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Recipe File: Breads
An Easy and Delicious Bread Recipe
I use a Panasonic bread making machine. This recipe takes 1hour 55 minutes, and is very nice.
Ingredients:
2 teaspoons yeast (I use Defiance)
3 cups Kitchen Collection Bread mix (I use 1 cup wholemeal, 2 cups grain, 2 tablespoons bread grains, 1 tablespoon psyllium flakes)
Approx 1 1/3 cups lukewarm water, plus approx 2 tablespoons more
Method:
Put everything into the bread maker and away you go. It's delicious!!
Contributed by Carole, Eaglehawk, 15th September 2008
Ingredients:
2 teaspoons yeast (I use Defiance)
3 cups Kitchen Collection Bread mix (I use 1 cup wholemeal, 2 cups grain, 2 tablespoons bread grains, 1 tablespoon psyllium flakes)
Approx 1 1/3 cups lukewarm water, plus approx 2 tablespoons more
Method:
Put everything into the bread maker and away you go. It's delicious!!
Contributed by Carole, Eaglehawk, 15th September 2008
Caramelized Onion Topped Oven Baked Flatbread
Need a tasty lunch idea? This is it. This bread is great on it's own, or serve it with a crisp green salad and slivered cheese or a yummy beetroot dip for something special. It's a delicious and satisfying weekend brunch with a bowl of vegetable soup too.
Ingredients:
1 large, fresh, red onion, sliced
3 tbsp olive oil
500g Penny Pinching Pan Pizza dough (or any good yeast pizza dough)
1-1/4 tsp sea salt
1 tsp chopped fresh rosemary
Method:
1. Preheat oven to 220 degrees Celsius.
2. In a large fry pan, cook onion in 1 tablespoon of the oil over medium-low heat for 10 to 15 minutes until onions are soft and golden brown.
3. Get out a 25cm x 35cm swiss roll pan and lightly oil the bottom. Press the dough into the pan, pressing out until the dough is about 6mm thick.
4. Make indentations in the dough about every 2cm with a finger or a wooden spoon handle.
5. Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.
6. Bake for 18 to 20 minutes or until lightly browned.
7. Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.
Ingredients:
1 large, fresh, red onion, sliced
3 tbsp olive oil
500g Penny Pinching Pan Pizza dough (or any good yeast pizza dough)
1-1/4 tsp sea salt
1 tsp chopped fresh rosemary
Method:
1. Preheat oven to 220 degrees Celsius.
2. In a large fry pan, cook onion in 1 tablespoon of the oil over medium-low heat for 10 to 15 minutes until onions are soft and golden brown.
3. Get out a 25cm x 35cm swiss roll pan and lightly oil the bottom. Press the dough into the pan, pressing out until the dough is about 6mm thick.
4. Make indentations in the dough about every 2cm with a finger or a wooden spoon handle.
5. Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.
6. Bake for 18 to 20 minutes or until lightly browned.
7. Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.
Cheaper Homemade Bread
We can buy 5 kg of ordinary bread flour from Coles for about $8.60. One kilo of flour makes 2 loaves. Then you have to add a tablespoon of yeast, a bit of sugar salt and water. That's it. I use a stand mixer to knead my bread, which cuts time, but you can knead it by hand for 10 minutes. This is free and burns calories and is actually quite relaxing. Then it's just a bit of waiting time while it rises a couple of times. I don't know how much the actual cost of cooking the loaves is, but 2 loaves at a time is better than heating an oven for just one. It takes about 35 minutes to bake a loaf. Need proper heavy bread tins though. I buy yeast in a bulk container, not in sachets and keep it in the fridge or freezer. It might cost $1.00 in ingredients to make a loaf and the taste and smell are brilliant.
Contributed by Fay, 16th July 2008
Contributed by Fay, 16th July 2008
Cheese, Corn and Herb Scones
Ingredients:
3 cups SR flour
Pinch salt
60g butter (very cold)
310g can creamed corn
1 tsp oregano
1 cup grated cheese
1 3/4 cups buttermilk
Method:
Sift flour and salt into a large bowl. Using fingertips rub in butter until mixture resembles fine breadcrumbs (or whizz in a food processor). Stir in oregano and creamed corn. Make a well in the centre and pour in buttermilk. Using a knife, mix until a sticky dough is formed (this dough is very moist and sticky). With floured hands (to prevent sticking), press out onto a well floured board until approximately 3cm thick. Cut rounds with a scone cutter. Bake in a moderate oven, 180 degrees, for 15 - 20 minutes or until golden and the bottom sounds hollow when tapped.
Serve warm, spread with cream cheese and corn relish or cold, buttered with a slice of tasty cheese.
This recipe is courtesy of Elizabeth Allen, an amazing Home Ec teacher, 5th May 2009
3 cups SR flour
Pinch salt
60g butter (very cold)
310g can creamed corn
1 tsp oregano
1 cup grated cheese
1 3/4 cups buttermilk
Method:
Sift flour and salt into a large bowl. Using fingertips rub in butter until mixture resembles fine breadcrumbs (or whizz in a food processor). Stir in oregano and creamed corn. Make a well in the centre and pour in buttermilk. Using a knife, mix until a sticky dough is formed (this dough is very moist and sticky). With floured hands (to prevent sticking), press out onto a well floured board until approximately 3cm thick. Cut rounds with a scone cutter. Bake in a moderate oven, 180 degrees, for 15 - 20 minutes or until golden and the bottom sounds hollow when tapped.
Serve warm, spread with cream cheese and corn relish or cold, buttered with a slice of tasty cheese.
This recipe is courtesy of Elizabeth Allen, an amazing Home Ec teacher, 5th May 2009
Cinnamon Apple Bread
Ingredients:
2 1/2 cups plain flour
1 tsp bicarb soda
1/4 tsp salt
1 tsp cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten)
1/2 cup milk
1 teaspoon vanilla
1 cup peeled, chopped apples
1/2 cup raisins
1/2 cup chopped pecans (optional)
Method:
Preheat oven to 180 degrees Celsius. In a large bowl combine flour, bicarb soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans (if using). Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until centre is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.
2 1/2 cups plain flour
1 tsp bicarb soda
1/4 tsp salt
1 tsp cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten)
1/2 cup milk
1 teaspoon vanilla
1 cup peeled, chopped apples
1/2 cup raisins
1/2 cup chopped pecans (optional)
Method:
Preheat oven to 180 degrees Celsius. In a large bowl combine flour, bicarb soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans (if using). Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until centre is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.
Cottage Cheese Rolls
Dough Ingredients:
2 cups plain flour
1-1/2 cups low-fat cottage cheese
1 cup butter
Method:
1.With a pastry blender or a knife, cut the butter into the flour. Add the cottage cheese and knead into a ball of dough. Divide dough into 4 equal parts. Chill the dough for an hour as this dough is very soft and sticky. Sprinkle a little flour on the bench and roll each ball into a 30cm circle. Cut into 12 equal pieces (I used my pizza cutter to do this). Starting at the wide end roll towards the narrow. Place them on a baking paper lined baking sheet and freeze.
Take them out of the freezer. Preheat the oven to 180 degrees Celsius and bake for 20-30 minutes (bake from frozen, don't thaw). When they start to get golden brown flecks they are done. Be careful not to over-bake them. Serve them plain or glazed.
Glaze Ingredients:
1 cup icing sugar
3-4 tablespoons milk
Method:
Mix these ingredients together and pour over warm rolls.
From Newsletter 27:13
2 cups plain flour
1-1/2 cups low-fat cottage cheese
1 cup butter
Method:
1.With a pastry blender or a knife, cut the butter into the flour. Add the cottage cheese and knead into a ball of dough. Divide dough into 4 equal parts. Chill the dough for an hour as this dough is very soft and sticky. Sprinkle a little flour on the bench and roll each ball into a 30cm circle. Cut into 12 equal pieces (I used my pizza cutter to do this). Starting at the wide end roll towards the narrow. Place them on a baking paper lined baking sheet and freeze.
Take them out of the freezer. Preheat the oven to 180 degrees Celsius and bake for 20-30 minutes (bake from frozen, don't thaw). When they start to get golden brown flecks they are done. Be careful not to over-bake them. Serve them plain or glazed.
Glaze Ingredients:
1 cup icing sugar
3-4 tablespoons milk
Method:
Mix these ingredients together and pour over warm rolls.
From Newsletter 27:13
Cranberry Orange Nut Bread
Ingredients:
2 cups plain flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp bicarbonate soda
1 tsp orange zest
3/4 cup orange juice, freshly squeezed
2 tbsp melted butter
1 egg, beaten
2 cups craisins* chopped roughly
1 cup chopped walnuts
Method:
Preheat oven to 170 degrees Celsius. Grease and flour a 9x5x3 loaf pan.
Sift the flour, sugar, baking powder, salt and bicarb soda into a large bowl. In a separate bowl, whisk together the orange zest, orange juice, melted butter, and beaten egg. Slowly add the wet ingredients into the large bowl with the dry ingredients, stirring until just combined - do not over stir. Add the craisins and the walnuts and fold in until combined. Pour into prepared loaf pan. Bake in preheated oven for 55 minutes to 60 minutes. Remove from oven and let stand in loaf pan for 5 minutes, then turn out onto a cooling rack and let rest for several hours before serving. Makes 1 loaf.
*Craisins are dried cranberries and are available in the dried fruit aisle of your supermarket.
Contributed by Cath Armstrong
2 cups plain flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp bicarbonate soda
1 tsp orange zest
3/4 cup orange juice, freshly squeezed
2 tbsp melted butter
1 egg, beaten
2 cups craisins* chopped roughly
1 cup chopped walnuts
Method:
Preheat oven to 170 degrees Celsius. Grease and flour a 9x5x3 loaf pan.
Sift the flour, sugar, baking powder, salt and bicarb soda into a large bowl. In a separate bowl, whisk together the orange zest, orange juice, melted butter, and beaten egg. Slowly add the wet ingredients into the large bowl with the dry ingredients, stirring until just combined - do not over stir. Add the craisins and the walnuts and fold in until combined. Pour into prepared loaf pan. Bake in preheated oven for 55 minutes to 60 minutes. Remove from oven and let stand in loaf pan for 5 minutes, then turn out onto a cooling rack and let rest for several hours before serving. Makes 1 loaf.
*Craisins are dried cranberries and are available in the dried fruit aisle of your supermarket.
Contributed by Cath Armstrong
Cream Cheese Cranberry Bread
Ingredients:
250g butter, softened
250g cream cheese, softened
1-1/2 cups sugar
1 -/2 tsp vanilla
4 eggs
2 cups SF flour
1/2 tsp salt
2 cups craisins
1/2 cup chopped pecans, optional
Method:
Preheat oven to 180 degrees Celsius. Line two loaf tins with baking paper.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In another bowl combine flour and salt. Slowly mix into wet batter until combined. Fold in craisins and nuts.
Pour into two loaf pans. Bake at for 45-60 minutes.
250g butter, softened
250g cream cheese, softened
1-1/2 cups sugar
1 -/2 tsp vanilla
4 eggs
2 cups SF flour
1/2 tsp salt
2 cups craisins
1/2 cup chopped pecans, optional
Method:
Preheat oven to 180 degrees Celsius. Line two loaf tins with baking paper.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In another bowl combine flour and salt. Slowly mix into wet batter until combined. Fold in craisins and nuts.
Pour into two loaf pans. Bake at for 45-60 minutes.
Crumpets
Ingredients:
4 cups flour
2 tsp dried yeast
1/4 tsp Cream of Tartar
2 tsp salt
(this is important or the crumpets taste too bland and don't keep)
1 tsp sugar
500ml warm water
Method:
Mix water slowly into dry ingredients, mixing well until a thick batter has formed. Knead well until thick and smooth. (I just keep mixing it in the mixer). Cover and let rise for an hour, then add 150ml warm milk that has had 1/2 tsp bi carb soda added to it. Beat well so there are no lumps, mixture should look like thick pancake mix. Grease frypan and egg rings or crumpet rings(approx $3 ea from kitchenware shops), place 1 tbsp mixture in egg rings or 2 tbsp in crumpet rings. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn and brown the top. When I turn them I re-grease the rings and start the next lot cooking, if necessary use 2 pans. This recipe makes about 45 egg ring or 20 crumpet sized. Toast to serve. Freeze well.
