Mix cream butter and castor sugar until light and fluffy. Lightly whisk eggs with a fork. Gradually add to butter mixture with yoghurt and vanilla essence. Fold in bananas and nuts. Sift flour, bicarbonate of soda and salt together twice. Fold into banana mixture. Pour into a greased Argilla Bread Pan / Argilla Medium Oval Roaster Use the Argilla cake Pudding Ring. Bake at 180 °C for 50 minutes until golden brown and done. Leave to cool and turn out of the pan.
Argilla pots that can be used to make the Banana Bread
Mix the flour and Knorr Cheese & Bacon Potato Bake sachet together in a large mixing bowl. Add the grated potatoes and cheese, stirring gently with a fork to coat potatoes with flour mixture. Beat the egg and milk together and add to the potato mixture. Mix well to form a soft dough. Turn the dough onto a litely floured surface and knead gently. Mix butter and Marmite. Grease an Argilla Bread pan / Argilla Medium Oval Roaster with mixture of marmite and butter. Place Dough into greased pan. Brush with milk. Bake at 180 °C for 45 — 50 minutes until done and golden brown.
Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.
Argilla pots that can be used to make the Potato and Cheese Bread
Hint: The batter is slightly thick, do not add liquid
Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.
Argilla pots that can be used to make the Sweet Corn Bread
Mix flour, beer, salt / Aromat to form dough. Place dough in greased Argilla Bread Pan / Argilla Medium Oval Roaster without lid and bake 180 °C for 60 minutes. Tasty to enjoy with soup or serve at a “braai” with cheese and jam.
Argilla pots that can be used to make the Olive and Feta Garlic Bread
Garlic, Biltong and Blue Cheese Bread in an argilla large oval roaster
500 g brown or white bread dough
Olive oil
120 g sliced biltong
70 g blue cheese, crumbled
1 sachet creamy garlic sauce
Salt and coarsely ground pepper
Roll out the bread dough, with a rolling pin on a floured surface until the size and shape of the Argilla Large Oval Roaster. Grease the bow! with a little oil and line the bottom of the bowl with bread dough. Drizzle generously with olive oil then top with blue cheese and biltong. Leave to rise 20 — 30 minutes. Prepare the sachet of creamy garlic sauce as per on-pack instructions — pour-over. Season with salt and coarsely ground pepper and bake at 160 °C for 20 minutes until golden brown and crispy around the edges. Slice the bread into finger size portions and enjoy with a mixture of olive oil and balsamic vinegar.
Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.
Argilla pots that can be used to make the Garlic, Biltong and Blue Cheese Bread
Sprinkle 125 ml of sugar in bottom of an Argilla Cake Pudding Ring / Argilla Large Oval Roaster bowl. Make little dough balls and add it to the bowl. *Make a cross on top of each ball, using a knife (optional). Mix the remaining Sugar and cream. Pour it over the dough balls in the bowl. Allow dough to rise, before baking at 160 °C for 45 minutes.
Argilla pots that can be used to make the Sweet Bread
Bread Pan 1375mlFrom: R261.00
