One of the things I really love as a food writer is the opportunity I have to try new things. Its a perk that I never get tired of. I was recently contacted and asked if I would like to try out some bread from GRADZ Bakery, finely crafted artisanal breads, crafted in London by Master Bakers.
This is a cake I mentioned not too long after my mother passed away in January. It was a cake my mother used to make for me when I was a wee, wee girl. A lot of people expressed interest in it, so I thought I would bake it and share the recipe with you.
Its a very basic sponge cake with a lovely moist crumb. Not a large cake at all. Mom used shortening when making it and I did today. I have never made it with butter, but I am sure it would work. In any case there are only 2 TBS of fat in the cake.
My family always called me Alice, which is my second name. Too many Mary's and Marie's in the house so I got called Alice and my sister Cindy although our first names were Marie and Mary respectively. I confess a lot of tears were shed while I was baking this cake today . . . I thought of my mother and how very much she cared for each of us . . .
She was of the opinion that the digestion of a small child could not tolerate certain things in large quantities . . . fats, pastries, etc. That is why this is a very low fat sponge . . . I can remember when my brother was small, and she would make us our favourite lemon pie, she would prepare a separate bowl of lemon pudding just for him . . . so he could enjoy dessert without having to eat pastry.
That is just one of the many examples I could share of how very important we, her family, her children were to her. She went above and beyond for each of us . . . and not just in feeding us. We were well fed, kept clean and had decent clean clothing to wear.
When I was really young, before my sister and brother came along, she sewed all of my clothing, and often what I had matched her own clothes in fabric. I can remember her making me doll furniture out of cardboard and toothpicks for me to play with. She would always say she wasn't very creative, but I could share many examples of her being just that through the years.
Clothing, mittens, embroidery, Halloween Costumes, decorating our bicycles for the annual Bicycle parade are just a few of the examples I could share. She was always willing to help us with our homework, and to quiz us when we were having spelling tests, etc.
In her later years whenever we would talk she would tell me about how when I was a baby, she was such a nervous mother that she took me to the Doctor one time because I kept lifting my legs up when I was in my cot. The Doctor had to tell her that babies do just that, and that nothing was wrong. We would laugh about that.
I remember going to see her in the hospital after she had given birth to my sister, and waving to her through the hospital window. Children were not allowed to visit in hospital back then. We lived in Germany at the time. When she brought my sister home, I wasn't too happy about it. (There is 3 years difference in our ages.) I remember telling her that I wanted her to take the baby back. I didn't want it to stay.
She carefully explained that she could do that if I wanted her to, but she would have to go and stay with the baby because the baby could not take care of itself. It was then I decided that the baby could stay after all . . . and with that I gained a lifelong best friend in my dear sister.
And so this morning, as I was baking this cake I was crying big soppy tears as I remembered all these things and much, much more. I miss my mom. I think about her all the time, and sometimes I cry big soppy tears and my throat aches with the grief of it all. Its Mothering Sunday next week (March 30) here in the UK. I think its going to be a hard, hard day, but I will get through it.
Yield: one 8-inch square cake
Alice's Plain Cake
prep time: 10 minscook time: 25 minstotal time: 35 mins
This is the cake my mother used to make for me when I was a wee girl. Its a plain sponge you can dress up any way you like.
ingredients:
- 2 TBS white vegetable fat (Trex , Crisco or white flora)
- 95g granulated sugar (1/2 cup)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 large free range egg
- 140g plain flour (1 cup)
- 1 1/2 tsp baking powder
- 120ml milk (1/2 cup)
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line an 8 inch square baking dish with wax or grease proof paper. Set aside.
- Cream together the shortening and the sugar until light and fluffy. Beat in the vanilla and the egg. Sift together the flour, salt, baking powder. Add alternately to the creamed mixture with the milk, making 3 dry and two wet additions. You should have a nice smooth batter when done. Pour into the prepared baking tin.
