Thursday, 23 February 2012
I have modified a recipe I found on My Recipes...
The cake is lovely but I think the Icing is a bit too sweet (For my tastes anyway) I'd probably prefer a nice butter icing instead of a cream cheese icing with this cake. with a little less Rasberry flavouring.
For the Cake
1 1/3 cups Sugar
6 Tbs Butter softened
3 Tbs Raspberry Lemonade Concentrate ( Soda Stream Flavouring)
2 Teas Vanilla Extract
2 Large Free Range Eggs
2 Large Free Range Egg Whites
2 Cups Plain Flour
1 Teas Baking Powder
1/2 Teas Baking Soda
1 1/4 Cups Buttermilk
For the Icing
125g Light Philly Cheese
3 Cups Icing Sugar
2 Teas Raspberry Lemonade Concentrate
1 Teas Vanilla Extract
What to do
Beat the sugar, butter, Raspberry Lemonade Concentrate and Vanilla Extract until creamy (about 5 mins) Add the eggs and egg whites one at a time, mixing well in between. Combine the Flour, Baking Soda and Baking Powder in a sifter and mix alternately with the buttermilk into the mixture. Beat until well combined and pour into a greased cake tin. I use cooking spray to grease my tins. Bake at 180 for approx 50 minutes or until a skewer comes out clean.
Let it cool and ice! Grate some white chocolate for the top.
Tuesday, 21 February 2012
Mixed Roast Veg.. ( I used Zucchini, Carrot, Pumpkin, Red Onions, Garlic and Mushrooms. You can use whatever you have left in the fridge or whatever you like!) Roast off the vege until just tender in a splash of grape seed oil and place in the bottom of a pie dish that has been sprayed with cooking spray. Top with a handful of chopped reduced fat Feta and some grape or cherry tomatoes cut in half. Whisk 300ml Extra light cream with 6 free range eggs and 1/2 cup skim milk and pour into over the veges. Sprinkle a handful of light tasty cheese over the top and bake on 180 for approx 40 mins or until it is set and golden brown.. Serve with a nice garden salad and home made salad dressing.
Wednesday, 15 February 2012
Quick and Easy Jamie Oliver Pavlova...Great when you have to throw together a delicious dessert in a hurry!
I was in a rush so threw together this quick and easy dessert I saw on Jamie's 30 Minute Meals.
Pre made Pavlovas
Lemon Curd (I've used some homemade, that I had left over from making lemon curd tarts)
Mixed Berries(I have defrosted some mixed frozen berries, Jamie used fresh raspberries)
What to do..
Put some honey into raspberries and mash a bit, add a few tbs of the yoghurt. Stir slightly to marble. Fill small pavlovas with the lemon curd, berry/yoghurt mix on top. Decorate with some berries on top and drizzle with honey. Jamie decorated with a mint leaf, I decided to just crumble some extra meringue over the top.
Spray a round pie dish with cooking spray, line with shortcrust pastry and blind bake for 15 minutes or so. Saute some diced Bacon, red onion, red capsicum and mushrooms and add on top of the pastry. Mix together 6 eggs and 300 mls of extra light cream and season with sea salt and cracked pepper. Pour over the bacon mix... Crack 4 or 5 whole eggs on top, decorate with chopped shallots and some low fat mozarella cheese and bake until golden. Slice and serve warm with Salad or chill and take out on a picnic.. which is the plan for us tomorrow.
Quick & Easy Lunch Menu today...
Very easy to throw together last minute...
I've heated the frypan with a splash of olive oil and sauteed some diced red onion, carrot, mushrooms, zucchini, red capsicum and garlic. Thrown in some diced bacon and saute until soft. In the meantime cook the rice. I do mine in the microwave, 1 cup rice to 2 1/2 cups of boiling water and cook for 12 minutes. (Add some powdered chicken stock or vegetta to the water) Throw in the cooked rice and toss through with some some cooked prawns, frozen baby peas and corn. I've added some cracked pepper and sea salt, some soy sauce and a splash of lemon/lime juice.
It is also nice with some diced cooked chicked added as well!
Monday, 6 February 2012
1/3 Cup Apple Cider Vinegar
2 Tbs Brown Sugar
1/2 Cinnamon Stick
A few cloves and peppercorns
1 Onion cut in quarters with the skin on
(Remove the skin and put into your white sauce, The skins have so much flavour)
1 Whole carrot
2 Fresh Bay Leaves
(I was lucky enough to get some straight off the tree and dry them myself last visit to the country)
What to do:
Bring to the boil and then simmer for around 120 minutes.
Let it rest while making your white sauce.
Nice popped into the oven for 10 minutes with some seeded
mustard on top.
Serve with a mix of potato and sweet potato mash, fresh cobs of corn smothered
in real butter and lots of greens..
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