Lemon Drizzle Cake

225g softened butter
225g sugar
3 eggs
1 lemon: juice and rind
225g self raising flour
1 teaspoon baking powder
80g white sugar

Cream butter and sugar.
Add eggs, flour and lemon zest and mix well.
Line a loaf tin with baking paper.
Put the cake mix in the tin and bake at 180 C for about 50 minutes (This is not an exact time as all ovens are different. Best way to check a cake is baked is to insert a knife in the cake and if it comes out clean the cake is done;)

Mix the 80g of sugar with the lemon juice.
Gently prick the cake all over with a fork. Leaving the cake in the tin, pour the juice over it leaving the juice to saok in and cool down.

Then... devour!!

Vegetable Crumble

Crumble topping

100g Butter or margarine
175g flour
100g Cheese, grated
50g Mixed nuts, chopped

Base 1kg Mixed root vegetables (parsnip, swede, potato, sweet potato, carrot, pumpkin, leek etc.)

Large onion 150g Butter or margarine 25g flour 225g Tomatoes (8 oz tin) 300ml Vegetable stock 100ml Milk Salt & pepper to taste

Rub the butter into the flour until the mixture resembles fine crumbs or pulse in kitchen mixer.
Add the cheese and nuts.

Chop the vegetables, then melt the butter in a large saucepan and sauté the onion until transparent.

Add the prepared vegetables and cook over gentle heat, stirring occasionally, for 10 minutes.

Stir in the flour, then add the remaining ingredients.

Bring to the boil, reduce heat, cover and simmer for about 15 minutes, until the vegetables are just tender.

Transfer to an ovenproof dish. Press the crumble topping over the vegetables and bake in the oven at 190 Deg C (375 Deg F/Mark 5) for about ½ hour, until golden brown.

Scones

Ok so here it is my perfect scone recipe with special tips for freshness......especially for you Martha

600g self raising flour
1 tablespoon baking powder
1 teaspoon salt
95g sugar
200g butter
250-300ml milk

In a large bowl mix the flour, salt and baking powder with a whisk so as to evenly distribute the baking powder.
Rub in the butter with your fingers till its like fine breadcrumbs.
Add the sugar and mix.
Slowly add in the milk mixing with a knife till you have a dough consistency and the mixture all binds together.
Press down onto a floured surface with the palm of your hand till at least 2cm thick. Measure with a ruler if you are not sure.
Cut out about 15 rounds.
Freeze raw until needed or bake them at 180 C till they are risen and a light golden brown. About 11 minutes.
Serve warm with a dollop of jam and cream.

Freezing:
I freeze them uncovered on a baking sheet and then when they are frozen I bag them.
If you are baking from frozen then de-frost for an hour untill almost totally defrosted and then bake as above.

Scones are best eaten fresh and on the day they are baked. I sell my scones to a tea garden and they buy them frozen and bake them as needed. Sounds strange to freeze them uncooked but try it, its a real discovery.

Macaroons....

I have wanted to try and make macaroons ever since I fell in love with them on a visit to Paris two years ago. My friend Dawn who lived there introduced me to all her favourite sweets and I have never forgotten the amazing little almond meringue type rounds that filled my mouth with amazing velvety textures and soft flavours.
On Sunday I tried them out and even though they need some perfecting they were still amazing and suprisingly easy to make. And now the recipe.....

Chocolate macaroons

125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
50g milk or dark chocolate
2 tsp warmed milk

Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner).
Pipe about 24 small blobs, about 3cm across, onto the baking sheet lined with baking paper.

Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper.
Cool on the paper
To make the filling, melt the chocolate and stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.
Enjoy....simply delicious.

My Fool Proof Carrot Cake

Try this recipe and I promise you will not regret it. Delicious and moist with a frosting that will keep you going back for more.

Carrot Cake

300g grated carrot
150g dark brown sugar
150g light brown sugar
4 eggs
250ml sunflower oil
80g chopped walnuts
80g raisins
300g self raising flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt

Mix wet ingredients in a large bowl in order given.
Add the raisins and nuts and mix well.
Mix the dry ingredients together with a whisk to combine well and then add to the wet ingredients.
Pour into baking tin of choice and bake in 180'C for about 40 minutes.

Perfect Frosting
130g very soft butter
160g icing sugar
200g cream cheese
Grated rind of 1 orange (optional)

Mix in order given with an electric whisk till smooth.
Ice your cake and enjoy....

Super quick pancakes

Easy and super quick american pancakes....these are not particularly airy but the kids love them..who doesn't?

Combine in a bowl:

450g -3 cups flour

1 1/2 teaspoons salt

3 teaspoons baking soda

2 tablespoons sugar

Combine in a jug:

600ml - 3 cups milk

3 eggs

3 tablespoons oil

Add liquids to dry ingredients and stir until just mixed, it needs to be lumpy to keep it airy.

Optional

Add 1 apple diced and a handful of chopped nuts.

Bake spoonfuls in a moderatly hot pan, as bubbles begin to form flip the pancake and cook through until lightly golden.

Serve of course with the syrup of choice.

The longest pavlova ever

Mmmmm.......theres just nothing quite like pavlova.

Here is a wedding pavlova a friend and I made for a catering job we did. It was 6 square pavlovas and a whole lot of whipped cream with delicious fresh strawberries, blueberries, rasberries and lovely green mint leaves. Simply Delish!