Thursday, 3 September 2009
Not only is this quick but it is fat free! Takes about 15 minutes from mixing to baked! Ideal for a school cake sale - you can even make it on the morning if you forgot about it the night before! 1 cup flour 1 cup sugar (you can use brown or white) 3 eggs 2 teaspoons baking powder 1 cup milk 3 tablespoons cocoa powder 1 teaspoon of vanilla or almond essence - or mint - what ever you fancy! Put all ingredients into a food mixer and turn onto high until all are mixed. Put into a cake baker that can be used in a microwave - no need to grease if it is a pottery or microwave dish. Turn microwave to full power and bake for 8 minutes - it is done when the cake comes away from the sides of the dish. Cool for 5 minutes before turning out - decorate as you wish. This cake is moist and will keep for some days. It can also be used for a dessert - dribble with whisky or brandy and cover with cream - place berries on top - lovely!
Tuesday, 1 September 2009
This can be served as a vegetable/starch accompaniment to meat or as a main course for vegetarians. If served as a main course a rich sweet and good cheese can follow. 1 1/2 cups couscous 1/2 cup red or yellow pepper -- chopped fine 2 teaspoons olive oil 2 medium zucchini or yellow squash -- sliced 1/4 inch thick 1 serrano or jalapeño pepper -- chopped fine (to taste!) 2 teaspoons garlic -- chopped fine 2 tablespoons fresh basil -- chopped fine 1 tablespoon balsamic vinegar 1 teaspoon salt Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium frying pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.