Showing posts from March, 2019

Date, Apricot and Brazil Loaf Cake

This cake is another result of a baking cupboard sort out. I had some brazils, apricots and dates to use up, but not enough of each to use on their own. I love loaf cakes, and just took out the mixed dried fruit from the recipe I usually use in this cake, and added my store cupboard finds. 140g soft margarine 2 large eggs 250g self raising flour 60ml milk 140g caster sugar – reserve 1-2tbspn for cake topping 125g each of dried apricots and pitted dates - each piece cut into 3 65g chopped brazil nuts 1 level tspn mixed spice    Preheat oven 150C/Gas 2  Grease and line a 900g loaf tin.   Cream margarine and sugar together until soft and fluffy. Gradually add the eggs to the mixture a little at a time and one by one, mixing well .  Put the fruit and nuts into a bowl and add 2 or 3 tbspn of the flour to coat the fruit and nuts. Sieve the rest of the flour and the mixed spice into the cake mixture.  Fold the fruit and nuts into the mixture as well. Add the milk and gently mi

Raspberry and Chocolate Cake

My daughter loves dark chocolate and raspberries, and as she was coming up for the weekend, I found this recipe in my scrapbook which was perfect for her. I know raspberries aren't in season, and I know you could use frozen ones, but I found some at a reasonable price in my local market. For the cake you need:  250g dark chocolate (70% cocoa) 200g butter 1 tspn instant coffee, dissolved in 1 tbspn hot water 5 eggs 100g caster sugar 75g plain flour 100g raspberries  Preheat oven 170C/gas3                    Grease and line a 20cm springform tin In a saucepan, put the chocolate, butter and coffee and heat over a low heat till melted and glossy. In  a bowl beat the eggs till pale and fluffy.  Pour in the chocolate mixture, add the flour and fold together gently. Pour this batter into the tin and sprinkle the raspberries over the top. Bake for about 40 mins till the cake is firm. This cake is good with a cuppa, but also makes a nice dessert. It's very rich and '

Chicken and Leek Pie

As it's National Pie Week, I thought I'd post a pie recipe that's one of my family's favourites. The leeks are a belated homage to St David's Day [I did make Welsh cakes and have daffodils!]. It's an easy pie to make as you use ready made puff pastry.  So for 6 people you need:  2 tbspn oil - I used rapeseed 6 skinless chicken breasts cut into cubes 2 medium leeks - sliced 4 tbspn white wine [opt] 15g butter 1 tbspn plain flour 750ml milk 1 chicken stock cube s & p 500g butter puff pastry 1 egg to brush top of pie Preheat oven 200C/gas6           23 x30 cm pie dish Heat 1 tbspn of the oil in a pan and add the chicken. Brown all over then take out. Add the other tbspn of oil [and the wine if you're using it] and then cook the leeks till tender [and the wine has evaporated]. Melt the butter in another pan then stir in the flour to make a paste. Add the milk a bit at a time, stirring continuously till the sauce get