COOKBOOKS GALORE

  I had to repost this as my computer went a bit haywire! Sorry if your comment has disappeared! I was  looking for something in my tins cupboard when I found a large tin of peaches hidden at the back. I remembered a recipe that my friend used to make so decided to make it. It’s an unusual recipe in that it uses semolina and crème fraîche , and is cooked on top of the cooker. You need:                                                          traybake tin large tin of peaches in syrup,  250ml syrup from the tin,  250ml milk ,100g crème fraîche   75g semolina  mint sprigs to decorate   Drain the peaches and keep 250ml of the syrup. Cut the peaches into 1/4s. Heat the milk and syrup in a pan till boiling then add the semolina and cook on gentle heat for 15mins, stirring all the time. Whip th...

I'm sorting out my food cupboards, checking on use by dates etc. and I came across a some tinned peaches that needed to be used up. I'm not a great fan of peaches, but quite like them in cakes, so decided to make one from a recipe I made ages ago at a cookery class. It uses semolina as well as flour, and also yoghurt, so a bit different. I used a 200g loaf tin greased and lined with baking paper. Preheat oven to 180C/gas5 To make the cake you need 50g butter, 100g caster sugar, 1 tspn vanilla extract, 2 eggs - separated. Beat the butter, sugar, vanilla extract and egg yolks together till nice and white and fluffy. Add 250g plain yoghurt and mix in. Mix together 125g plain flour, 2 tspn baking powder and 125g semolina and add to the batter. Whisk the 2 egg whites till stiff then fold carefully into the cake mixture.  Put half of the mixture into the cake tin. Chop up 200g peaches halves or slices into dice and add half to the cake tin on top of the batter. Put the rest o...

This cake is a family favourite which I rarely bake these days. Younger daughter is coming for the w/e, so thought I'd make it 55g ground almonds 170g natural yoghurt 200g caster sugar 125g melted butter 1 tspn vanilla extract 2 eggs 185g semolina 1 tspn baking powder 2 tbspn pistachios, roughly chopped lemon syrup : 170g caster sugar 1 tspn lemon zest 1 tbspn lemon juice Preheat oven 180C/360F/gas 4 Grease a 23cm square cake tin. Line the bottom with parchment paper. In a bowl, beat the yoghurt, sugar, vanilla extract and eggs together. Mix the baking powder and semolina together, then add to the yoghurt . Spread the ground almonds out in a little frying pan and stir them around for about 3 mins or so on a medium heat till they've become lightly browned. Add the almonds and pistachios to the cake mixture and mix well. Spread it in the tin and bake for 35 mins. Test to see that the cake is cooked. While it's baking, make the syrup by putting the ...