This is a delicious loaf cake which I found in a book called “Sunset Cookbook of Breads”. It is nice and moist and full of flavour and keeps well. This recipe makes 2 loaves so you can keep one in the freezer for another time. The recipe can be halved but I always like to make two and have one on standby in the freezer.
250 ml oil
500 ml sugar
10 ml vanilla essence
500 ml zucchini (baby marrow/courgettes) unpeeled and coarsely grated
1 can crushed pineapple, well drained
750 ml flour
10 ml bicarbonate of soda
5 ml salt
3 ml baking powder
7 ml ground cinnamon
4 ml ground nutmeg
250 ml currants
250 ml pecans or walnuts, chopped
In a large bowl beat the eggs until frothy, add oil, sugar and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.
In a separate bowl, stir together the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into two greased and flour-dusted 9 x 5 inch (23 x 12,7 cm) loaf pans.
Bake at 180 C for 1 hour or until breads begin to pull away from sides of pans and a skewer comes out clean.
Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Makes 2 loaves
This recipe is from a book I have which is called “Fit for Life II – Living Health – The Complete Health Programme” by Harvey and Marilyn Diamond. They are as light as a feather and delicious and can be served with soup or a salad, or on their own. I like them buttered with a sprinkling of cheese.
500 ml wholewheat flour (Nutty Wheat)
5 ml baking powder
5 ml bicarbonate of soda
2.5 ml salt
80 g butter
125 ml onion, minced or finely chopped
5 ml honey
180 ml cream, plus a little for brushing
Sift the wholewheat flour. Sift again with the baking powder, bicarbonate of soda and salt. Rub in the butter until the mixture is like coarse breadcrumbs. Stir in the onions.
In a separate bowl, beat together the egg and cream. Add honey. Make a well in the centre of the flour mixture and add the cream and egg mixture. Stir with a knife until the dough forms a sticky but workable dough.
On a floured surface, knead the dough for 30 seconds and pat gently into a rectangle about 3/4 inch thick. Cut into 12 squares. Place on a baking tray and brush the tops with a little cream. Bake at 200 C for 12 -15 minutes until golden.
These little tarts make a good snack or even a light lunch or supper if served with a salad. There is not much flour in these which makes them soft. They don’t rise very much either. I would best describe them as mini quiches. Garnish them with a blob of sour cream and chopped crisp bacon.
5 ml olive oil
3 or 4 rashers of bacon, chopped
1 medium onion, chopped
2 medium courgettes, grated
30 ml flour
3 extra-large eggs, whisked
500 ml grated cheddar cheese
salt and pepper
Preheat the oven to 180 C and spray a patty pan with non-stick spray.
Heat the oil in a pan and fry the bacon until done. Remove the bacon and add the onions. Fry until soft. Put the bacon and onion in a bowl, add the grated courgettes, flour, eggs and cheese. Season to taste with salt and pepper. Spoon into the prepared patty pan hollows and bake for 15 – 20 minutes until golden brown.
garnish with a little sour cream and crisp bacon and serve warm.
Makes 10 – 12
These cup cakes are light and moist. As we are all chocoholics in our family I usually double up on this recipe but even so they don’t last too long.
125 g butter or margarine
120 g sugar
300 ml flour (200 g)
40 ml cocoa
10 ml baking powder
5 ml vanilla essence
125 – 150 ml milk
Cream butter or margarine and sugar. Add eggs and mix well. Add the flour, cocoa, baking powder and vanilla essence. Add milk and mix well. (It should be a soft dropping consistency.)
Put into well greased patty pans or paper cups and bake at 200 C for 12 – 15 minutes.
Decorate with chocolate butter icing or alternatively cut off tops, put jam and cream on top, halve the cut off tops and replace to look like a butterfly. Dust with icing sugar.
My friend Sheila gave me this recipe (and a few others) to try out for this blog so I decided to make this one first. I must say it was really delicious and I’ll add this to my favourites. I made this using the tomato option with 3 tomatoes but next time I will use two and drain the tomatoes even more as the mixture was a bit moist.
8 sausages – take out of skins
2 chopped apples OR 6 – 8 chopped prunes and chopped bacon OR 2 small (or 1 large) skinned tomatoes, very well drained
2 chopped onions
5 ml dried sage or basil
salt and pepper
1 roll readymade flaky pastry
Mix sausage meat with the other ingredients.
Roll out the pastry into a rectangle (or halve the pastry and make two smaller ones) and spread the sausage mixture over this, leaving a border all round. Dampen the edges and roll up like a swiss roll. Seal the edges. Brush the top with beaten egg.
Lift onto a large flat baking sheet and bake at 180 C for about an hour.
You might find it easier if you halve the pastry and made two smaller rolls. I will definitely do this next time, especially seeing I prefer the edge pieces!
Serves 5 – 6
This recipe comes from The Australian Women’s Weekly Cookbook called “The Big Book of Beautiful Biscuits” which is full of delicious looking biscuits so there might be more coming from this book in the future.
This one has more healthy ingredients than the average biscuit so don’t feel too guilty if you nibble on one of these.
185 g butter, melted
250 ml toasted muesli
250 ml coconut
250 ml rolled oats
125 ml self-raising flour (next time I will use more as they didn’t bind together very easily). Perhaps try 175 ml.
125 ml sugar
60 ml sesame seeds
15 ml honey
1 egg, lightly beaten
Combine all ingredients in a bowl and mix well. Mould level tablespoons of mixture into balls, place about 3 cm apart on lightly greased oven trays and flatten slightly. Bake in at 170 C for 10 – 12 minutes or until golden brown.
Makes about 32
Muffins are one of my favourite things to bake and the variety of muffins is endless. These are full of apricot jam and look interesting when they are cut open to reveal their orange centre. The sugar on top makes them nice and crunchy.
400 ml flour (200 g)
10 ml baking powder
3 ml salt
1 ml cinnamon
125 ml sugar (100 g)
1 extra-large egg
180 ml milk
80 ml oil
50 g pecan nuts, coarsely chopped
smooth apricot jam
Preheat the oven to 200 C. Grease a muffin pan.
Sift together the flour, baking powder, salt, cinnamon and nutmeg. Add the sugar and mix. Beat together the egg, milk and oil. Add to the dry ingredients, together with the pecan nuts. Stir until just blended. Do not overmix.
Fill each muffin hollow three quarters full with the mixture. Make a hollow in the centre of each muffin and spoon 5 ml apricot jam into each hollow. Bake for 15 – 20 minutes until golden brown.
Makes about 10 muffins