FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
For the cake
For the topping
Here’s what you do:
Step 1 - Preheat the oven to 175 degrees and prepare a 2lb loaf tin or two 1lb loaf tins.
Step 2 - Beat the sugar, oil, egg and vanilla extract until smooth.
Step 3 - Sieve the flour, salt and baking soda and mix into the sugar mix gradually, alternating with the milk. Beat until smooth.
Step 4 - Stir in the rhubarb and almonds and poor into the tins.
Step 5 - Melt the butter and then add in the sugar and flaked almonds. Sprinkle this onto the cake batter.
Step 6 - Place the cake/s in the oven and wait at least 40 minutes before you check the cake/s. It may take longer than this depending on how moist the rhubarb is.
Kitchen implements required:
chilli con carne