the weekend before I made these as i had some yoghurt in the fridge which the kids had rejected for school recesses. the kids loved them though G & I found them wayyyyy too sweet. i think the sugar in the flavoured yoghurt AND the chocolate was probably too much with the 1/2 cup of added sugar.
they were very quick and easy to make though so i'll definitely make them again when we have yoghurt. i used frozen mixed berries though i think any kind would be good.
Showing posts with label berries. Show all posts
Showing posts with label berries. Show all posts
14.3.11
Quick Strawberry Cake (GF, TMX)
Rora wanted strawberry cake but all the recipes i'd used before, and those i could find, used nuts (our school is nut free) except those with jello / jelly. I had an unopened packet of jelly in the pantry without a box which i thought was probably strawberry or something like it, and one last packet cake box, so decided to go with that.
I started with this recipe but changed it to suit - i couldn't see why a recipe with a packet cake AND jelly would need more sugar! I also didn't have any strawberry puree, only frozen berries (fresh frozen by me for smoothies, but still frozen). the packet cake mix i had was the Basco Vanilla Cupcakes mix.
around 8 medium - large hulled Strawberries
1 box of Gluten Free cake mix
1 box of Strawberry Jelly mix
4 Eggs
110g Oil
place whole strawberries in the thermomix and "puree" for 60 seconds on speed 6, 90'
dump everything else in and mix until lump free (around 10 secs, scrape down, 10 secs)
place into muffin tray - makes 12 large muffins and bake at 160'c for around 20 minutes or until firm to touch
I will probably use the frosting pack to make some frosting to go on top later
super easy and the kids loved them! even if they aren't exactly health food ;)
29.1.10
Creamy Chocolate & Strawberry Iceblocks
Just found this in mum's New Idea magazine and Ryan wants to make them...
Creamy chocolate:
1 cup thick vanilla custard
2/3 cup milk
1/3 cup chocolate topping
Creamy strawberry:
250g punnet strawberries, stems removed
2/3 thick vanilla custard
1/3 cup milk
1/4 cup Strawberry topping
mix each set of ingredients, whisking well in a food processor
pour into moulds and freeze until set.
posted by Karen at http://brazen20au.blogspot.com
Creamy chocolate:
1 cup thick vanilla custard
2/3 cup milk
1/3 cup chocolate topping
Creamy strawberry:
250g punnet strawberries, stems removed
2/3 thick vanilla custard
1/3 cup milk
1/4 cup Strawberry topping
mix each set of ingredients, whisking well in a food processor
pour into moulds and freeze until set.
posted by Karen at http://brazen20au.blogspot.com
3.8.09
Breakfast Shakes
inspired by the threads on the forum I've been making some breakfast smoothies a few times a week (I'm a bit bored with porridge finally lol)
Here are the threads:
http://www.forumthermomix.com/index.php?topic=1337.0
http://www.forumthermomix.com/index.php?topic=1343.0
here's what i've been throwing in mine:
4-5 strawberries, hulled
1 large banana, peeled (frozen is fine)
a good handful of cashews
sprinkle of sunflower seeds (maybe 10g)
some chia seeds
a few stalks of soemthing green - i've used english spinach before, and used parsley today (i promise you can't taste it at all!)
some seaweedy stuff (i use the nori wrappers torn up but i'm sure there's better stuff ou can buy)
and milk of your choice (i use my tmx rice milk) - add enough to get your desired consistency
i think some fresh juice might be nice in it too, or a little soda water
i generally put everything but the milk in and whizz it up for 30-60 secs on speed 8 or so, then add the milk and do another 30-60 secs on speed 6-8, then serve. delish!
