Danielle’s Chocolate Quinoa Brownies

*Gluten free, vegetarian & delicious! Can be made as a frosted cake or brownies. (Can also be made in advance, wrapped in plastic wrap and frozen.)

INGREDIENTS

2/3 cup       (160 ml)  white golden quinoa uncooked
1 2/3 cups  (330 ml)  water
1/2 cup (125 ml) milk
4 large eggs
1 tsp (5 ml) vanilla extract
3/4 cup (185 ml) butter, melted and cooled
1 1/2 cups (375 ml) white sugar
1 cup (250 ml) unsweetened cocoa powder
1 1/2 tsp (7.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) salt

METHOD

  1. Cook Quinoa. Cook for an extra 10 minutes to ensure it is very soft. Fluff and cool.
  2. Preheat oven to 350F (180C).
  3. Grease (two 8-inch) pans and line with parchment paper.
  4. Combine milk, eggs and vanilla in a blender/food processor.
  5. Add 2 cups cooked quinoa and butter. Blend until smooth.
  6. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the blender contents and mix well.
  7. Divide the batter evenly. Bake on centre rack for 40-45 minutes.
  8. Remove from oven; cool and cut in pan before removing. Frost if desired (not needed).
  9. If using it as a round cake, turn each pan carefully onto a cooling rack (don’t cut). Frost layers once it is cooled – either as a single or a double layer cake.
  10. Store in fridge for a week or freezer for a month (It thaws quickly!).
  11. ENJOY! (Try not to eat the whole batch)

 

 

 

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Partridgeberry Scones

INGREDIENTS

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (114 g)
1/2 cup of frozen partridgeberries (or raising, raisins, etc)
1/2 cup sour cream
1 large egg

METHOD

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture.  Use fingers to work in butter (mixture should resemble coarse meal), then stir in berries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture until large dough clump form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but ass you press, the dough will come together.
  5. Place on a lightly floured surface and pat into a 7 – 8 inch circle abut 3/4 inch thick.  Sprinkle with remaining 2 tsp. of sugar.  Use a shop knife to cut into triangles; place on a cookie sheet(preferably lined with parchment paper), about 1 inch apart.
  6. Bake until golden, about 15 – 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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Seafood Chowder

  • No Salt Added (Knorr Soup Base contains salt)
  • Used on Main Menu
  • NO savoury is added to seafood chowder

INGREDIENTS

2 Bunches of Celery
2 White Onion
8 – 10 Carrots
8 Potatoes
1/2 pack Knorr White Sauce Mix
8 Cups of Water
2 Liters Cream
Pepper to taste
Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) per serving

METHOD

For Chowder Base

  1. Dice and sautee celery, carrots, onions with small amount of oil until tender.
  2. Mix water and Knorr White Sauce Mix and add to vegetables
  3. Bring to a light boil
  4. Add potatoes and cream

For Individual Portion

  • Steam Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) in a little white wine
  • Add chowder base to finish, bring to a simmer and dish
  • Garnish with 1 cooked mussel in the shell
  • Serve

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Foccacia Bread

INGREDIENTS

3 cups flour
1 cup Luke warm water
1 tbsp sugar
1 tbsp dry yeast
2 tsp salt
2 tbsp olive oil

METHOD

  1. Hydrate yeast in sugar and water
  2. Add to flour salt and oil. Mix and add more like warm water until proper consistency.
  3. Then let rise for about hour.
  4. Place in rectangular pan, make dimples, drizzle wit olive oil, and fresh herbs like Rosemary .
  5. Bake at 400 degrees F for about 15 to 20 mins until lightly brown.

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Apricot Chutney

INGREDIENTS

2 ½ lb dried Apricots, pitted and 1/4ered
1 lb onion, diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chilli powder
2 teaspoons mustard seed
1 teaspoon turmeric
¾ teaspoon cinnamon

 METHOD

Cook all ingredients in sauce for 1 hour or until juice is thickened. Leave pan cover off.
Serve with pork tenderloin.

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Bo-Kaapse Koeksisters

This recipe comes from Gamidah Jacobs from Lekka Kombuis in the Bo Kaap in Cape Town. It is an easy and relatively quick recipe.

