hey all
so where have i been this week?
training for my new adventure being a thermomix consultant! if you've haven't yet seen this kitchen miracle in action i recommend it. the best thing you'll do this year. find out how here. cooking from raw ingredients, avoiding preservatives and additives AND saving time and money. how can it not be a winner? i'm off to spread the thermomix love with family and friends starting tomorrow! woohoo!
my fav recipe trial this week was my own addition of lavender to vanilla custard. ohmygoodness! fresh picked lavender from folks garden. so lovely. recommend lavender in strawberry jam too.
other things i'm loving this week...
nicola finetti. ok so i live in a small town where a decent shopping centre is about 2hrs drive away... so my wander through myer yesterday was VERY exciting. fell in love with about 5 nicola finetti dresses. lucky i don't have anywhere to wear them just now as starting a new work adventure doesn't put me in the best place to be eyeing off such lovelies. my favs were a black 3/4 sleeve, knee length pleated number and a peakcock green ruffle pretty piece. maybe in another life i'd be able to wear such joyous pieces everyday!
sorry didn't have time to find pics to share.
my other clothing love this week is vintage laura ashley. perhaps my absolute love of florals draws me to these finds. have found two skirts at op shops over the years and just thought to look on ebay. oh joy! i think i'll ask for people to shop for these for my birthday. dresses and skirts please!
its off to the brisbane suitcase rummage on sunday for me and some special ladies. have some pics of my favourite stock i'm selling - but they're on my home computer!! - so will share them and any finds i get for myself on my return home next week.
hope you've been enjoying the fresh winter air and a cozy doona with loved ones. blessings, nais.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, June 2, 2011
Saturday, May 14, 2011
healthy muffin munchies
reading a women's health mag at the doctor's office today and came across some great healthy flavour filled muffin recipes i wanted to share with you all...
source: australian women's health march 2009
mood managers: papaya & pineapple muffins
'..packed with nutrient-dense complex carbs...to help your brain ramp up production of that "woo-hoo!" chemical (serotonin). the omega-3 fatty acids in walnuts and flaxseeds may offer additional protection... they combat moodiness and irritability and nourish the whole nervous system.'
ingredients
1.5 cups wholemeal flour
1.5 tsp baking powder
1.5 tsp baking soda
2 tsp cinnamon
1/2 cup tinned pineapple, drained
1 cup cubed papaya
1/3 cup yoghurt
1 egg, beaten
2 tbs canola oil
1/4 cup sugar
1/4 cup golden syrup
1/4 cup walnuts
1/2 cup dried cranberries
method
1. preheat oven to 190degC
2. in a large bowl whisk together flour, baking powder, baking soda and cinnamon
3. in a food processor or blender puree pineapple, papaya and yoghurt. mix in egg, oil, sugar and syrup.
4. combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. spoon batter into paper-lined muffing cups. bake for 20-22mins or until tops spring back when lightly pressed. cool on a wire rack.
heart guards: apple and cinnamon oat bran muffins
'pectin fibre in apples, oat bran and vitamin E rich canola oil are loved by cardiologists because together they lower both total and LDL cholesterol and keep blood sugar levels under control.'
ingredients
1/2 cup oat bran
1 cup wholemeal flour
1/4 cup ground flaxseeds
1 tsp baking soda
1.5 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 tbs canola oil
1 apple, shredded
1/3 cup apple sauce
1/4 cup sugar
1/4 cup chopped pecans
method
1. preheat oven to 175degC.
2. in a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon and nutmeg.
3. in a separate bowl, whisk together egg and oil until smooth. stir in shredded apple, apple sauce and sugar. combine mixtures and fold in pecans.
4. spoon batter into paper-lined muffin cups. if desired sprink oats over muffin tops. bake for 22-25mins or until tops spring back when lightly pressed. cool ona wire rack
engine starters: date and oat muffins
'...the natural sugars in the dates and prunes give you quick energy but blood-sugar regulating B vitamins in the oats keep it flowing slow and steady so you don't spike and crash.'
ingredients
1.5 cups rolled oats
1/3 cup milk
3/4 cup wholemeal flour
2 heaped tbs canilla whey protein flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
14 dates, finely chopped (about 3/4 cup)
1 egg, beaten
4 tbs grapeseed oil
2 tbs golden syrup
1/3 cup prune juice
method
1. preheat to 200degC
2. combine oats and milk in a bowl and let soak. in a separate large bowl, mix flour, whey protein, baking powder, baking soda, cinnamon and dates.
