I found Christmas cake recipe from sunbeam mixed fruits. So I decided to test out. I change the pistachio to cherries glazed to gives a extra moist look. I didn’t put icing sugar to garnish as I don’t like it too sweet.
The recipe is easy to make and its yummy. For recipe look for sunbeam products.
150 g unsalted butter
3/4 c caster sugar
1 Tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 c coconut meal
500 g mixed fruits
80 g cherries glazed
Preheat oven to 150°C. Grease with butter and line a 23 cm round spring form pan with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and cherries.Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.
Note: You can add pistachios if you like as the original recipe. I prefer cherries glazed. Oven temperature vary, you might need less or more time. You may sprinkle your cake with icing sugar. I didn’t use icing sugar.
Recreated kofta curry from +maria nasir. I use bought chicken meatballs from IKEA to make this a delicious curry, I cook the chicken meatballs and vegetables in a rich, creamy and extra spicy curry.
I prefer my curry to be creamy and extra spicy to my palate and satisfied. Being creative I have also added Hen of the woods (fungus/mushrooms) to “gives it’s a distinct citrus flavour, and its a robust appetising citrus finish to the palate. It’s meaty, with a soft floral nose look, thus it’s more intense then the cultivated, as a result of it growing wild”.
20 chicken meatballs (bought)
2 medium size carrots, cut into bite size
2-3 kumato (green tomatoes), cut into wedges
1 medium eggplant, cut into bite size
1 small green capsicum, cut into bite size
1 small bunch of Hen of the woods (Fungus/ mushrooms)- given by friend (opt)
8 Tbs olive oil
2-4 Tbs XO chilli sauce, (given by friend)
2-3 star anise seed
1 Spanish onion medium, sliced
2 Tbs cayenne powder
1 Tbs garlic finely chopped
1 Tbs garam masala and mint powder
1 Tbs sweet Hungarian paprika
1 Tbs ginger powder
1/2 Tbs cumin powder
2 Tsp salt (adjust per taste)
1 Tsp coriander powder
1 Tsp cardamom powder
1 Tsp chilli flakes
1 can (400 g) diced tomatoes
1 small can 165 ml coconut milk
1 1/4 cup chicken stock
ground white pepper
Continental parsley for garnish
Heat oil in a cast iron over medium heat. Add onions and saute until golden brown. Then ginger and garlic; stir about 2 minutes. Next garam masala-mint, paprika, cardamom, cayenne,cumin, coriander, salt and mix well.
Once fragrance smell, add ground white pepper, XO chilli sauce, chilli flakes; stir 2 minutes. Next add carrots cook 3 minutes. Now add eggplants, chicken meatballs, green capsicum, diced tomatoes, green tomatoes,and make sure its cooked through.
Once meatballs and vegetables softened and cooked; add coconut milk and stir thoroughly. Add hen of the woods, which give a distinctive taste to this dish.
Last, add chicken stock and stir (adjust stock as needed). Let it simmer about 25 minutes; curry thicken and reduced a bit. Adjust seasoning and curry consistency as needed. Bring it to a boil and then simmer for about 5-10 minutes.
Sprinkle continental parsley leaves on the top. Serve with rice and a glass of red wine.
Note: I cut hen of the woods into bite size. You may want drizzle cream or whipped yogurt on top. You may use brown, basmati rice or tandoori naan (Indian flat bread). You may place chicken meatballs in oven to cooked then transfer to curry. I decided to cook my chicken meatballs with the curry. Its gives a soft bite to the crispy meatballs if put in oven.
Search the meaning of hen of the woods on google for more information.
Maria Nasir original recipe:https://www.foodaholic.biz/koftay-ka-salan-simple-meatball-…/
There is another blog if you are inspired to cook curry: https://www.thedeliciouscrescent.com/kofta-kebab-masala/
I tried using my new 10 inches square cake tin a few days ago and my ingredients were not enough to make the mushrooms chiffon cake; its a bit flat. I do not like to waste food. Note: if you are using 8 inches cake tin; it might rise high up.
I turn my mushrooms chiffon cake into crouton the next day for my Chicken burger on a bed of salad, baked mushrooms with mushrooms chiffon cake crouton. Still have leftovers of the mushrooms chiffon cake. So here is my 2 second use to create a new creation and masterpiece of a lovely cake with right ingredients amount and in my lovely pressie a rectangular cake carry.
