It’s been 8 months since my last blog… Yup I needed a break from blogging but I’m back with a simple honey cake prepped in minutes and still delicious!
Adapted from Donna Hay magazine
- 1 3/4 cups self raising flour, sifted once
- Scant 3/4 cup castor sugar
- 3 eggs lightly beaten
- 3/4 cup sour cream
- 150 g unsalted butter, melted
- Scant 1/2 cup honey, any type
Preheat oven to 180 degree C.
In one bowl mix together the flour and castor sugar. Take another bowl and to it add the egg, melted butter, sour cream and honey. Now add the egg mixture to the flour and mix till just combined with a metal spoon. Don’t over mix it.
Pour into a greased bundt pan and tap it a few times on the counter to even it out. Bake for 30-35 minutes. Once it’s done ( skewer comes out clean) let it sit for 10 minutes to cool down. Again tap the tin to loosen the sides then turn it onto a plate and ENJOY!! We had it with Chai masala. 🙂
I recently bought a recipe book called ‘Best vegetarian Recipes’ and this recipe seemed too easy to make. What’s more, it’s easily made as a snack for kids after school, instead of giving them sugar coated cereals/chocolates etc etc.. 🙂
Ok back to the recipe.
Recipe (serves 4-6)
- 300g cabbage sliced thin
- 1 tsp cumin seeds
- 1 onion sliced thin
- 3-4 tbsp. butter
- 3 eggs
- 1 sheet ready made chilled puff pastry , measuring about 40x20cm
For the glaze
- 1 egg yolk
- 1 tbsp water
- 1 tbsp breadcrumbs ( I used panko)
Discard outer leaves of the cabbage and stalk and chop finely. Heat butter in a large pan. Add cumin seeds ,let sizzle for 30 seconds, then add finely sliced onions. Sweat the onions till lightly caramelised, then add cabbage. Season with salt. Stir fry for about 15-20minutes until soft.
Put eggs in a pan, cover with cold water and bring to boil. Reduce heat and simmer for 10minutes, then drain. Remove shells from eggs and chop it up. Put the chopped eggs into a bowl then add the cooked cabbage to it, mix well.
Preheat oven to 220 deg C. Put puff pastry sheet on a dampened baking tray. Spread the cabbage and egg mixture lengthways on one half of the pastry sheet. Brush the edges with water and fold the other side over to enclose it. Seal together by pressing with a fork along joins.
Whisk together the egg yolk and water. Brush the pastry with the mixtureand make some holes on the top with a fork. Sprinkle the breadcrumbs over.
Bake the pie in the oven for 12-15minutes, until the pastry is crisp and golden brown.
Cut into portions and enjoy! 🙂
Hmmmm I didn’t expect myself to get this domesticated!! Yeah I love cooking…. But making jam!! Ummmm never thought I’d do this. 😉
But nobody told.me it was this easy! Yeah…no.pectin..no artificial colouring and you control the sugar that goes into it. cool 😎 right ! This turned out to be my Sunday morning adventure .
Recipe (Adapted from Ina Garten’ s fresh strawberry jam recipe)
- 3 cups of strawberries ,hulled and chopped in half
- 1.5 cups of brown sugar
- 1 large lemon , zest and juice
- Handful of blueberries
Ummmm that’s it! Easy peasy right. 😉 Get a heavy bottomed pot, add the sugar,lemon zest,juice and.keep stirring on low heat till the sugar has dissolved . Then add the strawberries .Keep stirring on medium low heat for another 25 minutes and you are done! 10 minutes before you are done throw in a handful of blueberries (it was an afterthought!)
Let the jam cool then fill it into sterilized jam jars. It can sit in the fridge for about 2 weeks from all the blogs I went through. Enjoy knowing you are in control of how you nourish your body!! Haha enjoy!!
Again another BBC Goodfood recipe. I liked it and wanted to try it , firstly because the colour was so enticing.:) Secondly did you know that sweet potatoes are a power house of Vitamin A, vitamin B5, B6, niacin, thiamine, riboflavine and carotenoids, meaning full of anti oxidants?? BBC Goodfood website has an interesting colour chart to check on whether you are getting your daily requirements.
and thirdly because I had a bag of organic sweet potatoes sprouting roots on my counter top..yeah I bought it a week ago and just couldn’t find the time to cook much this week.
