Moist Muffins

Basic recipe - simply add extra ingredients of your choice

220g self-raising flour
1/4 -1/2 cup vegetable oil
3/4 cup buttermilk or regular milk
1/2 - 3/4 cup caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
150g added flavours e.g. frozen raspberries, dark/milk/white choc bits, grated apple, mashed banana

Preaheat oven 180.

Grease muffin tins or line with patty cases.

Mix all dry ingredients together and make a well.

Mix all wet ingredients together and pour into the well.

Add flavourings and mix until just combined.

Place in tin and bake for 15-20 minutes or until lightly browned.

Lemonade Scones

5 cups self raising flour
1 can (375ml) cold lemonade
300ml thickened cream
1 teaspoon baking powder

Preheat oven to 225.

Sift flour into a large bowl.

Combine lemonade & cream in jug.

Add lemonade & cream mixture to the flour and mix gently with a knife until just combined (don't over mix!)

Place dough on a lightly floured bench and press to 2.5cm thickness.

Cut scones using shapes.

Place close together on tray and bake for 12-15 minutes.

Serve hot with jam and cream.

Cinnamon Scrolls

2 cups SR flour
Pinch salt
90g butter, chopped
2/3 cup milk
Filling:
60g butter, soft
2 tablespoon brown sugar
1 teaspoon cinnamon

Preheat the oven to 210. Spray tray. Sift flour and salt into a bowl. Rub butter into flour using fingertips. Make a well in the centre; add most of the milk. Mix with a knife, add more milk if necessary. Knead dough briefly and roll out 25 x 40 cm, 5mm thickness.

Filling:
Beat ingredients till light and fluffy.
Spread over dough, roll up and cut into 3cm pieces.

Cook for 12 minutes.

Chicken Soup

1 kg chicken pieces
3 packets chicken supreme soup mix
3 stalks celery
2 onions chopped
1 tbs garlic
1 tsp ginger
3 chicken cubes
Handful egg noodles

 

Boil chicken peices and onions in 10 litres water. 

Mix 3 packets chicken soup in 2 cups cold water. then add to chicken/water mix. 

Cut celery stalks in small pieces. Add celery and all other ingredients to chicken and onions. 

Season with salt and pepper.

Pea Soup

1 packet 375g green split peas
1 packet spring vegetable soup
2 cups diced celery
2 cups sliced leek
2 tbs parsley
6 beef cubes
1 smoked bacon hock
1 rookworst

 

 Soak peas overnight. 

Boil bacon hock in 5 litres water, add soaked peas and cook for 2 hours. 

Take bacon out and cut in small pieces. 

Add all other ingredients to pan and bring to boil, then let simmer for most of day, stirring frequently. 

Blend or process to smooth mixture (optional). 

Boil rookworst (separately) simmer for 10 minutes, cut in small pieces and add to soup.

Pumpkin Soup

750g pumpkin
150g butter
1 onion chopped
3 bacon rashes chopped
1 litre water
1 chicken Stock cube, crumbled
1/4 cup cream

 

Remove skin and seeds from pumpkin, cut in small peices.
 

Melt butter in large saucepan, add onion and bacon, stir constantly until soft. 

Add pumpkin to pan, then water and stock cube, bring to boil. 

Reduce heat, cover, and simmer for approx 30 mins until pumpkin is tender. 

Remove pan from stove. Blend or process mixture until smooth. 

Return mixture to pan, stir in cream, and reheat without boiling.

Lebanese Shortbread Biscuits

250g butter

3/4 cup castor or icing sugar

1 cup self raising flour
1 1/4 cup plain flour 

Cream butter and sugar
 

Sift flours together
 

Gradually beat flours into butter/sugar mixture
 

Roll into small balls
 

Flatten on baking tray using a fork (dip fork into cup of hot water between biscuits to prevent dough from sticking)
 

Bake in 180 degree oven for 10-15 minutes
 

Cool on the tray