HONEY BREAD
Honey Bread Ingredients
1 pkt active dry yeast
1 egg
4 -4½ cups all-purpose flour
1 cup lukewarm milk
½ cup honey
¼ cup lukewarm water
6 Tbsp unsalted butter, melted
1 Tbsp ground coriander
1½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
To Make the Honey Bread
In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.
Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
Add the yeast mixture, milk and 4 tablespoons of the melted butter. Beat until the ingredients are well blended.
Stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
Pre-heat the oven to 300o F.
Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
Turn the honey bread out of the pan onto a cake rack to cool.
1 pkt active dry yeast
1 egg
4 -4½ cups all-purpose flour
1 cup lukewarm milk
½ cup honey
¼ cup lukewarm water
6 Tbsp unsalted butter, melted
1 Tbsp ground coriander
1½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
To Make the Honey Bread
In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.
Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
Add the yeast mixture, milk and 4 tablespoons of the melted butter. Beat until the ingredients are well blended.
Stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
Pre-heat the oven to 300o F.
Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
Turn the honey bread out of the pan onto a cake rack to cool.
South African Rooibos (Redbush) Iced Tea
Ingredients:
Servings:
6
Units: US | Metric
The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
8 rooibos tea bags
4 stalks mint
1 lemon
1 orange
2 slices ginger
1 tablespoon honey (optional)
Directions:
Cut the orange and lemon into 4 thick slices each.
Put all the ingredients into a glass jug and cover with boiling water.
Leave to stand for 30 minutes.
Strain, lightly squeezing the excess liquid from the teabags, fruit and mint.
Pour strained tea into a 2L container and top up with cold water.
Serve over ice with a little sugar syrup (if you like it sweeter) and a few slices of mixed citrus fruit (if you want to show off) -- .
Servings:
6
Units: US | Metric
The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
8 rooibos tea bags
4 stalks mint
1 lemon
1 orange
2 slices ginger
1 tablespoon honey (optional)
Directions:
Cut the orange and lemon into 4 thick slices each.
Put all the ingredients into a glass jug and cover with boiling water.
Leave to stand for 30 minutes.
Strain, lightly squeezing the excess liquid from the teabags, fruit and mint.
Pour strained tea into a 2L container and top up with cold water.
Serve over ice with a little sugar syrup (if you like it sweeter) and a few slices of mixed citrus fruit (if you want to show off) -- .
North African Vegetable Soup
Ingredients
- 1 cup finely chopped onion
- 2 celery ribs (diced)
- 3 tbsps vegetable oil
- 1 tsp turmeric
- 1 tsp ground coriander
- 12 tsp cinnamon
- 18 tsp cayenne
- 1 potatoes (chopped)
- 1 carrot (diced)
- 4 tomatoes (chopped)
- 1 cup tomato juice
- 4 cups vegetable stock
- 1 zucchini (finely chopped)
- 12 cup vermicelli (curly, crumbled)
- 1 cup chickpeas (canned or cooked)
- 14 cup lemon juice (fresh)
- salt
- pepper
- fresh parsley (chopped)
- 1 leaf mint leaves (fresh)
- 1 strip red bell peppers (pimiento)
African Jollof Rice
Ingredients
Add 1/4 tsp groundnut oil, add the cumin seeds and when they splutter add onions along with ginger,garlic and chillies
Add the chopped carrots next and saute for a minute with little salt.
Add the tomato paste, tomatoes along with curry powder. Cook until tomatoes get slightly soft. Add the rice next. Saute for another 2 minutes or so.
Add 3 cups of vegetable stock/water, required salt,close the lid and cook until 90% cooked
Add the frozen peas and beans along with Seitan. Since I used to precooked variety, it just needed warming up and not cooking per se. Hence added them last along with frozen vegetables. If using fresh add it along with rice.
Stir it until well combined, add nutmeg and cook for another 5-6 minutes or so for the flavors to get together. Add lots of garnish and serve hot.
- 1 cup rice (long grained or medium variety)
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp nutmeg powder
- 1 onion
- 2-3 cloves of garlic (as per taste)
- 1 inch piece of ginger, peeled and grated
- 1-2 green chillies ( or as per taste)
- 1 tbsp tomato paste
- 2 large tomatoes,chopped finely
- 1 carrot,cubed
- 1 pkt Seitan, cut into small chunks ( about 2 cups - Skip it make this recipe gluten free
- 1/2 cup each of chopped beans and peas (I used frozen hence added last. If using fresh cook it along with the rice)
- Salt to taste
- Cilantro or parsley to garnish
Add 1/4 tsp groundnut oil, add the cumin seeds and when they splutter add onions along with ginger,garlic and chillies
Add the chopped carrots next and saute for a minute with little salt.
