Raspberry Crumble Cake

I have had a little triumph today! As I have got more confident as a baker I have found its easier to play with recipes and make them my own, this recipe I saw on 'Something For The Weekend" and originally it was a coffee and blueberry cake. As Luca is the only person in our house that likes blueberries and I hate any cake or dessert that is coffee related, but loved the idea of the crumble topping I decided to mod this recipe a little.

As you can see I have replaced the blueberries for raspberries and changed the coffee for milk just incase without it the cake became a little dry. Well I threw it all together and hoped for the best. The result was a resounding success, a gorgeous fruity moist cake with a sweet crispy topping, perfection.

As you can tell, I am very happy with this cake and think I may have to try the recipe as muffins, I think they would be just perfect.

Buon appetito

For the crumble topping

• 50g/2oz caster sugar

• 75g/2¾oz light brown sugar

• 150g/6oz plain flour

• 75g/3oz butter, cubed

For the cake

• 250g/8oz plain flour

• 225g/8oz raspberries

• 150g/5oz butter, softened

• 150g/5oz caster sugar

• 3 free-range eggs

• 150ml/5fl oz soured cream

• 50ml milk

• 1 lemon, zest only

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 1 vanilla pod, split lengthways and seeds scraped out

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in cake tin.

2. For the crumble topping, mix the sugars and flour together in a bowl, then rub in the butter with your fingers until the mixture resembles coarse breadcrumbs.

3. For the cake, sprinkle a little of the flour over the raspberries and mix together.

4. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the soured cream, milk and lemon zest. Fold in the flour, bicarbonate of soda, baking powder, vanilla and raspberries.

5. Spoon the mixture into the cake tin, smooth the top, then sprinkle over the crumble topping. Bake in the oven for 1-1¼ hours, or until golden-brown on top and a skewer inserted into the middle comes out clean.

Salted Caramel Muffins/Cupcakes

I must confess to feeling a little sick, you see the Children are at School, all my jobs are done, its raining and I can't face going out, so I decided to make these gorgeous muffins for the Children when they get home, but having no one here to lick the bowl and the salty caramel being to die for, I couldn't resist! It is so good, the mixture of sweetness with the saltiness is a combination that is out of this World.

I will go as far to say that the caramel is so amazing that I will be making this again but on its own just to pour over vanilla ice cream.

Buon appetito

Makes 12

For the Cupcakes

100g dark brown sugar

100g golden caster sugar

200g unsalted butter, very soft

1/2 teaspoon vanilla extract

4 medium eggs, beaten

200g self-raising flour

1 tablespoon milk

For the Icing

115g golden granulated sugar

75ml double cream

1 teaspoon salt

150g unsalted butter, very soft

200g golden icing sugar

1 teaspoon vanilla extract

First make the caramel sauce for the icing.

Put the granulated sugar in a small pan with 3 tablespoons water. Dissolve the sugar comletely over a low heat. Turn up the heat to medium and bubble the syrup without stirring until it turns golden brown and smells like caramel. Be careful not to overcook it otherwise the caramel will taste bitter. Quickly pour in the cream - it will splatter and splutter - stir, then add the salt and set aside until completely cold.

Heat the oven to 200c/ 180c fan/ gas mark 6. Line a 12 hole muffin tin with paper muffin cases.

To make the cupcakes, put the sugar, butter and vanilla extract into a large bowl and beat with an electric whisk until fluffy and lighter in colour. Beat in the eggs a little at a time. If ther mixture looks like its splitting or curdling, just beat in 1 tablespoon of flour.

Using a large metal spoon, fold in the flour and milk. I cheated and used my Artisan, they seemed to come out just fine. Divide the mixture equally among the paper cases. Bake for 15 - 20 minutes until golden. Transfer to a wire rack to cool.

To finish the icing, beat together the butter and icing sugar with the vanilla extract until fluffy. Beat in the cold caramel sauce. The icing should be spreadable but hold its shape - put it in the fridge for 10 minutes or so if it is to soft. I had to! When the cakes are cold, spread or pipe the icing on top.

