Recreated from SBS cooking program. Dont have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds
170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 tsp vanilla essence
100 ml extra virgin olive oil
3 teaspoons frangelico Liqueur
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
80 -100 g of Craisin
Poppy seeds, for sprinkling
fresh ricotta and honey, to serve (optional)
Preheat your oven 160°C fan-forced. Grease and line it with crunch wet baking paper and spread out to line tin.
Place the sugar into warm milk in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly until the sugar has dissolved.
Add lemon zest,and stir in the vanilla, olive oil and liqueur.Turn off the heat. Do not let…
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Here’s my long waited buttered prawns with onions and medley tomatoes that I had hold on for awhile until I can get cheap prawns to cook it. In fact I cook this in Singapore during my holidays there.