Friday, 25 November 2011

Melting Moments

These tiny biscuits come from my 1974 Be-Ro Home Recipe book (given to me last year by my Grandmother.) They are quick and really simple to make...if you want more, or larger biscuits, just double, triple or even quadruple the recipe!


2.5 oz self raising flour
1.5 oz caster sugar
2 oz butter
1/2 teaspoon vanilla essence
rolled oats or dessicated coconut
glace cherries

1. Preheat the oven to 170 deg C/fan 160 deg C/gas mark 3-4.

2. Cream together the butter, sugar and vanilla essence.

3. Stir in the flour and mix thoroughly

4. Divide the mixture into 20 pieces, roll each into a ball and coat with the oats or coconut.

5. Place on a greased baking sheet, press out slightly and place a small piece of cherry in the centre of each biscuit.

6. Bake for approximately 15 minutes, until golden.

Tuesday, 22 November 2011

Butternut Squash Soup

1 whole squash around 1kg
1 red onion
2 sticks celery
Veg or chicken stock about 500ml
seasoning (pinch of mixed herbs of your choice. I usually use italian seasoning)
black pepper
Peel and cube the squash.
Chop celery.
Chop the onion and fry to soften. (I use olive oil with garlic infused, it gives it a bit of a garlicky flavour without being strong)
Add the squash cubes and the celery and cook on a low heat while preparing the stock. I use 2 stock cubes to about 500ml or a bit more of water, enough to cover the squash but not drown it.
Simmer with the lid on until the squash is soft.
Put all the solids in a blender with a little of the stock and puree. When it's the consistency you want, put it all back in the pan with the stock and stir it all together.
Simmer for a few minutes, then taste and season. If it's not as smooth as you want then you can blend again
Add black pepper to taste
Serve with big fat chunks of bread
It makes enough for 3 big bowls or 4/5 as a starter and freezes well
I also used a few spoonfuls in my casserole to give flavour and a bit of bodyYou can also use it as a mother stock for another veggie soup,pumpkin, or mixed veg or even chicken?

Very Lemony Crunch Cake

This is such a quick and easy cake to make, and is utterly delicious!


175g unsalted butter
175g self raising flour
pinch of salt
2 eggs
175g golden caster sugar
finely grated zest and juice of 1 large lemon

juice of 1 large lemon
100g white granulated sugar

1. Preheat the oven to 180 deg C/fan 170 deg C/gas mark 4.

2. Grease and line an 18cm diameter, 7.5cm deep, round springform tin.

3. Sift the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using an electric whisk, or mixer, beat the eggs and sugar together until very light and fluffy. Blend in the melted butter, then gently fold in the flour, salt and zest. Finally, slowly fold in the juice.

4. Pour the batter into the tin and bake for 30-35 minutes, or until a skewer comes out clean.

5. Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. As soon as the cake comes out of the oven, prick tiny holes all over the top with a cocktail stick. Pour the lemon syrup evenly over the surface. Leave to cool completely in the tin.

This cake comes from "Bake and Decorate" by Fiona Cairns.

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