BILTONG AND FETA QUICHE

A delicious take on a favourite South African snack!

For the pastry:

Preheat the oven to 180C and grease a quiche tin
Place all ingredients except the egg and water into the food processor and blend until it looks like bread crumbs
Then add the egg and blitz until just combined
Slowly add the cold water a teaspoon at a time until the pastry comes together – you may not need it all.
Once it has formed a smooth dough, remove from the processor, pat into a disk shape and chill for about 30 -45 minutes.
Dust a work surface and roll out the dough to about 3-4mm thick. using the rolling pin, roll the dough onto the rolling pin and place it over the tart tin and unroll the dough to sit over the tin. Using your fingertips, press the pastry into the tin evenly making sure it is the same thickness all over.
Prick with a fork, line with baking paper and fill with either baking beads or rice to blind bake.
Bake at 180C for 25 minutes and then remove the paper and beads/rice. Bake for a further 10 minutes until the pastry is golden
To make the filling, combine the eggs, egg yolks, sour cream and beef stock and whisk to combine.
Layer the crumbled feta and sliced biltong into the quiche base
Next sprinkle over the chopped parsley and then pour in the egg mixture
Bake in a 180C oven for 30 minutes or until the egg custard is just set, still has a slight wobble in the center. Remove from the oven and allow to cool.
Serve with a simple salad or as a part of a larger lunch spread.

EASTER DONUT WITH BUNNY EARS

A modern take on an Easter favourite!

1.Sieve together the dry ingredients.
2.Whisk the oil and sugar together for 30 seconds.
3.Add the eggs one at a time and beat for 30 seconds after each addition
4.Stir together the yogurt or maas with the vanilla
5.Add the wet and dry ingredients to the egg mixture in alternating increments. Making sure to mix well after each addition.
6.Place the mixture into a piping bag and then pipe the batter into a greased 12 mould donut baking tray.
7.If you don’t have a donut baking tray you can make a sheet cake using a baking tray and then cut out the donut shapes using scone or cookie cutters or different size drinking glasses.
8.Bake for 15 minutes at 180°C.
9.Remove from the oven and allow to cool completely.
10.Melt the white chocolate and add white powder colour if you desire.
11.Next, separate a few spoonfuls of melted white chocolate into a small bowl. Add a tiny amount of the pink colour and stir thoroughly to make the soft pink inner ears.
12.Fill a piping bag with a few spoonfuls of the white chocolate to make the ears.
13.Pipe the white chocolate into ear shapes.
14.Leave to set or pop in the fridge for a few minutes.
15.Once the white is set, pipe the pink inner ear into the white chocolate and allow to set.
16.Next use the remaining white chocolate, dip the rounded side of your donuts into the white chocolate, leaving it to set on a cooling rack.
17.Once they are set, place the ears onto each bunny using a little melted chocolate to attach them.
18.Finally, melt the milk chocolate and use a toothpick to make eyes on your bunny and use the remaining pink chocolate and a toothpick to make a pink bunny nose.

BAKE YOURSELF BROWNIE JAR

These jars are filled with all the dry ingredients to bake brownies. Simply add the wet ingredients and bake

For the jar:

Ensure the jar is clean and free of any dust.
Carefully spoon in the ingredients one by one forming neat layers.
Once all the ingredients have been added, close the lid tightly.
Decorate with festive ribbons, gift tags and stickers.
Don’t forget to include a recipe for the making of the brownies as shown below, this can be hand written and included inside the jar or printed out.

To make the brownies:

Preheat the oven to 180C
Grease and line a 15cm x 20cm baking tin
Melt the butter and chocolate in a double boiler.
Whisk in the eggs and vanilla
Stir in the dry ingredients, nuts, cranberries and chocolate
Spread into the prepared tin and bake for 30 minutes. The brownies will still be a little soft to the touch in the middle.
Leave to cool and cut into 5cm x 5 cm squares.

FESTIVE MINI FRUIT CAKES

A small batch recipe that makes enough cake for 3 mini cakes, the perfect gift for Fruit cake lovers!

Preheat the oven to 180C
Grease and line 3 x 8cm cake tins approx. 15cm deep. Alternatively use baked bean or tomato tins.
Soak the fruit mix, candied peel, ginger slices, pecan nuts, cherries and orange zest in the brandy for 2 hours.
Cream the butter and sugar.
Add the vanilla essence, eggs and sour cream and beat together.
Sift together the flour, baking powder, bicarbonate of soda and the mixed spice.
Stir the dry ingredients slowly into the egg and butter mixture until fully incorporated.
Add the soaked fruit mix and the coconut and stir well to combine.
Divide the cake mixture between three tins, just short of 400g each.
Bake for 40 minutes in the oven or until a skewer comes out clean.
Whilst baking roll and cut out your marzipan shapes.
For the top and middle of each cake roll the marzipan to 3-4mm and cut out 6 x 8cm rounds.
For the shape on top of each cake, roll the marzipan to about 10mm thick and cut out your decorative shapes using cookie cutters or stencils. We used stars and Christmas trees.
Remove cakes form the oven and once the cakes are cooled, level the top of each cake and then cut each one in half.
Brush the cut sides of each cake with warmed apricot jam and then place a marzipan round on the bottom half of each cake. Replace the top half of the cake back on top of the marzipan round and then brush the top of each cake with jam and finish off with the second marzipan disc.
Brush the back of your shape with jam and stick in the middle of the top layer of marzipan.
Using a blowtorch lightly torch the marzipan to give a toasted golden look.
Brush with edible gold paint.

CREAM PUFFS WITH CHOCOLATE GLAZE

These are a real crowd pleaser. And can be served with a dusting of icing sugar if you don’t have any chocolate!

1. Preheat the oven to 200C
2. Place water, butter and salt in a pot, as soon as the butter has melted and the water starts to boil, add flour.
3. Cook over a low heat and stir until mixture comes off the sides of the pot.
4. Place mixture in a bowl and let cool to the touch.
5. Stir in the eggs one at a time with a wooden spoon until the mixture is smooth and shiny.
6. Place into a piping bag with a large plain round nozzle.
7. Pipe profiteroles spacing them a few centimeters apart.
8. Bake for 20-30 minutes or until golden brown. Set aside to cool.
9. Whilst profiteroles are baking, whip the cream and place in a piping bag and put back in the fridge.
10. Then heat the cream and add the chocolate. Less cream will give you a thicker sauce. Stir until the chocolate has melted. Set aside to cool slightly but not in the fridge otherwise it will set.
11. Slice the cooled profiteroles horizontally and then pipe the whipped cream onto the bottom half and place the tops back on. Place on a serving plate.
12. Pour the cooled ganache over the profiteroles and serve.

