Apples, Cinnamon and Ice cream: three thing that remind me of Christmas in South Africa. 



Apple and raisin crumble 

Ingredients 

• 50g flour 
• 40g granulated sugar 
• 30g butter 
• 10g brown sugar
• 1 can or 2 poached apples 
• 10g raisins 
• 2g cinnamon

Method 

• Mix the flour, butter and granulated sugar to get a bread crumb consistency 
• Place apple pieces into a ramekin along with the raisins
• Cover with bread crumb mixture and sprinkle with brown sugar
• Place into 180C oven for 20-25minutes 
• Serve with crème anglaist (see recipe page)

Amarula ice-cream 

Ingredients 

• 500ml cream
• 500ml milk
• 6 yolks
• 150g sugar 
• 5ml vanilla
• 25ml amarula (You can also use Baileys) 

Method 

• Bring milk, cream and vanilla to the boil then allow to cool for a hour
• Mix yolks and sugar
• Bring milk and cream back to boil, temper egg yolks and add to mixture off heat along with 
the amarula 
• Strain mixture and cool down
• Place into sorbetier and allow to set ( Or you can place the mixture into a large container with a big surface area and place the liquid in it. Place the container into the freezer and every 10 minutes remove and give a good whisk and return to freezer.) 
• Place into freezer for 90-120 minutes 
• Serve
P.S. Will be posting a home made Baileys recipe soon as well! 
Apple fritters 

Ingredients 

• 2 apples
• 200ml flour
• 10ml baking powder 
• 125ml corn flour
• 5ml salt
• 5ml cinnamon 
• 2ml nutmeg
• 2ml ginger
• 190ml cold water
• 50ml sugar

Method 

• Peel the apples and cut into 1/8 even wedges ( sprinkle with lemon juice)
• Mix in a bowl the flour, baking powder, salt, cinnamon, nutmeg, ginger powder, cold water 
and sugar
• Allow for the mixture to rest for 10 minutes
• Cover the apple wedges in corn flour and then cover with batter 
• Place into a 170C deep fryer and cook till golden brown (use a deep pot with a thermometer will also work perfectly!) 

BUTTER CREAM
(egg yolks)
Ingredients

• 250 g stock syrup
  
• 3 egg yolks
  
• 250 g butter
  
• 200 g flavouring ( dark, milk or white chocolate) 
  

Method
• Cream the butter.
• Place the stock syrup and egg yolks in a pan, heat to boiling point.
• Remove from the heat and beat until cooled.
• Remove form the mixing bowl, cream the butter and gradually add the egg and sugar mixture back into 
it. 

Round two of my baking week, I've decided to replace the soft butter rolls with my very own creation. I call them cream cheese dinner rolls, as the cream cheese is the unique ingredient. 
Its a very simple recipe which don't need a lot of ingredients, but it does take quite a bit of elbow grease to get the dough to the right texture. 
The overall time from start to finish is about 3 hours. 

I then made dinner using the dinner rolls by making a rump and avocado slider! 

Ingredients:

• 3 cups flour
• 2.5 tsp sugar
• 2.5 tsp salt
• 1.5 tsp fresh yeast
• ¼ cup cream cheese (room temp)
• 1.5 cup milk (40C)
  

Method:

• Add all ingredients into a bowl, mixer or bread maker, if you kneading it by hand you are going to see that it is quite a sticky dough so make sure to use your palms. You can add a bit more flour while kneading but as little as possible. As you knead it and gluton is developed it will become less sticky, you will know its ready when you can make a thin enough layer of dough that you can see through. 
• Once the dough is ready, proof the dough for a hour in a warm dark place. 
• Once proofing is done, divide the dough into 60g portions. 
• Take each portion and flatten it into a circle and then fold it into the centre and going all the way around. Then cup your and roll it into a little ball, once nice and firm place onto greased baking sheet. Do this with all the portions and then dust with flour, cover and proof for another 30 minutes in a dark warm place(make sure you leave enough space between each to allow for doubling while proofing.)
•   10 minutes before bread is ready to bake, preheat the oven to 180 C and bake for 20-25 minutes till golden brown. 
• Place on cooling rack and allow to cool and then enjoy! 

So what am I going on about you might ask, well take 5 minutes to read this blog post and you will understand exactly why. 
Bananas, natures natural illness remedy.  It is one of the most protein packed fruits and contains three natural sugar ( fructose, sucrose and glucose) which make it the perfect fruit for those who enjoy working out. Studies have shown that eating two banana can sustain you for a 90 minute workout. But this is only the start of the wonderful fruits true powers. 

