Monday, February 27, 2012

Plum tray bake - Delicious!

Another fabulous recipe from Valli Little in Delicious Magazine

I made this at the weekend and I have to say it was well worth the effort. In fact it wasn't difficult or involved at all.

You need
250gr cream cheese at room temperature
1tsp vanilla extract
1/4 cup (55gr) caster sugar
4 eggs
175gr softened unsalted butter
175gr brown sugar
200gr self-raising flour-sifted
400gr plums, sliced with stones removes
Icing sugar to dust

Preheat oven to 180 c and grease and line a 24x24 cake pan or 28x18 lamington tray.
In a mixing bowl add cream cheese, caster sugar, vanilla and 1 eggs and beat 2 to 3 minutes until smooth

Place butter, brown sugar, flour and the other 3 eggs in a clean bowl and beat until creamy.
Spread half the flour mixture in the bottom of the cake pan, then half the cream cheese mix and swirl it around a little so they meld together, then top with half the plums.

Repeat that process with the flour mix, cream cheese mix and plums and bake in the oven for 45 minutes or until golden and cooked in the middle. 

This is not only a great cake for afternoon tea but also a great dessert cake/slice. Valli included a white chocolate custard with this, but that doesn't do it for me to be honest, a little too sweet, so I went with cream and a scoop of vanilla ice-cream.

When baking this I put it in for 40 minutes then tested it with a needed the 45 minutes.

Wednesday, February 15, 2012

Fig and Berry Slice

This is a recipe from a Weight Watchers book and it's not bad at all.

In fact it's quite nice with a cuppa of an afternoon, or as something sweet for breakfast

You'll need

8 dried figs (chopped)
1 tablespoon of honey
1/4 cup water
60 grams butter (or margarine)
1/4 cup sugar
1 1/4 cups plain flour

200 gr frozen raspberries (I used mixed berries)
1/2 cup raspberry jam

Preheat the oven to 180 degrees and grease and line a 20x30 lamington tray. (I used a 20x20 cake pan)

Combine the figs, honey and water in a saucepan and bring to the boil, then simmer for 5 minutes and let cool

Beat the butter and sugar together until pale and fluffy then stir in the flour and cooled fig mixture. Place it in the baking tray and press down with a fork then bake for 20 minutes.

Combine the raspberries and jam in a saucepan and bring to the boil then let cool for a minute
Spoon it over the cooked slice and allow to cool before slicing and serving


Monday, February 6, 2012

Slow roasted tomatoes

These are easy....especially if you've got a couple of bushes going crazy in the garden

I picked these when I got home from the beach...and I didn't want to just throw them in a salad or a spaghetti sauce....even though both are very nice ways to use them

So I decided to slow roast them

Preheat the oven to about 100 degrees

Cut the tomatoes in half and place them on a lined baking tray.

Season with freshly ground salt and pepper, then drizzle some olive oil over them

Put them in the oven and let them roast for about 2 and a half hours

That's it

They go from this.....

To this...


You can speed up the process a little...preheat oven to 150 and check on them after an really all depends on you and how juicy you like your roasted tomatoes.

It's a great way to use up all those tomatoes that spring up in the garden

Saturday, February 4, 2012

Apricot Walnut Shortcake Slice

Time to bake again...This time a nice slice.

It's good as a dessert with some cream or ice-cream...or with an afternoon cuppa, or even for breakfast.

You'll need
1 x 410gr can bakers apricot halves (no added sugar)
125gr softened butter
1/2 cup caster sugar
slurp of vanilla
2 eggs
1 1/2 cups self raising flour
1 cup walnuts
extra 2 tablespoons sugar

Pre-heat your oven to 180 deg fan forced.
Grease and line a 20cm square cake pan

Cream the butter and sugar and vanilla till light and fluffy. Add the eggs, one at a time, then the flour, half a cup at a time. The mix will be quite dry. Spoon it into the cake tin and smooth the top. Spoon the apricots on top and then sprinkle with the extra sugar and the walnuts. Unfortunately, I didn't have a full cup of walnuts. Pity because they make it extra delicious....but if you don't like nuts you don't have to use them

Bake for 30 minutes, then cover with foil and bake for another 25 minutes.

Let it cool and eat....even for breakfast, which I did this morning with a cup of coffee.

I let mine sit in the tin for about 15 minutes before lifting it out

Told you it was's even printed on the back of the can