Lemon Yoghurt Cake

Recipe from lifestyle
200g plain flour
2 tsp double acting baking powder
1/2 tsp sea salt
250g plain, full-fat yoghurt
225g sugar
3 large eggs
zest of 3 lemons
1/2 tsp vanilla extract
125ml vegetable oil
lemon syrup
80ml lemon juice (from about 2 lemons)
2-3 tbs sugar
Preheat oven to 180 deg C. 
Grease and flour a 21.5 by 11cm loaf pan.
Sift the flour and baking powder into medium-sized bowl, add salt, set aside.
To a large mixing bowl, add the yoghurt, sugar, eggs, lemon zest and vanilla extract.
Whisk together until smooth.
Whisk in the flour mixture slowly.
Pour in the oil and fold it into the mixture gently using a rubber spatula.
The batter will curdle but just keep at it until the batter is thick and smooth.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
While the cake is baking, make the lemon syrup: combine the sugar and lemon juice in a saucepan and heat until the sugar is dissolved.
Take off the heat and set aside.
When the cake is done, stand it on a metal rack set over a foil-lined tray and let it cool in the loaf pan for 15 minutes.
Using a blunt knife, loosen the cake gently from the sides of the pan.
Remove cake from pan and place over the metal rack.
Spoon the lemon syrup over the warm cake and let it cool completely before serving.
Makes 1 loaf cake which serves 8 to 10.
Will SHE make it again? maybe not
Posted in Breakfast, Fruits

Strawberry Smoothie

strawberries & yoghurt
strawberries & yoghurt
strawberries & yoghurt

Recipe from allrecipes.com

10 strawberries, hulled
1/2 cup full cream milk
1/2 cup plain yogurt
1 tbsp white sugar
2 tsp vanilla essence
6 ice cubes
In a blender combine strawberries, milk, yogurt, sugar and vanilla.
Toss in the ice.
Blend until smooth and creamy.
Pour into glasses and serve.
Makes 2 glasses
Will i make it again? YES
Posted in Brownies/Cakes, Fruits

Mango Yoghurt Cake (Baked in Rice Cooker)

Recipe from petitchef
130g of mango yogurt (I used ski)
60 g of Caster sugar
2 eggs at room temperature
25g of sunflower oil
100g of self-raising flour
1/2 tsp of baking powder
Beat the eggs and Caster sugar under high speed until fluffy. (I beat it for about 15 minutes)
Pour in the yogurt and mix well.
Gently fold in the sifted flour and baking powder with a plastic spatula.
Lastly, add the sunflower oil and mix well with spatula.
Using spatula, transfer the batter into the inner pot of the rice cooker.
Give the pot a few good shake to remove the air trapped in the batter. 
Bake the cake using the “quick cook” function.
When it’s done, let it cool.
Turn the pot upside down and place the cake bottom-up on a big plate.
Makes 8 slices
Will SHE make it again?