Contributed by Joy Sleeman, 30th September 2008
4 cups flour
2 tsp dried yeast
1/4 tsp Cream of Tartar
2 tsp salt
(this is important or the crumpets taste too bland and don't keep)
1 tsp sugar
500ml warm water
Method:
Mix water slowly into dry ingredients, mixing well until a thick batter has formed. Knead well until thick and smooth. (I just keep mixing it in the mixer). Cover and let rise for an hour, then add 150ml warm milk that has had 1/2 tsp bi carb soda added to it. Beat well so there are no lumps, mixture should look like thick pancake mix. Grease frypan and egg rings or crumpet rings(approx $3 ea from kitchenware shops), place 1 tbsp mixture in egg rings or 2 tbsp in crumpet rings. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn and brown the top. When I turn them I re-grease the rings and start the next lot cooking, if necessary use 2 pans. This recipe makes about 45 egg ring or 20 crumpet sized. Toast to serve. Freeze well.
Contributed by Joy Sleeman, 30th September 2008
CWA Quick Scones
Ingredients:
4 cups SR flour
600ml cream
Method:
Pre-heat oven to 200 degrees Celsius. Line a baking sheet with baking paper. Mix the flour and cream together to make a soft dough. Lightly flour then bench and tip the dough out. Press into a round about 2cm thick. Do not roll - it will toughen the dough, just press lightly with your hands. Use a floured glass or biscuit cutter to cut rounds from the dough, reshaping as necessary until it is all used. Put the scones on the baking sheet just touching so they rise evenly. Brush the tops with milk. Bake 10 - 15 minutes until bottom is golden and they sound hollow when tapped.
4 cups SR flour
600ml cream
Method:
Pre-heat oven to 200 degrees Celsius. Line a baking sheet with baking paper. Mix the flour and cream together to make a soft dough. Lightly flour then bench and tip the dough out. Press into a round about 2cm thick. Do not roll - it will toughen the dough, just press lightly with your hands. Use a floured glass or biscuit cutter to cut rounds from the dough, reshaping as necessary until it is all used. Put the scones on the baking sheet just touching so they rise evenly. Brush the tops with milk. Bake 10 - 15 minutes until bottom is golden and they sound hollow when tapped.
Easy Bread
Ingredients:
1 cup plain flour
1 cup plain wholemeal flour
1 cup rolled oats (not quick oats)
1 tsp salt
1 1/4 cups lukewarm water
2 tsp dry yeast
1 tbsp honey
Vegetable oil to brush tin
Method:
Pre-heat oven to 180 degrees Celsius. Mix the flours, oats and salt together. Mix yeast into warm water, stirring until dissolved. Stir in honey. Make a well in the centre of the dry ingredients and pour in yeast mixture. Mix well, making sure there are no dry lumps of flour. Grease a loaf tin with a thin coating of the vegetable oil. Place dough in tin, brush top lightly with oil. Cover with a damp tea towel and leave in a warm place to rise, about 30 minutes. Leave in tin and bake for 35 - 40 minutes. Bread is done when it sounds hollow when tapped on the bottom.
Contributed by Cath Armstrong
1 cup plain flour
1 cup plain wholemeal flour
1 cup rolled oats (not quick oats)
1 tsp salt
1 1/4 cups lukewarm water
2 tsp dry yeast
1 tbsp honey
Vegetable oil to brush tin
Method:
Pre-heat oven to 180 degrees Celsius. Mix the flours, oats and salt together. Mix yeast into warm water, stirring until dissolved. Stir in honey. Make a well in the centre of the dry ingredients and pour in yeast mixture. Mix well, making sure there are no dry lumps of flour. Grease a loaf tin with a thin coating of the vegetable oil. Place dough in tin, brush top lightly with oil. Cover with a damp tea towel and leave in a warm place to rise, about 30 minutes. Leave in tin and bake for 35 - 40 minutes. Bread is done when it sounds hollow when tapped on the bottom.
Contributed by Cath Armstrong
Easy Cornbread 1
Ingredients:
1 1/4 cups plain flour
3/4 cup polenta
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Method:
Heat oven to 205 degrees Celsius. Grease a 20cm square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown.
Contributed by Cath Armstrong
1 1/4 cups plain flour
3/4 cup polenta
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Method:
Heat oven to 205 degrees Celsius. Grease a 20cm square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown.
Contributed by Cath Armstrong
Easy Cornbread 2
Ingredients:
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
Contributed by Cath Armstrong
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
Contributed by Cath Armstrong
English Muffins
Ingredients:
1/3 cup water, warm
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup non-fat milk, slightly warm
3/4 tsp salt
2 cups all purpose flour
Method:
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy. Using a wooden spoon, stir in remaining ingredients and mix until smooth. Cover with plastic wrap and set aside for 40 minutes. Heat a non-stick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray. Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook second side until brown. Cool on wire rack for at least 15 minutes or until completely cool. When ready to serve, split muffins with a fork and toast. Serve with butter, jam, peanut butter, etc. Makes 10-12 muffins.
Contributed by Sona Tsaousoglou, 7th August 2010
1/3 cup water, warm
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup non-fat milk, slightly warm
3/4 tsp salt
2 cups all purpose flour
Method:
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy. Using a wooden spoon, stir in remaining ingredients and mix until smooth. Cover with plastic wrap and set aside for 40 minutes. Heat a non-stick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray. Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook second side until brown. Cool on wire rack for at least 15 minutes or until completely cool. When ready to serve, split muffins with a fork and toast. Serve with butter, jam, peanut butter, etc. Makes 10-12 muffins.
Contributed by Sona Tsaousoglou, 7th August 2010
English Muffin Bread
If you love English muffins, but find the shape and size leaves you wanting more, this is the bread for you. Sliced it can be used for sandwiches or toast.
Ingredients:
5 1/2 cups warm water
6 3/4 teaspoons active dry yeast
2 tbsp salt
3 tbsp sugar
11 cups plain flour
Method:
Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Leave the dough in the bowl and let it rise until double in size. Spoon this sticky dough into four well-greased loaf pans. Let rise in pans until dough reaches the top of the pan. Bake in a preheated 175 degree Celsius oven for 45 minutes or until golden brown. Ten minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first, allow it to cool completely before slicing. This bread freezes beautifully. I slice it before freezing and just take the number of slices I need from the freezer.
If the idea of four loaves of bread is overwhelming, you can easily and successfully halve the recipe to make two loaves of bread.
Cost: $2.15 for four loaves.
From September 2013 Journal
Ingredients:
5 1/2 cups warm water
6 3/4 teaspoons active dry yeast
2 tbsp salt
3 tbsp sugar
11 cups plain flour
Method:
Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Leave the dough in the bowl and let it rise until double in size. Spoon this sticky dough into four well-greased loaf pans. Let rise in pans until dough reaches the top of the pan. Bake in a preheated 175 degree Celsius oven for 45 minutes or until golden brown. Ten minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first, allow it to cool completely before slicing. This bread freezes beautifully. I slice it before freezing and just take the number of slices I need from the freezer.
If the idea of four loaves of bread is overwhelming, you can easily and successfully halve the recipe to make two loaves of bread.
Cost: $2.15 for four loaves.
From September 2013 Journal
English Muffins in the Breadmaker
Ingredients:
1 cup milk
3 tablespoons of butter
1 egg
1/2 teaspoon of salt
2 teaspoons sugar
3 cups all-purpose flour (I use wholemeal)
1 1/2 tbsp dry yeast
Cornmeal or polenta
Method:
Put ingredients in a bread maker in the order listed. Start the dough cycle. When the dough cycle has finished divide into 8 - 10 pieces and pat into circles 1/2 inch thick and coat each side with cornmeal or polenta. Place each circle onto baking paper, cover and let rise for 20-30 minutes until nearly double. Heat a dry cast iron skillet over a low flame. Cook each muffin for 5-7 minutes on each side or until golden brown. Split the muffins with a fork or serrated knife and serve warm or freeze.
Contributed by Lyndall, Maddington, 6th June 2010
1 cup milk
3 tablespoons of butter
1 egg
1/2 teaspoon of salt
2 teaspoons sugar
3 cups all-purpose flour (I use wholemeal)
1 1/2 tbsp dry yeast
Cornmeal or polenta
Method:
Put ingredients in a bread maker in the order listed. Start the dough cycle. When the dough cycle has finished divide into 8 - 10 pieces and pat into circles 1/2 inch thick and coat each side with cornmeal or polenta. Place each circle onto baking paper, cover and let rise for 20-30 minutes until nearly double. Heat a dry cast iron skillet over a low flame. Cook each muffin for 5-7 minutes on each side or until golden brown. Split the muffins with a fork or serrated knife and serve warm or freeze.
Contributed by Lyndall, Maddington, 6th June 2010
Extremely Simple Bread
Ingredients:
890g flour
14g yeast;
40g butter/lard;
20g castor sugar;
590ml warm water.
Method:
Add the sugar, butter and yeast to the warm water ~ ensure mixed well. When froth reaches 2cm in depth, add to mixing bowl. Slowly add flour until a smooth dough ball is formed (roughly 8 minutes in a mix master). Rise for 1 hour somewhere warm and moist (see hint 1). "Punch down" if you like, but not necessary. Heat oven to 220C, then reduce to 190C when loaf is added to the middle shelf. Cook until well browned or sounds hollow when base is tapped.
Prep time is 8 minutes for the machine and even less for you!
Rising Hint 1: When your dishwasher is going and has about 5 minutes to finish, whip up a bread mix, lightly oil it (I use an olive oil spray and rub it all over to save on the spray) and cover with cling wrap. Let it rise in the moist heat of your lovely clean dishwasher! The rise will take 1/2 to 1 hour.
Hint 2: As most bread recipes cater to make 2 loaves and I only have 1 tin, I just make 1 loaf and 8 buns. Ensure you "make" the buns before the first rise though.
Contributed by Tracey, 4th August 2008
890g flour
14g yeast;
40g butter/lard;
20g castor sugar;
590ml warm water.
Method:
Add the sugar, butter and yeast to the warm water ~ ensure mixed well. When froth reaches 2cm in depth, add to mixing bowl. Slowly add flour until a smooth dough ball is formed (roughly 8 minutes in a mix master). Rise for 1 hour somewhere warm and moist (see hint 1). "Punch down" if you like, but not necessary. Heat oven to 220C, then reduce to 190C when loaf is added to the middle shelf. Cook until well browned or sounds hollow when base is tapped.
Prep time is 8 minutes for the machine and even less for you!
Rising Hint 1: When your dishwasher is going and has about 5 minutes to finish, whip up a bread mix, lightly oil it (I use an olive oil spray and rub it all over to save on the spray) and cover with cling wrap. Let it rise in the moist heat of your lovely clean dishwasher! The rise will take 1/2 to 1 hour.
Hint 2: As most bread recipes cater to make 2 loaves and I only have 1 tin, I just make 1 loaf and 8 buns. Ensure you "make" the buns before the first rise though.
Contributed by Tracey, 4th August 2008
Food Processor Cinnamon Scrolls
I love cinnamon scrolls, but the $3.80 the bakery charges makes them a very expensive treat, especially when they are so easy to make at home. If you have a food processor they are even easier to make. You'll get 16 scrolls for around $5.40, a much better price than the bakery's.
Dough:
1 cup milk
2 eggs
1/3 cup butter, melted
2 1/2 cups plain flour
2 cups wholemeal plain flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp dry yeast
Filling:
1 cup brown sugar
2 1/2 tbsp cinnamon
1/3 cup butter, softened
Glaze:
1 1/2 cups icing sugar
2 tbsp butter, softened
1/2 tsp vanilla extract
3 tbsp milk
Method:
Add the flours, salt and sugar to the bowl of the food processor. Process for a few seconds to combine. Warm 1/4 cup of the milk to lukewarm and add the yeast. Set until this mixture foams, about 5 minutes. Beat the eggs and melted butter into the remaining 3/4 cup of milk and add to the processor with the yeast mixture. Process for 3 minutes, until the dough forms a ball and leaves the sides of the bowl. Turn into an oiled mixing bowl, cover with a damp tea towel and sit in a warm place to rise until doubled in size, about a hour. Once the dough has risen, turn out onto a lightly floured surface and allow to rest while you prepare the filling. Mixing the cinnamon and brown sugar together. Roll dough to a rectangle about 40cm x55cm. Spread softened butter over the entire surface of the dough and then sprinkle with the cinnamon and sugar mixture.
