Sherry's Food

Grapefruit bitters

2014-07-27T13:47:00.001+00:00

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Ingredients

1 1/2 cups 100-proof vodka
Peeled zest from 1 grapefruit
Peeled zest from 1 lemon
1/2 teaspoon dried lavender blossoms
4 dried juniper berries
1 fresh sage leaf
1/2 teaspoon whole coriander seeds
1 1/2 teaspoons cut gentian root (see note above)
1/4 cup light rum
2 ounces simple syrup (see note above)

Procedures

1

Place grapefruit and lemon zest in a sealable glass jar with the vodka. Seal and shake, then let the mixture steep overnight in a cool, dark place.
2

Add the rum, lavender, coriander, juniper, sage and gentian root. Seal and shake, then let this combined mixture steep for 10 to 12 days in a cool, dark place.
3

Strain through cheesecloth-lined sieve. Then bottle by filtering through a coffee filter. Add simple syrup to the bottle. Seal and shake, then let rest for 1 day. Store at room temperature for up to a year.

Sherry

Email: sherry@thevitaleddy.com
Tel: 07711 809117

Meyer Lemon Bitters

2014-07-26T15:06:00.000+00:00

Note: When peeling citrus, try to include as little white pith as possible. Dried citrus zest and dried ginger slices are available commercially, or make your own by zesting citrus and drying in an oven at 250° F for one hour.

Ingredients

Peeled zest from 4 Meyer lemons

Peeled zest from 1/2 bitter orange

Peeled zest from 1 Eureka lemon

2 tablespoons dried lemon zest (see note above)

1/2 tablespoon dried orange zest (see note above)

4 green cardamom pods, lightly crushed

1 teaspoon dried ginger slices (see note above, do not use powder)

1/4 teaspoon whole coriander seeds

1/4 teaspoon whole white peppercorns

5 dried makrud lime leaves

3/4 teaspoon dried gentian root

1/4 teaspoon whole fennel seeds

2 cups 100 proof vodka

1 cup water

Procedures

In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily.
After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.

Easy Hollandaise Sauce cartoon

2014-07-02T07:48:00.000+00:00

Artichoke pasta bake

2014-01-02T12:30:00.001+00:00

2 onions, chop and fry in plenty of butter

Add finely chopped carrot and celery stick

Fry bit more

Add a pack of quorn mince

Add passata with basil

Part cook 500 g pasta with oil and salted water

Add some of the cooking water to loosen the mince

Add seasoning and bouillon powder taste

Make cheese sauce with 1oz butter and flour, Wensleydale cheese, milk, nutmeg and seasoning

Stiff enough to stand a spoon.

Layer of pasta, layer grated Parmesan, layer of artichoke hearts cut in half, sauce, more Parmesan. Bake til cheese is toasted.

Scallops and Fawn

2012-11-19T17:18:00.001+00:00

Preparation time: 45 minutes Cooking time: 45 minutes
Difficulty:***
Serves 4

200 g/7 oz pumpkin
crushed pepper
400 g/14 oz wild mushrooms
salt
400 g/13/4 cups butter
2 cloves garlic
2 shallots
4 large pickles in vinegar
1 fawn leg, bones removed
1 kg/2'/4 Ib potatoes
150 g/5'12 oz Danish blue cheese, sliced
1 rack of fawn, cut in thin chops
1 parsnip, diced
300 ml/1'/4 cups ale
200 ml/generous 3/4 cup creme fraiche
500 ml/2 cups game stock
2 tbsp cranberry coulis

Before cooking the rack of fawn, be sure to remove the ends of the bones and smooth down any rough edges. This will make the final presentation all the more beautiful when it is served. When the meat has been browned in its skin, then cooked to perfection in the oven, transfer the meat to a chopping board and carefully carve the rack into individual cutlets.

1. Peel the pumpkin, cut in thin slices, then add pepper to taste and set the pieces aside. Clean and chop the mushrooms. Melt 50 g/3 '12 tbsp of the butter and brown the mushrooms in it with some salt and pepper for 5 minutes.

2. Peel the garlic and shallots. Chop them and the pickles, as well. Add them to the mushrooms. Continue to saute for 3 to 4 minutes over medium-high heat, stirring.

3. Cut scallops from the fawn leg. Place a little of the mushroom mixture in the center of each piece. Fold both sides of the scallop over the filling and then roll the meat. Secure with toothpicks.

