ezi-edible-gifts

A last post and goodbye

2009-01-19T00:14:00.003+02:00

I have finally decided to stop blogging so there will be no new posts on this blog anymore. I will leave the blog open for a few more months and then take it "off the air" for good.

Many things have changed in my personal and financial circumstances during 2008 and I actually realised that I am not getting younger.

I had to decide what is important for me and one of these is my financial future. I was always interested in affiliate and article marketing as an extra means of income and will now use all the knowledge I gained from blogging to make a living from the internet.

As soon as my new website is up and running, I will post a link to it here for those of you who are interested to find out more about working and earning a living from home.

A big thank you to everybody who has visited this blog since I started it in January 2007. I hope you enjoyed the gift ideas and that you actually tried some of the recipes I shared with you.

Quick and Easy Chocolate Torte

2008-12-15T21:18:00.006+02:00

I love it when I find a recipe that is quick and easy to make. This chocolate torte fits nicely into that category and is ideal to make if you do not want to spend a lot of time in the kitchen.

It doesn't get any easier than this!

Ingredients:

2 x 200g packets digestive biscuits
30g butter
30ml golden syrup
15ml cocoa powder
300g dark chocolate
2 x 250g cartons mascarpone

To make:

Crush biscuits in a food processor, combine with melted butter, syrup and cocoa. Grease a flan pan and line with the biscuit mix. Refrigerate one hour. Melt chocolate, add to mascarpone cheese. Mix well pour onto biscuit base. Refrigerate until firm.

Interesting reading while you eat the torte...

The lighter side of dark chocolate

The history of digestive biscuits

Mascarpone cheese?

Tomato and Chilli Relish

2008-12-11T21:53:00.005+02:00

The menfolk in the family will love this homemade chilli relish.

You will need:

2 kg tomatoes, skinned and quartered
2 red peppers, chopped
4 medium sized onions, diced
2 Granny Smith apples, peeled and grated
200 ml white grape vinegar
120 g (150ml) sugar
4 cloves of garlic, crushed
15 ml salt
15 ml chillies, dried and crushed
15 ml mustard powder

To make:

Blend the first five ingredients together. Pour the mixture into a saucepan, add the remaining ingredients and bring to the boil. Reduce heat and simmer without the lid until mixture is very thick. Don't forget to stir regularly. Store in sterilised bottles.

Tip: Use textured bottles (ask at the local pub to save the empty tequila bottles for you).

Caramel-Peanut Squares

2008-12-07T15:34:00.003+02:00

It is summer in South Africa! Hot days and warm nights and yet, all over the country a lot of baking is going on to stock up on food for the Christmas season.

I for one would love Christmas in winter. I would not really mind spending time in the kitchen baking cookies and biscuits then.

I must admit, as I am growing older, I am also getting lazier every year to do a lot of baking. The local supermarket sells lovely shortbread which can be dipped in melted chocolate or sandwiched together with a filling... and who would know that I did not slave for hours in the kitchen to make them...lol.

On the other hand, Gene Bach wrote such a lovely poem for me last year that I sometimes really feel guilty if I do not do some baking at least twice a year... (when did I become sooo lazy?) He has been visiting this blog a lot lately and is always asking for more recipes, so Gene, these caramel-peanut squares are for you, my friend.

Base:

375 g (400 ml) butter or baking margarine
300 g (375 ml) white sugar
3 egg yolks
360 g (750 ml) flour
100 g (190 ml) selfraising flour
90 ml custard powder
3 ml salt

Topping:

300 g (375 ml) brown sugar, lightly packed
270 g (300 ml ) butter
45 ml golden syrup
375 g (625 ml ) roasted unsalted peanuts

Cream butter and sugar until light and fluffy, add egg yolks one at a time, beating well after each addition. Add sifted flours, custard powder and salt, mix to a firm dough. Press mixture into base of greased 27 x 18 x 4-cm lamington tins. Bake in moderate oven for 15 minutes or until golden brown. Remove from oven, spread with prepared topping, return to oven and bake for a further 5 minutes. allow to cool in tin, cut into squares.

To prepare topping:

Place brown sugar, golden syrup and butter in a small saucepan, stir over low heat until butter is melted and sugar is dissolved. Simmer gently for 5 minutes. Stir in roughly chopped nuts.

Yield about 45 squares.

About this recipe: I found it nearly 30 years ago in "The Big Book of Beautiful Biscuits" published by the Australian Women's Weekly. Ten years ago it was published in an Afrikaans weekly magazine again.