Roll the dough up Swiss roll style. Trim off uneven ends (I don't, my boys like the end scrolls). Cut the roll into 16 even pieces with a serrated knife and place on a baking paper lined slice tin. Have the rolls just touching each other, this promotes even rising and cooking. Cover with a damp tea towel and put them in a warm place to rise until they have doubled in size, about 30 minutes. This time of year (winter) I sit them on top of the clotheshorse over a heater vent, a sunny window will work too.
While the scrolls are rising preheat the oven to 205 degrees Celsius. It is important to pre-heat the oven as the scrolls need to go into a hot oven and start cooking immediately or they will be underdone and doughy in the centre. Once the scrolls have doubled in size, bake until they are golden brown, about 12-15 minutes.
While the scrolls are baking prepare the glaze. Beat icing sugar, butter, vanilla extract, coffee and milk with a mixer to a thick pouring consistency. You may need to add more milk if the mixture is too thick. Remove the scrolls from the oven and spoon any of the filling that has leaked into the pan over the scrolls, then spread with the glaze while still hot. Make sure to get the glaze into all the dips. Let cool 15 minutes before eating if you like them warm. These scrolls freeze beautifully.
Contributed by Cath Armstrong
Dough:
1 cup milk
2 eggs
1/3 cup butter, melted
2 1/2 cups plain flour
2 cups wholemeal plain flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp dry yeast
Filling:
1 cup brown sugar
2 1/2 tbsp cinnamon
1/3 cup butter, softened
Glaze:
1 1/2 cups icing sugar
2 tbsp butter, softened
1/2 tsp vanilla extract
3 tbsp milk
Method:
Add the flours, salt and sugar to the bowl of the food processor. Process for a few seconds to combine. Warm 1/4 cup of the milk to lukewarm and add the yeast. Set until this mixture foams, about 5 minutes. Beat the eggs and melted butter into the remaining 3/4 cup of milk and add to the processor with the yeast mixture. Process for 3 minutes, until the dough forms a ball and leaves the sides of the bowl. Turn into an oiled mixing bowl, cover with a damp tea towel and sit in a warm place to rise until doubled in size, about a hour. Once the dough has risen, turn out onto a lightly floured surface and allow to rest while you prepare the filling. Mixing the cinnamon and brown sugar together. Roll dough to a rectangle about 40cm x55cm. Spread softened butter over the entire surface of the dough and then sprinkle with the cinnamon and sugar mixture.
Roll the dough up Swiss roll style. Trim off uneven ends (I don't, my boys like the end scrolls). Cut the roll into 16 even pieces with a serrated knife and place on a baking paper lined slice tin. Have the rolls just touching each other, this promotes even rising and cooking. Cover with a damp tea towel and put them in a warm place to rise until they have doubled in size, about 30 minutes. This time of year (winter) I sit them on top of the clotheshorse over a heater vent, a sunny window will work too.
While the scrolls are rising preheat the oven to 205 degrees Celsius. It is important to pre-heat the oven as the scrolls need to go into a hot oven and start cooking immediately or they will be underdone and doughy in the centre. Once the scrolls have doubled in size, bake until they are golden brown, about 12-15 minutes.
While the scrolls are baking prepare the glaze. Beat icing sugar, butter, vanilla extract, coffee and milk with a mixer to a thick pouring consistency. You may need to add more milk if the mixture is too thick. Remove the scrolls from the oven and spoon any of the filling that has leaked into the pan over the scrolls, then spread with the glaze while still hot. Make sure to get the glaze into all the dips. Let cool 15 minutes before eating if you like them warm. These scrolls freeze beautifully.
Contributed by Cath Armstrong
Garlic Bread Made Easy
If you find yourself cooking a meal and realise you don’t have any garlic bread, then here's a cheap and quick way to make it!
1 – 2 slices of bread
1 – 2 tablespoons of olive oil
Crushed garlic and herbs (adjust amounts to your liking)
Simply spread the mixture on your bread and pop under the grill. Chop into small cubes for salad croutons!
Contributed by Chloe Johnson
1 – 2 slices of bread
1 – 2 tablespoons of olive oil
Crushed garlic and herbs (adjust amounts to your liking)
Simply spread the mixture on your bread and pop under the grill. Chop into small cubes for salad croutons!
Contributed by Chloe Johnson
Gozlemes
Dough:
2 cups SR flour
1 cup Greek yoghurt
Mix flour and yoghurt together, cover and pop in fridge for at least half an hour. You can make it the night before if you want to.
To make the gozleme, put a largish, rounded tablespoon (or so!) of dough onto floured bench. Knead in enough flour to make a fairly soft dough and gently roll into a circle, thinnish but with no holes!
Put a small amount of filling (do not overfill, needs to be fairly flat) on one half and fold over, squish edges together to seal.
Gently fry in a small amount of oil in frypan or on barbeque plate, flip to cook other side. Enjoy, with a squeeze of lemon.
Fillings:
Baby spinach leaves and some feta and grated tasty cheese.
Fry some mince, onion, seasoning (Moroccan?) Stir through some spinach and cheese, let cool before using.
Fry some bacon, mushrooms and onion. Add some spinach and cheese. Let cool.
Leftover savoury mince, etc.
Dry stewed apple......serve with ice-cream.
Nutella....yum!
Pretty much whatever takes your fancy or tastes!
Contributed by Beryl Carder, 8th January 2017
2 cups SR flour
1 cup Greek yoghurt
Mix flour and yoghurt together, cover and pop in fridge for at least half an hour. You can make it the night before if you want to.
To make the gozleme, put a largish, rounded tablespoon (or so!) of dough onto floured bench. Knead in enough flour to make a fairly soft dough and gently roll into a circle, thinnish but with no holes!
Put a small amount of filling (do not overfill, needs to be fairly flat) on one half and fold over, squish edges together to seal.
Gently fry in a small amount of oil in frypan or on barbeque plate, flip to cook other side. Enjoy, with a squeeze of lemon.
Fillings:
Baby spinach leaves and some feta and grated tasty cheese.
Fry some mince, onion, seasoning (Moroccan?) Stir through some spinach and cheese, let cool before using.
Fry some bacon, mushrooms and onion. Add some spinach and cheese. Let cool.
Leftover savoury mince, etc.
Dry stewed apple......serve with ice-cream.
Nutella....yum!
Pretty much whatever takes your fancy or tastes!
Contributed by Beryl Carder, 8th January 2017
Herb & Cheese Damper
Ingredients:
1 cup wholemeal self-raising flour
1 cup white self-raising flour
60g unsalted butter, softened
1/2 cup (40g) grated tasty cheese
1/4 cup fresh oregano leaves, finely chopped
3/4 cup milk
1/4 cup water
2 tbsp milk, extra to glaze
1 tbsp grated parmesan
Method:
Preheat the oven to 180 degrees Celsius. Grease a pizza or cookie sheet. Sift the flours into a large bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in tasty cheese and oregano.
In a separate bowl, combine milk and water. Make a well in the centre of flour and stir in three-quarters of the milk mixture. Add remaining liquid a little at a time until mixture just comes together. Turn out onto a lightly floured surface and knead gently for 1 minute. Shape into a round loaf and place on a greased baking tray. Brush top with milk and sprinkle with parmesan. Bake for 30 minutes or until loaf sounds hollow when tapped.
Contributed by Catherine, North Bayswater, 5th July 2010
1 cup wholemeal self-raising flour
1 cup white self-raising flour
60g unsalted butter, softened
1/2 cup (40g) grated tasty cheese
1/4 cup fresh oregano leaves, finely chopped
3/4 cup milk
1/4 cup water
2 tbsp milk, extra to glaze
1 tbsp grated parmesan
Method:
Preheat the oven to 180 degrees Celsius. Grease a pizza or cookie sheet. Sift the flours into a large bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in tasty cheese and oregano.
In a separate bowl, combine milk and water. Make a well in the centre of flour and stir in three-quarters of the milk mixture. Add remaining liquid a little at a time until mixture just comes together. Turn out onto a lightly floured surface and knead gently for 1 minute. Shape into a round loaf and place on a greased baking tray. Brush top with milk and sprinkle with parmesan. Bake for 30 minutes or until loaf sounds hollow when tapped.
Contributed by Catherine, North Bayswater, 5th July 2010
Homebaked Wholemeal Bread
This recipe is for two 700g loaves of bread baked in 700g bread tins
Ingredients:
600g of plain white flour
300g of plain wholemeal flour
1 tablespoon of dry yeast
9g of bread improver
1 teaspoon of salt
600mls of warm water
1 tablespoon of olive oil
Method:
Place all dry ingredients in mixer with dough hook and mix well. Pour in warm water and oil and mix until all ingredients are combined.
Place dough onto floured surface and knead for one minute.
Place dough in large bowl and cover with freezer bag and hand towel. Place in a warm oven or a warm place until dough rises to twice it's size - about 40 minutes.
Knead dough lightly and divide into quarters. Place two quarters into each lightly greased tin. Spray well with water and place freezer bag and towel over top again.
Place tins in warm oven or warm place until dough almost reaches the top of the tins - about 30 minutes. Take out of oven and remove bag and towel.
Turn oven on to 220c for electric or 200c for fan forced. This takes about 10mins to heat up. As the oven heats, the dough will rise to the top of the tins or just above
Bake for 30 minutes. I rotate the tins halfway through baking for even browning.
Remove from tins when hot. Slice with a good quality bread knife 2 - 3 hours later.
Once you've made this a few times, it becomes second nature. I don't even look at the recipe. It's important to put a timer on for each stage so that you don't lose track of time. I also use no name flour.
This recipe can make 16 standard sized rolls.
Contributed by Wendy(melbourne)
Ingredients:
600g of plain white flour
300g of plain wholemeal flour
1 tablespoon of dry yeast
9g of bread improver
1 teaspoon of salt
600mls of warm water
1 tablespoon of olive oil
Method:
Place all dry ingredients in mixer with dough hook and mix well. Pour in warm water and oil and mix until all ingredients are combined.
Place dough onto floured surface and knead for one minute.
Place dough in large bowl and cover with freezer bag and hand towel. Place in a warm oven or a warm place until dough rises to twice it's size - about 40 minutes.
Knead dough lightly and divide into quarters. Place two quarters into each lightly greased tin. Spray well with water and place freezer bag and towel over top again.
Place tins in warm oven or warm place until dough almost reaches the top of the tins - about 30 minutes. Take out of oven and remove bag and towel.
Turn oven on to 220c for electric or 200c for fan forced. This takes about 10mins to heat up. As the oven heats, the dough will rise to the top of the tins or just above
Bake for 30 minutes. I rotate the tins halfway through baking for even browning.
Remove from tins when hot. Slice with a good quality bread knife 2 - 3 hours later.
Once you've made this a few times, it becomes second nature. I don't even look at the recipe. It's important to put a timer on for each stage so that you don't lose track of time. I also use no name flour.
This recipe can make 16 standard sized rolls.
Contributed by Wendy(melbourne)
Homemade Tortillas for Wraps
Ingredients:
3 cups flour
1 tsp baking powder
couple of pinches of salt
Enough water to make a dough
Method:
Combine dry ingredients and add enough water to make a dough. Knead dough until smooth. Cut into six portions, depending on the size tortilla you want. Cook in a fry pan which has been lightly greased with oil until blisters form on the bottom of the tortilla. Flip over and cook until both sides are similar. Stack between tea towels and place in a plastic bag for 10 to 15 minutes . This softens the tortilla and makes them pliable. Store in the freezer and use as required. Flavour options include spinach, garlic and herb, sundried tomato.