3. in another bowl, combine egg, oil, golden syrup and prune juice. add to oats mixture, then stir in flour mix.
4. spoon batter into paper-lined muffing cups. bake for 20mins or until tops spring back when lightly pressed. cool on a wire rack.
flu fighters: carrot and ginger bran muffins
'carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection and apple juice contains sniffle-stifling vitamin C. another weapon: yoghurt... its good-for-you bacteria provides defence against microbes.'
ingredients
1/4 cup frozen unsweetened apple juice concentrate
1/2 cup wheat bran
1.25 cups wholemeal flour
1 tsp baking soda
1.5 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 egg, beaten
1/2 cup plain yoghurt
1/2 cup shredded carrot
1 tsp grated fresh ginger
2 tbs molasses
1/4 cup pumpkin seeds
method
1. preheat oven to 190degC
2. boil juice over high heat until it becomes syrupy. set aside and let cool.
3. in a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon and ground ginger
4. in a separate bowl combine reduced juice, egg, yoghurt, carrot, fresh ginger and molasses. combine mixtures and then fold in pumpkin seeds.
5. spoon batter into paper-lined muffing cups. bake for 18 to 20mins or until tops spring back when lightly pressed. cool on a wire rack.
PMS busters: banana, yoghurt and walnut muffins
'bananas provide cramp-busting potassium and vitamin B6, a hormone regulator that may help reduce water retention, depression and other PMS symptoms... yoghurt delivers calcium and vitamin D: the dynamic duo has been shown to slash PMS symptoms by up to 40%. add magnesium-rich walnuts... the mineral which may reduce irritability and stabilise blood sugar.'
ingredients
1.25 cups rolled oats
1/2 cup rice flour
1/4 cup flaxseeds
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 cup plain yoghurt
3 medium ripe bananas, mashed
1/2 cup golden syrup
1/3 cup grapeseed oil
1/4 cup walnuts
method
1. preheat owven to 190degC
2. in a large bowl whisk together oats, flour, flaxseeds, baking powder and baking soda.
3. in a separate bowl, combine eggs, yoghurt, bananas, syrup and oil. add flour mixture and fold into walnuts.
4. divide batter into paper-lined muffin cups. bake for 20-22 mins or until tops spring back when lightly pressed. cool on a wire rack.
source: australian women's health march 2009
mood managers: papaya & pineapple muffins
'..packed with nutrient-dense complex carbs...to help your brain ramp up production of that "woo-hoo!" chemical (serotonin). the omega-3 fatty acids in walnuts and flaxseeds may offer additional protection... they combat moodiness and irritability and nourish the whole nervous system.'
ingredients
1.5 cups wholemeal flour
1.5 tsp baking powder
1.5 tsp baking soda
2 tsp cinnamon
1/2 cup tinned pineapple, drained
1 cup cubed papaya
1/3 cup yoghurt
1 egg, beaten
2 tbs canola oil
1/4 cup sugar
1/4 cup golden syrup
1/4 cup walnuts
1/2 cup dried cranberries
method
1. preheat oven to 190degC
2. in a large bowl whisk together flour, baking powder, baking soda and cinnamon
3. in a food processor or blender puree pineapple, papaya and yoghurt. mix in egg, oil, sugar and syrup.
4. combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. spoon batter into paper-lined muffing cups. bake for 20-22mins or until tops spring back when lightly pressed. cool on a wire rack.
heart guards: apple and cinnamon oat bran muffins
'pectin fibre in apples, oat bran and vitamin E rich canola oil are loved by cardiologists because together they lower both total and LDL cholesterol and keep blood sugar levels under control.'
ingredients
1/2 cup oat bran
1 cup wholemeal flour
1/4 cup ground flaxseeds
1 tsp baking soda
1.5 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 tbs canola oil
1 apple, shredded
1/3 cup apple sauce
1/4 cup sugar
1/4 cup chopped pecans
method
1. preheat oven to 175degC.
