Thumper…

December 29, 2015

Honey Honey

Filed under: Food — pearsey @ 12:38 am
Tags: , , , , ,

One of the guys at work started dabbling in bee keeping and earlier in the year he harvested his first batch of honey.

I ended up with a jar and set about making a few things to take into work to share the honey goodness.

We had honey cheesecake, sugarless honey joys and honey chocolate cake.

I didn’t get a photo of the cheesecake and honey joys, but I remember the cheesecake ran away (it was good, but a little runny), the honey joys were just, but the chocolate cake was a winner.

Honey Chocolate Cake

Honey Chocolate Cake

Anyway, here are the recipes for the honey joys and honey chocolate cake. The cheesecake was probably one I made up given that it was running away. I know for sure it was a nobake one, quite possibly based on my orange cheesecake here. At least you know it’s possible. You can google it now!

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June 8, 2015

A bit more cooking

Had a chance to do a bit more cooking recently, including orange roast duck with warm pear salad last night. Here’s a few from the past few months (again, mostly for my benefit so I know where to go to find these recipes again).
This one was back on Christmas day, but somehow I missed it. It was partly inspired from this, but as with most of my cooking, it was actually nothing like the recipe.

Squash, cabbage and pecans. Couldn’t say that this one set the world on fire at our Christmas lunch, but I think that was partly because it had been warming in the oven for over an hour after I’d prepared it while we waited for my brother to arrive.

Squash and pecans

Squash and pecans

Roasted squash (in the weber) with (possibly) some thyme, cabbage just very lightly cooked, tossed together with some pecans on the top. A dash of lemon juice squeezed over it finished off the dish, then tossed together. It wasn’t too bad the next few days as either a salad or warmed.

Finally a successful grapefruit cake! All I did was use my favourite lemon cake recipe and substitute grapefruit for lemons. It worked!

Grapefruit cake

Grapefruit cake

Orange cheesecake. There is no real recipe and normally I would have written something down about what I did, but it was back on Mother’s Day, so I really can’t remember. It was made with gluten free biscuits for the base – a triple choc chip variety. I think I loosely followed the mango cheesecake one from here, but with modifications. Of course. Orange rind from a couple of oranges was in the mixture. On the top is some orange sauce, orange segments and the FIRST harvest from my vertical garden. Possibly the last given how unwell the plants look now… The orange sauce sort of turned out ok. I cut back on the sugar but it was a little sour. The orange sauce part of the recipe was from here.

Mixture for orange cheesecake

Mixture for orange cheesecake


Orange cheesecake

Orange cheesecake

Vertical garden in better days

Vertical garden in better days

The orange sauce left me with some egg whites. An unusual position for me to be in, normally it is egg yolks I have left over. I found this recipe for meringues. Pretty easy. Basically, it’s 50gm caster sugar per egg white. I also put some chocolate powder in them. They turned out great. They were hollow in the center, don’t know how that happened or if it was meant to, but it did. I put them in the oven for about 10mins at around 140-150deg. My two egg whites made about 6 meringues.

Chocolate meringue

Chocolate meringue

Chocolate meringue ready to go

Chocolate meringue ready to go

A salad at work – which has no name seeing as it was my own idea again, with a few ideas from various similar recipes on the net. Basically: Cabbage, carrots, cranberries (1/3 cup, lightly chopped), capsicum and an apple (skin on). The dressing was lemon juice (1/2 cup), olive oil (2 tbl spoons) and some seaseme seeds. Everyone at work enjoyed it. I made it again a bit later on and used orange juice instead of lemon juice and that was pretty good too.

Cabbage salad

Cabbage salad

One other recipe “find” was on the side of a tin of Golden Circle tropical fruit salad – Tropical yogurt squares. I had spare yogurt left over from some of my other recipes, so I gave it a go. It was absolutely delicious! It’s probably one of the best tasting cakes I’ve made in a while. It will need more time in the oven than stated in the recipe though. I took it out when the skewer came out clean – it looked cooked, had pulled away from the edges. I should’ve listened to that little voice of God telling me to give it a bit longer – it sunk. Badly. After a few days I decided something had to be done for the rest of the cake to attempt to make it edible. I put it back in the oven and kept it cooking until the skewer came out clean. This time it was cooked, but it was the thickness of a pancake. Can’t expect it to rise again though, and even though it doesn’t look very appealing, it actually still tastes great. Not recommended though – cook it properly the first time!