LEMON PANCAKES WITH BLUEBERRY SAUCE

blueberry sauce that can be made in the microwave and quick small batch lemony pancakes!

1. To make the pancakes, sift the dry ingredients together in a bowl, then whisk in the wet ingredients and continue to whisk until you have a smooth batter. Lastly add the lemon zest.
2. Leave in the fridge for 30 minutes or even overnight and then get on making your blueberry sauce.
3. Heat a non-stick pan to medium. Spoon a large tablespoon of batter for each pancake.
4. Wait for the bubbles to appear and pop on the surface before flipping over.
5. For the blueberry sauce, place the blueberries and sugar in a microwavable jug and stir. heat for 1 minute at a time for up to 10 minus, stirring after each minute. You will see the blueberries form a thin syrup initially and then finally the blueberries “wrinkle” a bit and it’s done. If you leave it to cool, it will thicken up a bit. Use the syrup slightly warm so it pours well.
6. Serve pancakes stacked up with dollop of yogurt, lemon zest, blueberry sauce and shaved coconut.

CINNAMON SUGAR WAFFLES WITH LEMON

Think old school pancakes from the farm stall, but in waffle form!

1. Preheat the waffle iron
2. In a bowl sift together the dry ingredients
3. In a jug mix together all the wet ingredients except the melted butter.
4. Combine the wet and dry ingredient and stir until you have a smooth batter
5. Add the melted butter and mix through.
6. Place a ⅓ cup of batter into each waffle side of the waffle maker. This was for a square 2 waffle iron, you can work out how much you would need for your own machine.
7. Whilst the waffles are cooking, mix together the cinnamon and sugar.
8. To serve, place hot waffles on a plate, sprinkle with cinnamon sugar and squeeze over lemon juice.
9. Serve with cream or ice cream if you desire.

NUTTY COFFEE MUG CAKE

All alone with no oven? No problem. Cake for one in under 10 minutes.

1. Place all the mug cake ingredients into the mug you want to cook it in and stir or whisk until smooth and combined.
2. Place in the microwave for 3 minutes.
3. Meanwhile mix together the milk and icing sugar for the icing
4. Whilst the cake is still hot poke a few holes in the top and pour over the icing and then sprinkle over the chopped nuts

QUICK NAAN BREAD

Perfect as a side to soups, used instead of a wrap or served with your favourite curry.

1. Sieve the dry ingredients together in a bowl
2. using a fork stir in the maas, until you have a dough you can knead.
3. Tip out the dough onto a lightly floured surface and knead until the dough is smooth and elastic but not sticky to the touch. You may need to add a little extra flour.
4. Divide the dough in half and then in half again and then once more until you have 8 equal size pieces.
5. Using a rolling pin roll each ball to about 1.2 cm thickness.
6. Place in a hot pan and cook for about 1 minute or until you see bubbles start to form in your bread. ITs okay if the pan side down gets a little charred this replicates the tandoor oven naan are usually cooked in. Once the bubbles have risen, flip over your bread and cook the other side for a further minute or until golden and slightly charred. You could also use a cast iron skillet for these.
7. Once all the naan are cooked. Melt the butter and sti in the chopped garlic and fresh herbs.
8. Using a pastry brush, brush both sides of each naan with the melted garlic and herb butter and serve immediately.
Alternatively you could make these ahead of time and just reheat the naan before service, brushing with the butter, only when hot and ready to serve.

MALVA PUDDING WITH BAKED FRUIT

A fruity version of a classic winter pudding.

For the Malva Pudding:
1. Preheat the oven to 180°C and grease an oven dish or muffin pan.
2. Whisk the eggs and sugar until thick & creamy, then add the jam.
3. Melt the butter. Add melted butter and vinegar to the egg mixture.
4. Sift the dry ingredients together and add this together with the milk to the mixture.
5. Place quartered nectarines into the based of baking dish
6. Pour into an oven dish and bake 1¼ hours.

For the Cream Sauce:

1. Place all the ingredients into a medium sized saucepan over a medium heat and bring to the boil.
Once the pudding has come out of the oven, pour half the sauce over it and serve with the remaining sauce and either whipped cream or ice cream.

CHEDDAR ZUCCHINI MUFFINS

Great for lunchboxes, picnics, or a quick visit from your friends. Can be kept in the freezer and defrosted daily for the perfect snack.

1. Preheat the oven to 180°C and grease a muffin pan or place in muffin papers in tins.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and set aside.
3. Whisk the buttermilk and egg together. Add the wet ingredients to the dry ingredients and fold together until just incorporated.
4. Stir in the zucchini and cheddar cheese until evenly dispersed.
5. Spoon the batter into the prepared muffin tin (about 3/4 full) and bake for 25 – 35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.

PRETTY PASTEL PINK OMBRE CAKE

Choose your own colour scheme to create a masterpiece that will wow your guests.

For the sponge:
1. Pre-heat oven to 175°C and grease and line six 15cm cake tins.
2. Beat sugar and eggs until fluffy. Heat water, vanilla and butter. Add to egg and sugar mixture and mix until well combined.
3. Sieve all dry ingredients and add to the wet ingredients mixture. Mix until well combined.
4. Divide batter evenly among six small bowls. Starting with the lightest colour, tint batter with food colouring, whisking in a few drops at a time until the desired intensity is reached. Use white colour to soften any colours that are too bright.
5. Pour evenly into the prepared tins. Bake the cakes for 15 to 25 minutes in the pre-heated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing the cakes from tins to cool.

To make the icing:
6. Cream butter until light and fluffy. Beat in the icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
7. Colour 125ml of the buttercream a few shades of pink
8. Stack layers according to shade, spreading a layer of buttercream between each.
9. Using an offset spatula, ice the whole cake with a thin layer of buttercream.
10. Leave to set for about 30 minutes in the fridge.
11. Using your spatula, dot and dab the different shades of pink icing onto the iced cake.

TURBO CONCENTRATE BREAD

Ideal recipe for sandwich loaves or open top loaves, using SUPREME Flour & SUPREME 5% Turbo Concentrate

Place flour, Turbo concentrate, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 26°C – 30°C.
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and rest for 10 minutes.
Form the dough into a cylindrical shape using either a bread moulder or by hand.
Place the dough pieces, seam down, into pre-greased bread tins and place in bread trolleys starting from the bottom up.
Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 50 minutes for open top loaves and 40 minutes for sandwich loaves.
Place trolley into a pre-set oven at a temperature of 250°C.
Only use steam for open top loaves NOT sandwich loaves.
Bake for approximately 35 minutes (open top) and 45 minutes (sandwich)
Remove loaves from tins IMMEDIATELY after baking and bag only once cooled.

NB: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery conditions and machinery types.

SILKY SOFT WHITE ROLLS

Use SUPREME Silky Soft Prepared Mix to create soft, tender, high volume hot dog or hamburger buns with exceptional shelf life.

Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 26°C – 30°C
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
Cut the dough into 30 pieces with a bun divider and round for hamburger rolls, but do not round for hot dog rolls.
Allow the dough a further resting time of 10 minutes before moulding into hot dog rolls.
Place the dough pieces onto greased baking sheets and place on trolleys.
Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 40 minutes.
Bake at a temperature of 250°C for 10 minutes (maximum 11 minutes)
DO NOT BAKE WITH STEAM
After baking, allow rolls to cool and place in a solid plastic bag.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions

13.

WHOLEWHEAT ROLLS

SUPREME Wholewheat Prepared Mix delivers superior Wholewheat Rolls that have an exceptional shelf life

Place prepared mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 29°C.
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and rest for 10 minutes.
Cut the dough into pieces with a bun divider and round for rolls.
Place the dough pieces onto a pre-greased perforated baking sheet, and place on trolleys.
Place the trolley into a pre-set prover running at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 40 minutes.
Bake at a temperature of 220°C for 20 minutes with steam in the oven.
Rolls should be bagged immediately when cold into perforated roll bags for maximum shelf life.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

STORAGE / HANDLING REQUIREMENTS

Store off the floor, away from walls, under cool and dry conditions. Moisture and insect entry must be prevented. Store away from cleaning materials or other products or chemicals emitting strong odours.

SWEET & LIGHT DOUGH

Use SUPREME Sweet & Light Prepared Mix to consistently produce any rich bun dough base for confectionery.

Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 26°C – 30°C.
After mixing, remove the dough from the mixer and divide into the prescribed weights.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

AMAGWINYA / VETKOEK

Produce exceptional results every time with our SUPREME Cake Wheat Flour

Yields ± 297 Amagwinya / Vetkoek

1.Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
2.Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
3.Final dough temperature should not exceed 26°C – 30°C
4.After mixing, remove the dough from the mixer and divide into the prescribed weights.
5.Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
6.Mould dough into pieces using a bun divider.
7.Place onto greased baking sheets.
8.Place trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
9.Prove for approximately 40 minutes.
10.Deep fry until golden brown on both sides. Oil at 170°
11.Drain well on kitchen paper.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditio

SUPREME ÉCLAIRS

Produce tasty éclairs with SUPREME Cake Wheat Flour.

Boil water, fat and salt together in an appropriate sized cooking pot
Add flour to the boiling mixture and cook until the mixture leaves the side of the pot.
Allow the mixture to cool. Do not mix eggs into a hot mixture! Place the mixture into a 20 litre mixing bowl, slowly add the eggs to the mixer set on slow speed and mix using a flat beater
Scrape down the mixing bowl at regular intervals.
Using a number 10 star piping tube, pipe éclair mix onto a greased baking pan or silicone paper approximately 10 cm long
Bake at 240°C for ± 20 minutes.
After the product has cooled, place éclairs in a plastic bag and freeze.
The baked éclairs can be stored for up to 2 months in the freezer.
To ensure the éclairs don’t get squashed in the freezer, place the plastic bag inside a cardboard box.

NB: Never add the eggs to a hot mixture. This will cook the eggs prematurely.

Add the eggs very slowly. If you add them too fast the mixture could curdle.

Once baked, take a sharp knife and poke a tiny hole into the top of each éclair. This allows the steam to escape and stops the éclairs from collapsing or getting soggy.

CRISPY CRUST BREADS & ROLLS

Produce delicious breads and rolls with the perfect crispy crust, using SUPREME Crispy Crust Prepared Mix

Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 26°C- 30°C.
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and rest for 10 minutes.
Cut the dough into pieces with a bun divider and round for rolls.
Place the dough pieces onto a pre-greased perforated baking sheet, and place on trolleys.
Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 40 minutes.
Bake at a temperature of 250°C for 20 minutes with steam in the oven.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

PERFECT for making garlic bread!

MOSBOLLETJIES

SUPREME Flour’s legendary Mosbolletjies. You’re going to love how easy this recipe is using SUPREME Sweet & Light Prepared Mix.

Place Prepared Mix, yeast and water into the mixing machine.
Mixing times using a spiral mixer are as follows: 2 minutes slow, 6 – 8 minutes fast.
Ensure the dough is fully developed.
Scale 1.700kg per head.
Mould into 30 pieces using the bun divider.
Place 8 pieces of dough into a greased raisin bread tin.
Place trolley into a preheated prover. Temperature 40°C, humidity 85% for ± 45 minutes.
Place trolley into a preheated oven (220°C) and bake for approximately 30 minutes.
After baking, allow product to cool, and wrap to maximise shelf life.

Catch the demonstration and more on our Sweet & Light Prepared Mix, Baking Module video online.

WHITE BREAD

SUPREME Flour’s legendary White Bread. You’re going to love how easy this recipe is, using SUPREME White Bread Prepared Mix.

Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
Ensure the dough is fully developed. Dough temperature must be between 26°C – 30°C.
After mixing, remove the dough from the bowl and divide into the prescribed weights.
Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
Mould dough to the desired shape by hand or by using a bread moulder.
Place into a greased baking tins.
Place trolley into pre-set prover. Temperature 40°C, humidity 85%.
Prove breads for approximately 50 minutes for open top loaves and 40 minutes for sandwich loaves.
Place trolley into a pre-set oven at a temperature of 250°C.
Only use steam for open top loaves, NOT for sandwich loaves.
Bake for approximately 35 minutes (open top) and 45 minutes (sandwich).
Remove loaves from tin IMMEDIATELY after baking and bag only once cooled.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

JAM DOUGHNUTS

SUPREME Flour’s legendary Jam Doughnuts recipe. You’re going to love how easy this recipe is, using SUPREME Sweet & Light Prepared Mix.

1. Divide the basic sweet dough and round the dough using a bun divider.
2. Place on a greased, solid mild steel baking tray.
3. Place trolley into a pre-set prover for ±40 minutes. Temperature 40°C, humidity 85%.
4. Fry in pre-heated oil (170°C) until golden brown.
5. After frying, roll each doughnut in Selati Castor Sugar.
6. Make a hole in the centre of the doughnut and pipe 20g of thinned apricot jam into the hole

N.B. Mixing times are only a guide, and corrections must be made to compensate for mix size, temperatures and product.

Catch the demonstration and more on our Sweet & Light Prepared Mix, Baking Module video online.

STOLLEN

Deliver a delicious, traditional, festive favourite using SUPREME Cake Flour.

