Cake House

High Tea Buns Don’t you just love the name for these delicious bites? My sister found this old recipe on a scrappy bit of paper, while clearing out a bag of clippings from her long passed away mother in law. These buns are so good! I used a small jar of Coleman’s Bramley Apple sauce x 2. Very smooth, so perfect for these buns. You will need 2 x 12 hole bun tin trays each hole lined with a paper case. Pre heat your fan oven to 160C. Makes 24 buns. Easily halved. 4 oz butter 4 oz caster sugar 2 large eggs 9 os plain flour 1 level teaspoonful baking powder 1 level teaspoonful cinnamon 3-4 oz currants 2-3 oz glace cherries, quartered 7-8 oz tin apple purée [or ¾lb cooking apples, cooked and puréed] In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, beating well between each addition. Using a metal spoon, fold in all the dry ingredients. cherries and currants, alternatively with the apple purée. Divide the mixture between the bun cases, filling each case two thirds

A maranth leaves are power packed with lots and lots of vitamins, minerals, iron and so on. These greens form an integral part of Indian Cuisine. As these leaves are loaded with nutrients and proteins, I will make sure to include these greens in almost everything I make. Amaranth leaves also called as Cheera in our language is a staple green at our place. My mom makes different varieties of dishes with these greens. Because of that, I like them a lot in any form. When we came to the US, these greens were seldom in Indian stores. But when we get this, I buy then in a bulk and so I will wash and chop them and keep it in airtight containers in the refrigerator.  My friends who are close to me, know very well about my love for greens. Recently for a get-together, I thought of making cutlets using these leaves.  I made these cutlets for the first time, which turned out delicious and my friends liked them a lot.  Sauting these leaves along with spices and mixing with boiled potatoes, which i

Pan Fried Sausage, Mushroom and Bacon with Cider My husband absolutely loves this. I found it in a very old WI book, way over 50 years old but this timeless recipe will go on forever!! I have adapted it very slightly to the modern era. Serve with lovely creamy mashed potatoes. I always stir in an egg yolk to my mash, maybe a little cream and a pinch of mustard too. Is there anything better? Always use a floury potato, like King Edward. This will serve 4 - maybe! 1 lb good pork sausages [8 plump sausages] a little oil 2 medium onions finely sliced 3-4 rashers best back bacon cut into strips 1 heaped teaspoonful plain flour ½  pint pork or veggie stock and cider, ie half and half a bay leaf seasonings to your taste 6 oz sliced chestnut mushrooms In a pan, fry the sausages until golden for about 15-20 mins. Set them aside for a mo, and pour away almost all of the fat. Add the onions and bacon and fry for about 5 mins. Sprinkle over the flour and cook for a further 2 mins, stirring well. P

C apsicum- egg rice is one of the easiest, delicious lunch box item, which the kids will like to have daily. This is one of the super simple rice dishes which can be prepared in less time. Nowadays my daughter likes egg whites rather than having the whole egg. But they will get the required nutrition if they eat both the whites and the yolks. Scrambling the egg and mixing it with the rice is a smart way to make your kid eat the whole egg. You can add your kids favorite veggies to this rice. This will taste better if we are using the leftover rice. It is a wholesome and nutritious dish. This quick and easy rice is so flavorful and a perfect one for kids lunchbox. Hope you all like this dish. Try this out and let me know. My son after seeing my colorful dish he bought all his legos and started decorating..... Ingredients: Cooked rice- 2 Cups Oil- 2 tbsp Eggs- 2 nos Onions(chopped)- 1 no Green chillis (chopped)- 1 no Red capsicum (cubed)- 1 no Red Chilli Sauce- 1 Tsp Soy sauce- 1 Tsp Pepp

