Recipe Collection Thread (recipe board)

Rikki

Carrot cake with lemon cheese frosting.

You need approximately 3 large carrots (540g)

1 cup (250ml) vegetable oil
1 1/3 cups (250g) firmly packed brown sugar *
3 eggs
3 cups firmly packed, coarsely grated carrot
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice

~

Pre heat oven to 180c.
Grease a deep 22cm-round cake tin. Line base with baking paper.

Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy.
Transfer mixture to a large bowl, using a wooden spoon, stir in carrots and nuts, then sifted dry ingredients.
Pour mixture into prepared tin.

Bake for about 1 1/4 hours. Stand cake for 5 minutes in tin, then turn cake onto wire rack (right side up) to cool.

Spread cake with lemon cream cheese frosting.


* I use dark brown mascovado sugar


Lemon Cream Cheese Frosting

30g butter softened
80g cream cheese
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar

Beat butter, cream cheese and rind in a small bowl until light and fluffy
Gradually beat in icing sugar.



TIPS

I cover the tin with tin foil to prevent the top burning.
Pecans are nice if you don't have walnuts
For the cream cheese I use full fat philadelphia.

Its very tasty without the icing too.

Rikki

Cherry Almond Cake

185g butter softened
1 cup (220) caster sugar
1 teaspoon almond essence
3 eggs
1/2 cup (105g) red glace cherries, quatered
1/3 cup (70g) green glace cherries, quatered
1 cup (160g) sultanas
2/3 cup (90g) flaked almonds
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1/3 cup (80ml) milk.


Pre heat oven to 160c
Line base and side of a 20cm cake tin with three thicknesses baking paper , extending 5cm above the the rim.

Combine butter, sugar and essence in a small bowl, beat with an electric mixer until light and fluffy
Add eggs, one at a time, beating well each time.
Combine cherries, sultanas and nuts in a large bowl, using a wooden spoon stir in the creamed mixture, flours and milk
Spread mixture into prepared tin, level the surface

Bake cake at 160c for about 1 1/2 hours

Turn cake during cooking so it browns evenly, cover cake with foil if it starts to burn.

Cool cake in tin covered with foil

Serves 22

bunnymad

Yoghurt Cake

This works with any yoghurt flavour except strawberry for some reason Muller light toffee or banana custard flavour makes a really yummy cake

Use the yoghurt container as your measuring 'tub'

1 tub of any flavour yoghurt (not strawberry)
2 tubs of sugar
3 tubs of self raising flour
1 tub of vegetable or sunflower oil
3 eggs

Put the everything in a bowl and mix together. Line a cake tin in baking paper; add the mixture and bake at 180 for 40 mins or until cooked.

hm71_2

Curry_Queen wrote: »

Here's a quick and easy sponge pudding that can be knocked up in a matter of minutes and zapped just as quickly in the microwave for those "must have now" comfort food moments


The following quantities are plenty for 4 people and I often halve this to make a smaller version for 2 and cook for a minute or so less

Ingredients (basic sponge)

4oz (100g) butter/marg
4oz (100g) sugar
2 eggs, beaten
4oz (100g) SR Flour
2-3 tbsp milk

Beat butter and sugar together, add beaten egg, fold in flour and add sufficient milk to dropping consistency. Pour into buttered microwavable bowl, cover with cling film, leaving small gap for steam to escape, and zap for 3-4 minutes on HIGH (based on 800W) ... leave to stand for a couple of minutes after.

BE CAREFUL REMOVING CLING FILM AS STEAM WILL STILL BE PRESENT!!!

Variations:

Syrup sponge - place 2 tbsp golden syrup in bottom of bowl before adding pudding mix.

Ginger sponge - add a tsp of ground ginger with flour (nice combined with syrup!)

Chocolate sponge - replace 1oz/25g of flour with cocoa powder.

Spotted !!!!!! - add a handful of sultanas/raisins to pudding mix.

Upside down fruit sponge - add slices of pear, apple or pineapple etc (peeled and cored) in bottom of dish before adding pudding mix (pear is nice combined with ginger, cinnamon with apple, or even syrup too!!! YUM!!!)

Jam Sponge - place 2 tbsp jam of choice in bottom of bowl before adding pudding mix.

Lemon Sponge - add 2 tbsp lemon juice in place of milk and grated rind of half a lemon to pudding mix.


I'm sure you can all think of lot's of other variations you can do too, adding fruit/spices etc...

Enjoy!!!!

I just wanted to say many thanks to Curry Queen for this excellent recipe it is so simple & adaptable that it has saved me a fortune in ready made puds! now if I can only find such an easy 1 for rice pudding I'ill be well away. burnt it last time:(

In_Search_Of_Me

Chocolate fudge (WI christmas recipe)

115g (4oz) butter
1 tsp valilla extract
405g condensed milk
115g (4oz) plain choc
800g (1 ibs 12 oz) icing sugar

This makes a great present for Christmas and is SO easy to make! I've altered the original instructions slightly...so here goes!

Boil water in a pan, place bowl on top & melt choc
While thats doing cream the butter, add vanilla and mix in then add condensed milk & stir till it goes smooth (no lumps from butter). Choc will be done (with occasional stir along the way) so allow to cool and then stir into the rest of the mix. Then stir in the icing sugar slowly! In the end I just got my hands in and got messy and it came out great! Put a sheet of greasproof paper on a 20x30cm (8x12) shallow baking tray and add the fudge - I rolled mine out with a rolling pin. The score the mix with a knife into squares and refridgerate for 4 hours min before cutting it into pieces when its hard. You could if you wanted roll the mixture into balls and put into petit four cases.

A word of caution on tasting it! I dont particularly like fudge and deliberatly made it for presents with the almost cast iron guarantee that I wouldnt be tempted to eat it!! WRONG! Its delicious!!!Oh dear...doesent say how many WW points it is either!

pigpen

Chocolate (or plain) shortbread

4oz sr flour
4oz butter .. softened.. almost melted!
1oz white veg fat (I used trex)
2oz granulated sugar
1oz cornflour

If you want choc flavoured add.. 5 tbsp cocoa powder

Rub fats into flour so it is like bread crumbs

stir in sugar, cornflour and cocoa if required!
mix together to make a pliable dough (if it is too dry add a little melted butter!!)
shape into 12 small balls place on baking sheets 2inches apart

cook at 150'C/300'f/gas mark 2 for 20-25 minutes until golden

Do not eat straight from the oven.. they stick to your tongue and it takes days for it to recover!!

They are fine to eat after a couple of minutes cooling!

thriftlady_2

3 parsnips, 3 large spuds, a carrot and an onion -all grated in the food processor.

Season well, add a tbsp of flour, mix well.

Put some fat (I used olive oil) in a frying pan (I use a very big frying pan) and heat gently. Pour in potato mixture, press down and leave alone to fry slowly until the base in brown and crispy. Using a large plate invert the pancake and slide back into the frying pan to cook the other side.

I served this with a rasher of bacon each, ketchup and HP sauce. The kids loved it and didn't even notice they were eating parsnips. Obviously this is ripe for variations. I should think shredded cabbage, leeks, other root veg could be added sucessfully. Some cheese might be a welcome addition. Quantities can easily be altered to suit -my recipe fed 5 of us generously.

AussieLass

2 Medium Eggplants
1 cup italian seasoned breadcrumbs
1 cup grated cheese (I used 1/2 cup feta & 1/2 cup parmesan)
1 egg, beaten
2 tbs dried parsley
1 small onion, chopped
1 clove garlic minced
salt & pepper

I cut up eggplant, salted it, left for 1/2 hour and rinsed.

Chop up in smaller bits and steam. Drain any liquid off and mash with fork.
Combine cheese, b'crumbs ( I used fresh crumbs with 1 teas italian herbs) egg, parsley, onion, garlic, salt & pepper with mashed eggplant.
Shape into patties and coat with dry breadcrumbs (optional). I did this. Fry in olive oil until brown approx 5 mins each side.

Patties can be frozen before frying.

Fresh crumbs = grated stale bread
Dry crumbs = toasted breadcrumbs or packaged type.

hand

Hi all, I've just started looking at the MSE boards and thought I'd contribute a little something. This is one of my favourite winter recipes - it's really yummy, low-fat and best of all...cheap! I hope you all enjoy it as much as I do.

Spicy Beef Casserole

1kg Stewing Beef
2 tbspns flour
2 tsps each curry powder, ground ginger,cumin,coriander
3 tbsps each brown sugar, worcestershire sauce,vinegar
1/2 cup orange juice
2 each sliced carrots,onions

Cut beef into 3cm cubes and place in a casserole. Combine the flour with the spices and rub into the meat until it is well coated. Add the sugar,sauce and vinegar and marinate for at least 4 hours.Pre-heat the oven to 180deg. Add the orange juice and vegetables to the casserole.cover and cook for 2 hours or until the meat is tender.

Topher

Squash & Sweet Potato Soup.
Preparation time: 20 mins,
Cooking time 35 mins,
100 cals, 2g fat and 19g carbohydrate per serving
Serves 8

1 tbsp olive oil
1 Large onion finely chopped,
2 medium red chillies deseeded and chopped,
2 level tsp coriander seeds, crushed,
1 butternut squash, around 750g (1lb 10 oz) peeled (potato peeler) and roughly chopped
( I remove the seeds at this stage)
2 medium sweet potatoes peeled and roughly chopped
2 medium tomatoes skinned & diced ( an amount of tinned does just as well)
1.7 litres (3 pints) hot vegetable stock (from cubes is fine)

1) Heat the oil in a large pan and fry the onion until soft – around 10 mins. Add the chilli and coriander seeds to the pan and cook for 1-2 mins.
2) Add the squash, potatoes and tomatoes and cook for 5 mins. Add the hot stock, then cover and bring to the boil. Simmer gently for about 15 mins, or until the vegetables are soft.
3) Whiz the soup in batches in a blender until smooth. Reheat to serve.

To Freeze: Cool after step three and put in a freezerproof container. Seal and freeze for up to three months.

To serve: Defrost for 4 hrs at cool room temperature. Put in a pan and bring to the boil. Simmer for 10 mins, or hot right through.


I don’t always bother with the chillis but like to put powdered chilli in later.
As I said the tomatoes don’t need to be fresh, but go easy on quantities of tinned as it’s a nice thick soup.
I have served it outdoors in mugs and cheese straws (cheese pastry) go very well to dip in.