Spicy Mixed Nuts, How to make Cake Mix and Ginger Bread
Posted Apr 14 2009 11:37pm
Spicy Mixed Nuts ( Nuts N’ Spices )
Makes about 4 cups
1 cup ( 150 g ) raw peanuts 1 cup (150 g ) raw cashew nuts 1 cup (150 g ) shelled pistachios 1 cup ( 150 g ) blanched almonds 2 tablespoon vegetable oil 2 tablespoon of garammasala powder 1/2 teaspoon hot chilli powder 1 teaspoon salt
1, Heat oil in a pan, shallow fry the peanuts, stir continuously until browned lightly; drain on absorbent paper. Repeat process with remaining nuts.
2, Cook spices in same pan, stirring, until fragrant. Combine spices with nuts and salt in large bowl; cool and store in airtight container.
How to make cake mix ?
1 1/2 cups self - rising flour 3/4 cup castor sugar 2 tablespoon skim milk powder 125 g butter
Combine flour , sugar and milk powder in processor, add chopped cold butter, process for about 20 seconds or until butter is evenly distributed through dry ingredients.
The dry ingredients can be made, stored in an airtight container and kept in the refrigerator for up to 3 months, it can be reconstituted immediately it is taken from the the refrigerator , it will take a little longer to mix than if it were at room temperature.
To make Cake :
Place cake mix into small bowl of electric mixer, add 2 eggs , 1 teaspoon vanilla essence and 1/2 cup water, beat on low speed until ingredients are combined. Increase speed to medium , beat for about 3 minutes or until mixture is smooth and changed in color. Spread mixture into prepared pan.
The cake mix can be cooked in a variety of cake pans. All pans need to be greased , the base lined with paper, then the paper greased. All the cakes are cooked in a moderate oven. Patty cakes are the only exception, if you prefer them ‘’ peaked ‘’ increase the temperature to moderately hot.
Lemon Ginger Cake :
Stir 2 teaspoons grated lemon rind and 1/4 cup finely chopped glace ginger into beaten cake mixture.
Chocolate topping :
Melt 100 g chopped dark chocolate with 90 g butter; stir until smooth. Cool until chocolate is set enough to spread on to cakes. Refrigerate to speed setting if weather is hot.
Ginger Bread with Honey
1 cup plain flour 1/2 cup self - rising flour 1/2 teaspoon soda - bicarbonate 3 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 cup brown sugar 1/2 cup honey 1/2 cup water 125 g butter 2 teaspoon icing sugar
Grease a 19 cm x 29 cm lamington pan , line base with paper; grease paper.
Combine flours , soda , spices and sugar in processor , process a few seconds until combined. Combine honey, water and butter in saucepan, stir over low heat until butter is melted, add to processor, process until mixture is smooth. Pour into prepared pan , bake in moderate oven at 190 - 200 8 C or 375 - 400 8 F for about 35 minutes. Stand 2 minutes before turning on to wire rack to cool. Dust with sifted icing sugar before serving.