Open your oven door. TRADITIONAL HOT CROSS BUNS. Sift flour, spices and salt into a mixer or bowl. While your buns are rising, make your paste for the crosses
Immediately pour sauce our evenly whiles very hot. Add the flour gradually as well. 1 1⁄2 cups self raising flour. Combine the dates and bicarbonate soda pour the boiling water over and set aside for 15 minutes or until dates are softened. 1 1⁄2 cups self raising flour
But, if unlike me, you haven't paced yourself this year and have eaten way too many of the buns by now, this cake is the solution to hot cross bun gluttony
cups self raising flour. cup self raising flour. together the flour, Canderel, mixed spice and yeast. the butter cubes and work through the flour using your hands, rubbing the
These hot wings are perfect for spring and summer entertaining - enjoy them around the braai with friends, serve them up at your next party or munch on them while you cheer on the Springboks (she said optimistically)
for the crust, mix the biscuits and butter and press firmly into the base of your cake tin. Montagu is a dorpie small town on South Africa's 'Route 62'
Pour into a glass — a goblet is traditional at the restaurant, but any glass you have will do — dollop with whipped cream and finish with shaved chocolate
Put the flour, sugar, oil, salt and yeast into a bowl. Arrange the buns on one or two baking trays, lined with baking paper, leaving enough space for the dough to expand
(as dit te loperig is voeg dan 10 ml Mazina/Cornflour gemeng met n bietjie koue water by en kook stadig tot dik). 10 ml Mazina/Cornflour gemeng met n bietjie koue water by en kook stadig tot dik)
Our challenge was slightly bizarre at first sight. Every week a new list of ingredients, every week a shopping treasure hunt to find the requisite ingredients in my local PnP, every week a new recipe to devise, write up and photograph
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