In the early 90's I baked from home for nearly 2 years to supplement my income and these biscuits were one of the popular sellers. My late father loved peanuts and it was always a joy to bake these and then to see how much he enjoyed eating it.

Hertzog Koekies - True South African Tradition

2008-08-01T09:22:00.007+02:00

These cookies or jam and coconut tartlets are known as Hertzog koekies in South Africa and are part of every South African housewife's traditional recipes.

They were named after General J.B.M. Hertzog, prime minister of the South Africa Union in 1924. According to legend, there was also another cookie baked in nearly the same way (the ingredients were the same) but these were named after General Jan Smuts, Prime Minister from 1919 until 1924 and then again from 1939 until 1948.

Both Smuts and Hertzog played important roles in the early political history of South Africa, both fought in the Boer Wars and the World Wars and both of them had their own staunch supporters. Interesting is that the supporters of the one would not eat the biscuits named after the other one and even today, you will still find a recipe for Hertzog koekies and Jan Smuts koekies if you search for traditional South African cookies.

I grew up with Hertzog koekies (do not know if my ancestors were supporters of General Hertzog...) I personally think that when it comes to good food, politics should not keep you from enjoying food. On the other hand, if politics can lead to such lovely biscuits as Hertzog and Jan Smuts koekies, let the supporters create new recipes and food and then the whole world can enjoy it.

As is so often the case with traditional food recipes, there are many versions and here is the recipe that was used in my family for many, many years.

Ingredients:

The pastry dough

5 x 250ml (5 cups) cake flour
10ml baking powder (2 tsp)
1ml salt
250ml (1 cup) sugar
125g margarine or butter
4 very large eggs

The filling:

Smooth apricot jam
250 sugar ((1 cup)
200g desiccated coconut
5 egg whites

Method:

Sift the flour, baking powder and salt together. Cream margarine/butter and sugar until light and fluffy.
Add eggs one by one and beat thorougly after each addition.
Add dry ingredients and mix to form a soft dough.

Note: I decreased the baking powder to 5ml (1 tsp). The dough rises a lot and the cookies just looks neater if less baking powder is used.

Tip: Add a little flour if dough is too moist, or a little water if dough is too dry. If you use large or jumbo sized eggs, this is normally not a problem.

Roll dough out thinly and press out circles. Line the base of greased patty pan tins with dough circles.
Spoon a teaspoonful of apricot jam into the middle of each circle of dough.
Beat egg whites until soft peak stage. Add the sugar gradually, while still beating.
Add coconut and spoon egg mixture onto apricot jam filling.
Bake in a preheated oven at 180C (350F) for 20 - 25 minutes.
Turn onto a wire rack to cool.

Makes about 60 - 72 Hertzoggies.

Tip: To prevent the apricot jam from "leaking" during the baking process, add a teaspoon or two of flour to it.

Festive Touch: Cut red or green glacé cherries into small pieces and add to coconut mixture.

Snickerdoodles - Cookies for old and young

2008-07-25T17:58:00.009+02:00

According to Wikipedia a snickerdoodle is a sugar cookie rolled in cinnamon. sugar. Cream of tartar together with the cinnamon gives these cookies their distinctive flavour.

I do not bake snickerdoodles very often, but when I do, I always wonder why I am so lazy... lol. They are really easy to bake and taste wonderful.... crunchy on the outside and rather soft and chewy on the inside. The little cracks on the surface combined with the colours of the cinnamon and sugar makes them a very attractive cookie as well.

Here is my recipe for snickerdoodles.

Ingredients:
250 ml (1 cup) cooking oil
300g sugar
2 eggs
330g flour, sifted
pinch of salt
12,5 ml cream of tartar
5ml bicarbonate of soda

Coating
50ml sugar
10ml ground cinnamon

In a large bowl, mix oil, sugar and eggs until thoroughly blended, set aside. In another bowl, combine remaining ingredients, stir into the oil mixture. Refrigerate for 45 minutes, do not omit this part as the dough is rather oily, but once baked, the cookies are very crunchy . Roll into walnut-sized balls.

To coat:
Combine sugar and cinnamon in a small bowl. Roll the balls in the cinnamon-sugar.Place on a greased baking tray, about 50mm (2 inches) apart. Bake at 200ºC, 10 minutes or lightly browned.

Makes about 55 biscuits.

My lazy tip: Place the cinnamon and sugar in a shallow plastic container with a lid. Shake to mix. After rolling the dough into balls, flatten each ball a little bit between your palms, place 5-6 balls in the container, seal and then shake to coat the dough balls. A lot quicker than to roll individual balls in the cinnamon sugar.

