Corn Bread

I love corn breads.. not the Kenny Roger´s kind (sorry Min!!) but the real hearty cornmeal filled kind... slather it with butter with a cup of hot tea... thats a slice of heaven right there!!

150g butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Mix all the dry ingredients and set aside. Whisk eggs & milk in a bowl.
Cream butter & sugar until light and creamy and add a bit of the dry ingredients followed by the wet mixture bit by bit until all well combined. Grease a rectangular or round cake tin and pour mixture in bake in 180 degrees for 25-30min untill golden. Serve warm... yuuummms!

Mango Mousse Cake

I haven´t made a mango mousse cake in over a decade!!! 15 years to be exact....couldn´t even use gelatine leaves because thats still not halal so I tried it out with the gelatine powder instead... It works and it was yummy!

2 mangoes (sliced according to preference)
Apricot Gel (for glazing)
simple sugar syrup to moisten the sponge.

For sponge cake:
4 large eggs (white and yolks separated)
1/2 cup sugar
3 tablespoons milk
1 teaspoon vanilla essence
1 cup cake flour (sifted)
2 tablespoons melted butter

Whisk egg whites with sugar until stiff and glossy. Add the yolk and whisk until incorporated (do not overbeat). Add the milk, vanilla and flour and fold in using a spatula. Lastly drizzle over the melted butter and fold. Batter will be light and airy. Pour into lined 9¨ round tin and bake at 180 degrees for 25-30 minutes or until top is brown and tester comes out clean. Cool and sliced into 2 layers.

Mango Mousse:
150g Mango puree (i used fresh mango flesh and pureed it)
13g Gelatin powder
30g Water
40g Sugar
1 tsp Mango flavor (optional.. i didn´t use extra flavourings)

220g Fresh whipped cream (I used Red Man Whip Topping)

In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved.
Leave to cool and then before assemblying the cake, fold the whipped cream into the cool mango puree.

To assemble, its good to use 9¨cake ring as a guide to hold the cake in place. Place 1 layer of sponge, drizzle a bit of sugar syrup and spread about 1 cm thick of mousse. Top with sliced mangoes and spread another thin layer of mousse before placing top sponge. Drizzle some sugar syrup again on the second layer and top it up with balanced mousse. Freeze overnight.

Whip some cream if desired and iced the cake and top with more sliced mangoes, strawberries and kiwi. Glaze with melted apricot gel.

Banana Bread

Had some leftover bananas so Banana Bread it is then!! Simple and yummy!

whisk the eggs and sugar for about 5 minutes on high speed until really foamy.

2 eggs
1/2 cup brown sugar
3/4 cup sugar

Sift the dry ingredients and set aside

1 2/3 cups flour
1 tsp bicarbonate soda
1 tsp cinnamon powder
1/2 tsp salt

1/2 cup oil
5 large bananas
1/4 cup cream
1tsp vanilla extract

1/2 cup walnuts chopped (optional)

Once the egg mixture is frothy, drizzle the oil in bit by bit while whisking. Add the mashed riped bananas, vanilla & cream. Mix it well and fold in the dry ingredients. Lined the loaf tin and bake for 40-45 minutes at 180 degress until skewer comes out clean.

Subsuka / Shakshuka my version

2 onions, chopped
3 cloves garlic chopped
2 red chilis, chopped

1 capsicum

1 tablespoon cumin
1 tablespoon curry powder

250g minced beef

Sautee the above ingredients then add minced meat. Add the spices. 

2 tins of diced tomatoes
3 large fresh tomatoes (chopped)
2 tablespoon tomato sauce
1 tablespoon tomato puree
1 tablespoon sugar

A handful chopped coriander & parsley

Salt to taste

1 teaspoon black pepper 

simmer until ingredients are cooked and add water bit by bit (about 1 cup)... 

Transfer to a baking dish.

Melt about 2 tablespoon ghee and pour over. Crack 4-5 eggs and bake for 20-25 minutes in 180 degrees oven.  Sprinkle more chopped parsley, fried shallots, chopped onions, sliced chili and serve with buttered toast...