As Thou didst bless the loaves and fishes,
Lord, bless this food upon our dishes
And like the sugar in our tea
May we be stirred, O Lord by Thee....Amen.
Click on picture to enlarge.
I would like to share some of my favourite recipes with you. The one's I have chosen are easy to make and taste delicious.
*Warm Caramel Banana Cake
*Custard Powder Sponge
*A messy kitchen is a happy kitchen, and my kitchen is delirious!*
*Countless people have eaten in my kitchen, and have gone on to lead normal lives!*
WARM CARAMEL BANANA CAKE
60g butter (preferable unsalted)
3/4 cup brown sugar
3-4 just-ripe bananas
1 tablespoon water
180g self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 medium very ripe banana
2 tablespoons sour cream
90g butter (preferable unsalted)
180g castor sugar
1 teaspoon vanilla
1. Preheat oven to 180degrees C.
Generously spray a 24-25cm round cake tin, with non-stick cooking spray, set aside. For topping, melt butter over medium heat and add brown sugar and water, then cook for a few minutes. Keep stirring while doing so. Pour into prepared tin. Peel and slice bananas fairly thickly and arrange over caramel. Set aside.
2. Sift flour, salt cinnamon and nutmeg into a bowl. In another bowl mash banana and stir in sour cream.
3. For the cake, cream butter and sugar until light and fluffy, about six minutes, add vanilla. Add eggs one at a time, beating well after each is added. With mixer on low speed add flour mixture then banana mixture and mix until just combined.
4. Place mixture over top of caramel bananas. Bake for 50-60 minutes
or until cake is cooked. Remove from oven and leave to settle for about three minutes, then loosen edges. Leave another 20 minutes and then invert onto a serving plate. Carefully remove tin. (If bits of banana stick to tin, just remove them and put them back on cake)
5. You can serve it as is ...or drizzle a little golden syrup over the top, and serve warm with cream or ice-cream.
Base: 4 Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
125g copha ( melted)
Topping: 3/4 cup water
1 cup sugar
1 tablespoon gelatine
To prepare base:
1. Combine crushed Weet-Bix, flour and sugar in a bowl. Add copha and stir until well mixed.
2. Press mixture into a 18x28cm slice tray. Bake in a slow oven, 150c for 20 minutes. Cool.
To prepare topping:
3. Place water in a small saucepan. Add sugar and gelatine. Stir over low heat until dissolved. Boil for three minutes. Remove from heat. Cool.
4. Beat mixture until thick and white and spread over biscuit base. Decorate with toasted coconut. Chill until set. Cut into squares.
Base & Top: 2 packets lattice-shaped biscuits
Filling: 4 ozs cream cheese (I like Philidelphia)
4 ozs butter
1/2 castor sugar
1 teaspoon vanilla essence
2 teaspoons lemon juice
2 teaspoons gelatine, dissolved in 1/4 cup
hot water and cooled
1.Line a 28x18c slice tray with foil. Arrange 12 of the biscuits, sugar side down, in the tray to cover base. Set aside.
2.Beat cream cheese, butter and sugar until well combined. Add vanilla, lemon juice, gelatine and water mixture.
3. Pour mixture over biscuits in tray... top with more lattice biscuits, sugar side up, and press down lightly. Chill until firm. Cut into sections.
CUSTARD POWDER SPONGE
This is the " best-ever" sponge recipe.
3/4 cup castor sugar
1 heaped tablespoon custard powder
3/4 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate soda
1. Beat whites of eggs (about 7 minutes)... add yolks and sugar.
2. Sift flours three times. Fold into mixture.
3. Divide into two greased and lined sandwich tins.
4. Fan forced oven. Preheat oven to 190c. Place on middle shelf and reduce heat to 180c. Bake for 20 to 22 minutes.
Once you work out your own oven temperatures, you will always make a perfect sponge.
This is a great marinate for steak, for the barbeque. Marinate steak for 24 hours.
1 clove crushed garlic
1/2 cup salad oil
1/2 cup dry sherry
3 tablespoons soy sauce
1 teaspoon worcestershire sauce
salt & pepper
I usually cater for a larger crowd, so... I double the quantities.
4 large egg whites
1 cup castor sugar
2 teaspoons cornflour
1/2 teaspoon vanilla
1 teaspoon vanilla
Whipped cream (sweetened)& fresh fruit
1. Beat whites until stiff and then gradually add sugar. (10minutes)
2. Add vanilla and vinegar and mix lightly.
3. Place non-stick baking paper on a tray and draw a circle.
4. Pile mixture into circle.
5. Place in a preheated oven 200c, immediately drop temperature to 125c and bake for 1 hour + 15 minutes. Turn off oven. Do not take out of oven for another 20 minutes.
6. When cool decorate with whipped cream, strawberries, passionfruit and kiwi fruit.
Cake: 2 green apples
185g dates, chopped
1 teaspoon bicarbonate soda
1 cup boiling water
1 cup sugar
1 teaspoon vanilla essence
210g plain flour
1/2 teaspoon salt
Topping: 60g butter
1/2 brown sugar, firmly packed
1/3 cup milk
1 cup shredded coconut
1. To prepare cake: Peel, core and finely chop apples. Combine with dates, bicarbonate of soda and boiling water. Allow to cool to lukewarm.
2. Cream butter and sugar. Add egg and vanilla, beat well.
3. Sift flour and salt together and mix into butter mixture alternately with cooled fruit mixture.
4. Line a 20cm-square cake tin with non-stick baking paper. Pour mixture into prepared tin. Bake in a moderate oven (185c)for 1 hour or until it is cooked when tested with a skewer.
5.To prepare topping: Combine butter, brown sugar, milk and coconut in a small saucepan. Stir over low heat until butter and sugar have melted. When cake is cooked, spread coconut mixture over the top of cake and bake for a further 30 minutes until topping is golden.