Add the tomato paste, tomatoes along with curry powder. Cook until tomatoes get slightly soft. Add the rice next. Saute for another 2 minutes or so.
Add 3 cups of vegetable stock/water, required salt,close the lid and cook until 90% cooked
Add the frozen peas and beans along with Seitan. Since I used to precooked variety, it just needed warming up and not cooking per se. Hence added them last along with frozen vegetables. If using fresh add it along with rice.
Stir it until well combined, add nutmeg and cook for another 5-6 minutes or so for the flavors to get together. Add lots of garnish and serve hot.
AFRICAN SPINACH SALAD
1 bunch fresh spinach, well washed
2 green onions, chopped
4 strips bacon, cooked crisp and cut into sm. pieces
1 clove garlic, minced
2 soft boiled eggs
Italian dressing
Croutons
Wash and clean all sand from spinach. Tear into bite-sized pieces into large salad bowl. Add chopped onions, minced garlic and bacon pieces. Break soft boiled eggs over salad, drizzle with Italian dressing and toss well. Top with croutons before serving. Makes enough salad for two main dishes or 4 side dishes.
2 green onions, chopped
4 strips bacon, cooked crisp and cut into sm. pieces
1 clove garlic, minced
2 soft boiled eggs
Italian dressing
Croutons
Wash and clean all sand from spinach. Tear into bite-sized pieces into large salad bowl. Add chopped onions, minced garlic and bacon pieces. Break soft boiled eggs over salad, drizzle with Italian dressing and toss well. Top with croutons before serving. Makes enough salad for two main dishes or 4 side dishes.
1 bunch fresh spinach, well washed
2 green onions, chopped
4 strips bacon, cooked crisp and cut into sm. pieces
1 clove garlic, minced
2 soft boiled eggs
Italian dressing
Croutons
Wash and clean all sand from spinach. Tear into bite-sized pieces into large salad bowl. Add chopped onions, minced garlic and bacon pieces. Break soft boiled eggs over salad, drizzle with Italian dressing and toss well. Top with croutons before serving. Makes enough salad for two main dishes or 4 side dishes.
Lamb Kabobs with peppers and tomatoes
Serves 4
1 lb (500g) lean lamb leg steaks
1 large sweet red pepper
1 large sweet yellow pepper
8 crimini mushrooms
8 cherry tomatoes, peeled if preferred
olive oil, to drizzle
Herb paste:
finely grated rind and juice of 1 lemon
2 garlic cloves, peeled and minced
1/2 tsp. dried oregano
1/2 tsp. dried mint
1/2 tsp. dried thyme
1/4 tsp. dried ground rosemary
1/2 tsp. dried tarragon
1 Tbsp. olive oil
sea salt and black pepper
Cut the lamb steaks into 1-inch (2.5 cm) cubes and place in a bowl. Stir together all ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with plastic wrap and let marinate for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.
Halve the peppers, remove the core and seed, then cut into 1-inch (2.5 cm) pieces. Thread the peppers, lamb, mushrooms, and cherry tomatoes alternately onto the soaked bamboo skewers.
Heat the barbeque or place a stovetop grill pan over high heat, Drizzle a little olive oil over the skewers and sprinkle with some sea salt and pepper. Barbeque or grill the skewers for 2 1/2 to 3 minutes on each side. Let rest for a minute or two, then serve with side salads of your choice.
1 lb (500g) lean lamb leg steaks
1 large sweet red pepper
1 large sweet yellow pepper
8 crimini mushrooms
8 cherry tomatoes, peeled if preferred
olive oil, to drizzle
Herb paste:
finely grated rind and juice of 1 lemon
2 garlic cloves, peeled and minced
1/2 tsp. dried oregano
1/2 tsp. dried mint
1/2 tsp. dried thyme
1/4 tsp. dried ground rosemary
1/2 tsp. dried tarragon
1 Tbsp. olive oil
sea salt and black pepper
Cut the lamb steaks into 1-inch (2.5 cm) cubes and place in a bowl. Stir together all ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with plastic wrap and let marinate for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.
Halve the peppers, remove the core and seed, then cut into 1-inch (2.5 cm) pieces. Thread the peppers, lamb, mushrooms, and cherry tomatoes alternately onto the soaked bamboo skewers.
Heat the barbeque or place a stovetop grill pan over high heat, Drizzle a little olive oil over the skewers and sprinkle with some sea salt and pepper. Barbeque or grill the skewers for 2 1/2 to 3 minutes on each side. Let rest for a minute or two, then serve with side salads of your choice.