Recipes for the day

Cherry Upside Down Cake recipe

Try your had at this quick and easy recipe for Cherry Upside Down Cake
Ingredients
For the pan
40-45 cherries, pitted
Butter and sugar for the pan

For the Cake
125g butter
3/4 cup granulated sugar
1 tsp vanilla sugar
2 regular eggs, lightly bitten
1/2 cup light milk
2 1/4 all purpose flour, sifted
2 tsp baking powder

Directions
Coat a rectangular pan with butter; sprinkle with sugar and cover the bottom of the pan with cherries.

Preheat oven to 170C.

Melt the butter, sugar and vanilla in a medium sized saucepan. Remove from heat.

Add eggs and milk; mix well.

Stir in flour and baking powder and mix lightly.

Bake for approximately 40 minutes.

SOUND SO DELICIOUS

How to make your own mayonnaise with olive oil

Commercial mayonnaise has become so ubiquitously processed, that most people can't imagine that it can be made in your own kitchen. Homemade mayonnaise is healthier, tastier, and more rewarding than shop-bought mayonnaise. Once you get the knack of it, you’ll never go back to the shop-bought product.

Mayonnaise is a fabulous condiment for green salads, potato salad, sandwiches and French fries. On its own, or mixed with cream cheese, it makes a great dip for crisps or crudités.

Ingredients

Three large eggs – choose free-range eggs, if possible, since they are more nutritious and more likely to be salmonella-free

Three-quarter cup (200mg) olive oil – choose cold-pressed extra virgin olive oil, if possible

Juice of half a fresh lemon – do not use artificial or synthetic lemon juice, or anything else squeezed from a bottle

Salt and pepper to taste – opt for natural sea salt and freshly ground pepper

Garlic (optional) – fresh, chopped

Method

1. Lay a wet towel on the counter or tabletop on which you will be working. This will keep the bowl from moving while you whisk.

2. Separate the egg whites from the egg yolks. Gently crack the egg open and allow the egg white to run out of the shell while you hold back the yolk.

3. Decide whether you will use a blender, hand mixer or hand whisk. Whisking by hand takes more time and more energy, but can often provide better results. If you are going to use an electric mixer or blender, place it on a flat surface. Be aware that electric mixers heat the mayonnaise slightly, which can cause the oil and eggs to separate.

4. Beat three egg yolks together in a bowl. Once all of the yolks are combined, add one tsp (four and a half ml) of water to the eggs and continue to beat. The water will help the emulsion process as the oil is added.

5. Add olive oil to the eggs one drop at a time. It is important to go slowly, or the oil will separate and not combine with the yolks. Blend each drop of olive oil completely before you add another drop. If you are using a blender or a mixer, keep it running throughout the whole process.

6. Watch the eggs and oil to make sure that the mixture has blended successfully. You do not want to see the oil moving to the side of the bowl or forming large drops on the surface of the eggs.

7. Continue to drizzle the oil slowly into the eggs. You do not have to do one drop at a time at this point, but you do need to proceed very slowly.

8. Blend in as much of the lemon juice as you want. The full half lemon will give your mayonnaise a sharp taste, so use less juice if you want a smoother flavoured mayonnaise.

9. Add salt and pepper. Sample the mayonnaise and season it to taste.

10. Store your fresh homemade mayonnaise in an airtight glass container, in the refrigerator, and use it within a week.

Unbaked Milk Tart recipe

If you're looking for a South-African dessert or afternoon tea-time treat that can be made on either the stove-top or in the microwave oven, instead of being baked in a conventional oven, you will find this unbaked milk tart recipe to be quick, easy, creamy and delicious.
Ingredients
1 can (397 gram) condensed milk
3 cans fresh milk (use the empty condensed milk can as measure)
1/4 cup (60 ml) cornflour
1/4 teaspoon (1 ml) salt
2 eggs
1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
2 tablespoons (30 ml) butter
1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit.

Directions
Microwave method:
1. Combine condensed milk and 2 1/2 cans fresh milk together and heat until almost boiling. (This can take 5 to 8 minutes on high, depending on your microwave oven.)

2. Mix cornflour, salt, eggs and remaining 1/2 can of cold fresh milk together.

3. Add small quantities of the hot milk mixture to the egg mixture, to gradually increase its temperature without cooking the eggs.

4. Add the egg-and-milk mixture to the warm milk mixture while whisking briskly.

5. Cook for 8 to 10 minutes on high in the microwave oven, but remove every minute and stir well before continuing.

6. Add butter and vanilla.

7. Line a large enough dish with biscuits. It works great if you line a rectangular or square Pyrex dish with square, South-African manufactured Tennis biscuits, but any plain biscuits can be used. Fill gaps between biscuits with broken biscuit pieces.

8. Pour the warm mixture gently over the biscuit base.

9. Sprinkle with cinnamon and allow it to set for 3 to 4 hours in the fridge.

Stove-top method:
1. Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.

2. Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.

3. Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.

4. Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. Remove from heat.

5. Add butter and vanilla essence.

6. Pour into lined biscuits dish while mixture is still hot.

7. Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.

yeah it look great

yum yum

i will try to attach the picture so you can have a look what is look like?

this looks absolutely delicious. will definatly try it

something sweet yum

Raspberry Pannacotta recipe

This Raspberry Pannacotta recipe is an exquisite treat for that special person
Ingredients
4 gelatine leaves
350ml milk
300g raspberries
50g half-fat creme fraiche
7-8 tbsps Canderel granules

Directions
Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 minutes until softened.

Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.

Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree.

Mix the puree together with the creme fraiche and 5 tbsps Canderel, discarding any seeds. Stir in a little of the cooled milk mixture until smooth.

Then stir in the remaining milk mixture. Lightly grease 4-6 200ml individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hours or overnight until set.

To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste.

Drizzle this around each plate before serving.

yummmm

Upside Down Plum and Cinnamon Cake recipe

Indulge in this fantastic dessert recipe for Upside Down Plum and Cinnamon Cake
Ingredients
2 eggs
120ml milk
140ml oil
1/2 tsp cinnamon
1 packet Sasko Quick Treats Vanilla Muffin Mix
1/2 cup sugar
8 plums

Directions
Preheat oven to 180C

Cut plums in half and remove the stones, grease a 23-25cm round cake tin

Put a non-stick frying pan on high heat and pour in sugar. Let the sugar dissolve and swirl the pan until the sugar begins to turn a caramel colour (this should take between 5-8 minutes) remove from the stove and carefully pour the caramelised sugar into the cake tin.

Mix together eggs, milk, oil and cinnamon and add to the Sasko Quick Treats Vanilla Muffin Mix, stir well, then pour over the plums.

Pop in the oven to bake for 40-45 minutes (to check if the cake is cooked through simply stick a knife into the centre and if it comes out clean, it's done.)

Let the cake cool for 10 minutes.

Run a knife around the edge of the cake tin to loosen it, cover with a plate and then, with great confidence, hold the two together tightly and flip over.

Lift the cake tin to reveal the gorgeous, syrupy plum cake.