Bacon & Egg Puffs

Serves 4
Cheese, bacon, egg, bread - all in one delicious little treat. Excellent for brunch or a family supper.

TOOLS
1 large measuring jug or mixing bowl
1 balloon whisk or fork
Muffing pan
Pastry brush
1 pair of scissors
2 large spoons
Oven gloves

INGREDIENTS
2 cups of cubed 1cm x 1cm, white or wholewheat bread (crusts included)
2 cups (500 ml) milk
4 eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
250 g rindless streaky bacon
½ cup (125 ml) Gouda or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman's Cajun Spice

METHOD
Beat the milk, eggs and Seasoned Sea Salt together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.

Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.

Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.

Easy Ham and Cheese Souffles

Ingredients
50g butter
1/4 cup cake flour
1/2 tsp salt
1 tsp mustard
pinch cayenne pepper
1/4 cup full cream milk powder mixed with 180ml water
100g / 1 cup mature cheddar cheese, grated
125ml / 1/4 cup ham, chopped
4 eggs separated

Method
1. Preheat oven to 180 degrees celcius
2. Melt butter in saucepan. Add flour and seasonings.
3. Gradually stir in the milk. Bring to boil whilst stirring constantly, about 3 minutes.
4. Add cheese and ham. Stir until cheese has melted.
5. Beat egg yolks in a bowl and add the hot mixture whilst slowly stirring.
6. Beat egg whites in seperate bowl until stiff but not dry. Fold cheese mixture into egg white.
7. Turn into individual non-greased ramekins and stand ramekins in a pan of water. Bake for 30- 40 minutes or 40-50 minutes if using one big souffle dish.
Serves 4-6

Banana and Cinnamon Flapjacks

Ingredients
250 ml cake flour
1 tsp baking powder
1/2 tsp ground cinnamon
3 tbsp castor sugar
2 eggs
1 small can Nestle dessert cream
2/3 cup water
1 banana mashed
oil frying
honey and sliced bananas to serve

Method
1. Sift all dry ingredients into a mixing bowl.
2. Beat in eggs, cream and enough water to make thin batter.
3. Stir in banana and leave to stand for 15 minutes.
4. Lightly oil a heavy based frying pan and place over medium heat.
5. Drop spoonsful of batter and leave until bubbles appear on the surface and the bottom is lightly browned. Turn over.
6. Remove and serve with sliced bananas and honey.

Pannekoek

1 koppie meel
1 teelepel bakpoeier
½ teelepel sout
2 eiers
2 koppies melk
1 eetlepel botter, gesmelt
kookolie

Klits die meel, bakpoeier, sout, eiers en melk 8 minute lank. Laat dit vir ten minste 30 minute staan. Roer die gesmelte botter by en meng deeglik. Verhit net genoeg olie in ´n pan om die bodem te dek. Gooi net genoeg beslag in die pan om die bodem te dek. Draai die pannekoek om as dit borreltjies maak. Dit moet uit as dit goudbruin is

Bedien met ´n mengsel van kaneel en suiker en hou ook bietjie suurlemoensap byderhand.

Chocolate Banana Muffins

Ingredients A :

2 cups flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon baking powder
a pinch of salt

Ingredients B :

1 cup mashed ripe bananas
1 cup oil
1 1/2 cups brown sugar
2 eggs ~ lightly beaten

Method :

1. Sift all the ingredients in A into a big bowl.
2. Pour in the ingredients in B and mix well with a wooden spoon.
3. Spoon the mixture into the prepared muffin cases.
4. Steam for about 30 minutes or till done.

Plaat Koekies

Besigtigings:
2 eiers
125 ml suiker
250 ml melk
30 ml margarien/botter gesmelt
500 ml koekmeelblom
20 ml bakpoeier
2.5 ml sout

botter, stroop of heuning

Metode:
1. Klits eiers en suiker saam. Voeg 125ml melk en gesmelte botter by.
2.Sif koekmeelblom, bakpoeier en sout saam en voeg by eiermengsel.
3. Voeg orige melk geleidelik by om 'n gladde mengsel te vorm.
4. Moet nie mengsel roer nadat alles gemeng is nie.
5. Bak in gesmeerde ringpannetjies(griddle) of drup lepels vol op 'n warm gesmeerde stoofplaat.
6. Bak eers die een kant en as dit bo-op vol lugblasies is, draai plaatkoekie met slaplemmes of eierspaan om en bak hulle aan die ander kant tot dit ook mooi bruin is.
7. Sit voor met botter, stroop of heunig.

Die resep lewer tussen 25 - 30 plaatkoekies.

Die resep uit Kook en Geniet (50) Goue Jare

Croissants

Ingredients

600ml (1 pt) milk or water
30gm (1.2 oz) fresh compressed yeast
1 kg (2lb 4 oz) flour
25gm (1 oz) salt
100 gm (4 oz) sugar
Egg wash

Method

Heat milk to 37 degrees (75 F) and gradually dissolve the yeast.

Sieve flour and add salt, sugar and make a well in the centre.

Add the milk/water mixture into the centre of the flour, mix well. Knead until dough forms a smooth ball.

Rest in the fridge for approximately 10 minutes or until well chilled

Roll out the dough to form a rectangle. Cover with dry butter and fold in 3. Rotate 90 degrees. Repeat the process twice, resting well in between.

Once the folding is complete, rest in the fridge for at least 6 hours before use.

Preheat the oven to 180 degrees C (365F).

Shape and brush with egg wash. Bake about 20 minutes.

Coconut Toast

Ingredients

# 2 sticks butter
# 2 eggs, beaten
# 2 cups sugar
# 2 cups coconut
# 6 slices of white bread

Method

Blend together all ingredients until smooth. Spread mixture on each slice of bread. Bake at 350 degrees for 20 minutes.