It's Recipe Time Again

Today the recipe is for Spiced Onions. Many years ago I commented on how much I enjoyed the spiced onions in my favourite Indian restaurant in Glasgow. I must have gone on and on about it because the waiter gave me the recipe before I left. I hope you enjoy them - I know we do.

Ingredients

1 large onion sliced
2 tablespoons tomato ketchup
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon mint sauce
1 teaspoon chilli powder

Mix sauces, lemon juice, salt and chilli powder together. Add sliced onion to mixture and leave to soften in fridge for 3-4 hours before serving with poppadums or pappads.

Catch ya later.

Fee x

I Passed the Test - Yippee

The fruit loaves were a huge success and I'm in the process of rattling up another couple tonight. I took one along for the girls at the crop today and we managed to scoff it no problem (thickly spread with butter of course). I thought I'd post the recipe in case anyone would like to try their hand at making them.

Ingredients

1 Cup Caster Sugar

1 Cup Water

1/2 lb Mixed Fruit

2 Cups Self Raising Flour

4 oz Butter or Margarine

1/2 teaspoon Baking Powder

1 teaspoon Cinnamon

2 Eggs

Melt Sugar, water and butter in saucepan. Add fruit and cinnamon and bring to the boil then simmer for 20 minutes. Allow mixture to cool in pan then add, flour, beaten eggs and baking powder to saucepan and mix well.

Grease two 1 lb non stick loaf tins with butter or margarine and divide mixture between the two tins. Bake in a preheated oven at 175 degrees (fan oven) for approximately 50 minutes to 1 hour.

I didn't really do much at the crop today except eat and chat LOL. However, I did manage to finish off a layout I started on our weekend away. I hope you like it. Thanks to Lyn for lending me her white gel pen cos I couldn't find mine anywhere. The paper is from the My Minds Eye Bloom & Grow Range and I felt that it suited the photo perfectly. I chose to use Doodlebug rub ons because I hate my hand writing and I love the funky fonts that Doodlebug have.

Fee x

Don't forget to add your comment to Wednesday's post to be in with a chance of winning the My Little Yellow Bicycle Baby Safari Blog Candy. The winner will be drawn after midnight tomorrow (Sunday) and published on Monday. Good luck everyone.

Project Number 2

After covering the organiser box I was left with some pink paint and a lot of scraps of cardstock and I decided to be thrifty (for once) and use them up. I bought this little bank at the same time as I bought the other box and I thought I might as well do something with it. As you know, we had a fab time at our Scrapbooking Weekend at http://www.southlittleton.co.uk/ and we have booked to return again in October. I thought that if I made this little bank it might focus my mind on saving up for this. I hope you like it.

I've made some more carrot cake tonight and I'm impatiently waiting for it to cool so that I can taste it. As my last effort didn't require any hospital treatment I thought I would post the ingredients in case anyone wanted to try it out. There are many recipes available on-line but this is the one I used.

8 oz Self Raising Flour

4oz Muscavado Light Brown Sugar

4oz Finely Grated Carrot

2 Ripe bananas (mashed)

2 oz Chopped Walnuts or Pecans

2 teaspoons Baking Powder

2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

2 Large Eggs (beaten)

5oz Sunflower Oil

Method

Preheat fan oven to 175 degrees . Lightly grease 8" non stick square cake tin with butter.

Sift flour, sugar, cinnamon, nutmeg, baking powder together in a mixing bowl and stir to blend. Make well in centre and add beaten eggs and oil together. Using a mixer on low setting mix until smooth consistency forms.

Stir in carrot, banana and nuts until blended. Pour mixture into tin until half way up side. Bake in oven (middle shelf) for 45 minutes or until firm and skewer in centre comes out clear. Remove from oven and leave to cool completely before removing from tin.

Topping

6oz Soft Mascarpone Cheese

6oz Icing Sugar (sieved)

1 teaspoon Vanilla Essence

2oz Soft Margarine (I use Stork)

Method

Beat Mascarpone cheese, margarine and vanilla essence then add icing sugar a little at a time. Blend until thoroughly mixed and smooth. Spread icing over top of cake and refrigerate for an hour to set topping. Decorate top with walnuts or pecans then cut into squares and serve.

Enjoy! I'll post a photo of my efforts tomorrow.

Till then.

Fee x