STEAK NORMANDY

Don't miss the instruction to marinade overnight, or that it takes 3 hours to cook!  It is well worth the wait!!

Serves: 8
Prep time: 15 minutes plus marinating overnight
Cooking time: 3 hours, 15 minutes
Ingredients:
6 T flour
4 T brown sugar
Salt and white pepper
2 kg beef goulash
6 large onions
4 t dried mixed herbs
5 cloves garlic, crushed
4 T Worcester sauce
5 T tomato sauce
5 T brown vinegar
1 cup beef stock
6-8 rashers bacon
Cooking instructions:
Mix the flour, sugar and salt and pepper, to taste, in a bowl. Add the meat and toss to coat. Peel and slice the onions and line the bottom and sides of a casserole dish with the slices. Sprinkle with mixed herbs and the crushed garlic.
Add the flourcoated meat and any excess flour to your onion-lined casserole dish. Pour over the Worcester sauce, tomato sauce, vinegar and stock.
Cover with a lid or clingfilm and allow to stand for 6 to 8 hours or better still, overnight. Remove the clingfilm, and lay the streaky bacon over the meat. Cover the dish snugly with tinfoil or with its lid.
Bake, covered at 180°C for 1 hour. Reduce the oven temperature to 150°C and bake for a further 2 hours. Serve with steamed rice and peas.

Charly’s Decadent Chocolate Caramel Cake

I used Nougat Liqueur, really delicious, different take on chocolate cake, enjoy !!

250g sugar

250ml water

125g cake flour

2 ½  tsp baking powder

pinch of salt

250g butter

125g sugar

200g dark chocolate

5 eggs

125ml liqueur of your choice (I love Amarula or Tia Maria)

200g dark chocolate

1 can Nestle Caramel Treat

To make the syrup, dissolve the sugar in the water and bring to the boil.

Cool and then chill while you prepare the rest of the recipe.

Preheat oven to 180°C.

Spray a large deep ring cake tin with cooking spray. (Use an old-fashioned cake ring with a hole in the middle, not a chiffon pan.)

Sift the flour, baking powder and salt together.

Melt the butter, sugar and chocolate together in a glass bowl or double boiler over hot water.

Allow to cool and then transfer the chocolate mixture to a bowl.

Beat in the eggs one by one, beating well after each addition.

Add the liqueur and beat well again. Fold in the flour mixture.

Pour into the prepared cake tin and bake in the oven for 45 minutes.

When the cake is done, remove from the oven, pour the syrup over it and leave to cool in the cake tin.

For the topping, melt the chocolate in a bowl over hot water and mix it into the Caramel Treat. (Don't snack!)

When the cake is cold, turn it out of the pan. Allow any excess syrup to run off.

Spread the icing over the cake with a palette knife. This is a lot of icing. Use it all - you won't regret it.

This cake lasts very well and doesn't need refrigeration. 

Cinnabon Rolls

Quite a lot of work, but worth it ! 

ROLLS:

1/2 cup warm water

2 packages dry yeast

2 Tbl. sugar

1 pkt. vanilla pudding mix

1/2 cup margarine/butter -- melted

2 eggs

1 tsp. salt

6 cups flour

CREAM CHEESE FROSTING:

8 oz cream cheese

1/2 cup margarine/butter

1 tsp. vanilla

3 cups confectioner's sugar

1 Tbl. milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife.

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to turn golden.

DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting

Makes about 20 very large rolls.

Chocolate Chip Cookie n’ Oreo Knock your socks off Brownie Bars

These are super decadent but soooo good! I left out the caramel as I thought it was rich enough and would only need to eat green veg for 18 hours ;-)

• 1 cup unsalted butter, room temp
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
•  1 package of oreo cookies
• 1 package of brownie mix (to be prepared as directed on the box)
• 1 can Caramel (totally optional)

Preheat the oven to 180 and line a 22 x 32 cm pan with parchment paper

Cream the butter and sugar until light and fluffy.  Add eggs followed by vanilla and mix well.

Add the flour, baking soda and salt and continue to beat until well combined.  Fold in the chocolate chips.

Press the cookie dough evenly into the pan.

Now place the oreos on top of the cookie dough.  Surprisingly enough, there are just enough oreos to top the whole thing!

Dollop the caramel on top of the oreos.

