100 g butter
2 l lemons
225 g castor sugar
3 l eggs
In a 2l microwave bowl melt the butter uncovered for 1 minute
Grate the lemon rind and squeeze oit the juice.
Add the castor sugar, rind and juice to butter, and mix well.
Strain, and discard the rind
Beat the eggs well, and add to butter mix
Microwave the mixture, for 4 minutes, stirring every one minute
Microwave for another 30 min, then test if it is thick enough
Pour the hor curd into sterilized bottles and screw the lid down tightly

(Recipetin eats – recipe – Soft no knead dinner rolls)
1 Tbsp dry instant yeast
55 g castor sugar
125 ml (half cup) warm water
600 g bread flour
1 and half tsp salt
250 ml (1 cup) lukewarm milk
50 g butter
2 eggs, beaten with a fork
BRUSHING
1 tbsp melted butter
Place yeast and 2 teaspoons of the sugar in a bowl, add the water, let it sit for 5 minuts
Place four, remaining sugar and salt in bowl Mix to combine
Make a well in the centre Add milk butter and egg and pur in yeast.
Mix well combine with woden spoon
Leave dough in bowl, cover with wet teatowel leave in a warm place for 1and half – 2 hours until almost tripled in volume
Line a baking tray with baking paper and overhang.
Removed teatowel, punch dough to deflate, mix dough and remove from bowl.
Dust work surface with flour, form dough into a log.
Cut log into 4 pieces, and each piece into 3 to make 12 rolls
Roll dough into balls
Place balls on a tray with smooth side up
Spray surface of rolls with spray and cook
Cover dough with cing wrap
Place rolls into warm space, let it rise 30-45 min (about 75% bigger)
Bake 15-18 inuts in 180 C oven
Brush warm rolls with melted butter
Allow ro cool before cutting

1 egg
half cup crunchy, peanut butter
1 cup brown sugar
1 and half cup Self raising four
1tsp vanilla
1 cup pecans chopped
125g butter
IN a large bowl beat together the butter and peanut butter
Beat in the egg,sugar and vanilla, untill light and fluffy
Add flour and pecans
Roll tablespoon full of mixture into balls
Place onto trays Flatten slightly
Bake for 12-15 min at 180

1 cup flour
5 ml baking powder
half teaspoon salt
30 g lard/margarine/butter

fresh parsley

chopped

little water
mix flour, salt and baking powder
rub the fat into the flour mix add chopped parsley
add just enough water to make a soft dough
roll into cherry size balls
put into your stew for 20 minuts

LEMON POSSET
450ml cream
100g castor sugar
50ml lemon juice
FOR THE CRUNCH
8 sugar cubes crushed
50ml finely grated lemon rind
Combine cream and castor sugar in saucepan
bring to the boil, stirring
reduce the heat and let it bubble for 3 minutes
remove from the heat and add lemon juice.
taste, add a bit more if you like it a bit more sour.
leave to cool for 10 min, stir again pour into ramekins, cover with clingfilm
leave in fridge for at least 2 hours
when ready to serve remove plastic
Mix sugar and lemon rind
put ontop of possets

125g butter
420g castor sugar
1 can condensed milk
25ml vanilla essence
15ml vinegar
pinch of salt
Line a 20x20cm dish with foil spray with cook n spray
Microwave the butter/mar for 1 minute, in a deep 3.5l microwave bowl.
Add condensed mik and castor sugar DO NOT STIR Microwave for 1 minute
Then stir with a wooden spoon
Microwave the fudge for 10 minutes at 3 minutes intervals
stir after each 3 minutes
Add vanilla, salt and vinegar then beat the fudge untill it begins to thicken and firms
Transfer to the dish, level it on the top let it cool sightly cut into blocks before it cools completely.

Slice nectarines
Fry with some butter
Add toasted almond flakes
Serve with ice cream or plain jogurt and honey

125g butter
125ml castor sugar
5ml vanilla
2 xl eggs
125ml apricot jam
175 g selfraising Flour
3ml bicarb
50g cocoa powder
250ml
ICING
125g dark chocolate
60g butter
30m cream
Cream butter and sugar add vanilla and egg
Beat add jam beat again
Dift flour bicarb and cocoa add buttermilk
ICING
combine chocolate butter and cream
stir over low heat until smooth
Spread over cake

250g melted butter
2cups castor sugar
1teasp vanilla
4 eggs
half cup cocoa
160ml flour
half teaspoon salt
250g chocolate
Mix sugar,eggs and butter
Mix flour,cocoa and salt
Add wet to dry add vanilla
Mix well
Place mixture in 23cm baking dish
Cut the chocolate in small blocks push in into mixture
Bake at 180C for 20 min

half cup milk
half cup oil
1 egg Beat the three ingredients together
three quarter cup flour sifted
pinch salt
2 teaspoons baking powder
Add to wet, and mix very well
Pour over cooked and cooled meat
Bake at 180 C for 35 min till brown