Archive for » October 3rd, 2009«

03
Oct
Chocolate Banana Cake

Ingredients:

* 3 tbs cocoa powder

* 4 tbs sun-flower oil

* 150 g golden caster sugar

* 2 eggs

* 225 g self-raising flour

* 4 tbs skim milk

* 2 tbs honey or golden syrup

* 2 large bananas , peeled and mashed

Topping: chocolate chips, chopped nuts OR icing sugar

Method:

1. Preheat oven to 180˚C. Coat pan with oil.

2. Sift together flour, sugar & cocoa in bowl.

3. Make a well in the centre and add honey/golden syrup, eggs, milk, and oil. Mash the  bananas throroughly and stir them into mixture until well combined.

4. Put batter into prepared pan and bake 40 minutes, or until a toothpick inserted in center comes out clean.

5. Cool 5 minutes in pan. Remove from pan and cool on a wire rack.

6.  Topping if desired is made by melting 1/4 cup chocolate chips in a small pot. Use a low flame and stir constantly (seriously, pay attention -it only takes a minute) until melted. Spread over the top of the cooled cake. This is a thin coating, more like a glaze. Sprinkle on top with roasted chopped nuts if desired. OR simply dust with icing sugar.

Category: Desserts  Tags: , ,  Leave a Comment
03
Oct
Glazed Carrots and Peas

Ingredients:

2 teaspoons sugar

1 cup chicken broth

1 teaspoon crushed garlic

1-1/2 teaspoons freshly ground pepper

4 cups thinly sliced carrots

4 cups sugar snap peas

2 tablespoons lemon juice

Method:

1. In a bowl, combine sugar and broth.

2. In a nonstick skillet coated with nonstick cooking spray, sauté garlic for 30 seconds. Add the carrots, peas and broth.

3. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.

4. Stir in lemon juice and sprinkle with pepper.

Category: Side Dishes, Vegetarian  Tags: ,  Leave a Comment
03
Oct
Eye Fillet with Herb Butter

Ingredients:

(Serves 4)

4 (about 150g each) eye fillet steaks

100g butter, softened

½ teaspoon dried oregano leaves

½ teaspoon dried thyme leaves

1 clove garlic, crushed

¼ cup freshly grated parmesan cheese

½ teaspoon sea salt

Method:

For the herb butter, combine butter, herbs, garlic, parmesan and salt in a bowl, mix well to combine.

Spoon the butter mixture onto a piece of plastic wrap, fold wrap over butter and roll into a sausage shape about 2cm diameter.

Refrigerate for at least 2 hours or put in the freezer for 30 minutes.

Heat a non-stick frypan over high heat and cook steaks for 3-4 minutes each side for medium or until cooked to your liking.

Set aside to rest for a few minutes.

Unwrap butter and slice into rounds about 5mm thick. Serve each steak topped with a slice of butter — it will melt and make a beautiful sauce.

Note: Okay, so it was raining and dark when I made the herb butter and I didn’t go out to the herb garden. This is why you should have dried herbs in the pantry! If you are using fresh herbs, use at least a tablespoon of each.

Leftover herb butter will keep in the fridge for a couple of weeks — use in baked potatoes, stir through mash or soups.

Category: Mains  Tags: , ,  Leave a Comment