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Thursday, 28 February 2013

Lemon and Coconut Cake



Recipe & Image taken from http://www.josblueaga.com

300g self raising flour
1 tsp baking powder
250g margarine/butter
230g caster sugar
50g desiccated coconut
4 eggs
100ml milk
Zest & juice of 2 lemons
3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd
150g margarine/butter
300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.

Tuesday, 5 February 2013

Sweet & Sour Pork



Photo & Image taken from http://www.slimmingworld.com/



500g pork loin steak, all visible fat removed, cut into strips

Low calorie cooking spray

Salt and freshly ground black pepper

1 large onion, thinly sliced

1 red pepper, deseeded and cut into strips

2 large carrots, peeled and cut into matchsticks

200g sugar snap peas, halved length-ways

¼ tsp Chinese 5 spice

2 garlic cloves, finely chopped

1 level tbsp cornflour

4 tbsp tomato puree

1 tbsp white wine vinegar

4 tbsp light soy sauce

150ml chicken stock

400g dried egg noodles

400g fresh pineapple flesh, cut into bite-size pieces


Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside. 

Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.

Meanwhile in a bowl mix 2 tbsp water with the Chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.

Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve.