You may remember a while ago I was on the hunt for THE vanilla recipe which works well as a cake and cupcakes, well, I finally got it right after a few attempts. These are wonderful iced or just on their own with a sprinkling of icing sugar or served with cream and berries. I have made them a few times and they get rave reviews all around.
125ml cooking oil
2 extra large eggs
250ml Greek Yogurt
5ml vanilla essence
500ml cake flour
5ml bicarbonate of soda
10ml baking powder
Preheat the oven to 180 °C.
Beat the sugar and oil together.
Add the eggs and beat until the mixture is light and fluffy.
Add the yogurt and vanilla essence.
Sift the dry ingredients together and fold into the wet mixture – don’t over mix, a few lumps is fine.
Spoon into 18 prepared muffin tins smoothing the top of the mixture.
I saw this recipe over at Passion Fruit Garden and if Glenda says its a winner then it is a must try. Thanks Glenda, we thoroughly enjoyed this lovely cake, although think it would be as lovely without the syrup over the top.
Lemon Drizzle Cake
Zest of 2 lemons
1¼ cups caster sugar
¼ cup lemon juice
¾ cup natural yogurt
1¼ cups flour
1½ tsp baking powder
¼ cup sugar
Zest of one lemon
⅛ cup lemon juice
Optional: Powdered sugar for decorating
Preheat the oven to 160°C.
Line the bottom of a 20-22 cm cake tin with baking paper and grease the sides with butter.
Cream the butter, lemon zest and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each egg.
Add the lemon juice and yogurt and mix well.
Sift together the flour and baking powder and add to the main mixture – lightly mix together.
Place batter into the prepared tin.
Bake for 40 minutes or until the cake is firm to touch.
Meanwhile, combine the syrup ingredients in a small saucepan and heat to dissolve the sugar.
When the cake is cooked, remove from the oven, allow to sit for couple of minutes and transfer to a serving plate.
Whilst the cake is still warm, pour the syrup evenly over it.
Once completely cooled, sprinkle with powered sugar.
I saw this recipe in an old edition of the Your Family magazine (April 1997) and thought it quite decadent with all the chocolate, almonds and mascarpone. It isn’t the cheapest of desserts to make and eating it cold from the fridge wasn’t that great. It was however great at room temperature. Really thought I took pics of it cut but clearly not. Oops.
The name alone caught my attention when I saw this recipe from the online Delicious Magazine, and then the use of sour cream and nutmeg. When friends invited us over for dinner I offered to bring dessert so I could try this delicious cake. I was quite skeptical once I read the length of baking time but it was absolutely perfect and so very moreish. I will definitely serve this regularly and is the perfect Christmas dinner dessert.
Pear and Almond Cake with Almond Crunch Topping
175g softened butter
150g Billington’s Golden Caster Sugar – I used regular caster sugar
1 tsp vanilla extract – I used essence
2 medium eggs – I used extra large
220g self-raising flour
½ tsp bicarbonate of soda
1 tsp grated nutmeg
140ml soured cream
Finely grated zest of 1 lemon
50g ground almonds
2 firm pears, such as Comice
A little lemon juice
For the almond crunch topping
50g Billington’s Light Muscovado Sugar – I used demerara sugar
2 tbsp double cream – I used normal cream
75g flaked or slivered almonds
Line a 20cm springform tin with non-stick baking paper. Preheat the oven to 180°C/fan160°C/gas 4.
Cream the butter, sugar and vanilla in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a spoonful of the flour with the second egg. Sift the remaining flour, a pinch of salt, bicarbonate of soda and the nutmeg together. Fold half the flour into the creamed mixture. Fold in the soured cream, zest and almonds, then the remaining flour.
Peel, core and slice the pears. Toss with lemon juice to prevent discolouration. Spread half of the cake mixture over the base of the tin, cover with the pears, then the remaining cake mixture. Bake for 40 minutes.
Meanwhile, make the almond topping. Melt the butter in a pan and stir in the sugar and cream, then stir in the almonds.
Remove the cake from the oven and pour the almond mixture evenly over the top. Bake for a further 20-25 minutes, or until the topping is toffee-coloured and a skewer comes out clean from the centre of the cake. Remove and serve warm or cold.
