How to get your husband to cook.



Someone seems to like me, way over at Sasko.
Last time I received a beautiful picnic hamper of their newest bread loaves to play around with, and this time before Vday, a beautiful box arrived on my doorstep. A quick peek inside revealed it to be chockablock with saskos new Quick Treat range:

Chocolate muffin mix
Cheese and chive flavoured muffins
Vanilla flavoured muffin mix
Bran muffin mix
Scone mix
Cookie mix
Flapjack mix
Pancake mix

Since it's the beginning of the year, I'm attending many soirées and parties, and us South Africans being so fond of our bring and shares these were ideal for something quick to rustle up and bring along. It's also a very ideal way to get your hubby to start cooking. Hand him the packet, lay out the ingredients, and in no time you will have flop proof goodies while you put your feet up and read on the couch.
Since I can't process wheat flour as well as I used to I like to add things to the mixes to bulk them out and add more fibre so I can enjoy them too!
It also makes them a little more different.
Each pack will need the addition of oil or butter, eggs milk etc. the ingredients I've listed are additional ingredients to make the recipes a little more exciting. These little beauties are available at most stores for only R12.99 each. Well worth stocking up on a few of these for the cupboard.

Apple and Cinnamin muffins 
(makes 12 muffins)
1 pkt Sasko Vanilla muffin mix
2 golden delicious apples, chopped
1 tsp Cinnamin
50ml milk
Sugar and Cinnamin to top

Follow packet instructions adding the chopped apples and Cinnamin. Add an additional 50ml milk to the mix. Spoon into a muffin tray and sprinkle the muffins with sugar and Cinnamin.

Blueberry flapjacks 
(makes about 15 flapjacks)
1 pkt Sasko flapjack mix
50g blueberries
50ml milk

Follow packet instructions adding the blueberries and an additional 50ml milk to the mix. Spoon into a hot pan. Cook at a medium heat in batches of three and serve hot with maple syrup or berry sauce.

Carrot, beetroot and bran muffins
(makes 12 muffins)
1 pkt Sasko bran muffin mix
2 carrots, grated and peeled
1 large beetroot, peeled and grated
50ml milk

Follow packet instructions adding the grated carrot and beetroot. Add an additional 50ml milk to the mix. Spoon into a muffin tray and sprinkle the muffins with sugar and Cinnamin

Chilli chocolate muffins with salted caramel centers
(makes 12 muffins)
1 pkt Sasko chocolate muffin mix
50g Lindt Chilli chocolate
60ml caramel sauce with a good pinch of salt

Follow packet instructions adding the grated chili chocolate. Add an additional 60ml milk to the mix. Half full the muffin trays. Spoon one teaspoon of salted caramel in each centre, cover with the remaining muffin mix.

Courgette and cheese muffins
(makes 12 muffins)
1 pkt Sasko cheese and chives muffin mix
4 small courgettes, grated
1/2 cup grated cheddar
Small bunch of chives, chopped
60ml milk

Follow packet instructions adding the grated courgettes, grated cheddar and chopped chives. Add an additional 60ml milk to the mix. Spoon into a muffin tray and bake until golden brown.

Cranberry and walnut cookies
(makes 24 cookies)
1 pkt Sasko biscuit mix
100g walnuts, chopped
1/4 cup dried cranberries
 
Follow packet instructions adding the chopped walnuts and cranberries. Bake until golden brown.

Pecan and pumpkin scones
(makes 12 scones)
1 pkt Sasko scone mix
1/2 cup pumpkin purée
30g chopped pecans
 
Follow packet instructions, reducing the milk from 140ml to 100ml. Add the puréed pumpkin into the egg and milk mix and follow the remaining steps. Brush the shaped scones with milk and top with the chopped pecans. Bake until risen and cooked through.

Stuffed savory pancakes
(Serves 4)
1 pkt Sasko pancake mix
2 cups savory mince
1 1/2 cups bechamel sauce (white sauce)
1/4 cup grated cheese

Follow packet for the pancakes.
Keep 8 pancakes aside, and freeze the rest for another day.
Fill the pancakes with the savory mince filling and roll up to form cigars.
Place the filled pancakes into a baking dish.
Cover with the bechamel and grated cheese. Bake at 180 until the cheese is melted and the filling is hot.
Serve with a crisp green salad.







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