I said this was the best breakfast bars I have ever baked. I picked up this recipe from an Aldi pamphlet.
- 1 1/4 cup rolled oats
- 1 cup dried fruit roughly chopped ( I used dates, figs and apricots)
- 1 cup trail mix
- 1/3 cup dried cranberries
- 1/4 cup pepita seeds
- 1/2 cup almond meal
- 3 tbsp natural sweetener – Stevia or Equal
- pinch of ground ginger
- pinch of ground cinnamon
- 100g unsalted butter
- 1/4 cup honey
- extra cranberries and pepita seeds to sprinkle on top.
- Preheat a fan forced oven to 180 deg C.
- Combine all dry ingredients in a large mixing bowl.
- Add butter and honey to a saucepan and stir over low heat until the butter has melted and mixture has combined.
- Pour mixture over the dry ingredients and stir.
- Press mixture into a greased lined 18cm x 27cm slice tin.
- Scatter and press extra cranberries and pepita seeds over the top.
- Bake in preheated oven for 20 minutes.
- Allow to stand for 5 minutes before transferring to fridge and allowing to set.
- Cut into bars or squares before serving.
I baked this on valentine’s day for my husband, it is a recipe from Annie Bells book. The first time I baked this I used 1/2 tsp but I didn’t feel I got the right dusky red color. Since then I have found that I use a tad more than 1/2 tsp of red color paste to get the rich dusky red. My suggestion would be to start with 1/2 teaspoon and see how you go.
For the cake
- 120g unsalted butter diced
- 300g golden caster sugar
- 2 large eggs
- 300g plain flour
- 230g buttermilk
- 1 tsp find sea salt
- 1 tsp vanilla extract
- 20g cocoa powder, sifted
- Approx 1/2 tsp red food colour paste
- 1 tbsp white wine vinegar
- 1 tsp bicarbonate soda
For the frosting
- 180g unsalted butter softened
- 150g icing sugar,sifted
- 450g full fat cream cheese
- 1 tsp vanilla extract
Preheat the oven to 170 deg C fan forced. Butter two or three (if you have them) 20cm non stick cake tins. Line the bases with baking paper.
To make the cake, cream the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches alternating it with buttermilk so you start and end with flour. Next mix in the salt, vanilla and cocoa. Start to add the food coloring, a knife tip at a time, until the mixture is a dramatic dusky red. Mix the vinegar and bicarbonate soda together in a small bowl, they will fizz, and add to the batter.
If using three cake tins, divide the mixture between them, weighing them to ensure you get evenly thick sponges. (If using two tins, add a third of a mixture to each one, bake these and then bake the third one). Bake for 20-25 minutes or until shrinking from the sides and firm when pressed in the centre. Leave to cool in tin for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool top upwards.
This is the first time I have baked this particular fruit cake. The recipe is straightforward and there is no soaking of fruits for a week. With the help of my friend’s daughter who very kindly spent half a day teaching us all about fondant, I was able to decorate the cake .
- 1.5 kg mixed fruit, chopped
- 1/2 cup run
- 1 Granny Smith apple, coarsely grated
- 1 tbsp honey or golden syrup
- 1 cup brown sugar firmly packed
- 4 eggs
- 250 g butter , melted
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp mixed spice
Place mixed fruit in large bowl, then add run, apple, honey, sugar and eggs and mix well. Stir in cooled butter, sifted flours and mixed spice. Spread the mixture evenly into a deep 19cm square or 23 cm round prepared cake tin. Bake in a slow oven 150 deg C for 2-3 hours. Note: This is a really old recipe and oven temperatures vary, so please start checking if your cake is cooked by the 2 hour mark.
We had this for brunch over the weekend…….it does taste as divine as it looks.