2. in a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon and nutmeg.
3. in a separate bowl, whisk together egg and oil until smooth. stir in shredded apple, apple sauce and sugar. combine mixtures and fold in pecans.
4. spoon batter into paper-lined muffin cups. if desired sprink oats over muffin tops. bake for 22-25mins or until tops spring back when lightly pressed. cool ona wire rack
engine starters: date and oat muffins
'...the natural sugars in the dates and prunes give you quick energy but blood-sugar regulating B vitamins in the oats keep it flowing slow and steady so you don't spike and crash.'
ingredients
1.5 cups rolled oats
1/3 cup milk
3/4 cup wholemeal flour
2 heaped tbs canilla whey protein flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
14 dates, finely chopped (about 3/4 cup)
1 egg, beaten
4 tbs grapeseed oil
2 tbs golden syrup
1/3 cup prune juice
method
1. preheat to 200degC
2. combine oats and milk in a bowl and let soak. in a separate large bowl, mix flour, whey protein, baking powder, baking soda, cinnamon and dates.
3. in another bowl, combine egg, oil, golden syrup and prune juice. add to oats mixture, then stir in flour mix.
4. spoon batter into paper-lined muffing cups. bake for 20mins or until tops spring back when lightly pressed. cool on a wire rack.
flu fighters: carrot and ginger bran muffins
'carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection and apple juice contains sniffle-stifling vitamin C. another weapon: yoghurt... its good-for-you bacteria provides defence against microbes.'
ingredients
1/4 cup frozen unsweetened apple juice concentrate
1/2 cup wheat bran
1.25 cups wholemeal flour
1 tsp baking soda
1.5 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 egg, beaten
1/2 cup plain yoghurt
1/2 cup shredded carrot
1 tsp grated fresh ginger
2 tbs molasses
1/4 cup pumpkin seeds
method
1. preheat oven to 190degC
2. boil juice over high heat until it becomes syrupy. set aside and let cool.
3. in a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon and ground ginger
4. in a separate bowl combine reduced juice, egg, yoghurt, carrot, fresh ginger and molasses. combine mixtures and then fold in pumpkin seeds.
5. spoon batter into paper-lined muffing cups. bake for 18 to 20mins or until tops spring back when lightly pressed. cool on a wire rack.
PMS busters: banana, yoghurt and walnut muffins
'bananas provide cramp-busting potassium and vitamin B6, a hormone regulator that may help reduce water retention, depression and other PMS symptoms... yoghurt delivers calcium and vitamin D: the dynamic duo has been shown to slash PMS symptoms by up to 40%. add magnesium-rich walnuts... the mineral which may reduce irritability and stabilise blood sugar.'
ingredients
1.25 cups rolled oats
1/2 cup rice flour
1/4 cup flaxseeds
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 cup plain yoghurt
3 medium ripe bananas, mashed
1/2 cup golden syrup
1/3 cup grapeseed oil
1/4 cup walnuts
method
1. preheat owven to 190degC
2. in a large bowl whisk together oats, flour, flaxseeds, baking powder and baking soda.
3. in a separate bowl, combine eggs, yoghurt, bananas, syrup and oil. add flour mixture and fold into walnuts.
4. divide batter into paper-lined muffin cups. bake for 20-22 mins or until tops spring back when lightly pressed. cool on a wire rack.