These delicious muffins smell just like Christmas should and are prepared a day in advance. The mixture needs to stand in the fridge overnight so this is a perfect recipe if you want something freshly baked in the morning without all the hassle of making a mess. This is a modified version of my aunts Must Make Muffins and doubles perfectly.
Carrot, Apple & Date Muffins
200ml nutty wheat flour
7.5ml bicarbonate of soda
250ml chopped dates
250ml grated apple
125ml grated carrot
10ml vanilla essence
Combine all of the ingredients, cover and refrigerate overnight.
Preheat the oven to 180°C.
Stir the ingredients and divide between 12 muffin tins lined with paper cases.
Bake for approximately 20 minutes until a skewer inserted comes out clean.
This recipe was in the September 2015 issue of Garden And Home magazine which we adjusted slightly. This is great for the upcoming Christmas parties served with cucumber sticks or toasted seeded loaf fingers.
Roasted Beetroot Hummus
1 large beetroot peeled
1 Tbsp olive oil
2 400g tins chickpeas
3 Tbsp olive oil
½ cup water – we halved this and replaced the balance with olive oil
3 Tbsp tahini – we omitted this as we never had any
2 tsp ground cumin – we toasted and ground seed
Juice of 1 to 2 lemons
Salt and pepper to taste
Preheat the oven to 200°C.
Cut the beetroot into quarters and place on a baking tray. (I would suggest roasting more so as not to waste the oven on one beetroot – they are fabulous in salads)
Drizzle with the olive oil and a sprinkle of salt. Roast for ± 20 minutes until softened. Allow to cool.
Place the remaining ingredients and beetroot in a food processor and blend.
I got great new vegetarian recipes from my sister-in-law Karin while she and my brother were here visiting. Fabulous flavourful healthy and very moreish meals. It’s wonderful to see Greg and Karin’s kids enjoy these wonderful meals too.
Brown & Wild Rice Pilaf
1 cup of brown wild rice cooked according the package instructions
1 tablespoon coconut oil
1 large onion chopped
1 large red pepper chopped
500g brown mushrooms chopped
2 stalks celery sliced
¼ cup soy sauce
410g tin lentils rinsed
½ cup chopped parsley
1 small punnet sprouts
Toasted flaked almonds
Heat the oil and fry the onions and peppers.
Add the mushrooms and celery and cook until the mushrooms and celery are tender.
Do you ever have those days where you are looking for something satisfying and hearty to eat but don’t want a protein packed sandwich or the leftovers from the previous evening dinner isn’t what you feel like… Well, pearl barley is a perfect fit for those days and couldn’t be easier to prepare.
1 large onion sliced
2 large garlic cloves crushed
1 inch piece ginger grated
2 scant teaspoons of dukkah spice
1 cup pearl barley
5 cups chicken stock
Fry the onion in a little olive oil until tender.
Add the garlic, ginger and dukkah spice and fry for one minute.
Add the barley and chicken stock, bring to a gentle boil and simmer for approximately 45 minutes until the barley is tender and the liquid has been absorbed.
Nothing like a comforting piece of apple crumble hot from the oven with some custard or cream to warm the cockles of your heart on a cold wintry evening with aromas from the spices which are beautifully intoxicating.
I adjusted the recipe slightly by increasing the spice quantities and placing the entire crumble on top of the apples instead of mixing a portion of it in with the apples as with the original recipe in the book, The Cake the Buddha Ate.
500g self-raising flour
½ tsp cinnamon – I used 1 tsp
½ tsp mixed spice
½ tsp cardamom – I omitted this as I only have pods
⅛ nutmeg – I used almost ½ tsp
½ tsp salt
250g butter, soft
2 cups brown sugar – I only used 1¼ cups
500g apples, cooked or 1 x 725 g tin – I cooked 4 large red apples in a about 2 tbsp lemon juice and 2 tbsp brown sugar
½ cup raisins – I omitted these because I was plum out of raisins
½ cup chopped nuts – I omitted these because I was plum out of nuts
Preheat the oven to 180°C and prepare a pie dish.
Gently work the flour, spices, salt and butter together between your thumbs and fingertips to form crumbs.
Add the sugar and blend with your fingers to retain the consistency of breadcrumbs.
Combine half the mixtures with the apples and raisins, and place in a dish, alternatively just place the apples and raisins in the bottom of the dish followed by the entire crumble mixture on top.
Sprinkle over the remaining crumbs and then the chopped nuts.
Bake for 45 minutes until golden.
Serve warm with custard or cream or possibly even ice cream if it isn’t too much of a wintry night.
This is the first recipe I tried from my by birthday book, The Cake the Buddha Ate and it is divine! An absolute must make! Pete and I did the corn on the braai but you could easily grill them in the oven too.
Ready to go on the braai for 5 minutes
Grilled Sweetcorn with Sweet Chilli, Coriander & Lime
1kg sweetcorn ± 6
¼ cup olive oil
½ tsp cumin seeds, bruised, crushed
½ tsp coriander seeds
¼ cup sweet chilli sauce
1 tbsp garlic, crushed
1 tbsp lime juice – you could substitute with lemon
½ cup fresh coriander, chopped
Salt and pepper to taste
Precook the sweetcorn in the microwave for 5 to 7 minutes until tender alternatively boil in water for ±15 minutes.
Melt the butter in a saucepan with the oil.
Add the spices and sweet chilli sauce and bring to the boil.
Add the garlic and cook while stirring for 5 minutes until thick.
Add the lime juice and chopped coriander and add seasoning if required.
Pour the sauce over the sweetcorn and braai for 5 minutes turning while basting with the sauce.
Alternatively place in a preheated oven at 220°C and place on the highest rack in the oven. Turn the mielies when they turn brown and grill to finish off.
In keeping with my tradition of quick and easy recipes, this is another qualifier. I can quite comfortably polish off all the beans by myself in one sitting. It does help that Pete says they are squeaky and steers clear of them.🙂 If you want to get fancy, you could throw a few toasted flaked almonds over the top.
Green Bean Vinaigrette
350g fresh green beans
45ml olive oil
30ml red wine vinegar
1 garlic clove crushed
¼ tsp brown sugar
Ground salt and pepper to taste
Blanch or steam the beans until tender.
Mix all of the other ingredients and pour over the beans while they are still hot.
Allow to marinate for an hour or more spooning the vinaigrette over the beans a couple of times.
Quite frankly this is a meal all on it’s own and I have been known to enjoy it more than once for lunch and is another fabulous recipe I inherited from my sister-in-law Karin. I am also hooked on serving these for guests and they accompany everything from a braai to a roast dinner, well I think so. If I bake the sweet potato in the oven, I brush them with olive oil before baking but when I do them in the microwave I don’t bother. There are no real quantities as you can stuff in as much or as little of the cheese, dates and coriander as you like.
Baked Sweet Potato with Philadelphia, Dates & Coriander
Philadelphia cream cheese cut into chunks
Dates cut into pieces
Baked the sweet potatoes in the oven set at 180°C until soft alternatively cook them in the microwave.
Slice the sweet potato lengthwise and place all the other ingredients in the opening.
The festive season is well under way so you may have noticed my lack of visiting your blogs – sorry about that. Things may be higgledy piggledy until the new year before I am back in the swing of things – I will pop in periodically though just to keep up to speed with you all as I hate missing out on things.🙂
I love when I can put something together that really works, especially the first time and this tempura is one that has jumped right to the top of my favourite list. I call it Mandy’s tempura as I am sure it is not a traditional recipe and has a slightly thicker consistency, although you could thin it a little by adding more club soda. This recipe doubles very well too which works well for sharing these light crispy morsels with family and friends.
½ cup flour
1 tbsp cornflour
¼ tsp bicarbonate of soda
½ tsp salt or season of choice
1 egg yolk
½ cup ice cold club soda
Combine all of the dry ingredients in a bowl.
Add the egg yolk and club soda and mix until just combined – leaving lumps.
Dunk any julienne vegetable or protein (I used chicken) and fry in medium hot oil until light golden brown on both sides.
With the festive season here and all the extra eating and celebrating we do, a healthy tasty snack is always welcome. Even if you aren’t a chicpea fan, I urge you to try this easy recipe, the crispy light nutty result is well worth the time in the oven. I would suggest doubling or even tripling this recipe and use any combination of spice you would prefer.
