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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Monday 13 July 2020

It's our Birthday - Ginger cake and golden ginger cream

Happy Birthday to us, our first blog was back in July 2012. Amazing to think we have been continuously posting , 407 in all!  I hope along the journey we have provided a little inspiration for your cooking pleasure.

To celebrate we have baked a cake and thanks to our long time friend Robyn for the recipe, it is super easy and simply irresistible.


Ingredients

250g butter, chopped
1/2 cup firmly packed brown sugar
2/3 cup golden syrup
12cm (60g) fresh ginger, finely grated
1 cup plain flour
1 cup self raising flour
1/2 teaspoon bicarb soda
2 eggs, lightly beaten
3/4 cup thickened cream 

Golden ginger cream
300ml thickened cream
2 tablespoons golden syrup
2 teaspoons ground ginger

Method

Preheat oven to 180 degrees Celsius
Grease a deep 22cm round cake tin (I split the mixture into 2 cake tins, reduce cooking time)
In a medium saucepan, melt butter, add sugar, syrup and ginger.
Stir over low heat until sugar dissolves. Cool 
Whisk in combined sifted flours, bi carb soda, eggs and cream.
Pour mixture into prepared cake tin, bake for approx. 50 minutes or until a skewer inserted, comes out clean (for smaller tins check at about 30 minutes)
Leave cake in tin for 10 minutes, then turn out on a rack to cool
Meanwhile, beat all ingredients for golden ginger cream until soft peaks form.

Serve cake with cream.



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