Tag Archives: baking

Milktart

Dairy… It’s a love hate relationship for me. I love it, it hates me. In fact, I think it love-hates me, and can’t actually make up its mind. Either way, I am of the moderately informed opinion that dairy isn’t really ideal for human consumption at all, but chances are, unless you are hugely intolerant/allergic to the stuff, you won’t really care about a little bit of discomfort for the sake of the dairy!

Mini milk tart
Take, for example, the classic South African Milktart: 71% milk (excluding the crust, which can be omitted for the grain/gluten-free). I could honestly eat the whole thing. And yes, I would over-dramatically hate my life afterwards, and yes, I will possibly go into some form of hyperglycemic shock (from the 12 teaspoons of sugar), and yes, I would insist on running 10km every day for the next month, to try work it off and make myself feel less guilty for the gluttony, but this little local tart can be so worth it… (I say this as if I haven’t eaten a whole milk tart by myself before… This is a judgment free space people!)
I’ve been on a quest to find a recipe that doesn’t involve either condensed milk or custard powder. This one fails in that quest, but succeeds in every other tasty way. Of course, my search will continue, and many milktarts will be quality tested on the way, so it can’t be all that bad.
Melk tert

Milktart

Ingredients

  • 2 eggs
  • 10ml flour
  • 10ml custard powder
  • 20ml cornflour
  • 60ml sugar
  • Pinch of salt
  • 5ml vanilla essence
  • 565ml milk
  • 30g butter
  • 1 baked pastry case or biscuit crust
  • A little cinnamon

Method:

  1. Beat the eggs, then add the dry ingredients (flour, custard powder, cornflour, sugar and salt) and vanilla, and beat well
  2. Heat milk and butter until just boiling, then turn down to a slight simmer and gradually add the egg mixture, stirring constantly. Make sure not to let anything stick to the bottom of the pot.
  3. Cook, stirring continuously, until mixture thickens
  4. Pour mixture it a pie shell (biscuit crust or pre-baked), and sprinkle with cinnamon
  5. Leave to cool (or scald your tongue on the better version of warm homemade custard)
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Healthified Millionaire’s “Shortbread”

These are so good that if I didn’t have my healthy blog, I would definitely pop them straight onto this blog. They are best served cold, and can be enjoyed as a “whenever you feel like chocolate” snack, or as an energy boosting bar that satisfies your sweet tooth when you are attempting to be healthy.

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These are full of good fats (coconut oil, nuts, nut butter), which is both great, and deadly. The trick with healthy foods, is generally that moderation is still important. The high-protein, high-fat nature of these means they are very filling. Any more than one or two, and you’re definitely not enjoying them out of hunger, rather sheer enjoyment of the creamy, chocolatey, caramely goodness.

Check out the recipe here.

Peanut Butter Oat Cookies

I know it may sound like a cliche, but peanut butter is my life. Especially these days. I almost feel guilty because we now have the wonders of cashew nut and almond butter, but I just don’t think you can beat a good ol’ table spoon of peanut butter (or three). Granted, peanuts aren’t really touted as being as cool as the rest of the super foods, and they are nut-posers which means we shouldn’t really trust them. However, these legumes are so versatile and so affordable, that you can pretend they are as healthy as their bourgeois counterparts.
Peanut butter oatmeal cookies
I feel bad, as well, when I pack my boyfriend’s lunch for him each day (no judging – if I didn’t do this, he would live on 2-minute noodles and tinned tuna, his idea of a balanced meal), because I feel like there is no variety in his lunch, and basically every snack/meal contains peanut butter. Peanut butter smoothie, peanut butter sandwich, peanut butter-chocolate protein oats… Add these cookies to the mix, and I’m pretty sure he would turn into peanut butter. As if he wasn’t tasty enough…
Oatmeal peanut butter cookies
These soft yet crunchy cookies unfortunately don’t do much for encouraging a healthy diet, even though they have peanut butter as their base (mostly because of the sugar). Peanut butter, I believe, is a pretty controversial snack/ingredient. On the one hand, they are a natural source of healthy fats and protein, which helps keep you full, and helps to keep your bones and muscles healthy. On the other hand, eating a whole jar of deliciousness doesn’t really count as moderation. Most unfortunate.
Oatmeal peanut butter cookies
If you can manage the moderation, or if you at least have enough people to share these with that your portion is limited by default, then you should definitely give these a bake. If not, then just enjoy them because they peanut butter in its cookie form – as if you needed another way to enjoy peanut butter.
Peanut Butter Oatmeal Cookies
Ingredients
  • 200g wholewheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 125g butter
  • 200g brown sugar
  • ½ tsp cinnamon
  • 100g rolled oats
  • 175g chunky peanut butter
  • 2 eggs

