tag:blogger.com,1999:blog-55469163839390633512024-03-17T20:01:44.447-07:00Recipes from a Cornish KitchenCornish recipes, ancient and modern.
Practical, simple baking and cookery. All recipes in use, tried and tested! No frills photos, taken on my basic Canon PowerShot, in my own kitchen.CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.comBlogger482125tag:blogger.com,1999:blog-5546916383939063351.post-90507782208865083732022-08-18T04:12:00.000-07:002022-08-18T04:12:01.963-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04We6FBEcPw9Q49QPVe7tLcSnkotVMHQIdmaHsFHBYCJdt6Ado0RYB4nUxnhZpAFvzWUkeRZ8fzOAQ0cbLtsP7ic2vhDgWNLi3-I7_ROEz0GT7liK2EsKI91jEguQCvkBfvnlfj04Qe4PxxGFLmjHe-FvkmqKIKZvNMlNHQKJ4HXQXUYQ_HZUDBET/s3264/fullsizeoutput_3856.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04We6FBEcPw9Q49QPVe7tLcSnkotVMHQIdmaHsFHBYCJdt6Ado0RYB4nUxnhZpAFvzWUkeRZ8fzOAQ0cbLtsP7ic2vhDgWNLi3-I7_ROEz0GT7liK2EsKI91jEguQCvkBfvnlfj04Qe4PxxGFLmjHe-FvkmqKIKZvNMlNHQKJ4HXQXUYQ_HZUDBET/w300-h400/fullsizeoutput_3856.jpeg" width="300" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">A “Cheerio” Ginger and Apple Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Hello everyone! I love Ginger and over the years have made many cakes using this favourite ingredient. I started this page in September 2013 and had intended to carry on for one more year. But I am 74, have a busy life, play lots of Bridge, am a keen amateur genealogist, garden, am a voracious reader of crime novels and I am baking mad. So something has to give and now that our lives are returning to something resembling normality, I want to travel and will head to Australia next month, there is no point going for a couple of weeks.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I must tell you all that I have loved every moment, I will miss seeing the many familiar names and I hope you will continue to check out and use my recipes. My Blog will be there forever! I am <b>Recipes From A Cornish Kitchen</b>! Cheerio and thank you for the happy nine years, Laurie xxx</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">This is a great dessert cake! You will need a ring tin, well buttered [mine was 10 inches inc the hole!]. Pre heat your fan oven to 160C. Very, very yummy, eaten just warm - or any way at all.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">large pinch salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a heaped teaspoonful of ground ginger</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1½ teaspoonfuls each of baking powder and bicarbonate of soda </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Place the above in a large mixing bowl.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium saucepan, over low heat, place:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz light muscovado sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 oz treacle</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz golden syrup</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Stirring all the time, until the butter is melted and the sugar combined.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 fl oz whole milk, slightly warmed in a microwave. Beat in a large egg.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Pour the butter and treacle mix into the flour, then add the milky egg. Mix well and tip into your prepared ring tin. </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Bake for about 35 mins until firm to the touch. Cool in the tin for a few minutes then turn out.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Make a syrup for the fruit and to drizzle: In a small ish saucepan place:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz golden syrup</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 fl oz water</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 level teaspoonful ground ginger</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a teaspoonful of cornflour </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls of stem ginger syrup [from the jar]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Boil the water and golden syrup for 5 mins, then stir in the ginger and arrowroot, that has been mixed with the stem ginger syrup. Boil for a further 2 mins, stirring all the time. I must tell you this syrup tastes absolutely incredible! Meanwhile…</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You need 3 large eating apples. I used Pink Lady, peeled, cored and sliced then dipped in lemon juice to stop them going brown.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Add the sliced apples to the glaze and gently poach for a further 15 mins, until just softening.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Now stir in 3 or 4 chopped stem ginger pieces and about a doz [or more if you wish] stoned dates, cut in half. Stir well until everything is coated in the glaze, then using a slotted spoon, tip out into the middle of your ginger cake [that you have placed on a serving dish]. Then pour the remaining glaze over the cake! Serve, with lots of clotted cream, of course!! Enjoy </span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com2tag:blogger.com,1999:blog-5546916383939063351.post-51500847528940232672022-04-16T03:48:00.002-07:002022-04-16T03:48:54.935-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNhDJRCtkvi17rDd4KwArzT3kMwM6ZZd7e9kLLCQCocSnAstjTwgwYbwWfQ04u96bJ3aIkpboTPE-kwNrxlJ7PlFDsNBmLE-aSwQNBd3kGW4F9UUiIKNEK66q0wap0gxNXrv4XhXnuOQvTKiVv7bs8UV4QGWDEL0qqtsjyy_jRcXkkFCvV1TMULCX/s640/fullsizeoutput_360b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNhDJRCtkvi17rDd4KwArzT3kMwM6ZZd7e9kLLCQCocSnAstjTwgwYbwWfQ04u96bJ3aIkpboTPE-kwNrxlJ7PlFDsNBmLE-aSwQNBd3kGW4F9UUiIKNEK66q0wap0gxNXrv4XhXnuOQvTKiVv7bs8UV4QGWDEL0qqtsjyy_jRcXkkFCvV1TMULCX/w400-h400/fullsizeoutput_360b.jpeg" width="400" /></a></div><br /><p></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Apple filled Almond cake with a Cinnamon topping</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I have posted many cakes using apples over the years. But I can honestly say this is just about one of the best, So as I bid you all farewell for the summer I leave you with this delicious cake. I may well post the odd recipe over the summer, if someone hands me an irresistible recipe, but otherwise, I will be back around mid September. I hope everyone has the best summer, lots of sun for us, great holidays, lots of visiting rellies to catch up with after two or three years. </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 7 inch spring form cake tin, buttered and lined. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz SR flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz soft light brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz ground almonds</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 small egg, beaten</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a teaspoonful or so of lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a few drops of almonds extract</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a small mixing bowl, mix together the flour, sugar and 1oz of the ground almonds then rub in the butter until it resembles breadcrumbs. Add the beaten egg and lemon juice and bring together. Tip into your prepared tin then sprinkle over the rest of the ground almonds.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 lb of cooking apples, eg Bramleys</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz soft light brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: I started off with a tad over 1lb of Bramleys, but by the time I had peeled and cored was left with 13 oz.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Peel and core the apples, then cut into slices. Place in a bowl, then toss with the sugar and lemon juice. Now tip the apples over the almonds mix.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz SR Flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz soft dark brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful ground cinnamon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a small bowl, mix together the flour, sugar and spice. Lightly rub in the butter and tip over the apples.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Bake for around 1 hour 15 mins, but turn down and cover if browning too much. Leave the cake in the tin to cool, then sprinkle over some icing sugar to serve if you wish. I did not bother.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Enjoy. I have been posting new recipes non stop, weekly, since Xmas and before that from last September, and now it is time for a break. I will miss you all! Have a great summer time.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-88830831440167447862022-04-10T04:14:00.001-07:002022-04-10T04:14:11.039-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e0ybpVuUe5gJCCWLAOljHRSyiUYF2iT-dLMt4-eNAmQDyp97vZ-C7_aXNIDvpXJxW6jRt91rvIQNU2GsITH5LGr9xXJvAMVD3P4pA4i6XAarVGVxygpcZiUfb4t8C6aKcBO2n-H5OVutsfDm-lZGnqSnJs8IxPDzt1M44G-jWWKymvXHqGJy08fe/s3264/fullsizeoutput_35fd.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e0ybpVuUe5gJCCWLAOljHRSyiUYF2iT-dLMt4-eNAmQDyp97vZ-C7_aXNIDvpXJxW6jRt91rvIQNU2GsITH5LGr9xXJvAMVD3P4pA4i6XAarVGVxygpcZiUfb4t8C6aKcBO2n-H5OVutsfDm-lZGnqSnJs8IxPDzt1M44G-jWWKymvXHqGJy08fe/w400-h300/fullsizeoutput_35fd.jpeg" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Cider and Orange Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Being Cornish through and through I love cakes where the main fruit is currants, although I do not think this is particularly from here! It was sent to me by a cousin who enthused over the flavours. I agree, the spice combination with the hint of orange is just wonderful, not to mention how wonderfully moist it is. Quite strange with no egg whites and cider as the liquid, but somehow it works. She was right. Trust me! It is utterly delicious.