Contributed by Sandra Langridge, 16th September 2010
3 cups flour
1 tsp baking powder
couple of pinches of salt
Enough water to make a dough
Method:
Combine dry ingredients and add enough water to make a dough. Knead dough until smooth. Cut into six portions, depending on the size tortilla you want. Cook in a fry pan which has been lightly greased with oil until blisters form on the bottom of the tortilla. Flip over and cook until both sides are similar. Stack between tea towels and place in a plastic bag for 10 to 15 minutes . This softens the tortilla and makes them pliable. Store in the freezer and use as required. Flavour options include spinach, garlic and herb, sundried tomato.
Contributed by Sandra Langridge, 16th September 2010
Hot Cross Buns
Ingredients:
2 1/2 tsp dry yeast
1 tbsp sugar
1/4 cup warm water
4 cups plain or bread flour
2 cups mixed fruit (or sultanas - your choice)
2 tsp mixed spice
1 tbsp grapeseed oil (this gives a very light, sweet dough)
1 cup warm water
Method:
Dissolve the yeast and the sugar in the 1/4 cup warm water and let it sit until it becomes frothy, about 10 minutes.
Add the flour, mixed fruit, mixed spice, oil and water to the bowl of your bread maker. Add the yeast mixture. Set to the dough setting.
To make the rolls, gently divide the dough into 12 pieces. Gently roll each piece into a ball. Place on an oiled baking sheet, with each roll just touching the next. Cut a cross into the top of each bun. Sit in a warm spot to allow the rolls to rise until double in size, about 30 minutes. Bake in a 175 degree oven for 20 - 25 minutes until they sound hollow when tapped. Glaze while hot.
To make the glaze:
Combine half a cup of white sugar and half a cup of water in a small saucepan. Stir over low heat until sugar dissolves. Turn heat up and bring to a boil. Boil for 1 minute. Remove from heat. Brush the top and sides of each bun when they are cooked.
From Debt Free, Cashed Up and Laughing
2 1/2 tsp dry yeast
1 tbsp sugar
1/4 cup warm water
4 cups plain or bread flour
2 cups mixed fruit (or sultanas - your choice)
2 tsp mixed spice
1 tbsp grapeseed oil (this gives a very light, sweet dough)
1 cup warm water
Method:
Dissolve the yeast and the sugar in the 1/4 cup warm water and let it sit until it becomes frothy, about 10 minutes.
Add the flour, mixed fruit, mixed spice, oil and water to the bowl of your bread maker. Add the yeast mixture. Set to the dough setting.
To make the rolls, gently divide the dough into 12 pieces. Gently roll each piece into a ball. Place on an oiled baking sheet, with each roll just touching the next. Cut a cross into the top of each bun. Sit in a warm spot to allow the rolls to rise until double in size, about 30 minutes. Bake in a 175 degree oven for 20 - 25 minutes until they sound hollow when tapped. Glaze while hot.
To make the glaze:
Combine half a cup of white sugar and half a cup of water in a small saucepan. Stir over low heat until sugar dissolves. Turn heat up and bring to a boil. Boil for 1 minute. Remove from heat. Brush the top and sides of each bun when they are cooked.
From Debt Free, Cashed Up and Laughing
Irish Soda Bread 1
This Irish soda bread is just perfect for a hearty morning tea or an after-school snack for hungry kids. It is best eaten fresh, but leftovers (if you have any) are delicious thinly sliced, lightly toasted and topped with honey.
Ingredients:
4 cups plain flour
1 cup white sugar
1 tsp bicarb soda
2 tsp baking powder
1/2 teaspoon salt
3 eggs
500ml sour cream
2 tbsp buttermilk
1 cup currants
1 tsp caraway seeds
Method:
Preheat oven to 160 degrees Celsius. Grease two 20cm x 10cm loaf tins and line the bases with baking paper. Mix the flour, sugar, bicarb soda, baking powder and salt. Add the eggs, sour cream, buttermilk, currants and caraway seeds. Mix until just combined. This will be a very thick, very lumpy batter. Distribute batter evenly between the two pans. Bake loaves for 1 hour or until nicely browned. Do not over bake. Best served immediately with butter.
Contributed by Cath Armstrong
Ingredients:
4 cups plain flour
1 cup white sugar
1 tsp bicarb soda
2 tsp baking powder
1/2 teaspoon salt
3 eggs
500ml sour cream
2 tbsp buttermilk
1 cup currants
1 tsp caraway seeds
Method:
Preheat oven to 160 degrees Celsius. Grease two 20cm x 10cm loaf tins and line the bases with baking paper. Mix the flour, sugar, bicarb soda, baking powder and salt. Add the eggs, sour cream, buttermilk, currants and caraway seeds. Mix until just combined. This will be a very thick, very lumpy batter. Distribute batter evenly between the two pans. Bake loaves for 1 hour or until nicely browned. Do not over bake. Best served immediately with butter.
Contributed by Cath Armstrong
Irish Soda Bread 2
This is one of the easiest breads to make - just mix, shape and bake. There's no yeast so no rising time is required.
Ingredients:
4 cups all purpose flour
1/3 cup old fashioned oats {plus more for sprinkling}
2 tbsp sugar
1 tsp bicarbonate soda
4 tbsp cold butter, cut into small chunks
1 ½ tsp salt
1 ¾ cups buttermilk
1 egg, lightly beaten
Method:
Preheat oven to 180 degrees Celsius.
Line a baking sheet with baking paper.
In a large bowl, whisk together the flour, oats, bicarbonate soda, sugar and salt. Cut the butter into the dry ingredients with your fingers until no more large clumps exist.
Combine the lightly beaten egg with the buttermilk. Pour into dry ingredients and mix. Dough will be wet!
Using wet hands, form a large ball of dough and place on the baking tray. Cut an “x” in the centre of the loaf with a knife, about 2cm deep so it opens up during baking and sprinkle oats on top.
Bake for 50 minutes, until golden brown. Let cool for 10 minutes before slicing.
From the May 2013 Journal
Ingredients:
4 cups all purpose flour
1/3 cup old fashioned oats {plus more for sprinkling}
2 tbsp sugar
1 tsp bicarbonate soda
4 tbsp cold butter, cut into small chunks
1 ½ tsp salt
1 ¾ cups buttermilk
1 egg, lightly beaten
Method:
Preheat oven to 180 degrees Celsius.
Line a baking sheet with baking paper.
In a large bowl, whisk together the flour, oats, bicarbonate soda, sugar and salt. Cut the butter into the dry ingredients with your fingers until no more large clumps exist.
Combine the lightly beaten egg with the buttermilk. Pour into dry ingredients and mix. Dough will be wet!
Using wet hands, form a large ball of dough and place on the baking tray. Cut an “x” in the centre of the loaf with a knife, about 2cm deep so it opens up during baking and sprinkle oats on top.
Bake for 50 minutes, until golden brown. Let cool for 10 minutes before slicing.
From the May 2013 Journal
Mayonnaise Scones
Ingredients:
2 cups SR flour
2 heaped tablespoons mayonnaise
1 cup milk
Method:
Preheat oven to 180 degrees Celsius. Mix all ingredients together until dough forms a ball and pulls away from the sides of the bowl. You may need to add more milk, one tablespoon at a time, to reach this consistency. Using the heel of your hand, press out the dough on a floured surface, to about 2cm thick. Cut with a scone cutter or a glass. Place on a greased scone tray and bake 10 - 15 minutes until cooked. They should be light in colour and flakey on the outside, not doughy inside. Serve with a side salad and spreads.
2 cups SR flour
2 heaped tablespoons mayonnaise
1 cup milk
Method:
Preheat oven to 180 degrees Celsius. Mix all ingredients together until dough forms a ball and pulls away from the sides of the bowl. You may need to add more milk, one tablespoon at a time, to reach this consistency. Using the heel of your hand, press out the dough on a floured surface, to about 2cm thick. Cut with a scone cutter or a glass. Place on a greased scone tray and bake 10 - 15 minutes until cooked. They should be light in colour and flakey on the outside, not doughy inside. Serve with a side salad and spreads.
Moist Zucchini Nut Bread
Ingredients:
1 1/2 cups plain wholemeal flour
1 1/2 tsp baking powder
1/4 tsp bicarb soda
1 tsp cinnamon
2 egg whites, slightly beaten
1 1/2 cups grated zucchini
3/4 cups raw sugar
3 tbsp olive oil
1 tsp finely shredded lemon peel
1/4 cup chopped walnuts
Method:
Preheat oven to 180 degrees Celsius. Grease and line a loaf tin. In large mixing bowl, add the flour, baking powder, bicarb soda and cinnamon and stir to combine well. In a separate medium bowl, add the egg whites, zucchini, sugar, oil, and lemon peel.
Add the zucchini mixture to the flour mixture, stirring just until combined, then stir in walnuts. Pour batter into greased loaf pan. Bake in preheated oven for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Remove and let cool slightly, then tip out of loaf pan to continue cooling.
1 1/2 cups plain wholemeal flour
1 1/2 tsp baking powder
1/4 tsp bicarb soda
1 tsp cinnamon
2 egg whites, slightly beaten
1 1/2 cups grated zucchini
3/4 cups raw sugar
3 tbsp olive oil
1 tsp finely shredded lemon peel
1/4 cup chopped walnuts
Method:
Preheat oven to 180 degrees Celsius. Grease and line a loaf tin. In large mixing bowl, add the flour, baking powder, bicarb soda and cinnamon and stir to combine well. In a separate medium bowl, add the egg whites, zucchini, sugar, oil, and lemon peel.
Add the zucchini mixture to the flour mixture, stirring just until combined, then stir in walnuts. Pour batter into greased loaf pan. Bake in preheated oven for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Remove and let cool slightly, then tip out of loaf pan to continue cooling.
MOO Crumpets
I love crumpets at any time of year, but at over $2 a packet they have been crossed off my shopping list. I don't need to buy them anyway, they can be made using the ingredients I have in the pantry - and they are really easy!
Oh, and you will not believe just how good freshly made crumpets are - you'll never eat the bought ones again.
Ingredients:
4 cups flour
2 teaspoons dried yeast
¼ teaspoon cream of tartar
2 teaspoons salt
1 teaspoon sugar
500ml warm water
150ml warm milk
½ teaspoon bicarb soda
Butter for greasing
Method:
Combine dry ingredients in a large bowl, make a well in the centre and add water slowly, mixing well until a thick batter has formed.
Knead well until thick and smooth . Cover and leave in a warm spot for an hour to rise.
Add the bicarb soda to the warm milk. Stir milk mixture into the dough, beating well so there are no lumps. The batter should look like thick pancake mix.
Grease a frying pan and egg rings or crumpet rings and heat to a moderate temperature. Place 1 tablespoonful of mixture in each egg ring or 2 tablespoonfuls in each crumpet ring. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn crumpets and brown the tops.
After turning crumpets, remove the rings and re-grease. Then start the next batch cooking. This recipe makes about 45 egg ring- or 20 crumpet ring-sized crumpets.
Toast to serve. These crumpets freeze well.
Note: You can buy special crumpet rings from cookware shops for around $3 each. A cheaper option is to use 425g tuna cans that have had both ends removed.
Cheapskates Tip of the Day 11th March 2013
Oh, and you will not believe just how good freshly made crumpets are - you'll never eat the bought ones again.
Ingredients:
4 cups flour
2 teaspoons dried yeast
¼ teaspoon cream of tartar
2 teaspoons salt
1 teaspoon sugar
500ml warm water
150ml warm milk
½ teaspoon bicarb soda
Butter for greasing
Method:
Combine dry ingredients in a large bowl, make a well in the centre and add water slowly, mixing well until a thick batter has formed.
Knead well until thick and smooth . Cover and leave in a warm spot for an hour to rise.
Add the bicarb soda to the warm milk. Stir milk mixture into the dough, beating well so there are no lumps. The batter should look like thick pancake mix.
Grease a frying pan and egg rings or crumpet rings and heat to a moderate temperature. Place 1 tablespoonful of mixture in each egg ring or 2 tablespoonfuls in each crumpet ring. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn crumpets and brown the tops.
