Cake!

Having posted previously that I am not great at cakes (I don't have a particularly sweet tooth and I enjoy the variability of creating stuff to taste, not a set formula) when giving a virtually foolproof citrus loaf cake I have been a bit more experimental in this area lately.

My favourite recipes so far are here:

Mint Aero Bubble Slow Cooker Cake

(This is also a nice recipe for a chocolate loaf just in the oven without the aero bubbles)

Ginger Nuts

Vegan Ginger Cake

(I don't usually have self-raising flour and add half a teaspoon of baking powder per 2oz/50g plain. For the apple puree, a couple of chopped-up eating apples simmered in a couple of tablespoons of water and mushed up with a fork seems to work)

Jamaican Ginger Cake

(This is a lot less messy if you have scales you can zero if you weigh the treacle straight into the pan)

Cinnamon and Apple Loaf

(I peel the apple though)


Golden Syrup Cake

Second recipe is amazingly light and tasty. I melt the butter and syrup in a bowl over a pan of water (not sure if that is right, it is probably clear to people who often bake cakes). Light brown sugar seems to work okay as well if you haven't enough/any dark. Not sure why two different oven temperatures in recipe; I do it at 160 and check after 45 mins)

Left over frozen pastry for quick apple tarts

Roast Red Pepper Sauce

Great as a dip, as an alternative to pesto, with pasta, with chicken, with kebabs, with potato wedges. Best made a few hours or a day in advance.

Roast three whole red peppers on an oven tray for about 40 mins at 200c.

Skin them by putting them in a plastic bag for a couple of minutes so the skin goes loose and can be easily peeled off. (Make sure any juice from them goes in the pan, throw away the seeds and stalks)

Blend the pepper flesh with about 5 fl oz of water (enough so you can blend them - if you need to add more then you can just simmer for longer to reduce)

Add about a teaspoon of olive oil, some black pepper and about 1 tablespoon of balsamic vinegar and simmer with the lid half on gently for 10-15 mins, until it is the thickness you want. Taste and add a pinch of salt and sugar as required (the sauce will get a bit sweeter anyway as flavours develop) and maybe a bit more balsamic vinegar.

Then crush and rip into small pieces a handful of basil leaves (about 6-8 big ones) and leave to cool.


(You can also roast some garlic or a red chilli with the peppers)


You might also like:

Salsa Salad

Rib Marinade

Barbecue Sauce

Stuffed Peppers

Devilled Sauce

Potato Wedges

Sticky Onions

Loaded Skins

Tomato Sauce

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )