Categories
Baking

Double Choc Chip Muffins

Double Choc Chip Muffins
Author:
Ingredients
  • 2 eggs
  • ½ cup oil (125ml)
  • 1 cup milk (240ml)
  • 1 tsp. vanilla
  • 1¾ cups plain flour (240g)
  • ½ cup sugar (85g)
  • ¼ cup cocoa (35g)
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ cup semi-sweet chocolate chips (85g)
  • Extra chocolate chips to sprinkle on top (if desired)
Instructions
  1. Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners. A nonstick pan requires no greasing, although I like to just grease the bottoms. In large bowl mix well the eggs, oil, milk and vanilla. In smaller bowl mix well the flour, sugar, cocoa, baking powder, salt and chocolate chips. Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 200C for 20 minutes. Remove from pan and cool on rack.
  2. Nice sprinkled with extra chocolate chips on top of each muffin before baking.

 

Categories
Baking

Deep Pan Pizza

Deep Pan Pizza
This is a classic pizza recipe and is my favourite pizza base. Thin base or scone does not come close to a yeast based deep pan pizza.
Author:
Ingredients
  • 2 to 3 cups of plain flour
  • 3 Tbsps Sugar
  • 1 tsp Salt
  • 7 grams Dried yeast
  • ¾ cup of room temp water
  • 3 Tbsp of Olive Oil
Instructions
  1. Place warm water, a pinch of salt and dried yeast into a small bowl. Let is stand for 5 minutes until it foams.
  2. In a large bowl sift 2 cups of flour and add the rest of the dried ingredients.
  3. Add the olive oil to the yeast mixture.
  4. Make a well in the flour and add the yeast mixture.
  5. Mix flour and yeast together. Starting kneading the mixture adding more flour until the dough loses its sticky texture. between 3 and 5 minutes
  6. Shape dough into an ball, flour the base of the bowl and return the dough. Then cover with glad wrap and let rise in a warm place for 40 minutes. The dough should double in size.
  7. Pre heat oven to 190° C
  8. Shape the dough into your favourite pizza pan oiled with olive oil. Use a rolling pin to shape. The dough should be about 5 - 10 mm from the edge giving it room to rise.
  9. Add your favourite pizza toppings.
  10. Brush a little olive oil around the crust.
  11. Bake for 15 - 20 minutes.
  12. Also try garlic powder, oregano and black pepper to the base adds a little spice to a great recipe.

 

Categories
Baking

Date Loaf

Date Loaf
Author:
Ingredients
  • 1 cup water
  • 1 cup dates
  • 1 tablespoon margarine
  • ¾ cup sugar
  • ½ teaspoon mixed spice
  • 2 cups self raising flour
Instructions
  1. In a saucepan combine all but the flour
  2. Boil for 1 minute then stir in flour.
  3. Bake at 200 degrees Celsius for 40 minutes in 10x3" pan

 

Categories
Baking

Damper

Damper
This is a traditional bread baked in the coals of an open fire but nowadays we bake it in a normal oven. Of course there are as many variations as there are days in the years but the basic recipe is as follows
Ingredients
  • 4 cups self-raising flour
  • ¾ - 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons butter at room temperature
  • 1 cup milk
  • ½ cup water
Instructions
  1. Sift the flour and salt into a bowl and mix in the sugar.
  2. Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
  3. For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.
  4. Turn out onto a floured board and knead until smooth and silky, like a baby's bottom.
  5. Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.
  6. If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour.

 

Categories
Baking

Coffee and hazelnut muffins

Coffee and hazelnut muffins
Author:
Ingredients
  • 2 cups SR Flour
  • ⅓ cup brown sugar
  • 1 cup roughly chopped hazelnuts
  • 8 tsp instant coffee
  • 1 tsp vanilla essence
  • 1 egg, lightly beaten
  • 1 cup milk
  • 3 tablespoons of butter, melted
Instructions
  1. Preheat the oven to 200 C. Brush oil on the bottoms of 12 muffin tins.
  2. Mix flour, hazelnuts and sugar in a bowl.
  3. Use just enough boiling water to dissolve the coffee and mix it with the milk.
  4. In another bowl mix the milk, egg, butter and vanilla.
  5. Pour the egg mixture into the flour and fold in with a fork. Do not over mix.. it just has to be wet mostly through. This is the main secret to good muffins.
  6. Spoon into muffin tins, filling each one about ⅔.
  7. Bake for 15 - 20 mins or until just starting to brown and a skewer comes out clean.

