Duncan’s ‘Famous’ Banana Muffins^©

^{(Duncan Goldsmith)}

 

 

Dry Ingredients

 

500 ml                         flour

125ml                          white sugar

5ml                             Salt

5ml                             baking powder

5ml                             bicarbonate of soda

pinch or 2                    ground nutmeg

 

Wet Ingredients

 

2                                     ripe bananas – mashed

15ml                                lemon juice – mixed with mashed banana

100ml                              oil

100ml                              milk

1                                     egg

 

Method

 

Sift dry ingredients, hollow in a mixing bowl

 

Mix oil, milk & egg with a fork.

 

Add banana mash to hollow of dry mix, add oil, milk & egg mix to a separate bowl. Whisk until combined, add this to the dry mix hollow. Mix all ingredients until all dry flour is mixed in. Mixture NOT to be over mixed or smooth, just slightly lumpy

 

Spoon into greased muffin tin. Makes about 9 to 12 standard muffins, depending on how big you like them.

 

Bake in pre-heated oven at 190C until golden brown for about 30 - 35 minutes (180C for fan-forced). Cook less if moist muffins preferred.

 

Serve with butter & honey.

 

Varieties: Add sultanas and/or chopped walnuts

 

 

Compliments of Duncan Goldsmith, with acknowledgements to Banana Board, South Africa Recipe Book (c 1982) as amended with experience to personal taste

 

 

                                                                                 

 

 

Dish in a Bread (Maria Agenbag)

 

This recipe is devided into two parts. First you have to bake a round bread, or buy a roundish bread from the shop.

This is nice, because it is totally different.

Bread Ingredients

This is enough for two breads, or one extra large bread.

2 teaspoons (10 ml) active dry yeast

1 litre boiled water, cooled down to a low heat.

2 table spoons sugar

1,5 kg (12 cups) flower

1 and a quarter tablespoons of salt

Method

 Leave the yeast in one cup of meduim hot water for about 30 minutes. 

Add sugar to the yeast and stirr well.

Add about 1 and a half cups of flower just to make a runny dough

Mix well, cover with glad wrap and leave for 9 hours in a hot place.

Put the extra flour in a big bowl. Make a hole in the middle and pour the yeast mix into the hole.

Dissolve the salt in two cups of the meduim hot water.

Kneed the dough, yeast mixture and water untill its not sticky anymore.

Add the rest of the water as it's needed, and kneed until it's nice and elastic.

You can work on a wooden board or in a big bowl.

Put the dough in a bowl, spread melted butter over the dough. Close the dough again and leave in a hot spot until the dough doubled in size.

Place the dough on a wooden board and kneed lightly.

Dived the dough into two, and  shape it to the shape of your bread pan.

Cover again and leave in a hot place for another 30 to 60 minutes, untill the dough has doubled in size again.

Bake for one hour in a preheated oven. 190C - 220C (375F - 425F)

Filling Ingredients

Cut off the top and compress the inside to create a bowl into which you place the mixed ingredients.

1 tub low fat smooth plain cottage cheese

1 cup mature cheddar cheese grated

1 cup natural colby cheese grated

1 cup mayonaisse

2 spring onions chopped

1 tsp dried or fresh chilli (depending on how hot you want the dish)

Method

Mix all the filling ingredients together and spoon into the bread bowl.

Cover with bread lid.

Wrap the entire bread in foil and place in the oven at 180C for 1 hour.

Once the filling is melted and bread completely warmed, remove foil and open.

to serve cut bread-lid into slices and allow guests to help themselves.

The idea is that you dip the hot bread crust into the cheesy filling and then serve with warm winter soup.

 

 

                                                                                                                         

 

Marshmallow Squares (Margaret Whitehead)

 

 

Ingredients:

250g (2 ½ cups) Pink and White Marshmallows Beacon

½ cup butter

100g rice bubbles

 

 

Method:

 

1. Melt butter in a saucepan and add marshmallows. Stir over low heat until marshmallows have melted.

 

2. Remove from heat and add rice bubbles.

 

3. Placed on a greased baking tray. Flatten and refrigerate.

    Cut into squares when set.

                                                                                                                         

TRADITIONAL SOUTH AFRICAN PANCAKES (Annalie Snyman)

 

My friend Penny and I used to make huge barrels full of this pancake batter for our pancake stall at school fetes.

A few years ago, I baked some of these pancakes in a camp kitchen at Cradle Mountain in Tasmania and the smell attracted a number of South African expats who then joined us at the table and devoured my pancakes with great enthusiasm!

 

Ingredients

 165 ml water

85 ml milk

1 egg

22 ml oil

8 ml malt vinegar

pinch of salt

180 ml plain flour

2 ml baking powder

 

a little oil & butter for frying

 

to serve:  lemon slices and cinnamon sugar

Method 

Whisk all the ingredients together except the baking powder, then allow the batter to rest for a while (half an hour will do).

Gently stir in the baking powder just before cooking the pancakes.

Heat a very small amount of oil+butter in a non-stick pan and pour some of the batter into the pan.  Swirl around quickly to cover the bottom of the pan (the batter must barely be enough to cover the bottom of the pan; these pancakes are thicker than French crepes, but much thinner than American pancakes)

When the sides start to curl up, use an egg lifter to turn the pancake around.  Cook a few minutes on the other side until golden.

Tip the pancake out onto a warm plate, sprinkle with cinnamon sugar and roll up.  Squeeze a little lemon juice over and eat immediately!

The idea is to gather the family around the kitchen table and to serve the pancakes as they are cooked.