Mindy Belle

Life in the Country

Archive for the month “August, 2015”

Red Velvet Cupcakes

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Ingredients

12 tablespoons unsalted butter ( room temp )

1 3/4 cup cups of White Sugar

2 large eggs

2 1/2 tablespoons cocoa

4 tablespoons red food colouring

1 teaspoon vanilla extract

1 teaspoon salt

1 1/2 cups full cream milk

3 1/4 cups plain flour ( sifted )

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Frosting Ingredients

150 grams Cream cheese ( room temp)

4 tablespoons unsalted butter ( room temp )

4 cups of sifted icing sugar

Method

  1. Set oven to 180 degrees
  2. Beat butter and sugar until light and fluffy 3 – 5 mins
  3. Add eggs one at a time.
  4. Add Cocoa, food colouring, vanilla
  5. in 1/3 batches add milk & Salt then the flour   ( one then the other in turns )
  6. last mix the cider vinegar and baking soda and quickly add to mixture and beat for a minute.

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Scoop heaped desert spoons of mixture into pans lined in a muffin tray – approx 1/2 full pan

Bake for 18 minutes Test with a screwer Cakes will spring back and the top will look cooked.

Bake for 18 minutes
Test with a screwer
Cakes will spring back
and the top will look cooked.

Frosting Method

  1. Beat the cream cheese and butter
  2. Slowly add the icing sugar 1/4 cup at a time
  3. Beat to finish, until light and fluffy

Cool the Cupcakes on a wire rack, then fill a sandwich bag with frosting chop the corner off the bag

and frost each cake with a swirl and push down the middle to finish.

Makes approx 22 large cakes 🙂

Enjoy !

Fish Curry

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Ingredients

3 Barramundi portions  or equivalent fish ( cut into large chunks)

1 large onion or 2 small onions – finely sliced

11/2 teaspoons of dried chilli flakes  or a few fresh small red chilli’s finely chopped.

2 tablespoons Fresh ginger – finely chopped

1 tablespoon  Garlic- crushed

1 teaspoon Turmeric powder

1 to 2  teaspoons ground cumin

1 teaspoon ground coriander seed

1 can of diced tomatoes  or 6 small fresh tomatoes ( chopped )

1 can chickpeas and juice

2 cups of Okara  chopped to 2 cm pieces

4 Tablespoons of Olive Oil

Lime juice – to taste

Salt to taste

Method

Heat oil in a large pan, cook the dry spices. then add onions & ginger and garlic.

Fry for a few minutes, if too dry add a little more oil.

then add the rest of the ingredients ( except lime & Fish )

Cook for 5- 10  minutes on a low heat, add the fish pieces and lime juice.

Simmer on low until the fish pieces are cooked.

Serve with Basmati rice and fresh coriander as a garnish.

Enjoy ! 🙂

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