This recipe was taken from Country Living Magazine, July 2011, my favourite read at the moment.

Antipasti

Antipasto (plural antipasti), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella) and peperone (marinated small green bell peppers, not to be confused with pepperoni). The antipasto is usually topped off with olive oil. Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal.

I personally could live on antipasti and nothing signifies Summer more for me than sitting out in the garden with Hubby on a warm Summers evening enjoying antipasti, a glass of wine and chatting about our day and mulling over our hopes and dreams.

There is so much lovely stuff you can choose from at the supermarket or if you are lucky enough to be near by, Borough Market has lovely places to buy antipasti, the choices are endless and amazing, but sometimes its nice to make a few bits yourself, or maybe as I mentioned in a previous Blog you may grow your own tomatoes and peppers and would just like a new way to use them up.

Hubby and I were hoping to make large batches and store them, but they didn't store as well as we had hoped, or for as long as we had hoped, but they are still worth making and serving in the jars at the table just for the wow factor.

Buon appetito

Jar 1 - Pomodori secchi con origan (Preserved tomatoes with oregano)

2kg (4 1/2lbs) good plum tomatoes

6 garlic cloves, or more to taste, peeled & finely chopped

4 dried chillies (peperoncino), or more to taste

a generous handful of fresh oregano leaves

250g (9oz) Pecorino cheese, finely grated

extra virgin olive oil

Preheat the oven to 140c / 275f / gas mark 1

Pour water into a large pan enough to hold all the tomatoes at the same time, and bring to the boil. Add the tomatoes when the water is boiling. Just a couple of minutes is enough to often the skins slightly.

Drain the tomatoes, then cut them in half and spread out on a baking sheet. Place in the preheated oven for 40 minutes - or let them dry in the sun!

In the meantime, prepare the seasoning by mixing together the garlic, peperoncino, oregano and grated Pecorino.

Take one tomato half at a time and dip the inner side in the seasoning mixture. Put two halves together, kissing like a sandwich, and place on the bottom of a sterilised jar, one after the other, until you reach the top. Cover with extra virgin olive oil, close tightly, and store in a cool place.

Jar 2 - Preserved Roasted Peppers with Basil

4 peppers of various colours, left whole (I did all red, but two different varieties)

Olive Oil

Basil leaves

Preheat the oven to 230c / 450f / gas mark 8

Rub some olive oil over the peppers, then pop then on a baking tray in the oven. Cook for about 40 minutes, or until soft and a little blackened. Make sure you keep an eye on them, I found they were done a lot sooner than the 40 minutes! Take them out of the oven, put into a bowl, cover with cling film and leave to cool.

Once the peppers are cool enough to handle, take them out of the bowl and use your fingers to peel off the skin and break the peppers into quarters. Do not rinse in water or you will loose the flavour. Then, using a butter knife, scrape the seeds away, which should leave just the flesh. Layer in sterilised jars, adding basil leaves between the peppers, and fill with oil. Store in the fridge.

Jar 3 - Pepperdews with Goats Cheese

1 jar of Pepperdews, drained but reserve the oil to use at the end

soft goats cheese

Now I don't have an exact recipe or measurements for this, Hubby just made it up as he went along and you can buy these ready done, but again it does rather take the fun out of it, but as far as I can remember he put the goats cheese in a bowl, beat it with a spoon until soft and pliable, then just stuffed each pepperdew with a teaspoon of the goats cheese.

He then layered them in the jar and poured over the reserved oil, until all the pepperdews were covered.

These would all make such lovely gifts potted in pretty jars and dressed with ribbons and homemade labels.

Note : To sterilise jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in a pan of water or place in a preheated oven to 150c / 300f / gas mark 2 for 10 minutes.

Scrambled Eggs & Goats Cheese - Breakfast Heaven

I so wish that I had found this recipe earlier, its to die for and just perfect for this weekend, as it is Father's Day and I decided that I would spoil Hubby rotten by making him breakfast in bed on both mornings over the weekend. My Hubby works extremely hard and I feel he deserves to be spoilt on regular occasions, just so he knows how much we love him and how much we appreciate all he does for us.

