Cake House

Pork Fillet in a Cornish Mead Sauce Cornish Mead, Mmmmmm, delicious!  I found this basic idea in an old Cornish book and adapted it to my taste, Very simple, very quick, but good enough for dinner with friends or that special meal. My thanks to the Cornish Mead Co, in Penzance, for linking this to their website. Serves 4 You will need a medium heavy duty pan. 1 lb Pork fillet [I used a little more] 2 large shallots, finely sliced 4 medium carrots cut into thinnish short strips ½ lb quartered chestnut mushrooms - or a mixture 1 pint of Cornish Mead [or half mead half dry cider, if you want it a little tarter]] ½ pint double cream Oil for frying - I used rapeseed 1 tablespoonful plain flour Seasoning- I used sea salt flakes and fresh ground peppers plus a dash of mushroom ketchup [one of my new fave ingredients] Take your fillet and cut it into ½-¾ inch rounds, then light bash between two sheets of polythene. Quickly sauté these in the hot pan, with the oil, to nicely brown and then set

T he floods that dampened Onam, the harvest festival of Kerala, didn't dampen the spirit of the people in Kerala for reprising the sense of humanity in a time of grief. Back in Kerala, everyone is trying to get back on their feet after the worst floods hit Kerala. It is heard that as thousands of people are displaced in the floods, many are celebrating Onam in relief camps. This year Onam will be a low key affair. This year I have tried my hands on making these delicious gold coin chips which are made of raw Kerala Bananas. I think because of it's shape and color as a kid I used to call these gold coin chips. These chips are my all time favorite ones and would buy whenever I see them in the stores. But this time I wanted to make them at home and see how these turn out. Though lots of oil is required to deep fry them I didn't think twice. I bought the raw plantain from a nearby Kerala store, sliced using a mandoline slicer and fried them in enough oil until crisp and crunchy

Pippa’s Chocolate and Almond Dessert Cake Many thanks to Pippa, who lives in Mawnan for this delicious dessert recipe. Just about one of the easiest I know,  it took about 5 or 6 mins to prepare. Plus no flour!  You will need an 8 inch loose bottom cake tin, lightly oiled and lined. Pre heat your fan oven to 180C 4 oz ground almonds 2 oz flaked almonds, crushed or chopped [optional] 1 tsp baking powder 2 tablespoonfuls good quality cocoa powder  2 eggs 2 oz caster sugar 1 tablespoon runny honey  50 ml olive or sunflower oil Zest of 2 oranges Combine nuts, baking powder and cocoa then set aside. Place eggs, sugar and honey in a bowl and whisk for 3 plus minutes until very thick, pale and foamy. Stir in the nut mix and orange zest, then trickle in the oil, whisking again for 30 secs. Pour into your prepared tin and bake for 20 mins. Serve warm or cold with fruit and cream, ice cream or creme fraiche.  If used, the chopped flaked almond adds crunchiness. I decided to keep it smooth. Your

Carrot and Orange Tea Bread A lovely recipe, perfect for slicing and you can spread it with a little butter too, if you like! Hey ho. Not sure where the recipe came from, but it has been in my clippings folder for decades, although as per I have altered it, as you do!  Grating carrot is a pain in the neck, I know, but this recipe is worth it. You will need a 2lb loaf tin, well buttered and place a long strip of parchment across the tin to help you lift it out. Pre heat your fan oven to 150C 9 oz plain flour 2 level teaspoonful cinnamon 3 teaspoonfuls baking powder 6 oz grated carrot 6 oz softened butter 6 oz caster sugar the grated zest of a large orange 3 large eggs 3 oz finely chopped walnuts a little milk or orange juice In a medium bowl, place the flour, spice and BP. Stir in the carrot and set aside for a mo. Cream the butter, zest and sugar until pale and fluffy, then beat in the eggs, one at a time. Fold in the remaining ingredients, along with a little milk and/or orange juice

Peppermint Fingers I got this recipe from the old Gwinear Parish Recipe booklet, full of interesting recipes and ideas. I often visit old churches, for one of my other hobbies - genealogy - and they often have recipe booklets for sale from the parish. The original recipe used marg and you all know by now that I won’t use that if at all possible. It also used drinking chocolate instead of cocoa. You will need a Swiss Roll tin - I used my smaller one at 11” x 6”, well buttered. Pre heat your fan oven to 160C 5 oz butter 2 oz soft brown sugar [I used light] 3 oz crushed cornflakes 4 oz plain flour 2 oz cocoa Melt the butter in a pan, add the flour, sugar, cocoa and cornflakes. Mix well then press into your prepared tin. Bake for about 12-13 mins. Do not overbake. Peppermint topping: 4 oz icing sugar peppermint extract Place the icing and extract into a jug and mix with a small amount of water, to make a stiffish runny consistency and pour over the base while it is still HOT. Allow to cool

