Sunday, 23 May 2010

☼ sunny weekend tastes

how does the song go?
♫ mad dogs and englishmen, go out in the midday sun ♪
not this english girl:
midday is the perfect time to whip up this tasty treat:
it's my own take on Madeira cake:

madeera cake:

you will need:
250g plain flour
1 heaped teaspoon baking powder
175g softened butter
175g caster sugar
3 eggs
the zest and juice of a large lemon
*or two small ones*
 heaped teaspoon of fennel seeds
some sugar for sprinkling
line and grease a loaf tin:
preheat your oven to 180°c/ gas 4:
sift the flour and baking powder together and set aside:
cream the butter and sugar until light in colour & fluffy:
add the eggs one at a time, adding a spoonful of flour with each :
mix well:
stir in the fennel seeds, lemon zest and juice:
then carefully fold in the flour:
pile into your loaf tin, smoothing the top slightly
and sprinkle with some more sugar:
bake for 1 hour 15 minutes ....
{as usual test it is cooked by sticking a skewer through
the cake ~ if it comes out clean it is ready}
leave in the tin to cool slightly before turning out onto a rack:
this cake needs to be cold before slicing:
will keep for three or four days in an airtight tin:
think I might try this with crushed cardamon seeds next time:

Monday, 10 May 2010

྿ savouries for a change

sometimes it's really nice to make something a little different:
I had a party recently and these went down a treat!
the recipe has been tweaked and adapted by me
from a basic scone dough:
the fresh ingredients give subtle flavour:

indian scones
you will need ....
250g self raising flour
1 tablespoon baking powder
125g butter *cold and cubed*
1 tablespoon garam masala
a big handful of chopped fresh coriander
2 teaspoons of grated ginger
1 large egg ~ beaten
4 tablespoons buttermilk
*you can use 2 tbsps milk mixed with 2 tbsps plain yoghurt if you don't have buttermilk*
1 tablespoon milk for brushing
some mustard seeds or cumin seeds
preheat your oven to 200°c/180°fan/ gas 6:
line some baking trays with greaseproof paper:
now sieve the flour, baking powder and garam masala into a large bowl:
add the cubed butter, a pinch of salt and rub into the flour
until it looks rubbly:
add the fresh ginger, coriander and stir:
now add the egg, buttermilk and make into a dough:
carefully roll out onto a floured surface, to about 2cm thick:
then using a cutter *I used a 4cm* cut out your scones:
brush each one with a little milk and sprinkle on the mustard/cumin seeds:
bake for 10 ~ 15 minutes until golden and risen:
eat with onion or mango chutney:
best eaten within two days: