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Saturday, May 23, 2015

Amira's Lemon or Orange Poppyseed Cake OR Muffins





1 cup sugar or 1 ¼ for a sweeter version
Rind of 2 lemons or oranges
3 eggs
¾ cups canola oil
1 cup yogurt
4 tab lemon or orange juice
2 cups Self Raising flour
1/3 cup poppy seeds

Mix sugar and rind together with fork, add eggs and oil and mix again.  Stir through yogurt and juice.  Lastly add sifted flour and poppy seeds.  Stir through gently until just combined.  Bake in preheated oven at 170oC or (16oC fan forced) for approx 50 minutes or 25 mins for muffins

Icing

1 cup Pure Icing Sugar
1 teas margarine or unsalted butter
Juice of approx ½ lemon or ½ orange
Poppy seeds or shaving of orange or lemon for sprinkling

Pour boiling water in sink.  Place small bowl on water to allow the bowl to heat up.  In the bowl add sifted icing sugar, add margarine, squashing it against the side of bowl to soften and stir through.  Slowly add juice as needed to form a soft spreadable consistency.  Pour icing over cooled cake and sprinkle lightly with extra poppy seeds or shavings of orange or lemon.

Yummy Yum.

Wednesday, May 20, 2015

Amira's Muesli Slice



3 cups muesli
1 ¼ cups mixture of
almonds, raisons, apricots (chopped), cranberries
½ cup dark choc chips
1 can condensed milk
Mix all ingredients in a large bowl and press into a lined slice pan.
Bake at 180oC for 30 mins


Amira's Chicken Stir Fry



Chicken:
500g chicken thigh fillets (about 4 – 5)
¼ cup sweet chilli sauce
1 tablespoon soya sauce
2 tablespoons oil

Sauce:
½ cup tap water
½ teas chicken stock powder
1 tablespoon cornflour
1 tablespoon runny honey
1 tablespoon oyster sauce
1 tablespoon plum sauce

Veggies:
1 bunch broccolini, cut in half
A handful of green string beans, cut in half
1 large carrot, sliced in rounds
1 onion, sliced
3 cloves garlic, grated
2 tablespoons oil, extra
Method

Method:

1.       Chicken:  Heat oil on medium heat in large frypan, add chicken, sweet chilli sauce and soya sauce and fry all together until chicken is cooked and caramelized.   Remove chicken to chopping board.  Slice chicken into 5cm long pieces and set aside.
2.       Sauce:  In a medium size jug mix together all the ingredients for the sauce and set aside.
3.       Veggies:  Steam separately broccolini, sting beans and carrot until just cooked and still a little firm and set aside.
4.       Putting it all together:  In a wok over medium heat add extra oil and fry onions until transparent.  Add garlic and all the veggies and stir fry all together for ½ minute.  Add chicken and give another stir.  Then add all the sauce ingredients and cook all together until sauce thickens.


Serve with cooked basmati rice.

Tuesday, May 19, 2015

Amira's Carrot Cake or Muffins !



Makes 18cm round cake or small loaf cake
Or triple the recipe and makes 27 medium size muffins

Ingredients:

1/3 cup vegi oil
1/2 cup brown sugar
2 eggs
1 ½ cups grated carrot (about 1 ½ carrots)
1 cup self raising flour, sifted
½ teaspoon bicarb soda
½ cup chopped walnuts (optional)
¼ cup sultanas (optional)
½ teaspoon cinnamon
½ teaspoon vanilla essence

Method:

1.                  Set oven at 180oC
2.                  Combine together oil, eggs, sugar
3.                  Add all other ingredients and mix well
4.                  Pour into greased pan and bake at 180oC for 40 mins or until cooked or for muffins cook for 20 mins.
5.                  When cooked let sit for 5 minutes before removing from pans and allowing to cool on cake rack.
6.                  When cool dust with icing sugar and serve.

Yummy yum !!


Philly Icing

125g Philadelphia cheese, softened
40g margarine
1 ½ cups icing sugar
Lemon juice
Sprinkle cinnamon for topping


Beat Philadelphia cheese until soft and creamy, add margarine and beat again.  Sift icing sugar into cheese mixture and beat on low speed, add lemon juice to taste and desired consistency.  Spread on top of cake and sprinkle with cinnamon

Tuesday, May 12, 2015

Hommus Dip


Grab a can of chickpeas and away you go...

1 can chickpeas, drained but 1/4 cup of chickpea water reserved
2 tablespoons tahini (sesame paste)
1 teaspoon cumin
1 small clove of garlic, grated
1/2 lemon, juiced
2 tablespoons oil
Salt and Pepper to taste

Put all ingredients into a small blender and viola !

Note:  Add more chickpea water for a more runny hommus.