winosandfoodies recipes

Jun 14

Orange Cream Cheese Cake


250 grams cream cheese

1/4 cup sugar

1/4 cup cream

zest of 1 orange

segments of 1 orange, pith removed

METHOD

With a blender mix the cream cheese,sugar, cream and orange zest until smooth. Chop half the orange segments and stir through the mixture.

Spoon into pots, decorate with orange slices and serve with a biscuit or cookie.

Kumara Curry

KUMARA CURRY (lunch for 2)

1 large orange kumara, peeled and cut into cubes about 2cm

1 tablespoon each of oil and butter

1 small onion, sliced

1 cup coconut cream ( I make my own in the Thermomix)

1 level teaspoon each of salt, tumeric, curry powder

Parsley for serving

METHOD

Melt butter and oil in medium saucepan

Add onion and cook until soft

Add kumara and cook a few minutes to seal with out browning

Add salt, spices and coconut milk

Cover with lid and cook until soft, about 10 minutes

Remove lid and cook until liquid reduces a little

Serve with crusty bread

Banana Cake


125 g (4 ozs) butter

175 g (6 ozs) sugar

 2 eggs

2 mashed bananas (or 3 if bananas are small)

1 teaspoon bicarbonate soda

2 tablespoons boiling milk

1 teaspoon baking powder

 225 g (8 ozs flour)

METHOD

Grease a medium cake tin ( I use a 19cm springform pan)

Cream butter and sugar.

Add eggs, mashed bananas, then bicarb of soda dissolved in boiling milk.

Lastly add flour and baking powder, previously sifted.

Spoon into cake pan and smooth top.

Bake in a preheated 180C (350F) oven. Cake will take about 30 - 40 minutes depending on size of pan and how efficient your oven is.

Remove cake from pan and cool on wire rack.

Ice with 1 1/2 cups icing sugar blended with a tablespoon of softened butter and a little milk added to make a spreading consistency

GINGER CRUNCH

BASE

125 g (4 ozs) butter

125 g (4 ozs) sugar

200g (7 ozs) flour

1 teaspoon ground ginger

1 teaspoon baking powder

Preheat oven to 190C (375F)

Cream butter and sugar, add sifted dry ingredients. Mix together and press into base of a greased shallow tin. I use a 20cm x 30cm  (8” x 12”) tin.

Bake 20 - 25 minutes and remove from the oven.

TOPPING

4 tablespoons butter

8 tablespoons icing sugar

4 teaspoons golden syrup

2 teaspoons ground ginger

Place topping ingredients in a saucepan and heat until melted. Pour over cake while hot and cut into squares before it gets cold.

Apr 13

justbesplendid:

tomato tarts

These are my creation and can be found on my blog www.winosandfoodies.com

justbesplendid:

tomato tarts

These are my creation and can be found on my blog www.winosandfoodies.com

Mar 12