I usually like to bake us a cake at the weekend. Something for my husband to enjoy with a hot drink. Cakes and weekends are beautiful partners.
I confess I do like a little sliver of cake myself every now and then. In my experience yogurt cakes are beautiful and simple cakes. Just the kind for relaxing with. Perfect weekend cakes.
I had seen this cake recipe on the Lancashire Farm site the other day and it looked magnificent so I thought I would give it a go!
It uses about 1 cup of their natural bio yogurt. If you can't get this because you live in an area where its not available then you can use any other good quality natural bio yogurt.
I like theirs because it is thick and delicious!
I was really pleased with how the recipe worked out. Their recipe on site gives a 30 minute bake time, but when I checked at 30 minutes, it was still quite wobbly.
It took mine about 45 minutes to bake and then it was PERFECT!
You can also bake it in a ring tin, but I baked it in my 8 inch round cake tin. I used a paper liner.
You don't need to do that, you can simply butter it, but I like to use a liner if I can for ease in removing the cake from the tin.
There is a lot of sugar in the cake and I find that cakes with a high sugar content tend to stick.
I used Dorie Greenspan's trick of rubbing the lemon zest required for the cake into the sugar first.
Oh boy but it smells so heavenly when you do this, and rubbing it with the sugar really releases all of the lemon oils and gives you even more of a beautiful lemony flavour!
This beautiful cake stands on its own. No need to ice it, simply dust it with a light snowfall of icing sugar. Just enough . . .
You can see how moist it is. And it cuts beautifully.
This is not long since I took it from the oven. It was still slightly warm . . .
I served it to my husband with some tinned sliced peaches . . .
If you are doing a cake like this for dessert, then a bit of fruit goes very nicely.
Peaches are lovely, but so are pears, berries, etc. I think a dollop of whipped cream would also be nice.
There were no complaints . . .
Our friends Tony and Tina happened by, not long afterwards. I said to them, "How did you know I had baked a cake!"
This happened last week as well when I had baked the Boston Cream Pie.
I didn't have to ask them twice if they wanted a slice! They were quite happy to tuck in!
Yield: 8 inch cake
Lemon & Yogurt Cake
prep time: 10 minscook time: 45 minstotal time: 50 mins
A delicious moist cake adapted from a recipe on the Lancashire Farm Dairy page. Quick and easy to make, I served it with some slices peaches and it was fabulous!
ingredients:
350g sugar (1 3/4 cup + 2 TBS)
2 large free range eggs
1/2 tsp salt
3 tsp fresh lemon juice
the finely grated zest of 2 lemons
180ml sunflower oil (3/4 cup)
250g Lancashire Farm Natural Non Bio Yogurt (1 cup)
260g self raising flour (2 cups, minus 1 1/2 TBS)
Icing sugar to dust when ready to serve
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 inch round baking tin with baking paper. Alternately grease a ring tin.
Measure
the sugar into a bowl. Add the lemon zest and rub until very fragrant.
Add the salt, lemon juice, eggs and oil. Beat together with a fork to
combine well. Add the yogurt and flour, mixing well together and then
pour the batter into the prepared tin.
the sugar into a bowl. Add the lemon zest and rub until very fragrant.
Add the salt, lemon juice, eggs and oil. Beat together with a fork to
combine well. Add the yogurt and flour, mixing well together and then
pour the batter into the prepared tin.
the preheated oven for 45 minutes until well risen, golden brown
and a toothpick inserted in the centre comes out clean. The top should
also spring back when lightly touched. Leave to cool in the tin and
then turn out and dust with icing sugar to serve.
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This really was/is a beautiful cake. I don't think you can go wrong with a yogurt cake like this! Bon Appetit!
Generally speaking (and I know you should never speak in generalities) Saturday nights are takeway nights here in the UK. Most people opting for an Indian or a Chinese from their local takeway restaurant.
It’s something I have only ever very rarely indulged in. Mostly I make our food here in the house by myself. That way I know exactly what is in it.
