Cake House

Rich Plum Cake Now this recipe is very different from your usual fruit cake, with some very different ingredients, [tin strawberries??]  but trust me, it is very good, so deliciously moist and fruity. A little eccentric perhaps, but give it a try, one dull afternoon! I found this is the old Talking about Cakes book from the 1970s.  You will need a 7 or 8 “ spring form tin, greased and lined. Pre heat your fan oven to 130C. I used an 8”. 4 oz butter 4 oz soft dark brown sugar 1 oz dark chocolate, melted 4 oz plain flour small half teaspoon cinnamon small half teaspoon mixed spice small half teaspoon nutmeg 3 large eggs, separated, 4 oz glacé cherries 4 oz chopped almonds 8 oz raisins 8 oz sultanas 8 oz currants 6 oz mixed peel 1 teaspoon lemon juice 1 tin strawberries, drained Whiskey or Rum to soak the cake when baked In a large bowl, cream the softened butter and sugar, then beat in the melted chocolate. Whisk the egg whites until fairly stiff. Mix the flour and spices then roughly di

T his past week, I was little busy with my daughter's birthday. It was a unicorn themed birthday. I will make a post about it some other time. Nowadays Ramadhan fasting is going on in full swing. At home, my mom makes delicious, mouthwatering appetizers for iftar. It would be a nice gathering of family members during iftar. Here in the US, I will be trying to make daily different varieties of dishes during iftar time. One among them is this potato and quinoa cakes. I got the recipe from Healthy Living James , which has a collection of healthy and nutritious food, which I like to google always. The recipes on the blog are so simple and less time-consuming. These potatoes and quinoa cakes are so easy to make. Boil the quinoa and potatoes, mix them along with the spices and bake them till done. A healthy and delicious snack will be ready within minutes. Ingredients: Boiled Quinoa- 1/2 Cup Boiled Potatoes- 3 nos Onions(chopped)- 2 nos Garlic (minced)- 4nos Olive Oil- 3tbsp Paprika- 1ts

Lucky me had some nice lobster stock in the freezer and found this recipe from Louise Robinson on Great British Chefs. If you are not so lucky follow the link below to make your own. Then prepare the spinach, broad beans and pasta. Sauté 300 gr baby  spinach in a little water until just cooked. Stir through 15 gr of butter and season with salt and pepper Blanch 750 gr  podded broad beans in boiling water for 3 minutes and immediately refresh in iced water. Remove the skins from the beans and set aside the skinned beans in a bowl Cook 7 strips of fresh lasagne in boiling, salted water for 4–5 minutes or until soft. Drain and drizzle with a little olive oil Stir in 50 ml  double cream , check the seasoning and pour the sauce into a tall jug. Using a hand blender, whisk the sauce briefly Place a spoonful of spinach in the middle of each plate. Spoon a little sauce over the spinach and fold over 3 strips of lasagne. Add half the crayfish , broad beans and layer again with 2 more strips

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some  oil and 1 kg sliced onions ; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and a tbsp sugar ; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more. Add the 4 thinly sliced garlic cloves  for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well. Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes. Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of  hot beef (or chicken) stock  and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter.

Coffee and Walnut Muffins I do love making muffins and these are just great, using wonderful Camp Coffee and Buttermilk.  For years I never used Camp but then saw it in their new bottle and re discovered how good it is to bake with. It will always be a store cupboard favourite now! Lightly oil [or spray] the cups of your 12 hole muffin tin. You could use cases if you wish. I often don’t bother.  Pre heat your fan oven to 170C 9 oz plain flour 2 teaspoons of baking powder 3 oz each of caster and soft dark brown sugar 1 teaspoon cinnamon 2-3 oz chopped walnuts 3 teaspoons of Camp Coffee 1 teaspoon vanilla bean paste 1 large egg 110 ml sunflower oil 225 ml buttermilk or whole milk [you know what I used] In a large bowl place the dry ingredients and stir to combine. Mix the wet ingredients in a large jug and tip the wet into the dry.  Done. How easy is that? ¾ fill the tin/cases and bake for about 25 mins. Leave to cool in the tin for about 5 mins then lift out and cool on a rack. Make a c

Basil v Chicken breast v Mayo v Red onion v Avocado v Fajita tomato salsa v Bread

Date Delights This old recipe was printed on the back of a bag of McDougalls flour many decades ago. Now, I love anything with dates! Who doesn’t? These little squares are so delicious. The original used marg, as you can imagine. You will need an approx 2” high square tin, about 10” x 7”, well buttered and line the base. pre heat your fan oven to 160C 4 oz softened butter 4 oz demerera sugar 2 eggs, beaten 4 oz chopped dates 4 oz plain flour ½ teaspoon baking powder 1 small teaspoonful vanilla extract Cream the sugar and butter until light and fluffy. Stir in the eggs, dates, vanilla and flour and beat until well combined. Spread the mixture over your prepared tin and level off. Bake for 20-25 minutes until golden brown. Leave in the tin to cool for a short while, then cut into 16 squares. [I turned it upside down between two racks to take it out] Yum yum. Very simple easy baking at its best

TO PREPARE THE DRESSING Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half. Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds  & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice. Push through a fine sieve. The dressing is now ready.    TO MAKE THE GARNISH  Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun.  The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute.  TO COOK THE FISH  Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter.  Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes.  The clotted cream mashed potatoes turn the dish into a dream. The potato can be

