Ingredients

-185 g butter, softened
-2/3 cup (150g) caster sugar
-2 tsp vanilla extract
-3 Coles Brand Australian Free Range eggs
-1 cup (150g) self-raising flour
-1/2 cup (75g) plain flour
-1/3 cup (80ml) milk
-400 g pineapple, cut into thin wedges
-20 g butter, melted, extra
-1/2 tsp ground cinnamon
-1 tbsp white sugar
-Double cream, to serve

Directions

1-Preheat oven to 180°C. Grease a 20cm square cake pan and line the base and sides with baking paper.

2-Use an electric mixer to beat the softened butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift combined flour over the egg mixture. Fold until just combined. Add milk. Fold until just combined. Spoon into the prepared pan and smooth the surface. Arrange pineapple, slightly overlapping, on top of batter. Brush with melted butter. Combine cinnamon and white sugar and sprinkle over the top.

3-Bake for 50 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Transfer, top-side up, onto a wire rack. Serve warm or at room temperature with cream.

Food products are different types. They differ not only by the fact that they are limone or tomato or apple spinach. They change and within their type. This change comes given the way they are produced.
So differentiate products, which are:
BIO (natural)
GMO (genetically modified organisms)
BIO products are all those products derived from organic products. They are not genetically modified and are not used pesticides for growth. There are products that grow in a natural manner, but not modified as conditions example field tomato production is natural, whereas greenhouse tomato is cultivated.
Chickens reared in poultry, chickens reared vary by family.
GMO products, are products that are produced genetically interfered by of man. The use of chemicals, pesticides are large quantities. The use of needles (hormones) that promote:
1) Increase the amount of production;
2) Maturing before his time;
3) Conservation for longevity (up to 3 months);
Use of chemicals indirectly affects human health, adding here some diseases such as obesity, cancer, autism, etc.
The decision for these products belong CITIZEN. If falling demand for these products, then manufacturers would Seat level of production.

Ingredients

-2 large bananas, cut into pieces
-2 tablespoons curry powder
-2 teaspoons ground coriander
-1 teaspoon dry mustard
-3 tablespoons butter
-Grated zest of 1 lime
-4 teaspoons lime juice
-1 1/4 teaspoons salt
-1/2 teaspoon fresh-ground black pepper
-3/4 cup water, more if needed, divided
-4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
-1 tablespoon fresh chopped parsley (optional)

Directions

Heat the oven to 450 degrees F.

In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.

Menu Suggestion

Be sure to have plenty of rice ready to catch the generous quantity of sauce.

Ingredients

-1 cup raisins
-3/4 cup brandy
-8 ounces semisweet chocolate
-16 tablespoons unsalted butter, at room temperature
-1 3/4 cups sugar
-8 eggs
-1 cup all-purpose flour, sifted
-13 ounces mascarpone cheese
-1 cup heavy cream, whipped

Directions

Soak the raisins in the brandy until plump, at least 3 hours or overnight.

Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.

Line the bottom of the pan with a round of parchment paper.

Melt the chocolate in a double boiler over hot, not boiling, water. Set aside to cool.

Cream the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, beating well after each addition. Add the cooled, melted chocolate and fold in the flour. Drain the raisins, reserving the brandy, and fold them into the mixture. Pour into the prepared pan. Bake for 40 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool in the pan.

When cool, remove the cake from the pan and, using a serrated knife, cut the cake horizontally in half, creating 2 cake layers.

Combine the mascarpone and whipped cream and stir in 2 tablespoons of the reserved brandy from the raisins. When the cake has completely cooled, top the bottom layer with one-third of the mascarpone mixture. Place the other layer of the cake on top and spread the remaining mascarpone over the top and sides of the cake.

Refrigerate until ready to serve, or serve immediately.

Ingredients

-2 nos. plum
-1 cup water
-4 tbsp sugar

Directions

1. Wash, pit and chop the plum to small pieces with skin on.
2. Boil the water and sugar and when sugar disolves add the plum and cook for 5 to 8 mins.
3. Slightly mash the plum pieces to extract juice from it.
4. Turn of the heat and sieve the mixture using a fine mesh.Strain such that there is no flesh in the strained juice.
5. Add about a cup of chilled water to the drink.Serve chilled.

Ingredients

-1 cup milk
-1 cup water
-1/2 teaspoon cardamom seeds
-1 cinnamon stick, 3 inches long, broken
-1-inch piece ginger root, peeled and sliced
-8 whole cloves
-10 whole black peppercorns
-3 strips fresh tangerine peel, 1/4 inch wide, 3 inches long
-1 piece vanilla bean, 1 inch long
-1 tablespoon loose black tea leaves such as Darjeeling
-1 1/2 tablespoons sugar or to taste

Directions

In a small saucepan over medium-high heat, combine the milk, water, cardamom, cinnamon, ginger, cloves, peppercorns, tangerine peel and vanilla bean. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the tea and simmer 10 minutes longer. Strain into pitcher or teapot and stir in the sugar. Serve immediately.

Ingredients

For Cake:
-2 cups water
-12 ounces pitted prunes
-1/4 cup Armagnac or Cognac
-3 cups all-purpose flour
-1 tablespoon baking soda
-2 1/2 teaspoons ground cinnamon
-1 teaspoon freshly ground nutmeg
-1 teaspoon ground allspice
-1 teaspoon salt
-1/2 teaspoon ground cardamom
-1/2 teaspoon ground cloves
-2 1/4 cups sugar
-1 1/2 cups vegetable oil
-5 large eggs
-2 tablespoons vanilla extract
-1 1/2 cups buttermilk
For Glaze:
-1 1/2 cups sugar
-1/2 cup Armagnac or Cognac
-1/4 cup (1/2 stick) unsalted butter
-2 tablespoons light corn syrup
-2 tablespoons fresh lemon juice
-1 teaspoon baking soda

Directions

FOR CAKE: Position rack in center of oven and preheat to 350 degrees F. Butter and flour 12-cup Bundt pan.

Combine water, prunes and Armagnac in heavy large saucepan. Simmer until prunes are just tender, about 10 minutes. Drain prunes; reduce cooking liquid to 1/4 cup. Reserve 1/4 cup cooking liquid for glaze. Quarter prunes. Set aside.

Whisk flour and next 7 ingredients in medium bowl to blend. Using electric stand mixer with paddle attachment, beat sugar, oil, eggs and vanilla in large bowl until well blended. Mix in dry ingredients just until blended. Add buttermilk; beat just until batter is smooth. Fold in quartered prunes. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour, 10 minutes. Transfer to cooling rack.

Meanwhile, combine all ingredients in heavy large saucepan. Mixture will foam. Mix in reserved 1/4 cup prune cooking liquid. Bring to boil over medium heat. Boil 2 minutes, stirring occasionally.

Using skewer, pierce cake all over. Slowly pour all but 1/2 cup hot glaze over hot cake. Cool glazed cake in pan 30 minutes. Turn cake out onto platter. Cool completely and serve.

Cut cake into wedges; transfer to plates. Drizzle with reserved sauce and serve.

By Anna Dorantes for SpecialCooking.com