Frozen Haddock Pie

1 roll puff pastry, defrosted

Potato bake (optional)

2 frozen Haddock fillets

1 egg, beaten

 

Preheat oven to 200 oC.  Flour a baking sheet.  Unroll the puff pastry and halve it.  Roll out each half.  Place some of the potato bake on the pastry, top with frozen Haddock fillet, close the pastry, seal the edges with a fork and brush with beaten egg.  Bake for 30 minutes.

 

 

QUINCE AND GINGER COOKIES

Makes 8 big ones, depending on size

 

1/2 cup poached quinches, drained from liquid, chopped smooth

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1 teaspoon vanilla essence

100 g dried ginger chunks, cut into small pieces

1/4 cup white sugar

 

Preheat oven to 170 oC. Mix all together, form balls – place on greased baking sheet (not too close, they spread) and bake for 12 minutes. Remove from oven, gently press down each ball with bottom of a glass to flatten them. Let cool on sheet.

Recipe and photo: Alma Pretorius

 

 

SNOWFLAKE EASYMIX BRAN MUFFINS WITH FRESH BLUEBERRIES AND LEMON ZEST

Makes 18 big muffins

500 g Snowflake Easymix bran muffin mix
330 ml milk
1/2 cup sunflower oil
2 large eggs
1 cup fresh blueberries
Zest of 1 fresh lemon

Preheat oven to 180 oC. Mix all together, spoon into 12 muffin and 6 muffin pan. Bake for 20 minutes. Let cool for 5 minutes in pan. Remove and enjoy.
Recipe and photo: Alma Pretorius

 

DRIED PINEAPPLE COCONUT COOKIES

Makes 24

 

9 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/4 cup white sugar

100 g dried pineapple, chopped

1/2 cup desiccated coconut

1 teaspoon coconut essence

1 teaspoon pineapple essence

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix together, form walnut-size balls – place on sheet (not too close, they spread) – bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

MUSTARD AND CARAMEL CRUNCH PEANUT BUTTER COOKIES

 Makes 10, depending on size

 

1/2 cup YumYum Caramel Crunch peanut butter

1 large egg

3 teaspoons German mustard

 

Preheat oven to 180 oC.  Mix all together, mixture is soft.  Drop teaspoon-full size onto greased baking sheet – bake for 9 minutes.  Let cool.

Recipe and photo:  Alma Pretorius

 

BRANSTON PICKLE AND CARAMEL CRUNCH PEANUT BUTTER COOKIES

Makes 24

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/2 cup YumYum Caramel crunch peanut butter

1/4 cup white sugar

1/2 cup Branston pickle

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix together – form walnut-size balls, place on baking sheet (not too close, they spread) and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

CARAMEL PEANUT BUTTER AND CHILLI COOKIES

Makes 20, depending on size

 

250 g YUMYUM (or Woolworths) Caramel Peanut butter

1 large egg

1 teaspoon cayenne pepper

1/4 cup white sugar

 

Preheat oven to 170 oC.  Mix together, form balls and place on baking sheet.  Press down lightly with a fork.  Bake for 10 minutes.  Let cool on sheet.

Recipe and photo:  Alma Pretorius