4. Peel and thinly slice the potatoes. Place a sheet of parchment paper and 4 small metal rings on a tray. Alternate layers of potatoes and cheese in the rings. Melt and clarify 200 g/14 tbsp butter and baste the potatoes and cheese with it. Bake at 220°C/425°F for 20 minutes.

5. Melt and clarify 50 g/3 '12 tbsp butter in a pot. Cook the pumpkin in it for 5 minutes. In a different pan, melt the same amount of butter and fry the fawn scallops and chops and the diced parsnip. Brown the chops in the frying pan, then roast them in a moderate oven for 5 minutes.

6. Deglaze the meat with the ale, creme fraiche and game stock. Bring this to the boil to thicken the sauce. Add the remaining butter. Arrange the scallops on top of the pumpkin slices, next to the chops and potatoes. Garnish with cranberry coulis and parsnip.

Mushroom salad

2012-08-12T13:09:00.001+00:00

Chop 10oz mushrooms, 2 garlic cloves, sprig rosemary, add olive oil and seasoning.

Simmer 5 mins.

Add juice and fine zest of 2 lemons.

Add more olive oil and 10 chopped anchovy olives.

Season to taste and leave to cool.

Sorrel soup

2012-08-12T13:06:00.001+00:00

Enjoy the soup either hot or cold, but I think it's best straight from the refirgerator with a dollop of sour cream and freshly ground black pepper.

Sorrel Soup

8oz sorrel leaves, washed and trimmed of stems

2oz parsley , trimmed of stems1 tablespoon walnut oil

1 onion, chopped
.75 litres chicken broth
coarse sea salt
freshly ground black pepper1 large egg, beaten

Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.

Using a hand-held blender, purée the soup. Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.

Courgette Carbonara - low calorie

2012-08-11T17:32:00.002+00:00

2 rashers bacon
1 huge courgette (grated or shredded with a potato peeler into a huge mound)
grated 1 garlic clove , crushed
1 egg kightly whisked
30g cheddar , finely grated
100g fettuccine

Cook the bacon until crisp and golden (it'll give off enough fat to cook itself), remove from the pan and chop up.
Add the courgette and garlic and cook for 8 minutes or until the courgette is softened.
Mix the egg and most of the cheese and season with pepper.
Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.
Toss well over the heat then take off the heat and toss with the egg mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce.
Serve with the rest of the cheese and the bacon on the top.

Smoked chicken and courgette soup

2012-07-14T22:22:00.000+00:00

Go to France for the weekend. Have fun. Miss ferry by shopping in Auchan and overloading car with delicious French Deli food.
Boil the bones of a smoked chicken with an onion and some celery. Strain. Add julienne of a baby courgette and strips of the chicken. Simmer a couple of mins. Stir in A little creme fraiche and a squeeze of lime and some Worcester sauce.
Season and serve.

Jamie Oliver's Green Goddess Salad Dressing

2012-07-01T16:58:00.000+00:00

Handful of basil (reserve the endmost small leaves for later)
2-3 tbsp olive oil
garlic clove, crushed
half a tin of anchovies (4 plus the oil)
2-3 tblsp white wine vinegar
2 tbsp yoghurt
1 tsp Dijon mustard

Liquidise, taste, make sure the vinegar is just too much and there is enough salt.

Oxeye Daisy Raita

2011-09-27T20:31:00.001+00:00

Oxeye Daisy has a unique taste, and is considered by many to be one of the best wild edible greens. This Oxeye Daisy recipe is a perfect accompaniment for spicy foods like curry.

Ingredients

20g Oxeye Daisy leaves
150ml coconut milk
150g natural yoghurt
½ a lime (juiced)

Instructions

Roughly chop the Oxeye Daisy leaves.
Put in a bowl and then add the yoghurt, coconut milk and lime juice.
Mix thoroughly and allow to sit at room temperature for 10 minutes before serving..

Serves: 2

This is from www.eatweeds.co.uk -"Wild food guide to the edible plants of Britain". Apparently Alexanders are pretty tasty things, too.

Cabbage with Ajwain seeds and garlic

2011-08-09T12:11:00.000+00:00

Ajwain is like cumin

300g Green cabbage sliced .Any strong green leaves are good. Kale, Spring greens
2 Cloves garlic sliced
2 Tbsp oil
Sugar and salt to taste
Squeeze of lemon
½ Tsp Ajwain seeds lightly crushed
½ Tsp Turmeric

Instructions:

Heat the oil in a wok add the ajwain and garlic and fry over medium heat for 30-40 seconds. Add the cabbage and turmeric and fry a further 2-3 minutes. Add 2 Tbsp of water an allow to evaporate. Season with sugar and salt and garnish with lemon juice.