Here are the threads:
http://www.forumthermomix.com/index.php?topic=1337.0
http://www.forumthermomix.com/index.php?topic=1343.0
here's what i've been throwing in mine:
4-5 strawberries, hulled
1 large banana, peeled (frozen is fine)
a good handful of cashews
sprinkle of sunflower seeds (maybe 10g)
some chia seeds
a few stalks of soemthing green - i've used english spinach before, and used parsley today (i promise you can't taste it at all!)
some seaweedy stuff (i use the nori wrappers torn up but i'm sure there's better stuff ou can buy)
and milk of your choice (i use my tmx rice milk) - add enough to get your desired consistency
i think some fresh juice might be nice in it too, or a little soda water
i generally put everything but the milk in and whizz it up for 30-60 secs on speed 8 or so, then add the milk and do another 30-60 secs on speed 6-8, then serve. delish!
20.7.09
Strawberry Cake (GF, TMX)
Making a few changes from this recipe I made a delicious cake - even though I halved the sugar I still found it so sweet I'd call it a cake not a bread. Plus I"ll be tempted to put even less sugar in next time.
1 punnet (around 250g) hulled strawberries
490g gluten free plain flour *
1 tsp. bicarb soda
good pinch salt
2 tsp. ground cinnamon
2 tsp. vanilla essence
200g sugar (forgot to weigh this sorry, have guestimated)
4 eggs
200g grapeseed oil
place strawberries in thermomix bowl and chop gently on speed 4 for a few seconds. remove from bowl.
add all other ingredients and mix on speed 4 until just mixed. add strawberries and mix through on reverse speed 2-3 until mixed in without being chopped more.
bake at around 180' for 35-45 mins (i made 2 smallish loaves and mine were done in around 30-35 mins)
* I make my own using the recipe in the Gluten Free Wheat Free cookbook
1 punnet (around 250g) hulled strawberries
490g gluten free plain flour *
1 tsp. bicarb soda
good pinch salt
2 tsp. ground cinnamon
2 tsp. vanilla essence
200g sugar (forgot to weigh this sorry, have guestimated)
4 eggs
200g grapeseed oil
place strawberries in thermomix bowl and chop gently on speed 4 for a few seconds. remove from bowl.
add all other ingredients and mix on speed 4 until just mixed. add strawberries and mix through on reverse speed 2-3 until mixed in without being chopped more.
bake at around 180' for 35-45 mins (i made 2 smallish loaves and mine were done in around 30-35 mins)
* I make my own using the recipe in the Gluten Free Wheat Free cookbook
18.6.09
Crazy for Custard! (GF, TMX)
my kids (and dh) love custard! here's how we make it gluten free...
each recipe makes enough for the kids and dh to have custard for dessert with none left over, or this morning the strawberry filled 9 Tupperware snack cups, i'd assume the vanilla or chocolate would fill 8. I'm not sure about freezing it but am going to try and see how it goes. adjust the sugar to your taste.
this recipe makes quite a thick custard so if you'd rather a thin pouring custard you could either reduce the flour or increase the milk. please note that you need more flour (60g i think) if you are using regular wheat flour instead of gluten free.
if you are making it to keep you should pour it into your container/s then cover carefully with clingwrap so that the clingwrap covers the top of the custard, or today i just put the lids on while it was still quite warm. This stops the custard getting a skin on it.
Vanilla Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Chocolate Custard
500g milk
40g sugar of any kind
30g gluten free flour (i use the TMX blend)
1 slightly heaped tspn cocoa
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Strawberry Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
5-10 strawberries, washed and hulled
cook for 7 minutes on 90'c speed 4
i'm sure you could do a yummy banana custard too, but emelia is the only one of my lot to like bananas.
if i have spare egg yolks i will throw them in the custard and reduce the flour a bit, but the one time i made it without any flour it curdled so i always include at least a little flour to keep the consistency right.
each recipe makes enough for the kids and dh to have custard for dessert with none left over, or this morning the strawberry filled 9 Tupperware snack cups, i'd assume the vanilla or chocolate would fill 8. I'm not sure about freezing it but am going to try and see how it goes. adjust the sugar to your taste.
this recipe makes quite a thick custard so if you'd rather a thin pouring custard you could either reduce the flour or increase the milk. please note that you need more flour (60g i think) if you are using regular wheat flour instead of gluten free.
if you are making it to keep you should pour it into your container/s then cover carefully with clingwrap so that the clingwrap covers the top of the custard, or today i just put the lids on while it was still quite warm. This stops the custard getting a skin on it.