Place sifted flour into mixing bowl. Add yeast which has been dissolved in warm milk and mix to a fairly stiff sponge. Rest for 45 minutes.
Mix margarine, marzipan and sugar into a paste. When the first mixture is fully proved, add the paste and knead to a fairly firm dough. Add the fruit and nuts which have been prepared the previous day to ensure the brandy is completely soaked in. Allow dough to rest for 10 minutes.
Scale into desired sizes and mould round, then shape into an oblong. Press with a small rolling pin, fold over and place on greased trays. Bake immediately for 45 – 50 minutes at 210°C. Brush with melted margarine and sprinkle with cinnamon sugar.

SILKY SOFT BROWN ROLLS

SUPREME Silky Soft Brown Prepared Mix delivers soft, tender, high volume buns with exceptional shelf life.

Place prepared mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 29°C.
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and rest for 10 minutes.
Cut the dough into pieces with a bun divider and round for hamburger rolls, but do not round for hot dog rolls.
Allow the dough a further resting time of 5 minutes before moulding into hot dog rolls.
Place the dough pieces onto a pre-greased solid black pan, and place on trolleys.
Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 40 minutes.
Bake at a temperature of 270°C for 6 to 8 minutes without steam in the oven.
Rolls should be bagged immediately when cold for maximum shelf life (after approximately 1 hour floor time).

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

VALENTINE’S SUGAR COOKIES

SUPREME Cake Flour produces high quality biscuits with an exceptional taste. This recipe is great for any celebration or season too!!

For the dough:

Mix softened butter and castor sugar in a large bowl with a wooden spoon, then add egg yolk and vanilla extract and briefly beat to combine.
Sift SUPREME Cake Flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together. Chill for 30 minutes or until the dough is firm but still pliable.
Preheat the oven to 180°C.
Lightly dust a flat surface with SUPREME Cake Flour to prevent the dough from sticking.
Use a rolling pin to evenly roll the piece of dough out to ± ½ cm sheet.
Use a selection of heart shaped cookie cutters and press out shapes.
Grease a baking tray with spray and cook, or use a sheet of baking paper or a silicone mat. Place the cookies on the baking tray making sure to leave about 2 cm between each cookie to allow for baking.
Place dough shapes on the baking tray.
Bake at 180°C for ± 12 – 15 minutes.
Leave biscuits to cool.

For the Icing:

Beat together the egg whites and icing sugar for about 5-7 minutes or until the icing is thick and smooth.
Mix in your colouring, to the desired shade.
Add a drop or two of water if your icing is a bit thick. When you lift a spoon or beater out of the icing it should fall back into the bowl relatively quickly without leaving any trace.
Fill a piping bag and decorate as desired.

N.B: Mixing times, oven temperatures and baking times are merely a guide and need to be adjusted to suit your ovens and mixers

POTBROOD

This recipe can be made in loaf tins too as an alternative to your everyday loaf.

1. Combine flour, yeast, salt and sugar.
2. Rub margarine into dry ingredients.
3. Add liquid gradually and mix to form soft dough. Knead well for about 10 minutes.
4. Place on a lightly floured surface, cover with a plastic sheet and rest for 20 minutes.
5. Knock dough down. Shape into a ball and place into a well greased, flat bottomed cast iron pot. Cover and allow to rise for 20 – 25 minutes.
6. Brush with beaten egg and bake at 200°C for 40 – 45 minutes or until the loaf sounds hollow when tapped with the knuckles.

VARIATIONS
1. Add 1 x 410g yellow maize kernels (drained) and 150g grated cheddar cheese.
2. Add 250g crispy bacon and two medium size onions (chopped).
3. Add 125g grated/powdered biltong and 100g grated cheddar cheese.
4. For stick bread, flatten dough and cut into strips. Wrap around sosatie sticks (that have been soaked in salt water for 30 minutes). Put onto the braai grid and turn regularly. Be careful that the fire is not too hot.

BROWN BREAD

The SUPREME Brown Bread Prepared Mix allows you to create a flavoursome alternative to white bread.

29°C.

Place prepared mix, yeast and water into a suitable mixing machine (Spiral recommended).
Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
Final dough temperature should not exceed 26°C – 30°C.
After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
Form the dough into a cylindrical shape using either a bread moulder or by hand.
Place the dough pieces, seam down, into pre-greased bread tins and place in bread trolleys starting from the bottom up.
Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
Prove for approximately 50 minutes for open top loaves and 40 minutes for sandwich loaves.
Place trolley into a pre-set oven at a temperature of 250°C.
Only use steam for open top loaves NOT sandwich loaves.
Bake for approximately 35 minutes (open top) and 45 minutes (sandwich).
Remove loaves from tins IMMEDIATELY after baking and bag only once cooled.

N.B: Mixing times, yeast & water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

BRAAI BREAD

A perfect side for a relaxed family braai.

1. Chop or mince vegetables together.
2. Pour boiling milk on the maize meal; add margarine and leave to cool.
3. Add lightly beaten egg to maize mixture.
4. Sift flour, sugar, salt and baking powder together and add to the maize mixture.
5. Stir in the remaining ingredients and pour into a greased baking tin.
6. Bake at 200°C for 40 minutes.

SALTY CHOCOLATE PRETZEL

Use SUPREME Cake Flour to produce delicious Pretzels.

Add 100g of Supreme Cake Wheat Flour, all of the yeast and the water into a bowl.
Mix, cover with cling film and leave in a warm place for 5 hours to create the yeast flavour.
After that, add the rest of the flour, salt, milk, malt extract and melted butter. Mix and knead the mixture to make a firm dough (around 10 minutes) and leave for approximately 1½ hours or until a point pushed in gently springs back.
When ready, knock the dough back and start forming shapes.
For the traditional shape: Roll the dough out to be a long (40cm) rope with the middle 5cm bulged to a diameter of around 3 cm. Bring the two ends together, overlap them, twist, and bring back to go over the main body. Almost like tying a knot. Leave for 30 minutes uncovered in a warm room to rise and develop.
Bring the 1.5 L water to the boil in a large pot and add the bicarbonate of soda.
Once the dough has risen, place the trays next to a cold window with some wind blowing. A fan can be used if there is no breeze. This develops a skin on the pretzels, which gives that special chewy texture. Once done, drop the shaped dough into the boiling solution (one at a time) until they float (about 5 seconds). Then fish the pretzels out of the water and lay on a baking tray greased with butter. Sprinkle with sea salt and slash the dough at the top-back of each pretzel.
Bake at 180°C for 15 minutes.
Melt the chocolate in a bowl over a pot of boiling water. Dip the top part of the pretzel in the chocolate and place onto a tray. Sprinkle with the decoration and allow to set in a cool place.

SWEET AND LIGHT HOT CROSS BUNS

Produce round, sweet and light hot cross buns every time with SUPREME Sweet & Light Prepared Mix.