Elderberry Liqueur

2011-08-08T11:19:00.000+00:00

Makes about 1 quart.

Prep Time: 30 days

1 pint fresh elderberries - NO stems, as they are slightly toxic.
1 quart vodka
3 one-inch pieces of lemon rind, white pith removed
Sugar

Put elderberries into a quart jar and pour over the vodka. Add the lemon rind (make sure the rind has no white pith, as it is bitter.) Seal and put in a dark cupboard for at least a month, or up to 6 months.
The alcohol will extract flavor from the elderberries over time, so the longer you let it sit, the inkier it will get.
When it is the color you want – anything from a Pinot Noir color to downright black — pour the vodka through a strainer lined with cheesecloth into another jar and add sugar.
How much sugar? At least 1/4 cup, but to your taste; I go with 1/3 cup. Shake to combine and put back in the cupboard.
After a few days or weeks, the sugar will completely dissolve and the elderberry liqueur is ready to drink. It keeps forever.

Elderberry Cordial Syrup

2011-08-08T10:59:00.001+00:00

Elderberries (Sambucus nigra) are abundant this year. Apparently, world renowned Israeli virologist Dr. Madeleine Mumcuoglu has established a clinically proven treatment against flu (including swine flu and avian flu) using elderberries.

They also stain everything blue.

Ingredients
Bucket of Elderberries
Granulated sugar
Cloves
Lemons

Instructions
Use a fork to remove the Elderberries from the stalks into a saucepan.
Add enough water to nearly cover them.
Add a few slivers of lemon zest (no pith).
Simmer for 20 minutes.

Mash the Elderberry mixture up a bit and strain it through a muslin, squeezing to make sure you get all the juice out.
Squeeze in a bit of lemon juice, to taste.
For each pint of juice you get, add 1lb of granulated sugar and 12 cloves.
Boil the mixture for 10 minutes.

Allow the Elderberry mixture to cool, and then bottle in sterilised glass bottles, making sure that the caps have a plastic seal.
Add an equal amount of the cloves to each bottle you make up.

The Elderberry cordial syrup will last up to two years.

Portokalopita  (Orange Pie)

2011-07-06T11:47:00.000+00:00

- from Vasso at the Skyros Centre

A delicious, refreshing pie for the hot summer months! It can also be served warm, but many much prefer it cold. It can also be served with ice cream.

Ingredients
1 packet filo pastry (12 sheets)
250g Greek strained yoghurt
4 eggs
2 tablespoons baking powder
Juice of 1 orange
250 ml extra virgin olive oil
Butter to grease oven dish

For the syrup
600 ml water
250g sugar
Juice of 1 orange
Grated rind from 2 oranges

Preparation
1) Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours.
2) Tear the sheets of filo into 2cm strips – doesn’t matter about being even just torn, don’t shred with a knife as it loses its consistency.
3) Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker.
4) Add the yoghurt and baking powder and continue whisking until you have a smooth cream.
5) Add the torn filo pastry and mix in well with your hands.
6) Put in a greased oven dish with additional grated orange zest over the butter and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour.
7) In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes.
After removing the pie, once it is cold, cut into portions and spread the warm syrup on top.

White chocolate & rhubarb trifle

2010-04-15T08:15:00.001+00:00

250g white chocolate - 200g chopped, 50g for top

500 ml double cream

400g rhubarb, chopped

3 tbsp sugar

7 strawberries

12 trifle sponge fingers

100ml desert wine or marsala

boil cream, pour over chopped chocolate, leave for a minute then stir till smooth - chil 2-3 hrs

poach rhubarb with sugar and 2 tbsp water. Taste. Add sugar if necessary and add strawberries. Cool.

Put sponge fingers in bowl and pour over wine and cold rhubarb. Chill 3 hrs.

Whip white choc & cream mix till thick. Spoon over. Chill.

Sprinkle with grated chocolate. Serve.

That's for 6. I think it would be better without the white chocolate, but with really good custard instead.