Ideal for solo cooking. Per person 75 gr  sushi rice , 1/2 avocado , 1 spring onion , 50 grs carrot , 50 gr chukka wake seaweed salad , 100 grs  shrimps , 1 small  Shanghai paksoi,  1 tsp black&white  sesame seeds. Cook the rice, which will take almost 30 mins. Plenty of time to start with the Togarashi Aioli sauce : mix 3 tbsp Mayo, 1 chopped garlic clove , 1 tsp soy sauce, 1 tsp Togasrahi powder, a bit of pepper. Slice the avocado lengthwise. The carrot in matchsticks. The onion in rings. Fry the shrimps (or gambas). Stir fry the chopped paksoi. Serve as shown, the shrimps covered in sauce. Inspired by Viva magazine

Ideal for solo cooking. Per person 75 gr sushi rice , 100 gr tender beef , 10 cherry tomatoes , 4 radishes , 3 basil leaves , 1 small Shanghai paksoi, 1 tsp black&white sesame seeds. Marinate the beef in 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated ginger, 1 finely chopped garlic. Cook the rice, which will take almost 30 mins. Plenty of time to slice the radishes and basil. Halve the tomatoes and put them in a 150 C oven. 5 mins before the rice is ready stir fry the paksoi. Take the meat out of the marinade and fry the beef, 2 mins at each side. Kill the heath and pour the rest of the marinade over the meat. Let it rest while filling the bowl(s): first the rice, followed by the veggies. Cut the meat and add. Sprinkle the sesame seeds over the lot Serve with soy sauce and sriracha (hot chilisauce). (Inspired by Viva magazine)                                                                             

Peanut and Raisin Oaty Bites If you run your eyes down the list of the ingredients for this tray bake, you just know it will be delicious. Yet another old recipe from my sister’s long passed mother in law. A great “no bake” recipe, so good for kids to have a go perhaps, with the help of Mum or Gran? I used raisins and red skin peanuts as I could not find a mixed packet in my local supermarket. You will need a 11” x 7 “ Swiss Roll tin, well buttered. 6 oz porridge oats 2 oz desiccated coconut 1 packet peanut and raisin mix - about 7-8oz in total 2 oz butter 1 oz good quality cocoa 2 tablespoons caster sugar 4 tablespoonfuls milk few drops vanilla extract good chocolate to drizzle Place the oats, coconut, nuts and raisins in a bowl and mix together.  Melt the fats over a medium heat then add the sugar, cocoa, vanilla and milk. When the sugar has dissolved, bring the mixture to the boil. Pour this into the dry ingredients and mix well. Tip into your prepared tin and press down well, level

Start with making tomato/ginger chutney (thank you Martha Steward): In a medium saucepan, heat oil over medium. Add 1 chopped onion , 2 minced garlic cloves, and 1 tbsp grated ginger . Cook, stirring, until onion is softened, 5 to 7 minutes. Add a tin of diced tomatoes , 50 ml red wine vinegar, 50 gr brown sugar , and 35 gr raisins . Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely. Grill 2 chicken thighs . Finely cut a shallot into rings, grate 50 grs cheese . Wash rucola . Spread 2 tbsp tomato/ginger chutney over a panini.  Then put some chicken meat on one half, plus  a handful of rucula,  some grated cheese . Fold the flatbread and bake in an electric grill for a couple of mins. If your supermarket does not stock these Italian flatbreads it's easy to make your own with  250 gr flour,  1 g soda bicarbonate,  50 to 75 g lard (you can substitute this with some extra virgin olive oil) 1/2 tsp salt,  Water and white wine in equal quanti

A loo paratha is a popular Indian stuffed bread, which is very filling and will be loved by all. This can be prepared very easily, as all the ingredients added to the stuffing are very easily available in our kitchen pantries. This is a flatbread made of whole wheat flour, which is stuffed with a potato filling and cooked until golden brown. This aloo paratha is a delicious and versatile dish, which we can have any time of the day. This is a complete meal in itself. this tastes great when served with raita or pickle. This is a perfect lunch box meal for kids. Potato is very filling as it is high in carbs. I make this often as my daughter likes it a lot. Street vendors in India sell these aloo parathas along with a big chunk of butter or curd on the side. We can add mint, coriander leaves, ginger- garlic paste in the stuffing but I made it simple. Hope you may like this. Try this out and let me know. Ingredients: Whole Wheat Flour- 2 Cups Oil- 2 tbsp salt- as required Water - to knead F

