Baked Avocado and Eggs

BAKED AVOCADO AND EGGS

baked avocado recipe

  Though this blog has been mostly about cakes, I am hoping at some point to morph it into a food blog.

That being said, I am going to post my first savoury dish here.

Funny that I am posting an avocado recipe since, we are just not huge avocado fans in this house. Although it is very bad publicity for the recipe, the kids absolutely refused to eat it,  which is disappointing because I am forever trying to feed them more fruits and veg. I am not ready to give up on the avocados yet, and am on the lookout of recipes the entire family will eat. But for now, here is how I made this recipe.

baked avocado and egg

  INGREDIENTS

1 ripe avocado

2 eggs

Salt and pepper

Olive oil for drizzling

METHOD

  1. Wash the avocado.
  2. Cut in half, remove the pit and place in individual baking dishes/ramekins.
  3. Break an egg in a saucer, and gently slide in the centre of the pitted avocado. One whole egg won’t fit. Gently scoop some avocado out with a teaspoon if you want to fit more egg.
  4. Do the same with the other half of the avocado.
  5. Bake in a preheated oven till eggs are done. The temperature, times aren’t too strict. A moderately hot oven is good.
  6. Drizzle with great quality olive oil and sprinkle salt and pepper before serving. Serve with a few lemon wedges.

baked avocado and egg

NOTE: I used a big Pyrex dish instead of individual ramekins. Though they baked but it was a messy decision. Lots of egg swished around and spilled when I put the dish in the oven. What would have been a very easy way to bake using ramekin, ended up as a messy balancing act in the Pyrex dish. So my recommendation, use small individual dishes to bake the avocados!

This dish is best eaten warm and fresh. Left overs do not taste nice.

It is normally suggested as a breakfast idea, we had it as part of lunch with some rice.

baked avocado with egg

Blueberry Cupcakes Recipes

blueberry cupcake recipe

As my family and friends may vouch, one thing my very (like very) lazy self will be not so lazy about, is to spring into action when cake is required.

A few weeks back, my little sister was in town, and that too on her birthday! It had been one of those crazy busy weeks so I hadn’t really bought her a present (yes awful older sister!). So, in order to make up for the no birthday present situation, I set up a little party table in my lounge as a surprise for her before she  woke up (and by that I mean, before my kids took turns sitting on her head and forced her out of bed).

 

I made four different flavours of cupcakes, all from the same batter, using my most basic recipe, and they turned out great! Once the batter was made, I quickly separated in four bowls, mixed the assorted favourings and popped them in the oven. I did the same with the frosting. Made a big batch of buttercream, separated in four bowls, flavoured each individually and smothered them on the cupcakes.

 

I only managed to nicely photograph just the blueberry ones so I thought I’d share the recipe here.

 

This is a two egg basic Victoria sponge recipe that I often use for cupcakes. I added fresh blueberries to both the cake batter and buttercream. However, Id strongly recommend blueberry jam for the icing if you want to pipe it and to preserve its keeping qualities. Fresh blueberry buttercream no doubt tastes absolutely gorgeous, but it is too runny for piping and can go bad easily if not eaten fresh. Since I didn’t have any blueberry jam at home, and I knew we would scoff up the cakes almost instantly, I used fresh fruit instead.

 blueberry cupcake recipe

INGREDIENTS

100 gms butter

100 gms caster sugar

100 gms Self raising flour

2 Large eggs

¼ Cup fresh blueberries, slightly mashed

 

ICING

100 gms butter

200 gms icing sugar

2 tbsps blueberry jam

 

 

METHOD

Cream butter and sugar together till pale in colour.

Gradually beat in the eggs.

Fold in the sifted flour a little at a time.

Gently fold in very slightly mashed blueberries (if the blueberries are mashed too much, they will make the mixture very runny).

Pour in cupcake cases, placed in a muffin tray in a preheated oven.

 

Check after 15 minutes. These cakes are usually done in 15-25 minutes depending on the oven.

Once done, take out of the tin immediately, cool completely on cooling racks.

 

ICING

Beat butter and icing sugar together till pale and fluffy and gorgeously airy!

Spoon in the jam and fold in gently.

Spoon on the cooled cakes and enjoy!

