Lemon drizzle cake

The sun is shinning, its quite warm(a rarity in England,) and tomorrows mothers day in the UK: So i cannot think of a better time than to bake this. Perfect accompanied with a full afternoon tea, or simply just a cup of tea and a good book( addicted to the divergent series at the moment!).

The lemon curd in this recipe gives a lovely subtle lemony hint, but it's a lot more lemony than most recipes that just use the lemon rind. I also strongly suggest using granulated sugar, if you like a crunchy topping, and add more granulated sugar if you like the topping extra thick. Also for the perfect top leave it out for a while so all the lemon liquid can soak into the cake leaving the sugar on top. 

To make this into a round cake; i would double the recipe and split it into two round cake tins.I would then have a middle layer of lemon curd, and a layer of lemon butter cream. Then a round of lemon butter cream on top, and finished with crystallised lemon rind.

Ingredients

75g butter
125g caster sugar
150g self-raising flour
1tsp baking powder
2 eggs
1 tbsp lemon curd
2  1/2  tbsp milk

for the drizzle

zest and juice of 1 lemon
2tbsp granulated sugar

1. preheat oven to 180°. butter and line loaf tin.
2.beat butter and sugar in a bowl, until very light and fluffy.
3. add flour, baking powder, eggs, lemon curd and milk. mix until all combined.
4. pop in prepared tin, and bake for 40- 45 mins or until a skewer inserted comes out clean.
5. meanwhile, mix the lemon and sugar together.
6. when the cake is cooked, take out and pour lemon and sugar mix on top, while its still hot.
7. leave to cool completely, then slice and enjoy.

Pikelets

 It's nearly time;To give up meat, fish, fats, eggs and milky foods. Joking. Most people I know, try to give up chocolate. I don't, because it never works, but this year I will try. 

These are New Zealand's answer to a pancake. Thicker than the traditional, but thinner and much smaller than the American pancake. Served simply with butter or a dollop of cream and jam. Please no syrup, or lemon juice and sugar: We kiwis like to keep it simple.

Pikelets are meant to be a lot smaller than these,and often served as afternoon tea.A teaspoon of mixture is ideal, but is a faff so i just used a tablespoon. I made about 8 large ones, so you could easily make about 25 normal sized ones. This recipe uses a tablespoon of sugar, but i altered the sugar because i like them not as sweet.

• Ingredients
• 1 cup self raising flour
• 1 tablespoon sugar
• 1 egg
• 1/2 milk
• 1 tablespoon melted butter, and extra
• butter or jam and cream to serve

1.Sift flour and sugar together into a bowl.

2.Whisk milk and egg together, then add to dry ingredients, whisking until smooth.

3.Heat a non-stick frypan over medium heat and add a little melted butter. Drop level teaspoon of the mixture into the pan and cook until bubbles appear on the surface.

4.turn over and cook until golden

5.serve

Roast pumpkin soup with Soda bread

Long time no see.It's been raining in England for so long, and now seems to have finally stopped: Yay. Thankfully i wasn't flooded, but the weather did seem to pull me towards unhealthy comfort food (slaps self for eating too much chocolate). So here is a comforting recipe that serves about a billion people, but is tremendously delish, but good for you too.

 The soup is a made up recipe, from my mum, and is probably the best I've ever tasted. I roast the pumpkin first, which might seem like a faff, but is worth it. To make this extra special; use homemade stock, chicken is good but to transform it altogether use a ham stock,(my mum it with a Christmas gammon bone). This recipe makes enough for 12 people, or two large saucepans. I normally use just one saucepan for my family, and freeze the other for a later date.

Soda bread is quick and easy, and for those who are impatient i.e. me. There are many recipes out there, either containing yogurt or buttermilk. I never have buttermilk but you can make it by adding lemon juice to milk.This recipe doesn't state using oats on top, but i like using them because it gives a nice rustic look.

Pumpkin Soup
Serves 12

Ingredients

2 good quality pumpkins( i use kabocha squash, a green skinned pumpkin from Waitrose)
2 large onions
olive oil
salt and pepper
enough stock, such as chicken, vegetable or ham, to cover the pumpkin, add more if you prefer a thinner soup.
Cream or yogurt to serve.

Preheat oven to 180°. cut the pumpkins up and remove seeds. Cut into medium sized chunks.coat with oil and salt, and pop into a roasting tray, until soft all the way through. Take out and leave to cool. meanwhile saute the onions until soft. When cool remove the skins from the flesh. Divide the onions between two saucepans, then add half of the pumpkin to each, and enough stock to both. Slowly warm through the pumpkin, blend until there are no lumps:taste, and add seasoning if needed. Serve with a drizzle or a dollop of yogurt.

• Soda Bread
• Ingredients
• 450g self-raising white flour, plus extra for dusting and rolling
• 450g wholemeal flour
• 2 tsp soft brown sugar
• 2 tsp bicarbonate of soda
• 2 tsp salt
• 500g full-fat natural yogurt
• 350ml full-fat milk, plus extra for glazing or rolled oats to sprinkle on top.

