These delicious bran muffins are wholesome and so easy to make. The texture and taste develops when the mixture rests in the fridge overnight.
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
375ml (1½ cups) All Bran flakes, crushed
500ml (2 cups) Eureka stoneground cake flour or a gluten-free flour
2 jumbo eggs
125ml-175ml (½-3/4 cup) oil
250ml (1 cup) organic brown sugar or 125ml (½ cup)honey
250ml (1 cup) milk or almond milk
5ml (1 t) salt
10ml (2 t) bicarbonate of soda
250ml (1 cup) pitted dates, finely chopped
Mix all the ingredients together in a large bowl, adding the dates last. Mix well. Refrigerate overnight.
Preheat oven to 190°C. Spray a 12-cup muffin tin with non-stick cooking spray.
Half-fill the prepared tins with the mixture. Bake for 15-20 minutes or until puffed and golden.
CHEF’S TIP: This muffin mixture can even be left in the fridge for a few days. For fresh muffins, spoon the mixture into the tins the day you are serving them and then bake them.
Makes 12 muffins
3 cloves garlic, smashed
2 lemons, halved and thinly sliced
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
handful fresh mint, coarsely chopped
4 large sprigs rosemary, chopped
16 thin lamb rib chops
1 tsp paprika
Himalayan salt and freshly ground pepper
Combine the garlic, lemons, olive oil, balsamic vinegar, mint and rosemary in a large bowl. Toss the chops in the bowl with the marinade. Cover and marinate for about 1 hour at room temperature.
Heat a BBQ or grilling pan on medium-high heat. Just before grilling, sprinkle the chops with the paprika, salt and pepper.
Set the lemon slices aside whilst grilling for about 6 minutes each side. (I like my chops medium and crispy)
Baste with any remaining marinade while they are grilling.
Place the lemons on the BBQ for a few minutes just before the chops are finished and scatter them over when serving.
SIMPLE AND DELICIOUS ROAST CHICKEN
1 x 1.5 kg chicken
Preheat the AirFryer to 200°C.
Wash chicken inside and out. Pat dry well with paper towel.
Season with salt
Rub all over and leave to rest for 1 hour.
Drizzle with some olive oil, and sprinkle with paprika and black pepper just before roasting
Roast breast side down in the AirFryer for 35 minutes.
Turn chicken over and sprinkle with paprika and pepper on other side.
Roast for a further 35 minutes breast side up.
1 cup (250ml) creamy almond or cashew butter
⅓ cup (60ml)organic coconut blossom sugar
1 jumbo egg
1 tsp (5ml) vanilla essence
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml)salt
⅓ cup (60ml)chocolate chips
TO MAKE THE SANDWICHES
1-2 litres Vanilla Ice creamPreheat oven to 160°C and line a baking tray with baking paper or a liner. Set aside.In a medium mixing bowl using electric hand mixer, blend the almond butter and sugar. Add the egg and vanilla, salt and bicarbonate of soda and beat again.
Fold in chocolate chips.
Place tablespoonfuls of dough on the baking tray about 10cm apart.
Flatten the dough slightly with the palm of your hand.
Bake the biscuits for 8-10 minutes or until they are firm and lightly golden.
Remove from the baking tray and leave to cool on a rack to cool completely.
ASSEMBLE THE SANDWICHES:
Soften the ice cream and shape into discs. Place one biscuit on each side of the ice cream and place back in the freezer for about 20 minutes before serving.
Makes about 8-10 biscuits
3-4 tbs avocado oil
1 tbs coconut oil
6 onions, halved horizontally
6 medium potatoes, parboiled
Salt and pepper
Fresh or dry bay leaves
Fresh or dry thyme
Preheat oven to 170°C.
Heat a large frying pan on medium-high heat. Add the oils.
Place the onion halves in the pan, cut side down and cook with a lid on the pan until they are very brown and golden.
Then turn them over and brown on the other side as well.
Remove the lid when they are softened.
Season with a little salt and pepper and drizzle with honey.
Meanwhile, boil the potatoes. Drain them, then cut them in thin slices almost through the potato to make hasselback potatoes. Cut some bay leaves into thin slices or crumble them in between the potatoes.
Brush the bottom of a large round or rectangular ovenproof dish with some oil.
Place the onions in a circle or rows in the dish. Intersperse with the potatoes. Drizzle the potatoes with some olive oil and season them well with salt and pepper.
Scatter thyme over the whole dish, and then drizzle the remains from the frying pan over all the vegetables. Squeeze with a little honey.
Bake for about 1 hour or until golden and the potatoes are crispy and browned. If the oven is too hot, lower the temperature and leave them in until golden.
This can be made ahead and reheated on low oven or leave on a low hot tray until serving.
2 packets instant yeast
560ml tepid water (not hot not cold)
¾ cup castor sugar
½ cup sunflower or extra light olive oil
2 jumbo eggs + 1 for brushing
1 kg Eureka stoneground cake flour (+ 200g extra for kneading)
1 heaped tsp baking powder
1½ tbs salt
Sprinkle the yeast, add the water and ½ the sugar in the middle of a bowl.
