Index to Baking:

Biscuits Savoury:
Homemade cheese biscuits -2
Oats Biscuits -13
Parmesan shortbreads -3
Savoury Biscotti -1
Sesame Cheese -12
Water Biscuits -4

Biscuits Sweet:
African Shortbread -30
Almond honey squares -1
Apricot, chewy bars -2
Basic Shortbread -29
Bat Bars -3
Biscotti Chocolate -4
Biscotti Sweet -5
Choc Chip Coconut -6
Choc Chip oats -7
Cinnamon -8
Cocoa sugar cookies -32
Coconut cookies -9
Crater Granola Bars -10
Crunchies -11
Date & Banana Slice -12
Dutch Butter -33
Fruit Chews -13
Ginger biscuits -14
Ginger shortbread slices -34
Gingerbread cookies -15
Lemon, Tangy squares -16
Macaroons Almond -36
Marmalade almond coconut squares -17
Nut seed bar -18
Oat Anzac -20
Peanut butter biscuits -21
Peanut Butter Biscuits -35
Peanut butter, fruit & seed bar -22
Pecan Crisp bread -23
Rusks, Seeded health -24
Sesame ginger slice -25
Sesame muesli slice -26
Spicy biscuits -27
Sugar crust fresh ginger -28
Vanilla snap biscuits -31

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Breads Savoury:
Baguettes -1
Basic Bread Dough -2
Basic white bread -3
Beer -4
Beer Quick & Easy -5
Brown Soda -6
Buttermilk Onion & Poppy seed -7
Buttermilk White -8
Butternut Bread -9
Camping bread -44
Chapati -10
Cheese & herb loaf -11
Corn Chilli -12
Cracker Bread Cumin & Thyme -13
Dill Bread -14
Elephant foot -15
Flat bread -16
Flat bread Lavash -19
Flat bread Moroccan -17
Foccacia -20
Grissini Herb -21
Honey & Fennel seed loaf -22
Injeera Bread -23
Maize Bread Gluten Free -24
Mealie Cheesy -25
Naan bread -26
Naan bread with eggs -27
Nutty yoghurt bread -28
Olive bread -29
Pita bread -30
Pita Coriander & Olive -31
Poori -32
Poori Potato -33
Rolls - Basic Dough -35
Rolls -34
Rolls Scots baps -36
Rye bread -37
Spinach & Cheese Plaited -38
Spiral Bread -39
Sweet Potato Bread -40
Tortillas Wholemeal -41
Whole-wheat bread -42
Whole-wheat seeded bread -43

Breads Sweet:
Apricot & Prune Cake -1
Apricot and Raisin bran Loaf -2
Banana whole wheat sesame bread -3
Chelsea Buns -4

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Chocolate Twist Buns -5
Hot cross Buns -6
Makalali Monkey Bread -7
Mosbolletjies -11
Muesli Apricot Bread -8
Raisin Bread -9
Sweet Pumpkin Bread -10

Cakes Sweet:
Almond & orange -1
Apple spiced cake -33
Apple, Home-style -2
Banana -3
Beetroot chocolate cake -34
Blueberry Butter -4
Buttermilk Spice -5
Carrot -6
Cashew ginger squares -7
Cheesecake ricotta -8
Cheesecake supreme -9
Chocolate Brownies -10
Chocolate, dark -11
Chocolate, Light -12
Chocolate, rich & roasted almond torte -13
Christmas spice & fruit -14
Citrus syrup -15
Coconut cake with lime curd icing -16
Coffee Streusel -17
Cupcakes Basic -18
Cupcakes, Chocolate & almond -19
Cupcakes, raspberry & coconut -20
Cappuccino Cheesecake -32
Date Spice -21
Double Chocolate Brownies -41
Fat Free Sponge -39
Fruit Cake -31
Fruit cake, Boil & Bake -22
Ginger -23
Lamingtons -24
Lemon curd roll -25
Lemon Tea Loaf -26
Lumberjack -27
Meringue - Walnut Cake gluten free -42
Orange & Lemon Poppy seed -28
Rich Chocolate Brownies -40
Sponge Genoese -35
Yoghurt & coconut -30
Yoghurt -29

Icing:
Chocolate butter icing -1

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Chocolate glaze -2
Marshmallow icing -3
Cream Cheese Icing -5
Choc Fudge -6
Butter Icing -7

Muffins Savoury:
Basic muffin -2
Cheese and Herb -1
Chickpea, basil & polenta -4
Polenta & Marmite -3
Polenta & sun dried tomatoes -5

Muffins Sweet:
30 Day Muffin mix -6
Apple & Lychee -8
Apple crumble -1
Banana -7
Basic Muffin -5
Chunky banana with bran -2
Couscous spiced -9
Overnight muffins -4
Tummy Crisis -3

Pastry Savoury:
Flaky -1
Puff -4
Quiche -2
Rough puff -3

Pastry Sweet
Apple mandasi with red wine syrup -2
Cinnamon Scrolls -8
Crater mandasi with cinnamon sugar -7
Crostata -9
Danish pastry -4
Doughnuts -3
Fritters in spiced syrup -1
Koeksisters -5
Pecan Sticky Buns -10
Puff Cinnamon Twists -11
Sweet Tart Pastry -6

Tarts Savoury:
Green Tomato & Mozzarella -2
Quiche filling bacon and cheese -4
Spinach feta and olive pie -3
Tomato basil and Ricotta tart -1

Tarts Sweet:

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Caramel Macadamia Nut Tart -10
Caramel Tartlets -42
Chocolate Tart -40
Christmas mince pies -1
Coconut Chocolate Tart -14
Lemon Meringue P -6
Lemon Tart -23
Milk tart -31
Pear & Almond -33
Tipsy Tarts -41

Waffles, Crumpets, Scones:

Basic sweet waffles -45
Buttermilk crumpets -6
Buttermilk waffles -47
Fritters Apple -8
Fritters - Sweetcorn with Roast Tomato & Bacon -22
Mealiemeal waffles -46
Pancakes - Feta with Mchicha Eggs -28
Pancakes - Sweet Potato & Onion -32
Pancakes -33
Scones Buttermilk -43
Scones Eggless -42
Yeast based -44

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.
 CHEESE AND HERB MUFFIN

INGREDIENTS
1¾ Cups Self raising flour
1 Cup Brown bread flour
1 tsp Baking powder
¼ tsp Cayenne pepper
1 tsp Salt
1 Tbsp White sugar
2 Tbsp Finely chopped fresh parsley
2 Tbsp Finely chopped fresh chives
2 Tbsp Finely chopped fresh thyme leaves or 1 Tbsp dry thyme
1 Cup Cheddar, grated
2 Eggs
1 Cup Milk
½ Cup Unsalted butter, melted

METHOD
 Preheat the oven to hot 210˚C. Grease a 12- hole muffin tin
 Sift the flours, baking powder, sugar, cayenne pepper and salt into a large
bowl, and return the husks to the bowl
 Stir in the herbs and cheese, and make a well in the centre
 Whisk the eggs and milk together in a jug, and pour into the well in the dry
ingredients along with the butter
 Stir with a metal spoon until just combined. Do not over mix the mixture
should be lumpy
 Spoon the mixture into the muffin tin, filling each hole about three quarters
full
 Bake for 20 minutes, or until a skewer comes out clean when inserted into
the centre of a muffin.
 Leave the muffins in the tin for 5 minutes before lifting out onto a wire rack
to cool

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SERVES
12 standard sized muffins

VARIATIONS
Replace chives with spring onion tops, instead of parsley use fresh coriander/basil

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 BASIC SAVOURY MUFFIN RECIPE

INGREDIENTS
2 Cups Self raising flour
2 tsp Salt
1 Egg
1 Cup Milk
¼ Cup Sunflower oil

METHOD
 Preheat the oven to 190˚C
 Mix flour with salt
 Add additional ingredients of choice to the flour mixture. Mix through
 Mix egg, oil and milk together
 Add liquid mixture to flour. Mix gently. Be careful not to overmix as
muffins will turn out heavy
 Grease muffin tray and spoon mixture into pans
 Bake for about 20 minutes

SERVES
9 standard sized muffins

VARIATIONS
FETA & COURGETTE – 1½ cups grated courgettes, 1 cup feta crumbled and ¼
tsp ground nutmeg

SUNDRIED TOMATO & ROCKET – ½ cup rehydrated chopped sundried

tomatoes, ½ cup thinly sliced rocket and 1 cup grated parmesan

CORN, CAYENNE & CHEDDER – 2 Tbsp chopped coriander, ½ cup drained

corn kernels, 1 cup grated cheddar cheese and ½ tsp cayenne pepper

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 POLENTA MARMITE MUFFINS

INGREDIENTS
3½ Cups Self raising flour
2 Cups Mealiemeal or polenta ( not instant polenta)
½ Cup Castor sugar
2 tsp Baking powder
½ tsp Salt
2 Cups Buttermilk or plain yoghurt
1 Cup Melted butter
2 Eggs, beaten lightly

INGREDIENTS – TOPPING
2 Tbsp Marmite
½ Cup Soft butter

METHOD
 Preheat oven to 175˚C and grease a muffin tray
 Mix flour, polenta, sugar, baking powder and salt together in a bowl
 Whisk together buttermilk, butter and egg in a large bowl
 Gently stir dry ingredients into the buttermilk mixture. Mix until just
combined. Do not over-mix
 Spoon batter into the prepared muffin tray and bake for about 20 minutes,
or until a skewer comes out clean, when inserted into the muffins
 For topping melt marmite and butter gently together
 Once baked, remove from oven and brush thickly with the marmite
topping. Return tray to oven so that marmite glaze forms
 Remove muffins from oven and allow to cool in tray for a few minutes
before transferring to a cooling rack