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 7 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz of softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz castor sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large egg yolks</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful each of cinnamon and allspice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest of one large orange</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz currants</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 fl oz sweet cider</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream together the butter, and sugar until light and fluffy, then beat in the yolks. Mix together the flour, spices, fruit and zest. Tip into the butter mix along with the ciuder. Mix well and tip into your prepared tin and bake for about an hour. Cool in the tin for a bit, then when cold cover with an orange flavoured icing.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz icing sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls water approx </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a few drops of orange extract</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">add some coconut to the mix of you wish! I did!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Spread over the top of your cider cake. Enjoy! Wow! </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The tantalising smell as I took it from the oven tormented me, and I could barely wait to ice and then slice. The cake was barely cold when I took the pic!!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-62870593185079472182022-04-02T04:13:00.004-07:002022-04-02T04:13:44.905-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqT9mRuje2sTSM6_qMCqusbFhOSH8UoBbPy4GJ6w_0E5ehLY1JiHDRfl2B8ORV-HpzXvYHsp_it8Dor8DDkhruue_AEqwKp8Bg5-iKcz5qxKUubYf6iPgs_WZ1jghcNHtSWd1EPfoNuYImdtTsOLP4HNNprAcDi_m44nW10C_WMQQ-1CsVXRnyOo46/s3264/fullsizeoutput_35e4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqT9mRuje2sTSM6_qMCqusbFhOSH8UoBbPy4GJ6w_0E5ehLY1JiHDRfl2B8ORV-HpzXvYHsp_it8Dor8DDkhruue_AEqwKp8Bg5-iKcz5qxKUubYf6iPgs_WZ1jghcNHtSWd1EPfoNuYImdtTsOLP4HNNprAcDi_m44nW10C_WMQQ-1CsVXRnyOo46/w400-h300/fullsizeoutput_35e4.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Dark Jamaican Loaf</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well, as you glance down at the ingredients, you just know this will be a very rich and yummy cake. A friend passed me this recipe some time ago and I have been meaning to make it for months. Hey ho, so little time, so many cakes.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a large loaf tin, well greased and the long sides lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz soft dark brown sugar or dark muscovado [I used Muscovado]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful each of golden syrup and black treacle</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">mashed ripe banana, 6-7 oz ie about 2 medium fruit</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz SR flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful mixed spice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">large pinch bicarbonate of soda</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">pinch salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz plump raisins [I ran out and used sultanas]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls rum</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream the butter and sugar, until lighter and fluffy, then whisk in the eggs, one at a time. Now add the banana, then all the remaining ingredients. If still stiff add another tablespoonful rum.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Tip into your prepared tin and bake for about 1¼ hours, until firm to the touch.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Meanwhile, warm a couple of tablespoonfuls of golden syrup.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Remove from the tin, then prick over the top with a fine knitting needle or similar and liberally brush over the warmed syrup.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Absolutely yummy.</span></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-47548963800500087992022-03-26T05:55:00.004-07:002022-03-26T05:55:55.305-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9sxK98ZEYqZiWKJ13zqIlaXqXyRBdO_y1ZjxxHPf7kB4PHMGd-h3m_RmKTm5ecPKRa4IawawuyfaRmKZiG__KSCNHuI4J_0hfE8DE1aZZATra56yZLR9HIL5EHAhgOZMLvp72csEoo3elHt1JW6N0xn9lYt8zNTNDUsH2cwMZI30hTxsyZyNYcwI/s3264/fullsizeoutput_35db.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9sxK98ZEYqZiWKJ13zqIlaXqXyRBdO_y1ZjxxHPf7kB4PHMGd-h3m_RmKTm5ecPKRa4IawawuyfaRmKZiG__KSCNHuI4J_0hfE8DE1aZZATra56yZLR9HIL5EHAhgOZMLvp72csEoo3elHt1JW6N0xn9lYt8zNTNDUsH2cwMZI30hTxsyZyNYcwI/w400-h300/fullsizeoutput_35db.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">A Spicy Lemon Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">When my dear friend Pam handed me this recipe I was a little skeptical, not sure if the spices and lemon would mix together into a delicious cake! I should have trusted my old friend! The smell when you take it out of the oven is just wonderful!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 7 inch spring form cake tin, greased and lined and your fan oven pre heated to 150C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful ground cinnamon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful ground ginger</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz self raising flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest and juice of a large lemon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful buttermilk or whole milk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Lemon butter icing for filling:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream together the butter and sugar until light and fluffy, add the eggs, one at a time, with a little of the flour if needed. Add the spices, then fold in the flour and mix well. Finally add the zest, juice and milk. Tip into your prepared tin and bake for about an 1¼ hrs until lightly golden and firm to the touch. Cool in the tin for a short while then lift out. When cold, carefully split in half.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Make a lemon butter icing [or you could use lemon curd]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Softened butter and icing sugar in equal amounts, with lemon zest and a small amount of lemon extract. I love the Sicilian in Asda! </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Fill the cake and sandwich with the fab lemon butter icing. Then just enjoy! Dust the top with a little icing sugar.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-32482182235430287732022-03-19T03:42:00.000-07:002022-03-19T03:42:15.367-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZuWbvc2HLpnWgc7FWimsg9Jpwsi8YjO1OSv3CSt3QL2KUx8FAiQsqK_KinPoTs9T53lXLjVgKqZ1Us7AGgo7Ag-WpEMnunxNNgRxgV1cW1enEIcqfnO2TAuqMt3FcCuvSxTdoxoO8xMWZ9LRhvzlCkHQ03s94vX6jXGkaqW-fgmT1Q1etyDG8DDS/s3264/fullsizeoutput_35e5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZuWbvc2HLpnWgc7FWimsg9Jpwsi8YjO1OSv3CSt3QL2KUx8FAiQsqK_KinPoTs9T53lXLjVgKqZ1Us7AGgo7Ag-WpEMnunxNNgRxgV1cW1enEIcqfnO2TAuqMt3FcCuvSxTdoxoO8xMWZ9LRhvzlCkHQ03s94vX6jXGkaqW-fgmT1Q1etyDG8DDS/w400-h300/fullsizeoutput_35e5.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NGxyxfCZE8rYPI5HGDKKB3LGZ5F46PBkbU6tq-m01eCkN0csWfPbDbT3Py4uPag0r40QT1AMWr6XpeFOnzArZuMQTkeIT4VD_gxwnkybl6InCIxD1y2x3ofcVaRKp0Fu9N6YEPb0Vi1BvrjXw9CEfnqXxSRqo_0onseUN_xi-QPrhW0nHz7inYmT/s2422/fullsizeoutput_35e6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1833" data-original-width="2422" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NGxyxfCZE8rYPI5HGDKKB3LGZ5F46PBkbU6tq-m01eCkN0csWfPbDbT3Py4uPag0r40QT1AMWr6XpeFOnzArZuMQTkeIT4VD_gxwnkybl6InCIxD1y2x3ofcVaRKp0Fu9N6YEPb0Vi1BvrjXw9CEfnqXxSRqo_0onseUN_xi-QPrhW0nHz7inYmT/s320/fullsizeoutput_35e6.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><h2 style="text-align: justify;"><span style="font-kerning: none;">Jam Doughnut Muffins</span></h2><div class="separator" style="clear: both; text-align: center;">
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">This super recipe was handed to my by a childhood friend Sheila, who is also my husband’s cousin. Well I never. Where did you get this Sheila? How delicious and although you might think it is too fiddly, they were actually a piece of cake to make.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">You will need 12 muffin cases to line a muffin tin, and 12 more for the finished “doughnut”.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Pre heat your fan oven to 160C. I used seedless raspberry jam.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">7 oz softened butter</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">7 oz golden caster sugar</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">3 large eggs</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">11 oz self raising flour</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">½ teaspoonful each of bicarbonate of soda and baking powder</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">scant 4 fl oz of soured cream</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Place all the above ingredients in a medium mixing bowl and beat well. Place a large dessertspoonful in each muffin case, making a small indent in the top of the mixture.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Add a teaspoonful of your chosen jam.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Cover over a little more of the left over mixture, gently covering the jam as best you can.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Bake for about 25 mins until golden and and firm to the touch. Cool for 5 mins.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Meanwhile, get a sheet of parchment and place it on your work surface and sprinkle it liberally with caster sugar.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Remove the buns from the cases and roll them in the caster sugar then sit the “doughnuts” in new cases.</span></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px; text-align: left;"><br /></p></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-kerning: none;">Yummy!! Well I never. Try them just warm. Oh my! But trust me, they are still great cold, and the next day.</span></p></div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;">
