Semolina Koikatte

Ingredients 

(Makes 24 koikattes)

1 ½ cup semolina

½ tin condensed milk

80g butter

⅓ cup sugar

1 tbsp sesame seeds

½ tsp nutmeg

2 tsp elachi powder

¼ cup diced almonds

½ cup desicated coconut 

¼ cup milk

Method

* toast semolina on medium heat for 5 minutes

* add dry ingredients 

* toast for 2 minutes

* Remove from heat and add butter, milk, and condensed milk

* mix well

* pinch dough and roll into finger shapes making indents with your fingers whilst shaping

* store in refrigerator 

No Bake Granola Cups

 

Ingredients:

• 2 cups Future Life Granola Crunch
• 1/2 cup unsweetened peanut butter
• 1/4 cup maple syrup
• 100g dark chocolate (for melting)

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Instructions:

1. Prepare the Granola Mixture:

   • In a large mixing bowl, combine the Future Life Granola Crunch, unsweetened peanut butter, and maple syrup. Stir until all the granola is well coated and evenly mixed.

2. Form the Cups:

   • Line a muffin tin with cupcake liners.
   • Take small portions of the granola mixture and press them firmly into the bottom and up the sides of each cupcake liner to form cups. Ensure they are well-packed to hold their shape.
     

3. Melt the Dark Chocolate:

   • In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring in between, until smooth and fully melted.

4. Fill the Cups:

   • Spoon the melted dark chocolate evenly over each granola cup, covering the top completely. You can use a spoon or a small spatula to spread the chocolate evenly.

5. Chill and Set:

   • Place the muffin tin in the refrigerator for about 30 minutes, or until the chocolate has hardened and the cups are set.

6. Serve:

   • Once set, remove the granola cups from the muffin tin and peel off the cupcake liners. Enjoy your no-bake healthy granola cups as a delicious snack or dessert!

Store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Carrot Cake

 * This recipe can also be used for carrot cake muffins

You Will Need:

For the Carrot Cake:

• 4 cups grated carrots

• 1 cup brown sugar

• 4 large eggs

• 1 ½ cups white sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3 teaspoons ground cinnamon

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup (50g) coarsely chopped pecans (for topping the cake)

Cream Cheese Icing 

• 4 tablespoons unsalted butter, at room temperature
• 225g cream cheese
• 4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy (add more or less depending on desired consistency)
• ¼ teaspoon vanilla extract
• salt to taste (salt balances the sweetness)

Cake Method:

In a medium bowl, combine the grated carrots with the brown sugar. Mix well and set aside for 10 minutes to let the carrots soften and release some moisture.

Preheat the oven to 180°C .

Grease and flour two 9-inch round cake pans or line them with parchment paper.(can also use an oven tray)

In a large bowl, whisk together the eggs, white sugar, vegetable oil, and vanilla extract until smooth and well blended.

Stir the carrot and brown sugar mixture into the wet ingredients.

In a separate bowl, sift together the flour, ground cinnamon, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture, mixing until just combined.

Gently fold in 1/2 cup of pecans into the batter.

Divide the batter evenly between the prepared pans.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled and frosted, sprinkle the remaining 1/2 cup chopped pecans over the top of the cake.

Cream Cheese Frosting Method:

Mix butter, cream cheese, salt and vanilla essence together.

Gradually add Icing sugar and mix until desired consistency of icing is reached. Use more icing sugar for a stiffer frosting and less for a piping consistency.

Chocolate Lamingtons

INGREDIENTS

500 ml sugar
4 extra large eggs
250 ml (1 cup) sunflower oil
5 ml (1 t) vanilla essence
420 g (750 ml) cake flour
15 ml (1 tbs) baking powder
3ml (½t) salt
125ml (½ cup) Milk


Chocolate Syrup

600 g (750 ml) sugar
80 g (200 ml) cocoa powder
375 ml (1½ cups) hot water
10 g butter 

Desiccated coconut, for coating

METHOD

Vanilla Sponge

•  Preheat the oven to 180⁰C.  Grease and line a 25 x 30 cm oven tray. 
•  Beat the sugar and eggs together until light and fluffy. 
•  Add the oil and vanilla essence, and mix well. 
• Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk.  Spoon the mixture into the prepared tray and bake for 30- 35 minutes 
• Allow to cool and cut into squares.
• Dip cooled squares into chocolate syrup and the coat with dessicated coconut

Chocolate Syrup

•  Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. 
•  Remove from heat and add the butter.

Milk Tart

INGREDIENTS

Base:
1 pkt Tennis biscuits
150g butter

Filling :
4 cups milk
1 tblsp butter
1 cup sugar
1 tsp vanilla essence
2 eggs
3 tblsp flour
3 tblsp cornflour

*Cinnamon for sprinkling


METHOD

Base:

• Melt the butter. 
• Combine with crushed biscuits and press into 2 large tart pans. Refrigerate for 2 hours

Filling:

• Boil milk with butter. 
• In a bowl, mix remaining ingredients into a paste. 
• Add to boiling milk and stir until thick.
• Pour into your biscuit bases. 
• Turn a spoon over the bowl and pour liquid onto spoon, so that the hot tart mixture doesn’t disturb the base. 
• Sprinkle with cinnamon and leave to cool sufficiently to refrigerate.

Moist Chocolate Cake

INGREDIENTS

8 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup oil
2 tsp vanilla essence
1 cup boiling water
1/8 cup cocoa

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into large baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake.

* This makes a large cake.

* Can be cut in the center to make 2 layers or you can make 2 separate cakes

Bread Pudding

INGREDIENTS

+ - 6 - 12 Slices of bread
2 tbsp melted butter
4 eggs beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla essence

METHOD

• Preheat oven to 180 deg
• break bread into small pieces and place in lightly greased baking dish / pan
• Drizzle melted butter over bread
• In a bowl combine eggs, milk, sugar, cinnamon and vanilla.Beat well
• Pour mixture over bread and lightly push down with a fork until bread is covered and soaking the egg mixture.
• Bake in preheated oven for 45 min or until the top of pudding springs back up when lightly tapped.
• Serve with vanilla ice cream

* Raisins can be sprinkled on top of bread pudding before placing in oven if desired

Gulab Jamun

INGREDIENTS

1/4 bicarb
1/2 tin condensed milk (200g )
1 1/4 cups flour
1 tsp baking powder
1 tblsp semolina
1 tblsp butter
1/4 fine cardamon powder


METHOD

• Place the dry ingredients in a bowl, add butter and cardamon, then add the condensed milk and make a soft dough.
• Roll into length and thickness of a finger and fry in oil over medium heat.
• Lower the heat and allow the jamuns to cook slowl;y and allow to swell.
• Remove from the heat when golden brown and drain.

Syrup

• Boil together 1 1/2 cups sugar and 1 cup water.
• Remove from the heat before it starts to get sticky.
• Dip the jamuns in the syrup.
• Drain and cool.
• Sprinkle with desiccated coconut.

Easy Chocolate Cake

INGREDIENTS

4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa

ICING

100 g milk chocolate
1 small tin desert cream

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake

Orange Cake

INGREDIENTS

160 g softened butter
1 cup castor sugar
2 eggs lightly beaten
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp bicarbonate of soda
1 cup buttermilk
1 cup mixed dried fruit

METHOD

• Preheat oven to 180°C
• Cream butter while adding sugar until mixture is fluffy
• Add the beaten eggs a tbsp at a time and beat into mixture
• Stir in the essence
• Sift dry ingredients 3 times and fold into mixture
• Stir the bicarbonate of soda into the buttermilk and add to the mixture
• Mix lightly to blend everything
• Lastly stir in the fruit
• Pour batter into a 23 cm square tin
• Bake for 1 hour
• Remove from oven and pour hot syrup over the warm cake
• Make 4 - 5 holes int the cake with a skewer so that the syrup gets absorbed
• Return to oven for 5-6 minutes
• Cool the cake int the tin before attempting to slice in order to prevent the cake from breaking

SYRUP

INGREDIENTS

½ cup orange juice
½ cup sugar
1 tsp grated orange rind

METHOD

• Combine juice and sugar
• Boil for 8 - 10 minutes
• Stir in the orange rind