This is another recipe I found in my mum's recipe folder. It was one that she got from her Homemakers group at church. I have made this cake so many times as it is just so easy and tastes really great. It is one that I used to put in lunch boxes for morning tea break or when I am having an afternoon tea party.
INGREDIENTS:
125g butter
1 cup sugar
2 eggs
1 cup cold mashed pumpkin
2 cups SR flour
1 pkt mixed fruit
METHOD:
Preheat oven to 170C for fan forced and 180 for normal oven. Grease and line a large round or square tin with greasproof or baking paper.
Peel and cut up pumpkin. Boil until cooked, then cool down and when cold, mash.
Cream butter and sugar then add eggs, one at a time and beat well. Add the mashed pumpkin and continue to mix. Add the fruit and then the flour and mix together.
Bake in oven for approx 1 hour. Test with a skewer and if it comes out clean or cake springs back when lightly touched in the middle, it is ready to take out of oven. Turn out onto a wire rack and cool down. Serve either plain or else with some butter spread on the slices.
Wednesday, May 7, 2008
Monday, May 5, 2008
Apricot & Peach Sponge Dessert
My cousin Bev gave me this recipe. She often makes it when she wants something that is not only yummy but really easy to make. I am all for making easy desserts, especially if I don't have a lot of time to spend on preparing dinner for when guests are coming over. Try this recipe as I know that once you have made it you will love it.
INGREDIENTS:
1 round double layer sponge cake from the bakery
2 tabelspoons apricot jam ( I use one with no added sugar)
250g Marscapone or light Philly cheese
250g thickened cream
small tin peach slices
2 tablespoons strawberry jam
2 tablespoons sweet sherry
METHOD:
In a medium size bowl, beat the marscapone cheese (or philly) and cream together until thick and smooth. On one layer of your sponge, spread over the apricot jam. Drain the peaches and layer them on top of the jam. Spread half of the cheese mix over these then place the other sponge over this. Spread the remainly cheese mix over the top and sides of sponge. Heat the jam and sherry slightly while mixing together. Slice your sponge and serve on plates with a little of the strawberry mix over it.
INGREDIENTS:
1 round double layer sponge cake from the bakery
2 tabelspoons apricot jam ( I use one with no added sugar)
250g Marscapone or light Philly cheese
250g thickened cream
small tin peach slices
2 tablespoons strawberry jam
2 tablespoons sweet sherry
METHOD:
In a medium size bowl, beat the marscapone cheese (or philly) and cream together until thick and smooth. On one layer of your sponge, spread over the apricot jam. Drain the peaches and layer them on top of the jam. Spread half of the cheese mix over these then place the other sponge over this. Spread the remainly cheese mix over the top and sides of sponge. Heat the jam and sherry slightly while mixing together. Slice your sponge and serve on plates with a little of the strawberry mix over it.
Wednesday, April 30, 2008
Mascarpone and Raspberry Parfaits Recipe
This is one of those summer desserts that once you have tried it, you will keep making it over and over again. It is such an easy and delicious recipe and I know you will love it as much as I do once you taste it. I found it in my mums recipe book. I cannot remember her ever making it but I decided to give it a try and am happy to say, I am glad I did. It is great for parties as will make up about 24 individual serves. I have made this with strawberries and strawberry jelly and it also tastes great. You could substitute it for any of your favourite fruits, especially such as mangoes, bananas or pinapple.
INGREDIENTS:
85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
250g mascarpone
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries
METHOD:
Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.
INGREDIENTS:
85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
250g mascarpone
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries
METHOD:
Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.
Panforte Recipe
This is a favourite italian recipe that was given to me years ago by a friend of mine who is married to an italian and gets lots of her great recipes from her mother-in-law. I have to admit to being a lover of italian food as I love the fresh ingredients that goes in nearly all italian cooking. I will share with you some of my favourite ones and this one would have to be one that I love when I want something sweet to eat with a cup of coffee at night.
