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Preview: Rasita - Cakes & Biscuits

Rasita - Cakes & Biscuits





 



Zucchini Slice

Wed, 19 Nov 2008 07:24:04 +0000

Summary Yield Servings Prep time10 minutes Description A deightfully crunchy yet soft slice that could be served on it's own or with a meal. You could possibly sweeten it up a little and dare to serve it for dessert, as wafers in icecream (minus the cheese of course) Ingredients 2 zucchinis2 eggs5Tself raising flour  breadcrumbs1cgrated cheese  salt & pepper to taste1 cob of corn Instructions 1. Preheat the oven to 200C 2. Cut the corn kernels from the corn cob. Place them in a mixing bowl. 3. Grate the zucchini. Place the grated zucchini in a piece of cheese cloth and squeeze out the juices. You could also squeeze out the juice with your hands if you want. 4. Place the zucchini, egg, salt and pepper in the mixing bowl, with the corn. Mix well. 5. Add in a tablespoon of flour and mix well. Continue this until you have added in all of the flour and it is well combined. 6. Line a baking tray/cookie sheet with baking paper. 7. Spread out the zucchini mix evenly across the whole of the tray (it should end up being no more then 5mm thick) 8. Cover the top with bread crumbs. 9. Sprinkle with grated cheese. 10. Place in the oven and bake until golden brown on top (approximately 15 minutes but it may be more or less depending on your oven) 11. Cut into squares and serve on their own, with dip, or as an accompliment to your main meal. Notes - If you have a fan forced oven, you will want to reduce the heat to approximately 180C. - This recipe is versatile and can be changed to suit. E.g. add in carrots as well, potato (may require longer cooking time), pumpkin, beans - To make this sweet, as for dessert, add 2 tablespoons of brown sugar to the mix and omit the salt, pepper and cheese [...]



Sugar Choc Chip Cookies

Tue, 06 May 2008 08:41:08 +0000

Summary Yield Servings Prep time20 minutes Description These biscuits are sweet, crisp and just plain taste good. Just don't eat too many at a time. Ingredients 2cself raising flour125gbutter, cubed2⁄3ccaster sugar1⁄2cchocolate, cubed or chips  water1 egg1⁄4ccaster sugar, for dipping Instructions These biscuits are made in a food processor but could easily be replicated without the use of a food processor. Preheat the oven to 200 Celsius. 1. In the food processor, place the flour, butter, sugar (1st lot) and chocolate. Process until evenly combined. 2. Add in a little water, about 1 tablespoon, to the biscuit mixture while the food processor is going. Continue to add water at 1 teaspoon at a time, until it forms a soft dough. It may ball up in the food processor. If you added too much water, add some extra self raising flour, 1 teaspoon at a time, until it forms a soft dough. 3. When the soft dough is formed, take about a teaspoon of mix at a time, roll into a ball, flatten slightly and dip in the extra caster sugar. Place on a lined/greased baking tray. Make sure you leave room between the biscuits as they will spread. 4. Bake for 10 minutes or until golden. 5. Allow to cool on the tray for 10 minutes before transferring to an airtight container. (Make sure they are completely cool before putting on the lid or moisture may make the biscuits soggy and cause mold to form.) Notes The blades of the food processor help reduce the risk of gluten building up in the biscuits by continually cutting through the dough. If you make this by hand, you will not want to knead it too much or you may end up with a firm dough instead that is hard to form. You can omit the chocolate, or replace it for something else. (e.g. a peppermint crisp bar that had been broken up) [...]



