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Extra Easy Day

Today has been a bittersweet day...my Mums Wedding Anniversary, but unfortunately Dad not with us to celebrate.:sigh::cry:

So, usually we would treat ourselves to a takeaway curry. BUT....this time I cooked KHEEMA CURRY with SAFFRON RICE, from the Extra Easy cookbook (FREE) accompanied with FREE onion bhajis, I got the recipe for that from our leader when I won our raffle prize in class.:eek:

To finish with I made the CARROT CAKE with PINEAPPLE frosting, from this months SW mag (6.5 syns).:eek:

All of it was delicious! Although quite a bit of work, started cooking at 2pm, and started eating at 8pm!! Whoops, was never very good at time management!!!:p:eek:
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Never gets tired of SW!
I know this is a reaaaaally old thread, but does anyone have that carrot cake with pineapple frosting recipe? I would love it!
Bingo!!! I just found it!! It was in last March/April magazine!

Creamy Pineapple-frosted carrot cake:-

113g low fat spread
57g light soft brown sugar
4 tbsp Silver Spoon Sweetness and Light Brown Sweetener
Zest of 1 orange
1 tsp vanilla extract
3 large eggs, beaten
113g self-raising flour, sifted
1/2 tsp baking powder
2 tsp mixed spice
85g grated carrots.

For the topping:

113g quark
3 tbsp sweetener
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
170g pineapple, peeled, cored, thinly sliced and cut into triangles
Icing sugar to dust.

1. Preheat oven to 180c/350f/G4. Line an 8inch/20cm loose-bottomed cake tin with baking parchment.

2. Put spread, sugar, sweetener and orange zest in a bowl and mix. Whisk the vanilla in to the eggs, then stir into the sugar mixture (don't worry if it looks curdled). Fold in the flour, baking powder, mexed spice and grated carrots.

3. Spoon the cake mixture into the tin and bake for 20 mins or until risen and firm to touch. Turn out and leave to cool.

4. Mix together the topping ingredeints apart from the pineapple. Spread over the cooled cake and arrange the pineapple on top. Serve dusted with icing sugar.

Serves 8. Syns per slice 6 1/2.

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