VEGTABLE CURRIES

SWEET POTATO CURRY BABY MARROW CURRY

EGGLESS BAKING
EGGLESS SCONES
1. 2. 3. 4. 5. 6. 7. 8. 9. 2 cups self-raising flour tsp salt 4 Tbs margarine cup sugar cup maas/plain yoghurt Preheat oven to 220C Sift flour and salt into a mixing bowl Rub in the margarine Stir in sugar Add maas and quickly mix into a soft dough Turn out onto a floured surface Roll out thickly Cut with a fluted scone cutter Place on a baking tray and bake for 12 minutes HINT: Do not overwork the dough, as kneading toughens it

EGGLESS SAVOURY MUFFINS

1. 2. 3. 4. cup Whole wheat flour cup Oat flour 1tsp Pepper powder tsp Salt 1 tsp Apple cider vinegar tsp Baking soda 1 tsp Baking powder cup Buttermilk 2 tbsp Vegetable oil 1 tsp Honey cup cheese, grated 2 tbsp coriander leaves, minced Preheat the oven at 200 degrees C. Mix the two flours, pepper powder, salt, baking soda and baking powder in a bowl. Combine the honey, vegetable oil, buttermilk and vinegar together. Mix into dry ingredients, just moistening the mixture. It will be lumpy don't worry (over mixing will result in hard muffins) Fold the grated cheese and coriander into the mixture

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Grease a muffins tray, or use paper cups. Scoop 2/3 of the mixture in tin/cups and bake 20 to 25 minutes.

EGGLESS APPLE PIE

For The Short Crust Pastry 3 cups plain flour 150 grams butter 2 tbsp brown sugar 1 cup milk For The Apple Filling 10 apples , cored , peeled and cut into cubes 1 tsp cinnamon powder 1 1/2 cups sugar 1/2 cup apple juice 2 tbsp bread crumbs Other Ingredients 1 tbsp butter For The Serving vanilla ice-cream For the Shortcrust Pastry: 1. Combine the butter and plain flour in a bowl, rubbing the mixture with the palms of your hand, so that small lumps are made. 2. Add the sugar milk, and enough water and knead into a dough. The dough should be like that of puri. 3. Cover the dough with moist muslin cloth for 5-10 minutes. 4. Take 2/3rd of the dough, and roll out to make a big circle of this dough. 5. Line the 9" pie tin with the disc of dough and trim the edges. Take a fork and prick the pastry at the certain intervals of gaps. 6. Bake the pastry in a pre-heated oven at 150 degree Celsius for 10 minutes. 7. The pastry should be about half baked. Keep aside. For the Apple Filling: 1. Heat the butter in a pan, add the apples, and saute till they turn little soft on a slow flame. 2. Add the sugar, apple juice and cinnamon, mix well and cook for 5 minutes. 3. The apple should be half soft and should be releasing lots of juices. 4. Add the bread crumbs and mix well, remove from the flame keep aside. How to Proceed: 1. In the semi baked pastry case, add the apple filling and spread it evenly. 2. Roll out the remaining dough, you can either cut strips of this and make a wire mesh for the pie or keep it whole and just cover the pie. 3. Spread little butter on top of the pie. 4. Bake in the preheated oven at 180 degrees Celsius for 15 minutes. 5. Remove from the mould and serve hot with a scoop of vanilla ice-cream.

APPLE CRUMBLE
For the crumble: 35g rolled oats 35g wholemeal flour 20g caster sugar 35g margarine or butter For the filling: 400g cooking apples, peeled, cored and quartered 50g sugar, to sweeten 1 tablespoon water 1. Preheat the oven to 190C/375F/gas 5. Peel and core the apples, quarter and cut in to chunks. 2. Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish. 3. Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through. 4. Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

MUFFINS
BLUEBERRY MUFFINS
1. 2. 1 cup stone ground wholewheat flour 1 cup white cake flour 2 teaspoons baking powder 1 teaspoon salt cup sugar cup melted butter 2 eggs cup milk 1 cup frozen blueberries In a large bowl mix together the flour, baking powder, salt and sugar. Mix the milk, eggs and butter together in the measuring cup and add all at once to the flour mix and stir. Add the blueberries and stir just enough to distribute them evenly. Bake at 350 F in a lightly greased muffin tins for about 15 minutes.

