Incredibly Moist Carrot Cake

Ingredients
For the Carrot Cake -
500 ml (2 cups) cake flour
10 ml (2 tsp) bicarbonate of soda
5 ml (1 tsp) salt
8 ml (1 1/2 tsp) ground cinnamon
300 ml vegetable oil
250 ml (1 cup) white sugar
250 ml (1 cup) lightly packed brown sugar
5 ml (1 tsp) vanilla extract
4 large eggs
300g (3 cups) grated peeled carrots- (5 to 6 medium carrots)
100g (1 cup) coarsely chopped pecans or walnuts
125 ml (1/2 cup) raisins - optional

For the Cream Cheese Icing -
250g cream cheese - at room temperature
1 1/4 cups icing sugar
80 ml (1/3 cup) cream
125 ml (1/2 cup) coarsely chopped pecans/walnuts - to top cake

Method
Preheat the oven to 180º C.
Grease two 22 cm x 5 cm cake pans and line the bottom with parchment paper then grease the top of the paper.
Or, grease and flour the bottom and sides of both pans.

Prepare Cake Batter -
In a medium bowl, whisk flour, bicarbonate of soda, salt and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars and vanilla.

Whisk in eggs, one at a time.

Switch to a large rubber spatula.

Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.

Stir in the carrots, nuts and raisins, if using them.

Divide the batter between the prepared cake pans.

Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

Make Cream Cheese Icing -
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the icing sugar, a 1/4 cup at a time until fluffy.
Pour in cream and beat on medium speed for 1 minute.

Chill covered until ready to ice cake.

Ice Cake -
When the cake layers are completely cool, ice the top of one cake layer, place the other cake layer on top.
Decoratively swirl the top of the cake with remaining  icing leaving the sides uniced.
Scatter nuts on top.

Preparing the Cake Pans: Even though it is a bit time consuming, don't skimp on prepping the pans. It's never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).

How to Make Carrot Cake Cupcakes:
For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the centre of one comes out clean).
Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack.

Yield: 1 x 22 cm double layer cake or 24 cupcakes

Grilled Cheese & Tomato Soup Bake

Ingredients
100g cream cheese
1-2 teaspoons dried basil - divided
12 slices Italian, sourdough or rye bread - cut 1 cm thick
6 slices mozzarella cheese
6 Tablespoons butter- softened
125 ml (1/2 cup) tomato paste (not sauce - the concentrated stuff)
1-2 garlic cloves - minced
salt and pepper - to taste
2 cups milk
2 large eggs
1 cup grated cheese - cheddar, mozzarella

Method
Preheat oven to 180° C.

In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices.

Top with mozzarella cheese and remaining bread.

Spread outsides of sandwiches with butter.

Arrange in a greased 30 x 20 cm baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil.
Cook and stir over medium heat 1 minute.
Gradually whisk in milk and bring to a boil.

Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently.
Remove from heat.

Whisk eggs in a large bowl.

Gradually whisk in a third of the milk mixture.

Stir in remaining milk mixture; pour over sandwiches.
Sprinkle with cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.

Let stand 10 minutes before serving.

Quick Garash Cake

Preparation30 minutes
Cooking30 minutes
Тotal60 minutes
Portions14

Ingredients

powdered sugar - 1 1/5 cups (300 g)
butter - 9 oz (250 g), soft
chocolate - 1.5 oz (50 g)
cocoa - 2 tablespoons
walnuts - 3 cups, ground
eggs - 7
almonds - roasted

Cook
Be the first to cook this recipe
Preparation

Beat the butter with the powdered sugar and add the egg yolks one at a time while stirring. Add the cocoa, mix and set aside half of this mixture for the cream. To the other half add the ground walnuts and then gently stir in the beaten to snow egg whites.

Pour the mixture into a greased and floured tray and bake in a moderate oven for about 30 minutes. Remove the cake, leave it to cool and divide it into several layers - you decide how many.

Bind the layers with the cream, coat the cake with it and decorate with grated chocolate and chopped almonds.

