Delicious cake called Lemonies.....
I have made this twice, so easy and great with a cup of coffee!
215g of unsalted butter, softened
180g granulated sugar
1 large egg
1 egg yolk
60ml (4 tbsp) fresh lemon juice
300g 0f plain flour
half a teaspoon of baking powder
half a teaspoon of salt
1 lemon, grated zest
FOR THE GLAZE
250g of icing sugar
6 tbsp of lemon juice
preheat the oven to 170C (l50C fan) line an 8inch square baking tin with non stick paper
Put the butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg. egg yolk and lemon juice and beat until just combined. Sift in the flour, baking powder and salt, then
fold in with a wooden spoon or spatula. Fold in the lemon zest, the batter should resemble a cookie dough.
Spoon the batter into your prepared tin and smooth it out to the edges, then bake for 35 minutes until the top is crisp and light golden brown.
Meanwhile make the glaze in a small bowl, mix together the icing sugar and lemon juice until runny and smooth.
Remove the cake from the oven and immediately pour over the glaze, then leave to cool completely in the tin. Cut into 16 squares and enjoy!
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Delicious cake called Lemonies.....
Fried Eddoes With Black Beans
- Black Beans
- Mushrooms (Champignon)
1) Peel and boil the eddoes in salt water until soft, let them cool down a bit and slice into chunks
2) Fry the eddoes in a pan
3) add leek and champignons when eddoes start to become brown
4) add the beans last, add paprika powder, chili, garlic, salt and pepper
A casserole with gnocchi, aubergine, and tomatoes.
For the sauce:
- Cubed aubergine and courgette, fried with onion and garlic
- tomatoes, chopped
- basil, pepper, salt, parsley
Fill the sauce into a pot and add the gnocchi, leave in the oven for 10-15 minutes (until the it has boiled for about 4 minutes), add some cheese on top (gruyere or comte) and leave in the oven until cheese is slightly crusty.
Vegetarian Solyanka: Classic winter soup which used to be very popular in eastern Germany (and still is)
Mushrooms, Pickled Cucumber, (vegetarian) Sausage, Onion, Red Peppers, Pepper, Salt, a bit of tomato puree, some Vinegar from the pickled Cucumber, Needs like 1 hour cooking.
Optional: some Creme Fraiche as topping when served.
I trust this counts as cooking: Butter Fudge
125g salted butter, 1 can (374g) condensed milk, 450g light sugar, 100ml milk
The measurements are estimates, you will have to see that the consistency is right. Melt everything together and boil at ~110 degree C unless its a "soft dough" like mass, then pour on a tray and cool.
Tried for the first time some weeks ago.
I have tried this a few times and it's really quick and easy with no faffing around with churning. I found it on the BBC channel.
½ a 397g can sweetened condensed milk
600ml pot double cream
1 tsp vanilla extract
Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Photos of a tripe butchers we saw in a town in Italy recently. I have never tried it and don't intend to as just the look puts me off. We don't see it over here now do we? Have you ever tried it ?
Yesterday at our neighbours house in Italy, we picked mounds of different types of tomatoes, herbs, celery tops washed it all having already put an onion and carrot on a low heat with oil. We then threw everything we picked into this massive saucepan on top of the stove. We cooked it for 6 hours. While cooking it I had made celery soup from garden produce and a walnut, fig and goats cheese pizza. Only the cheese was bought. This is the Italian way and great to have Italians helping you too.
Why doesn’t my jam set? I do all the right things but can never get my jam to reach 105C which my jam thermometer says is setting point. Have made 8 pots today, some plum and some strawberry, added lemon juice and pectin, boiled fast for ages and still don’t think it’s properly set.
This is a delicious recipe I have used several times, courtesy of 'The Best Ever Baking' book, by Carole Clements.
It is a great way to use up a surplus of plums from your garden (or if they are sometimes reduced in the supermarket, because they are overripe)! It could also be adapted for any other stoned fruit. I've used a mixture of various leftover fruits in my fridge. Serve with cream, ice cream or custard (or all three) slurp!
5oz (140g) butter or margarine, at room temperature (do not be tempted to use a fake spread - it has to be a proper fat)
5oz (140) caster sugar
4 eggs, at room temperature (I've used both medium and large - both turn out well)
1 and a half (1.5) tsp vanilla extract (not essence - that is yucky)
5oz (140g) plain flour
1 tsp baking powder
1 and a half lbs (700g plums, halved and stoned (no need to remove skin)
For the topping:
4oz (115g) plain flour
4 and a half oz (130g light brown sugar)
1 and a half tsp ground cinnamon
3oz (85g) butter, cut into pieces.