Place Prepared Mix, yeast and water into the mixer.
Mix until partially developed: Spiral mixer – 2 min slow, then 3 min fast speed.
Add cinnamon, mixed spice, ginger and bun spice.
Continue mixing to full development: Spiral mixer – 3 min fast speed.
Add the bakers mix and blend in: Spiral mixer – 2 min SLOW speed.
Place in prover at 40°C and 85% R.h.
Prove until 80% proving has been achieved.
Pipe on crosses with no.4 plain tube.
Bake at 220°C for 20 minutes with NO steam.
Glaze immediately after baking.

N.B. For optimum shelf life and product quality, the Baker’s Mix must be conditioned. This is achieved by placing the Baker’s Mix in a bucket, and adding water. Blend lightly for a few seconds, and immediately thereafter drain off all of the water. Cover the bucket with a plastic sheet, and allow the raisins to absorb the moisture for ± 4 hours.

SPRING ONION, SUNDRIED TOMATO AND FETA BREAD

SUPREME White Bread & Brown Bread Flour produces legendary Spring Onion, Sundried Tomato and Feta Bread.

Put water into mixing bowl
Add the rest of the ingredients and mix for one minute on slow speed to mix all ingredients
Mix for one minute on high speed until well mixed.
Pour into prepared baking tins, approximately three quarters full.
Decorate tops as desired.
Bake at 180°C for 45 minutes or until well baked through.

Catch the demonstration and more on our Cake Wheat Flour Baking Module video online.

CRANBERRY AND PECAN BREAD

Offer customers an alternative Cranberry and Pecan Bread using SUPREME White Bread & Brown Bread Flour.

Put water into mixing bowl.
Add the rest of the ingredients and mix for one minute on slow speed to mix all ingredients.
Mix for one minute on high speed until well mixed.
Pour into prepared baking tins, approximately three quarters full.
Decorate tops as desired.
Bake at 180°C for 45 minutes or until well baked through.

Catch the demonstration and more on our Cake Wheat Flour Baking Module video online.

WHOLE WHEAT RAISIN BREAD

Offer your Customers a Whole Wheat Raisin Bread using SUPREME Brown Bread Flour.

Put water into mixing bowl.
Add the rest of the ingredients and mix for one minute on slow speed to mix all ingredients.
Mix for one minute on high speed until well mixed.
Pour into prepared baking tins. Approximately three quarters full.
Decorate tops as desired.
Bake at 180 °C for 45 minutes or until well baked through.

VARIETIES

For Cranberry and Pecan Bread, replace seeds, crushed wheat and raisins with:

300 kg Dried cranberries
300 kg Chopped pecan nuts

For Spring Onion, Sundried Tomato and Feta Bread, replace with:

100 kg Chopped spring onion
300 kg Chopped sundried tomato
500 kg Cubed feta cheese of your choice

Catch the demonstration and more on our Cake Wheat Flour Baking Module video online.

TRADITIONAL CIABATTA BREAD

SUPREME Crispy Crust Prepared Mix is perfect to make Traditional Ciabatta Bread.

Dissolve the yeast for the “BIGA” in the water.
Place all ingredients of the “BIGA” into a bucket, and mix until thoroughly blended.
Cover the bucket with a damp cloth to prevent skinning.
Allow the “BIGA” to stand in the bakery for 24 hours. Place the “BIGA” in a warm environment in winter, and a cool environment in summer.
The following morning, place the “Bread dough” ingredients into the mixing machine, and add the “BIGA”.
Mix the dough as per usual to maximise gluten development – 2 min slow & 8 min fast on spiral mixer. NB the dough must be soft, do not add extra flour!
Remove the dough from the mixing machine and place on a floured table.
Scale off dough into 500 g pieces.
Gently spread the dough out onto a sheet, fold the dough in a “Z” formation.
Coat the surface of the dough with cooking oil.
Repeat the folding process 3 times allowing a resting time of 20 minutes between each fold. Coat the surface of the dough with cooking oil after the folding is complete.
After the final fold is complete, liberally coat the dough with flour.
Allow to dry proof in the bakery for a further 90 minutes.
Bake at 180°C for ±30 to 40 minutes using liberal amounts of steam.

Catch the demonstration and more on our Crispy Crust Prepared Mix Baking Module video online.

FRENCH BREAD/BAGUETTE

SUPREME Crispy Crust Prepared Mix delivers legendary French Bread/Baguette.

Place Prepared Mix, yeast and water into the mixing machine.
Mixing times are as follows: Spiral mixer 2 minutes slow, 6 – 8 minutes fast.
Ensure the dough is FULLY developed. Dough temperature must be between 26°C and 30°C.
After mixing, remove the dough from the bowl and divide into the prescribed weights.
Cover the dough pieces with a plastic sheet, and allow to rest for 10 minutes.
Mould pieces by hand into the desired shape.
Wet the surface of the dough and coat with desired topping.
Place onto greased baking pan.
Place trolley into a pre-set prover. Temperature 40°C, humidity 85%.
Prove for approximately 40 minutes.
After proving, allow the bread to stand outside for 5 minutes and cut the surface of the dough with a sharp knife or blade.
Place trolley into a pre-heated oven at a temperature of 250°C.
Steam must be injected into the oven immediately after closing the oven door.
Bake for approximately 25 minutes.
Remove from oven and pack in perforated bags once cooled.

NB: Mixing times are only a guide, and corrections must be made to compensate for mix size, temperatures and product.

Catch the demonstration and more on our Crispy Crust Prepared Mix Baking Module video online.

COCONUT JAM SQUARES

These squares are the real deal – thick buttery biscuit with sweet, sticky jam on top. Try it with strawberry jam too!

1. Pre-heat the oven to 180°C.
2. Sieve all the dry ingredients together. Rub the butter into the mixture until it resembles breadcrumbs.
3. Beat the egg, water & vanilla essence together and add to the flour/butter mixture. Mix until they have formed a tight dough. Reserve about a half of the dough and store in the freezer.
4. Press the remaining dough into a greased baking sheet and bake for 10 minutes.
5. Remove from the oven and use a pastry brush to spread on the desired amount of apricot jam, and then grate the reserved frozen dough over the cooked dough, taking care not to spread it too thickly. Sprinkle the 2 tablespoons of coconut over the grated topping
6. Put the tray back in the oven for a further 20 minutes until golden. Remove from the oven, allow to cool and cut into squares.

MILK TART

A South African tradition made hip with gorgeous modern stencil dusting.

For the pastry:
1. Pre-heat oven to 180°C.
2. Cream butter and sugar, add egg, flour, salt and baking powder. Combine to form a dough.
3. Press dough, ½ cm thickness, into 2 small or one large lightly greased tart dish, 25 – 30 cm. Line with baking paper and fill with rice. Bake blind for 30 minutes then remove the rice and paper and return to the oven for a further 10 minutes until golden brown.

