Got yogurt?

We did.

1.5L of Greek style yogurt.

Before it went bad I decided to look up a few recipes to use it up.

Two that stuck out were Snickerdoodle Cake and Frozen Yogurt Bark.

Both turned out delicious!

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Snickerdoodle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 


Course: Dessert
Author: Gina
Ingredients
  • 2 tbsp cinnamon
  • 6 tbsp granulated sugar
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup Greek style labour
Instructions
  1. Preheat oven to 180C and prepare 2 loaf pans.

  2. In a small bowl mix most of the cinnamon and 6 tablespoons of sugar together and set aside.

  3. In another bowl mix together flour, baking powder, salt and 1 teaspoon cinnamon and set aside.

  4. In your electric mixer (or a large bowl), cream the butter, sugar and oil on medium speed for about 1 minute.

  5. Add the eggs and mix.

  6. Add the vanilla and yogurt and mix until just combined.

  7. Add in the flour mixture and stir by hand until just combined.

  8. Scoop a 6th of the batter into each loaf tin, sprinkle a thick layer of cinnamon sugar over the batter, repeat 2 more times, ending with a cinnamon sugar layer.

  9. Bake for about 40-45 minutes.

  10. Remove from oven and allow to cool before removing from the tins.

  11. Serve warm with a little butter spread on.

Recipe Notes

Adapted from Betty Crocker

 

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Frozen Yogurt Bark
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 

Got some Greek style yogurt left over? This is a really quick and easy way to use it up.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 2 cups Greek Style Yogurt
  • 2 tbsp honey You can add more or less depending on your taste
  • 1/2 cup fillings/toppings of your choice raisins, craisins, nuts, marshmallows, frozen berries, fresh fruit
  • 1/2 cup strawberry jam heated until runny
Instructions
  1. Mix the yogurt and the honey until well combined.

  2. Add in any fillings you want.

  3. Line a baking sheet with wax paper or tin foil.

  4. Pour the yogurt onto the baking sheet. Thickness depends on you.

  5. Add desired toppings.

  6. Drizzle the strawberry jam over the top.

  7. Freeze for no less than 4 hours.

  8. Remove from freezer and break into pieces.

  9. Store in a sealed container in the freezer.

Its not just banana bread

So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.

I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!

Apple Banana Bread
Yummy fresh apple and banana bread.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 large grated or finely chopped apples (I used 2 green and 1 red and left the skin on)
  2. 3 large ripe or overripe bananas, mashed
  3. 2 cups sugar (I used sugar replacement)
  4. 3 cups flour
  5. 1 teaspoon baking soda
  6. 1 tablespoon cinnamon
  7. 2 large eggs
  8. 2/3 cup of oil
  9. 2 teaspoons vanilla (I didn't have so didn't add and it was absolutely fine)
Instructions
  1. Preheat your oven to 180C and grease 2 loaf pans or like I did, 1 loaf pan and 2-3 muffin trays (12-18 muffins).
  2. Add all the ingredients into a large bowl or the bowl of your stand mixer.
  3. Mix well, ensuring all the flour is incorporated.
  4. Separate batter into the desired pans and place in the oven.
  5. For loafs, bake for about 1 hour.
  6. For muffins bake for between 30 minutes and 45 minutes.
Notes
  1. The original recipe called for half a cup chopped nuts and half a cup raisins. I had neither on hand so didn't add them and the recipe came out fine. You could also add craisins or even chocolate chips to this recipe and it would be delicious.
Adapted from Food.com
Adapted from Food.com
A Bit of This A Bit of That http://gnatj.com/

Scottish oatcakes of yumminess!

As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.

Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.

These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!

Scottish Oatcakes
Yields 16
A quick to make, yummy biscuit. Can be served with butter, cheese, jam or as is.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 250g oats, whizzed in the blender until they become a flour consistency
  2. 25g butter, melted (I used margarine so they are dairy free, you could also use oil)
  3. 1/2 teaspoon bicarb of soda
  4. pinch of salt
  5. 150ml hot (not boiling) water
Instructions
  1. Preheat your oven to 180C.
  2. Set aside a bit of the oatmeal flour for later.
  3. Mix all the ingredients together until you have a rough dough ball.
  4. If its too sticky add some more oats, if its too dry add a dash of water.
  5. Dust your surface with the oatmeal flour you set aside earlier.
  6. Roll out the dough about 2-3mm thick.
  7. Take a clean glass and cut out rounds.
  8. You can re-roll the scraps until there is nothing left.
  9. Place rounds on a baking sheet and bake for 20 minutes.
Notes
  1. These were delicious fresh out the oven with a bit of butter.
  2. If you are not using them right away you can warm them up in the oven for a few minutes before serving although they are just as delicious cold.
  3. Store them in an airtight container.
Adapted from Penny's Recipes
Adapted from Penny's Recipes
A Bit of This A Bit of That http://gnatj.com/

Cheese, cheese, everywhere!

Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.

Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.

I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.

batter
batter

 

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Fold over the bottom

 

Fold sides in
Fold sides in 

 

Keep rolling up and tucking the sides in
Keep rolling up and tucking the sides in 

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Cream Cheese Blintzes
Yields 9
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Crepes
  1. 4 eggs
  2. 1 cup flour
  3. 1/3 cup sugar (I used cup for cup sugar replacement)
  4. 3/4 cup milk
  5. 1/4 cup water
  6. 1 tsp vanilla
  7. Pinch of salt
  8. Nonstick cooking oil spray
  9. Oil
Filling
  1. 1 package cream cheese
  2. 1/4 cup sugar (I used cup for cup sugar replacement)
  3. 1 egg yolk
  4. 2 tsp fresh lemon juice (I didnt have any and it was fine)
  5. 1 tsp vanilla
  6. Pinch of salt
Crepes
  1. Mix all the crepe ingredients together.
  2. Make sure the batter is smooth and there are no lumps.
  3. Transfer your batter to a jug for easy pouring.
  4. Spray a non stick pan with oil spray.
  5. Pour a small amount of batter (about a third of a cup) into the pan and swirl the pan around to spread the batter.
  6. Leave for a minute or two until the crepe is set, the exposed side of the crepe will feel slightly tacky if you touch it but not completely dry.
  7. Do not flip the crepe.
  8. Set aside on a plate and separate each crepe with wax paper or paper towel.
  9. You should get about 9 thin crepes.
Filling
  1. Mix all the filling ingredients together with a fork.
  2. The mix should be thick-ish and slightly lumpy.
Put together
  1. Lay out one crepe.
  2. Place a tablespoon or so of filling onto the bottom half of the crepe.
  3. Roll the crepe up and over the filling and fold in the sides.
  4. Continue rolling (and folding in the sides) until the crepe is sitting, fold side down on your surface.
  5. Set aside.
  6. Continue this process until all the crepes are rolled.
Final Step
  1. Heat a small amount of oil in the pan.
  2. Place 2 or 3 blintzes, fold side down, in the oil and fry for 30-60 seconds.
  3. Carefully turn the blintzes and fry the other side for 30 seconds.
  4. Remove from oil and drain on paper towel.
  5. Repeat this process with the remaining blintzes.
  6. Keep warm in the oven until ready to serve.
Notes
  1. The original recipe called for ricotta cheese as well as cream cheese. I didn't use ricotta and the filling was fine.
  2. If your batter is too thick you can add a dash more milk or water to thin it out. Your crepes should not be too thick or you wont be able to roll them up.
  3. You can leave out the sugar in the filling and add mushrooms, spinach or any other savoury filling.
  4. These are best served hot but I ate one that had cooled down and it was just as delicious.
Adapted from Tori Avey
Adapted from Tori Avey
A Bit of This A Bit of That http://gnatj.com/

Whole wheat scones of yumminess!

Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.

On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.

I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.

scone2

The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.

Sugar free whole wheat scones
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 3 tablespoons 'spoon for spoon' sugar substitute
  4. 1 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
  7. 1/4 teaspoon salt
  8. 1/3 cup butter
  9. 2 eggs, slightly beaten
  10. 1/3 cup buttermilk (I didn't have buttermilk so I used a mixture of 1 cup milk with 1 tablespoon vinegar and then used the required amount)
  11. 3/4 cup dried cranberries
  12. Buttermilk for brushing
  13. Rolled oats to sprinkle on top of the dough
Instructions
  1. Preheat oven to 180C.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
  3. Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  6. Add buttermilk mixture all at once to flour mixture.
  7. Stir just until moistened (some of the dough may look dry).
  8. Turn out onto a floured surface.
  9. Knead dough for 10 to 12 strokes or until nearly smooth.
  10. Pat dough to an 8-inch circle about 3/4 inch thick.
  11. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  12. Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
  13. Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
  14. Bake for 13 to 15 minutes or until edges are light browned.
  15. Serve warm.
Adapted from Diabetic Living
Adapted from Diabetic Living
A Bit of This A Bit of That http://gnatj.com/

More fried things

Tonight the kids and I devoured these delicious apple fritters. So so so much of yumminess!

