Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

9 October 2020

Karen's Favourite Fruit Tea Cake (Fat Free)


Yesterday was a day for a lovely slice of an old favourite, accompanied by a hot mug of tea.  Lucky for me I remembered to soak the fruit the night before, which is an essential part of the process for making this cake on the day you want to bake it. 

Here's the recipe which i'm sure you'll enjoy too.  

Have a great weekend, K x





Ingredients

350g mixed dried fruit or raisins

170ml strong black tea

125g light brown sugar

225g self raising flour

1 lightly whisked egg


Method

Place dried fruit into a bowl with tea and sugar, stir until the sugar is dissolved.  Cover and leave for 12 hours.

Add the flour and egg to the fruit mixture and stir with a spoon to mix.  It's not necessary to beat the mixture.

Spoon into a lined loaf tin.

Bake at 160C (fan oven) for 90 minutes.

Allow to cool thoroughly before cutting.

Enjoy as is or with a light spreading of marmalade (or butter if you aren't on a fat free diet).






 


27 May 2020

Chatting about Pear Upside-Down Cake, Tadpoles and Romantic Hearts Crochet Pattern

It's been busy around here since the last blog post on Wednesday last week.  I'm never at a loss of having things to keep me busy thanks to being craft and book mad and that's not changed much while we are in lockdown.  I don't know about you but I often have trouble stopping for a break (and sometimes lunch) when I get in full swing with something, especially if it's something outside in the garden.  Total awareness of time disappears when i'm out there pottering about.

Work on my upcoming crochet blanket pattern has been going at a great pace and alongside this i've been having loads of inspiration coming through for other patterns for later in the year.  The release day for the pattern for the Gemstone Blanket titled 'Energised' is Wednesday next week so keep an eye out for the announcements. 

What a great way to start the day on Monday..........with a rainbow in my teacup :-)


Speaking of colours; what about the colour of these Snapdragons?  Aren't they delicious?  These are self-sown from last year's crop so a nice surprise to see then popping up amongst the 'Love in the Mist' I showed you last week.  Swiping through the photos on my phone on Thursday and coming across this one,  I had this silly little poem compose itself in my head.  It turns out it was useful in cheering a few people up, and an appropriate reminder to me later on in the day when I had a meltdown over the sink being filled with dishes yet again when the washer was empty.
"Try not to be snappy like a Snapdragon today, 
instead find some time to be silly and play.
If you can't do that then find a hook,
to go with some yarn, 
or a nice chunky book."


Last Friday saw the one year anniversary of the last episode of Game of Thrones.  What a night that was and what an ending!  It was fun seeing that memory popping up in my Facebook feed, but let's face it, it's not always great in flashing up memories that are actually lovely.  Some of them have been inappropriate or unfortunate for being referred to as a memory you might want to be reminded of.



More baking again this week.  This
time an upside-down cake combination inspired by the can of pears in the cupboard combined with an urge to bake. Traditionally this cake is made using pineapple rings and sliced glace cherries but I didn't have any of them on hand and I was in the mood for a bit of experimenting.

Many of you asked for the recipe in response to the photograph of the cake on Facebook and Instagram.  I was reluctant to do that because i'd used a recipe out of a book.

However, I did rummage through my own handwritten gathering of recipes for the upside-down recipe I knew I had, and which i'd be able to share with you in good conscience.

Wouldn't you know it, the ingredients are the same.  So here is the recipe, with my own bits added for Upside-Down Cake.



 ******************************************************************************
Pear Upside-Down Cake 

1 400g can Pear Halves or fruit of your choice.
125g Self-raising Flour
125g Baking Margerine or Butter
125g Castor Sugar
2 Large Eggs
1 tsp Baking Powder
1tsp Vanilla Essence
Note:  (For this Pear version of the cake I added 1 tsp Ground Ginger to the mixture instead of the Vanilla because it's a good combination with Pears.  If you make a version with Pineapple or other fruit, I don't think Ginger will work well for flavour, so use Vanilla Essence instead.)

To make:

Preheat oven to 180˚C Fan
Line a 20cm round baking tin.

Beat eggs.

Cut pear halves into slices, but not too thin.



Put all the ingredients into a mixing bowl and beat until the batter is pale and creamy.

Arrange the slices of  pear onto the bottom of the cake tin, then place the batter on top and level it out.

Bake for 25 minutes or until the knife comes out clean when inserted into the cake.  Note: The knife tip may have moisture on it from the fruit, but you will see the difference between this and unbaked cake batter.

Leave to cool before turning the cake out onto a plate. 

