These old fashioned cookies are from my childhood. My mom believed they were healthy so we ate them throughout the year. They are simple to make and delicious to eat. Everybody loves them.
Oats and coconut cookies
1 c butter
3 tbsp honey
2 tsp bicarbonate of soda
4 tbsp milk
1 c flour
4 c oats
3 c dessicated coconut
11/2 c sugar
Preheat the oven to 180 degrees C.
Grease a baking tin, 30x35cm with butter and and line with brown paper.
Mix the flour, oats, coconut, sugar and salt.
Melt the butter and sugar . Add the milk and bicarbote of soda.
Add the butter mixture to the dry ingredients and mix thoroughly.
Press the mixture into the greased baking tin and bake for about 25 minutes until the top is golden brown. Cut into squares while warm and leave to cool beofre removing the squares from the baking tin.
Christmas in our house starts on 1 December. We play some christmas music while decorating the tree and finish off with a nice dinner en famille.
This is a very easy, very delicious, seasonal dessert.
280 g ground almonds
220 g sugar
200 g soft butter
100 g all purpose flour
2 tsp orange flower water
2 tbsp honey
Preheat the oven to 160degr C.
Grease a pan of 35x24cm.
Zest the one orange and lemon . Bueat the butter and sugar until creamy. Add the zest.
Add the eggs one by one alternating with the ground almonds.
Add the flour.
Pour the preparation into the greased pan and even out the top.
Bake at 160 degr C for 30 minute or until a skewer comes out clean when piercing the cake.
Prepare the syrup: Mix the juice of the two oranges, the lemon and two tsp of orange flower water and 2 tsp of honey unntil the sugar has completely dissolved. Baste the cake with the syrup until all the syrup is absorbed by the cake.
Zest the an orange and sprinkle over the cake.
Serve with some whipped cream on the side.
How time has flown by. We are at the end of 2019 with a few weeks left before we start the new year. My garden also realizes that we are in December.
A few chicks made their appearance late in the season and now they have to grow fast to outrun the cold coming.
Some garden lantens not yet packed away, a broken pot with water and a forgotten garden bistro chair.
An ever so proud rooster on the garden table.
Seedlings to be covered soon, a wire basket to be filled with butternut from the potager and a garden lamp.
In the potager, late tomatoes , butternuts and rhubarb await action.
The geese are ever present in every corner of the garden.
And the horses are amused by what’s happening around them.
At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.
If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.
There is no formal recipe for this dessert. I used a mix of peaches and nectarines.
Preheat the oven to 200 degrees C.
Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
Place the peach halves in a roasting tin.
Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
Add lemon thyme branches to the peaches.
Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
Serve warm with créme fraîche of vanilla ice cream.
Pincée de sel:
Use plums or figs instead of peaches.
Use brown sugar or maple syrup instead of honey.
Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.
This is probably the best chocolate cake recipe out there. It is from the south African huisgenoot winning recipes and is truly a winner every time.
Baked with oil, it is easy, quick, light and fluffy and of course delicious. Someone also gave me the advice to bake it as cupcakes and freeze for up to six months without the icing. That way you can take out as many as you need and decorate as you wish.
Oil chocolate cake
250 ml boiling water
125 ml cacao
4 large egg yolks
4 large egg whites
375 ml sugar
5 ml vanilla extract
125 ml sunflower cooking oil
450 ml all purpose flour
15 ml baking powder
2 ml salt
Preheat the oven to 180 degrees C. Oil 2 cake tin of 20 cm.
Add the cacao powder tot the boiling water and leave aside to cool off.
Beat the egg yolks and the sugar until fluffy and light and creamy.
Add the sunflowr oil, vanilla extract and colled down cacao mix to the egg and sugar mixture.
Sift the dry ingredients and add to the egg mixture.
Beat the egg whites until stiff and fold into the batter.
Divide the batter between the two cake tine and bake for 30 minutes at 180 degrees C.
Leave to cool, remove and decorate with a butter icing.
My garden is in a state of drought and we aren’t allowed to water. But that is summer for you and fortunately I have planted drought resistant plants, because this happens every year.
…The iceberg roses just keep on flowering profusely…
…In the potager, the agapanthus are lush against the backdrop of washing on the drying line…
…My chickens enjoy the potager far too much…so much so that I have no crop of radishes left…
…White petunias in the white garden, such a grateful summer annual..