Zucchini and Parmesan Muffins

Recipe from 100 Favourite Muffins and Slices
Images by Yasmin

This is a really scrumptious and filling savoury bite of goodness. The different types of cheese just take this muffin to a whole new dimention! I really enjoy eating these muffins because I can have the satisfaction of eating something delicious without feeling guilty about eating something sweet and unhealthy.

Ingredients:

• 2 cups standard (plain) flour
• 4 tsp baking powder
• 1/2 tsp salt
• black pepper, to taste
• 1 cup grated tasty cheese
• 1/4 cup grated parmesan
• 3/4 cup milk
• 2 large eggs
• 3 zucchini, grated (250g altogether)

Method:
Heat oven to 200'C fanbake, with the rack just below the middle.

Sift or fork together the flour, baking powder and salt in a large bowl. Grind in black pepper to taste, then add the grated cheeses and stir to combine.

Break the eggs into another large bowl, add the milk and whisk together with a fork, then add the grated unpeeled zucchini.

Tip the dry ingredients into the liquid mixture, then carefully fold everything together, taking care not to overmix. As soon as all the flour is moistened, spoon the mixture  into 12 lightly buttered or non-stick sprayed regular muffin pans or 24 mini muffin pans.

Bake for 12-15 minutes or until the tops are golden and the muffins spring back when pressed in the centre.

Meringue Cupcakes

Recipe from CupcakesImages by Yasmin

I love meringue. It is beautiful on lemon meringue pie, so it is just as beautiful as an icing for cupcakes. To make this cupcake look even more sweet and appetising it is dusted with jelly crystals. De-lic-ious! This was served for afternoon tea with Citrus Slice, posted previously. Great for a hot summers day.

Ingredients:
For cupcake:

• 1 1/3 cups plain flour
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 tsp vanilla essence
• 2 large eggs
• 1/2 cup milk

Meringue Topping:

• 3/4 cup sugar
• 2 large egg whites
• jelly crystals, to decorate (any colour)

Method:
Line cupcake tins with patty pans.

For cupcakes, combine the flour, baking powder and salt into a small bowl. In a medium sized bowl, beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on slow speed, add the mixed dry ingredients and milk. Spoon the batter into the prepared patty pans, filling each 3/4 full. Bake for 10-20 minutes, until golden brown and firm to touch. Transfer to wire rack once cool.

For Meringue, beat at high speed the egg whites until soft peaks form when beaters are removed. While the motor is running slowly pour the sugar into the egg whites. Beat until meringue is thick and forms soft peaks.

Spoon meringue on top of the cupcakes. Using the spoon create small peaks on the cupcakes. Dust with jelly crystals. Store in refrigerator in sealed container.

Home Made Sushi

Recipe and Images by Yasmin

I LOVE SUSHI! It is delicious! I could survive on sushi if I had to I love it that much. This is my own version of sushi. The best thing about sushi is the filling options are endless! I usually slice carrot, cucumber, avocado and ham to fill the centre of the sushi roll, but this time my sister enlightened me to the idea of an omlette filling, which is equally as yummy! When making sushi it is best to have a sushi mat to make rolling the sushi easier.

Ingredients:

• 2 cups Sushi rice
• 1-2 packets of Nori Paper
• Cooked Omlette

Method:
Cook Sushi rice via instructions on the packet. Allow to cool completely. Put Nori paper on sushi mat and place 3-4 tablespoons of cooked rice along the width of the nori paper, 3cm in from the top of the nori to allow room to roll. Place thin strips of omlette on top of the rice. Roll the sushi. Slightly wet the end of the nori paper to stick to the rest of the roll. Slice into sushi pieces. Continue this process until all of the sushi rice has been used. Serve with soy sauce.

Zucchini Slice/Pie

Recipe and Images by Yasmin

This is a delicious snack or meal to serve. We ate this on Boxing Day 2011 with a group of friends along with many other small dishes which I will post at a later date. This slice is also great for pic-nics. Yum Yum!!!

Ingredients:

• 4 large zucchini
• 1 large onion
• 4 bacon rashers
• 1 cup grated cheddar cheese
• 1 cup SR Flour
• 1/4 cup oil
• 4 eggs
• Salt and Pepper, to taste

Method:
Grate unpeeled zucchini, chop onion finely, chop bacon. Combine ingredients. Season with salt and pepper. Pour into greased flan or slice tin. Bake for 30-40 minutes in moderate oven.

Marshmallow Puddings

Recipe from 'Woman's Weekly Chrsitmas Entertaining'
Images by Yasmin

I know that I said I would never post chocolate recipes, but it is christmas and I thought why not post a chocolate recipe to get familar with the jolly season. This recipe is a modern day twist to the classical mini puddings. Instead of having some pudding smothered in chocolate, it is a marshmallow in the centre. It is very clever, and I'm sure it tastes nice. My sister made these for some family friends for christmas. Seasons Greetings!

Ingredients:

• 12 large Marshmallows
• 1 1/2 cups (225g) milk chocolate melts, melted
• 1/4 cup (35g) white chocolate melts, melted
• coloured cachous or chopped cherries, to decorate

Method:
Line a large baking tray with baking paper. For each pudding, insert a toothprick in the top of a marshmallow. Place the marshmallow in milk chocolate. Using a teaspoon, coat the marshmallow in chocolate, leaving a small gap around the toothpick. Using a fork, lift the marshmallow from the chocolate, letting excess drip into bowl. Place on the prepared tray. Allow to set.

Remove toothpicks from marshmallows. Using a teaspoon, drizzle a little white chocolate over each marshmallow. Sprinkle with cachous or cherries. Allow to set.

Place each pudding in a small coloured patty pan (optional).

Jam Drops

Recipe from NMAA Cooks
Image by Cath Muscat

This is an old time classic which I would like to revive for old times sack. This was one of the first recipes I made by myself and I thought I was so clever!!! If you are going to teach your children, grandchildren or neighbours children how to cook, I would recommend starting them of with this recipe and the simplicity cake recipe. If you are just starting this is definately one to try!

Ingredients:

• 60g butter
• 60g sugar
• 1 egg
• 1 cup self-raising flour
• jam

Method:
Beat butter and sugar together until fluffy. Add egg and flour and beat well. Put small teaspoons on ungreased tray. Press hole in centre. Fill hole with any type of jam. Bake for 10 minutes in hot oven.

Belgium Bars

Recipe from 100 Favourite Cakes and Slices
Images by Tammy

This is a delicious slice/bar to eat with friends for afternoon tea. I have passed this recipe on to many of my friends and they have all loved it and found it truely addictive! It is a very sweet slice and I have always found it to taste similarly to gingerbread, but maybe that is just me. You'll have to try it and tell me what you think!

Ingredients:
Base:

• 1 cup brown sugar
• 200g softened butter
• 1 large egg
• 1 tsp cinnamon
• 2 tsp mixed spice
• 4 tsp baking powder
• 2 cups plain flour

Filling:

• approx. 1/2 cup jam (of your choice)

Icing:

• 2 cups sifted icing sugar
• 25g softened butter
• approx. 3 tblsp lemon juice or water
• red jelly crystals or coloured sugar

Method:
Grease or line with baking paper a large baking tin. For base, measure the brown sugar, softened butter and egg into a large bowl or food processor. Mix well, then add all the dry ingredients except for the flour. Mix again then add and mix in half the flour. Add the remaining flour and mix well. Divide dough into 2 parts, refridgerate in a plastic bag until firm enough to roll. Roll each half out to fit your pan (if you like, work the dough between sheets of floured waxed paper or plastic to prevent sticking).

Place the first sheet in the prepared baking pan and neaten the edges. Spread it with a thin layer of jam, then cover with the second sheet of dough. Prick in a few places.

Bake for 20-30 minutes until the centre is firm when gently pressed. Cool, ice as below and cut into bars.

For icing (if desired), mix icing sugar, butter and enough lemon juice or water to make it fairly soft. Spread evenly over the cooked mixture. If you like, sprinkle a few jelly crystals (or some coloured sugar) on the icing in rows.

