Top 4 recipes of 2014

I can't believe that the end of the year is upon is- it seems so cliche but time really does fly when you have little people to run after.


We have been busy cooking up a storm this year, so I have rounded up my four most popular recipes for 2014.

At number four is the Raspberry Lamington Cake I made for my husband's birthday. Layers of cream, fresh raspberries and sponge make this into a decadent giant lamington.

The third most popular meal is Meatball Pizza, a combination of two of my son's favourite foods.

The second most popular recipe is a delicious Rhubarb Spicetrail Shortcake, which is great served warm or cold.

Number one is Roast Pumpkin and Cashew Chicken Curry- still a family favourite!

Thank you to all of you that have left comments, supported my blog posts and given feedback this year, and also a huge thanks to those of you who have made these recipes yourselves and let me know! I can't wait to share some more tasty dishes in 2015.

Linking up with Wow Us Wednesdays and Best of 2014 Link Up Party.

WCW Easy Apple Cake

This week for What's Cooking Wednesday I am sharing my one bowl apple cake, a delicious and moist ring cake that you can whip up in a hurry if you have visitors coming over. It is delicous served hot with cream or icecream, and also lasts a few days in an airtight container if you wish to serve it cold.

You will need:

150g butter

2  cups firm stewed granny smith apples  (or substitute apple sauce)

1 cup brown sugar

2 eggs

2 cups flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons baking powder

1/2 cup raisins

Preheat oven to 160 degrees C. Grease a bundt cake tin.

Place butter in a large microwave proof bowl and melt. Then add all the other ingredients to the and mix well. Pour into the prepared tin and bake for 55 - 60 minutes.



That's it- super easy and delicious!

What's Cooking Wednesday #12

Getting a hot meal on the table in record time was the aim for this week's featured meal, and once again I turned to Jo Seagar for inspiration. Her Ploughman's Self-Crusting Pie sounded delicious and I had all of the ingredients on hand.

You will need:

• 4 eggs
• 1 cup trim milk
• 1/2 cup self-raising flour
• 3 tablespoons chow chow or other chutney
• 1 1/2 cups grated cheese
• 2 cups button mushrooms sliced in half
• 2 mini peppers, finely diced
• 3 small tomatoes
• 4 medium potatoes cooked and cut into cubes

Whisk together the eggs and milk, then stir in the flour, chutney and grated cheese.


Mix in the potato cubes, mushrooms and peppers and pour into a pie dish that has been well sprayed with cooking oil.

Garnish with tomato slices and bake at 220 degrees C for 30 minutes.


The verdict:



I served this pie with some extra chow chow and steamed Cajun vegetables. Me, my husband and my younger son ate this pie. My four year old declared that he was full and didn't want any dinner! My husband was happy that there are leftovers for lunch tomorrow, and I bet it will taste good cold as well. I really liked how simple this was to make using ingredients I usually have on hand, and you could easily substitute other vegetables instead of mushrooms and peppers. This might be a new lunch idea instead of quiche, as the chow chow gave it a nice added texture.

What's Cooking Wednesday #10

It is that time of the week again where I dust off my cookbooks and try a recipe I have bookmarked but never gotten around to making.

If you live in New Zealand you are probably familiar with Jo Seagar, a bubbly personality with some fantastic cookbooks as well as a cooking school at Oxford. I have yet to try a recipe of hers that didn't result in a fantastic end product, so when I had a lot of rhubarb in the garden I turned to her books for some inspiration.

In her recipe book "You shouldn't have gone to so much trouble darling" you will find heaps of "easy peasy" recipes that look and taste great with minimal effort. Today I made her Rhubarb Spicetrail Shortcake.

Rhubarb Spicetrail Shortcake (adapted from Jo Seagar)

Base
125g butter
1/2 cup castor sugar
1 egg
1 1/2 cups self raising flour

Topping
1/4 cup flour
1 1 /2 cups castor sugar
4 sticks rhubarb, finely chopped
1 teaspoon mixed spice
2 eggs

Preheat the oven to 180 degrees C.

In a food processor, cream the butter and sugar then add the other base ingredients. Pulse to combine. Press into a 20x30cm slice pan.

Mix topping flour, sugar and eggs with the mixed spice in the food processor. Add the rhubarb and pulse until just combined. Pour on top of the base and bake for 55-60 minutes until firm and set.



The verdict:
This was yummy. Straight out of the oven it was gooey, inviting and tasty. My four year old even had two helpings although he had informed me he didn't like rhubarb when I was making the shortcake. My husband was also very impressed. This would have been wonderful with come icecream or custard, but because it was Good Friday when I made this and pouring with rain, we couldn't get to the shops and so we had it plain.

It was even better the next day. I may have had a slice for my second breakfast! This is going to be a great way to use up all the rhubarb in the garden and it has already been requested again.

What's Cooking Wednesday #3

This week I am featuring another great New Zealand cook- Jo Seagar. Her brownie is my most requested recipe, and she makes a mean potato bake!

My family went berry picking in the weekend and got a huge amount of blueberries.



I turned to Jo Seagar Cooks for her Lemon Crust Blueberry Muffins. Muffins are my baking nemesis- I always end up with flat, dense muffins but Jo Saegar hasn't let me down yet.

Lemon Crust Blueberry Muffins
adapted from Jo Seagar Cooks



1 egg
1/4 cup oil
1 cup milk
3/4 cup sugar
grated rind of one lemon
2 tablespoons lemon juice
2 cups flour
4 teaspoons baking powder
1 cup blueberries
TOPPING:
50 grams butter, melted
1 tablespoon lemon juice
1.4 cup caster sugar

Preheat oven to 180 degrees C. Spray a 12 hole muffin tray with non-stick baking spray.
Mix the egg, oil, milk, sugar, lemon rind and juice together in a large bowl until well combined. Add the flour, baking powder and blueberries and mix until just combined.
Spoon the mixture into the prepared tray and cook for 30-35 minutes. (I was a little surprised at the long cooking time but mine needed 33 minutes).
Whisk the melted butter and lemon juice together. Remove tray from the oven and brush the hot muffins with the butter and lemon mixture, then sprinkle generously with caster sugar. Leave in the tray until cool enough to handle, then remove to cool further on a wire rack.



These were bursting with berry deliciousness and the topping was so yummy. These would be best eaten on the day you make them. as the next day the topping has soaked into the muffin and so the texture was not as nice. But every bite was full of blueberry and lemon flavour, so I will give these a thumbs up!

Linking up with Wake Up Wednesdays!