carrot cake.

2 Cups Pieces Grated Carrots 1 Cup Oil Chopped Nuts Sifted Flour Cup 2 Cups 3 Eggs 2 tsp Cinnamon Pineapple 1 Cup Brown

2 Cups Sugar 2 tsp Vanilla Essence Beaten 1 tsp Baking Powder 1 tsp Bicarbonate of Soda Mix all wet ingredients together. Mix all dry ingredients together. Combine both mixtures. Pour into a greased baking tin. Bake at 180*c for 1 hour. Quick Chocolate Cake. cup cup 1 cup cup cup essence cocoa boiling water castor sugar sunflower oil cold water

1 cup 3tsp 1 pinch 4 1tsp

Cake flour baking powder salt eggs vanilla

Mix Cocoa and boiling water together and set aside. Sift flour & baking powder together, stir in sugar & salt. Add oil & egg yolks to the cocoa mixture, stir until mixed. Mix dry & wet ingredients together, Add cold water & vanilla. Whisk egg whites until light & fluffy, but not dry, Fold gently into mixture, by hand. DO NOT BEAT! Pour into 2 round, prepared cake tins. (with wax paper and non-stick spray. Bake at 180*c for 30 minutes. Allow to cool completely before icing.

Cocoa Icing. 100g 11 Butter (soft) cups icing sugar cup cocoa

Beat with electric mixer until light and fluffy. (Instead of cocoa use granadilla pulp / 2tbs lemon juice / 1tbs vanilla essence). Scones. 2 cup cup 1 cup Self-Raising Flour Milk / Plain Yoghurt Egg (beaten) Sunflower Oil

Mix all ingredients together without beating. (the wetter, the better) Flatten to 3cm thick on floured surface Cut with cutter. (the sharper, the better) Bake at 200*c for 10-12 mins. (makes approx. 8-10 scones)
Shortbread Biscuits: 500g butter 500g+ (salted) flour

260g castor sugar Heat oven to 160* Beat butter and castor sugar together until light and fluffy, sift in flour.

Roll into a teaspoon size ball and place onto greased baking tray. Before putting into oven, squash flat with a fork and sprinkle with castor sugar. Bake for 10 mins. / until golden brown

Lemon Meringue Pie. 2tins 2lemons 4eggs 1pkt 100g 4tbs condensed milk juiced without pips separated tennis biscuits butter melted castor sugar

Crush biscuits and mix in melted butter. Flatten into pie dish to form a crust. Mix condensed milk, egg yolks and lemon juice until thick Beat egg whites with castor sugar until stiff and smooth Pour yolk mix into pie dish and top with meringue. Bake at 160*c until golden brown.

Basic Vanilla Sponge Cake. 4 1cup powder Pinch cup essence eggs (separated) sugar salt water 280ml 15ml cup 1tsp cake flour baking oil vanilla

Beat egg whites until firm.

Place flour, sugar, baking powder, oil, water, vanilla in a mixing bowl & beat at a low speed for 2 mins. Add egg yolks & beat until blended. Fold in egg white. Pour into 2 prepared tins, with wax paper. Bake at 180*c for 20-25 mins. Allow to cool completely before icing. Vegetarian Cocoanut Curry 6 large sliced Onions 1 knob chopped Ginger 8 cloves chopped Garlic 2 kg potatoes peeled and roughly chopped 3 kg tomatoes peeled and chopped 8 carrots peeled and chopped Other vegetables in season (i.e. beans, aubergines, baby marrows, red/ yellow/ green peppers, etc. 2 tins chickpeas drained 2 tins cocoanut milk bottle red curry paste 4 Cinnamon sticks 6 cardamom pods 3 tbs mustard seeds 1 handful curry leaves 2 tbs cumin powder / seeds 2 tbs coriander powder / seeds 6 cloves 2 tbs tumeric powder fresh coriander leaves (if possible)

Fry onions in cup olive oil, when slightly cooked add ginger and garlic. If using peppers or aubergines fry. Add all spices to the pot and fry for approximately 1 minute. Add tomatoes, 1 tin of cocoanut milk, potatoes and some water. Leave to cook for approximately 20 minutes. Stir regularly. Add the rest of the hard vegetables. Leave to cook and add the rest of the ingredients, cook until tender. Portion into small containers approximately 350 ml and freeze. Chicken Korma Defrost and skin about 4 kg chicken portions. Remove as many bones as possible.

6 large onions 8 cloves garlic bottle of red curry paste 2 chillies

packet breyani mix 3 tins cocoanut milk packet frozen peas 2 kg peeled chopped tomatoes

Brown chicken and onions, add garlic and ginger. Fry spices and add tomatoes. Add cocoanut milk and cook until tender, add peas at the end. Salt and pepper to taste, cook until meat falls off the bone. Biscotti 2 cups flour 2 tsp baking powder salt 3 large eggs Oven : 180 cup sugar 1 tsp cinnamon 1 cups almonds 2 tsp vanilla

Line tray with baking paper. Mix flour, b/powder, cinnamon, salt. Add almonds. Whisk eggs and vanilla and add to the flour mixture. Kneed the dough until smooth. Divide the dough and shape into 30 cm logs in the baking pan. Bake for 30 minutes, take out and leave to cool. Cut the logs diagonally into 1 cm slices, as you would cut bread. Put these back into the pan and bake until dry (10 15 mins). Cool and keep in air tight container. Chocolate Malva Pudding. 250 ml flour 125 ml milk 30g butter 5 ml bicarbonate of soda 1 ml salt Sauce: 375 ml cream 125g butter 200 ml sugar 50 ml cocoa powder 50 ml cocoa powder 45 ml apricot jam 100 ml sugar 1 egg 20 ml vinegar

1 ml salt Oven: 180 Mix all the sauce ingredients together, bring to the boil and simmer, stirring all the time. Cream the butter and sugar together until creamy. Add the egg and beat. Add the jam. Dissolve the bicarbonate in the milk. Sift the flour, cocoa and salt together and add to the mixture alternately with the milk mix. Lastly add the vinegar, mix well. Pour the mixture into greased moulds. Pour over half the sauce and cover. Bake for 30 minutes. Remove from over and pour over the rest of the sauce. Bake uncovered for 15 mins. Serve hot!