BLUEBERRY, CHIA AND OLIVE OIL CAKES

BLUEBERRY, CHIA AND OLIVE OIL CAKES

INGREDIENTS

• 3 eggs
• 1/2 cup of brown sugar
• 1/2 cup olive oil
• finely grated zest of 1 lemon
• 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean
• 1/2 cup almond milk
• 2 1/4 cup of self-raising flour
• 1/2 cup of blueberries
• chia seeds to sprinkle on top

• METHOD

  • 1
    Preheat your oven to 180 C (350 F). Line a medium sized muffin tin with wrappers.
  • 2
    Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved. Add oil, vanilla, and lemon zest and mix well.
  • 3
    Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently.
  • 4
    Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds.
  • 5
    Bake for 20 minutes or until cooked through if tested with a skewer.

his light and moist cake is ready at the push the of a button - a food processor button, that is

LEMON DRIZZLE CAKE

INGREDIENTS

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve

Lemon Glaze

• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

• METHOD

  • 1
    Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
  • 2
    Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
  • 3
    Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
  • 4
    Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
  • 5
    Drizzle glaze over the cake and top with lemon thyme, if using, to serve.

SILVIA COLLOCA'S HEALTHY DAIRY-FREE PEAR, SULTANA AND OLIVE OIL CAKE

Nothing soothes the soul more than a bit of home baking

INGREDIENTS

• 150g brown sugar
• 3 eggs
• 75ml olive oil
• 1 tsp ground cinnamon
• 1⁄2 tsp ground cloves
• seeds of 1 vanilla bean
• 170g self-raising flour, sifted
• 50g almond meal
• 100ml almond milk
• 50g raisins, soaked in grappa (or rum) for 30 minutes
• 3 bosc or corella pears, peeled and cut into eighths
• cinnamon sugar, for dusting

• METHOD

  • 1
    Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.
  • 2
    Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.
  • 3
    Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.
  • 4
    Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.
  • 5
    Serve dusted with cinnamon sugar and an espresso, in true Italian style.

This cake is so easy to make and tastes great

Fruit Cake

As this cake has no added sugar. Great warmed from the oven, cold spread with butter, or heated with custard. Enjoy!

Ingredients

• 375 g mixed fruit
• 600 mls chocolate flavored milk
• 2 cup self-raising flour

• Method

  • STEP 1Soak the fruit in the chocolate milk overnight.
  • STEP 2Stir in flour.
  • STEP 3Bake at 160C for approximately 1½ hours, or until skewer inserted comes out clean.

  • Notes

    Low fat chocolate milk can be used. Try an interesting alternative using banana flavoured milk.
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Quick mix, no mess or fuss cakes to make with the option of three different flavourings

3-in-1 Easy-Mix Cake

Ingredients

• 2 cup self-raising flour
• 2 cup sugar
• 4 egg
• 4 tbs custard powder
• 250 g butter

Chocolate flavour

• 1 cup milk
• 3 tbs cocoa powder

Orange flavour

• 1/2 cup milk
• 1/2 cup orange juice
• 2 orange rind finely grated

Vanilla flavour

• 1 cup milk
• 1 tsp vanilla essence

• Equipment

  • 1 baking paper
  • 1 frying pan
  • 1 pastry brush

  • Method

    • STEP 1Preheat oven to 180C.
    • STEP 2Grease and line a 23 cm square pan or 2 x 20 cm round cake pans.
    • STEP 3Place cake ingredients plus flavourings of choice into a large bowl. Beat with an electric beater for 5 minutes or until smooth, scraping down the sides.
    • STEP 4Spoon batter into prepared cake pan and bake for 45 minutes or until cooked.
    • STEP 5Turn out onto wire rack to cool and then top with icing of choice.

    • Notes

      Choose the cake you want by adding your selected flavour ingredients.
  • 
    

This barbecue chicken and baked potato recipe is from my aunty which we all love.

Baked Potato with BBQ Chicken

Ingredients

• 1 barbecued cooked chicken deboned cut into pieces
• 1 1/2 kgs potato
• 600 mls cream
• 2 carrot large peeled coarsely grated
• 1 onion peeled sliced
• 1 cup shallots fresh sliced
• 3 pinches ground pepper fresh
• 3 pinches salt
• 1 cup dried breadcrumbs

• Equipment

  • baking dish

  • Method

    • STEP 1Preheat oven to 170C (fan forced). Peel potatoes and cut into thin slices.
    • STEP 2Grease the baking dish with butter and dust all sides and bottom with bread-crumbs.
    • STEP 3Layer potatoes, then season with salt and black pepper, top with a layer of chicken meat sprinkle with a little carrot, cut shallots and onion. Repeat the process until you use all ingredients. The last layer must be potatoes.
    • STEP 4Pour the thickened cream over the potatoes, cover with aluminum foil and place in preheated oven, bake for about 1 hours. Remove foil and cook for a further 30 minutes uncovered or until golden brown and the cream has evaporated.
    • STEP 5Serve on it's own or with vegetable salad.

    • Notes

      This recipe is very tasty and not expensive. I use the largest holes on the grater to grate the carrots. I use a 30 cm x 27 cm baking dish.

This is a recipe I made up when I couldn't find the packet mix I used to use.

Apricot Curry Chicken

Ingredients

• 2 tsp KEEN'S curry powder
• 1 tbs apricot jam
• 1 packet French onion soup mix
• 1 tbs sweet chilli sauce
• 1 tsp crushed garlic
• 1 onion large thinly sliced
• 1 can apricot juice
• 6 chicken thighs

• Equipment

  • slow cooker

  • Method

    • STEP 1Mix all the ingredients together in a slow cooker and then add chicken and mix through.
    • STEP 2Cook on low for about 6 hours.

    • Notes

      I use thighs, but you can use other pieces or breasts cut up, you could also add carrots or other veggies.
      You can use 1 - 2 teaspoons curry powder - depending on your own taste.
      I use 4 - 8 chicken thighs for this recipe.