Tag Archives: cooking

Lemon Bundt

As the sun in London still fails to appear, and everyone holds their breath for it to come along just in time for the Olympics, as they did for the jubilee (I was standing in the rain by the side of the river getting soaked and failing to catch a glimpse of the queen), what better for the grey clouds than a nice cup of tea and a slice of lemon cake ^^ A simple easy recipe, and what’s best it keeps for awhile as the syrup keeps it moist, perfect to take to work and have a slice with tea for an afternoon break.
Whats in it:
4 eggs, All these to the same weight as the eggs (still in shell)  Self raising flour, Demerara sugar , butter. 2 large unwaxed lemons,
Syrup: 50ml water, 4 tablespoons of sugar, 1/2 lemon juice and rind
What to do: Cream butter and sugar, crack in eggs and mix well. Sift the flour in and mix. Add lemon juice and rinds of 2 lemons, whip up well, trying to capture the air. Add to bundt tin evenly and bake at gas mark 5 for 40 mins. Once done and golden, take out and cool in tin. Whilst cooling make syrup, add all ingredients and  boil for 5 mins, cool until thickens, pour over turned out cake.
Enjoy.

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crumbs…

Don’t worry my fellow readers, i will be back soon and will have a new cake for you next week, a very special cake indeed!

Michael  (^-^)

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Apple Cake

I wanted to make a nice simple afternoon cake, so i decided to go for a fresh and light tasting apple cake, using Greek yoghurt to add to the lightness of the sponge, a perfect accompaniment for Mothering Sunday.

What  You Need:

3 Large Granny Smith Apples peeled and chopped into cubes, 25ml  Apricot Brandy, 300g Greek yoghurt (I used Total), 4 eggs, 1 and a quarter teasp of baking powder, 225g caster sugar, 400g plain flour, 125ml olive oil.

Preheat the oven to 180c.

First add the eggs and sugar to a bowl and whisk until combined, then add in the yoghurt, brandy and oil until you have a lovely runny batter. To the mixture then add the sieved flour and baking powder, mixing to form a thick luscious cake mixture. Finally fold in the the chopped apple, place in a greased 9” cake tin and bake in the oven for 50 minutes. When done leave to cool, i drizzled over some left over cream cheese frosting.

Yum.

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January Cook of the Month: Key Lime Pie

This month I decided to try the famous cupcake bakery which is in London and New York. The book is a joy to look at with delicious pictures and easy to follow instructions. I wanted to try the Key Lime Pie, as this is something I have never tried before and is not a popular treat in the UK, but is a traditional american dessert, naked after the Florida grown lime .also i had loads of limes left over from christmas (^-^) .  I suppose a key lime pie is a cross between a cheesecake and a lemon meringue pie.

The natural green filing and the crunchy biscuit crust really compliment well, topped with fluffy meringue, or cream . I will definitely try this again as it is so easy to make, does not take much time and I think will suit well for summer BBQs and parties. The book helped me perfect my biscuit crust skill which before was hit and miss. You can find the book in all good bookstores, i got mine for christmas. Yum .

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December Cook of the Month: Blueberry Tart

Decembers ‘Cook of the Month’ comes form the cookery book ‘The French Kitchen’ (2002, Doubleday, London) , by Joanne Harris and Fran Warde. Harris is also the author of Chocolat, so if you have read the book you can imagine how scrumptious and inviting the recipes, language and photos are. This book also does not disappoint with a chocolate section. The one recipe that did stand out for me was a Blueberry Tart, which in the book looks like it came straight out of boulangerie.

So i went and picked up some fresh blueberries from the city market yesterday. I would of had more blueberries in the tart if someone in the night didn’t eat them! But anyway, there was enough for what I want to do. What is great about this recipe is that so far this is the best pastry I have ever tried to make, Pâte Brisée. This is a nice light, buttery and flakey pastry which was so easy to work with, roll and bake.

The recipe was easy to follow but it can also be adapted for season and taste. This would be great to substitute the blueberries with blackberries, raspberries, gooseberries or even strawberries. I will also be using the Pâte Brisée recipe again for the future. You can find the recipe here or buy the book (it’s worth it). In the end it tasted great, was easy to make and I learnt something new… a perfect ‘Cook of the Month’.

“Serve cold, if you can wait.” (^-^)

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Cherry Muffins

I remember eating cherries in cakes when I was young so a nostalgic throwback recipe was perfect on a very wet, cold and windy day in Cambridge. Simple and sweet, nice with a cup of tea.

What You Need:

500g self raising flour, 4 eggs, 150g butter, 230g caster sugar, 2 tsp baking powder, 1 rind of orange, 2 drops of almond essence, 100g glace cherries, 250ml milk. (Makes 12 muffins)

Preheat the oven to 200c.

Take a small bowl and melt the butter. Now add to the melted butter the eggs, milk and almond extract. Whisk until light and frothy. In a separate mixing bowl add the rest of the ingredients, including the cherries roughly chopped. Mix together the dry ingredients and then make a well in the centre and add the butter batter. Beat vigourously trapping the air for 5mins. Spoon the mixture into cases and bake for 20-30mins. Cool and the eat!

Tea Time.

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Vintage Christmas Cake Recipes

Recently I bought an old recipe book off ebay for 50p, which I thought was a bargain. To my surprise inside someone had left their newspaper cut outs of Christmas Cake recipes. This included recipes on how make American frosting, almond paste, royal icing and rich fruit sponge. I wanted to share my find with you. I am unsure of the age of the second, but recipes both were published in the Daily Telegraph, and the first is from the 1940s, as on the back it talks about the premiere of Gone With The Wind in Leicester Square, London. The movie was released here in 1940 and ran for 4 years during The Blitz, bombing of London during WWII. This year we are having the christmas cake made as a present so i wont be trying the recipes out yet, but feel free to have a go and show me the results (^-^)

Overly indulgent, vintage delight.

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