Monday 10 May 2010
Giant Jaffa Cake
The giant jaffa cake is made of no-added fat sponge (eggs, sugar, flour), spread with marmalade and topped with chocolate. It looks more like a digestive biscuit.
Lamb Chops and Pepper
5 lamb chops
1 onion, chopped
2 cloves garlic, minced
1cm ginger, minced
2 peppers, chopped
2 tbsp vegetable oil
2 tbsp yellow bean paste
2 tbsp soya sauce
1 tsp cornflour mixed with water
Heat the oil in a frying pan, add the lamb chops and brown on both sides, push to the edge of the pan. Add the onions, garlic and ginger, cook until softened, add the peppers and continue to cook. Add the yellow bean paste and soya sauce, continue to cook for a few minutes more. Add the cornflour and water mixture and cook until thickened and the chops are cooked through.
1 onion, chopped
2 cloves garlic, minced
1cm ginger, minced
2 peppers, chopped
2 tbsp vegetable oil
2 tbsp yellow bean paste
2 tbsp soya sauce
1 tsp cornflour mixed with water
Heat the oil in a frying pan, add the lamb chops and brown on both sides, push to the edge of the pan. Add the onions, garlic and ginger, cook until softened, add the peppers and continue to cook. Add the yellow bean paste and soya sauce, continue to cook for a few minutes more. Add the cornflour and water mixture and cook until thickened and the chops are cooked through.
Spicy Roast Lamb
1/2 rolled lamb shoulder
1 onion, chopped
2 cloves garlic, minced
1 chilli, deseeded and minced
1 can chopped tomatoes
250ml white wine
1 tsp thyme
2 bay leaves
2 tbsp vegetable oil
Salt and pepper
Put the lamb in a heatproof dish and bake for 20 minutes at 220 degree centigrade. Meanwhile, heat the oil in a frying pan and cook the onions and garlic until softened, add the chilli and continue to cook. Add the thyme, bay leaf and wine. Bring to the boil and add the tomatoes. Season with salt and pepper. Pour over the lamb and tightly cover with foil. Bake for 2 hours at 160 degrees centigrade.
1 onion, chopped
2 cloves garlic, minced
1 chilli, deseeded and minced
1 can chopped tomatoes
250ml white wine
1 tsp thyme
2 bay leaves
2 tbsp vegetable oil
Salt and pepper
Put the lamb in a heatproof dish and bake for 20 minutes at 220 degree centigrade. Meanwhile, heat the oil in a frying pan and cook the onions and garlic until softened, add the chilli and continue to cook. Add the thyme, bay leaf and wine. Bring to the boil and add the tomatoes. Season with salt and pepper. Pour over the lamb and tightly cover with foil. Bake for 2 hours at 160 degrees centigrade.
Friday 7 May 2010
Peking 'Ja Jiang' Noodles
1 onion, chopped
2 cloves garlic, minced
4 slices ginger, minced
400g beef mince
2 tbsp vegetable oil
2 tbsp yellow bean sauce
2 tbsp soya sauce
1 tsp cornflour
Heat the oil in a frying pan, add the onion, garlic and ginger, fry until softened. Add the beef mince and continue cooking until brown, stirring to break up lumps. Add the yellow bean and soya sauce, mix well. Mix the cornflour with some water and add to the pan, cook until thickened. Serve over boiled wheat noodles.
2 cloves garlic, minced
4 slices ginger, minced
400g beef mince
2 tbsp vegetable oil
2 tbsp yellow bean sauce
2 tbsp soya sauce
1 tsp cornflour
Heat the oil in a frying pan, add the onion, garlic and ginger, fry until softened. Add the beef mince and continue cooking until brown, stirring to break up lumps. Add the yellow bean and soya sauce, mix well. Mix the cornflour with some water and add to the pan, cook until thickened. Serve over boiled wheat noodles.
Carrot Cake
I made carrot cake by following the pumpkin cake recipe but substituting carrots for pumpkin and omitting the orange juice and zest.