SERVES
Makes 12 large muffins

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COOK’S NOTES
If no self raising flour is available, use the following:
1 cup cake flour and 2 tsp baking powder for every cup self raising

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 CHICKPEA, BASIL AND POLENTA MUFFINS

INGREDIENTS
1 Cup, 3 Tbsp Polenta or mealie meal
2 Cups Self-raising flour (must be heaped cups)
2 Tbsp Chopped fresh basil
1 tsp Baking powder
1 tsp Salt
1¼ Cups Milk
1/3 Cup Melted butter
1 Eggs, beaten lightly
300g Drained tinned chickpeas
2 Tbsp Grated parmesan cheese

METHOD
Preheat oven to 175 C
Grease a muffin pan and dust with the 3 Tbsp of polenta
In a medium bowl combine flour, remaining polenta, basil, baking powder and
salt with a spoon
In a large bowl beat milk, egg and butter until well combined
Add chickpeas and parmesan. Add flour mix and stir until just combined. Do not
over-mix
Spoon into prepared pan and bake for about 25 minutes or until done
Allow to cool inside tray for 5 minutes before turning out to cool completely

SERVES
Makes 12 large muffins

COOK S N OTES
If no self raising flour is available, use the following:
1 cup cake flour and 2 tsp baking powder for every cup self raising

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 POLENTA AND SUNDRIED TOMATO MUFFINS

INGREDIENTS
1 Tbsp Butter
1 Cup Onion, finely chopped
1 Cup Cake flour
1½ tsp Baking powder
1 tsp Bicarb of soda
1 tsp Sugar
½ tsp Salt
¾ Cup Polenta or coarsely ground yellow mealiemeal
2 Large eggs, lightly beaten
4 Tbsp Butter, melted & cooled
Milk, to mix up to one cup
¾ Cup Sour cream
1 tsp Finely chopped lemon zest
2 tsp Finely chopped oreganum or 1 tsp dried oreganum
2 tsp Fresh thyme, chopped

INGREDIENTS - TOPPING
½ Cup Chunky feta
¼ Cup Shredded basil leaves
¼ Cup Rehydrated sundried tomatoes
¼ Cup Pitted calamata olives

METHOD
 Preheat oven to 220˚C
 Grease a muffin pan thoroughly
 In a small pan, heat 1 Tbsp of butter over medium heat and sauté the onion
until softened, about 3-4 minutes
 In a small mixing bowl sift together the flour, baking powder, bicarb, sugar
and salt

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  Gently add polenta. Mix only until dry ingredients have blended
 Beat eggs, melted butter, sour cream on a bowl
 Add onion, lemon zest, oregano, thyme and dry ingredients to egg mix and
stir with a form until just blended. Do not over mix
 Only add milk for necessary and only add enough for the batter to be moist
but not too runny
 Divide batter among the muffin cups, filling all the way up as these muffins
do not rise much
 Bake for about 20 minutes or until puffed and light golden
 Remove tray from oven, top with a small amount of the topping
 Return back to oven for 2 minutes

SERVES
Makes 12 large muffins

COOK’S NOTES
These muffins are delicious if spread with marmite butter

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 APPLE CRUMBLE MUFFINS

INGREDIENTS – MUFFIN
2¼ Cups Self-raising flour
¼ tsp Ground cinnamon
½ Cup Firmly packed soft brown sugar
¾ Cup Milk
2 Eggs
½ Cup Unsalted butter, melted and cooled
1½ Cups Granny smith apples, peeled, cored, grated

INGREDIENTS – CRUMBLE
5 Tbsps Plain flour
¼ Cup Light brown sugar
⅓ Cup Oats
2 Tbsp + 2 tspUnsalted butter, chopped

METHOD - CRUMBLE
 To make the crumble, put the flour, sugar and oats in a bowl
 Rub the butter in with your fingertips until most of the lumps are gone

METHOD – MUFFIN
 Preheat the oven to 190ºC and grease regular muffin tin with butter.
 Sift the flour and cinnamon into a large bowl
 Stir in the sugar. Make a well in the centre
 Put the milk, eggs and butter in a jug, whisk and pour into the well. Fold
gently until just combined – the batter should be lumpy
 Fold in the fruit. Divide among the muffin holes
 Sprinkle 2 teaspoons of the crumble over each muffin just before baking
 Bake for 25 minutes, or until golden. Cool for 5 minutes, then transfer to a
wire rack
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SERVES
Makes 12 regular muffins

VARIATIONS
 2 Pears and ¼ tsp ground cinnamon instead of apples and cinnamon
 Dried fruit such as ½ cup raisins/ sultanas or dry cranberries
 Nuts such as ½ cup walnuts, pecans or almonds (chopped)
 Dry fruit such as ½ cup chopped pears, mango or paw paw

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 BANANA MUFFINS

INGREDIENTS
1½ Cup Cake flour
2 tsp Baking powder
Pinch Salt
1½ Cups Digestive bran
½ tsp Ground cinnamon
¼ tsp Ground cloves
¼ tsp Nutmeg
2 Eggs
2/3 Cup Soft brown sugar
1 Tbsp Sunflower oil
1 Cup Buttermilk or milk or yoghurt
1 Ripe banana, diced
2 Tbsp Dark chocolate chips

METHOD
 Pre-heat oven to 200˚C
 Grease muffin tins with a little butter
 Sift flour, baking powder and salt together
 Add the bran and the spices to the flour, mix well
 Beat the eggs, sugar, oil and buttermilk/ milk
 Add the banana to the egg mixture
 Add the egg mixture to the flour mixture
 Stir the muffin mixture with a fork to just combine
 Spoon into muffin tray only ½ full. Place ½ tsp choc chips or chopped dark
chocolate in centre of each. Top with remainder of mixture. Make sure
chocolate is entirely enclosed
 Bake for 20 to 25 mins, until muffins come away from the side of the pan
 Serve hot

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COOK’S NOTES
These are better served straight from the oven

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 TUMMY CRISIS MUFFINS

INGREDIENTS – MUFFIN
1 Cup Finely chopped dried apricots
1 Tbsp Grated orange rind
1 Cup Orange juice
1 Cup Buttermilk
½ Cup Butter/margarine, melted
½ Cup Honey
2 Eggs
1½ Cups Whole wheat flour
1 Cup White self-raising flour
2½ tsp Baking powder
1½ Cups Toasted muesli
½ Cup Digestive bran

INGREDIENTS – TOPPING
1/3 Cup Brown sugar
½ tsp Cinnamon
2 Tbsp Flour
30g Butter, melted
½ Cup Toasted muesli

METHOD – TOPPING
 Stir all ingredients together until combined and spoon 2 tsps on each muffin

METHOD – MUFFIN
 Preheat oven to 180˚C
 Combine the apricots, orange rind and orange juice in a bowl and allow too
stand for 10 minutes
 Stir in the buttermilk, butter, honey and eggs
 Combine the flour, baking powder, muesli and digestive bran and make a
well in the centre and add the apricot mixture, stirring until just combined

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  Spoon into greased muffin tins and sprinkle with topping
 If using a filling, only fill muffin tin ½ full then top with a teaspoon of
filling. Top with remainder of batter and make sure it covers the filling
completely
 Bake at 180˚C for 20 minutes
FILLIING SUGGESTIONS
 Marmalade
 Stewed dry fruit
 Chocolate truffles
 Strawberry or apricot jam

SERVES
Makes 16 standard muffins

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 OVERNIGHT MUFFINS

INGREDIENTS MUFFINS
1 Cup Brown bread flour
1 Cup Cake flour
½ Cup Light brown sugar
¼ Cup Oil
1/3 tsp Vanilla essence
1½ tsp Bicarbonate of soda
1 egg, lightly beaten
1/5 tsp Salt
1 Cup Milk
1 tsp Ground cinnamon
1/3 tsp Ground nutmeg
¾ Cup Seedless raisins
½ Cup Chopped walnuts/pecan nuts

INGREDIENTS TOPPING
2 Tbsp Oats
1 tsp Ground cinnamon
2 tsp Sesame seeds
2 tsp Sunflower seeds
2 tsp Poppy seeds

METHOD TOPPING
Mix all ingredients together and use a full tsp per muffin

METHOD
Mix together all the ingredients except for the raisins and nuts
Stir in the raisins and nuts. Mix, cover and leave in the fridge overnight
To bake, fill greased muffin pans three-quarters full and bake at 200 C for 15-20
minutes, until well and browned

SERVES
Makes 9 standard sized

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 BASIC MUFFIN RECIPES

INGREDIENTS – MUFFINS
2 Cups Cake flour
3 Tbsp Sugar
1 Tbsp Baking powder
½ tsp Salt
1 Egg
¼ Cup Melted butter or sunflower oil
1 Cup Milk

METHOD
 Sift all dry ingredients into a bowl. Make a well in the centre. Pour in other
ingredients. Stir very gently in full strokes that scrape the bottom of the
bowl. Do not over mix as it will become heavy. Batter will still look lumpy
 Grease muffin cups, fill two-thirds full with batter
 Bake at 180˚C for about 25 minutes or until lightly browned

SERVES
Makes 10 standard sized but 11-12 when making on the variations

VARIATIONS

NUTS – Add ½ cup chopped nut (almonds/pecans) to dry ingredients. Mix and
spoon into muffin cups as directed in basic recipe

WHOLEMEAL – Follow the basic recipe, but use only 1 cup cake flour and 1 cup
nutty wheat

CHEESE AND BACON MUFFINS – Omit sugar from basic recipe add 4 rashers
bacon fried and cut in small pieces and ¾ cup grated cheese to dry ingredients

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APPLE MUFFINS – Sift 1 tsp cinnamon with the dry ingredients, add another 2
Tbsp sugar and mix. Grate raw tart apples, add to the dry ingredients

FRUIT MUFFINS – Follow basic recipe, add ½ cup raisins or sultanas with to
spices to the dry ingredients
BLUEBERRY MUFFINS – Add 1 cup blueberries, 1 tsp orange zest and 5 Tbsp
sugar instead of the 3. Make sure the berries are add last and are gently folded in

POPPY SEED MUFFINS – Add 2 Tbsp poppy seeds and 1 Tbsp of lemon zest to
the egg

CHOCOLATE MUFFINS – Sift 1 tsp cinnamon and 1/3 cup cocoa with dry
ingredients. Use soft brown sugar instead of white and add ¼ cup each white and
dark chocolate at the end

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 30 DAY MUFFIN MIX

INGREDIENTS
1¼ Cups Nutty wheat
2½ Cups Plain flour
2 Cups Bran
1 tsp Vanilla essence
2 tsp Bicarbonate of Soda
1½ Cups Raisins
2 Cups Milk
2 Eggs
½ Cup Oil
1 1/3 Cups Dark brown sugar

METHOD
Mix all dry ingredients and combine well, add the liquid ingredients and mix by
hand till well combined
Store in an airtight container and use as needed
Fill muffin pans ¾ full and bake at 180 C for about 25 30 minutes or until
lightly browned

SERVES
Makes 10 standard sized muffins

VARIATIONS
Place a tsp full of stewed fruit chopped inside
Top with a mixture of poppy, sunflower and pumpkin seeds

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 BANANA MUFFINS

INGREDIENTS
4 Mashed bananas
1 Cup Sugar
1 Egg
5 Tbsp Melted butter
2½ Cups Flour
1 tsp Baking powder
1 tsp Bicarbonate of Soda
½ tsp Salt

METHOD
 Mash the banana and sugar and mix well
 Add egg and then butter
 Add dry ingredients
 Bake at 160˚C for about 25 minutes
 Top with crushed pecan nuts and desiccated coconut

SERVES
Makes 9 standard sized muffins

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 APPLE AND LYCHEE MUFFINS

INGREDIENTS – WET
3 Tbsp Butter
1 Egg
½ Cup White sugar
1 Tbsp Orange or naartjie zest
½ Cup Fresh orange juice
2 Apples peeled, about 1 cup, small chopped pieces
1 Cup Tinned lychees drained, pitted and roughly chopped (or fresh)

INGREDIENTS – DRY
1½ Cups Cake flour
½ tsp Ground Cinnamon
1 tsp Ground Cardamom
1 tsp Ground Ginger
¼ tsp Salt
½ Cup Jungle Oats
1 tsp Baking powder
½ tsp Bicarbonate of soda
2 Tbsp Soft brown sugar

METHOD
 Preheat oven to 180˚C and grease a muffin tray
 Melt butter and cool
 Beat the eggs in a separate bowl and slowly beat in butter
 Add the sugar, zest and juice. Whisk to combine
 Add the peeled, cored and chopped pieces of apple and the drained Lychee.
Mix gently to combine
 In another large bowl, combine the flour, baking powder, bicarbonate of
soda, cinnamon, cardamom, ginger, salt and Jungle Oats
 Gently fold the wet ingredients into the dry ingredients in a few strokes,
DO NOT OVERMIX!!
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  Fill each muffin ¾ full. Sprinkle ½ tsp of brown sugar over each uncooked
muffin
 Bake for about 20 – 30 minutes or until a skewer comes out clean when
tested
SERVES
Makes 12 standard size muffins

COOK’S NOTES
 The following may be substituted for the lychees - 1 cup diced mango or 1
cup tinned drained diced apricots or 1 cup tinned drained diced peaches
 The ingredients may also be prepared the night before by mixing the wet
and storing covered overnight in the fridge whilst the dry ingredients may
be stored covered in the dry store. When needed, mix together and proceed
with the method as per recipe

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 COUSCOUS SPICED MUFFINS

INGREDIENTS
½ Cup Couscous
½ Cup Boiling water
1¾ Cups Cake flour
2 Tbsp Castor sugar
1 Tbsp Baking powder
¼ tsp Salt
1 tsp Toasted cumin seeds
1 tsp Ground coriander
1 Egg
4 Tbsp Olive oil
1 Tbsp Lemon zest
2 Tbsp Chopped fresh parsley
1 Cup Milk

METHOD
 Preheat oven to 175˚C and grease a muffin tray
 Place couscous in a bowl with boiling water, cover and leave for 5 minutes.
Fluff grains apart with a fork
 Mix dry ingredients in a bowl with a wooden spoon
 Beat egg and oil in a large bowl until well combined. Add couscous and dry
ingredients and mix until nearly combined
 Fold in lemon zest and parsley
 Spoon into prepared muffin pan and bake for about 20 minutes or until
done
 Remove from oven and cool for 5 minutes before turning out and cooling
completely

SERVES
Makes 12 standard size muffins

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 FLAKY PASTRY

INGREDIENTS
2 Cups Cake flour
½ Cup Very cold butter
Iced Water

METHOD
 If possible, beat softened butter until light and fluffy in a mixer for about 10
minutes, then freeze. Cut very cold butter into small pieces
 Sift the flour into a large bowl and add the very cold butter cubes. Rub with
fingers until it resembles coarse breadcrumbs. Alternatively use a food
processor and pulse. Be careful not to over pulse the mixture as this will
make a tough crust
 Add just enough iced water to form a soft pastry
 Knead very gently on a lightly floured surface to combine
 Cover with plastic wrap and refrigerate for 1 hour or preferable overnight.
This will prevent the pastry from shrinking when baked
 Preheat the oven to 190˚C
 Roll the pastry on a lightly floured cold surface to 3 mm thick. Try to roll
as little as possible to get the desired shape
 Freeze pastry for 10 minutes
 Bake blind for 8 – 10 minutes; or use as desired – over a pie dish etc.
 Fill and bake until light golden brown
 If making more crusts than needed, freeze unbaked rolled pastry wrapped in
plastic wrap for up to 2 weeks. When ready to use, remove from freezer and
bake from frozen if already moulded. Alternatively thaw in fridge. When
ready to bake, roll and proceed as above.

SERVES
Makes about 600g – enough for 1 large pie to serve 10

COOK’S NOTES
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  Ensure butter is very cold and cut into small cubes
 Be careful not to over process pastry as it will become heavy and tough
 Knead the pastry after adding the water, but only for about 30 seconds or
the pastry will be tough
 Blind baking will ensure a flaky crust when using a wet filling. After blind
baking, cool and brush with lightly beaten egg white to seal the pastry and
prevent a wet filling form making it soggy
 Use for pies

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 QUICHE PASTRY

INGREDIENTS
2 Cups Cake flour
½ Cup Softened butter
1 Egg Yolk
1 Tbsp Icing sugar
¼ tsp Salt
¼ Cup Ice cold water

METHOD
Preheat oven to 200 C
Sift flour, salt and icing sugar into a bowl
Add the butter, cut in cubes, and blend lightly with finger tips until the mixture
resembles fine breadcrumbs
Beat egg yolk with water and add to flour mixture
Using a spatula, work the mixture gently into a dough. Press dough into a ball,
cling wrap and refrigerate for at least 1 hour
Turn pastry out onto a floured surface and roll out to a thickness of 5 8 mm
thick
Lift pastry with hands every now and again whilst rolling to prevent it from
sticking
Roll pastry around rolling pin and gently place over greased quiche tin
Return pastry to fridge for 30 minutes in order for it to relax so it does not shrink
when baked
Bake blind for 15 minutes

SERVES
Makes enough for 1 large quiche to serve 10

COOK S N OTES
Pastry may be done in advance and stored in the fridge for up to 1 week. Alternatively
freeze the pastry until needed. Defrost in fridge

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 ROUGH PUFF PASTRY

INGREDIENTS
1½ Cup Cake flour
½ tsp Salt
1 Cup Chilled unsalted butter, cut into small pieces 1cm cubes
¼ Cup Chilled water (may need more)

METHOD
 Place flour and salt into a bowl, add butter cubes
 Add enough cold water, cutting in with a knife, to form a ball.
 Wrap the dough in plastic wrap and refrigerate for 30 minutes
 Roll out dough into a 30 x 15 cm rectangle
 Fold in the two short ends to meet in the center, then fold in again
 Roll the pastry into a 30 x 15 cm rectangle again, and repeat the process
 Refrigerate as a small rectangle for further 30 minutes before using

SERVES
8 - 10
Makes 500g

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 PUFF PASTRY

INGREDIENTS
2 Cups Cake flour
Pinch Salt
1 Cup Butter
1 tsp Lemon juice
¾ Cup Ice cold water

