Spinach cream sauce

My new quick go to sauce to go with vegies, or add some chicken for a quick meal!  Decadent and delicious…

Pork belly roast with steamed veg and spinach cream sauce (with bacon!)
Pork belly roast with steamed veg and spinach cream sauce (with bacon!)

 

With chicken as a quick meal

Spinach cream sauce

  • Butter
  • clove of garlic
  • Handful of spinach, chopped
  • pure cream

Melt butter in a small frypan.  Add the garlic and cook for about a minute until fragrant.  Add spinach and cook until wilted.  Add cream. Allow to cook for a couple of minutes until slightly reduced.  Season to taste with salt and pepper.

I will sometimes add bacon and/or Parmesan cheese.  Absolutely delish!

 

 

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Cinnamon teacake

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Now this is my new favourite cake recipe! Hubby calls it a doughnut cake…
I found the recipe in a Women’s Weekly masterclass cookbook in the library. It takes just 30 minutes to cook.

Cinnamon Teacake

60g butter, softened
1 teaspoon vanilla extract
2/3 cup caster sugar
1 egg
1 cup SR flour
1/3 cup milk
15g butter, melted, extra
1 teaspoon ground cinnamon
1 tablespoon caster sugar, extra

Preheat oven to 180°C. Grease a deep 20 cm round cake tin. Line base with baking paper. Beat butter, vanilla, sugar and egg in a bowl with an electric mixer until light and fluffy. Stir in sifted flour and milk. Spread mixture into pan; bake in oven for about 30 mins. Stand cake in pan for 5 mins before inverting onto a wire rack. Brush hot cake with melted butter. Sprinkle with combined cinnamon and sugar. Serve warm.

Lemon cake

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I love this recipe! It’s such an easy cake to make and turns out so beautifully every time!

I got this recipe out of a Super Food Ideas mag a couple of years ago and it’s become one of  my absolute favourites!!!

 

Lemon Cake

125g butter, softened

2 tsp finely grated lemon rind

1 & 1/4 cups caster sugar

3 eggs

1 & 1/2 cups S.R flour

1/2 cup milk

1/4 cup lemon juice

Preheat oven to 180 degrees C.   Grease a deep 20cm round cake pan.  Line base with baking paper.  Beat butter, rind and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in sifted flour, milk and juice in two batches.  Beat until well combined.  Pour mixture into pan.  Bake in oven for about 50 minutes.  Stand cake in pan for 5 minutes.  Turn out onto a wire rack to cool.

Icing – I usually ice this with a simple lemon icing.  You could use cream cheese frosting if you want to go a little fancy, but the simple icing is lovely…

I don’t use measurements to make icing but here’s the basics…

Add some icing sugar to a small bowl, add a small teaspoon of softened butter, a dash of vanilla essence, and a dash of hot water (no more than 1/2 teaspoon) and some grated lemon rind.  Mix together with a spoon until combined.  The mixture will seem quite dry but comes together nicely at the end.  If the mixture is too dry, add a little more water.  If it’s too runny, add more icing sugar.

 

Variations – you could use oranges instead of lemons.  I’ve thought of doing this, but the lemon is so lovely, I’ve never tried!