Honey Joys

Recipe by Yasmin
Image by 'Grub'

Honey Joys are another simple and quick beginner recipe. I thought it important recently to go back to the basics and explain the simplistics before posting complicated (for me anyway!) recipes. If you have young children, they will enjoy this sweet treat.

Ingredients:

• 85g butter
• 85g white granulated sugar
• 30g honey
• 140g cornflakes

Method:
Preheat oven to 150'C fan-forced. Line a 24 hole patty pan tray with paper cases and spray with canola oil. Melt butter, sugar and honey over low heat together in a large saucepan until frothy. Add corn flakes and stir through quickly to coat evenly. Working quickly, spoon into paper patty cases. Bake for 10 minutes. Let it cool completely before serving.

Coffee Loaf/ Cake

Recipe from NMAA Cooks
Images by Yasmin

This is just another version of the simplicity cake I have made; coffee cake. I hate coffee, but I love tea with a slice of coffee cake or loaf. It is heavenly and enough of a pick-me-up to get me through the day. It is so simple and quick to make, no effort or energy required for those of you who need three cups of coffee a day! Wake up everyone to this great idea!

Ingredients:

• 2 tblsp margarine or butter
• 1 cup self-raising flour
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp vanilla flavouring
• 3 1/2 tsp of instant coffee dissolved in 3 tblsp of boiling water, cooled

Method:
Grease cake tin. Heat oven to 180'C fan-forced. Melt butter. Beat in other ingredients. Put in tin. Bake for 30 minutes or until a skewer can be inserted and come out clean. Serve with coffee or tea.

Apricot, Date Bars

Recipe from NMAA Cooks
Images by Yasmin

This is a healthy fruit bar to have as a snack in lunch boxes, with coffee, for afternoon and morning tea, or as a snack during the day. It has a crusty appearance and texture similar to shortbread. The flavour is delicious though!

Ingredients:

• 125g dried apricots, chopped
• hot water
• 1 cup raw sugar
• 2 cups self raising flour
• 3/4 cup coconut
• 1/2 cup chopped dates
• 1/4 tsp salt
• 185g butter or margarine, melted

Method:
Soak chopped apricots in hot water for 30 minutes, drain. Put in bowl with sugar, sifted flour, coconut, dates, salt. Add melted butter, mix well. Spread mixture into greased lamington tin. Bake in moderate oven for approximately 25 minutes or until cooked. Remove from oven, allow to cool, and cut into squares.

Variations:

• Omit dried apricots and double quantity of dates
• Omit 1/4 cup flour and substitute 1/4 cup wheatgerm

Cornflake Cookies

Recipe from Hannah
Images by Yasmin

This is a VERY quick and simple cookie to bake in a hurry when you want something to snack on. I do warn you though that it is mostly margarine and is very bad for you. The mixture is very yummy though! I know when I made it that there wasn't much mixture left to make the cookies! The texture is very nice, a combination of crunchy and soft with the overall sweet flavour! YUM! Enjoy!

Ingredients:

• 2 cups flour, sifted
• 1/2 tsp baking powder
• 250g margarine (can put in only 200g if wanted)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla flavouring
• 1 1/2 cups cornflakes

Method:
Preheat oven to 180'C fan-forced. Sift together flour and baking powder in one bowl. In a separate bowl, beat the margarine and sugar together until light and fluffy. Add eggs and vanilla, beat well. Add sifted dry ingredientsand cornflakes. Mix for about 2 minutes. Drop in tblsps onto ungreased baking sheets.

Bake in moderate oven for about 10-15 minutes or until lightly brown. Makes approx. 30 (unless you eat the dough!!!)

Simplicity Cake/ Multicoloured Cake

Recipe from NMAA Cooks
Images by Yasmin

This is the most basic recipe on the planet and should be the first thing everyone learns to cook; a cake. Once you learn how to make a cake, you can do many wonderful and creative things to it, such as making a decorative cake or another flavoured cake altogether. I have made many different cakes by adjusting the ingredients or flavouring slightly, such as coffee, orange, lemon, banana, choc chip, chocolate (more my sisters than me) and multicoloured cakes. I am going to explain to you how to make multicoloured cakes on this post following the simplicity cake recipe. This of course is optional. You can just make the basic cake and put it in the oven, your choice! I like to be a bit creative!!!