Double Ginger Cake
250ml self-raising flour
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp bicarbonate of soda
200g goldern syrup
100g preserved stem ginger in syrup, chopped
2 tbsp syrup from the jar of stem ginger
125g butter
125g dark brown sugar
2 large eggs
240ml milk
Line a 20cm square dish with baking parchment and butter the sides. Put the golden and ginger syrups and butter into a small saucepan and warm over a medium heat, add the ginger pieces and sugar. Sift the flour, ground ginger, cinnamon and bicarbonate of soda into a large bowl. Add the syrups, stir, add the milk and eggs, stir until combined. Pour into the prepared dish and bake for 40 minutes at 180 degrees or until cooked through. Leave the cake to cool in the dish.
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp bicarbonate of soda
200g goldern syrup
100g preserved stem ginger in syrup, chopped
2 tbsp syrup from the jar of stem ginger
125g butter
125g dark brown sugar
2 large eggs
240ml milk
Line a 20cm square dish with baking parchment and butter the sides. Put the golden and ginger syrups and butter into a small saucepan and warm over a medium heat, add the ginger pieces and sugar. Sift the flour, ground ginger, cinnamon and bicarbonate of soda into a large bowl. Add the syrups, stir, add the milk and eggs, stir until combined. Pour into the prepared dish and bake for 40 minutes at 180 degrees or until cooked through. Leave the cake to cool in the dish.
Thursday 6 May 2010
Little Frittatas
1/2 red onion, chopped
1/2 red pepper, chopped
8 olives, sliced
6 eggs
1 tbsp parsley
Splash of milk
Salt and pepper
Divide the onion, pepper and olives between a six non-stick muffin tin. Lightly beat the eggs with some milk, and parsley, season well. Pour onto the vegetables. Bake for 20 minutes at 180 degrees centigrade or until the eggs are set.
1/2 red pepper, chopped
8 olives, sliced
6 eggs
1 tbsp parsley
Splash of milk
Salt and pepper
Divide the onion, pepper and olives between a six non-stick muffin tin. Lightly beat the eggs with some milk, and parsley, season well. Pour onto the vegetables. Bake for 20 minutes at 180 degrees centigrade or until the eggs are set.
Chicken in White Wine
1 chicken, jointed into 8 pieces
130g bacon lardons
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
2 tbsp vegetable oil
250ml white wine
500ml chicken stock, hot
1 bay leaf
1 tsp thyme
1 tbsp parsley
4 tbsp creme fraiche
Salt and pepper
Heat some oil in a pan, add the chicken pieces and brown on both sides, remove from the pan. Heat some more oil, add the onions, garlic and bacon, fry until onions are softened and the bacon is beginning to colour. Add the celery and carrots and continue cooking for a few minutes. Replace the chicken pieces, pour on the wine and let it sizzle, add the chicken stock, bay leaf and thyme and bring to the boil. Cover and simmer for 30 minutes or until the chicken is cooked through. Season with salt and pepper, stir in the creme fraiche and parsley.
130g bacon lardons
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
2 tbsp vegetable oil
250ml white wine
500ml chicken stock, hot
1 bay leaf
1 tsp thyme
1 tbsp parsley
4 tbsp creme fraiche
Salt and pepper
Heat some oil in a pan, add the chicken pieces and brown on both sides, remove from the pan. Heat some more oil, add the onions, garlic and bacon, fry until onions are softened and the bacon is beginning to colour. Add the celery and carrots and continue cooking for a few minutes. Replace the chicken pieces, pour on the wine and let it sizzle, add the chicken stock, bay leaf and thyme and bring to the boil. Cover and simmer for 30 minutes or until the chicken is cooked through. Season with salt and pepper, stir in the creme fraiche and parsley.
Beef and Celery Stir Fry
2 steaks, sliced
2 cloves garlic, minced
3 slices ginger, minced
3 sticks celery, sliced
1 tbsp soya sauce
1 tbsp rice wine
1 tsp cornflour
1 tbsp oyster sauce
vegetable oil
Marinade the steaks in soya sauce, rice wine and cornflour. Heat some oil in a pan, add the celery, stir for a few minutes until beginning to soften, remove from the pan. Add some more oil and add the ginger and garlic, stir. Add the beef and let it sear. Stir the beef until sealed on all surfaces, add the celery. Add the oyster sauce. Mix the cornflour with a little water and add to the pan. Bring to the boil until the sauce has thickened and the beef is cooked. Serve wtih rice.
