Cinnamon Apple Cake Recipe --- For Autumn Celebration

Ingredients

• 3 eggs
• 1/2 cup sugar
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon 

For the filling and topping

• 4 large eating apples
• 4 tablespoons honey
• 1/2 cup golden raisins
• 12 ounces low-fat cheese 
• 1/2 teaspoon ground cinnamon
• 4 tablespoon reduced- fat fromage frais
• 2 teaspoons lemon juice
• 3 tablespoons apricot glaze
•   mint sprigs, to decorate

Preparation

1.Preheat the oven to 375F. Grease and line a 9-inch layer-cake pan. Place the eggs and sugar in the bowl and beat with handheld electric mixer until thick and mousselike. ( when the beaters are lifted , a trail should remain on the surface of the mixture for at least 15 seconds.)

2. Sift the flour and the cinnamon over the egg mixture and fold in with large metal spoon. Pour into the prepared pan and bake for 25-30 mins. or until the cake springs back when lightly pressed. Turn out onto a wire rack to cool.

3.To make the filling, peel, core and slice three of the apples and put them in a saucepan. Add 2 tablespoons of hooney and 1 tablespoon of water. Cover and cook over gently heat for about 10 mins. Add the golden raisins and cinannamon, stir well, replace the lid and allow to cool.

4. Put the soft cheese in a bowl with the remaining honey, the fromage frais and half the lemon juice. Beat until the mixture is smooth.

5. Halve the cake horizontally, place the bottom half on a board and drizzle any liquid from the apple over it. Spread with two-thirds of the cheese mixture, then top with the apple filling. Fit the top of the cake in place.

6. Swirl the remaining cheese mixture over the top of the cake. Core and slice the remaining apple, sprinkle with lemon juice and use to decorate the edge of the cake. Brush the apple slices with the apricot glaze and place mint sprigs on top, to decorate.

Tia Maria (Low Fat) Cake Recipe

 

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons instant coffee granules
• 3 eggs
• 1/2granulated sugar
• coffee beans, to decorate (optional)

for the filling

• 6 ounces (3/4 cup) low -fat soft cheese
• 1 tablespoon honey
• 1 tablespoon Tia Maria liqueur
• 2 ounces (1/4 cup) preserved ginger, roughly chopped.

for the icing

• 1 1/3 cups confectioners' sugar, sifted
• 2 teaspoon coffee extract
• 1 tablespoon water
• 1 tablespoon low -fat cocoa powder

Preparation

Preheat the oven to 375F. Grease and line an 8-inch deep round cake pan.

sift the flour and coffee granules together onto a sheet of waxed paper

beat the eggs and sugar in a bowl with a handled electric mixer until thick and mousselike. ( when the beaters are lifted , a trail should remain on the surface of the mixture for at least 15 seconds.)

Gently fold in the flour mixture with a metal spoon. Pour the mixture into the prepared pan. Bake the sponge for 30-40 minutes, or until it springs back when lightly pressed. Turn out onto a wire rack to cool completely.

To make the filling, mix the soft cheese with the honey in a bowl. beat until smooth, then stir in the Tia Maria and chopped preserved ginger.

Split the cake in half horizontally and sandwich the two halves together with the Tia Maria filling.

Make the icing. In a bowl, mix the confectioners' sugar and coffee extract with enough of the water to create consistency that will coat the back of the wooden spoon. Pour three-quarters of the icing over the cake, spreading it evenly to the edges. Stir the cocoa into the remaining icing until smooth. spoon into a pastry bag fitted with writing nozzle and pipe the mocha icing over the coffee icing. Decorate with coffee beans, if desired.

Chinese cuisine :Chicken Lo Mein

Chicken Lo Mein can be a quick and easy dish made with spaghetti or ramen noodles for busy weeknights, or an elaborate stir-fry fit for serving to guests. You'll find both in this collection of Chicken Lo Mein recipes.