Whisk well or beat in mix master and leave to rest for 10-15 minutes. The mixture will start to foam.
Beat the eggs and add to the wet ingredients.
Add the oil, rest of the sugar, salt and leave another 5-10 minutes.
Sprinkle the baking powder in and start mixing in the flour from the sides of the bowl slowly until the mixture starts to make a sticky dough. Add more flour if you need it.
Knead in the machine until very smooth for about 10 minutes. Take the dough out of the bowl and knead the dough for another few minutes on the counter.
It must be very smooth. The smoother the better. You will need extra flour as it is quite sticky.
When it is absolutely smooth, place it in an oiled bowl. Cover with glad wrap and place in a warm place. When it’s cold I warm the oven on 70°C, then turn it off and then rise the dough in the oven that has been warmed. I leave it to rise for a good few hours (3 hours). It must double in size at least. (I leave it overnight)
Then divide the dough in half. Roll into a thick log. Twist to make a round challah. Scatter the apples in between the challah and sprinkle with dried cranberries.
Place them on 2 lined baking trays. Cover with glad wrap. Leave to rise again for at least another hour. They must double in size again. Put them in a warm spot.
Preheat oven to 180°C.
Beat the egg with a little water. Brush the dough all over. Sprinkle with the streusel.
Bake for about 35-45 minutes or until golden and hollow sounding inside. Be careful they don’t burn underneath. Turn oven off and place the bread on the rack in the oven for 5 minutes to crisp the base.
4 red apples, thinly sliced with skin on
Heat a frying pan on high heat. Fry the apples until golden and blackened. Sprinkle with icing sugar.
STREUSEL FOR TOP:
½ cup flour
¼ cup sugar
1 tbs extra light olive oil
Mix the flour, sugar and oil together in a bowl and sprinkle on the bread before baking.
Makes 2 challah
2¼ cups flour
¼ cup sugar
1 packet instant yeast
pinch of salt
4 tbs (60g) unsalted butter, softened
1 jumbo egg
½ – ⅔ cup warm milk
Mix the dry ingredients together in a mixmaster.
Then whisk the milk, eggs and melted butter together.
Add them to the dry ingredients and knead until the dough is smooth and sticky.
Leave to rise for about 1 hour.
⅓ cup cinnamon
⅔ cup sugar
½ cup cream cheese
2 tbs melted butter
Combine the cinnamon and sugar together. Line a medium loaf tin with baking paper.
Roll out the dough into a rectangle. Brush with the cream cheese and sprinkle the cinnamon sugar over the cream cheese. Roll up into a log.
Place the dough in the fridge for about 15 minutes. Then cut it in half lengthwise.
Take the two pieces and loosely twist together, leaving the cut side up.
Place the twists in the baking paper lined bread tin, cut side up.
Drizzle with the melted butter. Sprinkle with more cinnamon sugar. Squish the ends in. Let the loaf rise until doubled, about 30 minutes.
Preheat oven to 170°C and bake for 40-45 minutes until browned. Allow to cool before serving.
Light and fluffy, these are moreish and divine when drizzled with golden syrup
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
30ml (2 T) syrup
30ml (2 T) sugar
250ml (1 cup) water
250ml (1 cup) milk
330g (2¼cups) flour
10ml (2 t) heaped baking powder
Whisk all ingredients together in a large bowl until smooth.
Spray a crepe or frying pan with non-stick cooking spray.
Heat on high till pan is quite warm.
Drop spoonfuls of batter onto pan and when bubbles appear and mixture is almost set, turn over for 1 minute. Set aside on a plate to cool before serving.
CHEF’S TIP: the mixture can be kept in fridge for up to a week.
Makes approx. 24
3 jumbo eggs
1 cup milk or water
¼ cup water
1 cup flour
3 tbs melted butter
dash of salt
Blend all ingredients together in a bowl or food processor. Use batter immediately or refrigerate overnight.
If batter is too thick, thin with extra water.
Spray a medium frying pan with non-stick spray. Heat until quite hot, pour in 1-2 Tbs batter swirling to cover entire bottom. When bubbles appear, turn over carefully and allow to cook for 1 min. Slide onto a plate, or place between wax paper.
* Crepes can be refrigerated for up to 5 days with wax paper between them, sealed in a plastic bag.
500g ricotta cheese or chunky cottage cheese, drained
3 tbs smooth cream cheese
2 egg yolks
½ cup castor sugar
1 tsp vanilla essence
Stir all ingredients together with a spoon in a bowl.
1-2 cups cream
Cinnamon/sugar for sprinkling (2 tsps cinnamon mixed with 2 tbs sugar)
Preheat oven to 180°C.
Spray an ovenproof dish.
Spoon a heaped tablespoon of cheese filling into the centre of the crepe and fold up into a square. Place with the seam side down in the dish.
Just before baking, pour over the cream and cinnamon/sugar and bake uncovered for 20-30 minutes.