Stuffed Aubergine

Stuffed Aubergine Recipe.

Ingredients

1 aubergine

Teaspoon of Sweetcorn

1 mushroom

Diced Peppers

Method

Check to make sure your aubergine is okay to eat.

Check your aubergine

Check your aubergine

Preheat the oven to 200c/Gas Mark 6. Slice the aubergine in half and take of the tops to remove the stem.

Slice it in half. Remove the top.

Slice it in half. Remove the top.

Places gashes into the aubergine. Make sure they are not too deep or to close to the edge.

Slice gashes but not to thick or close to the edge.

Slice gashes but not to thick or close to the edge.

Place the aubergine on the tray skin side up. Spray with low fat oil or drizzle with olive oil. Place in the oven and bake for 30 minutes.

Bake for 30 mins. Skin side up.

Bake for 30 mins. Skin side up.

Prepare you filling. Chop into small pieces.

Prepare filling

Prepare filling

When the aubergine has been baking for 30 minutes remove from oven. Let it cool slightly. Remove the middle and place inside a bowl with your filling. Mix together with you filling until well mixed.

Scoop out the middle of the aubergine and mix with the filling

Scoop out the middle of the aubergine and mix with the filling

Place the filling back into the aubergine and sprinkle some cheese and herbs on top. Place back into the oven and continue to bake for a further 30 minutes.

Place the filling back into the aubergine and bake for another 30 mins

Place the filling back into the aubergine and bake for another 30 mins

Served when baked

Served when baked

Remove when the cheese has melted and the filling is cooked.

Served and enjoy.

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Marble Cake with Real Chocolate

My every so sweet marble cake. The reason why its sweeter is because I add real chocolate to my chocolate mixture. It always turns out lovely and you can really taste the chocolate in the cake.

I also love this recipe because I can throw all the ingredients into one bowl and its easy as pie.

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Ingredients

225g Butter

225g Self-Raising Flour

225g Caster Sugar

Eggs

3 Tablespoons Milk

1 Teaspoon Vanilla Extract

2 Tablespoon Cocoa Powder (You might need more)

5 pieces Dairy Milk Chocolate (Other chocolate works)

Method.

Preheat the oven to 180c/Gas Mark 4. Line a cake tin with baking parchment.

This is the easy part. Measure out all of the ingredients except for the cocoa powder and chocolate

Mix throughly for 2 minutes until the mixture is well mixed. If you want to mix it by hand, Cream the butter and sugar together and then add the eggs flour and vanilla extract. Mix throughly.

Melt the chocolate in a microwave enough until the mixture becomes running. If you want to be clever then you can melt it over the saucepan but I’m a student and I don’t trust myself with that method.

Once the chocolate is melted pour 2-3 wooden spoons of cake mixture into the bowl with the chocolate. Add the cocoa powder and mix until all ingredients are mixed properly.

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When both mixtures are ready. Take two spoons and use one for the vanilla cake mixture and the other for the chocolate. Start by putting one spoon of vanilla into the cake tin and then add one spoon of chocolate cake mix into the cake tin. Continue this until all the mixture is gone.

20150921_141232Grab a flat knife and mix the two mixture until they form a pattern on the top of the cake,

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Place in the preheated oven and bake for 45-50 minute or until a knife comes out clean.

Let Cool and Enjoy.

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Low Fat Banana Bread

You lucky people today are getting two recipes. The first one I am going to show you is my recipe for low fat banana bread. This always goes down a storm at my bake sales because it’s low fat which is good for dieters and uses less sugar then most which appeals to the diabetics.

Ingredients

150g Caster Sugar

50g Softened Butter

1/2 teaspoon Cinnamon (This is optional)

3 ripe bananas

200g Plain Flour

Eggs

1 Teaspoon Bicarbonate of soda

1/4 Teaspoon Baking Powder

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Method

Preheat the oven at 180c/Gas Mark 4 and line a loaf tin with baking parchment.

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In a medium bowl beat together the sugar and butter until the mixture becomes creamy.

In a separate bowl mash the bananas until mushy. This makes it easier to add to the mixture
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Beat in the eggs,banana, and water combination. I like to divide it in half so 1 egg, half the water and half the bananas then mix then do the same with the other half.

When this is mixed measure out the flour, Bicarb, and baking powder and gradually add into the mixture. (If you decided to add the cinnamon then this is the time to do so)

Get a wooden spoon and make sure all the sides are scrapped down and mixed well.

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Pour the mixture into the loaf tin and place in the preheated oven for 45-50 minutes. To make sure the bread is cooked piece with a knife until the mixture comes out clean. I tend to note that when the bread is hard and wobbles no more then this generally means the bread is baked.

Enjoy the bread and something not to feel too guilty about.

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I will be bringing you a recipe later on today for a chocolate marble cake.

Malteasery Malteaser Cake

Everyone is making a Malteaser cake nowadays so here is a recipe I made for a charity bake sale at my work a few months back. It’s basically a malt cake with additional malteasers.

