Cake House

HODGEPODGE PIE I saw this, or something very similar, described in a visit to a National Trust house - I love looking in the old kitchens too. It is not Cornish and I would imagine it is the sort of dish that would have been served to the downstairs folk. Even so, it is delicious and very easy. I would serve this any time, especially on a Sunday. A great one pot dish. to serve 4-5: You will need a med-large ovenproof casserole dish, at least 2½ - 3 inches deep. For the meats I used beef skirt, pork shoulder and lamb steaks. You can substitute the beef for veal if you wish. Above all, get all the prep done before you start! Pre heat your fan oven to 170C 1½ lbs mixed meats, pork, lamb and beef, diced a small spoonful of plain flour, in a poly bag, seasoned dripping or oil to fry 2 medium onions  or 1 large, diced 2-3 carrots, diced 3 sticks celery, finely chopped about a ¼ of a swede, diced ¾ pint good beef or lamb stock 1 dessertspoonful red currant jelly 2 tablespoons pearl barley 2 t

S tudies find that what you eat for breakfast influences what you eat the rest of the day. So it’s key to choose energy enhancing healthy foods. This instant Rava idli is so simple, easy and a healthy breakfast, which can be made within minutes. In my house, everybody likes different varieties of idlis. This Rava idli is made on a Sunday morning in my house so that everyone can enjoy a healthy and delicious breakfast.This doesn’t require any fermentation. Rava idli is made using roasted semolina which is mixed with vegetables, curd, baking soda/ eno salt, seasoned with a perfect amount of spices and made into a pouring consistency by adding enough amount of water. It is then steamed in idli molds till perfection and served along with your choice of chutneys. This is a perfect, filling and a quick breakfast, which will be liked by all and which doesn’t require any soaking, grinding or fermenting. Adding tempering is optional, but it enhances the flavors. Try this out and let me know. In

Ginger Rocks These extremely simple, scrumptious little buns are just perfect for a mid morning snack. Come to think of it, you can eat them any time. They are made in minutes and before long the heavenly smell of ginger is wafting from your oven. Have I mentioned before that I love ginger? These tick all my boxes. Mini ginger rock cakes, although the recipe differs a tad from the old fashioned rock buns. They keep well for a couple of days. 8 oz plain flour 1 heaped teaspoon baking powder 2 oz butter, softened pinch salt 1 teaspoonful ground ginger 2 oz preserved ginger, finely chopped 2 oz granulated sugar grated zest of a lemon 1 egg a little milk, about a tablespoon and ditto the ginger syrup Butter a baking sheet and pre heat your fan over to 210C In a medium bow, mix the flour, baking powder and salt, then rub in the butter. Add the sugar, ginger, zest and the preserved ginger. Add the beaten egg and start to mix to a stiff dough, that will not drop from a spoon. You may need a s

I t’s dessert time again on my blog. Happy Diwali to all. Festival is a time where you can eat lots of sweets and delicious food. Most common sweets made during festivals are Kaju katli , soan papdi , Mysore Pak, coconut burfi and so on. Among them, kaju katli is the most loved sweet by my family. Especially my daughter, who is a big fan of this Kaju katli. After coming here, whenever we go to Indian store, that is the first thing which she keeps in the cart. So instead of buying Kaju katli this time, I tried making them at home and surprisingly they came out perfect and tasty like the ones which we get from the shop. This is the first time I  made Kaju katli and followed many blogs for notes and learned all the slightest details of making Kaju katli. The cashew nuts should be at room temperature. While powdering the cashews make sure they don’t turn oily. It should be soft and smooth. It will be grainy, once we start kneading it will become a smooth dough. The consistency of the su

RICH CHERRY CAKE Well, this is a real treat I have for you! Ridiculously indulgent and rich. I found it in the Talking About Cakes book of 1970, I had never seen anything like it. Yes, it is a little costly to make, taking 3 tubs of glacé cherries, but trust me when I tell you it is well worth the expense. It keeps extremely well and is just brilliant as a special cake. I have adapted it slightly, from the original, so this is my version. This cake needs to be made several days ahead of cutting. Start off by rinsing your cherries with boiling water and allowing them to dry. Butter and line a 7” spring form cake tin and pre heat your fan oven to 130C. 4 oz softened butter 4 oz caster sugar 2 large eggs 4 oz plain flour ¼ teaspoonful baking powder 2 oz ground almonds 2 oz chopped mixed peel the zest and juice of a lemon 1½ lb [3 large tubs] glacé cherries 4-5 oz marzipan, cubed into small cubes In a large mixing bowl cream the butter and sugar, until really light and fluffy. Whisk in the