Sunday, March 13, 2011
banana choc chip cake
for my hubby. thanx for my cake delight you cooked today.
from 'rangeville state school centenary cookbook 1909-2009'.
ingredients
1 1/2 cups SR flour - sifted
1/2 cup caster sugar
2 ripe bananas - mashed
1/2 cup low fat milk
2 eggs
1/2 cup choc bits
method
place all ingredients, except choc bits, in a food processor and process for 2minutes or until smooth. don't over mix.
add choc bits.
pour mixture into an oiled 10cmx20cm loaf tin
from 'rangeville state school centenary cookbook 1909-2009'.
ingredients
1 1/2 cups SR flour - sifted
1/2 cup caster sugar
2 ripe bananas - mashed
1/2 cup low fat milk
2 eggs
1/2 cup choc bits
method
place all ingredients, except choc bits, in a food processor and process for 2minutes or until smooth. don't over mix.
add choc bits.
pour mixture into an oiled 10cmx20cm loaf tin
cool in tin for 5minutes, then turn out onto wire rack to cool completely.
free living challenge - day 42
goal... to abstain from spending hobbies - to focus on finding daily joy in no cost living.
today's joy...
morning ride to the river wall was an interesting sight today. the size of the swell just outside the bar was a bit too much for the smaller boats... there was a queue of 10! couldn't believe it. saw one make it out, 3 turn away and the others were waiting and watching hoping for an opening... a test of how well fishermen can read the surf. loved the anticipation!
day 2 of challenge - successful. free living adventues achieved.
the rewards of my vegie gardening adventures are starting to come to light. so cool checking in on daily growth progress. thought the joy would come from the eating but the growing phase is just as fun. self-sustaining garden here we come!
happy monday all. :)
today's joy...
morning ride to the river wall was an interesting sight today. the size of the swell just outside the bar was a bit too much for the smaller boats... there was a queue of 10! couldn't believe it. saw one make it out, 3 turn away and the others were waiting and watching hoping for an opening... a test of how well fishermen can read the surf. loved the anticipation!
woke from a morning snooze to find my hubby making his first ever cake for me! banana choc chip cake. he'd found a recipe, gone and got ingredients. if you'd seen his attempt at cooking muffins last year you'd know how amazing this event was!
and we took mr juicy for an afternoon adventure to ballina to watch the river swell for beginner surfers... picked up a tip or two. bring on winter! that's my surfing season... no crowds for embarassing beginner moments!
day 2 of challenge - successful. free living adventues achieved.
the rewards of my vegie gardening adventures are starting to come to light. so cool checking in on daily growth progress. thought the joy would come from the eating but the growing phase is just as fun. self-sustaining garden here we come!
happy monday all. :)
Wednesday, February 16, 2011
rhubarb and sour cream cake
for me. to try on a lazy day next week. looks yum and different.
ingredients
300g rhubarb
60g unsalted butter
2 1/4 cups brown sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups plain flour
1 tsp baking soda
250g sour cream
method
preheat oven to 180degC. grease a 20cm cake tin, line with greaseproof paper on base and sides. grease again.
wash and dry rhubarb and cut into 2cm pieces.
cream butter and sugar; add eggs and vanilla and continue beating for approximately 5 minutes or until pale in colour.
sift together flour and baking soda. stir in half of the flour and half of the sour cream. add remaining flour and sour cream.
fold in the rhubarb. pour the mixture into the prepared tin and bake for approximately 1-1.5 hours or until lightly browned on top and a skewer comes out clean.
stand in the tin for 15 minutes before turning cake onto a wire rack to cool.
serve warm with a dollop of fresh cream.
ingredients
300g rhubarb
60g unsalted butter
2 1/4 cups brown sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups plain flour
1 tsp baking soda
250g sour cream
method
preheat oven to 180degC. grease a 20cm cake tin, line with greaseproof paper on base and sides. grease again.
wash and dry rhubarb and cut into 2cm pieces.
cream butter and sugar; add eggs and vanilla and continue beating for approximately 5 minutes or until pale in colour.
sift together flour and baking soda. stir in half of the flour and half of the sour cream. add remaining flour and sour cream.
fold in the rhubarb. pour the mixture into the prepared tin and bake for approximately 1-1.5 hours or until lightly browned on top and a skewer comes out clean.
stand in the tin for 15 minutes before turning cake onto a wire rack to cool.
serve warm with a dollop of fresh cream.
banana and walnut muffins
for jacqs. wednesday's creation while hanging in newy.
i tweaked her recipe for yummy fruit and nut goodness. always looking out for ways to add extra nutrients and variety to my meals and snacks.