Anyway, here’s the recipe:

Tropical Yogurt Squares – Golden Circle Fruit Salad tin recipe

  • 200gm butter, softened
  • 1 1/2 cups caster sugar
  • 3 eggs
  • 2 cups SR flour
  • 1 cup plain yoghurt
  • 1/2 cup dessicated coconut
  • 1 tsp finely grated orange rind
  • 440gm can Golden Circle traditional fruit salad in juice, well drained (or equivalent brand)
  • 1/4 cup slivered almonds for the top

Method:

  • Pre heat over to 180deg. Lightly grease and line a 20 x 30cm slice tin
  • Cream butter and sugar using electric beaters until pale and creamy. Add eggs one at a time beating well between each addition.
  • Fold in flour, yoghurt, coconut and orange rind until batter is smooth (or mix it on low like I did…)
  • Gently fold through fruit salad and pour mixture into prepared slice tin. Sprinkle almonds and bake for 30-35mins until a skewer comes out clean.
  • Allow to cool slightly before turning onto a cooling rack. Cut into squares and dust with icing sugar to serve.
Tropical yoghurt squares

Tropical yoghurt squares

And finally, last night’s orange roast duck with warm pear salad. I wasn’t too far off following the recipe exactly for this one, except that I had no tamarind paste, so I put a little lime juice and brown sugar in the basting liquid. The duck was almost a little dry – I wouldn’t have wanted to cook it any longer and I gave it less than it said on the recipe. It was probably a little underwhelming in the taste department given the effort and what I was expecting. I couldn’t really taste the orange and honey as I’d hoped, but no worries, can try again one day. When I was in Vietnam last year I had this excellent duck with orange sauce. That was sooo good I am hoping to find something that can even get part way to replicating it. The salad was some cabbage and spinach leaves, tossed in the dressing on that recipe.

And yeah – the last few recipes have included oranges. I was in Mildura a few weeks ago and picked up some fresh oranges, so I’ve been working through them. I also got given a cabbage a few weeks ago. Finally it is all gone!

Orange duck with pear salad

Orange duck with pear salad

April 12, 2015

A few cooking things

So much has been happening that it’s been so long since I’ve posted.  Earlier in the year I had a few grapes left over.  Not quite bad enough to throw out, but I didn’t particularly enjoy eating them.  A quick google search for “grape cakes” gave me this recipe. The cake was really just a normal cake recipe with grapes thrown in I thought, but I took a bit to work and it went down ok, despite the looks.  If you have grapes to spare, at least you will use them up with this one.

Slice of grape cake

Slice of grape cake

Grape cake

Grape cake

Because summer was mango season, I also grabbed a few more mangos and voluntarily continued my mango challenge. I made some mango muffins which were a bit of a flop and a lovely mango cheesecake.  The cheesecake tasted great and it was loved at work as well.

Mango Muffins

Mango Muffins

Mango Cheesecake

Mango Cheesecake

The other thing I cooked recently was a butterscotch pudding.  This was made for our work lunch a couple of days ago and I’m still enjoying the leftovers (there wasn’t much left over though!) I kind of used a bit of a mixture of this and this in the recipes though, while of course, adding a couple of extra things. Here’s what I did:

  • 1/4 cup of brown sugar;
  • 1 1/4 cups of SR flour
  • 100gm butter (melted)
  • 1 egg
  • 1/2 cup milk (I tossed in about 1/4 cup more because I put more dry ingredients in – the coconut)
  • 2 tablespoons golden syrup
  • 1/2 tsp cinnamon
  • Coconut – I threw in the rest of my packet, which would’ve been around 1/2 cup

Sauce Ingredients

  • 2-3 tablespoons golden syrup
  • 2 cups boiling water
  • 45gm butter (melted)

Grease baking dish (at least 2 litres), combine the dry ingredients and mix.  Add the other ingredients and mix together.  Place in dish.  To make the sauce, place the butter and goldensyrup in a container, pour the boiling water over, stir til combined and then pour onto batter.  Place in an over at 180degrees and cook at least 35-40 minutes. I cooked mine in the slow cooker, so for my benefit later on, here’s what I did:  Placed dish on a trivet (I used a small baking tin), put it on high for about 2-2.5 hours, dropped it back to low for the next hour, then turned it off.  I warmed it just before we were about to eat it (which was about an hour after I’d turned it off).  I baked it at work, which was why I left it on a bit longer than perhaps I needed to.  It wasn’t overcooked, but it would have been cooked at approx the 2-2.5hr mark. Next time I’d make a little more sauce if possible too.

