Archive for February, 2007

Friday freebie

MOROCCAN PUMPKIN TEA LOAF

2 cups plain flour, 2 tspns baking powder, 1 tspn bi-carb soda, 1 tspn ground cinnamon, ½ tspn ground cloves, ½ tspn ground nutmeg, ½ tspn ground ginger, ¼ tspn salt, 8 tblspns unsalted butter, ¾ cup castor sugar, ¼ cup honey, 2 eggs, 1 cup pumpkin cooked and pureed, ½ cup plain yogurt, ½ cup pitted dates coarsely chopped, ½ cup dried apricots coarsely chopped, ½ cup walnuts coarsely chopped Preheat oven to 180c. Lightly butter a loaf tin and dust if with flour, shaking out excess. Combine plain flour, baking powder, bi-carb soda, cinnamon, cloves, nutmeg, ginger and salt in a bowl. Set aside. In a mixing bowl, beat the unsalted butter, castor sugar and honey, together with electric beater until well combined. Add the eggs, one at a time, mixing well after each addition. Add the dry ingredients to the butter mixture and mix to combine. Add the pumpkin and plain yogurt and mix until just blended. Stir in dates, apricots and walnuts. Pour the batter into the prepared pan. Bake until a skewer inserted in centre comes out clean for about 1¼ hours. Cool the cake tin in the pan on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the cake and turn it out onto the wire rack to cool completely

PUMPKIN CHUTNEY LOAF

2 cups plain flour, ½ tspn salt, 1 tspn bi-carb soda, ½ tspn baking powder, 2 tspns ground cinnamon, 2 tspns ground ginger, ½ tspn grated nutmeg, ½ cup copha or vegetable shortening, ¾ cup brown sugar, 2 eggs slightly beaten, 500 grams pumpkin cooked and mashed, 280 grams Major Grays Mango Chutney, ½ cup pecans chopped, ½ cup dried apricots sliced

Preheat the oven to 180c. Butter and lightly flour 23 x 12 cm loaf pan. Combine the plain flour, salt, 1 bi-carb soda, baking powder, cinnamon, ginger and nutmeg in a bowl and set aside. In bowl cream the copha or vegetable shortening and brown sugar together until smooth. Beat in the eggs pumpkin until well combined. With a wooden spoon, stir in the chutney and sliced the flour mixture to make a moderately thick batter. Mix in the pecans and apricots just until the distributed evenly. Spoon the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean for 60-70 minutes. Let the bread cool in the pan for 15minutes and then invert it onto a rack, turn right side up and let cool completely. Slice into 1cm slices.

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Friday Freebie

ZUCCHINI SLICE

185 grams zucchini, grated 1 potato grated, 2 rashers bacon chopped, ½ cup cheese grated, 2 eggs beaten, ½ cup SR. flour, 1 tblspn oil, salt, pepper, curry powder to taste

Mix altogether, pour into a greased pie plate. Cook for 40 minutes in moderate oven.

This recipe is delicious, bon apetite.

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Friday Freebie

NECTARINE CRISP

8 nectarines stoned and sliced, ½ cup brown sugar, 1 tblspn lemon juice, 1 tblspn lemon rind grated, ½ tspn ground cinnamon, ½ tblspn ground nutmeg, ½ tblspn ground ginger

Oat Topping: ½ cup plain flour, ½ cup quick oats, ½ cup pecans toasted, ½ cup castor sugar, ¼ tspn salt, 60 grams cold butter

Sour Cream Chantilly: 1 cup cream, 2 tblspns sour cream

Toss the nectarines with the brown sugar, lemon juice, lemon rind, cinnamon, nutmeg and ginger. Place into a casserole. Top with oat topping. Bake at 190c until golden brown for about 45 minutes. Top off serving with sour cream chantilly.

Oat Topping: Combine plain flour, quick oats, pecans toasted, castor sugar, salt and cold butter until mixture is crumbly.

Sour Cream Chantilly: Whip the cream to stiff peaks and fold in whipped sour cream. Serves 4.

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