Lemon Vanilla Yogurt Muffins

Self cooking photograph

Super moist and light!
all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup
Method:
Preheat oven on 180 degrees C.
Line a muffin tray with liners.
Combine flour, baking soda and salt in a bowl.
In another bowl whisk together butter and sugar until light and fluffy.
Add in lemon zest, vanilla essence and yogurt; mix well.
Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Round Buttermilk Scones

Self cooking photo

all purpose flour 2 cups sugar 1/4 cup baking powder 1tsp baking soda           1/2tsp salt 1/4tsp butter 1/2 cup - cold vanilla essence 1tsp buttermilk 2/3 cup Method: Whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and rub in the flour with hands. Keep rubbing with hands till it resembles breadcrumbs. Now stir in the cranberries without crushing. Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing. Transfer to a lightly floured surface and knead the dough for half a minute. Now roll the dough into a 7 inches circle and about 1-1/2 inches thick. Use a biscuit cutter to cut into small circles. Transfer to a prepared baking sheet and brush the top with a little milk. Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry. Remove from oven and let it cool completely. Enjoy with jam or sour cream on the side. Serves 10.

Potato Tortilla

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup
Method:
Heat oil in a frying pan and fry onions for a few minutes until light pink.
Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.
In a separate bowl whisk eggs, season and pour over potatoes.
Sprinkle capsicum strips on top.
Cook uncovered on low heat until the sides start to cook and firm.
Flip the tortilla and let the other side cook for a few minutes until it gets firmed.
Turned off the heat and serve hot.
Serves 6.

Cranberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
dried cranberries	100g
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the cranberries without crushing.
Add the milk and stir until just combined. Avoid over mixing.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
* Icing sugar can be sprinkled if desire.
Transfer to a prepared baking sheet and brush the top with a little milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Coffee Cream souffle

Self cooking photograph

large eggs	3, separated
brown sugar	1/2 cup
instant coffee	1 tbsp
gelatin powder	1-1/2 tsp
cream	1 cup
water	1/2 cup
chocolate	grated to decorate
Method:
In a bowl cream egg yolks with sugar.
Make gelatin through double boiling method and add coffee once gelatin is dissolved.
Or
Mix coffee and gelatin powder in boiling water until dissolved.
In a separate bowl whisk egg whites until stiff.
In another separate bowl whip the cream until thick.
Now fold egg whites into cream.
Add coffee mixture in egg yolks mixture and combine/ fold in egg whites mixture.
Pour into a dish and keep in the fridge until set.
Decorate with grated chocolate and serve.
It can also be served with a cake.
Serves 6.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Garlic Bread with Cheese

Self cooking photograph

baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)
Method:
Preheat oven on 180 degrees C.
Line a tray with foil.
Blend together garlic,oil and parsley (or coriander) to make a puree.
Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)
Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.
Now open the bread again, sprinkle the mozzarella over the top of both slices.
Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)
Wait for atleast 10 minutes before slicing and serve.
Serves 4 to 6.

Banana Chocolate Muffins

Self cooking photograph

Super moist and light!
all purpose flour	1 cup
sugar	3/4 cup
salt	1/4 tsp
baking soda	3/4 tsp
baking powder	3/4 tsp
coco powder	1/3 cup
egg	1
vanilla extract	3/4 tsp
milk	60 ml
oil	60 ml
warm water	1/2 cup
ripe banana	1 medium size, mashed
Method:
Preheat oven on 180 degrees C.
Line a cupcake or muffin tray with liners.
Combine all the dry ingredients; flour, sugar, baking powder, baking soda, coco powder and salt in a bowl.
In another bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana.
Add the wet ingredients to the dry ingredients and mix with spatula until well combined.
Note: Batter should be thin.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Banana Bread

Self cooking photograph

butter	100g
caster sugar	100g
all purpose flour	3/4 cup
eggs	2
baking powder	3/4tsp
bananas	2 mashed
walnuts	50g, chopped
lemon juice	1/2tsp
Method:
Cream the sugar and butter together until light and fluffy.
Add egg one at a time, adding a little flour with the second egg.
Add lemon juice and mix well.
Fold in the remaining flour with the mashed bananas and walnuts.
Bake in a preheated oven at 180 C for 45 minutes or until a thin skewer inserted in the center comes out dry.
Let the bread cool in the pan for 10 minutes.
Makes 1 loaf cake.

Cottage Cheese Clear Soup - My Family Style

Self cooking photograph

vege/ chicken stock	4 cups
corns	1/2 cup
spring onion	2, chopped
soy sauce	1 tsp
vinegar	1/2 tsp
coriander stems	1/2 cup, 1/2 inch chopped
green chili	1, chopped
salt	to taste
black/ white pepper	to taste
sugar	1tsp
cottage cheese	1-1/2 cup,cubes
Method:
Boil the vegetable or chicken stock and corns together for 4 to 5 minutes.
Now add green chillies, soy sauce, vinegar, sugar, pepper powder and salt; simmer for 2 to 3 minutes.
Add spring onions and coriander stems; simmer for another 5 minutes.
Now add cottage cheese, mix well and simmer for 2 to 3 minutes.
Remove from heat and serve hot.
Serves 4.