Lemon Syrup Nut Sponge This beautiful lemon sponge cake is a little different, with an odd method. But it works. You must be careful when lining the tin, that the parchment runs up the sides just a little, stopping the golden syrup from escaping! You will need an 8” spring form cake tin, buttered and the base lined - as above. Pre heat your fan oven to 160C 3 tablespoonfuls golden syrup 2 oz chopped mixed nuts of your choice 4 oz softened butter 4 oz caster sugar 2 large eggs grated rind and juice of one large lemon 4 oz self raising flour  Drizzle the golden syrup evenly over the base of your prepared tin, then very carefully cover the base, I used the back of a teaspoon. Sprinkle over the nuts [I used a packet of mixed chopped nuts]. Grate a little lemon zest over the nuts and syrup, and a dash of the juice, then set aside for a mo. Cream the butter and sugar until light and fluffy. Add the beaten eggs, one at a time along with a touch of the flour. Beat in the grated zest and 1 tabl

Apricot Squares I love apricots, in any form and they are just about my most favourite fruit. This old ish recipe was given to me by a friend and is a doddle to make and delicious. I have been given so many recipes and old cookbooks by those who know me and I am extremely grateful and lucky to have many friends that help me in my research! I could not continue this Page/Blog without the endless contributions by friends and regulars who follow this page. Thank you! You will need a Swiss roll tin, about 7” x 12”, buttered, with the base lined with parchment. Pre heat your fan oven to 160C These yummy treats are cooked and made in two parts: 5 oz plain flour 2 oz caster sugar 3 oz butter Place the above ingredients in a medium bowl and rub the butter into the flour until it resembles breadcrumbs. Spread the buttery flour evenly over the base of the tin and press well down. Bake for about 20 mins then leave to go cold. 5 oz soft dried apricots, chopped fairly small 2 oz chopped walnuts 1 t

B aked chilli chicken is the most delicious and a healthy version of the normal chilli chicken which is usually deep fried. This is super easy and a simple dish to prepare, when thinking about something tasty and yummy to cook. Mixing all the ingredients to marinate, baked till perfection and mixed with all the sauces till everything gets well blended with each other. This is a delightful combination of chicken and spices along with sauces. We can have this with fried rice, but I serve this along with white rice, which my kids love a lot. I like to make this often as the flavors are clean and simple and the cooking process is easy. This dish tastes like an authentic Chinese chili chicken one that you might enjoy in a Chinese restaurant. In almost all the fast food restaurants in India, this chilli chicken and fried rice is the popular combination. after coming to the US, I started making the chilli chicken at home, but this time I thought of the healthier version of baking instead of

Spiced Date Cake This very old recipe was given to me on a old and crumbling piece of blue lined writing paper, browned on the edges. Before the cake name, in brackets is {Victoria’s}. So whoever she is I guess this is her recipe. As you look down the list of ingredients you will be as amazed as I was! Coffee? with dates? Plus spices? But, trust me, it is just lovely. Camp is just brilliant for baking. Butter and line a 8” spring form cake tin. Pre heat your fan oven to 160C You will need to start off by making a very strong cup of Camp Coffee, using at least two teaspoonfuls, or more. I did this the night before and used 3 teaspoonfuls Camp. 1 cup of Camp Coffee 1 large cupful of dates, chopped [from a block if possible] Cover the dates with the hot coffee and stir to mix, then cool. [overnight] In a mixing bowl, place 1½ large cups of flour  3 tablespoonfuls butter [marg in original] 1 cup of caster sugar ¾ teaspoonfuls grated nutmeg ½ teaspoonful bicarbonate of soda 1 cup of chopped