weetabix cake

Weetabix loaf cake Recipe by: Meredith

(17) Saved by 171 cook(s) Easy  Ready in 21 hours Picture by: JonnyTatt Very, very quick and easy, only six ingredients and no fat either!! I sometimes ask people to guess what is in the cake as it tastes very good. Serve sliced with butter in the traditional tea-loaf style. Easy to make and freezes very well. Ingredients Serves: 8 2 Weetabix® 1 cup dried fruit 1 cup sugar - you can use less 1 cup milk 1 cup self raising flour 1 egg, beaten Preparation method Prep: 12 hours |Cook: 1 hour | Extra time: 8 hours, resting 1. Mix together Weetabix, sugar, dried fruit and milk in large bowl.   2. Leave overnight.   3. Add flour and egg, turn into greased and floured (or lined with liner) 900g (2 lb) loaf tin.   4. Cook at 180 C / Gas 4 for approximately 1 hour, until skewer comes out clean. Cool on wire rack.   5. Serve cold.   Tip If you don't have a 8 oz cup for measuring, use a standard coffee mug to measure all of the ingredients. To weigh the ingredients - use 150g dried fruit, 200g sugar, 225ml milk, 125g flour. Last updated: 21 Aug 2012

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tilapia parmesan

Introduction

Delicious and quick!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 4

Ingredients

1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets

Directions

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RACHIELOO.

Directions

1. Preheat oven to 350°F and melt the butter in a bowl in the microwave.
2. Get a large baking dish and line with aluminum foil, then coat lightly in olive oil.
3. While the butter's melting, mix breadcrumbs and Parmesan cheese together. Add in as much salt, pepper, and garlic powder as you feel necessary.
4. Lightly coat the chicken in flour, then dip into the melted butter. Thoroughly coat the chicken in the breadcrumb and Parmesan mixture. Place chicken in the baking dish.
5. Bake for 1 hour or until chicken is done

Read more: http://cookeatshare.com/recipes/baked-parmesan-chicken-654852#ixzz2HgQGv1w5

satay chicken

Clean Satay Chicken

2-3 Chicken Breasts, sliced
1 x small head Broccoli, cut into small florets
1/2-1 zucchini, sliced
1 x large carrot, sliced
1 x teaspoon Crushed Chilli
1 x teaspoon Ground Cumin
2 x teaspoon Crushed Garlic
1 x teaspoon Ground Coriander
1/2 Spanish Onion, finely chopped
1.5 x tablespoons Coconut Oil
Juice of half a fresh Lime
3 x tablespoons Natural Crunchy Peanut Butter
2 x tablespoons Coconut Sugar or Natvia
3 x tablespoons Shredded Coconut
1 x teaspoon Tamari (optional)
I - 2 cups water

Heat fry pan, add the coconut oil, coriander, cumin, garlic and red onion and fry for about 30seconds. Add the peanut butter, chilli, lime juice, Natvia (or coconut sugar), coconut and tamari sauce and stir. This will form a paste. Gradually add the water, about 1/2 cup at a time till you get the sauce to a consistency that you like. (more water = runnier sauce)
Simmer for a few minutes and turn heat off and set aside.

In another heated pan, place a little coconut oil and a little garlic.
Add the chicken and brown it up. Add the vegetables and stir fry for a few minutes.
Pour over the sauce and heat for about 1-2 minutes.
Serves 6

We served this in a bowl with a serve of 'Slim Pasta' (or you can serve it with your choice of brown rice etc)
ENJOY!!

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Red velvet cupcakes

Red Velvet Cupcakes (serves 24 cupcakes)

I love anything red velvet and these are sooo yummy! There’s nothing quite like a red velvet cupcake is there? Mmm…so decadent and delicious! This recipe makes a lot of batter – I could actually make 2 cake layers and 6 cupcakes with this mixture. If you just want to make cupcakes it will make +- 24 cupcakes. If you just want to make a cake, it will make 3 layers in a round cake tin.

Ingredients:

2 ¼ cups cake flour
1/3 cup cocoa
1 teaspoon salt
1 1/3  cups oil
1 ½ cups castor sugar
2 eggs
¾ cup buttermilk
1 tablespoon red gel food colouring (or 4 tablespoons liquid food colouring)
1 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon baking soda

Method:

1. Preheat oven to 180°C and grease cupcake pans with butter or Spray & Cook.
2. In a large bowl, mix together the oil, sugar and eggs until well blended
3. Now add the flour and buttermilk alternately and mix well.
4. Add the baking powder, baking soda, cocoa and salt and mix until well combined.
5. Add the vanilla essence and colouring and mix well.
6. Fill the cupcake tins or liners 2/3 full.
7. Bake for 25-30 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
8. Allow to cool for 25-30 minutes before icing the cupcakes.

