Easter for another year…

Classes have been busy finishing the reversible jacket for this term with some really good results….well done to all ! I have suggested a lesson on ‘ my easiest cushion ever’ should follow as a warm down after such a monumental effort, ideas, requirements and photos to follow.
Below are recipes for this term, one sweet and one salad. First is weight watchers carrot and zucchini cake, (well we do have them going mad in the garden) and then friend Jane W ‘s wonderful Chicken and Spiced fig salad which the family enjoyed over Easter.

Jane’s Chicken and Spiced Fig Salad… for recipe click here 

Carrot, pineapple and zucchini cake


A nice twist on classic carrot cake – we’ve used pineapple and zucchini to keep the cake moist, yet healthy. Enjoy with tea or coffee.

Ingredients
1 x 3 second spray(s) oil spray
¼ cup(s) Canola Spread
½ cup(s) caster sugar
1 small egg(s)
1 medium egg white
200 g canned pineapple in natural juice
1 medium carrot
1 small zucchini
1¾ cup(s) white self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp ground nutmeg

125 g reduced-fat cream cheese
¼ cup(s) icing mixture
1 tsp lemon juice

Instructions

Preheat oven to 180 deg. Spray and line 20 cm cake tin.
Using electric mixer, beat spread and sugar until light and creamy, gradually add combined egg and white, beat till combined. Stir in carrot, pineapple, and zucchini. Stir in sifted flour and spices. 
Spoon mixture into tin, smooth surface. Bake for 35 – 40 minutes, test with skewer  and then cool in pan. 
For icing, beat cream cheese and icing sugar till smooth, beat in juice. Spread over cooled cake.
4 points a serve when cut into 16 slices…. No cheating!

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