Waffles

Waffles

by | Jan 16, 2019 | recipes

Ingredients

  • 1 ½ cups of cake flour
  • 2 tsp baking powder
  • 1tsp castor sugar
  • ¾ tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • 1 ¼ cup milk
  • 1/8 cup melted butter

Mix all ingredients together until well combined. Pour into waffle machine and cook accordingly. *If you don’t have a waffle machine you can use this mixture to make pancakes.

Makes 6 medium sized waffles

Topping

Fresh berries such as raspberries, gooseberries, strawberries, pomegranate arils, blueberries.

White glaze icing:

  • 2 cups icing sugar
  • 2 tbsp softened butter
  • 1 tsp vanilla
  • 1 tbsp milk

Mix icing sugar, butter and vanilla together. Slowly add the milk until desired consistency (thick but able to drizzle).

Top the warm waffles with the fresh berries, drizzle with the glaze and sprinkle with icing sugar.

Jane’s Hot Sauce

Jane’s Hot Sauce

by | Apr 5, 2018 | recipes

Ingredients

  • 150g fresh chillies
  • 500g cherry tomatoes
  • 100g celery
  • 50g spring onions
  • 1 clove of garlic
  • Salt and pepper
  • 2 tbsp of olive oil
  • 1 tbsp brown sugar
  • 1 tsp lemon juice

Method

  1. Roughly chop the chillies, cherry tomatoes, celery, spring onions and garlic. on a flat baking tray.
  2. Season with salt and pepper and drizzle with olive oil.
  3. Roast at 180 degrees until roasted and the chillies have a slight char.
  4. Place the roasted ingredients into a jug and add the lemon juice, brown sugar and some more olive oil.
  5. Using a stick blender; blend the ingredients until a smooth consistency.
  6. Add more olive oil as needed whilst blending.

Pumpkin Hummus

Pumpkin Hummus

by | Jan 31, 2018 | recipes

Ingredients

  • 1 can (400 grams) chickpeas drained and rinsed
  • 1 cup (150 grams)
  • pumpkin puree
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 lemon juiced
  • 1 1⁄2 tablespoon extra virgin olive oil

 

Method

  1. Garnish
  2. Pumpkin seeds Cranberries
  3. Extra virgin olive oil
  4. Place all the ingredients into a food processor and blend until smooth and creamy, scraping down the sides as needed.
  5. Add more olive oil or water if it’s too thick. Taste and adjust seasonings.
  6. Place the savory pumpkin hummus in a shallow bowl, add pumpkin seeds, cranberries, and extra virgin olive oil.
  7. Serve immediately on La Coco C sourdough or cover and refrigerate for up to 4 days.
Humming Bird Cake

Humming Bird Cake

by | Nov 5, 2017 | recipes

Ingredients

  • 250 ml olive oil,
  • 350 g cake flour flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1  teaspoon ground cinnamon
  • 350 g caster sugar
  • 4 medium very ripe bananas
  • 1 x 425 g tin of pineapple chunks
  • 2 large free-range eggs
  • 1 teaspoon vanilla extract
  • 50 g pecan nuts

Icing

  • 400 g icing sugar
  • 150 g unsalted butter, (at room temperature)
  • 200 g cream cheese
  • 2 limes

Method

  1. Preheat the oven to 180°C.
  2. Grease and line two 23cm round cake tins.
  3. Sift the flour, baking powder, salt and cinnamon into a mixing bowl, then add the sugar.
  4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
  5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
  6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
  7.  To make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
  8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
  9. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set.
  10. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
  11. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.