PEACH CAKE

It is hard to beat the delectable flavor of a juicy, ripe peach. But now I'd used the canned ones for making this simple cake.

It is best always rely on the gentle and natural sweetness of fresh fruit for the best peach cake recipe results. My cake turned out  really well despite its simplicity and without any topping. Draining the peaches from the syrup is important. Properly packed and wrapped, it is ideal for picnic or barbecue since it is sturdy enough to be transported  well. It will keep for a couple of days.

PEACH CAKE
Yield    :   One loaf

2 C  self raising flour
1/2  c  sugar
3/4 C  milk
5 TB  oil/melted butter
1/4 C  yogurt
1 C  chopped canned peach
1/2 tsp  vanilla extract

METHOD

Preheat oven @ 180 C and grease a loaf pan.

Combine flour and sugar in a mixing bowl.

In other bowl, mix together butter, milk, yogurt and vanilla extract.

Now add wet ingredients to the flour mixture, mix in chopped peaches, stir until just combined.

Pour into prepared pan and bake for 40-50 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes, transfer into rack to cool.

CHOCOLATE SWEET BUNS

If you love chocolate, try this sweet buns stuffed with chocolate chips.Light, delicious plus versatility - with just one recipe you can make dinner rolls ( in a variety of shapes) or sweet rolls  It's hard to resist eating more than  one.

The sweet buns can also be filled with a variety of frozen fruit. Try blueberries, raspberries, strawberries or  chopped sweet cherries.

CHOCOLATE SWEET BUNS
Yield      :     8 buns

2 C  all purpose flour
1 and 3/4 tsp rapid rise yeast
3/4 C  warm milk
2 TB  oil/melted butter
3/4 tsp salt
1 TB  sugar
8 TB   chocolate chip
Melted butter for glaze

METHOD

Place the flour, yeast and  sugar in a mixing bowl.

Combine milk, oil and salt in a small bowl. Pour this mixture into dry ingredients. Mix to form into a dough. You can also use your stand  mixer to mix.

Transfer the dough onto floured board, knead by hand for 10 minutes.

Let rise until doubled  in a greased and covered bowl for 1- 1 1/2 hours.

Punch the  dough down, divide into 8 balls. Flatten each ball and stuff with  chocolate chip. Shape back into a ball, roll gently to seal. Place onto baking sheet. Repeat with the rest of the dough. Let rise for 45 minutes.

Towards the end of rising time, preheat oven @ 180 C, brush tops with melted butter.

Bake for 15-20 minutes until golden brown. Cool on rack.

Linking to  Yeastspotting 7-29-11 

HOW TO COOK RICE IN A MICROWAVE

Sometimes you need to cook rice only for yourselves and the best way to do it is in the microwave. It is simple, time saving and comes out perfect every time.  This way the rice is microwaved to perfection, fluffy and no constant checking to see if the rice is done.

Best to use deep microwave safe dish  since the rice will expand  and  to avoid  any over flowing when cooking.

QUICK APPLE JAM

Forget store bought jam and make you own healthy and delightful jam tailored to your taste. This is made using microwave but you can also cook them on stove top with constant stirring.

The fruity jam is wonderful when served warm on top of pancake and waffles or spread on toast. It's a foolproof recipe, literally ready in minutes!

BAKED VEGETABLE FRITTERS

This is a fabulous snack from bread. If you've ever had fritters, you know that they have a  satisfying  texture that are both crunchy and soft. Feel free to omit chili powder if you prefer a milder version. You can add any veggie you like such as carrot. corn, french bean, cauliflower, cabbage and many more to the batter. The consistency should be slightly thicker than pancake batter.

Fried fritters are always a favorite but this recipe may just surprise you, how tasty and healthier they turned out. They make a great appetizer or on the go snack and so easy to whip up.

BAKED VEGETABLE FRITTERS
Serves  2-3

5 slices sandwich bread
1 medium onion chopped
2 green chili chopped
1 tsp cumin seed
1 tsp ginger minced
3 TB fresh coriander leaves
1/2 tsp chili powder
1/8 tsp turmeric
3/4 C  chopped  vegetables
salt to taste
3/4 C  water
more water if needed

METHOD

Preheat oven @ 190 C and lightly grease a baking sheet.

Place the bread in a mixing bowl. Add water and crumble the bread.

Now add the onion, green chili, coriander leaves, chili powder, turmeric, ginger, chopped vegetables,  salt and cumin seed, stir well.

Drop mixture by a tablespoon onto baking sheet.

Bake for 10 minutes then flip to cook the other side for another 10 minutes until golden brown.

Serve hot.

Linking to Yeastspotting 7-22-11