Ever heard of Schneckennudeln? Me neither, until I did a little research on the name of these cookies. Click on the link to read more about the History of snickerdoodles.

I also found another fun snickerdoodle site for kids, have a look if you want to.

A Cup of Spiced Tea

2008-06-30T18:18:00.004+02:00

If the food prices keep rising as it has done during the past few weeks, I would really have to cut down seriously on my coffee intake. (I was actually supposed to do it a long time ago, but I love my coffee.... strong and black!)

The price of my favourite coffee has gone up so much in only one week, I immediately had a "talk" to the manager of our local grocery store and the sad fact is that there was no mistake on the price tag.

So, one or two cups of tea will be included in my daily ration from now on. Black tea just does not taste the same as black coffee, but I found a recipe for spiced tea that would maybe inspire me to enjoy more tea from now one.

The spicy infusion can also make a good gift if presented in a small glass jar with instructions on how to use it. You can even include a pretty tea cup and saucer as well as some herbal tea, a small jar of honey or flavoured sugar and tea lovers will really be impressed with this gift.

You will need:

125ml water, 160ml orange juice, 4 cloves and 1 stick of cinnamon.

Place all the ingredients in a saucepan, bring to the boil and simmer for a minute or two, then remove from heat, set aside and allow to stand for at least half an hour.

To use:

Make enough black tea for 4 cups, not too strong, and combine with strained infusion. Sweeten to taste and serve hot or well chilled.

Comments can be Great Inspiration

2008-06-25T20:32:00.006+02:00

At the beginning of May I received two comments on what was then the "final" post (written in July 2007)on this blog. Both comments were very positive and I was really thrilled to receive them after my long absence here.

Comments are in a way like the marks you get for exams when in school or college. It is a guideline to show that people like the content of your blog and that they learn something from it. It can also help to drive traffic to your blog if you visit the blog owners who have left comments and look at their blogs and leave a comment. However, it is not really any use to leave a comment in which you just say, " hi, thanks for your visit" - A good comment will be to really say something worthwhile about their blogs and in turn they will (hopefully) come back to your blog again and become a regular visitor.

That is exactly what the Private Chef has done with his comment.

He really inspired me to go on with this blog. Not only did his comment leave a warm feeling in me, but he has made certain that I pay a visit to his site and it is a wonderful place to be when you love cooking. The step-by-step (with photos) "how to" tutorials, as well as the video tutorials make this a very educational cooking site. You can become a member and submit your own videos and/or recipes, there is also a forum which most bloggers know (or should be aware of) to be a goldmine of information and a good way to ascertain traffic to your blog.

I for one will be a regular visitor to see what the Private Chef is preparing every day.

Oh yes, do not forget to visit here every now and then, please. I will also "serve up" new ideas for edible gifts on a regular basis from now on.

The Lemons are in a Pickle (or something like that)

2008-06-24T12:18:00.005+02:00

Just a quick post to show you the outcome of my pickled lemons. As is often the case in the small town where I live, I could not find cardomom pods or star anise.

I substituted the fresh ginger with ground ginger, used cinnamon sticks and fennel in the place of cumin. I also left out the ground chillies because my family is not fond of "hot" foods.

I will give some feedback in 4-5 weeks on the taste of the lemons. If it is well liked by every one in the house, think I will make another batch for the wedding feast as well.

Pickled Lemons

2008-06-18T21:08:00.006+02:00

My lemon tree has not yielded its usual load of lemons during the past few months, but my next-door neighbour's tree has been overflowing with lemons.

As I am not a gardener, I do not know what kind of lemon tree mine is and also for that matter, not hers either. All I know is that these trees bear lemons, but the difference is in the thickness of the skins.

However, I do know what to do with the lemons that she send over yesterday! No, I am not going to make lemon curd again....lol. There is still a bottle in the fridge from the last batch I made. This time I will make pickled lemons which can be served with fish, chicken or even cold meats.

You will need:

1 kg of lemons (I cannot tell you how many lemons exactly - the size of the lemons will determine the weight).
100g salt
500g sugar
5 whole cardamom pods
6 whole star anise
3ml ground cumin
2,5ml cloves
3ml cinnamon
50 ml grated fresh ginger
15ml crushed dried chillies

To make:

Soak the lemons in cold water overnight. Drain and snip off the end parts. Slice the lemons thinly. Sprinkle with salt and leave overnight or for another 12 hours. Place the sugar, cardamom pods, anise, cumin, cloves and cinnamon in a pot. Drain off the liquid from the lemon slices and add this to the sugar and spice mixture. Heat slowly until the sugar has dissolved, then boil for 2 minutes. Cool. Add the lemon slices, grated ginger and chillies.
Stir through. Layer into sterilised jars and cover completely with the syrup, seal well. Ready to use after 4-5 weeks.

Chocolate Truffle Tree

2008-06-11T22:55:00.006+02:00

Surprise Dad (and the family) this Father's Day with a chocolate truffle tree. The truffles can be made three days in advance and the kids will enjoy helping you to assemble the tree. It can also be used as a centrepiece on the table in place of flowers.

Ingredients for truffles:

100g cake crumbs (1 layer bought Madeira cake)
60g ground almonds
30g white granulated sugar
100g drinking chocolate (do not use cocoa)
200g slab milk chocolate
5ml rum essence
smooth apricot jam (about 100ml or a little less
chocolate vermicelli
desiccated coconut
sprinkle nuts or almond nibs

Method:

Combine the cake crumbs, sugar, drinking chocolate and ground almonds in a mixing bowl. Mix well.
Melt chocolate over a low heat or in a microwave on medium. Add to the dry ingredients and stir together with the rum essence.
Add just enough warmed apricot jam to make a stiff mixture.
Roll small pieces of the mixture into 35mm size balls.
Roll the balls in the coconut, chocolate vermicelli and nuts.
Refrigerate for 2-3 days before assembling. Assemble a few hours before serving.

Makes 35 - Note: A double batch of chocolate truffles is required to fill the size polystyrene ball used in the instructions.

You will also need:

a round polystyrene ball, approximately 38cm in circumference, available from florist wholesalers)
suitable container (plastic, ceramic or earthenware)
1 dowelling stick, approximately 12mm in diameter and twice the height of the container
ribbon in colours of choice (about 4 metres)
thin florist's wire
cyprus or similar foliage
re-usable adhesive
approximately 60 round, good quality toothpicks (not the flat type).

To assemble the tree:

Cover the stick with ribbon. Secure at the bottom and top with Sellotape. Press the stick into the polystyrene ball.
Have ready the container, with a large piece of re-usable adhesive secured in the base to anchor the tree.
Very carefully press the base of the stick into the adhesive.
Break the toothpicks in half and stick them into the polystyrene ball at intervals.
Carefully position the truffles onto the toothpicks.
Make 15 to 20 small bows and secure with florist's wire. Position the bows between the truffles.
Fill the container with foliage, baubles and balls.

A Rub for Father's Day

2008-06-09T14:37:00.007+02:00

So it has been nearly a whole year since I last posted anything on this blog. I am back in blogland again and for a while I have seriously considered it to close this blog and to post the edible gift ideas on my ezi-gifts-galore blog, but I have put so much work and hours into this blog, that I have decided to "open" it again.

If you are still wondering what to give to the man in your life for Father's Day, why not give him a rub this year? No, not a body rub, lol...but a collection of rubs to enhance the flavour of food and a good alternative to marinades. If he is not really into cooking, maybe this will inspire him to spend some time in the kitchen.

A rub is made up of a mixture of herbs, spices and seasonings. By coating the surface of the food with it, it creates a crunchy texture. The advantage of rubs is that it can keep well in an airtight container for up to three months, whereas a marinade has to be used within a day or two.

Not only is a rub quick to make and easy to use, it can also be turned into pretty gifts. Put the mixture in a small tin or glass jar and cover the lid with crêpe paper or a piece of fabric. Tie with a ribbon, raffia or a string of wooden beads. If you wish, you can add a card with guidelines on how to use the rub.

I really like Lemon and Herb Rub - it can be used on a leg of lamb and the flavours also lends itself to chicken and fish. It can even be added to stews for extra flavour.

Mix together-

4 crushed garlic cloves
freshly grated zest from 1 lemon
10ml finely chopped parsley
5 ml dried basil
3ml salt
3 ml dried thyme
3ml coarsely ground black pepper

North African Spice Rub

30ml roast cumin seeds
30ml roast coriander seeds
30ml toasted sesame seeds
20ml sugar
15ml dried mint
10ml turmeric
10ml paprika
5ml crushed chilli
5ml cinnamon

Crush the cumin and coriander seeds and mix with the rest of the other ingredients
*Great on fish, chicken, meat or roast butternut

Listen to your Heart and Survive!!

2007-07-31T02:10:00.001+02:00

There will be no new posts for the next few weeks.