ingredients
2cups SR flour
1/2 cup wholemeal SR flour
1/2 tsp bicarb soda
1/2 tsp nutmeg
1/2 cup brown sugar
1/2 cup crushed walnts (extra walnuts for finishing touch if desired)
1 1/4 cup milk
1 tsp vanilla
4 ripe bananas mashed
100g butter melted & cooled
method
pre-heat oven to 200degC.
lightly brush 12cup muffin tray holes with oil or melted butter/place out muffin cases.
sift flours, bicarb & nutmeg into a large bowl, then add husks from the flour.
stir in the sugar and walnuts. make a well in the centre.
in a jug whisk together eggs, milk and vanilla, pour into well.
add the banana and butter.
fold gently with a metal spoon until just combined. don't over mix.
fill each muffin hole 3/4 full with mixture.
back for 20-25mins or until muffins rise, golden and come away slightly from the tin.
QUESTION: what advanted does using a metal spoon give? any answers from seasoned cooks out there?
i tweaked her recipe for yummy fruit and nut goodness. always looking out for ways to add extra nutrients and variety to my meals and snacks.
ingredients
2cups SR flour
1/2 cup wholemeal SR flour
1/2 tsp bicarb soda
1/2 tsp nutmeg
1/2 cup brown sugar
1/2 cup crushed walnts (extra walnuts for finishing touch if desired)
1 1/4 cup milk
1 tsp vanilla
4 ripe bananas mashed
100g butter melted & cooled
method
pre-heat oven to 200degC.
lightly brush 12cup muffin tray holes with oil or melted butter/place out muffin cases.
sift flours, bicarb & nutmeg into a large bowl, then add husks from the flour.
stir in the sugar and walnuts. make a well in the centre.
in a jug whisk together eggs, milk and vanilla, pour into well.
add the banana and butter.
fold gently with a metal spoon until just combined. don't over mix.
fill each muffin hole 3/4 full with mixture.
back for 20-25mins or until muffins rise, golden and come away slightly from the tin.
QUESTION: what advanted does using a metal spoon give? any answers from seasoned cooks out there?
Sunday, February 6, 2011
blueberry and almond muffins
for the mckendricks. thank you goodies for our great moving buddies.
and for fresh blueberries that are current as cheap or cheaper than strawberries at the moment.
from Chatswood Island Public School 'Favoured Flavours of the Clarence' recipe book 1999.
ingredients
2 cups SR flour
250g fresh blueberries
1 egg
90g butter, melted
flaked almonds
1/2 cup brown sugar
1/2 cup ground almonds
1tspn vanilla
300ml cream
method
pre-heat oven to 200C. grease 12 hole muffin tray/set up muffin cases.
combine flour, sugar, blueberries and ground almonds in a large bowl.
in a separate bowl mix egg, vanilla, butter and cream.
fold into dry ingredients.
spoon into prepared trays.
top with flaked almonds.
bake for 20-25minutes.
dust with icing sugar before serving warm.
my recipe changes: use skim milk instead of cream to decrease fat content. i leave adding the blueberries till last to allow the wet and dry ingredients mix better and i ground my own almonds to allow bigger bits for added texture interest in the muffins. result - scrumptious muffins.
and for fresh blueberries that are current as cheap or cheaper than strawberries at the moment.
from Chatswood Island Public School 'Favoured Flavours of the Clarence' recipe book 1999.
ingredients
2 cups SR flour
250g fresh blueberries
1 egg
90g butter, melted
flaked almonds
1/2 cup brown sugar
1/2 cup ground almonds
1tspn vanilla
300ml cream
method
pre-heat oven to 200C. grease 12 hole muffin tray/set up muffin cases.
combine flour, sugar, blueberries and ground almonds in a large bowl.
in a separate bowl mix egg, vanilla, butter and cream.
fold into dry ingredients.
spoon into prepared trays.
top with flaked almonds.
bake for 20-25minutes.
dust with icing sugar before serving warm.
my recipe changes: use skim milk instead of cream to decrease fat content. i leave adding the blueberries till last to allow the wet and dry ingredients mix better and i ground my own almonds to allow bigger bits for added texture interest in the muffins. result - scrumptious muffins.
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