Prepare brownie batter as directed 

Pour brownie batter on top and smooth it around with a spatula.

Bake for 40-50 minutes.  They should look slightly under baked.  The edges will likely puff up and dry out a bit but you can trim them off afterwards and still have way more than enough gooey chocolatey squares to go around!  Some of the comments in this post suggest that 40 minutes is too long to bake, so it’s recommended to start peeking in on them after about 30 minutes. 

For a hugely over indulgent decadent treat, top with ice cream and hot fudge.  (Then eat nothing but green vegetables for a full 24 hours!)

Enjoy!

http://betchacanteatjustone.wordpress.com/2011/07/04/chocolate-chip-cookie-n-oreo-knock-your-socks-off-brownie-bars/

Chocolate & chestnut roll

I didn't use the filling as per the recipe, I just whipped up some cream and used a tin of caramel ..... delicious!

Make this type of sponge whenever you want a Swiss roll-style cake

FOR THE SPONGE
4 medium free-range eggs
125g castor sugar
1tsp vanilla paste or extract
60g self-raising flour
40g cocoa, plus 1tbsp for dusting

FOR THE FILLING
300ml cream
230gtin chestnuts, pureed and sweetened
100g milk chocolate, melted

Heat the oven to 180C. Line a 20x30 cm Swiss roll tin with non-stick baking paper.

Whisk together the eggs, sugar and vanilla paste until pale and creamy, the whisks should leave a ribbon trail when lifted, about 4 mins. Sift over the flour and cocoa, then fold in with a metal spoon.

Pour into the tin and gently ease into the edges. Bake immediately for 12-15 mins, until risen and springy to the touch. Cool in the tin for a few mins, then turn out onto a sheet of baking paper dusted with cocoa. Cool completely.

For the filling, lightly whip the cream until it holds soft peaks, add chestnut puree and melted chocolate and mix until marbled. Remove the paper from the cake and spread with filling, leaving a 3cm margin along one short edge. Roll up from short end to the naked short end and put on a serving plate. Don't worry if it cracks a little.

Chicken, Bacon & Ratatouille Rice Bake

This meal is very easy and economical to make and combines the tasty flavours of chicken, bacon and brown onion.

15 millilitre oil
1 kilogram Chicken pieces
1 Red onion chopped
½ Packet bacon, chopped
400 gram Tin ratatouille
250 millilitre Uncooked rice
1 KNORR Brown Onion Soup
600 millilitre cold water

1. Preheat oven to 180°C.
2. Heat oil in a frying pan and fry chicken pieces until browned.
3. Place in a casserole dish.
4. Fry onion and bacon until lightly browned, add ratatouille and rice.
5. Mix KNORR soup powder with 600 ml water.
6. Pour over chicken and bake in a preheated oven for 1½ hours.

http://www.whatsfordinner.co.za/recipes/chicken-bacon-and-ratatouille-rice-bake/282

Cajun Braaied / Barbequed Fish

My hubby got this recipe from his colleague, Robert, we tried it today and it was really good.  Yellow tail or angel fish works very well but you can try this the fish of your choice.

Fresh Fish (of your choice) - filleted and deboned
Olive Oil
Louisiana Cajun Spice
Butter
Garlic
Lemon Juice

Pour some olive oil on both sides of the fish and liberally sprinkle it with the Cajun spice. Let it marinade for 30 minutes.

Melt the butter and add garlic and lemon juice to taste.

Once braai (barbeque) is hot, place the fish skin side up for a few minutes before turning it skin side down for the remainder of the cooking time (approx. 10 minutes depending on fire heat and thickness of fish).  Baste the fish with the butter mixture after turning.

Enjoy!!
 

Baked Potato with Ranch Dressing Dish

I made this recipe as a side dish for my sons braai/party, gosh the guys just could not get enough.

Ingredients:

• 6 -8 medium potatoes cut into 2cm cubes 
• 1 bottle ranch dressing
• 2 cups grated cheddar cheese
• 1 1/2 pkts crumbled, cooked bacon
• 2 tablespoon dried dill weed
• 2 medium onions, chopped and cooked
• Salt and pepper to taste

Preparation:

Preheat oven to 350°F.

In a Large bowl mix all the ingredients except the cheese,  until the potatoes are completely covered with the sauce.