Method

  1. Preheat oven to 180ºC and line your baking trays
  2. Cream the butter, sugar and cinnamon together until light and fluffy. Mix in the eggs and oats
  3. Sift the flour, baking powder and baking soda into the wet mixture and mix well
  4. Portion out the cookie dough onto your prepared pans, and flatten the dough balls
  5. Bake for 10-12 minutes until desired consistency. Slightly longer for a crispy cookie, slightly shorter for a more chewy cookie. Note that they will harden a bit once removed from the oven too
  6. Remove from the oven and allow to cool on a cooling rack

Quick Loaf

Summer is not merely upon us, rather, it is downright smothering us! This oppressive heat is… wonderful. I love it. Yay summer, yay shorts, and yay baking. Oh wait, not yay baking… It’s far too hot to have the oven on! That’s a real shame…

Quick loaf 1

I made this bread a while ago… Back when I was allowed to eat bread… While I am not meant to be eating bread at the moment, if I did actually make it again, I would definitely break my bread rule. I would just need to make sure I had someone to share it with, otherwise I would eat the whole thing! And that’s really not good for the whole “bikini body” thing everyone is on about…

Quick loaf 2

Ingredients

  • 400g white bread flour
  • 125g wholewheat flour
  • 2 tsp fine salt
  • 25g butter
  • 250ml warm water
  • 175g raw, grated potato
  • 2 tbsp malt vinegar
  • 5 tsp instant yeast
  • Oil for kneading

Method

  1. Mix the flours and the salt together and rub the butter through the flour mixture
  2. Stir together the warm water, potato, vinegar and yeast, and then add to the flour mixture, using it to bring the dough together
  3. Leave the dough to rest for 10 minutes, then remove from the bowl onto an oiled surface for kneading. Knead well
  4. Return to the bowl and leave to prove for 20 minutes
  5. Remove from the bowl, shape (ball or traditional free-form oblong loaf shape), and place on a floured tray. Cover with a tea towel and leave to prove for 20-30 minutes. Preheat the oven to 220°C while waiting
  6. Dust the loaf with flour, slash it down the middle, and place into the oven, on the middle rack, for 40-50 minutes. You may want to include a bit of steam in the oven by filling a small metal roasting tin with boiling water, and placing it on the lowest shelf (personally I have found that I end up with a soggy bottom when I do this, so I’m not really a fan – the loaf works with and without this step)

Gingerbread Cookies

Merry Christmas and happy new year and merry Christmas again! South African Christmas is really not our typical. It’s generally a scorcher of a day, and if you’re lucky, you get a “White Christmas” in the form of a massive hailstorm at the end of the day. There’s no Christmas jumpers, but maybe you’ll wear red “Christmas” shorts or a tank top, because really anything more than that and you’ll melt like Frosty the snowman.

Gingerbread cookies 1

Pardon my sad excuse at trying to write “The Kendz” with some leftover dough… At the end of the day, at least my name tastes good!

 

That doesn’t mean we don’t get to enjoy some other Christmas traditions like overeating and innumerable desserts. This year I made a meringue roulade filled with whipped Chantilly cream and strawberries. I didn’t even know such beauty existed until I got asked to make one, and wow! Really, do yourself a favour!

