Thursday, 22 December 2016

Worlds Best Crème Caramel Rice Pudding Ever! Believe me it does NOT get better than this! Enjoy before it's all gone!

Baked CrΓ¨me Caramel Rice Pud gone in a flash! The best you can get! Better it does NOT get! Plain old simple home style cooking at it’s very best! You can’t get better than this!πŸ˜‰

Applause! The secret to my golden delicious colour is I used 8 egg yolks – No whites. Perfect!

Servings: Calories per 265 g serving: 487 Total Calories in recipe: 3,897 Total Weight of Recipe: 2116 g

Calories made with Rice:
Servings: 8 Calories per 265 g serving: 490 Total Calories in recipe: 3,917 Total Weight of Recipe: 2116 g

I used an all in one double layered silicone coated cake pan.

To remove place suitable serving dish over cake tin. Invert and gently, carefully and slowly lift off cake tin.

You may bake your pudding in a pot or a wok, covered on a rack over simmering water with lid placed onto pot or wok. To not allow water to get in I cover mine with a dinner plate using my double layer cake pan. The size of a cheesecake pan except it’s all in one as seen in pictures.
Instead of 4 yolks and 2 whole egg I replaced it with 8 egg yolks. Gives it a lovely custardy pale yellow colour otherwise to economise you may use 4 whole eggs.

Mmmm! Absolute Heavenly! Didn’t realise rice pud could be soo delish!

200 g (260 ml) rice
1 liter of milk (full cream)
5 ml vanilla essence – I used, I never had pods
2 cap fulls caramel essence (optional) – I used
nutmeg, freshly grated (optional) – I used
2 cinnamon rolls or 10 cinnamon sticks
100 g (110 ml) butter
150 g (190 ml) sugar
80 ml water or as needed
120 ml milk
170 g or 170 ml cream
4 egg yolks, large
2 eggs, large
5 ml vanilla essence
75 g (95 ml) sugar

Cook rice covered, in just enough water to absorb – microwaved 12 minutes. Allow to stand covered until softened.

Prepare the Rice:
Scrape seeds from vanilla pod and add to rice. Do NOT add vanilla essence yet if using instead of the pods. Add the cinnamon rolls or sticks together with butter and milk.
Cook on high in 1000 w microwave for 8 minutes. Set aside to steep.
Cook again on high for another 8 minutes. Stir and allow to steep.
Finally cook a further 6 minutes on high. Set aside to allow cinnamon to steep.

Prepare Caramel:
Preheat oven to 160 ° C.
Dissolve 150 g (190 ml) sugar thoroughly in 80 ml water and only once it has completely dissolved, bring to boil. The minute it starts changing colour – take care not to allow it to change too quickly as it can burn in a wink of an eye.. so take your time. Have your extra 80 ml cold water on hand to pour over and take the temperature down if it looks like it’s turning colour too fast and continue to boil lowering and raising the heat until it is a lovely golden brown and tastes like caramel. Allow caramel to cool in pot making sure it is not thick but just on the syrupy runny
side as caramel sauce should be. Grease or butter very well, a 15 x 10 cm large
bread pan or an all in one round double layer cake pan as I have done or spray with a non-stick cooking spray.
Pour caramel sauce into bread or large cake tin and set aside.

Prepare the Custard:
Bring milk and cream in a clean pot to boil. Beat egg yolks, eggs, vanilla and the 75 g of sugar until light and fluffy with electric beater. Beat extremely well! Pour on hot milk all whilst continuously beating, non stop very well to cook and thicken the eggs. Pour entire mixture through a sieve (optional – I don’t do it) and stir egg mixture into rice mixture blending in well with spoon or spatula. Pour sago mixture over back of spoon or spatula into loaf pan containing caramel sauce. Place pan into a baking dish and fill dish halfway with warm water so water comes halfway up sides of bread tin. 
Cover with foil or suitable cover so that water or steam can run off and not into your pudding. Bake pudding bainmarie (in a hot water bath) 50-60 minutes or until set like jelly, wobbly and just giggly but must be set in the centre. If you place a finger gently around the the outer edges of pudding you should be able to pull it slightly away from the walls of the tin. Remove from oven. Allow to cool 5 minutes. Place a suitable serving dish with side walls to contain the sauce and place over top of pudding and invert. Gently but slowly lift and release pudding from cake tin. Serve either hot, warm or chilled. Good either way.