PS. I added a bit of strawberry jam in the icing because I felt the blueberries made the icing grey and the colour needed perking up.

blueberry cupcake recipe

Falpjacks for Kids (Recipe)

 

Flapjacks Recipe

flapjacks recipe

I’m always looking for healthy meal and snack recipes for my family. Flapjacks are full of oats which are great slow energy release foods and an assortment of goodness packed dried fruits. I’m not a particularly huge fan of regularly eating flapjacks for myself because of the butter and sugar content. But I think flapjacks are great energy snacks for children. Once baked, these flapjacks can be cut in to small kid size portions and kept in an airtight jar for a few days as a quick snack or breakfast on the go.

Flapjacks recipe

These flapjacks are very quick to prepare. Once all the ingredients are at hand, in about 10-15 minutes, the tray can go in the oven.

INGREDIENTS

80g Butter

80g Soft brown sugar

55g Honey

200g Rolled Oats

20g Muesli(I use store bought muesli to add flavour)

15g dried currants

30g desiccated coconut

METHOD

Preheat oven to 180′C/160′C Fan/350′F/Gas 4

Grease and line a 20cm/8” square tin with greaseproof paper.

In a large pan, gently heat butter, sugar and honey together. Once combined, mix in the oats, muesli and currants. Mix well. Lastly add in the desiccated coconut. Mix well till everything is nicely mixed. Transfer the flapjack mix to the prepared pan. Pack gently with a spatula and level the top.

Bake for 10-12 minutes until nice and golden. Be careful as to not let it burn.

Flapjacks Recipes

 

The flapjacks come of the oven very soft and crumbly. Leave to cool for about 15 minutes before cuing into small squares. It is important to let the flapjacks rest and cool otherwise they will crumble easily. Leave them to cool completely on a wire rack before storing in an airtight jar.

Fun Brownies Idea

 

 

  Fun BrowniesFun Brownies Idea

I think most people (except for chocolate haters!) will admit that brownies are gorgeously decadent little pieces of cake joy! In my opinion, a brownie is chocolate cake taken to the next level. A good brownie is moist, densely packed with chocolately goodness and has a melt in the mouth texture.

My personal favorite is a chewy tray bake with a crunchy top crust that crinkles and cracks as the cake cools. All is cake awesomeness means that although brownies taste stellar, but often they are the ugly counterpart of a fancy chocolate cake.

Fun Brownies Idea

I recently made brownies for my hubby to take to work for his birthday. But I wanted to jazz them up a bit. Any piped icing was a definite no go. So (stealing my hubby’s idea) we came up with these fun little treats.

Fun Brownies Idea

This recipe makes a very rich brownie so I cut them into small portions. I had these cute little stick figures printed on icing sheets and stuck them to little pieces of fondant to give a backing.  I then used just a tint dab of royal icng and stuck these cute stick people image bits on the brownies.

Fun Brownies Idea

Voila! A super simple, no fuss and cool way to pimp your brownies!

Fun Brownies Idea

Red Velvet Cake Recipe

 Red Velvet Cake/Cupcakes

Red Velvet Cake Recipe
The Red Velvet is a bright, fun cake that is a well loved American classic. In recent years, It is now gaining popularity in the UK as a wedding cake flavour. Many brides now chose to have a red velvet tier in their wedding cakes.

Traditionally red velvet is paired with fluffy cream cheese frosting. But because of food safety issues, I fill my red velvet with vanilla buttercream instead. Tastes just as gorgeous.

Red Velvet Cupcake

There are loads of red velvet recipes online. After being highly recommended by fellow bakers, I decided to give a try to the Louisa Moris red velvet recipe. And it certainly lived up to its reputation! Loads of food colour, but the final cake came out a vivid red and with the characteristic red velvet subtle sweet and hint of chocolate.

It can easily be found on her Flicker page if you type in “Louisa Moris Red Velvet Recipe”

Or you can find it here Louisa Morris Red Velvet Recipe

Its clearly explained and easy to follow. The cake comes out soft and moist and although it has a generous amount of food colour, you cannot taste any bitter aftermath of the colour. I didn’t have her recommended colour, so I used my airbrush food colour and it worked brilliantly!

Red Velvet Cupcake

Characteristic of the red velvet cake, it was not too sweet and needs some sor of icing or frosting to liven it up.

I made some cupcakes with the same red velvet recipe and poured some simple glace icing whist still warm. They tasted lovely. Not a substitute for the richness of buttercream but not too bad for a quick sweet treat.

Red Velvet Cupcake

Over all a big thumbs up for the Louisa Moris Red Velvet Recipe. A must try!Buttercreamed Red Velvet Cake