FIG AND WALNUT BREAD
750ml flour
5ml salt
10ml baking powder
5ml bicarbonate of soda
125g butter
250g soft figs, chopped
100g walnuts, chopped
250ml buttermilk
1 egg
Sift flour, salt, baking powder and bicarbonate of soda into a bowl. Rub in the butter. Add figs and nuts. Combine buttermilk and egg and add to the dry ingredients to form a stiff dough.
Turn on to a floured surface and knead lightly to form a smooth ball.
Place on a greased baking tray and make three slashes on top with a sharp knife. Bake at 180°C for 30-40 minutes or until a skewer inserted comes out clean. Remove and cool. This is delicious served with sliced brie.
CHOCOLATE FRUITBURST BARS
Makes 8-12
400g mixed dried fruits such as apricots and cranberries,
100g flaked almonds, toasted
125ml rolled oats
125ml coconut
100g butter
125ml brown sugar
125ml honey
200g dark chocolate
5ml oil
Combine fruit, nuts, oats and coconut in a bowl.
Combine the butter, sugar and honey in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and simmer without stirring for 10 minutes or until it reaches soft ball stage. Add this syrup to the oat and fruit mixture and mix well.
Press the mixture into a lined and greased 18x26cm pan. Set aside for 4-5 hours.
Melt chocolate over a basin of hot water. When melted and smooth, stir in oil and spread over the mixture and leave to set. Cut into bars and store in an airtight container.
LAMB AND APRICOT CURRY
Serves 4
2 dried red chillies, seeded
1/4 piece of cinnamon stick
10ml cumin seeds
6 cardamom pods
8 cloves
20ml grated ginger
20ml chopped garlic
1kg lamb cubes
30ml oil
1 onion, chopped
400g can of tomatoes
250ml vegetable stock
30ml white wine vinegar
25ml sugar
salt and pepper
125g soft eating apricots, halved
Place chillies and spices into a spice grinder or use a pestle and mortar to grind finely. Combine half the spices with half the ginger and garlic and mix well. Add this to the cubes of lamb and set aside for 30 minutes. Heat the oil and fry the onion until soft.
Add the remaining spices, ginger and garlic and fry for a few minutes. Add the lamb and fry for 5 minutes. Add tomatoes, stock, vinegar, sugar and seasoning. Cover, simmer for 1 hour or until meat is tender. Add the apricots and simmer for another 15-20 minutes. Serve with basmati rice.
APPLE AND RAISIN SLICE
Makes 8 slices
Dough:
125g butter
125ml sugar
1 egg
500ml flour
5ml baking powder
2ml salt
5ml cinnamon
125ml oats
Filling:
400g can apples, chopped
125g crimson raisins or cranberries
80ml castor sugar
grated rind of 1 lemon
5ml cinnamon
Dough: Cream the butter and sugar well. Add the egg and beat until fluffy.
Add flour, baking powder, salt and cinnamon and mix to form a dough.
Press half the dough into a 18x26cm greased pan. Grate the rest of the dough into a bowl and mix in the oats.
Filling: Combine all the ingredients and mix well. Spoon the filling on to the base and sprinkle the grated dough on top.
Bake at 180°C for 30-40 minutes until the crumble is cooked and golden. Remove and cool in the pan. Cut into slices and serve with cream.
* Crimson raisins are available at Woolworths. - Saturday Star