Sunday, September 7, 2008

Maple Peanut Squares


The whole family will be nuts about these American-style peanut butter and maple syrup squares and may even demand you make two batches! Cake recipe makes 15 squares.

Ingredients:

4 ounces (100 g) butter
4 ounces (100 g) soft light brown sugar
4 tablespoons crunchy peanut butter
4 tablespoons maple syrup
2 eggs, beaten
4 ounces (100 g) self-rising (raising) flour
2 ounces (50 g) raisins
3 ounces (75 g) unsalted peanuts, roughly chopped
Icing sugar, for dusting

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Cream together the butter and sugar. Add the peanut butter and maple syrup and beat in well.
2. Beat in the eggs gradually with 2 teaspoons of the flour. Fold in the remaining flour and add the raisins and 2 ounces (50 g) of the chopped peanuts. Pour the mixture into a 10 x 6 inch (25 x 15 cm) lined cake tin. Sprinkle with the remaining chopped peanuts. Bake in the oven for 35-45 minutes.
3. Allow the cake to cool slightly in the tin. Turn out onto a wire rack and leave to cool. Dust with icing sugar and cut the cake into squares.

Wholemeal Salmon Slices

Eat this on the day you make it because it does not keep. Use the soft bread from the center of the bread stick to make breadcrumbs. Recipe serves 8 as an appetizer.

Ingredients:

15 ounce (440 g) can pink salmon
4 ounces (125 g) ricotta cheese
Juice of 1 lemon
1 teaspoon curry powder
1/4 teaspoon salt
6 spring onions (shallots), chopped
1 teaspoon gelatin
2 tablespoons hot water
1 wholemeal bread stick

Method:

1. Drain the juice from the salmon and discard skin and bones.
2. Mash the salmon and mix well with the cheese.
3. Add lemon juice, curry powder, salt and spring onions.
4. Melt gelatin in hot water, cool slightly, and stir into salmon mixture.
5. Chill in refrigerator for 30 minutes.
6. Cut bread stick into two equal lengths, and remove the crusty ends. Hollow out with knife or spoon. Discard the soft center.
7. Spoon filling into centers of bread stick and pack in firmly.
8. Wrap in aluminum foil and chill until ready to serve.
9. Slice in 3/4 inch (2 cm) pieces and serve.

Chili Sweet Potato and Eggplant Crisps


These tasty fried vegetable crisps go well with casual dishes, such as grilled chicken breasts on rolls with salad. Recipe serves 4-6.

Ingredients:

1 orange sweet potato
1 slender eggplant
Oil for deep frying
1/4 teaspoon ground chili powder
1/4 teaspoon ground coriander
1 teaspoon chicken salt

Method:

1. Peel sweet potato. Cut sweet potato and eggplant into long thin strips, similar in size. Place in a large bowl, mix.
2. Heat oil in a deep heavy-based pan. Gently lower half the combined sweet potato and eggplant into the moderately hot oil. Cook over medium-high heat for 10 minutes or until golden and crisp. Carefully remove the crisps from the oil with tongs or slotted spoon. Drain on paper towels. Repeat cooking process with remaining sweet potato and eggplant.
3. Combine chili, coriander and salt in small bowl. Sprinkle all the mixture over hot crisps. Toss until well coated. Serve immediately.