Seasonal Recipe by Valerie Hedgethorne
Valerie Hedgethorne taught cookery & cake decorating for many years in Brighton before becoming a Home Economist and writing for the national magazine CAKE for 20 years. Valerie is a past president of the British Sugarcraft Guild & is a member of the local Guild Branch, which meets monthly for demonstrations of all types of cake decorating. Anyone with an interest in cake decorating is welcome – for more information phone the magazine.
PEACH & HAZELNUT MERINGUE GÂTEAU
Posted in Recipes on Aug 01, 2021
We can use fresh peaches at the moment but canned ones can replace them if necessary. The base is meringue which includes some hazelnuts which are skinned and ground before folding in. You will need two 20cm/8 in sandwich cake tins base lined with silicone paper and a piping bag with star nozzle.
PISSALADIÈRE
Posted in Recipes on Jul 01, 2021
This is a classic french tart of onions and tomatoes which can be eaten either warm or cold. With an accompanying salad it is excellent for lunch in the garden. You will need a tart tin 20-23cm (8-9 in) diameter.
STRAWBERRY SLICES
Posted in Recipes on Jun 01, 2021
June means strawberries, especially the English ones. This cake is cut into slices which are easy to pick up and eat with the fingers. The base is a type of shortcake with a layer of strawberry jam in the centre. The jelly topping keeps the strawberries fresh and makes it look pretty. It is ideal for a picnic, it can be carried in the tin and cut when required. You will need a tin 20cm (8 in) square. I have used one from Lakeland with a loose base.
Pasta With Creamy Asparagus
Posted in Recipes on May 01, 2021
To prepare asparagus: bend each spear near the cut end and you will feel a spot where the spear easily breaks off. Discard this tough end. Using a vegetable knife or peeler gently remove the tiny nodules. This recipe makes good use of asparagus at this time of year and is delicious with bacon and pine nuts. You will need a food processor or blender.
Lemon Cheesecake
Posted in Recipes on Apr 01, 2021
A great favourite and this is a particularly simple recipe because it uses a jelly tablet instead of gelatine and you can make it in any flavour you wish. This recipe could also be frozen because it doesn’t contain egg whites which can sometimes weep on defrosting. You will need a 20cm (8in) shallow tin with a loose base lined with silicone paper base and sides and a piping bag with a star nozzle.
Spinach & Cottage Cheese Quiche
Posted in Recipes on Mar 01, 2021
This quiche is good to be eaten hot or cold, either for lunch or a picnic. Very suitable for vegetarians. You will need an 8in shallow tin preferably with loose base or a flan dish.
Special Chocolate Cake
Posted in Recipes on Feb 01, 2021
This cake is special because it tastes so good. It’s very chocolately, especially the filling and topping which is made with chocolate and soured cream. Easy to make and easy to spread on top of the cake. These days we need some comfort food. You will need two 20cm/8in sandwich cake tins.
FRENCH ONION SOUP
Posted in Recipes on Jan 01, 2021
This is a flavoursome soup and the bread and cheese top also has an appetizing savour. I am using a different method from the French of adding the bread, making it easier. You will need a thick pan with a lid.
CHRISTMAS TART
Posted in Recipes on Dec 01, 2020
While cranberries are in season and available in the shops we should make use of them. I’m combining them with mincemeat to make a delicious tart with sweet pastry and a soured cream topping. You will need an 18cm (7 inch) flan tin.
SALMON FISHCAKES
Posted in Recipes on Nov 01, 2020
Homemade fishcakes are so much nicer than bought ones because you can alter the flavour as you wish. Serve them with a vegetable or salad but you don’t need further potatoes because they are part of the fishcake. They can be frozen before frying. You will need a large frying pan.
CHOCOLATE AND PEAR CAKE
Posted in Recipes on Oct 01, 2020
Here is a version of the popular upside down cake but the pears are baked inside the cake which is a light chocolate sponge. It is good either warm or cold especially with cream. You will need a 20cm/8 in shallow cake tin, preferably with a loose base and an electric whisk.
RATATOUILLE
Posted in Recipes on Sep 01, 2020
This dish originates in Provence. There is no set recipe but uses the vegetables as available, the main one is always aubergine. It can be eaten either hot or cold, the latter being excellent in hot weather with cold meats. You will need a large saucepan with lid.
RASPBERRY & WALNUT FLAN
Posted in Recipes on Aug 01, 2020
Raspberries are in season now. This biscuit base with walnuts and honey complement them very well. This flan is excellent for summer as it requires no baking. You will need an 8 or 9 inch flan tin or dish.
BULGUR WHEAT SALAD with PEPPERS, FETA & HERBS
Posted in Recipes on Jul 01, 2020
This is a really simple and fast salad for the summer although it keeps well in the refrigerator for two days. You can use whatever herbs you have available and vary quantities to taste. It can be eaten on its own or as part of a meal such as pies, meats or fish. If you cannot get bulgur wheat, you can substitute couscous.
VEGETABLE CURRY
Posted in Recipes on Mar 01, 2020
Although this recipe is a lovely vegetarian or vegan dish it is one that everyone will enjoy. It uses a variety of spices along with curry powder and a selection of vegetables. The quantity can be adjusted for different numbers.
ORANGE GRIESETORTE
Posted in Recipes on Feb 01, 2020
Griese is the German name for semolina. This cake is made with it and not much flour which makes it very light. The lightness also comes from the whipped egg whites which are folded in. Because oranges are plentiful at this time of year I have given this an orange flavour.
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BUTTERNUT SQUASH & RED PEPPER SOUP
Posted in Recipes on Jan 01, 2020
I like to give you a soup in January after all the rich foods in December and this one is good for the cold weather. You will need a food processor or a blender.
TIRAMISU
Posted in Recipes on Dec 01, 2019
This is one of the most popular desserts and is one of my favourites. I have suggested it now because it is so ideal for special occasions over the Christmas and New Year period. It is particularly useful because it is best made the day before it is required.
CRANBERRY AND BANANA MUFFINS
Posted in Recipes on Nov 01, 2019
Cranberries are a native of North America. The Pilgrim Fathers called them “crane-berry” because the blossom on the vine resembles the heads of cranes.
COURGETTE CHOCOLATE CAKE
Posted in Recipes on Oct 01, 2019
Courgettes are plentiful at the moment and combined with chocolate they result in a lovely light cake, especially as it is made with oil. The ganache topping makes it more special.
STUFFED TOMATOES (Domates yemistes)
Posted in Recipes on Sep 01, 2019
This Greek recipe is one of my favourites which I used to enjoy in Greece. The large tomatoes are sometimes called beef tomatoes and when stuffed and baked are lovely for lunch or as an accompaniment to other dishes in a larger meal. They are useful for vegetarians.
