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Tuesday, December 6, 2016

Banana Muffins


Quick and easy!

Ingredients

220g SR flour
½ cup vegetable oil
¾ cup milk
¾ cup sugar
1 egg
1 large banana, mashed with a fork

Method
1.       Mix everything together, making sure not to over mix.
2.       Divide mixture into papered muffin tins and bake at 180oC for about 20 minutes


Sunday, December 4, 2016

Amira's Muesli Bars




Ingredients

2 cups toasted muesli (I used "Carmen's" brand see photo)
1/4 cup brown sugar
1/8 cup plain flour, sifted
1 teas bicarb soda
1 teas baking powder
3 eggs

A handful each of any dried fruit, nuts and seeds you like, all chopped with a knife except the small ones. I used:

Almonds,
Pistachio
Pumpkin seeds
Prunes
Sultanas
Dates
Apricots

(3/4 cup dark chocolate, chopped - optional)

Method

1.  Preheat oven to 170oC (fan forced)

2.  Grease and line baking tray (21cm x 31 cm) with baking paper.

3.  Put all the ingredients except the eggs in a large bowl and mix well together.

4.  Beat eggs well for a few minutes until very foamy.

5.  Mix beaten eggs with muesli/dried fruit mixture stirring well to ensure the mixture is well covered with eggs.

6.  Pour muesli/dried fruit mixture into prepared pan and bake at 170oC for 35 - 40 minutes or until top is dark brown.

7.  Remove from oven and allow to cool for 5 minutes before removing the slice and baking paper onto a wire rack to cool completely.

8.  Once cooled completely slice into bars.



Friday, December 2, 2016

Amira's Carrot Cake


Makes 23cm round cake

Ingredients:

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


Method:

1.                  Set oven at 170oC (fan forced)
2.                  Combine together oil, eggs, sugar
3.                  Add all other ingredients and mix well
4.                  Pour into greased pan and bake at 170oC for 45 mins or until cooked.
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.

OR

Top with the following philly icing:

2 cups soft icing sugar, sifted
2 tab lite philly cheese
zest of 1 lemon
2 teas lemon juice

Mix all the topping ingredients together until smooth.

AND for an extra topping as in picture a mixture of:

Chopped apricots, pumpkin seeds, currents, desiccated or shredded coconut 


Sunday, November 27, 2016

Banana and Crumble Muffins


Adapted from the Herald Sun newspaper February 26, 2013

Ingredients
220g SR flour
½ cup vegetable oil
¾ cup milk
¾ cup sugar
1 egg
1 large banana, mashed with a fork

Method
1.       Mix everything together, making sure not to over mix.
2.       Divide mixture into papered muffin tins and bake at 180oC for about 20 minutes

Crumble topping (optional)
Cover top of each uncooked muffin with crumble before placing in oven.

Mix together in a bowl: ½ cup plain flour, ½ cup rolled oats, ¼ cup firmly packed brown sugar, 90g chopped butter.

Amira's Chocolate and Walnut Biscuits


Ingredients

250g unsalted butter, chopped
¾ cup brown sugar
1 egg
1 ½ cups SR Flour, sifted
2 teaspoons bicarb soda
½ cup walnuts, crushed
½ cup dark chocolate, chopped

Method

1.       Preheat oven to 170oC
2.       Microwave butter until soft but not melted
3.       With handheld beater beat butter with sugar until mixed then add egg and mix again
4.       Add sifted flour and bicarb soda, walnuts and chocolates
5.       Form into balls and placed in greased oven pan 5 cms apart.

6.       Flatten slightly with a fork and bake at 170oC for 20 minutes.

Saturday, July 23, 2016

Lemon and Coconut Cake


 
Source: Woolworths Fresh, Issue 97, April 2014, page 67

Monday, May 30, 2016

Almond Crescent Biscuits



Ingredients:

250g plain flour
70g caster sugar
100g ground almonds
210g butter, unsalted, cut into cubes
1 teas vanilla essence
2 tab water

200g dark chocolate, melted
30 copha

Method:

Preheat oven to 180oC (170oC).
Mix all the dry ingredients in a food processor with the cubed butter and process until it resembles fine breadcrumbs. While motor is running add vanilla essence and water, a tablespoon at a time. A ball will form.  Remove from food processor and knead lightly.

Shape into 24g balls and and roll flat into a small sausage shape. Turn each end to form a crescent.

Bake for 20 mins at 180oC (170 fan forced).

Cool before coating with chocolate.

Chocolate coating:

Melt chocolate with copha in a bowl on top of a saucepan with boiling water underneath. Once melted dipped each end into chocolate and allow to set.