This cake is oh so simple. It is definitely a special occasion large cake that packs a punch. Serve it warm with ice cream and or cream.
- 5 seedless mandarins
- Rind of 2 lemons, finely grated
- 125g unsalted butter, softened
- ½ cup Greek yoghurt
- 1 ½ cups caster sugar
- 1 teaspoon vanilla essence
- 5 eggs
- 2 cups semolina
- 2 teaspoons baking powder
- 200g almond meal
- 1 cup caster sugar
- Juice of 2 lemons
- ½ cup orange juice (can use ¼ cup orange juice, ¼ cup Grand Marnier/Cointreau )
- Preheat oven to 170°C.
- Grease a 2 litre-capacity, 26cm ring or bundt pan.
- Blitz mandarins in a food processor until they are pulped.
- Add eggs, vanilla essence, caster sugar, lemon rind, butter and yoghurt and blitz until blended.
- In a large bowl add semolina, almond meal and baking powder, stir well.
- Add the wet mix from the food processor to the dry mix in the large bowl and stir gently to combine.
- Spoon the mixture into the prepared pan.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Add lemon juice, 1 cup sugar and orange juice and Grand Marnier/Cointreau (if used) in a saucepan over low heat.
- Stir until the syrup comes to the boil. Reduce heat. Simmer for 10 minutes.
- Using a skewer, pierce holes in the surface of the warm cake. Pour three-quarters of the syrup over cake. Stand cake in pan for 15 minutes before turning onto a plate.
- Spoon over remaining syrup and serve.
This quiche dish is prepared with sour cream. It is super easy to prepare and so delicious. I decided to ramp up the recipe by including a potato topping. It is a delicious combination. I served these for lunch today with a side salad for a friend. It made a lovely light lunch. You could easily prepare this quiche as a larger single dish.
- 2 cups mashed potatoes prepared with cream, butter and salt and pepper to taste
- 2 sheets puff pastry
- 4 eggs
- 300 mls sour cream
- 4 spring onions finely chopped
- 4 mushrooms, finely chopped
- 4 bacon rashers, chopped and fried until lightly brown
- 1/2 cups cheese, grated
- 1 pinch salt and pepper
- 1 tablespoon dried chives or parsley
- Preheat oven to 180C.
- Grease 4 small pie tins and cut pastry to fit, then line the tins with pastry.
- Place the eggs in a bowl and whisk.
- Add sour cream and mix together.
- Add bacon, onion, mushroom and cheese. Stir together then season with salt and pepper.
- Pour into pie tins.
- Bake for 30 minutes, allow to cool slightly.
- Place potato in a piping bag and pipe on top of the quiches or spoon on.
- Sprinkle chives/parsley on top of quiches and heat in oven until potato browns slightly.
adapted from: http://www.bestrecipes.com.au/recipe/sour-cream-quiche-L8808.html
They say necessity is the mother of invention… that was definitely the case today. I had a couple of ripe bananas to use up; not quite enough for a banana cake or banana bread. I did notice a ripe pear lurking in the fruit bowl as well. Then it was just a matter of adapting an old recipe by juggling ingredients to come up with a moist fruity bread. The pecans on top were crying out for a glaze and maple syrup came to the rescue. It’s a yummy bread that is perfect with a cuppa or popped into a lunch box.
- 125g butter, melted
- 1 cup white sugar
- 2 egg
- 1 teaspoon vanilla essence
- 1 1/2 cups plain flour
- 1 teaspoon bicarbonate soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup (60g) diced pecans
- 2 ripe bananas, mashed
- 1 ripe pear, mashed
- ¼ cup maple syrup
- Preheat oven to 180 degrees C.
- Grease a 24 x 12cm loaf tin.
- In a large bowl stir together the melted butter and sugar.
- Add the eggs and vanilla; mix well.
- Combine the flour, bicarbonate soda, cinnamon and salt.
- Stir into the butter mixture until smooth.
- Fold in the sour cream, pear and bananas.
- Spread evenly into the prepared tin.
- Place pecans on tip of the batter, very lightly push down into the batter.
- Bake at 180 degrees C for 60 minutes or until a toothpick inserted into the centre of the bread comes out clean.
- Brush maple syrup over the hot cake
- Cool bread in the tin for 10 minutes before removing to a wire rack to cool completely.
- Slice and serve plain or with butter.
Salmon was on special for $18 a kilo today. Bargain? It looked lovely and fresh as well. This salmon dish is so easy and packed with flavour. You can easily decrease the ingredients and make it a single serve or a meal for two. try this recipe… you won’t be disappointed. I adapted this from a recipe I found on the Epicurious website. It is always a good source of inspiration. Their recipe used skinless fillets. I prefer to use skin on as I think it protects the fish and keeps it very moist.
- 3 cups of cooked rice
- 4 teaspoons unsalted butter
- 2 large cloves garlic, finely chopped
- 1/2 teaspoon chilli flakes
- 1/3 cup maple syrup
- 1/3 cup fresh lime juice
- 1/3 cup soy sauce
- 2 teaspoons cornflour
- 4 salmon fillets (skin on)
- 1 tablespoon sesame oil
- 1 bunch baby bok choy
- 1 finely sliced spring onion
- ½ carrot shredded
- Heat oven to 200°C.
- Melt the butter in a small saucepan over a medium heat.
- Add the garlic and chilli flakes and cook until the garlic is lightly golden.
- Add syrup, juice and soy sauce and cook until bubbling, about 3 minutes.
- In a bowl, combine the cornflour and water and add to the garlic glaze. Cook until slightly thick.
- Arrange the fish on a foil-lined baking sheet that has been sprayed with cooking oil , skin side down.
- Spread 2 teaspoons of the glaze over each fillet.
- Roast until just cooked through, about 12 minutes.
- In a medium fry pan, warm the oil over a medium heat. Add the bok choy and sauté until just wilted.
- Divide the rice between 4 plates.
- Place bok choy on top of the rice and then a salmon fillet.
- Drizzle the remaining glaze over the fish.
- Garnish with shredded carrot and spring onions.