Apple Fritters
Sweet apple pancakes
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup flour
  2. 1/4 cup sugar (or sugar replacement)
  3. Dash of salt
  4. 1 1/2 teaspoon baking powder
  5. 1 teaspoon cinnamon
  6. 1/3 cup milk
  7. 1 egg
  8. 2 green apples, peeled and chopped (thin or chunky is up to you)
  9. Oil for frying
Instructions
  1. Mix all the ingredients together.
  2. Add oil to the pan and heat.
  3. Place tablespoon amounts of batter into the hot oil.
  4. Fry on each side for 2 - 3 minutes (or until brown).
  5. Place on kitchen towel to absorb excess oil and keep warm in the oven until you are ready to serve.
Notes
  1. Can be served with an icing sugar glaze or with a sprinkle of cinnamon.
Adapted from Chef Cooking
Adapted from Chef Cooking
A Bit of This A Bit of That http://gnatj.com/

Shakshuka

On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. 

 

Shakshuka
Serves 4
I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Oil for frying
  2. 1 x onion, diced
  3. 1 x red pepper, diced
  4. 8 x tomatos, diced
  5. Garlic
  6. Spices (usually cayenne pepper or something a little spicy)
  7. Salt and pepper, to taste
  8. 6 x eggs
Instructions
  1. Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  2. Throw in the onion and saute until golden.
  3. Add the red pepper and simmer for 5 minutes.
  4. Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.
  5. Add spices.
  6. Once the mixture is cooked through crack eggs directly into the sauce and cook through.
  7. Serve with fresh bread or pita to mop up the sauce.
A Bit of This A Bit of That http://gnatj.com/

Free* Banana Bread

*Free from eggs, gluten, milk, sugar.

So its Pesach, that means no flour and since Paul is diabetic I cant use sugar either.

I found {this} recipe on a FB food forum and I have tweeked it a little to suit us.

Ingredients

  • 1 large bunch of (over)ripe bananas
  • 2 cups chopped walnuts (I bought walnuts in their shells, my kids said they are not REAL if they are already shelled, I dont have a nut cracker, I improvised with a heavy bottomed pan and went all HULK SMASH on the poor walnuts, it was fun!)
  • 2 cups potato flour
  • 1 cup chopped dates
  • pinch of salt (I forgot about the salt, oh well)

IMG_0358

Method

  • Peel and mash the bananas.
  • Chop up your shelled walnuts, I blitzed them in a small food processor.
  • Pit your dates and cut or shred them into small pieces.
  • Add bananas, potato flour, walnuts, dates and salt in a bowl.
  • Mix until just combined.
  • Place in an appropriate sized loaf tin.
  • Bake for 35-40 minutes at 180ºC
  • Enjoy hot with butter slathered on!

IMG_0359

Scones and jam and cream! Oh my!

Yesterday I met up with some twitter ladies at the Irene Dairy Farm.

What a lovely place.  The kids had a blast!

I didnt take any photos because we were all having so much fun I didnt even think about taking my phone out…

What I did do is buy some of their famous fresh cream.

OMG! How delish…  Think and yummy, I just had to make some fresh scones this morning to go with it.

I found the scone recipe over here, I love this site, they deliver exactly what they promise: A South African guide to simple, tasty recipes!

Recipe

  • 2 x cups sifted flour
  • ½ x teaspoon salt
  • 4 x teaspoons baking powder
  • 2 x tablespoons marge
  • ¾ x cup milk

Method

  • Mix dry ingredients.
  • Add wet ingredients.
  • Mix together until they form a loose dough.
  • Turn out onto a lightly floured surface and kneed for a few minutes.
  • Flatten the dough out and cut rounds using a glass.
  • Bake at 240ºC for about 7 minutes – I didnt read that properly and baked for about 10 minutes at 180°C.

scones

 

Enjoy with fresh cream and a dollop of strawberry jam 🙂

Banana Bread

Paul bought a bunch of bananas from Pick n Pay yesterday.  Problem was, half of them were over ripe and bruised.

So what else is one supposed to but make banana bread…

Ingredients

  • 3 or 4 ripe/over ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla (This was the last time I will use store bought vanilla, from now on I will be using my home made vanilla extract)
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 ½ cups flour

Method

  • Pre-heat the oven to 180°C
  • Using a wooden spoon, mix together the mashed banana and melted butter.
  • Mix in the sugar, egg and vanilla.
  • Add the dry ingredients and fold into the wet ingredients.
  • Spray a loaf tin with Spray and Cook and spoon mixture into the tin.
  • Bake for about 1 hour.