Milk Tart goodness!

Weather has definitely change , dramatically , and in my opinion not for the good . I love the heat , hot weathe is more my cup of tea but needles to say I'm need to get use to having more cold weather than hot .

When the weather hits "chilly" I crave the comfort foods . I love the traditional Milk Tart from South Africa . It is mainly milk and the mixture is very running when you pour it in the dish to bake but fear not it does set :)
It's such a light  guilty pleasure that , guilty or not , you could enjoy 2 slices in a row ( or even more LOL)
So here is my recipe for a Crust Less Milk Tart , it definitely is cheap to make witch is always helpful .

Ingredients :
4 eggs ( separated )
200g White Sugar
60g melted butter / Margarine
140g White All purpose flour
1tsp Baking Powder
Pinch of salt
1tsp Vanilla extract
1liter Milk ( low fat or skim also works )
And a mixture of sugar and Cinnamon ( like you would use on crepes )

What to do :
1.Preheat that oven of yours to 180C , this mixture is enough for 1 large tart or 2 smaller ones.Grease your dish/es .
2.Beat together the egg yolks , white sugar and melted margarine .
3.Add to this the flour , baking powder and the salt and mix well .
4.In a seperate bowl beat the egg white till they form a stiff peak .
5. With a large metal spoon fold in one spoon of the egg white into the egg yolk mixture at a time . Keep doing this till its all mixed in .
6. Mix the vanilla with the milk and slowly add this to the egg mixture . Now pour this into the baking dish/es.
7. Bake for 40-50 min , the middle should still be "giggly " . If your baking one large dish I would suggest baking it for 15 min longer .
8.When you remove it from the oven sprinkle it with the cinnamon mixture and allow to cool to room temp . I then put it in the fridge personally for about a hour .
You can serve this hot , cold or room temp . I like mine warmed up a bit .

Happy Baking xoxo

Simple brownies

Its been a while since I have blogged or even thought of blogging , but here I am back and ready to blog away ... well that is if my cat would at this current point in time would let me :) If you have a cat you probably know what I'm on about , your lap top key pad is their sleeping spot .

My Mom has been sending me these series of baking books called "Best Baking" ,each book is dedicated to either brownies , cakes , cup-cakes , deserts , you get the picture .I have the first 3 in the series 1# Cup-Cakes 2# Cakes and 3# Brownies and Biscuits. I've baked a few odd things out of each book but with the hours i keep with my day job , witch nearly almost always feels like a night job , I just need to settle for the days I have off to bake.

My husbands been away on training and as much as I love how clean the house has been since he has been gone I must admit that its been quiet and lonely , sorry Phoenix my kitty your great company but the language barrier does become a problem every now and again . My husband is due to be back LATE tonight so I decided why not have some home baked brownies ready and waiting for him for when he gets home , after all who doesn't want a brownie at 11:30pm ;)

So lets talk CHOCOLATE , a girls best friend! I decided to just bake the simple, basic and easy kind for tonight . I popped down to the store and just stocked up on some Cadburys milk chocolate , OK yes I had two chocolate blocks on the way home but what was a girl to do ;) hehehe
This recipe is straight out of Best Baking 3# Biscuits and Brownies .

 Ingredients :

What to do :

1. Preheat that oven to 160C . Get a 8in square baking tin and grease and line it with baking paper.

2. Gently melt all that lovely chocolate in a heat proof bowl that you have placed over a pan with simmering water. Add the butter and the water , leave the chocolate and these to melt and stir only once.

3. Remove the bowl off the heat and set it aside to cool , once it has cooled add the vanilla, sugar and the eggs. 

4. Fold in the flour and salt and once its all mixed up pour it all into the baking tin.

5. Pop it and all its chocolate goodness in the oven and allow it to bake for 30-35 min. They should be still a bit gooey in the centre .

6. Leave it to cool in the tin and once it cooled to room temp turn it over and cut into squares.

So there they are in all there chocolate glory . 

you will have a darker brownie if you use dark chocolate and you can even use half dark and half milk chocolate .

I think next time Ill add some pecan nuts and some dark chocolate chips , yum , and serve these hot straight out the oven with some French vanilla ice cream.

Happy Baking XOXO

Simple Bacon ,Pesto Pasta

There comes a time in the week when you just dont have a clue what to make or maybe its the end of the month and the cash flow is low and you need to do a budget meal.But budget doesnt need to mean bake beans on toast for dinner or boring food.

This is a quick meal,hardly any prep needed and you can have a great meal on the table in 20-30 min .

Give this simple pasta dish a go this week.