After turning crumpets, remove the rings and re-grease. Then start the next batch cooking. This recipe makes about 45 egg ring- or 20 crumpet ring-sized crumpets.
Toast to serve. These crumpets freeze well.
Note: You can buy special crumpet rings from cookware shops for around $3 each. A cheaper option is to use 425g tuna cans that have had both ends removed.
Cheapskates Tip of the Day 11th March 2013
MOO Dried Breadcrumbs the Green Way
Bread crusts, stale bread or rolls, odd slices of bread left in the bag can all be turned into fabulous, free, dried breadcrumbs - without using any electricity!
If there we have stale bread or crusts I keep them in a gel bag in the freezer until it's full. Then I dry them, and grate them into delicious crumbs, ready to use as is or seasoned. Dried breadcrumbs are great for coating schnitzels, sausages or rissoles. They are also perfect for topping mornays and casseroles.
Step 1. When you have a full bag of bread, get out your cake coolers.
Step 2. Spread the bread in a single layer on the racks. Cover with a tea towel, just to keep any bugs off, and leave the bread to dry for 24 hours.
Step 3. After 24 hours try a slice to see if it's thoroughly dry. The bread should be hard and snap when you break a piece off.
Step 4. Take your grater and grate the bread into crumbs.
That's it - easy, and free. You've made a supply of breadcrumbs without using any fossil fuel, any fuel at all really.
Now that's a green, no waste saving!
From the January 2014 Journal
If there we have stale bread or crusts I keep them in a gel bag in the freezer until it's full. Then I dry them, and grate them into delicious crumbs, ready to use as is or seasoned. Dried breadcrumbs are great for coating schnitzels, sausages or rissoles. They are also perfect for topping mornays and casseroles.
Step 1. When you have a full bag of bread, get out your cake coolers.
Step 2. Spread the bread in a single layer on the racks. Cover with a tea towel, just to keep any bugs off, and leave the bread to dry for 24 hours.
Step 3. After 24 hours try a slice to see if it's thoroughly dry. The bread should be hard and snap when you break a piece off.
Step 4. Take your grater and grate the bread into crumbs.
That's it - easy, and free. You've made a supply of breadcrumbs without using any fossil fuel, any fuel at all really.
Now that's a green, no waste saving!
From the January 2014 Journal
Muffin Tin Dinner Rolls
Ingredients:
2-¼ cups plain flour
2 tbsp sugar
1 tsp salt
2 tsp yeast
1 cup warm water
2 tbsp butter
1 egg
Method:
Mix 1-1/4 cups of flour, the sugar, salt and yeast in a large bowl. Add the water, butter and egg; beat until smooth (I use my mixer for this step, but you don't have to). Stir in remaining flour until smooth. Scrape batter from sides of bowl.
Cover and let rise in a warm place about 15-20 minutes, until double in size.
Grease 12 medium muffin cups. Stir down batter by beating 25 strokes with a wooden spoon.
Heat oven to 205 degrees Celsius.
Spoon into muffin cups. Let rise 10-15 minutes or until batter rounds over tops of cups.
Bake 15 to 20 minutes or until golden brown.
2014 Cost: 64¢ per dozen or 5.3¢ each
Tip of the Day 1st April 2014
2-¼ cups plain flour
2 tbsp sugar
1 tsp salt
2 tsp yeast
1 cup warm water
2 tbsp butter
1 egg
Method:
Mix 1-1/4 cups of flour, the sugar, salt and yeast in a large bowl. Add the water, butter and egg; beat until smooth (I use my mixer for this step, but you don't have to). Stir in remaining flour until smooth. Scrape batter from sides of bowl.
Cover and let rise in a warm place about 15-20 minutes, until double in size.
Grease 12 medium muffin cups. Stir down batter by beating 25 strokes with a wooden spoon.
Heat oven to 205 degrees Celsius.
Spoon into muffin cups. Let rise 10-15 minutes or until batter rounds over tops of cups.
Bake 15 to 20 minutes or until golden brown.
2014 Cost: 64¢ per dozen or 5.3¢ each
Tip of the Day 1st April 2014
Naan Bread 1
Ingredients:
1/2 tsp salt
1/2 cup lukewarm water
1 tbsp extra virgin olive oil
250g plain flour, plus extra for rolling
Method:
Dissolve the salt in the warm water and add the oil. Place flour in the bowl of an electric mixer or a food processor and with motor running gradually add the water. Keep mixing until dough looks smooth. Tip dough into a dry bowl, cover with a dry cloth and leave for 30 minutes. Break off small pieces of dough about the size of a small egg. Preheat a heavy-based frying pan on the stove (even better if you have two pans). Dust work bench with flour and roll each ball of dough very thinly. As each ball is rolled slap it into the hot frying pan. Cook for about 3 minutes. The dough will bubble and puff a little. Flip the flatbread to cook the other side. The cooked side will have brown spots and blisters. After 2-3 minutes remove flatbread and keep warm in a tea towel. Repeat. Makes 8-10.
Contributed by Christine Menzies, 25th September 2008
1/2 tsp salt
1/2 cup lukewarm water
1 tbsp extra virgin olive oil
250g plain flour, plus extra for rolling
Method:
Dissolve the salt in the warm water and add the oil. Place flour in the bowl of an electric mixer or a food processor and with motor running gradually add the water. Keep mixing until dough looks smooth. Tip dough into a dry bowl, cover with a dry cloth and leave for 30 minutes. Break off small pieces of dough about the size of a small egg. Preheat a heavy-based frying pan on the stove (even better if you have two pans). Dust work bench with flour and roll each ball of dough very thinly. As each ball is rolled slap it into the hot frying pan. Cook for about 3 minutes. The dough will bubble and puff a little. Flip the flatbread to cook the other side. The cooked side will have brown spots and blisters. After 2-3 minutes remove flatbread and keep warm in a tea towel. Repeat. Makes 8-10.
Contributed by Christine Menzies, 25th September 2008
Naan Bread 2
Ingredients:
½ cup warm water
½ cup natural yoghurt
2 tablespoons melted butter
1 teaspoon baking powder
1 egg
1 teaspoon salt
3 cups plain flour
Method:
Mix all ingredients into a dough and knead for 5 minutes. Transfer to a lightly greased bowl and cover with a damp tea towel; allow to rise for about 20 minutes.
Knead again and divide into small balls (approximately the size of a golf ball). Roll into thin, flat circles. Cover with a damp tea towel until ready to cook. To bake in the oven (for a crisp naan) butter a baking tray and lay the naan out. They don't spread so you'll get quite a few on a baking tray. Bake in a 200 C degree oven for 10 - 12 minutes, until they are golden brown.
To cook in a frying pan (for a softer, more bread-like naan) heat the pan over medium heat. Melt some butter and brush one side of each naan. Place the naan butter side down in the pan. Brush the tops with melted butter. Cook for approximately two minutes, turn and cook the other side for two minutes. They should be slightly puffed and golden.
Variations:
Garlic Naan: Add 1 teaspoon garlic to melted butter before brushing
Sesame Naan: Sprinkle top with toasted sesame seeds before turning and cooking
Contributed by Cath Armstrong
½ cup warm water
½ cup natural yoghurt
2 tablespoons melted butter
1 teaspoon baking powder
1 egg
1 teaspoon salt
3 cups plain flour
Method:
Mix all ingredients into a dough and knead for 5 minutes. Transfer to a lightly greased bowl and cover with a damp tea towel; allow to rise for about 20 minutes.
Knead again and divide into small balls (approximately the size of a golf ball). Roll into thin, flat circles. Cover with a damp tea towel until ready to cook. To bake in the oven (for a crisp naan) butter a baking tray and lay the naan out. They don't spread so you'll get quite a few on a baking tray. Bake in a 200 C degree oven for 10 - 12 minutes, until they are golden brown.
To cook in a frying pan (for a softer, more bread-like naan) heat the pan over medium heat. Melt some butter and brush one side of each naan. Place the naan butter side down in the pan. Brush the tops with melted butter. Cook for approximately two minutes, turn and cook the other side for two minutes. They should be slightly puffed and golden.
Variations:
Garlic Naan: Add 1 teaspoon garlic to melted butter before brushing
Sesame Naan: Sprinkle top with toasted sesame seeds before turning and cooking
Contributed by Cath Armstrong
Never-Fail Tortillas
Ingredients:
3½ cups plain all-purpose flour
1¼ tsp salt
¾ tsp baking powder
1/3 cup shortening
1 cup warm milk (105 to 115F)
Method:
Combine flour, salt and baking powder; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, and mix well. Turn dough out on smooth surface, knead about 3 minutes. Divide dough into 10 equal portions. Roll out each portion with a rolling pin into very thin circle, about 8 inches in diameter, turning dough and rolling on both sides. Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful no to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas.
Contributed by Kylie Wilson, 18th August 2012
3½ cups plain all-purpose flour
1¼ tsp salt
¾ tsp baking powder
1/3 cup shortening
1 cup warm milk (105 to 115F)
Method:
Combine flour, salt and baking powder; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, and mix well. Turn dough out on smooth surface, knead about 3 minutes. Divide dough into 10 equal portions. Roll out each portion with a rolling pin into very thin circle, about 8 inches in diameter, turning dough and rolling on both sides. Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful no to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas.
Contributed by Kylie Wilson, 18th August 2012
No Fail Bread
Ingredients:
400ml water
2 tsp olive oil
4 cups bread mix
2 tsp yeast
Method:
Put in 400ml water, 2 teaspoons olive oil, 4 cups bread mix (I use Laucke white crusty from Coles 10 kg bag for $26) and 2 teaspoons of yeast (included in the bread mix). Put in the machine and switch to 'dough' setting. I find it tastes lighter and better to make the dough into bread in the oven, rather than baking the bread in the machine. After an hour and a half you will have a lovely smooth dough to shape into a large loaf, or bread rolls or pizza bases. Let rise to double in size, brush with beaten egg and sprinkle sesame or poppy seeds (as you wish) and bake for 35 minutes at 200 degrees for a loaf, or 25 minutes for rolls.
Contributed by hallam20
400ml water
2 tsp olive oil
4 cups bread mix
2 tsp yeast
Method:
Put in 400ml water, 2 teaspoons olive oil, 4 cups bread mix (I use Laucke white crusty from Coles 10 kg bag for $26) and 2 teaspoons of yeast (included in the bread mix). Put in the machine and switch to 'dough' setting. I find it tastes lighter and better to make the dough into bread in the oven, rather than baking the bread in the machine. After an hour and a half you will have a lovely smooth dough to shape into a large loaf, or bread rolls or pizza bases. Let rise to double in size, brush with beaten egg and sprinkle sesame or poppy seeds (as you wish) and bake for 35 minutes at 200 degrees for a loaf, or 25 minutes for rolls.
Contributed by hallam20
No Knead Bread
Ingredients:
1 kg strong unbleached flour (Lowan's)
1 tbsp instant yeast
1 tbsp salt (don't be tempted to use less)
950ml lukewarm water
Extra flour for dusting and shaping
Method:
Put yeast, flour and salt into very large bowl. Mix in water to make a wet, sticky dough. Using hands, mix well. Cover with plastic wrap and leave in fridge over night. Allow dough to come to room temperature next day. Line two baking trays with baking paper. Sprinkle generously with flour. Remove dough to a floured bench. Cut in half, and with floured hands shape each piece into a round. Place dough onto baking trays and press, lightly pull each into flattened ciabatta shapes. Flip them over so that wrinkled, floured sides are now on top. Place the trays into a cold, fan-forced oven at 220C. Bake 45-50 minutes, or until bread sounds hollow when tapped. Cool on wire racks.
Contributed by Sandy Skilbeck, 10th September 2008
1 kg strong unbleached flour (Lowan's)
1 tbsp instant yeast
1 tbsp salt (don't be tempted to use less)
950ml lukewarm water
Extra flour for dusting and shaping
Method:
Put yeast, flour and salt into very large bowl. Mix in water to make a wet, sticky dough. Using hands, mix well. Cover with plastic wrap and leave in fridge over night. Allow dough to come to room temperature next day. Line two baking trays with baking paper. Sprinkle generously with flour. Remove dough to a floured bench. Cut in half, and with floured hands shape each piece into a round. Place dough onto baking trays and press, lightly pull each into flattened ciabatta shapes. Flip them over so that wrinkled, floured sides are now on top. Place the trays into a cold, fan-forced oven at 220C. Bake 45-50 minutes, or until bread sounds hollow when tapped. Cool on wire racks.
Contributed by Sandy Skilbeck, 10th September 2008
One Kilo Wholemeal bread - for Breville Bread Maker
Ingredients:
370mL water
2 1/2 tbsp oil
2 tsp salt
1 tsp sugar
1 1/2 cups plain wholemeal flour
1 cup baker's flour
1 3/4 cups rolled oats
1 tsp bread improver
1 1/2 tsp yeast
Method:
Add ingredients as suggested: (bread improver I think, may be omitted from the recipe)
1) Liquid ingredients
2) Fats and oils
3) Dry ingredients
4) Yeast
Select the one kilo, wholemeal setting and let the bread maker do its work.
(adapted from Cath's recipe)
Contributed by Cynthia Tay 30th July 2010
370mL water
2 1/2 tbsp oil
2 tsp salt
1 tsp sugar
1 1/2 cups plain wholemeal flour
1 cup baker's flour
1 3/4 cups rolled oats
1 tsp bread improver
1 1/2 tsp yeast
Method:
Add ingredients as suggested: (bread improver I think, may be omitted from the recipe)
1) Liquid ingredients
2) Fats and oils
3) Dry ingredients
4) Yeast
Select the one kilo, wholemeal setting and let the bread maker do its work.
(adapted from Cath's recipe)
Contributed by Cynthia Tay 30th July 2010
Penny Pinching Pizza Base
Ingredients:
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings:
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Some sweet toppings:
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings:
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Some sweet toppings:
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.
The Perfect Dinner Roll
These light, fluffy dinner rolls are perfect with any meal. You can even use the dough to make cinnamon rolls.
Ingredients
1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (7g) package active dry yeast
1/4 cup butter, softened
Step 1. Using a bread machine, place milk, water, egg, yeast, flour, butter, sugar, and salt, in the pan, in whatever order the manufacturer recommends.
Step 2. Choose “Dough/Knead,” select “Start” and let the cycle run through.
Step 3 After cycle is finished, place dough on lightly floured baking paper.
Step 4. Evenly divide dough into halves.
Step 5. Take each half and roll into two flat, 30cm (12-inch) circles.
Step 6. Soften 1/4 cup of butter and spread over each half.
Step 7. Evenly cut 8 wedges on each circle.
Step 8. Starting at the widest end, roll each wedge up tightly, but softly, don’t squash them.
Step 9. Place each roll with the point end facing down on an ungreased baking sheet. Cover with a damp tea towel.
Ingredients
1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (7g) package active dry yeast
1/4 cup butter, softened
Step 1. Using a bread machine, place milk, water, egg, yeast, flour, butter, sugar, and salt, in the pan, in whatever order the manufacturer recommends.
Step 2. Choose “Dough/Knead,” select “Start” and let the cycle run through.
Step 3 After cycle is finished, place dough on lightly floured baking paper.
Step 4. Evenly divide dough into halves.
Step 5. Take each half and roll into two flat, 30cm (12-inch) circles.
Step 6. Soften 1/4 cup of butter and spread over each half.
Step 7. Evenly cut 8 wedges on each circle.
Step 8. Starting at the widest end, roll each wedge up tightly, but softly, don’t squash them.
Step 9. Place each roll with the point end facing down on an ungreased baking sheet. Cover with a damp tea towel.
Step 9. Place each roll with the point end facing down on an ungreased baking sheet. Cover with a damp tea towel.
Step 10. Place somewhere warm and allow to rise for one hour.
Step 11. While dough is rising, turn oven on and preheat to 200 degrees Celsius.
Step 12. Bake 10-15 minutes, or until golden brown. Makes 16 rolls.
To make cinnamon rolls, combine 1 cup brown sugar with 2 teaspoons cinnamon. Sprinkle over the rounds of dough after brushing with the softened butter. Continue from Step 7 to complete. Drizzle with warm coffee or maple icing while still warm and allow to cool on the baking tray.
Step 10. Place somewhere warm and allow to rise for one hour.
Step 11. While dough is rising, turn oven on and preheat to 200 degrees Celsius.
Step 12. Bake 10-15 minutes, or until golden brown. Makes 16 rolls.
To make cinnamon rolls, combine 1 cup brown sugar with 2 teaspoons cinnamon. Sprinkle over the rounds of dough after brushing with the softened butter. Continue from Step 7 to complete. Drizzle with warm coffee or maple icing while still warm and allow to cool on the baking tray.
Processor Tortillas
Ingredients:
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
3 tbsp oil
3/4 cup warm water
Method:
Combine the dry ingredients in food processor, add the oil and then gradually add enough of the warm water to form a soft dough. Knead on a floured board for about 5 mins then allow the dough to rest for at least 10 minutes, this makes it much easier to roll out. Divide the dough into 10-12 pieces and roll each to about 20cm across. Cook them quickly in a very hot, lightly oiled frying pan for 30-60 seconds until they bubble and start to brown. Turn and cook other side. Wrap them in a damp tea towel to keep them soft until ready to use. To warm the tortillas wrap them in foil and heat them in the oven. These can be frozen, separate with freezer plastic between each tortilla to make them easy to separate. Re-heat in a hot, lightly oiled fry pan for a few seconds on each side.
Contributed by Angela Adolphus, 23rd March 2009
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
3 tbsp oil
3/4 cup warm water
Method:
Combine the dry ingredients in food processor, add the oil and then gradually add enough of the warm water to form a soft dough. Knead on a floured board for about 5 mins then allow the dough to rest for at least 10 minutes, this makes it much easier to roll out. Divide the dough into 10-12 pieces and roll each to about 20cm across. Cook them quickly in a very hot, lightly oiled frying pan for 30-60 seconds until they bubble and start to brown. Turn and cook other side. Wrap them in a damp tea towel to keep them soft until ready to use. To warm the tortillas wrap them in foil and heat them in the oven. These can be frozen, separate with freezer plastic between each tortilla to make them easy to separate. Re-heat in a hot, lightly oiled fry pan for a few seconds on each side.
Contributed by Angela Adolphus, 23rd March 2009
Puffed Rice Cakes
Puffed rice cakes are hard to make, and you're probably better off buying them. You can try this recipe, it has a lot of steps and is quite fiddly, but seems to be what you want.
Ingredients:
1 cup white rice
2 cups water
Vegetable oil
Step 1. Wash the rice under running water, until the water runs clear.
Step 2. Put the rice and the water into a large saucepan and bring to the boil. Cook for 25 minutes.
Step 3. Drain the rice well.
Step 4. Place the dry rice on a greased baking tray. Spread in a layer no more than 6mm thick.
Step 5. Pre-heat the oven to 135 degrees Celsius. When the oven comes to temperature, bake the rice for 2 hours. It should be a golden colour.
Step 6. Let the rice cool on the tray.
Step 7. Heat 3cm oil in a fry pan to 190 degrees Celsius.
Step 8. Break the rice up into clumps. Drop into the hot oil and fry until puffed. This happens very quickly, about 1 minute.
Step 9. Drain on paper towel.
To make more traditional round, flat rice cakes you could try shaping the rice into the "cakes" before baking, the fry the rounds until puffed.
Contributed by Anne Fergusson
Ingredients:
1 cup white rice
2 cups water
Vegetable oil
Step 1. Wash the rice under running water, until the water runs clear.
Step 2. Put the rice and the water into a large saucepan and bring to the boil. Cook for 25 minutes.
Step 3. Drain the rice well.
Step 4. Place the dry rice on a greased baking tray. Spread in a layer no more than 6mm thick.
Step 5. Pre-heat the oven to 135 degrees Celsius. When the oven comes to temperature, bake the rice for 2 hours. It should be a golden colour.
Step 6. Let the rice cool on the tray.
Step 7. Heat 3cm oil in a fry pan to 190 degrees Celsius.
Step 8. Break the rice up into clumps. Drop into the hot oil and fry until puffed. This happens very quickly, about 1 minute.
Step 9. Drain on paper towel.
To make more traditional round, flat rice cakes you could try shaping the rice into the "cakes" before baking, the fry the rounds until puffed.
Contributed by Anne Fergusson
Pumpkin Zucchini Cheesy Muffins
Ingredients:
200g pumpkin, grated
200g zucchini, grated
250g whole meal self raising flour (or regular self raising flour)
1/2 tsp baking powder
100g grated tasty cheese
130g melted and cooled butter
1 tsp vegeta stock OR pinch of salt and pepper
3 large eggs
200ml milk
Method:
1. Preheat oven to 190 degrees Celsius.
2. Mix together pumpkin, zucchini, cheese, butter, seasoning, eggs and milk in a large bowl till combined.
3. Sift flour and baking powder in 3 parts and gently fold mixture together
4. Line a muffin tray with muffin cases
5. Divide mixture evenly into cases 2/3's full
6. Bake for 35mins or until golden brown. Cool for 5 minutes
You could also sprinkle some grated cheese on top before you put them in the oven.
Contributed by Anne Grams
200g pumpkin, grated
200g zucchini, grated
250g whole meal self raising flour (or regular self raising flour)
1/2 tsp baking powder
100g grated tasty cheese
130g melted and cooled butter
1 tsp vegeta stock OR pinch of salt and pepper
3 large eggs
200ml milk
Method:
1. Preheat oven to 190 degrees Celsius.
2. Mix together pumpkin, zucchini, cheese, butter, seasoning, eggs and milk in a large bowl till combined.
3. Sift flour and baking powder in 3 parts and gently fold mixture together
4. Line a muffin tray with muffin cases
5. Divide mixture evenly into cases 2/3's full
6. Bake for 35mins or until golden brown. Cool for 5 minutes
You could also sprinkle some grated cheese on top before you put them in the oven.
Contributed by Anne Grams
Quick Elephant Ears
Ingredients:
1 packet flour tortillas
Cinnamon sugar
Oil for frying
Method:
Heat about 1cm oil in fry pan. Put 1 tortilla into the oil for 10 seconds. Turn with tongs and do the other side. After it is turned the tortilla will "puff" up. Remove from pan with tongs and put in a container with the cinnamon sugar, toss to coat the elephant's ear with the mixture.
Cinnamon Sugar
Ingredients:
1/4 cup white sugar
2 tsp cinnamon
Method:
Mix well. Store in an airtight container.
Contributed by Anne Fergusson, 25th March 2009
1 packet flour tortillas
Cinnamon sugar
Oil for frying
Method:
Heat about 1cm oil in fry pan. Put 1 tortilla into the oil for 10 seconds. Turn with tongs and do the other side. After it is turned the tortilla will "puff" up. Remove from pan with tongs and put in a container with the cinnamon sugar, toss to coat the elephant's ear with the mixture.
Cinnamon Sugar
Ingredients:
1/4 cup white sugar
2 tsp cinnamon
Method:
Mix well. Store in an airtight container.
Contributed by Anne Fergusson, 25th March 2009
Quick Flatbread
Ingredients:
500g plain flour
1 tsp salt
1 cup water
2 tbsp vegetable oil
Method:
Dissolve salt in water, add oil. Pour mixture over flour and stir to make a dough. Knead dough for 10 minutes. Place dough in oiled bowl, cover with tea towel and let rest 30 minutes. Tear off small pieces, roll very thin and cook in an oiled fry pan over medium heat. Place flatbreads in pan, allow to brown and puff up, turn and repeat. This bread cooks very quickly, just 2 or 3 minutes. To keep flatbread soft put onto a warm plate and cover with plastic wrap immediately. For a firmer, dryer flatbread allow to cool on a breadboard.
Contributed by Louise, Tamworth, 9th September 2009
500g plain flour
1 tsp salt
1 cup water
2 tbsp vegetable oil
Method:
Dissolve salt in water, add oil. Pour mixture over flour and stir to make a dough. Knead dough for 10 minutes. Place dough in oiled bowl, cover with tea towel and let rest 30 minutes. Tear off small pieces, roll very thin and cook in an oiled fry pan over medium heat. Place flatbreads in pan, allow to brown and puff up, turn and repeat. This bread cooks very quickly, just 2 or 3 minutes. To keep flatbread soft put onto a warm plate and cover with plastic wrap immediately. For a firmer, dryer flatbread allow to cool on a breadboard.
Contributed by Louise, Tamworth, 9th September 2009
Rosemary Sultana Scones
Mix in mixing bowl:
1 cup wholemeal flour
1 cup plain flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 tsp dried rosemary
Cut in with pastry cutter:
1/4 cup cold butter
Add:
1/2 cup sultanas
Separately, mix together until frothy:
1 egg
2/3 cup milk
Add milk mixture to dry ingredient mixture. Mix briefly until the mass comes into a soft dough. Press together with hands as needed to make a uniform dough.
Divide into 2 portions. Place each portion on a well-greased baking sheet. Use your hands to gently press each portion into a rough disc, approximately 25cm in diameter. Use a knife to make an X, making each disc into 4 wedges. It will seem as if the dough isn't really cut, but you will be able to break the scones off after they're baked.
Bake at 220 degrees Celsius for 15 minutes. Break into wedges. Eat hot or warm. Scones, like biscuits, freeze well.
1 cup wholemeal flour
1 cup plain flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 tsp dried rosemary
Cut in with pastry cutter:
1/4 cup cold butter
Add:
1/2 cup sultanas
Separately, mix together until frothy:
1 egg
2/3 cup milk
Add milk mixture to dry ingredient mixture. Mix briefly until the mass comes into a soft dough. Press together with hands as needed to make a uniform dough.
Divide into 2 portions. Place each portion on a well-greased baking sheet. Use your hands to gently press each portion into a rough disc, approximately 25cm in diameter. Use a knife to make an X, making each disc into 4 wedges. It will seem as if the dough isn't really cut, but you will be able to break the scones off after they're baked.
Bake at 220 degrees Celsius for 15 minutes. Break into wedges. Eat hot or warm. Scones, like biscuits, freeze well.
Scrumptious Savoury Scones
Ingredients:
3 cups SR flour
300ml thickened cream
1 cup grated cheese
1 tsp finely chopped chives
Method:
Mix flour, grated cheese and chopped chives together in a large bowl. Make a well in the centre, pour in the cream and mix to a soft dough. Use your hands if necessary. Tip the dough onto a lightly floured cutting board and gently press out until about 2cm thick. Using a glass or scone cutter dipped in flour cut scones. Place on a greased baking sheet with the scones just touching. Bake in a 200 degree Celsius oven for 15 - 20 minutes, until golden brown and cooked through.
Note: The scones will rise higher and bake better if they are just touching each other on the baking tray. You can easily pull them apart once they are cooled.
3 cups SR flour
300ml thickened cream
1 cup grated cheese
1 tsp finely chopped chives
Method:
Mix flour, grated cheese and chopped chives together in a large bowl. Make a well in the centre, pour in the cream and mix to a soft dough. Use your hands if necessary. Tip the dough onto a lightly floured cutting board and gently press out until about 2cm thick. Using a glass or scone cutter dipped in flour cut scones. Place on a greased baking sheet with the scones just touching. Bake in a 200 degree Celsius oven for 15 - 20 minutes, until golden brown and cooked through.
Note: The scones will rise higher and bake better if they are just touching each other on the baking tray. You can easily pull them apart once they are cooled.
Simple Sour Dough Starter
1/2 cup flour (white/wholemeal/spelt)
1/2 cup water
Tiny pinch of yeast*
Method:
In a clean glass jar (don’t use metal anything with it) add everything and mix with a wooden spoon. Dough should be the consistency of pancake batter.
Cover with cheese cloth or a light piece of fabric and let sit on the counter (I use a clean Harrison square, it's an open and loose weave similar to cheesecloth).
Tomorrow, take approximately 1/2 cup of the starter out to cook with and then replenish your starter with another 1/2 cup water and 1/2 cup flour.
Feed the starter 1/2 cup water and 1/2 cup flour every day. This will get stronger and MORE ACTIVE each day as it catches more wild yeast.
This gives you the sour dough starter that you can use to make bread, donuts, wraps, focaccia, bread sticks - you're pretty much limited by your imagination.
*Notes: from Parsnips and Parsimony "I know that this isn’t going to be authentic wild caught yeast sour dough but we need to jump start this and we won’t be adding any more commercial yeast after this".
For a very good detailed tutorial on sour dough please visit The Bluebirds are Nesting. Annabel shares her experiences as a beginner, what she did right and what didn't work, and her recipes and ways she uses her sour dough. She even has a gluten free sour dough recipe for the GF amongst us.
1/2 cup water
Tiny pinch of yeast*
Method:
In a clean glass jar (don’t use metal anything with it) add everything and mix with a wooden spoon. Dough should be the consistency of pancake batter.
Cover with cheese cloth or a light piece of fabric and let sit on the counter (I use a clean Harrison square, it's an open and loose weave similar to cheesecloth).
Tomorrow, take approximately 1/2 cup of the starter out to cook with and then replenish your starter with another 1/2 cup water and 1/2 cup flour.
Feed the starter 1/2 cup water and 1/2 cup flour every day. This will get stronger and MORE ACTIVE each day as it catches more wild yeast.
This gives you the sour dough starter that you can use to make bread, donuts, wraps, focaccia, bread sticks - you're pretty much limited by your imagination.
*Notes: from Parsnips and Parsimony "I know that this isn’t going to be authentic wild caught yeast sour dough but we need to jump start this and we won’t be adding any more commercial yeast after this".
For a very good detailed tutorial on sour dough please visit The Bluebirds are Nesting. Annabel shares her experiences as a beginner, what she did right and what didn't work, and her recipes and ways she uses her sour dough. She even has a gluten free sour dough recipe for the GF amongst us.
Snails (aka Funnel Cakes)
Ingredients:
2 cups SR flour
1 egg, beaten
1 tbsp sugar
1 tsp bicarb soda
2 cups milk
Method:
Mix the dry ingredients. Add the beaten egg and the milk and whisk to a smooth batter. Heat a fry pan with enough oil to cover the bottom. Take a funnel and put a finger over the end of it so the batter doesn't run through. Pour the batter into the funnel. Move your hand so the funnel is over the pan. Take your finger off the bottom and let the batter run into the hot oil, swirling the funnel around to make a spiral or snail. I usually do 3 or 4 swirls and then make another one. Let them cook until bubbles form on the top, then turn and cook about 2 minutes. Drain on brown paper.
To make the sultana honey glaze warm 1/2 cup honey and 1/2 teaspoon cinnamon in the microwave until it is very runny, about 15 seconds (may be longer, depends on the power of your microwave). Stir in 2 tablespoons sultanas. Pour the mixture over the hot snails and let them cool slightly before serving.
2 cups SR flour
1 egg, beaten
1 tbsp sugar
1 tsp bicarb soda
2 cups milk
Method:
Mix the dry ingredients. Add the beaten egg and the milk and whisk to a smooth batter. Heat a fry pan with enough oil to cover the bottom. Take a funnel and put a finger over the end of it so the batter doesn't run through. Pour the batter into the funnel. Move your hand so the funnel is over the pan. Take your finger off the bottom and let the batter run into the hot oil, swirling the funnel around to make a spiral or snail. I usually do 3 or 4 swirls and then make another one. Let them cook until bubbles form on the top, then turn and cook about 2 minutes. Drain on brown paper.
To make the sultana honey glaze warm 1/2 cup honey and 1/2 teaspoon cinnamon in the microwave until it is very runny, about 15 seconds (may be longer, depends on the power of your microwave). Stir in 2 tablespoons sultanas. Pour the mixture over the hot snails and let them cool slightly before serving.
Superb Bread Maker Bread
Ingredients:
390mls of water (tepid)
2 tbsp of oil
1 1/2 tsp of salt
2 tbsp of sugar
1 cup of wholemeal flour
3 cups of white flour
3/4 teaspoon of bread improver
2 1/2 tablespoons of milk powder
2 teaspoons of dried yeast
Method:
Use basic and light crust setting on a bread maker and will take 3 hours 10 minutes. My time saver tip is while you are measuring out the salt, sugar, bread improver, milk powder and yeast into the bread maker; measure it out again into a small plastic container with a lid and store in fridge. When you make your next loaf you can quickly pour this on top of the water, flour and oil and this saves you a valuable five minutes in the morning and for me makes the difference between whether bread gets made that day or not! Don't skimp on the bread improver etc because all these extra ingredients really make the difference in turning out superb bread every time!
Contributed by Pamela Peoples, 17th July 2010
390mls of water (tepid)
2 tbsp of oil
1 1/2 tsp of salt
2 tbsp of sugar
1 cup of wholemeal flour
3 cups of white flour
3/4 teaspoon of bread improver
2 1/2 tablespoons of milk powder
2 teaspoons of dried yeast
Method:
Use basic and light crust setting on a bread maker and will take 3 hours 10 minutes. My time saver tip is while you are measuring out the salt, sugar, bread improver, milk powder and yeast into the bread maker; measure it out again into a small plastic container with a lid and store in fridge. When you make your next loaf you can quickly pour this on top of the water, flour and oil and this saves you a valuable five minutes in the morning and for me makes the difference between whether bread gets made that day or not! Don't skimp on the bread improver etc because all these extra ingredients really make the difference in turning out superb bread every time!
Contributed by Pamela Peoples, 17th July 2010
Tahlie's Homemade Pizza
Pizza Dough:
Ingredients:
1 7g sachet of instant dry yeast,(you can buy this in the super market)
1 tsp salt
1 tbsp white sugar
4 cups plain flour(I use white)
3 cups tepid water (blood temperature)
1 tbsp oil
2 baking trays oiled lightly
Method:
Put flour, sugar, salt and yeast into your mixing bowl. Mix to combine. Add oil and about one and a half cups of the water. This won't be enough but give it a mix and see how it looks. If it's crumbly and dry add a bit more water. Once the mixture becomes a sticky soft dough, sprinkle some flour on a clean, dry work surface and knead the dough for about four minutes, or until it's soft and smooth. If you find that it begins to stick, sprinkle some more flour as you work it. Cut the dough ball in half and sprinkle it with a little flour. Squish it a bit between your hands and then using a rolling pin or other long rounded object, roll out your pastry to fit in your pan. The thinner you roll it the crunchier it will be.
"I make 3 different toppings that I alternate so I don't get bored. Pesto, chicken, pine nut and pumpkin on one...a BBQ meat lovers of sorts and supreme." says Tahlie.
Pesto, Chicken and Pumpkin
Ingredients:
1 bunch basil
1small clove garlic peeled
1 small packet pine nuts
1/2 chicken breast or 1 chicken thigh fillet
1/2 cup cubed pumpkin
1 cup grated cheese
1/4 of a diced onion (dice it small)
water
salt and pepper to taste
Method:
To make pesto blend a bunch of basil, a drizzle of olive oil, one small clove of garlic and about a table spoon of water and some toasted pine nuts with salt and pepper to taste. (I use the leftover pesto the next night to make chicken pesto pasta). Cut and cube about half a cup of pumpkin and bring to the boil in a small saucepan, drain when tender. Cut half a chicken breast into thin strips or cubes and either fry or grill till cooked through. Roll out your piece of pizza dough to fit your lightly greased pan. You should be able to pick up the rolled out dough and put it in the pan. Spread two tablespoons of pesto onto the base, scatter grated cheese...either mozzarella or regular, next scatter pumpkin, chicken and onion. This is now ready to go into your hot oven for about 15 minutes. When it's golden and bubbly I sprinkle the top with pine nuts and a scatter of baby rocket. Slice and serve!
