Why not oversee a Back-To-School ‘’bake-off” with your children this weekend? They can freeze a variety-filled batch each, to add to their lunchboxes before leaving for school, as a swop for sliced bread sandwiches. They will thaw in time for enjoying as something special they baked themselves, at school tea-time break.
Ingredients:
60ml SPAR sunflower oil
180ml SPAR milk
1 large SPAR egg
3 x 50g sachets SPAR Original instant Maize
250ml whole-wheat brown flour
250ml SPAR cake flour
15ml baking powder
3ml salt
Method:
1. Pre-heat the oven to 220 °C. Grease a baking sheet or 5 mini-loaf tins.
2. Blend together the oil, milk and egg in a jug.
3. In a separate bowl, combine the remaining dry ingredients, and then pour over the liquid and blend together to form soft dough. Do not knead or over-mix.
4. Pat out on a floured worktop to 3cm thick, and either slice off to fit mini-loaf tin size, or cut out large rounds. Brush the tops with milk.
5. Bake for 15 minutes.
6. Cool slightly before removing from pans. When completely cool, split in half, fill with chosen mixtures, wrap individually, label with filling name, and freeze.
Makes: 5
Filling ideas:
1. Grated cheese mixed with a little SPAR cream style sweet corn
2. SPAR boerewors flavoured low fat cottage cheese and a roast beef slice from the Deli counter
3. Cold leftover savoury mince or creamy chicken from a dinner meal
4. Chopped ham with SPAR tomato sauce or SPAR sweet mustard sauce to bind
5. A small meatball and squeeze of SPAR sweet chilli sauce
Hints and Tips:
Do not use leafy vegetables, fresh tomato or cucumber as fillings for freezing – they do not thaw successfully.
Ingredients:
60ml SPAR sunflower oil
180ml SPAR milk
1 large SPAR egg
3 x 50g sachets SPAR Original instant Maize
250ml whole-wheat brown flour
250ml SPAR cake flour
15ml baking powder
3ml salt
Method:
1. Pre-heat the oven to 220 °C. Grease a baking sheet or 5 mini-loaf tins.
2. Blend together the oil, milk and egg in a jug.
3. In a separate bowl, combine the remaining dry ingredients, and then pour over the liquid and blend together to form soft dough. Do not knead or over-mix.
4. Pat out on a floured worktop to 3cm thick, and either slice off to fit mini-loaf tin size, or cut out large rounds. Brush the tops with milk.
5. Bake for 15 minutes.
6. Cool slightly before removing from pans. When completely cool, split in half, fill with chosen mixtures, wrap individually, label with filling name, and freeze.
Makes: 5
Filling ideas:
1. Grated cheese mixed with a little SPAR cream style sweet corn
2. SPAR boerewors flavoured low fat cottage cheese and a roast beef slice from the Deli counter
3. Cold leftover savoury mince or creamy chicken from a dinner meal
4. Chopped ham with SPAR tomato sauce or SPAR sweet mustard sauce to bind
5. A small meatball and squeeze of SPAR sweet chilli sauce
Hints and Tips:
Do not use leafy vegetables, fresh tomato or cucumber as fillings for freezing – they do not thaw successfully.
