Mini Scones

I made these over the weekend, using my moms recipe. I have to admit they taste better when she makes them (of course!).

This recipe is quite a large one, I made half of it.

scones
Full recipe before halving:

  • 4 full cups of cake flour
  • 6 tsp royal baking powder
  • ¾  t bicarb
  • ± ¾ cup sugar
  • ½ pound butter
  • 4 eggs
  • 1 cup milk
  • 2t vanilla essence + 2 t banana essence

Bake on 180ºC until golden.

Serve with jam + cream or cheese or just plain butter.

Strawberry Cheesecake Smoothie

I was wondering what to make with the left over yoghurt (from my tandoori chicken – ended up buying 1 litre, as it was the smallest quantity available), some cream, and strawberries; all which were lying in my fridge.

After googling some recipes yesterday, I came across a strawbery cheesecake smoothie. I’ve adapted it abit. The original recipe required vanilla ice cream, but I opted to use yoghurt. The cottage cheese that I used was fat free, so in essence, its actually a delicious, healthy drink – if the cream is eliminated.

I was very happy with the results:

smoothieWhat went in:

  • 8 strawberries
  • 250ml plain greek yoghurt
  • plain cottage cheese (cream, low fat)
  • 25ml single cream (optional)
  • sugar to taste

Dump everything into magmix, and blend until smooth. Drink immediately.

Sehri Smoothie

Best made fresh.

What goes in:

  • 250ml – 300ml milk
  • 2 chopped dates (kajoor)
  • 1 sliced banana
  • honey to taste

Blend ingredients together until smooth and pour into a glass.
Drink immediately.

More info on Sehri.

Cinnamon French Toast

I tried this recipe from my Marie Claire “spicy” collection. I love cinnamon so I thought this might make a nice breakfast.

What you need:

  • 5 thick slices of white bread, crusts removed
  • 1 egg
  • 1T sugar
  • 1t ground cinnamon
  • 125ml milk
  • butter for frying

Options to serve:

  • plain yoghurt
  • fresh seasonal fruit
  • maple syrup
  • 2T finely chopped pecans

Cut each slice of bread in half to make rectangles. Beat the egg, sugar and cinnamon in a bowl and then add the milk. Melt the butter in the frying pan over medium heat. Dip the bread into the sweet milk mixture, covering both sides. Sprinkle one side of each piece of bread and gently fry, sugar side down, for 3 minutes or until golden.
Sprinkle tops with a little sugar and flip over. Cook until golden.

Serve with yoghurt, fruit, maple syrup and a sprinkle of pecans.

I used golden syrup instead of maple; as I find maple way too sweet. The strawberries cut the sweetness and the grape gave it a nice flavour. This is something I will definitely make again.

Crêpes

Over the weekend I made some crêpes for breakfast. I used the recipe from my Marie Claire “spicy” recipe book – which included a bunch of basics right at the end.

I love Milky Lane’s salsa pancakes and have been ordering it every time I go there since they revamped the menu. This left me craving for one of their sweet menu items, so I thought I might as well attempt my own because I could never be able to duplicate their salsa pancake. I finally got to try them this weekend.

What you need:

  • 1 cup flour
  • 4 eggs
  • 1t baking powder
  • 50g melted butter
  • 300ml milk

Method:

  1. Whisk together flour, eggs, baking powder butter and a pinch of salt.
  2. Slowly add the milk and whisk until smooth.
  3. Allow the batter to sit for a few hours, or overnight.

I was on my last bit of flour (less than a cup) so used self-raising flour instead and eliminated the baking powder.

I left the mixture to stand for an hour before I start frying them. I used spray and cook and sprayed the pan only once in the beginning.


I used banana and cinnamon to fill the crêpes, topping it with chocolate sauce and chopped pecans.

I have to say that they were divine! I was so thrilled with the results – I couldn’t believe I made them. This is definitely gonna be a regular weekend brunch.

Pancakes

On Saturday was my first weekend waking up in my new house. With the excitment still looming in the air I decided to wake up earlier than usual and make pancakes. Eggs and sausages that early would have been too much for my husband and I – who don’t even eat breakfast on work days.

Pancakes with Apricot Jam

Pancakes with Apricot Jam

So I opted for something lighter… but it actually felt heavy. Needless to say, we enjoyed them. I ended up making a little too much.

The basics went in:

flour
eggs
milk
water
lemon juice
salt

I used apricot jam as a sweetener – couldnt decide between cinnamon or maple syrup.