Beef Steak Pot

This hearty meal is just the thing for a cold winter’s night.
Serves: 4 – 6
Preparation: 10 min
Cooking: 40 min

    45 ml (3 T) oil
    2 onions, sliced
    2 cm of ginger, grated
    8 garlic cloves, chopped
    1 cinnamon stick
    4 green chillies, chopped
    2 cardamom pods
    2 cloves
    1 kg beef frying steaks (or similar)
    400 g tin chopped tomatoes
    15 ml (1T) medium curry powder
    5 ml (1 t) ground coriander
    handful of coriander leaves
    salt and pepper

1. Heat the oil in a saucepan over medium heat. Add the onions and brown thoroughly. Spoon in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom and cloves. Add 100 ml of cold water and cook for 2 minutes, stirring continuously, allowing the flavours to combine.

2. Season the beef with salt and pepper. Turn the heat up high, then add the meat to the pan, coating the meat in the spices. Cover and cook over a low heat for 15 minutes.

3. Add the tomatoes, curry powder and coriander along with 500 ml (2 c) of water. Season with salt, stir, then cover and cook for another 15 minutes over a very low heat. Sprinkle with coriander leaves.

Chicken Sandwich with Harissa Salad

Treat the kids to a gourmet-style lunch with this quick-and-easy open chicken sandwich.

Serves: 4
Preparation: 5 min
Cooking: 20 min

    4 chicken breasts

    500 ml (2 c) chicken stock

    zest of 2 lemons

    handful of thyme

    2 handfuls mixed lettuce leaves

    4 slices wholewheat bread, toasted

    handful cherry tomatoes, halved

Dressing

    harissa paste

    handful of parsley, finely chopped

    juice of 1 lemon

    3 cloves garlic

    250 ml (1 c) plain yoghurt

    2 cloves garlic, crushed

1. Add the chicken, stock, lemon zest and thyme to a saucepan, cover with a lid and bring to the boil over medium high heat.

2. Simmer gently for 20 minutes or until the chicken is cooked through, but tender and succulent. Place some lettuce on a slice of wholewheat bread.

3. Shred generous a portion of the chicken. Mix the dressing ingredients together and drizzle over liberally. Place some tomato on top and serve.

Breakfast -on- go Bars

These are also great for frantic mornings.

Preparation: 10 min
Cooking: 40 min
Makes: 16 - 20

     310 ml (1¼ c) flour

    5 ml (1 t) cinnamon

    5 ml (1 t) baking powder

    500 ml (2 c) rolled oats

    125 ml (½ c) mixed nuts, chopped

    60 ml (¼ c) desiccated coconut

    45 ml (3 T) pumpkin seeds

    180 ml (¾ c) maple syrup

    125 g butter

    2,5 ml (½ t) bicarbonate of soda

Filling

    60 ml (¼ c) maple syrup

    40 g butter

    1 lemon, zest and juice

    30 ml (2 T) flour

    300 g fresh strawberries, finely chopped

Preheat the oven to 180 °C. Line a baking sheet with baking paper

1. Sift flour, cinnamon and baking powder in a large bowl. Add the oats, nuts, coconut and pumpkin seeds.

2. Melt the syrup and butter in a pot and stir in bicarbonate of soda. Pour in the dry ingredients and stir to combine.

3. With wet hands press half the oat mixture into the base of the pan. Bake for 10 minutes and set aside.

4. Filling: combine the syrup, butter, lemon and flour in a medium bowl until smooth. Add the strawberries and stir to combine.

5. Spread the filling over the cooled base to completely cover. Press down the remaining oats mixture over the top. Bake for a further 30 minutes or until golden. Cool completely and slice into bars.

Coconut Chicken Nugget Sandwich

This recipe makes nine chicken nuggets. Place paper between the nuggets, wrap in foil and freeze for up to two weeks.

Serves 2
Preparation time: 15 min
Cooking time: 15 min

    Chicken nuggets

    500 g chicken, minced

    1 egg

    2,5 ml (½ t) garlic powder

    2,5 ml (½ t) salt

    60 ml (¼ c) desiccated coconut

    olive oil to drizzle

    To assemble

    2 slices brown bread, toasted

    1 avocado, sliced

    1 tomato, sliced

    4 cucumber slices

    lettuce leaves

    45 ml (3 T) mayonnaise

    2,5 ml (½ t) mustard powder

Preheat the oven to 200⁰C and grease a baking sheet.
1. Chicken nuggets: Mix together the chicken mince, egg, garlic powder and salt in a large bowl with wet hands. Scatter the coconut onto a separate plate.

2. Shape the mince mixture into nuggets and flatten slightly with the palm of your hand. Roll the nuggets in the coconut until well coated and place on the prepared baking sheet. Drizzle with olive oil and cook in the oven for 15 minutes or until done.