Butterscotch Pudding

Butterscotch Pudding


And a mango cake recipe to try one day next summer when manoges are back: here.

January 4, 2015

Mango Time!

Filed under: Food — pearsey @ 12:01 am
Tags: , , , , , ,

My brothers girlfriend left 5 mangos at my place on Christmas day. She didn’t want them back, because she didn’t like them! They were a little soft, so they really needed using fairly quickly. Now mango is a bit of an acquired taste and I’m not sure I’ve quite acquired that taste yet… Nevermind, I like a challenge, so I’ve been cooking with mangos the last few days as well as using up Christmas leftovers and the fruit and vegies I had. Here’s what I did.

  • Turkey and mango salad

    I got the idea from here, and only loosely followed the recipe.
    I used some iceberg lettuce, walnuts, leftover Christmas turkey, some capsicum (I only had green on hand, red would have looked better) and one mango topped with some olive oil. Surprisingly it tasted ok and tasted better day 2! Great way to use up the left over Christmas turkey!

    Mango and Turkey Salad

    Mango and Turkey Salad

  • Fruit salad

    Easy! Threw in some pineapple, cherries, orange and apples that I had on hand, and of course one mango.

    Fruit Salad

    Fruit Salad

  • Two down, 3 to go.

  • Mango and Pineapple cake

    Found this recipe while searching for mango recipes. I used two mangos instead of canned mango. It tastes great! I think I’ll actually go and buy mangos specially just so that I can make this cake again.

  • The last mango – I have promised that to one of my work colleagues who is going to make a mango smoothie. Cheating? Maybe, but I think I’ve done a pretty good job on the mango challenge!
    Mango and pineapple cake

    Mango and pineapple cake


    Ready to cook

    Ready to cook

    Just out of the oven

    Just out of the oven

June 15, 2014

A quick cooking update

Filed under: Food — pearsey @ 5:16 pm
Tags: , , , , , ,

Again, mainly for my own reference, here’s some recipes I’ve made recently – and on some occasions made a couple of times already. I made most of these because I had a heap of ingredients to use up – natural yoghurt and sour cream. They’re not generally things on my shopping list, but with the success of some of these, they may well be!

The quiche! This was a great quiche, cooked for work and with enough leftovers for a meal for the next couple of nights. Made using cottage cheese and natural yoghurt, I added some lightly cooked pumpkin and grated carrot to the mix as vegies of choice – basically the vegies I had on hand. It worked quite well and was quite filling.

quiche

Quiche

Lemon Yoghurt Cake! I cut down on the sugar – 1 cup rather than 1 & 3/4 and increased the oil as some commenters on the recipe had suggested. I think it was still a little oily, so next time I will cut that back also. A nice cake and again, fairly filling, and one I will make again, remembering to cook it a little slower (or cover it with foil earlier as the top got a little dark).

lemon cake

Lemon cake

Beef Stroganoff! This time it was sour cream I had to use up. Made my own beef stroganoff, from scratch and yes, without mushrooms! I shall probably make this again, but possibly a little less sour cream as it was a bit rich the next couple of nights (basically I halved the recipe, but threw in all the sour cream I had left).

Beef Stroganoff

Beef Stroganoff

Apple Sour Cream Cake! I’m not sure where the cake part of it came from, but this was so easy! I have already made it again, I used a pre-prepared base and layered thinly sliced apple and pear through it. The filling part comes down quite nicely to equal parts brown sugar and flour, with some nutmeg and cinnamon thrown in – so it is easy to adapt to however much you need. I just spread a random amount of sour cream over it, and when I cooked the second one, I made sure that it was in the middle of the oven and cooked for a little longer, a little slower.

Sour cream apple cake

Sour Cream Apple Cake

May 18, 2014

The “P” meal

Filed under: Food — pearsey @ 8:14 pm
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I had some visitors over the weekend, so I thought I’d share with you some of the recipes we were tucking into. Seemed last night’s meal was based around the letter “P”, with potato, pumpkin, pork and pears on the menu. Pork – I just roasted it, nothing special there. But the below recipes are worth replicating, mainly because I’ll need them again and they come from borrowed books!

