RECIPES

Lemon Drizzle Cake

  

170g self raising flour

 3 small eggs (weight same as flour) 

113g soft butter

1 tsp baking powder

 170g sugar

5 tbsp milk

2 grated lemon rinds 

for the syrup 

juice from 2 lemons

85g caster sugar 

Light oven and heat to gas mark 4.

Line a round or square baking tin with greaseproof paper, then grease and flour the paper.

Place all the ingredients into a large mixing bowl and beat until smooth and the mixture drops easily from a spoon.

Place all the mixture into the lined baking tin and smooth down.

Bake for 40-45 minutes until golden.  Test with a knife - if it comes out clean, then the cake is done. 

Before removing from the tin, leave the cake to cool slightly.

Mix syrup ingredients together and pour over the cake whilst still warm. 

Cut and serve!

Quickie Mince Pies

1 packet of ready-made sweet pastry

1 jar Robertson's Mincemeat

a little milk

a little sugar

******

Thinly roll out the pastry

cut into rounds

spoon a teaspoon of mincemeat into the centre

add a little milk around the pastry edge

place another round pastry on top and press down to seal the 2 halves together.

cut out leaves and berries from any left-over pastry and fix on top using milk.

sprinkle lightly with sugar.

Bake in oven gas mark 5 for 20 mins until pastry is golden.

EAT WARM!

H A P P Y *** C H R I S T M A S !

 

Savoury Scone Bread

I adapted a recipe found in the "Best-kept Secrets of the Women's Institute" Breads & Bakes book by Carrie O'Regan & Jill Brand - "Feta Cheese & Sage Cottage Loaf".

A delicious savoury scone bread



As I had no sage, I used a little mixed herbs instead - Provençale, of course, and also added on top, some chopped, dried sausage, which I had in the fridge.  I added more onions and milk too.  For the mustard, I used Dijon.

Although called a bread, it does not use yeast - just self-raising flour.  It also requires no kneading, rising or proving.  Quick to make and tastes real good! 
  Serve it warm with a bowl of hearty soup...Yum!

175g (6oz) self-raising flour

1 teaspoon salt

a pinch of cayenne pepper

4-5 spring onions, sliced finely, (I added more)

1 teaspoon chopped fresh sage (I omitted)

115g (4oz) feta cheese, crumbled

1 potato, peeled and coarsely grated 

1 egg

2-3 tablespoons milk

1. Preheat oven to gas mark 5 / electric 190 oC / Fan 170 oC
2. Sift the flour, salt and cayenne pepper together.
3. Stir in the spring onions, sage (or Herbs de Provence) and 2/3rds of the cheese.
4. Stir in the grated potato until coated with the flour.
5. Mix together the egg, milk and mustard.  Pour into the mixture and mix to form a rough dough.
6. Turn out onto a greased baking tray and form into a 15cm (6”) round. 
7. Press the remaining feta cheese over the surface (add the chopped sausage too) and lightly dust with flour.
8. Bake in the oven for 35-45 minutes, until golden brown.
9. Transfer to a wire cooling rack.
10. Serve warm with a hearty bowl of soup.

Enjoy! 

Tunisian Almond and Orange Cake

 What is one to do with so many almonds?

Bake a cake, of course!

Tunisian Almond and Orange Cake

There seems to be an abundance this year and all hands to the nutcrackers were needed to get them shelled and stored.

Here is our favourite cake recipe which uses our almonds, juicy oranges and a little cinnamon.

The recipe comes from Yvonne Miller, found in The Kingcombe Recipe Book, Dorset.