Unfortunately I don't have a photo of the cooked product, because my friends and I ate it before I realised I needed a photo!!! Good times though!

Ingredients:
For simplicity cake:

• 2 tblsp margarine or butter
• 1 cup Self Raising flour
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp vanilla flavouring

For multicoloured cake add:

• at least three different food colouring (I chose Blue, Yellow and Pink food colouring)

Method:
Grease a cake, muffin or patty pan tin. Heat oven to 180'C fan-forced. Melt Butter. Add all other ingredients and beat for 3 minutes. Now either bake the simplicity cake for 30 minutes, or cup cake tray for 10 minutes or complete the following:

Separate the mixture evenly into three different bowls (or as many required for the number of different food colours). Add a few drops of food colour into each bowl to make different colours. Stir thoroughly with a knife until the food colouring is completely mixed in. Using a teaspoon, place one colour in the patty pan (in my case), then another and finally the third. Complete this pattern until all of the mixture is gone, make sure to vary your layers and patterns of cake coloured mixture. Be inventive and creative. You may have most of the cup cake being blue and only one spot being yellow and/or pink.

Bake in oven for 10 minutes if a cupcake tray, or 30minutes for a cake tin. Remove once a skewer can be inserted and come out clean.

Post Competition

Hello everyone!

I would just like to inform everyone about the recipe sharing that is happening on Taste of Pearl City. It is an 'Anyone Can Cook' competition which ends this friday. It is a really great way to share you simple and quick recipes with everyone and gather some great ideas too! All you have to do is go to this website: http://tasteofpearlcity.blogspot.com/ and follow the linking process. It is really simple and fun! I hope you get the chance to look and enter! There are some prizes too! I have already entered the following recipes:

Coconut Loaf with Passionfruit Sauce










Scrolls










Incredible Pie












Pasties












These are some of my favourites!!! I hope you share your simple and quick favourites as well!

Cheers,
Yasmin

Mish's Muffin Recipe

Recipe from Mish
Photos by Yasmin

This is a different way to make delicious blueberry muffins. Very moist and truely yummy for lunches or snacks. Bonus, it is healthy too!

Ingredients:

• 3 cups self raising flour
• 1 cup castor sugar
• 1 cup canola oil
• 1 cup milk
• 3 eggs
•  1 tsp vanilla
• 2 x 75g packets of frozen blueberries

Method:
Combine all dry ingredients and berries. Combine oil, milk, eggs and vanilla in a separate bowl and mix well. Pour oil mixture into the dry mixture and stir 12-15 times. Do not over mix. Muffin mixture should still have some dry flour.

Bake in oven at 170'C fan forced for 30-35 minutes. Makes 1 1/2 dozen.

Apple and Cinnamon Cake

Recipe from Cake Bible
Photos by Yasmin

This is a very simple tea cake. It doesn't have much flavour but is very moist and perfect for tea, coffee or a snack. If you have a sweet tooth and aren't a fan of simple flavours then serve this cake with a jam of your choice. You can eat it like a scone with the jam by cutting the cake in two or you can serve it on the side of the cake (as shown in the photo) and eat it with the cake, like with a dessert. This recipe isn't in any way a festive Easter cake, however it is delicious to eat on Easter Monday in the peace and quiet of your home.

Ingredients:
Cake:

• 1 cup self raising flour
• 2 tblsp castor sugar
• 3 tblsp softened butter
• 1 egg, lightly beaten
• 1/3 cup milk

Topping:

• 200g green apples, peeled, cored and thinly sliced
• 1/2 tsp ground cinnamon (or more if desired)
• 1 tsp cornflour
• 1 1/2 tblsp butter, melted

Method:
Preheat oven to 180'C. Prepare cake tin. Sift flour and sugar into a mixing bowl. Add butter and cut into the flour until the mixture resembles coarse breadcrumbs. Stir in the egg and milk. Beat to a smooth batter. Pour into the prepared bake tin.