- 1/4 cup chorizo
- 3 Eggs
- 1 Egg white
- 1 chilli de-seeded and diced
- 1/4 cup cheese
- 1/3 cup milk
- 1/2 dozen sticks of asparagus
- 1 tsp olive oil
- 2 tsp butter
- salt to season
- handful of fresh chives chopped
Eggs: Dice chorizo and fry in a heated a frying pan till it becomes slightly crispy. Drain on paper towel. Crack eggs in a bowl, add the egg white, milk, salt and whisk. Add 3/4 of the chorizo and 1/2 the chopped chives to the mixture. In a frying pan heat oil and 1 tsp butter. Pour in the egg mixture and cook for a minute, add cheese and cook for another minute or so before taking pan off heat. (We like our eggs firm so we cook it for at least 3 mins.)
Asparagus: Heat remaining butter in a frying pan, throw in the chilli and cook for 1/2 minute, add asparagus, toss for 1-2 minutes. Season with salt and pepper if you wish.
To serve, Place eggs on toasted sourdough, with asparagus on the side and garnish with remaining chives and chorizo.
My husband’s favourite…..this is definitely something I make with a lot of love.
- 180g butter melted
- 200g Icing Sugar
- 60g plain flour
- 120g Almond Meal
- 5 Egg whites
- 1 tsp lemon zest
- 1/4 cup blueberries
Heat oven 200 deg C. Sift icing sugar and flour in a bowl then add almond meal. Lightly beat egg whites with fork until bubbles form and fold into dry ingredients. Don’t over mix. Add butter and zest.
Butter friand tins well. (10 large or 15-20 small). Fill mould 3/4 full and top with berries.
Cook in over 9 minutes then turn and cook for further 9 minutes. Leave in mould for 5 minutes before turning out. Dust with icing sugar before serving if you wish.
I first tried this in Kathmandu, and it was one of my most memorable meals. I haven’t found one that tastes as divine, but this recipe really does rock. I serve this with yoghurt chicken and a cauliflower dish (i will be posting those recipes in days to come).
- 15g yeast
- 1tsp sugar
- 1/2 cup lukewarm water
- 1 3/4 cups plain flour
- 1/2 cup semolina
- 1/2 tsp salt
- 1 tbsp butter or ghee
- 2 tbsp natural yoghurt
- Oil for frying
Makes 10 bhaturas
Mix yeast with sugar and water.
In a large bowl mix flour, semolina and salt. Rub in butter or ghee.
Add the yeast mixture and yoghurt and mix to a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with lightly oiled clean film. Leave in a warm place for 1 hour or until doubled in bulk.
Turn out onto a lightly floured surface. Knock back/punch down.
Divide into 10 pieces. Flatten each to a disc. Roll out into 5 inch rounds.
Heat oil to a depth of 1cm1/2 in a deep-frying pan. Slide one bhatura at a time into the oil and fry for 1 minute and flip and fry for 30 secs. Drain on kitchen paper. Best served warm.
I have baked a lot of choc chip cookies in my time and this has to be the best recipe I have come across. I picked it from a magazine at the dentist, hairdresser or some place like that.
- 1 cup firmly packed brown sugar
- !/2 cup Castor Sugar
- 1 1/2 cup Self Raising Flour
- !/2 cup plain flour
- 1 cup coarsely chopped hazelnuts
- 185g butter melted and cooled
- 1 egg beaten lightly
- 1 egg yolk beaten lightly
- 2 tsp vanilla extract
- 200g Dark Choc Chips
Preheat oven to 160 Deg C fan forced (180 Deg C). Line 2-3 baking trays. Add butter, eggs, vanilla extract, flours and nuts – mix to a soft dough. Stir in Chocolate. Roll 2 level tablespoon of into balls – place 5cm apart. Bake for 15 mins or until browned lightly.
Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked. You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.
- 155g butter, softened
- 2 tsp finely grated orange rind
- 2/3 cup caster sugar
- 3 eggs
- 1 1/4 cups self-raising flour
- 1/4 cup milk
- 1 tbsp desiccated coconut
Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.
Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.
Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.
- 1 cup icing sugar
- 1 tsp butter, softened
- 2 tbsp orange juice
Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.