So yup..today I made sure I used at least half the bag before the husband started nagging….:)
Prep time 10min
Cook time 35mins
- 1kg sweet potato, washed, peeled and chopped into equal sized chunks
- salt and pepper
- 1 tbsp olive oil
- half a small red onion, chopped fine
- 4 spring onions, sliced fine
- small bunch of chives, snipped fine
- 2 tbsp olive oil
- 5 tbsp sherry vinegar ( I used white wine vinegar)
- 2 tbsp honey
Pre heat oven to 200 deg C. Get a roasting tin, line it with a baking sheet and and add the chopped sweet potatoes. Toss it with the olive oil and season lightly. Roast for about 30-35 minutes.
While that’s roasting, get started on the dressing. Get a small bowl and add all the ingredients. Whisk it till everything is mixed well. Once the sweet potatoes are done , let it cool, then toss with the dressing.
Enjoy knowing that you are nourishing your body! 🙂
This is a lovely cake that can be made in a jiffy. Especially when guests turn up unexpectedly. 🙂
Recipe (Adapted from the BBC Goodfood magazine)
- 85g butter, softened
- 70g castor sugar
- 85g self raising flour
- Handful of walnuts
- 2 eggs, beaten
- 1 tbsp milk
- 2 tsp instant coffee
For the butter cream
- 80g icing sugar
- 25g softened butter
- 1 tsp coffee
- 1 tsp milk
Beat the butter and sugar in the mixer,or hand held whisk till light and fluffy. Then add the eggs ,one at a time ,then the flour, coffee diluted in the milk and the walnuts. Reserve some of the walnuts for later. Mix till just combined.
Pour the mixture into a microwave safe dish. I put mine into a silicone bread pan about 15x7cm. Bake in the microwave on high (I put mine at 80% cos I find it dries up the cake) for 2 minutes ,then on.medium for another 2 minutes ( here I adjust my microwave to 60%). Check if it’s cooked. It should be springy when gently pressed down. If not cooked, another minute on medium till cooked. Once cooked let it cool and get started on the butter cream.
For the butter cream, dilute the coffee in the milk then whisk with the butter and icing sugar till soft and creamy. Layer on to the cake and decorate the top with the remaining walnuts.
Wallah.. A yummy coffee cake done in minutes .Enjoy! 😊
Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too. I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic. But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂
Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)
- 225g unsalted butter,softened
- 4 regular sized eggs
- 200g castor sugar
- 225g self raising flour
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 85g castor sugar
Preheat your oven to 180 degrees Celsius.
Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture. Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.
While you wait for the cake to cool, prepare the lemon drizzle. Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so. Enjoy! 🙂
Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.
Prep time 15min
Cook time 45mins
I should have married an Italian..! hahahah cos I love Italian food…hmmmmm anyway! 🙂
I got this recipe from the BBC Goodfood magazine and the colours were so pretty and the recipe was SO SIMPLE! I love these kind of simple and delicious recipes.
Recipe: (adapted from BBC Goodfood)
- loaf of ciabatta – sliced thick and sautéed in a pan with some olive oil
- 1 large aubergine, sliced thick in 2 cm cubes
- 1 medium sized onion, sliced thin
- 1 tsp capers
- 2 plum tomatoes, cubed
- 2 tbsp. red wine vinegar
- 25g raisins
- 3 sticks of celery sliced about 5mm thick
- handful of toasted pine nuts and some basil leaves for garnish
Get a deep pot, add some olive oil, about 50ml and throw in the chopped aubergine. Cook on medium heat till slightly softened, about 10 minutes. Take it out and add the sliced onions, cook till softened and slightly caramelised.
Now in goes the chopped tomatoes, cook till softened and well incorporated with the onions. Add 3/4 of the sliced celery, capers, raisins and the red wine vinegar. Now add the aubergine back into the pot. Season well.
Cook on low heat for about 25 to 30 minutes, mixing gently in between. About 5 minutes before you take it off the heat, add the remaining sliced celery for the crunch. Check seasoning again and serve garnished with pine nuts and basil leaves.
Serve with ciabatta. Super yumm!