Sadly my copy/typing/design/photo editing business which I run from home has been going downhill at an alarming rate and as it is the ONLY income I have, I now have to concentrate on finding new clients/contracts by launching an extensive personal marketing campaign which will take up a considerable amount of my time.

Luckily it is that time of the year when the schools need photographers for their yearly photos as well as certificates for graduation ceremonies. Theunissen, my home town in the Free State Province of South Africa, is also celebrating its centennial anniversary during September, and so there are lots of opportunities to market my business, but it also means that I will be away from home some days to attend meetings and photo shoots as well as editing and layout of brochures and other marketing materials, which in turn means that I will not be able to make/bake/show gifts/ideas as often as I would like and publish new posts.

Rather than posting only once or twice a week as has been the case in the past few weeks, I have decided to stop blogging altogether for some time. I love blogging and my blogs have become a part of my life, but in every life there comes a time when you have to weigh your options and decide what is important and in this time the "survival" factor is outweighing everything else.

I read the following a few weeks ago: - "Listen to your heart, it will tell you what to do." Presently my heart tells me to take care of my business AND income (to provide for my future) and when it has stabilised, I will take up blogging again.

I still have so much to share with you and the satisfaction I derive from this sharing, gives me a lot of pleasure, so be assured..........

I will be back!!!

Tip of the Week - No 5

2007-07-23T11:30:00.000+02:00

Bubble Wrap Chocolate Baskets

Make attractive chocolate baskets by cutting plastic bubble wrap into squares and spread the bubbly side with a layer of melted chocolate. Place each square into a glass or muffin tin to use as a mould. Refrigerate until hard, remove from mould and carefully peel off plastic. Fill with sweets or serve for dessert filled with ice cream or filling of choice.

Home Made Sandwich Spread

2007-07-18T09:58:00.000+02:00

This vegetable and mayonnaise spread is very popular in South Africa. It is marketed as "Sandwich Spread" and can be bought in every store that stocks groceries, from the corner cafe to the big supermarkets. It is also one of the products that has been around for ever and you either love it or hate it.

However, apart from being used as a spread on bread, crackers or scones, it can also be used to make tasty dips by adding cream cheese, mustard powder and lemon juice to taste.

For a sweet and sour taste, add one or two tablespoons (or to taste) of condensed milk.

Sandwich Spread

1 English cucumber - finely grated
1 onion - finely grated or chopped
2-4 carrots- finely grated
1-2 green peppers finely chopped
1-2 red peppers finely chopped
750ml white grape vinegar
500ml mayonnaise

Place grated/chopped vegetables in a large glass bowl. Add vinegar, cover with cloth and leave for 24 hours.

Using a coriander or sieve, drain vegetables thoroughly, put into a piece of cheese-cloth and squeeze dry. Add just enough mayonnaise to make a thick spreadable paste. Spoon into sterilised glass jars, seal and store in fridge.

Makes 800 ml spread-100 ml spread is enough for 4-6 sandwiches.

Tip: Don't discard the vinegar. Use it to make salad dressing.

Tip of the Week - No 4

2007-07-16T09:46:00.000+02:00

I have decided to move the "Tip of the Week" from the sidebar to an actual post every week to make it easier to come back to read it if you do not have time to write it down. I am also posting the previous three tips again.

Tip of the week No.4

Grated cheese on top of a baked dish, often have a layer of oil on the surface of the melted cheese which can make the dish appear greasy. Prevent this by adding fine breadcrumbs to the cheese, the crumbs absorb the excess oil and improve the appearance.

Tip of the week No.3

Tip of the week No.2

If an egg breaks on the floor, sprinkle a heavy layer of salt over it and let it set for five minutes. This will dry the egg and make it much easier to clean up.

Tip of the week No.1

Read the recipe before starting and make sure that you have all the ingredients and utensils handy.
Follow the recipe in metric or imperial measurement - do not mix and match.
Always use large eggs, unless otherwise stated.
Make sure that your measuring spoons and cups are level, unless otherwise stated.

Flavoured Butters and Spreads

2007-07-15T09:21:00.000+02:00

In my previous post I mentioned that you can add flavoured butters (and spreads) to a loaf of bread when you give it as a gift, so here are some ideas for you.

Lemon, parsley and garlic butter

200g butter, softened
small handful fresh parsley, chopped
2 small cloves garlic, finely crushed
salt to taste
Juice and finely grated rind of 1 lemon

Mix all ingredients together.