2 cloves garlic, minced
3 slices ginger, minced
3 sticks celery, sliced
1 tbsp soya sauce
1 tbsp rice wine
1 tsp cornflour
1 tbsp oyster sauce
vegetable oil
Marinade the steaks in soya sauce, rice wine and cornflour. Heat some oil in a pan, add the celery, stir for a few minutes until beginning to soften, remove from the pan. Add some more oil and add the ginger and garlic, stir. Add the beef and let it sear. Stir the beef until sealed on all surfaces, add the celery. Add the oyster sauce. Mix the cornflour with a little water and add to the pan. Bring to the boil until the sauce has thickened and the beef is cooked. Serve wtih rice.
Vanocka Buns
I made vanocka again but doubled the amount of fruit. Instead of plaiting the mix, I made it into eight individual buns.
Slow Roast Lamb Shoulder
1/2 lamb shoulder
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 carrots, chopped1 can chopped tomatoes
250ml white wine
2 bay leaves
1 tsp thyme
Salt and pepper
Place the lamb in a large heatproof dish and bake for 20 minutes at 220 degrees centigrade. Meanwhile, heat the oil in a large pan, add the onions and brown, add the garlic and stir for another minute. Add the carrots and celery and continue cooking. Add the wine, bring to the boil and add the tomatoes and herbs. Season with salt and pepper and bring to the boil. Remove the lamb from the oven, pour the tomato mixture over and cover well with foil. Bake for 2 hours at 160 degrees centigrade or until the meat flakes off the bone easily.
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 carrots, chopped1 can chopped tomatoes
250ml white wine
2 bay leaves
1 tsp thyme
Salt and pepper
Place the lamb in a large heatproof dish and bake for 20 minutes at 220 degrees centigrade. Meanwhile, heat the oil in a large pan, add the onions and brown, add the garlic and stir for another minute. Add the carrots and celery and continue cooking. Add the wine, bring to the boil and add the tomatoes and herbs. Season with salt and pepper and bring to the boil. Remove the lamb from the oven, pour the tomato mixture over and cover well with foil. Bake for 2 hours at 160 degrees centigrade or until the meat flakes off the bone easily.
Monday 3 May 2010
Wednesday 21 April 2010
Lamb and Lemon Stew
4 tbsp olive oil
1 1/2 kg boned lamb shoulder
1 small onion
2 bay leaves
1 tsp rosemary
5 cloves garlic, 4 minced, 1 whole
1 tsp thyme
500ml hot chicken stock
150ml white wine
1 lemon, zested2 tsp parsley
Cut the lamb into large chunks and put into a large dish, stir in 2 tablespoon olive oil and bake at 220 degrees centigrade for 20 minutes. Meanwhile, heat the remaining oil in a frying pan and gently cook the onions for 5 mibutes then add the minced garlic. Add the bay leaves, rosemary and thyme. Pour in the wine and stock, bring to a simmer then pour over the lamb. Cover well with foil and bake for 90 minutes at 140 degrees centigrade. Meanwhile crush the remaining garlic and mix with the lemon zest and parsley, add to the stew and stir well.
1 1/2 kg boned lamb shoulder
1 small onion
2 bay leaves
1 tsp rosemary
5 cloves garlic, 4 minced, 1 whole
1 tsp thyme
500ml hot chicken stock
150ml white wine
1 lemon, zested2 tsp parsley
Cut the lamb into large chunks and put into a large dish, stir in 2 tablespoon olive oil and bake at 220 degrees centigrade for 20 minutes. Meanwhile, heat the remaining oil in a frying pan and gently cook the onions for 5 mibutes then add the minced garlic. Add the bay leaves, rosemary and thyme. Pour in the wine and stock, bring to a simmer then pour over the lamb. Cover well with foil and bake for 90 minutes at 140 degrees centigrade. Meanwhile crush the remaining garlic and mix with the lemon zest and parsley, add to the stew and stir well.
Banana and Carrot Cake
3 medium eggs
175g soft brown sugar
175g plain flour
2tsp baking powder
1 tsp bicarbonate of soda
175ml vegetable oil
175g walnut pieces
2 ripe, medium bananas, mashed
175g grated carrot
Icing:
75g butter, softened
75g Philedephia
150g icing sugar, sifted
1 tsp vanilla extract
Beat eggs and sugar together. Sift in flour, baking powder and bicarbonate of soda. Mix well then add the oil and walnuts, mix and add the banana and carrot and mix again. Pour into a prepared cake tin. Bake for 80 minutes at 170 degrees centigrade. Cover with foil if it begins to brown too much. Cool on a rack. To make the icing, beat the butter and cream cheese, add the vanilla and icing sugar, mix well and spread onto the cake.
