o 400g blueberries o 1tbsp elderflower cordial o 100g light brown sugar o 175g self raising Flour o 1tsp baking powder o 50g chilled Butter o 1 medium egg o 75ml butter milk o 25g hazelnuts o 1tsp demerara sugar Preheat the oven to 180° place the blueberries in an oven proof dish and pour over the cordial. Sprinkle over 50g of brown sugar. In a large bowl sift the flour and baking powder, then rub in the butter until it resembles breadcrumbs. Stir in the remaining brown sugar. Beat together the egg and buttermilk then stir into the flour mixture to make a batter. Drop spoonfuls of the batter on top of the blueberries then scatter over the chopped hazelnuts and demerara sugar. Bake for 35 minutes until golden brown.
Raspberry and Orange Polenta Cake
o 200g butter o 300g caster sugar o 3 large eggs o 1tsp vanilla extract o 100g polenta o 200g ground almonds o 1tsp baking powder o Zest and juice of two oranges o 150g raspberries Preheat the oven to 160° grease and line a 20cm cake tin. Spoon together the butter and caster sugar. Spoon in the eggs and vanilla extract. Add the polenta, almonds, baking powder and orange zest and spoon together. Gently mix in the raspberries. Spoon into the tin and bake for fifty minutes until golden. Place the orange juice and remaining 100g caster sugar in a small saucepan and simmer over a medium heat. Make around twenty insertions with a wooden skewer and spoon over the syrup. Leave the cake to cool then serve with a spoon of mascarpone and a handful of raspberries.
Pancakes are usually savoury, Europeans have many recipes that are pancake favourites. It is served in some restaurants in middle eastern countries as a savoury dish with spicy vegetable fillings. The French eat lots of mushrooms in the pancake as a filling and combined with a slice of ham in each pancake this is easy to make.
Pancake mixture • 1000g Plain Flour • 500g Butter • 3000ml Milk • 30ml Vegetable Oil • 8 eggs Filling • 35 Slices of ham • 1500g Mushroom • 400g Onion • 300g Plain Flour • 250g Butter • 150g Thyme • 150g Parsley The cooking method is to heat the butter in a mixing bowl then add the milk mix. Now add the flour then each egg and mix. Put the vegetable oil in a frying pan or skilit and heat under a medium heat for four minutes. In the pancake mixture there is enough for thirty six pancakes, begin by pouring enough for one fat savoury pancake into the pan. Leave the batter for two minutes then use a wooden slice to separate the pancake from the pan. Leave for a further minute then turn the pancake with the slice to cook the other side. It takes just over another minute then put the pancake onto a serving tray using the slice. Repeat the process another thirty five times and use a spatula to get the last of the batter out of the mixing bowl. A first time should get at least thirty pancakes right and it is important not to over size the pancakes as the filling would make the product to fat. Next the filling first put the onion chopped finely in a large saucepan with the butter and turn on a low heat. Next clean the mushrooms and cut them into quarters and slices. Turn up the heat and fry the onion for two minutes then add the mushrooms and fry for four minutes. Lower the heat add the flour and stir in using a wooden slice. Add both of the herbs and stir in again turning off the heat. Place a pancake onto a plate put a slice of ham on one side then put a filling on top enough to make a cylinder when rolled. Roll making sure the bare pancake wraps around last and place on a baking tray. Repeat the process using the same plate another thirty five times fitting six onto each baking tray. The trays need to go in the preheated oven for fifteen minutes at 180° then removed they can be served immediately as a starter or with chips as a main course.
Lemons are a fruit and are sour and bitter to taste. As lemon fruit juice is factory produced the need for a lemon is less. As a favourite cake lemon cake can be made more sweet with a sticky lemon topping.
First of all spread a little butter around the edge of four cake tins. Then carefully insert four cake tin liners into the cake tins. Now before the cake begins the pith has to be grated from the lemons. Using an ordinary grater scrape all eight lemons free of any pith. This is easy and fresh lemons have to be used. Next cut each lemon in half and squeeze the juice using a squeezing instrument preferably one that collects the juice. Put the pith in a pan add the sugar and heat until the sugar dissolves. Add the water stir then boil for two minutes, turn the heat down and boil for twenty minutes and it will turn a shade darker. To make the cake melt the butter with the lemon juice add the sugar stir then the self raising flour and stir. Add the eggs mix thoroughly and put equal amounts in each cake tin using scales to weigh the mixture. Bake in a pre heated oven at 180° for twenty five minutes or until the tops of the cakes are golden. Pull from the oven and puncture each cake with a wooden skewer about twenty times. Now using judgement pour a quarter of the sugar water lemon pith mixture onto each cake while pushing it around with a spatchalor. The cake must remain in the tin and is now ready. To remove from the tin pull a table knife around the edge of each tin. Then drop the cakes directly onto a plate then pull off the liner. The cake can be turned over.