Monday, 9 August 2010
Rosies Yoghurt Pot Cake (with Apple and Hazelnuts))
(If your following one of the other variations on this cake just omit the apple and the hazelnut).
1 x 125g pot of Yoghurt
2 pots sugar
3 eggs
3 pots flour
1 packet levure chimique (1 tsp baking soda and 1 tsp baking powder should work, if you try this let me know how it worked)
1 pot sunflower oil
2 apples
half pot chopped hazelnuts (optional)
Preheat oven to 180°C (350°F).
Empty one pot of plain yoghurt into a mixing bowl, then rinse and dry the plastic pot.
Add 2 pots full of sugar and 3 eggs and beat together with a fork.
Add 3 pots of flour and the packet of levure, then mix again
Finally add 1/2-1 pot of sunflower oil and stir again. Remove the core from 2 large or 3 smaller apples (if you have one of those implements, great, if not, I chopped in fourths, cut out the core then chopped further), then chop into small pieces. Don't worry about removing the peel. Mix your apple in with the hazelnuts
put your mixture in a buttered cake tin.
Bake in the oven for 40 minutes. Let cool for 15 minutes then remove to a wire rack to finish cooling. Serve warm or cold.
1 x 125g pot of Yoghurt
2 pots sugar
3 eggs
3 pots flour
1 packet levure chimique (1 tsp baking soda and 1 tsp baking powder should work, if you try this let me know how it worked)
1 pot sunflower oil
2 apples
half pot chopped hazelnuts (optional)
Preheat oven to 180°C (350°F).
Empty one pot of plain yoghurt into a mixing bowl, then rinse and dry the plastic pot.
Add 2 pots full of sugar and 3 eggs and beat together with a fork.
Add 3 pots of flour and the packet of levure, then mix again
Finally add 1/2-1 pot of sunflower oil and stir again. Remove the core from 2 large or 3 smaller apples (if you have one of those implements, great, if not, I chopped in fourths, cut out the core then chopped further), then chop into small pieces. Don't worry about removing the peel. Mix your apple in with the hazelnuts
put your mixture in a buttered cake tin.
Bake in the oven for 40 minutes. Let cool for 15 minutes then remove to a wire rack to finish cooling. Serve warm or cold.
Rosies Leek and Potato soup
Peel and roughly slice the carrots
• Slice the celery
• Peel and roughly chop the onions
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
• Peel and slice the garlic
• Place a large pan on a high heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
• Peel the potatoes and cut them into 1cm dice
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the vegetables
• Add your potatoes
• Give the soup a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
To serve your soup
. Remove the pan from the heat
• Season with salt and pepper
• Serve like this or pulse until smooth using a hand blender or
liquidizer
• Divide between your serving bowls
• Slice the celery
• Peel and roughly chop the onions
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
• Peel and slice the garlic
• Place a large pan on a high heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
• Peel the potatoes and cut them into 1cm dice
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the vegetables
• Add your potatoes
• Give the soup a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
To serve your soup
. Remove the pan from the heat
• Season with salt and pepper
• Serve like this or pulse until smooth using a hand blender or
liquidizer
• Divide between your serving bowls
Rosies Easy savoury flan
How easy is this,
Ingredients, I have used so many different ingredients in the past, have a look what you have in the house, even the pastry is optional. A perfect summer flan, eat warm with couscous and a baked potato or cold with a salad.
For this version,
A packet of ready made and rolled pastry
Smoked bacon lardons
4 or 5 eggs
creme fraiche
3 leeks
Feta cheese
curry powder
Method
Warm oven to C180
Line a flan dish with pastry, (I have done the flan without pastry before)
Fry the leeks and bacon together till the leeks are tender
Whisk eggs with 3 tablespoons of creme fraiche and a level tablespoon of curry powder
After the leek and bacon has cooled slightly (so as not to start the egg cooking in the bowl) add to the eggs with the crumbled feta cheese and fold the ingredients together, pour into flan dish and bake till cooked, about 30 mins.
Ingredients, I have used so many different ingredients in the past, have a look what you have in the house, even the pastry is optional. A perfect summer flan, eat warm with couscous and a baked potato or cold with a salad.
For this version,
A packet of ready made and rolled pastry
Smoked bacon lardons
4 or 5 eggs
creme fraiche
3 leeks
Feta cheese
curry powder
Method
Warm oven to C180
Line a flan dish with pastry, (I have done the flan without pastry before)
Fry the leeks and bacon together till the leeks are tender
Whisk eggs with 3 tablespoons of creme fraiche and a level tablespoon of curry powder
After the leek and bacon has cooled slightly (so as not to start the egg cooking in the bowl) add to the eggs with the crumbled feta cheese and fold the ingredients together, pour into flan dish and bake till cooked, about 30 mins.
Rosies Coleslaw
Rosies Flat bread
Ingredients
125g self raising flour
salt and pepper
2 tablespoons of good quality olive oil
enough natural yoghurt (200g)make a firm but loose dough
dash milk
3 tablespoons chopped fresh mint or Chives
Make a dough and flatten it out to fit a large frying pan and cook slowly over low flame, about 4 mins on both sides.
Rosies Gateaux au Thon
Gateaux au Thon
Ingredients: (serves 4): 300 g canned tuna
100 g grated cheese
100 g flour
3 eggs
10 cl milk
10 cl of olive oil
1 package levure (baking powder)
Salt and pepper
Chopped Parsley
Drain the tuna and crumble it coarsely.
Place flour in a bowl, Mix in the eggs , milk and oil
Mix in the Levure, tuna, grated cheese and parsley. Salt and pepper.
Grease and flour a loaf pan and put the cake mix in
Cook at 200c for 40 - 50 min
If I had Pistachios available I would have added them. A lovely savoury cake. Wednesday I will make a similar cake with ham and onion instead of the tuna. I will remember this time to take some photographs as I go. Let me know how yours turns out, or any changes you make.
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