Wednesday, October 17, 2012

Easy Sausage Loaf

This bread is a full meal deal which is flavorful and comforting. Its easy to knead and perfect for anytime. Complement this bread with some scrambled eggs or poached eggs and you have an elaborate brunch.

Warm Water - 1/4 cup
Milk - 1 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Olive Oil - 2 tbs
All Purpose Flour - 3 -3 1/4 cups
Whole Wheat Flour - 1/2 cup
Sausages - 1 pound (you can also Italian Sausages with the meat removed from the casing)
Egg - 1, beaten lightly to glaze
Yeast - 2 1/4 tsp

Sprinkle the yeast over warm water in a large electric mixer bowl. Let the yeast stand for about 5 minutes. Stir in the milk, sugar, salt and 1 tablespoon of the oil. Add 2 1/2 cups of the flour and mix in to blend untill smooth and elastic. Add in the whole wheat flour and about 1/4 cup more of the all purpose flour. Knead the dough till it is smooth and satiny. Turn the dough into a well greased bowl and allow to rest for about 45 minutes to an hour. Meanwhile, fry the sausages till brown. Using a slotted spoon remove the sausage and cool on paper towels. Punch the risen dough and pat down into a 1/2 inch thick circle.
Sprinkle the meat over the round of the dough, fold and knead the sausage lightly into the dough. Shape the dough into a ball and place into a greased baking tray. Make incisions across the top of the dough. Brush the  top with the remaining 1 tablespoon of oil and leave to prove for another 45 minutes. Brush with egg yolk. Bake in a preheated oven at 180C for about 35 minutes till golden and the crust sounds hollow. Cool on a wire rack before slicing. Serve with a mayo dip or cheese spread.

Monday, October 8, 2012

Chocolate Chip Cookies

I tell you what when I see chocolate Chip cookies, I can't just eat one. I've got to eat a dozen. I don't have any self control. Well, come on! You're just talking yourself right into the pit! You do not have self control, and you need to start looking at those cookies and saying." If I want you I'll eat you, and if I don't I won't!" Come on! Talk to that plateful of food are the very words I echo off Joyce Meyer.

Self Rising Flour - 1 1/2 cups
Butter - 1/2 cup
Brown Sugar - 1cup
Egg - 1, lightly beaten
Unsweetened Cocoa Powder - 2 tbs, sifted
Almond Extract - 1tsp
Chocolate Chips - 150gms

Into a bowl, cream the butter and sugar together. Beat in the egg. Sift the flour and cocoa powder together into a separate bowl. Fold in the flour and cocoa mixture into the creamed butter mixture along with the almond extract. Once folded in, stir in the chocolate chips. Drop rounded teaspoonfuls of the mixture onto two large greased cookie sheets. Flatten each mixture with the back of the spoon, and ensure there is enough space between each cookie. Bake them for 12-15 minutes in a preheated oven at 190C. Transfer them onto a wire rack and allow to cool completely.


Saturday, October 6, 2012

Chocolate Cake with Coffee Syrup

 Let's face it, chocolate cake does it for a lot of people, and it does for us!!!! So how about you??

Butter - 1/2 cup
Semi Sweet Chocolate - 225gms, broken into pieces
Black Coffee - 1tbs
Eggs - 4
Egg Yolks - 2
Caster Sugar - 1/2cup, generous
All Purpose Flour - 1/3 cup
Ground Cinnamon - 2tsp
Ground Almonds - 1/2cup, scant
Strong Black Coffee - 1 1/4 cup
Caster Sugar - 1/2 cup
Cinnamon Stick - 1

Grease and line an 8 inch round cake pan. Place the chocolate and coffee into a heat proof bowl and set over a pan of simmering water until just melted. Stir to blend and allow to cool slightly. Into a mixing bowl place the eggs, egg yolks and sugar and whisk until the mixture is  pale and thick. Soft the flour and cinnamon powder into the egg mixture. Add the almonds and the chocolate mixture and fold into the mixture. Pour the batter into the prepared pan and bake in a preheated oven for about 35minutes till the skewer inserted comes out clean. Place the inverted cake onto a serving plate.
To make the syrup place the coffee and sugar and cinnamon in a heavy based saucepan. Gently heat over a low flame and allow the sugar to dissolve. Boil the mixture vigorously for about 5 minutes till the sauce reduces and starts to thicken. Prick the cake with a toothpick and drizzle half the warm syrup over. Cut the cake into wedges and serve with some more sauce poured over.

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