Now Hubby gets a bit fed up with the cookery channels always being on and he is no fan of Ina Garten, the Barefoot Contessa, which he rather rudely refers to as, the Barefoot Fatter, but I think after cooking a feast of a breakfast on her BBQ she has by far gone up in his expectations. One of Hubby's Fathers Day present was a rather impressive new BBQ which he now likes any excuse to play with and if he can cook breakfast, lunch and dinner on it, he will.

I'm not complaining though, as it means it keeps him out of my kitchen, he is such a messy chef and all the mess is outside, perfect, a hand with the cooking & no mess, what more can a girl ask for, well apart from more cookery books maybe!!

Anyway, I cooked this for Hubby on Saturday morning and it was scrumptious and I feel may have to be a regular weekend breakfast, but as is tradition, Sundays breakfast, actually on Fathers Day had to be Hubby's all time favourite breakfast, Baked Beans & Willies (small sausages to the rest of us), but in this household they are lovingly referred to as Baked Beans and Willies !!!

Well I hope you all had a lovely weekend and a great Fathers Day.

Buon appetito

This recipe serves 6, but the basic rule of thumb for scrambled eggs is 2 medium sized eggs per person and one for luck, just add as much or as little goats cheese as you want. I added extra over the top with fresh ground pepper as we love goats cheese and I left out the chives as I didn't have any in, but I must admit for a breakfast I think its best without them, but hey, its up to you.

Ingredients

• 16 extra-large eggs

• 1 1/4 cups milk or half-and-half

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 6 ounces fresh goat cheese, such as Montrachet, crumbled

• 2 tablespoons minced fresh chives

Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over a medium heat on your hob. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

Ina makes this on the BBQ, all you have to is, heat a charcoal grill with coals. Spread them out in one dense layer & cook, also just as easy to do on a gas BBQ, I just suggest that you don't use your best pans for this.

Elderflower Champagne

Today is Father's Day and the sun has disappeared, I think we all need a little something to brighten the day, something to celebrate with and something that truly sums up the true taste of Summer and what could be better than Elderflower Champagne.

This is my first attempt at Elderflower Champagne, I remember Jasmine making it, but I don't remember liking it when I was younger, but the taste now is divine, its just so fresh, fruity and perfect for a Summer Wedding. I am hoping to make a large batch for Rosie's 18th Birthday in August, but need to move fast as I noticed on a walk with Hubby yesterday that they flowers are dying off and soon berries will be ripening. I suppose Elderberry Wine and Jam will be next on my list of things to make!

Anyway I would like to raise a toast of Elderflower Champagne to my gorgeous Hubby, to wish him a fantastic Father's Day and to thank him from the bottom of my heart for being such an amazing Husband, Father and my Best Friend. Thank you Darling, your the best.

Buon appetito

http://www.biggerjugs.co.uk - (Great site for all your home brewing needs, I thought that I better add the link, because if I just mentioned it & you Googled "Big Jugs" I was worried what might pop up)

INGREDIENTS

• 4 litres hot water

• 700g sugar

• Juice and zest of four lemons

• 2 tablespoons white wine vinegar

• About 15 elderflower heads, in full bloom

• A pinch of dried yeast (you may not need this)

METHOD

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast. (I checked mine as the recipe suggests & no bubbles, I added the yeast and within a couple of days there were bubbles, loads of them)

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential). I saved Sparkling Water bottles as I knew they could withstand the pressure and I am so pleased that I did, the Champagne is so bubbly that you have to be very carefully opening it, letting out a little pressure at a time, or else you will have Champagne everywhere!

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

Tip: I am going to keep mine stored in the garage in the plastic bottles and decant into prettier bottles to serve or to give as gifts as required.

Strawberry & White Chocolate Cheesecake

My Son James turned 21 this week, any one that knows me, knows that James isn't my biological Son but that doesn't mean that I love him any less than I do my other Children, he is such a great person and I am so proud to have him as part of our family and he knows that I would do anything for him.