Combine the apple, cinnamon and cornflour in a bowl - to coat the apple slices in flavour. Arrange on top of the cake batter. Drizzle butter over the top. Bake for 45 minutes or until cooked through. Cool in the tin on a rack. Remove from the tin when cooled and serve.

Anzac Slice

Recipe from Lesley Palmer (family friend)
Photos by Yasmin

I love this recipe. It is full of spirit from Anzac day and is very wholesome and filling. It is very similar in regards to ingredients to Anzac biscuits (also featured on my blog); however, it is just displayed differently - in slice form. A beautiful enhancer of this hearty snack is lemon icing. The sour flavour of lemons compliments this oat filled slice perfectly. I really love this combination. I thank my friend for sharing this recipe with me from all those years ago. I still use it every year (along with Anzac biscuits) to commemorate the Anzac troops hard work in Galipolli. Lest we forget.

Ingredients:

• 1 cup rolled oats
• 1 cup sugar
• 1 cup self raising flour
• 1 cup coconut
• 1 tblsp golden syrup, melted
• 1 egg
• 113g margarine, melted

Method:
Beat together. Spread evenly in a bake tray, lined with non-stick baking paper. Cook for 20-25 minutes at 180'C fan forced. When cool ice with lemon icing (optional). For lemon icing recipe, see Icing and Sauces Page on Blog.

Zucchini, Ham and Cheese Cups

Recipe from Recipes+
Photos by Yasmin

This is a very unique and clever idea. Essentially this recipe is just another form of mini quiche; however, instead of using pastry to hold the filling, you use ham! I didn't have enough ham for all the mixture this recipe makes so I used pastry cups as well as ham cups. This is the first of my real Easter recipes I'm posting, not because it looks like anything to do with Easter, but because on Easter my family shares a big and beautiful BBQ breakfast which will include this savoury snack. In this way it is linked to Easter. Feel free to share with me what you do on Easter. Do you have a nice breakfast too, or perhaps a special dinner, but more importantly what do you eat while enjoying you family or friend's company? I wish everyone a very happy Easter. Alleluia!
TIP: For something a little different, use pancetta or salami instead of ham or pastry. Also, to make this snack healthier, add other vegetables as well, such as grated carrot or thinly diced capsicum.

(Left side is ham, Right side is pastry)

Ingredients:

• 24 (200g) slices shaved leg ham (or pastry)
• 2 large zucchini
• 3 eggs, room temperature
• 1/3 cup cream (I used skim milk instead)
• 2/3 cup grated cheddar cheese
• 4 grape or cherry tomatoes, halved (or normal sized tomatoes cut into small slices)
• Mixed salad, to serve

Method:
Preheat oven to 160'C fan forced. Grease a 12 hole mini quiche tray (more if needed). Line each hole with 2-3 overlapping slices of ham to shape the nests. Coarsely grate zucchini; using hands, squeeze out excess liquid.

Whisk eggs and cream in a medium sized bowl. Stir in zucchini and cheese. Spoon mixture into prepared holes. Top with tomato. Bake for 25-30 minutes or until golden brown and cooked. Remove from oven. Stand for 5 minutes. Serve with salad.

Scrolls

Recipe and photos by Yasmin

Scrolls are a brilliant invention. It is the simplest of recipes; needing only two ingredients and a constant ratio of 1:2 - 1cup of buttermilk to 2cups of Self Raising Flour. From this you can be as creative or subtle as intented; however, the result is undyingly satisfying. I have made this snack or lunch many times before today, yet today is somewhat special because I am sharing a memorable cooking experience with a longtime friend. A caring primary school friend visited and we prepared this dish, alongside many others, as we prepared a feast to celebrate the end of Lenten fasting. As a beginner we made scrolls, followed by the main meal of Chicken and Corn Pie, and finishing with afternoon tea of Apple and Cinnamon Cake and lastly dessert being Incredible Pie. This was a VERY filling and enjoyable experience - as every cooking session should be. I regard my kitchen and cookbook as an old friend as I embrace the task ahead, rather than some people today who believe cooking is a burden and a nuisance. I hope you enjoy the first of many recipes being posted after my Lenten break. It is both sweet and savoury - a perfect balance to start.