I also put some of the batter into cupcake holders as I was worried the main cake would overflow.
175g soft brown sugar
175g plain flour
2tsp baking powder
1 tsp bicarbonate of soda
175ml vegetable oil
175g walnut pieces
2 ripe, medium bananas, mashed
175g grated carrot
Icing:
75g butter, softened
75g Philedephia
150g icing sugar, sifted
1 tsp vanilla extract
Beat eggs and sugar together. Sift in flour, baking powder and bicarbonate of soda. Mix well then add the oil and walnuts, mix and add the banana and carrot and mix again. Pour into a prepared cake tin. Bake for 80 minutes at 170 degrees centigrade. Cover with foil if it begins to brown too much. Cool on a rack. To make the icing, beat the butter and cream cheese, add the vanilla and icing sugar, mix well and spread onto the cake.
I also put some of the batter into cupcake holders as I was worried the main cake would overflow.
Friday 16 April 2010
Liver and Bacon
400g lamb liver, sliced
4 rashers streaky bacon
1 pinch sugar
1 tbsp plain flour
1 tbsp balsamic vinegar
Vegetable oil
Salt and pepper
Heat the oil in a small frying pan, cook the bacon until crispy. Put the liver, sugar and flour into a bowl, season well and mix. Heat oil in a large frying pan, add the liver and cook for two minutes on each side, add the balsamic vinegar, stir and serve with mash and/or veg.
4 rashers streaky bacon
1 pinch sugar
1 tbsp plain flour
1 tbsp balsamic vinegar
Vegetable oil
Salt and pepper
Heat the oil in a small frying pan, cook the bacon until crispy. Put the liver, sugar and flour into a bowl, season well and mix. Heat oil in a large frying pan, add the liver and cook for two minutes on each side, add the balsamic vinegar, stir and serve with mash and/or veg.
Crispy Chocolate Chip Cookies
2 cups plain flour
1 tsp baking powder
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 large egg1 large egg white
2 cups chocolate, cut into chunks
Beat the butter with the sugars, add the vanilla, egg and egg white, mix well. Sift in the flour and baking powder, mix well. Fold in the chocolate chunks. Drop tablespoons of batter onto prepared baking trays, allowing 4 centimetres between to allow for expanding. Bake for 18 minutes at 180 degrees centigrade.
1 tsp baking powder
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 large egg1 large egg white
2 cups chocolate, cut into chunks
Beat the butter with the sugars, add the vanilla, egg and egg white, mix well. Sift in the flour and baking powder, mix well. Fold in the chocolate chunks. Drop tablespoons of batter onto prepared baking trays, allowing 4 centimetres between to allow for expanding. Bake for 18 minutes at 180 degrees centigrade.
Vanocka
500g strong plain flour
100g butter, softened
80g + 1 tbsp sugar
1 cup milk
10g dried yeast
2 egg yolks
50g raisins
1 egg, beaten
Icing sugar, for dusting
Heat the milk until lukewarm, mix in 1 tablespoon sugar and the yeast. Leave for 10 minutes to allow the yeast to rise. Put the flour and sugar into a large bowl, make a well in the centre. Mix the egg yolks into the milk. Pour into the flour and mix until combined. Add the butter and stir well. Add the raisins. Turn out onto the table and knead for 10 minutes, adding more flour if the dough is soft. Put into a bowl, cover with a damp tea towel and allow to rise for 1 hour. Punch back the dough and braid. Place onto a prepared baking tray and allow to rise for 30 minutes more. Brush the surface with beaten egg. Use some pre-soaked wooden skewers to secure the vanocka. Bake for 5 minutes at 220 degrees centigrade then reduce the heat to 160 degrees centigrade and bake for 45 minutes more. Cover with foil if the vanocka is becoming too brown. Once cool dust with icing sugar.
