Creamed Spinach, Feta & Mushroom Muffins
You will need: Jumbo Muffin Tray Medium size Mixing Bowl Sauté Pan Sauté Spoon Jug Whisk Muffin Cups Ingredients: 2 ½ Cups Cake Flour 3 Teaspoon Baking Powder Pinch of Salt Pinch of Black Pepper 2 Eggs 1 Cup Milk ½ Cup Cooking Oil ½ Bunch Spinach – chopped 1 Medium Onion – sliced 100g
LemON, CHERRY & LAVENDER BISCOTTI
You will need: Mixer with a whisk attachment 2 medium sized bowls Zester Bread loaf baking tins Knife Chopping board Silicone spatula Parchment paper cut into the same size as the base of the loaf tins Ingredients: Cake Flour 3 cupsCastor Sugar 1 ¼ cupsEgg whites x 12Lemons x 2 (zested)Glacied cherries 1 cup (roughly
LEMON MERINGUE PIE
(Makes 4 jumbo pies) You will need: 4 x greaseproof squares cut into 15cm x 15cm 1 jumbo muffin tray A mixer & mixing bowl with a whisk attachment 3 x medium sized mixing bowls Silicone spatula Zester Ingredients: Base– 100g tennis biscuits finely crushed – 50g melted butter Lemon Curd Filling– 1 tin condensed
chocolate macadamia nut butter brownies
This recipe was shared with me by a local lady, Pauline, who also makes these delicious Macadamia Nut Butters. I decided to showcase the recipe and promote her products, which are available at Sagewood. They come in three flavours – lightly salted, dark roasted and unsalted. All three can be substituted in this recipe. Super
peanut butter fudge muffins
INGREDIENTS:SECTION ACAKE FLOUR – 2 CUPSBROWN SUGAR – ½ CUPCINNAMON – 1 TEASPOONBAKING POWDER – 2 TEASPOONMUESLI – 1 CUPSECTION BMILK – 1 CUPFREE RANGE EGG – 1 EGGVEGETABLE OIL – ½ CUPNATURAL YOGHURT – 3 TABLESPOONSSECTION CFUDGE – 100g / A GOOD CUP FULL BROKEN UPPEANUT BUTTER – 3 LARGE TABLESPOONS METHOD: Preheat your
LIGHT FRUIT CAKE
SECTION A Cake Flour – 230g Mixed Spice – 1 teaspoon Cinnamon Powder – 1 teaspoon Baking Powder – 1 teaspoon Salt – ½ teaspoon SECTION BVanilla Extract -1 teaspoon Soft Dark Sugar – 100g Molasses – 3 tablespoons Butter – 230g Water – 200ml SECTION CRaisins / Cranberries – 100g Pecan Nuts – 100g Mixed
