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Leila Ally Eshana Suleman

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Ingredients

cup water cup full cream milk cup sugar4 teaspoons active dry yeast (1 to 2 sachets)1/3 cup unsalted butter, melted, plus as needed1 large egg yolk1 teaspoons vanilla essence3 cups flour 3/4 teaspoon fine salt teaspoon grated nutmeg teaspoon ground cinnamon teaspoon ground ginger cup currants, plumped in the microwave and cooled1 egg beaten, for brushing

For the icing/glaze:2 cups icing sugar, sifted2 tablespoons milk teaspoon finely grated lemon zest1 teaspoon vanilla essence

Directions

Combine the water and milk in a medium sauce-pan and warm over low heat until lukewarm. Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 min-utes.

Whisk the butter, egg yolk and vanilla into the yeast mixture.

Whisk the flour, the remaining sugar, salt, nut-meg, cinnamon and ginger in a large bowl. Make a well in the centre of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work sur-face and knead until soft and elastic, about 8 minutes. Shape into a ball.

Brush the inside of a large bowl with butter. Put

dough in bowl, turning to coat lightly with but-ter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle. Divide the dough into 12 equal por-tions about 55grams each. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)

Tuck the edges of the dough under to make round rolls and place them seam-side down in the pre-pared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.

Meanwhile, position a rack in the centre of the oven and preheat to 180C.

Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, about 25 minutes.Optional: When warm brush the tops with sug-ared water (dissolve 5 tablespoons of icing sugar in 2 tablespoons of water).

For the glaze: Stir together icing sugar, milk, lemon zest and vanilla until smooth. Transfer ic-ing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

Hot Cross Buns

Ingredients500ml (2 cups) butter680g chocolate chips1000ml (4 cups flour)500ml ( 2 cups brown sugar)10ml ( 2 teaspoons ) bicarbonate of soda5ml ( 1 teaspoon) salt500 ml (2 cups) sugar500g grated Cadbury's chocolate1250ml (5 cups) blended oatmeal4 eggs10ml ( 2 teaspoons ) baking powder10ml ( 2 teaspoons) vanilla essence375ml (3 cups) chopped nuts optional

MethodMeasure oatmeal, and blend in a blender to a fine powder. Cream the butter and both the sugars. Add the eggs and vanilla, mix together with flour oatmeal, salt,baking powder, and bicarbonate of soda. Add the chocolate chips, grated chocolate and the nuts. Roll onto balls,and place 2 inches apart.on a baking sheet. Bake for 10 minutes at 180C.This recipe makes 112 cookies.

Enjoy!!

Chocolate Chip Cookies(This makes heaps, the recipe can be halved)

Ingredients

Unsalted butter, for the pan2 cups flour, plus extra for pan330g grated carrots approximately 6 medium carrots1 teaspoon baking powder1 teaspoon bicarbonate of soda teaspoon ground allspice teaspoon ground cinnamon teaspoon freshly ground nutmeg teaspoon fine salt1 1/3 cups white granulated sugar cup dark brown sugar3 large eggs cup plain yogurt cup vegetable oilCream Cheese Icing ( recipe below)

Cream Cheese Icing:1 cup cream cheese4 tablespoons (54 g) unsalted butter (room tem-perature)1 teaspoon vanilla essence2 cups icing sugar (sifted)

Method:

Preheat oven to 180 degrees C.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment pa-per. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the sifted flour, baking powder, bicarb, spic-es, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the white sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the mid-dle rack of the oven for 45 minutes. Reduce the heat to 165 degrees C and bake for another 20 minutes or until the cake is cooked through. If it starts to get too brown on the top, cover with foil whilst it is baking.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Cover with cream cheese icing after cake has cooled completely.

Method for Cream Cheese Icing:In the bowl of a stand mixer with paddle attach-ment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the icing in the refrigerator for 5 to 10 minutes before using.