1. Preheat oven to 350 deg F/180 deg C/ Gas 4
2. For the topping, combine the flour, light brown sugar and cinnamon in a bowl. Add the butter and work the mixture lightly with your fingertips until it resembles coarse breadcrumbs. (Or, like me, throw it all into a food processor, if you have one). Set aside.
3. Line a 10x2in (25x5cm) tin with greaseproof paper and grease.
4. Cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time. Stir in the vanilla.
6. In a bowl, sift together the flour and baking powder, then fold into the butter mixture in three batches (I have to say - I've never bothered with the sifting and folding; I just throw it all in together and mix it up).
7. Pour the mixture into the tin. Arrange the plums (or whatever) on top.
8. Sprinkle the topping over the fruit in an even layer.
9. Bake until a skewer inserted into the centre comes out clean (about 45 minutes). Remove from oven and allow to cool in the tin.
10. To serve, run a knife around the inside edge and invert onto a plate. Invert again onto a serving plate so the topping is right-side up.
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Regards. Mr Sok.
A dish which was extremely popular in Eastern Germany, here as a vegetarian version:
Vegetarian Sausage, tomato purée, sauerkraut, pickled gherkins, pepper & salt, paprika, chilli, bay laurel, with roasted brown bread and a splash of creme fraiche or yogurt.
I always add a knob of butter to the pan when I heat baked beans.
It heightens the flavour due to the salt and makes the sauce that little bit creamier.
(it also saves putting butter on your toast - if that's how you were going to eat them.)
I had wanted to make sourdough bread for a long time, so eventually looked up the recipe for a starter.
For three weeks I would start the starter off and each week it would die on me!
And then I bought some different flour, this time instead of using supermarket strong flour, I used Allinson's.
I couldn't believe the difference. For the last 2-weeks I have been continually feeding and keeping the starter alive. Twice in the last two weeks I have noticed that it looked like could be on the way out. So instead of giving it the feed of flour and water I've just given it flour and a good mix up and it's worked each time. (See photo).
I'm not complying by all of the rules that you can read on the BBC website. I've not done any of the throw half away and feed it stuff. I just feed it until I have enough then use it.
Last weekend I took out 300gms of my starter. I added 500 gms of fresh flour 9fl oz of tepid (40°C) water with 2 tbs sugar and a tsp of salt. Blended it all up. Plopped it into an oil lined bowl with Cling wrap over the top and left it overnight. It was very high the next morning, so I knocked it back, spread it out onto a silicone baking sheet and left it to rise again.
Once I was happy with the rise it went in the oven at 200°C (fan) for 25 minutes, I checked it, turned it over and gave the base another 10 mins.
Delicious. Just make sure your flour is good.
As I said I use Allinson's flour, but you may prefer something else.
Not the same. (Edited)
Does anybody know why steaks and hamburgers taste different and nicer from a restaurant as when cooked from home, Is there a special cooking technique, or something added to the cooking process?
Easy heartwarming and delicious soup.
1 litre/1¾ pints chicken stock
500g/1lb 2oz frozen peas
10g/½oz fresh tarragon leaves
4 very thin slices pancetta (cut on the thinnest possible setting)
Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.
Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
350g Mixed fruit
225g Sugar (brown or what ever you choose)
2 teaspoons Mixed spice
1 teaspoon of bicarbonate of soda
270g tin of crushed pineapple
Boil all of the above ingredients in a saucepan for about 10 minutes then allow to cool, I usually leave over night.
225g Self raising flour
pinch of salt
Beat really well (it will be sloppy)
Line an 8" cake tin and bake for one and a half hours at 150oC
I have used marzipan and fondant icing on this cake to use at Christmas! The longer it's kept the more delicious it becomes.
Spanish-Style Stew (Edited)
This is a good crowd-pleaser, on chilly days:
(Courtesy of Keith Floyd)
LA MANCHA STEW
Estofado a la Patatas (Beef and Potato Hotpot)
6 tbsp Olive oil
2 lb Stewing beef (or pork, or veal), cut into large chunks
1/2 pt Beef stock
2 med Onions, sliced
1 Red pepper; cored, seeded and chopped
1 Green pepper; cored, seeded and chopped
4 Tomatoes; skinned and chopped
4 Cloves of garlic; finely chopped
2 tbsp Paprika (preferably sweet)
2 lb Potatoes, cut into large chunks
2 Wineglasses dry white wine
1 large Pinch of saffron threads
Salt and freshly ground black pepper
Heat half the oil in a large, flameproof cooking pot. Add the meat and keep the heat on high while you brown it well. Pour in the beef stock and bring to the boil. Reduce the heat, cover and cook until the meat is tender about an hour and a half.