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<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span></p>
</div><div class="separator" style="clear: both; text-align: center;"><div><span style="font-kerning: none;"><br /></span></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-7363403103268918192022-03-12T03:19:00.003-08:002022-03-12T03:19:23.931-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoyF4-Hl1hol2KZRmYP50cuB7J-rAH_j8UHHILAnbgN0k2P1ZrIwhvK7jOhSt5PWImFHZOSMU9fjyVW-D_juV7aeN-4QfsI950GQUORUMOU7uleL5HEAYGrrY7LAu42HzZbo0d8zYb3E-4dv_7V4xdlYWThTkjK43ZGZZii7YDuWmdn0hvA_FUvIZN=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoyF4-Hl1hol2KZRmYP50cuB7J-rAH_j8UHHILAnbgN0k2P1ZrIwhvK7jOhSt5PWImFHZOSMU9fjyVW-D_juV7aeN-4QfsI950GQUORUMOU7uleL5HEAYGrrY7LAu42HzZbo0d8zYb3E-4dv_7V4xdlYWThTkjK43ZGZZii7YDuWmdn0hvA_FUvIZN=w400-h300" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Caribbean Lime Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You don’t find too many cakes with lime as the predominant flavour and I love this recipe, given to me by an old friend, who has no memory of where it came from. But it is delicious with some very different ingredients. Plus it is an easy peasy all in one mix!! The basic recipe is below, although I increased the amount by a third to make the pictured cake for a special birthday, using a bundt tin.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a loaf tin, greased and lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz self raising flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz golden caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz desiccated coconut</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz of dried banana chips, crushed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest and juice of a lime</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, place all your ingredients and mix well, for at least 2-3 mins. Well, that’s hard work isn’t it? Tip into your prepared tin and bake for about 55 mins. Cool in the tin for a while then lift out.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Meanwhile, make a topping:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 tablespoonfuls of icing sugar, sifted</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the juice of half a lime and the zest</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">more desiccated coconut for sprinkling, a couple of tablespoonfuls</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">[I infused the coconut with some more lime zest 24 hours beforehand, and stored it, covered, in the fridge to infuse]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"> </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a small bowl, mix the coconut and zest together until well combined. Make the lime icing with enough of the juice then spread over the top of the cooled cake. Sprinkle over the lime infused coconut.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I also added some dried banana slices!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Oh Wow!!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com1tag:blogger.com,1999:blog-5546916383939063351.post-76860051930193124672022-03-05T02:27:00.005-08:002022-03-05T02:27:57.948-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiJvu29IhrtvTWB7L6eEjQhZkvcBib2Gh9vD_kNX_UWbfNribIlbhnO29g0wYKgpHkYkhKWIScZa3OTqm91zUsVIclG0lHtvnthOsdP63i-M6R46-unCKwFSnysslE0pPXNaTh9V57oQm3TpAgOaNHPwFwNsr3MJ9y2J8HdadMNYOkG2MEjuy6TW-M=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiJvu29IhrtvTWB7L6eEjQhZkvcBib2Gh9vD_kNX_UWbfNribIlbhnO29g0wYKgpHkYkhKWIScZa3OTqm91zUsVIclG0lHtvnthOsdP63i-M6R46-unCKwFSnysslE0pPXNaTh9V57oQm3TpAgOaNHPwFwNsr3MJ9y2J8HdadMNYOkG2MEjuy6TW-M=w400-h300" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Fig Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I love figs!! And this cake is just amazing! My husband calls them tea bags and will sit and munch away the soft dried figs until they are all gone. Many is the time I have gone to my baking cupboard and found none there! This is a very yummy recipe, with a quite unusual method and I hope you all enjoy it!! It is very different! You can find the soft figs ready to eat anywhere now, but I do love them from Lidl.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need an 8 inch spring form cake tin, greased and lined, pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">12 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">7½ oz whole milk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 large egg whites, beaten to soft peaks</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful each of nutmeg and cinnamon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz figs, chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful golden syrup</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl cream the butter and sugar until light and fluffy. Beat in the flour along with the whole milk, then fold in the egg whites carefully. Add the spices, figs and golden syrup. Tip into your prepared tin and bake for about an hour.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool in the tin for a short while then turn out. Dust with icing sugar before serving, if you wish. I did not bother.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">While this is technically a cake, it is fab eaten warm with clotted cream of course. Keeps well for about a week in a tin.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">What to do with 4 egg yolks?? My husband fried them up and popped them on a slice of toast for lunch.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-14510682167905228892022-02-26T09:08:00.000-08:002022-02-26T09:08:02.186-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8OKYz64OfpjDBFSxjC3Y6G9JKuud0y7JIiB0BAsFAqMu_50w51mWSFY17P4NCBRCWim-XHWU94uVCFWmnZO_pF_pshMBjnmMi4Bsj14K51tui-v046_mq1_eyvQV9G_fj4MKOPPU-HoaEk1e-dn-WwTlQe4MMo8e0QI-6GVM8vW9CnrzcqAkZIkkk=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8OKYz64OfpjDBFSxjC3Y6G9JKuud0y7JIiB0BAsFAqMu_50w51mWSFY17P4NCBRCWim-XHWU94uVCFWmnZO_pF_pshMBjnmMi4Bsj14K51tui-v046_mq1_eyvQV9G_fj4MKOPPU-HoaEk1e-dn-WwTlQe4MMo8e0QI-6GVM8vW9CnrzcqAkZIkkk=w400-h300" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Porter Cake No 2</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I posted Porter Cake No 1 in early 2015, so that is seven years ago! Check it out on my Blog! It is a wonderful cake, and it uses currants, as most old traditional Cornish cakes do. Doesn’t time fly? I came across this different version in my old scrap book, so thought I would give it a try. But take note - the cake needs to rest and mature for 10-12 days before tucking in. Hey ho. Must be done. I used Lidl’s Porter*, just £1.09 for a large bottle. My husband drank the left over!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 7 inch spring form cake tin, greased and lined, pre heat your fan oven to 150C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz soft light brown sugar [or dark]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful mixed spice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">¼ pint [5 fl oz] Porter*</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz each of sultanas and raisins</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest of a lemon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium mixing bowl, cream the butter and sugar, then beat in the eggs one at a time with a small amount of flour with each. Fold in the floor, bp and spice then add the Porter [or Guinness], mixing well, then finally stir in the zest and fruit.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Tip into your prepared tin and level off. Bake for about 1½ hours, then cool in the tin. When cold, pierce all over the top of the cake with a fine knitting needle or similar. Spoon over some more Porter, then allow to dry for half an hour.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Wrap in parchment and foil [I am a fan of parchment lined foil, available in Lakeland] then after a week, unwrap and pour over more Porter, if you wish. Wrap again before munching a few days later.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well I never, how yummy. Enjoy</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: The smell when you unwrap is just wonderful. </span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com6tag:blogger.com,1999:blog-5546916383939063351.post-40203731284971272032022-02-19T03:53:00.001-08:002022-02-19T03:53:21.515-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAlVMAOIcwH9xYz0OdG3Ik-phl10-6I9z-8r_em5pBeH00yTSDb6FvL3R9WtkldRd_imJiXn34J6Hd4XXpf0X1CSw7z3rLaVJoWjqIaxFXHC5uxd-W0gtlb4YKgOSW0QQECye3xYN-hM6XjvkUu-FAku86ze0Gq_2PsvbZAfzecMg9KY1hnY0wOEAz=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAlVMAOIcwH9xYz0OdG3Ik-phl10-6I9z-8r_em5pBeH00yTSDb6FvL3R9WtkldRd_imJiXn34J6Hd4XXpf0X1CSw7z3rLaVJoWjqIaxFXHC5uxd-W0gtlb4YKgOSW0QQECye3xYN-hM6XjvkUu-FAku86ze0Gq_2PsvbZAfzecMg9KY1hnY0wOEAz=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;"><span style="text-align: left;">Penzance Cake</span></h2><p></p><div class="separator" style="clear: both; text-align: center;">
