June 4, 2017 / Lyn Jones / 0 Comments
Ingredients
1/2 medium red cabbage, finely shredded
60g baby spinach leaves
1/2 small red onion, thinly sliced
2 Jazz apples
1/2 cup pecans, toasted
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tbs Dijon Mustard
1 garlic clove, crushed
1 tsp honey
parsley, to serve
1. Place cabbage, spinach & onion into a serving bowl and toss gently with your hands to combine.
2. Put oil, vinegar, mustard, garlic & honey into a screw-top jar, shake well to combine. Season.
3. Halve apples, remove core & slice very thinly. Add to salad with pecans, pour over some dressing and top with parsley leaves. Serve salad with remaining dressing.
June 4, 2017 / Lyn Jones / 0 Comments
https://www.woolworths.com.au/Shop/Recipes/featured-recipes/mothers-day-baking?name=hummingbird-cupcakes&recipeId=3262
12 serves
Ingredients
2 cups plain flour
1 cup self-raising flour
1 tsp BP
1 tsp ground cinnamon
1 cup caster sugar
1 cup chopped pecans
3 eggs, lightly beaten
3 eggs, lightly beaten?
3 eggs, lightly beaten?
250g butter, melted then cooled
1 cup mashed banana
1 cup crushed pineapple
½ tsp vanilla extract
shredded coconut, toasted
250g butter, softened
2 3/4 cups icing sugar, sifted
2-3 tbs milk
1 tsp vanilla extract
1. Preheat oven to 180°c. Line a 12- hole muffin pan with paper cases.
2. Sift both flours, BP & cinnamon into a bowl. Stir in sugar & pecans.
3. In a separate bowl combine eggs, melted butter, banana, pineapple & vanilla .
Stir in dry ingredients until combined.
4. Divide mixture between muffin holes. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Cool completely.
5. Buttercream: Beat softened butter until pale & creamy. Gradually add icing sugar, alternately with milk until smooth. Stir in vanilla.
5. Spread cupcakes with buttercream. Sprinkle with coconut and serve.