by Betty Bake
October 30, 2012 in Recipe
Dark Chocolate Seed Bars recipe on http://www.bettybake.co.za .
Great for picnics and school lunches. This would also make a great present – cut into bars and pile high in a jar and dressed up with a wide ribbon. (would be so pretty)… Christmas maybe?
by Betty Bake
August 27, 2012 in Recipe
The Best Baked Apples recipe on www.bettybake.co.za
I know saying the BEST of anything is a tall claim. You see I’m not a baked fruit kind of person. I am more of a cold desserts kind of girl – you know anything containing chocolate, cold and custardy, or mousse, or creme brulee or anything creamy.
The husband is the reason I make anything baked for pudding – like this baked plums or baked cookie dough apple pie.
But this time its all me!
I keep making these and actually loving them… usually baked fruit is eaten by me slowly and its ok! but not anymore – this dish keeps being made over and over and I just can’t stop!
I think I may take some left over baked apples and try to make a baked apple ice cream!!! (but thats if there is any over!)
by Betty Bake
July 11, 2012 in Recipe
Dairy-free Potato/ veggie bake on www.bettybake.co.za
One of my all-time favorite dishes to eat is a homemade potato bake creamy and rich and filled with flavour. No packet sauce, just home peeled and thinly sliced potatoes cooked with butter and cream and some friendly onion and mushroom in-between. I make it often and especially when I want comfort food. But when we decided to cut out as much dairy as possible I sadly knew I would have to say goodbye to my potato bake that I loved so much … I mean it has butter and cream in it! Anyway after much fretting I decided to try my hand at making a dairy-free potato bake *Drum roll please* And it worked! YAY! We now eat this yummy dish with no remorse or regret. I love it so much I don’t even miss my other creamy dish I used to make (deadly serious and no lies promise)
This is one of those recipes where the recipe is just a guide line and you can alter it to suit your tastes and whats in your fridge
by Betty Bake
June 12, 2012 in Recipe
So life throws you ingredients and I bake…
I was sent some products from Wellness Warehouse ( I always try to disclose when I get stuff for free) they were kind enough to chat to me about what I liked and didnt just guess what they thought I should have… So it was nice to say things like I use coffee beans instead of already ground coffee as I have a coffee grinder and like to grind mine fresh. See its the little things that count.
Anyway one of the things I thought would be cool to try was cacao nibs – I have been dying to try these for a while but haven’t forked out the money because I wasn’t sure if I’d like them. Well now was my chance to get my hands on some.
I am happy to say I love them and will purchase them again when mine run out. Cacao nibs are filled with antioxidants and are healthy for you.
On a side note: cacao nibs should be paired with a NATURAL sweetener to taste good – they are bitter! But with some sweet natural almonds (or sugar) it becomes super yummy as they balance each other out.
Anyway I decided to bake a double chocolate cookie bar from scratch and placed a whole bunch of ingredients on my kitchen counter that I thought I would need and worked from there.. tasting and mixing as I went along.
This biscuit/ cookie bar is what I came up with and is made in 2 parts – but is quite quick to whip up – just a little patience is needed at the very end when they sit in the oven to cool! but they are worth it. You could try eat them straight away but they are better if you do wait
for the RECIPE on BETTY BAKE click here
by Betty Bake
May 28, 2012 in Recipe
With the colder weather approaching the need to each comforting bowls of warmth has drastically grown!
I then realized that our move to eating meat free and mostly animal product free too that I would have to come up with a dish to replace my usual spaghetti bolognese I used to make (filled with mince etc). I can confidently say that we are 97% vegetarian and indulge in meat maybe once a month. (yay us! 
Replacing the meat with good quality mushrooms worked beautifully and I still got my lovely tomato pasta fix I wanted.
Autumn has been particularly beautiful this year and I couldn’t help but photograph the leaves the seasons are changing fast and the cold is setting in!
TO CARRY ON READING THIS POST AND GET THE RECIPE CLICK HERE
by Betty Bake
May 17, 2012 in Recipe
I found this recipe on Nook eatery’s website and immediately after changing some things and making it I wanted to share it with everyone. But I have a no stealing recipes policy and so I immediately emailed Jessica from Nook Eatery and said to her I wanted to write a blog post and share my version of the recipe (gluten-free and other tweaks). Jessica was very kind and said sure she is lovely, isn’t she?