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I am not sure why I have never posted this cake before. So many fruit cakes I suppose and this is another, that looks very rocky! A nod to the landscape nearby perhaps? But the top does resemble a large rock cake. Best made a few days before cutting, it is very delicious, with only the honey as a sweetener and I love the combination of currants and stem ginger. Very Cornish!</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need an 8 inch spring form cake tin, greased and lined. Pre heat your fan oven to 150C</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 lb Self Raising flour</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 teaspoonfuls of ground cinnamon</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz softened butter</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 lb currants</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz finely chopped mixed peel</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz finely chopped stem ginger</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large eggs</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 fl oz of runny honey</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 fl oz of whole milk</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a large mixing bowl, place the flour and spice, then add the butter and rub in until it resembles breadcrumbs. Stir in all the fruit. Place the honey and milk in a jug warm in a microwave for a few seconds, Mix well. Add the beaten eggs to the flour mix then stir in the warmed milk and honey.</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Tip into your tin and bake for about 1½ hours but check after 70 mins and turn down if necessary if browning too much.</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool in the tin for half an hour before turning out onto a rack. </span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: I like to add a splash of brandy to the mix, or rather add it to the currants the night before. A large splash in fact. The fruit will soak it up.</span></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>
<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Quite different from the usual fruit cakes, as it uses the rubbing in method, but nonetheless, very good. We will have another fruit cake next week!</span></p></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqL1weeOb31ve9O5LgQZ9jusxL4LhIJUxj_sx-UqS8XBW85jF0HhiIQnzmDg8RtdBqSONRIVTjdflDX7d0B9w9gahQkllD0xO1AnlHvxWwjh9VZc3Q9pnJ4eUnn4ftYUU7fjVoemmNb3QXTdgjAa3yyvliP0rCP5j4yIuEyaPx_Yit47K00ZP2yQxt=s2922" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2353" data-original-width="2922" height="258" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqL1weeOb31ve9O5LgQZ9jusxL4LhIJUxj_sx-UqS8XBW85jF0HhiIQnzmDg8RtdBqSONRIVTjdflDX7d0B9w9gahQkllD0xO1AnlHvxWwjh9VZc3Q9pnJ4eUnn4ftYUU7fjVoemmNb3QXTdgjAa3yyvliP0rCP5j4yIuEyaPx_Yit47K00ZP2yQxt=s320" width="320" /></a></div><br /> <p></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-81549681260928063722022-02-12T03:11:00.000-08:002022-02-12T03:11:07.353-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr0jfwY2uxX5cEt2-nH3ObU5iqAvujOiYAzA9P53y88dbN6ZGs3r-_pbI5o9qYE3UTk8c3LdstP7KYmn0msZnUaG3xMOlxOjlZzVWqTLj5fD20zdlAeKovad-ySMeCn-3Wdii6ReACFHMMyvMGc1Qyj4Vb7_5I2n1V4VDddrARg9ImLnF1KSg6P22l=s2872" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2269" data-original-width="2872" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr0jfwY2uxX5cEt2-nH3ObU5iqAvujOiYAzA9P53y88dbN6ZGs3r-_pbI5o9qYE3UTk8c3LdstP7KYmn0msZnUaG3xMOlxOjlZzVWqTLj5fD20zdlAeKovad-ySMeCn-3Wdii6ReACFHMMyvMGc1Qyj4Vb7_5I2n1V4VDddrARg9ImLnF1KSg6P22l=w400-h316" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Applesauce Bake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">As requested and promised, I trawled through my old books and made this super easy, moist, very yummy, traybake. You do need a firmer apple with which to make the applesauce as a cooker eg Bramley, will be too runny. I used Grannys, which I find are a good allrounder.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The day before, peel and chop the apples then add a small amount of sugar and gently cook down - I used a microwave for ease of use. It does not matter if there are small pieces of apple left. Then chill overnight and if there is any liquid in the bottom of the basin, discard it. You need a firm applesauce.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 8 inch square traybake tin, well greased and the bottom lined with parchment, hanging over the long sides. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">10 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz soft light brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 heaped teaspoonful ground cinnamon [more if you wish]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a level teaspoonful each of baking powder and bicarbonate of soda</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">pinch of salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Place the above in a medium mixing bowl and mix well to combine. Now add:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 large egg, whisked</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 fl oz sunflower or light olive oil</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz plain Greek yogurt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">7-8 oz firm applesauce</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful vanilla extract</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Mix well and tip into your prepared tin. Bake for about about 35-40 mins, until firm to the touch.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool in the tin for a short while, then lift out onto a rack using the long ends. When cold, cut into squares. Just delicious!! The flavour is just amazing.</span></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-51582676084292713082022-02-05T04:27:00.002-08:002022-02-05T04:27:41.642-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioW-H8HF5_Ggli1hp6afhkFeMPy2JoR4FGfonEIFNm8ablsedCA6fhD9WUMJNe2xX0wEdWbTcllxtA05i0tXslyDcrnHmQMHC4KrwKVNC9LTfMe817XZjI4KLPnB0AoVhGZFdGPB-M9zbsrekZ_h6T34jFmIdi8DX7rBiXge31SVXVNjIC8Sg5TXiF=s2880" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2270" data-original-width="2880" height="315" src="https://blogger.googleusercontent.com/img/a/AVvXsEioW-H8HF5_Ggli1hp6afhkFeMPy2JoR4FGfonEIFNm8ablsedCA6fhD9WUMJNe2xX0wEdWbTcllxtA05i0tXslyDcrnHmQMHC4KrwKVNC9LTfMe817XZjI4KLPnB0AoVhGZFdGPB-M9zbsrekZ_h6T34jFmIdi8DX7rBiXge31SVXVNjIC8Sg5TXiF=w400-h315" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Carrot and Honey Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You all know I love making cakes with veggies and I have posted my fave carrot cake before, found in an old 1970s Kenwood mixer book. This is very different and I must say I love the combinations of Honey, and Ground Almonds added to the veg. I might have to change my mind……</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 7 inch spring form cake tin, greased and lined and your fan oven pre heated to 140C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz soft light brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz runny honey</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 teaspoonfuls baking g powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz carrots, grated</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz sultanas</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 oz ground almonds</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest and juice of an orange.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream the butter, sugar and honey until light and fluffy, then add the eggs one at a time, along with a little flour if needed. Fold in the rest of the flour and the bp. Mix well then add the carrot, fruit, ground almonds, zest and juice. Tip into your prepared tin and bake for about 1½ hours, until firm to the touch. You may need ten more mins. Cool in the tin for a short while then turn out onto a rack to wait while it cools before tucking in! I turned it down to 130C after an hour.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Delicious and so moist. You could add a cream cheese topping, but personally I do not think it needs it.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-1117860478105253182022-01-29T04:12:00.000-08:002022-01-29T04:12:14.104-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGxkNROJhF1-WPkrmne_Dwxbho6ZV36Omz-EyOrGEUJn_mlj1caRtEbRYN4LpCCngghQ0tIW4zXTEpk00P8lLAMvYqUJ3D_pNPq65Yk4lUrc3K_swWnGaU-3Jlsktl8Fhhm664a7bf_w5LvNo0hZ2kYy_J-YTMZ5EBJCu1AxcZKfaA9NyFLzt3egMO=s2448" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2226" data-original-width="2448" height="364" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGxkNROJhF1-WPkrmne_Dwxbho6ZV36Omz-EyOrGEUJn_mlj1caRtEbRYN4LpCCngghQ0tIW4zXTEpk00P8lLAMvYqUJ3D_pNPq65Yk4lUrc3K_swWnGaU-3Jlsktl8Fhhm664a7bf_w5LvNo0hZ2kYy_J-YTMZ5EBJCu1AxcZKfaA9NyFLzt3egMO=w400-h364" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Chocolate and Soured Cream Sponge</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A delicious, so moist and utterly yummy, easy sponge recipe that is a bit different, making it so wonderful, trust me!!. It can be filled with whipped double cream, or Butter Cream and either of those may be flavoured with an extra hit of chocolate. You could also decorate the top, but personally I do not think it needs it.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need 2 x 8 inch loose bottomed sponge tins, buttered, with the bases lined. Pre heat your fan oven to 160C.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">9 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz good quality cocoa</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz self raising flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 level teaspoonful baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a pinch of salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a teaspoonful vanilla extract</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 x 150 ml pot of soured cream</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a large mixing bowl, cream together the butter and sugar. In a jig, whisk together the eggs, vanilla and scoured cream. Sift together the flour, cocoa, bp and salt, then add to the buttery mix, along with the eggs and cream. Mix well.