Chocolate Nut Brownie

5oz butter (melted)
6 oz sugar
2 eggs (beaten)
2/3  cup chopped walnuts
2/3 cup coconut
8 oz Self Raising flour
2 heaped tablespoons cocoa powder

Pour melted butter into a large bowl, cool slightly then add sugar and stir well.
Add beaten eggs, chopped walnuts and coconut and finally, stir in the sifted flour and cocoa powder.  Mix together until well combined.
Spoon into a greased 26 x 17cm lamington tin and smooth with a spatula.
Bake in a moderate oven 160°c for 30 – 35 minutes.
For serving cut into squares when cool.

To make a more moist brownie, you can add ½ cup of dried fruit, such as chopped prunes or raisins.

 

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Lunch Box Muesli Muffins

2 eggs
¾ cup sugar
½ cup light olive oil
¾ cup oats
¾ cup coconut
¾ cup sultanas
2 teaspoons cinnamon
1¼ cup SR flour
½ cup milk

In a large mixing bowl beat the eggs then add the sugar and olive oil and mix well.  Stir in oats, coconut, sultanas, cinnamon and lastly add the flour alternately with the milk.
Pour mixture into 12 muffin cases and bake in a moderate oven 160°c for about 30 minutes.
Sprinkle with cinnamon sugar while still hot.

These healthy little cakes, are quick to make and perfect to add to lunch boxes or for a snack with coffee.

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Vegetarian Potato Kugel

6 small potatoes, grated
3 carrots, grated
1 onion, grated
1 clove garlic, crushed
3 eggs
2 tablespoons olive oil
¼ cup chopped parsley (or small zucchini, grated)
¼ cup wholemeal breadcrumbs
½ cup cream
1 cup grated tasty cheese

Combine vegetables, onion and garlic in a large bowl.
Lightly beat eggs with the oil, pour over the vegetables.
Stir in parsley, breadcrumbs and cream.
Spread into a greased 20cm square Pyrex dish and bake in a
moderate oven for 50 minutes. Sprinkle with the grated cheese
and bake a further 15 minutes.

Looking through my recipe books, I came across this long forgotten recipe for a vegetarian potato kugel.  It makes a delicious casserole and will probably become a family favourite. Served with green vegetables or a salad, it makes a hearty vegetarian meal.
Kugel is a baked pudding or casserole, most commonly made from egg noodles or potato. It can become a sweet dessert by omitting the onion and garlic, and adding grated apple, chopped walnuts and raisins.

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Gluten-free Ginger and Coconut Cake

4oz butter – melted
2 tablespoons golden syrup
¾ cup brown sugar
2 eggs – beaten
½ cup coconut
2 cups gluten-free self raising flour – sifted
2 level teaspoons ground ginger
1 level teaspoon cinnamon
½ teaspoon mixed spice
pinch of salt
½ cup milk
(shredded coconut and flaked almonds
for topping)

Add the golden syrup to melted butter while still warm and stir in the brown sugar.  When the mixture has cooled, add the beaten eggs and mix well. Stir in the coconut and add the sifted flour and spices alternately with the milk.
Pour into a greased and lined 18cm square cake tin.
Sprinkle the shredded coconut over the batter and then scatter with flaked almonds.
Bake in a moderate oven (160°c fan forced) for about 35-40 minutes or until a skewer comes out clean.

Using gluten-free flour makes this a nice light textured cake.

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Apple Tea Cake

4 oz. butter, softened
1 cup sugar
2 eggs, beaten
2 cups self raising flour, sifted
1 teas. vanilla essence
4 tablespoons milk
2 apples, peeled and thinly sliced
nutmeg and cinnamon

Cream butter and sugar together,
add the beaten eggs and vanilla and mix well.
Stir in the sifted flour alternately with the milk.
Pour mixture into a greased and lined 20cm round tin.
Arrange the sliced apple around the top of the cake
and sprinkle with nutmeg and cinnamon.
Bake in a moderate oven 160°c for about 35-40 minutes
or until a skewer comes out clean.

