Chocolate, rose and poppy marble cake with rose petals
Valentines day special cake well all can try baking at home.
MAKES 1 X 22CM LOAF
110g unsalted butter, softened and diced, plus extra for the tin 150g golden caster sugar 1/2 tsp orange blossom water or rose water (for example Nielsen-Massey) 2 medium eggs 70g plain flour 1 rounded tsp baking powder 25g cornflour 70g ground almonds 100ml milk 15g poppyseeds 10g cocoa, sifted
Love Avocado toast with scrambled eggs for brunch, it is a delicious and simple breakfast, snack or light meal! Learn how to make the BEST avocado, egg, on sour dough bread with this egg recipe.
How to make Australian Folded Eggs
PREP TIME5 minutes
COOK TIME 1 minute
2 large eggs
1/4 cup heavy cream
Freshly ground black pepper
1/2 tablespoon unsalted butter
Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined.
Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds.
Okay, first things first, raid your kitchen for colours of the rainbow vegetables. It doesn’t matter how many you can find just as long as you can get a variety of vegetables to represent the colours of the rainbow.
Tomato puree / tomato paste
Any topping you like, including:
Green, red and yellow peppers
425F (215C) preheated oven 15 min before baking.
First roll out your dough into any shape you would like your pizza to look like it could be a circle, rectangle, square, heart. Then spread your tomato paste evenly, making sure you don’t put too much tomato past, this is will prevent the pizza from becoming soggy. Then take your pick of chosen vegetables and begin to lay out your vegetables in rows, starting with the first colour of the rainbow. Red, Orange, Yellow, Green, Blue, Indigo & then Violet.
Next sprinkle cheese all over your vegetables and place in the oven to cook cook anything from 10 anything from 10 to 12 minutes to 12 minutes.
For a perfect pizza dough, follow this link to a previous recipe
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12″ circle.
sprinkle Semolina flour on the base of the pizza.
Transfer dough onto baking paper placed on a baking tray
Semolina flour is used for pizza crust, it gives it a crispy bottom yet chewy texture to give a nice crust.
INGREDIENTS 1 spaghetti squash 2 cups mixed mushrooms 1 medium onion 1 clove garlic 4-5 leaves of fresh sage ¼ cup + 2 tablespoons coconut oil 2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F. Cut spaghetti squash lengthways and scoop out seeds. Lay on a baking sheet, cut side up, lightly coat with coconut oil, salt and pepper and bake for 45 minutes or until soft.
While the squash is roasting, prepare remaining vegetables. Mince garlic, slice onion and mushrooms. Heat 1-2 tablespoons of coconut oil in a medium-sized sauté pan over a medium heat. Add onions and garlic, and sauté for a few minutes before adding mushrooms. Continue to sauté over a medium heat for about 10 more minutes, stirring occasionally. Add in chopped sage and stir a few more minutes.
When the squash is ready, remove from oven and allow to cool for a few minutes before scooping the “spaghetti” out. Serve in bowls topped with mushroom mixture, a little olive oil, sea salt and fresh pepper. For extra protein, add some chicken or white fish on top.
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Sweet Potato and Kale Pot Pie (Vegan, WFPB/Oil-Free, GF)
Wholesome and comforting vegan pot pie made with sweet potato, kale, onion, mushrooms, and soy curls. Oil-free and suitable for whole-food plant-based diets. *Use the rice flour option in the Healthy Vegan Pie Crust recipe to make it gluten-free.Equipment needed: rolling pin, large saute pan, 9.5-inch (1.5 Qt.) deep dish pie plate or similarly sized baking dishPrep Time 25 minsCook Time 50 minsTotal Time 1 hr 15 minsCourse: EntreeCuisine: AmericanKeyword: gluten free pot pie, healthy pot pie, oil free recipes, vegan pot pie Servings: 5 servings Calories: 467kcal Author: Lori Rasmussen
1/4 cup rolled oats Use certified GF oats if needed; can also sub 3 Tbsp GF flour or almond flour
3 to 4 Tbsp almond or cashew butter, smooth Omit or sub seed butter or additional oats for nut-free option
1 cup unsweetened non-dairy milk such as almond, flax, rice or oat
1/2 cup plus 1 Tbsp maple syrup
2 tsp vanilla extract
3 Tbsp corn starch or 2 1/2 Tbsp arrowroot
15 ounces pumpkin puree (pureed, cooked pumpkin with nothing added) Sub sweet potato if you like.
2 tsp pumpkin pie spice
3/4 tsp cinnamon plus extra for garnish
Preheat oven to 350 degrees F. Prebake the pie crust for about 10 minutes, or follow package directions if using a store-bought crust.
Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, arrowroot or corn starch, pumpkin, and spices). Begin by blending on low, gradually increasing to high speed. The mixuture will be fairly thick.
Once the filling is smooth and creamy, pour it into the prebaked pie crust. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you’re using, you may need to cover the edges with foil or a pie crust shield after 25 – 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be okay uncovered the whole time.
Let the pie cool to room temperature, then cover and refrigerate at least 3 to 4 hours before serving. See Notes for serving suggestions.
Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove .
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste.
Serve the soup in bowls with swirls of crème fraîche.
250g/ 8oz softened butter (or margarine for lactose-free)
250g/ 8oz dark muscovado sugar
Half of a 225g tin black treacle
375g/ 12oz plain flour
5 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
3 pieces stem ginger (crystallised/ from a jar) – optional
300ml/ half pt milk (unsweetened soya milk if lactose-free)
2 tsp bicarbonate of soda
This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days.Enjoy!