Merry Christmas

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                                   Merry Christmas and a very Happy and Healthy New Year.

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Lemon Coconut Slices

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I needed a simple recipe to use up some lemons, and found many versions of this uncooked tray bake [I suppose it's not really a tray bake as it's not baked, but it's made in my Delia tray bake tin!]. I played around with several recipes till I made exactly what I wanted - a good lemony flavoured slice, with a decent amount of coconut and a lemon icing. It was perfect to make for my daughter's recent visit. We brought a lemon tree back from France and it now lives in the greenhouse. It was a gift from our neighbours, and has faithfully produced lemons every year. The lemons I used in this recipe were from this tree, and they are much juicier than the ones you buy. You put 125ml of condensed milk in a pan with 125g butter and stir till the butter has melted. In a food processor or using a plastic bag and a rolling pin, break a 250g packet of Nice biscuits into crumbs and put into a bowl with 1 tspn of grated lemon zest, 1 tspn lemon extract and 85g dessicated coco
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Aberffraw cakes

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These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an
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My favourite Plum Tart

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 I found a punnet of ripe plums lurking,  so made my favourite plum tart recipe with a few tweaks. I didn’t have the correct amount of plums so couldn’t pack them in, but it still tastes delicious. It has a layer of pastry, then cinnamon sugar, plums and a delicious topping of brown sugar, egg and crème fraîche. Pastry- 250g plain flour, 175g butter cut into pieces, 1 medium egg yolk Filling- 1/2 tspn cinnamon mixed with 2 tbspn soft brown sugar, 750g of plums, halved then quartered. Topping- 1medium egg and 1 yolk, 125g crème fraîche, 45g soft brown sugar Oven 200C/gas6.  28cm flan tin   Rub fat into flour.,Add yolk and 1-2 tbspn water to make a firm dough. Roll out and line the tin. Prick the base and put in fridge for 30 mins. Filling- Sprinkle cinnamon sugar over the pastry. Arrange the plums cut side up, packing tightly. Any left over cut in half again and make a pattern on top, cut side down.  Topping- mix all the ingredients together and spoon over the plums.  Bake for 25-30 min
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