- Bake in the preheated oven for about 25 minutes until well risen and the top springs back when lightly touched. A toothpick should also come out clean.
- Tip onto a wire rack to cool completely.
- I cut mine in half through the middle and put the two layers together with lemon curd, sifting some icing sugar over top. Mom often split it and filled with jam. You can ice this or not as you wish. Its lovely and moist, and very simple.
Created using The Recipes Generator
So there you have it. Alice's Plain Cake. Created for her daughter from a mother's heart. I hope you will try it. Its a smallish cake, just enough for an enjoyable taste. I split the cake and filled it with lemon curd, but mom often filled it with jam. Its delicious no matter what you do to it, even just eaten plain.
My husband is really fond of all things apple. I had found a recipe for an Apple Pancake in The Breakfast Book, by Marion Cunningham that I wanted to make for him as a surprise one day this week.
I just knew it was something he would enjoy! What's not to love about an puffed apple pancake?
I decided to use my iron skillet as it was the right size and had an oven-proof handle. It came out of the oven all puffed up, but did deflate soon after.
I think this is also known as a Dutch Apple Pancake.
It looked beautiful other than deflating, and I could hardly wait to tip it out onto the platter I had ready to serve it on.
I had a lovely image in my head about how it was going to look . . . the apple slices all golden and caramelised . . . a froth of icing sugar dressing it up to perfection.
I even ran a flexible spatula around the bottom of it just to make sure.
TA DA! Not quite what I had pictured in my mind. Best laid plans of mice and all that.
Life has a funny way of surprising us no?
It came out in pieces, albeit lovely golden brown pieces, with lots of sweet soft apple bits.
Delicious sweet soft apple bits, nonetheless.
I don't think using a cast iron skillet was a very wise choice on my part. You live and you learn . . .
Or maybe I just need to season my pan a bit better?
I wasn't going to throw it away because it wasn't perfect. It looked sort of like this Amish pancake scramble dish I have made on occasion, so I did what any great cook would do . . .
I dusted it with some icing sugar and I served it anyways. I think it looked rather nice with its frosty white coat!
It tasted amazing! Crisp edged pancake bits . . .
Soft and sweet slices of apple, flavoured with cinnamon and cardamom . . .
We ate it just as is and enjoyed. I didn't add any syrup or anything. I don't think it needed it.
I can imagine that breakfast sausage would go wonderfully with this . . .
It was really, really delicious!
Even if it wasn't the prettiest gown at the ball . . . it still made a mighty tasty show!
Yield: 4 (generously)
Apple Pancake
prep time: cook time: total time:
A delicious combination of apples cooked in butter and a great big fluffy pancake!
ingredients:
- 6 TBS butter, divided
- 2 large apples, peeled, cored and sliced
- 3 TBS lemon juice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- about 5 TBS Icing Sugar
- 3 large free range eggs, at room temperature
- 1/4 tsp salt
- 70g plain flour (1/2 cup)
- 120ml milk (1/2 cup
- Icing sugar to dust
instructions:
- Preheat the oven to 230*C/425*F/ gas mark 7. Have ready a 10 inch oven proof skillet. If you need to, wrap the handle of the skillet in several layers of aluminium foil to protect it.
- Melt the butter in the skillet. Remove 2 TBS of the butter and set aside.
- Put the apple slices into a bowl with the cinnamon, cardamom, icing sugar and lemon juice. Toss together to coat. Taste and adjust sweetness as needed.
- Turn the heat back on under the skillet. Add the apple slices and cook over medium heat, turning occasionally, until tender, but still holding their shape.
- Whisk the flour, eggs, milk, salt and melted butter together until smooth.
- Spread the apples out in a single layer in the skillet. Pour the egg batter over top. Bake in the preheated oven for about 20 minutes, until puffy and golden brown. Turn immediately onto a warm platter so that the apples are on the top. Dust with icing sugar and serve immediately.
