Showing Tag: "polenta" (Show all posts)

Frances's lemon polenta cookies

Posted by Bake Club on Monday, May 14, 2012, In : cookies

These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
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Frances makes polenta bean bake

Posted by Bake Club on Saturday, June 18, 2011, In : savoury

This recipe is from Healthy Food Guide. It turned out really well and leftover lunch tasted good too.

2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drain...

Nicola vs Nigella - the rhubarb polenta cake bake-off

Posted by Bake Club on Wednesday, December 22, 2010, In : big cakes

What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious.

Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'

500g rhubarb

300g caste...

Ginny does Nigella's lemon polenta cake

Posted by Bake Club on Wednesday, December 15, 2010, In : big cakes

Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying attention to quantities. Made it crunchier than I would have liked.

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness of the drizzle than does the usual flour. If you were to try to ima...

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