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Blueberry Lemon Yoghurt Cake

Blueberry Lemon Yoghurt Cake
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Blueberry Lemon Yoghurt Cake
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Ingredients
Blueberries
Dry
Wet
Servings:
Instructions
  1. Preheat oven to 200C.
  2. Grease a 22 cm springform pan with butter, line base with baking paper.
  3. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  4. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  5. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  6. Place in oven, TURN DOWN to 180C (standard) or 160C (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  7. Sprinkle with icing sugar (powdered sugar). Serve!
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Chia Seed Pudding

Chia Seed Pudding
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Chia Seed Pudding
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Ingredients
Servings:
Instructions
  1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup and the vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
  3. Spoon the pudding into 4 bowls or glasses; put the berry mixture on top and serve.
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Pumpkin Pie / Bundevara

Pumpkin Pie (Bundevara) is a common Serbian sweet pie made with grated pumpkin and filo pastry.

Pumpkin Pie / Bundevara
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Pumpkin Pie / Bundevara
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220°C. In the meantime prepare the filling. Heat the oil in a large skillet. Add the grated pumpkin. Cook for couple of minutes until the colour of the pumpkin is slightly changed. Remove from heat and add sugar (3/4 cup)
  2. Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Prepare the tin by brushing the bottom with some oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Do the same with another tree sides of the tin. Brush with oil.
  3. Lay one filo pastry sheet, sprinkle mixture of oil and water, sprinkle with little bit of sugar. Place another sheet on the top, sprinkle with oil and water. Spread one portion of the pumpkin mixture.
  4. Repeat until all sheets are used (reserve one filo sheet).
  5. Once finished fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Cover with the last filo sheet. Brush with oil and water. Sprinkle with some row sugar. Cut the pita into small squares.
  6. Reduce the oven temperature to 200C. Bake for 35-40 minutes until crisp. Leave to cool slightly, then serve warm or at room temperature.
  7. Before serving dust with some icing sugar (optionally)
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Semolina Cake with Milk Syrup – Koh

Semolina Cake with Milk Syrup - Koh
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Semolina Cake with Milk Syrup - Koh
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Ingredients
Servings:
Instructions
  1. Separate egg white from egg yolk.
  2. Mix together yolk and 6 tablespoons of the sugar until nice and creamy. Add semolina and flour. Mix until just combined.
  3. Beat egg whites until nice and fluffy. Whisk in semolina mixture. Stir together slowly with a wooden spoon.
  4. Use spray oil on an oven proof dish (33x23cm). Pour mixture in a dish and bake for 20-25 minutes on 180C .
  5. Meanwhile, put 6 tablespoons of sugar into a saucepan with 1 liter of milk and bring to a simmer; remove from heat and add 1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract.
  6. When cake is done, remove from the oven and pour hot milk over hot cake. Leave it for half an hour to absorb milk before serving.
Recipe Notes

Semolina Cake YouTube

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Caramel Banana Cake

Caramel Banana Cake

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Caramel Banana Cake

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Ingredients

Caramel Icing


Servings:

Instructions
  1. Grease a 23 cm square pan (or 14cm x 21cm loaf pan for banana bread). Preheat oven to 180C/160C fan-forced.

  2. Cream butter and sugar in small bowl until light and fluffy, beat in eggs, one at a time. Beat until combined.

  3. Transfer mixture to a large bowl, stir in banana. Stir half the sifted dry ingredients with half the combined sour cream and milk, then stir in remaining dry ingredients and sour cream mixture.

  4. Pour mixture in prepared pan. Bake for about 60 minutes or until a skewer inserted into centre comes out clean. Stand for 5min before turning on to wire rack to cool. When cold spread with icing.

Caramel Icing
  1. Melt butter and sugar in saucepan, stir constantly over heat without boiling for 2 minutes. Add sour cream, bring to the boil, remove from heat, stir in sifted icing sugar.

Recipe Notes

Replace caramel icing with cream cheese frosting :

60 gr cream cheese

30 gr soft butter

1 1/2 cups icing sugar

Beat cream cheese, butter in small bowl until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.

