Banana & Blueberry upside down cake

My six year old daughter wanted to make a cake, so I started a vanilla cake. But she really wanted blueberries and bananas in it, and so the banana blueberry upside down cake was created! It is lovely! We will definitely be making it again!

Ingredients

125 g butter

½ cup brown sugar

2 eggs

1 tsp vanilla pod scrapings or essence

2 cups self-raising flour

Splash of milk

3 ripe bananas

A handful of blueberries

Method

Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Line a cake tin with some baking paper. Cut the bananas into quarters and arrange on the base of the cake tin. Scatter the blueberries around and then sprinkle 2 tablespoons of brown sugar over them. Spoon the batter on top of the fruits. Bake at 160 degrees Celsius for about 45 minutes. Set aside for 15 minutes, and then whilst still warm, invert the cake to show the bottom as the top. Ta da! You’ve done it! Now the hardest part of all: keeping it from the kids and enjoying a portion whilst it’s still warm and heavenly!

The finished product!

 Upside down, ta da!!

Banana & Blueberry upside down cake

Vege patch update!

An update on the vege patch!

aug-and-mid-sept-2016-017

The garden is taking over the lawn! What a fabulous thing to see!

aug-and-mid-sept-2016-018 aug-and-mid-sept-2016-019

The carrots and beetroot are doing well!

aug-and-mid-sept-2016-022 The beans have been plentiful!!

aug-and-mid-sept-2016-023

The various herbs are delightful, add them to any dish for a beautiful and healthy vibe!

There is something quite lovely about eating your own home grown produce. You appreciate it more, and eat that bit slower, really tasting it! I hope you grow something, from a potted herb to an acre of pumpkins – grow something!!

 

 

Vege patch update!

Creamy Chicken Broth

My family really enjoy broths and soups! Here’s one that I try and pump lots of different veges into. There is something quite lovely about parsnips, the underrated earth dweller that it is. And parsnips should be married to carrots, so they had to be included! The rest is just whatever you’ve got growing or available at your local store. Have a go, whatever veges you use, use a variety!

Ingredients

4 chicken thighs, sliced into 4 portions

1 red apple, diced

2 parsnips, diced

2 carrots, diced

2 tbs butter

4 mushrooms, sliced

2 tbs chicken broth powder

3 litres of water

3 sprigs of flat leaf parsley

5 sprigs of thyme

3 rashers of bacon, torn/sliced

250 ml cream (optional)

 

Method

Place the butter, bacon and chicken into a large pot and brown the meats on a medium heat. Now add everything else and simmer for 40 minutes. If you would like to make it creamy, this is when to add the cream, if not, don’t! Stir the soup around and help the chicken tear up with a fork. Simple and scrumptious! Enjoy your lovely broth!

Creamy Chicken Broth

Vanilla cake to please

This cake is delightful! Because the main role is played by vanilla, do invest in vanilla pod or premium vanilla pod scrapings. I promise it makes all the difference! Sometimes I bake this with wholemeal flour and other times with white, do what you like, it turns out fabulous either way! This particular cake was for our Parish Priest’s 5th Ordination anniversary celebration! We are so blessed to have such a fantastic role model and dedicated leader. Have fun with this, we certainly do!

Ingredients

125 g butter

½ cup brown sugar

3 eggs

1 tsp vanilla pod scrapings or essence

2 cups self-raising flour

Splash of milk

 

Buttercream Icing

125 g butter

1 ½ cups icing powder

1 tbs milk

1 tsp vanilla pod scrapings or essence

 

Method

Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Pour batter into a lined cake tin. Bake at 160 degrees Celsius for about 45 minutes, or until you can press the top lightly and it rises back to you. Whilst the cake is in the oven let the butter go near room temperature, then when soft stir in the icing powder, milk and vanilla. Let the cake cool completely prior to icing. I usually make my cakes the day before I need them and ice them the next day so that the exterior settles and it is easier to ice without scrapping crumbs into the icing mixture.

Vanilla cake to please