Vanilla Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Chocolate Custard
500g milk
40g sugar of any kind
30g gluten free flour (i use the TMX blend)
1 slightly heaped tspn cocoa
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Strawberry Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
5-10 strawberries, washed and hulled
cook for 7 minutes on 90'c speed 4
i'm sure you could do a yummy banana custard too, but emelia is the only one of my lot to like bananas.
if i have spare egg yolks i will throw them in the custard and reduce the flour a bit, but the one time i made it without any flour it curdled so i always include at least a little flour to keep the consistency right.
16.3.09
Rora's "Pink" Cake (GF, TMX)
rora wanted a "pink" cake yesterday, so lacking any cochineal or anything else to make a cake pink i decided to go with strawberries, even though the last time i attempted a strawberry cake it was awful!
well this one was NOT awful! it was divine! too much sugar for me, and next time i will add 2 punnets of strawberries, but this is a definite keeper :)
from the Lucullian Delights blog and her Ricotta and Almond cake
Strawberry, Ricotta and Almond cake (gluten free)
100 g whole almonds
1-2 punnets (around 200-400g) hulled & halved strawberries
75 g butter
3 eggs
2oog sugar (* next time i will try 150g)
125 g ricotta
100g brown rice flour
few drops of cochineal, optional :)
place almonds in bowl and chop at speed 6 until almonds become meal. (sorry i have mine already ground so can't remember how long! maybe 40-60 seconds?) remove and place in another bowl
add strawberries and chop at speed 6 for 1-5 seconds until finely chopped and slightly pureed
add chopped butter and mix for 1 minute on speed 4 90'c
add in eggs and sugar and mix on speed 4 for 5 seconds
add ricotta and brown rice flour, mix on speed 4 for 5-10 seconds or until well mixed.
pour into a lined, greased tin and bake at 180'c for 25-35 mins. serve with a dollop of fresh thick cream.
this would be lovely for dessert or a decadant afternoon tea (it is very rich, moist and sweet)
well this one was NOT awful! it was divine! too much sugar for me, and next time i will add 2 punnets of strawberries, but this is a definite keeper :)
from the Lucullian Delights blog and her Ricotta and Almond cake
Strawberry, Ricotta and Almond cake (gluten free)
100 g whole almonds
1-2 punnets (around 200-400g) hulled & halved strawberries
75 g butter
3 eggs
2oog sugar (* next time i will try 150g)
125 g ricotta
100g brown rice flour
few drops of cochineal, optional :)
place almonds in bowl and chop at speed 6 until almonds become meal. (sorry i have mine already ground so can't remember how long! maybe 40-60 seconds?) remove and place in another bowl
add strawberries and chop at speed 6 for 1-5 seconds until finely chopped and slightly pureed
add chopped butter and mix for 1 minute on speed 4 90'c
add in eggs and sugar and mix on speed 4 for 5 seconds
add ricotta and brown rice flour, mix on speed 4 for 5-10 seconds or until well mixed.
pour into a lined, greased tin and bake at 180'c for 25-35 mins. serve with a dollop of fresh thick cream.