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CAKES
FROSTED MARMALADE CAKE
175g butter 175g golden, unrefined caster sugar a large orange 3 large eggs 75g orange marmalade 175g self-raising flour For the frosting: 100g icing sugar 2 tbsps orange juice 1. Set the oven at 180C/gas mark 4. Line a loaf tin about 25 x 11 x 7cm deep. 2. Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy. Finely grate the orange. 3. Break the eggs into a small bowl and beat them lightly with a fork. 4. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition. 5. Beat in the marmalade and the grated orange zest. 6. Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange. 7. Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes, checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack. For the Icing: Sieve the icing sugar and mix it to a smooth, slightly runny consistency with as much of the remaining orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set.

HOT MILK SPONGE

1. 2. 3. 4. 5. 2 cups milk 250g butter or margarine 6 eggs 2 cups sugar 4 cups flour tsp salt 2 tbs baking powder Preheat oven to 200C Grease and line oven tray Place milk in a saucepan with the butter Stir until butter has melted and it reaches boiling point. Keep aside Whisk the eggs in a large bowl, adding sugar gradually. Beat until mixture is thick and double in volume Sift in the dry ingredients and fold in the hot liquid Pour into prepared baking tray Bake for 20-25 minutes or until springy to the touch Turn out to cool and spread icing onto cake when it has cooled

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CASHEW AND COCONUT CAKE

4 eggs, separated 1 slab Cadburys Cashew & Coconut chocolate, grated

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1 cup cake flour 1 cup castor sugar 1 tsp vanilla essence 3 tsp baking powder cup oil cup warm water Set oven to 180 degrees. Grease a cake tin Beat egg whites and set aside. Beat flour, castor sugar, egg yolks, vanilla essence, baking powder, oil and warm water. Stir in the grated chocolate and gently fold in the egg white. Pour into tin and bake for 45mins. Serve alone, or top with a slab of melted chocolate mixed with nestle or fresh cream.

DESSERTS
QUICK BAR ONE CHOLOCATE MOUSSE
1. 4 Bar One chocolates, chopped 100ml milk 15ml cocoa 150g marshmallows Microwave three and a half Bar One chocolates and the milk together on full power (1 000W) for 1 minute. Stir until smooth and melted through. Add the cocoa and stir well. Add the marshmallows and microwave again for another minute until the marshmallows have puffed up. Mix all the ingredients together until smooth and transfer to 4 individual serving dishes. Refrigerate to set.

BERRY PAVLOVA
1. 2. 3. 4. 5. 8 egg whites 500g castor sugar 4 teaspoons cornflour 2 teaspoons white wine vinegar teaspoon vanilla extract Preheat oven to 180 degrees celsius Line a baking tray with parchment paper Beat egg whites until soft peaks form Keep mixer running and slowly add castor sugar (1 tablespoon at a time) Once all the sugar is well blended in, sprinkle over the cornflour, vinegar and vanilla extract and gently fold in with a metal spoon.

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Slice the remaining Bar One half into eight slices. Top each mousse pot with two slices of Bar One to garnish.

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Spread onto parchment paper and smooth the sides and top with a spatula Place into oven and immediately turn temperature down to 120 degrees celsius Bake for one hour, then turn oven off and allow to cool completely (usually overnight) Invert onto a serving plate, cover with whipped cream and your selection of fruit. You can make a sauce by blending raspberries or strawberries with a few tablespoons of icing sugar which I then drizzle on top of the pavlova.

QUICK LINDT MOUSSE

1. 10 marshmallows 200g lindt 500ml fresh cream 120ml milk Place milk and marshmallows in a bowl and melt in the microwave, stirring frequently till all the liquid n marshmallows are combined. Melt choc separately. Let both cool slightly. Beat fresh cream till semi soft and add all the ingredients together. Set in bowl overnight and decorate as desired.

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