Easter Carrot Cake

Ingredients

200g butter125ml brown sugar750ml fruit cake mix375ml cake flour5ml cinnamon powder5ml mixed spice powder3ml nutmeg powder3 eggs2ml salt750g marzipanApricot jam for spreading

Method

1. Cream butter and sugar till light and fluffy. Add eggs one at a time. Beat well.2. Add fruit and sifted dry ingredients. Mix well.3. Grease and line a 18cm x 7cm round cake tin. Spread half of the cake mixture into the base of the tin.4. Roll out 250g of the marzipan and cut out an 18cm circle. Place this over the mix-ture in tin and cover with the remaining mixture5. Bake in a preheated oven at 150C (300F) for 2 hours, until lightly browned.6. Allow to cool in tin. Wrap in plastic wrap so that it is airtight, and store for at least a week7. When ready to use, brush the surface of the cake with apricot jam and cover with a circle of marzipan. Crimp edges of the marzipan, and brush again with jam. Make marzipan balls and position them on the surface.8. Grill for a few minutes until browned. Decorate with fruit and ribbon if desired.

Tip

Watch cake constantly while it is under the grill and turn it around to brown evenly. This will prevent the marzipan from burning.

Simnel CakeThe simnel cake is associated with Easter Sunday, the marzipan balls represents the 11 faithful disciples.

Dough

4 x 250ml white bread flour125ml castor sugar2ml salt10g instant dry yeast ( 1 sachet)200ml luke warm water100g melted butter or margarine2 eggs beaten

Filling

125ml coarsely chopped walnuts65ml coarsely chopped pecan nuts65ml coarsely chopped almonds60g melted butter or margarine30ml honey or golden syrup15ml cinnamon powder

Method

1. Sift flour, sugar and salt together. Add yeast2. Add milk to dry ingredients with melted butter and eggs, to form a soft dough. Knead for 10 minutes, until smooth and elastic3. Place dough in a greased plastic bag and allow to rise for about 30 minutes until doubled in size4. For Filling: mix nuts with remaining filling ingredients5. Knock down dough and allow to rise for a further 10 minutes6. Flatten the dough into a 45cm x 30cm rectangle. Spread with the filling. Roll up from the long side.7. Join the ends of the roll together to form a circle. Using a pair of scissors, make 20 cuts into the circle, each 3/4 of the width of the dough. Turn each wedge on its side.8. Place on a greased baking tray and bake at 180C (350F) for 35 minutes, until golden brown.

Topping - Glace Icing

250ml icing sugar30ml boiling water2ml vanilla or caramel essence,

Method

1. Sift icing, and add enough water to make a smooth consistency.2. Add essence3. Pour glace icing over the warm ring.

Nutty Easter Treat

Ingredients

2 cups plain yogurt2 tablespoons good honey teaspoon vanilla essence an orange, juiced1 banana, sliced (optional) or use diced pineapples cup fresh blueberries cup fresh raspberries cup fresh strawberries, hulled and cut in half1 bunch seedless green grapes, halved

Directions

Combine the yogurt, honey and vanilla in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

Easy Fruit Salad with Honey Yoghurt

Ingredients

6 eggs175 g castor sugar175 g milk chocolate350 ml double cream75 g white chocolate50 g chocolate polka dots50 g plain chocolate

Method

1. Separate 4 of the eggs. Whisk the yolks with 50g of castor sugar until the mixture is thick and pale. Melt the milk chocolate set over a pan of simmering water and then beat into the egg and sugar mixture.2. Whisk the egg whites till they form peaks. Gradually whisk in 50g sugar until the mixture becomes glossy.3. Whip 250ml double cream and then add the egg whites into the chocolate mixture. Turn this mixture into a 1,75 bombe mould, or freezer proof bowl. Allow to set.