I suppose our Takeaways here in the UK are similar to what you might buy from a Street Cart in one of the larger cities in the US. I saw this recipe on Serious Eats a few weeks back.
I really wanted to try it myself. It looked and sounded really tasty!
I have never eaten anything from a street cart, either here or in NYC. I have never had this before in my life, so I can't really avow to its authenticity.
I can tell you (having now made it) that its really, really delicious! Phenomenally so!
I loosely basically followed their recipe with a few variations. I did the chicken a bit differently as you will see.
I also didn't think their extra steps were necessary. They basically cooked it twice. I only cooked it once.
I used boneless, skinless chicken thighs that we got from Costco and they were really good. I used dry oregano, which I rubbed between the palms of my hand and I grated/crushed the garlic, really fine.
Then I just mixed them with all of the other ingredients for the marinade. I made the mistake of adding the oil to the marinade, but you know what? It worked beautifully, so it really wasn't a mistake after all.
I cooked the chicken in a heavy bottomed non-stick skillet. I didn't have to add any extra oil to cook it.
The oil that was in the marinade worked well for helping it not to stick. I think it actually helped it to brown better!
The rice was really easy to make and so flavourful! I used Uncle Ben's long grain rice because that is what I had!
You could also use Basmati as the original recipe states. It has a beautiful colour and a lovely flavour! I loved it!
The sauce is delicious too! It’s a simple combination of mayonnaise (I use Hellman's), and Greek yogurt, sugar, vinegar, lemon juice, seasoning and plenty of parsley.
I could eat this with a spoon! Seriously. I might have done that a little bit! 😁
It goes beautifully with every element of this dish. Just looking at this makes me want to cook it again.
I am seriously drooling here! Seriously! 😋😋😋
I was lucky enough to get some really lovely soft and fresh white pita breads.
They were gorgeous lightly brushed with butter and toasted in the oven.
Other than that you only need some shredded lettuce (I used Iceberg) and some chopped tomatoes. I used cherry tomatoes.
I am sure that any lettuce or tomatoes would do, so long as they are fresh and flavourful!
Altogether this was absolutely beautiful. We both loved it very much!
I know it is something we will want to eat again! I highly recommend!
Yield: serves 4 generously
Street Cart Chicken & Rice
prep time: 15 minscook time: 30 minstotal time: 45 mins
This might look like a lot of work, but this goes together very easily and deliciously! I promise you. Put the chicken in to marinade before you do the rice, etc. Once you have everything ready, the final dish goes together lickety split and is oh sooooo delicious!
ingredients:
For the chicken:
2 TBS fresh squeezed lemon juice
1/2 TBS dry oregano leaves
1/2 tsp ground coriander
3 cloves garlic, peeled and crushed
60ml light olive oil (1/4 cup)
fine sea salt and freshly ground black pepper to taste
8 boneless, skinless chicken thighs, trimmed of any excess fat
For the sauce:
110g mayonnaise (1/2 cup)
125g Greek yogurt (1/2 cup)
1 TBS sugar
2 TBS white vinegar
1 tsp lemon juice
a large handful fresh parsley, chopped (about 1/4 cup)
fine sea salt and freshly ground black pepper to taste
For the rice:
2 TBS butter
1/2 tsp ground turmeric
1/4 tsp ground cumin
315g long grain rice (1 1/2 cups)
590ml chicken stock (2 1/2 cups)
fine sea salt and freshly ground back pepper to taste
You will also need:
Shredded lettuce
chopped tomatoes
whit pita bread, brushed with butter and
lightly toasted, then cut into 1 inch strips
(See note below)
instructions:
Whisk together all of the ingredients for the chicken in a shallow
dish. Add the chicken pieces, turning to coat. Cover and chill for
about an hour, giving them a stir every now and then.
dish. Add the chicken pieces, turning to coat. Cover and chill for
about an hour, giving them a stir every now and then.
