Dutch Apple Cake – Kruimelkoek

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After being told about this Kruimelkoek recipe and getting my hands on the book below, I thought that this was one recipe that could not be missed, especially as I had a batch of Somerset apples that had been cooked and frozen. Having already blogged about a family favourite recipe for a delicious Somerset Cider Apple Cake, I wanted to see how this compared. The end result was great and something completely different, as the apples sunk down in the pastry, leaving a very tasty sponge with a crisp sugary crust. I can now see why Dr. Oetker wanted to add this to his Dutch baking book “Bak met plezier!” all those years ago.

Ingredients:
250g Butter
250g Sugar
500g Self-raising Flour
1 Egg
750g Apples (already stewed and sugared)
Vanilla Essence
Pinch of Salt

1. Soften the butter until creamy and add the sugar and vanilla essence, then the egg and salt and mix together.

2. Then add the sieved flour and mix with your hands until you have a crumbly mixture.

3. Put a third of the mixture in the tin, then lay the apple mixture on top, leaving a gap around the sides. Put the rest of the mix around the sides and on the top.

4. Cook in the oven at 180C for 50 mins.

Enjoy!

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Indonesian fried rice with mackerel

2014-02-02 19.50.10

Having spent lunch at one of Surrey’s finest hostelries, there was no way I wanted to cook something big for supper, so ended up searching for something light and tasty, using up what I had in the fridge. Searching for mackerel and rice, I actually found the following recipe on the BBC Food website. Making sure I had everything else in my cupboards, this recipe took about 20 minutes to make from start to finish. It had a clean spicy flavour and actually left me wanting more, after I finished my bowl. I have only just started getting in to rice dishes and this was nearly as good as the trio roast I had in the pub!

I might just have to re-use the base of this recipe later, as I have a ham end I need to use up 😉

Ingredients:
1 tbsp olive oil
2 eggs, lightly beaten
1 tbsp red curry paste
pinch caster sugar
800g cooked basmati rice (about 250g-300g uncooked)
small bunch spring onions, sliced
140g frozen peas
2 tbsp soy sauce, plus extra to serve
4 smoked mackerel fillets, flaked

1. Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.

2. Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.

3. Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

Enjoy!

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Greek Lamb Fricassee

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In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH

The Greek definition of “fricassee” may differ from what you know as a French dish, and this ‘is’ a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favourite in Greek homes.

It’s an easy recipe to make and a celebration of taste. This is a Jamie Oliver version of the famous dish and while it may not be the prettiest of dishes, it certainly makes up for it with a deep and hearty flavour!

Ingredients:
4 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
1 medium-sized onion, sliced
2 bunches spring onions, including green stems, finely chopped
2 heads cos lettuce, washed and finely shredded
1 bunch fresh dill, finely chopped
1.5kg boned leg of lamb, trimmed and cut into 5cm pieces
Green salad and bread, to serve

Avgolemono sauce
2 eggs, lightly beaten
Juice of 1½ lemons

1. Heat the oil over medium heat in a large saucepan and sauté the lamb for 5–7 minutes or until browned on all sides. Add the garlic, onion and spring onions and cook for 5 minutes until they begin to soften. Add the lettuce and dill and cook for 10 minutes, stirring constantly until the lettuce wilts. Season generously with sea salt and ground black pepper. Add water to just cover the stew and simmer for 1½–2 hours or until the meat is tender.

2. For avgolemono, whisk the eggs and lemon juice together and ladle in some broth from the stew while whisking. Pour into the stew and combine wellwith a wooden spoon. Continue to stir over a low heat (being careful that the sauce does not curdle) for 3–5 minutes until the sauce begins to thicken. Serve with a green salad and crusty bread to mop up the sauce.

Enjoy!

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Blueberry Muffins

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As a family we first ate a muffin on the quayside of Granville Island, Vancouver, in 1989, on our first big trip as a family to the States and Canada for a wedding. Everyone fell in love with them, and when they arrived in the UK as US-style coffee shops appeared it was even better. Blueberry ones seem to be the favourite but raspberry or chocolate ones come in a close second. Below is a recipe I found in a magazine – not sure which one – but they work really well.

Makes 12 muffins

Ingredients:
12oz/325g Plain flour
6oz/175g Caster sugar
½tsp Salt
2tsp Baking powder
½tsp Bicarbonate of Soda
1 Punnet of Blueberries
2tsp Poppy seeds
2 Eggs
200ml/8fl oz Whole milk (any milk is ok)
100ml/4oz Vegetable oil
1 lemon juice and zest

A 12-hole muffin tray and tulip muffin cases are needed.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1. In a mixing bowl mix the flour, sugar, salt, baking powder, bicarbonate of soda and poppy seeds.

2. In a measuring jug, beat the eggs before adding the milk, oil and lemon juice and lemon zest.

3. Add these to the dry ingredients/fruit and mix well but quickly, as the lemon and the raising agents start to work.

4. Divide evenly between the muffin cases.

5. Cook in the centre of the oven for 20/25 minutes approximately, checking after 15 minutes to make sure the tops are not burning

6. Check they are cooked when a skewer inserted into the centre of the muffin comes out clean.

Leave to cool and enjoyed warmed before eating. They freeze well.

Enjoy!

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