Light Lemon Cake

No time to cool, and already half gone !

Recipe

• 200g unsalted butter , softened
• 225g icing  sugar
• 4 eggs
• finely grated zest 2 or 3 lemons 
• Juice of these lemons
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 1½ lemons
• 85g icing sugar

Separate yolks from whites and whisk whites to soft peaks.

Cream butter and icing sugar.

Add yolks one at a time.
Add lemon zest

Sieve flour and add slowly to mix.
Add lemon juice of the skinless lemons.
Mix in egg whites.

Bake in long tin for about 50 -60 mins. at 150C or till done. (Check when a skewer comes out clean from the middle)

Mix lemon juice with icing sugar.  Prick through out the cake and pour syrup on to cake.

This cake is super light, possibly due to the face I used icing sugar used instead of caster sugar as in the original recipe.

If you like lemons this cake if for you, be generous with the lemons!

Source Link: Click here

DO NOT: Add sliced lemons on top (like you would in the poppyseed cake)
They sink

Rice Wraps

Quick and simple, great way to get my 2 teenage boys hands 'dirty' and rolling them selves

Home made Peanut sauce so delish!

Scroll below for recipe

Filling:
Shredded carrots; Lemon zest, cabbage, corriander, spring onions, prawns

Prawns were 'cooked' by pouring boiling water on frozen prawns, left to soak for 5 mins, then if still not done,  microwaved (water and all) for about 2 mins.  till firmer (not too hard or opaque in colour) but still soft.
De-tail and toss in sweet chilli sauce or lemon/olive oil/salt dressing.  Prawns ready to go!

Lovely colours!
The lemon zest really adds a zing to each bite

Sweet chilli sauce on prawns - delish

Peanut sauce

2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1-2 cloves garlic, minced or chopped
1/4 cup water
1 tablespoon brown sugar
juice from half a lemon (can be less, depending on your tastes)

In a non-stick pan, combine all ingredients, stirring constantly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.

Chili sauce Link
https://2tired2cook.blogspot.com/2014/08/sweet-chili-sauce.html

Mushroom Pate/Pesto

Super easy to make, just blitz the whole thing in a food processor.

Has a very spreadable texture, a real rival to the other vegetarian pate...the eggplant/aubergine meatless 'other'

• 1-2 tablespoons oil
• 1 onion chopped
• Lots of mushrooms
• handful of fresh corriander
• handful of walnuts.
• Salt
  Pepper

Instructions:

1. Chop onions and mushrooms.
2. Saute in hot oil until soft.
3. Place in food processor with nuts and greens
4. Process until fine.
5. Add salt and pepper to taste.

Source Link: Click Here

Fudge - Toffee with Hazelnuts, Almonds, Cranberries

 When the going gets tough, the tough .....make toffee 

Amazing goo!

Trick here is be patient, place in freezer for a good solid hardness.

 

Place in bag to catch all the flying toffee pieces as you pound it with the end of a knife

Lovely
Riddled with hazelnuts and almonds and cranberries!
(Didn't have raisins but the cranberries turned out very nice here,  it's sharp sourness contrasted to the  all round sweetness)

Too good!
Too all who tasted, they could not believe how good this was!
I'm not a fan for fudge and frankly this could be said as one of my 'failure's as I was trying to make toffee, still it's a damn fine 'failure' :)

Next time think I will cook for alittle longer for a deeper brown colour, and perhaps more sugar for an extra hard fudge namely ....toffee.

Yep, Second batch came out darker, harder and crunchier. Damn fine toffee.
When the going gets tough, the tough .....make toffee ;)

Recipe:
30gr Butter

1/4 cup of brown sugar

2 tbps of condensed milk
Nuts (ie Almonds, Hazelnuts, Cranberries, Raisins etc., )

Heat all in a nonstick pan till starts to bubble.

Bubble for a good 4 minutes.  This part takes practice till you know how long to cook it for.  NEVER be tempted to taste it, it is SUPER SCALDING!

Place on a nonstick metal sheet that can later be place in fridge or freezer.  

Chill till solid, then break to pieces and enjoy.