So far on our allotment, the only things that have come to fruition are the currant bushes that we inherited. The last time we were there we did a little bit of weeding but we spent the vast majority of our time picking shiny, jewel-like blackcurrants and redcurrants. We harvested almost a kilo of the latter – that’s over £10-worth from a supermarket! 125 grams of it was put towards making a batch of redcurrant muffins.
We acquired a silicon muffin tray in a boxed lot at an auction many moons ago that we surprisingly, have never used. Fished out, dusted down and washed; it turned out 6 big, beautiful muffin specimens! Silicon is a revelation – baked goods ease out of it with no cajoling whatsoever! If you’ve not tried it before, Lakeland does a good range of affordable silicon baking tins, pans and trays.
The redcurrant muffin recipe used here was found on the Abel & Cole website. The rest of the redcurrants have been put into the freezer temporarily, waiting to be turned into jam, jelly and relish; so keep a watch out for some more redcurrant recipes to follow!
We have a rhubarb plant growing in a dolly tub our garden that hasn’t done at all well this year. The stalks normally stand tall and to attention but they seem to have lost their va va voom. They’re thin and bendy from the weight of their huge leaves. I decided to chop them all down today in the hope that they’d revive with more vigour next year.
We also still have an ice cream tub full of frozen blackberries that we picked late last summer. We kept some back when we did our jam & jelly making to use in compotes, crumbles etc. Ripening fruits are already in evidence on this year’s bushes so I thought I’d clear out the freezer in readiness for the new crop.
Magic cake is quick & easy to prepare, doesn’t have that many ingredients and most of all it’s very tasty!
I found the recipe on the Jo Cooks blog and she in turn first saw it on FoodEpix. The cake gets its name from the fact that it magically forms itself into three layers when cooked. It tastes a bit like an egg custard or a sweet soufflé. I like it warm, but I love it cold.
Don’t be alarmed by the thinness of the batter, it’s VERY thin. And don’t mind that it’s a bit lumpy when you’ve added the egg white – it’s meant to do that too! You can tweak the recipe to make lemon magic cake, chocolate magic cake or butterscotch magic cake… Magic!
It was Justin’s birthday last week and each year I take a birthday cake request from him. It’s usually something I don’t make often, if ever, because it’s something I don’t much like myself. There aren’t that many sweet things that I don’t like. But most things containing lemon or orange make it onto that list. Funnily enough, I don’t mind food with lime or grapefruit!
Last year, I pulled out & kept a page from a Stella Magazine containing a recipe I knew he’d like. It was for lemon marmalade bars by Sarah Leahey Benjamin. I promptly filed it away and forgot about it. On his birthday I asked, “So what cake do you want for your birthday?” He replied, “Lemon drizzle cake.” I think I made that last year (and more than likely the previous year too!), but it was his birthday, so who was I to say no? I flipped through my recipe folder and my eyes fell upon the pretty picture of the lemon marmalade bars. “What about these?”, I asked. “Yeah, OK.” he replied, a little indifferently.
It was delicious – even I had a piece or two. We took some with us for Granny Glittens to try when we went for a visit and she enjoyed it too. Success!
This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!
The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings!