Courgette cake

Courgettes! In a cake!  Trust me, it is delish! 

Preheat oven to 160c.  Line a 2lb loaf tin.

Whisk together 2 eggs, 125 ml vegetable oil and 85g soft brown sugar.  Add 350g grated courgette.

In another bowl, mix 300g plain flour, 2tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp bicarbonate of soda and 1/2 tsp baking powder.

Then add 140g sultanas and 85g chopped walnuts (I've also used chopped almonds).

Add dry ingredients to wet, mix, then put in loaf tin. 

Bake for about an hour. 

Delicious warm, or cold with butter.  Or without. And with a cup of tea.

Curried butternut squash and apple soup

This is from the Hairy Dieters eat for life book.  Just 152 calories per portion!

Heat 1tbsp sunflower oil in a large saucepan, add 2 chopped onions and cook for 5 minutes over medium-low heat. Add a peeled and chopped squash (approx 1kg) and cook for 5 minutes.

Add 2tbsp medium curry powder, 2 chopped garlic loves and 4 peeled and thickly chopped apples. 

Stir for a minute.

Add 1 litre chicken stock and a bay leaf.  Simmer for 30 minutes or until the smash is very soft.

Blitz with stick blender until smooth. Add 200ml pressed /cloudy apple juice.

Reheat before serving. 

Ps the veg all came from Drumhill Farm Fresh - locally grown and delivered.  Check them out! http://www.drumhillfarmfresh.co.uk 

Carrot cake

This delicious carrot cake is from Avoca.  It makes two quite large cakes.  Neither lasted very long.....

Line your baking tins with baking parchment. 

Whisk together 14oz sugar, 4 eggs and 400ml sunflower oil until thick and pale, then mix in 14oz self raising flour and 1tsp mixed spice.

Stir in 14oz grated carrots and 1tsp vanilla essence.

Bake at 170c for 1 hour or until done. 

Leave to cool for 10 minutes then turn onto a wire rack to cool completely. 

For the topping:

Beat 6oz cream cheese, 2oz butter, 12oz icing sugar and the juice and zest of 1/2 a lemon. Spread on top. 

Make a pot of tea and enjoy!

Lemon drizzle cupcakes

Fancy something a bit different?  These are great!

Pre-heat oven to 180c and line a 12 hole bun tin with paper cases.

Using the all in one method, beat together 4.5oz butter, 4.5oz sugar, 4.5oz self-raising flour, 2 eggs and the zest of one lemon.

Spoon into cases and bake for around 20 mins.

Transfer to a wire rack and prick with a fork.

Mix the juice of a lemon with 2oz sugar and spoon over cupcakes while still warm.  The lemon juice sinks into the ponge while the sugar stays on top.

Enjoy with a cup of tea.

Cappuccino Cake

I was channelling a bit of Mary Berry on Saturday.  Apparently this cake is best eaten fresh, which wasn't really an issue here.

Measure 2oz cocoa powder with 6tblsp boiling water.  Add 3 large eggs, 50ml milk, 6 oz self raising flour, 1tsp baking powder, 4oz butter and 10oz caster sugar.

Beat until combined - the mixture will be like a fairly thick batter.

Divide mixture between two cake tinned (greased and lined bases) then bake for 25-30 mins at 180c until well risen and beginning to shrink away from the sides of the tin.

Cool on a wire rack.

For the filling, dissolve 1tsp coffee in 2tsp hot water.  Whip 300ml double cream until it just holds its shape then stir in the dissolved coffee.

Sandwich the cake together with half of the cream and spread the rest on top.

Dust with sifted cocoa powder or drinking chocolate.

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.

Afternoon tea cupcakes

If you take a notion for a wee bun with your afternoon tea, these are really quick and easy.

Mix together 4oz (100g) self raising flour, 4oz butter, 4oz caster sugar, 2 eggs and 1tsp baking powder.

Place in prepared cupcake cases and bake at 180c for 15-20 minutes until done.

Cool on a wire rack.

For the icing, combine 6oz butter with 12oz sifted icing sugar, then pipe onto buns.

Enjoy!

Irish Wheaten bread - cheating!

I am absolutely rubbish at making wheaten bread so here is my fail safe cheating method. There is no faffing around with yeast or anything either.

1- buy a packet of Neil's traditional wheaten bread mix
2- follow the instructions on the packet!

Hey presto - yummy wheaten bread.

