Tag: eat

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Easy Lemon Drizzle Cake

Easy Lemon Drizzle Cake:

Cream together:
4ozs marg
6ozs sugar

Mix into the above:
2 eggs
6 ozs SR flour
1 tsp baking powder
4 tablespoons milk
rind of one lemon – (need lemon juice later)

Line small loaf tin* with drop of oil then greaseproof paper

Bake ’bout 45mins at about 180 degC

While cake’s still hot, make a syrup of lemon juice and 3 tablespoons of icing or caster sugar (or any sugar to be honest – dark brown is also great).
Pour over cake while hot and still in tin.

Take out of tin after 10-15mins.
(Can be topped with melted chocolate!!)

Yuuuuummmm!

*For the cake pictured I doubled the recipe, used a big round tin and cooked it for about an hour (cover with foil if it starts to burn)

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The simplest fruit cake

MixingBecause occasionally it just has to be done!

P’s homework was to follow and recipe etc and so any excuse to bake and we’re on it!

  • 350 g mixed fruit, raisins, currants, cherries, whatever’s in the cupboard
  • 100 g caster sugar
  • A teaspoon(to you liking) of mixed spice.
  • 100 g butter or margarine (we use 50/50 you can’t beat a bit of butter!)
  • 150 ml water
  • A squeeze of lemon.
  • 1 egg
  • 225 g of SR Flour

FruitCake

  1. Simply out oven at 150ºC and line a small cake tin with greased baking paper.
  2. Put fruit, sugar, marg/butter, mixed spice, lemon and water in a saucepan, and simmer lightly for 20 min – lid on!
  3. Allow to cool. Beat an egg and add to fruit mix then stir in the flour.
  4. Put mix into readied cake tin and bake for about 1 to 1.5 hours – depends on oven and shape of tin.
  5. Check with a sharp knife or skewer of it comes put clean it’s probably ready.
  6. Leave in tin for 15mins.
  7. Remove and cool on a wire rack.
  8. EAT!

Because occasionally it just has to be done!

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It’s Mini Meat Pie time!! again!

Oh yus!! It’s Granny Annie’s Mini Meat Pies!

A bit of a tradition on the days leading up to Christmas – It seems every Christmas I remember from Cornwall included these mini marvels! But take my word for it they don’t hang around, soooooo morish – ansome me lover! From what I recall, this is me mum’s recipe with a few twists.

Here’s the recipe from other years: Mini Meat Pies!

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Chilli bread

On a 45 year-old’s bday, one might receive a ‘baking stone’ and a home baking book of recipes… and lo it came to pass…

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Bottom right half, no ‘stuff’, for the girls

Those who know me know that the girls often have a home made pizza on a saturday, the dough bashing and proving is therapeutic and I recommend it.

Now our pizzas are stonebaked! and it worked really well, no more soggy botts, but crispy! Thanks inlaws!

I also find bread making therapeutic, better than kicking the dog.

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therapy…

And the first recipe from my gift of  Gino D’Acampo’s ‘Italian Home Baking’, has been:

Filone All’Arribbiata (Spicy Loaf with Chilli and Paprika).
But my version, using ‘erps and spice brought back from Italy by the folks (‘cos I’m all out of paprika).

P1080713

Makes 1 loaf
225g strong white flour
100g wholemeal flour
1 tsp salt
7g fast action yeast
210ml warm water
2 tbsp extra virgin olive oil
3 tsp spice ‘erb mix: flakes of oregano, chilli, garlic mix.
Nice… with strong cheese and cider!
Thanks all.
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Sausage Plait – ‘cos u can!

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  • pack of sausages, we had cumberland but choose your faves – or two packs for a big one with some leftover for cold pack-up!!
  • large egg
  • mushrooms
  • red onion
  • cheese
  • puff pastry
  1. Heat oven to 200 – Grease a baking tray.
  2. Take skins off sausages.
  3. Slice mushrooms and slice red onion. Grate some cheese,
  4. Flour work surface and roll out the pastry into a rough square shape. Put pastry baking tray
  5. Lay the combined sausage meat down the middle of the pastry, leave gap at the ends.
  6. On top of meat, lay sliced mushrooms, then sliced onion, then cheese – and whatever you fancy – salt and pepper.
  7. Cut diagonal strips on the sides of the pastry. Brush the pastry with some egg wash.
  8. Tuck the top and bottom ends over the filling. Fold the pastry strips over the filling – alternate sides.
  9. Brush the top all over with the rest of the egg.
  10. Bake for 35-40 mins or until golden.
  11. Serve hot or cold with baked beans or whatever.
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Homemade Pizza – cos u can!

