Cherry Cake

not my picture

I Love Cherries! So, having just come across this recipe ... I am posting it here for safe keeping till I can get around to making it :)
I may try making it with black cherries soaked in brandy :)

Cherry Cake

To make it you need alcohol (brandy, coconut rum, amaretto, whatever you prefer) to soak the cherries in. Soak the cherries atleast a few days before you make the cake.

Ingredients:
Alcohol
500g Cherries (pitted)
200g Butter
200g Sugar, caster sugar
4 eggs (yolks and whites split)
Rind of a lemon
Pinch of Salt
250g SR Flour
2 tbsp milk
Icing sugar to sprinkle

Method:
1. Preheat the oven to 200 degrees celcius.

2. Mix the butter, sugar and salt together til it looks creamy.

3. Add the egg yolks, one at a time.

4. Mix in the flour slowly, bit by bit, alternating with the milk.

5. In a separate bowl, fluff the egg white til stiff peaks form. Fold that whiteness into the mixture! And don't be rough, ruffian!

6. Pour half of the mixture into a well greased tin, then add a layer of cherries, and add the remaining mixture.

7. Bake the sucker for 55 minutes or until golden.

8. Once it's cooled, sprinkle the icing sugar on top and serve.

Banana cake with cream cheese frosting

nb: not my image, I stole it.
Banana cake with cream cheese frosting


Ingredients
Melted butter, to grease
125g butter, at room temperature
315g (1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
2 eggs
1 tsp vanilla extract
100ml buttermilk
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1 banana, extra, to decorate
Fresh lemon juice, to brush

Cream cheese frosting
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
230g (1 1/2 cups) icing sugar mixture
1 1/2 tsp buttermilk

Method
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined.
Add the buttermilk and process until combined.
Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture.
Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined.
Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice.
Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.



Freezing tip: Before frosting, wrap the cake in two layers of plastic wrap, then in foil. Label, date and freeze for up to four months. Thaw overnight at room temperature.

Salsa

I stole this recipe from Molly - original HERE :)

Salsa Recipe - Mild Version

Ingredients:
5 kg tomatoes
5 medium onions
1 large red capsicum
1 hot chilli
1 tablespoon of salt
5 garlic
25 grams fresh coriander
1/4 cup of vinegar
1 tablespoon of sugar

Method:
Chop tomatoes, onions and capsicum and place in large pot, bring to boil, stirring occasionally.
Add chilli and chopped coriander.
Add salt and garlic.
Reduce heat to low and simmer for about 2 hours to reduce water content.
Add vinegar and sugar and cook for a futher 15 minutes.
Place in sterilised jars and then in water bath for 20 minutes. ** Although, I presume that placing hot salsa into hot sterilised jars and putting lid on, and allowing to cool inverted would also form a sterile seal.


NB: Now if you like a hot salsa, just add more chilli, onion and capsicum and take a few of the tomatoes out:)

Huge photo update - random ones of my cooking

Lemon Meringue Pie (above)
Mini Banoffee Pies (above)
Mini Chocolate Caramel Pies (above)

Tomato and Feta Tarts (above left); Pumpkin, feta and rosemary tarts (above right)

Pineapple Slice (above)

Macarons (above)
Banofee Pie (Above)

Lemon Zest Biscuits (above)
Cornish Pasties (above)
Leek and Feta Parcels (above)

Pumpkin, Feta and Rosemary Tarts (above)
Honey Joys (above)

Rocky Road (above)

Beef Wellington

Pasta Mama - Hugo's Restaurant

We saw this on a show called "Best things I ever ate" and it looked pretty good to hubby and myself.
We are trying it out for dinner tonight, so pictures to follow later.

Edited to add photo and to say, whilst it was nice, I wouldn't say that it was the "best thing I ever ate"

“Pasta Mama”
Ingredients
145g of pasta (fresh or dry)
2 eggs, beaten
2 cloves minced garlic
2 Tablespoons chopped parsley
1 Tablespoon olive oil (or butter)
1 Tablespoon water
1 Tablespoon of fresh grated Parmesan
1 Tablespoon dry seasonings, (see next)
Mix ¼ teaspoon each or equal parts of larger amount
and save for future use:
garlic powder
oregano
seasoning salt
onion powder

Method:
1) Pull out, set up and prepare all ingredients for the dish.

2) Prepare pasta – fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 tablespoon hot water before adding eggs.)

3) Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.

4) Add minced garlic and 1 tsp mixed seasoning; sauté together 1- 2 min.

5) Add parsley; add pasta with 1 tablespoon hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs)

6) Add beaten eggs. Mix thoroughly.

7) Add Parmesan, cook through and serve.

Variations: Pasta Mama has as many variations as you can imagine.
Add any vegetables you would put in an omelet, other cheeses, sausage, bacon, chicken; adjust seasonings to taste. Enjoy!

Recipe courtesy of HUGO'S RESTAURANT

5 Minute Chocolate Mug Cake

Just came across this one ... will have to wait to try it after the baby is born though - damn you Gestational Diabetes ~shakes fist~


5 MINUTE CHOCOLATE MUG CAKE (use a large mug!)
Ingredients
4 tablespoons cake flour (substitue plain flour)
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Method
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous).


And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


Edited to add ...
Just spotted this version ... yum!

Milky Way Cake Mix in a Mug

1/3 cup any chocolate flavor cake mix
4 Milky Way Miniatures candies chopped into pieces.
Measure into small Ziploc baggie, seal & shake to combine.
Empty mix into mug, add 2 tsp oil, 1 T. Water & 1 egg white, Whisk WELL.
Microwave on high 2 minutes. Serve immediately.

"Special" Sauce

This recipe is a quick and easy one that works great on a potato salad, hamburgers or even seafood.

Ingredients
1 Cup of Miracle Whip (available at Coles or any good quality Mayonnaise may be substituted)
1/3 Cup of Gherkin Relish (Masterfoods)
1/4 Cup French Dressing (Praise)
1 Tablespoon caster sugar
1 Teaspoon powdered onion (or you can use 2 tsp onion flakes)

Method
Mix all the ingredients together in a bowl until well combined and then refridgerate for at least an hour before use.

Yep, that really is it!

Zucchini Slice

A great one for the whole family...


Ingredients
1 whole grated zucchini, grated, excess moisture squeezed out
1 medium carrot, grated (optional)
1 onion, finely chopped

1 small red capsicum, finely chopped (optional)
1.25 cup cheddar cheese, grated
1 cup self-raising flour
6 eggs, lightly beaten
1/4 cup of olive oil
3 whole rashers bacon, finely chopped - rind removed (I sometimes use 6 rashers)


Salt and Paprika (Hungarian sweet) to taste.


Method
Pre-heat oven to 180C (160C if fan forced).
Line a large slice tin (28cm x 18cm) with greaseproof paper. NB: side should be at least an inch high.
Lightly beat eggs and oil together.
Combine all ingredients together and mix until well combined.
Season to taste - I usually put in about a level tablespoon of salt and heaped tablespoon of paprika. We never use pepper, but you can add if you wish.
Pour the mixture into the prepared slice tin.
Bake for 30-40 minutes or until cooked (and golden).

Creamy Sloppy Joe's

I am dying to try this recipe, but as hubby won't eat anything "creamy" I'll have to save it for a day when I'm at mum's.

Creamy Sloppy Joe's

Ingredients
1kg ground chuck
2 cans condensed cream of mushroom soup

Directions
1. Brown the beef in a skillet and pour off grease.
2. Add the soup (undiluted) and stir.
3. Heat until warm.
4. Serve on hamburger buns.

How easy does that sound?!

Artisan Bread

So, I finally got around to trying the recipe out. Tastes quite nice!

The recipe allows you to mix flour, salt, yeast, and water to make a dough that rises for a few hours on the counter and then goes into the refrigerator to use at your leisure for up to two weeks.

You can use the dough to make pizza bases, bread rolls or loafs.
When you’re ready for fresh baked bread –simply load your hands up with flour, cut off a grapefruit size piece of dough from your container of dough, form it (if you haven’t made rounds before, you may need to see a video for this part) and place it on a pizza slide you have covered in corn meal/flour to rise for about 40 minutes (in the warmest part of your home).

Preheat your oven to 210 degrees celcius (fan forced) for 20 minutes (or halfway through the rising time) with a pizza stone on the middle rack and a broiler pan on the bottom rack–to be filled with a cup of very hot water when you slide your risen bread dough into the oven onto the stone. Slit the top of your risen dough with a serrated knife (dip knife in flour to keep it from sticking), sprinkle some flour over top, and bake! 30 minutes later, you should get something that looks like the photo at the top of the page (which I will be adding later).

WATCH THE VIDEO

Recipe: Simple Crusty Bread

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

1.5 tablespoons yeast
1 tablespoons salt
6.5 cups unbleached, all-purpose flour, more for dusting dough
3 cups lukewarm water
Cornmeal

Method:

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 40 degrees celcius). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours) in a warm draught free spot.

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza slide sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 210 degrees celcius (fan forced); heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 25 minutes. Cool completely.

Yield: 4 small loaves.

NOTES: Make sure you use the pizza stone and add the hot water right after you slide dough oven. I do not have a pizza slide, so I used a the bottom side of a slice tin.