free-range eggs Archives

Bread recipes

Panettone-style Christmas bread

1 hour 20 minutes

Bread recipes

Bread quiche

45 minutes

Chicken breast

Sesame crumbed chicken schnitzel

20 minutes

Berry recipes

Blueberry frangipane

40 minutes

Chocolate recipes

Chocolate puff tower

30 minutes

Brunch recipes

Fluffy flapjacks

30 minutes

Breakfast recipes

Broccoli frittata

35 - 45 minutes

Asian recipes

Thai coconut crunchy chicken noodles

20 minutes

Asian recipes

Golden tofu curry

40 minutes

Cake recipes

Neapolitan rum baba cakes

30 minutes

Biscuit recipes

Cinnamon oat cookies

5 minutes

Bread recipes

Cornbread

20 minutes

Cornbread

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

125 g flour
160 g polenta
a pinch salt
1 T baking powder
75 g butter, melted
½ cup honey
¾ cup milk
2 free-range eggs, lightly beaten

Method

1. Preheat the oven to 200°C. Grease a 20 cm square baking tin with a non-stick cooking spray or butter and line with baking paper.

2. In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well.

3. Whisk in the milk and eggs, then pour the batter into the baking tin.

4. Bake for 20 minutes, or until golden and a skewer comes out clean.

Find more bread recipes here.

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Spinach lasagne

Kung pao chicken

Durban fish curry

Panettone-style Christmas bread

Bread quiche

Sesame crumbed chicken schnitzel

Blueberry frangipane

Chocolate puff tower

Fluffy flapjacks

Broccoli frittata

Thai coconut crunchy chicken noodles

Golden tofu curry

Neapolitan rum baba cakes

Cinnamon oat cookies

Cornbread

Cornbread

Ingredients

Method