Basil and sundried tomato butter

200g butter, softened
small handful fresh sweet basil, finely chopped
30g sundried tomatoes in oil, finely chopped
salt and black pepper to taste

Mix all ingredients together

Feta Cheese Spread

300g Feta Cheese
300ml Bulgarian yoghurt
2 cloves garlic, crushed
5 ml paprika
2ml cayenne pepper
15ml olive oil

Using a food processor, blend the feta cheese and yoghurt to a smooth paste. Add rest of ingredients to taste and blend until combined. Spoon into small jars and pour some olive oil on top. Seal and store in fridge. Serve at room temperature.

Honey butter

200g butter, softened
50 ml honey

Mix ingredients together

Sinful Choc Spread

125g unsalted butter
250g milk chocolate, finely chopped
125g macadamia nuts, finely chopped

Combine butter and chocolate to form a smooth paste. Add nuts and beat until evenly combined. Store in jars in fridge and serve at room temperature.

I have given recipes for Lemon Curd and Tropical Curds a few months ago. It is also quick and easy to make and can really turn a loaf of bread into a special gift.

Bread to Rise to the Occassion

2007-07-13T00:55:00.000+02:00

Let me tell you a little secret about me......... I love bread!!!

I can really live on bread alone... (and coffee, of course). There is nothing like the smell of freshly baked bread and when it is made with all the good, wholesome ingredients you will find in the recipe, there is no need to feel guilty if you eat too much bread.

Today I enjoyed a few slices with the tomatoes and cheese you see on the photo (added some of my home-made mustard with seeds, too). This seed bread also goes well with jams and konfyt

Surprise a friend with a loaf of freshly baked bread packed in a pretty basket together with some flavoured butters.

Easy Four Seed Bread

2 x 250ml Brown Bread Flour
4 x 250 ml White Bread Flour
500 ml Digestive Bran
10 ml salt
10g instant dry yeast (1 sachet)
125ml cooking oil
125ml honey
1 liter lukewarm water
125ml sesame seed
125ml poppy seed
125ml sunflower seed
125ml linseed

Place the dry ingredients and seeds ( keep some to sprinkle on top of dough) into a large bowl. Mix oil, honey and lukewarm water and add gradually to flour to form a moist, but not sticky, mixture. Stir well. Turn out into greased pans of choice and fill only half full.

Cover with greased plastic and leave to rise until double in volume, about 25-30 minutes. Brush with egg glaze and sprinkle with seeds of choice. Bake in a preheated oven at 200º C for 30 minutes. Lower oven to 180º C and bake for a further 20 minutes.

To make egg glaze - (this gives a shiny finish to your breads)

Beat 1 egg with 2,5ml salt and 12,5ml water

Yeast, Short and Sweet

Dry yeast comes in two forms: active dry yeast or instant active dry yeast. The difference is in how the yeast cells hydrate (absorb) water.

Active dry yeast must be mixed in water to let the particles dissolve. The yeast is then allowed to grow until the mixture becomes foamy. Then it is added to the flour.

Instant dry yeast is unique in that it need not be dissolved in water as the cells are porous. It can be added directly to the dry ingredients (flour) because it absorbs water or other liquids added to the dry ingredients.

Did you know? Yeast is alive because it is a fungus. When we add it to flour we create a growing culture with moisture, food and the proper temperature. (I cover the dough in the bowl or bread pans with a sheet of plastic and a blanket). When these conditions are right, the yeast multiplies and by the time the bread is ready to go into the oven, it may contain millions of live yeast cells.

Yeast feeds on sugar... in breads which contain no sugar, the starch in the flour is converted to sugar. Yeast expel carbon dioxide and alcohol (ethanol) during the "feeding" process. The carbon dioxide gas rises through the bread dough and is captured by the gluten structure in the dough to form gas pockets. The alcohol is evaporated in baking. The "yeasty" flavor of dough is a result of the alcohol as well as other chemical processes that takes place during the rising and baking times.

However, there is no need to worry about all these chemical processes, yeast contains Vitamin B which is essential for energy, so it is good for you.

Winter Bugs "flu" into my house

2007-07-10T11:23:00.001+02:00

Colds, aches and pains were the main ingredients on my menu during the past week and as Stavanger from Blogcrowds put it so nicely in one of his posts, it is fine to skip one or two days' posting on your blogs, but after a few days people will think your blog is dead!!

All too often in the past months it happened to me too that periods between posts were really too long, so I have decided to add some new "ingredients" to this blog. Instead of posting only recipes (I really love to prepare and take photos of the finished edible gifts , but as many of you know by now, a full time business run from home and life in general sometimes do catch up with me)... I will now also post articles related to cooking and entertaining just to add spice to my blog and hopefully the posting frequency will be more up to date.

