Cake House

K erala egg roast is the popular and a delicious gravy which we can have with almost all the breakfast items. An easy and a tasty dish which can be prepared within no time. Hard-boiled eggs simmered in the coconut milk along with onion- tomato gravy which is well blended with all the spices. A perfect side dish for appams , idiyappams , puttu and also with vegetable pulav and rotis. In almost all the Kerala household, this dish is prepared in their own different ways. My mom and MIL make their own version, without adding coconut milk, which I posted long time back. I have added coconut milk to reduce the spice level of red chili powder. Coconut milk gives a unique taste and also enhances the flavors. Here in this recipe, I have used the coconut milk powder. If you don't want the eggs, just skip them and add your choice of vegetables and enjoy. Ingredients: Eggs- 5 nos Onions (sliced)- 2 nos Tomatoes( sliced)- 1 no Green Chillies(slit)- 3 nos Ginger and Garlic Paste- 1 tbsp Red Ch

Spicy Carrot Tray Bake I love tray bakes, have you noticed? I have collected recipes for decades for these delicious and easy bites. Very moist and moreish. Heaven knows where this recipe came from, but it is very old. You will need a shallow ish tin about 7” x 13”, well buttered, with the base lined. Pre heat your fan oven to 160C. Makes about 24 - depending on size 12 oz plain flour 1 teaspoonful bicarbonate of soda 1 teaspoonful each of nutmeg and cinnamon 3 oz softened butter 12 oz carrots, peeled and grated 3 oz soft dark brown sugar 3 oz clear runny honey 3 oz treacle 1 small egg 1 tablespoon milk Place your dry ingredients into a mixing bowl, add the butter and rub in.  Now stir in the grated carrot. In a medium saucepan dissolve the sugar, honey and treacle over a low heat. Stir this into the carrot mixture along with the milk and egg. Mix to a stiff ish consistency then spoon into your prepared tin and level off. Bake for around 30 minutes until firm and springy to the touch.

Cheese and Onion Savoury Biscuits Another old recipe from the bag of clippings of my sister’s long passed mother in law, from Feock. Very old, falling to bits, the writing just legible.  I was immediately intrigued and couldn’t wait to try them. Just wonderful. Makes 14-16 biscuits but easily doubled. You will need a large baking sheet, buttered. Pre heat your fan oven to 170C 6 oz plain flour large pinch of cayenne pepper large pinch of dry mustard powder Salt - I used sea salt.  4 oz butter 2 oz finely grated mature cheddar a heaped teaspoonful dried onion granules [found beside the spices, in a tub] 3 tablespoonfuls milk Sift the flour, pepper, mustard and salt into a mixing bowl, then rub the slightly softened butter into the dry ingredients. Stir in the cheese and onion, then bind the ingredients together with the milk, kneading it to form a soft dough. Roll out the dough to just a bit thicker than a £1 coin and cut your preferred biscuit shapes. Place them on a baking tray, brush

Layered Spiced Rum Cake Now for something completely different. This recipe is just lovely, with the most delicious flavours that blend together perfectly. A quite unusual combination of ingredients that makes the softest, moistest spongiest cake mix. This very old recipe, from the 1930s is not really a everyday cake, but great for a tea! A great keeper too, at least three-four days. My husband loved it. You will need two 8” sandwich tins, buttered and the bases lined. Pre heat your fan oven to 160C 2 tablespoons just melted butter 6 oz caster sugar 5 fl oz treacle 1 tablespoonful rum cupful sour cream [about 6 fl oz] 2 large eggs 10 oz plain flour 1 teaspoon cinnamon 1 teaspoon bicarbonate of soda 1 small teaspoon powdered cloves. In a medium bowl, cream the butter, rum, sugar and treacle, [the smell is amazing] then beat in the eggs, then add the flour, spices and sour cream alternately, after dissolving the soda in the cream. Divide between your two prepared sandwich tins and bake f

T res Leches cake is a Mexican cake which is super moist, delicious and melts in mouth kind. I have seen in almost all the blogs, that this tres leches is a single sheet cake which is soaked in 3 types of milk and topped with whipped cream. I had my doubts regarding making this into a birthday cake as by soaking the cake in the milk mixture will make it pretty heavy and dense. All my doubts got cleared by the outcome of the cake. I made the sponge cake, layered, soaked with tres leches, filled with frosting over which the sliced strawberries were spread, topped with another half of the soaked cake and covered with whipped cream frosting. At last, I decorated the cake with chocolate covered strawberries. Everything was done within no time. This cake seemed very easy and will take very less time to prepare. It worked out beautifully and would make an excellent cake for any occasion. Kids will enjoy this a lot. I baked this cake for the first time. Many of my friends have described me abo

A few bits of smoked mackerel , some fried prawns. Half a beetroot thinly sliced, the other half pureed with 120 ml chicken stock Half an avocado diced, the other half pureed with 120 ml vegetable stock, then I added 1 leaf of gelatine . Some thinly sliced red onion , a few dollops of mayo/horseradish ... that's all folks. (Inspired by Belgian masterchef Mario Aerts)

Place 1 tbsp mirin , 1 tbsp soy sauce , 1 tbsp sake (or sherry) and 20 gr sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in 20 gr white miso paste together with a tsp sesame oi l until combined. Leave to cool to room temperature. Coat the skrei with the marinade, cover with cling film and infuse overnight.                                                                                                                    The next day, melt a tbsp   butter in a pan over a medium heat. Add 4 chopped carrots and  1 tbsp grated ginger and cook for 3 to 4 minutes. Pour in 250 cl vegetable  stock , reduce heat and simmer for a further 8 to 10 minutes. Once the carrots are cooked and the liquid has reduced by two thirds, transfer the vegetables and cooking liquid to a blender and purée. Once silky smooth, season to taste. Remove the thick vein of some cavolo nero leaves (or kale). Cover lightly with oil, salt and pepper. Sp

