Thursday, February 17, 2011

Carrot Cake

Post by Alison

Try either the nut or the nut less version.

Makes 12 cupcakes and one loaf

What do I need?
  • 1 cup Brown Sugar
  • 1 cup Vegetable Oil
  • 3 Large Eggs
  • Pinch Salt
  • 1/2 teaspoon Bicarb Soda
  • 2 cups Self Raising Flour
  • 2 cups finely grated Carrot (around 4 large carrots)
  • 1/2 cup Walnuts, finely chopped (substitute with raisins/sultans if preferred)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg 
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

How do I do it?
  • Heat oven to 180 degrees Celsius.
  • Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
  • Add salt, bicarb soda, carrots, flour, walnuts and spices.
  • Mix with wooden spoon until all combined.
  • Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle
  • Beat the icing sugar and butter together with an electric mixer until well mixed.
  • Add the cream cheese in one go and beat until it is completely incorporated.
  • Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

Thursday, February 10, 2011


Posted by Rebecca
I am a non drinker, but came across the refreshing flavour of a virgin Mojito at the Blu Bar in the Shangri-la hotel in Sydney.

I use the following recipe (minus the rum of course) similar to what's found on Marie Claire.
What do i need?
  • 2 Oz Rum (optional)
  • Soda water
  • Fresh mint
  • 1 tbsp sugar
  • 1 lime, quartered
  • Ice

How is it done?
  • Muddle the lime with the sugar
  • Mix with soda water
  • Add mint and ice

Tips and Tricks: Make sure you use fresh limes as lime cordial/syrup can overpower the drink. Try using cane sugar syrup instead of the standard sugar.

Thursday, February 3, 2011

Yorkshire Puddings

Post by Alison

Yorkshire pudding is a nice compliment to Roast beef.

What do I need?

  • 115g (3/4 cup) self-raising flour

  • 1/2 tsp salt

  • 1 egg, lightly whisked

  • 250ml (1 cup) milk

  • 2 tbs vegetable oil

  • What do I do?
    1. Place the flour and salt in a bowl.
    2. Whisk together the egg and milk in a jug.
    3. Add to the flour mixture and whisk until smooth.
    4. Cover and set aside for 30 minutes to rest.
    Tips & Tricks: I also use the juice from the beef after beef is cooked to add more flavour.