METHOD
 Sift flour and salt into a bowl. Rub in a piece of butter the size of a walnut
 Add lemon juice or brandy to water, make a well in the centre of flour and
pour in about 2/3 of the liquid
 Mix with a palette knife, or round bladed knife. When the dough is
beginning to form, add remaining water
 Turn out dough on a marble slab, a laminated plastic worktop or a board
dusted with flour. Knead dough for 2-3 minutes, and then roll out to a
square about 1.3 – 2 cm thick
 Beat butter if necessary to make it pliable and place in centre of dough. Fold
this up over butter to enclose it completely (sides and ends over centre like a
parcel)
 Wrap in a cloth or piece of greaseproof paper and put in the refrigerator for
10 -15 minutes
 Flour slab or work top, put on dough, the join facing upwards, and bring
rolling pin down on to dough 3 -4 times to flatten it slightly
 Now roll out to rectangle about 1.3 – 2cm thick. Fold into three, ends to
middle as accurately as possible, if necessary pulling the ends to keep them
rectangular
 Seal the edges with your hand or rolling pin and turn dough half round to
bring the edges toward you
 Roll out again and fold in three (keep a note of the turns given

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  Set aside in refrigerator for 5 minutes. Repeat this process, giving a total of
six turns with a 15 minute rest after each two turns. Then leave in the
refrigerator until wanted

SERVES
10, Makes 650g

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 FRITTERS IN SPICED SYRUP

INGREDIENTS - FRITTERS
2 Cups Water
3 Tbsp Butter
1 tsp Salt
2 tsp White sugar
1 Tbsp Ground cinnamon
1 tsp Ground aniseed
2¼ Cups Cake flour
6 Medium eggs
4 Cups Sunflower oil

INGREDIENTS - SYRUP
3 Cups Dark brown sugar
5 Cups Water
4 Sticks Cinnamon
1 Tbsp Aniseed
1 Tbsp Fennel seeds

INGREDIENTS - FOR THE GARNISH

Ground cinnamon and icing sugar and cream

METHOD
 Combine water, butter, salt, sugar, cinnamon and anise in saucepan. Bring
to a boil. Boil for 8 minutes
 Add flour all at once. Beat with a spoon until ingredients are well mixed
 Simmer until mixture separates from sides of saucepan
 Remove from heat, and cool for 3 hours
 Add eggs one by one, beating by hand or with an electric mixer after each
addition
 Measure 2 to 3 tablespoons dough

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  With greased hands, form a strip and shape into a doughnut 6 cm diameter,
making sure the hole is large
 Heat oil in deep frying pan. Test temperature with a piece of batter. Oil is
ready when batter sizzles
 Reduce heat, and fry fritters for about 3 – 4 minutes on each side or until
golden
 Remove from oil and drain on paper towels
 Keep warm until serving time which must not be more than 15 minutes

METHOD – SYRUP
 Combine sugar, water, cinnamon, anise and fennel seeds in a saucepan
 Boil until syrup thickens slightly about 30 minutes
 Serve hot fritters in individual bowls in hot syrup or soak fritters in syrup
for 2 minutes before serving. Garnish with cinnamon and icing sugar and
cream

SERVES
10

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 APPLE MANDAZI WITH RED WINE SYRUP

INGREDIENTS - RED WINE SYRUP

2 Cups Red wine
¾ Cup White sugar
2 Cinnamon sticks
½ tsp Pilau masla spice

INGREDIENTS - MANDAZI BATTER

1 Cup Milk
¼ tsp Salt
3 Tbsp White sugar
¼ tsp Ground cinnamon
2 Eggs
1 tsp Vanilla essence
1 ½ Cups Cake flour
5 Granny smith apples sliced into wedges
Vegetable oil to deep fry batter

METHOD - SYRUP
Place all syrup ingredients together in a heavy based saucepan and bring to the
boil over low heat
Stir occasionally until sugar has dissolved
Allow the mixture to simmer until it reduces and thickens slightly
Remove syrup from the heat and allow to cool

METHOD - BATTER
Mix the flour, salt, sugar and cinnamon together in a large bowl
Gently whisk eggs with milk. Add liquids to the dry ingredients and mix together
well
Preheat deep fryer to hot
Dip apple slices in batter and fry until golden brown
Drain on kitchen paper and serve immediately with red wine syrup

SERVES
10
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 DOUGHNUTS

INGREDIENTS
½ tsp Salt
1 Tbsp Instant dried yeast
¼ Cup Lukewarm water
1 Cup Lukewarm milk
3 Tbsp Castor sugar
½ Cup Melted butter
4 ½ Cups Cake flour
3 Eggs
1 Cup Castor sugar
1 tsp Ground cinnamon
Vegetable oil to deep fry

METHOD
 Sift the flour and salt; add the yeast with castor sugar
 Mix water, milk, butter and eggs
 Add liquid to dry ingredients and mix until a sticky dough forms
 Knead on a lightly floured surface until the dough comes together
 Allow the dough to rise in an oiled bowl for 45 min or until doubled in size
 Knead dough on a lightly floured surface for 5 minutes until smooth and
elastic
 Roll dough out to a thickness of 1 cm thick. Cut rounds with a diameter of
8 cm and cut out a circle in the centre about 3 cm diameter
 Allow the doughnuts to rise on a floured tray covered with a damp cloth for
30 minutes
 Preheat deep fryer to medium heat and fry doughnuts for about 1 minute
on each side until golden brown. Drain on kitchen paper and toss in
cinnamon sugar
 Serve with bowls of jam, cream, caramel sauce, lemon curd and chocolate
sauce for tea

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SERVES
10

COOK’S NOTES
Make sure oil is very clean and hot enough or else doughnuts will absorb too much
oil.

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 DANISH PASTRY

INGREDIENTS - PASTRY
2 Cups Cake flour
1½ Tbsp Butter
Pinch Salt
2 tsp Instant dried yeast
1 Egg beaten
4 Tbsp Water
2 Tbsp Castor sugar
½ Cup Chilled butter

METHOD
 Sift the flour and rub in the 1 ½ Tbsp butter until it resembles fine
breadcrumbs
 Add the salt and yeast
 Mix together the egg, 4 Tbsp water and castor sugar; add to the flour to
make a dough. Knead until smooth
 Cover and leave at room temperature for 15 minutes
 Place butter inside a large plastic bag and tap with a rolling pin to make a
block about 12mm thick and forming a square of about 28cm x 28 cm
 Place butter in the centre of the dough and bring the 2 sides of the pastry
over to overlap each other and encase butter
 Turn the parcel over so the side that has the folded part is on the table
surface
 Bring the top and bottom ends over to complete the parcel. Seal the joints
by pressing firmly with the rolling pin
 Roll out to a strip 3 times as long as it is wide
 Fold in 3 as per puff pastry and give a ¼ turn so the folded closed side is on
your left
 Repeat rolling and folding 2 x after this. Wrap in cling film in between
rolling and refrigerate for 30 min between turns
 If butter still shows in thick streaks, roll and fold once more
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  Preferably leave in fridge overnight before using, or at least for 1 hour

SERVES
10 – 15 pastries, makes 450g

COOK’S NOTES
Do not worry if butter escapes. Add a bit of flour to where it is escaping and finish
the roll and fold. Refrigerate once more.
Use a dry pastry brush to brush excess flour off the pastry before folding. Pastry
may be frozen

FILLING OF PINWHEEL ALMOND DANISH

INGREDIENTS
3 Tbsp Soft butter
¼ Cup Sifted icing sugar
1/3 Cup Ground almonds
½ tsp Vanilla essence

METHOD
 Mix the soft butter with the sifted icing sugar, vanilla essence and the
ground almonds
 Roll pastry out to a 50 cm x 20 cm rectangle. Cut into 2 rectangles.
 Spread with almond paste over surface of Danish and roll up as per a Swiss
roll along the length of the rectangle.
 Slice into 2cm rounds. Flatten surface slightly with a rolling pin
 Arrange on a baking tray and allow to prove until puffy for about 20
minutes
 Brush with beaten egg and extra castor sugar
 Bake at 180˚C for 15 – 20 minutes

FILLING OF CRÈME PATISSIERE SQUARES/STARS

INGREDIENTS
2 Cups Milk
6 Egg yolks
2 Tbsp White sugar
2 tsp Vanilla essence
2 Tbsp Corn flour, sifted
2 Tbsp Cake flour, sifted

METHOD
 Heat milk to simmering point. Remove from heat
 Whisk egg yolks with sugar and vanilla essence

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  Add the eggs to the milk and whisk to combine
 Whisk sifted flours into custard and cook over low heat until thick. Whisk
continuously whilst cooking
 Allow to cool completely before using
 Will keep up to 2 weeks in refrigerator
 Roll pastry into a square of 35 cm x 35 cm and cut in to squares of desired
size
 To make a star take a thin square of pastry and cut from each corner
towards the middle
 Fold 1 point from each corner to the middle. Place 1 tsp of crème pat in the
middle and top with a piece of fruit such as poached pear or fresh stone
fruits or berries
 Glaze with egg wash and sprinkle with extra castor sugar
 Bake at 180 C for 15 – 20 minutes

SERVES
Makes 2 cups

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 KOEKSISTERS

INGREDIENTS - SYRUP
4 Cups White sugar
3 Cups Water
½ Tbsp Golden syrup
½ tsp Cream of tarter
¼ Cup Lemon juice

INGREDIENTS - DOUGH
4 Cups Cake flour
1 tsp Salt
4 tsp Baking powder
2 Tbsp Butter
2 Eggs
1½ Cups Water

METHOD - SYRUP
 Mix all syrup ingredients together in a medium sized heavy based saucepan
and stir over low heat until sugar has dissolved
 Increase heat and simmer for 6 – 8 minutes until syrup stands to thicken
 Add lemon juice and chill very well. Preferably overnight in freezer

METHOD - DOUGH
 Sift flour, salt and baking powder twice. Rub better into flour until well
incorporated
 Beat eggs and water together
 Make a well in the middle of flour mixture, pour liquid into well and mix to
a well combined dough.
 Knead dough until elastic and soft
 The dough will be very soft. Do not add any extra flour
 Wrap in cling wrap and allow to rest in fridge for 3 hours or overnight

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  Roll dough out to a thickness of 3 mm thick. Cut strips of 3 ½ cm wide by
10 cm long
 Cut 2 slits into length of each strip leaving 3 mm at the top. Pleat dough
into a braid and squeeze ends together to secure
 Return to fridge and allow to rest under a damp cloth for 10 min
 Heat vegetable oil in a deep saucepan to medium hot and fry 5 koeksisters at
a time until light golden brown for about 2 minutes
 Remove from oil and dunk immediately into cold syrup. Leave in syrup
whilst frying the next batch
 Remove from syrup and set aside

SERVES
Makes 36 of 10 cm long

COOK’S NOTES
 Syrup needs to be ice cold at all times
 Divide syrup in half and always keep one in freezer between each batch of
cooking
 The koeksisters improve when left in fridge for 1 day before serving
 For a different flavor add 2 cinnamon sticks and the zest of 1 orange or 2
lemons to the syrup
 Serve cold koeksisters as part of dessert or for tea drizzled with leftover
syrup, candied peel or either fresh dates, pieces of halva or date almond
friandise

The koeksister is the cousin of the coconut rolled Cape Malay koeksister which
was introduced by the Malay slaves to SA

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 SWEET TART PASTRY

INGREDIENTS
3¾ Cups (500g) Cake flour, sifted
1 1/3 Cup (175g) Icing sugar, sifted
1/3 Cup Grated lemon zest
1 Cup (250g) Cold butter, cubed
3 Eggs, lightly beaten

METHOD
 Place the flour, sugar and zest together into a large mixing bowl and
combine.
 Add butter and rub together until the mixture looks like fine breadcrumbs
 Make a well in the centre of the mixture
 Add the eggs and mix gently together until a smooth pastry is formed.
 If the mixture seems too dry, add iced water – 1tblsp at a time – to reach the
right consistency.
 Do not knead the pastry too much as it will get overworked and tough.
 Wrap pastry in cling film and place in fridge for at least 30 minutes to rest.
 Once pastry has rested, remove from fridge and roll as needed.
 Once pastry has been placed in tart shell, return to fridge again to rest until
needed. If you do not allow the pastry to rest, it will shrink when baked.
 The pastry will last up to 2 weeks in the fridge

SERVES
Makes 1 kg of pastry

COOK’S NOTE
Pastry freezes well – wrap in cling film. Freeze up to 1 month. When needed, place
in fridge to defrost and use as needed.

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 CRATER MANDAZI WITH CINNAMON SUGAR

INGREDIENTS
3 Cups Cake flour, sifted
2/3 Cup- 1 Cup Milk to make a smooth dough
¼ Cup Castor sugar
2 tsp Ground Cinnamon
2 tsp Baking powder
2 Eggs
6 Tbsp Butter, melted
Vegetable oil to fry
Cinnamon sugar, to serve

METHOD
 Preheat fryer to medium hot
 Mix the flour, castor sugar, cinnamon and baking powder together
 Lightly beat the egg with 1/3 cup milk and melted butter. Add this to the
flour mixture and combine well. Add the rest of the milk if needed to form
soft smooth dough. Knead until smooth and elastic.
 Roll out pastry to 1 cm thick and cut into desired shapes
 Fry mandazi until light golden brown on all sides
 Drain on absorbent kitchen paper. Sprinkle with cinnamon sugar and serve
whilst still hot

SERVES
10

VARIATION
Use ground cardamom instead of cinnamon

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 CINNAMON SCROLLS

INGREDIENTS – SCROLLS
1 Cup Milk
1tblsp Instant dried yeast10g
4 Cups White bread flour
¼ Cup Butter
3 Tbsp Castor sugar
¼ tsp Salt
2 Eggs
2 Tbsp Orange zest

INGREDIENTS – FILLING
2/3 Cup Softened butter
2/3 Cup Treacle sugar
1½ tsp Ground cinnamon

INGREDIENTS – GLAZE
1 Beaten egg

METHOD
• Line a 23 cm brownie or baking tin with 2 overlapping rectangles of baking paper
covering the bottom and sides. (You will use the overhanging flaps of paper to
pull the baked scrolls from the baking tin.
• In a small saucepan gently warm the milk to body temperature
• Sift the flour in a large bowl and add yeast. Rub in butter using your finger tips
• Add the sugar, salt eggs and milk and mix for 3 minutes or until a dough begins
to form
• Add the orange zest
• Turn the dough onto a very lightly floured surface and knead until smooth and
elastic. It will be quite soft and will be sticky. Do not add too much flour to this
as it will change the consistency of the pastry
• Place the pastry in a lightly oiled bowl and cover with a clean damp tea towel.
Allow to rise to double its size in a warm place. This should take about 1 hour
• Preheat oven to 200˚C

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 • Break off a third of the pastry and roll out to fit the base of the brownie tin. This
will be the foundation of the scrolls
• Roll out the rest of the pastry on a lightly floured surface to form a rectangle of
about 50 cm x 25 cm
• Mix together the filling ingredients and spread filling evenly over rectangle.
• Roll rectangle up from the longest side as per a Swiss roll to form a long sausage.
Slice into 2 cm rounds
• Place rounds, cut side up, in rows on top of the pastry in the tin
• They do not have to fit tightly as they will still prove and expand when baking
• Brush the top with beaten egg and leave to rise in a warm place for 15 minutes
• Bake in preheated oven for 20 – 25 minutes. If the tops go brown to quickly,
cover with foil.
• Ensure middle scrolls are thoroughly baked before removing from oven as the
bases will take a bit longer in the middle
• Cool for a few minutes in baking tin on a wire rack, lift out by lifting greaseproof
paper flaps out
• Serve warm for breakfast

SERVES
12

COOK’S NOTE
These are soft, sticky buttery buns made from an enriched dough

Cinnamon
The softer flower bud of a member of the myrtle family. It is regarded as a1 of the most
prized of the ancient orient spices

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 CROSTATA

INGREDIENTS
4 Cups Cake Flour
½ Cup White Sugar
2 tsp Ground Cardamom
2 Cups Cold butter, cut into 1cm cubes
½ Cup Iced water

METHOD
 Sift the flour into a large mixing bowl
 Add the sugar and cardamom. Mix well
 Add the butter and rub until the mixture resembles coarse breadcrumbs
 Add the water and lightly knead until a dough is formed
 Wrap the pastry in cling film and refrigerate for at least 1 hour or up to 3
days before using
 When pastry is ready to be used, continue with crostata filling as per recipe
 Roll pastry out on a lightly floured surface as per recipe

SERVES
10

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 PECAN STICKY BUNS

INGREDIENTS - BUNS
1 Cup Lukewarm milk
10g (1Tbsp) Instant dried yeast
4 Cups Cake flour
¼ Cup Butter grated
3 Tbsp White sugar
¼ tsp Salt
2 Eggs , 1 extra
2 Tbsp Orange zest

INGREDIENTS – FILLING
2/3 Cups Light brown sugar
1 Tbsp Ground cinnamon
1 Cup Chopped plain pecan nuts

INGREDIENTS – TOPPING
1 Cup Treacle sugar
¼ Cup Butter (64g)
1/3 Cup Water
1 tsp Vanilla essence

METHOD
 Grease a standard (1/2 Cup size) muffin tray
 In a small saucepan gently warm the milk to body temperature
 Sift the flour in a large bowl and add yeast. Rub in butter using your finger
tips
 Add the sugar, salt eggs and milk and mix 3 minutes or until a dough begins
to form
 Add the orange zest

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  Turn the dough onto a very lightly floured surface and knead until smooth
and elastic. It will be quite soft and will be sticky. Do not add too much
flour to this as it will change the consistency of the pastry
 Place the pastry in a lightly oiled bowl and cover with a clean damp tea
towel
 Allow to rise to double its size in a warm place. This should take about 1
hour
 Preheat oven to 180˚C
 Roll out pastry on a lightly floured surface to form a rectangle of about
50cm x 25 cm rounds
 Place rounds, cut side up into the muffin tins
 Leave to rise in a warm place for 15 – 20 minutes
 Bake in preheated oven for 20 – 25 minutes. If the tops go brown to quickly
cover with foil
 Whilst buns are basking, make the sauce- place all sauce ingredients in a
heavy based saucepan and melt over low heat until sugar dissolved. Set aside
 Cool for a few minutes in muffin tin. Place on a wire rack and drizzle sauce
over whilst warm
 Serve warm for breakfast or tea

SERVES
12

COOK’S NOTE
These are soft, sticky buttery buns made from an enriched dough

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 CINNAMON PUFF TWISTS

INGREDIENTS
400g Ready made puff pastry
¼ Cup Castor sugar
1 Tbsp Ground cinnamon
1 Egg lightly beaten

METHOD
Preheat oven to 200 C and grease 2 baking trays
Roll the pastry into a rectangle of 40cm x 30 cm and 5mm thick
Cut into 2 rectangles of 20 cm x 30 cm
Brush the one piece lightly with egg wash and sprinkle with all the cinnamon and
sugar
Place the other pieces on top and press lightly, but firmly with the rolling pin in
order for the 2 pieces to stick together
Cut into strips of 1 ½ cm x 20 cm lengths
Twist each strip until a spiral forms and place on baking trays well spaced apart
Place trays in fridge for ½ hour in order for pastry to relax and firm
Bake in preheated oven for 10 12 minutes until puffed and light golden
Remove and allow to cool
Serve with desserts or with hot chocolate
Serve preferably on the same day as made, whilst still fresh. If you have to serve
them at a later stage, return to oven for a few minutes to freshen them

