Butter - 300 g
Caster sugar - 400 g
Lemon - grated zest of 1
Eggs - 6
Self-raising flour - 250 g
Blueberries - 300 g
Lemon curd - 200 g
Dessicated coconut - 200 g
1) Beat together 250g of the
butter with 250g of the sugar and the lemon zest.
2) In a separate bowl beat four of the eggs, then gradually beat
into the butter and sugar mixture, adding a
spoonful of flour if it begins to curdle. Fold in the flour
and a third of the blueberries, then spoon into a 20 x 30 cm cake tin lined with greaseproof paper. My cake overflowed a little during the last five minutes so if your tin is shallow like mine make sure that the greaseproof paper reaches a little higher than the sides of the tin.
3) Flatten the surface with a spatula,
sprinkle over another third of the blueberries,
and bake for 20 minutes at 180°C until the surface is set.
4) Melt the rest of the
butter in a small pan. Stir in the coconut and remaining
sugar and eggs. Warm the
lemon curd gently for a few mins in a small
pan until it is runny and pourable (this was so easy I'll be doing it for my lemon drizzle cake in future).
5) Remove the cake from the oven. Scatter over the remaining
blueberries and then drizzle
over the lemon curd. Top with the
coconut mixture and bake for a further 20-25 mins
until the coconut is golden. Leave to cool and then cut into squares. Makes about 15 squares.
We had some broad beans in our veg box from Abel & Cole this week.
I've never cooked broad beans before. One website suggested that I peel
them after cooking (leaving only the bright green beans without their
skins). Does anybody actually do this or do you eat them with the skins
on as we did?
1) Remove the beans from their pods and discard the pods. Heat the beans in a pan of salted water and simmer for 5 minutes. Rinse in a colander with cold water for 30 seconds.
2) Combine the celery, tomatoes and broad beans.
2) Mix together the olive oil, lemon juice and garlic in a small bowl. Pour over the vegetables. Serves 2.
Self-raising flour - 200 g Baking powder - 1 tsp Salt - pinch Milk - 300 ml Egg - 1 Knob of butter
Blueberries - 100 g
Butter for frying Maple syrup for serving
Methods 1) Sieve the flour, baking powder and salt into a large mixing bowl. 2)
Beat the egg in another bowl and add the milk.
Make a well in the centre of the dry ingredients. Slowly add the liquid and whisk until smooth. Melt the butter and pour into the bowl. Stir and then leave to stand for 10 minutes. Gently mix in half the blueberries. 4) Heat a
very small amount of butter in a frying pan and then add three small ladles of
batter to the pan, being careful not to let the pancakes run into each other. Cook on a low heat until the
pancake starts to bubble and then turn over. Cook until golden on both
sides. Serve with the rest of the blueberries and maple syrup. Makes 6 pancakes (feeds 3 people).
This ice is really refreshing and I'll definitely be making some more very soon.
Caster sugar - 115 g
Water -150 ml
Coconut milk - 400 ml tin
Limes - 2
1) Heat the water and sugar in a small saucepan until boiling, stirring constantly until the sugar dissolves. Remove from the heat and leave to cool.
2) When cool put the saucepan in the fridge. Grate the rind of the limes.
3) Our ice cream had a few lumps of coconut milk so I'd recommend pouring the contents of the coconut milk tin into a bowl and stirring until it reaches a creamy consistency.
4) Add the grated rind, coconut milk and the juice of the limes to the saucepan and stir. Pour into a freezerproof container and freeze overnight. Take it out of the freezer 45 - 60 minutes before serving. Serves 4.
As is usual with the ice creams I've made this turned rock solid when fully frozen so you need to take it out of the freezer at least 45 minutes before serving.
Water - 450 ml
Caster sugar- 250 g
Lemon - 1
Marscapone - 500 g tub
Raspberries - 500 g
1) Add the water and 225 g of caster sugar in a saucepan. Heat gently until the sugar dissolves.
2) Finely grate the lemon rind and juice the lemon and add both to the pan. Bring to the boil and boil for 3 minutes without stirring. Leave to cool.
3) When the lemon syrup has cooled, beat the marscapone in a large mixing bowl, slowly adding the syrup until all the syrup has been used and you have a smooth mixture. Pour into a freezable container and freeze for 2 hours.
4) Remove from the freezer and beat with a fork. Freeze for a further 2 hours and beat again.
5) Add the raspberries and sugar to a bowl. Mash the raspberries slightly and mix them with the sugar. Stir into the ice cream with a metal spoon until you have a ripple effect. Freeze overnight.