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Divide between your sponge tins. If you are a saddo, like me, you will use scales to ensure both have an even amount of mixture. Level off and bake for about 25 mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool in the tins for a short while then turn onto a rack to cool before filling. Yum yum.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Hint: I do like to add, as I did in the above, a little Camp coffee to my chocolate butter icing to give it a mocha flavour. Even more delish.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: Whenever I fill tins, without weighing, they always turn out uneven!! I try to fill, thinking “right., that’s good” then I check and it is way out! </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: This recipe was given to me, on a piece of paper, neatly written. But a few months down the line, I have forgotten who handed it to me. Must be my age, so I must apologise. But it is not my recipe and it is scrumptious!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-78139753512930625952022-01-15T02:17:00.004-08:002022-01-15T02:17:57.711-08:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0DWYc4R0jB5TG8FPwfU2Z6R3VYMfpBgb4jsVlQboWlt_616hIowg2uNqPmmEIx3WbpQ_XHCLgEWXZ2fpnW_hd4u6hWgArwFqfXspxAV4FqryojxobYlykJI6aZ91eTmqacvlYIRDihYDN7sH53wchZ8o0vpu2iQQS6opLjWG0gqx-tahNQTa7_2mK=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0DWYc4R0jB5TG8FPwfU2Z6R3VYMfpBgb4jsVlQboWlt_616hIowg2uNqPmmEIx3WbpQ_XHCLgEWXZ2fpnW_hd4u6hWgArwFqfXspxAV4FqryojxobYlykJI6aZ91eTmqacvlYIRDihYDN7sH53wchZ8o0vpu2iQQS6opLjWG0gqx-tahNQTa7_2mK=w400-h300" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Prune and Treacle Bars</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">This amazing recipe was found by a follower, Sue, and the recipe was in an old book of her Gran’s which she found whilst emptying her Mum’s house after she recently passed away. The original recipe used margarine [not for me] and these days you can buy super soft stoned prunes, perhaps cutting out the need to boil the prunes for ten minutes. I must thank Sue for sending me this unusual recipe.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz prunes</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz treacle</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz sugar [I decided to use golden castor]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz SR flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 eggs, beaten</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><i>[cook the prunes in boiling water for ten minutes, drain, stone and cut up]</i></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-kerning: none;"><i></i></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Lidl’s prunes are super soft and stoned, so I will leave this bit out, except the cutting up of course. I chopped until the prunes were quite small, making it easier to cut the bars later, Melt the butter, sugar and treacle, then cool. Add the flour and prunes, then the beaten eggs. Pour into a tin…</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well, I think this needs a medium Tray Bake type tin - I used a 12 x 7 x 2 inch tin, well buttered and the base lined with parchment, with the long ends hanging over the long sides to help lift it out.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Bake for 30 mins. I plumped for 160C [fan]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Icing:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz softened buter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz icing sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful treacle</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">When the cake is cold, spread over the icing and allow to set before cutting into bars [or squares]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well, what a super find!! Yummy</span></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-39787651432608823382022-01-08T02:48:00.001-08:002022-01-08T02:48:09.818-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcynIqFeSnlFGqvI0RecfpxdexC7vl7QglB7-qnbS0u9s92UB94TV4TSfeaLNox4LEtQiDpXz81vjm4pguyNPWIUZpkfOlEEC8HuROWPBAT_YBSaceFv4Oj9CYeGOQg5M4QPbc5Mk6cb3ZukwwwScxRhL2kLihhL2bN80bsqWCC2z0GDBGXADm0-Ph=s3264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcynIqFeSnlFGqvI0RecfpxdexC7vl7QglB7-qnbS0u9s92UB94TV4TSfeaLNox4LEtQiDpXz81vjm4pguyNPWIUZpkfOlEEC8HuROWPBAT_YBSaceFv4Oj9CYeGOQg5M4QPbc5Mk6cb3ZukwwwScxRhL2kLihhL2bN80bsqWCC2z0GDBGXADm0-Ph=w400-h300" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Zesty Golden Syrup Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Another recipe passed on to me from Irene in Truro. No photo can tell you how absolutely delicious this cake is!!! Incredibly moist and moreish, this cake is super easy, keeps well - not that it will last and full of flavour.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a 2ln loaf tin, lined with baking parchment, the long sides hanging over the edges to help you lift it out. Pre heat your fan oven to 140C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz golden caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz soft light brown sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz golden syrup</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">zest of a large lemon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz self raising flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 large egg</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">150 ml whole milk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">extra warmed golden syrup for a glaze</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium saucepan, place the butter, sugars, zest and syrup. Heat until well combined then then aside to cool.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Whisk together the egg and milk, then set that aside for a mo.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In your mixing bowl, place the flour, then add the milky mix and then the almost cooled syrup. [although I did it all in the saucepan] Mix together, it is easier with an electric hand mixer, before tipping into your prepared loaf tin. Bake for about 1 hour, 10 mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Allow to cool for about 15 mins, then grab a fine knitting needle or similar and pierce the top of the cake. Meanwhile gently warm 2-3 tablespoonful more of golden syrup and gently spoon over the top of the cooling cake. Leave in the tin now until cold.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Store the cake for a day or so before cutting!! Got to be done you know! Leave the parchment on too and store in a clip box or tin foil, before slicing. Just absolutely wonderful!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Super as a dessert too, with clotted cream or even custard.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-88440970412518086472022-01-03T10:30:00.004-08:002022-01-03T10:30:35.064-08:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZVU2l8k7koBhktIoQ-d4ZOn3z-03sabE_j3cpGEIk9uXMuOe6QklPx-3vI61PV52V_mv83cJbqIuFcKxhw5ueBc3XgeEH8kvvkS9Gcp4sK5swlz2J9k2ak0g1s5pbDhPOAkUPQDnSouiUycEeoqxiiWK3-tZ-xtj0AtAcKy39_QqXgg7wdsj1Xk18=s2933" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2237" data-original-width="2933" height="305" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZVU2l8k7koBhktIoQ-d4ZOn3z-03sabE_j3cpGEIk9uXMuOe6QklPx-3vI61PV52V_mv83cJbqIuFcKxhw5ueBc3XgeEH8kvvkS9Gcp4sK5swlz2J9k2ak0g1s5pbDhPOAkUPQDnSouiUycEeoqxiiWK3-tZ-xtj0AtAcKy39_QqXgg7wdsj1Xk18=w400-h305" width="400" /></a></div><br /><p></p><p><br /></p><h2 style="text-align: left;"><span style="font-kerning: none;">The Friendship Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Now, I will admit to being sceptical when Irene, a Bridge friend from Truro gave me a starter, along with full instructions for the 10 day routine. Not onerous at all, just a minute a day.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">This “Herman” cake is a sweet fruit sourdough and when it finally came out of the oven and I tasted it! Wow. It was absolutely delicious. Not to mention the fabulous smell. It tastes and smells like bread but is a cake, although you can use the plain mix for a sweet loaf. Use whatever final ingredients you want - I used chopped apricots, dried cranberries and a handful of sultanas with 1 teaspoonful cinnamon. But the choice is yours completely. Use any mix of dried fruit, cherries, apples, chocolate chips, any nuts, all in any combination.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A few “dos and don’ts - No metal, spoons or bowls. Do not refrigerate, it will die. Do not use a lid, it needs air! I used a clean tea towel.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will first need to make a starter and this takes 5 days. In a plastic or glass bowl place:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">12 fl oz warm water and milk mix</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 sachet of dried active yeast</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">7 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Dissolve the yeast in 2 fl oz of the warm milky water for 10-15 mins until frothy and coming alive. then stir in the remaining liquid, flour and sugar with a wooden spoon. Cover loosely and leave overnight. Leave for a day.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">That’s the starter - now begin the ten day routine.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 1 - place in a medium/large mixing bowl and cover loosely </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 2 - Stir</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 3 - Stir</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 4 - Feed the cake with 4 oz plain flour, 6 oz caster sugar and a small cup of milk [4 fl oz]. Stir.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 5, 6, 7, 8, - Stir</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 9 - as Day 4</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Day 10 - make the cake!!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You can now divide this into 4 portions, give 3 away and bake with one.