Devil's double choc malt cookies

Devil's double choc malt cookies

Ingredients

50 g unsalted butter

200 g quality dark chocolate (70%)

1 x 396 g tin of condensed milk

25 g ground almonds

2 heaped teaspoons Horlicks

200 g self-raising flour

100 g Malteasers

50 g quality white chocolate

Method

I was very young when the realisation of the joy of the cookie hit me. I’ve never really met anyone that doesn’t like a freshly baked cookie, and if anything, since I was a kid it’s just become easier to get pre-made commercial, average, frankly boring cookies. So for me, baking your own is the only way to pass that perfection down the family to the next generation. The problem is, what flavour to choose – there’s so many. Well, I’ve made it easy for you – this, in my view, is the best flavour combo. Bake these, and your face will hurt because you’ll be smiling, chewing and gurning for another one.

 

Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.

 

Preheat the oven to 170°C/325°F/gas 3. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper. Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.

 

If you want to take these devilish cookies to another level, either sandwich 2 cookies with a good spoonful of your favourite ice cream, or even some homemade marshmallow, and squeeze… heaven, or simply drizzle all the cookies with melted chocolate while they cool… amazing!

 

 

 

 

Meatless Monday

Meatless Monday

Lunch: Zucchini Caponata is a delicious lunch on its own, served with toasted baguette or over quick-cooking polenta.

Dinner: For Saffron Lovers: Cauliflower with Penne is a magic mix of saffron, garlic, almonds, golden raisins, cauliflower, and pasta.

Dessert: It's blueberry season - the perfect time to make this yummy snack, breakfast or even dessert: Try Blueberry Crumb Cake.

by Rodney

 

Chakalaka Bread

4 Eggs
1 tin Chakalaka
2cups Self raising flour

Beat the eggs and add the chakalaka. Sift the flour and add to egg mixture. Mix well. Place dough in a greased bread pan and bake at 180*C for 35mins.

Easy Banana Bread With 3 Ingredients

6 Ripe bananas(mashed)
500ml Self raising flour
1 tin Condensed milk

Mix all the ingredients together and place in a bread pan to rise for 20mins. Bake at 180*C for 20-30min or till done.

NikNaks Bread

1kg Cake flour
10g Achor instant yeast
1tsp Salt
2tsp Oil
2tsp sugar
1 Large bag niknaks(chips)
2 Onions(fried)
1tsp Mixed herbs
2packets Mushroom soup

Mix the first 5 ingredients together and knead with just  enough lukewarm water to form a nice dough. Add the niknaks,onions,soup powder and mixed herbs. Place the dough in a greased bread pan and bake in a preheated oven at 180*C for +/- 45mins or utill done.

Banana Muffins

(makes 12 muffins)

 4 ripe bananas(mashed)
200ml Sugar
1 Egg(beaten)
80ml Butter(melted)
375ml Cake flour
5ml Baking powder
5ml Bicarbonate of soda
Pinch of salt
1.5ml Caramel essence(optional)

Crunchy Topping:
1/3cup Brown sugar
2tbsp cake flour
1/8tsp Cinnamon
1tbsp Butter

Mix bananas, sugar, egg and butter. Sift dry ingredients together and add to banana mixture. Pour in a greased muffin pan. Mix brown sugar,flour,cinnamon and butter till crumb stage. Sprinkle crumbs over uncooked muffin batter. Bake at 180*C for 20mins.

Date Bread

(Makes 2 meduin sized breads)

2cups Dates(pitted-finely chopped)
2tsp Bicarbonate of soda
4 tbsp Butter(melted)
1 1/2cups Boiling water
1 1/2cups Sugar
2 Eggs

3cups Self raising flour
1/4tsp salt
1tsp Cream of tartar



Preheat the oven to 180*C. Mix dates, bicarbonate of soda and water in a bowl and set aside. Beat butter, sugar and eggs together. Add the self raising flour, salt and cream of tartar to the egg mixture and mix well. Add the date mixture and mix well. Pour in a greased bread pan and bake for 60mins. Serve warm with buttter.

Fruity Chicken with Appletiser

8 Chicken portions(thighs)
200ml Chutney
200ml Tomato sause
125ml Appletiser/Grapetiser

Mix the chutney, tomato sause and appletiser in a bowl.
Marinade the chicken in the marinate overnight. "Braai" or bake the chicken in the oven at 180*C for 45- 60mins.

Easy Cheesecake Recipe

Crust:
1 pack Tennis biscuits(crushed)
50g Butter(melted)

Filling:
1 tin Condensed milk
250gr Cottage cheese (smooth)
75ml Lemon juice
1 tsp Vanilla essence
250ml Cream

Crust: Mix the biscuits and butter together and press down onto the bottom of a greased dish.

Filling: Beat condensed milk, cottage cheese, lemon juice and vanilla essence. Fold in whipped
cream. Pour mixture onto crust and refrigerate.

Coca-Cola Chicken

(Makes 4-6 servings)

500g Chicken portions
500ml Coca Cola/Pepsi (Not light)
12,5ml Golden syrup
12,5ml Soy sause
Salt and pepper to taste

Place the chichen in a pot, add coke/pepsi and season with salt and pepper. Cook till tender. Add syrup and soy and reduce till the liquid is the consistancy of syrup.