3. To assemble: Place the toasted bread on a clean cutting board and cut each slice into a triangle. Layer the two halves with a chicken nugget, avocado, tomato, cucumber and lettuce.

4. Mix together the mayonnaise and mustard, and spoon the mixture over the toppings. Close the sandwich with the remaining slices of bread.

Chocolate Malva Pudding

Because everything is better with chocolate…

Myriam Barendse from Westenburg, Polokwane, says, “This is one of my family’s favourites. It’s easy to make and tastes heavenly. I sometimes add 80 ml of Amarula Cream to the sauce for extra flavour.”
Serves 8-10
Preparation: 15 min
Cooking: 25-30 min

    80 g butter
    300 ml sugar
    2 eggs
    5 ml (1 t) vanilla essence
    500 ml (2 c) cake flour
    45 ml (3 T) cocoa powder
    10 ml (2 t) baking powder
    7 ml (1 ½ t) bicarbonate of soda
    2 ml (½ t) salt
    500 ml (2 c) milk
    30 ml (2 T) vinegar
    45 ml (3 T) smooth apricot jam

SAUCE

    1 can (380 g) evaporated milk
    100 ml butter
    125 ml (½ c) sugar
    100 g dark chocolate

Preheat the oven to 180 °C. Grease a 24 x 19 cm ovenproof dish.

1 Cream the butter and sugar in a large bowl. Whisk in the eggs one at a time, followed by the vanilla essence.

2 Sift the dry ingredients together. Whisk the milk, vinegar and jam together. Add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix well to form a smooth batter.

3 Pour into the prepared dish and bake for 25-30 minutes.

4 Sauce Bring the ingredients to the boil in a small saucepan, reduce the heat and simmer for 2 minutes.

5 When the pudding is done, pierce the top with a skewer. Pour the sauce over immediately. Serve with hot custard.

Beef Pie

“Comfort food” totally describes this meal.
Serves: 6
Preparation: 20 min
Cooking: 2 hr 40 min

    30 ml (2 T) flour
    salt and pepper
    800 g beef goulash
    80 g butter
    30 ml (2 T) oil
    2 onions, roughly chopped
    300 ml stout beer
    splash of Worcestershire sauce
    750 ml (3 c) beef stock

Pastry

    200 g self-raising flour
    100 g butter
    salt
    115 ml cold water
    1 egg, beaten

Preheat oven to 200 ˚C.

1. Pastry Combine the flour, butter and salt in a large bowl. Add 100 ml of the cold water and work by hand until you have a nonsticky dough. If it seems dry, add the rest of the water. Wrap in clingfilm and chill for 1 hour.

2. Season the flour with salt and pepper. Toss the beef in the flour. Heat half the butter and oil in a wide frying pan and, when it starts to smoke, brown the meat in batches. Remove with a slotted spoon.

3. Add the remaining butter to the pan with the onions and a pinch of salt and fry over a low heat for 20 minutes until the onions are soft. Add the stout beer and the Worcestershire sauce and bring to a simmer.

4. Return the meat to the pan and cover with the stock, then bring to a simmer, stirring occasionally, for 2 hours or until the meat is really tender. Once cooked, check if it needs more seasoning, then cool completely.

5. Grease a pie dish and spoon in the pie filling.

6. Lightly flour a work surface and roll out the pastry. Drape it over the dish allowing it to hang over slightly. Eggwash the pastry and cook the pie for 30 minutes.

Potato Tart

A hearty meat-free dish that's easy on the pocket.

A hearty meat-free dish that’s easy on the pocket.
Serves 6
Preparation time: 15 min
Chilling time: 1 hour
Cooking time: 25 min

DOUGH

    120 g butter, softened
    250 g potatoes, boiled and mashed
    500 ml (2 c) flour
    1 egg yolk
    10 ml (2 t) baking powder

FILLING

    60 g butter
    3 red onions, sliced
    30 ml (2 T) brown sugar
    100 g mozzarella cheese, sliced
    500 g baby potatoes, thinly sliced
    oil for drizzling
    salt and pepper

1.    Preheat the oven to 180 °C and grease a medium ovenproof dish.
2.    Combine all the dough ingredients and knead until soft.
3.    FILLING: Heat the butter in a pan over low heat. Add the onions and sauté until softened. Add the sugar and stir until the onions are caramelised.
4.    Press the dough onto the bottom and up the sides of the dish, prick with a fork and chill in the fridge for 1 hour.
5.    Arrange alternating layers of cheese and potato slices in the pie shell, ending with a layer of cheese.
6.    Drizzle with oil, season with salt and pepper and spread the onions on top.
7.    Bake for 15 minutes or until golden. Enjoy with ham and green vegetables.

