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Post by sharon on May 16, 2011 22:42:26 GMT 9.5
CARROT CAKE
Ingredients
130g Brown Sugar 2 eggs 100ml sunflower oil 200g plain or wholemeal flour 1tsp baking powder 1.5 tsp bicarbonate of soda 1tsp mixed spice 1tsp cinnamon grated zest of 1 orange 3 carrots, peeled and grated 175g sultanas.
For The Topping 100g reduced fat cream cheese juice of half an orange 2 tbsp icing sugar 1tsp vanilla essence 1tsp cinnamon
Method 1. Preheat oven to 170degrees C. Line a baking tin with baking paper or lightly grease with oil or light margarine. 2. Begin by beating eggs in a large mixing bowl and then add the oil and sugar, mixing it together well. 3. Sift in the flour, bicarbonate of soda, baking powder, cinnamon and mixed spice to the mixing bowl. 4. Gently stir or "fold" the flour mixture into the runny mixture. Once mixed add the carrots, orange zest and sultanas. 5. Pour mixture into a prepared tin and cook for 35 - 40 minutes until well risen and springy to the touch. 6. Turn out onto a cooling rack and leave to cool. 7. Prepare the topping by adding together the reduced fat cream cheese, orange juice, vanilla essence and icing sugar and mix well until smooth. 8. Spread a topping about half a cm thick over the top of the cake once cool. 9. Cut the cake into 12 slices or squares.
These cakes are soooooo moist. Although I will say that we had trouble with the icing, it just went really runny.
Rather than making a big carrot cake we made individual buns, as this helps with portion control.
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Post by sharon on May 16, 2011 22:53:15 GMT 9.5
Fruit muffins
Ingredients
1.5 mugs plain ( or wholemeal flour) 1 tbsp baking powder 3 tbsp sunflower / pumpkin seeds 1 tbsp rolled oats 2 tsp brown sugar Grated zest of 1 large orange 2 large handfuls dried cranberries 3 tbsp sunflower oil 2 eggs 200ml low fat natural yogurt ( or use some milk ).
Method
1. Preheat oven to 170 degrees C. Place 9 large muffin cases in a muffin tin. 2. Stir together the flour, baking powder, seeds, sugar, orange zest and cranberries in a large mixing bowl. 3. Add the oil, eggs and yogurt, mix well. 4. Spoon the mixture into the muffin cases and scatter the tops of the muffins with the rolled oats. 5. Bake in the oven for 25minutes or until the muffins have risen and are cracking slightly on the top.
Suggestions Best served freshly baked, these will store well in an airtight container for a couple of days. If you don't like cranberries try chopped dried apricots or raisins.
When we made these we used porridge oats instead of rolled oats. However, we actually put them inside the cake and not on top lol.
Also, instead of making muffins we made smaller buns, so we made a dozen. Again, smaller cakes are better for portion control.
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Post by sharon on May 17, 2011 0:48:59 GMT 9.5
Banana bread
Ingredients
2tbsp low fat margarine 1tbsp milk 2 bananas (overripe) - mashed 1 egg handful chopped walnuts or chocolate chips (optional) 1.5 cups plain flour half tsp bicarbonate of soda quarter tsp baking powder half cup sugar
Method
1. Preheat oven to 200 degrees c. Line a medium sized baking tin with baking paper. 2. In a large mixing bowl mix together the margarine, milk, bananas, egg, walnuts or choc chips. 3. Stirring lightly add in the flour, bicarbonate of soda, baking powder and sugar. 4. Pour the mix into the tin, bake for 25 - 35 minutes in the oven. 5. Remove from the oven, cool on a wire rack. 6. Slice and serve.
To be honest, i never used baking paper to line the tin, I just greased the tin. I put some choc chips in mine and it was delicious.
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Post by sharon on May 17, 2011 0:54:17 GMT 9.5
Tomato and Lentil soup
Ingredients 400g can tomatoes 1 stock cube 200g dry red lentils 1 onion, chopped 2 sticks celery, chopped 1 carrot, chopped 900ml water pinch of chilli powder half a tsp ground coriander half a tsp ground cumin black pepper to taste
Method
1. Peel and chop veg 2. Put all the ingredients ina pan. Bring to the boil and simmer for 20minutes. 3 Use a potato masher or hand blender to blend the soup to a smoother texture.
Suggestions Replace chilli, coriander and cumin with 1 tspn mixed herbs If you like spicy foods then add more spices to your taste.
When we made this we didnt blend it and it was still nice.
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Post by parkerdivine on May 17, 2011 8:39:08 GMT 9.5
Thanks!!!
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Post by parkerdivine on May 17, 2011 8:40:21 GMT 9.5
Tuna Burgers with Carrot-Ginger Sauce
Ingredients For the Sauce:
1 small carrot, roughly chopped 1 1/2-inch piece ginger, peeled 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce Pinch of sugar Kosher salt and freshly ground pepper
For the Burgers:
1 pound sushi-grade tuna 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons low-sodium soy sauce Juice of 1/2 lime 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger Kosher salt and freshly ground pepper 1 cup spicy sprouts, for garnish 4 whole-grain hamburger buns 1/2 avocado, sliced
Directions
Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
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Post by Deleted on Apr 9, 2015 16:35:22 GMT 9.5
yummy thanks so much
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