Thank you, Anne Kruger from Mt Martha
Salt and pepper; rosemary and Thyme
Glug of tomato sauce
Glob of Worcestershire sauce
One onion (any colour)
Two eggs; bacon bits for extra tang
Sprinkle of plain flour; then mix like hell! Keep more flour for later on
Pre-heat pan; plenty of lovely fatty stuff to cook in
Spoonful of mixture; roll in flour and plop into the frying pan
Cook well; drain then use leftover stuff to make the gravy
In bowl, carefully add water to the flour.
Pour into frying pan, adding water as is necessary to make nice, easy and tasty gravy.
Add spices to taste
If glugginess remains, strain through but do not forget to have a bowl under the strainer
The recipe was one of the most successful af all meals for the Kruger family
JAM ROLY POLY
Nanna’s recipe sent to her beloved grandson’s bride-to-be!
Submitted by Anne Kruger, Mt Martha
Submitted by Anne Kruger, Mt Martha
125g self-raising flour
125g plain flour
100 ml water
Sift both flours
Rub margarine into flours
Add water – until dough firm
Roll out; cover with jam of choice
Roll up, press sides
Place in greased dish
Bake at 200c for approx. 40 mins
Serve with custard
It remains a favourite with the Kruger family.
HOT CROSS BUNS
INGREDIENTS (step 1)
1 tablespoon dried yeast
1 teaspoon caster sugar
185ml (3/4 cup) warm milk
125ml (1/2 cup) cold milk
50g butter, melted
1 egg, lightly whisked
525g (3 1/2 cups) plain flour
200g mixed dried fruit
70g (1/3 cup) caster sugar
2 teaspoons mixed spice
A pinch of salt
INGREDIENTS (Step 3)
75g (1/2 cup) plain flour
160ml (2/3 cup) water
2 tablespoons caster sugar
Make the dough: Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.
Shape the buns: Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm (base measurement) grease pan. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.
Bake and decorate: Preheat oven to 200°C.
Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses on to the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, Putsugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.
1/4 cup melted butter
1 cup sugar
1 tablespoon grated orange rind
1/3 cup orange juice
2 1/4 cups flour
2 1/4 teaspoons baking powder
2 tablespoons butter
2 tablespoons rolled oats
1 tablespoon sugar
Preheat oven to 190c
Put the first three ingredients into a bowl and mix well.
Add remaining ingredients and mix until just combined.
2/3rd fill muffin pans
Sprinkle with topping mix
Bake 20-25 minutes. Makes 15
Try sultanas, chopped dates or apricots
instead of cranberries if you like.
You can replace the flour with a gluten-free
Preparation: 15 minutes
Cooking: 30 minutes
1/2 cup raw or demarara sugar
1/4 cup golden syrup or honey
90g (3/4 cup) pumpkin seeds
90g (3/4 cup) sunflower seed kernels
2 tablespoons sesame seeds
1 Vita Brit or Weet-Bix, crushed
1/2 cup rolled oats
1/2 cup self-raising flour
1/2 cup dried cranberries
1 Preheat oven to 17O°C/15O°C
Line a 20cm (base
measurement) square pan with
baking paper, letting two ends
overhang for handles.
2 Place butter, sugar and syrup
in a medium saucepan. Stir over
moderate heat until sugar
dissolves. Cool for 5 minutes.
Add seeds, cereals, flour and fruit. Mix well
until ingredients are well-coated and
combined. Press mixture evenly into
3 Bake for 25 minutes, until set and
golden. Cool completely in pan, lift layer
on to a cutting board and cut into slices.
Wrap individually in baking paper, then
plastic food wrap. Store airtight.
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