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Portuguese rollsI have used this recipe many times with success:180g lukewarm water140g lukewarm milk500g bread flour20...
18/10/2026

Portuguese rolls
I have used this recipe many times with success:

180g lukewarm water
140g lukewarm milk
500g bread flour
20g soft butter
7g instant dried yeast
7g sugar
7g salt

Whisk bread flour, yeast, salt and sugar together in a large bowl. Rub in the butter. Pour in the water and milk and mix to a soft but not sticky dough.

Tip dough out onto a lightly oiled surface. Knead the dough for about 10 mins until soft, smooth and elastic. A small piece of dough should gently stretch to a thin, almost transparent 'window pane' without breaking.

Return the dough to a lightly oiled bowl, cover and leave to rise for about an hour until doubled.

Deflate the risen dough gently and divide into 12 equal pieces. Roll each piece into a ball. Place the balls spaced apart on a baking tray lined with baking paper. Cover and leave to rest 10 - 15 mins.

Flatten each ball slightly and pinch each end to form the classic Portuguese roll shape. Make an indentation lengthwise along the top of the rolls with the back of a knife. Cover and leave to rise and puffy and almost double in size - about 45 to 60 mins.

In the meantime, Preheat oven to 190°C.

Dust the top of the rolls very lightly with flour and bake 15 - 20 mins.

Yes! Banana granola — that's the BEST healthy one, no sugar needed at all. Banana makes it sweet and makes the clusters ...
14/10/2026

Yes! Banana granola — that's the BEST healthy one, no sugar needed at all. Banana makes it sweet and makes the clusters stick together.

*Banana Granola Recipe:*

- 3 cups rolled oats
- 1/2 cup nutty wheat (optional, makes it extra crunchy)
- 1 cup seeds & nuts mix
- 2 very ripe bananas — the brown spot ones, super sweet
- 3 tbsp oil (coconut or sunflower)
- 1 tsp cinnamon
- Pinch salt
- 1 tsp vanilla
- 1/2 cup raisins or chopped dates — add after

*How to make:*
1. Oven 150°C
2. Mash bananas totally smooth with a fork — no lumps
3. Add oil, cinnamon, salt, vanilla to banana, mix
4. Pour banana mix over oats + seeds + nuts. Mix really well with hands
5. Spread on tray, press it flat
6. Bake 25-30 min. Stir every 10 min. Last 5 min don't stir so it forms clusters
7. Cool completely, then add raisins

The riper the banana, the sweeter it will be — you don't need any honey or sugar.

It comes out so lekker and your house smells amazing.

You have ripe bananas at home now?
Nashysweettreats

Nashysweettreats This is a proper farm-style seeds rusk — crunchy outside, soft inside, full of seeds. Makes about 70-80...
13/10/2026

Nashysweettreats This is a proper farm-style seeds rusk — crunchy outside, soft inside, full of seeds. Makes about 70-80 rusks.

*VERY GOOD SEEDS RUSK RECIPE*

*Dry ingredients:*
- 1kgnutty wheat flour
- 500g all-bran flakes (the Kellogg's one)
- 500g brown sugar
- 250g sunflower seeds
- 100g sesame seeds
- 100g pumpkin seeds
- 100g linseeds / flaxseeds
- 1 tsp salt

*Wet ingredients:*
- 500g butter / Stork Bake (melted)
- 500ml buttermilk
- 4 large eggs
- 1 tbsp white vinegar
- 2 tsp vanilla essence

*Method:*

1. Preheat oven to 180°C. Grease 2 large roasting pans.

2. In a BIG basin, mix all dry ingredients together — flour, all-bran, sugar, salt and all the seeds.

3. In another jug, whisk eggs, buttermilk, vinegar and vanilla. Pour in the melted butter (not too hot) and mix.

4. Pour wet into dry. Mix well with your hands. It will be a thick, sticky dough — not runny. If it's too dry, add a little more buttermilk.

5. Press into your pans. Flatten with wet hands so it's even. Cut into rusk fingers BEFORE baking (makes it easy to break later).

