Spicy Beef Hash

Spicy Beef Hash is the perfect, hearty breakfast on a chilly morning and can be served for dinner as well

Perfect, hearty breakfast on a chilly morning and can be served for dinner as well

This Spicy Beef Hash will not only warm you on a chilly morning, but is hearty enough to keep you going until lunch time. Some fresh fruit, a yogurt and a glass of freshly squeezed Orange Juice on the side, and your breakfast / brunch is sorted.
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Cranberry Muffins

Soft, feather light Cranberry Muffins are the ideal addition to breakfast/brunch or a lunch box treat

Cranberry Muffins are so delicious and unlike most muffins, these actually stay fresh until at least the next day, which makes them perfect for as an addition to breakfast or brunch.

My son loves taking a couple with him to work, therefore I normally bake a double batch. Enough for his lunch box, and also enough for my mom-in-law and myself as a mid-morning snack as we are not huge on breakfast – brunch, yes, now and the over a weekend.

Soft, feather light Cranberry Muffins are the ideal addition to breakfast/brunch or a lunch box treat

These muffins are soft and have the texture of a feather light cake instead of the usual, more dense kind of muffin.

I do not add a lot of sugar as I normally use Dried Cranberries which are sweetened a little already. Fresh Cranberries are not all that much available in our local super markets, but I love to eat the Dried Cranberries { by the handfuls!} anyway, so I always have a packet or three in the pantry.

Serve these as is, or warm with a good spread of butter.

 

Cranberry Muffins

12 Servings

INGREDIENTS:

1 1/2 cups Self-Raising Flour
2 TB Caster Sugar
1 t Baking Powder
1/8 t Salt
1 cup Cranberries  {dried or fresh}
1/3 cup Butter, melted and cooled slightly
3/4 cup Milk
1 Egg

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F) – spray a medium sized, 12 hole muffin pan with cooking oil.
2.) Combine the Flour,Sugar, Baking Powder and Salt in a mixing bowl – stir in the Cranberries.
3.) In a separate bowl, whisk together the Butter, Milk and Egg – add all at once to the Flour mixture and stir {using a fork} until all ingredients are moistened – do not over mix.
4.) Spoon batter into the prepared muffin pan and bake 15 minutes or until golden and a tester comes out clean – remove from oven and transfer muffins immediately to a cooling rack.

Best served warm with butter, but cold is also delicious.

Soft, feather light Cranberry Muffins are the ideal addition to breakfast/brunch or a lunch box treat

 

LINDA

Cranberry Rock Cakes

Cranberry Rock Cakes have a super soft center, with a hard, textured outer - ideal with your morning coffee, mid morning treat or pop one or two into the lunch boxes

I love Rock Cakes, any kind, with any fruit, nut or whatever else one can add to them, I just love these rock look-alike little sweet treats, but especially Cranberry Rock Cakes.

My granny used to make them all the time when I was little and I remember clearly when one of the neighbors phoned telling her she’s coming over for a cup of coffee, into the oven went the Rock Cakes and they chatted over a coffee, dipping the Cakes or enjoyed them with a spread of butter.

Of course I did not know, or take notice then, of the name when granny and her friends had them, I was only too happy to be joining in, eating two or three.

Cranberry Rock Cakes have a super soft center, with a hard, textured outer - ideal with your morning coffee, mid morning treat or pop one or two into the lunch boxes

The Cakes are actually a cross between a cookie and a scone but with a much fluffier, softer center, which I suppose is where the “cake” part comes in. Rock is fairly obvious, because of the shape, as well as the hard outside.

I would almost say crisp, but that won’t be right, the Rock Cakes are hard … until you bite into one and taste the softness of the center – pure bliss, and these are perfect to dip into your cup of coffee or tea.

There is not much spreading when in the oven, but do leave a bit of room in between the bundles of dough. Except for the bottoms, the tops look almost the same as when you first scoop the dough onto the baking sheet. Of course that’s also always a bonus for me, not sure about you, but I like to dump and bake, without worrying about rolling out or how the cookies would look like – these are meant to look rough, rough like a rock !

Cranberry Rock Cakes

20 Servings

INGREDIENTS:

2 cups Self-Raising Flour
1/2 cup Butter, cubed
1/2 cup Caster Sugar
1/2 cup Dried Cranberries
1 TB Nuts, the sprinkling kind
1/2 t Ground Ginger
1 Egg
1/4 cup Milk

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F) – line a baking sheet with baking paper.
2.) Place the Flour in a mixing bowl – add the Butter and rub in with your fingers until the mixture resembles breadcrumbs.
3.) Mix in the Caster Sugar, Cranberries, Nuts and Ginger.
4.) Whisk together the Egg and the Milk – add to the dry mixture – mix to a stiff dough.
5.) Place mixture in small, rough heaps on the prepared baking sheet, leaving a bit of space for spreading in between each heap – bake 12 – 15 minutes or until golden brown.

