Monday, 31 December 2007

Apple & Cinnamon Muffins

I didn't add the raisins as I had none. they were very good tho!
you can find the recipe here!

Thursday, 27 December 2007

Raspberry & coconut muffins & Colourful cupcakes

I've been so busy the last few days with Christmas, I did manage to make some muffins and cupcakes tho. both recipes are quick & easy and taste great!







raspberry and coconut muffins
2 1/2 cups
(375g) self-raising flour
90g butter, chopped
1 cup (220g) caster sugar
1 1/4 cups
(310ml) buttermilk
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen raspberries
2 tablespoons shredded coconut

Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and raspberries until just combined; do not over-mix.

Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes. Stand muffins in pan 5 minutes; turn onto wire rack to cool.
MAKES 12









Ingredients

2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence
Sprinkles and lollies, to decorate
Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water
Method
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Makes 12

Friday, 21 December 2007

lemon sour cream cake

the addition of sour cream in this lemon cake makes it moist & delicious. its best topped with a tangy lemon icing. the original recipe is made in a square cake tin but I prefer to use a ring tin!




Ingredients (serves 8)

125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup sour cream, juice & finely grated zest of approx 2 lemons (to taste)
2 1/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda

MethodPreheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each.

Using a metal spoon, gently fold in sour cream and lemon juice/zest. Sift flour and bicarbonate of soda over batter and gently fold through.

Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

Stand for 5 minutes before turning out onto a wire rack.

Friday, 14 December 2007

Doughnut french toast

I was curious about this recipe from the moment I heard about it, not to mention sceptical!!. having recently gotten around to making it, I can say I was pleasantly surprised. perhaps it was mind over matter but really it did seem to taste like doughnuts!!







- 2 eggs
- 4 teaspoons vanilla extract
- 60ml full-fat milk
- 4 slices from a small white loaf
or 2 slices from a large white loaf. Each large slice cut in half.
- 25g butter plus a drop of flavourless oil for frying- 50g caster sugar


Method

1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.

2. Soak the bread halves in the eggy mixture for 5 minutes a side.

3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.

4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

Serves 2.

maple chicken

this recipe from Nigella express is quick & easy with a delicious result. I only used drumsticks as thats all I had!







Serves 6-8

12 pork spare ribs
12 chicken thighs, skin and bone still on
250ml apple juice, as sharp as possible
4 x 15ml tbsp maple syrup
2 x 15ml tbsp vegetable oil
2 x 15ml tbsp soy sauce
2 star anise 1 cinnamon stick, halved
6 cloves garlic, unpeeled

1 Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.

2 Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.

3 Leave to marinate in the fridge overnight or up to two days.

4 When the marinating time is up, take the dish out of the fridge and preheat the oven to 200C/Gas 6.

5 Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

chocolate cup cakes


these cup cakes are delicious, the recipe can be found at http://www.taste.com.au/recipes/6909/grown+up+chocolate+cupcakes

Sunday, 9 December 2007

Sticky chicken wings




chicken wings are always popular. these ones using simple ingredients you'll usually have at home are especially good. the recipe is from taste.com.au & can be found here http://www.taste.com.au/recipes/1079/sticky+chicken+wings

Friday, 7 December 2007

Blueberry & coconut Muffins


Muffins are a favourite in our house. As a bonus they are quick & easy to mix up, ready in no time. these blueberry and coconut ones are delicious!



Blueberry and coconut muffins

2 1/2 cups (375g) self-raising flour
90g butter, chopped
1 cup (220g) caster sugar
1 1/4 cups (310ml) buttermilk
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen blueberries
2 tablespoons shredded coconut



Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and blueberries until just combined; do not over-mix. Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes.Stand muffins in pan 5 minutes; turn onto wire rack to cool.


MAKES 12