Great recipe links

Hello happy bakers!

UKTV has one of the most scrummy collections of recipes online:

Check out their recipes for cocktails, pies, romantic desserts, and romantic starters, and this wonderful recipe for baked rice pudding - yum!

Toffee bread and butter pudding with creme anglaise

by Dean Edwards from MasterChef Goes Large Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
1 loaf brioche, sliced
75g/3oz sultanas
50ml/2fl oz toffee liqueur
50g/2oz unsalted butter, for greasing
caster sugar, for dusting
For the crème anglaise
1 vanilla pod, split and seeds scraped out
750ml/1¼ pints milk
8 free-range egg yolks
160g/5½oz caster sugar

Method
1. To make the crème anglaise, add the vanilla pod and seeds to the milk in a pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.
2. Preheat the oven to 180C/350F/Gas 4.
3. Put the yolks and sugar in a bowl and whisk until pale. Bring the milk back to simmering point and slowly whisk into the egg and sugar mixture.
4. Return the mixture to the pan and stir over a medium heat until thickened slightly.
5. Pour half the crème anglaise into a bowl and add the liqueur.
6. Grease four ramekins with the butter, then dust with sugar. Layer the brioche and sultanas in the ramekins and pour over the toffee crème anglaise.
7. Place the ramekins in a roasting tray and pour boiling water from a freshly boiled kettle into the tray to come halfway up the ramekins. Bake in the oven for 20-25 minutes, or until set and golden.
8. Turn the puddings out into serving bowls and serve with the remaining crème anglaise heated through.

More great recipes!

Butternut fritters
by Malcolm of 10 on Russell

It’s a vegetable…

# 50g cooked drained and puréed butternut
# 1/2 cup flour
# 1 tsp baking powder
# Good pinch salt
# 1 egg
# 100g butter

Mix butternut, flour, baking powder and salt together, making a light soft mixture. Whisk egg and add to mixture. Drop spoonful of mixture into hot butter in pan. Fry until light brown on both sides. Remove it and drain. Sprinkle with cinnamon sugar and enjoy.

No… it’s a dessert!

# 1 orange, sliced
# 50g sugar
# 100ml sour cream

Add some sugar to the melted butter in the pan and grill the orange slices. Arrange the fritters and orange slices and top with a good spoonful of sour cream.

Delicious!

Baked Coconut Pudding

Moments with Malcolm
by Malcolm of 10 on Russell

A Good Old Favourite: Baked Coconut pudding

4 eggs; 250ml sugar; 125ml cake flour; 2ml salt; 3ml baking powder; 250ml desiccated coconut; 60ml melted butter; 10ml brandy or brandy essence; 500ml milk.

Preheat oven to 180ºC. Whisk eggs. Separately mix sugar, flour, salt, baking powder and coconut. Add eggs, butter, brandy and milk and beat well. Rub a pie dish with butter, add mixture and bake for approximately 50 minutes until golden and set. Serve warm.

Christmas Cookies strike again!

Just found the most amazing website in my search for yummy Christmas food - it seems I can't move away from the cookies. See Christmas Cookies for fabulous recipes including reviews - can't wait to start baking!! :) It's just a matter of time...

Happy baking,
Kelmonkey

Mauritian chicken sivet

Another great find from Leigh: Danielle's chicken sivet
While in Mauritius, you can't help but get excited about the incredible flavour combinations stemming from the mixed French, Chinese and Indian influences. Check out this recipe for chicken sivet. Yum!
Danielle’s chicken sivet 4 chicken pieces on the bone 2 cloves of chopped garlic ½ tsp of crushed ginger ½ onion 1 tsp whole cloves small handful of chopped coriander 1 spring thyme 1 spring of rosemary 400ml of red wine 50ml vegetable oil Chopped chilli to taste Place all of the ingredients together in a bowl and mix well. Leave in the fridge for three hours to marinate, remove and simmer on a low heat for a further hour. Serve with rice.

South African perfection!

Hello guys and girls,

Some great finds here by Getaway Editor, Leigh. Truly South African recipes that you'll use over and over again!

Malcolm’s Butternut Cheese Cake
5 eggs (whisked), 4 cups cottage cheese, 2 cups full cream, 1 cup cake flour, 2 cups sugar, 3 cups cooked and drained butternut, 1 handful chopped fresh pineapple, 1 handful cherries or blueberries.

Put the eggs, cottage cheese, cream, cake flour, sugar and butternut in a bowl and whisk together until smooth. Then add pineapple pieces and cherries or blueberries. Make a biscuit base (using tennis biscuits and butter) and press tightly into a round baking tin. Add the filling and bake at 180°C for 45 minutes. Allow to cool and de-mould. Serve with grilled orange slices and brandy syrup.

De Zeekoe dark chocolate milk tart
From the De Zeekoe Guestfarm in Oudtshoorn.
Dark chocolate milk tart CRUST 45ml flour 45ml maize meal 3ml baking powder 50ml sugar 1 egg 2 tblsp butter pinch of salt Mix together the butter and sugar to a creamy consistency. Add one egg and then mix in the dry ingredients. Flatten the mixture into a tart pan and leave in a cool, dry place. FILLING 375ml milk 50m flour 150ml sugar 50ml maizena 1tblsp butter 50g sugar 100g dark chocolate 2 eggs, separated pinch of salt cinnamon to taste Bring 300ml of milk to the boil and remove from heat. Mix the remaining 75ml of cold milk with the dry ingredients then mix into the hot milk. Add the butter, egg yellow and chocolate. Beat the egg whites until stiff and add to the mixture. Place the mixture into the crust and bake for 25 to 30 minutes in an oven preheated to 180 degrees Celsius. Serve with vanilla ice cream and enjoy with a good cup of coffee! Potjie Kos Here's Singita head chef, Clinton Drake's, kudu potjie recipe for all those who enjoy making great food. Enjoy! Clinton's Kudu Potjie 2kg kudu leg meat, cut into even-sized chunks 100g white flour 200g dried apricots 1kg mirepoix vegetables (carrots, leeks, onions, celery), chopped into chunks 500g button mushrooms, halved 300ml red wine 2l beef stock 4 large potatoes, quartered 6 rosemary sprigs 200ml olive oil 20g butter Salt and pepper to taste Coat the kudu meat in flour and pan fry in butter and olive oil until golden brown, then remove them from the pot. Add the onion and allow it to lift the fond from the pot. Throw in the mirepoix vegetables and sauté until they turn translucent. Remember to keep your vegetables chunky so that they don't cook down to nothing. Add the red wine and allow it to reduce by a third then add the meat back to the pot, toss in the dried apricots and the beef sock. Bring the whole lot to the boil, then turn it down, put the lid on and simmer for an hour. Add the potatoes and leave it simmering for another hour or until the meat is tender and the potatoes are cooked. Add rosemary, salt and pepper to taste. Check the consistency of the sauce and thicken with a little flour mixed with butter and stock if necessary.