Ingredients:

1 pack Linguine pasta
4-6 tbs Basil Pesto (this depends on your taste)
1 minced garlic clove (optional , the pesto will have garlic in it already but i love garlic so can niver get enough )
4 tbs Fat Free Greek Yogurt (optional to , i dont always add this , usually just when i want a creamy version with out all the calories)
Salt
Olive oil
3-4 Table Spoons freshly grated Parmesan cheese(try to get fresh and not the pre grated nasty shop stuff)
6 Rashes of bacon


Method:

1. Get your pasta in a big pot of boiling water and add about a teaspoon of salt to the water. Follow the package instructions on the time.
2. While your pasta is boiling you can now get on with frying the bacon , i do this in a non stick pan.
3. Once your done with the bacon lay it on some kitchen paper to drain excess oil from the bacon.
4.Grate the parmesan and set aside.
5.Cut your bacon into strips or small blocks.
6.Your pasta should be ready now , drain the pasta ,rinse pasta in a strainer. Put the patsa now back into the same pot and return it to the stive on a very love settling , like a 1 or 2.
7. Add about 1 tsp of olive oil to the pasta to prevent the pasta sticking together. Add to this the pesto,garlic(optional),Greek Yogurt(optional) and the grated Parmesan.
8. Using a pasta spoon list up the pasta and mix through .
9.Serve this with some of the bacon on top and if you like some more Parmesan cheese.

I hope you enjoy this as much as we do . You can also serve it with some crispy garlic bread. I know all this garlic is for sure not going to make you popular , but garlic is very good for you to ;)

XOXO

Carrot Cake ....

If I have to think back to when i first tasted Carrot Cake it takes me back to my younger days ,wow saying it like that makes me sound old lol . I remember when i was little this was one of my moms treats she would love to have when we went out for tea or lunch .

I had a look around for a recipe that i could relate to and i found this one from the one and only Paula Deen.http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html The recipe is for a cake but i used it as Cup Cakes . It worked well i think . I do see she has a recipe for just cup cakes that is basically the same recipe but with a bit more flour.

Well this worked for me but ill post both and you can decide with one you prefer.

Ingredients:

2 Cups all-purpose flour

2 Cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1  cup chopped pecans, optional(i would say if you unsure try it you will not regret it)

Method:

1.Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. OR if you using this for Cup Cakes you can place large Cup Cake paper cups in your cup cake pans.(i got about 20-24 cup cakes out of this mixture)

2.In a large bowl sift together flour, sugar, baking soda, cinnamon, and salt.

3. In a smaller bowl or jug beat the eggs and vegetable oil.

4.Add the wet ingredients into the dry . Using a hand mixer, blend until combined.

5. Add carrots and pecans-if you have decided to use them.-I must admit when i was mixing this all up it didnt look very uhm "pretty". BUT the end result was really yumie!

6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. OR if your are using this mixture for Cup Cakes scoop mixture into cup cake cups about 1/2 -3/4 full. Bake them for 25-30. I would suggest to check them after 20 min.

                                                            OR

Now as promised here is the Recipe Paula Deen uses for the Cup Cakes , as i mentioned befor either one works for me.http://www.foodnetwork.com/recipes/paula-deen/corries-carrot-cupcakes-recipe/index.html

Ingredients:

3 Cups all purpose flour

3 Cups granulated sugar

1 tablespoon baking Soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups vegatable oil

4 eggs

1 tablespoon vanilla extract

1 1/2 cups, 3 (4-ounce jars) baby food carrots (this sounds odd i know but it does add moisture but if your not too keen on the idea or you have carrots already bought then use 2 Cups grated carrots)

1 cups chopped pecans

1 1/2 cups sweetened shredded coconut

 

Method :

 

1.Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin pams with paper cupcake liners.

2.Sift the flour, sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree(if your using grated carrots then wisk u te wet ingredients add that to the flour mixture and add the grated carrots with the coconut). Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.

3.Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.


Now for the best part , the cream cheese frosting. Please dont make the mistake to be too eager and try frost your cake or cup cakes while they still warm . They must be completely cool. Otherwise your frosting will melt and slide off.

Cream Cheese Vanilla Frosting

Ingredients:

2 teaspoons vanilla extract (yes the real stuff not the essence)
1 package of philadelphia plain cream cheese (I used a 300g package but you can also use 1 package of the Simonsberg plain cream cheese it is 230g but you will just use less icing sugar)
750g icing sugar (sifted if there is lumps )
100g unsalted margarine or butter (if using margarine it can not be the spreadable type )

Method:

1.Firstly your butter or margarine needs to not be straight out the fridge . If im making this frosting i take the butter out about 4 hours befor i need to use it.
2. Using a electric wisk (of you dont have this you can by all means do it old school way and use a wooden spoon and beat this by hand) beat the butter untill all soft.
3. Now add the cream cheese and combien it with the butter.
4. Slowly start adding the Icing sugar bit by bit beating in between .
5.When the mixture becomes firm and it is a "pipe-able concistency or spreadable"
6.Add the vanilla and mix well.
TASTE!!!! if you find its too sweet then you can add more cream cheese but remember the mixture will soften a little then to .