Stuffed Chicken Rolls (Spinach)

Ingredients (4 servings  4 rolls):
- 500 g chicken or turkey breast (or chicken)
- 250 g spinach (I used fresh young spinach)
- 2 eggs
- Panko (Japanese bread crumbs) or brown bread crumbs
- 1 teaspoon paprika powder
- fresh black pepper and salt
- nutmeg

Directions:
- Cut 4 thin slices of chicken or turkey breast.
- Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.
- Trim the pounded breast until it is roughly a rectangle.
- Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.
- Distribute the turkey mixture over the slices of Turkey.
- Roll them tightly and wrap in a plastic foil (like a bonbon)
- Put the turkey rolls in the freezer for 1 hour
- Mix the panko or brown bread crumbs with the paprika powder
- Beat one egg with fresh black pepper and salt
- Remove the plastic foil from the rolls.
- Coat with egg (first) and brown bread crumb (second)
- Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C
- You can serve these warm or cold

Nutritional facts (1 serving  1 roll):
Energy: 223 cal
Protein: 33.1 g
Carbohydrates: 11.2 g (sugar 0.7 g)
Fat: 5.2 g (saturated 1.1 g)
Fiber: 3 g

Mushroom Cape Eggs Benedict

Ingredients
4 large brown mushrooms - stalks trimmed
60ml (4 Tblsp) butter - melted and sizzling hot
1 clove of garlic - crushed

Hollandaise Sauce  -
4 extra large egg yolks -
(save the whites for pavlova roll)
200g butter - melted
15ml (1 Tblsp) lemon juice
Salt and pepper - to taste

4 slices of ham
4 really fresh extra large eggs
15ml (1Tblsp) white vinegar
Parsley for serving

Method
Preheat the oven to 180 degrees C.

Combine the butter with garlic and seasoning.

Divide between the mushrooms spreading the butter over the caps.

Bake in the oven for about 30 minutes until softened and cooked through.

For the Sauce -
Place the egg yolks in a blender and process till blended.

With the machine running slowly pour in the sizzling hot butter.

Add lemon juice and seasoning and beat again.

If not thickened place in a small pan over a very gentle heat and stir until the mixture coats the back of a spoon.
Set aside.

Poach the eggs by bringing a large pan of water to the boil.

Add the vinegar and with a spoon create a swirl in the pan of water.

Crack each egg into a cup and gently pour into the water.

Continue with the other eggs.

Poach for 3-4 minutes for soft eggs and longer for harder yolks.

Remove eggs with a slotted spoon.

To Serve -
Place the mushroom on the plate.
Top with a slice of ham, then a poached egg and lastly spoon over the Hollandaise sauce.
Garnish with parsley and serve.

Cauliflower Cheese

Ingredients
1 cauliflower - broken into florets 
60 ml (¼ cup) pouring cream 
50g each coarsely grated Emmenthal and Gruyère cheese

Method
Preheat oven to 200 degrees C.

Place cauliflower in a baking dish, season to taste and pour cream over, ensuring all the cauliflower is completely coated.

Scatter with cheeses, bake until golden and bubbly (15-20 minutes) and serve.

Brussel Sprouts Gratin

Ingredients
50g butter - coarsely chopped
1/3 cup flour
400 ml milk
150 ml cream
80g Taleggio or brie - rind discarded, broken into small pieces
500g Brussels sprouts - trimmed, outer leaves discarded
1 tsp thyme leaves

Method
Preheat oven to 190 degrees C.

Heat butter in a saucepan over medium-high heat until foaming, then add flour and stir continuously until sandy coloured (1-2 minutes).

Gradually add combined milk and cream, whisking continuously until smooth and incorporated (4-6 minutes).

Bring to the boil, stir in Taleggio/brie and season to taste.

Steam Brussels sprouts in a steamer until almost tender (5-7 minutes), then drain and transfer to a buttered 2-litre ovenproof dish.

Pour sauce over sprouts, scatter with thyme and bake until golden and bubbly (20-30 minutes).

