Thursday, April 10, 2014

Sago Pudding

Sago pudding is one of the winter comfort puddings that I make a lot in the winter, and everyone loves it.  I have however noticed that the sago itself is much more popular than the meringue part.  What I have dome is fold the meringue into the sago mixture and bake it like that. It looks prettier with the meringue at the top though and who cares if nobody has the meringue, sure you will have the takers for the meringue. I sometimes I even have it for dinner, milk, egg, jam why not ;-)

What you need:
4k Milk
1k Sago
2 Tbsp Butter
3/4k Sugar
4 Large Eggs
1tsp Vanilla Extract
Pinch of Salt
A few Tablespoons apricot jam

What to do:
Pre-heat oven to 180 degrees Celsius

In a Saucepan simmer together the milk, sugar, salt, and sago until the sago is see through. (Be carefully not the burn the milk - if you are scared of this you can do this in the microwave in a microwave friendly bowl).

Allow this mixture to cool slightly.

Then add the butter.

Beat the egg yolks and the extract and add to the sago mixture.

Spoon into an oven safe dish.

Spoon some apricot jam on top of the sago mixture.

Beat the egg whites until stiff, gradually adding 6 tablespoons of sugar.

Spoon the egg whites on top of the apricot jam.

Bake in the pre-heated oven until the egg whites are light brown.

Remove from the oven and serve hot.

Sunday, February 9, 2014

Freebie {candy table printable}

Free Candy Table printable labels.

Send me a email to denise@ilovethisandthat"dot"com and I'll send you the pdf file with all the labels.

Thursday, February 6, 2014


Apparently these little tartlets were named after an Old president of South-Africa J B M Hertzog.  They look complicated to make, but they really are not.  They are usually made in a muffin tin or patty pan tin that is not that deep (this recipe makes about 30) but I like it bite size so I make it in a mini muffin pan. This recipe is from the You winning recipe book, a lovely book to have with wonderful recipe's in it.

What you need:
250g Flour
25g   Castor Sugar
2 tsp Baking powder
1/2 tsp Salt
125g Butter (room temperature)
3 large Egg Yolks
15 ml Water
6 Tbs fine Apricot Jam
3 large Egg Whites
250g Castor Sugar
500ml desiccated coconut (not sweetened)

Heat the oven to 180C

Sift together the flour, castor sugar, baking powder and salt.

Rib the butter into the flour mixture, until mixed and has a crumb texture.

Beat the egg yolks, mix with the water and add to the flour mixture.

Mix until a soft but manageable dough forms.

Add a few drops more water if needed.

Cover and set aside for a few moments.

Spray the muffin tins.

Roll the dough out on a floured surface.

Cut circles large enough for the hole of the muffin tin.  Remember not to measure the size of the hole the dough must go inside, so you will need something a bit bigger.

Now place these circles in the hollows and lightly press down to take the shape of the hollow.

Put about a half teaspoon of jam in the hollow.

Now beat the egg whites until stiff.

Slowly add the sugar bit by bit, beating well after each addition.

Fold in the coconut.

Put a spoon full on each tartlet to make a pretty dome on top.

Bake for 20 - 25 min in the centre of the oven.

Allow to cool on cooling rack once cooked.

Serve as is with tea.

Monday, January 27, 2014

Tomato Tart

This is one of my mothers favourites to make for a quick and fuss free lunch with a salad.  It's a recipe inspired by Marita van der Vyver's book "summer in Provence". I love easy fuss free recipes like these and the best is that you can play around with the ingredients.  It's like a pizza, just easier.

What you need:
A roll of puff pastry
Basil pesto - a good half a cup at least
Half a cup of parmesan/gruyere {and a few shavings for serving}
Sliced ripe tomatoes or cherry tomatoes
Thinly sliced mozzarella - about 12 slices {you can use more or less depending on how much you like cheese}
Fresh basil leaves

Roll out the puff pastry, and just fold up to make an edge around the outside of the pizza.  You can also make it in a tart dish, it does look a little more rounded off.

Spread with the pesto.

Sprinkle with the parmesan.

Place the tomatoes on the tart in an ordered way to make it look pretty.

Then pack the mozzarella on the top, this is optional.

Bake in a pre-heated oven at 180C for 20min

Serve with a few parmesan shavings and basil leaves, and a big fresh garden salad on the side.

Tuesday, January 7, 2014

Health bread

Freshly baked bread is an absolute treat for me. What is better for a summer lunch time than freshly baked bread with cold meats, salads and cheeses.  So wow your guests with this easy health bread.  This bread is a 'stir' bread, so no time needed for rising or kneading, from start to finish should take you about a hour.  You simply mix the dry ingredients add the rest of the ingredients and bake.  This recipe makes two loafs.

7 cups Nutty Wheat
4 cups Digestive Bran
2 tsp Salt
1/2 cup Sugar
1/2 tsp Cream of Tartar 
1/2 cup Sesame Seeds
1/4 cup Sunflower Seeds
2 cups Hot Water
1/2 cup Oil
4 Eggs
2 cups Amasi (or buttermilk)
4 tsp Bicarbonate of Soda

Pre-heat the oven at 200 C.  

Spray two bread tins with non-stick cooking spray.  

Mix all the dry ingredients and the seeds (keep a few for on top of the loaf). Remember that if you add more seeds to the bread you will need more moisture.

Beat together the water, oil and the eggs until well mixed, and add to the dry ingredients.
Add the Bicarb to the Amasi and mix.  Add to the bread mixture and mix everything well.

Spoon into the bread tins and sprinkle with remaining seeds over the top of the bread. You will see that it is a moist mixture and not a dough.

Bake for about 40 min or until done.

Allow the bread to cool for about 5 min before  cutting it.

Wednesday, January 1, 2014

Happy 2014

If you want something, work for it… What is your dreams for 2014?