Genoeg vir 4 mense

• 2 blikke (85g elk) mossels, gedreineer
• 1 groot ui, gerasper
• 3 knoffelhuisies, gekap
• 250 ml (1 k) cheddarkaas, gerasper
• 125 ml (½ k) mayonnaise
• 1 Franse brood/panini/ciabatta, in dik skywe gesny (8 skywe)

1. Voorverhit die oond tot 200 °C.
2. Meng die mossels, ui, knoffel, kaas en mayonnaise.
3. Verdeel die mosselmengsel tussen die broodskywe en smeer rofweg op elkeen.
4. Pak die broodskywe op ’n bakplaat en rooster 10 minute of tot die mengsel op die broodskywe effens goudbruin begin raak.
5. Sit dadelik voor saam met slaai.

Translation

Creamy Mussel Buns

Enough for 4 people

• 2 cans (85g each) mussels, drained
• 1 large onion, grated
• 3 garlic cloves, chopped
• 250 ml (1 cup) cheddar cheese, grated
• 125 ml (½ cup) mayonnaise
• 1 French bread/panini/ciabatta, thickly sliced (8 slices)

1. Preheat the oven to 200 °C.
2. Mix the mussels, onion, garlic, cheese and mayonnaise.
3. Divide the mussel mixture between the bread slices and spread roughly on each.
4. Place the bread slices on a baking sheet and roast for 10 minutes or until the mixture on the bread slices begins to turn slightly
5. golden brown.
6. Serve immediately with salad.

Hot cross buns are a delightful treat, especially when they’re soft, fragrant, and packed with flavor.
Here’s a detailed recipe for making delicious soft hot cross buns:

Ingredients:

For the Buns:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm milk (110°F/45°C)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins or currants
• Zest of 1 orange (optional)

For the Crosses:

• 1/2 cup all-purpose flour
• 5-6 tablespoons water
• For the Glaze:
• 1/4 cup apricot jam or honey
• 1 tablespoon water

Instructions:

1. Activate the Yeast:
   1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
   1. In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and nutmeg.
   2. Mix well.
   3. Make a well in the center and add the melted butter, beaten egg, activated yeast mixture, raisins or currants, and orange zest (if using).
   4. Stir until a dough forms.
3. Knead the Dough:
   1. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
   2. You can also use a stand mixer with a dough hook attachment for this step.
   3. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
4. Shape the Buns:
   1. Once the dough has risen, punch it down to release the air.
   2. Divide the dough into equal-sized portions and shape each portion into a smooth ball.
   3. Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them for expansion.
5. Make the Crosses:
   1. In a small bowl, mix together the flour and water to form a thick paste.
   2. Transfer the paste to a piping bag or a plastic bag with a corner snipped off.
   3. Pipe a cross shape onto the top of each bun.
6. Let the Buns Rise Again:
   1. Cover the buns with a clean kitchen towel or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they double in size again.
7. Bake the Buns:
   1. Preheat the oven to 375°F (190°C).
   2. Once the buns have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
8. Make the Glaze:
   1. In a small saucepan, heat the apricot jam or honey with water until it becomes liquid.
   2. Brush the warm glaze over the hot cross buns as soon as they come out of the oven.
9. Serve and Enjoy:
   1. Let the hot cross buns cool slightly before serving.
   2. Enjoy these soft and fragrant buns warm or at room temperature, with a cup of tea or coffee.
   3. These delicious soft hot cross buns are perfect for Easter or any time you’re craving a comforting and sweet treat.
   4. Enjoy!

• 250 ml koekmeel
• 5 ml koeksoda
• 5 ml kremetart
• 5 ml sout
• 50 ml botter
• 375 ml karringmelk

1. Sif die droë bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
2. Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
3. Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
4. Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
5. Laat rys tot dubbel die grootte.
6. Verhit ‘n ongesmeerde riffelpan tot goed warm.
7. Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
8. Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
9. Sny die roosterkoeke oop en smeer met botter.

Translation

Buttermilk Toast Buns/Rolls

• 250 ml cake flour
• 5 ml of baking soda
• 5 ml custard tart
• 5 ml of salt
• 50 ml of butter
• 375 ml buttermilk

1. Sift the dry ingredients together and rub in the butter with your fingers until well combined.
2. Add just enough buttermilk to form a stiff dough.
3. Place on a floured surface and roll into rolls.
4. Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
5. Let rise until double in size.
6. Heat an ungreased frying pan until very hot.
7. Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
8. The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
9. Cut the toasted cakes open and spread with butter.