INGREDIENTS:
1 cup macadamia nuts
1 cup walnuts
1 cup mixed fruit
1/2 cup plain flour
1/2 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon chilli powder
60g butter
2 teaspoons brown sugar
1/4 cup caster sugar
1/4 cup honey
METHOD:
Grease and line a 20cm round cake pan.
In a large bowl, add the nuts and mixed fruit. Sift in flour, cocoa, cinnamon and chilli powder.
In a pan, combine the butter, brown sugar, caster sugar and honey and stir over low to medium heat until it boils.
Add to the flour and nut mixture and stir together until well combined. Spoon the mixture into the prepared pan and bake in a moderate oven (180C) for about 30 minutes. Cool down in the pan then cut into small pieces to serve.
INGREDIENTS:
1 cup macadamia nuts
1 cup walnuts
1 cup mixed fruit
1/2 cup plain flour
1/2 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon chilli powder
60g butter
2 teaspoons brown sugar
1/4 cup caster sugar
1/4 cup honey
METHOD:
Grease and line a 20cm round cake pan.
In a large bowl, add the nuts and mixed fruit. Sift in flour, cocoa, cinnamon and chilli powder.
In a pan, combine the butter, brown sugar, caster sugar and honey and stir over low to medium heat until it boils.
Add to the flour and nut mixture and stir together until well combined. Spoon the mixture into the prepared pan and bake in a moderate oven (180C) for about 30 minutes. Cool down in the pan then cut into small pieces to serve.
Tuesday, April 29, 2008
Tomato, Chicken and Fetta Tart
One day when having lunch at a girlfriends place, she served up this delicious tart. I loved it so much I asked her if I could share this on my recipe site. This should serve around 6 - 8 for lunch but then that would depend on how many serves you go back for. This is not only lovely to eat but is also a very colourful dish.
INGREDIENTS:
1 1/2 sheets good puff pastry, thawed
1 punnet of cherry tomatoes, halved
1 teaspoon olive oil
2 chicken breasts, skinless - finely chopped
2 tablespoons finely chopped fresh basil
200g fetta cheese, crumbled
6 eggs, lightly beaten
1/2 cup light sour cream
fresh herbs to garnish
METHOD:
Preheat oven to 190C. Grease a 21cm x 28cm loose based flan tin. Join pastry sheets together. Line the base and sides of the prepared tin with pastry and trim the edges. Lightly prick the base with a fork then cover pastry with baking paper. Fill with dried rice or beans and place on oven tray. Cook for about 10 minutes or until lightly browned. Remove paper and beans then cook further 5 minutes or until base is lightly browned. Let cool.
Place tomatoes, cut side up, in a single layer on a greased oven tray and cook uncovered in oven for about 20 minutes or until lightly blistered. Cool down.
Heat oil in pan, add chicken and cook until browned all over and cooked through. Cool down.
Combine chicken, basil and fetta in a bowl. Spoon into tart case. Whist eggs with sour cream in a jug. Pour over chicken mixture.
Cook, uncovered in a moderate oven, 180C for about 25 - 30 minutes or until lightly browned and set. Cool in the tin for 10 minutes before cutting. Serve tart with some rocket and garnish with fresh herbs such as chopped chives and/or parsley.
INGREDIENTS:
1 1/2 sheets good puff pastry, thawed
1 punnet of cherry tomatoes, halved
1 teaspoon olive oil
2 chicken breasts, skinless - finely chopped
2 tablespoons finely chopped fresh basil
200g fetta cheese, crumbled
6 eggs, lightly beaten
1/2 cup light sour cream
fresh herbs to garnish
METHOD:
Preheat oven to 190C. Grease a 21cm x 28cm loose based flan tin. Join pastry sheets together. Line the base and sides of the prepared tin with pastry and trim the edges. Lightly prick the base with a fork then cover pastry with baking paper. Fill with dried rice or beans and place on oven tray. Cook for about 10 minutes or until lightly browned. Remove paper and beans then cook further 5 minutes or until base is lightly browned. Let cool.