For the filling:
4. Bring milk to the boil
5. Beat eggs well and add sugar, cornflour, flour and salt.
6. Pour boiling milk into the mixture and stir well
7. Return to the stove and stir continuously until mixture thickens, add butter and vanilla essence and pour into blind baked pie dough lined case or cases
8. Allow to set in fridge
9. Dust with Cinnamon

TIP: Use a stencil with a simple design for your cinnamon dusting.

GINGER CRUNCHIES

Sometimes the simplest bakes can be the most rewarding. Chewy on the bottom and crunchy on top, these are sure to hit the sweet spot.

1. Pre-heat oven to 180°C.
2. Melt the butter and the syrup together. Add the bicarbonate of soda and stir until it froths. Mix all the dry ingredients in.
3. Add the Glacé ginger
4. Flatten the mixture out onto a 26×36 cm greased and lined baking tray or 30x30cm tin.
5. Bake at for 20-25 minutes until golden brown. Slice while warm, but leave to cool in the tray.

FRUITY CRUNCHIES

Crunchies are a great snack food to pack into lunch boxes, with the combination of sensible oats and deliciously sticky golden syrup.

1. Pre-heat oven to 180°C.
2. In a large bowl, mix flour, oats, coconut, dried fruit cake mix and sugar together.
3. Melt the butter and syrup together. When melted, stir in the bicarbonate of soda until mixture froths. Mix well into dry ingredients.
4. Spoon into a greased and lined pan approximately 30 x 30cm or 26 x 36cm and pat down with a wet hand.
5. Bake for 20 minutes until golden brown, cool and cut into squares.

MINI MIELIE LOAVES

Perfect for lunch boxes and picnics or even great to serve with hearty winter soups!

1. Pre-heat oven to 180°C and grease mini loaf tins very well.
2. Place dry ingredients into a mixing bowl.
3. Combine all the wet ingredients into a jug and mix into the dry ingredients until well combined.
4. Spoon into the prepared tins and bake for 20-30 minutes minutes, or until a skewer comes out clean.
5. Allow to cool in the tins for a few minutes and then turn out onto a cooling rack while still warm. Use oven mitts and give the tins a light tap on the bottom to loosen the bread.

TIP: For something different, add grated baby marrow, cheese or even chopped bacon into the mix for a delicious combination.

OAT & DATE SQUARES

A healthy family winner – that even the kids will love!

1. Pre-heat oven to 200°C.

To make date filling:
1. In a saucepan over low heat, combine dates, water, castor sugar and lemon juice. Heat for ±10 minutes or until thick. Set aside to cool.

To make oat squares:
1. In a large bowl, combine flour, Demerara sugar, oats and salt. Mix until well blended. Rub in margarine until mixture forms coarse crumbs.
2. Preheat the oven to 180C
3. Press half the flour mixture into a 20cm square baking tray and chill in the fridge for 15 minutes & then bake for 15 minutes.
4. Once the base layer has cooled, cover with the date mixture.
5. Chill in the fridge for 15 minutes.
6. Meanwhile, press the rest of the flour mix on cling wrap to form the approximate width and length of the baking tray you are using.
7. Take out the chilled tray and invert the layer of oat and flour mixture on top of the date mixture, filling any holes to create an even smooth top.
8. Bake for 20 – 25 minutes until golden brown. Let cool, then cut into squares.

ROOSTER KOEK

Enjoy these piping hot, straight off the braai, with lots of butter and syrup or grated cheese and apricot jam.

1. Mix the flour, yeast, sugar and salt in a large bowl.
2. Heat water, milk and butter on stove, until warm and add to the dry ingredients in the bowl.
3. Mix contents of the bowl together and then knead until smooth and elastic.(about 10 minutes) Add more flour if needed.
4. Place the dough in a lightly oiled bowl, covered loosely with lightly oiled clingwrap then a damp cloth. Let it stand in a warm spot where it can rise to double its volume, then knead it back down. ( about 20-40 minutes)
5. On a floured board, divide the mixture into 8 – 10 balls, flatten them down, sprinkle with a little flour and leave to rise again until about double.
6. Braai the dough over gentle coals, turning regularly until cooked and golden brown on both sides.

CHOCOLATE GANACHE CUPCAKES

These exquisite cupcakes makes a really special Easter treat, simply decorated with pastel coloured candy eggs.

For the Cupcakes:
1. Pre-heat oven to 180°C and line muffin trays with cupcake cases.
2. Gradually add boiling water and oil to cocoa in a small bowl, stirring until well blended. Cool slightly.
3. Beat butter and castor sugar together in a large bowl with an electric mixer at high speed, until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract.
4. Combine flour, baking powder and salt in a medium bowl. Add to butter mixture alternately with sour cream, beating well after each addition.
5. Add cocoa mixture to the batter. Beat until well blended.
6. Pour batter evenly into cupcake cases. Bake for 15 – 20 minutes or until a skewer comes out clean.
7. I sometimes remove the paper cases from the cupcakes before icing to give them a slightly more grown up feel.

For the Ganache Frosting and Drizzle:
8. Bring cream to the boil. Reduce heat to low and stir in milk chocolate buttons until chocolate is completely melted.
9. Take off the heat, stir in butter and let it cool down. Beat with an electric mixer until light and fluffy. Ice cupcakes as desired.
10. For the Milk or Dark Chocolate Ganache, Heat the cream and stir in chocolate. Set aside to cool a little but not enough that it sets cold.
11. Drizzle over iced cupcakes

THREE CHEESE SCONES

For best results, knead this dough as little as possible! Feel free to replace the cheese with some berries and white chocolate for a decadent tea time treat.

1. Pre-heat oven to 180°C.
2. In a large bowl, mix cheeses, onion and parsley together. Sift in flour, baking powder and salt. Mix the cream and milk in a jug first.
3. With a spatula, roughly combine ingredients until they are just combined. Turn out mixture onto a lightly floured board. Knead mixture minimally to a thickness of ± 3cm.
4. Shape into a large round scone and cut into 8 wedges before baking.
5. Alternatively, flour the rim of a glass and cut out scones from the dough
6. Place on a greased or lined baking tray. Brush with a little milk.
7. Top with some grated parmesan (optional).
8. Bake for 25 – 35 minutes depending on the size of your scones.

CHOCOLATE BIRTHDAY CAKE

Simple sprinkles and some candles make for the perfect party cake!

For the sponge:
1. Pre-heat oven to 180°C and grease and flour two 15cm cake tins.
2. Beat sugar and eggs until fluffy. Heat water, vanilla essence and butter. Add to the egg and sugar mixture and mix until well combined.
3. Sieve all dry ingredients and add to the wet ingredients. Mix until well combined.
4. Pour evenly into the two prepared tins. Bake for 35 – 40 minutes in the pre-heated oven, or until an inserted skewer comes out clean.
5. Cool for 10 minutes before removing the cakes from the tins.