Wisley cafe's Banana Cake

2009-07-27T14:42:00.002+00:00

Rich topping:
Beating 75g softened butter and 125g full-fat soft cheese with 200g sifted icing sugar and a dash of vanilla extract

Makes 1 x 900g loaf

Preparation time: 30 minutes
Cooking time: 40-45 minutes

* 2 ripe bananas (about 400g)
* 150g softened butter
* 150g soft brown sugar
* 80g sultanas
* 300g plain flour
* 2 tsp baking powder
* 1/2 tsp bicarbonate of soda
* 2 eggs, lightly beaten
* 100ml vegetable oil

Instructions

Preheat the oven to 180°C/gas 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment

Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil.

Pour into the loaf tin and bake for 40-45 minutes until well-risen and golden brown and a skewer inserted in the middle comes out clean. Leave in the tin for 10 minutes then turn out on to a wire rack to cool completely.

Almond-Raspberry Meringue Bars

2009-07-14T23:17:00.003+00:00

INGREDIENTS

1 cup butter, softened
1 egg
1/2 cup packed brown sugar
7 ounces almond paste
1/2 teaspoon almond extract
2 cups all-purpose flour
3/4 cup seedless red raspberry jam
3 egg whites
1/2 cup white sugar
1/2 cup flaked coconut

SUMMARY

"These chewy, delicious bars also have a touch of coconut."

Ready in 1 hr 5 min, Servings: 36

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Nutritional Information

Servings Per Recipe: 36

Amount Per Serving

Calories: 144

Total Fat: 7.1g
Cholesterol: 19mg
Sodium: 47mg
Total Carbs: 18.9g
Dietary Fiber: 0.6g
Protein: 1.8g

Fish cakes

2009-03-20T18:32:00.001+00:00

Oven pre heat oven 220C 420f mk 7

115g smoked mackerel
575g potatoes
2tblsp chives or spring onion green bits
Juice 1/2 lemon
1 tsp Worcester sauce
2 egg yolks
Salt
1tblsp olive oil

Coating
2 tblsp wholemeal flour
Salt and pepper
115g breadcrumbs
2egg whites whisked lightly and seasoned well

Cook spuds. Mash. Mix all the ingredients together. Chill. Make into small balls.
Dip in flour then egg then breadcrumbs.
Bake on a tray until golden brown.

Ginger Potato Cakes

2009-02-09T14:34:00.006+00:00

from Lesley the chalet host in Alp d'Huez

Ingredients
A panful of spuds - mashed
1/2 onion, chopped and fried
2 tsp ground ginger
2 tblsp chives, chopped

Mix together

Bake on a greased tray at 180°C for 15 mins.
Serve with lime juice mixed with mayo and smoked salmon

French Chocolate Cake

2009-02-09T14:33:00.004+00:00

from Lesley the chalet host in Alp d'Huez

Ingredients
9.5" round tin

150g caster sugar
275g plain choc
175g butter
2tsp vanilla
5eggs - seperated
40g flour
Salt
Icing sugar
Oven 160°C

Grease and sugar a cake tin.

Melt the choc with 100g sugar and the butter.
Take off heat and add vanilla.
Whisk in the egg yolks.
Whisk in the flour.
Whisk whites and salt to soft peaks, add rest of sugar and fold in to the mix.
Bake 20-30 mins.

Ginger Chicken

2008-07-14T18:29:00.009+00:00

Great for left over chicken. You can leave out the cream.

Serves 2

Half onion - finely chopped
1 in ginger - finely chopped
half red pepper - finely chopped
1 chilli - finely chopped
leg & thigh of chicken (cooked) - remove skin and torn into bit sizes
half can butter beans
1 tsp pimenton
quarter pint stock/white wine/ tsp stock powder in water
1 carrot - julienned
6 mini sweetcorn
1 dessertspoon cream

Fry the onion, ginger, chilli, pepper until soft. Add the chicken, beans, pimenton and stir. Add the stock and gently bring back to boil. Add the carrots and sweetcorn and simmer until just tender (3-4 mins depending how thick you cut the carrots). Finish with the cream and serve with mashed potato

Apple Pies

2008-03-03T11:35:00.004+00:00

This is a whole apple, half-cooked in cider and honey, and then you wrap it in pastry and pour the reduced juices on the top (so it looks like a huge, round jam tart). Then whack it in the oven on high (well, I was doing roast potatoes at the time...) on the bottom of the oven. They come out looking like pastry apples.

