Baking Apples On The Braai

There isn't always time for intricate puddings when you are preparing for a braai. The apple tree in the back garden was groaning under the weight of the fruit and I have had numerous requests for Apple Pie. Yet, I simply could not get around to it. As a compromise, I baked some apples on the braai and served it with custard. This quick and easy way of preparing apples holds all the nostalgia of apple pie, without the effort. I share this delicious and healthy alternative to puddings with you in today's blog.

I picked a couple of ripe apples on the tree and washed and dried them.

I cut out small marks on the skin as well as coring half way into the apple.

I then dropped a dollop of butter, a sprinkling of sugar, some cinnamon and a little nutmeg into the hole I have made in the apple.

My 'filled' apples.

Cover the apples in foil, with the shiny side towards the apples.

Place the apples on the braai while you eat the meal. They should be done by the time the meal is finished, just in time for dessert.

You know the apples are ready when they give way when you grab them with the braai tongs.

Serve hot with cold custard.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
You can follow Miekie's daily Bible Study blog, Bybel Legkaart, here in English & Afrikaans.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.

Bake A Fruit & Seed Beer Bread Using A Sourdough Starter

I was looking for a delicious new bread to accompany a braai we were going to have when I was reminded of the Christmas pudding I had baked in December. Everyone seemed to love the fruit, so why not add that to a brand new bread recipe? I added some seeds and used beer (actually well fermented ginger beer) to assist in the raising process. This free-form bread was such a hit that people went for seconds on the bread. This is normally unheard of when there is still meat left on the table. I decided to share the recipe so you can enjoy it too.

Finely chop 1/2 cup (125 ml) raisins.

Chop 1/2 cup (125 ml) dates finely.

Measure 1 cup (250 ml) beer. I used homemade ginger beer of which the alcohol content had increased much too high to be enjoyed as a light beverage, but you can use any beer of your choice.

Heat the beer only slightly and pour it over the chopped fruit. Let is sit while you carry on with the rest of the recipe.
(Option 1: If using Active Dry Yeast, you can add a packet to the fruit and beer mixture and allow it to froth up).

Add 2 cups (500 ml) white bread flour and 2 cups (500 ml) brown bread flour to a large mixing bowl.

Add a tablespoon (12,5 ml) sugar and a teaspoon (5 ml) salt to the bowl.
(Option 2: If using Instant Dry Yeast, you can add a packet to the dry ingredients).

Add 1 cup (250 ml) sunflower seeds and 1/3 cup (90 ml) linseed to the bowl. Mix the dry ingredients well.

Now add 1 cup (250 ml) sourdough starter, 1 egg and 50 ml cooking oil to the dry ingredients.

Pour your fruit mixture into the mixing bowl.

Bring the dough together.

Knead the dough on a lightly floured surface for roughly 10 minutes.

Prepare a baking sheet with non-stick spray and lightly flour the baking sheet.

Shape the dough into an oblong and make a couple of diagonal cuts across the top.

Cover with plastic.

Allow to rise in a warm dry place until about doubled in size. Remove the plastic. If baking in an oven, the baking sheet can go in as is for about 40 minutes at 200 °C. If baking in a kettle braai over the fire, you need to put the baking sheet in a second dish to create a thicker bottom. This will assist in preventing the bread from burning at the bottom.

Place in the kettle braai and cover. Check the temperature. It has to be higher than 200 °C and lower than 240 °C. Bake until done. Do not check before 30 minutes have lapsed.

Bread bakes equally well over the fire as in the oven.

Allow to cool on a wire rack.

Cover with a damp cloth to create a softer crust.

Serve with butter. The bread has enough flavour not to need anything more.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
You can follow Miekie's daily Bible Study blog, Bybel Legkaart, here in English & Afrikaans.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.

Baking A Fruity Pudding

It has been months since Christmas, and yet I never got around to sharing my recipe for a fruity Christmas pudding with all of you. This pudding is filled to the hilt with fruit and is sure to touch the hearts of all the fruit cake lovers out there. It seems intricate, but is actually very easy to make. I show you how in a few simple steps in today's blog.

Chop 200 g dates finely.

Finely chop 200 g raisins.

Add 750 g cherries and 25 g lemon rind.

Combine all of the fruit in a pot.

Add 3 teaspoons (15 ml) bicarbonate of soda as well as 300 ml boiling water. Do not boil the fruit, but simply allow it to sit in the water to soften.

Melt 250 g (250 ml) butter or margarine.

Measure 250 g (280 ml) castor sugar in a large mixing bowl.

Add one egg and 2 teaspoons (10 ml) vanilla essence.

Add the melted butter/margarine and mix thoroughly. (The melted butter should have been allowed to cool before adding, or it will cook the egg).

Add 400 g (700 ml) cake flour and 20 g (20 ml) (4 teaspoons) baking powder to the mixing bowl.

Mix well.

Now add the contents of the pot with the fruit and water and mix well.

Add about 100 g of roughly chopped walnuts. (Replace with any other nuts if walnuts are not available, but walnuts would be my first choice).

Prepare a bunt tin with non-stick spray.

Scoop the mixture evenly into the tin. Bake at 180 °C for 45-60 minutes. The cake is ready when it starts pulling away from the sides and when a skewer comes out clean.

Roughly 10 minutes before the cake is ready to come out, you can start preparing the caramel sauce for it. Measure 100 ml hot water, 95 ml sugar, 2 teaspoons (10 ml) vanilla essence and 50 g (50 ml) butter/margarine in a pot.

Melt the mixture at medium temperature and turn the pot to low. Do not stir after the margarine has melted. Leave on a low temperature and wait for it to caramelize.

Not yet ready, but getting there.

It is ready once it has caramelized. Remove from the heat.

Remove the cake from the tin and allow to cool slightly on a wire rack.

Once you can handle the cake with bare hands, slowly pour the sauce over the cake and allow it to soak into the cake, rather than run off it.

A couple of cherries and walnuts is all that is necessary to finish it. Just before serving, you can pour 30-50 ml brandy over the cake and set it alight to delight your guests, if you like. I serve my pudding with fresh cream that has been whipped up. I add 50 ml icing sugar to 250 ml fresh cream and about 20-30 ml brandy. This makes for a wonderful accompaniment to the pudding!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
You can follow Miekie's daily Bible Study blog, Bybel Legkaart, here in English & Afrikaans.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.