i Lead Recipes

This is an easy and fool-proof way to create something utterly scrumptious for breakfast or tea time. Because this is a mix-and-pour recipe one does not have to do whole rolling-out process that comes with baking scones. The result is absolutely delicious.

4 cups self-raising flour

5ml salt

3 dessertspoons sugar

half a cup cooking oil

1 cup cream

2 eggs

1 cup milk

1. Preheat the oven to 200ºC.
2. Mix the flour, salt and sugar.
3. Beat the oil, cream and milk together.
4. Slowly mix the flour mixture into the cream mixture. 
5. Pour into muffin or patty pans and bake at 200ºC for 12-15 minutes
6. Let them stand for a while to cool of a bit before taking them out of the pans.
7. Serve with strawberry jam, whipped cream and cheese…and a nice cup of tea off course.

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Pancakes can be frozen and left to thaw at room temperature when needed. They are always handy for starters – fill them with tuna or salmon and serve with a white sauce and fresh herbs. For dessert, fill them with fresh berries and serve with cream or ice-cream.

INGREDIENTS

1 egg

1 and three quarter cups of water

a quarter cup of cooking oil

1 dessertspoon vinegar

1 cup of flour

 half a teaspoon of salt

1 teaspoon of baking powder

a quarter teaspoon bicarbonate of soda

METHOD

Beat egg and water together. Add oil and vinegar. Sift the flour, salt, baking powder and bicarb together and mix with the egg mixture. Let the dough rest for at least 30 minutes before baking.

Heat oil in a frying pan till hot. Pour enough dough to form a thin layer on the bottom of the pan. As soon as the pancake starts to come loose from the bottom, turn it over with a spatula. Leave in pan for a few seconds before letting it glide onto a dish or plate. Keep the pancakes warm by covering the dish with a lid and putting it over a saucepan with boiling water.

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This starter is as appealing to the taste buds as it is to the eyes.

4 big pancakes

125ml sour cream

160g smoked salmon in thin slices

whole-grain mustard

steamed green beans to serve

slices of red pepper to serve

fresh herbs and edible flowers to garnish

Spread the pancakes with sour cream and put the salmon on top. Roll up the pancakes. Cut each pancake into 6 pieces.

Spread mustard in the middle of 4 serving plates. Put the pancake slices on top of the mustard and garnish with beans, peppers, herbs and flowers.   

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A steaming pot of hot soup served with soft, warm bread and butter takes the chill out of any cold winter’s evening and makes guests feel pampered. It can be served as a starter or with other soups for the main course.

25ml olive oil

1 medium onion, thinly sliced

250g rindless bacon

5ml garlec, crushed

550g potatoes peeled and sliced

700ml chicken or vegetable stock

230ml milk

a pinch of grated nutmeg

120ml pouring cream

chopped chives or spring onions to serve

Heat olive iol in a saucepan and add onion, bacon, garlic and pototoes. Cook gently for 10 minutes, stirring without browning.

Add the stock and season to taste. Bring to the boil, reduve the heat, cover and simmer gently for 25 minutes ot until the vegetables are soft.

Mash the mixture until almost smooth. Stir in th milk and nutmeg. Bring to the boil ans simmer gently for 5 minutes. Stir in the pouring cream and heat through.

Serve hot with chopped chives and a pinch of pepper on top

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Meatballs like never before…Served with cloudy potatoes or mash they are bound to become a family favourite

INGREDIENTS

Mix the following together and form onto meatballs.

1 kg top side mince

1 packet brown onion soup powder

1 large potato (grated)

1 onion (grated)

2 slices of bread soaked in milk

125 ml milk

1 tsp baking powder

Put the meatballs in a oven dish.

SAUCE

Mix the following ingredient to make the sauce.

375 ml brown sugar

125 ml Worcester sauce

250 ml tomato sauce

250 ml mayonnaise

2 tablespoons mustard sauce

Pour the sauce over the meatballs. Bake at 160ºC for 1 hour. Sprinkle with fresh parsley and serve.

Filed under: Beef Recipes | No Comments »