Saturday, 24 June 2017

French Grandmother's Lemon Yogurt Cake


I had seen this cake on Pintrest and liked the look of it,  I had a pot of yogurt and some lemons that needed using last weekend so decided to give it a go.  A very easy recipe to put together and make however you are better off using the wet tea towel method to ensure you get a nice flat top.

Very zingy and lemony cake that I will make again.

For the Cake:

200 ml plain or greek yogurt
1 cup caster sugar
3 large eggs
1 1/2 cups plain flour
2 teaspoons baking powder
grated zest of one lemon
1/2 cup canola oil

For the Glaze:

Juice of one lemon
1 cup icing sugar


Beat together the eggs, yogurt and sugar until smooth.


Combine flour, baking powder and lemon zest.


Fantastic grater!


Add the dry ingredients to the wet and mix until just combined.  Add the oil and beat until smooth.


Pour batter into a lined spring form tin and bake in 175 C pre heated oven for 30 to 40 minutes.  If using the wet tea towel method to get a flat top it will be closer to 40 to 45 minutes.  Remove from oven when cooked.


Mix together glaze ingredients and heat in the microwave for 2 minutes.  Pour half over the top of the cake while still hot and in the cake tin.  Allow to sit for 10 minutes in the tin.


On a piece of baking paper turn the cake out and over.  While still warm brush the rest of the glaze over the base until absorbed.


Dust with icing sugar and serve.

Saturday, 17 June 2017

Apple and Blackberry Steamed Sponge Pudding


I have always loved the look of a steamed pudding.  I think that it is a dessert that should be bought back, something our families would enjoy.  I saw this on the BBC Food site and wanted to give it a go.  

I looked at pudding bowls and wow they are either cheap or expensive.  I had a look at the Bendigo Pottery site, Mum had some of this when I was growing up and it is well made and reasonably priced and they have a lovely range.

200 gm blackberries
150 gm butter, room temperature
150 gm caster sugar
zest of one lemon
3 eggs, lightly beaten
175 gm self raising flour
300 gm apple, chopped


In the bottom of your pudding bowl place a small circle of baking paper.  On this place your blackberries, frozen is fine.


Lightly beat your eggs and set aside.


In your stand mixer beat your butter, zest and sugar until light and fluffy.


In thirds alternately add your dry ingredients and eggs until just combined.


Peel and chop your apples to cm size pieces.  Fold the apple through the pudding batter.


Fill your pudding bowl,  give it a light tap on the bench to make sure the mix settles.


Lay a piece of foil and baking paper together on your bench and pleat together.


Place your foil, paper over the pudding bowl and tie string around and over to secure the foil.  The string over acts as a handle to lift the bowl in and out of your steamer.


In a large saucepan place boiling water to halfway up the sides of your pudding bowl.  If you have a "pasta" pot with the colander insert the is a good one to use, if not put a saucer upside down in the bottom for the pudding bowl to sit on.  Place the lid on the pot and allow to simmer for 1 1/2 hours to 2 hours, mine took closer to 2 hours.  

Keep an eye on the water level to ensure your pot doesn't boil dry.

To test if cooked, insert a skewer into the top, through the foil, if it comes out clean its cooked.


You can serve hot or warm with custard or ice cream and a warm blackberry sauce.

Saturday, 10 June 2017

Slow Cooker Salisbury Meatballs


This is an internet recipe that was a trial for my boys and I did change it up some (as I do) and seems to have gone down well.

It is such an easy recipe to throw together with most things in the cupboard.

Meatballs.

1 kg beef or turkey mince (I used turkey)
1 packet french onion soup mix approx 40 gm
1/2 cup panko breadcrumbs
1 egg
2 cloves of garlic crushed
pepper

Slowcooker mix.

250 gm mushrooms, sliced
1 onion, diced
1 can condensed cream of mushroom soup
1 package gravy mix approx 29gm
1 cup water


Mix all your meatball ingredients together until combined.  Roll into balls of your choice of size.


Cook on all sides until just browned.


Mix the cream of mushroom soup, gravy mix and water until combined.


In your slow cooker put the diced onion and sliced mushrooms.


Place the browned meatballs on top of the mushrooms and onions.


