Cucumber and Feta Salad

Supposed to be a wrap, with the cucumber cut using a mandoline or peeler and the rest of the ingredients inside. But, I don't have any way to keeping them together so I made a salad. 

Ingredients:

• 2 cucumbers
• 1 block of feta cheese, or 6 oz
• 5 TBSP yoghurt or Greek yoghurt
• 1/4 of a red bell pepper, chopped fine
• 10 olives, chopped fine
• 2 TBSP lemon juice or lime juice
• pepper

Directions:

1) Cut the cucumbers into bite sized pieces.









2) Chop the feta finely, and then smash with a fork.
3) Add the yoghurt and combine.
4) Add the bell pepper, olives, lemon and pepper and combine.






5) Mix with the cucumber.
6) Serve with parsley.

Lemon, Coconut and, Blueberries Cupcakes

 National Bake Week! and it's Easter soon and I got cute cupcake wrappers and things to stick in the cupcakes.

Take from here

Ingredients:

• Cupcakes
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup olive oil
• 1 cup vanilla yoghurt
• 3 TBSP lemon juice and zest
• 1 1/2 cup cake flour
• 1 cup - 2 TBSP all purpose flour + 2 TBSP corn starch
• 1/2 cup sweetened coconut
• 1 TBSP baking powder
• pinch of salt
• 1 cup of blueberries
• Frosting
• 1/2 cup butter, room temp
• 1/2 cup cream cheese, room temp
• 2 tsp grated lemon peel
• 1 tsp vanilla
• 2 cups powdered sugar

Directions:

1) Preheat the oven to 350F/176C.

2) Line muffin tins with cupcakes liners.

3) Mix eggs and sugar in a large bowl.

 

4) Add olive oil, yoghurt, lemon juice and zest and mix.

5) Add in cake flour, coconut, baking powder and salt and mix.

 

6) Add blueberries and mix.

 

7) Fill cupcake liners 2/3 of the way full.

8) Bake for 20 minutes.

9) Let cool before icing.

 

10) Mix butter, cream cheese, grated peel and vanilla.

 

11) Add in powdered sugar and mix.

12) Spread over the cupcake.

Aubergine Dip with Flatbreads

From: Veggie Feasts

Ingredients:

• 1 large aubergine
• 4 TBSP extra virgin olive oil
• 1 tsp ground cumin (I used cumin seeds)
• 150 ml (5 fl oz) Greek-style yoghurt
• 1 garlic clove, crushed
• 2 TBSP coriander
• 1 TBSP lemon juice (I used lime)
• 4 flour tortillas
• salt and black pepper

Directions:

1) Preheat the oven to 200 C and with the heat only coming from the top.
2) Cut the aubergine lengthways into 5 mm (1/4 inch) thick slices.







3) Mix 3 TBSP of the oil, cumin, salt and pepper.







4) Brush over the aubergine slices (don't dip, the aubergine will just suck up all the oil).
5) Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes.







6) Flip.
7) Cook for 3-4 min again.
8) Cool.








9) Chop finely.








10) Mix the aubergine with the yoghurt, garlic, coriander, lemon/lime juice, 1 TBSP oil, salt and pepper.











11) Cook the tortillas in a preheated griddle pan or under the preheated hot grill for 3 minutes. I like to add paprika.
12) Flip.
13) Remove after another 3-4 min.
13) Cook for 3 minutes again.

Pound Cake

National Pound Cake Day!
Taken from here: http://piecurious.ca/2012/02/27/pound-cake-adapted-a-celebration-of-place-and-space/

Ingredients:

• 4 oz butter, melted
• 4 oz yoghurt
• 4 eggs
• 4 oz honey
• 1 tsp vanilla extract
• 8 oz all purpose flour
• 2 oz sugar
• 1/4 oz (2 tsp) baking powder
• dash of salt

Directions:

1) Preheat the oven to 350F/176C.
2) Whisk together the butter, honey, eggs and yogurt. 
3) Add the vanilla extract. 







4) In another bowl, sift together the flour, sugar, baking powder and salt. 








5) Fold the dry ingredients into the wet ingredients being careful not to overmix, yet ensuring there are no clumps of flour.







6) Pour the ingredients into a pan.
7) Bake for 50 minutes (according to the site I got it from--mine was done in 20 minutes!).