Giant Cookies

If you’re looking for a fun, easy, and delicious activity to do with your kids, baking giant cookies is the perfect solution. My kids absolutely love making and eating these oversized treats, and the best part is that they can get as creative as they want with the toppings. Whether you choose Smarties, sprinkles, or chocolate chips, the options are endless, making this a versatile and exciting baking project.

Giant cookies are a hit for several reasons:

Size: There’s something inherently fun about baking a cookie that's as big as your face. The sheer size adds a wow factor that regular-sized cookies just can’t match.

Customization: Kids love having the freedom to choose their toppings. Whether it’s colorful Smarties, fun sprinkles, or gooey chocolate chips, they can personalize their cookie just the way they like it.

Simplicity: The recipe is straightforward, making it an ideal project for little hands. Plus, the quick baking time means they won’t have to wait long to enjoy their creation.

Ingredients

1/2 cup butter

1 cup sugar

1 egg

1 1/2 cup flour

1t baking soda (bicarb of soda)

1tbs milk

2tbs corn flour

1/2t salt

Method

1. Preheat the oven to 180 degrees.

2. Cream butter and sugar.

3. Add the egg and beat well.

4. Dissolve the bicarb in the milk and add to the mixture.

5. Mix the flour, corn flour and salt.

6. Mix the flour mixture into the butter mixture.

7. Add your desired topping and mix.

8. Press into a solid ball, then divide into equal sized balls, as big as you want them to be. 

9. Flatten and bake for about 10 minutes, or until done. 

Topping ideas:

- Smarties

- Sprinkles

- Chocolate chips

- Mini marshmallows

- Chopped nuts

- Dried fruit

Tips

1. We found that placing the balls on wax paper, then covering with wax paper and then using a plate to flatten, works the simplest way, with the least amount of effort.

2. Place on a sheet, not straight onto the wire rack in the oven... it sags in between the wires... we learnt from experience!!

Yours in butter and sugar

Risch

Homemade buns

I love myself some buns, plain buns, portuguese rolls, cheese buns... but the ones from the shop is pure air... it is not filling. These buns, however, is super delicious and very, very filling indeed. 

These buns are perfect with real butter, as simple and as plain as that. For me, that is food fit for a king. Or a queen...

Ingredients

3½ cups flour

1t salt

¼ cup sugar

2tbs instant yeast

1 cups warm water

⅓ cup oil

1 egg

Method

1. Preheat the oven at 200 Celsius.

2. Check the instructions on the yeast you use. I use the yeast that should be added directly to the flour, not be bloomed first

3. Mix the water, oil and egg and beat well. 

4. Mix the flour, yeast, sugar and salt.

5. Combine the wet and dry ingredients and mix into a stiff ball.

6. Knead the dough for a minimum of 7 minutes - NOT NEGOTIABLE!

7. Cover with a wet cloth and let it rise for min 30 min, until double in size.

8. Knead down, and form into equal balls. Best is to weigh the dough and divide by the number of buns you want to make, so as to make the balls equal in size. This makes baking it better and more uniform.  

9. Cover and let it rise for another 30 minutes.

10. You can brush the buns with egg wash prior to baking, this will help with the browning.

11. After 30min, put the buns into the oven and bake for 10min, until golden.

Optional: Sprinkle with sesame seeds after brushing with egg wash.

Enjoy with butter, cheese, syrup. Or use for homemade hamburgers. 

Yours in oil and veggies,

Risch

For a printable PDF version of the recipe, click here: Homemade Buns PDF

Best Moist Cake

 This is an amazing cake! It is very moist, easy to make and utterly delicious! 

Add some funfetti or M&M's to the vanilla version, or some chocolate chips to the chocolate one. It is very versatile.

