The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viernoiserie) with a dense, rich, bittersweet filling of poppy seed.
An alternative filling is a paste of minced walnuts or chestnuts.
This is a perfecct dessert for the easter served with some whipped cream.
cof
Cream the yeast, sugar and milk together. Mix the salt and caster sugar into the flour. Make a well in the centre and add the yeast mixture. Set aside to sponge. Add the egg and melted butter to the sponged yeast. Beat with a large spoon until the dough is soft and smooth. Cover the bowl and leave in a warm place to rise until doubled in size.
Cook the poppy seeds, milk, sugar, sultanas and butter over a low heat, stirring regularly until thick. Do not overcook. The filling must remain and easy to work with.
Roll the dough on a floured surface to form a rectangle of about 40x35cm. Spread the poppy seed filling on top, leaving a 3 cm border. Roll up from the long side, making sure to seal the edges. Place on greased baking tray.
Heat the oven to 200 deg C and soon as it has reached the desired temperature, bake the poppy seed roll. Be careful not to bake it too long as the roll should be soft and moist inside; bake about 20 minutes. Carefully transfer it to a cooling rack. When quite cool, dust the top of the roll heavily with icing sugar and cut into diagonal slices.
Chef Danitsa Badenhorst
Ready In
0 min
Difficulty
Medium
This carrot cake is loaded with essential minerals and nutrients, and it is proably te best carrot cake I have ever had. One of a few great things about carrots, they are the richest source of beta- carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation.
0 min
Medium
This is an impressive dish and one that's easier than it looks. A Beef Wellington is great for a Sunday roast or a romantic dinner. Tip: You could replace the mushroom paste with a olive and anchovy paste or even make a Wellington without the paste.
0 min
Medium
Lithuanian Poppy Seed Roll from Francois Ferreira (Academy)
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viernoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts or chestnuts. This is a perfecct dessert for the easter served with some whipped cream. [caption id="attachment_1930" align="alignnone" width="225"] cof[/caption]
0 min
Medium
Rosemary and olive Focaccia from Francois Ferreira (Academy)
Focaccia is a simple Italian Flatbread that was associated with Christmas Eve for many centuries. This Savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup. [caption id="attachment_1928" align="alignnone" width="300"] cof[/caption]
0 min
Easy
Ciabatta from Francois Ferreira (Academy)
Also known a an Italian Slipper Bread. This Ciabatta is made without a starter therefor it is a much easier recipe and can be made within 3 hours. [caption id="attachment_1927" align="alignnone" width="300"] cof[/caption]
180 min
Easy
This time of year calls for baking something extraordinary...why not treat the family to a wonderful Stollen. This spicy, fruit bread is delicious comfort food; perfect for the festive season. For an extra kick, you can add rum (or try brandy or sherry if you have it in the cupboard). This bread is can be enjoyed as is or it can be served as dessert with custard or ice cream. You can also slice the bread and dry the slices in the oven and enjoy your Stollen-biscotti with coffee.
0 min
Medium
This isn't your standard muffin recipe, as the dough is kept in the fridge for 30 days. During this 30-day process the GI will be loweered and loads of good things happen to the flour. The starch in the flour (which is essentually a type of sugar) will be digested from a complex sugar to a more simple easier digested sugar by the enzyme amylase. Annelien Pienaar bakes this recipe with Eureka mills stoneground cake flour and has no allergic reactions with gluten intolerant eaters. http://annelienpienaar.co.za/2017/07/26/30-dae-volgraan-muffins/
0 min
Medium
Eureka mills Nutty Quinoa Brown Bread
Just one slice of this bread will fill you right up! An addedd bonus is its naturally long shelf-life (7 days); plus it freezes wonderfully (sliced). The hints of honey compliment the nutty quality of the flour. Annelien Pienaar http://annelienpienaar.co.za/2017/06/29/eureka-mills-nutty-quinoa-brown-bread/
0 min
Medium
This is a basic sourdough starter recipe used to make sourdough bread.
0 min
Easy
The coconut in this recipe adds a subtle roasted flavour and won't compromise the texture of your ruusks. The recipe is economical and can easily be modified by, for example, replacing the coconut with 3 tablespoons of aniseed. https://annelienpienaar.co.za/2017/07/05/klapper-karringmelk-beskuit/
90 min
Easy
Traditional the Roly Poly is made with apricot jam, but I like to mix things up and try different flavours. The apple and cinnamon works really well together if you like some crunch you could add a tablespoon of peacan nuts. Aerve with a big jug of homemade custard to complement the dish.
45 min
Easy
This scone recipe is delicious and probably the easiest recipe I have ever made. You can always adjust the recipe and make a savoury scone by adding cheese, bacon or even leaks.
25 min
Easy
This Cheese griller quiche recipe is the perfect to freeze baked or unbaked. Served with a fresh green salad on the side. Recipe by Annelien Pienaar. http://annelienpienaar.co.za/2017/04/04/cheese-griller-souttert/
65 min
Medium
Annelien Pienaar’s Banoffee pie (Bananna and toffee)
Annelien pienaar's traditional Banoffee pie made according to the propper Canadian style. The pastry used for the crust is a perfect basic pastry recipe you can use for any other style of tart eg. lemon mirangue and condensed milk tarts. http://annelienpienaar.co.za/2017/05/29piesang-en-toffie-banoffee-pie/
0 min
Medium
Flaked coconut and berry rusks
Here is a truly healthy rusk recipe packed with vitamins, minerals and omegas to feed mind and body. And incredibly delicious - to feed the soul. Recipe by Annelien Pienaar. http://annelienpienaar.co.za/2017/06/19/growwe-klapper-en-bessie-beskuit/
0 min
Medium
Heleen Meyer’s Tomato & chorizo tart
This tart can be served as a light meal or as a savoury tart at tea time. The pastry can also be used for various other recipes. Chorizo has a very specific flavour, but it works really well with tomatoes. heleen.m@iafrica.com www.heleenmeyer.co.za
0 min
Easy
In teh past, our moms nd grans learned how to work magic with one, simple dough recipe. This is one of those dough recipes. it is extrmely versatile and we will show you how to work your own bit of magic with it. https://annelienpienaar.co.za/2017/04/10/konfyt-skywe/
50 min
Medium
When last did you enjoy a soft and moist muffin, that is super easy to make ? Well, here is as simle recipe, no need to even take out your mixer. https://annelienpienaar.co.za/2017/05/11/choc-oh-my-muffins/
45 min
Easy
Speculaas koekies met Annelien se eie speserye resep
Speculaas is a classic Dutch biscuit/ cookie and the ideal treat for the coming colder months. The spices are also great for carrot cake, date, ginger or banana bread- even soup! Recipe provided by: Annelien Pienaar https://annelienpienaar.co.za/2017/04/22/speculaas-koekies-met-eie-kruie-resep/
1455 min
Medium
Eureka Mills 100% Pure Rye Bread
Rye bread has a wonderful earthy flavour. It's chewy texture lends itself to a good dollop of cream cheese or serve with your choice cured meat and pickles.
140 min
Easy
A Traditionally french shaped bread. Allow yourself about 3-4 hours for the mixing, folding and saping of the dough to be placed in the fridge for overnight proving. (If you are new to bread making youu can place the dough in a buttered bread tin and let it proof overnight instead of using a bread basket/ banneton.)
1020 min
Medium
These rusks are so easy to make and high in fibre. The buttermilk gives it a lovely texture, without the need for eggs. Heleen Meyer heleen.m@iafrica.com
85 min
Medium
White bread recipe- Bread machine
This is a simple white bread recipe and makes the most perfect white loaf for your family. Make sure the size of the an will provide enough bread at once for the size of your family. Believe me, buy the biggest size in order to save time, money and electricity for the long term. Small: 350g-375g Flour Medium: 450g-450g Flour Large: 600g Flour Trouble Shooting: If the bread falls in/flat: The moisture content needs to be 65% if the moisture content is higher than 70% the bread will collaps. The bread sticks to your pan: You need some oiliness in your recipe. If your bread comes out doughy and not evenly rissen:You will need to change the setting to brown bread so that the prooving time is longer. Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/die-broodmasjien.html
60 min
Easy
This recipe is delicious and ample. These rusks are filling, containing all kinds of healthy brain food. Flax seeds contains Omega's that feed the brain. This is why it is so important to eat healthy food in the mornings. Note : Flax seed needs to be cracked in order to release the oil it contains Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/bosbessie-volkoring-beskuit.html
70 min
Medium
The Bread machine To summarise this machine, can be used for multi purposes like baking bread with yeast, baking quick breads containing baking powder and baking soda e.g. carrot cake, bananna bread, and even some cakes. Using the bread maker it is very important to read the manual as not all bread makers are the same. Note that it is most important to layer your ingredients correctly, most bread makers you layer your liquid first then the dry ingredients following by the raising agents... The recipe follows by Small, meduim and large. Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/01/die-broodmasjien.html
50 min
Medium
Homemade Whole wheat stoneground pasta
For this recipe Annelien Pienaar used Lanzerac Pinotage as the liquid component for making pasta. Stoneground, unbleached Eureka Mills flours has beed used to compliment the wine. The end results is a silky smooth pasta with the hint of nuts and fruits. But of coursee you can use plain water instead of the wine. Note: To darken the pasta use dark cacao (substitute 25g flour with 25g Cacao) Annelien Pienaar boerekostwist@gmail.com http://boerekostwist.blogspot.co.za/2017/02/tuisgemaakte-volkoring-steengemaalde.html
90 min
Easy
Traditionally this Braided egg bread is called a challah. Challah referred to a small bit of dough that was set aside as an offering to a God. A challah today is more of an "special occasion" bread because of the time and effort that goes into making it. This braided egg bread makes an perfect snack served with olive oiland fresh herbs while having guests over.
55 min
Medium
This is my all time favourite healthy bread. I love the elements and textures of this bread and how well it completes a dish at eiher lunch or breakfast, especially if you are having friends over for lunch.
60 min
Easy
I am not quite sure which is better, the warm bread fresh out of the oven or the toast it makes the next day- that's if there is anything left. The sweet flavour of the honey really adds something to this bread and the buttermilk gives a wonderful texture. Stoneground flour is another important ingreient, as the courser txture of the bread gives it that real homemade feel. This is such an easy bread to bake, that even th unexperienced bread baker, will be able to follow the instructions and serve a warm bread fro their own oven in no time. Heleen Meyer www.heleenmeyer.co.za
80 min
Medium
Brioche is a pastry of french origin that is similar to a highly enriched bread, and the high egg and butter content give it a rich and tender crumb, and flaky crust, frequently accentuated by an egg wash applied after proofing.
180 min
Medium
TRADITIONAL SOUTH AFRICAN VETKOEK
Vetkoek is a traditional South African fried dough bread. It is either served filled with cooked mince or with syrup,honey,cheese or jam.
30 min
Medium
ROSEMARY AND GARLIC/ FETA AND OLIVES FOCACCIA
Focaccia is a type Italian yeast bread baked in flat sheet pans, flavoured with olive oil and traditionally topped with herbs. Note: This recipe you can decide what topping works best for you.. Always nice to add some lemon zest for extra flavour..
145 min
Medium
&media=http://www.eurekamills.co.za/wp-content/uploads/2018/03/IMG_20180306_095858.jpg){kind=link}