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">OR - if you only use half of the “feeding” ingredients, divide into 2, bake with one half and begin again with the other.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The ¼ portion makes a 7 inch cake but for the half portion use a 9 inch, as I did, above.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Main Cake</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz caster sugar </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">10 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 fl oz of oil - I used rapeseed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">vanilla extract to taste</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 heaped teaspoonfuls of baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 teaspoonfuls cinnamon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Now add the fruit/cake flavour/ingredients you prefer</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Mix it all together and tip into your prepared tin, with the base lined. Now sprinkle over some demerara and a couple of fl oz of melted butter then bake for about an hour at 170C in your fan oven. Now cover with foil and continue baking until a knitting needle comes out clean. The 9 inch cake took another 30 mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Just delicious. Well worth the effort and on day 4 the cake was still most and soft. I will make a date and walnut with it next, I think!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com1tag:blogger.com,1999:blog-5546916383939063351.post-66513180091366018352021-11-06T05:34:00.003-07:002021-11-06T05:34:27.471-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCzxvNZ71_4wUsag3cKSC041S-o5ViEMD_LcM9UFNLNTszrGnh75tTi1s_822ZbhDy3AYUHq0hGsZR9SePSoMWbH-SwwJeJeuG32bhguIIa_Ny31VHnaPVNdFgVC1a9XCGuPOVJU_Nps/s2048/fullsizeoutput_356e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCzxvNZ71_4wUsag3cKSC041S-o5ViEMD_LcM9UFNLNTszrGnh75tTi1s_822ZbhDy3AYUHq0hGsZR9SePSoMWbH-SwwJeJeuG32bhguIIa_Ny31VHnaPVNdFgVC1a9XCGuPOVJU_Nps/w400-h300/fullsizeoutput_356e.jpeg" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Crispy Cheese and Bacon Bake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Another winner from one of my favourite old recipe books. The brilliant collections from the Farmer’s Weekly. When I saw this recipe, I immediately thought my husband would love it, and of course, I was right.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: this old recipe uses marrow, so, before butternut squash arrived in our shops. It seems like they have been a part of our veggie scene for ages, but it is not that long. So, I replaced the marrow for the butternut squash.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Feeds 4 generous portions.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 large onion, chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">12 oz butternut squash, cut into cubes [about ½ inch]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">12 oz lean bacon, chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz sliced mushrooms</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz cauliflower florets</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1½ oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">¾ pint milk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">sea salt and fresh ground pepper</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz grated cheddar cheese</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 sliced tomatoes</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large thick bread slices, cubed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz Brie cheese</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a little more butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">parsley</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Melt 2 oz of the butter in a large pan until quite hot, add the onion and squash and fry for about 7-8 mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Remove from the pan and set aside for a mo. Add the bacon and mushrooms and cook for 3-4 mins. Meanwhile, in a small saucepan, simmer the florets until just tender, then drain.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Melt the other 2 oz butter, add the flour and cook off for a minute or so then gradually stir in the milk, add the seasonings and bring to the boil. Take off the heat and stir in the cheddar.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a large ish dish, layer half of the squash, bacon and cauliflower mixtures, pour over half of the sauce. Cover with two sliced tomatoes.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Now repeat the layers, ending with the tomatoes. Top evenly with the cubed bread and Brie. Dot with butter and place in your pre heated oven for 40 mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Sprinkle with chopped parsley to serve.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">How wonderful. We all loved it! Serves four generously, even 5. With some crusty baguette.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Easily halved for two. Plus can be made ahead, but increase the cooking time a tad, turning down if browning too much.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: using a large hot pan, with a small amount of olive oil, I quickly started toasting the cubed bread, so it would end up lovely and golden.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-63613015516217445512021-10-31T12:22:00.002-07:002021-10-31T12:22:22.542-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01BShiw3dx8XeecHqqAizMRJOj7todrvpF2l4mSQqM9bu00aUQw0caTqmVqqeBAnaJ4py4TaN9bDOezeQkYVnywLIKikydaSy6MV5ZfG0z6o3wkiMdHQb6fIFZrWLp61ADgun5gGUEIU/s2048/fullsizeoutput_355a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01BShiw3dx8XeecHqqAizMRJOj7todrvpF2l4mSQqM9bu00aUQw0caTqmVqqeBAnaJ4py4TaN9bDOezeQkYVnywLIKikydaSy6MV5ZfG0z6o3wkiMdHQb6fIFZrWLp61ADgun5gGUEIU/w400-h300/fullsizeoutput_355a.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Stuffed Mushrooms</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">It is time I posted a savoury dish or two!! I just love different and inventive veggie sides and if you have followed me for years you will know how many I have posted. Here is a new one I was serving this summer, although you can vary the ingredients to suit your fridge contents!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">For 4 portions</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need 4 large Portobello mushrooms - or large field ones are great if you ever see them. Use a small spoon to scrape out the brown gills and remove the centre stalk. Be careful not to go through the mushroom itself. Very sparingly brush the outside of the mushroom with a little olive or rapeseed oil. I prefer the latter.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ a finely chopped red onion</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large sun dried tomatoes, in oil, finely chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Chopped garlic OR [very handy] garlic granules to taste</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Sea salt and fresh ground pepper</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">two tablespoonfuls of stale breadcrumbs </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the scraped out brown gills</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, mix the above together. This the base recipe. You can then add whatever else you fancy….</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a little chopped left over chicken, ham or bacon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">parsley or chives - or both</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ chopped pepper</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">chopped courgette</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">chopped chilli for a kick</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">whatever…..</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Add some grated fresh parmesan and mix it all together along with one egg to bind.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Divide between the hollowed out mushrooms then sprinkle over a little more parmesan and bake in your fan oven at 170C for about 20 mins. Sprinkle over some more parley to serve.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Enjoy! Absolutely scrummy. Trust me. A great side dish, yes, but is also good as a starter or for a light lunch with a salad.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-39959104405442571872021-10-10T04:22:00.000-07:002021-10-10T04:22:09.917-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcN2sXUcBg19dTPeWqdrcLw7lF3CugwM3qleFuoZpKLTcP4KMeFtTssqjWVv5xoTMpVFKnhbidlONbflIKw9GYQcVmMUMLdMfpvghKUhvw_VgU0nHqFysd5gff-CY5Evt3IEdLW_LxHXg/s2048/fullsizeoutput_355d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcN2sXUcBg19dTPeWqdrcLw7lF3CugwM3qleFuoZpKLTcP4KMeFtTssqjWVv5xoTMpVFKnhbidlONbflIKw9GYQcVmMUMLdMfpvghKUhvw_VgU0nHqFysd5gff-CY5Evt3IEdLW_LxHXg/w400-h300/fullsizeoutput_355d.jpeg" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Lemon Delicious</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A favourite Australian dessert from the 1960s!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Handed to me by my cousin Jan, from Melbourne, when she saw I was having a blitz on lemon recipes. No picture can rightly show how delish and light this dish is! Thank you once again Jan. She tells me her mother used to make it and so does she.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need to butter an oblong baking dish and pre heat your oven to 160C. I used a pyrex approx 9 x 6 inches. Serves about 4.