How much better is it when you make a homemade cake. We had a friend over for afternoon tea so we made apple cake. It was using K’s nana & pa’s recipe; yum.
- 180g butter
- ½ cup brown sugar
- 3 eggs
- 1½ cups self raising flour
- 1 teaspoon cinnamon
- ½ cup milk
- 2 apples: peeled, cored and sliced
- 1 tablespoon sugar and ½ teaspoon cinnamon (for sprinkling on top)
- Preheat oven to 180°c
- Cream butter and sugar
- Add eggs one at a time while beating
- Sift in ½ the flour and cinnamon
- Fold in remaining flour and milk – alternating
- Pour mixture into greased pan
- Arrange apple slices on top
- Bake for about 40 minutes or until cooked
- Place on cooling rack and sprinkle cinnamon sugar on top
I initially made this recipe a few weeks back as finger food for a drinks night. I enjoyed the flavours so much I have made it another two times since. Thanks for the recipe Barbara!
- 1 tablespoon of vegetable oil
- 1 tablespoon of honey
- 1 tablespoon of hoisin sauce
- 2 tablespoons of soy sauce (light soy is good)
- 1 tablespoon of fresh tomato sauce
- 2 cloves of Australian garlic (minced/smashed)
- 1 or 2 small pieces of fresh ginger (minced)
- 1/2 cup chicken stock(or water)
- 12 chicken drumsticks (preferably free range/organic) – can use chicken wings
Mix together all ingredients except the chicken to form a marinade. Pour this marinade over the chicken and stir to coat. Leave this to marinate for a short while (5-30 mins, longer if you have time).
Preheat oven to 200 degrees. Put chicken and marinade into a baking dish, stirring to cover it with sauce. Bake it for approximately 50 minutes. Increase the heat to 220 degrees to evapourate the liquid and the chicken becomes dark and shiny. This may only take 10 minutes so keep an eye on it.
Serve with a nice salad, some corn or whatever else you like.
Chilli Rice Paper Rolls
1 tablespoon peanut oil
2 tablespoons shredded ginger
5 large red chillies, seeded and shredded
2 kaffir lime leaves, shredded
300g peeled small green prawns
4 spring onions, shredded
2 Lebanese cucumbers, shredded
1/3 cup shredded fresh mint
2 tablespoons lime juice
1 tablespoon fish sauce
12 medium rice paper wrappers
Heat the oil in a frying pan over medium heat. Add the ginger and chilli and cook for 3 minutes or until crisp. Add the kaffir lime leaves and prawns and cook for a further 3 minutes or until the prawns are cooked through. Set aside to cool. When cool, combine with the spring onions, cucumber, mint, lime juice and fish sauce. Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry. Place a little of the chilli salad down the centre of the rice paper wrapper and fold over one end to make a base. Roll over one side and then the other to enclose the filling.
Roasted peanut dipping sauce
1/2 cup cold water
2 Tbsp fish sauce
1 Tbsp lime juice
1 Finely diced red chilli
2 Tbsp peanuts, roasted and finely chopped
Simmer sugar, water, fish sauce, lime juice and chilli stirring until sugar has dissolved then add peanuts and pour into small bowls. Cool.
Serves 4 as a starter.