Makumu's Recipe book!

Ingredients:

• 3 cups wheat flour 
• 3/4 cup mixed seeds (sunflower, pumpkin, poppy) 
• 1/2 jungle oats 
• 3 tbsp butter 
• 2 tbsp sugar 
• 1 tbsp salt 
• 3 1/2 cup inkomasi/buttermilk 
• 1 eggs 
• 1 sachet instant yeast 

Method:

• Mix all dry ingredients together with wooden spoon. 
• On the stove heat up your inkomasi/buttermilk, butter, and egg. Don’t not bring to boil.
• Mix the dry ingredients with the heated ingredients. 
• Leave dough to rice double in size.  
• Spray bread pan with a nonstick spray.
• Place/fit dough in bread pan 
• Bake at 180 degrees Celsius for 40-50 minutes.  
• Test with knife in the middle, no dough should stick to the knife otherwise let a bake for a couple for minutes. 

Serves 4

Ingredients:

• 16 x 20cmx20cm phyllo pastry sheets
• 1 x 250g mozzarella
• 1 x camembert
• 1 x brie
• 200g dried cranberries
• 100ml orange juice
• 2 tbs sugar
• Egg wash (1 egg scrambled)
• Spray n cook or non-stick spray

Method:

Cheese Parcel

• Preheat your oven to 180ᵒC
• Grease up your muffin pan with your non-stick spray.
• You will need 4 x phyllo pastry sheets for one cheese parcel. Brush each sheet of phyllo pastry with the egg wash.
• Line each muffin pan with phyllo pastry so that it forms flower like cups.
• Split your cheeses into 4 and divide them equally among your phyllo pastry flower cups.
• Close your flower cups once cheese is added.
• Bake at 180ᵒC for 15 min.
• Remove from oven and top with your cranberry sauce. Serve hot.

Sauce

• Prepare a pan.
• Add the dried cranberries/sugar and orange juice to a pan and heat up until it has a sticky texture.

Batter:

• 125 g butter, plus extra for greasing
• 250g castor sugar
• 2 eggs
• Zest of 1 large lemon
• 375 ml self-raising flour, plus extra for flouring
• 125 ml milk
• 2 t vanilla paste
• 1 t ground cinnamon
• 125 ml poppy seeds

Sauce:

• Juice of 1 lemon
• 250 g castor sugar
• 250 ml water
• Zest of 2 oranges
• Zest of 2 lemons
• Zest of 2 limes

Method:

• Preheat the oven to 180 deg C/Gas 4, and butter and flour a round cake tin. It is also a good idea to line the tin with a round of buttered paper.
• To make the batter, cream the butter and castor sugar before adding the eggs, one at a time. Beat well.
• Stir in the zest, flour, milk, vanilla paste, cinnamon and poppy seeds, and mix really well.
• Spoon the dough into the cake tin and bake for about 35 minutes or until a skewer comes out clean.
• Allow the cake to rest for a while before turning it over onto a cooling rack.
• To make the sauce, combine the lemon juice, castor sugar and 250 ml water in a small pot. Bring to a gentle boil and allow the sugar to melt before adding all the zest.
• Keep reducing the liquid until it is wonderfully syrupy and the zest is completely glaze and almost transparent.
• Place the cake on a serving platter and spoon the very-warm syrup over it.
• To decorate, pile the zest a heap in the middle of the cake.
• Enjoy!