To make the icing:
6. Cream butter until light and fluffy. Stir in cocoa and icing sugar alternately with milk and vanilla. Beat to a spreading consistency.
7. Place a small amount of icing on a serving plate and top with one sponge layer. Spread the top with icing, then stack the second cake on top.
8. Ice cake between layers and around the cake roughly.
9. Sprinkle with 100’s & 1000’s. Top with candles and serve.

RED VELVET CUPCAKES

Great everyday baking!

For the cupcakes:
1. Heat the oven to 180°C. Line 24 muffin trays with cupcake holders. Sift the dry ingredients together.
2. Combine the wet ingredients. In a mixing bowl, add the wet ingredients to the dry ingredients and mix until well combined.
3. Place mixture into paper cases and bake in pre-heated oven for 12 – 15 minutes until cooked through.
4. Once cooled take 1 cupcake and break it up into crumbs. Place onto a baking tray and bake for about 15 minutes or until just dry and crunchy.

For the cream cheese icing:
5. Place all the ingredients into the mixer and mix until well combined.
6. Ice cupcakes as desired.
7. Top with cake crumbs

MOIST LEMON SPONGE

Serve with some freshly candied lemon rind for a gorgeous spring treat.

For the sponge:
1. Pre-heat oven to 180°C and grease a mini bundt tins or muffin tins or a loaf tin.
2. With a hand blender, cream butter, sugar and lemon zest on high speed until light and fluffy. Gradually add eggs to the mixture, one at a time, allowing them to be well mixed, so the mixture won’t curdle.
3. Sift flour, baking powder and salt together. Add to mixture and mix on low speed until just incorporated. Do not over mix!
4. Spread mixture evenly into tins, leaving a small dip in the centre, as the mixture will naturally rise up higher in the centre in the oven.
5. Bake for 30 to 40 minutes (half this time for the mini bundts), or until the sponge bounces back under your touch, or a skewer comes out clean.

For the lemon syrup:
6. In a pot, bring lemon juice and sugar to the boil, stirring until sugar has dissolved.
7. Slowly pour over the sponges until soaked in.
8. Leave to cool, turn out and serve with whipped cream and lemon zest.

EVERYDAY CHOCOLATE CAKE

Moist sponge with a hint of coffee. This sponge freezes fantastically for convenience.

For the sponge:
1. Pre-heat oven to 180°C. Grease 3 x 20cm cake pans.
2. Add flour, sugar, cocoa, baking powder, bicarbonate of soda, salt and coffee granules to a large bowl, whisk through to combine well.
3. Add milk, oil, eggs and vanilla to the flour mixture and mix together until well combined. Slowly add boiling water to the cake batter and beat at high speed for about 1 minute, to add air to the batter.
4. Pour into the 3 cake pans and bake for 30 to 35 minutes or until baked through.
5. Allow to cool for ± 10 minutes. Remove from the pan and cool completely.

For the buttercream:
6. Add the cocoa to a large bowl of a mixer, whisk through to remove any lumps. Add the butter and mix until well combined. Add sugar and milk to the mixture by adding 1 cup sugar, followed by a tablespoon of milk. After each cup, turn the mixer to high speed for about 1 minute. Repeat until all sugar and milk have been added. Add vanilla and coffee granules and combine well. If the frosting appears too wet, add more icing sugar. If too dry, add more milk.
7. Sandwich the 3 cakes using some of the frosting in between. With a spatula, spread frosting on top of the cake until all the frosting is used up.

ULTIMATE CARROT CAKE

Nothing beats a classic carrot cake, and this one is a favourite of ours…

For the sponge:
1. Pre-heat the oven to 170°C and lightly grease and flour two 22cm or one 25cm baking pans.
2. In a large bowl, combine oil, sugars, vanilla and eggs and blend well with a mixer.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Gradually add flour mixture to the sugar and egg mixture and mix well.
5. Stir in grated carrots and add nuts and raisins. Pour into prepared pans.
6. Bake for 40 – 45 minutes or until a fork comes out clean. Cool after taking out of oven.

For the icing:
7. Blend together cream cheese and butter until creamy.
8. Gradually add icing sugar, then vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again. Spread over the cooled cake.

CLASSIC VICTORIA SPONGE

Serve up a slice of this delicate bake with a glorious pot of tea!

1. Pre-heat oven to 180°C and grease & line 2 x 20 cm sponge tin.
2. With a hand mixer, cream butter and sugar together until light and fluffy. Add the vanilla essence.
3. Add eggs one at a time, mixing one spoon of flour in after each egg. Add milk. Fold in remaining flour & baking powder slowly.
4. Pour approx. 450 g into each greased tins and bake for ± 25 minutes, or until golden brown and a skewer comes out clean.
5. Turn out onto a cooling rack. Spread generously with strawberry jam and cream and sandwich together.
6. Dust with icing sugar to serve.

APPLE CRUMBLE PIE

Best served warm with pouring cream or custard.

1. Sift flour, sugar and salt into a large mixing bowl. Using your fingertips, rub the butter into the flour.
2. Make a hole in the centre of the flour and mix in the egg yolk. Slowly add as much of the water as needed to form a slightly wet, elastic dough. Divide the pastry into two – ¼ for the top and ¾ for the base, cover with cling film and place in the fridge for ten minutes.
3. Place the base pastry onto a floured surface and roll out to ½ cm thick. Line a well-greased 25 cm tart tin with the pastry. Line with baking paper and top with baking beans. Chill for 15 minutes. Place into a pre-heated oven of 180°C to bake blind* for 15-20 minutes, until the pastry has set and is starting to brown slightly.
4. Take out of the oven and remove the baking beans. Return to the oven for another 5 minutes.
5. While waiting for the pastry to cook, toss peeled apples in lemon juice. Add the sugars, flour and ground spices.
6. Fill the tart case with the apple mixture and grate the remaining quarter of the pastry over the top of the crumble. It may grate more easily if it is frozen.
7. Place the pie back into the oven for 20 – 25 minutes allowing to cook the apples through.
8. Then remove the pie from the oven. Brush with egg wash and return to the oven to brown the top of the crumble which should be about 10 minutes.

*BAKING BLIND: This is done to prevent a soggy crust. The pastry is lined with baking paper and filled with dried beans or rice and then baked prior to filling.

HERBY FOCACCIA

The secret to a great focaccia bread is great tasting olive oil – It doesn’t have to be expensive, something light and fruity is perfect.