For his Birthday dinner I just knew I had to make him something special and like me James loves desserts, he especially loves cheesecake and he also loves white chocolate, so the recipe below was just perfect for him.

In the picture above you can see James with his true love, his Cosworth, this thing gives me nightmares and I worry myself sick every time I know that he is out in it, but James has Ford Respect and it will always be Ford Respect !

Happy 21st Birthday James & buon appetito

175g shortbread biscuits, for extra flavour, try using lemon or ginger shortbread biscuits

50g unsalted butter , softened

200g melted white chocolate, I used Green & Blacks

300g full fat or medium fat soft cream cheese

200g fromage frais

225g strawberries, roughly chopped

Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed. Melt the white chocolate in a bowl in the microwave and set aside until needed.

Beat together the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours until set. I felt it needed a little longer than 4 hours to set, so you could make it the day before you need it.

This doesn't set like a true cheesecake, its stays very light & fresh and just perfect for a Summer treat.

Lavender Sugar

I promised lots of Summer recipes and here is another one, even though this is so simple and self explanatory, I thought it may be helpful to have some idea of measurements.

You can collect fresh Lavender for this recipe or use dried if making this during the winter months, Waitrose do sell a beautiful Lavender Sugar but sometimes its just far more fun making your own. You could do this with the kids, you could decorate pretty jars and give as gifts or in little jars would make the perfect Summer Wedding favour.

If you are making Wedding favours you can make the sugar up to 2 months before the wedding and package in small bags or jars ready for the big day. Make sure that on the label you say that it must be used within 6 months, and suggest uses.

Head to John Lewis or your local craft store for ribbon, string and parcel labels. Lakeland sells cellophane bags, or get friends and family to help wash and save small jars. Ikea is also a great place to buy cheap jars of all shapes and sizes.

I hope you have fun with this and enjoy your Summer, heres hoping for a long hot & barmy Summer!

Buon appetito

1kg caster sugar

2tsp lavender flowers (freshly picked or Bart sells them in jars)

Makes enough to fill 8-10 small bags or jars

Mix the sugar and lavender, then divide between small bags or jars.

Great in shortbread, sprinkled over a sponge or stirred into berries.

Lemon & Lavender Madeira Cake

I made a promise to myself that now my Blog is one year old, I would try to make it more seasonal. I want to find recipes that relate to the time of the year and even though we can buy pretty much everything in our stores, anytime of the year, I thought it would be nice to try and source local ingredients as well as those ingredients that are in season and also where possible, ingredients that you can source for free in the countryside.

I have started well with my Elderflower Cordial recipe and soon to follow Elderflower Champagne recipe, also coming soon are great Antipasti recipes which will be great when gardeners have a glut of tomatoes and peppers bursting from their greenhouses.

For now, here is a true taste of summer, lavender! The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family.

Lavender is so versatile, its flowers can be candied and are sometimes used as cake decorations. Lavender flavors baked goods and desserts (it pairs especially well with chocolate), and is also used to make "lavender sugar" as used in the recipe below.

I'm not sure if its the weather, a great mixture of warm rain and sunshine, but Lavender seems to be flourishing everywhere here in Surrey, I have not only made this cake but jars of Lavender sugar for future recipes, I will also be drying some for winter use, just as long as the Bee's don't mind sharing I will be harvesting a lot of my Lavender this summer.

Buon appetito

(Recipe taken from July 2011 Country Life)

Makes 8 small loaf cakes or 1 loaf tin, also I am going to try this recipe making cup cake or fairy cakes, decorated with a little Lavender, I think they will look so pretty.

175g very soft butter, plus extra for greasing

225g self-raising flour

1 teaspoon baking powder

Zest of 1 lemon

175 Lavender sugar or caster sugar mixed with 2 teaspoons fresh or dried Lavender flowers

3 medium eggs, lightly beaten

For the icing:

175g icing sugar, sifted

1 teaspoon fresh or dried Lavender flowers

1 - 2 tablespoons lemon juice

Heat the oven to 160c (140c fan oven) gas mark 3. Lightly grease and line the base and sides of 8 x 200ml mini loaf tins (or a 900g loaf tin) with baking parchment. Set the tins on a baking sheet.