Enjoy x

 ******************************************************************************

The tadpoles in our garden pond are doing well and have begun to develop their little legs, which you may be able to see in this picture.  As you can imagine it's difficult do photograph them because the minute I get close to the pond surface they dash away and hide.  There aren't as many as there were right at the very beginning when they first hatched, but there's still plenty of them to ensure a lively population amongst the ivy in the flower beds in a few weeks time.


Regretably i've not been on the ball with planting seeds into propagators this year so i've sown directly this time.  Yesterday the winds had died down so being outside was pleasant once again, allowing me to get stuck in with sowing,  sorting out the compost, tidying up the pots and re-potting some plants that needed more space.  One of them was a succulent that had been growing in the conservatory and which took a tumble off the window sill because it had become so lanky and top heavy.  Sadly quite a few of it's petals (are they called petals?) broke off but it's still okay, has a larger pot and the addition of some skewers to keep it upright until it settles it's roots.

Seeds sown in the giant pots yesterday were tomatoes, spinach and radishes.  In previous years we've planted much more, but with no longer having the raised beds because our dog loved to scamper through and 'water' them, we've had to use giant pots instead which has changed what we plant.  I would like to change this in future because we do miss growing our own vegetables.

The twigs you see here are to prevent birds and the resident squirrels from scratching about in the new soil and compost in the giant pots - or so I hoped.  This morning I came out to find that there had indeed been some disturbance, so all going as planned the mesh that's now been added will prevent this from happening again until the plants are well on their way.




Last week I decided to surprise you all with another free crochet pattern called the Romantic Hearts Square.  It's an oldie but a goodie that i've given a bit of a revamp. If you didn't see the release announcement, not to worry because it's waiting for you here


Monday was Bank Holiday and an unexpected surprise filled the sky that afternoon.  Isnt' it great?  It was thanks to Pilot Rich Goodwin.  You can read about him and why he did it here



In closing, a reminder that i'm aiming to release the pattern for the Gemstone Blanket titled 'Energised' on Friday this week so keep an eye out for the annoucements here and on Facebook and Instagram. 

Wishing you a good week.
Stay well and safe,
K x

18 May 2020

Karen's Favourite Ginger Biscuit Recipe

Hello everyone,

How are you all doing?  As promised in my post last week, here's the recipe for my favourite Ginger Biscuits.  These are really easy to make and taste delicious.



11 May 2020

Relaxation, Crochet and Ginger Biscuits.

Photo by Karen Wiederhold
Time for some relaxation, crochet, tea and homemade ginger biscuits.  If i get a chance this week i'll type up the recipe in case you'd like to make some.  They are delicious and are definitely meant for dunking.

It's been a busy day today.  Monday's usually are because that's when I tackle all the laundry, admin and tidying up after the weekend.

In lock-down i'm trying to keep to the weekly wake-up and housework routine as that's the best way for me to make sure things don't fall through the gaps, and to keep any creeping anxiety that might try to settle at a minimum. 

Some fun and exciting news is that there's a new blanket design in the works!

Keep watching this space for an announcement soon 😊


22 April 2012

Karen's Favourite Cupcake Recipe



Cupcake and Paper Images from Kate Hadfield Coffee and Cupcakes Digital Kits

9 October 2011

Making Risotto

This afternoon I could not stop thinking about having Risotto for dinner, just love everything about it and especially enjoy making it too.

It's often heard said that it's tricky to make and all that but it's not; it just takes a little time and if you get all you ingredients ready then there's no need to worry.

I like cooking Risotto on the weekend and accompany this time with either Alan Carr or Paul O'Grady to chuckle along to while stirring.

The basic ingredients are Risotto rice, butter, olive oil, crisp white wine, chicken stock, garlic, Parmesan then what ever other ingredients are fancied at the time to add. Tonight it was chicken, onions and sun dried tomato.

Cook onions until clear in hot oil and butter, then add rice and stir.  Cook until the tips of the rice grains turn clear.


Add about 200ml wine.  Add garlic. Keep stirring gently.

Make 1 litre stock.  Add stock, a little at a time and keep stirring.  As soon as it gets a bit sticky, add a bit more stock.

Add your other ingredients, keep stirring gently and carry on adding stock until the rice is cooked then allow the risotto to become creamy.  If you have any stock left, pour into an ice cube tray and freeze for making gravy or adding to something tasty.















Grate enough Parmesan to fill about three quarters of a cup. Add to the Risotto with some black ground pepper and good pinch of salt, stir in gently and serve, eating straight away.




 Enjoy x


PS  I added some chestnut mushrooms which i'd cooked separately in butter after serving, to spare those who don't like mushrooms.  I forked them through before eating.