Category: Baking

Upside Down Pineapple Cake Recipe

This cake recipe is so light and moist.  The pineapple on top is fantastic.  It is so lovely; would be a real treat for any occasion for the whole family and friends.

Ingredients

  • 50g softened butter
  • 50g light soft brown sugar
  • 6 pineapples rings from canned in syrup, do not discard the syrup
  • 6 glacé cherry
  • 2 tbsp sultanas
  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

 

 Method of Preparation:

  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Beat the butter and sugar together until fully incorporated into a creamy butter.
  3. Using a preferably non-stick deep cake tin with loose base and about 20 cm wide, spread the butter mix on the base.
  4. Then arrange the pineapple rings on top of the butter mix, placing each of the  cherries in the centres of the rings, the dome part of the cherries on the bottom.
  5. Set aside and make the cake mix.
  6. In a large mixing bowl or a food mixer, place together the butter, caster sugar, self-raising flour, baking powder, sultanas, vanilla extract and egg with 2 tbsp of the pineapple syrup.
  7. Mix until it has a soft consistency of a batter.
  8. Pour into the tin over the pineapple slices and smooth it out so it’s level and all the slices covered.
  9. Bake for 35 mins, test with a clean knife by inserting into the cake.  When the edge of the knife comes out clean, then it is ready.
  10. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with ice-cream or cream.

 

 

Garlic Puree Recipe

Garlic, photo by JMorton

Garlic Puree Recipe

Garlic puree is such a versatile ingredient to a lot of things.  It can be used for cooking as well as in making dips and sauces.

Below is a recipe shared by Judy Ann Santos of the Philippines.

Ingredients:

1 cup peeled garlic cloves

1 cup extra virgin olive oil

1 bay leaf

a pinch of salt

Method of preparation:

Over a very low heat, simmer the garlic cloves in the olive oil.

Drop in the bay leaf and season with a tiny amount of salt.

Allow to cook for 5-10 minutes for the olive oil to infuse the cloves.

Then fish out the bay leaf and transfer the garlic and oil into a food processor and puree until it has the consistency of a mashed potato.

Put the puree into a clean distilled jar and cover.  Let it cool down before storing in the fridge.


 

Roasted Garlic Puree Recipe

Ingredients:

1 Cup Garlic cloves, unpeeled

¾ oil Oil

Method of Preparation:

Preheat the oven to 180ºC.

Wrap the unpeeled garlic cloves in an aluminium foil, loosely.

Baked in the oven for half to three quarters of an hour.

Remove from the oven and peel each of the garlic.

Put the peeled cloves together with the olive oil into a food processor and blitz until pureed.

Transfer in a clean jar and store in the fridge when cool.

 

 

Pink Radish Pickles Korean Style

*Side dishes readily available in the fridge to complete a meal can look like a well prepared feast.  Below is a Korean recipe of pickled pink radishes just perfect for the new year.

Pink Radish, photo by PH Morton

Pink Radish Pickles Korean Style-

 

Ingredients

  • 1½ lbs pink radishes
  • 1 cup white wine vinegar or rice vinegar
  • 1 cup white granulated sugar
  • 1 cup water
  • 1/2 tsp salt

Method of Preparation:

  • Wash the little radish, removing all dirts and grits.  Top and tail and them but cutting the stem and the root bits.
  • Cut them into thin circular slices.  Set them aside for the moment.
  • Heat a sauce pan and pour in the white wine vinegar and water.  Stir in the sugar and salt.
  • Bring to a boil under low heat, stirring occasionally to dissolved the sugar and salt granules.  This should take no more than 4 minutes.
  • Put the radish slices in a jar or jars and top up with the hot vinegar.  Leave uncovered for an hour or until the liquid had cooled completely.
  • Put the lid on tightly and store in the fridge.
  • It can last up to 5 days in the fridge with the radishes keeping its crunch!
  • Enjoy!

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Roasted Sweet Apples Recipe

Bowl of apples from our garden
Photo by JMorton

Roasted Sweet Apples Recipe

This recipe is ideal served with roast pork and roast turkey.  Perfect for Thanksgiving and Christmas celebration.

You can cook the apples separately with the roast pork or turkey but it would be better and tastier cooked around the meat of preference.  They would then soak up juices as the apples cook.