Transfer to a baking pan, spread out to a single layer,  cover with foil and bake between 55-75 minutes.

During the baking time, turn over the potatoes couple of time to insure even baking.

Remove the foil and set the oven to 400 degrees and bake for 15 minutes more.

Mix in the cheese and bake a few more minutes until you see some brown spots on the cheese.

For serving, garnish with scallions.

Spiced pork belly squares with juicy plum sauce

I got this recipe from my sister, they are a hit in her house and I will be trying them myself very soon!

Pork belly is great value, and cutting into squares looks restaurant-chic.

2 kg pork belly, skin scored

1 tsp ground allspice

1 tbsp fennel seeds

1 tbsp brown sugar 

400ml hot chicken or pork stock

250ml white wine

6 ripe plums, halved

Heat oven to 180@C. Very slowly, pour a kettleful of boiling water over the pork belly and cut into squares. Pat dry, then rub the allspice, fennel seeds and sugar over the flesh side.

Line a roasting tin with greaseproof paper, lay the squares of pork belly snuggly inside, then pour the stock and white wine in around the pork belly with the skin out of the liquid. Cover with foil and roast for 2 ½ hrs.

Take the roasting tin out and turn oven up to 220@C. Gently pour out the cooking liquid into a gravy strainer to drain off the fat. Pour back into the roasting tin, sprinkle the skin with sea salt, add the plums to the tin, then put the pork back in the oven, uncovered, to crisp up the skin for 25 mins. Leave to rest for 10 mins, then serve the meat with the sauce.

Best Lemon Meringue Pie

Don't be put off by the long method description, I am simply giving you all the tips to avoid the usual pitfalls of:

• A raw tasting filling
• Meringue slipping off the filling and pulling away from the sides
• Meringue weeping sugary tears etc.

Makes 1 x 24cm pie Serves 12

CRUST
1 x 200 g pkt tennis biscuits

¼ cup (60 ml) real butter, melted

FILLING
2 x 397 g tins of full cream sweetened condensed milk
½ cup (125 ml) boiling water
1 T (15 ml) grated lemon rind
½ cup (125 ml) freshly squeezed lemon juice
4 egg yolks
pinch of salt
2 t (10 ml) cornflour

MERINGUE LAYER
4 egg whites
2 t (10 ml) lemon juice
¼ cup (60 ml) castor sugar
¼ cup (60 ml) icing sugar

Preheat the oven to 170ºC. Use a non-stick spray (this is one of the very few times that I use it) to spray the inside of a 22cm pie dish. Crush the biscuits or whiz them in a food processor until broken. Add the melted butter and blend very briefly until just mixed through.

Scrape the mixture into the prepared dish and spread out. Work the crumbs up the sides of the dish and flatten with the back of a tablespoon. Put in the freezer for 10-15 minutes to firm while you prepare the filling.

Beat the condensed milk (use the boiling water to get every bit out of the tins), lemon rind, lemon juice, egg yolks and salt together until thoroughly mixed.

Remove the crust from the freezer and pour the filling gently over the back of a spoon so as not to disturb the crumbs of the pie crust.

Bake the pie (without the meringue for 20 minutes).

 To make the meringue beat the egg whites in a spotless glass or stainless steel bowl until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. Add the castor sugar, a spoonful at a time, while beating hard. Sift the icing sugar over in 3 batches and also beat it in hard.

The meringue mixture must now be stiff and shiny and be able to hold its shape. Remove the pie from the oven - sift the 2 t of cornflour over the filling (this acts as glue to hold the filling and the meringue together). Spoon the meringue over the hot filling in great big blobs - working right up and over the edge of the crust. Fluff the meringue up with a spatula and return the pie to the oven. Bake for another 25 minutes. Open the oven door 1cm, switch off the oven and leave the pie in the oven to cool down.

When the pie is cool transfer it to the fridge to store - this will prevent 'tears' forming on the meringue - the air in the fridge is much drier than the regular atmosphere outside.

Rolo Cookies

Very yummy, can be made with the Rolo filling or without, whatever takes your fancy.

