I'M GLAD TO ANNOUNCE THAT THIS IS MY 100TH POST ON THIS BLOG! YAY FOR NOT-SO-SECRET RECIPES! HIP-HIP-HOORAY! 2 SPECIAL RECIPES FOR YOU TODAY!
So, um you know that Sardine Puff recipe I told you about? Yeah, I think i lost it. So, I only managed to type half of it out... I'M REALLY SORRY! I know I'm such a scatterbrain! BUT in its place I have another recipe that I tried in Home Econs class that is just as good. Okay, here goes.
Creamed Cakes
(Basic Recipe)
Ingredients
100g Plain flour
1 level teaspoon baking powder
75g butter
75g Castor sugar
2 eggs
2 tablespoons milk (optional)
1 banana
1 teaspoon Lemon juice
1/2 teaspoon Vanilla essence
Preheat oven to 180 degrees C.
Mix the egg, milk and and vanilla essence together in a small bowl and beat lightly.
Cream the butter and sugar with an electric cake mixer til light and
creamy (5 min at speed 1/low speed).
Add the egg & milk mixture gradually (2 tablespoons at a time)
to the creamed mixture (speed 2/ medium speed)
beat with each addition until egg mixture is used up.
Sift half the amount of flour and baking powder together into the mixture.
Fold in gently and repeat with the rest of the flour.
Mash 1 banana in a plate and add the lemon juice.
Mix well. Add mashed bananas into the mixture and fold in.
Do not over-stir.
Fill cake casings 3/4 full and bake for 20 - 25 minutes or until golden brown.
Makes roughly 8 of them.
And you know what? Why not add a little icing and a banana on top for good measure. Can't go without a little decoration. And I thought I might as well finish up the Sardine Puff recipe by myself. It may not be accurate but hey, I tried.
Sardine Puffs
Ingredients
plain flour, 100g
pinch of salt
butter, 50g
cold water, 2-3 tablespoons
2 pieces sardines
large onions, 1/4 piece
1 red chilli
lime juice, 2 teaspoons
salt & pepper to taste
Preheat oven to 200 degrees C.
Sift flour into a metal bowl.
Rub the butter in to the flour with your fingertips.
Stop when it resembles fine bread crumbs.
Make a well in the center of the mixture and add the cold water instantly.
Mix well and knead lightly into a firm dough.
Allow the pastry skin to rest in a cool place for 10 minutes before using.
Mash the sardines in a separate plate and chop the onion and red chilli.
Add all three of them together with the lime juice and salt and pepper to taste.
(Mind you this is where I stopped when I lost the recipe.)
Then you sort of shape the dough into 5 by 4-inch rectangles and
place 1/4 of the sardine mixture onto one half of a rectangle.
Fold the dough into half so the mixture is incased into a sort of "pocket".
Pinch the sides together to seal it and poke holes in the surface of the puff.
Repeat with the rest of them.
Bake for 20-25 minutes or until golden-brown.
Makes about 4.
Alright, so that's all I have for now, I hope it will last the week. But I'm on school break now so hopefully I'll have more time. Okay, happy baking (and eating)!
