November 30, 2008

Pop Them In Plum Cake

I really DO love a cake with fresh stone fruit dotted about it! You can make this with plums - or other things too. Apricots, nectarines, apple segments.... yum.

125g butter
125g caster sugar
250g plain flour
2 tsp baking powder
zest of one lemon
700g plums, halved and pitted
4 eggs
1/3 cup of milk
extra tablespoon of sugar
icing sugar

Preheat oven to 360 degrees. Butter and line a 22cm springform tin.

Cream the butter and sugar. Add the lemon zest. Beat in the eggs one at a time until fluffy and light and creamy and nice. Carefully fold in the flour and baking powder. Next mix in the milk, gently. Pour into the prepared tin. Pop in the plums and regular intervals. Sprinkle with cinnamon and extra sugar. Bake for 45 minutes. Dust with icing sugar when cooked and serve with icecream or thick cream thank you very much.

Deliciously Decadent Super BLT

These are a great supper dish - but you could also assemble lots of them and and take them on a picnic. I would add some chilli to mine.

4 slices of grainy bread
4 slices of bacon - cooked until crispy
4 iceberg lettuce leaves
4 slices of nice tomatoes
1 avocado mashed with the juice of a lemon and some coriander
2 tablespoons of mayonnaise
some basil leaves
Salt and Pepper

Toast bread.
And then assemble two sandwiches with equal parts of the above ingredients.
Eat with a HUGE glass of red wine to cut the richness a wee bit.

My Favourite Mayonnaise

3 egg yolks
600ml of good quality (but not too strongly flavoured) oil
1 tbsp of dijon mustard
1 tsp of seeded mustard
1 tbsp of Lee and Perrins worcestershire sauce
1 slosh of tabasco sauce
juice of 1 lemon
salt and pepper

In a food processor, beat egg yolks with mustards until well combined and a bit airy. Slowly, oh so very slowly add the oil, trickle by trickle. The mayonnaise will slowly thicken and combine. When you've carefully added all the oil, add the worcestershire sauce, the lemon juice, the tabasco and the salt and pepper. Then add half a tablespoon of boiling water to lighten the whole mix up. Store in the fridge.

Cream of Cauliflower Soup Deluxe

1 tbsp butter
1 brown onion, diced
1 clove of garlic, diced
1 medium cauliflower, trimmed of it's leaves and cut into florettes
1/2 tbsp curry powder
2 cups of chicken stock
1 cup of water
1 cup of cream
black pepper
a pinch of salt

Heat butter and saute the onion and the garlic until soft and smelling good. Add curry powder, stock, water and cauliflower. Put the lid on and cook over a low heat for half an hour. The cauliflower should be tender by this stage. If it is soft, blend in batches and return to the pot. Stir in the cream and simmer until nice and hot - but not boiling! Season with salt and pepper and enjoy!

Max's Favourite Muffins - Carrot and Cheese!

We like these a lot. We eat them with a big bowl of cream of cauliflower soup for soothed sighs all round.

2 cups of self raising flour
1 teaspoon of baking powder
1 teaspoon of sugar
1 teaspoon of salt
1/2 cup of grated carrot
1/2 cup of grated cheddar cheese
1/2 cup of grated parmesan cheese
3/4 cup of milk
1/2 cup of melted butter
2 eggs

Preheat oven to 200 degrees c

Mix all ingredients together until just combined. Don't mix too much! Fill muffin cases (which are sitting happily in a muffin tray) two thirds full of mixture. Bake in a hot oven for 15 minutes or until cooked and browning around the edges. Eat hot with a big bowl of soup!

LoobyLu's Mum's Chocolate Cake

via Loobylu and her Mum

Melt 85 grams (3 ounces) of butter.
Put in bowl (in order of appearance) with:
1 cup of sifted self raising flour,
1 cup of caster sugar,
2 Tablespoons of cocoa (sifted) — not drinking chocolate, but real cocoa
2 cold eggs
dollop vanilla
pinch of salt
1/2 cup of whole cream milk

combine & beat 3 minutes.
Cook for 45 minutes on 180°c.
Cool and ice with chocolate glace icing.
Eat. With ice-cream.