Created using The Recipes Generator
I learnt an important lesson from this exercise in taste . . . a light dusting of icing sugar can hide a multitude of sins, and just because something doesn't turn out looking the way you wanted it to, that doesn't mean its no good. This was quite simply delicious!
- Perfect for soups or any liquids.
- Easily attaches and reattaches for continuous use and re-use
- Ideal for serving clients, friends or customers without using more utensils
- Helps avoid messes and reduces cleaning time
If you're looking for something tasty to cook for your family this weekend you can't go wrong with this pancake. Broken up or whole, its simply delicious!
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These delicious sandwiches encompass all the flavours of one of our favourite dishes Chicken Cordon Bleu. Traditionally Chicken Cordon Bleu is chicken which has been stuffed with ham and Swiss cheese, coated with crunchy bread crumbs, and then deep fried until golden brown.
I make a baked version which you can find here. Its not quite as fattening as the original and requires a lot less faffing about, because as you know . . . if I can find an easier way to do something which tastes just as good as the original, I will incorporate it into my cooking.
These tasty sandwiches go that little bit further in that they are even easier to make than Chicken Cordon Bleu, but just as tasty and are lot less fattening as well!
Oh I do love a tasty sandwich, burger, or slider and these are very nice.
Layers of Black Forest Ham, tender roasted chicken breast (all deli meats) and Jarlsberg cheese in a toasted bun along with a fabulously tasty Honey Mustard Sauce.
There is nothing complicated here. Simple. Simple. Simple.
You don't need to use Jarlsberg cheese, that is just what I had in the house. Any Swiss style cheese will work well.
Don't be tempted to have your deli meats cut too thinly or shaved. Shaved meats tend to fall apart. Thinly sliced does the trick beautiful. I like to layer them onto the rolls, lightly draped and folded into a little pile which covers the bread but gives a bit of height to the sandwich.
Just look at those lovely layers . . .
One of the stars of the sandwich is the homemade Honey Mustard Sauce that I spread on the cut rolls prior to baking.
I always double the recipe so that we have plenty to go around after they are baked to drizzle inside the finished rolls, but only if you want . . . I always want.
This is one very tasty mouthful . . . and perfectly sized for the smaller family. You can of course double it to feed and make more. I always brush the tops of the rolls with some softened butter and sprinkle on some seasoning before popping them into the oven. I think it adds a nice finishing touch.
Yield: 3
Chicken Cordon Bleu Sliders
prep time: 10 minscook time: 6 minstotal time: 16 mins
Classic flavours in a small batch hot sandwich that is not only delicious, but very quick and easy to make. The quantities can easily be doubled to feed more.
ingredients:
- 6 thin slices of deli black forest ham
- 6 thin slices of deli roasted chicken breast
- 6 slices of Swiss style cheese (I use Jarlsberg)
- 6 smallish dinner rolls
- softened butter
- a pinch of herb seasoning salt
For the Honey Mustard
- 60g good quality mayonnaise (1/4 cup
- 1 1/2 TBS Dijon mustard
- 1 1/2 TBS liquid honey
- 1 tsp fresh lime juice
- pinch of fine sea salt
instructions:
- Preheat the oven to 200*C/40)*F/ gas mark 6. Line a small baking tray with some aluminium foil and spray lightly with some cooking spray.
- Whisk together all of the sauce ingredients until smooth. Set aside.
- Slice the buns carefully in half through the middle. Spread about a tsp of sauce on the bottom of each bun and place them on the baking tray. Place one slice of ham on each, draped and folded to fit. Top with 1/2 slice of cheese. Top with one slice of chicken, draped and folded. Top with the remaining 1/2 slice of cheese and then divide any remaining cheese amongst the buns. Spread the top halves of the buns on the cut sides with some more honey mustard sauce, and place on top of each filled roll.