This Apple Tea Cake is best served with butter and, of course, tea or coffee. One of my mother’s recipes, it is an old family favourite and can be baked as two tea cakes by using smaller cake tins. Alternately, the mixture could be halved for a small afternoon tea cake.

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Pear & Coconut Upside-down cake

¾ cup sugar
2 eggs, beaten
½ cup light olive oil
1 teaspoon vanilla essence
¾ cup desiccated coconut
2 cups self raising flour, sifted
¾ cup milk
2 pears
1½ tablespoons moist coconut flakes

Grease a 20cm round cake tin and line with baking paper, grease the top of the baking paper.
Quarter and core the pears, slice lengthwise into 10mm slices.  Sprinkle the greased and lined tin with the moist coconut flakes and top with pear slices, making sure the base is completely covered.
In a large bowl, mix the sugar, beaten egg, olive oil and vanilla together until smooth.
Stir in the coconut and the sifted flour alternately with the milk. Mix well until blended.
Pour batter over the pear slices and smooth top.  Bake in a moderate oven 160°c for about 45 minutes or until a skewer comes out clean.  Cool slightly and invert onto a wire rack to cool.

A nice moist cake, which can also be gluten and dairy free, simply by  substituting gluten free flour and soy milk.

 

 

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Potato-crusted Summer Pie

1 sheet of frozen shortcrust pastry, thawed
1 red onion, finely sliced
½ small bunch of spinach, finely chopped

4 or 5 dollops of ricotta cheese
5 small chat potatoes, sliced finely
3 eggs, beaten
grated parmesan cheese

Line a 19cm ovenproof pie dish with the thawed pastry, trim edges.
Cover pastry with baking paper, fill with dried beans or rice.  Bake in moderate oven for 15 minutes, remove paper and beans, bake a further 10 minutes, cool.
Microwave onion and a teaspoon of butter in a covered microwave safe dish for about 3 minutes. Drain well, let cool and spread into pie case.
Microwave the spinach in a tablespoon of water, drain well and spread over the onion.
Spoon the ricotta cheese over the spinach and spread evenly.
Microwave the sliced potatoes, for about 4 minutes or until tender but still firm enough to separate. Arrange overlapping slices of potato over the filling.
Pour beaten eggs carefully over the potatoes and sprinkle with parmesan cheese.
Bake at 160°c for about 40 minutes, or until set.

Wanting to use some ricotta cheese and having a few packets of frozen pastry in the freezer, I made this pie with the ingredients available. You could substitute the vegetables and use zucchini instead of spinach and top with sliced kumara (sweet potato).

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Fruit Loaf

1 cup boiling water
1 cup sugar
2 oz. margarine or butter
1 cup self raising flour
1 cup plain flour
1 level teaspoon carb soda
1 cup mixed fruit
1 egg
Melt butter and sugar in boiling water
Let mixture cool, then add sifted flours, carb soda and fruit, mix well.
Beat egg and add to mixture. Pour into a greased and lined 22x12cm loaf pan.
Bake in moderate oven 160°c for approximately 40 minutes.

Served with butter and honey, or on its own, this fruit loaf is a family favourite.

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Nutty Fruit Squares

1 cup wholemeal SR flour
½ cup raw sugar
½ cup chopped walnuts
2 cups mixed fruit or sultanas
2 eggs
4 oz. butter
2 level tablespoons honey
Sift flour into a bowl, add sugar, walnuts and mixed fruit
Beat eggs, add to mixture
Melt butter, stir in honey and allow to cool slightly
then stir into fruit mixture
Pour into a greased 26x17cm lamington pan
Bake in a moderate oven 160° for about 30 minutes
for serving cut into squares

 

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Tomato crop

We harvested around 80-90 tomatoes from just one plant.  What an amazing result from a $4 Canabec Super tomato seedling.
Having a surplus of ripening fruit, we decided to preserve some of the excess. I sautéed a mixture of onion and garlic then added diced tomatoes, basil, oregano salt and pepper and simmered until thickened.

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