IMG_5390
INGREDIENTS
4 potatoes cooked and mashed
4 cups of flour
15ml cinnamon
10ml ginger
5ml fine aniseed
10ml whole aniseed
5ml cardamon
60ml sugar
60 ml oil
¼ pound butter
250ml (CUP) milk
1 pkt yeast (10gr)
1 egg

METHOD
In the bowl with your mashed potatoes, add all the spices.

Warm the milk with the butter in there till the butter is melted. Add all the other ingredients and knead it for about 10 mins until light and fluffy. If it is sticky, add more flour…leave it till it has risen double for about 2 hours.

Roll dough into balls about 1.5 inches in diameter. Pull each ball slightly to elongate the ball. Let it rise a little more.

Cook in oil (deep fry) until golden brown. Oil should not be smoking hot.

Then, prepare the sugar syrup.

Sugar syrup

1 cup sugar
1 cup water

Cook until sticky and add the koeksisters…
Boil until soft and take it out and add coconut…if the syrup becomes too sticky, add a little bit of water.

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Cape Seed Loaf

FullSizeRenderThis recipe is very close to the famous Cape Seed Loaf.  Would love to hear from anyone who has a recipe that is closer to the original.

Ingredients

500 g whole wheat flour
85 g sunflower seeds
50 g pumpkin seeds
25 g poppy seeds
1 tsp (5 ml) salt
1 tsp (5 ml) dry yeast
1 tbsp(15 ml)sugar
2 tbsps (30 ml) sunflower oil
350 ml lukewarm water
1 egg beaten

Method:

  1. Preheat oven to 360 degrees F (180 degrees C)
  2. Mix flour, salt, seeds, yeast, sugar in a bowl.
  3. Pour water and oil in and mix, knead for about a minute.
  4. Place dough in a greased loaf pan (8 x 4 inch)
  5. Brush with egg and decorate with alternate lines of sesame and poppy seeds
  6. Cover dough with a tea towel in a warm spot and let it rise for 30 = 60 minutes.
  7. Bake for 45 to 50 minutes.
  8. Cool on rack.

    Try a slice with honey and goats’ cheese or partridgeberry jam and cheddar cheese!

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Rhubarb Muffins

My friend Jean brought my attention to this lovely recipe – apparently her favourite muffin!

For the muffins:

  • 9 oz. (2 cups) all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sour cream
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon

Oven:  400 degrees F
Bake Time: 20 – 22 minutes
Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

 

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Pumpkin Loaf

  • Prep time:10 minutes
  • Cook time: 85 – 90 minutes
  • Serves: 10

Ingredients

  • 3 cups flour
  • 2 cup sugar
  • 2 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon clove
  • 4 eggs, beaten
  • 2 cups pumpkin puree (1 can of ED Smith Pumpkin Pie filling)
  • 1 cup vegetable oil (do not use olive or peanut oil)
  • 1 teaspoon vanilla
  • 2/3 cups roasted and salted pumpkin seeds

Instructions

Preheat oven to 350 degrees.

In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together.

In a smaller bowl mix together the 4 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out.

Do not over-stir the mixture.

Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 90 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.

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Blueberry Muffins

Portion size: 12

2-1/4 cup (550ml) flour
3/4 cup (175 ml) sugar
1 tbsp (15ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2ml) salt
1/2 tsp (2ml) nutmeg
2 eggs
1 cup (250 ml) sour cream or plain yoghurt
1 tbsp (15 ml) grated orange rind
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) vegetable oil
1-1/2 cups (375 ml) fresh blueberries

In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg.
In separate bowl, whisk together eggs, sour cream, orange rind, juice and oil. Pour over dry ingredients. Sprinkle with blueberries, stir just until dry ingredients are moistened. It is a fairly stiff mixture.

Spoon into paper muffin cups, filling to top. Bake in centre of oven at 375 F until golden and tops are firm to the touch, about 25 minutes. Let cool in pan for 2 minutes. Transfer to rack and let cool completely.

Variation: substitute 1 cup of whole wheat flour for 1 cup all purpose flour.

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