October Recipe: Red Plum (or Apple) Caramel Cake

http://lakesiderestaurantcumberland.com/wp-json/oembed/1.0/embed?url=http://lakesiderestaurantcumberland.com/menu-card/3-french-toast/ This recipe is easily adapted for the apples and pears in season at the moment. I have given you all the variations for this cake so that you can use the fruit that is available at the time.

http://lizhingley.com/resonance/ My only advice is to make the caramel if possible in a pan that is not non stick so that you can see what is happening to the sugar mixture. Do not go away and answer the telephone. Stay with it, it changes rapidly and you do not want it too dark otherwise it will taste burnt.

This cake is made using the all in one method so do make sure your butter is nice and soft. Take it out of the fridge several hours before making or microwave briefly to soften but do not melt. Continue reading “October Recipe: Red Plum (or Apple) Caramel Cake”

August Recipe: Chocolate, Beetroot and Orange Cake

This cake is delicious but please do use fresh beetroot (you can cook it the night before).  It really doesn’t work well with the packaged variety and fresh beetroot is so readily available.  Should you want to cut down on the chocolate consumption you do not have to serve it with the chocolate sauce (which would mean using 100g. less of chocolate), you could use yogurt and a fresh fruit compote as an accompaniment. Continue reading “August Recipe: Chocolate, Beetroot and Orange Cake”

June Recipe: Strawberry and Almond Crumble

I hope you all like this month’s recipe. I have made it for a number of dinner parties and it has received rave reviews. I have served it with both vanilla ice cream and custard, some folk have had both! You could, of course, use cream!

You can actually do this recipe before June when the somewhat tasteless strawberries come in as it seems to add depth and flavour to them. Continue reading “June Recipe: Strawberry and Almond Crumble”

May Recipe: Kashmir Lamb with Spinach

This is somewhat exotic but spinach is in season now and its a lovely recipe. If you really do not want to use cream then low fat crème fraiche would be fine instead.

May I recommend Matt’s Kitchin, a new venture in the Homend Mall. The trained chef makes his own home cooked meals to take away and also sells small quantities of spices, which are very useful if you do not use them very often as out of date spices are no good at all and will not impart any flavour, best put in the bin I am afraid. A wide range of spices in small refill sachets is also available in Handley Organics. Continue reading “May Recipe: Kashmir Lamb with Spinach”

March Recipe – Terrine of Venison with Juniper and Pistachio Nuts

I am sure you all know that a terrine is served as a starter and this one would freeze quite successfully after it has been chilled in the fridge.  I would normally serve a terrine with toast and some salad leaves but this is entirely up to you.  Two of our local butchers have venison available and would, I am sure, mince it for you if asked and you do not have the necessary equipment. Continue reading “March Recipe – Terrine of Venison with Juniper and Pistachio Nuts”

February Recipe: Rhubarb and Vanilla Trifle

I hope you enjoy this recipe, it is a little bit different from ordinary trifles. Do use full fat milk when making the custard for this trifle.  If you want to cut back on the fat content you can always put natural yoghurt on the top instead of double cream.  In fact I use natural yoghurt a lot in place of cream, such as on my pavolas which are very sweet in any case.  I think you could use an alternative to strawberry jam if you have other jams in stock, although strawberries and rhubarb go surprisingly well.  I think marmalade would also work as rhubarb and orange is a good combination. Continue reading “February Recipe: Rhubarb and Vanilla Trifle”