CARROT CAKE CUPCAKES Makes 12
1c Flour
¾ c Sugar
1 t Cinnamon
1t Baking Soda
½ t Baking Powder
¼ t Salt
1 ½ c grated Carrots (heaped)
2/3 c Oil
2 Eggs, beaten
Method:
Preheat oven to 180⁰C
Sift flour, cinnamon, baking soda, baking powder and salt into a bowl. Add sugar
In a separate large bowl, combine grated carrots and oil
Slowly add the flour mixture to the carrot / oil mixture, folding gently until just combined. Add beaten eggs and gently stir through
Line muffin tins with paper cases. Spoon mixture evenly into the 12 paper cases
Bake 13 minutes ( time may vary according to the oven) until golden brown and tops of cupcakes are springy
Allow cupcakes to cool before icing
Icing:
113g Cream Cheese
4T Butter
2+ c Icing Sugar
1t Vanilla
Blend cream cheese, butter and vanilla until smooth with an electric beater. Slowly beat in the icing sugar until smooth
This recipe was okay minus the cream cheese as I don't like it.
Fruit Crumble Serves 4
½ c Flour
½ t Cinnamon
½ c Brown Sugar (not packed)
65 g cold Butter (cut into small cubes)
½ c Rolled Oats (Wholegrain oats)
1 – 2 medium sized Apples (cooking apples eg Granny Smith work well)
1 D White Sugar
1 T Water
Method
* Preheat oven to Fan Bake 180°C).
Put flour, cinnamon and brown sugar into a medium bowl.
Rub butter lightly into the flour mixture.
Add rolled oats and mix with a fork.
Peel and quarter the apples. Cut core out and slice each quarter into thin slices.
Place into a greased pie dish.
Sprinkle with white sugar and water.
Spoon this mixture evenly over the apples to cover them.
Bake on Fan bake for 10 -15 min or until the edge is going brown.
Remember to prepare the crumble topping first before preparing the apples.
Work quickly to lightly rub in butter so the mixture stays as cool as possible.
Place prepared apples in cold lightly salted water to stop it going brown. Drain well before putting the apple into the pie dish.
You can use other fruit: pears, fresh or frozen berries, peaches, cooked rhubarb etc.
Cooking times can sometimes vary from 15 -20+ minutes.
Allow the cooked Apple Crumble to sit for about 5-10 minutes before serving.
Serve with custard, yoghurt or ice cream.
The uncooked crumble topping freezes well in a bag for later use.
Remember you can use stewed, tinned or frozen fruits.
The fruit crumble was pretty good and the ice cream also made this taste just that little bit better.
Self Saucing Chocolate Dessert in a Mug
3 T Flour
3 T Sugar
1½ T Cocoa Powder
½ t Baking Powder
3 T Milk
2½ T Butter melted
¼ t Vanilla
Topping
1½ T Brown Sugar
1 t Cocoa Powder
3 T Hot Water
Method
In a small bowl add flour, sugar cocoa powder and baking powder. Stir together
Add to this the milk, butter and vanilla. Mix until fully combined
Pour half into each of 2 ramekins or microwave proof mugs. (leave room to rise!)
Sprinkle topping evenly over surface
Carefully pour over the hot water. Make sure it is evenly spread
Cook in the microwave for 1½ min. Remove carefully once cooked
Serve with ice cream, custard or a dessert sauce
Rice paper rolls
Quick and easy rice paper rolls. Use any combination of your favourite ingredients.
SERVES 4 TIME TO MAKE 30 - 45 mins
Ingredients
Carrots
Capsicum
2 Rice paper sheet per person
Cucumber
Lettuce
Parsley
Method
Dip the rice paper sheets in cold water and lay out on a clean bench top and let them soften for a minute
Place your selection of fillings in the middle of the softened sheet
Fold two sides of the sheet towards the middle
Roll into a cylinder shape
Serve immediately or refrigerate until ready to serve.
Things to remember when making these spring rolls
You don’t need to soak the rice paper sheets, just wet them, they will soften after a minute
Use predominantly vegetables and herbs as fillings
Try to use a combination of ingredients that balance flavour, texture and nutrients
You can use any combination of ingredients for filling so just use what you like and have available
These tasted like crunchy water and I would never eat again.
VEGETARIAN NACHOS
Ingredients
1T Oil
¼ Capsicum (diced)
½ Red Onion (finely chopped)
½ c Corn
½ can Chopped Tomatoes
½ can Red Chilli Beans
Nacho seasoning
Corn Chips
½ c Grated Cheese
Avocado (optional)
Sour cream to serve (optional)
Method
Step 1
Gather equipment and ingredients in correct amounts!
Step 2
Prepare the vegetables: capsicum and onion
Step 3
In a large non-stick pan:
Saute onion with 1T of Oil for 2 mins. Add capsicum
Step 4
Then add to the pan:
Corn, ½ can of tomatoes, ½ can of chilli or baked beans
Stir, and cook for 3-4 minutes until tomato is just softened
Step 5
Arrange a large handful of corn chips on a plate and heat in microwave
Spoon the bean mixture on top of corn chips, top with cheese, avocado and sour cream
In my opinion these nachos were a little bit bland and watery as of the beans.
Crispy Chicken Tacos
Serves 4
Ingredients:
500g Chicken breast sliced
2 T oil
1 packet Crispy Chicken Spice mix
8 mini Tortillas (2 per person)
Lettuce -shredded
Carrot - grated
Cheese -grated
Red Onion - sliced
Avocado - sliced
Sour Cream
Salsa
Method:
Preheat oven to 180 ℃
Slice chicken into strips 4 cm wide. These may be cut into 6 cm lengths.
Place chicken into a bowl.
Drizzle with oil and mix to cover all chicken surfaces.
Add Crispy Chicken Spice mix and stir to coat chicken evenly.
Place coated chicken on an oven tray lined with baking paper.
Bake for 10 - 12 min until crispy and golden.
Warm tortillas in microwave for 30 sec.
Build your taco with chicken, lettuce, carrot, cheese, avocado, red onion, and top with sour cream and salsa.
I really liked this taco the flavors combined really well and brought the recipe together.
Open Steak Sandwich Serves 4
Beef Schnitzel- trimmed, about 1cm thickness (can be shredded & marinated before cooking)
Oil (for cooking meat)
4 Bread rolls or 1 ciabatta loaf, cut into 4 pieces
Mayonnaise
Sauces - own choice eg Tomato, BBQ, Sweet Chilli
Lettuce, Spinach or Mesclun salad leaves
Tomatoes, sliced
Red Onion rings
Cheese slices
Avocado
1. Quickly pan fry the meat over a medium high heat until just cooked, turning once during cooking. Allow to rest for 5 minutes. Serve as a piece or shredded
2. Cut rolls or ciabatta loaf pieces in half. These can be warmed or toasted if desired.
Spread the tops and the bottoms of the bread with mayonnaise and /or sauces chosen
3. Top half the bread with lettuce etc, tomato slices, steak and any other ingredients
4. Cover with the remaining bread pieces
5. Serve
I didn't really like this recipe as the tomatoes were mushy and lettuce was extremely soggy.
Chicken Stir Fry
Ingredients:
1 Chicken Breast
1 Carrot - julienne strip
1 Onion - diced
3-4 pieces of Broccoli - small florets
1 Zucchini - sliced
Other Vegetables - capsicum, mushrooms, peas, corn, celery, chilli etc
2T Sesame oil
1 pkt 2 min Noodles
Method:
Cut chicken into strips
Place chicken in a glass bowl with sesame oil. Mix together
Prepare vegetables
Sauté chicken and onions together. Sauté means to cook quickly to brown.
Add broccoli and carrots and stir fry (cook) for five minutes.
Add the remaining vegetables and cook for a further 5 min
Bring a pot of water to the boil
Add the broken noodles into the boiling water and cook for 2 minutes
Drain noodles in a colander and add to the vegetable and chicken mixture. Mix together lightly
Serve
This recipe I felt was okay it just needed a little more sauce and flavouring.
Ingredients:
1 Pita Bread per person
Lettuce - shredded or torn
Cheese - grated
Tomato - sliced or diced
Carrot - grated
Cucumber - sliced
Red Onion - rings or finely chopped
Other vegetables: Celery, Capsicum, tinned Beetroot etc
Sauces – Choice of Tomato, BBQ, Mayo, Hummus, Sweet Chilli
Ham or Cooked Chicken Breast
Method:
Prepare the vegetables and meat as required
Place pita bread in microwave for 20 seconds (optional)
Cut open the pita bread along the crease to make an opening
Fill pita pockets with required fillings and sauces
Serve
