Old School Coconut & Raspberry Cake (Get the tea pot – don’t ask – just get the teapot)

I am a little limited with what I can post as I don’t have any sort of camera – they were all in the bag!

So it’s a fine excuse to give you this recipe. Absolutely one of my favourites. Never is anything like the stuff you buy when you are out and about and you will want more than the one slice – for sure!

😀

Coconut & Raspberry

Old School Coconut & Raspberry Cake

270 g / 9oz butter
270 g / 9oz Caster sugar
270 g / 9oz Desiccated Coconut
3 large Eggs
480 g / 1 lb Plain Flour
4 tsp baking powder
300 ml / 10 fl oz dairy milk

For the topping;
240 g / 8oz Raspberry Conserve
60 g / 2 oz shredded coconut

Set oven to 350˚F/180˚C/Gas 4.
Parchment paper line or grease and flour a 20 cm cake tin.
Rub the butter into flour.
Beat together the egg and milk mixture.
Then stir together the eggs mix into all the dry ingredients.
Pour into tin.
Bake at for 50-60 minutes. You may need to cover it with a piece of paper for the last 10 minutes if it looks like it is getting too brown.
Allow to cool for 5 minutes before lifting from the tin.
Turn onto a wire rack to cool completely.

Spread the coconut onto a baking sheet and pop into the oven for maybe 5 minutes (depends how old and dry it is). Stay by the oven as when it starts to brown it will turn quickly.
As soon as you smell it, check it and if it is just turning golden remove it from the oven.
*Once the cake is cooled completely

Spread the top with the raspberry conserve and sprinkle with the coconut. This cake improves with keeping over a period of 2-5 days.

I do sometimes miss that last very important step and we get to eat it warm and fragrant and so delicious.

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Perfect Eggs #2 Scrambled

This is the second in a little collection inspired by my delightful Daughter No2. As I have said has had a confusing relationship with eggs, she likes the look and smell of them, we kept hens ourselves until a few years ago.

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And we loved them, they were a daily visitor into the house and of course we had to feed them and clean them and take care of them if they were poorly.

And there is nothing as exciting for a small child, used to animals, than to go out gathering the eggs in the morning. But she couldn’t eat them. Until recently!

And now a love affair has truly begun, she wants to learn how to cook them so that she can prepare a quick nutritious meal for herself. (‘ats ma gurl!)

Already her fragile confidence has started to build. I had hoped that my love of and daily practice of cooking would be somehow absorbed by my children, but it seems as though what it has done has created a very high standard that they feel they have to attain. I would never have wanted that. Sadly my mad love of the art that I have practiced with determination since the age of 8 has given the impression that it is effortless.

I regret this. I have had and still do have failures, recipes that do not work out and I have to try again.

I think my Mum did me a great favour, all be it ostensibly as in reality she was just very busy, fruit and veg to grow, 3 kids, animals everywhere. There wasn’t huge amounts of time for any instruction. But I was allowed to go in the kitchen and just ‘try’ to cook and everything was eaten with varying amounts of pleasure but always with gratitude as we were always hungry.

Enthusiastic eaters are an amazing spur to a keen but unskilled novice cook 😉

😀

We had these with
https://scarletrosita.wordpress.com/2013/01/07/cheese-scones-best-most-tasty-fool-proof-recipe/

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Perfect Eggs #2 Scrambled

2 or 3 eggs
Small non stick pan
a pinch of sea salt
1 teaspoon of butter
a splash of milk or water
a little chopped parsley (we like the taste)

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Crack the eggs into a small bowl and whisk with a fork to break it up well. I add a pinch of salt at this point as it helps to break down the structure making a creamier dish. But if you do not take salt then just leave it out.

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Melt the butter in the pan over a medium heat.

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Once it is melted , turn the heat up and tip the egg into the pan and start stirring, making sure you get every tiny spot on the base of the pan.

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Once the dish is about 1/3 scrambled, turn the heat down to low and keep mixing very well.

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As the egg looks 3/4 done, remove from the heat and ad the splash of milk or water.

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There is enough heat to finish cooking the egg. This way you get a delicious soft dish that is easy on the digestion as opposed to a dish you could bounce off the walls and sits in your stomach refusing to move on.

Carefully tip the egg mixture out onto your plate.

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Maybe add a flourish of chopped parsley.

Great stuff.