Pear and Ginger Custard Dessert
From The Australian Women’s Weekly Fruit & Vegetable Cookbook.

  • 185gm butter
  • 2/3 cup castor sugar
  • 3 eggs
  • 1/4 cup packaged ground almonds
  • 1 1/4 cups self-raising flour
  • 1/2 cup milk
  • 2 large pears, thickly sliced (I used 4)
  • 1/4 cup slivered almonds
  • Ginger Custard
  • 2 tablespoons custard powder
  • 2 tablespoons sugar
  • 2 teaspoons ground ginger
  • 1 1/3 cups milk
  • 30gm butter

Cream butter and sugar in small bowl with electric mixer until light and fluffy.
Beat in eggs, one at a time, until combined. Transfer mixture to large bowl, stir in ground almonds, half the sifted flour and half the milk. Then stir in remaining flour and milk.
Ginger custard: combine custard powder, sugar and ginger in saucepan, gradually stir in milk. Stir constantly over heat until mixture boils and thickens. Stir in butter.
Spread custard into greased oven proof dish (2 litres capacity) and top with pears in single layer. Spread pears with cake mixture, sprinkle with slivered almonds. Bake in moderate oven for about 1 1/4 hours.

I doubled the pears, which was no problem at all except my dish ended up being a little too small! This was really nice, although the top was a little dark as I had the oven a bit high to start with (my fault, I was trying to cook some other things fast!)

Pear and ginger custard dessert

Pear and ginger custard dessert – we just dived in!

Pumpkin with Bacon
This recipe comes from the Readers Digest Quick, Thrifty Cooking book.

  • 2 rashers bacon, cut into 2cm strips (I used bacon pieces, about 200-300gm)
  • 500gm pumpkin, peeled and chopped
  • 1 medium sized onion, peeled and chopped
  • 1/3 cup water
  • 30gm butter or margarine, softened
  • 1/2 teaspoon salt
  • 2 teaspoons sugar (I didn’t include this)
  • 1 egg, lightly beaten
  • 1 cup soft fresh breadcrumbs (2 slices of bread)
  1. Cook the bacon in a medium-size, heavy frying pan over moderately high heat until crisp – about 5 minutes. Transfer the bacon to paper toweling and put aside.
  2. Preheat the oven to 180 deg C. Add the pumpkin and onion to the dripping in the pan and cook, uncovered for 2 minutes (I didn’t bother with the pumpkin). Add the water, cover and cook until the vegetables are tender – about 15 minutes.
  3. Remove the pan from the heat and mash the vegetables with a potato masher. Ad the butter, salt, sugar, egg and breadcrumbs and mix well. Pour into a buttered 1.5litre casserole dish. Crumble the reserved bacon, sprinkle it over the pumpkin mixture and bake uncovered for 20 minutes.

I used pre packaged bread crumbs, but 1 cup was far too much for my batch (and I was making 1.5 times the amount). I had to put in about a cup of milk and it still could have had more. But it tasted excellent and I’ll definitely make it again.

Pumpkin and Bacon

Pumpkin and Bacon

Mashed PotatoesBaked Mashed Potatoes. These were quite creamy mashed potatoes as you would expect, I substituted cream with some lemon juice for the sour cream and I forgot to put the butter/cracker crumbs on the top, but never mind. I have enough left over to evaluate it again all week!

Mashed Potato

Mashed Potato

The Apple Pie

I was visiting last week and I had a request to bring an apple pie. Seeing as I like a challenge and I had no other urgent things to do that day, I thought I’d go from scratch and see what I could come up with. I also thought I’d make two, one for mothers day the next day. So I made the pastry for the bottom of the pie, peeled and cooked the apples, but I didn’t have enough pastry for the top, so rather than make another batch, I used some puff pastry with a lattice finish. The fact I had heaps of trouble trying to get the pastry to roll out only persuaded me a little 🙂

Last piece!

Last piece!

Here’s the recipe I used for the pastry. It tasted pretty good, I just had heaps of trouble getting it to work!

