Litchis (or lychees) are my favourite fruit! Sadly you can only get the canned variety here in NZ. In South Africa I ate kgs of the delish things every week in summer as they were so plentiful! I felt like making a fruit pie on Friday so I came up with my own recipe for a lychee coconut cream pie and let me tell you, it’s good!!
First of all you take a package of South African tennis biscuits (any other of your favourite tea biscuits) and put them in your food processor and process till fine. Then add in just enough butter (or margarine if you want to make it vegan) to make the mix stick together. Press it into your oiled tart dish and chill in the fridge until your filling is ready.
Next pour 1 can of lychees and 1 can of coconut cream (I use solo’s) and 1/2 Cup cornflour into your blender and blend until smooth. Pour the mixture into a pot and heat over a low heat setting and whisk until the mixture thickens and bubbles. Pour the mixture into your chilled base and return to the fridge until you are ready to serve it. I didn’t decorate it this time but next time I might think up something to make it look prettier.
If you are feeling like something a little bit tropical then this is just the recipe for you!
So, this bread is totally like the most amazing bread you will ever eat! Serious!!
I made this last week without very high hopes because, well, frankly, in our house making bread in winter just doesn’t work as it is a little chilly and the yeast just doesn’t want to do it’s thing. However…this bread turned out absolutely perfectly and was eaten to the last crumb!
It might not look very spectacular but just wait until you cut into it and taste it!
1 Cup warm mashed potatoes
1 3/4 Cup warm potato water
1 T salt
1/4 C melted butter
1 C wholemeal flour
2 C white flour
4 1/2 t yeast (active dried)
Mix well. Add about 2 C additional white flour. Knead. (I kneaded this with my mixer for about 10 minutes). Place in an oiled bowl. Let rise until doubled in size. (About 1 hour. I wraps my covered bowl in a blanket to help it build up some heat) Divide into 2 balls. Place in bread tins and rise again.
I baked this at 180C for until they were golden.
We are going to have lunch tomorrow with some friends and I am contributing the dessert part of the lunch. I wanted to make red velvet brownies, something I have never done. Red velvet cupcakes and cake yes, but brownies, no! So, I found a recipe on pinterest and set to work only to discover I didn’t have any red food colouring, only blue. So Blue Velvet Brownies it is, I decided!
I think they turned out pretty good!
The icing is white chocolate and vanilla buttercream.
I have recently discovered the joys of sourdough. (My husband is loving this discovery too 😉
I made these today to go with split pea and noodle soup.
Have a great weekend everyone!
So yesterday these happened!
They are delightfully sticky and yummy!
I thought I would share the recipe with you all.
Lemon Blueberry Rolls
1 ¼ cups whole milk
12 tablespoons unsalted butter
½ cup sugar
2 teaspoons lemon zest
½ teaspoon salt
2 ¼ teaspoons active dry yeast
4 cups all-purpose flour
For the filling:
10 oz blueberry jam
2 tablespoons water
1 cup powdered sugar
3 teaspoons milk
1 ½ teaspoons lemon juice
Heat the milk in a medium saucepan until bubbles form around the edges. Turn the burner off and add butter, sugar, lemon zest and salt. Stir to combine, then continue stirring until the butter melts. Allow the mixture to sit until it reaches between 110º and 120º F. Add the yeast and let it sit for 10 minutes, until it turns frothy.
Pour the milk mixture into the bowl of a stand mixer and start adding the flour a ½ cup at a time. Once all the flour is incorporated, cover and let it rise in the bowl for one full hour. Punch down the dough and knead lightly. Roll the dough into a large rectangle about ¼ inch thick. Spread the blueberry preserves over the entire surface and roll into a long tube. Cut 1 1/2″ sections from the tube for the rolls. Place 2” apart on a parchment-lined sheet or in a baking dish. Allow to rise for 45-60 minutes. The dough will continue to rise after you put it in the oven.
Preheat the oven to 220 Cº. Beat together egg and water and brush over the tops of the rolls. Bake for 8-12 minutes, remove from oven.
Mix together all glaze ingredients. Drizzle lightly over warm rolls. Serve warm or up to 24 hours later if stored in an airtight container.
I made these today and thought I would share the recipe with you all:)
Chocolate Buttermilk Muffins
makes 12 muffins
1 c. vanilla soymilk
1/2 c. butter, melted
1 egg, beaten
1 3/4 c. whole wheat flour ( I used spelt flour)
2/3 c. raw brown sugar ( I used demera sugar)
1/2 c. unsweetened cocoa powder
1 t. real vanilla
1 t. baking soda
1/4 t. salt
1/3 c. real chocolate chips
1. Preheat oven to 375 degrees and lightly grease muffin tin with coconut oil.
2. Combine dry ingredients in a large mixing bowl.
3. In a separate bowl combine melted butter, buttermilk, vanilla, and egg.
4. Add wet ingredients to dry ingredients, stirring only until moistened – don’t over mix your muffins!
5. Fill muffin cups 2/3 full.
6. Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean (ours had to bake the full 20 minutes).
7. Cool in pan for five minutes, then remove muffins to wire rack to cool.
These are surprisingly yummy, despite the wholemeal flour!
Enjoy and happy baking!
I haven’t baked anything in such a long time. I have been so busy lately and there just has not been time for baking and such. Today though I just couldn’t go any longer without baking something.
I’m definitely not a pro with these ones but my hubby loves then anyway.
Passionfruit Yoghurt Muffins
2 Cups self-raising flour
3/4 Cup sugar
200g passionfruit yoghurt
30g melted butter
1/2 Cup milk
Preheat the oven to 180 degrees celcius. Sift the flour and sugar together. In a separate bowl whisk together wet ingredients. Combine. Pour into your muffin cups and bake for 20-25 minutes.