We had some yoghurt in the fridge that needed to be eaten soon, so I scrounged through my recipe books and found a yummy Apricot Brownie recipe. This was fantastic straight out of the oven, server with some ice-cream! Very naughty, I know! I always think that we don’t eat puddings very often, but lately I seem to be in the mood to make something warm and hearty after dinner…..Winter must be on it’s way down here in New Zealand! The recipe came with a Apricot Sauce, but by then I’d run out of dried apricots so had to skip that bit.
1 C chopped dried Apricots
1 C plain unsweetened Yoghurt
1 C Brown Sugar
1 t vanilla essence
1 ¼ C Flour
2 t Baking Powder
Mix apricots and yogurt together and set aside while preparing remaining ingredients.
Melt butter in a large saucepan. Remove from heat and mix in brown sugar.
Add eggs and beat in with a wooden spoon
Add vanilla and apricot yogurt mixture
Sift flour and baking powder into mixture and beat until combined
Line a 18 x 27cm sponge roll tin with baking paper
Pour mixture into this and bake at 180oC for 40 minutes or until skewer comes out clean
Dust with icing sugar.
Apricot Yoghurt Sauce
1 C dried Apricots
1 C Apricot Nectar
1 C plain unsweetened Yoghurt
Place apricots and nectar in a saucepan and cook over a medium heat for 10 minutes
Puree in a blender or food processor
Fold through yoghurt, leaving partly mixed to give a swirl effect if wished.
Last night I was eyeing up the bowl of fruit sitting on our kitchen bench, and the mood to bake came over me. We had a mixture of apples and pears so I decided to bake a nice slice, that we could eat warm with a yummy dollop of vanilla ice-cream after dinner. For the recipe below, I used 1 large Anjou Pear, 1 Granny Smith Apple and 1 Royal Gala Apple. Initially I was going to slice all three and lay them on top of the mixture, but the pear was quite ripe so I decided to mix it in with the base instead.
Pear and Apple Slice
1 ¼ cup flour
2 tsp baking powder
135gm butter softened
3/4 cup caster sugar
3 eggs beaten
1 tsp vanilla extract
1 ripe Pear, peeled and chopped finely
1 tbsp cornflour
2 Apples, peeled and sliced finely
3 tbsp flour
2 tsp Cinnamon
¼ cup chopped Walnut halves
¼ cup sugar
30gm butter, melted
- Preheat oven to 180 deg C (350 deg F). Grease and line a 23cm square cake tin.
- Sift the flour and baking powder into a large bowl, add the butter, caster sugar, eggs and vanilla extract. Beat well until mixture is smooth.
- Add the pear, and beat in well.
- Spoon the mixture into the cake tin and smooth out flat with a palette knife.
- Toss cornflour with the apple and scatter over the top of the batter. Lightly press the apple into the mixture.
- Mix all topping ingredients together, and sprinkle evenly over the mixture.
- Bake for 45 minutes, or until firm and golden brown. Leave to cool slightly then turn out to cool on a wire rack.
There was great excitement this week, when my complimentary copy of the newly published “1000 Beads” by LarkCrafts arrived in the post. Waaay back in January 2013, I submitted three photos of my lampwork beads for consideration for entry, and was thrilled to find out in November last year that one of them had been accepted.
Some years ago some of my work was published in the book “New Zealand Glass Art” by the New Zealand Society of Artists of Glass (NZSAG) to celebrate 30 years of glass art. I still love browsing through that book which has many forms of glass in it, from lampworking and blown, through to fused and cast.
This latest book is on quite another scale though. This book includes artists from all over the world, and covers a myriad of mediums from glass and polymer clay, through to paper and silk. It really is a feast for the eyes! I am so honored to have been accepted, and have my work sit alongside some extremely talented people!
I haven’t yet ordered more copies from Amazon, but not doubt will be submitting my order very soon…..look out family and friends, guess what your next present will be 🙂
Below is the entry that was accepted. These beads are particularly close to my heart, as I have made many beads in this style that have been donated to the Beads of Courage program. You can find our more about the program via my website, Moorebeads.