Recipe4u2 " Book1 "
By Lilly L
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Recipe4u2 " Book1 " - Lilly L
Recipe4u2
Book 1
Author: LillyL
Published: Lulu.com
Copyright @ 2016 LillyL
First issued 2016
Published by Lullu.com
3101 Hillsborough st
Raleigh, NC
27607
Www.lulu.com
All rights reserved. This book or any part thereof may not be reproduced or used in any manner whatsoever without the express written permission of the author except for the use of brief quotations in a book review or scholar journal.
ISBN: 978-1-365-33887-8
Thank you to my Lord and God for giving me the love of cooking.
God bless all.
In loving memory of my granny, Mollie Holmes and brother Brian Gauldie.
Thank you to my loving parents Brian and Ryna Gauldie for believing in me and always inspiring me to be the best I can be.
To my children Kobus, Charmaine and Dean.
Love you all lots.
Banana-and-peanut bread
This recipe is so easy even your children can make it. Sounds a bit strange but the combination between banana, nuts and lemon makes for mouth watering bread. Serve at tea-time or as a snack on-the-go. The recipe yields one medium-sized loaf.
Ingredients:
6 Ripe medium bananas
12.5ml Lemon juice
275g (500ml )(10oz) Cake flour
15ml Baking powder
2ml Salt
200g (250ml) (7oz) Sugar
150g (250ml) (5.5oz) Peanuts or nuts of your choice, finely chopped.
2 Eggs separated.
50g (60ml) (2oz) Butter, melted
5ml Lemon sin, grated
Oven 180*C (350*F)
Method:
Prepare a bread-baking pan with non-stick spray
Mash the bananas and mix in the lemon juice.
Sift the flour, Baking powder and salt in a big mixing-bowl.
Add the chopped nuts and sugar to flour.
Mix the egg yolk and butter.
Add egg mixture to the flour and mix slightly.
Add the banana and grated lemon skin to the dough and mix well.
Beat the egg white until stiff.
Fold the egg white gently into the dough with a metal-spoon.
Pour the dough into the baking-pan.
Sprinkle some of the chopped nuts over the dough.
Bake bread for 60 minutes. Test the bread before taking it out of oven to see if it is baked properly. If not leave it for 10 to 15 minutes longer.
Let it cool down slightly in the pan.
Remove it from the pan and let it cool down on a wire-rack.
Serve with butter.
Bread, rolls andvetkoek
This recipe is so versatile you can make bread, rolls or even vetkoek
. Freshly baked bread is always a winner at lunch. The rolls are wonderful as hamburgers and the vetkoek
you can fill with any of your favorite fillings. The recipe gives 3 – 4 medium-sized bread loafs, 48 vetkoek
and 36 rolls, depending on what you make.
Ingredients:
925g (7 x 250ml) (32.5oz) Cake flour
350g (750ml) (12.5oz) Whole wheat flour
15ml Salt
20g (30ml) (1oz) Active yeast
875ml Lukewarm water
50g (60ml) (2oz) Butter
Oven 200*C (400*F)
Method:
Bread:
Sift the cake flour, whole wheat flour and salt in large mixing-bowl.
Make a hollow in the flour.
Add yeast with a little sugar into the hollow.
Add 250ml of the warm water to the yeast in the hollow.
Let stand for 10 to 15 minutes until yeast has activated.
Add the butter and rest of water little by little while you mix the dough.
Knead the dough until a soft consistency is acquired.
Cover the bowl and let dough rise for an hour in warm place.
Knead the dough down.
Prepare 3 – 4 bread-baking pans with non-stick spray.
Split dough in to 3 – 4 even pieces.
Place dough into pans.
Cover pans and let it rise for another hour.
Bake for 45 minutes.
Spread a little butter on top of bread just after removed from the oven.
This will give it a nice color and form a soft crust.
Wrap the bread in a clean cloth and let cool down.
Rolls:
Follow the recipe of the bread up to where you knead it down.
Roll little balls to form rolls.
Place distance from each other on flat baking-pan.
Cover and let them rise until they doubled in size.
Bake the rolls for 20 to 30 minutes.
Keep them as is for hard crust or spread with butter and cover for soft crust.
Vetkoek
Follow the recipe of the bread up to you knead it down.
Form little balls or as big as you like.
Flatten slightly.
Fry in warm deep oil on both sides until golden brown.
Remove from oil and place on dishtowel to drain oil.
Fill with you favorite filling.
If you don't want to use your fingers to shape the vetkoek
you can roll the dough out about 1cm thick. Cut into the desired size and fry as above.
Butter bean bread
If you have some extra butter beans and don't really know what to do with them then this recipe is the one for you. Healthy and delicious all in one. The yogurt sauce that goes with it is a must.