Serve on rice.

Custard Tart

(Makes a large tart)

Crust:

1 pack Tennis biscuits(crushed)
50ml Butter(melted)
45ml Condensed milk
3ml Cinnamon

Filling:
500ml Milk
15ml Butter
60ml Custard powder
45ml Sugar
Pinch of salt

Top Layer:
1 tin Condensed milk
100ml Lemon juice
1 small tin Passion fruit pulp

Crust: Mix the ingredients for the crust together and press down onto the bottom of a greased dish 30x20cm. Place in the fridge to cool.

Filling: Place 400ml of the milk and butter in a pot on stove and heat till just below boiling point. In the meanwhile mix the custard powder, sugar and the rest of the milk till it forms a paste. Add the
hot milk into the paste and mix well. Pour the mixture back in the pot and cook till boiling point over a low heat stirring frequently. Allow the mixture to simmer till thickened and cooked. Pour the custard mixture over the cool crust. Let cool in fridge until set.

Top Layer: When the tart has completely cooled down, beat the condensed milk, lemon juice and passion fruit pulp together and spread it evenly over the filling. Keep refrigerated.

Coffee and Amarula Mousse

20ml Instant coffee powder
125ml Boilng water
300g Marshmallows
410g Evaporated milk (chilled)
30ml Amarula Cream liquer
125ml Chopped nuts

Dissolve coffee in water. Place coffee and marshmallows in a big pot on the stove. Cook over a low heat till all the marshmallows are melted. While the marshmallows are melting beat the evaporated milk till stiff. Fold the marshmallow mixture into the milk. Add nuts and Amarula and mix well. Pour into individual glasses or into a big dish. Place in fridge to set.

Serve with cream or fresh fruit.

Nachos (Easy recipe)

(Original recipe makes 8 servings)

2 bags Tortillas/ Doritos- cheese (Chips)
1 tin  Mexican salsa
1 tin Tomato and onion relish
2 x Cottage cheese (plain)
Mozzarella and cheddar cheese (grated and mixed)
Fine chopped salad lettuce
Fine chopped fresh tomato
2 x Guacomole
Sour cream (optional)

Preheat the oven to 180*C. Mix the mexican salsa and tomato relish and heat on the stove or in the microwave. Arrange a layer of tortillas/ doritos chips on a ovenptoof plate. Spoon the salsa mixture over the top. Spread the cottage cheese over the salsa. Sprinkle the cheese mixture over the top. Bake in the oven for 10 mins or until the cheese is melted. Top with lettuce, fresh tomatoes and guacomole.

Serve with sour cream on the side.

Delicious Savoury Mince for “Vetkoek” or Rice

(Makes a filling for 12 “Vetkoeke”/ serves 6)

 

500g Mince

500g Mixed vegetables

2 Tomatoes (skins removed, chopped into squares)

1 Onion (chopped)

1 tsp Garlic

1tsp Ground ginger

2tbsp Curry powder

1tsp Tumeric

2 Bay leaves

1 Star anise

2tbsp Apricot jam

1 cup oxtail soup powder (optional)

Fry onion, garlic and ginger add tomatoes and mix well. Add tumeric, curry, bay leaves, star anise and ½ cup water. Cook for 5mins. Add mince, vegetables and soup powder and mix well. Cook for 15mins. Serve on rice or inside a “vetkoek”.

South African Pumpkin Pie

3 cups Cooked pumpkin

250ml Cream

250ml Cake flour

10ml Baking powder

5ml Salt

250ml Sugar

2tbsp Butter

3 Eggs (beaten)

Cinnamon sugar to sprinkle over finished pie

Preheat the oven to 160*C. Sift flour, baking powder and salt together. Add the res of the ingredients. Pour mixture into a greased shallow pie dish and bake for 45-60mins. Sprinkle the cinnamon sugar over the warm pie.

Cremora Fridge Tart

500g Cremora

1 cup Cold water

2 tins Condensed milk

250ml Lemon juice

1 pack tennis biscuits

Place cremora in a bowl and beat in cold water till smooth. Add condensed milk and continue beating.  Gradually add lemon juice with beating for 15mins. After 15mins the mixture will be very thick.  Line the dish with biscuits and pour the mixture in. Ready to enjoy!

Amarula Cake

60ml Cocoa

125ml Boiling water

3 Eggs

220ml Sugar

60ml Oil

250ml Cake flour

10ml Baking powder

2ml Salt

Syrup:

200ml Sugar

250ml Water

60ml Amarula cream liqueur

Decoration:

1 tin Caramel treat

Whipped cream

Flake

Preheat the oven to 180*C (356*F). Mix the cocoa and boiling water and set aside to cool. Beat eggs, sugar and oil together,  add the cocoa mixture and mix well. Sift the dry ingredients into the wet mixture and mix. Pour the batter into a greased 22x30cm baking tray and bake for  +/- 20mins.

Syrup:

Boil the sugar and water for 5mins. Remove from stove and mix in Amarula. Insert holes into cake with a fork. Pour over warm syrup.

Decoration:

Allow to cool down properly. Remove the cake fromthe baking tray. Spread the Caramel treat evenly over the cake and top with whipped cream and flake (optional).