Serves 4

5 Braeburn apples, peeled & cored
1 pint cider
1-2 tbsp honey
1/2 Cinnamon stick
Shortcrust pastry
Milk
Sugar

Put the apples in a deep pan, pour the cider in until it reaches just half way up, pour honey over the top of the apples, throw in the cinnamon stick. Cover with a lid and slow cook in the oven for 4 hours at 100°C.

Remove from the oven and gently remove from the juice, cover the apples with cling film and set them aside to cool. Reduce the juices until they are a thick syrup.

Cut a wedge from the spare apple and push it into the cores of the others. Or you could use dates or sultanas, I guess.

Roll out the pastry. Each apple will need a roundish piece with darts cut into it so you can cover each apple, pinching the darts together at the edges to make round pies. Cut the top so that it is flat and open enough to pour a bit of syrup into.

Make 2 pastry leaves and drape them over the top of each pie. Brush with milk (also helps to stick on the leaves) and sprinkle liberally with sugar.

Bake on the bottom of a really hot oven (200°C) (bung them in while your roast potatoes are cooking). As soon as the pastry is golden brown they are done. Serve with crême anglais.

How to use a frying pan/make gravy

2008-02-20T21:46:00.005+00:00

1. Ensure whatever you are frying is completely dry: Pat meat with kitchen paper, leave scallops on paper for an hour, let noodles drain for an hour.
2. Don't crowd the pan or your food will steam, not fry.
3. Don't toss and poke your food or it will cool and won't brown
4. Don't use a non-stick pan (except for cooking eggs).
5. Use peanut oil or sunflower oil. Don't use olive as its burning point is too low.

About browning
• Browning is called the Maillard reaction. It is not 'sealing' the meat. Juices don't leak out of meat while you're cooking it, they retreat to the centre (which is why you rest the meat - to let the juices even out again).
• Browning can only happen at high temperatures (above the boiling point of water, which is why if your food is wet it won't brown).
• Browning is all about adding flavour.

Basic Sauce/Gravy
1. Get the pan hot, add the oil, turn the heat down slightly and add the meat.
2. Leave the meat to build up a good brown crust.
3. Turn the meat onto a different part of the pan.
By the time you have finished browning the meat on all sides, you want the pan to be covered with brown sticky bits.
4. If you don't have enough meat to build up a good crust, throw in some trimmings, bones or chopped chicken wings.
5. Tip out the trimmings or bones out into a seive and gently dab off any excess oil from the pan with kitchen paper.
6. Add a mirepoix of chopped celery, carrot, onion and garlic - about 20% of the volume of the meat. Fry gently so it softens and browns too.
7. Add the trimmings again (if using) and deglaze with wine, water, brandy, cider or whatever suits your dish.
8. Add an inch or so of water to make a simple jus, or stock to make a richer sauce, and reduce. Hey presto - fab gravy.

Beavers at 4 Fig Tea Loaf

2008-02-19T15:50:00.012+00:00

from Amy Claridge

I have a marvellous bearded friend whom I fondly call The Marquis. He wears combat trousers, and plays cricket in Doc Martin boots painted white with emulsion. He inspired this cake. I was in his company once, when he suddenly said “Beavers at 4!” to his brother, Jason. It turned out that when they were schoolboys in the 50s and 60s, they would partake in tea and cake at 4 pm – as was the routine of their school. The general term for this cake – of any type – was ‘beavers’. So when I was trying to work out how to use up a load of Christmas dates and figs, I worked them into a traditional tea loaf recipe, and called it ‘beavers’. I could just imagine a young Marquis in shorts with grazed knees helping himself to a rather large slice whilst Jason salivated in the background.This recipe has been made numerous times since, and a couple of grease proof paper clad loafs, tied with twine, have made their way to the Marquis and his brother. I am assured that this cake tastes good at anytime of the day, and not just at 4pm.

Ingredients
• 100g / 4oz softened unsalted butter
• 140g / 5oz light muscavado sugar
• 2 eggs (never buy battery eggs) very lightly beaten
• 2 ripe bananas, mashed up. (This is a good recipe for using up bananas that are starting to go black.)
• 2 tbsp milk
• 225g / 8oz self-raising flour
• Approx. 100g / 4 oz of dates or dried figs, or both. If you hate these, I can imagine that most dried fruits would work. I’d like to try this with dried raspberries or cranberries. You could use walnuts, but I think you need the stickiness of dried fruit to make this cake feel more naughty than haughty. I often fling in a few more than this measurement – but don’t go too mad or you’ll affect the balance.