Cream Cheese Icing Ingredients:

1 tub cream cheese (230g)
2 tablespoons warm water
4 cups icing sugar

Method:

1. Beat the cream cheese (I used my KitchenAid Blender on medium) until smooth and then add the icing sugar cup by cup and mix well after each addition.
2. Add the water and mix well.With its distinct look, the popular cupcake is a top contender for favorite flavor.
   Martha Stewart Cupcakes

   • YieldMakes 24
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   Ingredients

   • 2 1/2 cups cake flour (not self- rising), sifted
   • 2 tablespoons unsweetened Dutch-process cocoa powder
   • 1 teaspoon salt
   • 1 1/2 cups sugar
   • 1 1/2 cups vegetable oil
   • 2 large eggs, room temperature
   • 1/2 teaspoon red gel-paste food color
   • 1 teaspoon pure vanilla extract
   • 1 cup buttermilk
   • 1 1/2 teaspoons baking soda
   • 2 teaspoons distilled white vinegar
   • Cream Cheese Frosting

   Directions

   1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
   2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
   3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
   4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   5. To finish, use a small offset spatula to spread cupcakes with frosting.

   Cook's Note

   Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

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sweet potato pie

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6

Ingredients:

• 3 lbs white-flesh sweet potatoes, boiled and mashed
• 1 cup crushed pineapple, drained
• 2 Tbsp salted butter, room temperature
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• Salt and pepper to taste
• 5 - 6 slices pineapple rings (optional)
• 5 - 6 stemmed maraschino cherries (optional)
• 1 Tbsp melted butter (unsalted)

Preparation:

1. Preheat oven to 350 degrees F
2. Combine mashed sweet potatoes, crushed pineapple, room temperature butter, cinnamon, nutmeg, salt and pepper to taste. Mix thoroughly.
3. Transfer mixture to a greased 8 x 8-inch casserole dish. Arrange pineapple slices on top of mixture and place a cherry in the center of each pineapple ring.
4. Brush the entire top of the pie with the melted butter and bake for 40 minutes or until golden brown.
5. Let pie cool until warm or room temperature before serving.

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stew pigeon peas

Serves 6

2 tbsp. vegetable oil

1 tsp. minced garlic

¼ cup chopped onion

2 cups shelled pigeon peas (tin peas can be used)

1 tbsp. green seasoning

½ lb. pumpkin, cut into 1” cubes

2 tbsp. tomato paste or puree

Salt and Black pepper to taste

4 cups of water

Heat oil and sauté garlic and onion until soft and golden in color. Add peas and green seasoning. Cook on medium heat for 15 minutes stirring occasionally. Add pumpkin, tomato, salt, pepper and water. Bring to a boil, lower heat, cover and cook until peas and pumpkin are soft and most of the liquid has evaporated.

Salted meat can be added for flavor along with flour dumplings. NB: Salted meat should be soaked overnight to relinquish most of the salt.

Ingredients: (some of the things I used are omitted from the photo but in the ingredient list)
2 cans fresh pigeon peas
vegetable oil
garlic
onion
green bell pepper
water
margarine
fresh thyme (I used dried thyme)
a tomato
ketchup
a touch of curry powder
drop of pepper sauce
dash of italian seasonings**
salt and black pepper

* A personal preference, certainly optional.

Method: 
1. Heat oil in large pot.
2. Add cloves garlic and onion and let get translucent.
3. Add the peas to the oil. Stir quickly.
4. Add the peppers, thyme, salt and pepper to the pot.
5. Add the water and let come to a boil and let simmer for approximately 30 minutes.
6. Add the tomatoes, margarine, ketchup and hot sauce and cook for approximately 30 minutes more over medium heat or until the peas are tender.

This is a perfect side to white rice and baked chicken. So yummy!

Bye For Now…..

callaoo soup

INGREDIENTS:

2 bundles callaloo (approximately 12 ozs.)
12 ozs. Beef (seasoned)
salted meat
12 cups water
1 lb. tannia
1 tsp. garlic (minced)
½ cup chopped onion
1 tbsp. salt
½ cup chive
½ tsp. all purpose seasoning
¼ tsp. pepper
2 potatoes (white or sweet)
2 cups coconut milk (see below)
1 tbsp. butter (optional)
dumplings
other vegetables may be used.

METHOD / DIRECTIONS:

If using salt meat, cut up and soak for ¾ to 1 hour. Boil with fresh meat for ½ hour. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil. Add the other ingredients, adjust seasoning. Cook until everything is soft. Add dumplings 10 minutes before removing fire.

Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.

RECIPE NOTES: