BlueBerry Cake- An australian great!

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This is a nice tender cake – one of my Mom’s specialties from years ago. It is a great cake to take along to a picnic. This cake is perfect for afternoon tea. Use your favorite berries, fresh or frozen, to try different variations.

Makes 12 squares
Preparation time: 15 mins
Cooking time: 25 mins

Ingredients:

Cake

  • 1 large egg
  • 1/2 cup (125ml) skim milk
  • 1/2 cup low fat natural yoghurt
  • 2 tbs canola oil*
  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 1/2 cup raw sugar
  • 1 tbs baking powder
  • 1 1/2 cups blueberries

Topping:

  • 2 tbs caster sugar
  • 1 1/2 tbs finely chopped (not ground) walnuts
  • 1/4 tsp ground cinnamon

Method:

  • Preheat oven to 200°C (180°C fan forced). Spray a 20cm square cake tin with olive or canola oil cooking spray.

 

  •  To make the cake, combine egg, milk, yoghurt and oil in a bowl and whisk until smooth. Sift flours, sugar and baking powder into a bowl. Stir dry and liquid ingredients together until just blended. Do not over beat.

 

  • Fold in the blueberries and transfer batter to the prepared cake tin.

 

  •  To make the topping, combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter.

 

  •  Bake 20-25 minutes, or until the top is golden and a tester comes out clean. Cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.

 

 

 

 

Random recipe#6: Berry and Apple Brown sugar Crumble!

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This apple crumble pie recipe is made with fresh apples, berries, cinnamon, and a brown sugar and butter topping. This old fashioned Apple Crumble recipe is a tasty and economical dessert. Can be served warm or cold and prepared in less than an hour. Delicious! Light and fluffy, with just a touch of old-time goodness. The perfect healthy dessert for the dinner table!

Ingredients:

  • Melted butter, for greasing
  • 3 granny smith apples, peeled, cored and sliced
  • 1/4 cup water
  • 1/4 cup caster sugar
  • 500g box Creative Gourmet frozen Mixed Berries
  • 1/2 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup natural muesli
  • 125g butter, chilled and chopped
  • Thick natural yoghurt or vanilla ice-cream, to serve

Method:

  • Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup (about 5cm deep) ovenproof dish with melted butter.
  • Place apples, water and caster sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes until very tender. Stir in frozen berries. Spoon mixture into prepared dish and gently smooth the top.
  • To make the crumble topping, place flour, brown sugar and muesli in bowl. Rub in the butter until roughly crumbled. Evenly sprinkle crumble over berry mixture.
  • Bake for 35-40 minutes until topping is golden. Serve with thick natural yoghurt or vanilla ice-cream.

Tips:

  • You can use any combination of Creative Gourmet frozen berries in this crumble.

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

 

 

 

 

 

 

 

Random recipe#5: Mint Chocolate Cheesecake!

Mint-Chocolate-Cheesecake

I love to make cheesecakes and frequently give them as gifts or donate them to fund-raisers! the mint version is so addictive, its flavour is so unique, the texture is unbeatable!

Ingredients:

  • 185g unsalted butter, melted
  • 1/4 cup (25g) good-quality cocoa, sifted
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 cup (150g) plain flour, sifted
  • 50g dark chocolate, melted, cooled

Mint topping:

  • 1/3 cup (75g) caster sugar
  • 1 bunch mint, leaves picked
  • 250g cream cheese
  • 3 eggs
  • 1/2 tsp peppermint extract
  • 100ml thickened cream
  • 2-3 drops green food colouring

Method:

  • Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
  • Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
  • Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
  • Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
  • Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

Auscricket

KWTD ( A quick snap i took to show the spirit of the Aussie fans and how much we love the sport!)

Sorry for not posting in a long time, due to our favorite game being on ,  “The ashes”  I was on a short trip to England to attend the match, so please if your interested and a cricket fan go to Auscricket.wordpress.com to catch up with the latest scores and wins!

Got to love the country life!

a country life lemon-slice-stacked1

Growing up a in a country’s being the best thing that has happened to my life! My favorite dessert I had growing up was the good old lemon slice! I always loved lemons, and from the first moment i tasted it have loved it ever since!

Ingredients:

  • 1/2 cup sweetened condensed milk
  • 100g butter
  • 200g Granita biscuits
  • 1 cup desiccated coconut
  • 1 lemon, rind finely grated

Lemon icing:

  • 2 cups icing sugar mixture
  • 40g butter, softened
  • 1 lemon, juiced

Method:

  • Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
  • Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
  • Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
  • Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

 

Sticky Date Pudding- The Perfect Winter Dessert to turn Summer people jealous!!

So finally winter has struck Australia, and I haven’t seen too much winter foods posts at all, and even more all I’m seeing on my “freshly pressed” page are delicious summer food and drinks from bloggers on the other side of the world and to be honest this is making me really jealous! So I’ve finally came up with the perfect winter dessert! This pudding resembles a light date cake until you add the rich caramel sauce ! The more sauce the pudding absorbs, the richer, sweeter and stickier it becomes.This dessert is to go down a treat on any winter day!

Sticky-Date-Pudding

DO YOU THINK THIS THE PERFECT WINTER DESSERT? PLEASE COMMENT YOUR FAVORITE OR THE ONES YOU WOULD LIKE ME TO POST!

Okay to all the people who haven’t heard of this dessert (which I presume to be none) this is not at all a hard dessert to make! If you are capable cook you’ll be facing no trouble at all.

Ingredients:

  • 250g pitted dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 cups boiling water
  • 125g butter, softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups White Wings Self-Raising Flour, sifted

Method:

  • Firstly you’d want to preheat your oven to 180°C.  Then grab you cake pan, after grease your and line the pan 7cm deep, 22cm basePlace dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  • Next using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Next add your eggs, only one at a time, beating it well after each addition. Then using a large metal spoon, fold through date mixture and flour until well combined.
  • Carefully spoon your mixture into the prepared pan. Bake for 35 to 40 minutes, now insert a skewer into the centre and if it comes out clean. Turn onto a plate.
  • Now its time to make that sauce. Combine all your sauce ingredients in a saucepan over medium heat. Cook, make sure you stir it often until sauce comes to boil. Reduce heat to medium-low. Summer for 2 minutes.
  • Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce. I’m hoping this dessert would warm you up! Enjoy!

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

 

Random Post#4: Brown Butter Peach Tarts

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This beautiful dessert is a wonderful change from the traditional tart. This Peach tart is the perfect combination of buttery crisp pastry and sweet peaches. This tart looks lovely when pulled from the oven, with its pastry all brown and crisp, and the peaches all soft and sweet, with lightly caramelized edges. Excellent served warm with a small scoop of vanilla ice-cream.

Total time: 1 hr 30 mins

Cook time: 45 mins

Ingredients:

Crust

  • 7 tablespoon(s) butter (no substitutions), melted and cooled to room temperature.
  • 1/3 cup of sugar
  • 1/4 cup of vanilla extract
  • 1 cup of all purpose flour
  • 1 pinch of salt

Brown sugar fillings

  • 1/2 cup of sugar
  • 2 large eggs
  • 1/4 cup of all purpose flour
  • 1/2 cup of butter (no substitutions)
  • 3 medium peaches peeled and thinly sliced

Method:

  • Prepare crust: Preheat oven to 375 degrees F. In medium bowl, stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown.
  • Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended; set aside.
  • In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady steam into egg mixture until blended.
  • Arrange peach slices decoratively on warm tart shell; pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers.

Classic Trifle

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This extraordinary dessert consists of  Swiss roll covered in  sherry, rum, or brandy,topped with layers of jelly, custard, whipped cream and fruits, making it the perfect treat to put on the table on a Aussie Christmas.

Ingredients:

  • 85g packet port-wine jelly
  • 600ml carton thickened cream
  • 1/3 cup icing-sugar mixture
  • 250g Swiss roll, sliced
  • ½ cup sherry, or a liqueur of choice
  • 800g can peaches, drained
  • 300g packet frozen cherries

Method:

  • Prepare jelly following packet instructions. Chill until firm. Chop roughly.
  • In a large bowl, using an electric mixer, beat the cream and icing-sugar mixture until soft peaks form. Chill.
  • Arrange half the cake slices over the base of an 8-cup serving bowl. Drizzle with sherry.
  • Top with half the fruit, half the jelly and half the cream mixture. Repeat with remaining ingredients, finishing with a cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts (optional)

Random Post#3: Perfect Winter Drink#Devilish Hot Chocolate Mocha

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Rug up and get cosy with this delicious ans absolutely easy drink which tastes  superb

Ingredients:

  • 1 cup espresso coffee
  • 60g finely chopped dark chocolate
  • whipped cream and finely grated dark chocolate, to serve

Method:

  • Place coffee in a small saucepan over low heat and add chocolate. Cook, stirring, for 4 minutes or until the chocolate has completely melted and combined with the coffee. To serve, divide mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate. Serve immediately. Just delicious.