Saturday, 26 January 2008

Foogasmic Cake - Flavours to choose from!

Serves 4

Easy Sponge layers

Ingredients
100g/4oz softened organic butter
100g/4oz Organic self raising flour
2 organic free range eggs
100g/4oz caster sugar
1 tsp vanilla essence
1 tbsp water


1. Beat all ingredients together in a mixing bowl.
2. Divide between 2 oiled/buttered and greeseproof lined 18cm/7"round tins.
3. Bake in an oven preheated to 180deg/350F for 25-30 mins.
4. Turn out cakes onto a wire rack to cool.
5. Sandwich cakes together with chosen filling from below.

  1. Victorian Sponge cake:Add home made rasberry jam with 3 tbsp sugar and spread it in between the sponge layers.
  2. Berry fruits: 75g/3oz butter, 125g/5oz Icing sugar, 100gm/4oz fresh berries, Cream together butter and sugar then mix in fresh berries.
  3. Chocolate Frosting: 1 egg white(beat it till you can), 100g/4oz sugar, 1tbsp water, 75g/3oz melted chocolate. Carefully bring sugar and water to a rolling boil then stir into stiff egg white followed by melted chocolate.
  4. Cappuccino: 150ml whipped cream, 25g/2oz Instant coffee, 50g/2oz grated chocolate. - Stir coffee powder and grated chocolate into whipped cream.
  5. Lemon Drizzle: 75g/3oz butter 150g/6oz icing sugar, 1 lemon rind and juice. - Cream together the butter, sugar and grated lemon rind. Add lemon juice to make spreading consistency.
Trust me this is the best cake recipe ever. Just follow the instructions and get a ride to the Foogasm land! hehe.

Wednesday, 23 January 2008

Tangy summer fish

Serves 2

Ingredients

Juice of half a lemon (about 2 table spoons)
Extra virgin olive oil 6 table spoons
1 garlic clove grated
A couple of chopped large basil leaves

Mix all the ingredients in a bowl and drizzle over freshly cooked fish. Serve with rice.

Monday, 7 January 2008

Green Pasta Salad

Serves 2

Ingredients
2 Handful of Spinach leaves, roughly chopped
3 table spoons of toasted pine nuts
Shavings of Parmesan cheese
Few basil leaves, roughly chopped
1 Garlic clove, finely grated
3 table spoons of extra virgin olive oil
Tagliatelle (100gm)

For salad
1 Avocado
2 small tomatoes
Mozzarella cheese

Boil Tagliatelle as per packet instructions. Add all the other ingredients apart from the Parmesan cheese. Toss it up, and serve on a plate, add some parmesan shavings on the top.
Ready to eat, tasty healthy pasta.

This dish could be seved with salad.