Butterscotch Squares Another of my favourite tray bakes, originally from the Ladies of the WI. You can make this with either a rich buttery shortcrust pastry or rough puff. I personally love the crumbly texture of shortcrust, but flakey is good too!! I have posted my shortcrust recipe dozens of times. Or you can buy some, of course. You will need a Swiss Roll tin 7” x 11”, well buttered and the base lined.  Pre heat your fan oven to 190C Shortcrust pastry, using 8 oz plain flour. The Filling: 4 oz butter 4 oz demerera sugar 4-6 oz sultanas 1 large egg ½ teaspoon vanilla extract 1 tablespoonful caster sugar Roll out just over half of the pastry to line the base of your tin, going up the sides too, trim. In a saucepan, melt the butter then stir in the sugar, sultanas, egg and vanilla. Beat well, then leave to cool. Roll out the remaining pastry to fit the top of the tin. Spread the base with the filling, then cover with the pastry topping. Press the edges together and neaten off. Score t

M utton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages. This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen. The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone. If you are a mu

Apple Scone Cake This lovely treat is another recipe from my friend Pam, who lives near Hayle, although her family hailed from Looe. She has been so kind sharing many of her favourite recipes. Serve warm with lashings of fresh butter, but equally delicious cold, the wedges freeze perfectly. Just “nuke” for a few moments to bring it back to just baked perfection. You will need a lightly buttered baking sheet and pre heat your fan oven to 200C. Because you do not want the grated apple to go brown, get everything prepped and ready to go, then grate immediately into the flour mix. 1 medium/large cooking apple 8 oz plain flour large pinch salt 3 teaspoons baking powder ground cinnamon to taste 2 oz butter 2 oz golden caster sugar about 4 fl oz whole milk [or buttermilk] 1 oz demerera sugar for sprinkling In a medium bowl, rub the butter into the flour, salt and bp until it resembles fine breadcrumbs. Add the caster sugar and mix well. Peel then grate the apple into the mixture and quickly m

S tuffed Ivy gourd is one of my favorite dishes which my mom makes often. I love anything made out of ivy gourd. When in school, if any of my friends brought the stuffed ivy gourd, I used to trade them with my food and I enjoyed eating this stuffed version. I love to eat Andhra food a lot. My mom makes the best version. During school days, for lunch box along with rice, she used to send me varieties of dishes. She is an expert in Kerala cuisine but most of the traditional Andhra dishes, she used to learn and prepare for us. Feeling very nostalgic. This is an easy dish which can be prepared within no time through the preparation part of slicing the ivy gourd is little time consuming, but worth the effort. Just roast and grind all the spices and stuff the paste in ivy gourd and fry them in little oil till soft and tender. Voila... a mouthwatering dish is ready to go with hot steaming rice. This stir-fry has a nice crunchy outside and nutty flavor inside. Hope you all might like it. Try i

Carol H’s Coconut Squares The recipe for these absolutely scrumptious tray bake squares was given to me by Carol, a Bridge friend from Bissoe. She rarely makes them because they are too nice! She found the recipe many decades ago, in an old magazine.  You will need a buttered Swiss Roll tin, about 9 x 13 inches and line the base with parchment. Pre heat your fan oven to 160C 6 oz plain chocolate [I used 70% cocoa solids] 4 oz glacé cherries 4 oz sultanas 4 oz butter,  6 oz caster sugar 2 eggs 8 oz desiccated coconut Break up your chocolate and place it is a small basin over a saucepan of simmering water, until melted. [or, like me, use the microwave] Stir until the chocolate has melted, then spread it over the paper on the base of the tin. Place in the fridge to harden. Wash the cherries and chop, then roughly chop the sultanas too.  Cream the butter and sugar, until light and fluffy then add the eggs, one at a time. Beat well after each addition, then add the fruits and coconut. Sprea

Buttered Saffron Cake Pudding This is an old Cornish version of the traditional Bread and Butter pudding but becomes particularly “ours” when substituting stale Saffron Cake for the bread. In olden days the cake went stale quite quickly so this pudding uses up the left overs. Our ancestors hated waste, so inventing  some of our best recipes! This old recipe uses whole eggs for the custard, instead of yolks, as we usually do these days. Plus no cornflour. The whites will thicken the mix but it will be less yellow, so I added a few extra strands of saffron. I follow the recipe as per our ancestors! You can’t alter perfection!  Also we do not need any vanilla to flavour as we have the wonderful saffron. You will need a medium ovenproof dish, well buttered. Cook in a “moderate oven” i.e. fan 160C You can make your own Saffron Cake of course, I often do, but this time I went into Rowe’s and bought one!, took off the wrapping and cut into slices, not too thick [a small cake will cut into 9 g

B aked chicken drumsticks have a crispy outside and soft, juicy inside. This is an easy baked chicken drumstick recipe that is bursting out of flavors. This dish takes very less time if all the ingredients are handy. Rosemary oregano I have got rosemary plant which I wanted to use in any of my dishes and so it ended up in this which is very well blended with the other ingredients. Usually, we will have baked dishes for dinner and when it comes to these chicken pieces I will marinate some to fry for my kids and baked for us. I have added almost all the herbs I found in the kitchen and also the fresh rosemary and a small sprig of fresh oregano which was growing in my garden. The aroma of the herbs, rosemary, garlic that comes out of the oven when it gets baked is heavenly. before baking The secret of the best-baked chicken legs is to broil. Yes, it's true, after you bake the chicken just keep it for few more minutes to broil. You will get crispy and browned chicken. A perfect baked c