Serves 10 -12

Ice Cream Bombe

Ingredients

cup icing sugar, plus extra for garnish3 large eggs2 teaspoons vanilla essence1 tablespoon orange zest2 cups full cream ricotta cheese cup cooked short-grained rice (soft)1/3 cup toasted pine nuts or almonds (Blanched, chopped with skins removed)6 sheets phyllo pastry, thawed6 tablespoons unsalted butter, melted

Method:

Whisk cup of icing sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 180C.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direc-tion as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Easter Pie

Ingredients

6 large eggs2 tablespoons fresh cream1/2 teaspoon salt, plus a pinch1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1 tablespoon butter12 asparagus spears, trimmed, cut into 1/4 to 1/2-inch pieces1 tomato, seeded, dicedSalt cup mozzarella cheese diced cup cheddar cheese, diced cup feta cheese (optional)

Directions

Preheat the oven to 180C. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diame-ter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet in the oven. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rub-ber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Serve with a fresh green salad

Asparagus and tomato Frittata

Ingredients

2 kg Kabeljou or fish of choiceSeason fish with freshly ground white pepper and salt to taste

Sauce

125ml sunflower oil3 large onions sliced200ml brown vinegar20ml sugar5ml tumeric powder10ml curry powder5ml chilli powder5 bay leavesSalt to taste

Method

Heat oil in a deep frying pan, add seasoned fish and fry for 5 minutes on either side, until meduim brown.Remove from pan and drain on paper towel.

For the SauceCook together onions, sugar, vinegar and the rest of the spices in a saucepan till well blended approximately 10 minutes. Add salt to taste. Place fish in a rectangular py-rex dish and cover with onion mixture. Store covered for 24 hours, for the flavours to infuse.

Serves 6

Pickled Fish(This is a family recipe)

Ingredients

500 g kingklip fillets1kg prawns, cleaned1kg onions , chopped200g mushrooms, chopped2 green/red pepper each, seeded and chopped1 kg brown riceSalt to tasteCooking oilTabasco sauce

Marinade

125 ml chillie sauce of choice4 cloves of garlicSalt & freshly ground black pepper to taste5ml Tabasco sauce

Method

Combine marinade ingredients and marinate kingklip and prawns for 30 minutes. in a pan, fry the chopped onions in a little oil until golden brown. Add mushrooms, and fry for 5-10 minutes. Remove onions and mushrooms from the pan and set aside. Fry the peppers in a little oil for 5 minutes, remove and set aside. Transfer the kingklip, prawns and marinade to the pan and fry for 15 minutes. Boil rice till tender in boil-ing salted water for 20 minutes. Drain the rice and set aside. Layer ingredients in a large saucepan or flat bottomed fish pot as follows. First rice, then onions,mushrooms peppers, then kingklip and prawn mixture. Continue layering until all ingredients have been used up. Steam covered, over meduim heat for 30 minutes, or until rice is cooked through. Serve with salsa. Serves 10 -12.

Tip

If using white or Basmati rice,then cook rice for 10 minutes and drain.

Kingklip & Prawn Paella

Ingredients

2 racks of lamb, 6 to 8 ribs/loin chops each, approximately 1kg eachIngredients per rack of lamb:1 tablespoon olive oil1 teaspoon fine salt teaspoon freshly ground black pepper6 cloves garlic, minced4 teaspoons fresh thyme, chopped1 teaspoons ground coriander1 teaspoon Fresh crushed green chillies (optional)For sauce:1 to 1 tablespoons vinegar to 1 teaspoon Dijon mustard to 1 teaspoon chopped fresh rosemary leaves

Method:

Preheat the oven to 180C.

To french (crown) the racks of lamb (you can get your butcher to do this for you, but it is pricey. pretty easy to do yourself):

Make a cut on the fat side of each of the ribs/chops, perpendicular to them, about 2 inches down from the rib ends. Cut through the fat down to the rib bones. You are basically removing the fat and exposing the top bones of the ribs/chops.

Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.

Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and centre, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. (This should be done after you have rubbed in the spices).

Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme, crushed green chillies and coriander and press all over the lamb. Place the roast in an oven pan or if using a Bundt pan, place it with the centre of the pan coming up through the middle of the roast.

Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches the required cooking. Some may prefer it underdone and others well done. Well done should be 40 to 45 minutes. Remove from the oven, transfer the roast to a rack, cover with aluminium foil and let the meat rest for 20 minutes. While the meat is resting add the vinegar, mustard and rosemary to the juices that accumulated in the pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing or veggies in the centre if desired. Serve the warm sauce with the roast.

Easter Crown Rack of lamb