Too Fresh to Flop

Author: Heilie Pienaar
Struik Publishers
Cape Town, 2002
ISBN: 9781868727568
Hard cover, 21x28 cm, 128 pages, throughout colour photos

In dieser ausgezeichneten Rezeptsammlung süßer und pikanter Gebäcke, finden Sie viele Leckereien der südafrikanischen Küchen- und Konditorkultur, darunter Melktert und Koeksisters.

Description:

Too Fresh to Flop is a collection of over 170 mouth-watering South African recipes that will appeal to experienced and novice bakers alike.

Illustrated throughout with specially commissioned full-colour photographs, this tantalising selection covers cakes, pastries, tarts, scones, muffins, breads, biscuits and desserts, as well as chapters for children and special occasions.

Practical and comprehensive, Too Fresh to Flop is an essential addition to every cook's library. The recipes range from delicious quiches, pizzas, savoury tarts and pies to tea-time treats, cakes, muffins, biscuits, rusks, breads and desserts.

This book also includes a chapter on baking for special occasions as well as one on baking with children. Each recipe is clearly laid out with step-by-step instructions, and hints and tips are scattered throughout the text.

About the author:

Heilie Pienaar's wealth of experience with food has been gained from her close involvement with the Meat Board, Snowflake and Woolworths.

By combining her degree in home economics and her passion for creating recipes and trying out new ideas, Heilie began a career in recipe development and food styling.

Ten years down the line, she currently consults and develops recipes for many of the top food companies in South Africa. The Karan Beef Cookbook is her fourth book published by Struik.

About the sponsor:

Snowflake flours, milled from only the finest quality wheat, have been at the heart of South African baking for over 120 years. Every day Snowflake adds a special magic to meals and special occasions in homes around the country.

Whether you're looking for the ideal kids' party solution or a fun, rewarding day in the kitchen, Snowflake has the answer. Try Snowflake's delicious range of premixes for children and for busy adults - they promise to deliver guaranteed flop-free results. For more information visit Snowflake's website: www.snowflake.co.za

Media Reviews:

Daily Dispatch (Andrea Jonker-Bryce):
"Another really nice aspect of the book (other than the nice big photographs of delectable delicacies) is that it tells you what you can substitute for ingredients you might not like or have. Goodbye hard-to-follow, assuming-you're-a-pro recipes - hello Snowflake's Too Fresh to Flop."

Home Talk:
"This baking book is packed with over 170 mouth-watering recipes. Designed with beginners in mind, there is also plenty to appeal to experienced bakers. Illustrated throughout with colour photographs, the recipes include quiches, pizzas and pies as well as tea-time treats such as biscuits, cakes and desserts."

Content:

INTRODUCTION
BISCUITS AND RUSKS
BARS, SQUARES AND SWEET TREATS
QUICK LOAVES AND LARGE CAKES
BREADS
SWEET TARTS AND PASTRIES
MUFFINS AND SCONES
PIES AND SAVOURIES
DESSERTS
CELEBRATIONS
KIDS
MISTAKES AND CAUSES
GLOSSARY
INDEX

Receipes:

SPICY OAT AND RAISIN COOKIES

200 g soft butter or margarine
200 ml white sugar (150 g)
200 ml light brown sugar (150 g)
2 extra large eggs
5 ml vanilla essence
375 ml Snowflake cake flour (210 g)
5 ml bicarbonate of soda
3 ml ground cinnamon
2 ml salt
500 ml rolled oats (160 g)
250 ml seedless raisins (150 g)

1. Cream butter and both sugars until well mixed. Beat in eggs, one at a time, until light and fluffy. Add vanilla essence.

2. Sift the flour, bicarbonate of soda, cinnamon and salt together. Gradually beat into butter mixture. Stir in oats and raisins. Drop teaspoonfuls of mixture onto greased baking trays, or shape into balls if preferred.

