Author Archives: Pandu

Cookies, Dessert

Raspberry Oats Bars

raspberry oats bars stack

Ingredients

  1. 2½ cup oats
  2. 2½ cup flour
  3. 1½ cup sugar
  4. 1 cup butter, softened
  5. 1 cup raspberry preserves
  6. ¼ teaspoon baking soda

raspberry oats bars raspberry preserves

raspberry oats bars ingredients

raspberry oats bars flour oats mix

Directions

  1. Preheat the oven at 180°C.
  2. In a bowl, mix all the dry ingredients.
  3. Add butter and combine well with your hands.
  4. Add ¾ of the mixture into a baking dish covered with parchment paper and press it down with your hand to make sure it’s firm.
  5. Spread the raspberry preserves over the top.
  6. Sprinkle the remaining oats mixture and press it down a tittle bit.
  7. Bake for 25-30 minutes.
  8. Remove from the oven and cool for a while.
  9. Remove from the pan and remove the parchment paper and cool completely on a wire rack.
  10. Cut into squares.
  11. Enjoy.

raspberry oats bars mixture

raspberry oats bars pan preserves

raspberry oats bars pan preserves spread

raspberry oats bars pan

raspberry oats bars

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Bread, Breakfast

Honey Glazed Loaf

Honey glazed loaf half

Ingredients

  1. 1 cup self-raising flour
  2.  ½ cup sugar (I used dark brown)
  3. 1 egg, lightly beaten
  4. ½ teaspoon vanilla
  5. ¼ cup butter, melted
  6. ½ cup milk
  7. ¼ teaspoon baking soda

Honey glazed loaf egg

Honey Glazed Loaf butter

honey galzed loaf sugar flour

Honey glaze

  1. ⅛ cup honey
  2. 2 tablespoon butter

Honey galzed loaf honey

Directions

  1. Preheat the oven at 180°C.
  2. In a pan, warm up the milk and butter over medium to low heat, do not boil and set aside to cool.
  3. In a bowl, mix flour, sugar and baking soda.
  4. In a separate bowl, mix the egg and vanilla and add in the milk and butter mixture.
  5. Pour into the flour mixture and mix well.
  6. Pour into a greased loaf pan and bake for 30-35 minutes.
  7. Remove from the oven and let cool for a while before removing from the pan and cool on a wire rack.
  8. For the glaze: Melt the butter and honey in a pan and pour over the loaf.
  9. Best served warm.
  10. Enjoy.

honey glazed loaf melt butter milk

honey glazed loaf flour sugar mix

Honey galzed loaf mix

honey glazed loaf done

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Quick and Easy Eats, Vegetables

Potato Chowder

potato chowder bowl

Ingredients

  1. Potatoes, 6 small/medium
  2. Carrots, 5 large
  3. Sweet corn, 250g
  4. Beacon, 100g
  5. Smoked ham, 100g
  6. 1 Onion
  7. 2 Tomatoes
  8. 1 Green pepper
  9. Fresh cream, 250ml
  10. Butter
  11. Water
  12. Salt and pepper to taste

potato chowder veggies

potato chowder chopped potatoes

potato chowder chopped veggies

Directions

  1. Chop and cook the potatoes on medium heat for about 20 minutes or until soft and tender.
  2. Meanwhile, cook the beacon until crispy and chop up all the veggies that require chopping.
  3. Sauté the onions and green pepper and add to the cooking potatoes.
  4. Add in the all the chopped veggies and cream and cook for about 5 minutes.
  5. Chop the beacon and ham and add into the cooking potatoes and turn off the heat and let simmer.
  6. Enjoy.

potato chowder smoked ham

potato chowder ham beacon

potato chowder done

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Cakes, Events

Red Velvet Cake with Bakpro

Read Velvet cake done

I went to the Bakpro baking weekend event and it was pretty awesome. I learned how to make a red velvet cake, so red velvet cake is my new favourite cake and it could be my favourite of all time only if it didn’t involve red food colouring which stains everything.

Ingredients

  1. 2 cups cake flour
  2. ¼ teaspoon baking powder
  3. ¾ cup butter
  4. 1¼ cups castor sugar
  5. 3 large eggs
  6. 1½ teaspoon vanilla extract
  7. 1⅓ cups buttermilk
  8. 3 teaspoon red food colouring
  9. 2 teaspoon cocoa powder
  10. 1½ teaspoon white vinegar
  11. 1½ teaspoon baking soda

Red Velvet cake pandu

red velvet cake slice

Frosting

  1. 1 cup cream cheese
  2. ⅔ cup icing sugar
  3. 1 teaspoon vanilla extract
  4. 1 cup fresh cream
  5. Desiccated coconut
  6. red food colouring

Red velvet cake layers

Read Velvet cake pan

Red velvet cake cut

Directions

  1. Mix butter and sugar until light and fluffy. Add in the eggs, one at a time and mix well.
  2. Add vanilla extract.
  3. Mix the cocoa powder and red food colouring to form a paste and add to the batter and mix well.
  4. Sieve the flour and baking powder and add to the batter mixture alternating with buttermilk and mix until smooth.
  5. Mix the vinegar and baking soda and let a few bubbles out and add to the batter and mix well.
  6. Divide the batter into two equal greased cake pans and bake for 25-30 minutes or when a toothpick inserted comes out clean.
  7. Let cool for a few minutes before removing from pan to cool completely on a wire rack.
  8. For the frosting, whisk the cream cheese and icing sugar and vanilla and use as a filling between the layers.
  9. Whisk the cream and use to frost the rest of the cake.
  10. Decorate with desiccated coconut mixed with red food colouring.
  11. Enjoy.

Red velvet cake pandu rosa

Red velvet cake baking pandu rosa tsuku

So much baking fun, with Tsuku and Rosa

 

 

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Chocolate, Cupcakes

Chocolate Blue Cheese Cupcakes

Chocolate blue cheese cupcakes

I learned to make these cupcakes at the Namibia Food and Wine Festival 2014, see my previous post.

Ingredients

  1. Dark chocolate 125 grams
  2. Blue cheese 100g(save some for the frosting)
  3. ½ cup butter
  4. 2 whole eggs
  5. 2 egg yolks
  6. 2 cups self-raising flour
  7. 1 cup sugar
  8. 1/3 cup milk
  9. ½ teaspoon vanilla
  10. ½ teaspoon baking soda

Chocolate blue cheese cupcakes blue cheese

Chocolate blue cheese cupcakes butter

Chocolate blue cheese cupcakes chocolate

Frosting

  1. Icing sugar
  2. Fresh cream
  3. Blue cheese
  4. Cocoa powder

Chocolate blue cheese cupcakes whipped cream

Chocolate blue cheese cupcakes frosting

Directions

  1. Preheat the oven and 180°C.
  2. Melt the chocolate and butter over a double boiler and set aside to cool.
  3. In a bowl, mix flour and baking soda.
  4. In a separate mixing bowl, add the whole eggs, egg yolks and vanilla and whisk.
  5. Add in the sugar and whisk until smooth and fluffy.
  6. Add in the melted chocolate and mix.
  7. Add in the flour mixture and milk in two increments and mix.
  8. Scoop the batter halfway into a muffin tin and place a blue cheese chunk in the middle of each cupcake, press it down and cover with some batter. Make the blue cheese pieces as large or as small as you like depending on how much you like blue cheese (I made these for my best friend’s birthday and she really love blue cheese so the bigger the better for her).
  9. Bake in the oven for 15-20 minutes and let cool for a while, and then remove from the pan and let cool completely on a wire rack.
  10. While the cupcakes cool, prepare the frosting.
  11. Mix the cocoa powder with 1-2 tablespoon of fresh cream to form a paste.
  12. Whip the cream; add in the icing sugar and cocoa paste and whisk.
  13. Smooth the blue whisk into the frosting mixture.
  14. Frost the cupcakes as desired.
  15. Enjoy.

Chocolate blue cheese cupcakes melted chocolate

Chocolate blue cheese cupcakes batter

Chocolate blue cheese cupcakes pan

Chocolate blue cheese cupcakes cupcake

Chocolate blue cheese cupcakes half

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