Milk Tart (serves 8)

Ingredients – pastry:

2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt

Method – pastry:

1. Cream butter and sugar well together and add the egg, before beating well.
2. Add all other ingredients – making a stiff dough.
3. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown.

Ingredients – filling:

4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter

Method – filling:

1. Bring milk to the boil.
2. Beat eggs well and add sugar, flour, cornflour and salt.
3. Mix well.
4. Pour boiling milk into the mixture and stir well.
5. Return to stove and stir well until mixture thickens.
6. Add butter and vanilla essence and pour into cooked shell.
7. To decorate, sprinkle with cinnamon.

Potato Bake (serves 12-14)

Ingredients:

8-9 medium potatoes
100g cheddar cheese, grated
200ml cream
½ onion, finely sliced
Salt and Pepper

Method:

1. Peel the potatoes and slice into thin discs
2. In a rectangular, oven-proof dish (about the size of an A4 piece of paper), place a layer of potato slices and then a few slices of onion on top. Add salt and pepper.
3. Create as many layers as possible.
4. Pour the cream over the potatoes.
5. Cook at 180°C for 1 ½ – 2 hours
6. Just before serving, sprinkle the cheese over and grill until golden brown.

Flourless chocolate cake

Cooking Time

40 minutes

Ingredients (serves 10)

• 125g slivered almonds
• 125g butter, chopped
• 2 tablespoons strongly brewed black coffee
• 200g good-quality dark chocolate (see note), chopped
• 1/3 cup cocoa powder
• 3/4 cup caster sugar
• 5 eggs, separated
• cocoa powder and pure cream, to serve

Method

1. Preheat oven to 180°C. Grease and line base and sides of a 6cm deep, 23cm (base) springform cake pan.
2. Place almonds on a tray and bake for 5 to 10 minutes or until light golden. Allow to cool. Place almonds in a food processor and process until finely chopped (not ground).
3. Meanwhile, combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute, until almost smooth. Add cocoa and whisk until smooth. Add 1/2 cup sugar, egg yolks and almonds. Stir to combine.
4. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until thick. Fold meringue into chocolate mixture until just combined. Spread into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging.
5. Cool cake completely in pan. Release side and transfer to a plate. Dust with cocoa and serve with cream.
   
   
   
   

Lemon yoghurt syrup cake 

 

Yoghurt makes delectable sweets. It's velvety texture makes cakes moist, while its tang adds to the flavour.

Ingredients (serves 10)

• 250g butter, softened
• 3 teaspoons finely grated lemon rind
• 3/4 cup caster sugar
• 3 eggs
• 1 1/4 cups plain Greek-style yoghurt
• 1/4 cup lemon juice
• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• Plain Greek-style yoghurt and lemon Zest (see note), to serve

• Lemon syrup

• 1/4 cup lemon juice
• 2/3 cup caster sugar

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm fluted ring pan.
2. Using an electric mixer, beat butter, lemon rind and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add half the yoghurt and half the lemon juice. Stir to combine. Sift half the flours over butter mixture. Stir to combine. Repeat with remaining yoghurt, lemon juice and flours. Spread mixture into prepared pan.
3. Bake for 50 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
4. Meanwhile, make lemon syrup: Combine lemon juice, sugar and 1/4 cup cold water in a saucepan over low heat. Stir for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 3 to 5 minutes or until thickened. Pour hot syrup over hot cake. Top with lemon zest. Serve with yoghurt.
   
   
   
   
    

Notes

Tip: You could make cake in a 22cm round cake pan. Grease pan and line with baking paper in step 1. Bake for 1 hour in step 3 (cover loosely with foil if over-browning during cooking). Use a citrus zester to cut long, thin strips of lemon zest to decorate cake.

