Easy Cranberry Upside Down Cake

Ingredients:

• 4 Tbs. (1/2 stick) unsalted butter, plus more for pan
• 3/4 cup firmly packed light brown sugar
• 2 cups fresh or thawed frozen cranberries
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 tsp. vanilla extract
• 1/2 cup sour cream/ yogurt

Directions:

Prepare the glaze

Preheat an oven to 350°F. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the paper.

In a saucepan over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. Scrape the glaze into the prepared pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.

Make the batter

Sift together the flour, baking powder, baking soda and salt into a bowl.

In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes.

Reduce the speed to low, slowly add the oil and vanilla and beat until blended.

Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.

Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.

Bake the cake

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.

Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and invert both the plate and pan together. Lift off the pan, being careful not to burn yourself, and carefully peel off the parchment paper. Cut the cake into wedges and serve warm or at room temperature. Serves 8.

http://www.williams-sonoma.com/recipe/cranberry-upside-down-cake-fmf.html

Banana and Kiwi Smoothie

Ingredients

1 banana, peeled and cut into chunks

1 kiwifruit, peeled and sliced (about 1/2 cup)

1 cup low-fat yogurt

1/2 cup ice cubes

2 teaspoons maple syrup, optional

Directions

Combine all of the banana, kiwi, yogurt, ice, and syrup in a blender and whir together until smooth. Pour into glasses and serve immediately.


Nutrition Information
Servings Per Recipe: 2
PER SERVING: 155 cal., 2 g total fat (1 g sat. fat), 28 g carb. (3 g fiber), 7 g pro.

http://www.fitnessmagazine.com/recipe/drinks/banana-and-kiwi-smoothie/

Honeydew and Kiwi Fruit smoothie

Ingredients:

2 cups cubed honeydew

1 small Granny Smith apple, peeled, cored, and cut up

1 kiwifruit, peeled and cut up

2 -3 tablespoons sugar

1 tablespoon lemon juice

1 cup ice cubes

Honeydew and/or kiwifruit slices


Directions

In a blender container, combine honeydew, apple, kiwifruit, sugar, and lemon juice. Cover and blend until smooth.

Add ice cubes; cover and blend until cubes are crushed and mixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.


Nutrition Information
Servings Per Recipe: 3
PER SERVING: 110 cal., 27 g carb. (3 g fiber), 2 g pro.

http://www.fitnessmagazine.com/recipe/drinks/honeydew-kiwifruit-smoothie/

Peanut Butter and Banana Smoothie

Ingredients

10 ounces skim milk or plain soy milk

1 tablespoon natural peanut butter

1 medium banana


Directions

Make it: In a blender, combine all ingredients and mix until smooth. Use 6 ice cubes for a thicker consistency.


Nutrition Information
Servings Per Recipe: 1
PER SERVING: 303 cal., 9 g total fat (2 g sat. fat), 45 g carb. (4 g fiber), 16 g pro.

http://www.fitnessmagazine.com/recipe/desserts/peanut-butter-banana-smoothie/

Sweet Cherry Tomatoes and Sausage Bake (Jamie Oliver)

Ingredients

2kg lovely ripe cherry tomatoes (mixed colours if you can get them)

2 sprigs each of fresh thyme, rosemary & bay leaves

1 tablespoon dried oregano

3 cloves garlic, peeled & chopped

12 good quality  sausages

Extra virgin olive oil

Balsamic vinegar

Sea salt

Ground black pepper

Method

1. Preheat oven to 190 degrees. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer.
2. Put in all of your tomatoes, the herb sprigs, oregano, garlic and sausages.
3. Drizzle well with extra virgin olive oil and balsamic olive oil. Season with sea salt and ground black pepper.
4. Toss together, then make sure the sausages are on top. Pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over.
5. Put back into the oven for fifteen to thirty minutes depending on how golden and sticky you like your sausages.
6. Once it’s cooked, you’ll have an intense tomatoey sauce. If it’s a little too thin, lift out the sausages and reduce the sauce down to a consistency you like. (note, make sure the roasting tray can go from the oven to the stovetop!).
7. Put the sausages back into the pan. Check the seasoning and serve either with a good quality loaf of bread warmed through in a low oven or with mashed potato, rice or polenta, a green salad, and a nice glass of wine!

