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.
This scrumptious cornbake makes an ideal side dish for a summer barbeque. It is so tasty that you will not be able to resist a second helping. In fact I could not even take a photo of the finished bake once it came out of the oven because it was so quickly tucked into. 🙂
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.
Add chopped Pistachios and stir into mixture
Halva & Pistachio ice-cream.
For icing sugar blend until even finer.
Beat until light and creamy
Crumble Halva with finger tips and cut the Pistachios into bits
Freeze for at least 6 hours or overnight.
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.
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.
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
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.
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.