These little “tarts” are special and delicious treats that can be served at tea time or as a Christmas dessert.
- 175g butter
- 6 egg whites
- 250ml ground almonds
- 10ml vanilla essence
- 375ml icing sugar
- 125ml flour or
- gluten free flour
- 12 fresh or frozen strawberries / raspberries / blackberries
- Extra icing sugar for dusting
Melt the butter and add all the remaining ingredients except the berries. Stir to combine.
Spoon or pour the mixture evenly into 12 greased muffins tins. Place a berry in the centre of each one. Bake at 190°C for 25 minutes. Remove from tin and cool on a rack.
When cool, lightly sieve with icing sugar.
Variation: These can be baked in the mini muffin tins using a smaller berry or one cut in half. Sliced apples, pears or pecan nuts can be used instead of the berries.
This is perfect for summer entertaining, best served with wine.
- About 300g smoked angelfish / snoek
- OR 2 cans smoked mussels
- 125ml sour cream
- 125ml creamed cottage cheese
- 50ml horseradish sauce (optional)
- 50ml mayonnaise
- Juice and rind of 1 small lemon
- Salt and freshly ground black pepper to taste
Remove the skin and bones from the fish and flake (if using mussels, mash). Add all the other ingredients and mix well together. If using electric blender, be careful not to over process. Spoon into a dish and refrigerate. Just before serving, garnish with lemon twists and parsley.
Serve with homemade bread or crackers.
This is such a quick, easy and delicious all in one dish to make for lunch or for unexpected guests. Most of the ingredients can be found in your grocery cupboard.
- 6 wraps
- 2 cans tuna / 2 cups of leftover chicken / mince
- Salt and freshly ground black pepper
- 1 can tomato and onion braai relish
- 1 can mixed beans, drained and rinsed (optional)
- 2 cups grated cheddar cheese
- Cottage or cream cheese
- Chopped spring onions or parsley (optional)
Place 2 wraps next to each other in the bottom of a rectangular ovenproof dish. Spread tuna or chicken or mince over both wraps. Season the tomato and onion relish with the salt and pepper and spoon half over the tuna. Sprinkle over half of the beans and a third of the cheese. Continue layering with 2 wraps, tuna, relish, beans and cheese. Finish off with the last 2 wraps and sprinkle over the remaining cheese. Bake at 180°C for 20 – 25 minutes.
To serve: Top with spoonfuls of cottage cheese and parsley, and cut into large squares.
Time for tea and cake again!
- 30ml butter or margarine
- 250ml sugar
- 2 eggs
- 3ml vanilla essence
- 375ml cake flour, sifted
- 3ml baking powder
- 3ml bicarbonate of soda
- 250ml plain yogurt
- 45ml sugar
- 5ml cinnamon
Cream the butter and sugar together. Add the eggs and vanilla essence, beat well. Sift the flour, baking powder and bicarbonate of soda together and add alternatively with the yogurt. Place half the mixture into a greased and lined 23 cm loaf pan. Mix the remaining sugar and cinnamon together and sprinkle half over the cake mixture. Pour over the remaining cake mixture and sprinkle the remaining cinnamon sugar on the top. Bake at 180°C for 55 – 60 minutes. Remove from the pan and cool on a wire rack.
Try this lovely soup, its quick and easy and delicious with fresh crusty bread rolls.
- 1 punnet baby marrows, thickly sliced
- 1 onion, chopped
- 1 chicken stock cube
- About 500ml hot water
- 250ml cream
- Half a round of feta cheese (optional)
Place the baby marrows, onion, chicken stock and hot water in a saucepan and cook until marrows are tender.
Liquidise or mash, return to the saucepan and add the cream. If it appears too thick, add a little milk.
Just before serving, crumble the feta into the soup.
“These biscuits are quite the nicest I have tasted in a long time, they are simply irresistible.”
- 270g cake flour
- 90g oats
- 3 ml bicarbonate of soda
- 8ml cream of tartar
- 15ml ground ginger
- 5ml ground cinnamon
- 5ml mixed spice
- 270g hard butter or margarine
- 250g brown sugar
In a bowl, combine the flour, oats, bicarbonate of soda, cream of tartar and the spices.
Grate the butter into the dry ingredients and rub in well until mixture resembles breadcrumbs.
Add the sugar and then press all the mixture together.
Press down firmly into a greased baking tray (measuring approximately 32cm by 22cm) with a floured fork.
Bake at 160°C for 20 – 30 minutes or until pale brown.
Remove from oven, cut into squares while still warm and leave in the tin to cool completely.
Store in an airtight container.
BREAD & BUTTER PUDDING
- 10 slices white bread,
- remove crusts
- Butter or margarine
- 30ml raisins
- 3 eggs
- 500ml milk
- 60ml sugar
- 3ml vanilla essence
- Ground nutmeg or cinnamon
Remove the crusts from the bread and butter, cut into triangles. Layer bread with the buttered side up in a greased ovenproof dish. Sprinkle over raisins. In a bowl, beat the eggs, milk, sugar and vanilla essence together. Pour over the bread, sprinkle top with a little ground nutmeg or cinnamon. Bake at 180°C for about 45 minutes or until golden brown and set. Just before serving, sprinkle over a little more sugar.
Serve with cream or custard.
- 250ml flour
- 10ml baking powder
- 15ml cornflour
- Pinch of salt
- 1 egg
- 90ml milk
- 45ml sugar
- 15ml oil
- 125ml mashed banana
Sift the flour, baking powder, cornflour and salt into a bowl.
In another bowl, whisk the egg, milk, sugar and oil together and add the dry ingredients together with the mashed banana. Mix with a spoon until smooth.
Drop spoonfuls of batter into hot oil and fry until golden brown in colour.
Remove the fritters from the oil with a slotted spoon and drain them on a paper towel. Serve warm, sprinkled with cinnamon sugar.
Variation: The mashed banana can be substituted with mashed cooked and cooled pumpkin or apple.