HAZELNUT AND APRICOT GALETTE
Posted in Recipes on Aug 01, 2019
The combination of hazelnuts, apricots and cream is really delicious and this recipe is one of my favourites.
PASTRY-LESS QUICHE
Posted in Recipes on Jul 01, 2019
This lovely, quick recipe, similar to frittata, is particularly useful for anyone on a slimming diet, with wheat intolerance, or trying to cut down on carbohydrates. It is excellent for vegetarians too if the bacon is omitted. Have it as a lunch dish or for a picnic because it is good both warm and cold.
STRAWBERRY SHORTCAKE
Posted in Recipes on Jun 01, 2019
A shortcake is firmer than a sponge and is a classic recipe to use with fruit and cream. The most usual one is with strawberries and this is very good to have in summer. There are several recipes to choose from but this one is my favourite. The base compliments the fruit and cream and it also looks so good! You will need a 20cm/8in. sandwich cake tin, a large piping bag and a star tube.
CHICKEN IN SPICY TOMATO SAUCE
Posted in Recipes on May 01, 2019
The sauce gives chicken a really good flavour. Rice is a good accompaniment. Choose whole leg joints or drumsticks. You will need a casserole dish and a frying pan.
MEATBALLS WITH TOMATO SAUCE AND PASTA
Posted in Recipes on Mar 01, 2019
I think the homemade version of this is much better than that which you buy ready-made and you can alter the flavours to suit your taste. Both the meatballs and the sauce are very simple to make. You can alter the quantities for larger or smaller meals. You will need a liquidizer or hand blender for the sauce.
RICH CHOCOLATE CAKE with chocolate ganache
Posted in Recipes on Feb 01, 2019
This is a very chocolately cake with both filling and icing of ganache. Because we have Valentine’s day this month I have added marzipan hearts but you can decorate it to your own choice or leave it plain. You will need a deep 20cm/8in round cake tin and if you are decorating with hearts you will need a small cutter.
CARROT & LENTIL SOUP
Posted in Recipes on Jan 01, 2019
I like to give a soup recipe for this time of year. It’s good for the cold weather and the ingredients are readily available, providing both protein and 2 of your 5 a day. You will need a food processor.
CRANBERRY AND ALMOND SHORTBREADS
Posted in Recipes on Dec 01, 2018
This is a Christmas twist on the usual shortbread biscuits. The chopped almonds give a slight crunchiness and the cranberries give added texture. They make a nice gift when prettily packed and are useful when entertaining friends for coffee. You will need two baking trays and a fluted cutter 6cm (2 ins) diameter.
LIGHT GINGERBREAD WITH BUTTER ICING
Posted in Recipes on Nov 01, 2018
In the North of England Parkin is the traditional cake for Bonfire Night, but I prefer a lighter gingerbread and I like to include stem ginger for extra flavour. This recipe has a buttercream topping with pieces of stem ginger to make it more delicious. You will need a tin 28 x 18cm (11 x 7 ins).
AUTUMN TART
Posted in Recipes on Oct 01, 2018
This is a mushroom and bacon quiche. For vegetarians cheese can be substituted for the bacon. You will need a 23cm/9in tart tin or dish
PEAR TART DE CAMBRAI
Posted in Recipes on Sep 01, 2018
This is actually not a tart but is a cake which comes from Cambrai in France. It is lovely to have warm as a desert but equally good as a cake when cold. If eaten warm it is especially delicious served with single cream. Canned peaches are an alternative to pears. You will need a flan dish or tart tin measuring 23cm/9in across.
SAUSAGE PICNIC PIE
Posted in Recipes on Aug 01, 2018
This tasty pie is good either for a buffet or for an outdoor lunch or picnic. It can be served hot but it is best served cold on the day it is made. You will need a 20cm/8” spring form tin or a deep cake tin with a loose base. I used a spring form tin from Lakeland.
NASI GORENG
Posted in Recipes on Jul 01, 2018
This originated in Indonesia but is now almost the Dutch national dish. It tastes very good and is one of my favourites to cook for a meal with friends. It looks delicious with the traditional omelet and tomato garnish. You will need a shallow dish of approximately 1.5 litres.
STRAWBERRY MERINGUE GÂTEAU
Posted in Recipes on Jun 01, 2018
Strawberries and cream are synonymous with June but when partnered with meringue is a heavenly combination. You could not wish for a more delicious gateâu for any occasion. The meringue rounds can be made ahead of time and assembled when needed. You will need three baking trays and silicone coated parchment paper, also a plastic piping bag and large star nozzle.
LEMON AND GINGER FLAN
Posted in Recipes on May 01, 2018
Some of you may already know this recipe but I hope you will like to be reminded of it. It is so easy to make, the creamy lemon filling goes so well with the crunchy ginger biscuit base. You will need an 18cm/7in flan ring or a china flan dish, also a food processor is useful.
FISH PIE WITH CAULIFLOWER MASH
Posted in Recipes on Apr 01, 2018
Fish pie is very popular and so is cauliflower. Here the cauliflower takes the place of potato on top. The addition of spinach not only adds to the taste but to the colour also. You will need a pie dish approximately 1 litre capacity and a food processor.
KOURABIETHES (GREEK EASTER BISCUITS)
Posted in Recipes on Mar 01, 2018
These can be seen in bakers’ shops in Greece especially at Easter and Christmas. One Easter I made these to take to Greece to stay with Greek friends and was pleased that they were happy with my recipe. They are slightly similar to our own shortbread and make a nice change in shape and texture. You will need two baking trays and a large sheet of greaseproof paper.
OATY ORANGE GALETTE
Posted in Recipes on Feb 01, 2018
This oatcake is similar to a flapjack. Because oranges are at their best at the moment I am using them with their slight sharpness for a perfect partner to the sweetness of the oatcake. You will need two 18cm (7in) sandwich cake tins.
BROCCOLI AND CAMEMBERT SOUP
Posted in Recipes on Jan 01, 2018
This is one of my favourite soups which I serve on special occasions. The flavour is delicious and the pretty green colour is lovely. You will need a liquidiser to make a smooth texture.
ALMOND MINCEMEAT TART
Posted in Recipes on Dec 01, 2017
Five years ago I made a similar tart to this and I have been asked to repeat it. However, I am altering that slightly and, I think, making it even more special. The almond pastry is really delicious and the filling scrumptious. Do try this over the Christmas season, it’s particularly good served warm with cream but nice at anytime. You will need a 20cm/8in tart tin or flan dish. For the decoration (optional) a holly leaf cutter is required.
