White Bread

This is a old family recipe which is our version of brioche. It is a lovely sweet bread which can be shaped into loaves, cinnamon bread or rolls.


1 cup of milk

3 Tbsp of butter

1 yeast package

1/2 cup warm water

2 eggs

3 Tbsp sugar

1 tsp salt

3-4 cups of flour


  • Dissolve yeast in 1/2 cup lukewarm water with 1 tsp sugar. Set aside to proof
  • Scald milk by gently heating it then add butter until melted
  • Beat 2 eggs in a bowl with sugar and salt. Add this to cool milk then add yeast.
  • Add flour in small portions and knead either by hand or mixer. The exact amount of flour will vary slightly but the aim is a smooth elastic dough, like a baby’s bottom. If using a mixer, a sign the dough is ready when it comes away from the side. Kneading bread is something that takes practice so don’t worry if it doesn’t come easily. No one is perfect at first!
  • Once kneaded, set the dough aside in a warm area to let it rise. It’s ready when the dough size has doubled, then punch it down and shape it a loaf or rolls. Let rise a second time until loaf size.

Cook in 180 C oven for 30-35 mins. To be honest, I hate setting a time because cooking will depend on the size of loaf or shape. Just watch it and when it is golden and springs back it’s ready.

Wicked Apple and Almond Cheesecake


Crust :

1/2 cup butter

1/3 cup sugar

1 cup flour

Filling :

250 grams of Cream Cheese

1/4 cup sugar

1 large egg beaten

1 tsp vanilla

Topping :

3-4 large apples

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup of almond slivers/slices

To make – preheat oven to 180 C

  1. First make the crust – cream butter and sugar together. Add flour and mix well. Press into bottom and up 3 cm up the side of a springform pan.
  2. Make the Filling – cream together the cream cheese and sugar. Add eggs and vanilla then blend well. Spoon on to the top of the crust.
  3. To make the topping- peel and core the apples. Slice the apple into thin slices. Mix with brown sugar, cinnamon and almonds then shake apple slices with the sugar combo to coat the apple well. Arrange the apple slices in a pinwheel pattern
  4. To cook- bake in preheated oven until cooked. Generally takes 35 -45 mins, the cheesecake should be firm. Make sure to cool and chill for 3-4 hours, cheesecakes are always best the second day!

Pita Bread

Pita bread

  • 3 tsp sugar
  • 2 cups lukewarm water
  • 1 pkg of yeast
  • 2 Tbsp oil
  • 4-5 cups of flour
  • extra oil
  • 1 tsp salt


  1. In a bowl, combine the sugar and lukewarm water then sprinkle yeast over the water. Once the yeast has started to froth add the oil.
  2. Place the oil water mixture in a mixing bowl and gradually add flour. Knead to create a smooth elastic dough. This can be done by hand or kitchen mixer.
  3. If using a kitchen mixer, start with the standard mixer attachment initially and when the dough gets stiffer after about 3 cups of flour switch to dough attachment. Continue to add flour until you see the dough pull away from the sides. Generally to achieve this it takes a little practice and alternating between adding flour and oil to get the right consistency. To get the best dough, it takes practice to get a feel of what the dough should look and feel like. It should feel a smooth soft elastic dough that bounces back slightly when touched.
  4. Place the dough ball in an oiled bowl then drizzle a little oil on the surface of the dough. Cover with a clean tea towel and let stand in a warm place until doubled. This generally takes a couple hours.
  5. When the dough has doubled, punch it down sprinkle with salt and gently knead. Cut the dough into small portions and roll out in pita sized circles on baking paper to about 2-3 mm thick. Leave it stand for for 10 mins.
  6. In the meanwhile heat the oven to 200 C with a baking sheet inside. This is a key step, you need a very hot oven and baking sheet to get the dough to puff up.
  7. When the dough has risen slightly, gently peel the dough off the baking paper and place on hot baking sheet. Bake for 2-3 minutes or until slightly golden. Watch them, they can burn quickly.
  8. The dough should puff up in the oven, though I never have 100% success! By puffing up the pocket is created in the pita bread. To remove air, poke with a sharp knife to let steam out and remove from the oven. Stack the cooked pita on top of each other to cool.

Enjoy! Don’t get discouraged if it doesn’t always puff up, just keep trying. Seeing one work makes it all worth it and practice makes perfect or in this case a pita bread!