Cakes

Fresh Ginger Cake with Caramelised Pears

38
12
For the cake:
100g (1 cup) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
4 tbsp honey
60ml (¼ cup) sour cream
60g (4 tbsp) softened butter
50g (¼ cup) sugar
1 large egg
1 tbsp fresh ginger,finely grated
1/2 tsp lemon zest

For the topping:
2 firm pears, peeled and sliced
2 tbsp lemon juice
2 tbsp butter
50g (¼ cup) sugar
2 tbsp brandy or 1 rum essence
Set the oven rack in the middle and preheat the oven to 180C. In a bowl mix the softened (but not melted) butter and the sugar. Stir well for a minute or two, till the mixture is fluffy. Add the egg and whisk for 2 more minutes. In another bowl mix the sour cream (or milk & lemon juice), honey, grated ginger and lemon zest. Add the sugar-egg-butter mixture and gently fold it in. Sift over the mixed flour, baking soda and salt. Fold them using a rubber spatula until just combined. Do not over mix the batter at this point. Pour the batter into a greased 23cm round pan. Spread evenly. Bake25 minutes or until a toothpick comes out clean. Cool the cake in the pan. Meanwhile peel, seed and slice lengthwise the pears (depending on howbig your pears are – in 12 to 16 slices each). Put them in a bowl and drizzle with lemon juice. In a wide saute pan over medium heat melt th and stir. Add the pears in a single layer and sprinkle with the remaining sugar. Reduce the heat and cook for 5-7 minutes, shaking the pan occasionally. (The time depends on how firm your pears are. Be careful not to overcook them – you need them soft, but not falling apart). When the cake is cooled and the pears are soft, arrange them on top,using tongues . Leave all the liquid in the saute pan, over medium heat. Boil the mixture while stirring until it turns a deep shade of caramel then add 3 tbsp water and the brandy (or rum essence). Simmer and stir until it slightly thickens. Whisk briskly if it separates. Drizzle over the cake. If you want the caramel sauce to be thicker, you can add to it 3 tbsp of heavy cream together with the brandy.
Nutritions

Calories
1562

Sodium
208mg
8% DV

Fat
50g
77% DV

Protein
15g
31% DV

Carbs
270g
92% DV

Fiber
7g
29% DV

Salmon Pie

500

This easy Salmon Pie is similar to a crustless quiche, making it perfect for breakfast, brunch, lunch or dinner! The filling includes fresh vegetables like bell peppers and onions, as well as Swiss cheese and roasted or canned salmon. Best of all, the simple dish comes together in just minutes for a quick new way to add more seafood to your diet.

10 oz fresh salmon fillet
1 T butter
4 eggs
1 c Bisquick
1 c whole milk
.25 c sour cream
1 c grated Swiss cheese
3 green onions
1/2 red bell pepper
1/2 green bell pepper
1 T finely minced fresh dill
6

BAKE THE SALMON

  1. Preheat oven to 400 degrees F. Spray a baking dish (or a rimmed baking sheet lined with foil) with cooking spray.

  2. See the full directions on my site
Nutritions

Calories
595

Sodium
1826mg
76% DV

Fat
29g
45% DV

Protein
35g
71% DV

Carbs
42g
14% DV

Fiber
5g
20% DV

Paneer Bhurji

233

Paneer Bhurji recipe is one easy and quick side dish with cottage cheese, peas, potato all cooked in one pan, comforting, healthy with exploding flavours and on your table Under 15 minutes!

3

Please Check:- https://www.nithisclickncook.com/paneer-bhurji/


See the full directions on my site

Mashed Sweet Potatoes

136

A delicious and simple recipe for super creamy Mashed Sweet Potatoes with a hint of sweetness.

4 pounds sweet potatoes peeled and cut in 2 inch chunks
1/2 cup butter cut in 1 tablespoon segments
1/2 cup heavy whipping cream
2 tablespoons real maple syrup
salt and pepper to taste
8
Nutritions

Calories
211

Sodium
145mg
6% DV

Fat
15g
24% DV

Protein
1g
3% DV

Carbs
14g
4% DV

Fiber
2g
9% DV

Pinoy Lasagna Recipe

162
https://theodehlicious.com/2020/09/07/pinoy-lasagna-recipe/

Pinoy Lasagna Recipe is a Filipino style lasagna that is mix with ground beef, hotdog, cheese, tomato sauce & ketchup. It is considered a sweet version lasagna which is an inspired Filipino spaghetti.

10
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