Carrot Cake


Ingredients:
1 cup grated carrot
2 eggs
½ cup vegetable oil
¼ cup finely chopped walnuts
1 cup caster sugar
1 cup self-raising flour
1 tsp ground cinnamon
½ tsp bicarbonate of soda

Grease a 19cm x 30 cm lamington pan. Line base and sides with baking paper.
Whisk carrot, eggs, oil and walnuts in a medium bowl until combined.
Stir in combined sifted sugar, flour, cinnamon and bicarbonate of soda.
Pour mixture into prepared pan.

Cook in a hot oven ( 200* C ) for 15 minutes, or until cooked when tested.
Stand cake for 5 minutes. Then turn onto a wire rack to cool.

Ginger Cream Log



INGREDIENTS

300ml cream
2 tbs icing sugar
1 packet ginger nut biscuits
½ cup ginger wine
1/3 cup apricot jam
Toasted almonds or coconut, glacé cherries,chocolate flakes, to decorate

METHOD
Whip cream with icing sugar until soft peaks form; set aside.

Assemble ginger log, by first dipping one biscuit briefly in ginger wine, spreading with a little of the jam and then with a little cream. Set aside and repeat process with another biscuit before sandwiching both biscuits together and arranging on a rectangular platter. These will be the beginning of your log.

Continue dipping biscuits and spreading with jam and cream. Sandwiching them together until all biscuits have been used, continuing in a log shape as each is added.

Spread whole log with remaining whipped cream and refrigerate overnight.

When ready to serve remove from fridge and decorate as you choose with almonds, coconut, cherries,chocolate flakes.


Recipe from Fresh/ Women's Weekly magazine

Apple and Sultana Bake


2 green apples, cored, finely chopped
1 cup sultanas
4 eggs
½ cup caster sugar
1 teaspoon vanilla extract
2 cups hot milk, plus 1 tbspn cold milk extra
2 teaspoons custard powder
½ teaspoon ground cinnamon
Whipped cream to serve


** Preheat oven to moderately slow 160*
Lightly grease a 5 cup capacity ovenproof dish.

** Place apple and sultanas in dish. In a large jug whisk together
eggs, caster sugar and vanilla. Gradually whisk in hot milk.

** In a small bowl, blend custard powder into cold milk until smooth. Whisk into egg mixture.

** Pour egg mixture over the fruit. Bake for 1 ½ hours., until just set. Sprinkle with cinnamon,
serve warm or cold with whipped cream

Anita - Tasmania
Thank you for the recipe
(New Idea Magazine)

Nasi Goreng Bartels


3 cups cooked Jasmine rice
100gr cooked prawn
100gr dice red capsicum
100gr dice green capsicum
100gr dice bacon ( optional )
100gr half water chestnuts
or anyother vegetable that you wish to use.
50 gr baby corn ( cut two )
3 pc red chillies ( optional )
1 egg
2 tspn chicken stock powder
2 Tb spn veg oil
1 Tb spn kecap manis ( available at Coles )
Salt to taste

Beat egg, heat veg.oil and pour in egg and cook quickly till just set. ( set a side )
Cook vegetable and add bacon if use, stirring until they are golden and soft, add kecap manis. Low the heat and add rice, mix well , till rice is heated.
Stir it well.

Serves 4