I sprinkled some cinnamon and walnuts over the top, before weaving the puff pastry into a lattice top (dodgy one!).

Ready for the top

Ready for the top

Ready for the oven

Ready for the oven

End result – excellent!

Just out of the oven

Just out of the oven

Next day I made some custard, apple and white chocolate muffins. I’ve never been much of a muffin lover – eating or cooking them, so it probably comes as no surprise that these weren’t a roaring success. They tasted really good, but were more like a scone than a muffin, confirmed by those who had some. Good moist tasting scones, but if I was ever to do them again, I’d have to go back to the drawing board to figure out what I did wrong, because scones wasn’t the aim! I got heaps out of the mixture though, nearly 2 dozen, but then I don’t like giant sized muffins!

So there you go, some of my cooking from the last couple of weeks.

April 24, 2014

Macadamia Nut Slice

Filed under: Food — pearsey @ 3:38 pm
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I made this a couple of weeks ago and it has also proved to be a winner and it’s really easy to make. The recipe was emailed to me years and years ago by a friend, and I found it when cleaning up my mail file – but I’d never tried it until the other day.

Macadamia Nut Slice

  • 250gm Macadamia Nuts, roughly chopped – baked for 5-8 mins until golden
  • Place in a bowl
    • 1 1/4 cups SR Flour
    • 1/3 cup castor sugar
    • 125gm butter melted
  • Mix until combined and press into a greased and lined lamington tray and bake for 20mins until golden.
  • Place in a saucepan
    • 1 395g tin of condensed milk
    • 1/3 cup of brown sugar
    • 50gm butter
  • Stir constantly over low heat for 15mins until thickened. Pour over base, top with nuts and bake for 10-15mins or until it begins to bubble. (I mixed the nuts into the mixture before pouring onto base). Set aside to cool. Cover and chill. Slice when cold.
Macadamia Nut Slice

Macadamia Nut Slice

April 20, 2014

Cooking Catchup

Filed under: Food — pearsey @ 4:01 pm
Tags: , , , , ,

It’s been a while since I’ve posted much about my cooking. Now, mainly for my benefit so I know where to find these recipes later on, here’s a selection of good, great and ordinary! Most of the recipes were chosen because I needed to use up a particular ingredient. Either that, or I use what’s on hand, substituting that where I don’t have the listed ingredient. It’s all good fun and mostly it works. Even better is that you get to eat your creation when you’re done!

One pan lasagne
Seriously this was in the “great” list! It was so easy and tasted so good – it was a winner with the guests who sampled it. I honestly don’t know whether I’ll ever make a traditional lasagne again.

One Pan Lasagne

One Pan Lasagne

Lemony Yoghurt Salad
Another in the great list. A couple of apples tossed in some lemon juice to stop them going brown (I used granny smith), some capsicum (instead of celery), lettuce and cornflakes (sprinkle corn flakes on just before serving). For the dressing, 1/4 cup of yoghurt, zest of a lemon, 1 tbsp finely chopped basil (I used dried), 2 tbsp grated apples and salt and pepper to taste. I didn’t find the dressing to be that good, it was rather tangy for me, possibly not helped by using vanilla yoghurt rather than natural. Tick of approval again from the guests.

Lemony Yoghurt Salad

Lemony Yoghurt Salad

Lemony Yoghurt Salad

Lemony Yoghurt Salad

Raspberry and yoghurt loaf
And yes, another winner! I liked this one so much I’ve made it 3 weekends in a row. I used strawberries instead of raspberries as we were in strawberry season and they were plentiful. This recipe comes from goodfood.com.au, but because I don’t want to lose this recipe, here it is replicated:

  • 250gm plain flour
  • 2 tsp baking power
  • pinch of salt
  • 115gm soft butter
  • 255gm castor sugar
  • zest of 1 large lemon, finely grated
  • 2 large eggs
  • 100g full-fat plain yoghurt (I used a couple of spoonfuls more)
  • 25g ground almonds ( I used flaked)
  • 200g fresh raspberries (or strawberries)

Sift together flour, baking powder and salt. Cream the butter and castor sugar in a large mixing bowl for five minutes or until pale and fluffy. Beat in lemon zest. Beat in eggs one at a time, adding a tablespoon of the sifted flour with the second egg. Alternatively fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the almonds. Spoon 1/3 of the cake mixture into a greased and lined loaf tin and scatter with 1/3 of the raspberries. Repeat twice, finishing with a layer of raspberries. Place tin in a preheated (180deg) oven. Bake for 45-50min until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25minutes, until a skewer inserted comes out clean.
Remove cake from oven, cool for 5 minutes and if desired sprinkle with white sugar. Enjoy!