Serve hot.

Rice Krispie Custard Slices

These easy-to-make treats have a chewy Rice Krispie base topped with creamy coconut custard.

Main Kellogg’s ingredients: Kellogg’s Rice Krispies

Makes 15—20 squares
CRUST

100 g butter
80 g honey
1 egg
Grated zest of 1 lemon or 2 limes
250 g ground Rice Krispies
Pinch of salt
2 ml (1/2 t) baking powder
FILLING

4 eggs, beaten
30 ml (2 t) honey
80 g desiccated coconut
45 ml (3 T) corn flour
160 ml (2/3 c) coconut milk
160 ml (2/3 c) apple juice
160 ml (2/3 c) milk
Zest of 2 limes (optional)
Roasted desiccated coconut for sprinkling on top
Preheat the oven to 180°C. Grease and line a 20 x 28 cm baking sheet

1 CRUST Beat together the butter and honey. Beat in the egg, then add the rest of the ingredients and mix to form a dough.

2 Press dough into the prepared baking sheet.

3 Bake for 20 minutes till golden. Set aside to cool. Reduce oven to 160°C.

4 FILLING Beat together the eggs and honey, then add rest of the ingredients and pour onto the baked crust and bake for 35 minutes till filling has set.

5 Cool in tin and cut in slices. Sprinkle with roasted coconut.

Wicked Windmill Chocolate Cake

Wicked Windmill Chocolate Cake
Yield: Serves 12-16

Ingredients

FOR THE CAKE
1- Devil's Food Cake Recipe
FOR THE FROSTING
1- Chocolate Fudge Frosting Recipe
TO COVER THE SIDES
2 cups ( 360g | 12.7oz) mini-chocolate chips
FOR THE CHOCOLATE GANACHE TOPPING
2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
3/4 cup (180ml) heavy cream
1/4 cup (60g | 2.1oz) butter, softened
FOR THE WINDMILL BLADES
2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
1 tbsp peanut oil
Instructions

Make the Devil's Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
Place one of the cakes flat side up on a piece of cardboard that's exactly the same size as the cake. While this precaution isn't absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won't adhere to the cake.
Place the cake in the refrigerator to chill for at least 1 hour.
Meanwhile, make the windmill blades: place the chocolate and peanut oil in the microwave, and melt it in 30 second bouts, stirring well between each round, until completely melted. Don't allow the chocolate to become hot.
Line a small baking dish or sheet of roughly 7" x 9" with plastic film, trying to keep wrinkles at a minimum; pour the melted chocolate in the pan and delicately tilt it from side to side and give it a little shake to spread the chocolate in an even layer at the bottom of the pan. Place in the refrigerator until the chocolate is completely set, about 30 minutes. You will know that the chocolate is ready when the top is no longer shiny.
Once set, lift the chocolate plate from the pan; remove the plastic film and place it on a cutting board. With a sharp chef knife, cut it into a 6" x 8" rectangle, and then cut this rectangle into six 2" x 4" smaller rectangles. Now cut each individual rectangle into 2 identical right triangles. You should now have 12 chocolate triangles. Send them to the freezer for at least 15 minutes.
Now, make the chocolate ganache: In a mixing bowl, combine the chopped chocolate, heavy cream and butter and place that in the microwave for 1 minute. Allow to rest for 1 full minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left after that, repeat the process but for 30 seconds this time, and continue doing that until the chocolate is completely melted and the ganache is fully combined without feeling hot to the touch.
Take your cake out of the fridge and pour about 1/4 of the ganache over the top. Spread it delicately all the way to the edge, pushing it slightly past the edge to create little drizzle down the sides of the cake. Repeat the process with the rest of the ganache, using about the same amount each time. You should need to make 4 to 5 passes total. Send the cake to the fridge until the ganache is set, about 15 minutes.
Equip a 16-inch pastry bag with a large French star tip (I used an Ateco #868) and fill it with chocolate frosting. Pipe 12 large rosettes around the top of the cake and then carefully position a triangle of chocolate between each rosette, right angle facing out, to mimic the blades of a windmill. Trim the little pointy end of the triangles if you have to.
Pipe a final rosette in the center of the cake and garnish with a handful of mini-chocolate chips, if desired.
Store in the refrigerator for up to 10 days.
Serve at room temperature (take the cake out of the fridge 2 to 4 hours prior to serving)