatballs in tribute to Sanet of Masterchef Season 2 who was eliminated because of her choice of dish, which was meatballs or in her case one giant big meatball. The challenged was to use any cut of beef as a main ingredient and be as creative as possible in producing any dish of your choice.  Sanet’s dish was unfortunately not adequate based on the task and requirements set forth by the judges.  I really liked Sanet (tears and all) and was really sad to see her go.

These meatballs (in my view) are rather creative as they are versatile in every way.  They can transform into a burger patty or meatloaf using all the same ingredients.  I served my meatballs with home-made tomato based sauce (Napolitana Sauce) which I served on a bed of creamy, buttery mash.

For the meatballs you will need:
500g beef mince
1 onion (finely chopped)
Splash of olive oil
Cumin and Coriander (5ml each)
Half a bunch of fresh coriander finely chopped
2 slices of crustless white bread soaked in milk
1 egg plus 1 egg yolk

Fry the onion in the olive oil till translucent, remove from stove and allow to cool.  In a bowl combine all other ingredients and make sure to squeeze as much milk from the bread as possible before adding to the mince.  Add onions, combine well and place in the refrigerator for 30 minutes.
While the mince is resting in the fridge, start preparing the Napolitano Sauce.

You will need:
60g salted butter
1 Onion (finely chopped)
2 Leeks (sliced)
2 Carrots (diced)
2 Tbsp crushed garlic
1 Tsp crushed chilli
50ml tomato paste
1 cup white wine
2 tins of chopped tomato
2 Tbsp sugar
2 Tbsp chopped parsley

Fry onion, leeks and carrots in the salted butter till the onions are translucent.  Reduce heat and add garlic and chilli.  Add tomato paste stirring continuously and ensuring paste does not burn.  Remove pot from heat if necessary.  Add in cup of white wine and allow flavours to mingle for about 5 minutes.  Return pot to stove and add the remaining ingredients.  Simmer for about 20 minutes.  Taste as you go along and adjust to suite your own tastebuds – nothing wrong with that!

Remove meatballs from the fridge.  Roll into balls and lay out on a baking tray.  You should get about 20 small meatballs from the batch.  Bake for 20 minutes at 180 degrees Celsius.  Add meatballs to the Napolitano sauce and allow to simmer for a further 10 minutes.  Serve on a bed of mash potatoes or rice.

Banana Bread Cake with Peanut Butter Frosting

My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

Mother’s Day butter biscuits

003 (476x317)Ever since I purchased my Cookie Letterpress set from Yuppie Chef, I have been having a ball stamping everything edible that can possibly be stamped.   My latest project is the stamping of a rather large batch of Mother’s Day biscuits for the 12 May which I made for a sizeable group of women.  The recipe I used makes a batch of 25 biscuits.  I made 8 batches and I have no doubt that they will be well received and appreciated.  Why don’t you spoil your mom by surprising her with these delicious biscuits.  The recipe I used is a basic butter biscuit recipe that I got from Yuppiechef’s Spatula magazine.
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