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

https://www.facebook.com/ScarletRosita

Perfect Eggs #1 Poached

My delightful Daughter No2 has had a confusing relationship with eggs. My Dad kept hens until very recently and I also kept them for a number of years. Such lovely creatures, I have spent many happy hours engaging one way or another with my hems. Plus we had the added benefit in the summer of them keeping annoying pests at a low ebb (don’t leave them too long in the veg patch as they will start on the leafy stuff). During the Autumn and Winter they grub out the slugs and snails and in the Spring (before sowing anything) they eat the weed seeds and the diminutive weeds before they catch a hold.

I miss them! There is nothing as sweet as watching a hen nuzzle down next to a cat to do a little sunbathing 🙂

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And with the Spring the hens start to naturally lay and the eggs are at their best. All long the roads the little wooden huts are appearing selling those fantastically good eggs. I know they are not Lion Branded – but they are the best.

So ‘young’un’ wanted to learn how to do eggs, so she can have a tasty selection of ‘just home from school, Mum’s not around, what can I cook’ snacks.

This is basic stuff but by learning these simple items she can build confidence and know how in a way that watching telly or reading a book will never give.

I think she did a great job. We have eaten a lot of eggs recently but seeing her surprise and pride in herself makes it all worthwhile. I’ll have a salad later

😀

We had these with
https://scarletrosita.wordpress.com/2013/01/07/cheese-scones-best-most-tasty-fool-proof-recipe/

Perfect Eggs #1 Poached

1 or 2 eggs
Small pan of boiling water
a pinch of sea salt
1 teaspoon of malt vinegar
a little chopped parsley (we like the taste)

Get ready a slotted spoon and a warm plate onto which to serve the eggs.

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Crack the egg into a tea cup, if you break the yolk I suggest you try another egg – just until you get the hang of what you’re doing.

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Bring a 3/4 – 4/5 full pan of water to the boil.

Add the salt and vinegar and stir with a spoon to create a swirling vortex in the middle of the boiling water.
Keep the heat on full (you need it boiling).

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Hold the handle of the tea cup (you don not want to dip your fingers into the water) and tip the egg into the middle of the vortex.

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Encourage the swirling to continue by a few mare spoony paddles around the edge of the egg.
I say a medium egg (UK) / large egg (USA) takes about 3 minutes for the egg white to be firm and the yolk soft.

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Carefully lift the egg out (scoop right under it).
Tip away the water and onto the plate.

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A little parsley.
A grind of pepper.
A perfect little meal

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

https://www.facebook.com/ScarletRosita

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Rose & Pineapple Layer Cake with Lucuma Frosting

I made this recipe up as I wanted to make a Vegan cake that was really full of bright flavours and I love the flavour of rose.

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Plus I had just had a fresh delivery of a few special ingredients so I wanted to add the Lucuma to something so that we could enjoy that new flavour too.

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Plus it looks like a crazy 6 year old girls fantasy first bake, which I love. I was a 6 year old girl that liked to climb trees, feed chickens and poke puddles with a stick, so this was all new to me 🙂

I hope you like it as much as we did.

Rose & Pineapple Layer Cake with Lucuma Frosting

240 g / 8 oz Sunflower margarine
420g / 14 oz Gluten Free Self Raising Flour
240 g / 8 oz Granulated sugar
120 ml / 4 fl oz Orange juice
60 ml / 2 fl oz Rose water
120 ml / 4 fl oz Beetroot juice
1 tsp Vanilla extract
1 tsp ground golden linseeds
200g / 7 oz Rose Jam

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

Melt the margarine.

Sift together all the dry ingredients.

Whisk together all the wet ingredients.

Whisk all the wet into the dry ingredients

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Divide evenly between the two tins and smooth evenly into the tins.

Bake for 25 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

Pineapple & Lucuma Frosting
1 pineapple
250 g / 8 oz sunflower margarine (at room temperature)
150g / 5 oz icing sugar
180 ml / 6 fl oz Agave Nectar
4 tbsp Lucuma Powder

Blend the Pineapple and stand it in a strainer to drain the juice (drink that, it is yummy)

Now pass it through the sieve to remove the largest fibres.

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In a stand mixer, beat the margarine until it is soft and smooth, add in the lucuma, icing sugar, agave nectar and enough of the pineapple to make a fluffy frosting.

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Spread over the two halves of the cooled cake

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Spread the top of one cake with the Rose jam.

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And sandwich them together.

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Melt 2 tbsp of the rose jam with the same amount of water and allow to boil. I strain this to get a rose syrup.

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I then scattered the top with dried pineapple cubes, a sprinkle of spirulina powder (like a pinch!) and then drizzled the syrup over it.