Place tomatoes, cut side up, in a single layer on a greased oven tray and cook uncovered in oven for about 20 minutes or until lightly blistered. Cool down.
Heat oil in pan, add chicken and cook until browned all over and cooked through. Cool down.
Combine chicken, basil and fetta in a bowl. Spoon into tart case. Whist eggs with sour cream in a jug. Pour over chicken mixture.
Cook, uncovered in a moderate oven, 180C for about 25 - 30 minutes or until lightly browned and set. Cool in the tin for 10 minutes before cutting. Serve tart with some rocket and garnish with fresh herbs such as chopped chives and/or parsley.
Sunday, April 27, 2008
Apple Crumble Recipe
Nearly all aussies love good old apple crumble and there are a few variations on how to make this lovely pudding. My mum mainly made apple pies for dad but if she didn't have enough time to make pastry and roll it out, she would make apple crumble. I have never been a great pastry lover so I prefer crumble to pie anyway. I find that I am making more and more of good old fashioned recipes now and have to admit to preferring them to the pre-packaged ones in the markets. This is a great pudding to serve in winter time with some hot home made custard poured over it or in summer just serve with some vanilla ice cream or whipped cream.
INGREDIENTS:
4 - 6 granny smith apples
1/4 cup sugar
2 tablespoons of lemon juice or water
couple of whole cloves
CRUMBLE:
2 tablespoons coconut
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter - chopped
METHOD:
Peel and core apples then slice up and place in large saucepan. Add lemon juice (or water), sugar and cloves and cook on top of stove until soft but not mushy. Pour into a suitable ovenproof dish.
Place all crumble ingredients together in a large bowl and mix through with your hands until butter is mixed through and all ingredients are well combined. Sprinkle over the top of apples. Bake in a moderate oven of 170C for fan forced and 180 for normal electric oven, for 20 - 25 minutes or until golden brown on top. Remove from oven and serve either hot or cold.
INGREDIENTS:
4 - 6 granny smith apples
1/4 cup sugar
2 tablespoons of lemon juice or water
couple of whole cloves
CRUMBLE:
2 tablespoons coconut
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter - chopped
METHOD:
Peel and core apples then slice up and place in large saucepan. Add lemon juice (or water), sugar and cloves and cook on top of stove until soft but not mushy. Pour into a suitable ovenproof dish.
Place all crumble ingredients together in a large bowl and mix through with your hands until butter is mixed through and all ingredients are well combined. Sprinkle over the top of apples. Bake in a moderate oven of 170C for fan forced and 180 for normal electric oven, for 20 - 25 minutes or until golden brown on top. Remove from oven and serve either hot or cold.
Low Calorie Pancake Recipe
When I am watching my weight, I am always on the lookout for recipes that won't affect my program or diet. About 25 years ago, I was given this recipe by a fellow weight watcher and although different to the usual pancake recipe, I have made these often and at least I know that they are perfectly legal to eat. I often grate an apple on top of them as I love the sweet slightly tarty flavour it gives.
INGREDIENTS:
1 slice bread
1 egg
2 tablespoons milk
few drops vanilla essence
sweetener to taste - I use Splenda
METHOD:
Put bread in a blender and blend for a couple of seconds. Add other ingredients and blend together until you get a nice smooth mixture. Put in spoonfuls into hot non-stick pan and cook for a minute or two on one side, then turn over to do other side. Makes about 6 - 8 pancakes. Top with strawberries or other fruit.
INGREDIENTS:
1 slice bread
1 egg
2 tablespoons milk
few drops vanilla essence
sweetener to taste - I use Splenda
METHOD:
Put bread in a blender and blend for a couple of seconds. Add other ingredients and blend together until you get a nice smooth mixture. Put in spoonfuls into hot non-stick pan and cook for a minute or two on one side, then turn over to do other side. Makes about 6 - 8 pancakes. Top with strawberries or other fruit.
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