Chocolate Chip and Date Tray Bake This truly wonderful recipe was given to me by my cousin Glynn’s wife Shirley. They live in Dodgeville, near Mineral Point, Wisconsin, which is twinned with Redruth. I have, literally, dozens of rellies in that area and have such fond memories of my visit to meet them all. The recipe was given to Shirley by a friend in 1975, when she was pregnant with her twins. Now we pass it on….. You will need a tray bake tin, about 9 x 13 inches, well greased and I lined the base,  pre heat your fan oven to 160C 1 cup chopped dates 1 ½ cup boiling water 1 tsp baking powder Pour the boiling water over the dates and allow to cool [you can do this overnight if you wish] ½ cup softened butter [4 oz] 1 cup caster sugar [7 oz] 2 beaten eggs 1 ¾ cups plain flour [9oz] ¾ teas baking powder Cream the butter and sugar, add the eggs then the flour and finally the dates. Mis well and tip into your prepared tin and level off. 1 cup chocolate chips [I used Sainsbury’s Belgian Ch

Boil 400 gr sweet potatoes . In the meantime cut 2 onions , 2 cloves of garlic and 1 f ennel . Sweat them in a bit of olive oil. Drain the potatoes, mash with some creme fraiche and mix with the fennel and some dill . Then fry 10 shiitakes and 10 chestnut mushrooms , crumble 200 gr tofu over them and color with 1 tsp curcuma . Add some celery and parsley . Sweat for a couple of mins. and serve as shown. Recipe: Omroep Max. Here's a  video  (in Dutch)

I dli with coconut chutney is a staple breakfast at my place. Idlis and dosas were a part of my childhood. My mom used to grind the soaked urad dal and rice and let it ferment overnight for amazingly delicious steaming hot idlis and dosa for the next day breakfast. We loved this along with my mom's special coconut chutney or sambhar.  Nowadays lots and lots of different varieties of idlis and dosas are made worldwide. One of them is made by using oats. This does not require fermentation and can be made instantly. Even on a busy day, just temper the ingredients and steam this to perfection. A deliciously protein-rich, nutritious breakfast is ready within half an hour. In India, we used to buy the idli- dosa batter often as it was readily available in the market.After coming to the US, I started making regularly the idli batter at home. When I do not have a stock of the homemade idli batter, this instant oats idli is a standby. I have paired oats idli with my mom's special coconu

Walnut Tartlets A delicious, simple treat, easily made, especially if you use bought “all butter” shortcrust. Or for a change, why not make some wholemeal pastry, as I have done here? 8 oz plain wholemeal caster sugar to taste - I used a scant tablespoonful 4 oz cold butter pinch of baking powder around 3 fl oz liquid - 1 egg yolk, 1 teaspoon sunflower oil, then make up to the quantity with cold water Rub the butter into the flour, then add the sugar and baking powder. Mix to a dough with the liquid and lightly knead until smooth. Or alternatively, make in a food processor. I never rub in by hand.  Chill for ten mins while you make the the filling. You will need a 12 whole bun tun. Pre heat your fan oven to 190C 4 oz light soft brown sugar 1 egg the grated rind of a lemon 2 teaspoonfuls of fresh lemon juice 4 tablespoonfuls golden syrup, warmed 1½ of softened butter 4 oz walnuts chopped After slightly warming your treacle [Cornish for golden syrup] in a medium bowl, add the sugar, lemo

S paghetti with meatballs make a perfect weekend dinner. We first tasted this when we went to IKEA. We ate the Swedish veggie balls and my daughter insisted me to make the meatballs and so here it is on my blog. This one is completely different from the Swedish veggie balls. I made the meatballs using chicken. Fried meatballs The Ground meat is shaped in balls and shallow fried till done. The fried meatballs are simmered in easy Italian tomato sauce and mixed with cooked spaghetti and enjoyed. This will be enjoyed by all at a get-together. Mostly the kids. Fried meatballs in sauce This is an easy and a simple dish if you make the sauce and meatballs in advance. This classic recipe makes a big batch and is an amazing dish which will be more appreciated by the guests. Ingredients: For the Meat Balls: Ground Chicken- 2 Cups Bread Crumbs- 3 tbsp Oregano- 1 tsp Ginger (grated)- 2 Tsp Egg- 1 no Salt- as required Pepper Powder- 1 Tsp Oil- 1/2 Cup (for frying) Method: Drop all the ingredients

Applesauce Nut Loaf This fabulous recipe was given to me by the wife of a US cousin, from Wisconsin - of Cornish heritage, of course! and I cannot begin to describe how delicious it is. Trust me!! You can slice and butter it, if you wish, adding yet another depth of flavour, but there is no real need for this, it is very moist and fruity. I used a whole jar of Bramley Applesauce from Lidl 270 gr. It is lovely and thick, chock full of chunky apple bits., as you can see from the photo. Enjoy. Butter a large loaf tin, line with baking parchment on the long sides with some hanging over to help you lift it out. Pre heat your fan oven to 160C 8 oz plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 teacup full of medium oats 1 teacup full of chopped walnuts 1 teacup of sultanas or raisins ⅓ cup shortening [butter - 3 oz] 3 oz soft light brown sugar 2 large eggs 1 large cup apple sauce [from a jar is ok!] 8