BBQ Meat Lovers
Ingredients:
2 sausages
3 mushrooms
1/2 diced onion
1/2 cup diced ham or bacon
1 cup grated cheese
BBQ sauce
Method:
This one is very easy. Chop the sausages into small pieces and put in a frying pan. Cut mushrooms in half from top to bottom and then into slices and add to the pan. Add the onion and ham. Fry off until the sausage is cooked. Let the mix cool while you prepare your pan and base. Spread bbq sauce over the base, sprinkle with grated cheese and top with meat mix. Put into your hot oven for 15 minutes or until golden and bubbly. Slice and serve!
Supreme Pizza
Ingredients:
1/4 onion diced
1/2 cup red capsicum diced quite small
1/2 tomato diced small
5 slices salami sliced or torn up
1/2 cup diced ham or bacon
1 cup grated cheese Tomato sauce
Method:
Prepare your base as you did for the other pizzas. Spread base with tomato sauce, grated cheese, salami, onion, tomato, capsicum and ham. Put into your hot oven for about 15 minutes or until golden and bubbly! Cut and serve.
Contributed by Tahlie Lindon, 15th June 2010
Ingredients:
1 7g sachet of instant dry yeast,(you can buy this in the super market)
1 tsp salt
1 tbsp white sugar
4 cups plain flour(I use white)
3 cups tepid water (blood temperature)
1 tbsp oil
2 baking trays oiled lightly
Method:
Put flour, sugar, salt and yeast into your mixing bowl. Mix to combine. Add oil and about one and a half cups of the water. This won't be enough but give it a mix and see how it looks. If it's crumbly and dry add a bit more water. Once the mixture becomes a sticky soft dough, sprinkle some flour on a clean, dry work surface and knead the dough for about four minutes, or until it's soft and smooth. If you find that it begins to stick, sprinkle some more flour as you work it. Cut the dough ball in half and sprinkle it with a little flour. Squish it a bit between your hands and then using a rolling pin or other long rounded object, roll out your pastry to fit in your pan. The thinner you roll it the crunchier it will be.
"I make 3 different toppings that I alternate so I don't get bored. Pesto, chicken, pine nut and pumpkin on one...a BBQ meat lovers of sorts and supreme." says Tahlie.
Pesto, Chicken and Pumpkin
Ingredients:
1 bunch basil
1small clove garlic peeled
1 small packet pine nuts
1/2 chicken breast or 1 chicken thigh fillet
1/2 cup cubed pumpkin
1 cup grated cheese
1/4 of a diced onion (dice it small)
water
salt and pepper to taste
Method:
To make pesto blend a bunch of basil, a drizzle of olive oil, one small clove of garlic and about a table spoon of water and some toasted pine nuts with salt and pepper to taste. (I use the leftover pesto the next night to make chicken pesto pasta). Cut and cube about half a cup of pumpkin and bring to the boil in a small saucepan, drain when tender. Cut half a chicken breast into thin strips or cubes and either fry or grill till cooked through. Roll out your piece of pizza dough to fit your lightly greased pan. You should be able to pick up the rolled out dough and put it in the pan. Spread two tablespoons of pesto onto the base, scatter grated cheese...either mozzarella or regular, next scatter pumpkin, chicken and onion. This is now ready to go into your hot oven for about 15 minutes. When it's golden and bubbly I sprinkle the top with pine nuts and a scatter of baby rocket. Slice and serve!
BBQ Meat Lovers
Ingredients:
2 sausages
3 mushrooms
1/2 diced onion
1/2 cup diced ham or bacon
1 cup grated cheese
BBQ sauce
Method:
This one is very easy. Chop the sausages into small pieces and put in a frying pan. Cut mushrooms in half from top to bottom and then into slices and add to the pan. Add the onion and ham. Fry off until the sausage is cooked. Let the mix cool while you prepare your pan and base. Spread bbq sauce over the base, sprinkle with grated cheese and top with meat mix. Put into your hot oven for 15 minutes or until golden and bubbly. Slice and serve!
Supreme Pizza
Ingredients:
1/4 onion diced
1/2 cup red capsicum diced quite small
1/2 tomato diced small
5 slices salami sliced or torn up
1/2 cup diced ham or bacon
1 cup grated cheese Tomato sauce
Method:
Prepare your base as you did for the other pizzas. Spread base with tomato sauce, grated cheese, salami, onion, tomato, capsicum and ham. Put into your hot oven for about 15 minutes or until golden and bubbly! Cut and serve.
Contributed by Tahlie Lindon, 15th June 2010
Tortillas
Ingredients:
2 cups of plain flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil. Add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the centre until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a hot dry non stick pan cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered until ready to eat. Makes eight tortillas. I successfully triple this recipe. The tortillas freeze well (if you have any leftovers) and can be zapped in the microwave for 15 seconds on high, and they are like fresh. Enjoy! My family refuse to eat bought tortillas any more.
Contributed by Brenda Murray, 5th November 2008
2 cups of plain flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil. Add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the centre until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a hot dry non stick pan cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered until ready to eat. Makes eight tortillas. I successfully triple this recipe. The tortillas freeze well (if you have any leftovers) and can be zapped in the microwave for 15 seconds on high, and they are like fresh. Enjoy! My family refuse to eat bought tortillas any more.
Contributed by Brenda Murray, 5th November 2008
Waffles
Ingredients:
4 eggs
1 tsp vanilla
3-4 cups milk
1/2 cup vegetable oil
3 to 3-1/2 cups SR flour
Method:
Preheat waffle iron. Spray with cooking spray.
Whisk the eggs in a large bowl or jug (I use a jug); add the milk, oil and vanilla and whisk well to combine.
Slowly add flour to the egg mixture. If your batter is too runny, add more flour as needed.
Carefully spoon or pour batter into the pre-heated waffle iron. Shut the lid and cook for 3-5 minutes, depending on desired finished consistency.
Serve with syrup and fruit or your favourite topping.
To freeze: Lay the cooked waffles in a single layer on a cake rack. Allow them to cool completely. Once cool, carefully layer them in a freezer bag with freezer sheets between each layer. Freeze for up to 1 month.
4 eggs
1 tsp vanilla
3-4 cups milk
1/2 cup vegetable oil
3 to 3-1/2 cups SR flour
Method:
Preheat waffle iron. Spray with cooking spray.
Whisk the eggs in a large bowl or jug (I use a jug); add the milk, oil and vanilla and whisk well to combine.
Slowly add flour to the egg mixture. If your batter is too runny, add more flour as needed.
Carefully spoon or pour batter into the pre-heated waffle iron. Shut the lid and cook for 3-5 minutes, depending on desired finished consistency.
Serve with syrup and fruit or your favourite topping.
To freeze: Lay the cooked waffles in a single layer on a cake rack. Allow them to cool completely. Once cool, carefully layer them in a freezer bag with freezer sheets between each layer. Freeze for up to 1 month.
Wholemeal Bread
This is my recipe for bread - make by hand or mix the dough in a breadmaker and then bake by hand.
Ingredients:
4 cups wholemeal flour
2 cups plain flour
2 1/2 level tsp salt
2 tsp brown sugar
14g (2 sachets) dry yeast
2 1/4 cups lukewarm water
2 tbsp oil
Method:
Place dry ingredients in a large bowl and mix thoroughly, making a well in the centre.
Pour lukewarm liquid into dry ingredients and beat well with a wooden spoon until most of the flour has been combined. Then mix with your hand to form a soft dough. Turn dough onto a lightly floured board. Knead well for 8 minutes until dough is smooth and shiny. Place dough in a lightly greased bowl. Brush top with a little warm water and cover with a damp tea towel or cling wrap. Leave dough in a warm place to rise untilit doubles in size, about 45 minutes. Punch fist into centre, then draw in sides. Knead 2 - 3 minutes. Divide into portions and place in greased bread tins or onto greased trays. Leave to rise again, about another 45 minutes until it has doubled in size. Bake loaves or rolls in the centre of a pre-heated oven 230 degrees Celsius.
Bake 35 - 40 minsutes for loaves
Bake 15 - 20 minutess for rolls
If not done return to oven for 5 - 10 minutes at 200 degrees.
This is yummy bread and really quite easy to make after you've done it a couple of times.
Contributed by Susan, 1st May 2007
Ingredients:
4 cups wholemeal flour
2 cups plain flour
2 1/2 level tsp salt
2 tsp brown sugar
14g (2 sachets) dry yeast
2 1/4 cups lukewarm water
2 tbsp oil
Method:
Place dry ingredients in a large bowl and mix thoroughly, making a well in the centre.
Pour lukewarm liquid into dry ingredients and beat well with a wooden spoon until most of the flour has been combined. Then mix with your hand to form a soft dough. Turn dough onto a lightly floured board. Knead well for 8 minutes until dough is smooth and shiny. Place dough in a lightly greased bowl. Brush top with a little warm water and cover with a damp tea towel or cling wrap. Leave dough in a warm place to rise untilit doubles in size, about 45 minutes. Punch fist into centre, then draw in sides. Knead 2 - 3 minutes. Divide into portions and place in greased bread tins or onto greased trays. Leave to rise again, about another 45 minutes until it has doubled in size. Bake loaves or rolls in the centre of a pre-heated oven 230 degrees Celsius.
Bake 35 - 40 minsutes for loaves
Bake 15 - 20 minutess for rolls
If not done return to oven for 5 - 10 minutes at 200 degrees.
This is yummy bread and really quite easy to make after you've done it a couple of times.
Contributed by Susan, 1st May 2007
Wholemeal Orange Ginger Drop Scones
These super simple scones are so easy, no rolling and cutting. Just drop spoonfuls of the batter onto a baking sheet and they're ready to bake. They're also packed with extra goodness too with oat bran, ginger and egg to pack in nutrition.
Ingredients:
1 cup wholemeal flour
1/2 cup oat bran
1 tbsp sugar
2 tsp baking powder
Grated orange peel from 1 medium orange
1/2 tsp dried ground ginger
3 tbsp butter
1/2 cup skim milk
1 egg
Method:
Preheat oven to 220 degrees Celsius.
In a large bowl, combine flour, oat bran, sugar, baking powder, grated orange peel and ginger. Using a fork, work the butter evenly into the flour mixture.
In a small bowl whisk the egg and the milk. Add it to the dry mix.
Cover a baking sheet with baking paper and drop the scone batter onto the sheet by the spoonful to make 10 scones.
Bake for about 12 minutes.
Ingredients:
1 cup wholemeal flour
1/2 cup oat bran
1 tbsp sugar
2 tsp baking powder
Grated orange peel from 1 medium orange
1/2 tsp dried ground ginger
3 tbsp butter
1/2 cup skim milk
1 egg
Method:
Preheat oven to 220 degrees Celsius.
In a large bowl, combine flour, oat bran, sugar, baking powder, grated orange peel and ginger. Using a fork, work the butter evenly into the flour mixture.
In a small bowl whisk the egg and the milk. Add it to the dry mix.
Cover a baking sheet with baking paper and drop the scone batter onto the sheet by the spoonful to make 10 scones.
Bake for about 12 minutes.
Yoghurt Pancakes with Syrup
The best breakfast ever! These pancakes are so light and fluffy, but it's the amazing yoghurt syrup - yes, yoghurt syrup - that makes them perfect.
For the pancakes
Ingredients:
2 cups SR flour
1/2 tsp bicarb soda
1 tsp salt
3 tbsp sugar
3 eggs
2-1/2 - 3 cups plain yoghurt
125g butter, melted
Method:
Combine all ingredients. If the mixture seems too thick, add a little milk until it is the right consistency for pancakes.
Heat fry pan, lightly butter the base. Pour pancake batter into hot pan. When bubbles form on the top, flip pancake. Cook 1 -2 minutes until golden on the bottom.
For the syrup
Ingredients:
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.
For the pancakes
Ingredients:
2 cups SR flour
1/2 tsp bicarb soda
1 tsp salt
3 tbsp sugar
3 eggs
2-1/2 - 3 cups plain yoghurt
125g butter, melted
Method:
Combine all ingredients. If the mixture seems too thick, add a little milk until it is the right consistency for pancakes.
Heat fry pan, lightly butter the base. Pour pancake batter into hot pan. When bubbles form on the top, flip pancake. Cook 1 -2 minutes until golden on the bottom.
For the syrup
Ingredients:
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.