I’ve only planted three courgette plants this year, I think the speed they grow they could easily take over the world.
There are so many Welsh cakes recipes, but I could never deviate from Granny's recipe, as they are loved by all the family just the way they are.
Welsh cakes are cooked on a bakestone, of which I have two. The very best, my brother made for me years ago, it’s cast iron, very heavy but makes the most delicious Welsh cakes. The other I bought at a local cook’s shop, it’s made of a much lighter metal and is well travelled...so yet again was part of my check in allowance!
As many of our followers know, I love the Sirtfood diet. I don't use it for weight loss, but you could do. I use this approach because of how the foods make me feel - healthy and full of energy.
I make up a batch of SIRT granola every couple of weeks, just by adding yogurt and some berries it makes a very quick and easy breakfast.
When I was young...oh my word, (now I sound like my mother!) Pomegranates were the start of Christmas. They came into Mrs May’s fruit and vegetable shop at the beginning of December and I would be so excited, conjuring up all kinds of stories in my mind as to where these exotic fruits came from. Because of their colour and looking unlike any other fruit I’d seen, they had to come from the ‘Far East’, countries of richness, spices and magic carpets.
Here's a recipe from Madhur Jeffray that I recently cooked for the family for curry night. This recipe serves 4 people.
I have a family who love cake and are so appreciative for anything homemade. As I scorn them for the amount they are eating, I am told;
“It’s ok Mum, it’s homemade therefore healthy, all good ingredients and no preservatives”… so it must be then!!
Perhaps that’s the reason I’m now making my third Christmas cake, not that they are in a tin waiting to be decorated…they’ve been eaten!
My first was a light coloured fruit cake, then a rich dark Creole one, my third one, and it will definitely not be cut until Boxing Day, will be my mothers Christmas cake recipe.
Mum used this recipe year after year, it’s very basic but would actually stay moist for a year if wrapped in greaseproof paper and placed in an airtight tin.
Before starting the cake I line the tin, which was my grandmother’s, with greaseproof paper, and also give the outside of the tin a jacket of double thickness brown paper, this helps prevent the sides of the cake burning as it has to bake for 3-4 hours.
- 1x 20 or 24cm Cake tin, the 20cm will give you a slightly deeper cake and take a little longer to cook
- 350g Plain flour
- 225g Butter
- 225g Moist brown sugar
- 700g Dried mixed fruit, I also include some chopped stem ginger and cranberries within my fruit mix
- 1 tbsp Black treacle
- 1 tsp Baking powder
- 4 Eggs
- ½ tsp Nutmeg
- 1 tbsp Marmalade
- 1 wineglass of stout
- A little milk if needed
- Cream together butter and sugar
- Gradually add beaten eggs, adding a little of the flour if eggs start to curdle
- Add the marmalade and treacle, mixing well
- Gradually fold in flour, baking powder and nutmeg, alternating with the stout.
- Continue folding the mixture until evenly mixed, add a little milk if required to give the mixture a soft dropping consistency.
- Spoon the mixture into the lined tin, resting a piece of brown paper over the top of the lining of the tin, this will help prevent the top of the cake becoming too brown, bake for 3.5 to 4hrs.
- Leave in the tin to cool slightly before removing from the tin and onto a cooling rack.
- When cold, wrap in greaseproof paper and store in an airtight container until you’re ready to decorate it.
I found this recipe in a magazine and loved it, although I did cut back on the amount of butter, that’s just personal choice.
I love fresh, healthy tasting meals, and this ticks all the boxes.