Ingredients:

• 2 cups sugar
• ½ cup cooking oil
• 3 eggs
• 1tbs vanilla essence
• ½ cup buttermilk / sour milk
• 2½ cup flour
• 3t baking powder
• 1t salt
• 1¼ cup milk

For Chocolate cake: Replace ½ cup of flour with cocoa powder

 

Method

1.     Preheat the oven to 180˚ C and prepare the baking tins
2.        Mix sugar, oil, eggs and vanilla well
3.     Add sour cream and mix well
4.     In a separate bowl, combine and sift flour, baking powder and salt.
5.    Add half the dry mixture to the wet mixture and mix till just combined.
6.      Add half the milk and combine.
7.      Add the rest of the dry mixture and milk and mix well.
8.      Pour mixture half-half into the baking tins.
9.      Bake for 25-35 minutes and cool completely before icing.

Enjoy... anytime!!

Yours in butter and sugar

Risch

For a printable PDF version, click here: Best Moist Cake PDF

Mince Pie with Yoghurt Crust

What is time?
My word, whatever it is, it sure does fly!! 
We are only allocated a certain amount of time on this earth, and that time is divided into 24 hours per day. What we do with this time, is entirely up to us. No, this is not suddenly a philosophy blog, I'm just sharing... Sometimes, (...times... get it?) we have to TAKE time. You cannot wait until you have enough time - you will never have enough time. It can't be stored, you can't save it for later... When you have it, you have to use it!! 
I want cook and bake (among many, many other things). I want to blog about my cooking, and I want to publish a recipe book. So, I am TAKING time, and will accomplish just that.
What do YOU want to do?

Today's recipe is a Mince Pie with a Yoghurt crust. It is something different, but still very delicious, easy to make, and can be made with the budgeted version, or the more delectable version... I have run out of soya sauce, and have started substituting it with worcestershire sauce, and I am impressed. It browns just as nicely and tastes just as great.

Ingredients 
500g mince
2tbs worcestershire sauce/soya sauce
1tbs spice for mince
1 onion, cubed
1 can tomato & onion 
1 packet Mushroom soup
600ml water
1/3cup flour
salt & pepper 

Topping
4 eggs
500ml plain yoghurt / amasi
1/3cup flour
salt & pepper

Method
1. Heat a pan to hot, add the mince and stir it, loosening it well, until browning.
2. Add the worcestershire sauce/soya sauce, & spice for mince.
3. Brown the mince well, make sure it is well loosened. 
4. Add the onion, mix.
5. Add the mushroom soup to the 600ml warm water and dissolve. Add to the mince.
6. Cook on slow heat for about 15 min, until it begins to thicken.
7. Add the flour and whisk it in. Stir continuously top prevent it from sticking or burning.
8. Whisk together the eggs, yoghurt/amasi, flour, salt & pepper to taste.
9. Scoop the mince into a baking dish, or several individual dishes.
10. Pour the topping over the back of a spoon onto the mince (this prevents it from making a hole in the mince).
11. Bake in an oven @ 160degrees C, until the topping is set.
12. Switch on the grill, up the temp to 200, and grill until lightly browned.

Serve warm!!

Optional Extras
250g/ punnet mushrooms, sliced
green pepper, cubed
1 rind feta
1/2cup cheddar cheese, grated

Add the mushrooms, green pepper and feta with the onion to the mince.
Add the cheddar cheese to the egg mixture and blend in a blender to make it fine.

Yours in oil and veggies
Risch

Mac'n Cheese

Comfort food. We all love it and at times, we all need it. The drop in serotonin levels are quickest risen by pure pasta or potato – the best carriers of the happy hormone!! And what better comfort food than Mac’n Cheese? You can really play with what you put into it. You can dress it up or play it down, you can bake it or prepare it as is… In the end, you want pasta and cheese – the food of kings!!

Preparation time: 10 minutes

Cooking time:  1 ½ hours

Difficulty Level: Very Easy

Serves:  6

Ingredients

500g pasta – I used homemade

1tbs + 3tbs butter

2tbs flour

Milk / buttermilk

1t mustard

1t mixed herbs

Ground black pepper

Salt

1 onion, chopped

200g bacon, chopped

250g mushrooms, sliced

200g processed cheese

50g cheddar cheese

Pinch ground nutmeg

Method

Cook the pasta to al dente.  

