Beet and Spinach Rolls

Ingredients:

Strong white bread flour- 300gm

Olive oil-2 tsp

Dried yeast- 1 1/2 tsp

Cooked and pureed spinach-1 tbsp

Raw beetroot puree-1 tbsp( if you don't get raw beetroot you can use the cooked one)

Warm water- 100 ml

Salt-1 tsp

Sugar- 1 tsp

Method:

Preheat the oven to 200 degree celsius. Divide all the ingredients into equal half leaving the vegetable puree. To one half add the spinach puree and to the other half add the beet puree. Make it into smooth dough. Place them in separate bowls and allow them to rise. When they are doubled in size knead the dough again make them into rolls, place it on a baking sheet and allow them to rise for another 20 minutes. Bake it in the preheated oven for 20 to 30 minutes.

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Banana muffin

Source:bbc

Ingredients:

75g-melted butter

250g self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground cinnamon

½ tsp ground nutmeg

115g/4oz caster sugar

1 tsp vanilla extract

2 large ripe bananas mashed

2 medium eggs

125ml milk

10 walnut kernels (optional)

Method:

Preheat the oven to 180 degree celsius. Butter and line the muffin tin. Sift the flour and baking powder and all the dry ingredients except walnut. In a separate bowl mix the eggs, milk, melted butter, vanilla extract and mashed bananas. Mix the wet ingredients into the dry ingredients.

Spoon the mixture into the prepared tin and top with broken walnuts. Bake for 20 to 25 minutes.

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Oat and Honey Muffins

These are really fluffy and light, ideal for breakfast or as a snack. Serve it while it is still warm.

Source:Good Food Magazine

Makes 8

Ingredients:

Plain Flour-250 gm

Porridge oats-85 gm

Baking powder-1 tbsp

Milk-200 ml

Sunflower oil-75 ml

Eggs-2

Raisins-45 gm

Light muscovado sugar-50 gm

Cinnamon-1/2 tsp

Clear Honey-5 tbsp

Method:

Preheat the oven to 200 degree celsius/ fan oven 180 degree celsius. Butter and line the muffin tin. In a large bowl combine flour, baking podwer,cinnamon,oats and raisins. In a separate bowl mix together the eggs,milk,sugar and honey. Stir this into the flour mixture until just combined, don't overmix, the mixture should be quite runny. Spoon the mixture into the muffin tin and bake for 20 to 25 minutes or until well risen and firm to touch.

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Squash,Pumpkin Seed Muffins

These muffins are made with butternut squash or winter squash. They have a quiet dense texture, ideal for breakfast or with a cup of tea.

Source: Good Food Magazine

Makes 12

Ingredients:

Plain flour-280 gm

Butter-85 gm melted

Milk-175 ml

Light muscovado sugar-175 gm

Butternut squash -300 gm peeled and grated

Eggs-3

Baking Powder-1 tbsp

Ground Cinnamon- 2 tsp

Small handful of green pumpkin seeds

Method:

Preheat the oven to 200 degree celsius, fan oven 180 degree celsius. Butter and line the muffin tin with paper cases. Sift together flour,baking powder and cinnamon. In a large bowl mix the eggs,milk and butter. Add the sugar and beat well. Add the flour mixture and beat to give a lumpy batter. Stir the grated squash.

Fill the mixture into the muffin tin and sprinkle the pumpkin seeds on top. Bake for 20 to 25 minutes or until well risen and firm to touch.

Cool slightly in the tin and turn it onto a wire rack.

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Apple Cinnamon Pancake

This recipe i made for the event ' Tried and Tasted'. This is going to be my first event after i started my blogspot. It's been a longtime i have been trying to participate in some event somehow i miss it. Hopefully i'll post this in time. The original recipe can be found here.

Source: Kevin's Original Recipe

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Lamingtons

Serves 16

Ingredients:

Unsalted Butter softened-125 gm

Golden Caster Sugar-125 gm

Eggs-2

Selfraising flour-125 gm

Baking powder-1 tsp

Vanilla extract-2 tsp

Icing:

Icing Sugar- 200 gm

Cocoa powder-50 gm

Unsalted Butter-25 gm

5 tbsp milk

Desiccated coconut-200 gm

Method:

Preheat the oven to 180 degree celsius/fan oven 160 degree celsius.Butter and line a 15 cm square cake tin.

To make the sponge, put the butter,sugar,eggs ,flour,baking powder and vanilla extract in a bowl and beat until smooth. Turn the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted comes out clean. Transfer to a wire rack and cool completely.

To make the icing, sift the icing sugar and cocoa powder in a bowl. Cut the butter into pieces and heat in a small saucepan with the milk until the butter has just melted. Pour the liquid over the icing sugar and stir until smooth,adding 2 to 3 tbsp water so the icing thickly coats the back of a spoon.

Cut the cake into 16 small squares, dip them in the icing and coat it with the desiccated coconut and leave it to dry.

Variation:

Instead of making the icing alternatively you can also dip the cake in melted plain or milk chocolate and coat it with desiccated coconut.

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Chocolate Butterscotch Tartlets

These Mini Tartlets are made of biscuity tart base filled with cream, chocolate and nuts. easy to make,made in minutes, great for parties.

Ingredients:

Brown Sugar- 1/2 cup

Butter-20 gm

Double cream-1/4 cup

Plain Chocolate- 150 gm

12 baked tartlet cases

1 to 2 tbsp of roasted chopped hazelnuts

Method:

Combine sugar,butter and cream in a saucepan. Bring to boil, cook 2 minutes.Add the chopped chocolate to the cream and stir until it melts, refrigerate 10 minutes.Spoon into the baked tartlets , sprinkle with chopped nuts.

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