Ingredients:

• Buttermilk (a carton)
• Self Raising Flour
• Fillings of choice

Filling Combinations:
Sweet:

• Plum Jam, shredded coconut, shredded apple and sultanas (as featured in photo)
• Shredded apple, cinnamon and sugar
• Nutella and choc chips
• Apricot jam, diced apricots and shredded coconut
• Strawberry Jam and mixed dried fruit
• White chocolate and passionfruit pulp
• Honey and sliced banana

Savoury:

• Vegimite and cheese
• Shredded ham, cheese and pineapple
• Salami, ham and cheese
• Semi-dried tomatoes, low fat feta cheese, ham, salami and cheese

Method:
In a bowl, combine 1 cup of buttermilk and 2 cups of flour with a fork until a soft dough forms. Flour a mat and rolling pin and roll out the dough until 1-2cm thick. Spread with a filling of your choice, sweet or savoury. Pick up pastry from one end and roll it up to the other (as shown in the photo above). Once the dough is now one big scroll, use a sharp knife to cut the scroll into 2-3cm slices. Place these lying flat on a non-stick baking tray as you cut (as shown in the photo below). Cook in an oven at 180'C fan-forced 4 for 20-25 minutes. Once cooled a little, serve.

This process can be repeated until all of the buttermilk is used. It makes approximately 2 1/2 batches. For the half batch make sure the measurements maintain that ratio of 1:2, in this case it will be 1/2:1. If you don't simplify the ratio evenly, then the dough will either be too sloppy or too hard.

Orange Cake Bites

Recipe and Images by Yasmin

I was so excited about preparing this sweet snack because I invented the recipe. What gave me this idea was founded by my mother for two reasons. One, I was originally baking a cake for her birthday and it turned out as a flop - but it still tasted fantastic, too good to waste. Which leads to reason number two, I saved the cakes and turned them into little balls of goodness, as my mother suggested. To do this I gathered a basic idea for additional ingredients from an ancient and falling apart cookbook (which is no longer in print!), called Nmaa Cooks.

This recipe was an experiment but turned out to be a success! Remember that you can always salvage previous errors in cooking, the bin doesn't need to be fed!! Another example of a way to salvage this cake catastrophy would be to make a triffel, but if you decide to do this be sure that the cake is spongy enough and not a complete flop (like mine!). I encourage everyone to have a go and see what you can do with a bit of a mess, have fun! HINT: Make sure with this recipe that the mixture isn't sloppy or too moist, otherwise it will fall apart. If it is too moist then simply add more almond meal or, if none is left, and enough quick cook oats and oatbran to allow the mixture to stick firmly together.

Ingredients:

For cake pieces:

• 1 cup butter, softened
• 2 cups white sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 3/4 cups plain flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 cup milk 

For snack mixture:

• 470g orange cake (made from ingredients above and method below)
• 100g sugar
• 115g almond meal (more if needed)
• 2 tblsps hot apricot jam
• 1-2 tblsps orange juice
• rind of half an orange
• desicated coconut, to coat
• oatbran and/or quick cook oats (if needed to combine mixture)

Method:

For Cake: cream together the butter and sugar until fluffy, in a large glass bowl. Slowly add whole eggs, one at a time, beating well after each one. Stir in vanilla extract. In another bowl, mix flour with baking powder, and salt. Add flour mixture to the creamed ingredients, while alternatively adding milk. Grease and flour two round cake tins and evenly divide mixture between both. Cook in an oven at 180'C fan-forced for 20-30 minutes (longer if needed). Remove from oven and turn onto wired racks to cool. Then refridgerate for at least one day.

For snack mixture: Use hands to crumble cake mixture into a big bowl, until it looks like bread crumbs. Using a wooden spoon, combine sugar, almond meal and orange rind to the cake. Stir in jam and juice until thoroughly combined. At this stage if mixture is too sloppy or moist add as much oatbran and quick cooking oats as required, until firm. In spoon fulls, roll mixture into balls and then roll in desicated coconut to coat. Place balls into a tupperwear container and refrigerate for 24hrs until hardened.