You are now ready to frost your Cake or Cup Cakes . Its up to you how you want to do that . For the cake i would ice the two layers together and then the top . Maybe sprinkle some shredded coconut on top or some chopped pecan nuts. I woulded frost the sides , you dont want to go over kill on the frosting , you want the right balance .
As for the cup cakes , play around a bit with different type of pipping nozzels and get different looks to those cup cakes, you can even just use spatula and smooth the icing on . What ever you decide to do remember just have fun while doing it . Baking is FUN!

As for storing them , if its cold by you and your going to be eating them the next day or two i wouldnt put them in the fridge but put them in a closed container. If its really hot you will want to put them in the fridge and take it out about 30min befor serving .
They freeze well also , yes some people may think im nuts but i have been freezinf cup cakes for a long time and they are great even after they have been frozen. If you have made too many cup cakes or too much cake , freeze them in a sealed container and when you want to have a treat take them out about a hour -two hours before the time left at room temperature.

Happy baking all.

Chocolate Fondant

I think many people hesitant to make this dessert cause they think its too hard etc, but this is fool proof and you will wow your guests or family with this one. Give it a go!

I cant take all the credit for this recipe how ever , its a big thank you to Eric Lanlards awesome recipe that is fool proof.


Ingredients:

125 g  Unsalted butter, plus extra for greasing

1 tbsp cocoa powder, plus extra for dusting

125 g  Dark chocolate, broken into pieces

60 g Caster sugar

3 Small eggs

3 Small egg yolks

100 g  Plain flour, sifted

 

Method:

 

1. Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Thoroughly butter four ovenproof moulds  and dust lightly with the extra cocoa powder. Place these in the fridge while you get on with the rest.
2. Melt the measured butter and the chocolate together in a bowl over a bain-marie, suitable saucepan with simmering water. The water must not touch the base of the bowl if it does it will burn the chocolate. once all is melted remove it from the heat and set aside.                                 
3. In a large bowl, using an electric hand whisk, beat together the sugar, eggs and egg yolks until light,pale and it has doubled in volume.
4. Pour the melted butter and chocolate over the egg mix and then fold in the sifted flour and measured cocoa using a metal spoon.
5. Place the individual moulds on to a baking sheet. Pour the mixture into the prepared moulds, 3/4 way full and bake in the preheated oven for approximately 8-12 minutes. Depending how soft you like the middle.
6. Loosen the edges with a knife and carefully turn out of the moulds on to the serving plates.( i never have to loosen mine they easily come out of the molds.)

Now its your choice what you want to serve it with . I have served Iwith almond flavoured soft wipped cream, vanilla ice cream , berry sauce or even custard.
Here are a few serving suggestions:

                                          Just simple and dusted with icing sugar .

 

Kept in the oven proof dishes drizzeled with custard

 

 

With a side of berries.

 

 

 

Its best to serve this as soon as it comes out the oven , it is not the sort of dessert you can heat up the next day .

Happy baking xoxo

Breast Cancer Awareness month

So what will you be doing this month ? At my day job we will be raisng funds at the end of the month for breast cancer awareness month . I am thinking of baking a little something to add to this event .... will you be baking ?

Pumpkin Fritters - a little taste of home

Mmmm just the mere thought of these make me hungry. Back home when there would be a buffet of cooked food you can expect these to make an appearance. I guess every family will have there own way of making these and what it comes down to in the end is that they are scrumptious. This recipe is very simple and easy to make. You can use butternut squash or pumpkin your choice, both taste good.

Ingredients:

2 Cups of pumpkin (make sure that this is drained of as much liquid as possible)
3/4 + Cup of flour
Pinch salt
1tsp Cinnamon
2 tsp Granulated sugar
2 tsp baking powder
2 eggs
Oil for the pan
Extra cinnamon and sugar mixed for serving.

Method:

1. Make sure that after you have cooked the pumpkin and mashed it up smooth, that you put it into a fine sif strainer and press down with the back of a spoon to press as much liquid out as possible.

COOK IT..

MASH IT....

DRAIN IT....

2. Combine all the dry ingredients in a bowl and mix well.

3. Add the 2 eggs and the pumpkin and mix very well. The mixture should not be runny it should be like crumpet batter. If for some reason it’s too dry add a little bit of milk and if it’s too wet add more flour.

4. Heat up a large frying pan with a little bit of oil and spoon in mixture .Keep pan on a medium heat. You will know it’s ready to turn because you will actually see that the sides are semi cooked, or you could just lift up and check, then flip over cook for a minute. Place on some kitchen paper and sprinkle with some cinnamon and sugar mixture.

You can have this with a meal or as is. Its very filling, im still greedy when it comes to these so I load up my plate but I only manage to eat 4.

All this talk of pumpkin and eating of it to is making me think ill need to make some pumpkin pie for Halloween...


Enjoy xoxo