Sour cream (12 May 2011)

Ingredients needed:

1. 2cups Cream,
2. 1 Lemon's lemon juice,
3. 1 Lemon's zest.

Equipment used:

• Mixing bowl,
• Zester,
• Balloon whisk.

Method for recipe:

1. Add the required amount of cream into the mixing bowl,
2. Zest the skin of the lemon and add to the cream,
3. Cut the lemon in half,
4. Squeeze the juice out of each half into the cream and lemon zest,
5.  Whisk until stiff,
6. Use as desired.

Shortbread (23 May 2011)

Ingredients needed:

1. 115g Butter,
2. 175g Flour,
3. 55g Castor sugar.

Equipment used:

• Robo-coop,
• Electrical scale,
• 23cm pan.

Method for recipe:

1. Preheat the oven to 180 degrees Celsius,
2. Measure all your ingredients on the electrical scale in bamerin inserts,
3. Place the butter, flour and castor sugar into the robo-coop,
4. Switch on the robo-coop and mix the batter until all the ingredients bind together,
5. Press the mixture into a greased and base line 23cm pan,
6. Bake in the preheated oven for 20-25 minutes or until golden brown.

Chocolate fudge (23 May 2011)

Ingredients needed: 

1. 1kg Plain chocolate,
2. 800g Condensmilk,
3. 10ml Vanilla essence,

Equipment used:

• Stock pot,
• Wooden spoon,
• 20cm square cake tin.

Method for recipe:

1. Preheat the oven to 180 degrees Celsius,
2. Lightly grease a 20cm square cake tin with cook and spray,
3. Break the chocolate into small pieces and place in a stock pot with butter and condensed milk,
4. Heat gently, stirring constantly, until the chocolate and butter is melted and the mixture is smooth,
5. Remove from the heat,
6. Beat in the vanilla essence,
7. Beat the mixture until thickened,
8. Pour the mixture into the tin and level the top,
9. Chill the mixture in the refrigerator for one hour or until firm,
10. Tip the fudge onto a cutting board and cut into squares,
11. Use as desired.

Chef's tips and variations:
 

• Do not let the mixture boil,
• Instead of vanilla essence you can use an essence of your choice.

Bread dough and bread made at Tambuki

Ingredients needed:

1. 1.5 Cups white sugar,
2. 2kg Cake flour,
3. 2 tbl spoon Salt,
4. 2 pkts Yeast,
5. 1l Lamb stock,
6. 1.5 to 2 cups Oil,

Equipment used:

• Mixing bowl,
• Cup,
• Tablespoon,
• Measuring jug,
• Bush braaier.

Method for recipe:

1. Make a bush-veld oven using the foil and coals to warm up the bush oven,
2. In the mixing bowl, add the required amount of flour and yeast,
3. Add the sugar and salt to the flour-yeast mixture,
4. Mix everything together,
5. Add the lamb stock to the dry mixture,
6. Mix together to get a 'non-sticky' bread dough mixture,
7. Put a covering method over the mixing bowl with the dough in,
8. Allow for the bread dough to rise to the top of the mixing bowl,
9.  Roll into desired shapes and sizes,
10. Put into the oven until cooked. Acting to prevent it from burning,
11. Allow to cool a bit before serving.

Chef's tips and variations:

• The flour:yeast consistency is 1:1 (1kg flour:1 packet of yeast),
• Don't add too much sugar or the bread will turn out too sweet,
• with the lamb stock: don't add too much, you will know if it is enough (feel to touch),
• White sugar activates the yeast.