Ingredients:

• 4 & 1/2 cups bread flour
• 1 packet of yeast (7g)
• 1/2 cup sugar
• 2 tsp fine cinnamon
• 2 tsp fine all spice
• 1 tsp fine aniseed
• 1 tsp naartjie peel or the rind of an unwaxed lemon
• 1 & 1/2 cups warm milk not hot
• 4 tbsp melted butter
• 1 egg
• 1 & 1/2 cups sultanas/raisins
• 1 tbsp apricot jam
• 2 tsp hot water

Cooks tip: if you don’t have all these ground spices just use 1-2 tablespoons of mixed spice.

Method:

1. In the bowl of a stand mixer combine the flour, yeast, sugar and spices.
2. Meanwhile, in a jug add the milk and butter and microwave for 40 seconds, or until the better has melted.
3. Pour in the milk and butter mixture and using the hook attachment, start to knead.
4. Crack in the egg and add the sultanas or raisins.
5. Knead until all the ingredients are combined and the dough is smooth.
6. Cover the bowl and set in a warm place to rest for 1.5 hours, until the dough has doubled in size.
7. On a lightly floured surface, roll the dough into a long and thick stick shape and cut into 12 equally sized pieces.
8. Roll these pieces to make smooth balls.
9. Place the dough balls onto a tray lined with greaseproof paper, with some space in between each ball.
10. Cover with a loose fitted cloth and allow to raise for 40 minutes.
11. Bake in a pre-heated oven at 180°C for 20 minutes.
12. While the raisin buns are baking, mix apricot jam with hot water and sieve to remove any chunks of apricot.
13. When the buns are done, immediately brush with the apricot jam glaze.

• 3 cups flour
• 2 teaspoons yeast
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon of salt
• 1 large egg
• Half a cup of melted butter

1. In a bowl, add yeast, 1 tablespoon of sugar and warm milk (it should not be hot, it will kill the yeast) mix and cover for about 5-7 minutes to flourish.
2. In the yeast mixture, add the egg, melted butter, flour, salt and the remaining 1 tablespoon of sugar then mix well.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes or until the dough is smooth.
4. Place the dough in a greased bowl, cover it and put it in a warm place until it has doubled in size.
5. Punch down the dough to release the air. Roll the dough into small balls and place them in a greased baking dish.
6. Cover it to let it rise a second time.
7. Bake at 180 degrees for 15 to 20 minutes
8. Butter the rolls immediately after taking them out of the oven.

• 4 and 1/2 flour
• 2 teaspoons yeast
• 1 egg for brushing
• 1 cup raisins
• Baking margarine 1/4 cup (melted)
• 2 teaspoons mixed spice
• 1 teaspoon salt
• 1 and 1/3 cup milk
• 2 tablespoons cinnamon
• 1 egg
• 1/2 cup sugar

1. Mix everything and knead the dough until smooth, cover and set aside until it doubles in size.
2. After it has proofed devide your dough into twelve equal part, lining then up in a well prepared baking pan and set aside to proof for the second time about 20 minutes then rub the top with egg.
3. Make a paste 3 tablespoons of flour with just little water the paste shouldn’t be runny it should be abit thick.
4. Make crosses on the buns and bake at 180degrees celcium until golden brown.

The most delicious alternative to the usual bread!

Ingredients

• 400 g (3 1/4 cups) all-purpose flour
• 50g (1/4 cup) sugar
• 5 g (1 tsp) salt
• 7g dry yeast
• 250 ml (1 cup) lukewarm milk
• 1 large egg
• 55g (1/4 cup) butter
• 8 g (1 tbsp.) minced garlic

Garlic Butter

• 8 g (1 tbsp.) minced garlic
• 1 g (2 tsp) dried parsley
• 55g 1/3 cup salted butter, melted

Method

1. In a bowl, combine the flour, sugar, salt and instant yeast.
2. Pour the milk and add an egg.
3. Knead the dough with a mixer for 5 minutes.
4. Cover with a towel and let rest for 20 minutes.
5. Add the softened butter and garlic and continue to knead until you obtain an elastic dough.
6. Transfer the dough to a greased bowl with oil, cover and let rise in a warm place for 1 hour or until doubled in size.
7. Transfer the dough to a work surface, shape it into a square and divide it into 25 pieces.
8. Roll each piece into a ball, cover and let rest for 15 minutes.
9. Degas the ball of dough a little more by tucking in the edges and placing them in a greased mold.
10. Cover and let rise another 30 minutes.
11. Meanwhile, prepare the garlic butter: In a bowl, combine the minced garlic, the dried parsley and the melted butter, mix well.
12. Brush the tops of the risen rolls with garlic butter and bake in a preheated 180C/350F oven for 15-17 minutes.
13. When the rolls are still warm, brush them with a little more garlic butter and enjoy!