Mum Home Recipes

Beautiful Buttermilk Scone Bread
Feel like scone’s but don’t what to cut out all little scone’s ?
This is the right recipe for you, Beautiful  Buttermilk Scone Bread  fresh hot out of the oven.
I just wish you could smells how good this scone quick bread is !!!
Of  hot apply & cinnamon a sprinkle of mandarin zest just make this so scrumptious to eat.
Can eat hot out the oven or toasted with butter or jam  & cream or use this as a base buttermilk scone quick bread add your favourites scone filling , like plain,date, pumpkin & so on. Enjoy
600ml butter milk
3 Tbsp Margarine
3 cup Self-Raising Flour sifted
2 teaspoon baking powder sifted
1 cup cup castor sugar
Optional
1 teaspoon nutmeg
1 teaspoon cinnamon
2 apples,peeled slice
Method:

• One large  mixing bowl , add flour & baking powder & castor sugar.
  Add margarine & rub into the flour, so look like breadcrumbs .
• Fold in apple & spices.
  Add buttermilk fold into flour, mix until just combines.
  Please don’t over mix the scone  quick bread.
  Spray a loaf tin & place the buttermilk scone quick bread in the Loaf tin.
  I add dried apply on top add egg wash on top .
  When cook dust with plain flour
• Baking on 160*C for 1 hr or until a skewer comes out clean.

This Classic Recipe Easy Savory Cheesy Bacon & Onion Quick Bread or Muffin is so taste and scrumptious and all the flavours just compliment each other.
This quick loaf  “Tastes great ” toasted for breakfast or packed in the kids lunch box for school. Or make savoury muffins ,it’s up to you ?
Why buy at the bakery ?
The smell of Cheesy Bacon & Onion Quick Bread or Muffins is amazing when you can have freshly baked at home .
1 cup diced bacon or ham
1 med onion diced
1 cup cheddar cheese
1 cup milk
1 egg
1 tblsp vegetable oil
2 tablespoon fresh chive or garlic chives
hand full fresh parsley
1 tablespoon smoke paprika
1/4 cup sesame seeds
1/4 cup linseed
3 cup self-raising flour
1/2 cup Raw sugar
sesame seed sprinkle on top & grated cheese on top

METHOD:

• Cook the bacon & onion in fry pan until cooked add about 3/4 of the bacon mixture , save the rest for top of the loaf or muffins Mixing Bowl , eggs, milk , vegetable oil .Whisk together all these ingredients. On top of the wet ingredients mixture sifted the flour add the seeds & paprika & fresh herbs  , please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf tin Sprinkle  bacon & onion mixture & grated  same cheese  on top add same sesame seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning onto wire rack to cool Enjoy!
  TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.

This recipe Orange & Banana Quick bread or muffins , so light & healthy delight to eat.
This is my mummy favorite Orange & Banana Quickbread ,
It’s so good  for her  be  low Gi  & great for all the dairy free people out there .
This quick bread so fast & easy to make all you need is one big bowl & a spoon takes about 15 minutes to put together , then place in oven .
I love the smell  in my kitchen when I take the fresh baked  Orange & Banana Quick bread or Muffins out of  the oven.
3 ripe banana ,mashed [about 1 cup]
3 orange juice [125ml] & zest
2 egg
1 teaspoon ginger
1 tblsp vegetable oil
1 cup  orange juice low in sugar
3 cup self-raising flour, sift
1/2 cup Low GI sugar
1/4  cup linseed’s
sunflower seeds
METHOD: Mash the banana using a Potato masher in a large Mixing Bowl add ginger , eggs, juice & vegetable oil .
Whisk together all these ingredients.
On top of  the banana mixture sifted the flour  add the linseeds, please don’t over mix.
Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of juice in & fold the milk in.
Pour into a grease loaf  tin Sprinkle with sunflower seeds or muffin 12 cup With the muffin sprinkle with cinnamon sugar.
Bake in moderate oven 180*C (350*F) for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
TIP:  Have no ripe banana ? You can get 2nds banana at your fruit & vegetables store  cost about $2.00
Storage time 3 days Guaranteed the loaf will be eaten be then.

This Classic Recipe Easy Savory Pumpkin Quick Bread is so taste and scrumptious and all the flavours just compliment each other.
Enriches with goodness in this recipe.
This quick loaf  “Tastes great ” toasted for breakfast or packed in the kids lunch box for school.
Or make savoury muffins ,it’s up to you ?
2oo g cooked mashed pumpkin
1 med carrot
1 tablespoon vegetable oil
2 shallots, cut
1 cup milk
2 tablespoon fresh or dry rosemary
hand full fresh parley
1 tablespoon smoke paprika
1/4 cup pumpkin seeds
1/4 cup linseed
3 cup self-raising flour
1/2 cup  Raw sugar

METHOD:

• Add in the food processor pumpkin, carrots, shallots & fresh herbs & blend add to  a large Mixing Bowl , eggs, milk , vegetable oil .Whisk together all these ingredients. On top of  the  wet ingredients mixture sifted the flour  add the seeds & paprika ,  please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf  tin Sprinkle with same pumpkin  seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
  TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.

