SPICY ROASTED CHICPEAS

A healthy tasty snack coming your way. Spicy Roasted Chickpeas Ingredients: 1 cup Canned Chickpea 1/2 teaspoon chilli powder 1/4 teaspoon paprika 1/4 teaspoon cumin powder 1/2 teaspoon salt 1 tablespoon Olive Oil
Method: 1. Drain and rinse the chickpeas 2. Mix all the spices together and coat the chicpeas in the mixture 3. Spread the chickpeas on an oven tray. Roast in a preheated oven of 200 degrees celsius for 45 minutes 4. Toss every 10 minutes. 5. Sprinkle a tablespoon of olive oil over the roasted chickpeas.

CHOCOLATE x3... YUM!

Chocolate cake, chocolate icing & chocolate sauce! Find me a choc-lover that can resist this one!!

Cake Ingredients:
1 cup flour
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking powder

4 egg yolks
1 cup castor sugar
1/2 cup oil
1/2 cup boiling water
1 teaspoon vanilla essence

4 egg whites
1 teaspoon baking powder

Method:
1.Sift together the flour, cocoa, salt and 1 teaspoon baking powder.
2. Beat the egg yolks, castor sugar, oil, boiling water and vanilla essence well.
3. Beat the egg whites with 1 teaspoon baking powder until stiff and fluffy.
4. Fold in the egg white mixture into the egg yolk mixture.
5. Lastly add the dry ingredients.
6. Empty into a greased bundt cake tin.
Bake for +/- 30 minutes



Chocolate icing Ingredients:
125g butter
3 cups icing sugar
1/2 cup cocoa
3 tablespoon warm water
1 teaspoon vanilla essence

Method:
1. Cream the butter and until light in colour.
2. Gradually add icing sugar and cocoa alternatively.
3. Add warm water and vanilla essence. Mix until smooth and light.


Chocolate Sauce Ingredients:
155g Nestle cream
100g cadbury milk chocolate
Oil

Method:
1. Break chocolate into pieces. Drizzle with oil. Microwave until melted.
2. Empty cream into a bowl. Whisk until smooth.
3. Add melted chocolate to the smooth cream. Mix well.


Assemble:
1. Cut the cake in half horizontally.
2. Sandwich with icing.
3. Cover with choc sauce.
4. Garnish with grated white chocolate/nuts/strawberries.

Finally dig in!!

CRUMPETS/PANCAKES RECIPE

You call it pancakes, I call it crumpets. Either way they are de-freaken-licious.

INGREDIENTS:
1 egg
1 1/2 tablespoon sugar
1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon melted butter
3 teaspoons baking powder

METHOD:
1. Beat the egg well.
2. Add sugar and beat well.
3. Pour half of the milk, the flour and salt. Mix well.
4. Add the remaining milk while mixing the batter.
5. Stir in the melted butter.
6. Finally add the baking powder.
7. Fry on a non-stick pan coated with Spray&cook.

Whatalotigot!

This crumpet/pancake bar is perfect for a party.

Leftovers for breakfast. Yes Please!Jam and Whipped cream.

INDIAN PANCAKES

Indian pancakes A.K.A Gowla

These little wonders(yes they are wonders!) are fluffier than the regular pancakes/crepes and the ones I shared over here.

Ingredients

4 eggs

4 tablespoons sugar

4 tablespoons flour

200ml milk

Method
1. Lightly beat eggs.

2. Add the sugar, flour and milk. Whisk together.

3. Heat a frying pan, spray with spray&cook.

4. Pour some batter and fry on medium. Once the pancake starts pulling from the sides, turn over and fry on low until golden.

Makes 10 perfect pancakes.

Top them with nutella, chocolate mousse, fresh cream&strawberries, bananas, sugar&cinnamon or do it the Indian way by whipping up a cream mixture consisting of Nestlé cream, sugar and coconut. Put one pancake in a deep plate, cover with the cream mixture and top with another pancake. Continue layering ending with cream on top. Top with slivered almonds, cut into diamonds and refrigerate for an hour.

CHOCOLATE CUPCAKES WITH HAZELNUT ICNG

Cake Ingredients: 
1 cup flour 
2 tablespoons cocoa 
1/2 teaspoon salt 
1 teaspoon baking powder 

4 egg yolks 
1 cup castor sugar 
1/2 cup oil 
1/2 cup boiling water 
1 teaspoon vanilla essence 

4 egg whites 
1 teaspoon baking powder

Method: 
1.Sift together the flour, cocoa, salt and 1tsp baking powder. 
2. Beat the egg yolks, castor sugar, oil, boiling water and vanilla essence well. 
3. Beat the egg whites and 1tsp baking powder until stiff. 
4. Add the egg white mixture to the egg yolk mixture and mix. 
5. Lastly add the dry ingredients in. 
6. Divide evenly into cupcake tins. 
Bake for +/- 30 minutes

Hazelnut Icing Ingredients
125g butter
150g hazelnut spread
60ml cocoa powder
500ml icing sugar
40ml milk


Method:
1. Cream the butter and hazelnut spread until well blended.
2. Add the icing sugar and cocoa gradually.
3. Add the milk until the icing becomes spreadable.
4. When cupcakes are cool, pipe the icing on the cupcakes.

LEMON CREAM COOKIES

Baking cookies equals happiness. Eating cookies equals more happiness. So let's bake a batch of lemon creams together and make this slightly blue Monday a whole lot better. 

