Apple Cake

Recipe Ingredients

(Serves 12)

• 60g polyunsaturated margarine
• 1/2 cup (110g) caster sugar
• 1 egg
• 1 1/2 cups (225g) self raising flour
• 1/2 cup (125mL) CARNATION Creamy Cooking Milk or cooking Cream
• 1 apple, thinly sliced
• 1 tbsp caster sugar
• 1 tsp ground cinnamon

How to make

1. Preheat oven to 180ºC/160°C fan forced. Grease and base line a 20cm round cake pan with baking paper.

2. Cream margarine and sugar until light and fluffy; add egg, mixing well. Fold in flour alternately with CARNATION Creamy Cooking Milk.

4. Spoon mixture into prepared pan. Arrange apple slices on top and sprinkle with combined sugar and cinnamon; bake 45 minutes, or until a skewer inserted into the middle comes out clean. 

Preparation time:
15 minutes

Cooking time: 

Fruit Pastry Cake

Ingredients:

100g butter, soften at room temperature 
200g caster sugar (I cut down to180g)
50g sour cream (I replaced with same amount of low fat yogurt)
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract 
1 teaspoon lemon or orange zest
210g plain flour 
1 teaspoon baking powder
500g fruits* tossed with 2 tablespoon sugar*
(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)

Method:

1. Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar).
2. Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy.
4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
10. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

Fruit Cake

Ingredients: Vanilla sponge - 01 kg Whipped Cream - 400gm Mix Fruit (Mellon, Grapes, kiwi,mango,cherries and Musk Mellon) - As per your choice Sugar syrup - To taste

Directions... Take vanilla sponge and split into three layers. Take base plate or cake base and put one layer of vanilla sponge  and sprinkle sugar syrup all over. Now apply cream and chopped fruits and do the same with other next layer. Now cover the cake with rest cream and decorate according to your  wish with different fruits. Serve chilled.

Chocolate Cake in Microwave

Items Required

1 cup flour
2 eggs
2 tbsp cocoa powder
¾ cup of butter
¾ cup of sugar
1 tsp baking powder
¼ cup milk
1/3 cup chopped walnuts

Preparation Method

Pre heat the oven on convection mode at 180 degree Celsius.

Grease the cake tin with oil / butter

Sieve flour, cocoa powder, baking powder together in a bowl. Keep aside.

Beat butter, sugar and egg till fluffy and creamy in another bowl.

Slowly mix the sieved flour mixture and the beaten eggs.

Add milk to make smooth batter. Also add chopped walnuts to it.

Pour the cake batter into the greased cake dish and bake at 180 degree Celsius at lower rack for 35 – 40 mins. at convection mode.

Allow to cool. Garnish with icing and fresh fruits of your choice.

Swiss Roll in Microwave

Items Required

Eggs – 4
Flour – 1 cup
Sugar – 1/2 cup
Baking powder – 1/2 tsp
Raspberry jam – 2 tblsp

Preparation Method

1. Put the sugar and yolks of eggs into a bowl and beat them well till light and frothy.

2. Mix in the flour very lightly and the whites of eggs beaten to a stiff froth. Add the baking powder last.

3. Grease a flat baking tray of an oblong shape. Pour the mixture into the depth of 1/4 inch and bake in a quick oven for 10-12 minutes.

4. The top of the cake should be nicely browned. When ready turn the cake on to an oil paper well sprinkled with sugar.

5. Trim the edges neatly with a knife.

6. Spread the jam (slightly warmed) over the cake quickly and evenly and roll it up quickly while yet warm or else it will crack in doing so.

7. When cold cut it into thick slices.

Potica Recipe....Slovenia

Slovenian Nut Bread, Potica (Pronounced paw teet zah) is a traditional Slovenian holiday treat.


Ingredients for leavened dough: 1 kg flour, 30 g yeast, 3-4 yolks, 3 dl lukewarm milk, 120 g butter, 1 teaspoon salt, 2 tablespoon sugar, fat for the mould;

Filling: 600-700 g walnuts, 200 g honey, 50 g sugar, 1-2 dl milk, 1 egg, grounded cinnamon, rum or home made fruit spirit.


Prepare the dough in a warm room. Heat up the flour, sift it into a bowl and stir it together with a teaspoon of salt. Stir dissolved yeast together with a tablespoon of sugar, 2 spoons of flour and ½ dl lukewarm water or milk. Leave it in a warm place to rise. Make a hole in the middle of the flour; add whisked eggs, yeast, lukewarm melted butter and sugar, adding lukewarm milk while stirring. Beat the dough for 15 minutes or until the bubbles appear and the dough separates from the bowl. Certain types of flour may need more milk than others. Sprinkle some flour on the beaten dough, cover the dough with a cotton cloth and leave it in a warm place to rise. Crush or grind the walnuts and pour some hot sweetened milk over the walnuts. Slowly heat up the honey until it liquefies, and then add it to the walnuts; add also cinnamon. Leave the filing to cool down. Add one or two eggs to the almost cold filing and mix them thoroughly. Roll out the dough until it is ½ cm thick; spread it with the warm filing. Roll tightly; put it in a well-greased mould. The potica is then left to rise slowly, but not too much, because it will rise during the baking. Put the whisked egg on the potica before the baking. Bake time is one hour. When baked leave it in the mould to cool down for at least 15 minutes and then softly turn it over to the board. Sprinkle it with an icing sugar, if desired. 

Prawn cakes with coriander sambal

A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too
Ingredients

Ingredients

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon
• 
  
• Method
• 1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
  2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
  3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.
  • Nutrition per Serving
  • 153 kcalories, protein 15g, carbohydrate 11g, fat 6 g, saturated fat 10g, fibre 1g, sugar 2g, salt 0.61 g
  • 
    
  • 
    
  • 
    
•