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MelbournePack

Rhubarb-Cake

Ingredients:

  • 1 ½ CUPS SELF RAISING FLOUR
  • 1 ¼ CUPS CASTER SUGAR
  • 1 ¼ CUPS DESICCATED COCONUT
  • 125 GRAMS MELTED BUTTER
  • 3 EGGS, SLIGHTLY BEATEN
  • 3 ½ CUP MILK
  • ½ TEASPOON VANILLA EXTRACT
  • ¾ CUP FINELY CHOPPED RAW RHUBARB
  • 2 STALKS EXTRA RHUBARB
  • 2 TABLESPOONS DEMERARA SUGAR
  • Preheat oven to 180c
  • Grease a deep 20cm round cake tin, line the base with baking paper (I don’t)
  • Combine flour, sugar and coconut in a bowl, stir in butter, eggs and vanilla extract, combine
  • Spread half the mixture into the cake tin; scatter chopped rhubarb evenly over the top, then pour on the remaining mixture
  • Cut the extra rhubarb into 5cm lengths and arrange pieces over the top. Sprinkle the Demerara sugar over the top
  • Bale in the oven for one hour, stand cake in tin for 5 minutes when out of the oven and turn onto rack to cool
  • CHEF’S HINT – Cover the top of the cake loosely with foil if over browning

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Ingredients:

  • 2 oranges
  • 6 eggs
  • 250g caster sugar
  • 250g almond meal
  • 1tsp baking powder
  • Icing sugar for dusting after baking
  • Margarine or oil spray (for greasing the pan)

Preparation:

  • Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.
  • Preheat oven to 190°C.
  • Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
    Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
  • Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.
  • Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
  • Dust with icing sugar to serve.

World’s easiest and tastiest hummus

LewisHummous2015_01_31_06_19_40

Introduction:

A quick, easy, and delicious way to make hummus, without the hassle of having to soak chickpeas overnight!

This recipe was submitted by Lewis Ingram, one of SWEAT’s fastest athletes and one of Sydney’s best running physios. What a catch - who knew that he could cook as well?!!!!! You can find out more about Lewis at www.thebodymechanic.com.au.

Ingredients:

  • 1/4 cup of lemon juice
  • 1/4 cup of tahini (hulled or unhulled - the latter gives a stronger, nuttier taste)
  • 2 Tbsp of olive oil
  • 1/2 tbs of salt
  • 1/2 tbs of cumin
  • 1 large garlic clove
  • 1 can of chickpeas (the ones from Aldi are the best - cheap and low in salt)
  • 1/4-1/2 cup of reserved liquid from chickpeas (depending on the consistency you like your hummus)

Preparation:

  • Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.
  • Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
    Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
  • Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.
  • Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
  • Dust with icing sugar to serve.

Date32015_01_02_12_06_54

Introduction:

Our first recipe was ‘runner tested’ by Uncle Dave - not only a prolific runner and racer. With no added sugar or oil, it is simple to make.

Ingredients:

  • 2 teaspoons dry instant coffee
  • 1 cup boiling water
  • 375g dried, pitted dates, chopped
  • 1 Tablespoon ground ginger
  • 1 cup self-raising flour

Directions:

First, combine the coffee and boiling water, then pour over dates. Allow to soak overnight, or for at least 2 hours. (Great to do Saturday evening before the Sunday long run….)

Then (perhaps Sunday after your long run!) preheat your oven to 160 degrees C. Line a loaf tin with baking paper and set aside. Stir ginger and flour into date mixture. Pour mixture into prepared tin and bake for 45-60 minutes. It will be very moist, but a toothpick insterted should come out clean

Date12015_01_02_11_57_40

Sean’s Easy Lemon Rice Pudding

RicePudding2015_03_28_06_38_19

Introduction:

There is no denying Sean’s sweet tooth. Cindy is always looking for ways to avoid waste - here is one of his favourites. This is a good and easy way to use up leftover cooked rice. You could also easily decrease the sugar, use brown rice, and make it a breakfast food! This recipe is easily doubled or tripled, or even halved - whatever suits your lifestyle!

Ingredients:

  • 1 cup cooked rice
  • 1 cup milk
  • 1/4 cup sugar
  • 2 tesaspoons butter
  • dash of vanilla
  • grated lemon peel

Directions:

Combine all ingredients in a pot except the lemon peel and cook on medium for 25 minutes or until most of the liquid is absorbed.

Make sure that you stir the pot often so that it does not stick.

Stir in the lemon.

Pour into bowls; serve warm or chill in the refrigerator.