raisins Archives

Afternoon tea

Amasi-and-raisin scones

12 minutes

Rusk recipes

Muesli rusks

1 hour

South African

Fruit-and-nut tameletjie

5 minutes, plus 1 hour’s cooling time

Christmas dessert

Jason Lilley’s mince pies

Baking: 10 minutes

Afternoon tea

Kerrygold hot cross scones with spiced whipped butter

20 minutes, plus 30 minutes’ chilling time

Five-ingredient recipes

Baby gem salad

10 minutes

Cake recipes

One-bowl chocolate-and-raisin cake

40 minutes

Doughnut recipes

Fritole alla Veneziana

20 minutes

Biryani recipes

Chicken thigh biryani

1½ hours

Cocktail recipes

Hot cross bun cocktail

10 minutes

Cake recipes

Honey lekach

1 hour

Bread recipes

Ancient grain bread

35 minutes

Ancient grain bread

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes, plus 45 minutes’ proving time

Cooking Time 35 minutes

Ingredients

1¼ cups warm milk
2 T butter, melted
½ cup maple syrup
2 cups water
120 g flour
1 t salt
1 t yeast
1 T bulgur wheat
1 T white quinoa
90 g mixed seeds (sun flower, pumpkin, etc.)
170 g raisins
2 T amaranth

Method

1. Preheat the oven to 180°C.

2. Combine the milk, butter, maple syrup and water in a large bowl.

3. Add all the dry ingredients, shape into a round and place on a baking tray lined with baking paper. Cover with a damp cloth and prove for 45 minutes. 4 Bake until golden brown, about 35 minutes.

Find more bread recipes here.

Photograph: Myburgh Du Plessis

Food assistants: Bianca Strydom & Keletso Motau

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Amasi-and-raisin scones

Muesli rusks

Fruit-and-nut tameletjie

Jason Lilley’s mince pies

Kerrygold hot cross scones with spiced whipped butter

Baby gem salad

One-bowl chocolate-and-raisin cake

Fritole alla Veneziana

Chicken thigh biryani

Hot cross bun cocktail

Honey lekach

Ancient grain bread

Ancient grain bread

Ingredients

Method