Spicy Roasted Chicpeas
1 tsp cumin seed
2 tsp coriander seed
1 tsp paprika
¼ tsp cayenne pepper
1 Tbsp olive oil
1 tin chicpeas – drained and rinsed
Salt to taste
Preheat the oven to 200°C.
Grind all the spices together and place in a bowl, add the oil and stir to combine.
Rinse the chicpeas and mix through the oil mixture to coat. Add salt to taste.
I wanted to call this Millet, Grape, Coriander, Toasted Almond and Spring Onion Salad because all of the ingredients are stars but alas, it’s too long. Millet is a great alternative to quinoa for a summer salad and is somewhat cheaper too, which is great. If you can’t get hold of millet, couscous will be a perfect substitute.
3 cups cooked millet
1 cup red grapes halved
1 cup coriander chopped
¼ cup red spring salad onions sliced
½ cup almonds toasted
30ml apple cider vinegar
60ml olive oil
⅛ tsp sesame oil 1tsp honey 1 small garlic clove crushed Salt and black pepper to taste
Combine all of the salad ingredients in a bowl
Mix the dressing ingredients together and pour over the salad and mix through.
This is the ideal week night meal when you want a quick, tasty and satisfying meal. It may seem like a long list of ingredients but it all comes together and ready for the table in the amount of time it takes your rice to cook.
Quick Coconut Chicken Curry
2 tbsp olive oil
1 tsp coriander seed bruised
½ tsp cumin seed bruised
½ tsp chilli flakes – more if you like it hotter
½ tsp mustard seeds
½ tsp turmeric
2 garlic cloves crushed
1 inch piece of ginger grated
Zest of half a lemon
1 tsp chicken stock powder
1 tsp brown sugar
400g tin coconut cream
4 chicken breasts sliced
Salt and black pepper to taste
Heat the oil in a saucepan over a medium heat and add the spices and gently fry for one minute.
Add the ginger, garlic, zest, stock powder and sugar and fry for one minute.
Add the coconut cream and allow to reduce by one third.
Add the chicken and simmer until chicken is cooked through. Season with salt and pepper to taste.
Dad always keeps interesting recipes aside which he finds in his Star newspaper for me to try when he and mom are visiting. Angela Day runs a series of recipes with chocolate being the theme for Thursday 17 April 2014.
First on the agenda with the latest batch of recipes was a chocolate meringue pie which came in as winner with a unanimous vote. Instead of making one pie, I opted for 4 smaller ones which worked very well for halving to share amongst 8 people.
Personally I would have preferred a softer centre and would add a minimum of 50ml extra cream – possibly even 100ml. Overall though it is a lovely decadent pudding to share.
Chocolate Meringue Pie
200g chocolate digestive biscuits crushed
80g butter melted
125ml chocolate hazelnut spread – (I omitted this)
300g dark chocolate
150ml cream – (I would definitely increase this)
5ml lemon juice
3 egg whites
Combine the crushed biscuits and melted butter and press into a 22cm pie plate or loose bottomed quiche tin (I used 4 smaller loose bottomed tins) and place in the freezer (I think the fridge is sufficient) to harden.
Spread the hazelnut spread over the biscuit base or omit like I did.
Combine the chocolate and cream in a bowl and microwave on a low setting for 1 to 2 minutes until melted and smooth. (I melted the chocolate over a double boiler and stirred in the cream until combined once melted). Pour over the base and refrigerate until set.
Combine the sugar, water and lemon juice in a small saucepan and stir over a low heat until the sugar has dissolved. Turn up the heat and boil until the mixture reaches 115°C on a sugar thermometer or test by dropping a little mixture into ice water. If it forms a brittle thread, it is ready. (I took the saucepan off the heat just as the mixture started to colour).
Just before the sugar syrup is ready, beat the egg whites with an electric mixer to form soft peaks.
Once your syrup is ready turn up the speed on the mixer and beat the egg whites, slowly pouring in the hot sugar syrup and beat until the mixture is cool.
Spoon the mixture into a piping bag and pipe blobs over the chocolate mixture.
Use a blowtorch to brown the meringue or place the pie under a heated grill for a few seconds.