Carrot zucchini squares

Ingredients

100 gm of butter

3/4 cup brown sugar

1/2  grated orange rind

2 eggs

1 1/2 self raising flour

1/2 tsp cinnamon powder

4 tbsp of orange juice

1/2 cup chopped walnut

1/2 cup shredded carrot

1/2 cup shredded zucchini

pinch of salt

Icing

100 gm of spreadable cream cheese

5 tbsp icing sugar

2 tbsp orange juice

1/2 grated orange rind

Method

Cream butter and sugar until fluffy.

Beat in  eggs one by one.

Add the remaining ingredients with 2 tbsp of orange juice and mix.(save 2 tbsp of orange juice to pour over the cake)

Preheat oven to 180 degree centigrade.

Bake for about 30 to 45 minutes.

Once the cake is cooked pour 2 tbsp of orange juice over the hot cake.

Allow the cake to cool completely.

Frosting

Beat cream cheese,icing sugar and orange juice.

Spread it over the cake and decorate with orange rind.

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Savory muffin

Vegetable Muffin

 Ingredient

1  onion

1 zucchini

1 carrot

1/2 cup peas

1 cup baby spinach

3 eggs

1 cup plain flour

1/2 cup cooking oil

200 gm of salmon chopped

1/2 tsp salt

1 tsp grounded fresh pepper

Method

Grate onion,carrot and zucchini.

Mix all other ingredients together.

Bake for 30 minutes on 180degree centigrade.

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Chocolate cake

Ingredients

2 cups flat all purpose  flour

3/4 cup of water

250gm unsalted butter at room temperature

200gms of cooking dark chocolate

1/2 cup milk

1/2 cup coco powder

4 eggs at room temperature

500gms of castor sugar

2 tbsp coffee powder

2 tbsp vegetable oil

1 tsp baking powder

1 tsp salt

Steps to follow

Sieve all purpose flour, baking powder,coco powder and salt together.

 Heat water and dissolve the coffee powder.

Beat the eggs and keep aside.

Next double boil chocolate,sugar, butter and coffee.

Once chocolates combined together remove from  heat and allow the  mixture to cool.

Next fold in eggs and milk.

Once the mixture in well combined mix in the dry ingredients don't overdo the mixture.

Bake the cake mixture at 180degree centigrade on 8inch greased

 tin lined with baking paper. 

Allow the cake to cool completely.

Level the top by  removing the excess and flip the cake over the cooling rack.

Chocolate ganache

2 cups heap chopped dark cooking chocolates

150gm of unsalted butter

130 ml of thickened cream

Method

Double boil all three ingredients  together until the chocolates and butter combine together.

Keep whisking but don't overcook.

Put off the heat and pour the ganache over the middle of the cooled cake gently.

In couple of minutes ganache will flow by itself and cover the cake completely.

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Date slice

INGREDIENTS 

2cup pitted dates

1 cup self raising flour 

3/4 raw sugar 

60gm butter

2 eggs 

1 tsp baking soda 

1 1/4 cup water 

A pinch of salt 

Melted butter to grease baking paper 

Pecan nut to garnish

METHOD 

Preheat oven to 170degree centigrade.

Chop dates roughly 

In a saucepan add dates and water cook for five minutes. Remove from heat add baking soda.

In a separate bowl combine sugar,egg,salt and melted butter.

Add flour and dates to the mixture.

Grease 20 cm square pan with butter and line it with baking sheet.

Pour the date mixture tap the tin and sprinkle  the top with  pecan nuts and press gently.

Bake on a preheated oven for 20min or unit cooked. 

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Banana Bread

Ingredients

2 cups plain flour

1 ½ spoon baking powder

½ tsp salt

2 eggs about 70gms each

175g butter

1 ¼ lemon chopped finely

1 cup sugar

1 ½ cup bananas sliced

1 cup walnuts optional

Preheat oven at 350deg cent

Method

In a mixer blend bananas ,eggs, lemon for 2 minutes then add sugar and blend it, keep in aside,

In the mean time shift all the dry ingredients, now mix the banana blend until smooth.

Bake for about 45 minutes in a greased tin lined with baking sheet and wrap the top with the foil, remove the foil for the last 10 minutes to brown the top

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Fluffy easy muffin

Ingredients

115 g self raising flour

115 g unsalted butter

115 g caster sugar

2 eggs, beaten

Preheat oven to 180 degree cent, place the muffin papers in the muffin tin.

Method

Place butter ,caster sugar in a large bowl and cream together with a electric mixer until fluffy.

Gradually add eggs one by one, and fold in the flour and mix well.

Scoop this mixture in the muffin tin and bake in the preheated oven for 15 min.

Cool before icing.

For icing

200 g icing sugar

2 tbsp warm water

Food colouring(optional)

Sugar flowers, cherries or chocolate to decorate.

Sift the icing flour, mix water and food coloring until the mixture is thick enough to coat the muffin.

Allow to dry and store in a air tight container.

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Chocolate cake

                    250g dark chocolate(I used Chocó chips)

250g butter

1 tbsp(15ml) strong coffee

3/4 cup water

1 cup self raising flour

125ml buttermilk

1 cup+1 tbsp plain flour

1/4 cup+2tbsp coco powder

1/2 tsp(5ml)bicarbonate

550g caster sugar

4 large eggs

2 tbsp oil

                      preheat the oven at 160 degree

 In a saucepan stir chocolate, butter, coffee and water in low heat and set to room temperature

Sift flour, coco, soda and caster sugar, in another bowl whisk egg, oil and buttermilk.

Combine the egg mixture with the flour, pour the cooled chocolate melt and blend it nicely without anylumps

Brush the cake tin with butter ,pour the mixture and tap the tin to let the air bubbles out

Bake for 1 hr 15 min

Icing:300g chocolate,60g butter,1/4 cup thickened cream

Double heat this three allow to cool and pour it over the cake

 

icing:

Melt together Dark Cooking Chocolate200g and butter200g, allow to cool, refrigerate until mixture is of spreading consistency, spread over cake.

Decorate with biscuits, if desired.

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SULTANA CAKE

Ingredients

Sultana                   500gm

Unsalted butter        250gm

Sugar                   1cup

Egg                  4

Self raising flour      3cups

Add some water and boil the sultanas for 10 minutes, drain add the chopped butter and stir until butter melts.

In a separate bowl beat egg and sugar until creamy, now slowly add the flour and the sultana mix and beat gently.

Pour in a greased tin and bake in 150 degree cent for 40 min or until done.

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