Banana and Nut Bread I have taken this recipe from the Ladies of the WI’s, Recipes From Cornwall book of 1960s. It is very easy, with a brilliant flavour and texture. Scrumptious sliced and buttered, but  also good on its own. We loved it. Butter a 1 lb loaf tin and pre heat your fan oven to 160C. I always place a strip of baking parchment hanging over the sides to help lift it out, just in case… 8 oz self raising flour pinch salt 2 oz butter 2 oz caster sugar 2 oz walnuts, chopped 1 egg 3 oz golden syrup 2 medium bananas In a medium bowl, sift the flour and salt, then rub in the butter. Add the sugar and chopped nuts. Whisk the egg and syrup together, mash the bananas until quite smooth then stir them in. Pour the wet ingredients into the dry and mix well. Tip into your prepared tin and bake for about 1 hour.  Just lovely. Note: the original recipe used margarine. But you all know I only use butter.

N owadays in almost all the Indian food blogs, as the festive season is going on, there are recipes for different varieties of mouth-watering desserts. Even I couldn’t resist and thought of making a sweet dish just to satisfy my sweet tooth craving. I decided to try the popular traditional Indian sweet, which is a melt in the mouth and will be loved and enjoyed by all. Mysore pak is my childhood cherished treasure which my dad used to bring often. As I finish it off quickly, my mom used to hide it from me and somehow I sneaked in the kitchen and finished off completely. Feeling nostalgic. This is a perfect dessert to gift your family or friends. Usually, Indian sweets are not so easy to make. You just need some experience and continuous, nonstop stirring is required. Mysore Pak is originated from Mysore, which requires a generous amount of ghee, gram flour, and sugar. Once it is done, it is poured into a greased pan to set. While it is still warm, we have to cut in required pieces and

Lemon and Almond Tartlets These are so yummy, my family could not believe that we had never had these flavours together before and in such a simple combination. Yet another recipe from the 1917 Modern Cookery. The quantity makes 12 tartlets. Lightly butter or spray a 12 hole bun tin. Pre heat your fan oven to 190C Short crust pastry: I always use 8oz plain flour, 5 oz butter cubed, 1 egg yolk and 1-2 tablespoons cold water. Blitz the flour and butter, then add the liquid in a food processor. Made in seconds. Add the grated zest of half a lemon, along with a dessertspoonful caster sugar, before adding the liquid to bind. You will have some pastry left over, handy to make a small tart base. Chill for 10 mins or so. Roll out your pastry and line the bun cases. 4 oz ground almonds 4 oz caster sugar 2-3 tablespoon lemon juice Mix all ingredients together and form a soft paste. Divide the almondy mixture into the 12 pastry cases and mark it roughly with a fork [to later hold the lemon marmal

HOMITY PIE A superb and very tasty dish, apparently made by the land girls [of the SW] during WW2 when there was no meat. Over the years it has been tarted up, I am sure, and this is my version. Simple and easy, especially if you have veggie’s coming for a meal. If you don’t have time to make the pastry, shop bought is good, but use ‘all butter’ and try to roll in some dry mustard powder. You will need a 8” loose bottomed flan tin, fairly deep, about 2 inches or thereabouts. Pre heat your fan oven to 200C The pastry: 8 oz plain and wholemeal, mixed half and half 5 oz butter ½ teaspoon salt ½ teaspoon dry mustard powder [optional] 1 egg yolk 2 tablespoons cold water You can rub it in, of course, otherwise, like me, place the flours, salt, mustard and cubed butter in a food processor. Pulse a few times until it resembles breadcrumbs and add the liquids and pulse again until it just forms a ball. Lightly knead on a floured surface for a few seconds and chill for a quarter of an hour. 1 lb