CIABATTA DOUGH

Water 450 ml
Olive Oil 5 tbsp
Salt 2 tsp
White Flour 760 g
Yeast 2 1/5 tsp

Place all ingredients into bread machine and set on dough cycle
Remove from machine and shape into loaves or buns
Leave to rise
Bake for 20mins 220°C

(makes 2 loaves)

recipe from MADAM CHATSALOT

PUMPKIN SOUP

30grms Butter
2 Onions
2 Medium Potatoes
750grms Pumpkin
600ml Chicken Stock
1 cup Milk
Salt and Peper
1 cup Cream (optional)
Chives or Parsley (optional)

Chop onions, peel and dice potatoes and pumpkin
Heat butter and saute onion until golden brown
Add potatoes, pumpkin, stock and milk
Cover and simmer gently for about 30 mins or until veges are soft
Sieve or puree in processor or blender and add salt and pepper
Add cream
Serve garnished with chopped chives or parsley


recipe from LADY FLO BJELKE-PETERSEN'S CLASSIC COUNTRY COLLECTION

PLAIN SCONES

2cups Self Raising Flour
1/2 tspn Salt
2 Tblespn Butter
1 cup Milk
Extra Flour for Rolling

Sift flour and salt into bowl
Melt butter and pour into flour
Add milk, gradually stirring with a knif until you have a moist dough
Turn onto floured board.
Knead lightly and then press out
Cut to size and place on floured tray
Bake in a hot oven 220°C for 10-15mins

NOTE: I double the recipe and heat the milk

recipe from LADY FLO BJELKE-PETERSEN'S CLASSIC COUNTRY COLLECTION

LEMON BUTTER

I doubled this recipe

4 Lemons

125gms Butter
2 Cups Sugar
4 Eggs Beaten

Squeeze lemons and strain the juice
Melt butter in a double boiler
Stir in sugar and lemon juice until sugar is dissolved
Add eggs, whisking quickly

Place over boiling water and cook, stirring until mixture thickens
Pour into sterilised jars

I did not use a double boiler

recipe from EDMONDS COOKERY BOOK

BEST BROWNIES EVER

141 grams unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams ) cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams ) flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat oven to 325°C
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl
Set the bowl in a wide skillet of barely simmering water
Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
[Note, this step works just fine in the microwave]

Stir in the vanilla with a wooden spoon
Add the eggs one at a time, stirring vigorously after each one
When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer
Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula
Stir in the nuts, if using
Spread evenly in the lined pan

Bake 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist
Let cool completely on a rack
(I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Best Brownies Ever

HOT CROSS BUNS

This recipe is made in the breadmaker

3tsp surebake yeast
450g strong flour
3tbsp brown sugar
6tbsp butter
2tbsp milk powder
1/2 tsp salt
3tsp allspice
1 egg
200ml water

3/4 c of sultana's at beep

Place in breadmaker on dough cycle
Take out and shape into buns
Leave to rise

Crosses

1/2 c flour
2 tbsp oli
+ water to mix

Combine and pipe onto buns
Cook on 200°C for 15 to 25min

Glaze

3tbsp milk
3 tbsp of caster sugar

Combine and brush on buns while hot

(I was lazy and did not do the crosses on the buns pictured)

CINNAMON PINWHEELS

This is a breadmaker recipe

7g yeast (2 1/2t)
530g flour (3 1/2 C)
40g sugar (2T)
2.5g salt (1/2t)
1 egg
40g butter/marg (2T)
250ml water

Put all ingredients into the breadmaker and turn on the dough cycle
When finished, roll out the dough on a floured board into a large rectangle

Filling

1T or so of softened butter/marg
125g (1/2C) brown sugar
1 1/2T cinnamon

Spread the dough with butter
Sprinkle with brown sugar/cinnamon mix
With one of the long edges facing you, roll the dough up.
Pinch the edges together to seal.
With a sharp knife cut the roll into 2.5cm slices
Place in a large pan lined with baking paper cut sides down so you can see the pinwheel pattern.
Make sure there's a bit of space between them to rise, otherwise you end up with a mega doughy cakey thing which you can't separate.
Cover with clean tea towel or gladwrap and leave in a warm place for an hour or so till they've almost doubled in size.

Heat oven to 180°C and bake for 15 - 20 mins or until just golden brown.

Glaze

1C icing sugar,
1/2 t vanilla
1-2 milk

Mix until thin enough to drizzle.
Glaze rolls when just out of oven and remove from pan while still warm.

YUM!

You can also freeze any baked but unglazed extras, then defrost, warm in the oven and glaze.

PEANUT CHICKEN RICE

Oil
Chicken
1 onion chopped
3 cloves garlic crushed1 can tinned toms
1/4 cup crunchy peanut butter - I use a couple of huge spoonfuls give or take
1/2 tea spn chilli
1/2 tea spn currie
1 large pinch thyme
3 cups chicken stock
1 1/2 cups rice - it suggests basmati or jasmine. I use my usual rice.

Heat the oil and cook the chicken.
Add onion and garlic and cook until soft. If you use the precrushed garlic add after onion starts to soften or it burns!
Mix in tomatoes, peanut butter chili powder and thyme and mix well.
Add chicken stock and bring to the boil.
Add the rice and mix well and bring back to the boil.
Cover and reduce heat.
Cook for 20 mins on low.

It says to check to make sure all liquid is absorbed. I find it has a tendency to catch so I have more stock to add as needed.

SULTANA CAKE

450g sultanas
225g butter
3 eggs
1 ¼ cups sugar
350g flour
1 teaspn baking powder
lemon, vanilla and almond essence

Cover sultanas with water and boil five minutes. Drain, add butter while still hot, stir. Beat eggs and sugar together with essences and add to sultanas. Beat together and mix well. Add flour and baking powder. Bake 1 hour at 160.