Tuesday, November 25, 2008
Monday, November 24, 2008
Tuesday, November 18, 2008
200 gms. Milk Cooking Chocolate.
125 gms. Butter.
1 cup Brown Sugar.
2 teaspoons Vanilla Essence.
2 Eggs. (lightly beaten)
1 cup Self Raising Flour.
1/2 cup Chopped Walnuts.
1 cup Sultanas.
Preheat oven to 160c.
Melt the chocolate and butter in a large bowl over
Stir in the sugar, vanilla essence and the eggs.
Add the flour, sultanas and walnuts and stir well.
Pour the mixture into a lined 28 x 18 cm slab tin.
Bake for 45-50 minutes.
Leave in the tin to cool.
Dust with icing sugar, if you wish.
These are really delicious when served still slightly warm from the oven and, just before going to bed with a big dollop of cream and a cuppa.
Monday, November 17, 2008
Gâteau Au Yaourt
1 cup of whole milk plain unsweetened yogurt
1 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder (1 envelope)
1 teaspoon vanilla paste/extract
1 tablespoon light rum
Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch (25cm) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.
The chances I made..
Used Rice Bran Oil instead of vegetable oil.
Used Greek yogurt instead of plain yogurt.
And I iced the cake with a simple butter icing with lemon essence.
This is a MUST try cake. ( Forget you not Pi)
Tuesday, November 11, 2008
Please come and see me at http://salsgardensanctuary.blogspot.com/
It is tradition with these awards, that you pass them on to the blogging community, so here goes.
Arista --- http://aristolafood.blogspot.com
Kerry --- http://kerry-meandmythree.blogspot.com
Coby and the girls --- http://vipantrywedonthaveablogblog.blogspot.com
Come and get it girls, copy and put on your blog, then pass it on please.
These lovely ladies keep me blogging.
Thursday, November 6, 2008
Wednesday, November 5, 2008
Well, I have found an alternative.
3 large POTATOES (peeled and cut in to chunks)
150gms BACON (also diced)
150gms SOUR CREAM
Boil the prepared potatoes until cooked, but still firm. While these are cooking, fry the onion until it is clear then toss in the bacon, flipping and turning until the bacon is cooked. 2 or 3 minutes. Drain the potatoes and leave in the saucepan. Add the bacon and onion mix and lightly mix together. Stir in the sour cream. Do all this while it is still warmish, as it is easier. Transfer to a nice serving bowl. Now all the messy stuff is in the saucepan, ready to be washed up.
Enjoy, we did tonight with a green leaf salad and tinned beetroot.
Saturday, November 1, 2008
Inspiration for this came from Vicky over on http://ahealthyappetite.blogspot.com
Vicky had made a Simple Chocolate Cake that she used from http://www.easylivingmagazine.com/Food/Recipes/ChocolateCake/Default.aspx
I doubled all ingredients and used butter not margarine.
Here is the original recipe.
175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt
For simple chocolate icing
100g (3½oz) of dark chocolate
100g (3½oz) of chopped butter
1. Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin. I greased mine with butter and then sprinkled cocoa powder into it to give it a nice chocolaty edge.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
Because I doubled everything, I used a bigger tin (24cm or 9 inches) and made 10 cupcakes as well. The cupcakes of course, cooked in 20 minutes and the cake took 50 minutes.
For the icing, I wanted something a little bit special, so I sort of made it up as I went.
I bar of Lindt (80% cocoa) milk chocolate.
200gms of softened butter.
3 cups (maybe more) Icing sugar (sifted)
A good slurp or two of Tia Maria.
Melt chocolate over simmering water on stove. Soften butter in microwave, pour chocolate into the butter and add the icing sugar, mix well. This is where you add the Tia Maria too loosen it a little. (If needed) If not, drink the Tia Maria. (HIC)
Spread on to the cooled cake.
I then melted dark Lindt chocolate and dipped the strawberries in, to decorate the cake. (And cupcakes)
Opppps!! I forgot to say. I cut the cake, once cooled and spread strawberry jam to sandwich the two together. (Use a good quality jam with whole strawberries in)
Chocolate and strawberries together, my son's two favorite foods.