1. Mix yeast and water in a small bowl. Let it proof for 10 minutes (until bubbles begin to form).
2. In a large bowl, stir together flour, sugar, salt, garlic powder, oreganum, thyme, basil and black pepper. Add yeast mix and vegetable oil to dry ingredients and combine.
3. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic.
4. Lightly oil a larger bowl, place dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 25 minutes.
5. Pre-heat oven to 220°C.
6. Punch dough down and place on a greased baking sheet. Pat dough into a 1½ cm thick rectangle (doesn’t have to be perfect). Using your knuckle, make indentations in the dough about 1½ cm apart, then prick dough with a fork.
7. Brush top with olive oil, then sprinkle with salt flakes & stab with Fresh Rosemary.
8. Bake for 13 – 15 minutes until golden brown.

Optional Toppings:
Olives
15 g Grated parmesan cheese
1½ cups Grated mozzarella cheese

TEA TIME FRUIT LOAF

Enjoy a slice with your afternoon cup of tea.

1. Gently heat water, sugar, dried fruit and butter in a pot on the stove top until butter melts and sugar dissolves.
2. Allow to cool then stir in eggs, flour, spices and baking powder.
3. Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper.
4. Bake at 160°C for 1 hour 45 minutes or until a skewer inserted comes out clean.
5. Remove from the oven and leave to cool in tin for 10 minutes, then tip out onto a wire rack to finish cooling. Serve cut in slices with butter.

JALAPEÑO CHEDDAR BREAD

Sprinkle with a dusting of parmesan cheese or seasame seeds before baking.

1. Dissolve yeast in water with 1 teaspoon sugar for 8 – 10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on high.
3. In a stainless steel bowl, add in 4 cups flour, chopped jalapeños, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proved, add to the bowl and start kneading, adding in more flour as needed to create a soft, smooth, semi-sticky, dough. Keep kneading for about 8 – 10 minutes.
5. Towards the end of the kneading, add in cubed cheddar cheese and mix until combined (the dough can be removed from the bowl and you can add / mix in the cheese by hand if desired).
6. After kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8 – 10 minutes.
7. Gather up dough and knead gently for 30 seconds. Then place the dough in a well-greased bowl, and let rise until doubled (1 – 1½ hours or could take a little longer).
8. Punch down dough and slice into two even pieces. Shape into two large balls, and place on a greased baking sheet. Cover with a clean tea towel and rise again for another hour or more until doubled.
9. Brush tops with an egg white mixed with 1 teaspoon cold water. Bake in a 180°C oven for about 25 – 35 minutes or until the crust is a dark golden brown.

COCONUT BANANA BREAD WITH LIME DRIZZLE

A delicious loaf with a zesty lime drizzle.

1. Pre-heat oven to 180°C.
2. Combine flour, bicarb and salt, stirring with a whisk.
3. Place castor sugar and butter in a large bowl; beat with a mixture at medium speed until well blended. Add eggs 1 at a time, beating well after each addition.
4. Add banana, yoghurt, rum and vanilla, beating until blended. Add flour mixture and beat at low speed just until moist.
5. Stir in coconut. Spoon batter into a 23 x 5 cm loaf pan coated with cooking spray and sprinkle with 1 tablespoon coconut.
6. Bake at 180°C for 1 hour or until wooden toothpick inserted in centre comes out clean. Cool in a pan for 10 minutes on a wire rack. Remove from pan.

For the drizzle:
7. Combine icing sugar, juice & zest, stirring with a whisk. Drizzle over loaf and top with toasted shaved coconut.
8. Cool completely on wire rack.

AUNTY VI’S CUSTARD CREAMS

These tea time classics are quick to make, and this old family recipe is especially melt-in-your-mouth good.

For the biscuits:
1. Cream butter and icing sugar in an electric mixer. Add remaining ingredients and pulse until the mixture just comes together. Tip onto a surface, bring together with your hands, then wrap in cling film and chill for at least 30 minutes or up to 1 day.
2. Pre-heat oven to 180°C and line two baking trays with baking paper. Divide the dough into equal pieces and roll into balls, 18 g each. Slightly flatten with a fork.
3. Bake for 13 – 15 minutes until lightly golden. Cool on the trays for 3 minutes, then transfer to a wire rack to cool completely.

For the filling:
4. Meanwhile, put the softened butter into a large bowl and sift over icing sugar and custard powder. Mix to combine (don’t add water, as it needs to be fairly thick). Set aside.
5. When the biscuits are cool, sandwich together with some of the filling, using a piping bag for a neater finish.

GINGER NUTS

These buttery, old-fashioned gingernuts strike a lovely balance between snap and chew.

1. Pre-heat oven to 190°C. Lightly grease two baking trays. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl.
2. Mix in castor sugar and set aside.
3. Put butter in a small pot and measure in the syrup. Heat gently until butter has melted. Pour liquid into a flour bowl; stir well.
4. Divide dough into 14 equal pieces, around 30 g each and roll each into a ball. Space them apart on the greased trays and flatten them a little.
5. Bake for 12 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

A homemade nutty version of a store-bought favourite, these buttercream-filled chocolate cookies taste extra good with a glass of milk!

To make the cookies:
1. Set two racks in the middle of the oven and pre-heat it to 180°C. In a food processor or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter and then the egg.
2. Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough (this is what it’s supposed to look like).
3. Take a rounded tablespoon of dough and place approximately 5cm apart on a baking tray lined with baking paper. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy, which is correct. Set baking sheets on a rack to cool and thump them slightly to make the cookies deflate, or press them down with the back of a spoon.

To make the filling:
4. Place butter in a mixing bowl and, at a low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 – 3 minutes until the filling is light and fluffy.
5. To assemble the cookies, use a star nozzle; pipe a rose of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press it, to work the filling evenly to the outsides of the cookie.
6. Chill for 10 minutes to firm up. Serve at room temperature.

ALMOND LEMON BISCOTTI

A perfect accompaniment to strong coffee

1. Sift flour, sugar, baking powder and salt in a large bowl and set aside.
2. Mix eggs, butter, vanilla and rinds together. Pour onto the first mix and stir gently with a wooden spoon. Add the nuts.
3. When you have a soft yet manageable dough, divide into two and roll into log shapes.
4. Place onto a buttered, floured oven tray spaced apart, as they expand quite a lot.
5. Bake at 180°C for 40 minutes until lightly golden. Remove and cool a little.
6. Slice thinly and place onto a greased oven tray and bake further at 100°C for 2 hours or until crisp.

TIP: The dough can be sticky to touch, that’s perfectly normal, so coat your hands in cooking oil before shaping into logs.

MUESLI RUSKS

Try swopping the muesli with sunflower & flax seeds for an extra healthy boost.

1. Sieve together flour, baking powder and salt. Rub in butter. Add sugar and mix.
2. Add buttermilk and eggs simultaneously. Add the muesli.
3. Spread onto a greased 20 x 20cm baking tin and bake at 180°C for
35 minutes. Dry out at 50°C for 12 hours or until crisp.