Ingredients:

    1/2 pound boneless, skinless chicken breast
    .
    Marinade:
    2 teaspoons light soy sauce
    1 teaspoon Chinese rice wine or dry sherry
    1/4 teaspoon sesame seed oil
    1 teaspoon cornstarch
    .
    Sauce:
    3/4 cup chicken broth
    2 tablespoons plus 1 teaspoon oyster sauce
    3/4 teaspoon sugar
    .
    Other:
    1/2 pound Chinese noodles (thin or thick noodles are fine)
    1 cup shredded carrots (about 1 carrot)
    1 8-ounce can straw mushrooms
    3 tablespoons vegetable or peanut oil for stir-frying, or as needed
    1 teaspoon chopped garlic
    1/4 teaspoon salt
    Salt and pepper to taste, if desired

Preparation:
1. Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.

2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.

3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.

5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.

6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

Hot Chocolate Receipe

Ingredients

    4 cups milk
    1 cinnamon stick, 6 sprigs fresh mint, or
    2 split vanilla bean (optional)
    10 ounces semis weet or milk chocolate, cut into small pieces
    Whipped cream, for serving (optional)
    Chocolate shavings (optional)

Preparation
Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.

Chicken Breast Spiced with Rosemary- Garlic ( Crock Pot)

 INGREDIENTS
1/2 cup chicken broth
5 minced garlic cloves
1/2 cup butter
1 tablespoon rosemary
salt
pepper
parsley flakes

11/2 lbs boneless skinless chicken breasts

PREPARATION
1 Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
2 Roll chicken breasts in garlic-butter mixture and place in crock pot.
3 Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
4 Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
5 Cook on low setting for 6 - 8 hours.
6 Serving size is approximately half a chicken breast and a small amount of sauce.

Is this not simply:

try it at home and let me know (by commenting)

Special Fresh Mushroom Risotto Recipe

Ingredients
1/2
cup of
Finely diced white onion or shallot
12
ounces of
To 16 white or porto bello mushrooms, thinly sliced
1
Large garlic clove, finely chopped
Salt and freshly milled pepper
1/2
Lemon
5
cups of
-1/2 to 6-1/2 Mushroom Stock
cup of
Finely diced onion or shallot
1
cup of
-/2 Arborio rice
1/2
cup of
Dry white wine or Marsala
cup of
To 1/2 cream
1/2
cup of
Freshly grated Parmesan
1/4
cup of
Chopped parsley
Preparation Instructions

Heat the butter and oil in a wide skillet, add the white onion, and cook over medium heat for about 5 minutes, stirring frequently. Add the mushrooms, raise the heat, and sauté until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze the lemon juice over all. Turn off the heat and set aside.

Have the stock at a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it's completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and season with pepper. Stir in the Parmesan and parsley and serve.

Special Freshwater prawns in spiced dressing

 

 

 

 

 

 

 

ingredients

makes 24

12 whole black peppercorns
12 coriander seeds
4 cloves
1 bay leaf
1/2 level teaspoon mustard seeds
1/2 level teaspoon dried thyme
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
3 slices lemon
3 cloves garlic, peeled and chopped
2 tablespoons white wine vinegar
24 large raw freshwater prawns, about 1 1/2 lb together, peeled, de-veined, tails left on
2 tablespoons lemon juice
1 tablespoon virgin olive oil
1/8 level teaspoon cayenne pepper
Lemon and lime slices and dill fronds to garnish

method

1. Put the peppercorns, coriander seeds, cloves, bay leaf, mustard seeds and thyme in a small square of muslin or white cotton fabric, gather the sides together and tie securely with clean thread.

2. Bring 1 1/4 pints of unsalted water to the boil in a large stainless steel or enamel saucepan and add the onion, celery, lemon slices, garlic, vinegar and the bag of spices. Reduce the heat and simmer, uncovered, for 15 minutes.

3. Pour in the prawns and cook, uncovered, for 2-3 minutes, stirring frequently, until they turn pink. Remove from the heat and leave to cool in the pan, then cover and refrigerate for 2 hours.

4. Drain the prawns and discard the lemon slices and spices. Gently toss the prawns, onion and celery with the lemon juice, oil and cayenne. Turn into a serving dish and garnish with slices of lemon, lime and dill.

Remember to put a supply of cocktail sticks on the table beside the prawns.