 Fry the onion, mushrooms and bacon in 1tbs butter until lightly browned. Set aside. 

Melt the 3tbs butter. Add the flour and mix well. Add the milk or buttermilk while whisking continuously to form a smooth sauce. Add the cheddar cheese and blend until it has all melted in. 

Mix the macaroni, mushroom mixture and sauce together. 

Scoop into a prepared baking dish. Cover with cheddar cheese 

and bake in a preheated oven at 160degrees C for about an hour, until the cheese is starting to crisp on top.

Enjoy with a salad and a fabulous decadent glass of red wine…

Yours in oil and veggies

Risch

Corn Dogs

You can't always be healthy... so every now and then, we do something completely against any grain of common sense, and we eat oily stuff!! Corn Dogs are oily... but oh, so delicious!! A real treat for a Saturday afternoon. A bit of effort though, but definitely worth it. The filling is what you fancy, but it has to be something that is firm and that holds its shape - oh, and that is already cooked/edible. It does not cook in the oil. Cheese - like cheddar or Halloumi, viennas and sausages works very well. Just keep in mind, that you are deep frying it in oil. It is already a rich dish, and although cheese is very delicious to use as a filling, it is extremely rich.

Preparation Time: 10 minutes
Cooking time: 2 min each
Difficulty Level: medium
Serves: Makes about 30+

Ingredients

1 cup flour
1 cup maize meal
4t baking powder
1/4t salt
1/4cup sugar
pinch pepper
1 egg
1cup milk
filling - I used fried cheese sausages

Method

Mix flour, maize meal, baking powder, salt, pepper and sugar together. Whisk the egg and milk together and add to the flour mixture. Mix well. 

This mixture needs to be sticky. It mustn't be too liquid, or it will just run off the filling. And too dry won't coat it properly. Pierce the filling with sosatie sticks 

and dip into the dough. It helps to have a spoon handy to help scoop the dough onto the filling. 

Heat up enough oil to be able to fully immerse the coated filling. The oil must be hot, but not too hot, or the outside will burn and the inside of the dough will still be raw. Once the filling is fully covered (especially the ends), put in the oil, while continuously turning it until the dough is set. If you don't turn it in the oil, the dough tends to run down or fall off completely. You can add up to 4 corn dogs into the oil. Once nicely browned, 

remove from oil and let it drip on a towel paper. 

Enjoy with some mayonnaise or tomato sauce - or as is!!

Your in oil and veggies

Risch

Cheese Scons

I used to make cheese scons every Sunday morning before church when I was in matric and living with my mom. It is dough with cheese... 2 of my favourite things in 1!! I loved it. And I still do. This is my own recipe, and it is soft and delicious - just like the perfect scone should be!

Ingredients

2 cups flour
2t baking powder
1t salt
pinch red pepper
125g butter, cold and grated
200g cheese, grated
1 cup ice water
2 eggs

Method

Sift the flour, baking powder, salt and red pepper together. 

  
The butter must be very cold. 

Crumb the grated butter into the flour mixture until you almost can't see the butter. Mix in the grated cheese.

Beat the eggs and ice water together. 

Add the ice water mixture and cut it into the mixture with a knife until it is mixed well and starting to come together. Mix the dough well. 

Spray a scone pan with Cook & Bake or cover with butter. Scoop the mixture in to about 3/4 full. 

Bake in a pre-heated oven at 160degrees C for about 30 minutes. When the sides start to pull away from the pan and when it is starting to brown it is very close to ready. Check with a tester to see when it is ready. Serve warm with butter and jam and syrup and cream...

Enjoy!

Yours in oil and veggies

Risch

Apple Pie

I love Applie Pie. I had a friend once who made the most delicious and simple apple crumble pie you have ever tasted! However, I never wrote it down and being 20 odd years ago, I simply cannot remember. In the meantime, I have been working on a recipe and this one is delicious! A little heavy, perhaps, but perfect for a snuggly warm treat. 