Strawberry Yoghurt Loaf

Strawberry Yoghurt Loaf

Sour cream quiche
We had some sour cream left over from a work lunch, so I volunteered to make something to use it up. I hadn’t made quiche before, so I was a bit worried as to how this would turn out. I needn’t have worried. Despite me messing with the recipe (as usual), it was eaten and enjoyed at work and there was nothing left over. The recipe from bestrecipes.com.au is linked to above, but here’s what I did.

  • 1 sheet puff pastry, rolled to fit in the dish
  • 3 eggs
  • approx 250ml sour cream (needed 300ml, I ran out), rest made up with milk
  • 1 small onion, fried before hand to cook it
  • A handful or so of ham
  • 4 or 5 leaves of silver beet
  • salt and pepper to taste
  • Place the eggs in a bowl and whisk, add cream and milk, whisk again. Throw in other ingredients, pour into quiche dish lined with pastry and bake at 180deg til cooked (at least 30 min).

    Sour Cream Quiche

    Sour Cream Quiche

    Apple and raspberry crumble (slice)
    This was one that I found in my recipe book. It’s actually meant to be pear and ginger, but I didn’t have any pears. I did however have apples and strawberries! This again turned out really well and the crumble on top was actually nice and crunchy. What was the secret? Mix the dry ingredients together, then melt the butter and sugar until dissolved. Pour that onto the flour mixture and let it go hard. Break it up, scatter on top and let it cook. It was meant to be a slice, but left its mark as a dessert, served warm with ice cream.

    Apple and Strawberry Crumble

    Apple and Strawberry Crumble

    Berry Jelly Cake
    This was from my sisters cook book. Mine looked nothing like the picture. It tasted ok, but the chocolate I iced it with didn’t really go with it. I should’ve stuck with the cream. May possibly try it again.

    Berry Jelly Cake

    Berry Jelly Cake

    Apple Pie Pudding
    This one had the beginnings of something good. The apples, walnuts and corn flakes were a great combination and it tasted its best when it was straight from the oven. The pudding part of it was a bit too sweet for me, so I may have to do some more experimenting with that combination to make it work properly. Otherwise, quick and easy.

    Apple Pie Pudding

    Apple Pie Pudding

    Cornflakes butter cake
    For me, this was ordinary. It is meant to use caramel ice cream, but I didn’t have any, so I substituted some philadelphia chocolate cream cheese frosting. I baked it too long and that was probably my fault that it then tasted dry. It also looked nothing like the picture on the website! I did however find a nice easy recipe for some chocolate syrup, and the leftovers were great on some ice cream (and it was a winner with those who I tested it on!).

    Cornflakes butter cake

    Cornflakes butter cake

    Homemade Chocolate Syrup
    Wow, so easy. Cocoa, sugar and water. A bit of heat, a bit of vanilla when done. Homemade chocolate syrup, without all the fillers you get in bought chocolate syrup.

January 6, 2014

It’s Lemon Time!

I seem to have an abundance of lemons around at the moment, and finally with a bit of time on my hands, I’ve got back into some cooking. No prizes for guessing what the primary ingredient was.
To start with, I made some Succluent Honey and Lemon Chicken. Quite simply – take some lemon juice, honey, rosemary, garlic and butter, combine it all and cook until it smells good. Poor that over some chicken pieces and cook for an hour or so. I didn’t get a photo, it was gone too quick! The juices were too good to waste, so with the leftover stock, I actually made a chicken mince stew a few days later. Will definitely make the lemon and honey chicken again, it was really easy and tasted good.

To go with that, I needed some dessert for the visitors, so I went hunting for some cherry recipes, as I had plenty of them lying around as well. I found this: Frozen cherry yogurt pie. I made a couple of them and took one to work as well. All reviews were favourable, however it definitely needs to sit out of the freezer longer than the recommended 5 minutes. Again – quick and easy: Grab some yogurt (recipe says vanilla yoghurt, but I used natural yogurt with some added vanilla), honey, cinnamon, mix it together, put it in a pie base and whack it in the freezer. So easy! The pre-made pie bases I bought weren’t quite big enough though, so all of the left over yogurt mix went into a container and into the freezer. So now I have some frozen cherry yogurt to eat on nice hot summer days as well. Next time I make it I might try and make my own base though, or halve the yogurt part of the recipe.