6. Bake 45-55 min until golden brown and a knife comes out clean.

7. Let it cool for 10 minutes, then break into pieces on the cuts.

8. *Dry them out:* Turn oven down to 100°C. Spread rusks on oven racks / trays and dry for 4-5 hours until completely dry and crunchy. Leave oven door slightly open. Overnight is best.

*Secrets for the BEST rusks:*
- Don't skip the all-bran — that's what keeps them from being rock hard
- Toast your sunflower + pumpkin seeds in a dry pan for 2 min before adding — way more flavour
- Use Stork Bake + butter mixed 50/50 for that rich taste
- For extra crunch, add 50g poppy seeds

They last 3 weeks in a sealed tin. Perfect with coffee!

13/10/2026

Homemade rusks

28/08/2026

But why checkers sixty 60 do this . really disappointed

Ginger b**r. I have not made this myself, but was given this one by a very good friend Ingredients18 litre water100 g m...
28/08/2026

Ginger b**r. I have not made this myself, but was given this one by a very good friend

Ingredients
18 litre water
100 g minced ginger
1 cup sultana raisins
90 g baking yeast (packets)
2 kg sugar
Method:
Start to mix 100 g sugar and 1 cup luke warm water and yeast in a tall glass.
Let stand about 10 min untill yeast activates and frothed to the top.
Dissolve 2 kg sugar in 18 litres of luke warm water.
Add raisins, ginger and activated yeast. Give it a good stir.
Close the top with a w**e making bubbler or a cap with a hole in for gas to escape.
Let stand for 5 days at room temperature
More than 36 hours will give it a b**r fermented taste with higher alcohol.
Strain ginger b**r twice to remove raisins and sediment.
Fill glass bottles that can handle pressure with sealable tops, or use plastic Cola bottles.
Soft plastic bottles need the cap to be left on loose for gas to escape.
Refrigerate and enjoy.

18/08/2026

Put little bit of water in a container then put ur bottle of honey or syrup to stop ants from getting into ur honey or ur cupboard keep it like that. In cupboard til ur finish ur honey no more ants in ur cupboard or honey

# # # *Whole Wheat English Muffins Recipe**Ingredients:*- *1 cup* warm milk - *1/2 cup* warm water - *2 1/4 tsp* instan...
18/08/2026

# # # *Whole Wheat English Muffins Recipe*

*Ingredients:*
- *1 cup* warm milk
- *1/2 cup* warm water
- *2 1/4 tsp* instant yeast - 1 packet
- *1 tbsp* honey or sugar
- *1 tsp* salt
- *2 tbsp* melted butter or oil
- *1 cup* whole wheat flour
- *1 1/2 - 2 cups* bread flour or all-purpose flour
- *Extra*: Cornmeal for dusting

*Instructions:*

1. *Activate yeast*: Mix warm milk, warm water, honey, and yeast. Let sit 5-10 min until foamy.
2. *Make dough*: Add melted butter, salt, whole wheat flour, and 1 cup bread flour. Mix. Add more bread flour a bit at a time until you get a soft, slightly sticky dough.
3. *Knead*: 5-8 min by hand or 4 min in a mixer. Dough should be smooth.
4. *First rise*: Put in oiled bowl, cover. Let rise 1 hour until doubled.
5. *Shape*: Punch down. Roll to 1/2 inch thick. Cut 8 rounds with a cup or cookie cutter. Re-roll scraps.
6. *Second rise*: Place on baking sheet dusted with cornmeal. Sprinkle tops with cornmeal too. Cover 30-45 min until puffy.
7. *Cook, don’t bake*: Heat a griddle or heavy pan on medium-low. Cook muffins 5-7 min per side. You want them golden brown and cooked through. No oven needed!
8. *Cool*: Let cool 15 min before splitting with a fork. That’s the secret to the nooks and crannies.

*Tips:*
- *Storage*: Keep in airtight bag 3-4 days, or freeze up to 3 months. Toast straight from frozen.
- *Fork-split*: Don’t use a knife! Use a fork around the edge then pull apart for best texture.

Bread Vienna sausage Eggs
15/08/2026

Bread
Vienna sausage
Eggs

14/08/2026

Let's design tomato sauce to serve food or platters with

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