Preparation time: 30min
Cooking time: +- 1hour
Serves: 6-9
Difficulty: Medium

Ingredients

For the pastry:
4cups flour
2t baking powder
1tbs salt
1/2cup castor sugar
500g very cold margarine, grated
+- 1/2 cup ice water

For the filling:
2tbs margarine
1cup brown sugar
1/4cup raisins
8-10 granny smith apples
5 whole cloves
pinch of nutmeg
2t cinnamon
1/2cup warm water

Extra castor sugar

Method

Soak the raisins in the warm water for about 10minutes. Peel, core and slice the apples. Melt the butter and add the raisins, the apples, sugar, cloves, nutmeg and cinnamon. 

Simmer on low heat for about 10 minutes, until the apple is soft. Remove from heat, keep covered. Let it cool completely.

Sift the flour, baking powder, salt and castor sugar together. Crumb in the grated margarine. 

Divide the mixture into 2. 

Cut the ice water into one of the halves with a knife, until it starts to come together. Press together until it forms a stiff ball. you might need more water. Add the water little by little. Cover with Gladwrap. Let it rest in the fridge for no less than 30min. 

Once rested, roll out the dough and line a baking dish. Roll out the remaining dough and cut into strips, about 2cm in width.

Once the apples are completely cooled, mix the other half of the crumbed mixture into the apple mixture. 

Scoop into the baking dish and level out. Plait the dough strips over the top. 

Bake in the oven at 160degrees C for 20minutes. Take out and lightly sprinkle with some castor sugar. Put back in the oven and bake until lightly browned.

Remove from oven and serve warm.

Enjoy as is, or with some ice cream or whipped cream.

Yours in oil and veggies.... and pie!!

Risch

Orange Pudding

Here in South Africa, Winter is quickly on its way. The air is cooling fast and before we know it, frost will lie thick and white on the grass, that is actually still green. We skipped autumn. Again.
And with Winter, comes winter fruits - like oranges, and lemons.
I bought a bag of oranges and decided to try and make a dessert with some of the oranges. It was absolutely divine - perfect for a cold winter's day!!!

Preparation time: 30min
Cooking time: 45min + 45min
Serves: 6-10
Difficulty Level: light medium

Ingredients
Juice of 5 oranges = 300ml
Zest of 1 orange
Thinly sliced peel of 1 orange
1 cinnamon quille
6g fresh ginger, bruised
3 whole cloves
1 cup brown sugar
2 cups flour
1t baking powder
1/2t salt
125g butter, melted
1/2 cup brown sugar
2 eggs
1/2 cup brown sugar
2tbs butter

Method

Preheat the oven to 160degrees C. Prepare your baking dish by spraying with Spray&Cook or lightly covering the inside with butter. 
Squash the oranges lightly until they are soft. This helps loosen the juices on the inside to get as much juice out of them as possible. Grate the zest off of one of the oranges. Juice all the oranges to get about 300ml of freshly squeezed orange juice out of them - without the skins. Slice one orange's peel thinly.

 Add the juice, the thinly sliced orange peel, cinnamon, ginger, sugar and cloves and the skins of one orange to a small pot. 

On low heat, let it melt together and simmer for no less than 30 minutes, so the flavours can develop.

Sift together the flour, baking powder and salt. Add 1/2 cup of brown sugar and the zest to the melted butter, and add the 2 eggs. Whisk well. Add to the flour and mix thoroughly until it forms a stiff dough. 

Place broken off and flattened pieces of dough in the prepared baking dish.

Once thoroughly simmered, pour the syrup through a sieve. Pour the syrup over dough in the baking dish. 

Place in the oven and bake for 45 minutes, until lightly browned and slightly crisp on top.

In the meantime, take the orange peel mixture that are left in the sieve and place in a small pot. Cover with about 1/2 cup of brown sugar. Add the 2tbs of butter and let it simmer until it gets sticky. 

Remove from heat. You don't want it browned and you don't want it to get hard.

Once the pudding is ready, remove from the oven and cover evenly with the orange peel. 

Enjoy warm with custard or ice cream or as is!!

Yours in oil and veggies... and dessert!!

Risch