Recipes

canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten

Oven-Fried Zucchini Sticks Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

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Ingredients

• 300g plain flour
• 310g caster sugar
• 220ml oil
• 3 eggs
• 100g desiccated coconut
• 75ml coconut milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Chocolate ganache
• 180g plain chocolate, 85% cocoa, chopped
• 250ml double cream

Preparation method

1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
2. Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.
3. Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.
4. For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.
5. Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.

Ingredients

• you'll need:
• 2x 12 bun trays
• 24 x cup cake cases
• 1 x big bowl
• 4 x eggs
• 225g self-raising flour
• 250g softened butter / marg
• 250g caster sugar
• 3 teaspoons vanilla extract
• 5 or 6 tablespoons of milk
• 1 tablespoon of coco powder
• To make icing:
• 700g icing sugar
• a few teaspoons of food colouring
• ( silver sugar balls (optional) )

Preparation method

1. Wash your hands and tie back your hair. Preheat the oven to 200 C or gas mark 6. Put the paper cases in the bun trays and leave to one side.
2. In a bowl mix together Butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.
3. Gradually put the cake mixture into the bun cases. Make the bun cases half-full.
4. Now add the cake trays to the oven with the bun cases filled with the cake mixture.
5. Leave the cup cakes in the oven for 15- 20 mins.
6. You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks to the knife or folk. Or you can tap one of your fingers onto one of the cakes and if it bounces back then it means it is done.
7. Once the cakes are done take them out of the oven and place the trays on

Ingredients

• For the icing:
• 50g (2 oz) white chocolate
• 1 (200g) tub cream cheese, softened
• 100g (4 oz) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 500g (1 1/4 lb) icing sugar
• 2 tablespoons double cream
• For the cupcakes:
• 2 eggs, lightly beaten
• 225g (8 oz) caster sugar
• 5 tablespoons dark brown soft sugar
• 100ml (4 fl oz) vegetable oil
• 1 teaspoon vanilla extract
• 250g (9 oz) grated carrots
• 125g (4 1/2 oz) crushed pineapple
• 200g (7 oz) plain flour
• 1 1/4 teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 100g (4 oz) chopped walnuts

Preparation method

1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.
4. Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
5. Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

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