This Classic Recipe savory Cheesy & Poppy seeds Quick bread is so tasty and scrumptious and all the flavours just compliment each other.This quick loaf
“Tastes great ” toasted for breakfast & packed in the kids lunch box for school.
Enriches with goodness in this recipe. Great dipping in my salmon chowder!
1 cup zucchini grated
1 cup carrot grated
1/2 cup ricotta cheese
2 eggs
3 cup milk
1 teaspoon smoked paprika
1 teaspoon cumin ground
3 cup self-raise flour
1/2 cup caster sugar
1/4 cup poppy seeds
METHOD:

• In a large Mixing Bowl add herbs & spice , eggs, milk or buttermilk,  ricotta & vegetable oil .Whisk together all these ingredients. On top of  the  ricotta mixture sifted the flour  add the poppy seeds, carrot & cheese please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf  tin Sprinkle with poppy seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
  TIP:  Storage time 3 days Guaranteed the loaf will be eaten be then.

Healthy but Nice Banana & Cinnamon Quick BreadThis healthy Quick & easy recipe can be Made into muffins or Quick bread .This cinnamon & banana loaf  tasty great when cut thick slice’s then toasted for breakfast. As well my children love take to school in there lunch box. “Guaranteed they eat the banana loaf  or muffins”Bake banana loaf to say ” thank-you “to some one special I love a good recipe.
So watch out for all Quick bread like Banana & fig , Orange & Banana , Humming Bird Cheese & poppy seeds & much more Quick breads !!
3 ripe banana ,mashed [about 1 cup]
2 eggs
2 tablespoon cinnamon
1 1/2 cup milk or buttermilk
2 tablespoons vegetable oil
3 cup self-raising flour, sift
1/2 cup caster sugar
1/4  cup flax seeds
sunflower seeds
METHOD: Mash the banana using a Potato masher in a large Mixing Bowl add cinnamon , eggs, milk or buttermilk & vegetable oil .
Whisk together all these ingredients.
On top of  the banana mixture sifted the flour  add the flax seeds, please don’t over mix.
Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.
Pour into a grease loaf  tin Sprinkle with sunflower seeds or muffin 12 cup With the muffin sprinkle with cinnamon sugar.
Bake in moderate oven 180*C (350*F) for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
TIP:  Storage time 3 days Guaranteed the loaf will be eaten be then.
If your are dairy free change the milk to apple juice .

This home made recipe for Cheese & Herb bread really compliments the roasted pumpkin soup. The ricotta makes the cheese velvet and creamy to the taste buds. The herbs just freshen the flavour of the home made bread.
7g (1/4 oz) dried yeast
1 1/2 tablespoons caster sugar
250g (8oz) ricotta cheese
250g (8oz) cheddar cheese grated
30g (1oz) butter, softened
1/4 teaspoon bicarbonate of soda
1 egg
3 3/4 cup plain flour
2 tablespoon chopped basil leaves
2 tablespoon chopped parsley
METHOD: Mix together the yeast, sugar & 1/4 cup of warm water in a bowl. Cover the bowl & set aside until frothy, place in a warm place for about 10 to 15 mins.
Put the ricotta mixing bowlPyrex Smart Essentials 8 Piece Mixing Bowl Set, cheddar cheese, butter, onion, bicarbonate of soda & egg in a food process until smooth. Add the frothy yeast & 3 cups of flour. Add the remaining flour & mix to a smooth dough. Turn out the dough onto a flour surface knead until smooth dough.
Put in a oiled , cover with greased plastic wrap & set aside for 1 hr, or until double in size. Punch down the dough. Divide in half & form into 2 rounds 2.5cm ( 1 inch) thick. Lay on floured baking tray & cover with a damp towel.set aside in a warm place for 30 minutes.Greased loaf tin
Sprinkle the top of the loaves with the extra flour by hand or with a sifter. Using a knife, slash the dough diagonally. Bake 180*C ( 350*F) 35 minutes, or until crusty & brown. Preparation time: 20 minutes

My family love this soup on a cold winter night, dipping the home made bread into the soup.I love it because they are eat there Vegetables ! The roast vegetable give it real rustic flavour with a velvet creamy texture. Every time I cook this for guest” they ask for the recipe” so I hope you enjoy this recipe as much as my family does.For your next night dinner I can add to this recipe & change into the best pasta sauce.
850g(1lb 12 oz) butternut pumpkin peeled & chopped
2 med potatoes peeled & chopped
1 med brown onion,peeled & chopped
200g sweet potato peeled chopped
1 med carrots peeled & chopped
250g (8oz) Roma tomatoes halved length ways
5 cups (1.2litres)chicken stock
2 tablespoons olive oil
1 clove garlic, chopped
1 tablespoon fresh oregano
2 tablespoon fresh parsley
2 tablespoon fresh basil
1 tablespoon smoked paprika
ground black pepper & salt
250g  cream
1 tablespoon balsamic vinegar
METHOD : Preheat the oven to moderately hot 190′C (375′F/ Gas 5)Put the tomatoes, cut-side-up,in a roasting  Baking tray with pumpkin, sweet potato, carrot & onion, season with oregano salt & pepper & smoked paprika, drills with olive oil and bake for 1 hrs or until golden.
Put all cooked vegetables,oregano & stock in a large , Bring to the boil, reduce the heat & simmer for 10 minutes.Cool & puree in the food processor or Hand blender add parsley & basil. reheat add so cream balsamic vinegar & season to taste.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue
  Cuisinart CSB-76 Smart Stick Hand Blender