Rasperry Yoghurt Cake

Well, life gets busy, and so cooking and photography get put on the wayside….

I decided to try out a new cake recipe.  We all do it….

Some work and are yummy and some don’t work quite so well…..

For this Raspberry Yoghurt Cake, well…..  not so yummy….  But it looked wonderful!  So I’m just going to show you my photos…..  Which I think I did ok with!

It was a lovely dense and moist cake.  But there was a strange after taste, that just didn’t work so well.

If anyone has any recipes for Raspberry Yogurt cake that are nice, please share with me.   Maybe Blueberries would be better?   Hmmmm…..

Super Healthy Bean Salad

I was NEVER a fan of legumes.  Never!  Then I started adding red kidney beans to my taco mince and chili con carne to at least get some of the “healthy” stuff into us.  Hmm, quite nice actually….  But that was it, I wasn’t exploring any further (well, except for the occasional can of baked beans).

Then a few years back my wonderful neighbour Patricia had a party….  The next day, being the awesome neighbour that I am, I went to help her clean up.  After clean up, she had heaps of left overs, so we had lunch with her.  In her left overs was Bean Salad….  Well, my internal monologue went something like this, “Argh, not beans! Hmmm, I guess I will have to put a small spoonful on my plate and have a mouthful, to be polite…”.  So I did.  I ate it all and went back for seconds!  I was CONVERTED!

I had to beg her for the recipe (well, kind of…).  I have increased the quantities of liquids from her recipe though (she had one tab of each……) I like it to have more zing!  (You will find that it’s better the next day, when all the flavours have sunk in.)

Be brave and give it a taste test!

Bean Salad

Serves 6-8

• Can of sweet corn
• Can of butter beans
• Can of 4 or 5 bean mix
• Bunch of fresh coriander
• Medium red onion
• Juice of 1 – 2 limes
• 1 – 2 tabs olive oil (I use Minos Olive oil from crete – it’s super good in salads!)
• 2 – 3 tabs balsamic vinegar (I’m IN LOVE with Mazzetti 4 leaf olive oil – rich & sexy!)
• Salt & pepper to taste
• A nice serving dish, or an extremely attractive plastic container with a good seal

Chop the coriander, dice the red onion and juice the limes. Put into your serving dish / storage container. Add salt and pepper, olive oil, lime juice and balsamic vinegar.

Drain & rinse the 5 bean mix & the butter beans and put into storage container. Drain the corn and put into the storage container.

Mix well. Enjoy!

Bean Salad ingredients

Bean salad ingredients

Bean Salad ingredients

Bean Salad ingredients

Bean salad prep

Bean salad chopping

Bean salad dressing

Bean salad prep

Bean salad prep

Bean salad dressing

Bean salad dressing

Bean Salad

Bean Salad

Bean Salad with lime & coriander

Bean Salad (coming soon….)

So, my first venture into my foodie photography journey was making my neighbour Patricia’s famous bean salad.  It’s so good that I just eat it straight out of the container!  My husband was lucky enough to get 2 servings out of it!

It’s such an awesome salad (not only because it’s so good for you), but because it keeps in the fridge for a few days – now what salad does that!

However, it’s a work day (so I should be working….), so I will get back to you with the recipe…..

But here is a sneak peak of the finished product (and it is all finished too – it doesn’t really last a few days in my fridge – I eat it too quickly!)