Brisbane Local Food

Growing local

Ingredients:

 

1 vanilla bean or 1 tsp natural vanilla extract (I used extract)

185g unsalted butter, chopped

230g (1 cup) caster sugar

3 eggs

280g (2 1/4 cups) self-raising flour

185ml (3/4 cup) milk

2 tbs unsweetened cocoa powder

1 1/2 tbs warm milk, extra

 

Preheat oven to 200 degrees.  Lightly grease a 25x11x7.5cm loaf tin and line hte base with baking paper.

 

If using the vanilla bean, split it down the middle and scrape out the seeds.  Put the seeds (or extract) in a bowl with the butter and sugar and, using electric beaters, cream the mixture until pale and fluffy.  Add the eggs one at a time, beating well after each addition.  Sift the flour, then fold it into the creamed mixture alternately with the milk until combines.  Divide the mixture in half and put the second half into another bowl.

 

Combine the cocoa powder and warm milk in a small bowl and stir until smooth, then add to one half of cake mixture, stirring to combine well.  Spoon the two mixtures into the prepared tin in alternate spoonfulls.  Usin a metal skewer, cut through the mixture four times to create a marble effect.  Bake for 50-60mins or until a skewer inserted into the centre comes out clean.  Leave in the tine for 5 mins before turning out onto a wire rack to cool. 

 

Will keep for 3-4 days, also suitable to freeze.

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yummy yummy......can you double this recepie?
ok ive never heard of unsweetened cocoa powder and can you just use vanilla esence?
I guess you could double it.

I think most cocoa powder is unsweetened so I just used the stuff I have in the cupboard. Vanilla essence would work too.
Recipe for the dim sim from the garden visit. Disclaimer: This is the recipe from the esteem MasterChef at the Lo's family. I personally took no part in the purchasing, washing, chopping, marinating, and cooking of the dim sim. By only serving it to you guys, Florence had the peace of mind that the quality of the dim sim was well maintained....

1kg pork mince
200g prawns shelled and minced (I think it’s 200g AFTER it’s been shelled)
10 parts of meat to 2 parts of vegetable (celery, chinese cabbage, onion)
100g carrot
50g onion
100g celery
Vegie to give the dim sum the crunch
Little bit of shallot or chives
All diced up 2 to 3 mm in size
Traditional Chinese kitchen knife might be more efficient with the chopping of ingredients into finer pieces...

Seasoning:-
2.5 tsp salt
2tsp suger
8tsp oyster source
10tsp corn flour
1 egg (backyard freerange corn feed lenghorn ones...haha)
3tsp seseame oil
1.5 tsp black pepper (or quantity to taste)

Seasoning, meat and prawns mixed together first, then add vegies. Use won ton skin/pastry to wrap the squeeze out air, put upside down in steamer, container must be oiled first or it’ll stick like hell streamer must be boiling before content put in, then stream for 10 minutes

This is a guide only; you can vary the proportion of meat & vegetables, and seasoning a little according to preference.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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