Meeting+Munchies

This wonderful cake recipe supplied by Wendy Ballard whose creative talents also gave us Infoblitz.

125g butter 1 tsp mixed spice 1 tsp cinnamon 1 cup raw sugar 1 egg beaten 1 400g can diced apples (or 2 apples peeled & diced) ½ cup chopped dried apricots ( or ½ cup blueberries or any other diced fruit) 1 ¼ cups wholemeal flour ½ tsp baking soda slivered almonds and brown sugar to sprinkle on top (or walnuts or pecans) (or can make a crumble mix to sprinkle over) Melt butter in large pot, add spices and sugar Stir in beaten egg, chopped apple and apricots Mix in flour & baking soda Pour into cake tin approx 22cm – greased and bottom lined with baking paper Sprinkle slivered almonds and sugar on top Bake in middle of oven at 190 degrees C for 40 mins Sprinkle with icing sugar & serve with whipped cream
 * APPLE & APRICOT CAKE**
 * Method**

This delight was served at our last Rotorua Network meeting, courtesy of Shirley Lane, Malfroy School.

(No butter or sugar) 425g mangoes in syrup 400g sultanas 120g candied peel, chopped 2 eggs, lightly beaten 1 ½ cups self raising flour 1 tsp baking powder Works fine with 1 ½ cups wholemeal flour and 1 ½ tsp Baking powder instead of self raising flour Preheat oven to 160C Lightly grease a loaf tin and line with baking paper Drain the mangoes, reserving ½ cup of the syrup Mash or puree the mangoes Place in a saucepan with the sultanas, peel and reserved syrup Simmer for 1-2 minutes Remove from the heat and cool Add the eggs, together with the flour and baking soda to the cooled fruit mixture Mix well Pour into the prepared pan Bake around 40 minutes
 * MANGO SULTANA LOAF**
 * Method**

Hello everyone - My apologies for taking so long to add this...

1 cup brown rice 1x small tin of kidney beans (rinsed and drained) Half a cup of sultanas Half a cup of currants Three-quarters a cup of nuts (__roast__ peanuts; cashews; or a mixture of what you fancy) Half a cup of pinenuts (dry-fry them till browned in a pan - watch, 'cause they 'catch' easily) Third of a cup of poppy seeds 1 cup chopped parsley 3 sticks of chopped celery Half a green pepper, diced Boil rice till 'al dente' - still slightly crunchy to bite onto (usually about 40 mins) While it's cooking, use a small pot to heat together: Half a cup oil (safflower, canola, or a light tasting oil - virgin olive is a bit too fruity/strong for this recipe) Half a cup of cider vinegar Half a cup of raisins Half a dessertspoon of curry powder (I used medium heat, but this is to your taste) Bring to the boil and simmer these together for 5 minutes, before zapping them in the blender and pouring over the drained rice, while it's still hot. (The hot, damp rice absorbs the flavours better than leaving it till cold) Then cool the rice completely, before adding in all the other ingredients. The rice looks pretty sloppy until all these go in, but separates nicely afterwards. Don't be tempted to add the other ingredients while the rice is still hot - the parsley loses its green-ness; and everything else goes a bit limp! The nuts are better added just before serving - they are definitely soggy if you add them the day before. The range and quantity of ingredients is really up to the cook - you can add or subtract most of them according to your own personal taste - and what you've got in your cupboard at the time. It's a very flexible recipe, and a great one if you're entertaining vegetarians, too.
 * CRUNCHY BROWN RICE SALAD** (from our Blog and Wikis Day)
 * Method**

Have fun! Linda McC.

The lucky staff at Rotokawa School enjoy this one:

3 teaspoons of Surebake Yeast 450gs or 2 1/2 mugs of Elfin Mixed Grain Bread Premix Flour 3 heaped teaspoons of mixed spice (1 can be cinnamon) 1 large grated carrot 1 mug of mixed fruit 1 soft banana 1/2 a mug of sunflower or pumpkin seeds Gratings of a lemon or orange or both 320ml of water or 1 not quite full mug of water Put the yeast into the bread maker pan first, then flour, then pile everything else in and set on either a 3 or 4 hour basic bake setting and wait for the lovely smell to permeate your home. Best eaten hot with butter or spread melted into it. My neighbour likes it hot with a soft cheese spread over it. Also good toasted.
 * SUE'S BREAD RECIPE**
 * Method**

Hi All, Being a major foody I thought I would add an old favourite:

4 cups self-raising flour (I use standard flour plus baking powder) 1 can lemonade (330ml) 1 bottle cream (300ml) Pinch of salt (always when using flour) Pre-heat oven to 220°C. Mix all ingredients together in a large bowl to form a soft dough. Turn out onto a floured surface and knead into a squarish shape, about 2cm thick. Cut into size and place together on an ungreased baking tray. (I used baking paper.) Bake for 10 - 15 minutes, until top is browned. Enjoy with cream or jam.
 * LEMONADE SCONES**
 * Method**

Note: For a savoury version add grated tasty cheese. Enjoy! :) Vicki Stephens School Library Adviser, Hamilton