The surface of the Pud after turning it out how beautiful it looks!


Thursday, 20 October 2016

Best Pumpkin or Butternut Fritters Ever! OR Yorkshire Pudding Replacement with Vanilla Pudding mixture, Coffee Creamer, a dash Nutmeg and Caramel Essence. Enjoy!

Pumpkin or Butternut Fritters are absolutely Divine! Lovely replacement for Yorkshire Pudding for Sunday Roasts or enjoy simply just as is! ;)

Broken open that’s what they should look like – These were made with butternut. The one’s below were made with pumpkin.
250 g (1 cup) cooked pumpkin or butternut, mashed and well-drained
2 eggs, large
125 g (250 ml) 1 cup cake flour
12 g vanilla pudding powder (Moir’s in South Africa) or 15 ml sugar
Pinch of salt (2 g)
2.5 ml (1/2 tsp) ground cinnamon or nutmeg (optional)
6 g (7.5 ml) baking powder or 5 ml baking powder + 2.5 ml baking soda
5 ml (1 tsp) lemon juice
2.5 ml caramel essence (optional)
Oil or Schmaltz for frying – Lovely if you have someπŸ˜‰
Cinnamon sugar to serve (optional)

I made these with 5 ml baking powder and 2.5 ml bicarbonate of soda as pumpkin is acidic it does need baking soda but it can be left out as it is an ingredient in baking powder. To these I never added vanilla pudding powder.

To these I added Vanilla Pudding powder and WOW! It does really give it an upgrade!

You may play around with this recipe by adding coffee creamer (Cremora or Ellis Brown in South Africa), a dash Nutmeg and or Caramel Essence to taste.
The only way to make the best pumpkin fritters is to drain your pumpkin very well in a pillow case lined sieve through both layers of fabric. Find yourself a spare pillowcase and drain it at least 8 hours or overnight so that you have a very-very thick pumpkin puree. Whatever you do, do NOT use the Moir’s boxed “caramel pudding” (South Africa) as it is not suited to this recipe. Deep or shallow fry them at 160 – 180 C (320 – 356 F) or however you wish but do not make in cupcake machine as it does not set properly and remains partially wet on upper surface. However I have not tried baking them as muffins in an oven – Something which I have yet to try.
If using as a replacement for Yorkshire puds: Replace the vanilla pudding powder with sugar and do not add the caramel essence, cinnamon or nutmeg as plain is best here.πŸ˜‰
Tip: Butternut drains extremely quick, is lovely and does not have the high water content of pumpkin – I often use butternut as it drains easier and is lovely!πŸ˜‰
If you want to speed up draining your pumpkin: You may use a pastry cutter, potato masher or the back of a spoon to press down on pumpkin to speed up extracting all the water from it. I find that using a pastry cutter really speeds up the job, esp if you are short on time. Once pumpkin is well-drained you may cook or microwave it with a cinnamon roll or sticks to further dry it out and add extra flavor to it. However the pillowcase will save you heaps of time as it can take loads of electricity and forever to cook the water out of a pumpkinπŸ˜‰
Place micro safe bowl onto scale and weigh in all your ingredients excluding oil and cinnamon sugar. With electric beaters held in hand, stir in all ingredients until flours have absorbed all moisture which is going to prevent it from flying out of bowl when you start your beaters. Place beaters into machine. Switch on and beat until you have a smooth lump free batter.
Butter a preheated electric frying pan and drop large spoonfuls of mixture well spaced apart. Immediately close lid and allow to bake. Do NOT remove lid until you see air bubbles breaking on the surface and fritters are well risen, puffed up and setting on their uppersides. I usually have my dial set dead in center between numbers 2 – 3 in a Sunbeam electric fryng pan. Serve sprinkled with cinnamon sugar if you wish and enjoy! – Delish!πŸ™‚


Sunday, 9 October 2016

Household Remedies For Rats, Cockroaches and to drive away moles

Remedy for Rats: Winter is arriving in the northern hemisphere and the rats are getting into roofs. Here's a non toxic safe recipe to use around pets that won't poison them or our owls that prey on rats. Save the owl population that is in decline because of supermarkets selling finale in South Africa which should be banned!