Ingredients: 

2 cups flour 

3/4 cup icing sugar 

2 tablespoon cornflour (maizena) 

1/4 teaspoon salt 

250g butter

Filling: 

60 grams butter (at room temperature) 

1/2 cup icing sugar 

3 teaspoons lemon juice 

Yellow colouring 

Method: 

1. Sift the flour, icing sugar, cornflour and salt into a bowl. 

2. Rub in the butter. Knead well. 

3. Roll out to about 3mm thick and cut out using cookie cutters. 

4. Bake at 160 ℃ for 30-40 minutes until pale brown. 

Filling: 

1. Beat the butter until smooth. 

2. Gradually add the icing sugar. Beat the mixture until it's light and creamy. 

3. Beat in the lemon juice and add a few drops of food colouring. 

4. When the biscuits are cool, join together with the lemon cream.

 

OM-NOM-NESS

HEALTHY GLUTEN AND SUGAR FREE CRUNCHIE RECIPE

CRUNCHIE

Ingredients: 
250 grams butter 
4 tablespoons honey 
1cup xylitol 
1 cup rice flour 
1/2 cup oat flour 
1 1/2 cups dessicated coconut 
3 cups gluten free oats 
2 teaspoons bicarbonate of soda 

 Method: 
1. Beat the butter until light and fluffy. 
2. Add the honey and beat well. 
3. Gradually add the xylitol, flours, coconut, oats and bicarb one ingredient at a time. 
4.Pat flat into a greased oven tray.
5. Bake @ 160 ℃ for 20 minutes. Reduce heat to 140 ℃ and bake for a further 20 minute. 
6. Cut and once cooled drizzle with melted chocolate.
Guilt free indulgence!

GLUTEN AND SUGAR FREE NOUGAT BISCUIT RECIPE

I love baking for mum. It's always a challenge and experimental since it has to be gluten and sugar free. Mum has been on this diet for over 4 years now.

Today's experiment: Gluten free and sugar free (well almost if you forget about the sugar in the nougat) nougat biscuits inspired by Wedgewood's Angels nougat biscuits. The recipe was adapted from niQi's Butter Nougat Biscuit recipe.

Ingredients:

250g butter

1/2 cup xylitol powder

3/4 cup Maizena (corn flour)

1 tsp vanilla essense

2 cups Natures Choice Gluten Free Cake Flour

110g Wedgewood macadamia nougat (chopped)

Method:

1.Preheat oven to 160 degrees celsius.

2.Beat butter and xylitol until light and creamy.
3.Add the maizena and vanilla essence. Beat well.

4.Add the flour gradually until a soft dough is formed.

5.Knead the dough for 1-2 minutes.

6.Add the chopped nougat to the dough.


7.Roll out the dough. Using cookie cutters cut out your desired shapes.
8.Bake for 20 minutes or until lightly golden.

9. Coat warm biscuits in extra xylitol powder.

EASIEST EVER LEMON MERINGUE PIE

"Wait, hold on did you say Lemon Meringue Pie??! An EASY Lemon Meringue Pie??"
I love a good recipe, and I love an easy good recipe even more.

Time needed: Not much at all, I promise
Ingredients: Only a handful
Result? Spectacular!

Ingredients:
1 packet tennis biscuits
100 grams butter
1 tin condensed milk
125 millilitre lemon juice
3 eggs (separated)
4 tablespoons sugar

Method:
1. Crush and mix the tennis biscuits and butter in a food processor. Press the mixture into a loose bottom tin.
2. Beat the condensed milk, lemon juice and egg yolks well. Pour the mixture over the biscuit base.
3. Beat the eggs whites well until stiff and glossy, adding the sugar gradually.
4. Pour over and bake at 140 degrees celsius for 25 minutes or until the meringue is a light golden brown.

Cool and refrigerate overnight.  Allow to mature. It tastes better the next day!!

FUN DONUT TOPPINGS

Why settle for ordinary when you can have the extraordinary?

4 Toppings you cannot resist 

  1. Nutter Butter
Donut spread with peanut butter and sprinkled with chocolate chips

2. French Toast
Donut dunked in a mixture of cinnamon and sugar.

3. Salted Pecan Caramel
Donut spread with caramel treat, sprinkled with coarse salt and topped with chopped pecan nuts (leave for a few hours and coarse salt will melt into caramel).

4.Ferrero Heaven(My Fave!)
Donut spread with nutella and topped with Ferrero Rocher quarters. 

Are you ready to try these out? Make your donuts using this recipe.

Naked donuts

Adorned donuts.

"You may call them gourmet!"

Fruit And Nut Cake Recipe

Cake anyone? Ingredients
2 1/2cups fruit cake mix 
1/2 cup chopped dates 
1 cup sugar 
125g butter 
1 1/2 cups water 
1 teaspoon bicarbonate of soda 
2 cups flour 
2 eggs 
1 heaped teaspoon baking powder 
1/3 cup chopped pecan nuts 

 Method:
1. Place the fruit, dates, sugar, butter, water and bicarbonate of soda in a saucepan and allow the mixture to boil gently for 25 minutes, stirring well. 

 2. Remove from the stove. Set aside and allow to cool untik luke-warm.


3. Place flour, egg, baking powder and fruit mixture into a cake mixer and mix well.

4. Stir in the pecan nuts.

5. Place into a well greased cake tin. 

 6. Bake at 180 degrees celsius for 40 minutes. Reduce the heat to 140 degrees celsius and bake for another 20-30 minutes

Remove from the pan once cool.

Decorate with pecan nuts and cherries.
Ps. Enjoy your cake heated with some custard. YUM!