HUMONGOUS APRICOT COOKIE

Makes 1 huge (21 cm diameter) cookie

8 – 10 portions, depending on size

 

15 tablespoons vegetable oil                                                       

 2 large eggs

1 teaspoon almond essence                                                        

 1/4 cup white sugar

2 cups self-rising flour

 

APRICOT FILLING:

1/4 cup apricot jam                                                                         

 25 g dried apricots, chopped

 

Mix the apricot jam and apricots together. Keep aside.

 

Mix the oil, eggs, essence, sugar and flour together, divide in 2.  Form into 2 balls.  Preheat oven to 180 oC.  On greased baking sheet, place the 1 ball – slowly and carefully with your fingers flatten it to a circle – not too thin, not too thick.  Spoon the filling on top – close but not ALL THE WAY to the edges.

 

On a plate, flatten the other ball to the same size as the one on the sheet – carefully place it on top of the apricot filling and dough.  Seal the edges all around with your fingers.  Bake cookie for 17 minutes (or till test skewer comes out clean).  Cool on sheet.      Place on pretty serving plate /cake tray and decorate. 

Recipe and photo:  Alma Pretorius

 

PEACH APRICOT TEA LEAF AND APRICOT COOKIES

 Makes 24, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1 teaspoon vanilla essence

1/2 cup white sugar

4 Peach Apricot teabags

100 g soft dried Turkish apricots, chopped finely

Boiling water

Melted white chocolate (to drizzle on top after cookies has cooled)

 

Preheat oven to 170 oC.  Spray baking sheet.  Open teabags, pour into small bowl – cover with boiling water, steep for few minutes – strain and mix the tea leaves with the rest of the ingredients.  Form balls, put on sheet and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

GINGER, CITRUS and CHILI COOKIES

Makes 24 cookies, depending on size

 

7 tablespoons vegetable oil

1 large egg

3 heaped teaspoons ground ginger powder

1 cup self-rising flour

1 teaspoon vanilla essence

3/4 cup brown sugar

1 teaspoon cayenne pepper

1/2 to 1 teaspoon citric acid

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form balls and place on sheet (not too close, they do spread.)  Bake for 12 minutes.  Let cool for 5 minutes.  Remove and let cool completely.

Recipe and photo:  Alma Pretorius

 

 

BRAN MUFFIN WITH FRUIT, NUTS, SEEDS AND LEMON ZEST

 Makes 12 muffins

 

500 g Snowflake bran muffin mix

1/2 cup vegetable oil

330 ml milk

2 x-large eggs

1 x 50 g packet On The Go Trail mix with a zing (trail mix: lemon pieces, seeds & cashews)

1 x 50 g packet On The Go Fusion snack (trail mix: goji berries, cashews & cranberries)

1 x 50 g packet Jungle Optimal Tropical (papaya, pineapple & coconut)

Zest of 1 lemon

2 teaspoons pineapple/lemon essence

1 teaspoon citric acid

 

Preheat oven to 180 oC.  Prepare 12 muffin pan. Mix all together, spoon into pan – bake for 20 minutes.  Let cool in pan.

Recipe and photo:  Alma Pretorius

 

PEANUT BUTTER HOT CROSS BUN COOKIES

Makes 20 (depending on size)

 

1 cup peanut butter

1 large egg

1/2 cup white sugar

1 teaspoon cinnamon powder

1/2 teaspoon mixed spices

Melted white chocolate

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix all the ingredients EXCEPT THE WHITE CHOCOLATE!  Form balls and place on baking sheet.  Lightly press down WITH FINGER (not fork).  Bake for 12 minutes.  Let cool on sheet.  Drizzle the melted white chocolate in a cross on top of each cookie.

Recipe and photo:  Alma Pretorius 

 

Poached quinces (ingelegde kwepers)

3 quinces, peeled, cored and sliced thinly

3 cups water

1 cup white sugar

1 vanilla pod sliced down the middle with the seeds scraped out

 

In a heavy bottomed saucepan on stove, bring all the ingredients to boiling point.  Lower the heat and simmer for 20 – 25 minutes (without a lid) till quinces are soft.  Let cool in syrup.  Spoon into sterilized jars.  Keep in fridge.  Enjoy with meat, fish or chicken.  Or on yoghurt and muesli.  Serve with custard / cream / ice cream as dessert.

https://drizzleanddip.com/2012/05/06/vanilla-quince-cake/

 

Sousboontjies

About 2 x 250 ml jars

 

1 x 410 g tin sugar beans (DON’T DRAIN)

50 ml white sugar

100 ml white vinegar

10 ml salt

3 ml fine black pepper

50 ml butter (48 g)

 

In a pan on stove, pour the sugar beans and liquid.  Add rest of ingredients, put lid on and simmer on low heat for 30 minutes – it must be saucy, not too thick, not too thin.  Fill sterilized jars and keep in fridge.

Adapted by Alma Pretorius from Barbara Joubert, Sarie Magazine

 

THREE CORIANDER PIZZA BREAD

Preparation:  10 minutes

Standing time:  a few hours

Baking time:  20 minutes

 

1 and 1/3 cup bran self-rising flour

1/2 cup milk

2 tbsp olive oil

1/2 cup fresh coriander leaves

1 teaspoon coriander powder

2 teaspoons coriander seeds

Salt

 

Mix together and let rest at room temperature for few hours.  Preheat oven to 200 oC.  Drip some olive oil on baking sheet, press dough down in a long loaf and bake for 25 minutes.  Serve with butter / margarine.

Recipe and photo:  Alma Pretorius