Iced Gingerbread
Posted in Recipes on Nov 01, 2017
In the North of England parkin is the traditional cake for Bonfire Night, but I prefer gingerbread, and I love this recipe for Autumn. I have added wholemeal flour for texture and stem ginger for more flavour. Stem ginger in syrup is available in jars. You will need a 7in/18cm square deep cake tin and greaseproof paper to line it.
CHEESY BAKED AUBERGINE
Posted in Recipes on Oct 01, 2017
This is a good way to use aubergines either as a main course or as an accompaniment to other dishes. Omitting the bacon makes it very suitable for vegetarians. This recipe serves two but can be easily multiplied for more. You will need an ovenproof dish for baking.
BLACKBERRY CHEESECAKE
Posted in Recipes on Sep 01, 2017
This is ideal for those of us who love to go picking blackberries, and of course, they are available in the shops. Some people dislike the seeds, but this recipe gives us the delicious full flavour without the seeds. It also has the prettiest colour. You will need a 20cm (8in) loose base shallow tin or a flan dish, also a large piping bag and a star tube. A sieve is needed, a nylon one is preferable.
PEACH & HONEY ROULADE
Posted in Recipes on Aug 01, 2017
A honey flavoured sponge with peaches and cream makes a delicious summer cake. To roll a sponge is not at all difficult, and even if it cracks it doesn’t matter. It looks very special. When fresh peaches are unavailable canned ones can be used. You will need a swiss roll tin measuring 30 x 23cm/12 x 9ins and silicone baking parchment also a piping bag and star tube.
CHEESE & ONION PIE
Posted in Recipes on Jul 01, 2017
This tasty pie is good for lunch or for a picnic when it can be carried in a tin. The combination of onions and cheese is popular and is useful for vegetarians but on other occasions a little chopped ham can be added. It can be served warm or cold.
STRAWBERRIES & CREAM CAKE
Posted in Recipes on Jun 01, 2017
June brings thoughts of summer days and strawberries and cream. This recipe uses both for a topping made of strawberry purée and whipped cream on a light sponge. It’s so delicious! You will need a 20cm/8in deep round cake tin and a food processor or a blender.
ORANGE & RHUBARB CAKE
Posted in Recipes on May 01, 2017
Use new season’s rhubarb to make this lovely moist cake which can eaten for tea or served as a warm pudding accompanied by poached rhubarb and crème fraiche. You will need a 20cm/8inch loose base round cake tin.
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FRUITY SIMNEL CAKE
Posted in Recipes on Apr 01, 2017
A Simnel is our traditional Easter Cake, having its origins in Mothering Sunday in Lent. It is a rich fruit cake with a layer of marzipan baked through the centre and also has a marzipan topping. My recipe has a variety of fruits and can be decorated to your own choice. Made in a loaf tin it is easy to slice. You will need a loaf tin measuring 8 x 4 inches/20 x 10cm across the base.
SPINACH AND FETA PIE
Posted in Recipes on Mar 01, 2017
This is a Greek pie called Spanakopita. Spinach and the Greek cheese feta go well together and filo pastry ensures this is so easy to make. It is good eaten warm or cold. Either fresh loose spinach or ready-packed can be used. You will need a 20cm/8in flan dish or spring form tin.
Chocolate (Heart) Cake
Posted in Recipes on Feb 01, 2017
This cake recipe has a lovely texture and a deeply chocolate taste and is one of my favourites. Although I have made it here in a heart shaped tin with a nod to Valentine’s Day, it can also be made in a round tin for any occasion You will need a heart tin measuring approx 18cm (7inch) across, or a deep round tin measuring 18cm (7inch). A large piping bag and star tube. A thin cake board is also useful.
Carrot & Orange Soup
Posted in Recipes on Jan 01, 2017
I like to give a recipe for soup in the January issue, and this one is perfect for this time of year. Carrots are cheap and oranges are in season. This soup has an excellent flavour due to the inclusion of orange. You will need a food processor or a blender.
MAUREEN’S SPECIAL SALAD
Posted in Recipes on Dec 01, 2016
This is named after a friend of mine who ate it at my home last Christmas and then asked for the recipe. It’s one of my favorite recipes for a buffet or to serve with cold meats. It is very piquant and tasty. You will need a dish of any shape with approximately 1 litre capacity.
GINGER & PEAR CAKE
Posted in Recipes on Nov 01, 2016
Autumn is with us and pears are in season. Gingerbread and parkin are Bonfire Night specialities, however this ginger cake is light and good at any time. I have included a few pieces of stem ginger to give a little more depth of flavour but this is optional. Using the melting fat method it is easy to make. The cake is best made 1-2 days before eating for it to mature. You will need a 20cm/8in sandwich cake tin with a removable base.
APPLE SQUARES
Posted in Recipes on Oct 01, 2016
Let’s hope we have a good apple harvest this autumn, giving us the chance to cook some lovely recipes. My recipe is one of my favorites which I have been making for many years. These little cakes can also be served warm with cream. You will need a shallow square tin 20cm/8in
GRATIN of COURGETTES AND TOMATOES
Posted in Recipes on Sep 01, 2016
Both tomatoes and courgettes are plentiful at this time of the year and especially if you grow them yourself, it’s a good way of using them. This is an excellent vegetarian dish to have for lunch or otherwise to serve with any meats, such as chicken or lamb. You will need a shallow ovenproof dish approx 1 litre capacity.
SAUSAGE AND LEEK PIE
Posted in Recipes on Aug 01, 2016
This is ideal for a picnic or a light lunch. Being made with shortcrust pastry it makes it easier to travel or even cut into wedges for a meal in the garden. You will need a sandwich cake tin 18cm/7ins diameter, preferable loose base. I have used one from Lakeland which is perforated to ensure well-cooked pastry.
PEACH GALETTES
Posted in Recipes on Jul 01, 2016
A galette is a flat pastry base with various toppings and we should make the best use of the fresh peaches now, although when they are not available use canned ones instead to make attractive and delicious pastries. These are particularly easy because they don’t require confectioner’s custard, only an apricot glaze, and they look like the ones in the French pastry shops. You will need two baking trays and a 10cm/4ins round cutter or something similar.
HER MAJESTY’S BIRTHDAY GÂTEAU
Posted in Recipes on Jun 01, 2016
This gateau could be the centerpiece of any celebration. Made to celebrate the Queen’s 90th Birthday. I have designed it in the shape of her favorite style of hat, decorated in red, white and blue with blue numerals around the side of the top cake. The combination of meringue, strawberries and cream is hard to beat. Both the meringue discs and the numerals can be made in advance. The cutter for the numbers and the blue colouring are obtainable from Lakeland. It must be assembled on the day otherwise the meringue will soften. There are two sections, the top is smaller than the base in order to give the hat shape. You will need two baking trays and non-stick baking parchment. It’s an advantage to have a thin cake card (8”/20cm) to put the cake on.
BAKED STUFFED MACKEREL with apple and onion
Posted in Recipes on May 01, 2016
Mackerel are a good source of Omega 3 and have an excellent flavour. Because they are oily fish they benefit from being accompanied by a slightly acidic food, such as the traditional gooseberry sauce or as here with apples. They are an easy fish to prepare; the fishmonger will slit it and remove the inside and also the head if you ask. You will need some kitchen foil in which to bake them.
POTATO, LEEK AND SUNDRIED TOMATO BAKE
Posted in Recipes on Apr 01, 2016
This is a very tasty dish. It can be an accompaniment to any meat or fish or with a little extra cheese such as cheddar for vegetarians. One advantage is you don’t have to make a sauce as the cream gives a delicious moistness. You will need an ovenproof dish of approx 1½ pints / 900ml capacity.
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SICILIAN EASTER CHEESECAKE (Cassata alla Siciliana)
Posted in Recipes on Mar 01, 2016
I thought we’d have a change for Easter this year and have this traditional cake from Sicily which is served at Easter and other celebrations. There are several versions but all are made from sponge cake, cream cheese, glacé fruits and chocolate. Strega is used in Sicily but I substitute brandy or sweet white wine. I find the rectangular form easy to slice. You will need a 2lb loaf tin measuring approx 10x20cm (4x8 ins) across the base and a piping bag with a star tube.
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ORANGE CAKE WITH ORANGE FILLING & ICING
Posted in Recipes on Feb 01, 2016
Oranges are at their best at the moment. This orange flavoured sponge cake has a complete orange flavour with the orange butter icing filling and orange glacé icing. You will need 2 straight sided sandwich cake tins 20cm (8”) diameter.
TOMATO, APPLE & CELERY SOUP
Posted in Recipes on Jan 01, 2016
This soup is not just a standard tomato soup. The apple and celery add to the flavour to make it a bit different. After it is puréed if you like a really smooth soup it can be passed through a sieve.
VIENNESE TOPPED MINCETARTS
Posted in Recipes on Dec 01, 2015
This recipe is what could be called my “signature dish”. It has it appeared a couple of times in CAKE magazine because I had many requests for a repeat. I make them to give as presents and they are much appreciated. If giving them away I do use foil cases but that is optional if making them for yourself. I am using the mincemeat for which I gave you the recipe last month. You will need 2 x 12 hole patty tins, a large piping bag and large star nozzle, a 3”/8cm pastry cutter and foil cases if you like.
My Special Mincemeat with walnuts and cherries
Posted in Recipes on Nov 01, 2015
This is the mincemeat I make every year. It really is special with its combination of flavours making it different from any other. Your mince pies will be the best you’ve ever made. It makes approx. 5 jars. You will need waxed discs and tight fitting lids or cellophane covers.
PLUM AND ALMOND SQUARES
Posted in Recipes on Oct 01, 2015
This is a tray bake for the season. The light almond flavoured scone base is topped with plums and marzipan. The combination of flavours makes this one of my favourite recipes. I took it a lunch party and it was very popular, so I thought I would share it with you. You will need a shallow tin measuring 7x11ins (18x28cm). Makes 15 squares.
AUTUMN VEGETABLE BAKE
Posted in Recipes on Sep 01, 2015
Tomatoes are plentiful at this time and if you grown them yourself it’s good to have recipes to use them. Aubergines go well with them in this dish which can be an accompaniment particularly to lamb or sausages, or to have as a lunch dish on its own. You will need a shallow ovenproof dish 1½ pints / ¾ litre capacity. Serves 4.
TARTE CANELLE
Posted in Recipes on Aug 01, 2015
This is a classic French tart made with cinnamon flavoured pâté sucrée (french flan pastry), and a blackcurrant filling. The blackcurrant season is quite short so it’s nice to use the fresh ones when we can, but when they are not available canned ones can be used instead. The pastry will look very brown but this is because of the cinnamon. You will need an 18cm (7in) tart tin preferably with a removable base. These are obtainable at Lakeland.
SPECIAL RICE SALAD
Posted in Recipes on Jul 01, 2015
This is my favourite rice salad. It is so very tasty with the soy sauce dressing and variety of ingredients. I usually use brown rice and like the basmati best. You will not need all the dressing but any left over can be kept for another time. It is excellent as part of a buffet or good to take on a picnic.
STRAWBERRY MOUSSE GÂTEAU
Posted in Recipes on Jun 01, 2015
This gateau certainly has the wow factor. Once in a while time and effort are really worth while. Keep this recipe for a special occasion. A strawberry cream mousse is sandwiched between two light Genoese sponge layers and not only does it look fantastic but it tastes delicious too. You will need two 20cm (8in) sandwich cake tins and one 18cm (7in) deep round cake tin with a loose base or a springform tin, also a large piping bag and star tube.
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RHUBARB SPONGE CAKE
Posted in Recipes on May 01, 2015
The first English rhubarb is now coming into the shops and perhaps some of you will be having it in your garden before long. Orange goes so well with rhubarb and the ground almonds help to make a firm cake absorbing any rhubarb juice. Have it as a pudding with single cream or as a cake at any time. You will need a 23cm / 9in loose base round shallow cake tin. I used a springform tin.
SIMNEL CAKE
Posted in Recipes on Mar 01, 2015
Simnel cake has its origins in March on Mothering Sunday (now known as Mothers’ Day). However, nowadays we think of it as a cake for Easter with the marzipan decoration of 11 balls representing the true disciples excluding Judas. The marzipan interior makes it really moist. The top marzipan decoration is grilled to preserve it. Don’t be tempted to use bought marzipan, it does not work as well as the home made one in this recipe. The cake keeps well in an airtight container for at least two weeks and the undecorated cake is best kept for 2 -3 days before decorating. You will need a deep round 20cm /8in cake tin.
PADDINGTON’S MARMALADE CAKE
Posted in Recipes on Feb 01, 2015
Paddington bear has made a come-back and is very popular at the moment so I have devised a delicious cake using marmalade in his honour. Now is the season for oranges especially the Sevilles, so buy a chunky marmalade made from them. You will need a deep 7in /18cm cake tin and a pastry brush for glazing.
RED LENTIL & BACON SOUP
Posted in Recipes on Jan 01, 2015
In January this soup will be especially welcome in the cold weather. Homemade soup has many advantages, it’s not only very tasty but is cheaper than buying cans or packets. This is just the soup for cold days, it’s so comforting and is very nutritious too. Make the full quantity because any left over can be frozen for another day.
