Ingredients:

• 4 tbsp. Unsalted Butter, melted, plus extra to grease
• 2 cups All-purpose Flour, plus extra to grease
• 1 cup packed Light-Brown Sugar
• 1 ½ tsp. Baking Powder
• ½ tsp. Baking Soda
• 1 tsp. Salt
• 1 Egg, lightly beaten
• ¾ cup Whole or Regular Milk
• 1 bag Cranberries
• 1 tbsp. Turbinado sugar, for topping

Directions:

1. Preheat your oven to 180°C.
2. Butter and flour your Best Duty Superbread Pot and set aside.
3. In a large bowl, whisk together the dry ingredients; flour, brown sugar, baking powder, baking soda and salt. Set aside once finished.
4. In a medium bowl, combine all the wet ingredients; butter, egg and milk.
5. Slowly add the wet mixture to dry mixture and whisk to combine. Using your silicone spoon, fold in the cranberries.
6. Pour the batter into your prepared Superbread Pot and sprinkle the top with turbinado sugar, if desired.
7. Bake until a toothpick inserted in center of the loaf comes out clean, which is +- 1 hour and 15 minutes.
8. Carefully transfer the Superbread Pot to a wire rack and leave the bread to cool for +-30 minutes. Serve with butter and enjoy!

Ingredients

For the Pie Crust:

• 2 cups Walnuts/ Pecans, Almonds, or a combination of all three nuts
• 6 Dates, pits removed
• ½ tsp. Salt

For the Pie Filling:

• 4 cups Fresh blueberries, set some aside for garnish
• 2 bananas
• 2 tbsp. Maple syrup
• 1 tbsp. Lemon juice
• 1 tsp. Vanilla extract
• ½ tsp. Salt

Ingredients

1. For the crust: Prepare your Best Duty Frying Pan by spraying Spray & Cook and set aside. Add the nuts, dates, and salt in an electric blender and blend for 5 minutes. Once the mixture resembles crumbs and starts to stick together, remove from the blender and add the mixture to your Frying Pan. Leave to refrigerate until the filling is ready.
2. For the Filling: In a high-speed electric blender, add the blueberries, bananas, maple syrup, lemon juice, vanilla, and salt until smooth. Remove the Frying Pan from the refrigerator with the prepared crust, and pour in the filling. Refrigerate for several hours or overnight to allow the filling to set. Once set, gently garnish with more berries and cream.

Note:The longer the pie sits, the more watery the texture becomes. Best served on the day of preparation or the day after it’s made.

Ingredients

• 450g macaroni (or pasta of your choice)
• 230g cheddar cheese (grated)
• 70g mozzarella cheese (grated)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon paprika
• 1/8 teaspoon ground mustard
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup full cream
• 2 cups water
• 1 cup seasoned breadcrumbs
• 1 tablespoon butter (melted)

Method

1. In a Chef Supreme Casserole, add everything except breadcrumbs & butter. (Stir well ensuring ingredients are wet.)
2. Bake with Chef Supreme Casserole lid at 180°C for 45 minutes.
3. Remove from oven and stir.
4. In a small bowl, stir together breadcrumbs and melted butter then sprinkle on top of mac and cheese.
5. Return to oven uncovered and bake for 3 minutes until breadcrumbs are golden brown. Remove and serve.

Ingredients

• 800 grams ready-made white bread dough (or dough base of choice)
• 200 grams grated cheddar cheese
• 1/2 tin whole kernel corn
• 5ml (1 teaspoon) mixed herbs

Method

1. Place ready-made dough in mixing bowl.
2. Add 1/2 tin whole kernel corn (drained).
3. Add 200 grams grated cheddar cheese.
4. Gently mix the ingredients together, until evenly distributed throughout the dough.
5. Spray a SuperBread cast iron bread pot with spray and cook. Don’t forget the lid.
6. Place the dough with added ingredients into the SuperBread bread pot
7. The dough should fill the pot to just over half way.
8. Bake in electric oven for 45 minutes at 180°C, or bake on coals for 40 minutes and then add coals to lid for a further 15 minutes to brown the top of the loaf. Or cookk in gas braai for 50 minutes with two outer burners
9. Serve hot with butter.

Ingredients

• 3 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon yeast
• 1 1/2 cups water (warm not hot)
• Butter to serve

Method

1. In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a sticky mixture forms.
2. Cover bowl with plastic wrap and set aside for 12 hours to 18 hours. Overnight works too.
3. Heat the oven to 230 degrees Celcius. When oven reaches 230 degrees, place a cast iron pot with lid in the oven and heat pot for 30 minutes.
4. Pour dough onto heavily floured surface and shape into a ball. Cover with plastic wrap and let it sit while the pot is heating.
5. Remove the pot from oven and place the dough inside the pot. Cover and return to the oven and bake for 30 minutes.
6. Remove the lid and bake additional 15 minutes. Remove the bread from the oven and place the bread on a cooling rack.
7. Slice and serve with Butter
8. Optional: Add your favorite spices to this recipe like rosemary, cinnamon, or even cheese.

Ingredients

• 8 eggs
• ½ cup whole milk
• ½ packet cut spinach
• 8 slices bacon or 125 g bacon
• ½ large onion, peeled and diced
• 1 cup grated cheddar cheese 250 ml
• Kosher salt, to taste

Method

1. Preheat oven to 180°.
2. Cook the bacon in a Best Duty braai Lid over medium-low heat. When bacon is crispy, remove it from the braai lid, drain on paper towels and set aside. When it’s cool, roughly chop it into ¼ inch pieces or just crumble it up.
3. Reserve about 2 Tbsps. of bacon fat, and then add diced onion and sauté for 2 to 3 minutes or until it’s slightly translucent.
4. Turn off the heat under the braai lid, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with kosher salt.
6. Pour the egg mixture into the braai lid, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you’re going to stir, so get it all out of your system now!
7. Turn the heat under the braai lid back on, to about medium heat and cook for about 5 minutes or until the egg begins to set. No stirring!
8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the braai lid to the oven.
9. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge-shaped portions of frittata.

Ingredients

• 1 kg Wheat flour
• 10g Instant dried yeast
• 4 tsp. Sugar
• 1 tsp. Salt
• 2.5 cups Lukewarm water
• 2 tbsp. fresh Rosemary needles, chopped finely
• 1 tbsp. Ground Turmeric
• 2 tbsp. Olive oil
• 1 Egg, beaten with a fork

Directions

1. Turn on your oven to 150℃.
2. In a large bowl, sift the flour. Add the yeast and sugar to the same bowl and stir using your LK’s wooden spoon. Stir in the salt, finely chopped rosemary and ground turmeric.
3. Gently add lukewarm water a little at a time, while kneading the dough with your hands, until all the ingredients are combined. Add the olive oil to the dough and continue folding and kneading until it forms a plump ball of dough and is no longer sticky.
4. Use a damp kitchen cloth to cover the bowl and rest it in a warm place for 20 minutes.
5. Knead the dough again for +-2 minutes, folding and turning and place in your grease Best Duty Bake Pot (#10 or #12), cover again with a damp kitchen cloth.
6. Turn the oven off and place the covered Bake Pot in the centre of the oven, close the oven door and leave it for +- 40 minutes, for its second rise. While the dough is in the oven, you can start your fire for warm caols.
7. Remove the Bake Pot from the oven and gently brush the dough with egg wash.
8. Put the lid on the Bake Pot, carefully place the pot in the braai and immediately place hot coals all around the base, and a few more coals on top of the lid. Keep replenishing the coals at the base and on the lid for +- a full hour. Let the potbrood cool down and serve with salted butter.