Talam Pandan

Bahan Utk Lapisan Bawah

1 cawan tepung beras

1 s/b tepung jagung

1/2 cawan gula (saya tambah 2 sb lagi)

2 cawan santan cair + sikit garam

1 cawan jus pandan + pewarna hijau

1 sb air kapur

Cara Masak

 Lapisan Bawah

• Panaskan kukusan dan sapukan minyak pada loyang 8 inci dan kukus sebentar.
• Masukkan semua bahan lapisan bawah ke dlm mangkuk dan kacau rata. Tapiskan.
• Masak adunan sebentar sehingga naik wap dlm 10 minit dan kacau sentiasa.
• Tuangkan kedalam loyang dan kukuskan sehingga masak anggaran selama 20 minit.

= sementara itu, bolehlah sediakan bahan lapisan atas pula.

Bahan Lapisan Atas

1/2 cawan tepung beras

4 sudu besar tpng jagung

3 cawan santan sederhana pekat

1 s/k garam

Cara Masak

 Lapisan Atas

• Gaulkan semua bahan lapisan atas dan tapiskan.
• Masakkan sekejap adunan ni diatas api yg perlahan. Sentiasa kacau supaya adunan ni tidak berketul2 (dlm 10 minit)
• Bila adunan lapisan bawah telah masak, cakarkan sikit dgn garfu dan tuangkan adunan lapisan atas ke atas lapisan bawah tadi.

( sekiranya ada sedikit air atas lapisan tu, bolehlah lapkan sedikit guna kertas tisu dan cakarkan)

• Kukus lagi selama 20 minit. Setelah siap, angkat dan sejukkan.
• Sejukkan betul2 sebelum potong dan hidangkan.( potong guna pisau plastik/pisau kek)

Courtesy: http://www.kongsiresepi.com/read/2325/0/

Spiced carrot and lentil soup(Better version)

Ingredients

2 tsp cumin seeds/ 1 tsp cumin powder

pinch chilli flakes/ 1 1/2 tsp blend chilli

2 tbsp olive oil

600g carrots, washed and coarsely grated 

3 potatoes

140g split red lentils

1l hot beef stock (from 2 cubes)

500g beef

125ml milk

plain yogurt and naan bread, to serve

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. 
2. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. 
3. Simmer for 15 mins until the lentils have swollen and softened.
4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). 
5. Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

tweak from: http://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup

Roast Chicken

4.5-5lb Chicken

1. Put half stuffing under skin over breast by loosening skin from neck end.
2. Secure neck skin to keep stuffing in place- but leaver room for stuffing to expand.
3. Put other half in cavity (make sure cavity is properly cleaned out)
4. Make sure skin is dry then smear with 3oz butter. Season with salt and pepper
5. Lay chicken on its back in a roasting tin. Roast at 190C for 20 mins per pound (stuffed weight)+ an extra 20 mins if required.
6. Every 20mins baste with buttery juices to keep it moist.
7. Increase to 220C for the last 20mins to crisp the skin.

Bread and cranberry sauce

Bread sauce

1. Heat 1 pint of milk with 1 small onion thickly sliced. 
2. 1 stick of celery chopped, 1 carrot sliced, 6 cloves, 6 black peppercorns and 2 bay leaves and leave for flavours to develop. 
3. Strains pn 4oz fresh breadcrumbs, cook gently for 15 minutes. 
4. Add double cream, butter and salt to taste.

Cranberry sauce

1. Simmer a 205g jar cranberry sauce with 4oz cranberries and juice half an orange for 15 mins until tender.