this would be lovely for dessert or a decadant afternoon tea (it is very rich, moist and sweet)
27.1.09
Lamb Shanks in Plum, Cranberry & Red Wine Sauce (GF, SC/CP)
Based on the recipe on eb, but with a few major differences due to lack of ingredients lol the Lamb Shanks really ended up way too fatty for us despite being baked on a rack first, cooked the day before and all fat skimmed off tonight, so if anyone has any less fatty suggestions for a replacement please let me know :)
Special thanks to Lana who gave me the delicious plum sauce that saved me when i didn't have enough cranberry sauce! (we swapped for lemon butter & nectarine & peach jam ;))
Lamb Shanks in Plum, Cranberry & Red Wine Sauce
6 lamb shanks, fat trimmed as desired
2 tablespoons buckwheat flour
1 tablespoon chicken stock powder ( i use GF massel brand)
1 cup red wine (i just use an aldi cheapie)
1/2 jar cranberry sauce
around 2/3 cup plum sauce
1 tablespoon thyme or rosemary leaves
1/3 cup craisins (dried cranberries)
1-2 cups water as required
* check all ingredient lists to ensure they are gluten free
bake lamb shanks for about 20-30 mins in a 200+'c oven - i bake mine on a rack over a tray full of water, helps make them more tender as well as making cleanup easier!
place all other ingredients except water in slow cooker (crock pot) and mix well. add shanks and turn cooker onto high. cook for 2 hours then turn down to low. at this time take lid off and stir sauce to mix flour through. add as much water as you need (i had to add about 1 1/2 cups, i didn't seem to get much extra liquid from the shanks, probably because they were baked)
cook for about 5 hours until shanks are practically falling apart.
serve if desired or if you'd like to get rid of still more fat...
place shanks in a microwavable container and place in fridge. pour the sauce into a smaller container. the next night remove the solid fat from the top of the sauce. spoon it over the shanks and heat for about 20 minutes at half / medium / 50% power.
serve with mashed potatoes and steamed veg, including a green veg
Special thanks to Lana who gave me the delicious plum sauce that saved me when i didn't have enough cranberry sauce! (we swapped for lemon butter & nectarine & peach jam ;))
Lamb Shanks in Plum, Cranberry & Red Wine Sauce
6 lamb shanks, fat trimmed as desired
2 tablespoons buckwheat flour
1 tablespoon chicken stock powder ( i use GF massel brand)
1 cup red wine (i just use an aldi cheapie)
1/2 jar cranberry sauce
around 2/3 cup plum sauce
1 tablespoon thyme or rosemary leaves
1/3 cup craisins (dried cranberries)
1-2 cups water as required
* check all ingredient lists to ensure they are gluten free
bake lamb shanks for about 20-30 mins in a 200+'c oven - i bake mine on a rack over a tray full of water, helps make them more tender as well as making cleanup easier!
place all other ingredients except water in slow cooker (crock pot) and mix well. add shanks and turn cooker onto high. cook for 2 hours then turn down to low. at this time take lid off and stir sauce to mix flour through. add as much water as you need (i had to add about 1 1/2 cups, i didn't seem to get much extra liquid from the shanks, probably because they were baked)
cook for about 5 hours until shanks are practically falling apart.
serve if desired or if you'd like to get rid of still more fat...
place shanks in a microwavable container and place in fridge. pour the sauce into a smaller container. the next night remove the solid fat from the top of the sauce. spoon it over the shanks and heat for about 20 minutes at half / medium / 50% power.
serve with mashed potatoes and steamed veg, including a green veg
17.1.09
Banana, Yoghurt & Blueberry Cake
this cake was delicious! i was asked if i'd bought it ;p (thanks girls, your cheque is in the mail ;)) but it was lovely and moist like a cafe cake. it didn't rise a lot and i think that helped. it doesn't have a really strong banana flavour and the blueberries were a delicious extra touch.
next time i'll try a gluten free version (even though rory's not much interested in cake)
originally from taste, and with non-thermomix instructions there :)
125g butter or margarine
175g caster sugar
2 eggs
2 very ripe bananas
200g plain yoghurt
200g (1 1/3 cups) plain flour
1 1/2 tsp baking powder
1/2 - 1 punnet fresh blueberries
Method
Preheat oven to 180°C. Grease a 22cm springform pan and then line the base with non-stick baking paper.
Mix butter or margarine and sugar in thermomix until pale and creamy - i used speed 4, scraping down a few times and it took maybe a minute, probably less.
turn speed down to 2 and add eggs one at time through the lid.
Remove lid and add in yoghurt, flour and baking powder, mix on speed 4-6 for 10-20 seconds (until the flour is well mixed through).
Add (whole peeled) bananas and mix reverse speed 4 for approx 10 seconds until they stop sounding "chunky"
remove bowl from thermomix and use a spatula to mix the blueberries through. Pour into prepared pan and bake in preheated oven for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand for 5-10 minutes then remove cake from pan and place it on a wire rack to cool.
just before eating sift some icing sugar over it. serve on its own or with a dollop of double thick cream
photo tomorrow :)
next time i'll try a gluten free version (even though rory's not much interested in cake)
originally from taste, and with non-thermomix instructions there :)
125g butter or margarine
175g caster sugar
2 eggs
2 very ripe bananas
200g plain yoghurt
200g (1 1/3 cups) plain flour
1 1/2 tsp baking powder
1/2 - 1 punnet fresh blueberries
Method
Preheat oven to 180°C. Grease a 22cm springform pan and then line the base with non-stick baking paper.
Mix butter or margarine and sugar in thermomix until pale and creamy - i used speed 4, scraping down a few times and it took maybe a minute, probably less.
turn speed down to 2 and add eggs one at time through the lid.
Remove lid and add in yoghurt, flour and baking powder, mix on speed 4-6 for 10-20 seconds (until the flour is well mixed through).
Add (whole peeled) bananas and mix reverse speed 4 for approx 10 seconds until they stop sounding "chunky"
remove bowl from thermomix and use a spatula to mix the blueberries through. Pour into prepared pan and bake in preheated oven for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand for 5-10 minutes then remove cake from pan and place it on a wire rack to cool.
just before eating sift some icing sugar over it. serve on its own or with a dollop of double thick cream
photo tomorrow :)
21.12.08
Buttermilk Buckwheat Blueberry Pancakes (GF, TMX)
Following Martha Stewart's recipe from Smitten Kitchen, i just subbed in some gluten free alternatives and geoff and i agreed they were better than the "real" thing! yum! i'm the only one who has the berries so feel free to skip those if you like. we have ours with a little maple syrup and on christmas day we'll have bacon too (i love the salty and sweet combo). they'd be nice with the thermomix nutella spread too!
you could easily do this with a food processor or by hand if you don't have a thermomix.
Buttermilk Buckwheat Blueberry Pancakes
gluten free
enough for 4
1 cup (150g) gluten free plain flour (White Wings brand)
1 cup (150g) Buckwheat flour (Lowan brand)
2 teaspoons gluten free baking powder (i didn't have any GF so skipped this)
1 teaspoon bicarb soda
good sprinkle vegetable salt (we use Herbamare)
2 tablespoons (15g) sugar
2 large eggs
600ml (640g) buttermilk
3-4 tablespoons (20g) unsalted butter, melted in the fry pan you're going to cook the pancakes
1 cup or punnet blueberries, fresh or frozen and thawed (optional)
1. Place all ingredients except the blueberries in the thermomix. Mix on speed 6 for 10 seconds. scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.
2. Heat your pan on a medium heat and grease as needed (i just use cooking spray to regrease between pancakes). pour in around 1/4 - 1/3 cup of batter. If you are having blueberries drop some on top - i usually like to push them down a bit so they sit 'in' the pancake rather than on top of it.
3. when the pancake has bubbled and looks slightly set it's time to flip it over gently. it will only take minutes to brown on the bottom.
4. serve with a drizzle of maple syrup. these would probably be nice with the thermomix strawberry sauce too :)
you could easily do this with a food processor or by hand if you don't have a thermomix.