Savoury Sausage Whirls A scrumptious, delicious bake, great for parties and buffets. Very easily doubled to make a larger amount. Great warm or cold. This recipe was on the radio many many moons ago - Jimmy Young, I believe, so perhaps the 70s, although I have made a few changes, especially for the pastry given.  But you know I am a saddo and save and keep recipe ideas! Please buy the best sausages [at least 90% pork] and take the skins off. Your choice! Nothing beats plain pork for me, although I do like the ones with some apple in them. Pre heat your fan oven to about 200C and butter a flat baking sheet. 2½ oz butter and lard mix 2½ oz mature grated cheddar 8 oz plain flour seasoning - sea salt, fresh ground pepper and some dried mustard 8-9 oz sausage meat 1 very very finely chopped onion or large shallot 1 small dessertspoonful veggie bouillon or even mild curry powder a beaten egg a little fresh grated parmesan In a small bowl, rub the fats into the flour then stir in the grated c

S abudana Vada / Tapioca Pearl Fritters are a most popular Indian snack which is liked by all. This is a traditional dish of Maharashtra, which is made during the time of fasting/ vrat for festivals, as this dish doesn't contain any onions or garlic. An easy and a simple snack which can be prepared in a less time if everything is well planned ahead. These super delicious snacks are crispy from outside and soft from inside. Sago / Tapioca pearl is pure carbohydrate, the addition of peanuts to sago adds to the protein content, making it a balanced meal. The popular things which can be made using sago are sabudana kichdi and sabudana kheer.  A little preparation ahead like soaking the sago overnight, boiled, peeled and mashed potatoes, roasting and coarsely grinding the peanuts make the work easy. This vada/ fritter is often enjoyed with spicy green chutney and a hot tea. Try this out and let me know. Ingredients: Tapioca Pearls/ Sabudana- 1 Cup Boiled Potatoes- 2 nos Roasted & Co

Old Fashioned Marble Cake A very good stand by, basic recipe, loved by many over the last century. I generally like to bake it in a ring tin. This recipe is foolproof and never fails, the texture is fairly dense, making it moist and utterly delicious. It keeps well for several days. Trust me! Just lovely.  Pre heat your fan oven to 160C. Melt some butter and brush the insides of your tin generously, then sift over a little flour. Shake off any excess over a sink. 7 oz softened butter 7 oz caster sugar a dessertspoonful extra caster for the chocolate part 1 small teaspoonful vanilla extract or bean paste a couple of drops of rum extract if you have it 3 medium eggs 9 oz plain flour  ¾ teaspoonful baking powder 3-4 fl oz whole milk, approx 2 tablespoonfuls good quality cocoa 2-3 tablespoonfuls rum icing sugar to dust or make some topping as I did. In a large bowl, beat the butter and vanilla until light and fluffy, then gradually beat in the sugar. When this is well mixed, add the eggs,

T his homemade white sauce is the most delicious and the easiest recipe!! The white sauce is also called as Bechamel sauce, although the Italians refer to it as salsa di besciamella. In this, the flour is cooked in the melted butter and the required amount of milk is added for a thick, creamy sauce for the spaghetti. This white sauce can be used in most of the pasta dishes, as a pizza topping and also on toast along with sauteed mushrooms. A perfect for any dish. We can add any cheese of your choice and also a different variety of veggies. This is a perfect dish for kids lunch box and they will finish off within no time. This dish is so easy to make and takes much less time. By the time the spaghetti gets cooked, we can prepare the sauce and saute the chicken and veggies. Try this recipe and let me know how this turned out... Ingredients: Spaghetti- 1 pack For sauteeing: Olive Oil- 2 tbsp Boneless Chicken pieces (cubed)- 2 Cups Broccoli- 1 cup Asparagus- 1/2 Cup Bell Peppers- 1 no Garl

Whisk 250 m l cream. Then mix 250 gas Mascarpone with 70 grs powder sugar, Then fold the cream trough the Mascarpone. Open a package of lady fingers and soak them in Limoncello. Use a baking tin  and put in the biscuits and mascarpone mix in layers.. Put this 'tiramisu' for 2 hours in the fridge. Cut in 4 x 7 pieces and cover with strawberries. Then crumble some meringue on top and finish with f resh mint

Cut a cauliflower lengthwise in 1,5 cm slices and lightly cover in coconut oil. Then make the chermoula,    there are many recipes, but we prefer the one that Amanda Ursell published in the Times. Roast 1 table spoon of sesame seeds, 2 tea spoons of cumin seeds and 2 tea spoons of fennel seeds in a dry pan. Grind them in a pestle. Mix them with a bunch of fresh parsley and a bunch of fresh coriander, 2 cloves of garlic, 2 teaspoons of paprika powder, some orange zest and enough olive oil to make a thickish dressing with the blender. Bake the cauliflower in a 200 C oven for 20 mins. Boil some eggs Serve as shown  A Sarah Britton recipe.

Mix 100 grs soft goats cheese with a finely chopped garlic clove , half a tsp olive oil, 1 tbsp lemon juice , a pinch of sea salt and the zest of a lemon . If necessary some water to make it more liquid. Lightly cover the asparagus with coconut oil and use a griddle pan to cook them in about 4 mins.