3. Bake in a preheated oven at 180 °C for 8-10 minutes or until golden brown. Turn out onto a wire rack to cool. Makes about 40.

Tip: Allow enough space between cookies on the baking tray as the dough will spread slightly.

APPLE CUSTARD FLAN

PASTRY BASE:
250 ml Snowflake cake flour (140 g)
60 ml cornflour (30 g)
2 ml salt
120 g unsalted butter, cut into small pieces
about 15 ml cold water

FILLING:
250 ml fresh cream
3 extra large egg yolks
125 ml sugar (100 g)
30 ml Snowflake cake flour
5 ml vanilla essence

TOPPING:
3 medium green apples or 385 g
can sliced pie apples
80 ml smooth apricot jam

1. For base: Sift flour, cornflour and salt together. Rub in butter until mixture resembles fine crumbs. Add cold water and mix to a firm dough.

2. Cover pastry and refrigerate for about 30 minutes.

3. Roll out pastry on a lightly floured surface to cover base and sides of a greased 24 cm loose-bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with dried
beans. Bake blind in a preheated oven at 190°C for 10 minutes.

4. Remove from oven. Remove paper and beans. Reduce oven temperature to 180°C.

5. For filling: Heat the cream in a heavy-based saucepan. Whisk the egg yolk, sugar and flour together andpour some cream into eggs, whisking all the time. Add egg mixture into pan and heat slowly, whisking all the time until it thickens. Remove from heat, add vanilla essence and mix. Cool slightly and spoon into pastry base.

6 For topping: Peel, core and slice the apples. Arrange on top of custard filling. Heat jam and brush apple slices.

7 Bake for 30-35 minutes until the apples are just tender and light golden brown. Cut into wedges to serve. MAKES 1 FLAN

Tip: Sprinkle apples with cornflour to prevent discoloration.

TRADITIONAL CAPE BRANDY PUDDINGS (TIPSY TARTS)

5 ml bicarbonate of soda
250 ml boiling water
250 g dates, chopped
125 g butter or margarine
250 ml sugar (200 g)
2 extra large eggs, beaten
375 ml Snowflake cake flour (210 g)
2 ml baking powder
3 ml salt
60 ml chopped pecan nuts (35 g)

SAUCE:
60 g butter
200 ml sugar (150 g)
250 ml water
5 ml vanilla essence
100 ml brandy

1. Mix the bicarbonate of soda with boiling water and pour it over the chopped dates.

2. Cream the butter and sugar, then beat in the eggs.

3. Sift the flour, baking powder and salt together. Mix the flour and nuts into butter mixture and finally stir in the date mixture.

4. Spoon into greased muffin tins and bake in a preheated oven at 180°C for 15-20 minutes.

5. For sauce: Mix the butter, sugar and water and boil until it forms a syrup. Remove from heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tarts and leave to absorb. Serve warm with custard or cream. Serves 4-6.

Variation: Tipsy tart can be baked in any larger sized dishes for a variation. If using a larger dish, bake for 35-40 minutes.

Tip: These individual tipsy tarts can be frozen in an airtight container for up to three months.

Index:

Almond paste 125,
see also marzipan
Baking
at altitude 8
equipment 8
mistakes 124-125
rules 7-8
trays and containers 8
sizes 9
Bars, slices and sweet treats,
recipes
apricot bars, chewy 28, 29
banana-oat squares
120,121
brandy snap rolls 28
brownies, decadent 24, 25
butterhorns 22
caramel apple pieces,
sticky 26, 27
cherry balls 28, 29
cherry dream bars 22, 23
chocolate-coconut slices
28,29
chocolate-nut squares 22
coconut ice slices 120, 121
coconut jam squares
122, 123
cup cakes, vanilla 118
fairy (butterfly) cakes
(var.) 118
eclairs, granadilla 26, 27
ginger squares 24, 25
granola bars 24, 25
koeksisters 29
peanut and raisin
squares 118
truffles 26, 27
Biscuit recipes
almond biscuits, rich 14, 15
butterscotch biscuits 14, 15
cheesy barbecue biscuits
18, 19
cherry-pistachio biscotti
108, 109
chocolate biscuits, fruity
120, 121
chocolate chip cookies,
rich 18, 19
chocolate chunk biscuits
10, 11
Christmas almond biscuits
114. 115
Christmas shape biscuits
115. 115
cottage delights 12, 13
crunchies 14
gingerbread men 122
ginger cookies 15, 15
gumdrop cookies 123, 123
jam and coconut cookies
12, 13
melting moments 14
oat and raisin cookies,
spicy 16
peanut butter cookies 116
rocky road cookies 116, 777
shortbread
millionaire's 18, 79
traditional 16, 77
twirls 12, 13
chocolate (var.) 12
spicy biscuits 18, 79
surprise bites 16, 77
herb biscuits (var.) 16
Biscuits
baking 10
storing 10
types of
dropped 10
refrigerator 10
rolled 10
shaped 10
Bread, roll and bun recipes
basil and pepper cornbread
slices 50, 57
caramel-pecan buns 52, 53
cheese bread, Italian-style
48,49
ciabatta rolls 57, 57
fruit bread, spicy 54, 55
health bread, wholewheat
48,49
honey oat bread 52, 53
hot cross buns 110, 777
mealie bread 56, 57
pita breads 50, 57
pot bread 52, 53
roosterkoek (var.) 52, 53
rolls, soft 54
plaited bread (var.) 54, 55
spinach and cheese plait
47, 48
spring onion and garlic
rolls 50, 5?
stollen 113, 773
tomato and onion
cottage bread 56, 57
yoghurt bread 56, 57
Breads
baking 46
kneading and rising 46
knocking down and
second rising 46
mixing 46
storing 46
types of 46
buttercream icing 110
Cakes
storing 30
testing guidelines 30
Cakes, large and loaves,
recipes
apple loaf 45, 45
apricot-almond cake 42, 43
banana loaf 32, 33
basic sponge for novelty
cakes 118, 779
Battenburg cake 112, 773
beetroot and carrot cake
38,39
butter cake 40, 47
chocolate cake (var.) 40
granadilla cake (var.) 40
nut cake (var.) 40
orange cake (var.) 40
spice cake (var.) 40
buttermilk cake 36
buttermilk chocolate cake,
moist 44, 45
carrot cake 40, 47
cheesecake, ultimate 42, 43
chocolate (var.) 42, 43
chocolate cake, moist dark 41
coconut loaf, Madeira 32, 33
fruit cake, dark 106, 709
honey cake 38
lemon loaf 38, 39
meringue cake 37, 44
orange and baby
marrow loaf 34, 35
peanut butter loaf 40, 47
pineapple cake 32, 33
pineapple fruit cake 112
poppyseed delight 36, 37
prune cake 36, 37
Sachertorte 114, 775
sherry and orange cake 106
sour cream-cinnamon
cake 34,35
spiral cake 707, 110
sponge cake, hot milk 118
chocolate (var.) 118
sweet potato loaf 37, 37
Swiss roll, apricot 34
chocolate (var.) 34
tiramisu gateau 777, 114
conversion tables 9
crepes 92, 102, 126
crumpets 116
custard, orange liqueur 108
Dessert recipes
apple and carrot pudding