Pour the gravy mix over the top.  Place on the lid and cook for 4 to 5 hours on low.

I served over rice with greens however it is just as good with mash and veg.

Saturday, 3 June 2017

Trifle


A little Trifle anyone?

Hands down Owen and Scott!!

My other half and my brother both love Trifle and well I don't make it often as the booze filled version that I grew up with, was well, a turnoff!

This is such an easy version that you can make with pre bought cake and custard.

1 cake sponge or vanilla
2 packets jelly your flavour choice
250 ml boiling water
250 ml cold water
vanilla custard
cream, whipped
raspberries or other fruit


Mix 2 x jelly packets with boiling water and stir until dissolved.  Add cold water and mix.  Allow to cool for 10 minutes.


Line a square baking dish with glad wrap, this is to easily extract the jelly when set.


Pour the jelly into the lined dish.  Chill for 6 to 8 hours or overnight.



When ready cut your cake and jelly into 2 cm cubes.


Start assembling in your desired bowls or glasses.  At this stage you could make it more adult and drizzle liquor of choice over the sponge.


You get the idea cake, custard, jelly, fruit, cream and repeat as the glass will allow.


Refrigerate for a couple of hours before serving.

Saturday, 27 May 2017

Cream of Chicken and Vegetable Soup



Thank you to Lawrence my wonderful Godson for my beautiful Soup Cup for my Godmother's Day present. I love it!  💗

Soup weather is what it is at the moment.  I tend to make a pot of soup at least once a week.  What we don't eat I take to work for lunch.

I have always loved the tinned variety of cream of chicken soup and wondered if I could make one that would rival or better the tinned variety.

This one went down well with Scott who is not a huge soup person (unless its Tomato soup then he is all over it).

I used the left overs from a roasted chicken with this, you could use a BBQ chicken from the shop or poach some chicken for this, if your going to poach it use the chicken stock from this recipe make it do double duty and you will get more flavour.

1 medium potato, peeled and diced
1 large carrot, peeled and diced
1 leek, quartered and sliced
2 - 3 cups chicken meat, shredded
50 gm butter
1/4 cup plain flour
1 cup milk
1/2 cup cream
2-3 cups chicken stock
Salt and pepper


Dice your carrot and potato to as small as you like, the smaller the quicker this cooks.


Make sure you wash your leek when chopped.


Melt the butter in your pot and saute the veg for about 5 minutes, remember to stir or the veg will stick.  Add your salt and pepper.


Add the flour and stir through, cook for 5 minutes constantly stirring to prevent the flour burning.


Add the milk and cream and stir until the flour is all combined and no lumps.  Add one cup of the stock and bring to a simmer.  Cook on a low simmer for 15 to 20 minutes or until the veg are cooked.


Add the cooked chicken to the soup.


At this stage you add more stock to the pot to thin the soup down to your desired consistency.  Heat for a further 10 minutes to ensure the chicken is heated through.  Remember to taste and adjust your seasoning.

Saturday, 20 May 2017

Double Chocolate Chip Cookies


I love chocolate chip cookies of any kind!  I try and keep some in the freezer to pull out and cook fresh when I am in the mood, nothing beats a still warm, gooey cookie after dinner with a cup of tea or coffee or even a scoop of ice cream!

These cookies freeze brilliantly and are so nice with the white chocolate chips in as well as dark chocolate chips, you could swap out for milk chocolate if you wished.

150 gm butter, room temperature
1 cup brown sugar
3/4 cup caster sugar
2 teaspoons vanilla extract
1 egg
1 1/2 cups plain flour
1/2 teaspoon baking powder
250 gm white chocolate chips or chunks
250 gm dark chocolate chips or chunks


Cream together butter and both sugars.


Beat until pale approx 8 minutes.


Beat in vanilla and egg until combined or approx 5 minutes.  Stir through sifted flour and baking powder until combined.


Stir through the chocolate chips.


Scoop onto cookie sheet with your cookie scoop or a tablespoon measure.  At this stage you can freeze for later.

Bake in 180C pre heated oven for 10 to 12 minutes or until brown around the edges.


These keep for up to a week in an airtight container.



Enjoy!