Victoria Sponge Cake

Victoria Sponge Cake 

6 oz Self Raising Flour
6 oz Caster Sugar
6 oz Butter
2 Eggs
A drop of Milk

1.     Heat the oven Gas Mark 4.

2.     Grease two 7 inch sandwich tins.  I also line the bottom of the tins with greaseproof paper.

3.     Cream the butter and sugar together until soft and fluffy.  The mixture becomes pale in colour.

4.     Beat the eggs in a cup.

5.     Add the egg a little at a time, whisking well all the time.

6.     I like to sift my flour twice. Once while measuring and the second time whist adding it to the
mixture.  Fold the flour into the mixture gently. One tablespoon at a time.

7.     The cake mixture should be soft, light and fluffy.  I often add a small spoonful of milk if the
mixture is not soft.

8.     Divide the mixture between the two greased tins.  Spread the mixture with the back of the spoon                                                                                   around the tin.  Make a small well in the centre, this helps the cake to raise more evenly.

9.    Cook in the centre of the oven until golden brown (about twenty minutes).  The sponge should            
       have risen and begin to shrink away from the sides of the tin.

10.  Turn the sponges out onto a wire rack to cool.

Victoria Sponge Cake

Victoria Sponge Cake 

6 oz Self Raising Flour
6 oz Caster Sugar
6 oz Butter
2 Eggs
Vanilla Bean Extract
A drop of Milk

1.     Heat the oven Gas Mark 4.
2.     Grease two 7 inch sandwich tins.  I also line the bottom of the tins with greaseproof paper.
3.     Cream the butter and sugar together until soft and fluffy.  The mixture becomes pale in colour.
4.     Beat the eggs in a cup.
5.     Add the egg a little at a time, whisking well all the time.
6.     I like to sift my flour twice. Once while measuring and the second time whist adding it to the
mixture.  Fold the flour into the mixture gently. One tablespoon at a time.
7.     The cake mixture should be soft, light and fluffy.  I often add a small spoonful of milk if the
mixture is not soft.
8.     Add a teaspoon of the vanilla bean extract.
9.     Divide the mixture between the two greased tins.  Spread the mixture with the back of the spoon around the tin.  Make a small well in the centre, this helps the cake to raise more evenly.
10.    Cook in the centre of the oven until golden brown (about twenty minutes).  The sponge should have risen and begin to shrink away from the sides of the tin.
11.  Turn the sponges out onto a wire rack to cool.

Butter Cream

2 oz Butter
4 oz Icing Sugar
Vanilla Bean Extract

1.    Cream the butter.
2.    Add the sugar a spoonful at a time until all the sugar is mixed into the butter.
3.    Add a teaspoon of the vanilla bean extract.
4.    Place in the fridge for 30 minutes.

Once the sponges are cold.  Spread butter cream on the top of the bottom sponge.  Turn the other sponge over on the wire rack and spread strawberry jam.  Then place the jam sponge on top of the butter cream sponge.  Sprinkle with icing sugar.

Runner Bean Soup

We grow runner beans every year.  We eat lots of beans fresh through the summer and freeze a lot ready for the winter months.

Mr Daisychain likes to make runner bean soup.

1 lb Runner Beans

1 large Carrot

1 large Onion

or 1 small Leek

4 oz Potatoes

1 oz Butter

Pinch of Mixed Herbs

1 1/4 pints of Stock

1. Peal and chop all the vegetables as needed.  Make sure all the vegetables are cut into even size pieces. 

2.  Melt the butter in a large saucepan.  Slowly saute the vegetables in the pan over a gentle heat until soft.

3.  Add the stock and herbs and give a good stir. Season with pepper.  I do not add salt as I find some stocks are salty.

4.  Simmer on the gentle hear for about half an hour or so.

5.  Puree the mixture.

6. Sieve the mixture.  Do not be tempered to miss this step.  Some runner beans can still be 'stringy' even after cooking.

7.  I like to add a drop of milk before I reheat to serve. 

7. Reheat and serve with flat bread.

Any vegetables that needs using can be added.

This soup freezes very well.

Tromboncino Fritters

Tromboncino,  also known as zucchetta or tromboncino courgette, is a type of squash most often used as a Italian summer squash.

 

I love courgettes but Mr Daisychain is not a lover of courgettes.  Mr Daisychain's sister gave us a little seedling several months ago. It has now taken over the raised bed and producing lots of fruits.

I have found lots of recipes that have courgettes as an ingredient and very few that uses tromboncinos.  So I have replaced the courgettes for tromboncinos.

Tromboncino Fritters

1/4 to 1/2 tromboncino grated

5 smal plum tomatoes chopped

1 small onion chopped

1 tbsp mixed herbs 

4 tbsp of flour or more if your fritter mix is too runny.

2 eggs

Chorizo or bacon chopped

Salt & pepper

Vegetable oil

1. Mix the courgettes, tomatoes, chorizo/bacon, onion, salt and pepper and herbs  in a bowl. Add the eggs and stir the mixture until all the ingredients have combined.

