170g(6 oz) light muscovado/light brown soft sugar (⅔ cup)
140g(5 oz) carrot, peeled and coarsely grated (1 large)
2eggs, medium (U.K.)/large (N.A.), lightly beaten
2tbspmilk
115g(4 oz) sultanas (1 cup)
200g(7 oz) plain flour/cake and pastry flour, sifted (1⅓ cups)
1tspground cinnamon
2tspbaking powder
For the frosting
400g(14 oz) cream cheese (1¾ cups)
4tbspicing/powdered sugar
Equipment
You will also need 2 x 12 hole patty tins/bun pans filled with 15 cupcake baking cases. Also a large piping bag fitted with a medium sized nozzle.
Method
Preheat the oven to 180°C (350°F) (gas4).
In a large mixing bowl, using an electric hand mixer, whisk the butter, zest, and sugar together until light and fluffy. Next stir in the carrot, eggs, milk, and sultanas. Then mix in the flour, cinnamon, and baking powder.
Now equally fill the cases using an ice cream scoop.
Bake for 25 minutes until the tops are firm to the touch when lightly pressed with the tip of a finger.
Leave to cool in the tins/pans for a couple of minutes and then transfer to a wire cooling rack. While the cupcakes are cooling, beat the cream cheese in a bowl until soft. Then sift in the icing/powdered sugar and beat until thoroughly combined.
Spoon into the piping bag and, once the cupcakes are cool, use to make a swirl on top of each cupcake.
The apples in this cobbler bring a softness to the mix of fruit and the addition of the port gives it a fullness of flavour. As well, the sprinkling of demerara sugar over the balls of dough creates a crunch as it bakes in oven.
You will also need a 1½ litre (6 cup) baking dish.
Method
Heat the oven to 190°C (375°F) (gas 5).
Wash, halve, and stone the plums and place in a bowl. Peel the apples, core and thinly slice and add to the bowl.
Sprinkle over the demerara sugar and toss to coat. Then add the port and stir to mix. Spoon into the baking dish and put to one side.
Sift the flour and baking powder into a mixing bowl. Now rub in the butter to form breadcrumbs. Then stir through the caster/superfine sugar and salt.
In a separate bowl whisk together the egg and yogurt. Make a well in the centre of the dry ingredients and then pour in the egg and yogurt mixture. Bring the mixtures together to form a soft, slightly sticky dough.
Shape into small balls (about 16) and drop over the fruit. Then sprinkle with the remaining demerara sugar.
Bake for 30–35 minutes until the cobbler has risen and is golden.
Oh so quick and just perfect for a summer’s supper. Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.
Pork Schnitzel
4servings
Preparation time: 30 minutes
Cooking time: 12 minutes
Ingredients
450g(1 lb) pork tenderloin
3tbspplain flour/all-purpose flour
1lemon
1tsppaprika
2tspmixed dried herbs
2eggs
170g(6 oz) fresh white breadcrumbs (3½ cups)
55g(2 oz) butter (¼ cup, or ½ stick)
1tbspolive oil
To serve
A green salad
Method
Cut the tenderloin into 4 pieces and then cut these in to two horizontally.
Place them on a cutting board and cover with cling film/plastic wrap. Then, using a rolling pin, beat them until they are of even thickness of 1.25 cm (½ inch).
On a plate mix together the flour, paprika, herbs, seasoning and the zest of the lemon.
Beat the eggs in a shallow bowl.
Then spread the breadcrumbs over a second plate.
Now coat each piece of pork with the flour, dip in the egg, and then coat with the breadcrumbs.
They will need to be cooked in two batches, so add half the butter and oil to a large frying pan/skillet. Once the butter has melted and is foaming add half the pork schnitzels. Fry for 3 minutes on each side until golden.
Drain on kitchen paper and keep warm while frying the remaining schnitzels.
Cut the lemon into wedges and serve with the schnitzels.
When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.
It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.
Anyway, we enjoyed our fish supper and hope you will want to try it too.
A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.
Baked Cod Provençal
4servings
Preparation time: 20 minutes
Cooking time: 28 minutes
Ingredients
675g(1 lb 8 oz) cod, skinned (chunky cod, if available)
1red pepper, deseeded and sliced
1green pepper, deseeded and sliced
3tbspolive oil
2x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
2garlic cloves, crushed
3tbspwhite wine
1tbsplemon juice
1tspdried oregano or 3 sprigs of fresh, leaves only
salt and freshly milled black pepper
28g(1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing
Equipment
You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.
Method
Preheat the oven to 200°C (400°F) (gas 6).
Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.
Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.
Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.
Now pour the vegetables over the fish and dot with the butter.
Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.
I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.
Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.
I hope you will want to try them and enjoy them too.
Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.
Summer Berry Crêpes
Preparation time: 25 minutes
Standing time: 20 minutes
Cooking time: 20 minutes
Ingredients
For the crêpes
115g(4 oz) plain flour/all-purpose flour (1 cup less 1½ tbsp)
450g(1 lb) selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
300ml(10 fl oz) double cream/whipping or heavy cream (1¼ cups)
28g(1 oz) plain/dark chocolate
Equipment
You will also need a shallow-rimmed lightweight pan/skillet, 20–23 cm (8–9 inch) in diameter with rounded sides.
Method
Pop the chocolate in the freezer while preparing the rest of the recipe. It will make it easier to grate into shavings later.
Sift the flour and salt into a mixing bowl and make a well in the centre. Break the eggs into the well and, using half the milk, gradually whisk the eggs and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the remaining milk quickly. Do not over-mix.
Or use an electric mixer. First whisk the eggs and milk together and then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.
Let batter rest for 20 minutes.
Meanwhile, wash the fruit and pat dry.
Then whip the cream until thick.
Now warm 5 plates in the oven.
Get the pan/skillet really hot. Remove from the heat and add the butter. As soon as it has melted, spoon 2 tablespoons into the batter mixture and whisk it in. Pour the remainder into a small bowl and set to one side.
Add a little butter to the pan before cooking each crêpe. Just add enough to be able to tilt the pan and cover the base with the melted butter. The base should just glisten not run with butter.
Cook the crêpes over a medium-high heat. You will need 45 ml (3 tablespoons) of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first so you can quickly add the batter to the pan. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. Immediately lift and tilt the pan/skillet in all directions so the batter spreads thinly over the base. If there are any holes, just fill them in with batter using a teaspoon.
Turn when the the crêpe starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems to be sticking to the base of the pan give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. This will only take about 30 seconds. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry.
Repeat the process with the remaining batter, greasing the pan each time and stacking the crêpes up on a warmed plate as they are cooked. Put a piece of kitchen paper between each one and cover loosely with foil so the top one doesn’t dry out. Keep warm in the oven.
Grate the chocolate onto a plate to create a pile of shavings.
To serve, spoon the fruit into the middle of each crêpe. Fold two sides of the crêpe over the fruit to create a cone, then spoon a generous dollop of cream on top and, using a small spoon, sprinkle over the chocolate shavings. Serve immediately.
142ml(5 fl oz) double cream/whipping or heavy cream (⅔ cup)
150gGreek yogurt (⅔ cup)
4rounded tsp dark muscovado/soft dark brown sugar
14g(½ oz) blanched almonds (12)
Equipment
You will need 4 glass dessert dishes for this recipe. Sundae glasses work really well.
Method
Wash and stone the plums. If they are small, leave them halved but if they are large, cut into quarters.
Put them in a wide, shallow pan with the sugar, one half of the vanilla pod, strips of lemon peel and 1 tablespoon water. Then bring slowly to the boil, stirring occasionally until the sugar has dissolved.
Now reduce the heat to a gentle simmer and continue cooking until the plums are soft but still keeping their shape, about 10–15 minutes. Set aside to cool.
Meanwhile, put the cream in a small pan with the remaining half of vanilla pod. Heat until it just begins to simmer and then pour into a bowl and leave to cool. Cover and chill until needed.
Next put the almonds in a small frying pan/skillet and, over a gentle heat, toast until they are just beginning to turn colour and smell nutty. Toss them frequently. Leave to cool and then chop.
Once the plums are cool, discard the vanilla pod and lemon strips. Test for sweetness. Adding 2 teaspoons of caster/superfine sugar if they are still a little tart.
Spoon the plums and their juice into the four glass dishes.
Now remove the vanilla pod from the chilled cream and add the yogurt. Whisk gently until the mixture has softly thickened and holds its shape.
Spoon the cream mixture over the plums and level the surface.
Sprinkle 1 rounded teaspoon of the muscovado/soft dark brown sugar over the cream in each pot.
Finally sprinkle over the chopped almonds.
Cover and chill for 3 hours. (The sugar on the top will melt.)
The selection of carrots, red pepper, and green beans make this a very colourful dish. The vegetables are quickly sautéed and served with sautéed strips of chicken in a lovely sauce.
Ginger Chicken and Vegetable Stir Fry
4servings
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients
For the sauce
240g(8 fl oz) water (1 cup)
1tbspcornflour/cornstarch
3tbspsoy sauce
3tbspsherry
1½tbspvinegar
For the stir fry
2tbspolive oil
4boneless chicken breasts, skinned and cut into strips
2garlic cloves, crushed
2carrots, thinly sliced
1red bell pepper, cut into cubes
1tspminced ginger
170g(6 oz) frozen French beans/whole green beans (2 cups)
To serve
rice
Method
First make the sauce. Mix together the cornflour/cornstarch and water. Then whisk in the remaining sauce ingredients. Set aside.
Now heat the oil in a deep sided frying pan/skillet or wok and add the chicken strips and garlic. Cook over a medium heat until brown all over, about 5 minutes.
Add the carrots and sauté for a further 4 minutes, stirring the contents of the pan a few times during cooking.
Next add the pepper and ginger, and sauté for another 3 minutes, again stirring a few times during cooking.
Stir in the green beans, snapping any large ones in half, and also stir in the sauce. Cook until the sauce has thickened and the vegetables are tender crisp.
A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.
Cinnamon Plum Cobbler
4servings
Preparation time: 25 minutes
Cooking time: 35–40 minutes
Ingredients
900g(2 lb) plums
2tspcornflour/cornstarch
85g(3 oz) demerara sugar (⅓ cup)
1tspground cinnamon
170g(6 oz) plain flour/cake and pastry flour (1⅓ cups)
1tspbaking powder
pinch of salt
55g(2 oz) butter, chilled and diced (¼ cup, or ½ stick)
55g(2 oz) caster/superfine sugar (¼ cup)
180ml(6 fl oz) buttermilk* (¾ cup)
Note
* 180 ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.
Equipment
You will also need a 23 cm (9 inch) (2 litre) round ovenproof dish about 5 cm (2 inches) deep.
Method
Preheat the oven to 190°C (375°F) (gas 5)
Wash and halve the plums then ease out the stones.
Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.
Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.
Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.
Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.
Now rub the butter into the flour until it resembles breadcrumbs.
Stir through the sugar.
Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.
Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.