Recipe - Donna Hay Apple And Cinnamon Tea Cake

Ingredients

• 185g Unsalted Butter, Chopped And Softened
• ⅔ Cup (150g) Caster Sugar
• ¾ Teaspoon Ground Cinnamon
• 3 Eggs
• 1½ Cups (225g) Self-Raising Flour, Sifted
• ½ Cup (125ml) Milk
• 4 Small Green Apples, Peeled, Halved And Cored
• 1 Teaspoon White (Granulated) Sugar
• ¼ Cup (80g) Apricot Jam, Warmed, Plus Extra To Serve

Method

1. Preheatoven to 160°C. Place the butter, caster sugar and ½ a teaspoon of the cinnamon in the bowl of an electric mixer and beat for 6 minutes or until light and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the flour and milk, and mix to combine.
2. Line the base of a 22cm springform cake tin with non-stick baking paper and lightly grease the sides. Pour the cake mixture into the tin.
3. Cut thin, deep slits into the top of each apple half. Arrange the apple, sliced-side up, over the top of the cake mixture. Place the granulated sugar and remaining cinnamon in a small bowl and mix to combine. Sprinkle over the apples.
4. Place in the oven and cook for 50–55 minutes. Brush the warm jam over the cake and return to the oven for 10 minutes or until cooked when tested with a skewer. Brush with extra jam to serve. Serve warm. Serves 8–10. + When you’re making slits in the apple halves, cut most of the way through. Deeper cuts will help ensure the apple is soft once the cake is cooked. 

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Recipe - South Indian dry masala fish curry with tomato and coconut chutney

Ingredients

For the fish

• 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)
• 3 tbsp plain yoghurt
• 2 tsp garam masala
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chilli powder
• 6 cardamom pods, lightly crushed
• ½ tsp salt
• 1 tbsp vegetable oil

For the chutney

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 7.5cm/3in piece root ginger, roughly chopped
• 6 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 10 curry leaves (available from Asian grocers and some supermarkets)
• 1½ tbsp desiccated coconut
• 1 x 400g/14oz can tomatoes, chopped
• 2 tsp sugar
• 2 tsp balsamic vinegar

Method

1. For the fish, wash the fish and blot dry with kitchen paper.
2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

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Recipe - Easy Yogurt-dill Dipping Sauce

Here’s a great way to make salmon even more delicious! Easy Yogurt-dill Dipping Sauce

Ingredients

• 1 cup yogurt, low-fat strained (Greek-style) 
• 1 clove garlic (small, minced) 
• 1 tablespoon fresh dill (chopped) 
• 1/2 teaspoon lemon peel (finely grated) 
• 1 teaspoon lemon juice 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper

Method

1. In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt, and pepper.

It's that easy!

Recipe - Bean & Halloumi Salad

Preparation time: 10 minutes | Cooking time: 10 minutes

You will need:

• 200g/7ozs. green beans, topped and tailed and cut in half
• 400g/7ozs. Four bean mix (I use Edgell)
• 250g/8.83ozs Halloumi, sliced
• 1/3 cup Flaked almonds, lightly roasted

For dressing:

• 1 clove garlic, peeled and sliced
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• Fat pinch of salt
• 1 chilli (small or large, smaller is hotter) sliced
• Juice of 1/2 lemon
• 100ml/3.5fl ozs. extra virgin olive oil

Method

1. Have a ice bath ready. Blanch the green beans and then drain and place in the ice bath.
2. Make the dressing by whisking the garlic, red wine vinegar, honey, salt, chilli, lemon juice and olive oil into a small bowl. Whisk to combine.
3. Heat a frypan and add the halloumi and fry until cooked on both sides. Scatter the beans on a serving plate, add the halloumi and then the dressing and then the almonds.

Inspired by this recipe

Recipe - Banana And Peanut Butter Bread

Ingredients

• 125g butter, softened
• 1 cup (175g) brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups mashed banana
• ½ cup (140g) peanut butter - This must be good quality! I recommend Mayver's Peanut Butters
• 1¾ cups (255g) plain (all-purpose) flour, sifted
• 1 teaspoon baking powder, sifted
• 1 teaspoon bicarbonate of (baking) soda
• 1 teaspoon ground cinnamon
• ⅓ cup (80ml) maple syrup
• icing (confectioner’s) sugar, for dusting

Method

1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
2. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine.
3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer.
4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.

#donnahay #bananabread #mayvers Mayver's @Mayversfood

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Recipe - Orange & Mustard

Marinade: 

• 1 cup (370g) orange marmalade
• 1/3 cup Dijon mustard
• 1/4 cup brandy
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 chopped garlic