2. Add flour to bind the mixture together. 

3. Heat oil in a shallow frying pan until fairly hot.
4. Spoon the mixture into the pan. Cook for 5 -6 minutes on each side, until golden on a medium heat.

This recipe is very flexible as you can add any vegetables or ingredients that need using or to suit your taste.

Enjoy.

Beef Stew with Suet Dumplings

I love to use my slow cooker.  This recipe is another family favourite.

Beef Stew

1lb Stewing Beef
2 Carrots Chopped
1 Onion Diced
1 tin of chopped Tomatoes (400g)
1 tin of Mixed Five Beans in Tomato Sauce
Cup of frozen diced Swede
Stock Cube
1 tablespoon Dry Mixed Herbs
1 tin of Potatoes (optional)

I like to prepare my slower cooker meal in the mornings.
1)   Switch on your slower cooker.  I have three settings on my cooker.  I always use the highest setting.
2)   Place the contents of the potatoes, tomato and mixed beans in the cooker.  Add the mixed herbs.
3)   Dry fry the stewing beef until brown.  Place in the cooker. I like drain off any excess fluids.
4)   Dry fry the carrot and onion together until soft.  Place in the cooker.
5)   Stir the stock cube in 300 mls of hot water.  Once again place in the cooker.
6)   Boil the diced swede for a few minutes.  It is not to cook the swede but to bring it up to room temperature.   And you have guess it, place it in the cooker.
7)   Give the stew a good stir.  Cook for four to six hours.

I often will use any vegetable that need eating in my slow cooker stews such as leeks, courgettes, peppers or left over cooked vegetables.  I never use potatoes other that tin variety.  I have found that they do not cook well and taste bitter.  Why not add a glass of wine or ale.

Dumplings

4oz Self Raising Flour
2oz Suet (Beef or Vegetable)
1 tablespoon of Mixed Herbs
A pinch of Salt
5 tablespoons of warm Water

1)   Sieve the flour into a bowl.
2)   Add the suet and herbs with a pinch of salt.
3)   Add the water and mix all the ingredients together.
4)   You may need to add a little extra water.  Mix with your hands as this will help to determine if more water is needed.
5)   Divide in to eight small balls.  My husbands loves dumplings so I make six balls from the mixture.
6)   Give the stew a good stir.  Add the dumplings and continue to cook for at least 30 or more minutes.  They are cooked by a steaming method so will not change colour, but they so remain soft and moist.

I often leave the stew with dumplings to cook for much longer.  It is all right to make the dumplings
when you have time and leave them cooking until you are ready to serve.  You can cooked dumplings recipe in an gas oven.  They will become crusty on the outside and brown in colour.

I hope your enjoy making and eating this stew.

Yorkshire Pudding

This is a batter pudding traditional eaten with roast beef.  In Yorkshire it is served separately before the meat, accompanied by hot gravy.  In the rest of Great Britain this dish is served with the meat and vegetables.

4 oz Plain Flour
1/2 teaspoon Salt (I would use a large pinch)
1/2 teaspoon Pepper
2 Eggs
!/4 pint of Milk
Gas Mark 7/220'C

1)    Preheat the oven.  Grease with oil your pan and place in the preheated oven.  I use a Yorkshire      pudding tin.
2)    Now make your batter.
3)    Sieve your flour in to a bowl.  Add a pinch of salt and pepper.
4)    Make a well in the centre and break in the eggs.
5)    Using a whisk gradually mix the eggs into the flour.
6)    Add the milk slowly whilst whisking all the time.
7)    Once all the ingredients are combine (do mot worry if it is still a little lumpy) place in the fridge.
8)    Leave in the fridge as long as possible.  The batter has to be very cold.
9)    Remove the pan from the oven.  Please make sure the pan is very very hot.
10)  Pout the batter mixture (straight from the fridge) into your pan.
11)  Cook for about 25-30 minutes on the top rack of your oven.  Sometimes I find that I need to cook the Yorkshire for longer.
12)  DO NOT open the open until at least half way through the cooking time.  If you have a light in your oven, use it. It is important to 'check' your pudding regularly.  You may have to turn the tin around in the oven.
13)  Cook until golden brown.
14)  Serve with roast beef and vegetables.

This batter works well if your are making Toad in the Hole.

I will make the batter first if I am cooking Toad in the Hole.  It is the same recipe as above but when preheating your tin add some sausages.  Please do not over cook your sausages before adding the batter.  Make the batter/pudding as normal.  Add to the hot sausages.  Cook.  I often cook Toad in the Hole on the middle rack of the oven, it may take 10 minutes more.  

These recipes serve four to six people.

Enjoy.  Please leave a comment if you try this recipe.  I will upload a photo when I next make this recipe.  It is one of my family's favourite meals.

Hokey Pokey Honeycomb

Hokey Pokey is Cornish for honeycomb.
This is my favourite recipe.

3 1/2 ozs (100g) white granulated sugar 
Four tablespoons (60mls) golden syrup
1 1/2 teaspoons bicarbonate of soda

Mix the sugar and syrup in a heavy duty saucepan.
Heat gently and do not stir.  I leave it until it change to a very dark colour, about five minutes.
Please be aware that the mixture is very hot, so take care. 
I use a jam thermometer to test the setting point of 300F (hard crack).  
Once the mixture has reached this temperature, remove from the heat.
Whisk in the soda.  The mixture will froth up. 
Pour onto a silicone sheet.  Leave for about an hour.
Break into small pieces and enjoy.  Be warned this recipe is moorish. 

To clean the saucepan, fill with hot water and washing up liquid.  It will clean up in two minutes.

Fruit Scones

Fruit Scones

Ingredients
8 oz. Self Raising Flour
1/2 teaspoon Salt
2 oz. Butter/margarine
2 tablespoons Sugar
2oz. Dried Fruit
1 Egg
1/4 pint Milk

1.   Preheat the oven gas mark 7, 220C/425F.
2.   Sift the flour, sugar and salt together.
3.   Rub in the fat until the mixture resembles fine breadcrumbs.
4.   In a jug whisk the egg and milk together.
5.   Make a well in the centre of the dry ingredients and add the fruit. 
6.   Stir in a little milk at a time to make a fairly soft dough.
7.   Make sure the dough is not too sticky. You may find that you do not use all of the milk mixture  or you may want to add a little more milk as your mixture is too dry.
8.  Turn out onto a floured surface.
9.   Knead very gently to removed any cracks or to bring the dough to a smooth dough.
10. Roll out gently.  We like our scones to be 'tall and thick'.
11. Using a 2 inch cutter. Cut out scones and place on a greased baking tray.
12. Brush with any left over milk mixture or milk.
13. Bake for about 10 minutes or until golden brown in the top of the oven.
14. Leave to cool on a wire rack.
15. Serve split with butter or jam and cream.

Makes 8 large scones or 12 scones.

Courgette Frittata

Ingredients

5 Eggs

2 Courgettes - grated

5 Rashers of Back Bacon

1 Cup of Grated Mature Cheddar Cheese

1 Cup of Self Raising Flour

1/4 Cup of Vegetable Oil

Method

Pre heat the oven to Gas Mark 5.

Beat the eggs in a large bowl.

Add the courgettes, bacon, cheese and oil.  Mix well.

Add the flour and again mix until smooth.

Pour into cooking tin.  (I cook my frittata in a silicone tin.)

Add extra grated cheese on top of the frittata before placing on the middle shelf of the oven.

Cook for about 40 - 50 minutes or until golden brown.

I like to double cook my frittata.  As I am the only person in my family that likes courgettes and this recipe serves 4-5 people, I cook and eat it over two nights. 

This recipe can be frozen at the pre and post cooking stages. 

Serve with salad.   

Be warned, this recipe is very delicious and one slice is never enough.  My photos make this recipe look boring but oh boy it is heaven.

Oriental Pineapple Chicken

4 Chicken Breasts

2oz Plain Four

Tin of Pineapple Chunks

2 tbs Lemon Juice

2 tbs Soya Sauce

2 tbs Soft Brown Sugar

Knob of Butter

1) Heat the oven at Gas Mark 4.

2) Heat a flying pan and add a large knob of butter.

3) Sieved the flour and add a pinch of salt and pepper.

4) Coat the chicken breasts in the flour.

5) Fry the chicken until brown.

6) Place the chicken in a heatproof dish.

7) Drain the pineapple chunks and save the juice.

8) Mix the pineapple juice with soya sauce and lemon juice.

9) Pour the mixture over the chicken.

10) Cook the chicken in the oven until tender. Around 30 - 40 minutes.

11) When ready to serve. Sprinkle the brown sugar over the pineapple chunks and place under a hot grill until brown.

12) Serve with rice.

Courgette Gratin

I love to grow and eat courgettes but my family hate them. I would like to share a recipe for one for those of my fellow quilters that love courgettes too.

1 whole small or half a large courgette- peeled and thinly sliced

1 large or several small tomatoes - thinly sliced

1 slice of wholemeal bread - fine breadcrumbs

2oz of goat cheese

olive oil

1) Preheat the oven to gas mark 5/6.

2) Toss the courgette slices in two tablespoons of olive oil.

3) Arrange the courgettes and tomato slices in a ovenproof dish.

4) Season with salt and pepper.

5) Cover with wholemeal breadcrumbs.

6) Crumble the goat cheese on top of breadcrumbs.

7) Drizzle with two more tablespoons of olive oil.

8) Bake in the oven for about thirty minutes or until the vegetables are soft.

Other vegetables such as peppers, leeks, onions or carrots can be added to the ingredients. If you do not like or want goat cheese replace with another type of cheese.

Please leave me a comment if you have tried this recipe. Thank you, Deborah