Crackers/Crisps

Tue, 04 Mar 2008 07:07:37 +0000

Summary

Yield
Servings
Prep time30 minutes

Description

(image) Deceptively easy crackers to make at home

Ingredients

1 1⁄4cplain/all-purpose flour
1tspsalt (for savoury crisps)
4tbspoil
4tbspwater

Instructions

1. In a food processor, place all of your ingredients and flavourings.
2. Process until it form a soft ball of dough.
3. If a ball of dough doesn't form then you may need to add extra liquid (either water or oil). Add only a little at a time until you have a dough ball.
4. Tip the dough out onto a floured bench top. If the dough is too sticky, add some extra flour.
5. Knead until smooth.
6. If you have a pasta maker, use the lasagne/sheet roller to roll the dough into thin sheets. If not, you can roll it out with a well floured rolling pin. (Note: you can roll the dough between two pieces of greaseproof paper and this will reduce the chances of it sticking)
7. Roll out the dough thinly. (the thiner it is the crisper it will be and this is where a pasta maker/roller comes in handy)
8. Either cut into squares or use a round cookie cutter to cut out the crackers/crisps.
9. Bake in a preheated oven, of 200C, for 15-20 minutes or until they are golden brown.
10. Cool and store in an airtight container.

Notes

You can make these any flavour you want. I made mine lime & black pepper, and cinnamon.
For the cinnamon ones you will need to omit the salt and add 1/4 cup of brown sugar, and 1 teaspoon of cinnamon.
For the lime & black pepper, you will want to add the finely grated zest of 2 limes and 1 teaspoon of cracked black pepper.
You can make these any flavour you want so experiment!




Christmas Cake

Fri, 16 Dec 2005 01:13:00 +0000

Summary Yield Servings Prep time45 minutes Description Why not serve individual Christmas cakes instead of one large cake? Ingredients 750gsultanas250gcurrents, glace cherries1⁄2cbrandy250gbutter1 1⁄2cdark brown sugar2tbspmarmalade2 1⁄2cflour (i use self raising flour for an extra lift)1tspginger, nutmeg, cinnamon1⁄2calmond slivers4 eggs Instructions 1. Place dry fruit and cherries in a bowl. Pour in brandy and cover the bowl with cling wrap and leave to sit for a few hours or overnight. 2. Pre-heat oven to a slow temperature (approx 150 celsius). 3. In a new bowl cream butter and sugar together. If the butter is hard you can melt it on the stove top and the recipe will still turn out. 4. Add eggs, one at a time, beating the mix well after each addition. 5. Add spices and marmalade to butter mix. Mix well. 6. Add fruit and flour alternately (approx 1/2 cup of each at a time) to the butter mix. Stir well after each addition. 7. Once all the ingredients are combined place into a greased and/or lined tin. 8. Bake for up to 3 hours. 9. Cool in tin then store in an airtight container. Notes * You can make it into small mini christmas cakes by lining/greasing a muffin tin. They should only take up to 30 minutes to cook in there. * Cooking times will vary according to the oven you use so when the cake looks cooked (golden brown on top), test it with a metal skewer and if it comes out clean then the cake is cooked. * You can pour extra brandy over the cake once it is cooked, for extra flavour. Then if you store it away (at least a week) the flavour will mature and your cake should be moist and delicious. [...]



Breakfast Carrot Cake

Wed, 09 Nov 2005 23:09:00 +0000

Summary Yield Servings SourceEveryday Cookery For Healthy Living Prep time15 minutes Description Breakfast Carrot Cake Ingredients 2cwholemeal self-raising flour2cgrated carrot1⁄2csugar2 eggs1tground ginger1⁄2tchinese 5 spice1⁄2tnutmeg1⁄2tcinnamon3⁄4coil1⁄2cchopped pecans/walnuts1csultanas2Tsesame seeds Instructions Preheat oven to medium (180 celsius) 1. Combine flour, carrot, sugar, spices, nuts, sultanas and sesame seeds together in a bowl. Mix well. 2. Beat oil and eggs together, then add to the dry ingredients and mix well. 3. Place ingredients into a weel greased and lined 20cm cake tin. 4. Bake for 50 minutes or until a skewer inserted in the middle comes out clean. 5. Allow to cool. Notes - Once the cake is cool you can ice it with cream cheese topping, or you can leave it plain. - You can serve the cake for breakfast much the same way that you would eat wheat biscuits (weetbix) - It could be consumed still warm from the pan with fresh cream or fresh fruit. - The cake keeps well wrapped in plastic and in the fridge. [...]