Tag Archive: baking


Orange and Almond cake

So as promised my lovely orange and almond cake!!!

It’s a very easy recipe only remember you do need to have a food processor! You see I get very excited about a recipe and don’t actually read it fully and in the middle of it realise that I am missing something 🙂 Well at least I got all my ingredients right ha ha.

And they are as follows:

  • 2 large navel oranges (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder or gluten-free baking powder  if you want it to be gluten-free
  • Pure icing sugar to serve

So to start place the oranges in a large saucepan and cover with cold water, bring to the boil and simmer for 2 hours then drain and leave to cool. 

Now heat the oven to 170 C and get your tin ready. Grease the base and sides of a 23 cm/9 in spring-form tin and line it with baking paper.

My tin is a little smaller 🙂 so I left the sides slightly higher, just in case, ha ha.

Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and puree until smooth. I of course don’t have one so chopped the oranges with a knife till smooth, it took a while…

Then whisk the eggs and the sugar together until thick and foamy and the mixture forms the trail from the beater it is ready.

Stir together the ground almonds, baking powder and orange puree, add a large spoon of egg mixture to loosen it then fold the rest of it in.

Pour into the prepared tin (you can see my tin is tiny bit small)  Bake for 1 hourLeave the cake to rest in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake tastes better the next day and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top and you can decorate with orange zest and almonds. Yum yum! It is soooo good!

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Lentil shepherd’s pie

Hello ladies and gentlemen,

it has been awhile but please forgive us as we have been away visiting our lovely family and friends in England and Lithuania and were indulging in their hospitality.

We are back now and ready to cook 🙂

So as Trevor was working and I was home I decided to make a lovely dinner for my hubby 🙂 Lentil shepherd’s pie and Orange and almond cake on the menu! Recipes and pictures for Orange and almond cake will follow in the next blog!

For this beautiful recipe you will need:

  • 400-500 g floury potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp plain flour
  • 250 ml vegetable stock or water
  • 100 g peas, fresh or frozen
  • 200 g green lentils, canned, rinsed and drained
  • 75 ml hot milk
  • 100 g Cheddar cheese
  • Salt and pepper to taste
  • Nutmeg

First of all heat the oven to 200 C

Cook the peeled potatoes in boiling salted water until soft.

Drain and mash the potatoes, stir in the hot milk and season with salt and pepper and nutmeg to taste.

Heat the oil in a pan and cook the onions for around 5 minutes.

Then add the carrot and pepper and cook until the vegetables are tender.

When they are ready dust with the flour and cook it out for a minute then add your vegetable stock or water.

Bring it to the boil, stir in the peas and lentils and season with salt and pepper.

Leave it on for a minute or two and then spoon the mixture into lightly greased dish or little ramekins for individual portions.

Top with mashed potatoe and scatter with cheese.

Bake in the middle of the oven for 30 minutes until the top is golden brown.

Enjoy everybody. This is a realy tasty recipe and healthy too if you go easy on the cheese 😉

Chocy Profiteroles

Hey Folks,

Hope you all had a fab weekend! Today myself and Gaila cooked up a little feast for our dinner. Now that it is all eaten up and the dishes cleaned, we have our feet up and thought we would share it with you guys!

Profiteroles are nice and easy way to get into working with pastry as (I believe) it is the only pastry which the weather wont effect.

To start off, dice 85 g of butter into small cubes, place in a saucepan with 220 ml water and place on a medium heat. In the meantime sieve 105g plain flour with a pinch of salt three times, yes that is three times, get more air in the flour!

When your butter is melted, turn up your heat to high, you`ll notice the liquid will start to climb, this is when to add your flour.

Stir firmly till a soft dough is formed

keep stirring till the dough comes away from the side of the saucepan.

Cool the paste on a cold plate, smooth it into a thin layer, leave to cool for 10 minutes.

Crack three eggs into a cup and beat well. Put your paste back into the saucepan and beat in a little egg at a time, around a tablespoon, but make sure you beat well after each addition.

Preheat your oven to 200 celsius.

Grease a baking tray and lightly dust it with flour. Pipe your choux pastry on the tray, the size of a walnut, giving at least an inch between each one.

Bake in the top half of your oven for 20 minutes, till golden, it might take a little longer, take out the oven, turn the buns upside down and make a little hole in the bottom, place back in the oven for 5 minutes just to dry them out.

Cool them down fully on a wire rack.

Now as there are 2 of us we decided to eat half and freeze the other half and keep them in the freezer. Now that they are cool whip up 300 ml of fresh cream, (for all the profiteroles double all the ingredients) a nice soft whipped cream, if you over whip it you`ll have a grainy cream which is not so pleasant. Add 1 tablespoon of sieved icing sugar and fold in.

Using a piping back and a small nozzle pipe the cream into the choux buns.

Melt 113 g dark chocolate with 2 tablespoons of water and 8 g butter in a bowl over steaming water, stir till melted.

Dip in your profiteroles to cover the top, place on a serving plate, dust with a little icing sugar and eat straight away!

Enjoy! Let us know if you give this recipe a go!

T&G

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