Carrot Cake Cupcakes

CarrotCakeCupcakes

Another treat I baked for the Bloggers Bash looked like the above pictures. Well actually the photo shows the exact cakes I made!

If you would like to make Carrot Cake Cupcakes, follow the recipe below.

Ingredients for Cake

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
2 eggs
150ml sunflower oil
200g grated carrots

Ingredients for icing

100g softened butter
300g soft cheese
100g icing sugar, sifted
1tsp vanilla extract

Method for cake

  • preheat oven to 180 degrees Celsius/160 degrees Celsius for fan/ Gas mark 4.
  • line a 12 hole muffin tray with cases
  • In a large mixing bowl, mix the flours, bicarbonate of soda, mixed spice and orange zest
  • Whisk together the eggs and oil
  • Stir into the dry ingredients with the grated carrot.
  • Divide mixture between the cases and bake  fo 20-22 minutes until a skewer poked in comes out clean
  • Allow to cool on a wire rack.

Method for Icing

  • Beat the butter until really soft
  • Beat in soft cheese, icing sugar and vanilla
  • Use a palette knife to swirl icing on top.
  • Sprinkle with crushed walnuts, orange sprinkles, or whatever you want!

I used this recipe times 2 to make two large cakes as Lil Man’s birthday cake too!

Cooked for a little longer, but here you are!

Tasty Tuesday – Nutella Twists!

Now, those of you who came to the Blogger’s Bash had a chance to try my baked goodies.

I have already posted about how to make the Rocky Road, but there were a few requests for the Nutella Twists.

Around Christmas, I tried a recipe called a Nutella Christmas Tree. It was a huge success so I thought I would adapt the recipe a little so it was no longer a tear and share pastry, but stand alone twists for my Blogily’s enjoyment!

NutellaTwists (1)

Ingredients

2 sheets of ready rolled Puff Pastry (Yes I cheat! I’m a busy mum, I think it’s ok to help yourself a little!)
Nutella Jar
One egg or milk
Icing sugar, to dust

Equipment

Large baking tray x 2
Greaseproof paper
Cooling rack

Method

  • Preheat oven to 180 degrees C.
  • Cut greaseproof paper and line baking tray
  • Unroll one sheet of puff pastry and lay on the greaseproof paper
  • Take a knife and spread Nutella liberally all over the pastry sheet
  • Carefully roll the second sheet directly on top of the first sheet.
  • Using a knife, cut the pastry into inch wide strips.
  • Hold one side down, and from the other end gently twist each strip.
  • Once all strips have been twisted, and placed on the trays and greaseproof paper with adequate gaps, beat the egg and use it to give the pastry an egg wash. You can use milk if you’d rather not use egg.

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  • Place in oven and allow to bake for 20 minutes.
  • Once the twists have risen and gone a beautiful golden brown colour, remove from oven and allow to cool on a cooling rack

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  • When the twists have cooled, dust with icing sugar. (I forgot to dust them, but they still tasted good!!!)
  • EAT!

These are so good slightly warm, with a cup of tea or coffee in the morning as a decadent breakfast… trust me, I’ve tried and tested it!!!

 

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Next one will be the Carrot Cake Cupcakes! Look out for it!

 

Sunday Lunch – Punjabi Style!

Much as I love a traditional English roast dinner, complete with golden, crispy roast potatoes, slices of lamb with mint sauce, and lashings of gravy, there is another Sunday meal that we Punjabi’s tend to try not to miss…

Aloo Parathas!

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These are a lightly fried potato filled bread which we eat traditionally with plain set yoghurt and pickle.

There are so many variations, stuffing them with different vegetables like cauliflour (gobi parathas), minced meat (keema parathas) or even paneer (paneer parathas). One favourite of mine is to have a plain one with fried egg! It seems to be a bit if a Kenyan Indian things!

20170423_122300I thought I would share the simple recipe for these delicious treats! Again, as I have said before, it is really hard to give measurements as we Indians like to use andazaa, or approximations! If it looks right and tastes right, that is great… probably the reason why we can never cook for a few people but always have vats of curry on the boil!

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You’ll need:

A rolling pin

A tava/frying pan

A fish slice

An insulated container to collect them in.

loose flour

chapatti dough, made from chapatti flour mixed with water to create a firm dough

potato mix – boil potatoes, and drain fully. Mash then mix in salt, pepper, cumin seeds, a little finely chopped onion, a little grated ginger, finely chopped green chilli and chopped fenugreek leaves (methi)

Butter (Butter Fry light spray if you want to be as Slimming World friendly as you can!)

Method

  • Heat tava to a medium heat
  • Take a ball of dough and roll it in your hands.

