Prep 5 min
Cooking time 40 minutes
Oven 180
Forelle pears 6, halved
Maple syrup quarter cup
Vanilla paste 2 t
Lemon, 1 rind and juice
Bay leaves 4
Butter 2 T
Cream to serve
Preheat oven to 180.
Place all ingredience (except cream) on a baking tray and roast for 40 minutes
Or untill soft
Serve with cream
DELICIOUS!!!!!!!!!

Oven 180 for 35 min

125 g soft butter
125 ml castor sugar
5 ml vanilla
2 xl eggs
125 ml apricot jam
175 self raising flour
3 ml bicarb of soda
50 g cocoa powder
250 ml buttermilk
ICING
125 g dark chocolate
60 g butter
30 ml cream
METHOD
Cream butter and sugar together till light and fluffy
Add vanilla and eggs
Mix together and add apricot jam
Sift flour, bicarb of soda and cocoa powder together
Add to the butter mixture
Add buttermilk
Spoon into a well oiled pan
ICING
Combine chocolate butter and cream
Stir over a low heat untill combined
Spread over cake

Bird fat bombs for feeding birds
2 cups lard
1 cup peanut butter
2 cups oats
2 cup mielie meel
1 cup flour
1 cup bird seed
1 cup raisins
Melt lard and peanut butter together over low heat
Remove from heat, add all other ingtedience stir together
Pour into plastic containers
Keep in fridge untill needed.

Serves four.

1 large onion, thinly sliced
4 tbsp vegetable oil
50g butter
800g peeled butternut squash or pumpkin, cut into 2.5cm dice
½ chilli, thinly sliced
4 tbsp chopped parsley
1 bayleaf
3 cardamom pods
1 tsp ground coriander
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground turmeric
Small pinch saffron
2 cinnamon sticks
½ tbsp honey
Salt and pepper
Vegetable stock (or water)
150g dried apricots, chopped
½ preserved lemon, skin only, roughly chopped
4 tbsp coriander, roughly chopped
2 tbsp pinenuts, roasted and roughly chopped

In a large, heavy saucepan, sauté the onion in oil and butter for 10 minutes, add the squash and cook for five minutes. Add the herbs, spices, honey, salt and pepper, cover with stock and simmer for 12 minutes. Add the apricots and lemon, and cook for another 12 minutes, or until the squash is soft but doesn’t mash. The sauce should have thickened slightly by now – if it’s too runny, increase the heat to reduce. Stir in half the fresh coriander. Serve over couscous or rice, and garnish with pinenuts and the rest of the coriander.

2 cups lard
1 cup peanut butter
2 cups oats
2 cup mielie meel
1 cup flour
1 cup bird seed
1 cup raisins
Melt lard and peanut butter together over low heat
Remove from heat, add all other ingtedience stir together
Pour into plastic containers
Keep in fridge untill needed.

50/50 Wholewheat Sandwich Loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka White Bread flour
500 g Eureka Brown Bread flour
800-850 g luke warm water
180 g levain (100% hydration sourdough starter)
22 g salt
Formula
Mix the levain (starter) in the morning to be ready to bake late afternoon/early evening
Late afternoon mix flour and water together to autolyse.
Leave for 30 min to 1 hour before adding the levain (starter) and the SALT
Incorporate all the ingredients very well and start to build gluten in the dough
with a bread mixer (3min)
Leave your dough in a cool place overnight, just in your kitchen, in plastic bowl with lid and then into plastic bag.
The next morning the dough should be bubbly and well rounded
Turn it out gently with wet hand onto a floured surface.
Using your scraper cut the dough mass into two loaves
Gently (with minimumforce) turn and shape into two rounds.
Leave to rest on the bench for 15-20 min
Prepare your loaf tins with non stick spray
GENTLY roll and shape your loaves into tubes the size of your tins
Roll in a mixture with semolina and mixed seeds.
Place in tins and cover with a dishcloth
Leave to proof in a cool area for 2-3 hours The dough should dubble in size
Your tins should be full and well rounded on the top
Heat the oven to 240 degrees. Turn down to 220-200 degrees when the bread goes in
Bake for 1 hour until skewer comes out clean

Marinade
Half a cup (125 ml) double cream plain youghurt
2 Tbsp (30 ml ) cornflour mixed with a little water to create a paste
1 tsp (5 ml) fine salt
Half a Tbsp (7 ml) each: garam masala
ground cumin
ground coriander
A pinch: ground turmeric
ground cinamon

8-10 deboned chicken thighs
or 4 chicken breast fillets
1/5 cup (50 g) melted butter

Sauce
1/3 cup (80 g) butter
6 pods cardamon crushed
2 sticks cinamon
3 cloves
3 bay leaves
half to 1 tsp (3-5 ml) chilli powder
2 tsp garam masala
1 onion sliced
6 garlic cloves, grated
2 green chillis, halved
2 Tbsp (30 ml) tomato paste
1 can 400g cherry tomatoes, pureed
2 tsp (10 ml) grated fresh turmeric
1/4 cup (80 g) cream
pinch brown sugar
lemon juice to taste

Combine marinade ingredients and add chicken. Marinade overnight.
Place chicken on a wire rack, or baking tray.
Preheat oven to 220 c.
Cook on highest oven rack for 10 minutes.
Remove.
Preheat grill and grill chicken for a further 5-8 minutes or until charred.
Remove and set aside.
For sauce, melt butter in a pan, add spices and cook for a minute.
Add onion, garlic and chilli and cook for about 5-8 minutes.
Stir in Tomato paste and tomato pulp and simmer for 10 to 15 minutes.
Combine turmeric, cream and sugar and add to pot.
Add chicken and a splash of lemon juice
Simmer until fragrant and reduced slightly.
Serve with rotis.