Showing posts from July, 2018

Goat's Cheese and Courgette Cake

Am not really enjoying this heat or cooking, but I had to make something to take to a helpers' lunch. I bought a bowl of courgettes from the market on a whim, so this was a good way to use them up. It's a bit of a faff having to grate them, but my food processor does it for me. Don't grate them too fine or they'll end up like water! Past experience! You need: 300g goat's cheese, 5 medium cougettes, 3 eggs, 150g flour, 1 tspn baking powder, 2 tbspn vegetable oil, 120ml milk, 100g grated Gruyère cheese, 2 pinches salt. Preheat oven 200C/gas6                         Grease a 900g loaf tin. Wash and grate the courgettes. Chose the goat’s cheese into chunks or slices. In a bowl mix the eggs, cheeses, flour and baking powder, oil and milk. Add the courgettes and salt. Mix well and spoon into the tin. Bake for about 40 mins then cool on a wire rack. It makes a change from ham with a green salad! Good cheese flavour and the texture is soft and moist. The Gruyèr

Rhubarb and Yoghurt Cake

Bought some 'Wonky' rhubarb from Morrisons and decided to make this for a family get together last weekend. It's a French recipe and uses a yoghurt pot as a measure. Very easy to make. you need a 125g yoghurt pot So:  1pot natural yoghurt, 3 pots sugar, 3 pots flour, 1 tspn baking powder, 3/4 pot vegetable oil, 1/4 pot milk, 1 tspn vanilla extract, 2 eggs, 250g rhubarb Preheat oven 200C/gas6                        Grease and flour a 20cm cake tin. Put all the ingredients except the rhubarb into a bowl and beat together. Chop the rhubarb into chunks and add to the mixture. Mix in with a spatula. Bake for 30-35 mins till golden. It has a lovely moist crumb, and a good contrast between the fruit and the sponge. It makes a good cake with a cuppa or a dessert with cream or ice cream. I've made it with apple, but plums or pears would be good too.