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  • Coat in a little loose flour then create a flat circular patty using your hands.

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  • Roll into a circle approximately the size of a side plate
  • Take around a tablespoon of potato mix and place in centre

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  • Gently take each side of the dough and gather into a pouch.

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  • Flatten and cover with loose flour again.

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  • Carefully roll the larger patty out to the size of a dinner plate
  • Slowly pick up and place on the tava

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  • Allow the paratha to cook gently until the dough appears to change colour.

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  • Using a fish slice carefully turn over to cook on other side.

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  • Once browned, turn over again and apply butter to the paratha
  • Turn again and apply butter to other side
  • Allow to sizzle for a few seconds and then place paratha in your insulated container
  • Repeat from second step until you have as many parathas as you need

And Enjoy!

 

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With Butter

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With Frylight

 

 

 

Ritu’s Healthy Eating – Week 37 – #icandothis

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So I guess the important thing to tell you all is that I didn’t put any more weight on!!!

I’d be lying if I said I was really good, the tail end of the holidays, combined with the stress of going back, and the fact that I have a lesson observation hanging over my head means that I am neither eating well, or sleeping properly! (4 hours last night!)

But alongside the (extremely) naughty I was good too!

So here are some yummy pics!

And a quick recipe

Slimming World Friendly Spaghetti Bolognaise

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Ingredients

I shan’t put amounts as I don’t measure things out, but you use as much or as little as you want! Add any other vegetables if you want, it only bulks your Speed up!!!

Dry Spaghetti
Low fat Lamb/Beef/Turkey mince
Minced Garlic
Diced Onions
Chopped Mushrooms
Diced Peppers
Tomato Puree
Tomato Passatta
Dried Mixed Herbs
Salt and Pepper to taste
Cheese if you want (Can be taken out of your HexA allowance)
Frylight spray for cooking.

Method
  • Put your spaghetti on to boil as per packet instructions
  • Spray your pan with Frylight
  • Brown garlic and onions
  • Add mushrooms and peppers and soften. Add a little tomato puree
  • In a separate pan, brown your mince, with a tiny Frylight spray so it doesn’t stick.
  • Once browned, drain any fat and add to the softened veg.
  • Stir well then add the tomato passatta
  • Season with salt and pepper and add a sprinkle of mixed dried herbs
  • Allow to simmer on a low heat for 10 15 minutes, stirring frequently.
  • Drain your cooked spaghetti.
  • Plate up and sprinkle cheese if you desire.
  • Serve with a large side salad, or if you’re feeling decadent, then a little piece of garlic bread! Make it SW friendly by using a wholemeal roll (HexB) and syn the butter!)

That’s my lot this week peeps! Have a wonderful week, I hope I get back on track properly by next week, but with this observation looming, I’m not sure!!!!

Enjoy!!!

Speed is the name given to certain fruit and vegetables that have a filling quality about them, and are easily digestible. They are great for weight loss! HexA and HExB are allowances for Slimming Worlders. HexA is calcium intake, so will include certain amounts of milk and cheeses, and HexB is fibre, so includes  certain amounts of wholemeal bread, cereals, nuts and any stewed fruits. If you are following Slimming World, make sure you stick to your allowances!

Ritu’s Healthy Eating Week 34 – #icandothis

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Another week, another set of scales saying I maintained! Wow! I don’t know how!

I have attended a baby shower, with cake and lots of food! Some cake came home withme and I have eaten bits on and off too!

Here’s me being silly at the baby shower!

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Then there was Mother’s day and a Chinese meal out….

And we had a colleague’s leaving do at a great Turkish place!

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And I can’t forget that Lil Man has been cooking and baked cakes!

But I still stayed on track the rest of the time (except the ice creams, and chocolate cakes, and chocolate nests…Shhh!)

And so to my recipe for today. I only started to eat prawns in September, and found a great dish that is Slimming World friendly. In fact it was a recipe from one of their magazines! So yummy!

Pak Choi Prawns!

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Ingredients (serves 4)

  • 400g dried rice noodles
  • Low calorie cooking spray
  • 6 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated fresh root ginger
  • 1 red pepper, deseeded and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 400g pak choi, roughly chopped
  • 400g large cooked and peeled prawns
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce

Method

This one is so simple!

  • Cook the noodles as per the instructions
  • Heat your wok with the low cal cooking spray.
  • Stir fry the onions, garlic, ginger, pepper, chilli and pak choi for a few minutes, or until the pak choi has wilted.
  • Stir in the noodles, and prawns and add the soy sauces, Stir frying for 1-2 minutes.
  • Serve!

And so there you have it!

I hope you have a wonderfully healthy week Peeps, and I’ll catch ya next week with another recipe!!!

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