Blackberry and Apple Loaf

Monday, September 28, 2009

Blackberry and Apple LoafIngredients
  • 250g self-raising flour
  • 175g butter
  • 175g light muscovado sugar
  • ½ tsp cinnamon
  • 2 rounded tbsp demerara sugar
  • 1 small eating apple , such as Cox's, quartered (not cored or peeled)
  • 2 large eggs , beaten
  • 1 orange , finely grated zest
  • 1 tsp baking powder
  • 225g blackberries
  1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
  2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
  3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
  4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

How to make Chicken Nuggets

Tuesday, September 15, 2009

Nicko makes you his Chicken Nuggets!


2 chicken breasts diced
2 cups flour
1 egg
1/2 cup milk
1 packet of Potato Chips / Crisps (any flavor)
oil for frying

How to make Donuts

Nicko makes you some Donuts!


1/2 cup castor sugar
2 tsp vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
1 and 1/2 cups icing sugar
1 egg
Assorted coloured sprinkles

Grilled Chicken Sandwich

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Servings: 4-8

Cuisine: American
Course: Main Course

Serve With: Southwest Sauce

  • 4 chicken breasts
  • 8 slices pepper jack cheese
  • 4 onion-cheese Kaiser rolls, toasted
  • 4 slices fresh tomato
  • 8 slices avocado

  • 1 cup olive oil
  • ¼ cup lime juice
  • 1 clove garlic, minced
  • ¼ cup chopped fresh cilantro
  • ½ tablespoon cumin powder
  • ½ tablespoon chili powder
  • 1 teaspoon cayenne pepper

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 serrano peppers
  • ½ whole pickled jalapeno
  • ¼ cup diced green chiles
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ tablespoon Lawry's seasoned salt
  • 1 teaspoon ground black pepper

  1. In a shallow pan, marinate chicken for 1 hour in marinade mixture (or save time and use your favorite bottled marinade).
  2. Blend Southwest Sauce ingredients in food processor.
  3. Season chicken and grill on barbecue until done. Place cheese on top of each piece at the end of cooking to melt slightly.
  4. Toast rolls. Assemble sandwiches with tomato, avocado and Southwest sauce and eat.
(from Chef Jason Hill)

Monte Cristo Club

Jazz up your sandwich with this new combo of flavors.


  • 8 slices peppered bacon
  • 1/4 cup pure maple syrup
  • 1/2 cup applesauce, plus more for serving
  • 4 slices red, orange or yellow tomato
  • Salt and pepper
  • 8 slices white or whole wheat bread
  • 8 slices sharp white cheddar cheese
  • 1 pound deli-sliced turkey or smoked turkey
  • 1 cup baby spinach or mixed greens
  • 2 large eggs
  • 1/4 cup milk or half-and-half
  • 2 tablespoons butter

Pre-heat the oven to 375°. Broil the bacon on a rack set on a baking sheet. Bake until crisp, 15-20 minutes.

Meanwhile, mix together the maple syrup and applesauce. Season the tomato slices with salt and pepper.

Assemble 4 sammies with bread, cheese, turkey, spinach, bacon, tomato, more cheese and bread; press slightly.

In a shallow dish, beat the eggs with the milk. In a large skillet, melt the butter over medium-low heat. Coat each sammie with the egg mixture, then add to the skillet and cook, turning once, until deeply golden, about 7 minutes. Cut the sammies and serve with the applesauce.

(from Rachel Ray)

Chocolate Chip Banana Bread

This is a classic banana bread - moist and full of chocolate chips! This recipe is one of my family's favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog - he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Preheat oven to 350°F .

Grease and flour a 8 1/2 x 4 1/2 inch loaf pan (or use baking spray, such as Baker's Joy brand).

In a large bowl, whisk together flour, salt, sugar, baking soda and salt. Mix in oil, bananas and eggs. Stir in chocolate chips (do not overmix!) and pour into prepared pan. Bake until a toothpick inserted in center comes out clean - 70 - 80 minutes. Cool loaf in pan for 10 minutes, then turn out and cool completely, right side up.
(from Rachel Ray)

Peanut Butter Brownie Cups

Serves for 4-6

  • 1 box brownie mix
  • Eggs, as needed for brownies
  • Oil, as needed for brownies
  • 1 cup smooth peanut butter
  • 1 block cream cheese (8 ounces), softened
  • 1/2 cup confectioner’s sugar
  • 1/2 stick butter, softened
  • A dash vanilla extract
  • 1 tablespoon milk

Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.

When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.

Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).

Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve.
(from Rachel Ray)

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