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 eggs, separated</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the juice of 3 lemons and half of the zest</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">a heaped tablespoon of lemon marmalade [optional]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls of self raising flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful milk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream the butter and sugar then add the yolks one at a time. Combine with the SR flour then add the juice, rind and marmalade, slowly.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In another bowl, whisk the egg whites to stiff peaks, then slowly add about a third of the whites until well combined then add the remainder.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Pour the mixture into your baking dish and set in a deep sided water bath. [I used a roasting tin]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Bake for about 40 mins until golden then serve dusted with icing sugar, cream and/or ice cream.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Can be eaten chilled but warm in winter is DELICIOUS! Oh my!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com1tag:blogger.com,1999:blog-5546916383939063351.post-74340358691308116272021-10-03T04:11:00.003-07:002021-10-03T04:11:30.927-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswX1XGYeeQrkUGoRTRqBvCKGWa8f9LVbQk_vRV1jLW0CTXIrsPwl7Fb80x3molU0B76zGNIbid-KsHd-DoALL46EnCzzM9NcCxDV7LFGBbZ9M0Jg3j_yUclWiPwYDVSinyvh9kcnFFsI/s2048/fullsizeoutput_355e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswX1XGYeeQrkUGoRTRqBvCKGWa8f9LVbQk_vRV1jLW0CTXIrsPwl7Fb80x3molU0B76zGNIbid-KsHd-DoALL46EnCzzM9NcCxDV7LFGBbZ9M0Jg3j_yUclWiPwYDVSinyvh9kcnFFsI/w400-h300/fullsizeoutput_355e.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Lemon Mousse Sponge Flan</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well, you all know how I love old fashioned recipes and this comes from the old Farmers Weekly collections and was actually submitted by a Mrs Marris of Tregony. You do need a 8” sponge flan tin and I dug deep in the back of a cupboard to find mine. I never threw it out when I had my new kitchen and I cannot recall the last time I used it. Lucky!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Generously butter the tin and sprinkle over some caster sugar, tossing it around then discard the excess in your sink. Pre heat your fan oven to 200C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Sponge</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, whisk the eggs and sugar together until really thick and creamy. Sieve the flour over the mix and gently fold in. Tip into your prepared tin and bake for 10 mins. Cool in the tin for a short while then invert onto a rack when cooling.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Filling</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 medium eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">the grated zest and juice of a lemon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">scant ½ oz of powdered gelatine</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls hot water</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Separate the eggs, adding the zest to the yolks and whisk until light and creamy., then add the juice. Whisk the egg whites to stiff peaks.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Dissolve the gelatine in the water and cool then stir into the lemon mix. Fold in the whites until evenly combined then pour into the flan. Leave to set.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">To decorate or not to decorate?…. decisions decisions. Or just serve with a generous dollop of clotted cream. Or ice cream even.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A super easy, delish make ahead dessert. Yes, it is very 1960s but nothing wrong with that!</span></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-83591855497460279052021-09-29T04:21:00.002-07:002021-09-29T04:21:40.104-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuIaEYyzaBWQ7VTAT9q2R-II_EI0B3aW5Reo-524HFneQxw5z97K0AJIkgqIhJ7P7ZB9WZcKcSOv4B6lGRMD39ln4INjGwdISa81xe2HNjGTkmnbrf6I23cDtz1ISqPsCyCUqx4M4ipY/s2048/fullsizeoutput_355f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuIaEYyzaBWQ7VTAT9q2R-II_EI0B3aW5Reo-524HFneQxw5z97K0AJIkgqIhJ7P7ZB9WZcKcSOv4B6lGRMD39ln4INjGwdISa81xe2HNjGTkmnbrf6I23cDtz1ISqPsCyCUqx4M4ipY/w400-h300/fullsizeoutput_355f.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Lemon Curd, made in a microwave in under 7 minutes!</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">An extra recipe for all lemon addicts. Never buy shop bought lemon curd again. Even if you are in a rush! My dear friend Pam, who lives in Hayle gave me this recipe, but I have no idea where she got it. I have been so grateful for all her wonderful recipes over the years. She was 92 this year and still cooks and bake like a pro.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The quantity below fills a 1lb jar and will keep a couple of weeks or so, in your fridge. As I took the photograph [ten mins ago] it was still hot and I scraped the basin to have a taste! Just perfect and as good as the traditional method. From start to finish, including grating the zest and juicing, it took me just under ten minutes.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A quick word on microwaves. These days they are getting more powerful and mine goes up to 1000 watt instead of 650 or 800 or similar. I turned mine down to ¾ power to compensate as I am sure the recipe would not cope with the extra power. It would be too hot. The recipe states use full power.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a clean jar, sterilised. Place in the oven for a few mins. Plus a medium size glass bowl or basin.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large lemons, the zest and juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 eggs, well beaten</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In your bowl, melt the butter for about 1 min. Add the rest of the ingredients and beat together.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cook on high [see above] for 1 minute - stir. repeat 5 times ie 5 times in all. Until it coats the back of a wooden spoon. </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">That is it! Pot and then cover. I do hope you all give it a go, if you are a lemon addict like us! Nothing like it in the middle of a sponge, or on ice cream. This will be my go to recipe from now on.,</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-53700151845506727582021-09-26T02:54:00.001-07:002021-09-26T02:54:12.016-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FHrHAXIT-3JWNQMbT7aXojKvYYOrmRXlluT3zc4F5nw-B5I1l5wF7hHBDTsSdyubvGHuxnv3y9s3TWOiPBvay6haC2bk7wd_xovB0mpd1ifMh18Snylg1ZMARIEZJUVk8AlHpq4mcbc/s2048/fullsizeoutput_352d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FHrHAXIT-3JWNQMbT7aXojKvYYOrmRXlluT3zc4F5nw-B5I1l5wF7hHBDTsSdyubvGHuxnv3y9s3TWOiPBvay6haC2bk7wd_xovB0mpd1ifMh18Snylg1ZMARIEZJUVk8AlHpq4mcbc/w400-h300/fullsizeoutput_352d.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Lemon Curd Surprise Coconut Top Hats</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Beautiful, tasty, cup cakes with a lemon curd filling. [when did buns become cup cakes??] Easy Peasy to make and fill. Old fashioned they might be, but I like that. I adapted this from an old cookery book, given over with an oven and handed to me by a friend. Everyone knows I collect old books.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The quantity below makes about 15 or 16 large buns.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a large muffin tin, lined with cases. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 oz of softened butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">7 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 teaspoonfuls baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">pinch of salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful vanilla extract</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz desiccated coconut</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 fl oz buttermilk</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, cream together the butter and sugar, then add the eggs one at a time…. you all know the routine! Add the vanilla and the coconut, then beat in half the flour with half the buttermilk, mix well and repeat the the other half.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Spoon carefully into the cup cake cases, until about three quarters full. Bake until golden and firm to the touch, about 25-30 mins. Cool in the tin for a short while, then place on a wire rack and wait until cold.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Filling and topping</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Good quality Lemon Curd - I used left over from the previous post.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">vanilla butter icing [2 oz soft butter and 2 oz icing sugar, vanilla extract]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Using a small sharp knife, carefully cut around the centre of the top of the bun, making a little well and your top hat. Carefully leave the circular piece you have sliced beside each bun. Fill the wells with lemon curd, top with a dob of vanilla butter cream and place the top hats. Easy. Dust with a little icing sugar to finish off.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Yummo!!!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">If you wish, you could use fresh whipped double cream. Also toast a little extra desiccated coconut to add to the cream, if you wish to add to the coconut theme. So many variations.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-23152526908287300172021-09-19T03:31:00.005-07:002021-09-19T03:31:47.846-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0-oS06FspDSK4aG-6jeeyhXzvpffjqw7nMDtmiSsJ0XOIxmg_6Xzw388rGLbUXhjG0m3Ceviqc3L5JxBB8JCIohbGpIqrJXRveyimoYNsFvEedikUBrfpdwuIkZxt-YEFyyS8NSHYSM/s2048/fullsizeoutput_3543.