Yield: 36 cookies
Cook Time: 12 - 15 minutes

Ingredients:
36 Rolo chocolates

2 1/2 cups all purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
30 ml milk
1 teaspoons vanilla extract

Castor sugar (for rolling the cookie dough balls in)

Directions
1. Place Rolos in the freezer to freeze

2. Preheat oven to 180 degrees C. Line a baking sheet with parchment paper or silicone mat. Set aside.

3. In a medium bowl, sift flour, baking powder, salt, and cocoa. Set aside.

4. Mix the eggs, milk and vanilla

5. With a mixer, cream butter and sugars together until smooth. Add milk mixture. Mix until blended.

6. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

7. Bake cookies for 12 - 15 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Custard slices

Makes 27 slices

The cracker base means there is almost no work involved in making these all-time favourites.

1 packet (200 g) cream crackers

1 litre milk

200 g (250 ml) white sugar

50 g (60 ml) butter or margarine

70 g (125 ml) cake flour

50 g (100 ml) cornflour

12,5 ml custard powder

2 ml salt

125 ml cold water

3 eggs

5 ml vanilla essence

250 g (475 ml) icing sugar

25 ml boiling water

10 ml lemon juice

Arrange the crackers in rows of 3 in the bottom of a shallow 30 x 23 cm rectangular dish taking care that the break line in the middle of each lies crosswise across the dish.

Microwave the milk, white sugar and butter or margarine, uncovered, in a deep 2 litre dish for about 10 minutes on 100 power to scald; stir occasionally so that the sugar will melt faster.

In a medium-sized mixing bowl, combine the cake Hour, cornflour, custard powder and salt.

Beat the cold water and eggs together and blend into the flour mixture. Beat a little of the milk mixture into the flour mixture, then beat the flour mixture into the rest of the milk mixture.

Microwave the filling, uncovered, for 7 minutes on 70 power, beating well with a whisk at 14 minute intervals. Stir in the vanilla essence.

Spoon the filling onto the crackers in the dish and smooth the top. Cover this layer with a layer of crackers arranged exactly as before.

Allow to stand for a while at room temperature to cool, then chill in the refrigerator.

Sift the icing sugar and blend it with the boiling water and lemon juice. Top the crackers with this, then return the dish to the refrigerator to firm.

Cut into slices the size of half a cracker immediately before serving.

(Annette Human - Microwave Winners 1988)

Grandma’s Stewed Bananas

This is my late mother-in-law's recipe .... my favourite favourite dessert!

6 bananas               1 cup sugar

1 TBL custard powder    Juice of 1 lemon

2 cups water

Peel and slice the bananas and place in a pot with the water, sugar and lemon juice. Bring to the boil and simmer for a few minutes until the bananas puff up. Add the custard mixed with a little warm water and bring to the boil again. Serve at room temperature with ice cream.

Ursula's Date Loaf

This recipe is the best date loaf I have come across. So moist and tasty, thanks Ursula !!

Batter : Cream the following together until well mixed.

125g melted marg or butter
400g sugar
2 large eggs, beaten
500g flour
2 tsp baking powder

Date mixture : Bring to the boil and fold into creamed mixture

250g pitted dates
2tsp bicarb
500ml boiling water

Pour the batter into a greased ring pan or 2 loaf pans, and bake for + - 40mins.

Sauce : Boil the following together for 5mins.

1 cup cream
1 cup caramel sugar
1 TBL marg or butter 

Pour sauce over baked loaf while still warm.

** Ursula says she makes half the sauce amount as she does not like too much sauce, up to you xx

Fish Wellington With Mushrooms And Artichokes

INGREDIENTS

MUSHROOM FILLING

• 60g (4 tbs) butter
• 1 medium onion
• coarse salt and black pepper
• 500g (1 lb) mixed mushrooms
• 1 x 410g (14 oz) tin artichoke hearts
• 30ml (2 tbs) Italian parsley
• coarse salt and black pepper
• 1 kg (2.2 lbs) skinned fillet of kabeljou or kingklip
• 400g (14 oz) roll puff pastry
• 1 egg yolk with 15ml (1 tbs) milk

LEMON-BUTTER SAUCE

• 125g (8 tbs) salted butter
• juice of 1½ lemons
• 60ml (¼ cup) cream
• coarse salt and black pepper
• 15ml (1 tbs) Italian parsley

