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Recipe4u2 " Book1 "

Recipe4u2 " Book1 "

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Recipe4u2 " Book1 "

106 pagine
52 minuti
Aug 19, 2016


This book contains a collection of tried and tested recipes. Anything you could want is in here. Fun and easy recipes. There is a recipe for every occasion, from a simple tea-time snack to a fancy dinner.
Aug 19, 2016

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Recipe4u2 " Book1 " - Lilly L

Recipe4u2 " Book1 "


Book 1

Author: LillyL


Copyright @ 2016 LillyL

First issued 2016

Published by

3101 Hillsborough st

Raleigh, NC


All rights reserved. This book or any part thereof may not be reproduced or used in any manner whatsoever without the express written permission of the author except for the use of brief quotations in a book review or scholar journal.

ISBN: 978-1-365-33887-8

Thank you to my Lord and God for giving me the love of cooking.

God bless all.

In loving memory of my granny, Mollie Holmes and brother Brian Gauldie.

Thank you to my loving parents Brian and Ryna Gauldie for believing in me and always inspiring me to be the best I can be.

To my children Kobus, Charmaine and Dean.

Love you all lots.

Banana-and-peanut bread

This recipe is so easy even your children can make it. Sounds a bit strange but the combination between banana, nuts and lemon makes for mouth watering bread. Serve at tea-time or as a snack on-the-go. The recipe yields one medium-sized loaf.


6 Ripe medium bananas

12.5ml Lemon juice

275g (500ml )(10oz) Cake flour

15ml Baking powder

2ml Salt

200g (250ml) (7oz) Sugar

150g (250ml) (5.5oz) Peanuts or nuts of your choice, finely chopped.

2 Eggs separated.

50g (60ml) (2oz) Butter, melted

5ml Lemon sin, grated

Oven 180*C (350*F)


Prepare a bread-baking pan with non-stick spray

Mash the bananas and mix in the lemon juice.

Sift the flour, Baking powder and salt in a big mixing-bowl.

Add the chopped nuts and sugar to flour.

Mix the egg yolk and butter.

Add egg mixture to the flour and mix slightly.

Add the banana and grated lemon skin to the dough and mix well.

Beat the egg white until stiff.

Fold the egg white gently into the dough with a metal-spoon.

Pour the dough into the baking-pan.

Sprinkle some of the chopped nuts over the dough.

Bake bread for 60 minutes. Test the bread before taking it out of oven to see if it is baked properly. If not leave it for 10 to 15 minutes longer.

Let it cool down slightly in the pan.

Remove it from the pan and let it cool down on a wire-rack.

Serve with butter.

Bread, rolls andvetkoek

This recipe is so versatile you can make bread, rolls or even vetkoek. Freshly baked bread is always a winner at lunch. The rolls are wonderful as hamburgers and the vetkoek you can fill with any of your favorite fillings. The recipe gives 3 – 4 medium-sized bread loafs, 48 vetkoek and 36 rolls, depending on what you make.


925g (7 x 250ml) (32.5oz) Cake flour

350g (750ml) (12.5oz) Whole wheat flour

15ml Salt

20g (30ml) (1oz) Active yeast

875ml Lukewarm water

50g (60ml) (2oz) Butter

Oven 200*C (400*F)



Sift the cake flour, whole wheat flour and salt in large mixing-bowl.

Make a hollow in the flour.

Add yeast with a little sugar into the hollow.

Add 250ml of the warm water to the yeast in the hollow.

Let stand for 10 to 15 minutes until yeast has activated.

Add the butter and rest of water little by little while you mix the dough.

Knead the dough until a soft consistency is acquired.

Cover the bowl and let dough rise for an hour in warm place.

Knead the dough down.

Prepare 3 – 4 bread-baking pans with non-stick spray.

Split dough in to 3 – 4 even pieces.

Place dough into pans.

Cover pans and let it rise for another hour.

Bake for 45 minutes.

Spread a little butter on top of bread just after removed from the oven.

This will give it a nice color and form a soft crust.

Wrap the bread in a clean cloth and let cool down.


Follow the recipe of the bread up to where you knead it down.

Roll little balls to form rolls.

Place distance from each other on flat baking-pan.

Cover and let them rise until they doubled in size.

Bake the rolls for 20 to 30 minutes.

Keep them as is for hard crust or spread with butter and cover for soft crust.


Follow the recipe of the bread up to you knead it down.

Form little balls or as big as you like.

Flatten slightly.

Fry in warm deep oil on both sides until golden brown.

Remove from oil and place on dishtowel to drain oil.

Fill with you favorite filling.

If you don't want to use your fingers to shape the vetkoek you can roll the dough out about 1cm thick. Cut into the desired size and fry as above.

Butter bean bread

If you have some extra butter beans and don't really know what to do with them then this recipe is the one for you. Healthy and delicious all in one. The yogurt sauce that goes with it is a must.

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