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0-oS06FspDSK4aG-6jeeyhXzvpffjqw7nMDtmiSsJ0XOIxmg_6Xzw388rGLbUXhjG0m3Ceviqc3L5JxBB8JCIohbGpIqrJXRveyimoYNsFvEedikUBrfpdwuIkZxt-YEFyyS8NSHYSM/w400-h300/fullsizeoutput_3543.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Lemon Cake with homemade Lemon Curd filling</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">A twofer special, as I begin a series of posts, over the next month or so, featuring lemon! This is a totally delicious cake. No flour, no butter [in the cake]. Dead easy and with added whipped double cream, the most scrumptious dessert. Given to me by a cousin, it is now a firm favourite. The cake is just as good on the third day - not that it will last that long.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The Lemon Curd</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Makes 2 medium size jars, store in your fridge when cold and use within two or three weeks.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I sterilised the clean jars in a oven for ten mins.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 unwaxed Lemons - juice and zest</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3½ oz butter</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">7 oz caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">3 large eggs, whisked</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Place a large basin over a pan of barely boiling water and add the lemon zest and juice, the sugar and the butter. Allow to melt, stirring now and then. When everything is melted whisk in the eggs and continue whisking until it is well combined. Watch the curd as after 6 or 7 mins it will thicken. Cook for a couple more mins then take off the heat and allow to cool before tipping into the jars. Just lovely and so much better than bought. You can add a little more sugar if you wish.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: I often have duck eggs and used these for the above.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">LEMON CAKE</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Lightly grease, then line a spring form 8 inch cake tin. Pre heat your fan oven to 170C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The zest of 3 large lemons, unwaxed if possible</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 oz caster sugar - in ½s</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">4 large eggs, separated</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">5 oz ground almonds</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful white wine vinegar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">icing sugar for dusting, if not using cream</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a medium bowl, whisk the yolks, one ½ of the sugar and the zest. Add the ground almonds and BP and mix well.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In another medium bowl, start whisking the egg whites, then as it starts to get frothy, add the salt and vinegar. Continue whisking until soft peaks, then add the other half of the sugar and carry on whisking until fairly thick. Fold this into the almond mix then tip into your prepared tin and bake for about 30 mins until golden and firm to the touch.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool in the tin for a couple of mins then release the spring form clip and cool on a rack.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">When cold, split and fill with some of the delish lemon curd and also some double cream if you wish. Whatever. Or leave it plain for a simple afternoon tea.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com2tag:blogger.com,1999:blog-5546916383939063351.post-36909550127109103102021-09-12T05:30:00.004-07:002021-09-12T05:30:48.168-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1iJczBRczgCTotdbo6ZJaram2Qd58Ig6uvMMs_Sm5QX_LjFqYomECEKpTbYqml5BoB4tcOIWY9liVLA8naHTCF6a4YyMzuDFTlAmqdxUr4NUJDqRiyhH9-d7ZHADf_KD4a9fejOgL9A/s2048/fullsizeoutput_3556.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1iJczBRczgCTotdbo6ZJaram2Qd58Ig6uvMMs_Sm5QX_LjFqYomECEKpTbYqml5BoB4tcOIWY9liVLA8naHTCF6a4YyMzuDFTlAmqdxUr4NUJDqRiyhH9-d7ZHADf_KD4a9fejOgL9A/w400-h300/fullsizeoutput_3556.jpeg" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Rhubarb and Ginger Fools</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Well, over the summer, I have still been cooking and Fools are one of our family favourite summer desserts. But then, we think they are great any other time too. Plus Ginger and Rhubarb are a marriage made in yummy heaven. A very easy and make ahead dessert that is so delicious!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Makes 4 generous portions [or 6 wine glassfuls]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">About 12 oz of fresh rhubarb [not stringy]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2-3 tablespoonfuls caster to taste [I used two]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Start the night before by thinly slicing your rhubarb and place it in a small saucepan along with the sugar and a tablespoonful water [no more] and simmer for about ten mins until just softened. Set aside, break up any larger bits and when cool tip into a small basin and chill, covered.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">The next day….</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">300 ml tub of double cream</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">400 ml full fat Greek yogurt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 tablespoonfuls of icing sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful ground ginger</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 tablespoonful finely chopped crystallised ginger [plus a little extra for the top]</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a large ish bowl, place the cream, yogurt, sifted icing sugar and ginger then whisk until just holding its shape. I usually use a balloon whisk as it is so easy to over whisk. Good exercise anyway.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Stir in the chopped ginger, then carefully spoon though the chilled rhubarb, taking care to not completely stir in the fruit. You are looking for a marbled affect.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Pour into your serving dishes and lightly sprinkle over some more ginger. Enjoy!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: You can, at a pinch use fat free Greek yogurt, but it is not as good.</span></p><div><span style="font-kerning: none;"><br /></span></div>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0tag:blogger.com,1999:blog-5546916383939063351.post-58676124571639736642021-09-05T11:29:00.005-07:002021-09-05T11:29:36.175-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W7cpkFIoq4GIRs_rDN3ldYeyTtPQrgDoaHy0cU9LZYa5Oj6_cSxlRco1rEiwC5SUihWdM0Uk8mqVAND8l6622DnpVQhDb3TwhW7nxDg0CqjWvnYa8NoGHr8UPhizT33NDrTWa5uaA-M/s2048/fullsizeoutput_3552.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W7cpkFIoq4GIRs_rDN3ldYeyTtPQrgDoaHy0cU9LZYa5Oj6_cSxlRco1rEiwC5SUihWdM0Uk8mqVAND8l6622DnpVQhDb3TwhW7nxDg0CqjWvnYa8NoGHr8UPhizT33NDrTWa5uaA-M/w400-h300/fullsizeoutput_3552.jpeg" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;"><span style="font-kerning: none;">Conference Cake</span></h2><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">One of my favourite fruits are Conference Pears and the new season fruit are with us.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">I also love making cakes with oil, they are always moist, and so easy. I chopped an extra smaller pear along with some demerara for a topping, or you could perhaps drizzle over some icing - whatever! Or just leave plain, cause it needs nothing really. I found this recipe in an old book someone gave me, knowing how much I love trawling through other folk’s cast offs!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You can make it in a conventional round tin, or a loaf tin. But I used a 10 inch square tray bake tin. </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">You will need a tin of your choice, oiled and lined if using a larger round tin. Pre heat your fan oven to 160C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">9 oz plain flour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">8 oz golden caster sugar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ teaspoonful baking powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">pinch of salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 large eggs</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">6 fl oz sunflower oil</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 teaspoonful vanilla extract or bean paste</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2 medium-large size Conference pears, peel and chopped - not too small</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">2-3 oz of roughly chopped walnuts</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">In a large bowl, sift in your your ingredients, then making a hole in the centre, pour in the beaten eggs and oil. Mix well and stir in the fruit and nuts. Well, that was hard work - not! Yes, the dough is stiff, making allowance for the fruit to soften.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Tip into your prepared tin, level off the top and bake for about 50-55 mins, until firm to the touch and nicely golden. Less for a tray bake.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Cool before drizzling over some icing if using. Cut into squares, as I did if using a tray bake tin.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Note: Substitute walnuts for pecans or hazelnuts if you wish. Or why not sprinkle over some crystallised pears if you can find some.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Enjoy! This recipe is absolutely scrummy. Trust me.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p><p>
</p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-kerning: none;"></span><br /></p>CornishKitchenhttp://www.blogger.com/profile/00219683432138121574noreply@blogger.com0