Ingredients:

  • 6 sweet apples
  • 50 g butter
  • salt & pepper
  • 1 lemon, juiced
  • 1 tsp ground cinnamon

Method of Preparation:

  • Peel the apples, leaving them whole.  Remove the cores, easier using an apple corer.
  • Drizzle the lemon juice all over the apples, to prevent them browning even before they start cooking. 🙂
  • Insert a pat of butter into the middle of the apples, sprinkle with salt, cinnamon and a generous amount of freshly ground black pepper.
  • Put them around the roast 20 minutes before the meat is cooked.
  • Or put them on a baking sheet and cook separately on a preheated oven at 190ºC for 25 minutes.
  • Serve around the baked apples with the roasts.
  • Enjoy!

 

Bisquick Recipe

Flour

My good friend, Bess Mercado, cooked Red Lobster Cheddar Bay biscuits which has bisquick as the main ingredient.

By all account this Red Lobster Cheddar bay biscuit is rather delicious.  It is therefore worth finding out how it is cooked especially as I have never heard of a bakery selling them in London.

I am not familiar with bisquick to be honest. But I want to know what is it.

Thank goodness, I found and easy recipe for it which as follows.

Bisquick Recipe

 

Ingredients

  • 3 cups plain flour (all purpose flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¹/3 cup butter or margarine

Method of Preparation:

  • To correctly mix the baking powder and salt with the flour, they must be sift three times into a mixing bowl.
  • Cut the butter or margarine into small cubes and rub them in to the sifted flour until they resemble bread crumbs.
  • Now it is ready to go; it can be cooked immediately or keep in the fridge for a few weeks until needed.

 

Delicious Home Made Pickled Beetroot

Delicious Home Made Pickled Beetroot

Our good friend and close neighbour Mick regularly supplies us with fresh vegetables grown on his allotment located across the road from us.

Mick has had his allotment for over fifty years, planting vegetables and even fruit trees.

One of my favourite vegetables he grows for harvesting each autumn time are beetroots. Mick grows a popular type called ‘Boltardty AGM’. Boltardy seeds can be sown at various times during the growing year and in most types of soil. It does not have excessive ‘bolting, a gardening term, which means premature sprouting of stalks flowering stem(s). Excessive bolting can divert resources & nutriment from the beetroot and reduce it’s quality.

All Photos By PH Morton

After harvesting, Mick then produces jars of delicious slightly sweet pickled beetroot for his family and us. We save a jar for Christmas time. Beetroot is perfect to accompany Christmas meals.  This year, Mick invited me to harvest some of his beetroot. He then showed us how to make his ‘signature’ pickled beetroot. I took various photos from harvesting to our jars filled with delicious picked beetroot. Under Mick’s tutelage and help, Jean & I enjoyed producing our own jars of this delicious vegetable. Making pickled beetroot is quite simple & straightforward. 🙂

If using home grown beetroots from garden or allotment etc., a good time to harvest is from 50 to 70 days after planting. Avoid letting the beetroot get too big. A hand or tennis ball size is ideal. Do not let the stalks/stems bolt or grow above 6 inches (15cms). Dig around the beetroot and pick up avoiding breaking the stalk/greens from the beetroot.

Thoroughly clean & wash the dirt off and trim the stalks/stems short. Again do not pull out the stems, as water can get into the beetroot and damage it when boiling prior to pickling.

Harvested fresh beetroot can be stored in a refrigerator for about seven days.

Depending how many beetroots you are pickling, you will require:-

  1. Pickling /preserve jars with airtight lids. The normal size is around 500ml, or as large as you want. Most hardware stores will supply.
  2. Pickling vinegar, which comes in 1.4 litre size. Most larger supermarkets etc supply.
  3. Brown or white sugar granules to sweeten the vinegar taste to your choice.

Place the beetroots in a suitable sized saucepan(s) and cover with water.

Boil for two hours.

Carefully strain off the water and either allow air cooling or running cold water over the beetroots then dry.

Completely remove remaining stalks/roots etc.

The boiled soft skin of the beetroot does not need to be peeled with a knife as can be easily removed by hand.

Cut or slice the beetroot to whatever size you prefer.

