Ingrediants :
saffron with sugar
crush garlic
salt
lemon juice
tumeric
mixed spice
chilli powder
black pepper
Chicken
Onion
Method :
1. MIx Saffron with Sugar and water
2. Place all other ingrediants with chicken in a bed of slice onions
3, Marinate with Saffron sugar water
4. Bake
Sunday, November 27, 2011
Thursday, November 24, 2011
Peri Peri Fish
Ingrediants :
Marinade
Zest of 1 lemon and juice
olive oil
3-4 cloves of garlic
chilli
seasallt
Method :
1. Season fish with marinade
2. Roast peppers
3. line tomato, red onion, roasted red pepper, season with red wine vinegar and salt and pepper
Marinade
Zest of 1 lemon and juice
olive oil
3-4 cloves of garlic
chilli
seasallt
Method :
1. Season fish with marinade
2. Roast peppers
3. line tomato, red onion, roasted red pepper, season with red wine vinegar and salt and pepper
Monday, November 21, 2011
Mango Banana Muffin
Ingrediants
1 cup milk
1 egg
2 tbsp butter
1 teaspoon vanilla
1 banana
1 mango
2 Cups self raising flour
1/2 cup sugar
pinch of cinnamon
pinch of salt
Method :
1. Mix the first 6 ingrediants
2. Add in the next 4 ingrediants
3. Pour into Muffin pans
4. Bake at 180 degrees for 20-25 mins
1 cup milk
1 egg
2 tbsp butter
1 teaspoon vanilla
1 banana
1 mango
2 Cups self raising flour
1/2 cup sugar
pinch of cinnamon
pinch of salt
Method :
1. Mix the first 6 ingrediants
2. Add in the next 4 ingrediants
3. Pour into Muffin pans
4. Bake at 180 degrees for 20-25 mins
Saturday, November 5, 2011
Apricot Upside Down Cake
Ingredients
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence
Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder
Method :
Topping
1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
3.Remove from the heat and arrange apricots face down in the pan.
Cake
1.To make the cake, preheat the oven to 180C.
2.Place butter and sugar in a bowl and cream until light and fluffy.
3Add egg yolks one at a time, beating after each addition. Add vanilla.
4..Gently fold in the sifted flour and baking powder.
5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
7.Remove cake from the oven and leave in the pan for 5 minutes.
8.Turn cake over onto serving plate and serve.
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence
Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder
Method :
Topping
1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
3.Remove from the heat and arrange apricots face down in the pan.
Cake
1.To make the cake, preheat the oven to 180C.
2.Place butter and sugar in a bowl and cream until light and fluffy.
3Add egg yolks one at a time, beating after each addition. Add vanilla.
4..Gently fold in the sifted flour and baking powder.
5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
7.Remove cake from the oven and leave in the pan for 5 minutes.
8.Turn cake over onto serving plate and serve.
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