METHOD

1. For the Filling: Melt the butter in a large frying pan. Chop the onions and sauté them until softened, seasoning them with salt and pepper. Add the mushrooms and sauté until they are quite dry. Adjust the seasoning. Drain the artichokes, dice them and add them to the pan. Chop the parsley and stir it into the mixture. Set the mixture aside to cool.
2. Preheat oven to 220°C. Roll the pastry into a rectangle. Place the fish on a pre-sprayed baking tray or in an ovenproof dish, tucking the tail under to even the fish. Spoon the mushroom filling on top of fish. Cover with pastry and tuck the ends of the pastry under the fish. Brush the pastry with the egg glaze. Bake for 20 minutes or until the pastry is golden.
3. For the Lemon-Butter Sauce: Melt the butter in a small pot. Remove the pot from the stove. Add the lemon juice and cream. Season with salt and pepper. Whisk all the ingredients together. Chop the parsley and add to the sauce. The sauce should be served immediately with the fish.

http://www.thehomechannel.co.za/food/recipes/sharons-simple-sylish-meals/fish-wellington

Tuna Pie

1 onion chopped                   25 g margarine

200 g tin tuna                    100 g cheddar cheese

Pinch cayenne pepper              2 eggs

300 ml milk                       5 ml mustard

25 ml flour                       5 ml fondor or aromat

2 ml black pepper

Fry the onion in the marg and sprinkle in a pie dish. Mix the tuna, cheese and cayenne  Spoon over the onion mixture. Mix the eggs, milk, mustard, flour and seasoning together. Pour over the fish and bake for 30-40 mins at 180C.

Breakfast Bacon Cups

Ingredients:

White or Wheat Bread
Bacon
Shredded Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper

(Note quantities not added. This will vary depending on how many you plan to make. It's safe to estimate about 2-3 per person.)

Pre-heat oven to 200C. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high.  You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you cant mess this up so don't worry about amounts too much. I usually use 1/2 a stick of butter and a cup or so of syrup).
Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle-cut circles out of the bread slices.


Here comes the good part! Grease/non-stick  spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it's ok if it doesn't fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).

Place in oven for 7 - 8 mins. This is for a slightly runny egg. If you're looking for a solid yoke cook for about 10 mins.

Condensed Milk biscuits

This is a quick and easy biscuit recipe and are always a hit.

750g flour

5oog margarine

20ml baking powder

5ml vanilla essence

250ml castor sugar

1 large tin condensed milk

Pinch of salt

Cream the margarine and sugar well. Add condensed milk and beat until well mixed.  Stir the flour, baking powder, and salt and ad to the marg mixture. Add essence.  Grease baking tray, drop teaspoons of dough and shape into rounds, place on tray and bake for 15-20 mins at 180c

Bread and Butter Pudding

6 slices white bread

50g sugar

500ml milk

30ml margarine

2 eggs

5ml vanilla essence

Topping

80g margarine

120g sugar

1 egg

5ml vanilla essence

Remove the crusts and dice the bread place in a large oven proof dish or small ramekins and sprinkle with sugar.

Heat the milk and butter until luke warm and beat in the eggs.

Add the vanilla essence and pour over the bread and allow to soak for 15 mins.

Bake at 180c for 30-35 mins or until set.

For the topping cream the margarine and sugar and add the egg and vanilla.

Spread the topping over the pudding as it comes out the oven, then return to the oven for a further 25 mins or until golden brown.

Deep-Dish Deluxe Banana Split Pie

I made this mouth watering pie from my America's Best Pies recipe book.  I substituted margarine for the Crisco, not sure if it is exactly the same thing?  When I redo this pie I think I will use a biscuit crust.

CRUST
1 1/2 cups all-purpose flour
1/3 cup crushed vanilla wafers
1 teaspoon sugar
1/2 cup Crisco shortening
5 to 6 tablespoons cold water


FILLING
1/2 cup chocolate fudge ice cream topping
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water

10 oz. (approx 310g) package frozen strawberries
3 large bananas
3 oz. (approx 85g) package French vanilla instant pudding
1 3/4 cups half and half (full cream milk)
1 cup whipped cream
1 1/2 cups miniature marshmallows


GARNISH
Whipped cream
Maraschino cherries
Chopped peanuts
Chocolate Magic Shell ice cream topping (any chocolate sauce)


For the crust: Preheat oven to 200°C, combine flour, wafers and sugar in large bowl. Cut shortening with pastry blender until pea-size pieces form. Add water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. On lightly floured surface, roll out dough to fit 9-inch lightly greased deep-dish pie plate. Flute edges, and prick bottom and sides with a fork. Bake for 12 to 15 minutes or until golden brown. Cool for at least 1 hour before filling.

For the filling: Drizzle chocolate fudge ice cream topping on bottom pie crust and refrigerate. Combine sugar, cornstarch, salt, and water in a saucepan. Cook over medium heat until thick and clear. Add strawberry Jello, stirring until dissolved. Add frozen strawberries. Place in refrigerator until cool and thick. Assemble pie, by slicing bananas over fudge topping. Gently spoon strawberry mixture over bananas. Put in refrigerator until set. Meanwhile, prepare instant French vanilla pudding according to package directions, using half and half. Fold in whipped cream and marshmallows. Spread over strawberry layer.
Garnish with more whipped cream, cherries, and chopped peanuts. Drizzle with Magic Shell. Keep refrigerated.

Deep Fried Mars Bars

The only thing to say about these is that you have to try them!

Ingredients

• 1 cup all purpose flour
• 1/2 cup corn starch
• 1 teaspoon baking powder
• Salt
• 12 ounces club soda or water
• 4 Mars bars, frozen

Directions

1. Preheat your electric fryer to 375 degrees.
2. Whisk together the flour, corn starch, baking powder and salt. Add the club soda. Avoid over mixing the batter or it will be tough.
3. Dip the frozen chocolate bars into the batter, coating evenly, then carefully add them to hot oil. Fry until the outside is golden and crispy.

http://www.foodnetwork.ca/recipes/deep-fried-mars-bars/recipe.html?dishid=8620

Hot Chocolate Pudding

There is no telling how old this recipe is as it came from Mom Griffin - quick easy and delicious!


1 cup flour
1 TBL cocoa
½ cup sugar
½ tspn salt
1 tspn baking powder
2 TBL melted margarine
½ cup milk


Put flour, sugar, cocoa, salt and baking powder in a dish stir in melted marg and milk.  Sprinkle over 3/4 cup sugar and 1 TBL cocoa.  Pour over 1 1/2 cup boiling water.  Do not mix.  Bake at 180C for 45 min.  Allow for a little more water if more sauce is required.

Roasted Lamb Shanks

My hubby really loves his lamb, particularly shank, this recipe is a real winner and he says it is the best he has ever tasted!! ;-)

Ingredients

·         8 Lamb Shanks

·         2 Onions

·         2 Carrots

·         60 ml Oil

·         2 Celery Sticks

·         10 ml Robertsons Rosemary

·         1 Robertsons Cinnamon Stick

·         750 ml Beef Stock Cube

·         3 Cloves Garlic Crushed

·         2 Oranges Grated Rind

·         500 ml Red Wine

·         60 ml Brown Sugar

·         125 ml Balsamic Vinegar

·         200 ml Tomato Paste

Instructions

·         1.  Brown the lamb shanks in oil and place in a casserole dish

·         2.  Sauté the onion, carrots, celery, garlic, rosemary and cinnamon in some oil

·         3.  Add the grated orange rind, wine, stock, sugar, tomato paste and vinegar and pour over the shanks

·         4.  Cover and cook at 160°C for 3 hours

·         5.  Open and cook for a further 30 minutes

·         6.  Remove shanks and boil the sauce to reduce to half the original amount

You can find this recipe online at: www.robertsons.co.za/recipes/roasted-lamb-shanks

Chocolate Cake

This is my favourite chocolate cake recipe from my Auntie Doreen that I use all the time as it is very moist but very light at the same time.

1 ½ cups flour          ¼ cup cocoa

1 ½ cup sugar           ¾ cup oil

¾ boiling water         4 eggs, separated

4 tsp baking powder     1 tsp vanilla

1 tsp salt

Sift flour, sugar and salt and cocoa, make depression in flour and add 4 yolks. Add 3 tsp baking powder to yolks. Break yolks. Add boiling water and oil to yolks. Mix well. Add 1 tsp baking powder to egg whites. Beat and fold into cake. Mix. Add vanilla,pour into two greased sandwich cake tins and bake for 30 minutes at 180 C.