Cake House

STAR GAZY PIE The iconic, traditional recipe from the West of Cornwall, around Mousehole, celebrating Tom Bawcock’s Eve on December 23rd. He was supposedly a fisherman of the 16thC but in reality there is little evidence that he existed. But it makes a good story none the less, and the dish is steeped in history and legend. It is generally accepted that the original Pies used herring, but then moved to any of 7 fish, including pilchards, sardines, mackerel, herring etc, keeping in line with the legend! Probably it was whatever was available, depending on the weather and season. I have read and researched recipes for some weeks and think I will adapt a mix of many of those I have read about, into something that seems about right to me and tasty by today’s standards. I have never made it before, or eaten it. I took lots of photos along the way and they are on my Blog. To serve, just remove the head and tails sticking out and you have the most delicious pie. Serve with a green veg.  Basic

I think almost all who like chocolate are definitely going to like this pudding filled with chocolate. A perfect dessert which can be served in parties and to the guests, who arrive unexpectedly. Previously I have posted bread and butter pudding on my blog. This dish is much easier than that. Just mix all the ingredients and bake. I got the recipe when I was watching “Giada at home” on Netflix along with my daughter who is a big chocolate fan. From then on she was asking me to prepare this pudding and so I tried. This is a perfect dish where leftover bread can be converted to a dessert within no time. If you want you can also add chocolate chips or some nuts. Kids will enjoy this dessert as there is a surprise waiting for them, as they scoop to the bottom of the bowl. This is a bowl filled with delicious, nutritious and flavor Lucious pudding which will be loved by all. Ingredients: Nutella- ½ cup Milk- ¾ Cup Egg whites-4 nos Bread slices- 7- 8 Method: Preheat the oven to 350 degrees

ENSAIMADA After the Pastissets, I bring you the second post of Menorcan baking, showing off the island’s other favourite sweet dish. More specifically, all the Balearic islands love Ensaimadas.  Anyone who has visited these islands will have eaten one of these light and delicious sweet breads over breakfast or with a morning cup of coffee, after an hour’s shopping in Mao or Cuitadella. The recipe origins go back several hundred years, when pork fat was used instead of butter. The recipe below is easily doubled for one huge one, or divide the dough after the first rise for little individual Ensaimadas. At airports you will see large Ensaimadas in hexagonal boxes piled up for folk to take back. So, instead of that, I set about working out how to make it myself. It does take time to make, but very little actual hands on. Mostly you are waiting for it to rise! Get on with some shopping or gardening! The final rise is for several hours, so start in the morning. In a jug place: 2 teaspoons a

PASTISSETS With this post, [and the next] I leave Cornwall, as I do every summer, for the wonderful island of Menorca, which is our most favourite part of the world AFTER Cornwall! You see these delicious biscuits made in the shape of a flower everywhere on the island. [cutters easily available on Amazon] We often have them as a welcoming gift in our hotel room, a little stack tied up with cellophane and a ribbon. As with Ensaimada, the other favourite Balearic sweet, they are dusted with a generous amount of icing sugar. Traditionally they were only eaten at Xmas, but these days, all year round. They also used to be made with lard and they do make a wonderful gift. Just 5 simple ingredients that taste wonderful! Pre heat your fan oven to 180C and very lightly butter baking sheets. I used a small 2” cutter, making about 60 biscuits. Easily halved, or you can make larger ones. But you may have to slightly adjust the timings. In a medium mixing bowl, place: 14 oz plain flour 7 oz very s

A vakaya/ Mango pickle is an authentic pickle exclusively prepared in Andhra. Those who grew up in Andhra will know the specialty of this pickle. I love this a lot. My mom mixes steaming hot rice along with dal, a dollop of ghee and this pickle and the taste was mind blowing, which I won’t forget in my life. A magical combination they are. In almost all the houses in Andhra, they used to make this pickle at home. My friends always used to bring lunch which was pickle  mixed rice i.e “avakaya annam”. My mom used to prepare almost all the Kerala pickles, but this avakaya is the one which she doesn’t know the exact proportions. “Priya” pickles are most famous pickles, and they used to have the “mango avakaya”, which my dad used to bring regularly. Our favorite past time in the afternoons, when my mom used to take a nap, is to take a mango piece from the pickle jar, wash it and enjoy it. This used to happen regularly and my mom used to wonder, how come a big jar of avakaya got over within

LEEK AND BACON FLAN A real old Cornish favourite, easy to make and if you wish, these days you can use bought pastry. Our ancestors did love leeks and used them so much. I do too and they are one of my favourite veggies. This is not a “new fangled quiche”, it is a real old fashioned flan and this old method was conceived long before we had ever heard of them. I quickly knocked up some rough puff pastry, the same as for pasties.  I used an 8”, but a 7” flan tin would be good. For this tart you will need: 6 oz plain flour, 1½ oz butter, 1½ lard or Cookeen [my new fave], seasoning and a little cold water to bind after you have roughly rubbed in the fats. Chill for half an hour or so. approx 1lb of the white part of leeks 2 oz butter 5 - 6 oz chopped bacon about 6 sliced mushrooms, I used chestnut 1 oz plain flour ½ pint whole milk 1 large egg 1 heaped tablespoon grated cheese plenty of seasonings of your choice - being Cornish I always use parsley! a little nutmeg Line your tin with past

I never knew that we can bake parippu vada/ lentil fritters till my husband who is calorie conscious told me to make parippu vada but bake it instead of frying which we do usually. I was thinking of someone would have ever tried baking these fritters when he sent me a link of baked parippu vada . I was amazed and thought of giving it a  try, but was not sure about the taste, texture or the crispness which is fully loaded when we fry these in oil. One evening, I baked them till done i.e till light golden color on top and surprisingly they turned out perfectly delicious. My husband and my little one finished off in a go. A very delicious and a healthy version of fried fritters. Parippu vada is also called as masala vada, which is prepared using split peas, can also be prepared using a different combination of lentils. In Kerala, we can see these in almost all the tea shops. It is a must have snack for Keralites. My dad, who loves all the fried snacks, loves eating these vadas along wit

Pam’s Granny’s Baked Bread Pudding. Another recipe that was given to me by my friend Pam, who lives in Joppa near Hayle. It has been in her family for generations and she calls it Granny’s Baked Bread Pudding.  Her grandmother came from just outside the town of Looe in East Cornwall, so I am guessing this recipes hails from that area. Pam uses it for special occasions, especially Xmas.   It is very easy to make and delicious! My husband absolutely loved it! Thank you, Pam. It will be on my dessert menus from now on. Take: ¾ lb stale white bread, cut into large cubes - no crusts Soak for a few hours, then squeeze out the water. [This is easier in smaller amounts] Beat until smooth ish. Then just add all the other ingredients: 6 oz mixed dried fruit 2 oz each of dried chopped dates, glace cherries and dried apricots 4 ½ oz light soft brown sugar 3 oz melted butter 2 medium eggs Grated lemon rind, mixed spice, cinnamon and nutmeg - all to taste Optional extras - marmalade or golden syrup.