105, 705
apple crumble, spicy 96
apricot steamed pudding
98,99
brandy pudding,
traditional Cape 104
buttermilk pudding 100
chocolate fudge pudding
100, 707
Christmas pudding 108, 709
crepes, creamy banana and
caramel 97, 102
date pudding, sticky 100, 707
dumplings, golden 96
fritters, pumpkin, with
caramel sauce 102, 703
fruity pudding 96
ginger pudding 98, 99
lemon-semolina pudding
100, 707
malva pudding 102, 703
pear and ginger roly-poly
104, 705
pineapple and coconut
pudding 98, 99
tipsy tart see brandy
pudding, traditional Cape
glaze, sugar 54
Icing
basic 30, 118
butter 40, 41
caramel 37
chocolate 44, 118
cream cheese 36, 40
glace 115
lemon 36
royal 106
Ingredients 4-7
baking powder 7, 125
bicarbonate of soda 7
butter 6
baking 6
storing 6
substituting 6
eggs 6
baking 7
storing 6
substituting 7
flour 4-5
bread flour, brown 5, 5
bread flour, white 4-5, 5
cake flour 4, 5
digestive bran 5, 5
equivalents 5
nutty wheat
(wholewheat flour) 5, 5
self-raising flour 4, 5
semolina 5, 5
storing 4
substituting 6
sugar 6
castor sugar 6
granulated sugar 6
icing sugar 6
light brown sugar 6
soft brown sugar 6
yeast 7
marzipan 106, 126
meringue 44, 126
mince pies 112, 773
Muffin recipes
apricot, orange and
buttermilk 72, 73
bacon-cheddar 72, 73
banana-cinnamon 70
blueberry, best-ever 72, 73
bran, healthy 76, 77
cappuccino 76
double chocolate (var.) 76
carrot, spicy 74, 75
cheese, pepper and
mushroom 70, 77
ham and tomato (var.) 70
citrus 74, 75
honey-muesli 74, 75
mandarin 76, 77
Muffins
cooling 70
freezing 70
mixing 70
Ovens 8
temperatures 8
pancakes, basic 102
Pastry
baking blind 58, 125
glazing 58
mixing 58
rolling out 58
shaping 58
types of
choux 7
cream cheese 7, 92
flaky 7
puff 7, 80
rich shortcrust 7
shortcrust 7, 95
soda-water 7, 112
sweet flan 7
Pie bases
cheese 94
potato 88
sweet potato 92
Pies and savouries, recipes
asparagus tart, crustless
84, 85
bacon plait, creamy 80, 81
bobotie pie 92, 93
cheese and chilli puffs
86, 87
cheese and herb puffs
122, 723
chicken and noodle pie
84,85
chicken strips, crumbed
86,87
chicken wraps, tandoori
88,89
chive-onion twists 80
crepes, ratatouille 92, 93
fish pie 88, 89
fritters
baby marrow 90, 97
camembert 87, 87
savoury 84, 85
leek flans 92, 93
mince pie with cobbler
topping 90, 97
mince vetkoekies 90, 97
onion rings in batter
88, 89
pizza, mince 94, 95
pork pie, fruity 82, 83
potato bake 86
quiche, vegetable 94, 95
spinach pie 95, 95
venison and bacon pie
82,83
play dough 120
Rusk recipes
bran, light 20, 27
buttermilk 20
buttermilk-coconut 20
butternut 21, 27
muesli 20, 27
Sauces
caramel 102
cinnamon brandy 108
Scone recipes
buttermilk 79
cheese (var.) 79
date or nut (var.) 79
herb (var.) 79
cheddar-dill 78, 79
fruit 78, 79
orange-pumpkin 78, 79
Sweet tarts and pastries,
recipes
almond-pear flan 59, 60
apple custard flan 62, 63
apple tart 60, 67
banana-caramel tartlets,
creamy 66, 67
caramel-peppermint tart
64, 65
coconut milk tart, crustless
60, 67
coconut tart, Greek 58
fig tart, green 62, 63
frangipane tart 69, 69
ginger and cherry sponge
flan 68, 69
lemon tart, creamy
68. 69
lemon meringue (var.) 68
mango and granadilla flan
64, 65
milk tart, quick 64, 65
pineapple flan 66, 67
Tart bases
almond 64
coconut 64
pastry 62, 66
rich shortcrust pastry
66, 68, 69
shortbread 62