Ingredients

30g/1oz Malted Chocolate Drink Powder. I used actually Malteaser hot chocolate drink for that added texture but any is just as good. 

30g/1oz Cocoa Powder

225g/8oz Butter

225g/8oz Caster Sugar

225g/8oz Self-Raising Flour

4 Large Eggs

Two tablespoons Water

For the icing

3 tablespoons  cocoa powder

125g/4 1/2 oz butter

250g/9oz Icing sugar

Additional Ingredients (I used these in making mine)

1 share bag of Malteasers. I think they are about 200g

Method

Begin by lining two round sandwich tins. I recommend because it is a sandwich cake, use baking paper on the base but then run butter around the edge to get the perfect circle shape on the cake. Preheat the oven to 180c/Gas Mark 4.

Measure the malted hot chocolate powder and cocoa powder into a large bowl. Add the two tablespoons of water and mix together until they form a paste like texture. Afterwards measure all the ingredients out and pour into the bowl. Mix throughly until a soft mixture.

To make mine more malteasery I crushed a handful of Malteasers and added them to the mixture so the sponge would have that added crunch. This is optional but went down a treat.

Evenly divide the mixture between the two sandwich tins. Use a back of a spoon or shake the two trays to create a smooth base.

Place both tins into the oven for 20-25 minutes or until a skewer comes out clean. Helpful hint: you may need to keep an eye on the cakes and they might need turning around in the oven. Depends how good your oven is.

Once the cakes are cooked set aside to cool for 5 minutes before placing onto a cooling tray to cool completely.

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To make the icing

Add the butter to the icing sugar and mix until the mixture becomes a creamy mixture. Add the cocoa powder and mix until well mixed.

Crush two handfuls of malteasers in a separate bowl. Spread a quarter of the cocoa butter cream onto the base of one of the cakes. Sprinkle the crushed Malteasers onto the top of the icing. Spread another quarter of the butter cream onto the top of the Malteasers. Place the remaining cake onto to create a sandwich.

Use the rest of the butter cream and decorate the top of the cake. If desired using the remaining Malteasers to decorate or leave plain and eat the rest.

Once decorated enjoy the delightful cake.

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I hoped you enjoyed this recipe as much as I did. It went down a storm on my Instagram feed with everyone wanting to try a piece.

Once again I would like to thank Mary Berry for the base of a recipe. I did change a lot of the recipe myself.

Cherry Cake

I love baking and I hope to one day pursue it as a career as well as a passion. I have made many different varieties of cakes in the past and this one always goes down a storm with my parents so I thought I would share the recipe with you so your loved ones can enjoy the cake as well. P.S I don’t actually eat cake.

Ingredients

200g/70oz of Glacé Cherries

225g/8oz Self-raising flour

175g/6oz softened butter or margarine + extra for greasing

175/6oz Caster Sugar/Granulated sugar

3 large free range eggs

Optional

1 lemon finely zest

50g/1 3/4oz ground almonds

I chose not to include these ingredients and I never have. It’s up to you.

20150910_144601Other branded products are available.

Method20150910_144725

Preheat your oven to 180C/Gas mark 4. Grease a round size cake tin with the additional butter/margarine. If you want to you can use a bundt tin or a loaf tin again it’s really up to you.

Once this is done slice the cherries into quarters or half dependent on the cherries size. Make sure you leave some aside for decorating the cake later on. When this is completed put the cherries into a bowl and take a handful of flour and place it over the cherries. Make sure the cherries are well covered in flour as this avoids them sinking during the baking process. A handy tip I do is place some tin foil over the top of the bowl and give the cherries a good shake. That way you are guaranteed that the cherries are properly covered in flour. When the cherries are ready place them to one side. We will need them later on.

20150910_145809There are two methods of making the cake mix. One place all the ingredients into a bowl and mix throughly. If you are pressed for time then this is the best way to make a cake. The other method is to mix the sugar and butter until creamy. Then add the eggs one by one with the flour and mix throughly until the mixture is a creamy and mixed.

If you have chosen to use lemon zest and almonds place them in after this method and mix throughly. 

When the mixture is mixed. Pour the floured covered cherries into the bowl and fold them in. I recommend doing this with a wooden spoon as a beater can be too aggressive on the mixture and can destroy the delicate cherries.

When all the cherries have been folded in then pour the mixture into your designated baking tin. Pop in the oven for 35-40 minutes or until a skewer comes out clean.

Let the cake cool for 10-15 minutes before removing onto a cooling rack. You can eat the cake like that or you can choose to add icing.

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To make the icing

Mix 150g of icing sugar with lemon juice/water, until the mixture is thick but not runny. If the mixture is running add 25g more of icing sugar and this should sort the problem out. Pour the icing over the cake and place the remainder of the cherries on top for decoration.

Let the icing settle an enjoy. I know my parents will.

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(Hope you enjoyed this recipe. I hope to post other recipes in the near future but they will probably recipes from the past. Thanks for Mary Berry for giving me the base of this recipe.)