Sponge cake with whipped Cream and Jam.

This is a simple recipe for sponge cake. Just make sure you beat your eggs and sugar together well, until the mixture is light and foamy. Then carefully fold in your flour, baking powder and melted butter.

Once your sponge has been cooked in the oven (it feels spongy to touch), drop onto a chopping board to lock in the air and to stop any deflating.

Allow to cool before putting on the jam and cream.

Sponge Cake

Equipment

·      Large mixing bowls

·      Whisk

·      Measuring cup/spoons

·      Cake tin (round or square)

·      Sieve

·      Baking paper or flour dusting

·      Cooling rack

·      Wooden spoon or spatula

Ingredients

·      Eggs, 3

·      Sugar, 3/4 cup

·      Flour, 3/4 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 25g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 175⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick and foamy.

3.    Sift flour and baking powder together.

4.    Carefully add to egg mixture.

5.    Fold in the butter.

6.    Pour into a greased and lined deep cake tin.

7.    Bake for 20-30 minutes or until cake springs back.

8.    Drop the cake on the bench to knock out some of the air and trap the rest.

9.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack. Carefully cut in half.

10. Whip the cream.

11. Carefully spread the jam on the top of the sponge.

12.  Serve with the cream.

Chicken Pilaf (savoury rice dish)

This recipe makes enough for 2 people. Double/triple it for bigger groups.

Make sure the pot you cook the rice in, does not have a plastic handle as you have to put it a hot oven. Plastic handles melt!

Add the parsley, half the butter and the cooked meat when the rice has been cooked in the oven. 

Be careful of the hot pot handle, don't burn yourself!

Rice Pilaf

Equipment

·      Small pot (metal handle)

·      Sieve

·      Chopping board and sharp knife

·      Wooden spoon

·      Measuring cup/spoons

·      Baking paper (in a circle to make a “cartouche” inside the pot)

Ingredients

·      Butter, 50g, cut in half (use one at the start and one at the end)

·      Onion, ½, diced finely

·      Rice, long grain, 1 cup

·      Chicken stock (1 cube Oxo to 2 cups of hot water)

·      Pinch of Salt and small pinch of pepper

·      Frozen mixed vegetable, ½ cup

·      Parsley, 1 sprig, chopped finely

·      Cooked meat (Chicken, bacon, ham, salami etc)

Method

Oven on to 230⁰C (hot).

1.    Gently fry the onion in half the butter for 2 minutes.

2.    Wash the rice under cold water in a sieve and allow to drain.

3.    Add the rice and gently fry for 2 minutes.

4.    Mix the stock powder into the hot water and add to the pot with the seasoning. Add mixed veges.

5.    Bring to the boil (turn up the heat to high).

6.    Place the buttered cartouche over the rice and place into the oven for 20 minutes.

7.    Very carefully take the pot out of the oven and place on a wooden board. Remove the cartouche and fold in chopped parsley, cooked chicken and the rest of the butter.

8.    Serve immediately.

Apple and Cinnamon Turnovers.

Apple and Cinnamon Turnovers

Equipment

·      Peeler

·      Small fry pan

·      Sharp knife and chopping board

·      Measuring cups/spoons

·      Baking tray

·      Mixing bowl

Ingredients

·      Apples, 1, peeled, cored and sliced

·      Butter, 1 square

·      Sugar, 1 tsp

·      Cinnamon, ¼ tsp

·      Lemon juice, ¼ tsp

·      Water, 2 tsp

·      Puff pastry, 1 sheet

·      Egg wash

·      Yoghurt, 1 Tbspn

Method

Oven on to 220⁰C.

1.    Peel, core and slice up the apples.

2.    Melt the butter in a small fry pan on a medium low heat.

3.    Add the apples, sugar, cinnamon, lemon juice and water.

4.    Cook gently until apples are soft.

5.    Allow apples to cool down by placing in large mixing bowl.

6.    Cut the puff pastry sheet into 4 squares (quarters).

7.    Place a spoonful of apple near the middle of each square.

8.    Egg wash the edge of the pastry and fold over into a triangle and seal the edges well with a fork.

9.    Egg wash the top and sprinkle a little sugar over it.

10.  Make a small hole in the top of the pastry to allow steam to escape.

11. Place sugar side up on a baking tray and bake for 15-20 minutes.

12.  Serve with a dollop of yoghurt on the side.