Frozen Cherry Pie

Frozen Cherry Pie

Back on the lemon theme, I went for gooey lemon squares and a lemon cake.

Gooey Lemon Squares, recipe from All Recipes.

    For the base:

  • 1 3/4 cups (220g) plain flour
  • 1/2 cup (90g) icing sugar
  • 185g butter, softened
    For the lemon filling:

  • 3 eggs
  • 2 cups (350g) caster sugar
  • 2 tablespoons plain flour
  • 3 tablespoons lemon juice
  • 4 tablespoons icing sugar for decoration

Preheat the oven to 190 degrees C. Grease a 20cm x 30cm x 5cm deep baking pan. Combine the base ingredients and pat dough into prepared pan. Bake in the preheated oven for 20 minutes until slightly golden. While the crust is baking, whisk together eggs, caster sugar, flour and lemon juice until frothy. Pour this lemon mixture over the hot base. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with icing sugar and cut into squares.

Mine didn’t quite come out of the tin, despite the baking paper on the bottom and is now all cracked on the top after my efforts. But next day, after overnight in the fridge, it seems to be coming out ok. It tastes quite good, although with all that sugar you definitely only need a small piece at a time.

Gooey Lemon Squares

Gooey Lemon Squares

Lemon Drizzle Cake, again from AllRecipes.

  • 125g butter or margarine
  • 125g caster sugar
  • 2 eggs
  • 185g self raising flour
  • a pinch of baking powder
  • 1 lemon, rind grated and juiced
  • 1/4 cup milk, or as needed
  • 4 tablespoons icing sugar

The best thing about this is – put everything bar the icing sugar and lemon juice in together, mix it up and put it in the oven to bake (180 deg). I didn’t quite follow the recipe – I didn’t do the drizzling. Instead I put in some extra flour (about 1/2 an ounce extra), put around about 1/4 cup of lemon juice into the cake, extra milk and mixed that altogether. It has a lovely lemon taste and is not too dry. Don’t know why it didn’t rise though!

Lemon Cake

Lemon Cake

August 31, 2013

Pigs in Mud

One of the ladies from squash showed me a pigs in mud cake that her daughter had made for her birthday. Needing some kind of cake for the birthday of a lady at work, I decided that could be a good one to do. There’s plenty of “pigs in mud” cake pictures and recipes, but here’s my experience anyway!

Cake – Mum’s Chocolate Cake Recipe:

  • 1 cup of SR Flour
  • 3/4 cup sugar
  • 3/4 cup milk
  • 2 tablespoons of cocoa
  • 1 1/2 tablespoons butter or marg
  • 1 egg

Combine until all mixed and place in a greased tin and cook at 170 -180 in oven.
I doubled that recipe and made two smaller round cakes.

Then I trimmed them up so they were flat, joined them together with a layer of cream and that was my starting point.

I used Tim Tams around the edge (took about 2 and a half packets!) stuck on with some icing. The top “mud” part was made of chocolate butter cream – here’s the recipe I used: Chocolate Buttercream Icing, although if I was to make it again I would probably halve that recipe.

I’m not so good at melting chocolate… I never have been. After it went a bit wrong, I turned to the instructions on the packet, then the internet for help as I realised my chocolate was not in good shape. This page here gave me my first clue as to what I’d done wrong: heating it can be tricky and requires your full attention. Oops. First mistake – not giving it my full attention. Second mistake – getting it wet. Third mistake – leaving it waaaay too long. Anyway, thanks to some other tips on that page, I happened to have some canola oil which I added and it almost came good. Good enough to use anyway. It tasted ok, just wasn’t your usual consistency and mixed with the rest of the buttercream, nobody even noticed!

So I whacked that on the top, carefully arranged my marshmallow created pigs and there we had it: A lovely pigs in mud chocolate cake!

Pigs In Mud Cake!

Pigs In Mud Cake!

Just swimming around...

Just swimming around…

Half eaten

Half eaten

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