Carrot cake muffin with yoghurt 'icing' is delicious! I think calling it a cake is a stretch, but it's made of cous-cous so has a solid bite to it which makes you feel like you're eating something more substantial - like real muffins. I made ours with ginger and cinnamon (because my carrot cakes were always well spiced) and that definitely worked better than the plain ones.
Can you guess what the top right image and bottom left are going to be?
I stumbled across the Vicki Kitchen blog and decided to try out potato rosti - as she rightly says, potatoes may be a great staple but they can get a little boring. I pressed them into a cake tin and baked in the oven for about 30 minutes. Next time I think I will shape them in a cake tin but not cook them in it, so that both top and bottom brown evenly.
The beautiful looking pink mush is doner kebab meat! I mashed various spices (chilli, garlic, onion powder, seasoning salt, mixed herbs) into it and made it into a vague square shape, and will cook it in the oven later today before slicing and serving in wholemeal pitta breads (HEb) with homemade coleslaw, SW chips and spinach salad.
And the even more beautiful looking thing in the bottom right image is my pesky boy, who decided to sit in the recipe folder when I put it across my lap to browse for more ideas. He's not on the menu!
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