Buttermilk Buckwheat Blueberry Pancakes
gluten free
enough for 4
1 cup (150g) gluten free plain flour (White Wings brand)
1 cup (150g) Buckwheat flour (Lowan brand)
2 teaspoons gluten free baking powder (i didn't have any GF so skipped this)
1 teaspoon bicarb soda
good sprinkle vegetable salt (we use Herbamare)
2 tablespoons (15g) sugar
2 large eggs
600ml (640g) buttermilk
3-4 tablespoons (20g) unsalted butter, melted in the fry pan you're going to cook the pancakes
1 cup or punnet blueberries, fresh or frozen and thawed (optional)
1. Place all ingredients except the blueberries in the thermomix. Mix on speed 6 for 10 seconds. scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.
2. Heat your pan on a medium heat and grease as needed (i just use cooking spray to regrease between pancakes). pour in around 1/4 - 1/3 cup of batter. If you are having blueberries drop some on top - i usually like to push them down a bit so they sit 'in' the pancake rather than on top of it.
3. when the pancake has bubbled and looks slightly set it's time to flip it over gently. it will only take minutes to brown on the bottom.
4. serve with a drizzle of maple syrup. these would probably be nice with the thermomix strawberry sauce too :)
14.12.08
Strawberry Sauce (thermomix)
brilliant christmas gift idea!
posted on forumthermomix
500g Strawberries, washed & hulled
250g sugar
1 lemon, peeled, seeded & quartered
optional - 1/4 cup alcohol such as brandy or vodka or
optional - flavours such as vanilla essence
Preparation:
cook for 35 mins on 100'c speed 1.
placing the varoma over the top instead of the measuring cup will prevent splattering (thanks pam!)
pour carefully into sterilised jars or bottles and refridgerate
serve over icecream or crepes
source:
originally in the everyday cooking for every family cookbook as strawberry jam
random links
i need to clear out my bloglines and i don't have the time or patience to put these into my othe rlinks posts, so just posting the lot here! thanks to all those who've shared these yummy recipes!
apple pie
black & white chocolate bark
Eggnog Bread Pudding with Bourbon Cranberries
Mocha Sandwich Cookies
Chocolate Covered Homemade Marshmallows
Sour Cream and Green Onion Biscuits
CrockPot Chai Tea Latte Recipe
CrockPot Roasted & Spiced Nuts Recipe
Asian Coleslaw
Hummingbird Cake Recipe
Capsicum and Tomato Relish Recipe
Pasta alla Vodka
Polenta Casserole with Fontina and Tomato Sauce
Sauteed Kale with Smoked Paprika
curried pork empanadas
vietnamese baguettes
caramelized onion dip
brown butter brown sugar shorties
pie crust 102
pie crust 103
parmesan grissini (tmx)
Raspberry Cream Cheese Coffeecake
cream cheesecoffee cake
Chili Cheese Souffle
Spiced Apple Cider
French Breakfast Puffs
Strawberries and Brown Sugar Cream
garlic cheese biscuits (scones)
peanut butter pinwheels
mexican meatball soup with rice & coriander
wheat-free banana loaf
white chocolate holiday bark
cranberry cinnamon rolls
lemon shortbread
brown sugar shortbread
sweet & sour grilled pumpkin
buttermilk cranberry scones
sweet potato biscuits with bacon and thyme (scones)
rosemary garlic sweet potato fries
panforte (tmx)
Bandh Gobhi Massallam (a whole cabbage smothered in a nutty curry and baked until tender)
Mughlai-style Indian tomato soup
Lasuni Dal Palak (daal)
Dahi Wale Aloo (potatoes)
apple pie
black & white chocolate bark
Eggnog Bread Pudding with Bourbon Cranberries
Mocha Sandwich Cookies
Chocolate Covered Homemade Marshmallows
Sour Cream and Green Onion Biscuits