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CHRISTMAS ICED PUDDING
Posted in Recipes on Dec 01, 2014
For those who don’t want the traditional rich Christmas pudding or would like a second dessert as an alternative. I suggest this frozen pudding which contains Christmas ingredients and flavours. It is really delicious. One big advantage is that it can be made well ahead of time and served not only on Christmas Day. You will need a basin 30floz (1 ½ pt)
PUMPKIN PIE
Posted in Recipes on Nov 01, 2014
In America this dish is usually served at Thanksgiving but here we make it for Hallowe’en, altough equally often we just hollow pumpkins out to make a lantern! Use the flesh that is hollowed to make this delicious spicy tart instead. Pumpkins are in the shops now so let’s make good use of them. I bought mine at Fiveways Fruits and would like to thank Danny and his staff for always being so helpful.
CRUNCHY OAT & APRICOT BISCUITS
Posted in Recipes on Oct 01, 2014
These are probably my favourite biscuits because I love oats and apricots. I have been making them for many years and would like to share the recipe with you. You will need two baking trays
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TOMATO & MOZZARELLA TART
Posted in Recipes on Sep 01, 2014
It’s good to have a recipe for tomatoes at this time of year when they are plentiful especially if you grow them yourself and have a glut. This tart is lovely for lunch or as light meal and is suitable for vegetarians. You will need a large baking tray.
PEACH & SOURED CREAM TART
Posted in Recipes on Aug 01, 2014
This makes use of the lovely fresh peaches which are in season at the moment but at other times canned ones can be substituted. The soured cream makes a delicious custard and is simple to make. You will need a 20cm / 8in tart tin with a loose base or a flan dish.
SMOKED SALMON & CURD CHEESE PARCELS
Posted in Recipes on Jul 01, 2014
These delicious little savouries are super for a starter, to have with drinks or for a light lunch with salad. Filo pastry is so easy to use to wrap up the filling of smoked salmon and curd cheese. They are best eaten fresh and warm.
STRAWBERRY & RHUBARB CRUNCHY CRUMBLE
Posted in Recipes on Jun 01, 2014
Just recently my daughter-in-law invited me for a meal and made the most delicious pudding. Two years ago I made something similar for you and it proved to be very popular so she suggested that I should give you her recipe and I think you will enjoy it. The crumble contains demerara sugar and has a sprinkling of almonds which gives it the lovely cunch. You will need an ovenproof dish of about 1 litre capacity. The one used measured 25 X 15cm (10 X 6ins) .
CHEESE & CELERY LOAF
Posted in Recipes on May 01, 2014
This loaf is ideal for picnics or a packed lunch. It’s delicious eaten plain or buttered. I suggest Red Leicester in the mixture because of its colour but a mature Cheddar can be used instead. It keeps well for 2 – 3 days. You will need a 1lb loaf tin measuring approximately 10 x 23 cm (4 x 9in) across the top.
EASTER CUP CAKES
Posted in Recipes on Apr 01, 2014
Easter is the time for chocolate and for Easter eggs. Cup cakes are very popular so here is a recipe for chocolate cup cakes with chocolate butter icing and a decoration which really says ‘Easter’ This recipe makes eight and can easily be multiplied for a larger number. You will need a bun tin with 8 holes and 8 paper baking cases, also a piping bag with a star tube if you want to pipe the butter icing.
HAM AND CHEESE PIE
Posted in Recipes on Mar 01, 2014
This tasty tart can be eaten hot or cold. It’s good to take if you are going walking or for lunch boxes. If you are having it hot serve it with a green vegetable such as broccoli or sprouts, but with a salad if eating it cold. It freezes well, but is nicer if warmed in the oven after defrosting. You will need an 18cm / 7in tart in or flan dish.
ORANGE CAKE
Posted in Recipes on Feb 01, 2014
At this time of year we have a variety of citrus fruits so here is a recipe for an orange cake for which we can use seville oranges for their bitterness or normal oranges. But for this cake I have chosen tangerines which are especially good for the topping but you can choose whichever you prefer because any will give a good result. You will need two 20cm (8in) sandwich cake tins.
LEEK & POTATO SOUP
Posted in Recipes on Jan 01, 2014
In January I like to give you a recipe for soup to warm you on cold winter days. This one uses the vegetables we have readily available and are not expensive.
Mincemeat Cheesecake
Posted in Recipes on Dec 01, 2013
Here is a delicious cheesecake for Christmas. The mincemeat goes so well with the cheesecake and the cinnamon adds to the flavour. It can be made ahead of time if you wish and be kept either in the refrigerator for a few days or frozen for a week or two, perhaps even for New Year entertaining. You will need a 20cm (8in) round shallow loose -base cake tin or springform tin.
MUSHROOM STRUDEL
Posted in Recipes on Nov 01, 2013
This is a tasty savoury strudel, the filling can be either button mushrooms or a mixture of different ones. You can omit the fennel if you don’t like it, and it can be a vegetarian dish if you leave out the bacon. You will need a baking tray.
CHOCOLATE COURGETTE CAKE
Posted in Recipes on Oct 01, 2013
Here’s a way of using an autumn vegetable in a delicious chocolate cake. The courgettes are not visible but do ensure a moist texture.. The cream cheese topping and filling go with it very well. You will need an 18cm /7in round deep cake tin.
BAVARIAN APPLE SLICE
Posted in Recipes on Sep 01, 2013
This is actually the strudel from Bavaria, different from the German one. and made with a shortbread pastry and so is easier to make, as well as being delicious. |It has been one of my favourite recipes for many years. I serve it warm with cream or cold to have with tea or coffee . I do recommend that you do use butter, it does give the best flavour. You will need a baking tray
BLACKBERRY AND YOGHURT LOAF
Posted in Recipes on Aug 01, 2013
A couple of years ago I made a similar cake containing raspberries which proved to be very popular so here’s one like it using blackberries. If you are fortunate enough to pick your own this will be a lovely way of using them, but if not they are obtainable in the shops. I am writing this especially for Kevin at Carters Domestic Appliances to thank him for his help recently. You will need a loaf tin measuring approximately 10 x 20cm /.4 x 8 ins) across the base.
SPECIAL PASTA SALAD
Posted in Recipes on Jul 01, 2013
This is a lovely colourful mix of ingredients which makes it very tasty. It is enjoyable to have either as a side salad or a complete meal if you add prawns or tuna. I often serve it as one of the dishes at a buffet. The quantities can be adjusted for the number to be served. It also makes a delicious addition to picnic spreads.
WHITE CHOCOLATE & STRAWBERRY SPONGE CAKE
Posted in Recipes on Jun 01, 2013
June seems synonymous with strawberries and to team them with white chocolate is lovely. You will need two 20cm / 8in sandwich cake tins.
RHUBARB AND GINGER CAKE
Posted in Recipes on May 01, 2013
Rhubarb and ginger go so well together and the early season’s rhubarb is excellent for this with its thin pink stems. It makes a moist centre in the ginger cake and can double up as either a cake or a pudding. The rhubarb needs no extra sugar, the slight sharpness offsets the sweetness of the cake very well. You will need a square tin approximately 20cm /8in diameter.
RUSSIAN FISH PIE
Posted in Recipes on Apr 01, 2013
This has been one of my favourite recipes for many years. It’s a really tasty pie made with smoked haddock and a simple sauce in a puff pastry case. I usually buy ready made puff pastry for this, either fresh or frozen. It can be eaten whether hot or cold - but I find puff pastry tastes better hot. You will need a large baking tray.
GREEK EASTER WALNUT CAKE
Posted in Recipes on Mar 01, 2013
This traditional Greek recipe was given to me by my Greek teacher. Its Greek name is Karithopita It has a lovely flavour and the best thing about it is its moistness because of the orange syrup which is poured over it when it is cooked. You will need a shallow 20cm (8in) square tin.
ORANGE YOGURT CAKE
Posted in Recipes on Feb 01, 2013
Oranges are at their best at this time of the year, especially the Seville oranges with their bitter flavour. They can be used in this recipe to give an extra boost of flavour, but the usual ones are good too. The glazed slices on the top not only make it look inviting but taste special. The yogurt makes a very light cake. You will need a 20cm /8in round cake tin or a spring form tin.
CREAM OF BROCCOLI SOUP
Posted in Recipes on Jan 01, 2013
This is one of my favourite recipes for the season’s baking. The pastry is sweet and short and the filling makes much more of mincemeat. Served warm with cream it is a delicious dessert. You will need a 20cm/8in flan ring, tart tin or flan dish, also a 7cm/3in round cutter.
SPECIAL MINCEMEAT FLAN
Posted in Recipes on Dec 01, 2012
This is one of my favourite recipes for the season’s baking. The pastry is sweet and short and the filling makes much more of mincemeat. Served warm with cream it is a delicious dessert. You will need a 20cm/8in flan ring, tart tin or flan dish, also a 7cm/3in round cutter.
PUMPKIN OR BUTTERNUT SQUASH CAKE
Posted in Recipes on Nov 20, 2012
There are still pumpkins in the shops but you can use butternut squash instead.This cake is wonderfully moist and very light. A friend tasted it and even called it ‘awesome’! I used a small pumpkin weighing 750g to get the amount needed. You will need a deep round 20cm (8in) cake tin.
STUFFED MARROW
Posted in Recipes on Oct 01, 2012
This is the season for marrows. They have very little flavour on their own but are excellent vehicles for savoury mixtures and absorb their flavour. My family always expected a stuffed marrow to appear at this time of year, the favourite was a bolognese style filling. The amount of mixture will depend on the size of the marrow, but make plenty as it can be served along side. You will need a baking tin or dish big enough to hold two halves of the marrow.
APPLE CINNAMON SQUARES
Posted in Recipes on Sep 01, 2012
Apples are plentiful now and some of you may be lucky enough to have them in your garden. You will be looking for new recipes and this is one of the easiest and most convenient. Eat it warm as a pudding with cream or custard, or cold as delicious little cakes. You will need a 20cm/8in shallow square tin
CHOCOLATE AND RASPBERRY GÂTEAU
Posted in Recipes on Aug 01, 2012
This delicious cake is the lightest that I know. Using oil, it is very easy to make. A syrup is poured into it which gives a moistness, and the rum is optional. The chocolate cream topping and the raspberries make it special but can be left off for everyday eating. You will need a 20cm / 8ins round deep cake tin and a small saucepan for the syrup.
CHEESE, ONION AND CELERY PIES
Posted in Recipes on Jul 01, 2012
This recipe is for Oliver who told me he loves my recipes and is a fan of mine I hope he likes this one. These little pies are so convenient; they can be eaten for lunch or dinner or are really good for a picnic. The pastry is beautifully short and the filling tasty. I also freeze them, individually wrapped, and reheat them when required. You will need four 4in/10cm tartlet tins or twelve deep patty tins.
JUBILEE CUP CAKES
Posted in Recipes on Jun 01, 2012
I know many parties are being planned to celebrate the Queen’s Jubilee, and cup cakes are ideal and. can be fun to decorate in the spirit of the occasion. Here I have made numbers for the top but you can do whatever you like. They look good in Union Jack paper cases which are obtainable from Lakeland, as also is the two tier cake stand. This recipe makes 12 but can be multiplied to give the required number of cakes. You will need a 12 hole deep bun tin, a round fluted cutter approx 5cm / 2in. and for the numbers either moulds or cutters Alternatively they can be piped with red icing.
RHUBARB AND STRAWBERRY PUDDING
Posted in Recipes on May 01, 2012
The first forced rhubarb will be in the shops now, and the young, thin pink stalks are sweeter than the thicker green ones. Strawberries and rhubarb together produce a lovely flavour. This pudding combines them to make a delicious base and has a topping of a very light fatless sponge. You will need a dish of 1 litre capacity; I have used one of approximately 25 X 15cm /10 X 6ins.
EASTER BISCUITS
Posted in Recipes on Apr 01, 2012
These are the classic Easter biscuits which are larger and thicker than other biscuits, they contain the Easter flavourings of spices and currants. Makes approx 16 to 18..
LEEK AND POTATO CASSEROLE
Posted in Recipes on Mar 01, 2012
For this month I thought I’d make a savoury dish of comfort food. The ingredients all go well together, it can even be prepared ahead and baked when required. For a vegetarian option omit the bacon and sprinkle the top with grated cheese and breadcrumbs. A chopped hardboiled egg could also be added. You will need an ovenproof dish of approximately 1 1/2 litres.
CHOCOLATE CAKE WITH CHOCOLATE GANACHE
Posted in Recipes on Feb 01, 2012
February brings St Valentine’s Day and so I have made a heart-shaped cake decorated with marzipan hearts. However, it can be made in a round tin without the hearts for any time of the month or year. It is definitely for chocoholics, the light chocolate sponge has ganache through the centre and is coated with it. You can omit the heart decoration if you wish. It is very easy to make and the ganache is simple too. I have used a deep heart tin measuring 15cm /6in across the base but you could use two 18cm/7in sandwich cake tins instead. The marzipan hearts require a small heart cutter.
SODA BREAD
Posted in Recipes on Jan 01, 2012
This is easy to make and does not take long to bake. It’s a nice change to eat with soup or cheese.
CARROT AND CORIANDER SOUP
Posted in Recipes on Jan 01, 2012
The distinctive flavour of coriander makes the carrot soup special, although orange could be used instead. You will need a food processor or blender.
MINCE TART WITH ALMOND TOPPING
Posted in Recipes on Dec 01, 2011
This is a very special Mince Tart. The pastry is short and sweet and the macaroon type topping makes it very delicious. It is excellent with either single cream or crème fraîchr. You will need a 20cm / 8in tart tin or a china flan dish.
GINGERBREAD AND APPLE SQUARES
Posted in Recipes on Nov 01, 2011
Gingerbread or parkin are traditional for bonfire night, and in this recipe the apple pieces add extra interest. This cake is beautifully moist and keeps well for a few days. You will need a 20cm / 8in shallow square cake tin
SAUSAGE PLAIT
Posted in Recipes on Oct 01, 2011
This not only looks good but tastes good too. Chopped onion mixed with the sausagemeat makes it very tasty. You can eat it hot with vegetables or cold with salad. It’s good for lunch boxes too.
CREAMY PLUM TART
Posted in Recipes on Sep 01, 2011
This recipe is for Liz, the receptionist at my opticians in London Road. She has just bought a flan dish and asked me how to use it. Victoria plums are in season now & this is a delicious way of using them. You will need a 20cm /8in flan dish or a tart tin.
Raspberry Cake
Posted in Recipes on Aug 01, 2011
Raspberries are one of our delicious summer fruits, and adding them to a cake mixture is an unusual way of using them. Their sharpness is really good with the sweetness of the cake. You will need a loaf tin measuring approximately 20 x 10cm /8 x 4ins across the base.
CHEESE AND SPRING ONION SCONES
Posted in Recipes on Jul 01, 2011
These are my favourite savoury scones. The orange colour of the Leicester cheese looks attractive in them and the spring onions give extra texture as well as flavour. They are exceptionally light and can be eaten with or without butter Very good for picnics or lunch boxes. You will need a round cutter 7cm/ 3in and a baking tray.
Strawberry Cream Tarts
Posted in Recipes on Jun 01, 2011
June means strawberries and this year there promises to be a bumper crop of English ones. I asked my daughter-in-law what recipe she would like, and she asked for the lovely glazed strawberry tarts you get in France. So here they are - and the glaze does make all the difference. You will need six 10cm (4ins) tartlet tins or any similar that you may have.
Sausage, Spinach & Apricot Pie
Posted in Recipes on May 01, 2011
Warmer days are coming and a pie like this is excellent to have with salads, it’s also good for picnics. Bought puff pastry is used for convenience but it could also be made with shortcrust. You will need an 18cm /7in spring form tin or a deep tin with a loose base.
Simnel Muffins
Posted in Recipes on Apr 01, 2011
Simnel cake has long been the traditional cake for both Mother’s Day and Easter. A spiced cake with a layer of marzipan baked through the centre and marzipan on the top. I am following this format with with these little cakes which are very much like mini simnels. Make them for something special at Easter, or to give as presents. You will need 12 hole muffin tin (large buns) or a tray of silicone moulds and a fluted pastry cutter.
Apple Pancake Stack
Posted in Recipes on Mar 01, 2011
Pancake Day is on March 8th and it’s nice to keep up the tradition. One problem about making pancakes for the family is that only one pancake can be made at a time and some people have to wait. This recipe solves that problem because they can be made ahead of time and assembled into a delicious ‘cake’ which everyone can eat together. When cut into slices the layers with apple and cinnamon are really delicious. You will need a heavy frying pan (or a pancake pan if you have one) and an ovenproof plate or dish.
Banana, Date & Honey Loaf
Posted in Recipes on Feb 01, 2011
Bananas are always available, are relatively cheap, and can be used to make a delicious tea bread with dates and honey. Store one day before eating. You will need a loaf tin measuring 3 ½ X 8 ins (8 X 20cm) across the base.
Tomato, Celery & Apple Soup
Posted in Recipes on Jan 01, 2011
Last January I devised a recipe for curried parsnip soup which has proved to be very popular and I think this year’s recipe will be the same. It’s one of my favourites, the combination of ingredients gives a lovely flavour which is quite different from an ordinary tomato soup.
Chocolate & Brandy Log
Posted in Recipes on Dec 01, 2010
This cake is popular at Christmas and it’s well worth making one because it tastes and looks so much better than a bought one. Usually it is made with a whisked sponge mixture but I’ve made it easier with a one-stage mix and a standard butter icing. You can have fun in decorating it in the way you choose. You will need a swiss roll tin measuring 30 x 23cm (12 x 9 in) and non-stick baking paper.
Christmas Shortbread
Posted in Recipes on Nov 01, 2010
There are two reasons for my choice of seasonal recipe. Firstly, it is St Andrew’s Day on the 30th November so we have the Scottish influence. Secondly, shortbread is one of our Christmas specialities and my recipe makes it a little different by mixing in chopped glacé cherries and using them for decoration. Make them as soon as you like, and if you are not tempted to eat them immediately they will keep well in an airtight container. You will need a 20cm (8in) fluted flan tin or a baking tray.
Lemon Cupcakes
Posted in Recipes on Oct 01, 2010
Cupcakes are enjoying popularity so I thought I would give you a recipe for these delicious ones. Not only do they look tempting but they taste good too.You will need a 12 hole bun tin & paper baking cases Also, if you want to pipe the butter icing. you need a large piping bag and large star tube.
Blackberry & Apple Traybake
Posted in Recipes on Sep 01, 2010
Use the last of the blackberries to partner them with apples to make this recipe with a difference. Eat it warm for pudding or cold as cake at any time. You will need a shallow rectangular tin approximately 30 x 18cm (12 x 7in)
Courgette & Feta Pie
Posted in Recipes on Aug 01, 2010
Courgettes are plentiful this month, either in gardens and allotments or in the shops. Filo pastry makes this quick and easy pie . This recipe uses the courgettes to good advantage with tasty feta cheese and herbs.
Strawberry Meringue Roulade
Posted in Recipes on Jul 01, 2010
I must give you a strawberry recipe this month now that the English ones are here. This is certainly one of my favourites and looks so clever, but don’t be nervous of rolling up a meringue, it really is not difficult. The combination of meringue, cream and strawberries is so good. You will need a swiss roll tin measuring 13 x 9in (33 x 23cm) and non-stick baking parchment paper.
Raspberry Shortbread Stacks
Posted in Recipes on Jun 01, 2010
This is the season for the soft fruits and raspberries are a favourite. treat. The crisp shortbread biscuits make them go further and also turn them into an elegant dessert. The biscuits can be made ahead of time, and assembled when required. You will need a baking tray and a 6cm (2 1/2in) fluted cutter. Also if you want to pipe the cream you need a piping bag and star tube.
RHUBARB CRUNCHY FLAN
Posted in Recipes on May 01, 2010
Here we are again with the first rhubarb in the shops. The ginger crumb crust is a perfect accompaniment to the creamy rhubarb filling. You will need a 20cm (8in) flan dish or tin and for decoration a piping bag and large star tube.
CARROT CAKE WITH CREAM CHEESE FROSTING
Posted in Recipes on Apr 01, 2010
Carrot cake is one of the most popular cakes today, it is light and moist and made more delicious with the usual cream cheese frosting. The marzipan carrots are optional. I am featuring this recipe his month by popular request, and especially for the receptionist at my doctor’s surgery. You will need a deep 20cm (8in) cake tin.
BANANA, DATE AND HONEY LOAF
Posted in Recipes on Mar 01, 2010
Bananas are always available, are relatively cheap, and can be used to make a delicious teabread with dates and honey. Store one day before eating. You will need a loaf tin measuring 3 ½ X 8 ins (8 X 20cm) across the base.
STUFFED SAVOURY PANCAKES
Posted in Recipes on Feb 01, 2010
On pancake day, instead of making sweet pancakes, make them into a delicious meal with ham and sweetcorn, or whatever you have available
BUTTERNUT SQUASH SOUP WITH ONION AND CHILLI
Posted in Recipes on Jan 01, 2010
Butternut squash is very popular at the moment . It combines well with other flavours and here I’ve added some chilli to spice it up, but you can omit that or add any other spice of your choice.
VIENNESE-TOPPED MINCE TARTS
Posted in Recipes on Dec 01, 2009
Last month I gave the recipe for my special mincemeat, so here is one of my favourite mince tarts using it. Don’t worry if you didn’t make it, just use a good bought one. These can be made ahead of time and freeze well. You will need a large piping bag and star tube.
MY SPECIAL MINCEMEAT
Posted in Recipes on Nov 01, 2009
I have been making this recipe for some years. It really is very special, containing extra goodies. Often I take a jar of it as a present when visiting friends. Make it now and it will mature for Christmas baking. Next month I shall give you a recipe using it. You will need a food processor and 5 1lb jam jars and waxed circles.
COURGETTE AND ORANGE LOAF
Posted in Recipes on Oct 01, 2009
There are still plenty of courgettes around. My daughter-in-law gave me some from her allotment which gave me the idea for this cake. It’s beautifully moist, and can have a cream cheese topping to make it more special if you wish. You will need a 2lb loaf tin measuring approx 20 X10cm / 6 X 4in across the base.
BLACKBERRY AND APPLE CRUMBLE TARTS
Posted in Recipes on Sep 01, 2009
Blackberry and apple crumble is one of the top favourites, and if you can pick your own the pleasure is even greater! For a twist on the theme I have made it in deep pastry cases which are really good for puddings or packed lunches. I have used trays of muffin tins, which makes 12, but if you haven’t got those you can use shallower bun tins instead which makes more.
LEEK AND BACON PASTIES
Posted in Recipes on Aug 01, 2009
Makes 4. Let’s hope we shall have some good weather to enjoy picnics. These tasty pasties are ideal, they carry well, but they are also lovely eaten hot at other times. You will need a baking tray
STRAWBERRY CHEESECAKE
Posted in Recipes on Jul 01, 2009
My recipe in the June issue for strawberry shortcake proved so popular that I’m using strawberries again in a different way while they are still plentiful. I took this cheesecake recently to a BBQ and was delighted that everyone thought it so delicious, so I decided to share it with you.
STRAWBERRY SHORTCAKE
Posted in Recipes on Jun 01, 2009
Every summer must have a strawberry shortcake. One of my sons would ask me to make one as soon as strawberries became more plentiful, and this is the recipe I have always used. It is firmer than a sponge and is a very good base for strawberries and cream. It looks good too! You will need a straight-sided 20cm (8in) shallow cake tin - preferably loose base.
FRENCH RHUBARB TART
Posted in Recipes on May 01, 2009
The first tender rhubarb is now in season, and some of you may have it in your garden. Choose thin pink sticks for this delicious tart. You will need a 20cm (8in) tart tin.nd yeast , it just needs time to rise. Do try it, it tastes really delicious, either plain or with butter.
EASTER YEAST RING
Posted in Recipes on Apr 01, 2009
As a change from hot cross buns bake this yeast cake with a filling of marzipan. It’s so easy to make with the dry easy-blend yeast , it just needs time to rise. Do try it, it tastes really delicious, either plain or with butter.
A CAKE FOR MOTHER’S DAY
Posted in Recipes on Mar 01, 2009
Make this cake for Mother’s Day on March 22 nd. This deeply chocolately cake has a creamy white chocolate filling and topping. I have kept it as simple as possible so that even novice cooks and decorators can achieve a super result, using chocolates of your choice and bought chocolate lettering.
VALENTINE SPECIALS
Posted in Recipes on Feb 01, 2009
Make these biscuits for someone special or let children help decorate them. I have used a pierced heart cutter obtainable from Lakeland Ltd.(mail order or shop) and also a plain heart which is readily available. (failing that, use a round cutter).
CURRIED PARSNIP SOUP
Posted in Recipes on Jan 01, 2009
A home-made soup is just right for the cold weather and parsnips are at their best just now. Make this quick, delicious soup with just a hint of curry and serve with crusty bread, making it almost a meal in itself.
INDIVIDUAL CHRISTMAS CAKES
Posted in Recipes on Dec 01, 2008
Following on my last month’s suggestion for an individual home-baked gift, here is a recipe for lovely little Christmas cakes baked in a coffee tin or something similar, such as a sponge pudding tin. This is a rich fruit cake mixture, coated with marzipan and icing. Make them soon, they will keep until Christmas. This makes two 10cm (4in) fruit cakes
INDIVIDUAL CHRISTMAS PUDDINGS
Posted in Recipes on Nov 01, 2008
These are excellent to give as a present to someone on their own, although I like them as a change from a large one when entertaining friends. This unusual recipe is one that you can make at the last minute, even on the day required. When making them as a gift, wrap them and give reheating instructions. This fills four 225ml (8fl oz\ pudding basins – metal or foil.
APPLE AND BRAZIL NUT CAKE
Posted in Recipes on Oct 01, 2008
Apples make this a nice moist cake, and the topping is optional but is pretty for a special tea. It is a one-stage mix which makes it easy to make. It tastes better if kept overnight in an airtight container but put on the topping just before eating.
PLUM AND CINNAMON SQUARES
Posted in Recipes on Sep 27, 2008
This is the time for plums and this recipe is a lovely one to make good use of them. The base is an easy light scone orange-flavoured scone mixture, covered with plums and a crunchy cinnamon topping.
