Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

This is a quick easy platter to make to keep Christmas festive and healthy.  Mandarins, Kiwi Fruit, Strawberries, Boysenberries, Cheddar Cheese or Hard cheese and Black Grapes.

For the turkey itself:  Cut a pear in half, take the seeds out and a little of the core, use currants or raisins for the eyes, cut the nose and feet out with a hard cheese. Cut little bits out of the pear to place the eyes, nose and feet in.

Tip: you can use a little bit of dip or cream cheese to place in the holes to secure the raisins and cheese in place.

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Lynda Gray’s Cupcake Recipe – quick delicious and easy

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These are mini-christmas trees.

Lynda Gray’s Cupcake Recipe – quick delicious and easy

Since lots of people have been asking for my cupcake recipe I thought I would share it.

Lynda Gray’s Cupcake Recipe
Cupcake Recipe easy and delicious
Simple Cupcake Recipe

Ingredients:
100 grams caster sugar (or to make them without a sweetener instead use stevia powder 10 – 15 grams)
125 grams self-raising flour
115 grams unsalted butter
2 room temperature eggs/2-3 dessertspoons of milk (cows or rice is best)
1 teaspoon vanilla extract (preferably the natural concentrated extract)
6 muffin cases

Preheat the oven to 180C or 356F.
First step take all ingredients out of the fridge
Make sure they are more to room temperature when using
You need muffin cases not those little patty cases
Muffin trays and spray them with some cooking spray
I use olive oil cooking spray. Then place the muffin cases in them.

Pour all ingredients into a cooking bowl and mix until smooth
you may want to add a little milk at this stage just (1-3 dessertspoons)
I use rice milk. Once mixed use a dessertspoon and place the mixture into the muffin cases around 2/3rds full.Place in the oven for approximately 20 minutes or until cooked.
You can smell that sweet aroma of the cupcakes cascading from the oven when they are ready.

Place them on a cooling tray. Once cooled there are many ways to ice them. Christmas Tree icing you need soft icing mixture, butter and a tiny bit of milk. Red and green natural food colours. Two separate bowls. Pour in a cup of icing sugar, soft butter mix until firm – you can add a tiny bit of milk as you are mixing. The trick with icing is use a little liquid at a time when mixing. Pour in your colour. Make one red, the other green in the separate bowls. Mix until firm yet smooth. Take out two icing bags. Place the red in one and the green in the other. Outline the cupcake with red and then fill in the middle with green in a swirling motion and when finished lift the bag upwards to finish off the top. Then for decorations you could use – cake decoration balls as baubles or currants.

You can also Royal Ice them: Royal icing looks and tastes great. 1 egg white mixed with pure icing sugar – the harder icing sugar). Mix the egg white with the icing sugar until
it is firm. Then spoon the icing on top. The smaller the spoon the easier. I sprinkle with dark chocolate. Buy a bar of dark chocolate and grate it over the top of icing or an easier way is to buy a chocolate bar and grate it or chop it into small chunks and place on top.

Happy baking.

Chocolate Christmas Balls (instead of Rum)

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Chocolate Christmas Balls (we love these)

Making them together is such fun.

Ingredients

1 tin condensed milk

1 packet quality chocolate biscuits (or make your own)

3 tablespoons of cocoa

1 bar organic cooking chocolate about 60% + cocoa

1 cup of rice bubbles

1 teaspoon of vanilla essence

dessicated coconut to roll the balls in

Method:  Take out blender or other device to crush up the chocolate biscuits once completed do the same with the rice bubbles.  Mix them together, then add the vanilla essence and condensed milk.  Grate up one half to three-quarters of the cooking chocolate and add to the mixture along with the cocoa.  Mix thoroughly.  Once combined the mixture needs to be slightly firm.  Roll into golf size balls with your hands and roll in the coconut mixture.  Refrigerate if using within a few days or freeze if you want to keep them for longer.

Grandma’s Oat Slice – Quick and Easy Cooking

oat slice

Rolled Oat Slice – Quick and Easy Baking – another one of my Grandmother’s simple recipes

125 grams or (1 cup) or 4 and a half ounces butter (unsalted)

1 cup brown sugar

1 cup coconut (desiccated)

2 cups rolled oats

Take out a bowl – Melt butter, add sugar and stir well till well mixed. Add coconut and rolled oats and mix well. Press into a greased slice tin and cook at 200 degrees Celsius or 392 degrees Fahrenheit for about 40 minutes or until golden brown. Once cooled slice.

Tip: Add some chopped dried apricots for extra flavour.

Delicious Carrot Cake

Delicious Carrot Cake

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Ingredients –

3 free range or organic eggs

3/4 of a cup of oil – sunflower

3/4 of a cup of sugar

1 cup of self-raising flour

1 teaspoon of cinnamon

1 cup of grated carrot

1/2 cup of sultanas

1 teaspoon vanilla essence

Icing

1/4 cup butter

1/2 cup cream cheese

1 cup of pure icing sugar (a drop of vanilla essence and a little lemon rind)

Method: Beat the eggs until well combined. Add slowly the sugar, then mix. Add the oil. Gradually add the sifted flour and the cinnamon. Lastly with a wooden spoon fold in the grated carrot, sultanas and vanilla. Once ready spoon ingredients into a greased cake tin. Bake in a preheated oven on a moderate temperature for 45 minutes at 180 degrees Celsius or 350 Fahrenheit.

Tip: Easy decoration: use slivered almonds and cut up baby carrots. To make the small green stem at the top use soft icing sugar, with a little green food colouring mixed in the icing sugar and a cake pipe.