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Christmas is the perfect excuse to indulge in as much cooking and baking as you like, so I used the opportunity to make some Christmasy gingerbread biscuits for Mr Kendz’s mother. I initially wanted to use a recipe that didn’t use molasses or honey or those weird ingredients, but they absolutes sucked! So I had to give in, get some golden syrup, and it made the absolute world of difference to the cookies!

They are perfectly chewy and soft, a gorgeous golden colour. They are officially my new favourite biscuits… I tried to make a YouTube video of myself making them…

… But I got distracted and ended up eating them before I could make a complete video…

Last year I decided was my adventure year. I think I did pretty well: I started rock climbing, went on an overlanding expedition through Africa, and Mr Kendz’s and I went camping independently for the first time (and learnt what not to do on future trips). My goal for this year is creativity. I’ve already painted a pot for my coffee plant (check out my Instagram), and I got creative with some chalkboard paint I got as a stocking-filler. Big plans ahead for this year!!! And hopefully it’s also filled with more biscuits just as amazing as these babies.

Gingerbread cookies 2

Gingerbread cookies
Makes as many as you want it to (about 35 small cookies, or 20 gingerbread men)

Ingredients

  • 125g softened butter
  • 100g brown sugar
  • 125ml golden syrup
  • 1 egg
  • 375 plain flour
  • 1 Tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp bicarbonate of soda

Method

  1. Cream the butter and sugar together
  2. Add the egg and syrup and mix well
  3. Sift the spices and bicarb together with the flour and add to the wet mixture. Mix well until a well-incorporated dough has formed
  4. Wrap the dough in plastic wrap and place in the fridge to chill for 20-30 minutes
  5. Preheat oven to 170
  6. Roll out the dough to about 4mm thick (fairly thick, almost like shortcrust pastry) and cut into shapes using a cookie cutter
  7. Place cookies on a grease proof baking sheet/baking paper and place in the oven for 12-15 minutes. Remove when edges start to brown and let cool on a rack

Achievement Unlocked – Level Macarons!

achievement

Macarons have been my biggest challenge to date. Generally I am quite satisfied with my ability to follow a recipe and get my expected result. With macarons, however, this was not the case.

Christmas Macarons

[Let me just clarify something quickly: macaroon vs. macaron. Think: coconut vs. almond flour.

Quick recipe for a macaroon: condensed milk and desiccated coconut, mixed in a ratio that lets you form little balls and place on a baking tray to bake at 180º until the edges start to brown and the biscuit is pretty firm]

My first attempt at macarons used a recipe from Dan Lepard‘s cookbook, Short and Sweet, which has proven delicious and basically perfect every time… until now. Then I tried Mary Berry and Great British Bake Off‘s chocolate macarons. I followed the instructions to a T, and they ended up burning anyway.

I figured it was time for a troubleshooting guide, when I stumbled upon this absolute gem. She even linked to her step by step guide to making macarons, which I tried after re-attempting Dan’s recipe using some of her advice. This was my result:

Her recipe was the first to start coming out right. But surely I didn’t have to follow all of her steps? Who has time to wait overnight for egg whites to mature? As it turns out, it is important, and it makes a substantial difference.

What also helped, was this guy. I absolutely love his work! His tutorials on macarons showed me that I might have been over-beating my eggs, and maybe I was “not overmixing” too carefully. Fully incorporated, people!

Red Christmas macarons

Eventually, I ended up with these bad boys, which I made for our Christmas party. Aren’t they beautiful! And added bonus was that they were gluten free, so everyone, even the fussies (though not the Banting folk), could enjoy dessert.

They were accompanied by vanilla cupcakes with green cream cheese frosting, and cute little marshmallow reindeer that my little cousin thoroughly enjoyed.

