Pita Bread - in the Breadmaker

• ·      1 1/8 cup water
• ·      1 tablespoon vegetable (or olive) oil
• ·      3 cups all purpose flour
• ·      1 teaspoon salt
• ·      1 ½ teaspoons sugar
• ·      1 ½ teaspoons dry yeast

In the bread pan, place the ingredients in order. Put the pan in your machine and turn it to the “dough” setting. After the dough has been mixed and remove the dough and place on a floured surface. Knead the dough lightly divide into 8 equal pieces.

Roll each piece into a ball. Using a rolling pin, roll each ball into a thin circle. Set the circles on a lightly floured board and cover completely with a towel. Let rise about ½ hour until slightly risen and soft.

Preheat the oven to 250 degrees. Put 4 of the pita rounds on an ungreased baking tray. Put the rack directly into the oven on the middle oven rack and bake for five minutes till puffed and slightly brown. The high heat is to ensure that the pita breads puff up.

Take out of the oven and cover with a damp clean kitchen towel (this is what makes them soft). 

Upside Down Nectarine Muffins

• 1/2 cup brown sugar
• 3 fresh nectarines - sliced into twelfths. 
• 50 grams butter
• 2 cups flour
• 3/4 cup sugar
• 1 tsp mixed spice
• 2 large eggs
• 3/4 cup plain or apricot yoghurt
•  1/4 cup oil
• 1 tsp vanilla

1. Melt butter and put a teaspoon in each muffin pan. 
2. Add two teaspoons of brown sugar to each pan. 
3. Arrange 3 slices of nectarine in the bottom of each pan.
4. Place dry ingredients in a bowl and mix well with a fork. 
5. Mix wet ingredients thoroughly.
6. Make a well in the middle of the dry ingredients. 
7. Add wet ingredients and combine. Do not over mix. If the mixture is too dry add extra milk
8. Bake in muffin tins at 200 degrees Celsius for about 12-15 minutes.
9. Let stand for 2 minutes - press down lightly to ensure topping (on the bottom) is solid. Rotate lightly and turn pan upside down. Gently lift pan off. Reposition topping if necessary. 

Spicy Peach and (Butterscotch) Muffins

• 3 cups flour
• 3 tsp baking powder
• 1 cup sugar
• 1 tsp ginger
• 2 tsp mixed spice
• 2 tsp cinnamon
• 1 tsp baking soda
• 410 gram can peach slices
• 125 grams melted butter
• 2 large eggs
•  1/2 cup peach juice
• 1/2 cup milk

1. Place dry ingredients in a bowl and mix well with a fork.
2. Drain peach slices, reserve juice and cut each slice into about 4 pieces. 
3. Mix wet ingredients thoroughly. Add peach slices.
4. Make a well in the middle of the dry ingredients. 
5. Add wet ingredients and combine. Do not over mix. If the mixture is too dry add extra milk
6. Bake in muffin tins at 220 degrees Celsius for about 12-15 minutes.
7. An option is to brush with a butterscotch topping while still hot. 
8. For this mix 25 grams butter, 1/4 cup brown sugar. Heat gently till smooth. Add 1/4 cup sour cream and 1/2 tsp vanilla. Brush over muffins. 

Macadamia and White Chocolate Muffins

• 2 cups flour
• 3 teaspoons baking powder
• 1 cup sugar
• 1/2 cup chopped macadamia nuts
• 3/4 cup chopped white chocolate
• 100 grams butter - melted
• 1 cup milk
• 1 large egg
• 2 teaspoons vanilla

1. Put all the dry ingredients (including chocolate and nuts) into a bowl and combine well. 
2. Beat wet ingredients till thoroughly combined.
3. Make a well in the  middle of the dry ingredients and pour in the wet mixture.
4. Combine gently with a fork - the mixture should still be lumpy.
5. Fill muffins tins. 
6. Bake at 200 degrees Celsius for about 12 minutes. 

Sticky Butterscotch and Walnut Muffins

• 100 grams melted butter
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 2 cups flour
• 4 teaspoons baking powder
• 3/4 cup sugar
• 100 grams butter
• 1 large egg
• 1 cup milk

1. Mix melted butter, brown sugar and walnuts. Divide evenly between 12 muffins cases. 
2. Mix together flour, baking powder and sugar. 
3. Melt second measure of butter, and milk and egg. Mix well. 
4. Make a well in the middle of the dry ingredients and stir in the milk, egg and butter mixture. 
5. Combine gently - mixture should still be lumpy.
6. Cook at 220 degrees Celsius for 10-12 minutes. 

Banana Bread

This is a great way to use up those leftover bananas. When bananas get a bit too ripe if I don't have time to turn them into something delicious at that stage I just freeze them and when I have the time, thaw them and they can easily be used. Much better than throwing them out to the chickens (who wouldn't agree because they love ripe bananas!)

I often double (or even quadruple) this recipe when I find my freezer is overflowing with frozen bananas. 

• 3 large bananas - over ripe and mashed (or out of the freezer and thawed)
• 125 grams butter
• 1 cup sugar
• 2 eggs
• 1 tsp baking soda dissolved in 1 tsp milk
• 1 1/2 cups flour

1. Cream butter and sugar
2. Add eggs and banana and beat to combine
3. Add flour and soda dissolved in milk and stir until just mixed
4. Spread into a loaf tin
5. Bake at 180 degrees for about an hour

Pumpkin and Ginger Loaf

• 125 g butter
• 1 teaspoon vanilla essence
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 2 teaspoons mixed spice
• 2 teaspoons ground ginger
• 1/3 cup chopped glazed ginger (optional)
• 1 cup cold mashed pumpkin

1. Cream butter, essence and sugar.
2. Add sugar and beat till light and fluffy.
3. Beat in eggs, one at a time.
4. Add half flour, baking powder and milk. Beat lightly.
5. Add remainder flour, baking powder and milk. Beat.
6. Add spices, ginger and pumpkin and beat till smooth.
7. Put into loaf tin which has been greased or lined with baking paper.
8. Bake in a moderate oven for approximately 1 hour.

Quick and Easy Vegetarian Chilli

Ingredients:

• 4 large onions chopped
• large green pepper chopped
• 1 tablespoon oil
• 1 tablespoon mustard seeds
• 1 tablespoon chilli powder or minced chilli
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon minced garlic
• 2 x 450 gram tins tomatoes
• 5 cups cooked kidney beans (see instructions below)
• 3 tablespoons tomato paste

If you are using dry kidney beans use about 3 cups of dry beans, cover with water and bring to boil. Boil for about 10 minutes. Reduce heat and simmer for about 2 hours or until tender. Watch water level and if it gets below the top of the beans add more hot water.

1. Cook onions and pepper in oil till soft.
2. Add spices and cook for a further minute.
3. Add remainder of the ingredients and simmer for 40 minutes till thick.