A survey has also shown that when people who feel depressed eat a banana they have reported to feel better afterwards. The reason for this is due to bananas containing a protein called tryptophan, which our bodies then covert into serotonin. Serotonin is also known as the happy hormone and is also produced when you exercise or eat chocolate. 
For girls and woman who have PMS, don't reach for those pills you take to make you feel better. Rather grab a banana, it contains a high level of Vitamin B6 which regulates your blood glucose level which can improve your mood. 
Banana also contain a high level of iron, which help those with anemia as the iron in the banana stimulates the production of  hemoglobin (red blood cell responsible for transports oxygen thought out the body).
A banana also contains extremely high levels of potassium but low in salt, this is perfect for maintaining and controlling your blood pressure and can prevent stokes. The high levels of potassium can also help you study and stay alert, by eating a banana three times a day.
With its high fiber content, its also perfect for those who struggle with constipation. So instead of using laxatives which have a load of crap in them rather opt for a banana. 
This one is for all the big party goers who struggle with that annoying hang over after every party, making a banana and honey milkshake will make you feel loads better. The banana settles the stomach, the milk will re-hydrate you and the honey will build up your blood sugar levels back to normal. 
Bananas also have a natural ability to correct acidity in the stomach, so instead of using a antacid over the counter product rather go for the banana.  
This ones for all the pregnant ladies who hate the dreadful morning sickness, by snacking on a banana will maintain your sugar levels and this will prevent the morning sickness. 
Mosquito bites are also one thing I know people also trying to find a remedy for, by using a banana peal and rubbing it on the mosquito bite will prevent inflammation and redness.
The Most interesting thing that bananas can do is cool you down, in Thailand for example pregnant woman will eat bananas before the give birth so that when the baby is born the are cool.  

If this is not reason enough to have a banana a day, then I don't know what is. 
  

One of my favourite beverages to order when I'm at a restaurant is the Proudly South African Red Cappuccino.  It is made by using rooibos tea ( meaning "red bosh") which is grown in South Africa and is known as a fynbos. We have adapted this versatile tea to produce lovely red cappuccinos, red espressos, and even a rooibos liquor. You can also fine some restaurant that use it to infuse there desserts such as creme caramels or creme brûlées.    

If you would like to get your hands on some of the red espresso, there is a South African Based Business which sells a good quality product. For more information click on the button below. 

Recipe For a great light Red Cappuccino:

• 1 Rooibos tea bag
• 100 ml boiling water
• 150 ml milk (or any milk substitute) 
• 1-2 tsp fresh honey (to your taste)
• 1/3 tsp cinnamon 

Method:

• Boil the water and then soak the teabag in the hot water for 5 minutes, remove the bag but do not squeeze the bag as that will result in the tea having a bitter after taste. 
• Warm up your milk and whisk till foamy, or if you have a foamer just use that.
• Pour the milk into the tea along with the honey and cinnamon, keeping the foam. 
• Now place the foam on top and sprinkle with a bit more cinnamon. 

The French Baguette was first made in Vienna during the Mid 19th Century. When a law in France was past which stated that bakers can't bake before 4 am in the morning, the French Baguette came to the rescue as it could be made and baked more rapidly than the French Boule. Before the law was past the French enjoyed the Boule for breakfast every day, but with the new law there was not enough time for the boule to be prepared and baked in time for breakfast. 

This past weekend I prepared and baked a traditional French Baguette (to be able to call any bread you make french it should only contain four basic ingredients which include flour, yeast, water and salt.) with had a pre-ferment which I had to prepare the night before. This is to develop a much stronger flavour in the bread (the french are known for there artisan bread baking skills, and using only the four basics they are able to produce several different bread. They achieve this by changing proofing times, kneading methods and quantities.) and it also provides better gluten development. The next day I was ready to make my bread, I did not use any fancy mixers or specialised equipment to make the bread. So there is no excuse for anyone not to try out this great recipe. 

Pre-Ferment Ingredients 

• 1/2 cup cool water
• 1.63g of fresh yeast
• 1 cup bread flour

Dough Ingredients 

• 8.5g of fresh yeast 
  
• 1 cup to 1 1/4 cups lukewarm water (depending on the moist contents of your flour. If your in a dry hot area use the larger amount, but if you in a humid or cold area use the smaller amount) 
  
• Pre-ferment 
  
• 3 1/2 cups Eureka Flour 
• 2 tsp salt 

Tip: If you can't fine fresh yeast on the shelves of your supermarket, go to the baking section and ask to speak with the baker. He'll be able to give you fresh yeast. You can also try your bakery. 

Method:

• For the Pre-ferment, simply mix all the ingredients in a deep dish and allow to rise over night. (To check if your yeast is still active dissolve a small piece in lukewarm water and a bit of sugar and allow to sit for 5 minutes. If nothing happens its not active.
• Now to make the dough you add all of your ingredients but not including your pre-ferment into a bowl (do not place the salt directly onto the yeast as that will kill the yeast) and mix till it comes together and then add in your pre-ferment. 
• Remove from the bowl with a plastic scraper or just use your hand and place it onto a lightly floured counter top. You will now need to knead you dough into shape (using your palms to knead and not your fingers) it will take between 5-7 minutes to knead. The final dough should have a smooth but firm texture once done, similar to that of your inner forearm. ( if you find that the dough is becoming to difficult to knead, just place it under a bowl and allow to relax for 2 minutes and then continue to knead.) 
• Place the dough into a lightly greased bowl and allow to rise for a total of three hours, lightly degassing and folding it over after 1 hour  and again after 2 hours.
• Once the three hours are have passed, divide into three equal portions and flattening into even ovals. Place onto lightly greased sheet pan and cover allowing to rise for 15 minutes.  
• Working with one piece at a time, fold the oval into half  and using the heel of your palm seal the seam by lightly pressing down on the seam. Using your thumb and starting from one side and working to the other fold the dough over your thumb and using your palms heel to seal the seam as you continue to fold over. 
• Once you have a tube shape of dough, with seam sides down use your hands to lightly roll out the dough to about 30cm. 
• Place onto a lightly greases sheet pan, leaving enough space between each once to leave space for the rising process which is one and a half hours. Don't forget to cover. 
• Half a hour before proofing is done, preheat your oven to 230C or 450F (place a sheet pan upside down into your oven or if you want to go to your nearest tile shop and ask for a clay or ceramic tile which has not been treated with anything. Soak the tile in water for 15 minutes and then place into you oven when preheating.) To get a nice crust place a oven proof bowl in the bottom of you oven filled with water.
• Now roll your baguette onto a "peel" or cutting board with the seam side down, using a very sharp knife, cut three vertical cut at about 5 degree angle on the baguette. 
•  Now slice the baguette into your oven 2 at a time or how ever many can fit. To make this process easier, place the baguettes onto silicon paper and just slice the paper onto the sheet pan or tile. 
• Just before you close the oven door, take 3-5 ice cubes and place on the bottom of you oven ( to protect your oven place the ice cubes in a oven proof bowl or pan, best is the pan) 
• Bake the bread for 25-30 minutes, for a dark crust leave in the oven for 5 more minutes turning off the oven and slightly opening the oven door. 
• Remove and cool on a cooling track. 

Enjoy and please post pictures of your Baguettes. 

 

Bread baking is one of those thing I tend to do when I want to just take a time out and relax a bit. Seeing how each bread grows as you go through all the different steps from weighing out all the ingredients to exact measurement, to the bulk proofing and then finally the part where you just take it out the oven and smell the sweet smell of home made quality bread. 


So as you can see, i've started my bread baking (French Baguette) early this week. Still to come is soft butter rolls, ciabatta, focaccia, and possibly chelsea/cinnamon buns. So keep an eye out for those recipes through out this next week and hope everyone had a great weekend. 

I use Eureka Flour, which is  local to South Africa and sources its wheat from Heidelberg as well as Swellensdam. The method of farming the wheat is by crop rotation, which allows for the soil to maintain its natural organic materials thus less fertiliser is required. This also promotes the presents of earth worms and also gives the soil a higher nitrogen level which keeps insects and weeds away. The nitrogen levels and organic materials also allows fro the wheat to posses a higher nutritional value. Commercial methods of wheat grinding requires 14 different steps which result in high temperatures, which damages and destroys. Where as the method that Eureka implements only requires 3 different steps and a very small amount of heat is produced during this process, preserving the vitamins and minerals. Which is stone milled and not bleached in any way! 

They have a wide range of  flour such as Plain Cake Flour to Rye Flour. To have a look at there range simply press the button below. 

I will be composing a PDF booklet of everything that has been done till then on my webpage and make it available to all of my supporters to download from my webpage. As well us some unseen recipes and terminology that will be featured in the booklet. So invite your friend that enjoy cooking so they can also get access to the PDF file. 
Hope too see all of you on January 26th 2014