- Brush the top of each with some softened butter and sprinkle with some of the herb seasoning mix.
- Bake in the preheated oven for 5 to 6 minutes until the cheese has melted and the sandwiches are heated through. Serve immediately along with any remaining sauce for those who wish to use it.
NOTES:
Make sure you use thinly sliced meat as opposed to shaved meat. I also like to double the sauce so that there is plenty to go around.
Created using The Recipes Generator
Quick, easy and yes, dare I say it . . . DELICIOUS! What I love about these, aside from that is their ease of preparation and lack of clean-up mess. They make a great mid-week supper. You can serve a nice salad on the side for those with a lighter appetite, or with some oven chips for those who are looking for something a bit on the heartier side. Any way, you can spell this tasty sandwich as WINNER! Enjoy!
Today you get two delicious recipes! One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)
The two go beautifully together!
The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices . . . fennel, cumin and coriander . . .
Once the onions have softened, you add the cabbage, which should be thinly hand shredded. I like it about 1/4 inch thick. That is quite manageable on the spoon and in the mouth.
Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes. I use Cirio Polpa Chopped Tomatoes. They have the nicest flavour.
This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden. If you want to use dried (ugh) you will only need to use half the amount. The reason I prefer the fresh ones is for the lovely bright colour and flavour.
I am not a huge fan of dried chives, but you can probably tell that already!
Yield: 7
Small Batch Cheddar & Chive Drop Biscuits
prep time: 10 minscook time: 15 minstotal time: 25 mins
Savoury, rich and delicious with the perfect crumb. Great with soups, stews or even on their own.
ingredients:
- 140g plain flour (1 cup all purpose)
- 2 tsp sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 TBS very cold butter
- 30g grated strong cheddar cheese (1/4 cup)
- 2 TBS chopped fresh chives
- 120ml buttermilk (1/2 cup)
- 30g sour cream (1/4 cup)
- 3 TBS additional grated cheddar
instructions:
- Preheat the oven to 230*C/450*F/ gas mark 7. Line a baking tray with baking paper. Set aside.
- Whisk together the soda, baking powder, salt, pepper and flour. Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives. Whisk together the sour cream and buttermilk. Add all at once to the dry ingredients, and stir together just until mixed.
- Drop into 7 equal mounds on the baking sheet. Sprinkle the additional cheese over top of each dividing it equally.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and they test done. A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.
Created using The Recipes Generator
The two together make for a fairly healthy, yet hearty meal!
The soup is beautifully flavoured with buttery soft cabbage. I like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup.
Salad yes, but not a soup . . .
These two are the perfect meal time partners . . .
Yield: 4
Cabbage & Tomato Soup
prep time: 15 minscook time: 45 minstotal time: 60 mins
Simple, healthy and delicious!
ingredients:
- 2 tsp olive oil
- 1 tsp butter
- 1/4 tsp each ground coriander and ground fennel
- 1/8 tsp ground cumin
- 1 medium onion, peeled and chopped
- 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
- 1 tsp salt
- 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
- 1 litre of chicken stock (4 cups)
- fresh ground black pepper to taste
instructions:
- Have all of your ingredients ready before you begin. Heat the oil and butter in a large heavy bottomed saucepan. Add the spices along with the chopped onion. Cook over low heat until the onions have softened and everything is really fragrant. Add the sliced cabbage and stir all well together to coat the cabbage. Season with 1/2 tsp salt and some ground black pepper. Add the tin of tomatoes and the stock. Bring to the boil, then reduce to a simmer. Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded. Taste and adjust seasoning as required. Serve ladled into heated bowls.
Created using The Recipes Generator
Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes. The seeds have been removed as well, which I love. (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.) Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavour and texture. Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked. I quite simply love them. Cirio is always my tomato of choice.
I am a person who really loves cabbage. It has ever been so. My mom often made cabbage rolls for us when we were growing up. I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat. I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls. I love taste memories, don't you?
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