Meanwhile, start to cook the other ingredients. Heat the rest of the oil in
a large saucepan and add the onions with the peppers (I add more peppers than the recipe suggests, as we like it that way), tomatoes, garlic and paprika. Saute them together for a few moments, then leave them to sweat for at least 30 minutes or so. Then add this sauce to the meat, pop in the potatoes, wine and saffron and simmer for about 15-20 minutes, until
all are tender. If necessary, add a drop more beef stock if the dish looks
Serve with fresh crusty bread to mop up the juices.
This is popular in our house (even though my adult children profess not to like stews or casseroles)!
This is a simple lunch time dish given to me a long time ago that has been a good standby and something different.
Make 2 cheese and tomato sandwiches, cut off the crusts and cut into 4.
Beat 2 eggs with a little milk and seasoning of salt and pepper.
Grease a deep oven proof dish and place sandwiches evenly in then pour over the egg mixture, making sure they are covered.
Pop in a l80C oven for 20 or 30 minutes or until golden brown on top.
Eat warm or cold!
I am not usually in my wifes kitchen but circumstances are changing rapidly and I'm taking more of it on now.
Bored with the usual accompaniments to my steak, so I made this up which I quite like.
Lightly fry chopped onion/shallots with chopped asparagus.
Add some tomatoes and mushrooms halved/choppe or sliced.
Add seasoning and (garllic if wanted)
Then add a dash of your sauce of choice i.e. Worcestershire, Barbecue or Oyster.
Stir and place on low heat and stir in adding oil or a knob of butter , then cover until it it is cooked stiring occasionally.
The beauty of this is you can add or remove ingredients to taste or availability.
Quantities are not given as it depends on how many its for.
This is my recipe for a tasty pizza with mushrooms.
We make a similar one with pepperoni so if you prefer that or any other pizza topping it's almost up to you. Almost, because you have to make sure the topping doesn't contain much water. Otherwise you may ruin the pizza dough.
1. Prepare the mushrooms.You need around 300-400g of them. Gently fry them on low-temperature oil for around 10-15 minutes. Make sure to remove any excess of water. Add some salt. You can add a bit of chopped onion if you like.
2. Prepare the yeast.
You need around 25g of dry or 50g of fresh yeast. We always use the fresh one
but it may not always be available. Mix it with a few teaspoons of milk and some sugar (see the pictures for rough amounts).
3. Make pizza dough.
Put around 400g of a good quality wheat flour in a bowl. Add several bigger pinches of salt (around a teaspoon of it), add some pepper.
Add a tablespoon of oil. Now the important part: get a glass of boiling water and leave it cool off for a minute or two. Add the yeast mixture, stir the flour and then add the water. Stir all the ingredients again till it becomes one gluey blob.
4. Pizza dough - phase 2.
Put a bit of flour on the cake board so the dough doesn't stick to it. Now knead the dough for a couple of minutes. Add more flour to it till it's dry but still easy to knead. Roll the dough and see if it doesn't fall apart. If it does try kneading it again with a bit of water or even more oil.
5. Prepare the trey.
Put a little bit of flour all over the metal try. Some people put oil instead - not a good idea though.
Gently place the dough on the trey.
6. Prepare the sauce.
It's actually a very simple: take one or two teaspoons of tomato paste and mix it with
a bit of ketchup. Add some warm water and stir it up. No extra spices needed. Place the sauce on the dough evenly.
7. The toppings
Grate some cheese all over the pizza, probably Gouda works the best. We don't put too much of it to keep it lighter. Now, we add the secret ingredient, you can see it on the picture - I'm hoping you can guess it in comments?
Place the mushrooms evenly, bigger chunks might block the dough from growing. Add some spices as well, like pepper again, basil or some other herbs you like. We like our pizza hot so we add plenty of red pepper flakes, but you have to be used to that, so not recommended.
This is the most important part in fact. Many people claim the secret of a good pizza is the right dough.
It's only a half-truth. The oven temperature is as important. You need to heat it up at least to 200 C degrees. Once heated, place the pizza and keep it there for 12-14 minutes, not longer. You also know it's ready when pizza edges are reddish/burnt a bit.
Please try to guess the secret ingredient!