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Very good

Just eat it … yum

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
😀

Russian Salad

I was going to blog the ‘Heaven Sent Hummus’ recipe today but I have been moved to give you this one instead.

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As I have driven through the Suffolk countryside I’ve noticed that the roadside ‘eggs for sale’ have started to reappear. I grew up in a house where we had various animals and we had a lot of hens for eggs. They are so good and that got me thinking about the fact that it is ‘springtime’ and we would be starting to see the hens getting broody. I also noticed a distinct change in the quality of the eggs I use. The yolks are super firm and the whites are too. Of course that is too be expected because the fertility of the hen has kicked in.

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When I was growing up my Mum and Dad just produced as much of the food as they possibly could. Our garden was covered in panes of glass over heeled in pieces of timber or corrugated iron to make cold frames to get as early a crop of garden fresh food as soon as possible. (In 1979 Dad did actually get a real glass green house, he was so happy).

One of the most delicious things that my Dad (yes read it and weep) would make was Russian salad. The first one would be made around about the end of May with the very first tiny, tender and so sweet peas, carrots, new potatoes and beetroot. And of course those lovely eggs – so fresh that once boiled it would be impossible to peel them.

The other thing he always did, and I have such a strong memory of this, is he would make the mayonnaise himself. He would sit himself on a ricky old wooden chair outside but in the shade. He always insisted it had to use a china basin, a wooden spoon, an egg yolk and good olive oil. It would make a thick (really thick) cream of a dusky, rusty, golden colour that he would then season with a pinch of salt and a teaspoon of malt vinegar. Once the salad was made it would be left in the cold pantry for all the flavours to develop and marry together.

I have told him I am blogging this recipe, I don’t think he really understand what I am on about he just says ‘Oh yes, very good dear. But when I showed him over Skype just the ingredients I have gathered he really smiled and guessed straight away what I was making. I have told him I want to photograph him making the ‘crema’. I’ll put them up once I have them.

Also the photo of the olive oil is of the olive juice (it is so good) that my cousin sends me over from Italy. If you want you can buy it in England in the food halls of Harrods, but I am including a link to their webpage for you to see if you can get hold of it nearer to you. It is worth the effort.

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http://www.mariaianniciello.com

So I am including how to make the mayonnaise but made in a machine but with the good olive oil, you can use sunflower if you think it will be too expensive or too strong a flavour.

It was amazing.

Russian Salad
Feeds a party of 8 or 3 hungry Italian kids that had spent all day running all over the countryside.

4 lb Charlotte, Saxon (waxy) potatoes,
4 eggs, hard-boiled, finely diced (optional)

1 small red or white onion, finely diced

6 carrots
2 beetroot
240g /8 oz shelled fresh or frozen peas
8 cornichons
2 tsp dried or 2 tbsp fresh chopped dill

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Boil the potatoes in their skins (about 15 – 20 minutes. Drain and cool in cold running water for a minute, then set them to one side for the skins to dry . Peel them and chop into large chunks (no smaller than 2 cm cubes at all, bigger is fine)

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At the same time repeat the process with the carrots and beetroot.
Put the eggs into a pan of cold water, bring up to the boil and cook for 4 minutes then drain and plunge into cold water. Once cold shell them and cut into 2 cm chunks.

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Cook the peas just as normal and cool in cold water straight away.
Run the knife through the cornichons to about 1/2 cm pieces. And dice the onion as small as you can manage.

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That’s all the that ready. Pop it all into a nice large bowl for mixing.

To make the mayonnaise (in a food processor, so it needs to be a larger quantity, but if you can make it in a smaller amount then just divide it all by 2 or 4)
1 lt/2 pints Olive Oil
4 whole eggs
1 tbsp malt vinegar (or lemon juice or red wine, which you prefer or have to hand)
3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)

a little salt to taste

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Add the eggs into the processor bowl with the blade attachment (I have never used a whisk for this).
Set the machine running at it’s fastest speed and through the top feed tube start to very slowly, in a fine line, pour in the oil.

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Take your time. At first you think it is not working. Keep the machine on the highest setting.

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When you have added about 3/4 of the oil you will notice a distinct change in the sound of the mixture, it will almost be quacking at you. You can stop the machine and have a look, it will have become super thick and mayonnaise-y.

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You can turn it on again and finish adding the oil, then the vinegar and salt.

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Add 3/4 of the mayonnaise into the mixture and use a big metal spoon to mix it carefully. you don’t want to break it into tiny pieces.

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Spoon it into your serving dish.

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And coat the outside with the rest of the ‘crema’ and sprinkle with the dill.