CrockPot Chai Tea Latte Recipe
CrockPot Roasted & Spiced Nuts Recipe
Asian Coleslaw
Hummingbird Cake Recipe
Capsicum and Tomato Relish Recipe
Pasta alla Vodka
Polenta Casserole with Fontina and Tomato Sauce
Sauteed Kale with Smoked Paprika
curried pork empanadas
vietnamese baguettes
caramelized onion dip
brown butter brown sugar shorties
pie crust 102
pie crust 103
parmesan grissini (tmx)
Raspberry Cream Cheese Coffeecake
cream cheesecoffee cake
Chili Cheese Souffle
Spiced Apple Cider
French Breakfast Puffs
Strawberries and Brown Sugar Cream
garlic cheese biscuits (scones)
peanut butter pinwheels
mexican meatball soup with rice & coriander
wheat-free banana loaf
white chocolate holiday bark
cranberry cinnamon rolls
lemon shortbread
brown sugar shortbread
sweet & sour grilled pumpkin
buttermilk cranberry scones
sweet potato biscuits with bacon and thyme (scones)
rosemary garlic sweet potato fries
panforte (tmx)
Bandh Gobhi Massallam (a whole cabbage smothered in a nutty curry and baked until tender)
Mughlai-style Indian tomato soup
Lasuni Dal Palak (daal)
Dahi Wale Aloo (potatoes)
25.11.08
Links - Sweets (cakes, slices, pancakes etc) #3
first lot of links
second lot of links
apple pancakes
big batch banana trail mix bread
buttermilk sweet potato pie
chocolate almond bars
chocolate cheesecake brownies
chocolate cream pie (aka chocolate bavarian pie)
pumpkin pie with pecan crumble topping
sweetened condensed milk cake
buttermilk lemon bars
lemon cupcakes filled with lemon curd
lemon torte
sweet potato muffins
Mandarin cranberry bread
apple fig & walnut bread
chewy chunky blondies
lime yoghurt cake
snickerdoodle blondies
ginger cherry chocolate chip bars
second lot of links
apple pancakes
big batch banana trail mix bread
buttermilk sweet potato pie
chocolate almond bars
chocolate cheesecake brownies
chocolate cream pie (aka chocolate bavarian pie)
pumpkin pie with pecan crumble topping
sweetened condensed milk cake
buttermilk lemon bars
lemon cupcakes filled with lemon curd
lemon torte
sweet potato muffins
Mandarin cranberry bread
apple fig & walnut bread
chewy chunky blondies
lime yoghurt cake
snickerdoodle blondies
ginger cherry chocolate chip bars
23.11.08
Cranberry Cornmeal Pancakes
Using this recipe i made a nearly-core recipe for breakfast this morning. it was wayyyy too many cranberries though so i'll adjust that below :) i discovered at the last minute i was out of oranges so used a lemon which was good too.
rory absolutely loved them and ate more than me!!!
1 1/2 cups plain flour (or 1 cup flour and 1/2 cup processed oats)
1/2 cup polenta / cornmeal
2 tspns baking powder
2 tspns sugar (or splenda)
1/2 tspn bicarb soda
Pinch salt
2 eggs
juice of one small orange or one medium lemon
2 teaspoons finely grated orange / lemon zest, optional
1 cup skim milk
1/3-1/2 cup craisins
mix it all together!
spray a non-stick pan with cooking spray and heat over a medium-low heat.
put large spoonfuls in for pikelet sized pancakes. when they have mostly set and have bubbles on top flip to cook the other side.
I did have trouble working out the ww points for these because the recipe builder on the ww website works mostly in grams and i hadn't weighed anything. but the only non-core ingredients are the flour and craisins.
3.11.08
Blueberry Cake
oh gosh, i shouldn't have had a piece (which fitted into my ww plan) as now i want more more more!! lol
this is very nice - moist, not too sweet or rich and the blueberries i put in mine are DIVINE!
i used this recipe from Taste.
