Quick-Bread

Ingredients

1 egg
1 cup water
3 tbsps oil
2 cups sr flour
1 cup sugar
Filling/spread/fruit of choice (eg cinnamon, chocolate, halva)

Method

Beat the egg, water and oil, then gradually mix in the flour and sugar. Pour into a greased loaf pan and swirl through the filling or spread of your choice. Bake at 180 for 50 mins.

Coconut Bread

Ingredients

2 eggs
300mls milk (or water)
1 tsp vanilla
310g sr flour
2 tsp cinnamon
200g sugar
150g shredded coconut
75g melted marge
125g chocolate chips

Method

Whisk the eggs, milk and vanilla together. Mix into the flour, cinnamon, sugar and coconut. Stir in the marge then the chocolate chips. Pour into a greased loaf tin and bake at 180 for 1 hour.

Techina Blondies

Ingredients

125mls oil
1 1/2 cups brown sugar
2 eggs
2 tsps vanilla essence
2 cups sr flour

1/4 cup techina
Silan
Halva, crumbled

Method

Cream together the marge and sugar, then beat in the eggs with vanilla essence. Mix in the flour. Pour into a large greased pan.
Mix some silan into the techina until to sweeten it slightly, then swirl it into the batter using a knife. Sprinkle some crumbled halva over the top and bake at 180 for about 40 minutes. Leave to cool, then cut into bars.

Lotus Tiramisu

Ingredients

Sponge fingers or sliced vanilla cake (for two layers)
1 cup sweetened black coffee
500 mls whipping cream
250g cream cheese or mascarpone
250g lotus spread
8 lotus biscuits, crumbed

Method

Mix the lotus spread with the cream cheese. Whip the cream until stiff, then fold in the lotus spread mixture. Layer half the cake slices in a dish and spoon some coffee over. Spread a layer of half of the cream, and sprinkle over crushed lotus biscuits. Repeat another layer of cake, coffee, cream, and finally, sprinkle the rest of the lotus biscuit crumbs over the top.

Coconut Lime Cupcakes

Ingredients

115g marge

1 cup sugar

2 eggs

1/4 tsp vanilla

1 1/4 cups sr flour

90 mls lime juice

90 mls water

1 cup dessicated coconut

Glaze
1/4 cup icing sugar
2-4 tsps lime juice
2 tbsps coconut

Method

Beat the marge and sugar, then add the eggs and vanilla. Add the flour alternately with the liquids, then stir in the coconut. Spoon into about 14 cupcake cases and bake at 180 for 20-25 mins.
Mix the icing sugar and lime juice, and drizzle over the cooled cakes. Sprinkle with the coconut.

Cinnamon Peach Cobbler

Ingredients

1 1/2 cups sr flour
1 tbsp + 1/3 cup brown sugar
90g marge
1/2 cup water
1 tbsp melted marge
3/4 cup ground walnuts
1 1/2 tsp cinnamon

Filling
1 cup brown sugar
2 tbsps cornflour
3/4 cup water
6 cups sliced, peeled peaches (or 2 large tins - can also use different fruit)

Method

Combine the flour with 1 tbsp sugar and the marge, then mix in the water gradually, using just enough to make a dough. Press the dough into a 12" square. Brush with the melted marge.
Combine the walnuts, cinnamon and sugar, and sprinkle over the dough, then roll it up.
For the filling, stir the sugar and cornflour with the water, then add the peaches. Bring to the boil and cook for 3-5 mins until thickened. Spoon into a baking dish.
Slice the cinnamon dough into 12 or 15 slices, depending on the size of the dish, and arrange these on top of the peaches. Bake at 190 for 20-25 mins. Serve warm with custard or ice cream.

Peanut Butter Oat Cookies

Ingredients

115g marge
125g peanut butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup sr flour
1/2 cup oats
1 cup chocolate chips

Method

Cream the marge, peanut butter and sugars. Beat in the egg and vanilla, then the flour and oats. Stir in the chocolate chips. Drop teaspoonfuls onto lined trays and bake at 180 for 10-12 minutes.

Variation: For regular oat chocolate chip cookies, omit the peanut butter and use 1 cup oats instead of 1/2.

Peanut Butter Sheet Cake

Ingredients

1/2 cup marge
1 cup water
125g peanut butter
2 cups sr flour
1 1/4 cups sugar
2 eggs
1/4 cup water
1 tsp vanilla
100g chocolate chips

Glaze
125-180g peanut butter
50g marge
75 mls water
125g icing sugar
1/2 tsp vanilla
Chocolate chips, peanuts

Method

Melt together the peanut butter, marge and 1 cup of water, and bring to the boil. Mix into the flour and sugar, then mix in the eggs, vanilla and 1/4 cup water. Stir in the chocolate chips. Spread into a lined pan and bake for 25-30 minutes.

For the glaze, melt together the peanut butter, marge and water until it boils. Stir in the icing sugar and vanilla. Add more peanut butter or sugar according to preference.
Pour it over the cake, and sprinkle chocolate chips and peanuts on top.

Variation: For chocolate frosting instead of the peanut butter glaze - Melt 50g marge and mix in 2.5 tbsps cocoa, then 2.5 tbsps water and 200g icing sugar. Spread over the cooled cake and leave to set.

Coconut Lime Chicken

Ingredients

2lbs chicken breast, cubed
3/4 cup soy sauce
1/2 cup coconut milk
6 tbsps lime juice
1/4 cup vinegar
1/4 cup silan
4 cloves garlic, crushed
2 tsps grated ginger

Method

Combine all the ingredients to make a marinade, pour it over the chicken in an ovenproof dish and leave in the fridge for an hour. Cook in the oven for about 1/2 an hour or until the chicken pieces are cooked through. Serve with rice.

Honey Cinnamon Bars

Ingredients

1 cup sugar
1/2 cup oil
1/4 cup honey
1 egg
2 cups flour
1 tsp baking powder
1 tsp cinnamon

Glaze
1/2 cup icing sugar
1/2 tsp vanilla essence
1 1/2 tbsps water

Method

Beat the sugar, oil, honey and egg, then mix in the flour, baking powder and cinnamon. Spread into a lined baking pan and bake at 180 for 10-15 minutes. Leave to cool.
Mix the ingredients for the glaze, and drizzle over the top. When it's set, cut into bars.