Remedy 1:
How to Make Rat Poison. The old fashioned poison that is safe, cheap and easy to make, is to mix equal parts corn meal and plaster of paris and place it in the rat holes.
The plaster of paris hardens in the stomach of the rat causing death and trust me this one always works.

Remedy 2:
1 cup of flour 1 cup of sugar 1 cup of baking soda (Bicarbonate of soda) Mix together and place in small bowls where you notice rodent traffic. (This is the one I use which I place in black polystyrene trays "the ones your meat comes in") Says it's safe around household pets.(The bicarb will react with stomach acid and produce carbon dioxide gas, obviously in excess to create the swelling. Apparently, most of these vermin and creatures cannot pass wind, hence the internal combustion)

Remedy for Roaches: Mix boric acid (obtainable from chemist) with sugar (I mix half & half) on a black polystyrene trays and slip it under my fridge and freezer. Within 3 days they are gone!

Remedy for Moles: If you have moles digging up your lawn if you want to drive them to your neighbors. You have dogs ? Put a glove or plastic bag over your hand and push their poops into the moles holes. I don't bother with moles but it worked for a friend of mine who used to do it.

Warning: Just keep boric acid away from children & pets to be safe.

No Fail Bread Formula! – Quick! Simple and Uncomplicated !!

No Fail Bread Formula! – Quick! Simple and Uncomplicated !!

Various countries flours will differ in their liquid absorption rates – This formula works very well for South African flour!
This is the best formula for making breads. The rest you may add according to taste but remember that salt retards yeast development and tap water can do the same especially if too heavy in chemicals. If you find your tap water too heavy with chemicals, use milk instead or half water to milk.πŸ˜‰

A lovely crusty chewy brown loaf of bread made from South African “Brown Bread Flour.” – Alongside is my famous Sweet Chili Chutney. In case you would like the recipe I have placed a link below.

Oil or fat (Excluding butter) gives the bread it’s lovely crusty texture on the outside, keeping it fresh for longer. I make sure I knead my dough very well and always give just one rise. I always find my first rise is my best! ..If you follow this rule – make sure you give your dough a thorough kneading as mentioned above. The softer the dough, the faster the rise and the quicker or easier it will be for the yeast to do it’s work.πŸ˜‰
Here is my No Fail bread formula by weight in grams:
Both recipes given are based on the same formula. One is larger whilst the other is smaller.
Below I have given a sample that I always refer to when baking bread, buns or rolls.

If you bake your bread overnight and leave it in the pan – The following morning it will slice like a dream!

Bread formula by weight using 500 g of flour as an example.
500 g (250 ml) flour = 100%
350 g (350 ml) water = 70% (Into which must be included your butter, oil and or eggs)
50 – 60 g (60 ml) oil or fat = 12% (Included in water mixture keeps bread moist – optional)
16 g salt = 2 – 3.4% is maximum
2.4% – 3% (12-15 g) instant yeast – 13 -14 g for a quicker high rise loaf
15 g (15 ml) sugar = 3% (optional) for sweeter bread
Sample Recipe:
This makes a lovely fluffy high-rise white loaf of bread. It’s a very soft dough which makes it easier for the yeast to do its work.
Tip for sweetening flour is to beat boiling water into it with your dough hooks or you may use a strong wooden spoon to do this.

I place my pan onto scale and weigh into it in order given, my salt, sugar, liquid and oil. I then weigh in my unsifted flour. Make a little indentation in the middle with my finger and into this I weigh my instant yeast. Close pan and set it on a dough cycle.