Sift the flour and baking powder into a bowl, then add the butter, lemon zest, Lavender sugar and eggs. Beat together for 2 minutes with an electric whisk until fluffy and light in colour. Divide the mixture between the cake tins and level the tops. So simple, bung it all in recipe, you can't go wrong.

Bake for 20 - 25 minutes (or 45 minute to 1 hour for the large loaf cake) until risen and golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for a few minutes, then turn our onto a wire rack.

Mix together the icing sugar, fresh or dried Lavender flowers and enough of the lemon juice to make a spreadable but not to runny icing. Add a drop or two of tepid water if necessary. When the cakes are completely cold, spread the icing over the top of each one.

Elderflower Cordial

On the last day of half-term, a glorious barmy hot summers day, Luca and I decided to go for a walk and collect some Elderflowers to make Elderflower Cordial. As you can see from the photo above Luca was an expert Elderflower picker and we had such a lovely afternoon together.

Elderflower for me captures the essence of warm English summers and with this refreshing and versatile elderflower cordial added to some sparkling water, poured over ice you can't go wrong.

I can't believe just how simple it is to make and also just how much like the shop brought stuff it tasted, but at a fraction of the cost. It's safe to say, I will never be buying Elderflower cordial again. Pure summer in a glass and everyone knows just how much I love the summer.

Buon appetito










• 20 heads of elderflower
• 1.8 kg granulated sugar, or caster sugar
• 1.2 litres water
• 2 unwaxed lemons
• 75 g citric acid

1. Shake the Elderflowers to expel any lingering insects, and then place in a large bowl.

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the Elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.

To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.

For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.

Elderflower cordial is also brilliant in recipes such as gooseberry fool, and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil (surprisingly good with a courgette, lettuce and broad bean salad). You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.

Limoncello

Limoncello is a gorgeous lemon liqueur which is made throughout the whole of southern Italy, I first tried it in Tuscany and have been hooked ever since, a special meal at home or in a restaurant is not complete without a little glass of this lemon liqueur with an espresso to end the meal with.

In Italy they make it with pure alcohol, which is difficult to get here, but just use a very good high proof vodka, as it has a neutral flavour. Also get the best unwaxed lemons you can find as taste is so important.

The Italians love it poured over their gelato.

Buon appetito

6 unwaxed lemons

75cl (25fl oz) bottle vodka (or pure alcohol)

225g caster sugar

450ml pure bottled water

Put the lemons in a bowl of cold water and leave to soak for one hour. Remove from the water and dry with kitchen paper.

Using a vegetable peeler, carefully peel the rind from the lemons, taking care not to remove the white pith.

Put the lemon rind in a wide-mouthed jar. Pour over the vodka and cover. Leave in a dark place for 20 days.

After 20 days, put the sugar and the bottled water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat, cover and leave until cold.

When cold, add the sugar mixture to the lemon zest mixture. Strain the mixture, pour into sterilized bottles and seal. Leave in a cold, dark place for seven days before serving.

Serve cold and once opened, store in the fridge.

Please note: 15/06/2011 We found that it tasted a little to much of the vodka, so we added the zest of 3 lemons, cut the left over lemons into wedges and put them into the vodka for another 7 days, we will let you know how is goes.

Further Update: 29/06/2011 We tried the Limoncello again at the weekend and it was gorgeous, a little sharper than the brought stuff which we preferred, but if you fancy it sweeter just add more sugar at the syrup stage. So here is my Jerry Springer final thought on Limoncello making, stick to the 6 unwaxed lemons but jest them all, juice 3 of them and the other 3 cut into quarters and leave in for the first 20 days as in the above recipe, when you try it at the end of the 27 days, if you feel its not lemony enough or sweet enough you will know next time to add more lemons or more sugar, ENJOY :)

http://writingacookerybook.blogspot.com/2011/10/lets-make-christmas.html