Heat
the butter for the rice in a medium, heavy bottomed saucepan with a
lid. Add the turmeric and cumin. Heat over moderate heat, until
fragrant. Don't allow it to brown. Add the rice. Cook, stirring, over
moderate heat until the rice begins to toast. Stir in the chicken
stock. Bring to the boil, then reduce to a low simmer, cover and cook
on low heat for about 15 minutes without stirring. Set aside until all
of the water has been absorbed, about 15 minutes. Fluff up with a fork.
the butter for the rice in a medium, heavy bottomed saucepan with a
lid. Add the turmeric and cumin. Heat over moderate heat, until
fragrant. Don't allow it to brown. Add the rice. Cook, stirring, over
moderate heat until the rice begins to toast. Stir in the chicken
stock. Bring to the boil, then reduce to a low simmer, cover and cook
on low heat for about 15 minutes without stirring. Set aside until all
of the water has been absorbed, about 15 minutes. Fluff up with a fork.
To make the sauce, whisk all of the ingredients together until well combined.
Remove
the chicken from the marinade and pat dry. Cook in a lightly oiled
heavy bottomed pan or on the grill, over high heat, for about four
minutes without disturbing. Reduce heat to medium and flip the chicken.
Cook for a further 6 to 8 minutes until cooked through and the juices
run clear. Transfer to a cutting board, lightly tent with foil and let
rest for about 5 minutes.
the chicken from the marinade and pat dry. Cook in a lightly oiled
heavy bottomed pan or on the grill, over high heat, for about four
minutes without disturbing. Reduce heat to medium and flip the chicken.
Cook for a further 6 to 8 minutes until cooked through and the juices
run clear. Transfer to a cutting board, lightly tent with foil and let
rest for about 5 minutes.
Cut the chicken into 1/2 inch chunks. (I use my kitchen scissors to do this)
To
serve, place a portion of rice into each bowl, top each with a portion
of the chicken, shredded lettuce, chopped tomatoes and toasted pita
bread strips. Drizzle the sauce over top and serve.
serve, place a portion of rice into each bowl, top each with a portion
of the chicken, shredded lettuce, chopped tomatoes and toasted pita
bread strips. Drizzle the sauce over top and serve.
Note - to toast the pita breads, brush lightly on both sides with some butter, place on a baking sheet, and then toast in a moderate oven (180*C/350*F/gas mark 4) for 8 to 10 minutes. cut into strips with some kitchen shears.
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At first glance it might look like a lot of ingredients and a bit faffy, but trust me it is not. Read the recipe through and then do each element of it one at a time. Once you have all of them together, it all goes together like a breeze! You are going to love this, I guarantee! Bon Appetit!
I was cooking some chicken the other day and wanted a side dish to serve with it, but I wanted something that would be a tiny bit different than what I usually make.
I didn't want mash, or chips, or even roasties . . . but I did want potatoes.
I thought that these Oven Roasted Garlic Potatoes might be nice, but I was also thinking of Greek Roasted Potatoes, which are lovely and lemony and deliciously Herby.
I kind of didn't want garlic with the chicken however and I didn't have any lemons . . . so I decided to make my own version of an oven roasted potato . . .
Tender on the insides, and almost creamy . . . but well flavoured and somewhat crisp on the outsides . . .
I used vegetable stock and Dijon mustard . . . in retrospect, I might have added a bit of olive oil or butter, but I didn't.
They would have browned a bit better with some fat in the mix. Never mind however, these were still bodaciously delicious!
The Dijon mustard added a beautiful depth of flavour to them, without overpowering the integrity of the flavour of the potatoes . . .
I used parsley, but you certainly could use some thyme or marjoram, or even oregano or sage. I wanted to keep it simple.
I use Knorr vegetable stock gel pots. I use their gel pots for all of my stock needs. They are really good.
These came out perfect, knife tender, and yet holding together, having absorbed most of the stock . . .
They were beautifully flavoured and went very well with our chicken!
Yield: 4
Oven Braised Potatoes
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
Quite simply delicious. You can pop these in the oven while you are cooking whatever else you are cooking as your main. The perfect side which cooks itself.
ingredients:
4 medium potatoes, peeled and cut in half lengthwise
240ml vegetable stock
1 tsp Dijon mustard
salt and black pepper to taste
1/4 tsp garlic powder
1/2 tsp dried parsley
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow baking dish with sides.