So thanks to Nook Eatery and Jessica for allowing me to take their recipe, turn it upside down and make it my own and share it with you. Some bloggers would argue that I had changed it enough that it could be my recipe now but I got the idea from reading their website and from their recipe – so give credit where credit is due. The bones of the recipe is definitely theirs – but when serving it to family and friends I will claim I made it (baked it) so I get the credit
This carrot cake is incredibly moist and was still moist 4 – 5 days later, so its a great cake for a party or dessert that you can make ahead and keep (especially if you have lots to prepare – the more you can get done in advance the better)
Even though I made the sugar less in this recipe next time I will add even less as I thought it was still to sweet.
Enjoy
by Betty Bake
April 5, 2012 in Uncategorized
We all want to have a stress-free Easter weekend with whomever we spend it. And with family (or friends) popping in its nice to make an easy breakfast for everyone. You could even start making it while the kids are searching for Easter eggs! It only takes a quick checking on stove and oven to keep an eye on breakfast – its that easy. Start by putting the little tomatoes in the oven and once they are looking almost done then mix all the ingredients for the eggs together and place in the pan and only stir every now and then… and you’re done.
Make sure to brew some really good coffee to finish this laid back breakfast off. It will feel luxurious while you put your feet up and relax – not having to slave over the stove. (be sure to put a kiddy wink on toast making duty).
by Betty Bake
March 26, 2012 in Uncategorized
My Aunt gave me a packet full of passion fruit picked straight from her vines. I couldn’t resist making something yummy from these beautiful plump fruit…although eating straight out their shells was delicious too. They sat on my counter for a few days. Then on Saturday afternoon while preparing a potato bake to take off to Brazen’s house I thought why not mix up some of the passion fruit juices with some pineapple juice and quickly place it in my ice cream machine for a quick-ish sorbet.
So what started out being a sorbet – then I threw in some milk at the last minute to make it go further, (which means its no longer a sorbet as sorbet contains no dairy). I’m guessing this is milk ice as it DOESN’T have a custard base so I can’t call it ice cream… YIP Milk Ice it is. And its DELICIOUS!
to continue to the RECIPE click here
by Betty Bake
March 18, 2012 in Uncategorized
So I have been trying different alternatives for the kids lunch box (from baking all sorts of Gluten free bread to baking muffins) And I am finding the bread to be SUPER hard by day 2, and by day 5 it is worth using as a rock and you could actually hurt someone! So in my search for a bready alternative for the school week I decided to look at muffins.
Last week I made the batch on Sunday night – baked them ALL and put them in a sealed container (much the same as the bread) and by day 2 they were also quite hard. Then I read a recipe somewhere for a batch of muffins that you could keep the batter in the fridge and bake fresh every day!!! Why hadn’t I thought of that?
But the recipe i was looking at contained WAY to much sugar and didn’t seem healthy at all! It was more like eating a cupcake for breakfast minus the icing (and it wasn’t gluten-free either). So I set about trying to make my own recipe. So the recipe I threw together last week was very sticky and chewy so yesterday I set about swopping ingredients and changing quantities and it seems to have come out quite nicely (if I do say so myself) I made 3 muffins immediately after whipping up the batter last night (Sunday) to test and taste – YUMMY. They took roughly 15 minutes to bake. Then I placed the entire batch of batter in the fridge in a large bowl with a lid.
This morning (day 1) I woke up half an hour early, stumbled through to the kitchen turned on the oven to preheat and placed the large bowl of batter on the counter and then went back to bed to doze. Once the alram went off I got out of bed at the usual time went through to the kitchen placed batter in 6 cupcake cases in a muffin tray and put them in the preheated oven. I carried on making lunches as usual , slicing up cucumber. peppers etc… Since the batter was cold I noticed the muffins took 20-25 minutes to bake but rose just as nicely and tasted yummy and fresh! Yay hard rock-like lunch for the week sorted! – AS LONG AS I GET UP AND PREHEAT OVEN otherwise I will run out of time before The Kid and Husband run out the door.
To continue to the recipe please click here
by Betty Bake
March 6, 2012 in Uncategorized
I made these for the first time last night and I wonder where I have been living all this time! I will be making HUGE piles of these gorgeous Jewish delights for years to come.
They are:
1) easy
2) keep well in the oven
3) taste good cold
4) make great lunch box snacks
5) taste delicious
Seriously I was just wanting something quick to make for supper and thought I will make some eggy omelette things with potato in them… Quick google potato pancakes / Latkes. I had read of them before but never made them and thought oh well lets try… and boy am I glad that I did!
This is one of those recipes where you don’t have to be exact – you just take the ingredients and throw them together and fry and waalaa you have delicious-ness.
Perfect for making into canapes with dollops of cream cheese on top. this little potato pancake has no end to it uses.
*On a side note I think I will add more onion next time.
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