Recipes for the day

This will melt you yummmmm

Chocolate Date Cake with Chocolate Sticky Toffee Glaze recipe

Show off your cooking prowess with this Chocolate Date Cake with Chocolate Sticky Toffee Glaze recipe
Ingredients
For the Cake
230 gr. (about 1 cup) water
330 gr. whole dates, pitted, plus 4 more, pitted and halved, for garnish
100 gr. chopped Medjool dates
3 tablespoons brandy + 1 tablespoon rum
2 tablespoons strong-brewed coffee
4 tablespoons unsweetened Dutch-process cocoa powder
200 gr (1 1/2 cups) all-purpose flour
3/4 teaspoon salt
1 teaspoon ground cinnamon, or more
130 gr. (9 tablespoons) unsalted butter, room temperature, plus more for pan
120 gr. packed dark-brown sugar
3 large eggs
1 teaspoons baking soda
110 gr. bittersweet chocolate (66% cacao), coarsely chopped

For the Glaze
50 gr. (3 1/2 tablespoons) unsalted butter
60 gr. (full 1/4 cup) packed dark-brown sugar
1 tablespoon water
Pinch of salt
80 gr. (1/3 cup) cream
100 gr. bittersweet chocolate (66% cacao), finely chopped
2 tablespoons brandy

Directions
For the Cake
Preheat oven to 180 C degrees. Butter a 21 cm round cake pan. Line with parchment, and butter.
3Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place puree in a large bowl.

Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled). Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture.

Beat in chocolate and chopped dates. Transfer batter to prepared pan, and smooth top.

Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack.

Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)

For the Glaze
Bring butter, dark-brown sugar, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.

Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.


but you can look on picture - mycookbook.all4women.co.za/view/3166/cho...013&utm_medium=email

so delicious would like to make one

Pasta with Tuna and Peas recipe


This Pasta with Tuna and Peas is great meal to serve up for the kids
Ingredients
250 g elbow noodles
1 tsp (5 ml) salt
2 tbsp (30 ml) sunflower oil
1 onion, chopped
1 green pepper, seeds removed and chopped
1 tsp (5 ml) curry powder
2 x 170 g tins tuna in brine, drained
1 x 410 g tin cream style sweetcorn
1/4 cup (60 ml) low-fat or fat-free milk
1 cup (250 ml) frozen peas, rinsed
lemon juice and black pepper to taste
Directions
Bring a large pot of water to the boil. Add pasta and 1/2 tsp of the salt.

Cook until tender and drain well. Stir in 1 tbsp of the oil and keep warm.

Preheat oven to 180C.

Meanwhile, heat rest of the oil in a pot and fry onion and green pepper. Add curry powder and fry for a few minutes. Remove from the heat and stir in remaining ingredients with the rest of the salt.

Mix sauce with warm pasta and season with lemon juice and pepper. Spoon into an oven dish and bake for 20 minutes or until golden brown.

HEALTHY ONE YUMMMMMM

Greek Chicken Salad with Lemon and Dill recipe

A healthy Greek Chicken Salad with Lemon and Dill recipe to help you slim up for summer
Ingredients
2 boneless, skinless chicken breasts (or 3 cups cubed cooked leftover chicken)
1/3 cup plain nonfat Greek yogurt
2 Tbsp chopped fresh dill
1 clove garlic, minced
Zest of 1 lemon
1/4 tsp Greek seasoning
1/4 tsp mild red pepper flakes
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp extra virgin olive oil
2-3 Tbsp chopped slow-roasted or sun-dried tomatoes

Directions
Season the chicken with salt and pepper, and bake, broil, grill or poach. When cool, cut into 1-inch cubes. Or, use leftover or rotisserie chicken, cut into 1-inch cubes. You should have a total of 3 cups of cooked, cubed chicken. Set aside.

In a large mixing bowl, whisk together the yogurt, dill, garlic, lemon zest, Greek seasoning, red pepper flakes, salt, pepper and olive oil.

Stir into the yogurt mixture the chicken and tomatoes. Toss to combine.

Serve immediately, or refrigerate for up to 6 hours.

Servings
Serves 6

Dark Chocolate and Almond Biscotti recipe


Make tea time a treat with this recipe for Dark Chocolate and Almond Biscotti
Ingredients
1 bag Sasko Quick Treats Scone Mix
3/4 cup sugar
4 Nulaid Free-range eggs
200g dark/milk chocolate (chopped)
100g almonds

Directions
Preheat oven to 180C

Prepare the Sasko Quick Treats Scone Mix as per the instructions on the packet, add additional eggs and mix well

Then add the chopped chocolate and almonds and combine

Line and grease a baking tray with baking paper and make two 'log-shapes' using two spoons to spoon and shape the mixture (the mixture will be sticky)

Bake for 20 minutes, remove and turn the oven down to 140C

Leave the biscotti logs to cool for a further 20 minutes before slicing into 1 1/2cm pieces and placing back on the baking paper. Pop them back in the oven for a further 30 minutes to crisp up

something keep you warm and leka soup yum yum

Roasted Butternut and Carrot Soup recipe

Keep warm these last days of winter with this Roasted Butternut and Carrot Soup recipe
Ingredients
1/4 cup (60ml) olive oil
1 onion roughly chopped
1 leek, white part only, thinly sliced
3 cloves garlic, finely chopped
1 red birdseye chilli, finely chopped
1 cinnamon stick
3cm piece ginger, peeled, thinly sliced
1 1/2 tsp cumin seeds
1kg carrots, peeled, coarsely chopped
1.5kg butternut - cut into 3cm pieces
1 litre vegetable stock
Juice of 1/2 lemon
Coriander sprigs and soup sprinkles, to serve
1 tin coconut milk

Directions
Cut butternut, carrots, leek, garlic and onion into cubes and sprinkle with olive oil, salt and cumin seeds. Roast for 20 minutes.

Put roasted vegetables in large pot and add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant.

Add 1.5 litres of stock to saucepan and bring to the boil.

Simmer for 20 minutes until soft.

Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Add coconut milk and serve topped with coriander sprigs and soup sprinkles.

Servings
Serves 6

Blueberry Buckle recipe

This Blueberry Buckle recipe is a wonderful sweet treat for the family
Ingredients
1/4 cup shortening
1/2 cup Sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
salt
1/3 cup milk.

For the topping:
1/2 cup Sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter

Directions
Cream the shortening. Add Sugar, egg and flour sifted with baking powder and salt. Add milk. Spread in greased pan. Cover batter with one pint of blueberries.

for the topping:
cream together Sugar, flour, cinnamon and butter. Sprinkle over Berries. Bake in moderate oven 45 minutes.

something cookie for at home for kids to take some yummmm

Condensed Milk Biscuits recipe
This recipe for Condensed Milk Biscuits is a fantastic way to fill the cookie jar.
Ingredients
250 g butter, softened
180 g sugar (150g)
5 ml Moir's Vanilla Essence
397 g can condensed milk
4 x 250 ml Sasko Cake Flour
10 ml Moir's Baking Powder

Directions
Cream butter and sugar until soft and creamy, beat in vanilla essence and condensed milk.

Gradually add sifted flour and baking powder until mixture is a firm but workable dough. If mixture is very stiff do not add all the flour.

Roll dough into balls the size of a walnut, place on a greased baking tray and flatten with a fork.

Bake at 180C for 10 to 12 minutes until light golden brown.

Comments
As an alternative
250 ml chocolate chips
250 g Moir's Glace Cherries
100 g pecan nuts, chopped
Add chocolate chips, cherries or pecan nuts to raw dough before shaping.