 

Categories
Baking

Coconut Surprise Muffins

Coconut Surprise Muffins
Ingredients
  • 2 cups SR Flour
  • ⅓ cup brown sugar
  • 1 cup dessicated coconut
  • 1 egg, lightly beaten
  • 1¼ cup milk
  • ⅓ cup of butter, melted
  • 1 tsp coconut essence
  • 12 tsp strawberry jam
Instructions
  1. Preheat the oven to 200 celsius. Brush oil on the bottoms of 12 muffin tins.
  2. Mix flour, coconut and sugar in a bowl.
  3. In another bowl mix the milk, egg, essence and butter.
  4. Pour the egg mixture into the flour and fold in with a fork. Do not over mix. This is the main secret to good muffins.
  5. Spoon into muffin tins, filling each one about ½ way. Place a teaspoon of jam in the centre of each and then finish filling with mixture to ⅔.
  6. Bake for 15 - 20 mins or until just starting to brown.

 

Categories
Baking

Coconut Damper

Coconut Damper
Ingredients
  • 1 cup of plain or wholemeal flour
  • pinch salt
  • ¾ cup of milk-more if wholemeal
  • 1 cup of coconut-desicated is best
  • tble sp of oil
Instructions
  1. Mix all in a bowl, pour into a greased or baking paper lined tin.
  2. Bake at 150c for an hour then 170-180c for 20-30mins
  3. Slice and eat warm with butter or cool and slice and use like toast for breakfast...with lots of butter
  4. This was once traditionally cooked in the ground

 

Categories
Baking

Cheese and Sweet Potato Muffins

Cheese and Sweet Potato Muffins
Author:
Ingredients
  • 1¾ cups SR Flour
  • 2 tblsn caster sugar
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 cup grated cheese
  • ¾ cup grated sweet potato
  • ¼ cup fresh chopped basil
  • 1 egg, lightly beaten
  • ¾ cup milk
  • ⅓ cup of butter, melted
Instructions
  1. Preheat the oven to 200 C. Brush oil on the bottoms of 12 regular sized muffin tins.
  2. Mix flour, sugar, paprika and baking podwer in a bowl. Add the cheese, basil and sweet potato and mix well.
  3. In another bowl mix the milk, egg, and butter .
  4. Pour the egg mixture into the flour and fold in with a fork. Do not over mix.. it just has to be wet mostly through, it doesn't even matter if there are small areas of flour about. This is the main secret to good, light muffins.
  5. Spoon into muffin tins, filling each one about ⅔.
  6. Bake for 15 - 25 mins or until just starting to brown.

 

Categories
Baking

Carrot Muffins

Carrot Muffins
Author:
Ingredients
  • 2½ cups SR Flour
  • 2 tsp mixed spice
  • ¾ cup brown sugar
  • ½ cup sultanas
  • ¼ chopped walmuts
  • 1½ cups grated carrot
  • 1 egg, lightly beaten
  • 1 cup milk
  • 80 grams of butter, melted
Instructions
  1. Preheat the oven to 200 C. Brush oil on the bottoms of 12 muffin tins.
  2. Wrap the carrot in some to paper towel to absorb some of the water.
  3. Mix flour, spice, sultanas, carrot, walnuts and sugar in a bowl.
  4. In another bowl mix the milk, egg and butter.
  5. Pour the egg mixture into the flour and fold in with a fork. Do not mix it too much: it just has to be wet mostly through. This is the main secret to light muffins.
  6. Spoon into muffin tins, filling each one about ⅔.
  7. Bake for 15 - 20 mins or until just starting to brown.

 

Categories
Baking

Bran Teabread

Bran Teabread
Ingredients
  • 125g bran
  • 125g soft brown sugar
  • 225g mixed dried fruit
  • 300ml milk
  • 125g wholewheat self-raising flour
Instructions
  1. Mix together the bran, sugar and fruit in a bowl. Stir in the milk and stand for 1 hour. Stir in the sieved flour and transfer the mixture to a greased 450g loaf tin.
  2. Cook in a preheated moderate oven (180°C) for 1.5 to 2 hours or until cooked. Allow to cool before turning out and serve sliced, with butter. Makes one l 450g loaf.