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INGREDIENTS (Nutrition)
* 1 (10 inch) angel food cake
* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 quart fresh strawberries, sliced
* 1 (18 ounce) jar strawberry glaze
DIRECTIONS
1. Crumble the cake into a 9x13 inch dish.
2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Ingredients:
* 500g bag new potatoes
* 2 large corn cobs
* ½ red onion , thinly sliced
* juice 1 lime
* 2 tbsp olive oil
* 2 garlic cloves , crushed
* ½- 1 tsp sweet smoked paprika
* 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
* small bunch coriander , leaves roughly chopped
* lime wedges, optional, to serve
Method
1. Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
2. Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
3. Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.
Ingredients * olive oil * 1 onion , finely chopped * 1 red pepper , sliced * 1 garlic clove , chopped * 150g paella rice or long grain rice * a large pinch saffron * a large pinch smoked paprika * 400ml chicken stock * 150g large cooked prawns , shell on or off * 100g frozen peas , defrosted * a small bunch parsley , chopped * lemon wedges to serveMethod 1. Heat 1 tbsp oil in a pan and cook the onion, pepper and garlic until soft. Stir in the paella rice, saffron and paprika until well mixed. 2. Pour in the stock and simmer for 15 minutes until just tender (add a splash more water if you need to). 3. Add the prawns and peas for the last few minutes until heated through. Season, stir through the parsley and serve with the lemon wedges.
INGREDIENTS * 4 tablespoons butter, melted * 1/2 cup brown sugar * 1/2 cup chopped pecans * 4 bananas, sliced * 1 (18.25 ounce) package banana cake mix DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each. 2. Prepare cake mix according to package instructions. Divide batter into the 2 pans. 3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.
Ingredients * 400g spaghetti * 2 long red chillies * 100ml extra-virgin olive oil , plus extra * 200g bag frozen, shelled cooked prawns , defrosted * 2x50g bags wild rocketMethod:
1. Cook the spaghetti in boiling salted water according to pack instructions. 2. While the spaghetti is cooking, split the chillies down the centre lengthways. Using a teaspoon and starting at the top, scoop the seeds from the flesh - add these if you like your food hot. Using a sharp knife, cut the chillies in thin strips, bundle them together and cut across to make squares. 3. Drain the spaghetti, toss with a drizzling of olive oil and set aside. Heat the oil in a deep frying pan or sauté pan over a high heat and add the prawns. Stir in the chillies, season, then add the spaghetti. Remove from the heat, fold through the rocket and stir.
Ingredients for Coconut cupcake
Makes 21
* 1 3/4 cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup packed sweetened shredded coconut
* 6 ounces (1 1/2 sticks) unsalted butter, softened
* 1 1/3 cups sugar
* 4 large egg whites
* 3/4 cup unsweetened coconut milk
* 1 1/2 teaspoons pure vanilla extract
Ingredients for Seven-Minute Frosting
Makes about 8 cups
* 1 1/3 cups large-flake unsweetened coconut
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whitesDirections: Coconut cupcakes
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl. Add sweetened coconut.
3. Cream butter and sugar with a mixer until light and fluffy. Mix dry ingredients alternating with coconut milk and vanilla.
4. Beat egg whites until fluffy, fold batter mixture.
4. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
Directions: Seven-Minute Frosting
1. Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
2. Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately.