1. Preheat the oven to 200C/400F/Gas 6. dust baking tray with flour
2. Put the white and wholemeal flour into a large bowl, stir in the sugar, bicarb and salt.Make a well in the centre.
3. Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. Keep adding and mixing until all the liquid and flour is combined.
4. Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy.
5. Roll into a large ball, flatten slightly and make a cross in the centre with the end of a wooden spoon. Sprinkle with oats if desired. This recipe will also make six large rolls.
6. bake for 35-45, or 25-35 for rolls until well risen and golden brown.It should have a nice crust and sound hollow when tapped underneath.Transfer to a wire rack and leave to cool.

Gingerbread House

It doesn't get more Christmassy, than this. A little gingerbread house, covered in snow, with festive Christmas trees.This mixture is perfect for all ages, and incredibly moreish.Decoration is optional but looks great, and something the kids can do.

If you like it extra gingery; like me. then add more ground ginger, i also added a little bit of stem ginger syrup, be careful not to add too much because it could change ratio.

If you're going to do a multi coloured roof, then use supermarket branded buttons, because branded buttons are often different sizes. I would also recommend cutting a door out, just after its come out of the oven, when still soft.

 This recipe makes 2 gingerbread houses(possibly 4) and a lot of biscuits. If you don't want to eat it all, wrap it up in cellophane and tie with a bow,and give as gifts.

Ingredients
250g butter
200g dark brown sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarb
4 tsp ground ginger

1.preheat oven to 200C/fan 180C/gas 6. 
2.Melt the butter, sugar and syrup in a pan.
3.Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the wet mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water or stem ginger syrup.
4.on a floured surface, roll out.
5.cut out gingerbread house (templates are easily found) and shapes with Christmas themed cutters
6.bake for 12 mins, or until golden brown.
7.cool.
8. assemble and decorate.

To make the thick icing; add a tiny bit of water, to sifted icing sugar and mix until a "gloopy" consistency is formed.

Canapes: Chorizo sausage rolls

 If you thought the mini quiches were too much work: Try these. A simple twist on the traditional, quick to make, freezable and adaptable to any situation.

With only three ingredients, and changeable sausage meat to suit your tastes. These are perfect for party's, and just as quick, as cooking shop bought.

Feel free to change the meat to what ever sausages are your favourite. Just take the skin off, then roll out.For these ones make sure you have got cooking chorizo, otherwise it won't work. Feel free to change the size, as they would be a great for lunch.

Ingredients

200 g puff pastry
200 g sausage meat
1 egg

1. preheat oven, gas 6, 200 °c 
2. if using proper sausages, remove skins. season
3.roll pastry out on a floured surface. 
4.roll out sausage meat, to the same length
5.place on the pastry and fold over
6.brush the edges with water, seal with fork and make small slits on the top.
7.place on a baking tray
8.glaze with beaten egg
9. bake for 20 mins or until golden
10.serve hot or cold.

Canapes; Mini Quiches

So, its party season. That means pretty dresses, high heels and of course canapes. Supermarket alternatives are great, but homemade is the best. These can be made ahead, frozen and reheated easily.

These are traditionally made with bacon, but i find its quite rich. I like to use a strong ham, for example parma. If you don't like ham then you could swap it for smoked salmon and reduce the amount of onion and fill it up with broccoli.

To make a big quiche, double the recipe. when i tried it i didn't bake blind and the pastry was ok, but I would recommend putting it on top if a hot tray, so the base crisps up better.

Makes 12

Ingredients

pastry

100 g plain flour

25 g butter

25 g white fat(e.g trex)

cold water to mix

filling

50 g grated cheese

2 eggs

50 g chopped bacon/ham

1 onion, chopped

seasoning

milk

1. preheat oven, gas mark 6

2.put flour and fat in bowl, rub until resembles breadcrumbs

3. add water, stir with knife, then bring together until soft dough is for,ed.

4.roll out dough, cut large circles out and line tin

5.put bacon, onion and cheese into a bowl.add beaten egg and milk,season.mix

6.bake until golden brown and egg has set.

This month i'm loving : Borough Market

Here are some pictures of my favourite foodie market in the whole wide world, not that I've been to many (I'm only 15). Great at Christmas time for gifts, the salted caramels from artisan du chocolat are...well, heaven. I adore "the world famous brownies" and almost every time, pick one up.

I recommend going early, in the day but if you want lunch i recommend going at around 11, although still busy, not as manic as 12 or 1. 

For lunch: i love Roast, although i have only been to the stall not inside. I have had the pork crackling with apple sauce, at least twice because it's so good!

I also love the fish and chips both inside and the stall, there not really much different in price either, just the luxury of sitting down, is added inside! 

                                      

I have always been tempted by either the raclette or paella. Let me know in the comments below, if you have tried them, and what you thought.

Have you been to Borough market ? Do you love it as much as i do? What do you recommend ?