Monday, 29 December 2008

Carrot Bread

Recently I was tagged by Ruth from Ruth's Kitchen Experiments to bake bread for Breadline Africa. with our support they can convert shipping containers into locations for food production and distribution to the poor people of South Africa. the sustainable community kitchens not only provide food such as bread & soup to the needy but also gives the opportunity for skills development within these poor communities, thus teaching them skills that will enable them to earn their own bread as well. Breadline Africa's World wide Blogger Bake off Challenge aims to make $1m in funds. it gives bloggers a chance to make a difference! What can you do? bake bread give dough, feed Africa. you can sign up for the campaign make a donation, upload your bread recipe & document it in the media centre. you don't have to donate money, just mentioning the campain on your blog creates much needed awareness!!

The rules for bloggers are outlined below:
1. If you are tagged, copy and paste the rules into your post.
2. Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
3. Give dough, donate to Breadline Africa and help us end poverty.
4. Tag five bloggers, and ping us so we know you’ve done so.

for my bread I decided to bake carrot bread, tho it might sound unusual it really is good.

  • 150 g white sugar
  • 55 g packed brown sugar
  • 180 ml sunflower seed oil
  • 250 g all-purpose flour
  • 9 g baking powder
  • 5 g baking soda
  • 2 g ground cinnamon
  • 2 eggs
  • 1 g salt
  • 110 g grated carrots
  • 60 g chopped walnuts
  • 3 ml vanilla extract

Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, walnuts, and vanilla until well combined. Pour batter into prepared pan.
Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

Monday, 22 December 2008

Hoisin & Ginger Pork

I often cook pork chops so am always on the look out for new ideas. recently I made Bill Grangers hoisin & ginger glazed pork, something I'd been meaning to try for a while! its delicious and even better its quick & easy! I'm sending this to Ruth for Bookmarked recipe's.

80ml hoisin sauce
2 tablespoons soy sauce
2 tablespoons olive oil (plus extra to brush)
1 tablespoon honey
2 teaspoons grated ginger
2 garlic cloves crushed
4 pork cutlets ( I used chops)

stir together the hoisin, soy, olive oil, honey ginger & garlic in a non metallic dish. add the pork and marinate for at least 2 hours. pre-heat BBQ or char grill to high and brush with olive oil. cook pork for 3-4 minutes each side or untill done to your liking!

Thursday, 18 December 2008

Gingerbread Muffins

These gingerbread muffins from Nigella Lawson are absolutely delicious!! they are a favourite in my house and with friends. I often make a batch to put in Christmas hampers. am sending these to Happy Cook from My Kitchen Treasures for her Home made Christmas Gifts event.

preheat oven to 200C/400F/gas mark 6

250g self-raising flour
1/2 t bicarbonate of soda
1/2 t baking powder
1 1/2 t ground ginger
1 t ground cinnamon
1/4 t ground cloves
1 egg
50g dark muscavado sugar
50g light muscavado sugar
150ml full fat milk
1/4 t balsamic vinegar
6 T vegetable or corn oil
4 T golden syrup
4 T black treacle

Place first 6 ingredients (the dry) in a bowl and set aside.

In another bowl (she used a large mixing jug with a spout) add the egg and dark and light muscavado sugars. Whisk slightly. You don't want to get too much air in these muffins. Add the milk, vinegar, oil, golden syrup and treacle. Mix again.

Pour the liquid mixture into the dry ingredients, combine, leaving slightly lumpy.

Place paper liners in a 12 muffin tin - these are not oversized muffins. Pour batter into tins.

Bake for 20 mins.

Monday, 15 December 2008

Easy Fried Rice

I spotted this recipe in Fresh Living magazine (a free food magazine) and hoping it was as easy as they said I bookmarked it. am happy to say the recipe is both easy and delicious & it was enjoyed by everyone. I'm sending this to Ruth for her Bookmarked recipe's event!

Ingredients (serves 4)

1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
( I used ham)
approx half cup corn
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve


  1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
  2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
  3. Add bacon to wok. Cook 4 minutes until light golden. Add shallots, peas, corn and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

Monday, 8 December 2008

Jam & Cream Cake and My Blog's Birthday :)

Yesterday was my blogs first Birthday. I can't believe its been 12 months since I started my blog. I'm having loads of fun blogging and *meeting* other blogger's & enjoying their blogs along the way. I made a delicious Jam & cream cake to celebrate!

  • 6 eggs
  • 3/4 cup caster sugar
  • 2/3 cup self-raising flour, sifted plus extra to dust
  • 1/3 cup plain flour, sifted
  • Whipped cream and jam, to serve
  • Icing sugar, to dust


  1. Preheat oven to 180°C. Lightly grease and line two 20cm sponge pans, then dust with a little flour.
  2. Place the eggs in the bowl of an electric mixer (or use an electric hand beater) and beat for 2 minutes. Gradually add the sugar and beat for a further 5 minutes until pale. Use a metal spoon to fold in sifted flours and 2 tablespoons of hot water.
  3. Divide the mixture between the 2 pans and bake on the middle shelf of the oven for 20-25 minutes until cooked and golden. Set aside for 5 minutes to cool slightly, then turn onto a wire rack to cool completely.
  4. Spread one sponge with jam, then top with the cream. Place the other sponge on top and dust lightly with icing sugar.

Thursday, 4 December 2008

Orange Chocolate Chip Muffins

I guess by now its obvious that I love muffins! both making and eating them. especially the eating part! these orange chocolate chip muffins are so good & so easy to make.

2 1/2 cups self raising flour
90gr chopped butter
1 cup sugar
3/4 cup buttermilk
1/4 cup cream
1 beaten egg
1 cup choc chips
2 oranges (rind & juice)

pre-heat oven to moderate. prepare 12 hole muffin pan.
place flour in a bowl, rub in butter, add rind. stir in sugar, buttermilk, cream, juice, egg and choc chips. mix untill just combined, don't over mix. divide mix between the prepared muffin holes & cook 20-25 minutes (approx) cool slightly in pan before putting on a wire rack.

Chocolate banana muffins

I love muffins, so quick and easy to mix up and always delicious.  try these chocolate and banana muffins, you will love them! linking to ...