Pour in small amount sugar, then add a small measure of the pickling vinegar, enough to cover the first layer of the slices of beetroot into the bottom of the jar.  Sprinkle with a teaspoon of sugar (to taste) then add another layer, pour pickling vinegar, then another layer, sugar, pickling vinegar until it reaches the top of the jar.

Close the jar, gently shake it then turn it upside down and leave for about 30 minutes. This will allow the vinegar and sugar to seep through the beetroot. Top up with the pickling vinegar if needed to completely cover the sliced beetroot in the jar.

If you want you can label the jar with day & month of pickling.

Home made pickled beetroot can be kept for 6 weeks to 3 months, refrigerated.
In practice, it can be longer.

But if you store them beyond 3 months and you’re worried, check for signs of spoilage (rising bubbles, cloudy liquid, unnatural colour) and don’t eat or taste.

Dipping Sauces Recipe

Dipping Sauces, photo by PH Morton

Dipping sauces complete a dish especially those which are fried and steamed.  The sauces takes a perfect dish to another level.

The photo above are some of the delicious dipping dishes we love.

Below are more recipes for you to try.

Dipping Sauces Recipe

 

Spring Onion Sauce Recipe

Ingredients

  • 2 stalks spring onions (scallion), finely chopped
  • 1 inch ginger, peeled and grated finely
  • 2 tsp salt
  • 1 tsp light sauce sauce
  • 3 tsp sunflower oil

Method of Preparation:

  • Place the spring onions, ginger, salt and soy sauce in a heat-proof glass, a pyrex bowl would be ideal.
  • in a small sauce pan, heat the oil until it just began to smoke.
  • Carefully pour the heated oil over the spring onion mix.
  • Give it a good stir.
  • Leave to stand for 2-3 hours to self-cook and allow the flavours to fuse together.

This dipping sauce is ideal for meat and poultry.

 

Sweet & Sour Sauce Recipe

Ingredients

  • 2 tbsp ginger marmalade
  • 2 tbsp orange or lime marmalade
  • ¼ tsp salt
  • 1 tbsp cider vinegar
  • 1 tbsp hot water

Method of Preparation:

  • This is an easy recipe to do.
  • Just combine all the ingredients together in a small mixing bowl.
  • Give it a thorough stir.
  • Pour into a pretty sauce dish and serve. 🙂

Delicious with fried food.  This sauce can be stored in a sealed container and will keep well for a week. 🙂

Salt & Pepper Sauce Recipe

Ingredients

  • 50 g Szechuan peppercorns
  • 75 g coarse grain salt

Method of Preparation:

  • The dry frying of the peppercorns will bring out all its flavours.  A heavy bottomed pan or a wok is ideal for this preparation.
  • Put the pan over medium heat.
  • Add the peppercorns and salt and stir-fry until they turn golden brown.
  • Remove from heat and let it cool.
  • Pour the cooled peppercorns and salt onto a mortar and pestle and then grind into a fragrant coarse powder.

This is a popular dip for deep-fried food in China.

 

Why not serve these delicious sauces in pretty little dishes!

Rosehip Syrup

Rose hips

I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.

Anyway here is a recipe from Hugh Feanley-Whittingstall

Rosehip syrup

 

Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.

 

  • You will also need a jelly bag (or a clean cotton cloth and a big sieve)
  • Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
  • Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
  • Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
  • Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.

 

Ingredients:

  • 1kg rosehips, washed and chopped
  • 1kg caster sugar

Soda Bread Recipe

Soda Bread, Photo by Jmorton

Soda Bread, Photo by JMorton

Soda Bread Recipe

 

Soda Bread is an Irish bread.  Delicious smothered in real butter.  Perfect accompaniment for meat stews to soak up all the lovely gravy off your plate.  Yum.

The recipe below is adapted by a Tesco recipe.

Soda Bread Recipe

Ingredients

  • 500g plain flour, plus extra to dust
  • 1 tsp baking soda
  • 1 tsp salt
  • 25g (1oz) butter
  • 1 tbsp caster sugar
  • 284ml pot buttermilk

Method of Preparation:

  • Preheat the oven to Gas Mark 6/200°C/Fan 180°C.
  • Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed.
  • Stir in the sugar.
  • Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough.
  • Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.
  • Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.
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