We were having guests for lunch on Tuesday.  I kept it simple this time. Just sandwiches, potato chips, pickles and cake. 

 

 You can never go wrong with cake!

 

I baked a Swedish Visiting Cake and a French Yogurt Cake because if you can't go wrong with one cake, you REALLY can't go wrong with two cakes.

 

And to be honest I was a bit ashamed that it was only sandwiches, so I thought two cakes would make up for the lack of anything else!

 

The French Yogurt Cake is a recipe I have shared before.  Its a really simple cake.  Really simple.  This time I baked it in a loaf tin, and it took approximately 35 minutes to be done.  

 

Its a no fail cake.  When you are having company for lunch, you want something which is no fail . . .  there is no time for do-overs.

 

This Swedish Visiting Cake is also pretty much a no fail cake. 

 

 Its quite simple to make and very easy to throw together at the last minute!

 

Because of the name, I am assuming it is Swedish in origin.  Duh!

 

It is the kind of cake that would be perfectly comfortable sitting on the tea table, meant to be shared between friends and a nice hot cup of tea.  (Herbal in my case.) 

 

It is dense and buttery with a moist crumb. 

 

Don't worry, I have not left the baking powder or soda out.  There is none in the recipe.  None at all. 

 

Its not that kind of cake.  It is a humble cake.  A simple cake.  A delicious cake. 

 

Flavoured with lemon zest which I like to rub into the sugar.  This helps release the oils and give the cake even more lemon flavour.  A little trick I learnt from Dorie Greenspan way back when. 

 

There is also vanilla and almond flavouring in the batter.  I always use a good vanilla, pure vanilla.  

 

Don't you just love the smell of almond extract?  Or is it just me? 

 

The batter goes together quickly and simply, which is one of this cakes assets.  

 

You can easily throw it together at the last minute and it will be out of the oven in about half an hour.  Just long enough to take your friend's coat and hang it up and get them all settled in.

 

You scatter flaked almonds over the top prior to baking, which gives it a nice crunch.

 

I like to dust the top with icing sugar to serve.  

 

Its a bit like popping a frilly crinoline under a skirt . . .  it just prettifies everything up.

  

I dare say it also goes very nicely with fresh berries . . .  and this is berry season after all!

 

Of course I had to try a slice after baking, just to make sure it had turned out properly as it should.  No worries.   Everyone knows that when they get cake in this house, there is always a slice missing! 😉 

 

  

We used to have some really good friends when we were living down South and I was working at the Manor.  If you have been reading my blog for a while now you will probably remember me mentioning them.  They were two sisters called Hazel and June. They were quite a bit older than myself, being Todd's age approximately, but we were quite close the whole time I lived there.  They were my visiting teachers and we often got together outside of church when I had time off.  I remember going on a picnic with them up on Beachy Head in Eastbourne one Saturday afternoon in the summer.  We had a great time!  One of my favourite memories and two of my favourite people from when we lived down there.

  

I am a HUGE fan of Mexican/Latin American flavours!  I have never been to any of the Latin American countries myself, so my idea of Mexican food is probably a highly Anglicised version!  

I do like to experiment with the flavours which is becoming a lot easier these days as more and more Latin American ingredients become available for us to use over here in the UK.  

One company which really is at the forefront of this is Capsicana.  I have been buying their products since I discovered them a couple of years ago now.

 

This recipe I am sharing today uses a pouch of their Ultimate Refried Black Beans.  Spicy Refried Black Beans with Chipotle Chili, Garlic and Cumin.  These are so delicious. I always have a pouch of them in my cupboard.  

They are great just heated up and spooned over rice with a bit of cheese on top. I know the lazy man's supper, or you could go further and call it the Latin American's version of beans on toast!

 

Today I divided a pouch of them between two large flat breads and then topped them with a mix of grated cheddar and Mozzarella.

 

This is like a Tex Mex, Latin American Open Faced Chicken Club sandwich.  Fusion cooking I guess.

 

The old and familiar combined with new and edgy flavours in a really delicious way! 

 

I had some leftover cooked chicken to use up, but wanted to do something different with it, and this is the result!

 

I sweated some onions and peppers until soft and then added some garlic.  Then I threw in the diced leftover chicken and some Tex Mex seasoning.  

I used Swartz zingy Mexican Street Food seasoning. It has a nice bite.  Once that was all heated through and seasoned, I divided the mixture between the two flatbreads.

 

Topping each with two slices of cooked streaky bacon that I had in the refrigerator leftover from our Sunday night's supper of pancakes, bacon and sliced peaches.

 

I really am a person that likes to use up everything rather than end up throwing stuff away!  So here I have used some leftover chicken and bacon . . .  

which on their own wouldn't have served many people but in this disguise end up serving four people! (Or two really hungry ones I suppose!)

  

The covered flat breads got popped into a moderately hot oven, just long enough to really heat everything through and melt the cheese . . .

 

While they were baking I whisked together some ranch dressing a a spoonful of chopped adobes in chipotle sauce to create a Chipotle Ranch Dressing . . .

 

The finished flat bread clubs got drizzled with this dressing . . . 

 

And then I passed some sour cream and prepared guacamole at the table. 

   

Delicious knife and fork sandwiches that were well received and enjoyed immensely . . .  and it was just leftovers.  A salad on the side goes perfectly with these for a light lunch.

  

If you have never tried the Capsicana products and you are a fan of Latin American Flavours, you really should.  Over here they are available at Sainsbury's, Waitrose,  Ocado, Booths and Whole Foods. I think you might be able to get some of their things at Tesco also, but I'm not entirely sure about that. 

 

I have one of these Ultimate Fajita Kits here to use as well.  Latin fusion with tomato and coconut, sounds delicious don't you think?   We love Fajita's! 

 

 

These tasty oven omelets make a great supper on a busy day!  Not only are they quick and easy to make, but they are also very delicious! We love them!

 

You could use frozen spinach for them if you wanted to, but I prefer to use fresh.  Its readily available all year round. I use the ready to eat baby spinach leaves, and I always trim off the large stems and discard.

 

You begin by sauteing some chopped onion in a skillet and then adding some garlic.

 

 

Once that has softened you add some fresh baby spinach. It doesn't take long for spinach to cook.

 

Just keep tossing, turning and adding as it wilts down.  It cooks very quickly. 

  

If your spinach is not wet when you add it, you won't need to drain it.  I just put it all into a measuring cup and then just snip it into smaller bits with some kitchen scissors.

 

You beat up some eggs, milk, flour, baking powder and seasonings in a bowl . . .  until smooth without any lumps. 

 

Then you add the spinach mixture to this.  Its really simple . . .  really simple.

 

I divide this between two individual oval casserole dishes/ramekins which I have sprayed with some low fat cooking spray . . .  and then sprinkle crumbled feta cheese over top. 

  

The end result is quite, QUITE delicious!  I serve with buttered toast points and a salad on the side.

 

Altogether this makes for a lovely and most delicious, light supper. The casserole dishes I use each hold about 1 cup of liquid.  If you wanted to double it you could cook it in a pie tin and cut into wedges.  It will cook in about the same time. 

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