Cinnamon Tea Biscuits Recipe

Ingredient:

1 cup plus 2 tbsp all-purpose flour
¼ tsp each baking soda and cream of tartar
¼ cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
½ tsp vanilla extract
¼ tsp ground cinnamon

Method:

Preheat oven to 375 ºF. Sift together flour, baking soda, and cream of tartar on sheet of wax paper or a paper plate, set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy for about 1 minute.

Gradually beat in flour mixture using an electric mixer on low speed.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball.

On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture.

Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:
To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.

Easy Carrot Cake Recipe

Ingredients:

- 400g carrot
- 400g self raising flour
- 350 g sugar
- 5 whole eggs
- 300 g condensed milk
- Half cup lemon juice
- 1 tablespoon Almond essence
- 250 g butter
- Half teaspoon cardamom powder
- 2 or 3 small cinnamon sticks

Preparation Method:

- Preheat the oven to 150 degree
- Grate the carrot finely
- Process the sugar into fine powder
- Mix the powdered sugar with the flour
- Add the sugar and flour to the grated carrot
- Beat the eggs with the cardamom and cinnamon in a processor for 10 seconds
- Separate the cinnamon sticks and add the egg into carrot, sugar and flour mixture
- Add condensed milk, lemon and almond essence
- Mix well to get rid of any lumps
- Line a 20cm x 20cm baking tray with baking paper.
- Pour the cake mixture into it.
- Bake at 150 degree for one hour and 15 minutes.

The best way to check if the cake is done is to put a skewer into the cake. If it comes out clean the cake is ready to be taken out. Otherwise put it back in the oven to for another 10 to 15 minutes. Note - Do not open the oven for the first 45 minutes as this will cause the surface of the cake to crack.

Meatloaf Recipe for Vegetarian

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.