Mushrooms Chiffon cake Ingredients
200 g cake flour
120 g bread flour
200 g granulated sugar
1 Tsp cream of tatar
1 teaspoon baking powder
1 teaspoon salt
6 eggs yolks
6 egg whites, at room temperature
250 g brown mushroom
250 g exotic mushrooms
250 ml thicken cream
To make strawberries and mushrooms yogurt cake using a 10 inches square tin
400 g plain flour, sifted
4 tsp baking powder
1 tsp salt
500 g yogurt
300 ml sour cream
300 ml double cream
200 ml thicken cream
400 g caster sugar
6 extra-large eggs
4 Tsp grated lemon zest
1 Tsp vanilla essence
1 cup olive oil
350 g strawberries, cut stem off and cut into bite size
2 long strips of mushrooms chiffon cake, cut into cubed ( made in advance; optional)
a handful of blueberries
Method to make the mushrooms chiffon cake
Preheat the oven to 170 degrees C. Greased and line side and bottom of the square tin.
In a large bowl, whisk together the flour, 150 g granulated sugar, baking powder and salt. In a medium bowl, combine the egg yolks and mushrooms puree. Stir the mushrooms mixture into the flour mixture until smooth.
Beat egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 100 g sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
Add one-quarter of the egg-white mixture to the mushrooms batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch square pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 60 minutes.
Let cool for 5 minutes, then invert the pan onto a square foil board; upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. Cut into one long 1 inch strip, then cut into cubes to add to the strawberries later
Method for Strawberries and mushrooms yogurt cake
Preheat the oven to 180 deg C. Grease and lined bottom the 10 inches square tin. Sift together flour, baking powder, and salt into a bowl. Using hand beater, beat together the yogurt, sour cream, double cream, thicken cream, sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Add strawberries and mushrooms chiffon cake cubes, by folding them very gently into the batter. Pour the batter into the prepared pan and bake for about 1 hour and 30 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, leave in switch off oven for 10 minutes before removing from oven then flip out onto a cooling rack. Carefully place on a plate. Cool.
Then decorate with berries and icing sugar.
1. Oven temperature vary, so watch your baking time.
2. If you are using 8 or 9 inches baking tray cut ingredients to halve.
3. You can omit using the mushrooms chiffon cake, just use strawberries or blueberries only.
I made this birthday cake for 4 people celebrating together.
375 g butter softened
1 1/2 c caster sugar
3 Tsp vanilla essence
3 3/4 c self-raisin flour
1 3/4 c milk
1 Tsp baking powder
1 Tsp bicarb soda
1 Tsp salt
Decorations (1 day in advance)
150 g dark chocolate broken into pieces
1 Tsp truffle infused oil
125 ml thicken cream
20 g butter
280 g white melting chocolate
100 ml thicken cream
1 Tbs olive oil
1 Tsp melted butter
8 strawberries: 4 cover with dark chocolate, 4 on its own for decoration
Glaze and garnish
6-8 Tbs marmalade jam
1 lemon zest
1 small bunch of thyme
Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add cream and truffle oil and gives a stir and set to cool slightly before spooning into the oval shapes mould. Next place in freezer for 4 hours to set, then removed from freezer to thaw on bench top about 15 minutes so that easy to unmould.
Place them in a container and back into fridge until needed. With some extra chocolate, dunk one by one strawberry into it and let it set with pricking a small satay stick through and put in a glass with weight to hold it steady and not touching each sticks.Place them in fridge until needed.
For the white chocolate microwave 3 times for 15-20 seconds, stir each time until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool slightly. Then spoon in the heart shapes mould. Place in freezer for 4 hours to set, removed from fridge so later easy to unmould them. I left them in the mould until I am ready to use.
The following day
Preheat oven 160 degrees, greased and lined the bottom 10 inches square tin. Mix flour, baking powder, salt and bicarb well.
Beat butter, caster sugar and vanilla in a mixing bowl on medium-high speed until light and fluffy. Add eggs, one at a time, beating to combine. Now add half the flour. Stir to combine in a direction of North to South and East to West. Add half the milk, do the same as with the flour to combine. Stir to combine. Repeat with remaining flour and milk.
Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted comes out clean. Switch off oven, leave and in oven for 10 minutes. Remove from oven to cool further for 10 minutes. Next turn out onto a foiled plate mate to cool completely.
Spread the marmalade jam on top, grate lemon over it and sprinkle with thyme. To decorate the cake, remove the strawberries from the sticks and place them at the four corner of cake followed by white heart chocolate, oval dark chocolate and white heart chocolate all around the cake in square.
Serve with a strong brew coffee or if you like a sweet dessert wine like Tawny port.
Note: Oven temperature vary, you might need less or more time. Over beating can cause cake to crack. You can replace chocolate with cream pips with your favourite shapes nozzles.
3 c flour
2 c beer (Okinawa sour beer)
2 c packed dark brown sugar
3 large eggs
450 g chopped dates
225 g craisin
250 g butter, softened
300 ml sour cream
2 Tsp baking powder
1 Tsp cinnamon
1/2 Tsp nutmeg powder
1/2 Tsp Moroccan powder
Preheat 180 C. Grease the 10″ tub pan.
Mix flour, baking powder, cinnamon, nutmeg powder and Moroccan powder in a bowl, set aside for later. Then combine dates and craisin, stir in small amount of flour mixture to coat, and set aside.
In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Next add in the sour cream, beating to mix well.
Then add flour mixture alternately with beer, mix with a big spoon till all mix well. Stir in dates and craisin.
Pour into prepared tube pan. Bake in a for 1 hour and 30 minutes. Insert skewer in and comes out clean. Switch off oven leave cake in oven for 35 minutes.Then bring out to cool in the pan 20 minutes. Now turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving.
Note: Oven temperature vary. You might need less time or more.
2 chicken breasts, skinless
5 Tbs olive oil
2 Tbs butter
½ butternut pumpkins, peeled and cut to bite size
2 – 4 cubes of frozen spinach, thawed
a handful of mix cherries
2 – 4 Tbs orange juice, freshly squeeze half orange for caramelize
salad mix of your choice or packet
salt and pepper, to taste
Bring water to boil in slow-cooker.Preheat oven 180 deg.
Peel the skin of pumpkin, cut into bite size; add into the boiling water to par- boil it. Removed drained and place them in a line tray. Season with salt, pepper and drizzle oil. Take 2-4 pieces and roughly chopped them for stuffing. Place the remainder in the oven to cooked and brown slightly about 18-20 minutes.
Meanwhile lay each chicken breast on a piece of cling wrap. Gently flatten breast slightly. Season each fillet with salt and pepper and divide spinach and boiled pumpkin mixture between fillets. Roll up chicken tightly to form a log.
Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from water and allow to rest about 5 minutes.
Heat frying pan with butter and oil. Next add the orange juice and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it.
To serve, plate with fresh salad at the side. Add pumpkin, cherries, roulade and jus a little bit on chicken and salad. You can serve with sweet white wine.
I have always loves cheese on top of my keen to experiment and explore the food combinations. Here I use ricotta cheese and tomato.
My hot meal had satisfied my mouth with heavy bursting, melting, instentively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying full stomach .
2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into 5mm thick round
1 zucchini, cut into bite size
1 leek, green part and stem removed, only white, thinly slice
1 carrot, stem and end removed, slice in to bite size
12 fresh lasagna sheets (bought)
5 slices gouda cheese
250 g Grana Pradano cheese, grated, add into mixed cheese
500-950 g of mix Parmesan, Mozzarella, Ceddar cheese, shredded
Sprinkle or rub salt about (2 Tbs) bothside the eggplant and lay on a tray with paper tower for 20 minutes to draw out moisture; then wash off salt and pat dry again on paper towel. Then cut into cubes and set aside.
Heat a 3.5 L Dutch oven over medium heat. Add the olive oil, then add the onions and garlic and cook, stirring occasionally, 5 minutes, or until the onions are tender. Add the rosemary, bay leaves, oregano, and chilli flakes and cook, stirring often, 2 minutes, or until fragrant. Now add wine and stocks, raise the heat to high, bring to boil about 12 minutes, or until reduced a little bit but not too liquid.
Stir in tomatoes soup, paste, carrot, celery, leek and season with salt. Bring to a simmer, then reduce the heat to medium low and simmer gently, uncovered, stirring occasionally, about 40-50 minutes, or until the vegetables are tender and form a chunky sauce.
Remove sauce from heat, remove rosemary stems and bay leaves. Now add in ricotta stir to mix well; season with salt and pepper. Spoon one ladle of sauce onto baking tray. Lay 4 lasagne sheets over it. Next the eggplants and both the spinach then half spoon sauce over the eggplant, and spinach; sprinkle the cheese over the sauce.
Repeat lasagne sheets, eggplant, spinach and cheese over bechamel sauce. Top with the remaining 4 lasagne sheets. Then spoon the remaining sauce. Arrange 5 gouda cheese on top and sprinkle mixed cheese over the gouda cheese.
Bake 45 minutes; cover with foil. Remove foil sprinkle more mixed cheese over lasagne. Bake uncover further about 30 minutes or until cheese melted, lasagne turn to dark brown on top and sides, not burnt. Remove from oven and rest for 15 minutes before serving.
Note: To test if it is cooked insert a butter knife in 10 seconds and when you pull out it should feel hot.
You can use any vegetables you like. You might wants to grill your eggplants; then you need to make it long strips, grill and set aside. The same too for zucchini.