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Raspberry, Fresh Cream and Cocounut Cake

Friday, February 08, 2019

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Nani’s Cauliflower & Potato Subji

On a visit to my mother's house after she'd had a little fall gardening and had her fractured wrist now healing in a splint, I cooked this in her kitchen and under her direction! She seemed very pleased with it - though of course she didn't say that to me but I heard her telling someone on the phone! Saute: cumin seeds, half onion then after a minute or two Add: 1 cube garlic/ginger/chilli, then after 2/3 minutes Add 2 chopped tomatoes, then after 2/3 minutes Add: Salt, Turmeric, Red chilli, then after a minute or two Add chopped 1 small cauliflower 1 potato. Put on lid and let steam for 20 mins or so. Add: 3/4 spoon Garam masala. Mix then add some fresh coriander. And it’s done!

Spinach & Feta pastries

1 x sheet puff pastry Filling: 1 x onion diced 2 x garlic cloves diced 120g frozen spinach 100g Feta 100g grated mozzarella Salt & pepper Mixed dried herbs 1 x egg white 1 x egg yolk (brushing) Nigella or sesame seeds Make your filling: Fry your onion and garlic in some olive oil for a few minutes, add the frozen spinach salt and pepper and 1/3 x cup water let it simmer till all is tender and cooked and water is evaporated, you’ll need to mix it up a bit as the spinach is cooking. Let it cool, I normally put it in the freezer in a place for 5 min to speed it up . Preheat your oven to 180C Add the cheeses, egg white (save the yolk for brushing) and herbs to the rest of the cooled down filling and mix well. Cut your sheet in half vertically as shown in reel and set one half aside, spread the filling over the half and cover with the other half. Cut lengthways down the middle and then across 6 times so you end up with 12 squares (as shown in reel) Turn them diamond side and

Apple Cake

Used a well-used recipe from a book but this time I increased each ingredient by half - so a 3-egg mixture. So, times 0.5 each ingredient equals = 337g Self-Raising flour (plus I added tablespoon of cornflour when whisking in eggs) 1.5 tsp Baking Powder 255g Caster Sugar 172 Butter 3 Eggs 600g apples I often use margarine for cakes but this recipe called for ‘melted’ butter and I didn’t fancy the thought of melted margarine so stuck to butter. Used a 21cm square non-stick tin. Into the oven on 160c fan for 1hr 10mins, (from 17.55 and out at 18.05). Important to leave it to cool before removing or else this heavy cake may collapse! It was perfect, warm with custard that day, and for a few days later at room temperature in the cake tin. This cake is a more successful development from my trying this recipe before a few times e.g. see here.

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Raspberry, Fresh Cream and Cocounut Cake

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