26 Jul Montagu road trip snacks | Oat, cranberry and white chocolate squares | Pistachio soetkoekies | Sweet potato square cakes | Cheese and chive bread sandwiches with biltong cream cheese | Pineapple and mint loaf with strawberry cream | Citrus and grapefruit fruit cube muffins with royal icing

Montagu road trip snacks | Oat, cranberry and white chocolate squares | Pistachio soetkoekies | Sweet potato square cakes | Cheese and chive bread sandwiches with biltong cream cheese | Pineapple and mint loaf with strawberry cream | Citrus and grapefruit fruit cube muffins with royal icing

Print Recipe

Servings	Prep Time
6-8 people	30 minutes

Cook Time

1 hours

Servings Prep Time 6-8 people 30 minutes

Cook Time 1 hours

Montagu road trip snacks | Oat, cranberry and white chocolate squares | Pistachio soetkoekies | Sweet potato square cakes | Cheese and chive bread sandwiches with biltong cream cheese | Pineapple and mint loaf with strawberry cream | Citrus and grapefruit fruit cube muffins with royal icing Print Recipe Servings Prep Time 6-8 people 30 minutes Cook Time 1 hours Servings Prep Time 6-8 people 30 minutes Cook Time 1 hours

Ingredients

Oat, cranberry and white chocolate squares

• 500 g Butter
• 60 ml golden syrup
• 4 cups oats
• 2 cups cake flour
• 2 cups dessicated coconut
• 1 cup Montagu cranberries
• 1 3/4 cups brown sugar
• 10 ml Bicarbonate of soda
• 400 g white chocolate, melted

Pistachio soetkoekies

• 4 1/2 cups cake flour
• 10 ml Cream of Tartar
• 5 ml Bicarbonate of soda
• 5 ml salt
• 5 ml cinnamon
• 2,5 ml all spice
• 250 g Butter, softened
• 2 Extra large eggs
• 200 g castor sugar
• 30 ml milk
• 15 ml vanilla extract

Icing

• 2 egg whites
• 3 cups icing sugar
• 200 g Montagu pistachios

Sweet potato cakes

• 400 g brown sugar
• 1 1/2 cups Canola Oil
• 5 Extra large eggs
• 15 ml vanilla extract
• 2 cups Flour
• 10 ml Bicarbonate of soda
• 5 ml baking powder
• 10 ml cinnamon
• 5 ml salt
• 3 cups grated orange sweet potato
• 2 packets Montagu mango, carrot and ginger fruit cubes
• 65 g dessicated coconut
• 100 g Montagu raw almonds, chopped
• 170 g Montagu Pitted Dates Chopped
• 1 tin crushed pineapple, drained

Frosting

• 250 g cream cheese
• 100 g Butter
• 10 ml vanilla extract
• 2 cups icing sugar
• Montagu mango, carrot and ginger fruit cubes to garnish.

Cheese and chive bread sandwiches with biltong cream cheese | Bread

• 2 cups self-raising flour
• 5 ml mustard powder
• 5 ml salt
• 100 g butter, cubed and softened
• 1 cup grated cheddar cheese
• 15 ml chopped fresh chives
• 1 egg
• 150 ml Full cream milk
• Some extra cheese and paprika to sprinkle over the bread when it comes out of the oven.

Biltong cream cheese

• 250 g cream cheese
• 100 g Montagu biltong powder
• Salt and pepper to taste

Pineapple and mint bread

• 750 ml cake flour
• 45 ml brown sugar
• 15 ml baking powder
• 5 ml salt
• 1 egg
• 250 ml Full cream milk
• 80 ml Canola Oil
• A handful of fresh mint leaves
• 2 packets Montagu pineapple fruit cubes

Topping

• 250 ml cream
• 45 ml strawberry jam
• 5 ml Rosewater

Citrus and grapefruit fruit cube muffins with royal icing | Muffins (makes 12 medium sized muffins)

• 500 g vanilla muffin mix, prepared according to package instructions
• 2 packets Montagu grapefruit fruit cubes
• Zest of 1 lemon and 1 orange