Special Ham and Tomato Scones

Ingredients
2
cups of
Self-rising flour
1
teaspoon of
Paprika, plus extra for sprinkling
2
tablespoons of
Soft margarine
1
tablespoon of
Snipped fresh basil
1
cup of
Drained sun-dried tomatoes in oil, chopped
2
cups of
Ounces (1/3 ) chopped cooked ham
6
tablespoons of
- 8 skim milk, plus extra for brushing

Preparation Instructions

1. Preheat the oven to 400°F. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Rub in the margarine until the mixture resembles crumbs.

2. Stir in the basil, sun-dried tomatoes and ham, and mix lightly. Pour in enough milk to mix to a soft dough.

3. Turn the dough out onto a lightly floured surface, knead briefly and roll out to an 8 x 6-inch rectangle. Cut into 2-inch squares and arrange on the baking sheet.

4. Brush lightly with milk, sprinkle with paprika and bake for 12 - 15 minutes. Transfer to a wire rack to cool.

Tasty Lemon Chiffon Cake

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cooking oil
• 5 egg yolks, unbeaten
• 3/4 cup cold water
• 2 teaspoons vanilla
• 2 teaspoons lemon zest
• 1 cup (7 to 8) egg whites

• 1/2 teaspoon cream of tartar

          For Lemon Butter Icing:

• For Lemon Butter Icing:
• 3 1/2 cups confectioners' sugar
• 1/2 cup butter
• 3 - 4 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 - 3 drops yellow food coloring, optional

 Instructions

1. In a large bowl, sift together the cake flour, sugar, baking powder, and salt.2. Make a "well" with the dry ingredients and add the oil, egg yolks, cold water, lemon zest, and vanilla to the well; beat until smooth.3. In a separate bowl add the cream of tartar to the egg whites and beat until they have very stiff peaks; do not underbeat.4. Carefully pour the egg yolk batter over the surface of the beaten egg whites.5. Gently fold the egg whites into the batter by bringing a scraper from the bottom of the bowl, up the sides, and over the batter until completely blended.6. Pour into ungreased 10" (4" deep) tube pan (NOT a bundt pan) and bake for 55 minutes at 325°F and then for 10-15 minutes at 350°F.7. Invert cake and let it hang upside down until completely cooled.8. Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.9. To make lemon butter icing, blend together the confectioners' sugar and the butter; stir in the lemon juice, lemon zest, and food coloring (optional) until frosting is the desired consistency to spread.

Details

Prep time: 20 mins Cook time: 1 hour 10 mins Total time: 1 hour 30 mins Yield: 1 cake

Making Special Muffins

 

 

 

 

 

step 1: You will need

• 250 g flour
• 150 g sugar
• 6 g baking powder
• 1/4 tsp salt
• 1 egg
• 200 ml milk
• 110 g butter, melted
• 1 tsp vanilla essence
• zest of 1 orange

• 12 muffin cups
• 2 bowls
• 2 spoons

Step 2: Prepare the oven

Preheat the oven to 190°C, 375°F or gas mark 5.

Step 3: Mix the dry ingredients

Put the flour, sugar, baking powder and the salt into a bowl and mix them together well.

 

 

 

 

Step 4: Mix the other ingredients

Take a separate bowl and pour in the milk. Add the melted butter, orange zest, vanilla essence and then break in the egg. Stir together thoroughly.

 

Step 5: Combine all the ingredients

Pour the wet ingredients into the flour mixture and briefly stir them together. Don't over mix it as you want to keep the batter fluffy.

 

 

 

 

Step 6: TIP!

If you want to make more elaborate muffins then now's the time to add the other ingredients. The options are endless from bananas to chocolate chips. For an example, try adding 175g of blueberries to create an authentic American recipe.

 

 

Step 7: Pour into the muffin cups

Arrange the cups on a baking tray and then add about three generous spoonfuls of the muffin mixture to each one. Don't fill them completely as they will rise.

 

 

 

Step 8: TIP

If you use aluminium cups, then just before adding the mixture you'll have to brush them with butter and dust with a little flour.

Step 9: Bake the muffins

Place the baking tray in the centre of the oven and bake for 15 to 20 minutes.

Step 10: Test, remove and serve

When you see that the muffins have risen and turned golden brown in colour, insert a toothpick to check they are done; if it's clean when you take it out then they're ready to remove.


Take the muffins out of the cups, dust them with a little icing sugar and serve while warm with a cup of freshly brewed tea or coffee.