Ingredients:
4 large potatoes, peeled and chopped
2 carrots, chopped
1 parsnip, peeled and chopped
1 cup celery chunks
1 cup green peas
1 cup green beans, chopped
2 x 400 g can salt-free tomato pieces, drained
1 green capsicum, seeded and cut into chunks
2 cups fresh orange juice
1 tablespoon finely or vegetable stock
2 cups grated swede
Black pepper
1 bead of garlic
Place all ingredients except the garlic, peas and beans in a large earthenware casserole dish. Bake at 170 C, with lid on, for 2 hours. The casserole is ready to eat when vegetables are tender and liquid has reduced to a thick sauce.
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150 g butter
200 g flour
1 egg
300 g dried apple, chopped coarsely
10 red and green candied cheeries, chopped
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Sift the flour into a mixing bowl. Cut the butter into cubes and add to the flour. Rub these together using your fingertips until they resemble breadcrumbs. Mix the spices with the egg. Pour this into the mixture and add the apples and candied cherries. Knead the dough quickly and thoroughly. Shape into round biscuits and top each with candied cherry halves. Bake in a moderately hot oven for about 25 minutes. Cool and store in an airtight container.
Ingredients:
125 g unsalted butter
100 g sugar
1 egg, beaten
250 g plain flour
1/2 tsp baking powder
2 eggs, separated
125 g sesame seeds
Method:
Cream the butter and the sugar until light and pale. Add the beaten egg, beating until well mixed. Sift the flour together with the baking powder thrice and fold into the butter mixture gradually.
Turn the dough onto a lightly floured worktop and knead gently. Form the dough into desired shapes. Brush each biscuit with egg yolk and roll in sesame seeds. Place the biscuits on a lightly greased and floured baking sheet and brush with egg whites. Bake in a moderately heated oven for 15 minutes or until the sesame snaps are golden brown. Cool thoroughly and store in an airtight container.
Ingredients:
500 g plain flour
2 tsp baking powder
500 g unsalted butter
375 g castor sugar
3 tsp rum
10 egg whites
300 g raisins
Method:
Beat the butter and sugar till pale and creamy. Add the rum. Whisk the egg whites with one tablespoon fine sugar until stiff. Add a quarter of the egg white to the creamed butter. Sift the flour together with the baking powder at least 3 times. Fold in the flour in three batches, followed by the remaining egg white. Add the raisins and mix evenly.
Using spread the batter on a floured and greased baking sheet in the shape of cat’s tongue. You may use a piping bag for this. Bake in a preheated oven of moderate heat until light brown. Cool and store in an airtight bottle.
Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom
2 tsps finely chopped orange zest
2 tbsps unsalted buuter
1 cup low-fat buttermilk
Filling:
4 large, semi-firm Anjou pears
Juice from one medium orange
1/2 cup dried cranberries
2 tsps vanilla extract
1/4 cup granulated sugar
1 tbsp light brown sugar, for sprinkling on top
Low-fat vanilla frozen yoghurt (optional)
Preheat oven at 375 F. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cardamom and orange zest. Mix well and set aside. Melt butter over low heat; then whisk into buttermilk. Add buttermilk mixture to dry ingredients and stir until form a sticky dough.
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Ingredients:
300 g butter
200 g castor sugar
6 eggs separated
pinch of salt
150 g plain flour
150 g cornflour
450 g canned peaches, drained and chopped coarsley
Cream the butter with half the sugar, egg yolks and salt until light and pale. Whisk the egg white until stiff and fold in the rest of the sugar. Slowly fold the egg white into the creamed mixture. Toss the peaches in a little flour. Sift both flours into the batter and fold in the peaches. Pour the batter into a greased and floured cake tin. Bake for 1 hour. Allow to cool before slicing.
Ingredients:
2 egg whites
50 g sugar
50 g hazelnuts
10 g flour
Beat the egg whites and sugar. Combine hazelnuts and flour and fold them into the egg mixture. Bake at 170 C.
Filling:
3 egg yolks
8 g sugar
3 g egg whites
20 g sugar
40 g dark cooking chocolate
40 g milk cooking chocolate
9 g gelatine
50 g Grand Marnier
200 g whipped cream
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This is the coating for bananas fritters, and for jackfruit, yam and sweet potatoes. It’s the lye that makes batter crisp.
For the batter
80 g rice flour, sifted
80 g plain flour, sifted
80 g cornflour, sifted
1/2 tsp salt
250 ml water
1.5 tsp lye water (buy bottled lye or alkaline water from the cake section of supermarkets)
1. Mix all ingredients except the lye water to form a smooth bater. Set aside for 20 minutes.
2. Mix in the lye water just before frying.
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Ingredients:
