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Add flour, baking powder, salt and sugar, milk, vanilla and shortening into the large bowl and beat for a minute. Add the eggs, one at a time, beating thoroughly after each addition. Mix thoroughly for around 3 minutes or until a smooth consistency is achieved.
I’ll first address Passover – and this is not just for those in the Jewish faith. There are loads of foods that are Kosher for Passover and are available this time of year because wheat, barley, rye, oats and spelt are forbidden in any form other than matzo. You’ll probably recognize that wheat, barley and rye (and spelt is a wheat cousin) are all the gluten-containing grains!
Herbs and tahini dressing, it doesn't get much better than that for people like me who love Middle-Eastern flavors, so I know I'd love Gina's Herb Salad with Tahini Dressing from The Daily Dietribe. (All phases for South Beach Diet.)
Add your sugar and butter to a mixing bowl and whisk until combined. Sift over the flour, cocoa powder, baking powder and bicarbonate of soda. Add the eggs and sour cream and whisk until combined.
Divide the mixture between the two cake tins and cook in the oven for 25-30 minutes. Leave the cakes too cool before removing from the cake tins and then transfer onto a cooling rack to cool completely.
For the icing, place the chocolate, butter and milk into the heatproof bowl over a pot of simmering water. Stir occasionally until the ingredients have melted. Add in the icing sugar and beat with a whisk until smooth. Once the buttercream has cooled completely, beat it again until it forms soft peaks.
If you’ve never made homemade quinoa Sundae’s before- now’s your chance. Just fill up a cute mason jar and grab a spoon and you’re all set. You can even screw on the top and bring this breakfast with you to work if you don’t have time to savor it in your kitchen or while blow drying your hair, putting on your makeup, dressing the kids, etc…
One example is Broccoli Frittata. For this, you will need 3 beaten eggs, 2 cups sour cream, 2 slices whole grain bread processed into crumbs, half a cup of Parmesan cheese, ? teaspoon nutmeg, 2 tablespoons olive oil, 2/3 cup chopped onion, and 3 (10 ounces) packages chopped broccoli.
Cold soups are something I could never get too excited about until a few years ago when I first made Gazpacho with some of my blogging friends. That experience really opened my mind to just how delicious a cold soup can be, and this Avocado and Cucumber Gazpacho from Running with Tweezers sounds amazing to me. I have this bookmarked for later in the summer when I have too many cucumbers and no desire to turn on the stove! (This would be great for all phases of the South Beach Diet.)
Next, you heat the oil in a medium skillet and add onions and cook until it is translucent. Meanwhile, you microwave the broccoli 2 - 3 minutes, until it is thawed. You then add the broccoli to the onions and continue cooking until the excess moisture is gone. Remove from heat and pour this into the prepared casserole.