Frosting

• 1 Egg white,
• 1 1/2 cups icing sugar
• 5 ml vanilla extract
• 2 packets Montagu grapefruit fruit cubes to garnish

Instructions

Oat, cranberry and white chocolate squares

1. Oven Temperature: 160 degrees Celsius
2. Melt the butter, syrup and sugar together in a saucepan.
3. Once melted, whisk in the bicarb and keep aside.
4. Mix the oats, flour, coconut and cranberries together.
5. Mix the butter mix into the dry ingredients and mix to combine.
6. Press the dough into a prepared oven dish (30cm x 20cm).
7. Using a sharp knife or dough cutter, cut the dough into bars or squares and place into the oven for 30-40 minutes or until golden brown.
8. Cut again once they are out of the oven and leave to cool completely.
9. Dip the bars in the chocolate, leave to set and store in an airtight container.

Pistachio soetkoekies

1. Sieve the dry ingredients together and keep aside.
2. Whisk the butter and sugar together until light and pale.
3. Add the eggs, milk and vanilla and mix to combine.
4. Add the wet ingredients to the dry ingredients and mix until it comes together in a ball of dough.
5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
6. Roll the dough out on a floured surface to about 1/2cm thick.
7. Using your favourite cookie cutters, cut out shapes and put on a prepared baking sheet.
8. Bake for 15-20 minutes or until golden brown. Cool completely.
9. Place the egg whites and icing sugar in a food processer and blend until it forms a thick paste.
10. Pour into a piping bag with a thin nozzle and decorate each soetkoekie.
11. Toast the pistachio nuts in the oven for a few minutes and place into a food processor.
12. Blend until it resembles fine breadcrumbs and use it to garnish your soetkoekies.

Sweet potato square cakes | Cake

1. Place the sugar, oil, eggs and vanilla into a bowl and whisk with an electric mixer until the sugar has dissolved.
2. Sieve the flour, bicarb, baking powder, cinnamon and salt into the egg mixture and whisk to combine.
3. Add the sweet potato, fruit cubes, coconut, almonds, dates and pineapple and mix to combine.
4. Pour the batter into 2 prepared, square brownie or cake tins (20cm x 20cm) and bake for 30-40 minutes or until cooked. Cool down completely.
5. Cut the cakes into squares and keep aside.

Frosting

1. Place all the ingredients in a food processor and blend until smooth.
2. Spread the frosting onto each square and garnish with the fruit cubes.

Cheese and chive bread sandwiches with biltong cream cheese | Bread

1. Sieve the flour, mustard powder and salt together and rub in the butter until it resembles fine breadcrumbs.
2. Add the cheese and chives and mix through.
3. Whisk the egg and milk together and add to the dry ingredients.
4. Mix until well combined and place the dough into a prepared bread tin.
5. Bake until risen out and golden brown.
6. Sprinkle over the extra cheese and paprika and leave the bread to cool before slicing for the sandwiches.

Biltong cream cheese

1. Mix the cream cheese, biltong and seasoning together.
2. Spread the cream cheese on the bread slices and store in an airtight container before hitting the long road.

Pineapple and mint loaf with strawberry cream | Bread

1. Mix the flour, sugar, baking powder, salt, mint and fruit cubes together.
2. Whisk the egg, milk and oil together and add to the dry ingredients.
3. Mix until everything is well combined.
4. Place the dough into a prepared bread loaf tin and bake for 30-40 minutes or until well risen out and golden brown. Leave to cool before slicing.

Topping

1. Whip the cream with an electric beater until stiff peaks.
2. Whisk in the jam and rosewater and use to top the bread slices.

Muffins

1. Once your muffin batter is made, add the fruit cubes and citrus zest.
2. Pour the batter into a prepared muffin tin and bake for 15-20 minutes or until golden brown and a skewer comes out clean. Cool down completely.

Frosting

1. Place the egg white, icing sugar and vanilla in a food processor and blend until smooth and glossy.
2. Drizzle the frosting over the muffins and garnish with the fruit cubes.