27.9.08
13.9.08
Links - Sweets (cakes, slices, pancakes etc) #2
ran out of room in the last list of 'want to makes' so here's part 2 :) part one can be found here
blueberry & yoghurt crumble cake
Chocolate pecan cheesecake bars
double lemon bars
easy apple pie
healthy pumpkin bread
light cranberry oatmeal bars
majestic and moist honey cake
maple huckleberry coffee cake
moist gingerbread cake from the crone
orange cranberry walnut loaf
parkin
peanut butter crispy bars
peanut butter oatmeal bars
pumpkin cake roll
pumpkin pecan scones
raspberry spice cake
sour cream coffee cake with chocolate and nuts
sour cream coffee cake
blueberry & yoghurt crumble cake
Chocolate pecan cheesecake bars
double lemon bars
easy apple pie
healthy pumpkin bread
light cranberry oatmeal bars
majestic and moist honey cake
maple huckleberry coffee cake
moist gingerbread cake from the crone
orange cranberry walnut loaf
parkin
peanut butter crispy bars
peanut butter oatmeal bars
pumpkin cake roll
pumpkin pecan scones
raspberry spice cake
sour cream coffee cake with chocolate and nuts
sour cream coffee cake
2.9.08
Nigella's Choc Berry Pav
and thanks to jen for sharing this recipe!
From Nigella - www.nigella.com/recipes/recipe.asp?article=210
Chocolate Raspberry Pavlova
for the chocolate meringue base:
6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped
for the topping:
500ml double cream
500g raspberries
2-3 tablespoons coarsely grated dark chocolate
Preheat the oven to 180?C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150?C/gas mark 2 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
Serves 8-10.
From Nigella - www.nigella.com/recipes/recipe.asp?article=210
Chocolate Raspberry Pavlova
for the chocolate meringue base:
6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped
for the topping:
500ml double cream
500g raspberries
2-3 tablespoons coarsely grated dark chocolate
Preheat the oven to 180?C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150?C/gas mark 2 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
Serves 8-10.
31.7.08
Links - Biscuits & Cookies
Links - Sweets (cakes, slices, pancakes etc)
I've discovered that there just aren't enough labels i can use to save a month's worth of recipes! and without the labels i can't find a recipe i'm looking for... so what i'll do is start a few posts with specific categories so that they will hopefully need less labels ;)
NEW Almond poppy seed bread
NEW Apple upside-down biscuit cake
banana bread
NEW banana bread, really good low fat
blueberry buttermilk pancakes
thanks susana for this one, it's divine and soooo much better than the dry one i made today :(
blueberry crumble slice
and another version blueberry crumb bars
and yet another version! blueberry crisp bars
NEW buttermilk blueberry muffins - oh no, i forgot to link this one! i can't find the exact recipe but here are some to pick from
NEW Cinnamon Apple Cake
crock pot chocolate mousse
creamy lemon blueberry bars
NEW damp lemon & almond cake
NEW elmo cupcakes (decorating idea)
german pancakes
ginger lime cupcakes
golden oat muffins
layered cream cheese brownies
NEW lemon marscarpone blondies
lemon meringue pie
orange almond cupcakes
NEW peanut butter swirled brownies
small coconut layer cake
Snickerdoodles
NEW Upside-down raspberry-plum cake
NEW Almond poppy seed bread
NEW Apple upside-down biscuit cake
banana bread
NEW banana bread, really good low fat
blueberry buttermilk pancakes
thanks susana for this one, it's divine and soooo much better than the dry one i made today :(
blueberry crumble slice
and another version blueberry crumb bars
and yet another version! blueberry crisp bars
NEW buttermilk blueberry muffins - oh no, i forgot to link this one! i can't find the exact recipe but here are some to pick from
NEW Cinnamon Apple Cake
crock pot chocolate mousse
creamy lemon blueberry bars
NEW damp lemon & almond cake
NEW elmo cupcakes (decorating idea)
german pancakes
ginger lime cupcakes
golden oat muffins
layered cream cheese brownies
NEW lemon marscarpone blondies
lemon meringue pie
orange almond cupcakes
NEW peanut butter swirled brownies
small coconut layer cake
Snickerdoodles
NEW Upside-down raspberry-plum cake
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