Marshmallow reindeer

Marshmallow reindeer

Vanilla cupcakes with cream cheese frosting

Vanilla cupcakes with cream cheese frosting

Macarons

Makes about 30 sandwiches

Ingredients

  • 3 egg whites
  • ¼ tsp creme of tartar
  • 210g powdered (icing) sugar
  • 125g ground almonds/almond meal/almond flour
  • 30g caster (granulated) sugar

Method

  1. Separate the egg whites. Leave overnight to mature in the fridge, and remove from fridge well ahead of time to allow to come to room temperature
  2. Sift the icing sugar and ground almonds together. Place this into a food processor and blend together until very fine and resembles a flour. Do this in stages, and make sure you’ve scraped down the sides of the food processor to break everything up. Also don’t go for so long that the mixture starts to heat up (we are making macarons, not over-sweetened almond butter)
  3. Sift the icing sugar-almond mix back into the bowl. If there are any remaining chunks of almond, remove them, they will make the mixture lumpy – DO NOT PUSH THEM THROUGH
  4. In a separate bowl, beat the egg whites and creme of tartar until very soft peaks form – peaks should hold their shape for long. Add the granulated sugar here in two stages, beating until stiff peaks form (but not hard peaks – they should have some movement to them still). Colour your meringue mixture now, using powder or gel food colourings – don’t use liquid colouring
  5. Add one third of the almond mix and fold in gently. Once it has started to combine, add the second third, and repeat with the final third. Ensure mixture is of the same consistency and there are no dry patches
  6. Place mixture into a piping bag fitted with a round nozzle about 0.5-0.8cm in diameter. Pipe this onto a stencilled mat or template, taking care not to put too much mixture for each biscuit as they spread quite a bit. Tap the baking tray firmly onto your working surface to remove any air bubbles. If there are remaining bubbles on the surface, give these a pop with a tooth pick
  7. Leave to form a shell at room temperature for at least 30 minutes. Just before that time is up, preheat oven to 160ºC
  8. Place baking tray in the oven, and bake for 10 minutes, then reduce temperature to 140ºC and continue to bake for another 5-7 minutes
  9. Remove from the oven and allow to cool before sandwiching together with filling. I filled mine with canned caramel (boiled condensed milk trick) sprinkled with some salt (salted caramel), a coffee buttercream, and some leftover green cream cheese frosting from the cupcakes

Condensed milk biscuits

One more day of exams left and I am still baking up a storm. There were 60 scones in my kitchen today! There are only 3 people that live in my house, and no, I am not planning a party… They are actually for a fundraiser at my old primary school.

Surprisingly, my food has all gone to fairly good causes this week. And when I say “good cause”, I mean that it didn’t get eaten by only me, my mother and my brother. I baked “healthy” choc chip banana bread which I took to a fabulous games evening. I also shared these cookies with them.

Condensed milk cookies with milk and condensed milk

Condensed milk is one of my guilty pleasures. We hardly ever have any in the house unless we actually have a recipe that requires it, and generally then the recipe will require all of it (though we don’t scrape the tin out into the recipe, we reserve that for teaspoons of sneaky deliciousness). These biscuits are incredibly delicious as they are, but they also serve as a great base for other biscuits, such as chocolate chip, or macadamia and cranberry cookies. I also made some chocolatey choc chip cookies that were amazing, and they didn’t want to be left out of the photoshoot, so you can get a sneak peak at those as well.

 

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk biscuits

Ingredients

  • 340g cake flour
  • 225g butter
  • 110g caster sugar
  • 200g sweetened condensed milk
  • 1 tsp vanilla essence
  • ½ tsp baking powder

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and sugar
  3. Add the condensed milk, flour, vanilla and baking powder and mix thoroughly. Add extras at this stage
  4. Roll cookie dough into 4cm balls and place on a prepared baking tray
  5. Flatten the balls slightly with a fork
  6. Bake for 15 minutes until the biscuits are golden. Allow to cool slightly before removing from the baking sheet
These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies

These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies