Rhubarb and yoghurt cupcakes

Trying to use up the rhubarb....I discovered this recipe. 

Mix 6oz chopped rhubarb, 12 oz sifted self raising flour and 10oz caster sugar.

Add 2 beaten eggs, 5oz plain yoghurt, 5oz melted butter and 1.5 tsp vanilla essence.

Beat well with a wooden spoon and spoon into prepared cupcake cases.  Makes loads - 18-20. 

Bake at 180c for 15-20 minutes until well risen and golden.

Cool on a wire rack....if you can wait that long.

Devilled pork ribs

This was my first time cooking a rack of pork ribs and this recipe courtesy of Delia.

First of all, lay the ribs in the base of the tin, brushing them with oil and seasoning with black pepper.

Then make the sauce by crushing two cloves of garlic then whisking it together with two tablespoons of oil, 275ml red wine, two tablespoons each of Worcester sauce, red wine vinegar, tomato purée; two teaspoons each of mustard powder, runny honey, freshly grated ginger; and one teaspoon ground ginger.

Pour the sauce all over the ribs, making sure each one gets a good coating. Then pop them on to the highest shelf of the oven, bake them for 45 minutes at 180 degrees then give them all a basting and cook for a further 25 minutes.

Serve the ribs with the lovely thick reduced sauce spooned over.

Flapjacks!

These are the most delicious biscuits I have ever made....and probably the most unhealthy. You have been warned!

The recipe is by Mary Berry and is very simple.

Melt 8oz butter, 8oz Demerara sugar and 3oz golden syrup in a pan. Add 10 oz porridge oats.

Flatten out mixture in a lined baking tray and bake at 140c for 35 minutes until pale golden brown. Remove from oven and after 10 minutes cut into squares (small ones!).

Leave to cool in the tin.

Try not to eat them all at once.

Apple sponge

Last night's pudding in order to use up some Bramley apples.

Peel and slice apples (I had five). Put them in a saucepan with a couple of tablespoons water and cook over a low heat until apples have broken down - about eight minutes. Add sugar if needed.

Whisk together two eggs and 50g sugar until light and fluffy. Fold in 60g self raising flour and a pinch of ground cloves if you like. I also added a little bit of vanilla extract.

Place apples in greased baking dish. Pour over sponge mixture. Bake in oven at 180C for about 30 minutes.

Eat!

As you can see, it didn't last long.

Honey and banana cupcakes

A great way to use up over-ripe bananas.

Cream 5oz soft brown sugar with 5oz butter (warning -this mixture is addictive!). Gradually beat in two eggs. Add one mashed banana, 2tbsp runny honey and 1tsp cinnamon. Fold in 9oz self raising flour.

Spoon into baking cases in suitable bun tray. Bake at 180c until done, about 15-20 minutes.

Cool on wire rack.

Heat some honey until runny and brush over cupcakes while still warm.

These taste great when warm and fresh from the oven :-)

Pumpkin and cumin soup

Here's a soup for when you are feeling Hallow'een-y. I don't particularly like soup but this is lovely.

Fry one or two chopped onions over moderate heat until soft. Add peeled, chopped pumpkin (approx 2 kg before peeling) and three crushed garlic cloves. Allow to cook for about 10 minutes. Add one tbsp soft brown sugar and 1tbsp cumin, mix well.

Add about a litre of vegetable stock and simmer until pumpkin is soft (about 30-40mins).

Remove from heat and blend until smooth.

Scatter with pumpkin seeds before serving.

Eat and enjoy.

PS picture doesn't do it justice - it didn't last long.

Pork and apple casserole

I made this the other night to use up some apples from the garden. The quantities are a bit vague as I made it up as I went along....

Brown some diced pork in a casserole dish. Add a chopped onion (leeks also work well). Add some chopped apples.

Add stock and a splash of apple juice - enough to ensure you have some sauce once cooked. Finish by adding a coupe of teaspoons of grainy mustard.

Bring to the boil then put in oven at 180c for about 40 minutes or until done.

Serve with rice or mashed potatoes.