When your weary, feeling small… make a pizza!

kneedpizza

 

Traditional bread base (makes 2 pizzas):

  • 375g of bread flour
  • 235 ml of water
  • 1 pack / 7g dried yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp olive oil

Mix it all together in a bowl.
Knead until you ‘re happy! Go for it, take out your frustrations!
Place dough in oiled bowl and cover with cling film.
Stick it in the airing cupboard for half an hour.
Divide the dough into 2,3 or 4 pieces, roughly finger flatten and put on greased baking sheets.

Spread tomato puree over the pizza bases, sprinkle with oregano and/or fresh chopped basil.

Top with grated cheese and WHATEVER you have in the fridge!

Bake at 200 C for 15 to 20 mins.

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Daily Bread…

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Give us this day our daily bread, and forgive us… ?

Today was a normal Saturday.
Thankful to Em who did a 4 hour stint teaching swimming.
We had dancing first thing, or at least thought we did (Doesn’t start till next week).
So we did a small Tesco shop and a library visit to stock up on books for the next 3 weeks.
Soup and salad for munch. Nice.
Then the first trip out on the bike this year (except for the daily commutes).
Met up with Em at Gymnastics. Then a trip back…. Many roads and paths full if debris and in parts very slippy and dangerous. But the fresh air, nature, endorphins…. Gr8.
Endorphins kept buzzing on my return, and so homemade pizza dough (thanks to netmums) with the kids for their tea.
Then dough was pummelled and rested and a loaf of homemade bread was created! Thanks again to Holly’s recipe from GBBO. Gr8 therapy.
The kids tucked away and a curry from a jar was sizzled, ate and enjoyed.

I am thankful for our daily bread.

All u need is:

500g strong white flour.
10g salt
5g caster sugar
7g sachet of dried yeast
350mls lukewarm water

Simply mix all the ingredients together in a large bowl with a metal spoon just till it’s together, and leave for ten minutes.
Tip onto the table and knead it 10 minutes. This is therapeutic, enjoy it.
Put it back in the bowl and cover the bowl with clingfilm.
Leave on the side (in a warm place) until the dough has doubled in size, about 30 minutes…
Tip the enlarged size dough onto your table and push down a few times on the dough to release air bubbles. Do not knead it. Then fold and shape your dough to your preferred bread shape and place on a baking tray.
Don’t cover the bread. Leave the tray on the kitchen top till the loaf’s double in size, another 30mins. Top the loaf with seeds or supt if u want.
Make some quick cuts on the top of the loaf and put it on the middle shelf of a 200deg c oven.
Bake for about 35 mins. Check the bread occasionally and rotate or change shelves if it’s over/under doing.
Bread’s done when it sounds hollow when you knock the underneath.
Thanks Holly, full details here.

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This year’s Biscuits and Pies! PIES!! ahhhhhhhh Piiiiiies!

BisKwits P{Pies

It’s a tradition… Meat pies and Ginger Biskwits for Crimble!! They don’t stay around for long.

Recipes (from last year) here:    Ginger Biskwits   Mini Meat Pies

Happy Christmas. Pass the Port!

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Choc Orange Fruit Brownies

Sunday afternoon therapy: make the below and then watch Tales from the Wild Wood.

Heat oven to 180ºC. Line an 8 in square cake tin with baking paper.

Over a simmering pan of water melt the butter, sugar, and choc in a large glass bowl. Stir it occasionally.

Remove the bowl from the saucepan and leave to cool.

Zest the orange and juice. Whisk these together with the eggs, vanilla, and salt.

Whisk the orange and egg mix into the cooled chocolate mix.

Sift the flour, cocoa, and baking powder onto the choc mix and fold it in. Fold in the white chocolate chips and juicy raisins too.

Pour into the baking tin and bake for 25-30 minutes.

  • 225g butter
  • 275g soft brown sugar
  • 200g Green & Blacks dark chocolate
  • zest of a large orange
  • juice ½ orange
  • 4 eggs
  • 1 tsp  vanilla extract
  • pinch of salt
  • 110g plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 110g white chocolate chips
  • Good handfull or two of juicy rasins
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No Crust Coconut Pie

Our choir, Global Harmony, sings a ‘warm-up’ song about Coconut Pie.
This is the pie, thanks to Mary – with my added twists.

Ingredients.
4 eggs
1/4 cup margarine
1 cup white sugar – I’ve reduced the amount of white and added some soft brown sugar and tangy honey also!
1/2 cup self-raising flour
2 cups milk
1 cup desiccated coconut
1 teaspoon vanilla essence
and I’ve added a teaspoon of ginger.

Method:
Mix all together. Pour into 10- inch buttered dish. Bake at 180 C / 350 F for 50mins. approx.

It’s NOT supposed to look like this, but it tastes goooooood!