First on this new list then is an idea for serviette rings with the menu written inside the ring. It is easy to make and can even be turned into a gift if you offer to make them for a friend's dinner party.

You can download the templates(PDF file) with the instructions by clicking on the link.

The rings shown in the photo as well as in the file are 15cm x 5 cm
but you can also make them larger if you like. Print or draw them on white or coloured card, cover with suitable gift paper, write the menu inside or on other contrasting paper and paste inside the ring.

Use your imagination to turn this idea into a conversation piece at your next party or to pretty up your table settings.

Lead Me Not Into Temptation

2007-07-04T00:08:00.000+02:00

On Monday night Gene from Turning the Pages of Life invited me to have a look at some baking he has done and I promptly accepted.

I think I should invite Gene to be my official guest cook on this blog!!! You have to visit his blog and see for yourself what he has done. I made some today and if you are a lover of the ingredients he used, you will enjoy it as much as I have.

I have a love/hate relationship with one of the ingredients he used. I love it so much that I rarely buy it because whenever I have it in the house, I normally hate myself for giving in to temptation and Adri (my daughter) has again tonight while I was busy making the candy, given me a lecture about this "addiction" of mine.

No man in the world has more courage than the man who can stop after eating one peanut. ~Channing Pollock

Perfect Pancakes

2007-07-01T03:48:00.000+02:00

Here is my pancake recipe as promised in the previous post.

You will need:

500ml flour
1ml salt
2,5ml baking powder
125ml milk
4 large eggs
20ml melted butter or cooking oil
625ml water
10ml brandy (optional)

Sift flour, salt and baking powder in a bowl. In another bowl, beat eggs, milk, 125 ml water and the melted butter or cooking oil (as well as the brandy if you are using any), until blended. Make a well in the center of the dry ingredients and add the egg mixture. Using a wooden spoon or whisk, gradually draw in the flour, beat until batter is smooth. Slowly add the rest (500ml) of the water to the mixture and beat well. Cover and leave to stand for 30 minutes. This resting period allows the gluten in the flour to relax so the pancakes will be tender.

Grease and heat pancake pan. Using a ladle, pour in enough batter while tilting the pan, to coat the bottom, cook until small bubbles appear on the surface, (about 1 minute), then flip over using a metal spatula or toss.... something that I cannot do after all these years.

Makes about 15 pancakes of 20cm in diameter

Tips to bake perfect pancakes:

The pancake pan: Use a heavy, flat pan, preferably made from cast-iron with sides about 10mm high and about 18mm in diameter. Food experts say you should never use your pancake pan for anything except pancakes and omelets.

The pan should not be washed after use; simply rub it with paper towels and a few drops of oil. If the pan becomes sticky, rub with salt first and finish with oil.
To season a new pan: Fill with oil and heat to smoking point. Turn off heat and stand 24 hours, pour off the oil, and wipe well with paper towels.

I have used a heavy-based stainless steel pan for nearly 30 years to prepare all kinds of meals in it, and whenever I want to bake pancakes, I just rub it with lots of salt and paper towels to thoroughly clean and smooth the surface and away I go.

The surface of the pan should be very hot before you start baking pancakes. Test with a drop of water- if it sizzles or "dances" across the pan, you can start baking. Pour just enough oil into the pan to cover the surface, (pour off any excess) and heat again before adding the batter.

How to toss a pancake: Pour batter into the pan, tilting the pan to coat the bottom evenly. When bubbles appear on top of the batter and it begins to set, shake the pan to make sure the pancake is not sticking and has browned underneath. Jerk the pan forward quickly until the pancake moves onto the downward sloping part of the pan. Flip the pancake over with a quick movement of the wrist so that the uncooked side is now underneath.

How to freeze pancakes: Stack the pancakes in groups of 8 or 10, (depending on how many you intend serving at one time), separating them with squares of wax paper or foil. Place in airtight freezer bags, then store in the freezer.

How to reheat pancakes: Place on a baking tray, cover with foil and warm in a preheated (160 degrees Celsius) oven for 5 minutes or until thoroughly heated.

Siblings and Warm Winter Memories

2007-06-28T07:46:00.000+02:00

Nearly every country in the world has its own version of pancakes. They are so versatile and can range from plain pancakes dusted with cinnamon sugar to the "sophisticated" Crêpes Suzette of France. Pancakes can be served with sweet or savoury fillings, stacked or rolled, with a sauce, or served flat, with a topping.