Braided fruit loaf 

 

Makes

2 loaves

Ingredients

• 120g salted butter, plus extra to serve
• 1/3 cup (80ml) milk
• 1/3 cup (75g) caster sugar
• 2 2/3 cups (400g) plain flour
• 1 tbs (7g) dried instant yeast
• 3 eggs, beaten
• 1/2 cup (125g) chopped glacé apricots (see note) (or other glacé fruits, such as cherries)
• 1/3 cup (55g) candied citrus peel
• 1-2 tbs flaked almond

Method

1. Melt butter with milk and sugar in a small saucepan over low heat, stirring until sugar dissolves. Cool until lukewarm.
2. Place flour and yeast in the bowl of an electric mixer fitted with a dough hook, and pulse to combine. Add the beaten egg, reserving 1 tablespoon to brush, and the milk mixture, then beat for 5-10 minutes until you have a soft, elastic dough.
3. Turn out onto a floured bench and shape into a rough rectangle. Scatter with one quarter each of the glacé fruit and peel, then fold sides of the dough into the centre like a letter. Repeat steps until all the fruit and peel are incorporated. Knead gently for 1-2 minutes to distribute fruit evenly.
4. Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
5. Line a large baking tray with a silicone baking sheet. (If you don’t have one, stack two large baking trays and line the top tray with a double layer of baking paper.)
6. Place dough on a floured board. Divide into 6 pieces and roll each into a fat strand, about 35cm long and 2.5cm in diameter, slightly tapering the ends.
7. Lay 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled. (A fingertip pressed gently into the dough should leave an impression; if the hole fills quickly, it needs more time.)
8. Preheat the oven to 180°C. Brush the loaves with reserved egg and top with flaked almonds. Bake for 25-30 minutes until lightly golden. (Rotate the tray halfway through cooking time, if needed, to ensure even baking). Cool on a wire rack, then serve with butter, if desired.
   
   
   

 

Berry breakfast tart

 

Ingredients (serves 6)

• 1 cup natural muesli
• 2 tablespoons honey
• 1 cup plain flour
• 8g sachet instant dry yeast
• 2 teaspoons caster sugar
• 30g butter, chilled, chopped
• 1/2 cup strawberry jam
• 150g fresh strawberries, thinly sliced
• 100g fresh or frozen blueberries
• 50g fresh or frozen raspberries
• icing sugar mixture and Greek-style yoghurt, to serve

Method

1. Combine muesli and honey in a bowl.
2. Preheat oven to 220°C. Sift flour into a bowl. Add yeast, sugar and butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add 1/2 cup of warm water to flour mixture. Mix until dough comes together, adding more water if necessary. Turn dough onto a lightly-floured surface. Knead for 8 minutes or until elastic. Place in a lightly-oiled bowl. Cover with plastic wrap. Set aside in a warm place for 25 to 30 minutes or until dough doubles in size.
   
3. 
   Lightly grease a large baking tray. Turn dough onto a lightly-floured surface. Roll out dough to form a 2cm-thick, 20cm x 30cm rectangle. Place on prepared tray. Spread jam over dough. Top with fruit, and muesli mixture. Bake for 15 minutes or until base is crisp. Dust with icing sugar. Serve with yoghurt.

Potato and mince Kababs

Potato and mince Kababs

Ingredients: 
 
4 medium boiled potatoes.
1/4 kg minecd meet
1 tsp salt
1 tsp red chillies
1/2 tsp zeera
1/2 tsp haldi powder
A pinch garam masala
1 lemon juice
1 medium(chopped} onion
oil for frying
1 egg
Bread crumbs according to desire
1/4 c hara dhina
1/4 c podina

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Fist of all boil the potatoes and mash them very finely.
Now in another pan heat the oil.

 

Then add the chopped onions.
Fry till brown.
Now add the minced meat in it.
And fry for 10 min.
Now add all the spices in till and cook on the very slow fire.
When it cooked propely then remove it from the flame.
Now add hara dhania and podina in it.
Cool it for some time then add lemon juice.
Now take the boiled mashed potatoes and shape like the kabab stuff it with the prepared keema and then place another kabab on it.
Now shape it well.
Make all the kababs from the material.
Now in the frying pan heat the oil.
First of all dip the kababs into beaten egg then into crumbs and shallow fry them until crisp golden brown.
Serve it hot with chutney or raita.