100g butter, softened
80g + 1 tbsp sugar
1 cup milk
10g dried yeast
2 egg yolks
50g raisins
1 egg, beaten
Icing sugar, for dusting
Heat the milk until lukewarm, mix in 1 tablespoon sugar and the yeast. Leave for 10 minutes to allow the yeast to rise. Put the flour and sugar into a large bowl, make a well in the centre. Mix the egg yolks into the milk. Pour into the flour and mix until combined. Add the butter and stir well. Add the raisins. Turn out onto the table and knead for 10 minutes, adding more flour if the dough is soft. Put into a bowl, cover with a damp tea towel and allow to rise for 1 hour. Punch back the dough and braid. Place onto a prepared baking tray and allow to rise for 30 minutes more. Brush the surface with beaten egg. Use some pre-soaked wooden skewers to secure the vanocka. Bake for 5 minutes at 220 degrees centigrade then reduce the heat to 160 degrees centigrade and bake for 45 minutes more. Cover with foil if the vanocka is becoming too brown. Once cool dust with icing sugar.
Monday 12 April 2010
Roast Chicken
1 1/2 kg chicken
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 lemon, quartered
50g butter
1 tsp dried thyme
Salt and pepper
Put the chicken into a roasting dish. Stuff the onion, garlic and lemon into the cavity and place the chicken breast side up. Mix together the butter, thyme, salt and pepper and smear all over the chicken. Roast for 60 minutes at 180 degrees and then reduce the heat to 160 degrees and roast for another 20 minutes. Allow the chicken to rest for 10 minutes before carving.
The chicken was very tender and juicy but the skin was crispy. It's preferable to the slow roast chicken that I made last week.
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 lemon, quartered
50g butter
1 tsp dried thyme
Salt and pepper
Put the chicken into a roasting dish. Stuff the onion, garlic and lemon into the cavity and place the chicken breast side up. Mix together the butter, thyme, salt and pepper and smear all over the chicken. Roast for 60 minutes at 180 degrees and then reduce the heat to 160 degrees and roast for another 20 minutes. Allow the chicken to rest for 10 minutes before carving.
The chicken was very tender and juicy but the skin was crispy. It's preferable to the slow roast chicken that I made last week.
Fruit and Choclate Plait
I followed the recipe for Giant Hotcross Bun but only used 100g dried fruit. At the end of the kneading time I added 100g milk choclate chunks. I divided the dough into two and from each half formed a plait. After rising for an hour they were baked for 40 minutes at 180 degrees and dusted with icing sugar when cool.
Fererro Rocher Cupcakes
I wanted to make cakes that looked like Fererro Rocher chocolates.
I used chocolate cake batter (http://thefruitsofmylabour.blogspot.com/2010/03/chocolate-cupcakes.html) and added half a teaspoon of nutella, topped it with more cake batter.
When the cakes were cool I melted some milk chocolate and mixed in some roasted, chopped hazelnuts.
Mmm! They were yummy!
I used chocolate cake batter (http://thefruitsofmylabour.blogspot.com/2010/03/chocolate-cupcakes.html) and added half a teaspoon of nutella, topped it with more cake batter.
When the cakes were cool I melted some milk chocolate and mixed in some roasted, chopped hazelnuts.
Mmm! They were yummy!
More Knedlicky
I tried housekove knedlicky again. It looks like I've cracked it! This time I divided the dough into four pieces as opposed to two.
Sunday 4 April 2010
Houskove Knedlicky
500g strong plain flour
1/3 baguette, slightly stale, crust removed, cut into cubes
200ml lukewarm milk
1 egg
1 tsp salt
7g sachet fast action yeast
Put the flour, salt and yeast into a large bowl. Add the milk and egg, mix well. Turn out onto a surface and knead for 10 minutes, adding the bread cubes towards the end. Put back into the bowl and cover with a damp tea towel, leave in a warm place to rise for 40 minutes. Divide the dough in two pieces and shape, steam for 50 minutes. Prick all over to release the steam then slice and serve.
Sliced open:
Notice the soft, fluffy texture:
With gravy:
1/3 baguette, slightly stale, crust removed, cut into cubes
200ml lukewarm milk
1 egg
1 tsp salt
7g sachet fast action yeast
Put the flour, salt and yeast into a large bowl. Add the milk and egg, mix well. Turn out onto a surface and knead for 10 minutes, adding the bread cubes towards the end. Put back into the bowl and cover with a damp tea towel, leave in a warm place to rise for 40 minutes. Divide the dough in two pieces and shape, steam for 50 minutes. Prick all over to release the steam then slice and serve.
