Pumpkin Cake

Pumpkin Cake



Ingredients for Pumpkin Cake:
2 cups all-purpose flour
1½ cups granulated sugar (This may be too much sugar and so I will try it with various amounts)
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Prep: Preheat oven to 350˚F/ 180 C. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean.

Black pepper beef stir fry with egg fried rice

Recipe by James Martin


Ingredients

For the black pepper beef
1 tbsp light soy sauce
2 tbsp dry sherry
2 garlic cloves, peeled, finely chopped
1 tbsp freshly cracked black pepper
1 tbsp cornflour
500g/1lb 2oz beef fillet, finely sliced
2 tbsp vegetable oil
2 red peppers, seeds removed, finely sliced 2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
50-75ml/2-3fl oz water

For the egg fried rice

2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely
2 large free-range eggs, lightly beaten
2 tsp sesame oil
4 spring onions, finely sliced
3 tbsp finely chopped fresh coriander leaves

Serves 4

Method

1. For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.
2. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside.
3. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm.
4. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.
5. Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.
6. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. 

Tomato and Broccoli Crustless Quiche

Ingredients:

1 Can salmon

2 medium tomatoes, sliced

2 cups chopped broccoli, steamed 

6 eggs

½ cup milk

½ teaspoon salt (I used sea salt)

½ teaspoon freshly ground black pepper

½ teaspoon dijon mustard

1 cup grated strong cheddar cheese

Preparation:

1. Preheat the oven to 200°C

2.  Coat a 9-inch + quiche dish with oil or coking spray.

3. Layer broccoli, tomato slices and salmon in prepared dish, and top with the cheese.

4. Whisk together the eggs, milk, salt, pepper, and mustard, and pour over the ingredients in the dish 

Bake for 35-40 minutes, or until egg is cooked through and top is browned.

Serves: 4-6