59
RECIPES
Serves 6 - 8
150ml (
1
/4 pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1 tsp) bicarbonate of soda
1.25 ml (
1
/4 tsp) salt
10ml (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (see tip, page 55)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
1Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on 50% for 20 - 22 minutes
until a skewer comes out clean. Allow to cool before
decorating.
4To prepare icing, combine cream cheese, lemon rind,
lemon juice and icing sugar until smooth. Spread on
top of the cake, sprinkle with walnuts.
If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.
MOIST CARROT CAKE
Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1
1
/2 tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) self raising flour
50g (2oz) cocoa powder
225g (8oz) cooking chocolate
30ml (2 tbsp) milk
1 Combine the margarine, sugar, vanilla essence and
eggs together until smooth.
2 Stir in the remaining ingredients.
3Grease and line the base of a deep, square 20.4cm
( 8") dish with greaseproof paper, spoon in the
brownie mixture and smooth the surface.
4 Place on the turntable, cook on 50% for 20 minutes.
Cut into squares to serve.
CHOCOLATE BROWNIES
Serves 6 - 8
4 wooden skewers
1 pear, cut into 8 pieces
2 pineapple rings, quartered
2 bananas, cut into 8 pieces
8 large, firm strawberries
MARINADE:
1 lime
30ml (2 tbsp) clear honey
30ml (2 tbsp) groundnut oil
1 Thread pieces of pear, pineapple, banana and
strawberry onto each skewer in a regular sequence.
2To prepare marinade, finely grate the lime rind into a
bowl. Squeeze and add lime juice to the rind. Finally,
add the honey and oil, mix well.
3 Place kebabs onto the turntable and brush generously
with marinade.
4 Cook on GRILL - 3 for 6 - 8 minutes, turning 2 - 3
times during cooking, until kebabs are golden brown.
Serve with double cream and chopped nuts.
“SIDDY’S” FRUIT KEBABS
Carrot & Courgette:
Substitute 150g (5
1
/
2oz) of the carrots with 150g
(5
1
/
2oz) grated courgettes. Add with the carrots and
walnuts in stage 1.
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