Transfer to a cooling rack and serve with butter or without as a dipper with your coffee or tea.

Cranberry Rock Cakes have a super soft center, with a hard, textured outer - ideal with your morning coffee, mid morning treat or pop one or two into the lunch boxes

Apple Cinnamon Muffins

Apple Cinnamon Muffins

I have this thing with muffins for a late breakfast or early lunch, not quite brunch, because a brunch involves a bit more food. These Apple Cinnamon Muffins are my favorite to whip up soon as a craving strikes me mid-morning.

The topping is my favorite part, very buttery with a bit of crunch from the nuts. I had to make the muffins a few times before I was totally happy with the topping.

First the topping was too dry, then way too buttery and finally I decided to add just a little Flour into the mix as well, now that did the trick !

I think Apple and Cinnamon are two of the best combinations in a sweet treat and would even have some sliced Apple in my oatmeal {which I do have for breakfast now and then} sprinkled with Cinnamon Sugar and an added blob of butter.

The actual muffin part of these Apple Cinnamon Muffins are feather light, soft and bursting with the two flavors, whilst the topping adds a soft, melt-in-the-mouth, buttery piece of delight, to which the Walnuts add a tasteful crunch too.

Apple Cinnamon Muffins

12 Muffins

INGREDIENTS:

1 1/2 cups Flour
1/3 cup Sugar
2 t Baking Powder
1 t Ground Cinnamon, divided
1/2 t Salt
1 Large Egg
1/2 cup Milk
1 Red Apple, cored, peeled and chopped finely
1/4 cup Butter, melted

TOPPING:

1/4 cup Butter
1/4 cup Flour
1/3 cup Walnuts, chopped
1/4 cup Dark Brown Sugar

DIRECTIONS:

1.) Pre-heat the oven to 190 deg C (375 deg F) – spray a 12 hole muffin pan with cooking oil.
2.) Mix together the Flour, Sugar, Baking Powder, Cinnamon and Salt in a medium mixing bowl.
3.) Beat together the Egg and Milk in a medium mixing bowl – add the Apple and Butter – stir well.
4.) Add the Apple mixture to the Flour mixture and stir to combine – mixture will be a little stiff – scoop into the prepared muffin pan, filling the holes 3/4.
5.) Mix all the topping ingredients together, you will have a soft dough – break of small pieces and arrange over the muffin batter – bake 15 – 20 minutes or until a tester comes out clean.

Serve warm. (best with butter!)

Apple Cinnamon Muffins

LINDA

Bacon and Bean Burritos

Bacon and Bean Burritos

Bacon and Bean Burritos are the perfect dinner and these are so filling, not much else is needed on the side, except perhaps a crunchy salad.

The bacon and bean filling is just perfect for these in between season days, as it is not too rich, yet makes a delicious dinner and the ones with a bigger appetite can have two … or three. I can usually only manage about one and a half Burrito at most at one time.

Bacon and Bean Burritos - Filling

One rarely really see the filling when searching for a recipe, and that is one of the things I like to see, as in the photo above. You can see every ingredient, and let me tell you, this is one awesome filling – I mean, really … there’s Bacon in it !

Bacon and Bean Burritos

I like to place all the different fillings in separate bowls and let each person build his or her own Burrito, as not all of us, either do not like the same arrangement, or have a dislike of one of the ingredients.

Some persons would not have sour cream near food, whereas others have a distinct dislike of guacamole — really guacamole ??  I love the stuff and could eat it with a spoon {which I do anyway with leftovers!}. Not so sure I’ll eat the sour cream with a spoon though, but in a Burrito or a wrap — anytime !

Bacon and Bean Burritos

4 – 6 Servings

INGREDIENTS:

1 TB Vegetable Oil
250g Lean Bacon, roughly chopped
1 Onion, chopped
2 t Fresh Garlic, crushed
2 Jalapeno Chilies, sliced   {optional}
2 t Ground Paprika
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced
1 Yellow Bell Pepper, thinly sliced
2 cans (410g each) Red Kidney Beans, drained

8 Large Soft Tortillas
1 cup Sour Cream
2 cups Cheddar, grated
1 cup Guacamole   {homemade or store-bought}

DIRECTIONS:

1.) Heat the Oil in a large pan or wok – fry the Bacon until done but still soft.
2.) Add the Onion, Garlic, Chilies, Paprika and all the Bell Peppers – stir-fry until soft – add Beans and heat through – scoop mixture onto a serving plate.
Serve with the Tortillas, Sour Cream, Cheese and Guacamole, all in separate containers – let each person build his/her own Burrito.

Bacon and Bean Burritos

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