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!

Summer in your mouth.

Try these delicious and colourful oer d'eurves.

Easy to make:

Cherry tomatoes halved with a baby mozzarella in between and wrapped in a basil leaf with a prikker through it.

Summer is gone outside but you can still taste it in your mouth.

A Serious Trifle

Forest Fruit Trifle

I make this trifle in a vase. It feeds 30 people.

Its very easy to make and always a favourite.

You will need:

Whipped cream

Custard

Frozen or fresh forest fruits

1 jar of fruit jam (jelly)

sherry

A bought sponge cake

Toasted almonds

Start by layering slices of the cake and splash with some sherry.

A few dollops of jam and cover with fruit.

Next a layer of custard and then cream.

Continue to layer till the vase is filled.

Top with some large whole fruit and some toasted almonds.

You'll need a large spoon so your guests can dig deep for a taste of all the layers.

So simple so delicious

Yesterday I catered a party for a school that had two teachers who had been teaching for 25 years. This was the desert. 50 mini pavlova's with mint. So easy and simple to make and such beautiful colours.

Red Cabbage Salad

Sophie at your service

Simplydelish

Mango Meringue

Ok... so a deliciously soft centered meringue with a light crunch on the outside topped with dollops of mango sorbet and cream with a smattering of thick slices of fresh mango and kiwi and a sprinkling of chopped pecan nuts. Does that sound like a good desert or what?
I created this for Rogiers 40th birthday in feb. he loves mango with a passion and this combination was simply delicious!!

6 egg whites
350g sugar
1 tsp vanilla flavouring
Whipped cream
Fresh fruit

Whisk the egg whites on high speed until they are stiff enough to stand in peaks when you lift the whisk out of the bowl.
Gradually add the sugar bit by bit while continuing to whisk.
Spoon onto a piece of greaseproofpaper and bake in the oven at 150'C for 1 hour. Leave to cool, preferably in the oven with the door ajar.
Top with whipped cream and fruit of choice.
I added dollops of mango sorbet to make it extra special (optional, not neccesary) and chopped mango with kiwi and a sprinkling of nuts.

Try it....a definite winner.

More of Simplydelish.....

A bountiful buffet high tea to celebrate the 10 year anniversary of a non-profit organization.

A taster of Simplydelish

Simplydelish is my catering company....here is a glimpse of what we do. This was a summer salad bar for a 40th birthday.

Sunshine Soup

About 1-2 kilo's Sweet Potato, Butternut squash or Pumpkin
2 onion chopped
2cm piece of ginger, grated
1 can coconut milk

1 teaspoon chilli powder

boiling water

Roughly chop the vegetables and fry gently with the onion, ginger and chilli powder to release the flavours.

Cover with water till about 2cm above the vegetables.

Bring to a boil and let it simmer until veg is soft.

Blend with a blender till smooth.

Add the coconut milk and heat through.

Season with salt and pepper to taste.

If you have kids try replacing the chilli powder and ginger for some finely grated orange rind.

Enjoy!

White Chocolate and Apricot cookies

400g white chocolate

140g plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons butter

5 tblspoons sugar

1 teaspoon vanilla essence

1 egg

75g dried apricots

Melt 85g of the chocolate in a bowl over a pan of boiling water.

Cream the butter, sugar and vanilla together.

Mix in the egg and add the chopped apricots and the chocolate.

Mix the flour, baking powders and salt togther.

Finally mix the wet and dry ingredients together till it forms a dough.

Flatten the dough and cover with plastic, chill for an hour.

Roll the dough out and cut into rounds with a cookie cutter.

Bake at 180"C for 10 minutes.

Melt the rest of the chocolate and dip half of the cooled cookies in.

Lay them on some greased proof paper to harden.

Thats if you can wait long enough before devouring one!!

Enjoy.

Melting Chocolate Puddings

200g dark chocolate (70%cocoa solids)

110g sugar
(optional) 2 tablespoons brandy
4 large eggs

4 extra egg yolks
1 1/2 teaspoons vanilla essence
60g plain flour
Cream to serve

Melt the chocolate, butter and brandy in a heatproof bowl sitting over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir well.

Place the sugar, eggs, egg yolks and vanilla in another bowl and whisk on high speed with an electric whisk until the mixture has doubled in volume. This should take 7-10 minutes and look like a thick mousse when its ready. It should leaves a trail when you lift the whisk.

Fold the chocolate mixture carefully in using a metal spoon. Do not beat the mixture as it will loose its airiness.

Add the flour folding carefully in the same way. Do not over mix.

Pour the mixture into 8 well greased ramekin dishes. The mixture should come to just below the top of the dish.

(At this point they can be left in the fridge until needed.)

Put in the oven for 12 minutes until risen and fairly firm to touch. (14 minutes straight from the fridge.)

Leave to stand for a minute, loosen the edges of the pudding from the dish with a knife and turn carefully out onto your serving plate.

Serve with whipped cream and enjoy as the delicious fudge sauce oozes out.

Soup, glorious soup....

Beetroot soup, 5 Bean soup and Corn chowder....I could not resist a shot of these beautiful pots of soup at work today with their vibrant and contrasting colours. And that beetroot soup is simply delicious with a dolop of creme freche with a hint of horse-radish. Mmmm!

Mince Pies

Ok, so I used my last bit of minced meat. I can't buy it in Holland and so I savour it and am admittedly and unashamedly selfish with it too.... only people who reeeaaaally like them, and appreciate the wonderful christmasiness of them, may have one of my mince pies! They where gone within an hour...I won't tell you how many of the 12 I had!!

I made a wonderful sweet shortcrust dough. For the lids I used a small star cutter to cut out a star shape and then placed the star back on the pie to give a fun effect.