SERVES
Makes 15

COOK S NOTE
Serve in an airtight container for up to 3 days

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 TOMATO BASIL AND RICOTTA TART

INGREDIENTS
2 Tbsp Chopped oreganum
10 Tomatoes, halved
2 Tbsp Olive oil
2 tsp Cracked black pepper
1 x 375g Roll ready-prepared puff pastry
1 Cup Fresh ricotta cheese
¾ Cup Grated Parmesan cheese
2 Eggs
¾ Cup Shredded fresh basil
2 tsp Salt

METHOD
Preheat the oven to 180°C
Place the tomatoes on a baking tray and sprinkle with olive oil and pepper,
oreganum
Bake for 50 minutes or until soft and slightly dried
Roll out the puff pastry on a lightly floured surface until 3 mm thick.
Cut the pastry into a 20 x 30cm rectangle and place on a baking tray lined with
non-stick baking paper
Place the ricotta in a fine sieve and press to remove any excess liquid
Place the ricotta, Parmesan and eggs in a food processor and process until
smooth, then stir through the basil and salt or mix by hand
Pre-bake pastry at 200 C until puffed and fully baked
Remove pastry from oven lower temp to 150 C
Spread the ricotta filling over the pastry base, leaving a 2 cm border, then press
the tomatoes into the ricotta filling
Bake for 30 minutes or until the filling is set and the pastry is golden.
Serve in slices with a salad or with sliced grilled meats

SERVES
10

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 GREEN TOMATO AND MOZZARELLA TART WITH
ROASTED RED PEPPER SAUCE

INGREDIENTS - TART
2 Cup Red onion sliced
2 Tbsp Olive oil
4 Cups Coarsely grated cheese
2 Tbsp Fresh thyme
2 Cup Chopped blanched red pepper
2 tsp Salt
2 tsp Pepper
½ tsp Peri peri
12 Medium green tomatoes, sliced thickly
2 x 20 cm Diameter ready –made short crust pastry crusts

Mixed salad greens to serve

METHOD - TART
 Cook onion in olive oil until they are just brown. Set aside to cool
 Spread the cooled onions over the bottom of the crust
 Top with coarsely grated cheese, and chopped fresh thyme
 Top with thickly sliced very green tomatoes in a single layer
 Sprinkle with coarse ground pepper, salt and a pinch of peri peri
 Bake for 45 minutes and let cool before cutting. Serve with salad greens and
sauce for lunch

INGREDIENTS - SAUCE
2 Cups Chopped blanched red peppers
2 tsp Chopped capers
2 tsp Finely chopped garlic
2 Tbsp White wine vinegar
½ tsp Peri – peri or smoked paprika
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½ tsp Salt
2 Tblsp Extra virgin olive oil

METHOD - SAUCE
 Burn the pepper over the gas burner or fire until it's black
 Quickly put the pepper in a small bowl and cover with plastic
 After 15 minutes, peel the black off, deseed and blend
 Combine with 1 teaspoon chopped capers, 1 teaspoon smooth
garlic, salt, pepper, 1 Tablespoon white wine vinegar and pinch of
 Peri-peri and cook in a sauce pan to a simmer for 1 minute

SERVE
Makes 1 large 30cm or 2 small tarts

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 SPINACH, FETA AND OLIVE PIE

INGREDIENTS
2 Cup Cooked spinach leaves
2 Tbsp Butter
2 Cup Spring onion
2 tsp Freshly grated nutmeg
4 Cups Feta cheese
1 Cup Grated parmesan
½ Cup Chopped parsley
½ Cup Chopped mint
1 Cup Pitted kalamata olives
6 Eggs, lightly beaten
16 Sheets Phyllo pastry
Olive oil

METHOD
 Place the spinach in a frying pan over medium heat and stir until wilted,
then drain well
 Cook the spring onion and nutmeg in the butter over medium heat for 2
minutes
 Combine greens, feta, parmesan, herbs, olives and eggs in a large bowl
 Brush the phyllo with olive oil and place sheets overlapping and
overhanging around a large pie dish
 Pour in the filling, fold over excess filo and bunch pastry to make a rim
around pie
 Bake at 180˚C for 35 minutes or until pie is set

SERVES
10 -12
Makes 2 tart

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 QUICHE FILLING – BACON AND CHEESE

INGREDIENTS
1 Cup Bacon
1½ Cups Onion chopped
1 Cup Cream
2 Cups Milk
2 Cups Grated cheddar cheese
Salt and pepper to taste
6 Eggs

METHOD
 Fry bacon until cooked, add onion and fry until soft. Remove excess oil
 Scatter bacon and onion, cheese in the bottom of the blind – baked pastry
 Beat cream, eggs and milk together, season to taste and pour custard over
the ingredients
 Bake for about 20 minutes at 180˚C preheated oven until the filling is just
set

SERVES
10 -12

VARIATIONS
 Roast vegetables
 Spinach and feta
 Butternut, goat’s cheese and coriander and basil
 Aubergine, baby tomatoes and parmesan
 Courgette grilled, olives, garlic and rosemary
 Mushroom, red onion, mozzarella, chilli
 Roast peppers, olives, parmesan and fresh rocket on top

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.
 CHRISTMAS MINCE PIES

INGREDIENTS
1 Jar Fruit mince meat
1 Sweet short crust pastry
Cake flour to roll
Icing sugar to dust
1 Egg mixed with 1 Tbsp water

METHOD
 Preheat oven to 160˚C
 Roll pastry to 2mm thick and cut out rounds slightly bigger than pan size.
Line pan with rounds and allow to rest in fridge for ½ hour.
 Place 1 tsp of mincemeat inside pastry shell and set aside
 Roll out rest of pastry and cut out stars big enough to fit over shell
 Brush egg over bottom of star and secure on top of shell. Brush again with
egg
 Bake until light golden
 Allow to cool in tin before removing
 Dust with icing sugar
 May be stored in airtight container for up to a month

SERVES
30 small tarts

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 LEMON MERINGUE PIE

INGREDIENTS
1 x 397g Condensed milk
1 Tbsp Grated rind of lemon
1½ Tbsp White sugar
½ Cup Lemon juice
2 Eggs separated
20 cm Sweet pastry blind baked

METHOD
 Mix together full cream sweetened condensed milk, lemon juice, lemon rind
and egg yolks
 Pour onto the baked base
 Cover with meringue made by beating egg whites until stiff and then
gradually add the sugar and beat until smooth and glossy. Bake at 100˚C for
10-15 minutes or until browned on top
 Cool to room temperature before serving

SERVES
10-12

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 CARAMEL MACADAMIA TART
WITH WHIPPED CREAM AND COCONUT

INGREDIENTS
1 Baked tart shell
1 Cup Icing sugar
1 Cup Cream
250g Toasted macadamia nuts

METHOD
 In a heavy sauce pan heat 1/4 cup sugar, stirring, until melted and golden.
Add the remaining sugar little by little, stirring, until the sugar is melted and
a good caramel colour
 Very gradually pour in the cream, stirring all the time, and cook until
reduced, thickened and smooth
 Stir in the nuts and cook, still stirring, for a few minutes or until well
coated with the caramel. Allow to cool
 Pour into the tart shell and bake at 180˚C for 8-10 minutes or until the
filling starts to bubble
 Allow to cool on a rack before removing
 Serve with generous dollops of lightly sweetened, softly whipped cream,
sprinkled with toasted coconut or shavings of fresh coconut
 To toast coconut, stir-fry shavings coconut in a dry frying pan until golden

SERVES
10, 1 X 20 cm tart

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 COCONUT CHOCOLATE TART

INGREDIENTS
4 (1/2 Cup) Egg whites
1 Cup Castor sugar
4 Cups Desiccated coconut

INGREDIENTS - FILLING
2 ½ Cups Cream
4 Cups Quality dark chocolate, chopped (600g)

METHOD
 Preheat the oven to 180°C
 Place the egg whites, sugar and coconut in a bowl and mix to combine
them.
 With wetted hands or a spoon, press the coconut mixture into 16, ½ cup
capacity, deep muffin tins, covering the base and sides to make a shell
 Place in a preheated oven and bake for 8-10 minutes or until the shells are
just beginning to turn a light golden colour
 Cool the shells for 1 minute then gently remove them from the tin and
place on a wire rack
 Make the filling while the bases are cooking
 Place the cream in a saucepan over medium heat and heat until almost
boiling. Remove the cream from heat
 Add the chopped chocolate and stir through until the chocolate has melted
and the filling is smooth
 Pour the chocolate filling into the coconut tart shells and place in the
freezer for 10 minutes or until the chocolate filling is set or put in the fridge
for 1 hour
 Serve with coffee or berries as a dessert

SERVES
Makes 16 tarts
This recipe may be ½’ed easily to make 8

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COOK’S NOTES
Line base of muffin holes with a circle of baking paper so that cases come out easily
Once shells are cold, gently loosen tops with a small knife.
Twist to loosen

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 LEMON TART

INGREDIENTS - PASTRY
1 Sweet pastry

INGREDIENTS – FILLING
3 Eggs
2 Egg Yolks
¾ Cup White Sugar
½ Cup Cream
1 Cup Lemon Juice
1 Tblsp Finely grated lemon zest

METHOD - PASTRY
 Preheat the oven to 200˚C
 Roll out the pastry and place in prepared flan tin, chill for 10 min
 Bake blind for 10 min or until cooked
 Remove the paper and beans and cook for another 5 min until the pasty
looks dry all over
 Cool the pastry and reduce the oven temp to 150˚C

METHOD – FILLNG
 Whisk the eggs, yolks and sugar together
 Add the cream and juice and mix, strain into a jug and add the rind
 Put the flan tin on a baking tray and place in the middle of the oven
 Pour the filing in right to the top, bake for 30 min or until just set – it
should wobble in the middle when the tin is tapped
 Cool before removing from the tin
 To decorate – Cut the lemons into very thin slices (2mm)
 Blanch in simmering water for 5 min
 Heat 2 cups sugar syrup to simmering point. Add blanched lemon slices

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  Add the lemon slices and simmer over low heat for about 40 min until the
peel is tender and the pith looks transparent
 Lift out using a slotted spoon and drain on baking paper
 Keep warm and garnish top of tart
 Serve tart with fresh berries and red wine syrup

SERVES
8 - 10
Makes 1 small tart, 20 cm diameter

COOK’S NOTES
Make individual tarts in a muffin tray

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 MILK TART

INGREDIENTS - FILLING
1¼ Cup White Sugar
½ Tbsp Butter
4 ½ Cups Milk
5 Eggs
½ Tbsp Cake Flour
3 Tbsp Corn flour
½ Tbsp Vanilla essence

METHOD
 Prepare a pastry of your liking i.e. short crust pastry or alternatively serve
without a pastry
 Beat the flour, eggs, corn flour and vanilla essence together.
 Boil the milk and add to the flour mixture stir until the mixture thickens
(using a double boiler)
 Remove filling from the stove and add butter
 Place this mixture into the pastry and dust with cinnamon. Place in the
fridge to set, serve chilled

SERVES
10 -12 1 x 25 cm diameter tart
2 tarts

COOK’S NOTE
Serve without pastry in small ramekins as part of a dessert platter

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 PEAR THE ALMOND TART

INGREDIENTS - PASTRY
1 Cup Cake flour
½ Cup Unsalted butter
¼ tsp Salt
2 Egg yolk
¼ Cup Icing sugar
½ Cup Ground almonds

INGREDIENTS - FILLING
2 Tbsp Amaretto
15 Amaretti Biscuits
3 Large pears
¾ cup Castor sugar
2 Eggs beaten
¾ Cups Double cream
Icing sugar for dusting

METHOD - PASTRY
 Preheat the oven to 200˚C and place a baking sheet in the oven
 To make the pastry, sift the flour and salt into a bowl and form a well in the
centre
 Mash the butter with a fork
 Place the butter, yolks, icing sugar and almonds into the well. Quickly and
lightly blend with fingertips until the ingredients just begin to form together
 Sprinkle a little flour over the mixture, and draw all the ingredients together
by chopping through them with a cold knife
 When the mixture resembles breadcrumbs, draw it into a ball with
fingertips
 Knead gently for a minute. If the dough is too soft add an extra small
amount of flour

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  Form into a ball, wrap in cling film and refrigerate for 30 minutes before
rolling out
 Butter a 20cm pie dish. On a lightly floured surface, roll out the pastry and
use to line the dish. Prick the base of the pastry case, cover and refrigerate
for 30 minutes
 Line the pastry with greaseproof paper and fill with dried beans
 Place the dish on the baking sheet and bake the pastry blind for 10 minutes
Remove the paper and beans. Return the pastry case to the oven for a
further 5 minutes. Cool

METHOD - FILLING
 T make the filling, sprinkle triple sec over the amaretti biscuits in a small
bowl and leave to soak
 Peel, halve and core the pears. Place in a saucepan and just cover with
boiling water. Add the sugar and poach for 10 minutes until tender
 Transfer the pears to absorbent kitchen paper to drain
 Stir the eggs and cream into the amaretti biscuits
 Arrange the pears, cut side down in the pastry case and spoon over the
cream mixture
 Bake for 30-40 minutes 180˚C until lightly set
 Serve the tart warm dusted with icing sugar

SERVES
8 -10

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 CHOCOLATE TART

INGREDIENTS
1 Baked sweet pastry case
4½ Cup Bitter Chocolate (600g)
1½ Cup Butter
4 Eggs
4 Egg yolks
½ Cup Caster sugar

METHOD
 Preheat oven to 170˚C
 Melt chocolate and butter in a double boiler. Stir until combined
 Whisk the eggs, yolks and sugar over a double boiler until thick and fluffy.
This should take about 10 minutes
 Fold 1/3 of the egg mix into the chocolate mixture, then fold the rest of the
chocolate mixture into the egg mix
 Pour mixture into a baked pastry case and bake at 170˚C for 10 min
 Allow to cool and dust with icing sugar and cocoa powder
 Serve with poached pears or granadillas

SERVES
10 -12

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 TIPSY TARTS

INGREDIENTS
3 Tbsp Butter
1 Cup White Sugar
1¼ Cups Chopped Dates
1¼ Cup Water
2 Eggs
1 tsp Bicarbonate of soda
1 1/3 Cup Self raising flour
½ tsp Vanilla essence
1 Cup Chopped Walnuts
3 Tbsp Brandy
24 x ½ cup Un-baked sweet pastry cases

METHOD - PASTRY
 Preheat oven to 180˚C
 Using ready made pastry roll out pastry to 2-3mm thick. Cut out rounds to
fit a standard sizes muffin tray (24 rounds)
 Push pastry rounds into muffin holes and refrigerate for at least ½ hour

METHOD – FILLING
 Cream the butter and sugar
 Chop dates and boil in the water for 10 min or until soft
 Add bicarbonate of soda to the dates
 Beat the eggs and add to the creamed butter and sugar
 Fold in the flour, dates, water, walnuts and vanilla essence and brandy
 Pour into the lined unbaked tart cases and bake at 180˚C for roughly 20
minutes
 Serve warm with whipped cream for tea or part of a dessert platter

SERVES
Makes 24

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 CARAMEL TARTLETS

INGREDIENTS
½ Cup Runny honey
½ Cup Treacle brown sugar
2 Eggs Lightly beaten
1/3 Cup Melted butter
½ tsp Vanilla essence
2 Tbsp Sifted cake flour
Ready made sweet pastry

METHOD
 Preheat oven to 180˚C and roll out pastry to about 2 mm thick. Cut 12 x 8
cm rounds from pastry and press into 12 lightly greased ½ cup capacity
muffin pan. ( Standard muffin tray)
 Allow pastry to rest in fridge for ½ hour whilst making the filling.
 Place honey, sugar, eggs, butter, vanilla and flour in a bowl and whisk to
combine.
 Pour caramel mixture into the unbaked pastry shells leaving a 5 mm edge at
the top as the tartlets will puff up and overflow if filled too much. Bake for
10 – 15 minutes until puffed and golden.

SERVES
Makes 12

COOK’S NOTES
Best served on the same day as made while they are still warm and puffy, but will
keep for up to 1 week in an airtight container.
Serve for tea or as part of a dinner dessert platter. Perfect to send out on picnics.

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.
 BUTTERMILK CRUMPETS

INGREDIENTS
4 Cups Cake flour
2 Tbsp Baking powder
¼ tsp Salt
6 Tbsp Castor sugar
4 Tbsp Vegetable oil
4 Egg
1 Cup Buttermilk or yoghurt
2 Cups Milk

METHOD
 Sift flour, baking powder, salt and castor sugar together
 Mix oil, eggs, milk and buttermilk well
 Make a well in the dry ingredients and pour in egg mixture
 Gently fold together. Be careful not to over mix as the mixture will become
to heavy
 Allow to rest in fridge for ½ hour before baking
 Heat a heavy based frying pan over moderate heat and add a bit of oil
 Drop large spoonfuls of the batter into pan and cook on the one side until
bubbles start to appear on the surface
 Gently flip crumpets over and cook on the other side until just done. Be
careful not to overcook as the crumpet will be dry

SERVES
Makes 24 large crumpets, serving 10

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COOK’S NOTES
These may also be done on a greased baking sheet over moderate coals for an
outside breakfast

SERVE WITH
 Maple syrup, banana and bacon
 Fresh fruits and mascarpone
 Grilled banana and syrup

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 APPLE FRITTERS

INGERDIENTS
¾ Cup Cake flour
¼ tsp Salt
2½ Tbsp Castor sugar
2 Eggs, separated
½ Cup Appletizer or soda water
1 Tbsp Melted butter
5 Apples, peeled and cut into 3mm slices
Cinnamon & Castor sugar for dusting (1/2 cup caster sugar to 1 Tbsp ground cinnamon)

METHOD
Sift the flour and salt into a large bowl, then add the sugar and the egg yolks and
stir well
Pour in the appletizer and mix to smooth batter
Leave to stand for 30 minutes to thicken, and then add the melted butter
Beat the egg whites to soft peak and fold into the batter
Heat some groundnut or vegetable oil in a deep fat fryer to 195 C
Dip the pieces of apple first into the batter then into the hot oil. (Cook only a
few at a time as overcrowding the pan will lower the temperature of the oil and
lead to soggy batter)
Fry until crisp and golden then drain on kitchen paper and dust with sugar

SERVES
10

VARIATIONS
Serve with red wine syrup
Bananas
Soft dates
Firm pears

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 SWEETCORN FRITTERS
WITH ROAST TOMATO AND BACON

INGREDIENTS
2 Cup Cake flour
1 Cup Sliced spring (green) onions
2 tsp Baking powder
½ Cup Chopped coriander (cilantro) and parsley (combined)
½ tsp Salt
½ tsp Paprika
½ Cup Vegetable oil to serve
2 Tbsp White sugar
5 Tomatoes, halved and roasted
2 Egg
2 Bunches Rocket, washed and dried
1 Cup Milk
2 Cups Fresh corn kernels, cut from the cob
20 Rashes grilled bacon
¾ Cup Diced red capsicum (pepper)
Olive oil

METHOD
 Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar
and make a well in the center
 In a separate bowl, combine eggs and milk
 Gradually add the egg mixture to the dry ingredients and gently mix until
you have a smooth, lump-free batter
 The batter will be quite stiff
 Place corn, capsicum, spring onions and herbs in a separate mixing bowl
 Add batter and mix through
 Allow to stand to rest for 10 minutes
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  Heat 2 tablespoons vegetable oil in a non-stick frying pan on medium heat,
then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time
 Cook for 2 minutes, or until the underside of each fritter is golden
 Turn over and cook fritters on the other side
 Transfer to a plate and keep warm while cooking the remaining fritters
 To serve, place one fritter on each plate and top each with a half of a roasted
tomato, a small handful of rocket and 2 rashers of grilled bacon
 Finish with a second fritter and drizzle olive oil around the plate

SERVES
10

COOK’S NOTES
These are quite substantial. Either serve 1 medium size or 2 small fritters per person

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 FETA PANCAKES WITH SPINACH AND EGGS

INGREDIENTS - PANCAKE
500g Potatoes, peeled (3 cups when grated)
1 Cup Finely chopped white onions
2 Eggs, beaten lightly
3 Tbsp Roughly chopped mint or basil
1 Cup Crumbled Feta cheese
¼ Cup Cake flour
¼ Cup Finely chopped red bell pepper
1 Tbsp Lemon zest, finely grated
Salt and pepper

INGREDIENTS SPINACH
1 Bunch Spinach, chopped roughly
1 Cup Diced onion
½ Cup Crisp bacon, chopped large
Salt and pepper

METHOD PANCAKE
Grate potatoes and drain lightly
Mix all together and fry gently in oil
Serve with spinach and fried egg on top

METHOD SPINACH
Cook onion in oil and then spinach
Top spinach with a fried or poached egg and serve with 2 small Feta pancakes

SERVES
10

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 SWEET POTATO & ONION PANCAKES

INGREDIENTS
3½ Cups Sweet potatoes, peeled and grated
1 Cup Onion, thinly sliced
¼ Cup Parsley, chopped
2 Eggs, lightly beaten
½ Cup Cake flour
¾ Cup Milk
Salt and pepper to taste

METHOD
 Mix cake flour, milk, eggs and stir in the rest of the ingredients
 Fry in peanut oil over medium heat until golden on one side (plus minus 5
minutes)
 Flip it over and fry till golden on both sides
 Serve hot

SERVES
Serves 10

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 PANCAKES

INGREDIENTS
1 Cup Cake flour
1 tsp Baking powder
¼ tsp Salt
2 Eggs
1 Cup Milk
¾ Cup Water
1 tsp Lemon juice
½ Cup Sunflower oil

METHOD
 Mix all of the ingredients together
 Allow to stand for at least 2 hours
 Cook spoonfuls in a hot, oiled pan
 Serve immediately with any the variations mentioned below

SERVES
10

VARIATIONS
 Lemon/Lime
 Cinnamon sugar
 Fresh berries
 Grilled bananas
 Mascarpone flavoured or whipped cream
 Honey, maple syrup or chocolate sauce

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COOK’S NOTES
These should always be "paper" thin and should not contain any sugar. The
mixture works a lot better if left in the fridge over night. If pancake batter is used
immediately, pancakes will be tough

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 EGGLESS SCONES

INGREDIENTS
3½ Cups Cake flour
7 tsp Baking powder
½ Cup Butter
½ tsp Salt
2 Cups Yoghurt

METHOD
 Preheat oven to 200˚C
 Sift dry ingredients together
 Rub in butter until it resembles breadcrumbs
 Gently fold in yoghurt
 Gently flatten out with your hands to a thickness of 3 cm and cut into
rounds
 Allow to rest on a baking tray for 10 minutes
 Bake in the preheated oven until light brown and cooked. This should take
about 10 minutes. If the scones brown too quickly, reduce oven temperature
to 180ºC
 Serve with homemade curds

SERVES
10

COOK’S NOTE
This recipe may easily be doubled to serve 20

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 BUTTERMILK SCONES

INGREDIENTS
3¾ Cups Cake flours
5 Tbsp Butter
8 tsp Baking powder
½ tsp Salt
1 Egg
1 Cup Buttermilk or plain yoghurt
½ Cup Water

METHOD
 Preheat oven to 200˚C
 Sift flour, salt and baking powder together and rub in butter until it
resembles breadcrumbs
 Mix in egg, buttermilk and water. Fold into dry ingredients and lightly mix
till the dough just comes together. Do not over mix as they will not rise
evenly and will be heavy
 Pat dough out onto a lightly floured surface to a thickness of about 2-3 cm
and cut into rounds. Place scones on a greased baking tray well spaced apart
 Allow to rest for 10 minutes, before baking in preheated oven for 10
minutes or until done. They must not go brown

SERVES
10

VARIATIONS
 Raisins – Add ½ cup raisons
 Savoury – Add 3 Tbsp herbs (basil, parsley, thyme, coriander and chives), ½
cup cheese (cheddar, feta or parmesan) and spices (paprika or cayenne)

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COOK’S NOTE
If halving this recipe still use 1 whole egg

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 BELGIUM STYLE YEAST BASED WAFFLES

INGREDIENTS
1 Tbsp Instant dried yeast
¼ Cup White sugar
2 ¼ Cups Lukewarm milk
½ Cup Melted butter
2 ½ Cups Tightly packed cake flour
½ tsp Vanilla essence
2 Extra large eggs separated
½ tsp Salt
Icing sugar, berries and cream to serve

METHOD
 Place sifted flour, yeast, sugar and salt together in a large bowl
 Mix milk, butter, vanilla and egg yolks together
 Add wet ingredients to dry ingredients and stir to combine. Do not over
mix
 Cover mixture with a damp cloth and set aside in a warm place for 30
minutes
 Preheat waffles machine as per manufacturer’s instructions
 Whisk eggs to stiff peak, but not dry. Gently stir batter and gently fold in
egg whites
 Bake waffles for about 4 -5 minutes until light golden
 Serve immediately sprinkled with icing sugar, berries and cream

SERVES
10
Makes 20 waffles

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Recipes\Baking - Waffles, Crumpets, Scones 44 - Yeast based.doc
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 BASIC SWEET WAFFLES

INGREDIENTS
1½ Cups Cake flour
1½ tsp Baking powder
¼ tsp Salt
1¾ Cup Milk
1 Egg lightly beaten
2 Tbsp Melted butter
1 tsp Vanilla essence
1 Tbsp Castor sugar

METHOD
Mix dry ingredients together
Mix milk with egg, vanilla and butter
Stir wet ingredients into dry ingredients
Store in fridge until needed
Preheat waffle pan and grease
Pour batter into 1 side of waffle pan and cook for about 30 sec until golden on
both sides
Remove waffles from pan and serve with syrup, honey, cream and lemon curd
with fresh seasonal fruit

SERVES
Makes 10 waffles

VARIATIONS
Nutty: Add 1 Tbsp chopped almonds or hazelnuts over batter once it has been poured
into waffle pan
Citrus: Replace 2 Tbsp of the milk with orange or lemon juice
Ginger: Add ½ tsp ground ginger to flour

COOK S N OTES
This mixture will keep in the fridge for up to 4 days as it does not have folded egg white
added

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 MEALIEMEAL WAFFLES

INGREDIENTS
1½ Cups Mealie meal
½ Cup Cake flour
1½ tsp Baking powder
1 tsp Bicarbonate of soda
2 Tbsp White sugar
¾ tsp Salt
2 Extra large eggs
1¼ Cups Buttermilk
1/3 Cup Melted butter
1½ Cups Tinned corn, drained

METHOD
 Preheat waffle machine as per manufacturer’s instructions
 Beat eggs gradually; add sugar and beat until light and frothy
 Mix together mealie meal, cake flour and baking powder
 Mix buttermilk and bicarbonate of soda well
 Add buttermilk to eggs and add this mixture to the dry ingredients. Stir
together briefly to combine the batter. Some lumps will remain.
 Gently fold in corn
 Pour onto preheated waffle iron, filling ¾ full and bake for about 4 minutes
or until light golden brown. Be careful not to open the lid before this time
as the waffles will break easily
 Serve for breakfast with bacon and mushrooms

SERVES
10
Makes 10 waffles

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Recipes\Baking - Waffles, Crumpets, Scones 46 - Mealiemeal waffles.doc
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 BUTTERMILK WAFFLES

INGREDIENTS
½ Cup Butter (125g)
1½ Cups Cake flour, tightly packed and sifted
2 Tbsp White sugar
½ tsp Salt
1 tsp Baking powder
1 tsp Bicarbonate of soda
3 Extra large eggs separated
1 Cup Buttermilk or plain yoghurt
1 tsp Vanilla essence

METHOD
Preheat waffles machine as per manufacturer s instructions
Melt butter until just melted
Cool, add bicarbonate of soda, baking powder, salt, egg yolks and whisk together
Add flour and whish briefly. Stir in vanilla essence
Beat egg whites until stiff peaks from. Be careful not to beat the egg whites until
dry
Fold egg whites into the batter very gently
Bake in waffle machine for about 4 minutes or until steaming stops and waffles
are of a light golden colour
Serve immediately with cream and fresh fruits for breakfast or with ice cream as a
dessert

SERVES
10
Makes 20 waffles

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