Banana & Poppy Seed Muffins

Everyone has their own favourite banana bread recipe. I love adding poppy seeds to mine and turning them into delicious banana & poppy seed muffins. The little poppy seeds emphasize the black little seeds in the centre of a banana and add new dimension to an ordinary banana bread recipe. Muffins are easier to handle, no slicing necessary and the muffin cases provide an instant little container.

Continue reading “Banana & Poppy Seed Muffins”

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Exquisite Pistachio Shortbread

These buttery shortbread biscuits are deliciously melt in mouth. The roasted pistachio bits and the fine icing dusting on top adds an indulgent dimension to them.

Ingredients makes 20
125 gr soft butter
180gr sifted flour
50 gr Castor sugar
20gr chopped pistachio nuts
icing sugar or dusting

Beat butter and sugar until light and creamy
Add sifted flour, then continue beating .
Add chopped Pistachios and stir into mixture
Take shortbread dough out of bowl and form into a ball
Tear off pieces and roll them into little sausages about 2cm x4cm

Put on greased baking tray & flatten.Sift icing sugar on top and put in freezer for 5-10min

Bake in preheated oven for 15-20min at 180 C
Enjoy at teatime, anytime or,

as a complimentary touch with your homemade
Halva & Pistachio ice-cream.

Tip: To make your own Castor sugar, put organic sugar or healthy alternative into a coffee grinder or use hand blender and blend for a minute or two.
For icing sugar blend until even finer.

Ice Cream with Halva, Pistachios & Honey


This homemade Ice cream with Halva, Pistachios and Honey is divine.
It simply tastes heavenly.


Ingredients: Makes 2 Litres
500ml double cream
3 Organic eggs separated
Organic sugar ( or healthy alternative)
3Tbsp Honey ( or more)
Halva ( Pistachios & Honey)

Beat egg whites in a bowl until stiff.

Beat egg yolks with 1 Tbs sugar in separate container.
Beat until light and creamy

Beat cream in a large bowl until stiff.

Fold the beaten egg yolks and egg whites into beaten cream.

Crumble Halva with finger tips and cut the Pistachios into bits


Add Halva crumbs & Pistachios bits into the creamy mixture.
Fold in gently.


Pour half the ice cream mixture into a 2 Litre Ice cream container and drizzle honey on top. Then pour the rest of the mixture into container & drizzle more honey. Swirl gently with knitting needle.

Freeze for at least 6 hours or overnight.

Home made Ice Cream

Making your own homemade Ice Cream is as easy as 1, 2, 3,

Ingredients : makes 2 litres

500 ml double cream
3 Organic eggs separated
3 Tablespoon Sugar (or healthy alternative)
5 drops Vanilla essence or Vanilla Stevia

1. Beat egg white in a bowl and add 1 Tbs sugar. Beat until stiff.
2. Beat Egg yolks in separate bowl with 1 Tbs sugar until creamy and light in color.
3. Beat cream until stiff with 1 Tbs sugar in the largest bowl.

Fold the beaten egg yolk into beaten cream.
Then fold beaten egg whites into mixture.
Pour into a 2 litre ice cream container.

Freeze at least 6 hours or overnight.

Brown Baskets

Making Brown Baskets is a creative way of serving baked potatoes.
Beware, make more than you expect to eat! They are easy to make, fun to eat and very tasty! They end up looking like little hedgehogs and my son loves pulling each individual piece of potato out and eating it like a potato chip.

Brown Baskets

red potatoes (any amount)
brown potatoes can be used
olive oil
Herbal salt ( optional)
kosher salt
thyme
oregano

Cut each potato in a straight line like this:
llll, all the way down leaving just a little potato
and the skin at the bottom to hold it together.
Then turn it to the side and repeat
so the end result is a grid.

Place in a glass pan and put about
a spoonful of olive oil on each potato.
then sprinkle salt, thyme and oregano on them.

Bake in a preheated oven at 425 degrees F (200 C)
for 1 hour or until crispy.


When I saw this photo of Sarah on facebook with the heading
“Preparing our famous ‘Brown Baskets’ “,
I was most fascinated and asked Sarah how she makes them.
She kindly gave me the recipe.
Thank you Sarah 🙂
Visit their beautiful new website, Rose Campbell’s Cottageworks

Chocolate lacework



Chocolate lacework is easier to make than you would expect. It looks very fancy and adds a special finishing touch to any dessert.

First, melt chocolate using the bain marie method.

I place a ceramic bowl on top of a small pot containing a few inches of water. The bowl should fit snugly so that not too much steam escapes from the sides.Break a slab of dark chocolate into pieces and place into the bowl. Bring the water to boil then switch off the heat.
Leave the chocolate to melt slowly, stirring every few minutes.

While you wait, cut out a large square of baking paper.
Fold in half & cut along the fold carefully to form two triangles.
Choose one triangle, and lay it out so that the longest side is away from you.


Take the left corner and turn it over in an arc and line it up up with the centre point facing you, so forming a cone.
Hold it in place with your thumb and forefinger. (see picture)

Twist the first cone smaller so both points come together and the cone is tight with no hole at the tip.
Then fold the points over twice into the cone so that it does not unravel.

Do the same with the other corner, wrapping it around the outside of the first cone.
Now cut a small hole at the tip of the cone.
Do not cut it too large or the chocolate will come out too thick, but don’t cut it too small or the stream will be too thin. Experiment to find just the right size.
Now you have a cone that you can use
to make chocolate lacework.

Spoon melted chocolate
into the cone.

Half fill the cone with chocolate
and fold the large end over a few times.

A gentle pressure on this end should cause the chocolate to flow out of the cone in a steady stream.

Once you feel confident about directing the chocolate,


try making shapes on a sheet of baking paper.
I drew a template of lace trimming & went over it
with a marker so I could see through the baking paper.
I placed the template underneath the sheet of baking paper
and then “traced” over the pattern.
Be creative! You could do any shapes from leaves to words.

Pipe chocolate following the outline coming through the baking paper as seen above right.

When you are finished, allow the chocolate lacework to cool at room temperature not fridge.
The refrigerator will give the chocolate a frostbite effect.

Once dry & hard place the chocolate lacework in an airtight container. Leave on baking paper, and peel off when needed. That way the finished chocolate lacework will stay protected.


Use to garnish on any dessert and turn a chocolate mousse or a simple bowl of ice-cream
into an elegant creation.