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Honey biscuits

Honey biscuits
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Honey biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  2. Mix sugar, honey, 3 eggs and 1 egg yolk together. Add oil. Tip in the flour and bicarbonate of soda and stir well until smooth.
  3. Roll one tablespoon of mixture at a time into a ball. Press each ball down and pop an almond in the centre of each one.
  4. Bake 10-15 minutes. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.
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Hazelnut biscuits

Hazelnut biscuits
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Hazelnut biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 10-12 min or until lightly toasted.
  2. Rub the hazelnuts between a clean teat towel to remove as much skin as possible. Roughly chop the hazelnuts and set aside. Increase oven temperature to 200°C. Line 2 baking trays with non-stick baking paper.
  3. Using electric beaters, beat butter and sugar until light and creamy Add egg and vanilla essence beating in thoroughly.
  4. Using a metal spoon , fold in sifted flour and hazelnuts. Mix until well combined.
  5. Shape level tablespoon of mixture into crescent shapes. Place on prepared trays. Bake 15 minutes or until lightly golden.
  6. Set aside for 2-3 minutes on the trays to cool slightly. Place the extra icing sugar on a plate. Roll the biscuits gently in the icing sugar and transfer to a wire rack to cool completely.
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Raspberry Muffins

Raspberry Muffins
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Raspberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 degrees Celsius
  2. Melt the butter in the microwave, and set it aside to cool.
  3. In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter.
  4. Pour into the dry ingredients, and mix until combined.
  5. Fold in the raspberries, but don't mix them to much, or the mixture will turn pink.
  6. Put paper muffin cases in a muffin tray. Then , spoon the mixture into the paper cases.
  7. Bake for 25 mins.
  8. Serve
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Chocolate and pumpkin seed biscuits

Chocolate and pumpkin seed biscuits
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Chocolate and pumpkin seed biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 170C. Line a baking tray with baking paper. Cream butter and sugars until light and fluffy. Stir in flour, oats, chocolate and seeds. Place spoonfuls on the baking tray and flatten slightly with the back of a spoon. Leave room for the biscuits to spread. Bake for 15-20 minutes until golden-brown. Cool completely on a rack. Store in an airtight container.
Recipe Notes

All chocolate-chip biscuit recipes are improved if the chocolate used is good-quality. Look for bars with 70 per cent cocoa solids, not the "chips" sold in packets, which are compound chocolate made with inferior fats.

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Mango Pancake

 

Mango Pancake
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Mango Pancake
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Ingredients
Pancake batter
Pancake Filling
Servings:
Instructions
Pancake batter
  1. 1. Put all the ingredients in a bowl in the order listed. Whisk vigorously until blended (about 30 seconds by machine standards). Scrape down the sides and bottom of the bowl and beat or blend 15 seconds longer.
  2. 2. let the batter sit for an hour or longer so the starches can absorb. You can make the batter up to a day in advance and keep it in the refrigerator, just bring it up to room temp before you cook it. It should be the consistency of buttermilk. If it’s lumpy you can strain it.
  3. 3. Spray a non stick skillet with a little cooking spray, or brush lightly with a neutral oil and get it hot but not smoking. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!
  4. 4. Return to heat and let cook for 1 to 2 minutes (I used the lowest heat, so it took a lot longer for me- but it meant that the crepes would be smooth!). The thin edges will get crispy and curl up, and the top will mostly set but stay shiny. Flip the crepe around with a spatula (this part is difficult! for me anyways....)
  5. 5. Cook the second side for about 30 seconds, then remoce crepe and place it on a clean, dry and preferably light colored dish towel (I put it on a dish.....)
Pancake Filling
  1. In a large bowl, whisk the cream until slightly thickened then add icing sugar until it tastes sweet enough, and stiff peaks form. Chill while you get the rest of the ingredients ready.
  2. Peel and chip mangoes into long, thin pieces.
  3. Place one crepe on a plate (with the nice side down!) and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango around the whipped cream, then wrap the crepe around it. I do this by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.
  4. Chill in the fridge for at least an hour (the longer the better) before serving
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