Monday, 4 April 2016

Caramel Apple Upside Down Cake

Caramel and Cinnamon are wicked combinations. It entices you and you cannot stop at one. This is a wonderful autumn cake when the best apples are in season. The crisp weather ensures that we enjoy this warm cake for tea.


For the sauce and topping
•       3-4 Granny Smith apples very thinly sliced apples
•       115g salted butter
•       135g brown sugar
•       1 teaspoon cinnamon
•       ½ teaspoon nutmeg
•       ¼ teaspoon ground cloves
•       ¼ teaspoon dry ginger powder (optional)
•       1 teaspoon vanilla extract
•       ¼ cup toasted and chopped walnuts/ pecan nuts  

For the cake
•       115g unsalted butter
•       200g brown sugar
•       2 large eggs
•       ¼ cup milk
•       185g plain flour
•       1 teaspoon baking powder
•       ½ teaspoon cinnamon

1. Generously grease a square 8-inch cake pan and line with baking paper at the bottom.
2. Sauce: Melt butter and brown sugar in a medium saucepan until smooth and thickened slightly. Add cinnamon, nutmeg, cloves, ginger powder and vanilla. Pour the caramel into the greased cake pan and top with the apple slices while the sauce is still hot. Top with chopped nuts.
3. Cake: Preheat the oven to 160 degree C fan-forced oven. Beat butter and brown sugar until creamy. Add eggs and milk and beat until incorporated. Stir in the flour, baking powder, and cinnamon. Pour the batter on top of the caramel and apple layer in the cake pan.
4. Bake for 45 minutes to 60 minutes (until a skewer inserted in the middle of the cake comes out clean). Let cool for 10 minutes. Invert onto a plate and tap the top until the cake comes out onto the plate.

Serve hot !

Friday, 1 April 2016

Eggs in a Nest for Breakfast

Eggs baked in potato nests, served with avocado and sprinkled with coriander leaves.

I usually sprinkle my breakfast eggs with parsley. Coriander leaves together with avocado gives a fresh hint to the breakfast dish.

Serves 4: (1 egg per serve)


  • 3 small-medium sized potatoes, shredded
  • A handful of shredded cheese (a blend of parmesan and cheddar cheese)
  • 1 - 1/2 tsp plain flour/ rice flour
  • Salt and pepper to taste
  • 4 eggs
  • 4 slices of bacon
  • 1 ripe avocado, chopped
  • Coriander leaves, finely chopped
  • Cooking oil spray

1. Preheat oven to 180°C (fan-forced).
2. Mix together shredded potatoes, cheese, plain flour, salt and pepper in a bowl. 
3. Spray the inside of 4 pie dishes with oil  so that the potato baskets do not stick. Divide potato mixture into 4 portions, fill each pie dish. Using fingers press them down the middle and onto the sides and mold the potato mixture as nests. Bake for 15 minutes.
4. Reduce oven temperature to 160°C (fan-forced).
5. Crack an egg into each pie dish. Bake again until the egg white sets but the yolk is still soft and runny (around 15 minutes).
6. In the meantime, cook bacon in a pan.
7. Place the bacon on a plate and put the baked eggs on it. Top with chopped avocados and sprinkle with coriander leaves.

Serve hot!