Yoghurt, berry and oat breakfast trifle

I came across this recipe the other day when I was looking for filling, healthy breakfasts on http://www.weightloss.com.au. It’s very simple to make and very filling. I made it for my breakfast today and I’m sure it’s going to be quite a while before I need to eat anything else.

Ingredients:
50g rolled oats
50g sultanas (or other dried fruits)
200g tub of strawberry yoghurt (or any other flavour)
100g strawberries (or any other fresh fruit)

To make it I poured the yoghurt in the bowl, mixed in the oats and sultanas then layed the strawberries on top. I made it at home and took it to work to allow the oats to soften.

Weekly Photo Challenge: One

One of the Myer Christmas Windows in Melbourne. I think there are seven windows altogether but this is one of the best in my opinion.

http://dailypost.wordpress.com/2013/12/20/photo-challenge-one/

Strawberries and Cream Sponge Cake

I made this sponge cake for an afternoon tea at work last week. Originally it was going to be a double-layer sponge but once we realised there were going to be a lot of people coming I decided to do single layers so everyone could get a piece.

The sponge is very simple to make and turned out really light and fluffy. The ingredients are:

6 eggs
3/4 cup caster sugar
2/3 cup self-raising flour (sifted)
1/3 cup plain flour (sifted)
300ml thickened cream
1 or 2 punnets of strawberries (hulled and cut in half)

Method:

Lightly grease and line 2 sponge pans
Place eggs in a large bowl and beat for 2 minutes.
Gradually add the sugar and beat for a further 5 minutes until pale.
Use a metal spoon to fold in the sifted flours and 2 tablespoons of hot water.
Divide the mixture between the two pans and bake on the middle shelf of the oven for 20-25 mins. Set aside to cool.

Whip cream with a few drops of vanilla essence and 1 tablespoon of caster sugar until it is thick.

Spread the cream and lay the strawberries cut side down on one sponge. Put the other sponge on top then spread cream and lay strawberries on top.

Kangaroo Island….seals on the beach

Zucchini fritters

This is the first time I’ve made these. In the past I thought I mightn’t like them but they are delicious. I know what I’ve been missing.

I got the recipe from one of my favourite websites: http://www.weightloss.com.au/healthy-recipes/lunch-recipes/zucchini-fritters-recipe.html. They have a lot of healthy recipes.

Fettucine with Prawns and Vegetables

I came across a recipe on a website last yesterday while looking for something different. I’ve been in a bit of a rut lately when it comes to recipes. I haven’t liked any of my old recipes. The recipe inspired me to make this.

Ingredients:

120g fettucine
150g prawns
I carrot, thinly sliced
1/2 onion, grated
50g beans, sliced
1/2 red capsicum, thinly sliced
2 tbs ketcap manis (Indonesian soy sauce)
1 tbs soy sauce
2 cloves garlic

Method:

While the fettucine is cooking, lightly fry the vegies then put aside on a plate. Meanwhile cook the prawns for 1-2 mins on each side. Once cooked, add the vegies back in and cook until they are warmed up. Add the sauces. Warm through. When the fettucine is cooked, drain then put it back in the saucepan. Add the vegies and stir through to combine.

Serves 4.

Impossible Savoury Pie

This is one of those recipes where you can use vegies in your fridge that are getting near their end. I made it for lunch and chopped zucchini, carrot, onion and threw in some feta cheese and sundried tomatoes.

It’s quick and easy to make too.

After chopping the vegies, put them in a bowl. Add 1/2 cup of cheddar cheese, 5 lightly beaten eggs, 1 teaspoon of mixed herbs and salt and pepper to taste. Mix everything together and pour into a greased pie dish. Bake in a moderate oven for 45 mins or until lightly browned. Serve with salad.