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Have a spoon to taste yourself now but leave it in a cool spot (a fridge is probably what most people will do) and let it sit for a minimum of 4 hours.

So simple to make and so really delicious, this is nothing like the stuff they sell you in the shops.

😀

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Caramel Walnut Tart


You just have to make this one, it is so very delicious, it is nothing like anything you will have bought (as the nuts turn stale quickly).

You can make it Vegan too if you prefer and again, it will be a pudding that is full of flavours not just sweet.

I love this, I really hope you all do too.

Please do pop over to Facebook and ‘like’ my page  http://www.facebook.com/ScarletRosita

😀

Caramel Walnut Tart

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8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz butter, at room temperature cut into small pieces
1 egg

Vegan Pastry:

8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz sunflower margarine, at room temperature cut into small pieces
1 tbsp vinegar mixed into 50 ml cold water

Sift together the flour, salt and sugar.
Now you can either put the floury mix and butter (or margarine) into a bowl and rub the fat into the flour using your finger tips or into a food processor and run until it just starts to look bread crumby, don’t go too long otherwise it will be overworked.

(Vegans this is where you will add the water and vinegar mix).

Beat the egg. Now if you have used a processor, get the mix into an ordinary bowl or onto a clean floured work surface and add in enough egg (it will be most of the egg) – or water/ vinegar mix – and mix it to a nice soft but not sticky ball of dough.
Wrap in cling film and pop into the fridge for 20 minutes.

Have a cup of tea and clean up. Preheat the oven to 400˚F /200˚C / Gas 6.

Get the pastry out of the fridge and give it 5 minutes to get rid of that fridge hardness.
Flour the work surface and roll the pastry out and line a 23 cm loose bottomed tart tin.
Line the inside of the pastry with paper and fill with some dried beans.
Pop into the oven and bake for 20 minutes-ish.
Remove beans and paper and pop back for another 7 minutes, or until just going golden at the edges.
Set to one side.

30g / 1 oz butter (Vegans use sunflower oil)
410g / 14 oz can Evaporated milk (Vegans use 250ml of water)
360g / 12 oz granulated sugar
180g / 
6 oz muscavado sugar
60g / 2 oz golden syrup
1 zest of an orange
1 tsp vanilla
330g / 11 oz walnuts, toasted, chopped
1 tsp salt

Stir the milk, sugar and syrup in heavy bottomed medium saucepan over medium-low heat until the sugar has dissolved.
Increase the heat and boil it until the mixture bubbles thickly and the colour darkens slightly, about 6 minutes. If you are using a sugar thermometer then aim for soft ball – 240˚C

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Remove it from the heat and stir in the salt and the orange zest then quickly add in the walnuts, butter (or oil) and put it back onto the heat and allow it to come back up to a good bubble as you stir it.

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Now take it and pour it straight into the pastry case spreading, gently poke it about to spread the nuts and caramel over the case.

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Set it to one side to cool.

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email me scarletrositafood@btinternet.com

phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Mushroom Soup (with room for the Vegan too)

We eat soup so often in this house. I love it’s standby nature. There is something that makes my heart glad when I make some really good soup, all fresh natural ingredients and I pop it into the fridge for anyone to help themselves to a bowl when they need it.

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And it just could not be easier, honestly it is quicker than driving to a take away and you will not have to suffer those ‘just ate yucky stuff’ feelings afterwards either.

See how I’m taking care of you

😀

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Mushroom Soup

2 large onions chopped
3 cloves of garlic chopped
60 ml /2 fl oz olive oil
500g / 1 lb mushrooms
2 -3 teaspoons dried tarragon
1.5 liters / 3 pints Vegetable stock
500 ml / 1 pt soya cream or double cream
2 tablespoons of cornflour

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Use a cloth to clean the mushrooms of any dirt, if possible don’t wash them in water as they will go soggy.
Heat the oil over a high heat in a nice capacious pan.

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Add the mushrooms, you want to hear a wild sizzling coming from them as they start to brown up very quickly.
Add in the onions and turn the heat down to medium high and allow them to start to brown too.
Add the garlic, stir and allow to cook for another minute.
Add the tarragon and add the hot vegetable stock.
Bring it to the boil and allow to cook for 5 minutes.
While that happens, mix the cream and the cornflour together.
As the soup boils add the cream mix in and stir well.
Bring back up to the boil then turn off.

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You now need to blend the soup. I like to use a stick / immersion blender but you can use a liquidizer or a food processor.

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Eat!

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Told you it was quick.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest