New Fave Scroll....

Yesterday the kiddiwinx and I visited my SIL, who is sitting at home waiting for Baby Mac to make his entrance into the world, and the gorgeous kids! I took along an armful of food, pumpkin soup for the freezer, cute pinwheel bikkies and these holy moly yummy scrolls.....

Apple Cinnamon Scrolls with Cream Cheese Frosting

I used the Edmonds Scone recipe, rolled out and spread on a butter (100g softened), cinnamon (1-2 teaspoons), brown sugar (about 4 tablespoons) mix, then a layer of finely diced granny smith apple from Nans tree. Rolled up and in the oven until nice and golden.

I would suggest to bake them in a brownie tray or something of the like, because mine expanded over the baking sheet, and I think they unravelled a bit too! 

For the frosting, I softened 1/2 a small container of cream cheese and about 50g of butter, beat that together with a drop of vanilla and maybe a cup of icing sugar, add more or less if you like, depends on how thick or thin you would like it.

  

Once the scrolls are baked and have cooled a bit, drizzle the frosting over or spread it on how you prefer. Enjoy!

Chocolate Feijoa Cake

I had a recipe given to me by my Huni's Nan but have lost it in my piles of collected recipes! Thank goodness for Google and Pinterest, I now have what I believe is the same recipe! And thanks to my Opa who has just bought a place with well established fruit trees, I am able to make my beloved Feijoa cake and other fruity baked goods!

Here is the recipe from Thinking About Food

185g butter
3/4 c caster sugar
2 eggs
1 1/2 c peeled chopped feijoas
2 tbsp brown sugar
1/2 tsp cinnamon
1 1/2c Self Raising flour
1/2 tsp baking soda
1/2 c cocoa
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c sour cream.

Heat oven to 180c.
Combine feijoas, brown sugar and cinnamon in bowl and set aside.
Cream butter and sugar. Add eggs one at a time. Stir sour cream into feijoa mix and combinewell.
Sift dry ingredients into creamed butter/sugar/eggs and add in feijoa mix, combine well. Transfer batter into prepared tin (I use a ring tin) and smooth top evenly. Bake 40-45mins, or until skewer/knife comes out clean. Sit for 5 mins before turning out.

Top with a dark chocolate ganache. Enjoy!

DGs Lemon Coconut syrup cake

One more post before I forget! Thee amazingly delicious lemon cake from this book........

350 g plain flour

3/4 c sugar

Pinch of salt

100 g coconut

3 t baking powder

200 g butter

Zest and juice of two lemons

2 eggs, lightly beaten

200-300 ml milk

Syrup

1/4 c sugar

Juice of 2 lemons

Grease and line the base of a loose-bottom 20 cm cake tin. (I used my ring cake and it turned out awesome)

Combine the flour, sugar, salt, coconut and baking powder in food processor.  When the butter is rubbed in, make a well in the centre and add the zest, lemon juice and eggs.  Gradually mix in the milk til you have a soft dropping consistency.

Pour into prepared tin and bake at 180c for 40-50 minutes or until cake is risen and springy and a skewer inserted into the cake comes out clean.

For the syrup, combine the sugar and lemon juice in a small saucepan. Heat gently to dissolve sugar. Drizzle syrup over warm cake. Remove from tin and cool on rack.  

Serve dusted with icing sugar, or split, fill and ice with passionfruit and lemon frosting<<<Ooh Yum! Must try!

What's for Dinner Miss A???

Yesterday I was struggling to come up with something for dinner, feeling a bit blah and very uninspired, I asked Miss A what we should have for dinner. "Soup" she says!!!! Sounds good! So I start making a loaf of bread and off we go to the little shop around the corner for a pumpkin!!! $3.47 each! I really need to get a pumpkin vine in!!!

MUMMA'S EASY PUMPKIN SOUP

1 onion, diced
4 bacon slices, diced
2 T butter
Melt the butter in a large pot, fry onion and bacon until cooked.

1 pumpkin, peeled, seeded and chopped. Put all into the pot with 2 cups of chicken stock. Cover and simmer until the pumpkin is soft and mushy. Blitz with a stick mixer or in a processor. Season with salt and pepper, I also added a couple of pinches of nutmeg.

Just before serving, I stir in about 200ml of cream. Served with fresh bread!

There was plenty leftover too, some for the freezer and some for lunch today I think!

Home Made Muesli

I've been making my own muesli for a while now, the idea came from watching Te Radar in his attempt to live a self-sufficient life in a series called Off The Radar. It is also great because it is filling, it is wheat free if you choose and you can add what ever you want, there is no set ingredients!

In a jug I mix together 1/2c honey and 1/4c canola oil, melt in microwave and mix it up, then rub it into 1.5 kg bag of Homebrand Quick Oats and mix in whatever nuts and seeds you like.

I have Pumpkin seeds, Linseeds, Sunflower seeds,
Walnuts, Cashews and Almonds

Bake in a preheated oven at 180c. 

Now this is important!

Mix the muesli every few minutes so it doesn't burn at the bottom or stick together.

This should take 20-30 minutes, or until as golden brown as you prefer.

Once done, leave to cool a bit, then add your dried fruit. 

I have used apricots, mango, pineapple and sultanas.

I also like yoghurt covered sultanas, but it is important to wait until muesli is

 completely cooled before you add these.

Give it a good mix then pour into your cereal container. 

ENJOY!

I like to top it off with stewed fruit and yoghurt for a super filling breakfast. Or if I am on an early shift and have a breakfast break, I take along a resealable snack bag filled with muesli with me. 

Yummy New Dinner!

Flicking through an old magazine I recently and came across this....

ONE-PAN CHICKEN BAKE
500 g baby tomatoes, skin on, sliced into chunks
8 cloves garlic, skin on
4 carrots, peeled and sliced (add other vege if you want, I used courgette and kumara as well)
1 punnet cherry tomatoes
1 large bunch of fresh basil
salt and peper
2 T olive oil
4 chicken Marylands (thigh and drum attached)

Preheat oven to 180c
Line a shallow baking tray with baking paper.
Scatter veges around the dish
Tear basil leaves and scatter over veges
Season and drizzile over the oil
Trim excess fat from the chicken, place skin side down on tp of the vege and season.
Bake for 45 minutes, turn the chicken pieces, skin side up. Bake for a further 20 minutes or until the juices run clear.
To serve, place veges on the plate, place the chicken on top and spoon over juices.