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Showing posts with the label free

A New #Outlook on Banana Bread

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The first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries.  Ingredients 2 cups flour 2 teaspoons baking powder 1 teaspoon baking powder Pinch salt 2 eggs 1 cup sugar 3 very ripe bananas 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon Directions Preheat the oven to 180 degrees C.  In a medium bowl, combine the flour, baking soda, baking powder and salt.  In a large bowl, cream together the eggs and sugar.  Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier Stir in the mashed bananas, vanilla, oil and cinnamon.  Stir in the flour mixture, a third at a time, until just combined. Pour the batter into a loaf tin.  Bake for 45 - 55 mins.

Roast Leg of Springbok #free #recipe #roast

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre maniĆ©, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina

BACON, EGG & CHEESE BREAD BOWLS #FreeRange

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Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed. These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. Cut the top of the roll off and scoop out the middle to create a hollow. Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread.  Crack an egg (free range) and pour into hollow. Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella. Put the top back on and wrap with foil, then leave them in the fridge until you need them.  Pop them in the oven ... et voila! A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!