Preheat your oven to 180 / gas 4 or even better make this when your oven is engaged in something else like a roast so you can use the heat. (But don’t let your cake get splashed by fat.)

Butter and line a 1kg / 2lb loaf tin, or a tin around about this size. I have made this loaf shaped, and skinny square shaped before now.

You really don’t want to use the processor for this. I have tried it and it ends up tasting nice but looking a bit like it’s been bought in a supermarket by which I mean it will look too smooth and mass-produced.

In a mixing bowl (I like the old fashioned ones from the 30s or you can get retro-styled ones – in either case you can pick them up a boot sales for a couple of pounds) cream your sugar and sugar together. To do this, put your softened butter (leave it out of the fridge until it is squidgy to the touch) in the bowl with the sugar and ‘grind’ it together with the back of a wooden spoon. Once it starts to look as if the two are combining, go a bit easier on it. Don’t try this with butter out of the fridge; you’ll have arm muscles like a Rotweiller’s neck as it’s too much like hard work.

When it looks like one big buttery mess with sugar in it, add your eggs. You need to have beaten them lightly in a clean dish or mug. Just a light beating will do – just crack them in the bowl, break the yolks with a fork, tilt the bowl and whisk the fork round until the yolk and whites are mingling. Mix this gently into the mixture.

Next add your figs or dates, and also add the two mashed bananas. I often mash the banana in the same dish I did the eggs in – why create washing up?

Add the two tbsp of milk.

Fold these ingredients in together. You can do this with a wooden spoon or a large metal spoon. Just gently fold the mixture on to itself. Go easy when you do this, remember you are just gently introducing them not forcing them on a blind date.

Next fold in the flour – a couple of large spoonfuls at the time. Still be gentle with it, and continue until the flower has ‘gone’ and the mixture looks even.

At this point, if you have some lurking in your cupboards, you can add a little liqueur. I had a good fig one once, about a tablespoon of that went in. It intensifies the flavour. But don’t add anything like that if you don’t want to. It’s your cake!

Scrape this mixture into the lined tin. Put it in the centre of the oven. After 45 mins check it. It will need 55-60 in total but I start to check it every five mins after 45 minutes. Do this by slowly putting a clean knife into the centre of the cake after you’ve taken it from the oven. If it comes out ‘dry’ with just a hint of sticky, it has baked.

Put the cake still on its tin on a rack for ten minutes, then turn out of tin, remove the paper and allow to cool.

This makes a great picnic cake as it doesn’t fall apart and can take a good squashing. It’s also nice as a comforting pud with custard. Another good use for this cake is if you have guests popping round for a cup of tea – they seem to think you’re a bit clever but now you can see it’s just a couple of squashed bananas and not much else.

The Summary:
Preheat your oven to 180° / gas 4.
Butter and line a 1kg / 2lb loaf tin.
Cream your butter and sugar together.
Lightly beat the eggs and add mix gently into the mixture.
Add your figs or dates, and also add the two mashed bananas.
Add the two tbsp of milk.
Fold these ingredients in together gently.
Next fold in the flour – a couple of large spoonfuls at the time. Still be gentle with it, and continue until the flower has ‘gone’ and the mixture looks even.
Now you can add a little liqueur.
Scrape this mixture into the lined tin. Put it in the centre of the oven.
After 45 mins check to see if it has cooked. It will probably need 55-60 in total.
Put the cake still on its tin on a rack for ten minutes, then turn out of tin, remove the paper and allow to cool.

Sherry's Food

Grapefruit bitters

Ingredients

Procedures

Meyer Lemon Bitters

Easy Hollandaise Sauce cartoon

Artichoke pasta bake

Scallops and Fawn

Mushroom salad

Sorrel soup

Courgette Carbonara - low calorie

Smoked chicken and courgette soup

Jamie Oliver's Green Goddess Salad Dressing

Oxeye Daisy Raita

Cabbage with Ajwain seeds and garlic

Elderberry Liqueur

Elderberry Cordial Syrup

Portokalopita (Orange Pie)

White chocolate & rhubarb trifle

Wisley cafe's Banana Cake

Almond-Raspberry Meringue Bars

INGREDIENTS

SUMMARY

DIRECTIONS

Nutritional Information

Amount Per Serving

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