Pear and Raspberry Cake
2 cups self-raising flour
1 tsp bicarbonate of soda
125g caster sugar
1 cup natural yoghurt
1/4 cup vegetable oil
1 tsp natural vanilla extract
6 pear halves in natural juice, drained and diced
120g frozen raspberries
Icing sugar mixture for dusting
Preheat oven to 170 C.
Grease a medium loaf tin with cooking oil spray, then line base and sides with baking paper.
Put flour, bicarb and caster sugar in a large bowl and stir to combine.
Put yoghurt, oil, eggs and vanilla in a separate large bowl and whisk until combined and smooth.
Pour yoghurt mixture into flour mixture and stir to combine.
Fold in pears and raspberries then spoon into prepared tin.
Bake for 45 to 55 minutes or until cooked when tested with a skewer.
Cool in tin for about 15 minutes before turning out. Dust with icing sugar.
Note: I use a different tin to bake it in and make it a slice rather than a loaf.
Over the Top Chocolate Brownies
200 g dark chocolate
200 g butter
1 cup caster sugar
1 teaspoon vanilla essence
1-1/3 cups plain flour
1/4 cup dark cocoa powder
3/4 cup dark choc bits
3/4 cup milk chock bits
1/3 cup white choc bits
drinking chocolate powder or icing sugar to dust
Preheat oven to moderate 180c. Brush a shallow 20 x 30 cm tin with oil or melted butter; line base with baking paper, extending over 2 sides.
Place chocolate and butter in a large heatproof bowl. Stand bowl over a pan of barely simmering water until melted, stirring occasionally. remove from heat and leave to cool slightly.
Beat eggs, sugar and vanilla essence together with a wire whisk until combined. Add to chocolate mixture along with sifted flour and cocoa. Stir until just combined; do not over- beat. Combine dark and milk choc bits in a bowl; add half to the mixture and stir to combine.
Pour mixture into prepared tin. Sprinkle remaining choc bits evenly over top of mixture and press in gently with palm of hand. Bake for 45 - 50 minutes. cool completely in tin then refrigerate for 2 - 3 hours until firm. Cut into squares and dust with sifted drinking chocolate or icing sugar.
Vietnamese Pork Salad
400g pork steaks
1/3 cup hoisin sauce
1 carrot - peeled and grated
1 red capsicum -finely chopped
2 green onions - chopped
1/4 cup lemon juice
1 tablespoon fish sauce
1 teaspoon caster sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Combine pork and hoisin sauce in a bowl.
Preheat a char-grill pan over moderately high heat. Cook pork for 3 minutes or until cooked. Transfer to plate and cover with foil. Rest for 5 minutes before using.Thinly slice.
Place cabbage, carrot, capsicum and onion in large bowl. Add pork, toss to combine.
Whisk juice, fish sauce, sugar and oil in a jug. Drizzle salad with dressing.
Serve sprinkled with sesame seeds.
Recipe by Kathy Parent via Pinterest and LoveFoodies.
2 cups sugar
1 cup oil
2 cups shredded zucchini 3 cups flour
1/2 tsp baking soda
1 tsp baking powder
In a mixer, add eggs, sugar, oil and zucchini and mix for 5 minutes.
In a separate bowl, mix together flour, baking soda and baking powder then add slowly to the wet mix and combine well.
Pour the batter into two greased bread pans and bake at 160° for 1 - 1 hour 15 minutes.
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