Monday, March 24, 2014

Sticky Blueberry Cake (Pudding) Recipe

Sticky Blueberry Cake (Pudding) 

The color is all natural. The cake is made from blueberry jam and the jam is thoroughly mixed in the batter, hence giving the uniform color.

Blueberry is considered a health food, so perhaps you can have an extra slice without guilt.

Sticky Blueberry Cake (Pudding) 

1 cup sugar (use 1½ cups if you prefer your cakes to be sweeter)
115 g soft unsalted butter
60 ml (¼ cup) blueberry jam
1 egg
250 ml (1 cup) milk
2 teaspoon white vinegar
1 teaspoon vanilla bean paste
150 g (1 cup) plain flour
1 teaspoon bicarbonate of soda
Pinch of salt
60 ml (¼ cup) hot water
250 ml (1 cup) cream or evaporated milk

1.      Heat oven to 180°C/360°F. Line with baking paper or grease a 2 litre baking dish.
2.      Beat ½ cup (or 1 cup if you prefer sweeter) of sugar, 15g of the butter, the jam and egg, until well combined and the sugar has dissolved.
3.      In a separate bowl mix together the milk, vinegar and vanilla.
4.      In a separate bowl sift together the flour, bicarbonate of soda and salt.
5.      Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.
6.      When cake is nearly ready, make the sauce. Stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish.

Thursday, March 20, 2014

Filo Pastry Salmon Quiche/Pie Recipe

Filo Pastry Salmon Quiche/Pie

This is quite an easy but delicious dish using filo pastry. I don’t have a good night vision on my camera so the photo turned out OK. Fortunately it tasted a lot better than it looks.

Tip: cover the filo pastry with a damp towel while working to stop it from drying out

Adopted from Good to Know Recipes

500g smoked salmon, cut into pieces
200ml crème fraîche
150g cream cheese
2 large eggs
Salt and ground black pepper
6-8 sheets filo pastry
30g butter, melted

1.      Heat oven to 200°C/390°F and place a baking sheet in the oven to heat up.
2.      Beat together the crème fraîche, cream cheese, eggs, salt and pepper until smooth.
4.      Layer a baking tin with 4 sheets of pastry, brushing a little melted butter on each layer. Allow the edges to overlap the tin slightly.
5.      Place fish in pastry case and pour cream cheese mixture over. Fold overhanging edges of pastry into the centre.
6.      Optional: brush a little butter over another 1-2 sheets filo pastry and then tear pastry into shreds and arrange it on the top of pie, so that it’s scrunched up slightly.
7.      Place baking tin on the heated baking sheet, and bake in centre of oven for 25-30 mins, or until pastry is crisp and golden. Remove from oven and leave to cool in the tin for about 10-15 mins before removing.

Wednesday, March 5, 2014

Caramelised Carrot Coconut Cake Recipe

Caramelised Carrot Coconut Cake

Caramel flavor with soft carrots and coconut is divine.

This cake takes a bit more time and effort since a caramel is first prepared, carrots cooked in it and the mixture cooled. But it is well worth the extra time and effort.

1 cup flour
½ cup sugar
1 cup grated carrots
½ cup desiccated coconut
½ cup butter (I used a mixture of butter and oil)
2 eggs
50 ml milk
¼ teaspoon cinnamon
¼ teaspoon salt
  teaspoons baking powder

1.      Grease or line with baking paper a 20cm square baking tin or a loaf tin
2.      Add ¼ cup sugar and 1 tablespoon water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. Don't let it burn!
3.      Add carrots and butter and cook over low heat until the carrots becomes soft. This will take about 15-20 minutes. Puree the mixture (optional). Let the mixture cool completely
4.      In a bowl beat ¼ cup sugar and eggs until the sugar dissolves and the mixture turns pale. Add to the carrot mixture together with milk and coconut and beat well.
5.      Sift the flour, cinnamon, baking powder and salt. Fold the flour mixture into the carrot mixture.
6.      Pour the batter into the tin and bake at 180°C/360°F until done, about 35-45 minutes. A skewer inserted in the middle of the cake should come out clean

Caramelised Carrot Coconut Cake

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