Whisk together the vegetable stock, mustard, salt, pepper, garlic powder and dried parsley.
the potatoes, cut side down in the baking dish in a single layer. Pour
the stock mixture over and around the potatoes. Cover tightly with
foil and then place into the pre-heated oven. Cook for about an hour
until the potatoes are knife tender, uncovering and basting in the last
10 minutes until golden brown and cooked through. Serve hot.
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These would go with just about anything . . . meat, fish, poultry . . . other vegetables. I hope you will try them and enjoy them as much as we did. Oh, and if you have leftovers, just pop them in the refrigerator. They are great fried up in butter with some onions the day after! (Just saying!) Bon Appetit!
Some other potato recipes you might enjoy are:
Old Mother Rayner went to the cupboard to bake her poor hubby a pie.
When she got there the cupboard was bare, except for a couple of apples, some cornflakes, some butter and a bit of brown sugar and spice and so she did what was the next best thing. Poor Man's Apple Pie.
Not really, I just made that up, but when I came across this old, old recipe that is immediately what came to mind . . .
the wonderful thing that happens when opportunity, need and provenance meet together in a delicious way to create something the family will enjoy eating together.
This is what it looks like before you put it into the oven. Its not really a pie, but layers of thinly sliced apple, with a sprinkling of brown sugar, baking spices and cornflakes.
Oh, and butter. You dot each layer of cornflakes with some butter.
This is what it looks like when it comes out of the oven . . . the apples cook and get soft and almost melt down . . .
The butter and the brown sugar and the spice melt together, with the inner layer of cornflakes thickening up the juices . . .
The Top layer of cornflakes getting crisp and golden brown . . . and yes, slightly sweet and buttery, and lightly spiced . . .
Todd enjoyed his warm, out of the oven . . . with lashings of evaporated milk poured over top as I had no cream . . .
and during the war, when he was growing up, evaporated milk was the only cream-like thing they had to enjoy with their desserts . . . he likes evaporated milk. (Me, not so much. I am spoilt.)
For myself, I would enjoy this with ice cream. A nice ball of good vanilla ice cream.
I did not have more than a little taste of this however, just so I could tell you how good it was.
And it is good, very good . . .
Tart and sweet . . . lightly spiced . . . buttery and crunchy . . .
In short, pretty perfect!
I am really pleased that I took the opportunity to bake this. It sounded interesting and it sounded tasty, and it was very tasty. Very tasty indeed.
I don't think it will ever replace apple pie in the scheme of things, but it did make for a highly enjoyable dessert according to Todd.
Yield: 4-6
Poor Man's Apple Pie
prep time: 15 minscook time: 30 minstotal time: 45 mins
I strongly suspect this old, old recipe was born out of need. Layers of sliced apple cornflakes, brown sugar and butter. What can ever be wrong with that!
ingredients:
1 1/2 pounds eating apples, peeled, cored and thinly sliced
corn flakes
soft light brown sugar
a bit of cinnamon, nutmeg and cloves
butter to dot
Pouring cream to serveinstructions:
ready a medium sized deep baking dish. Butter the dish. Start layering
in as follows: Sliced apple, cornflakes, a dessertspoon of soft light
brown sugar sprinkled over all, some cinnamon, nutmeg and cloves and
dotted butter. Repeat until all your apples are used up and ending with
cornflakes, sugar, seasoning and butter. Bake in the preheated oven
for 25 to 30 minutes until the apples are soft. Spoon out into bowls and
serve with some pouring cream.
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Quick, easy, simple and delicious. This ticks all the boxes. Bon Appetit!
Oh by the way, what did you think of the Bake Off? I was thrilled with the results. I called it from the very beginning. I did think that the technical challenge was a really nasty one. Baking Pita Breads and three dips with no work stand and only an open fire.
I told my husband as I was watching it, "And that is why I would never go on GBBO!" In the heat, with the sun beating down on them. I was not at all surprised that everyone's ended up being rubbish! It was a no win challenge!
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