Thursday, 5 May 2016

The good stuff

As promised, here are a few more recipes from my FB page that I was too lazy to put on my blog!  Now I have a few minutes to spare, so thought I'd share :)
I have for you, a super delish pumpkin pie spice cake (care of Martha Stewart), a slow cooker Butterscotch self saucing pudding (care of me), and a winter warmer, chicken noodle soup!

Butterscotch self saucing pudding (slow cooker)
Grease bowl and turn to high
75g butter
1/2C brown sugar
1tsp vanilla
pinch salt
1 1/2C flour
2tsp baking powder
3/4C milk
Cream butter and sugar with vanilla and salt. Add flour and baking powder. Mix then add milk.
Spread in the bottom of slow cooker bowl.
In a bowl mix 1 1/2C boiling water with 25g butter and 1/4C golden syrup. Pour over top.
Put lid on and leave on high for one hour, then turn to low for another hour.

*It will look like there isn't any sauce, but it is sitting underneath 


Pumpkin Pie Spice Cake (Martha)
1Tbsp Pumpkin Pie Spice (see below)
2 1/2C flour
2tsp baking soda
1/2tsp salt
2 eggs at room temperature
1 1/2C sugar
125g butter
1 can pumpkin puree*
*I just cooked up some pumpkin and mashed it
Combine first four ingredients, whisking to distribute evenly.
In a large bowl, whisk eggs and sugar, add melted butter and whisk again.
Add pumpkin and whisk again.
Add dry ingredients in two halves, careful not to overmix.
Pour into 20cm square cake tin - greased
Bake 45-50mins at 180C until skewer comes out clean.
Ice with frosting once completely cooled.

Frosting:
half tub of cream cheese
60g butter
beat together then add 1/4C agave syrup/honey
I also added a little icing sugar to thicken it a bit more.

Pumpkin Pie Spice Mix - make up and keep in airtight container for making gingerbread etc
4Tbsp cinnamon
2Tbsp ginger
1Tbsp nutmeg
1tsp mixed spice
1tsp ground cloves

Chicken noodle soup!
You could use leftover roast chicken, but I just cooked up a couple of chicken breasts, then shredded them (this way you can also add extra flavour, by rubbing spices into the meat before cooking.  Garam Marsala or Five Spice are good).

In a large pan, fry diced streaky bacon (3 rashers) until crispy.
Scoop out and set aside. Keep the juices in the pan and use it to cook 1 carrot, 1-2 potatoes, 1 leek all chopped to about 1cm
Cook for about 15mins.
Add 1ltr water mixed with two chicken stock cubes.

Throw in shredded chicken, bacon and add 1 tin coconut cream and 1 tin creamed corn. Stir and boil.

Before serving, add noodles of your choice and stir through.  I like to use udon or hokkein noodles.

There you go my lovelies!  I hope that gives you some inspiration for the weekend :)  Happy cooking!

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