Allow dough to cool down to body temperature before adding your yeast. However this step is not necessary if using a bread machine, as you just add your ingredients in the below bread machine given order: Salt, sugar, water, oil, followed by adding the unsifted flour, making an indentation in the center flour and then emptying the yeast into the the indentation.
Set your machine on a dough cycle. Allow dough to rise until doubled in bulk and once it is fully risen, set it on bake cycle for 1 hour or until skewer inserted in center of bread comes out clean and bread has pulled away slightly from the walls of pan if you test it with your finger.
430 g white bread flour
301 g water / homemade liquid whey from yogurt / half milk to water
7.5 ml salt
7.5 ml sugar
15 ml Sunflower /canola / olive oil
10 g Active dry yeast

I knead my bread dough twice in bread machine. Allow it to rise to double it’s volume and then before going to bed I set it on a bake cycle. Upon the following morning when you open the bread machine you will find once removed, it will slice perfectly like a dream!

You may remove the dough hooks from your machine once it has completed kneading your dough. However here I just left them in.


Friday, 7 October 2016

Roasted Chicken pieces with succulent veggies consisting of steamed sweet potatoes, carrots, green beans and rice.

This dish is soo delish quick ‘n easy that I’ve made it 4 nights in a row !! πŸ˜‰

Makes a lovely quick and easy supper dish. The dish is not rich at all but just absolutely divine!


Chicken thighs are best for this dish.

Sweet Potatoes are absolutely delish dipped into the roasting juices of your crispy chicken. So what ever you do DO NOT LOSE THE JUICES !! I just eyeball the ingredients, adding all to my own taste.

Very healthy, non rich, tasty and delish served simply in a bowl with sweet potatoes to mop up the juices.

The below are just estimates. You may vary your quantities according to taste.

What ever you do, do NOT get salt near your green beans or potatoes until they are thoroughly softened or texture will be spoiled and they will stay hard !!

Scrub or wash potatoes well. Never peel them. It destroys a lot of their good nutrients which lie just beneath the skin and your colon will thank you for the fiber!

Quick to just steam onion whole in skin. Allow to sweat in sealed container on cooling down, makes it easy to peel off skin. Just remove root end and skin followed by snipping top section off with scissors. Onion pops out of skin so easily if done this way, does not burn the eyes and retains its sweetness.

Chicken must be grilled alone on its own. Do not add any veggies to chicken whilst roasting as it will draw in moisture and not crisp up. If you want to roast your veggies then you may pre-steam them 1st, followed by roasting or grilling them separately.


1.1 kg Chicken pieces, skin on (bone in)

5 ml cayenne pepper or to taste

salt to taste

1 (67 g) lime, whole (zest & juice) lemon if unavailable to taste

400 g carrots, peeled

1.5 kg sweet potatoes, whole (skin on)

200 g green beans, fresh (whole)

1 onion, large (unpeeled)

300 g Rice (Optional) or 100 g per serving


Pop chicken pieces under grill in metal container to catch juices and fats. Sprinkle with salt and cayenne pepper to taste. Grill both sides until lovely and crisp. Sprinkle a bit more salt and cayenne pepper on the other side when you turn chicken pieces over.

Add all the juice & zest of 1 lime when chicken is done and with knife and fork, remove bones and dice it up in all its lovely juices. Set aside.

I just empty Rice into microwave steamer followed by adding whole peeled carrots, 1 large onion (skin on, whole) with 2 sweet potatoes on top. Add just enough water to just cover rice.

Pop sealed container into 1000 watt microwave for 30 mins and steam.

Remove and add green beans (I just snip them in on the top with scissors. Close lid and cook a further 8 mins or just until green beans are cooked through.

Once complete remove onion skin, remove bones from chicken, discard and dice up meat, onions and all veggies (Far easier to dice once all have all been steamed). Mix rice together with chicken, it’s juices and veggies.

Serve and Enjoy!πŸ˜‰