The instructions were mix 330g flour with 280mls milk (real milk or buttermilk). Add 15ml olive oil. Pour into a greased loaf tin. Dust with flour and make a cut along the centre.

Bake at 220C for 30 minutes then turn onto a wire rack to cool.

Eat and enjoy!

Coffee cake

Inspired by The Great British Bakeoff, I thought it was time I tackled Mary Berry's coffee Victoria sandwich.

It's easy peasy and tastes delicious.

Preheat oven to 180C / 160C fan and grease and line two tins.

Break four eggs into a bowl (I used duck eggs), then beat in 2 tsp instant coffee until dissolved.

Add 8oz softened butter, 8oz caster sugar, 8oz self raising flour and 2 tsp baking powder, then beat until thoroughly blended.

Add to tins then bake for about 25 minutes or until done. Cool on a wire rack.

Now the best bit - the buttercream icing! Blend 2oz softened butter, 6oz sifted icing sugar and 1 heaped tsp instant coffee dissolved in 1tbsp hot water.

Use some of the buttercream to sandwich the cake together then spread the rest on top. Don't forget to lick the bowl!

Eat and enjoy.

Summer fruit pudding

This taken from the July edition of Prima magazine. It is delicious!

Beat an egg and 15g caster sugar together until light and fluffy. Then beat in 40ml milk, 1tsp vanilla extract, 25g plain flour, 1/2 tsp baking powder.

Pour mixture over 400g mixed summer berries (I used strawberries, raspberries and blueberries). Slice strawberries in half.

Bake in preheated oven (200c, 180c fan) for 15 mins until cake cooked and golden.

Dust with icing sugar and enjoy!

Goats cheese filo parcels

These are yum!

Cut a strip of (shop bought) filo pastry and brush it with melted butter. Place another strip across it so you have a cross shape.

Put some slices of goats cheese and caramelised red onion chutney in the centre then wrap your parcels. Use the melted butter to seal the parcels and also brush the outside.

Bake in the oven at 180c for about 10 mins or until pastry golden.

Enjoy!

The photos don't do these justice. And they didn't last long.

Pancakes!

It's Pancake day aka Shrove Tuesday so I decided to channel Nigella first thing.

Her home made instant pancake mix is ace! And you can look like a domestic goddess in seconds....

So, taken from Nigella Express -

Pancake mix:
600g flour, 3 tbsps baking powder, 2 tsps bicarbonate of soda and 40g sugar. Place in a container, put the lid on and shake to mix.

To make the pancakes:
Whisk together 150g pancake mix, 1 egg, 250ml milk and a tbsp of melted butter.

Spoon mixture onto hot pan, allow to bubble then flip. Cook until both sides golden brown.

Enjoy with golden syrup. Yum!

Ps they didn't last long enough to photograph.....so here's the pic from the book.

Home made beefburgers

I am relieved that I can honestly say I have never bought a value burger from any supermarket. In fact, I rarely buy any sort of burgers and do my best not to buy any processed food.

So, in light of the current horse meat in burgers scandal, a few thoughts.

1) support your local butcher
2) buy locally reared meat (or at the very least know where it comes from)
3) make you own burgers

Add a finely chopped onion to som minced beef. Season with herbs, e.g. Basil, sage, thyme (whatever you like). Add a beaten egg and mix together with your hands.

Shape into beefburgers and chill in the fridge for 30 minutes.

Cook by either grilling or frying.

Serve with a ciabatta roll, cheese, slice of beef tomato and a dollop of mustard mayo (mix mustard and mayo together).

Eat!

(Apologies for the photo quality - the first burger got eaten very quickly and this one didn't last long either).

Mary Berry's carrot cake

I warned you there would be a lot of Mary Berry coming up!

This cake is delicious and moist, and much easier to make than I thought. And I am counting it as one of my 5 a day.

Measure into a large bowl: 225g self-raising flour, 2tsps baking powder, 150g light muscavado sugar, 50g chopped walnuts, 100g grated carrots (mind your fingers!), 2 mashed ripe bananas, 2 large eggs and 150ml sunflower oil.

Beat until smooth and turn into 8 inch deep round cake tin, base lined with baking parchment. Bake at 180C (160C fan) for 50 - 60 minutes.

For the topping, beat 175g full fat soft cheese, 50g softened butter and 100g sifted icing sugar.

Decorate with walnuts.

Enjoy!