I grew up with pancakes dusted with cinnamon sugar, rolled and eaten while my mother was slaving away in front of the stove. By the time she poured the last batter into the pan, it was also the beginning of a fight over who would eat this last one. My late father usually solved the problem by eating it himself.

Another memory is about the times when we arrived home from school on bitterly cold winter days and the sweet spicy smell of freshly baked pancakes filled the house. The pancakes were kept warm over a pan of simmering water and when the foil was removed from the pancakes, golden brown pancakes covered in a cinnamon syrup were enough to dispel the cold and to give you a sense of belonging and being loved.

Today is the birthday of my youngest brother, Jackie, who together with his wife Elmarie and three sons, have been living in Qatar for the past year, but will soon be back for a visit.

He not only introduced me to the wonderful world of computers and in the process provided me with a means to an income, he is also a "specialist" when it comes to pancake baking. His ideas for pancake fillings and toppings are second only to his love for his family.

So, Happy Birthday Jackie,...... all the ingredients for pancakes will be in my kitchen next week when you arrive at my house!!

P.S.- I will post my pancake recipe which I have been using for the past 30 years over the weekend.

Tricky Cake Tin Sizes

2007-06-25T11:41:00.000+02:00

Starting today, I will post a "Tip of the Week" on Mondays. You can find it in the sidebar under my profile photo. I thought of starting another blog with helpful hints and tips that I have found useful in my lifetime, but just at the moment I must admit that it will have to wait for another few weeks or maybe months.

However, I hope you will also find it useful and write it down, as it will only appear for a week and then it will be replaced by another.

If you scroll down, you will find a new image with cake tin sizes amongst my list of "easy cooking" information. Often a recipe calls for a certain kind of cake tin and if you are like me, I use the one that is nearest to the size mentioned in the recipe or the old one I made do with all the years.

Maybe that is the reason for all those small flat banana breads and carrot cakes that find their way to the freezer to be used for dessert sometimes??

Energy Bars for Cold Winter Nights

2007-06-22T07:56:00.000+02:00

I normally do my blogging late in the evenings or even at night. With winter in full swing, the craving for something sweet can become quite bad sometimes, so I decided to look for a recipe for something that is sweet yet healthy!!!

As you will see in the recipe, these energy bars are full of "good, healthy" ingredients, so tonight I can really have a few without feeling guilty.

I could not find sesame seeds in the shops (small, small town) so I used linseeds (flax seeds), which I always have in my cupboard for times when I bake my wholewheat and seed rusks. I also added 125ml sunflower seeds to the mixture.

You will need:

1 packet (250g) sesame seeds
120g (375ml) desiccated coconut
100g (125ml) white sugar
80ml peanut butter
125ml honey
5ml vanilla essence

Preheat oven to 160 °C. Spray a Swiss roll tin (32 x 23 cm) with baking spray or grease lightly with vegetable oil.

Mix sesame seeds, coconut and sugar in a large bowl. Put peanut butter and honey in a glass bowl and melt in microwave until the syrup becomes runny, but not hot (about 1-2 minutes). Stir until smooth. Pour over dry ingredients and stir until the dry mixture is coated with the honey mixture.

Press firmly into baking tin and bake 15 minutes or until golden brown on top. Remove from oven and leave to cool slightly. Cut into squares and allow to cool for another 15 minutes as the bars will be soft and crumbly. Remove when firm and store in an airtight container.

Gifts from and to Elmarie

2007-06-19T01:01:00.000+02:00

Today I want to dedicate yet another post to a very dear person who has meant a lot to me during the past year. My sister in law, Elmarie, moved to Qatar with her family in June 2006 and although it was a year full of new and strange experiences for all of them, she managed to create a home for her family.

She is also a keen photographer and through her many photographs, her friends and family have been able to see a new country without leaving their homes. My recipe series "Sweetmeats and Childhood Dreams" has started as a result of all these lovely photos. (I have compiled an image of sweets and preserves, some of which the recipes have already been posted. Other recipes will follow in due course).

When I was a child, I used to dream of visits to Arabian countries, fueled also by books in which the heroin was usually carried away by dark, handsome princes on white horses - (more like camels, according to Elmarie) and then off to the harem, surrounded by beautiful belly-dancers, (she is bringing me a CD so I can fulfill yet another dream..........), being fed sweetmeats all day and pampered with milk baths and aromatic oils.

It is her birthday today and as she still cannot decide when she will start a photo blog, I have decided to show you some of her photos and to say thank you for all she has meant to me during this past year.

It was not an easy year, but you have come full circle!!!

HAPPY BIRTHDAY, ELMARIE

Cool Slideshows!