Sliced open:
Notice the soft, fluffy texture:
With gravy:
Slow Roast Chicken
1.5 kg chicken
50g butter, softened
1 tsp dried thyme
1 lemon, zested
500ml stock
Salt and pepper
Mix the butter, thyme, lemon zest and pepper. Place the chicken into a pan and smear with the butter. Place the remaining lemon into the cavity. Add the stock to the pan, cover well with foil and bake for 2 hours at 160 degrees centigrade. Carefully remove the foil and bake for 30 minutes at 220 degrees centigrade. Allow the chicken to rest for 10 minutes before carving.
50g butter, softened
1 tsp dried thyme
1 lemon, zested
500ml stock
Salt and pepper
Mix the butter, thyme, lemon zest and pepper. Place the chicken into a pan and smear with the butter. Place the remaining lemon into the cavity. Add the stock to the pan, cover well with foil and bake for 2 hours at 160 degrees centigrade. Carefully remove the foil and bake for 30 minutes at 220 degrees centigrade. Allow the chicken to rest for 10 minutes before carving.
Spicy Lentil and Spinach Soup
225g red lentils
1 onion, chopped
3 tbsp veg oil
2 garlic cloves, minced
1 medium red chilli, deseeded and chopped
1 medium green chilli, deseeded and chopped
2 1/2 cm piece ginger, chopped
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 pinch cayenne pepper
300ml stock
200g chopped tomatoes
100g creamed coconut
5 blocks frozen spinach, defrosted
1 small bunch coriander, chopped
4 tbsp natural yoghurt, to serve
Salt and pepper
Put the lentils into a medium saucepan with 900ml cold water, bring to the boil and simmer for 10-15 minutes until tender. Meanwhile, heat the oil in a large saucepan, add the onions and cook for 15 minutes until soft, add the ginger, chillis and garlic and cook for another 2 minutes. Add the spices and cook for 2 minutes more. Add the stock, tomatoes and lentils and their liquid, simmer for 5 minutes. Season to taste. Remove from the heat, add the creamed coconut, stir until combined. Allow to cool slightly, blend until almost smooth, return to the heat. Add the spinach and bring to a simmer, cook for 5 minutes. Add most of the coriander. Serve garnished with yoghurt and the remaining coriander.
1 onion, chopped
3 tbsp veg oil
2 garlic cloves, minced
1 medium red chilli, deseeded and chopped
1 medium green chilli, deseeded and chopped
2 1/2 cm piece ginger, chopped
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 pinch cayenne pepper
300ml stock
200g chopped tomatoes
100g creamed coconut
5 blocks frozen spinach, defrosted
1 small bunch coriander, chopped
4 tbsp natural yoghurt, to serve
Salt and pepper
Put the lentils into a medium saucepan with 900ml cold water, bring to the boil and simmer for 10-15 minutes until tender. Meanwhile, heat the oil in a large saucepan, add the onions and cook for 15 minutes until soft, add the ginger, chillis and garlic and cook for another 2 minutes. Add the spices and cook for 2 minutes more. Add the stock, tomatoes and lentils and their liquid, simmer for 5 minutes. Season to taste. Remove from the heat, add the creamed coconut, stir until combined. Allow to cool slightly, blend until almost smooth, return to the heat. Add the spinach and bring to a simmer, cook for 5 minutes. Add most of the coriander. Serve garnished with yoghurt and the remaining coriander.
Egg Mayo Potato
Baked potato topped with two chopped boiled eggs mixed with two tablespoons mayo and some chopped cherry tomatoes.
Saturday 3 April 2010
Nutella Swirl Cupcakes
I took a basic vanilla cupcake batter and swirled through 200g Nutella.
The cakes were decorated with vanilla and chocolate frosting. The intention was to mix vanilla and chocolate in the same piping bag for a marbled effect but the bag burst so I ended up icing by hand.
A few that I iced before the bag split (note the slight marble effect that didn't work very well!):
The remaining cakes were plain iced and decorated with contrasting chocolate stars:
The cakes were decorated with vanilla and chocolate frosting. The intention was to mix vanilla and chocolate in the same piping bag for a marbled effect but the bag burst so I ended up icing by hand.
A few that I iced before the bag split (note the slight marble effect that didn't work very well!):
The remaining cakes were plain iced and decorated with contrasting chocolate stars:
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