Vintage baking . . .

Yesterday I bought some really cute vintage ACME baking tins from the Car Boot sale . . .

. . and, I couldn't wait to christen them.

So, today I've made some baby Orange Poppyseed Cakes glazed with marmalade adapted from this brilliant recipe by Tom Dolby

Orange Poppyseed Cakes
Recipe

2 medium oranges

350g caster sugar
150g self-raising flour
3/4 teaspoon baking powder
150g ground almonds
2 tablespoons poppy seeds
3 eggs
175g caster sugar
good quality marmalade to glaze



to make cakes . . .

sllice the whole oranges thinly and poach with 400mls of water and the sugar until they are tender (about 20 mins) - leave to cool

measure the dry ingredients for the cake into a bowl and mix together

puree 100g of the oranges with 75mls of the poaching water

in a separate bowl, whisk the eggs and sugar together until they are very pale and fluffy - you'll know it's ready when the mixture looks a bit like the consistency of whipped cream

now, fold the orange puree very lightly into the whisked eggs and sugar

fold in the rest of the dry ingredients, but don't overmix or you will knock out all the air you've worked so hard to whisk in!

spoon mixture into bun cases and bake at Gas 4 / 180C for about 15 to 20 mins until they are golden and spring back to the touch

leave to cool for a few minutes while you melt a couple of tablespoons of marmalade gently in a saucepan. Then, glaze the baby cakes liberally with the marmalade

. . . they are lovely warm from the oven! . . . and the marmalade makes them a good choice for a sweet breakfast treat too

pea green and a new camera app!

Yes, it's true ...... I have a passion for peas!

One of my favourite ways of eating them (and there are so many!) is in a pea guacamole. Especially at this time of year, when it makes a welcome change to eat food that not only looks good, but tastes fresh and zingy too!

It's really so simple to make, and can be paired with so many things. As a dip it's lovely with tortilla chips and summer crudites - or stir in some creme fraiche and heat to make a creamy sauce for pasta or chicken - or, thin down with olive oil to make a punchy salad dressing.

Today I've added it as a side with a steamed curried fish parcel This is a brilliant, quick, no fuss way to cook fish - and also requires next to no washing up!....

Both recipes are based on versions on a theme from various sources, and tweaked to my own tastes, as ever! ........ and the colours looked so vibrant together that I couldn't resist getting creative with a new camera app

Pea Guacamole
200g frozen peas - cooked for 5 mins and cooled
half a red onion
2 cloves garlic
half a teaspoon cumin
juice of 1 lime
1 small red chilli
half a small bunch of fresh coriander
olive oil
salt and ground black pepper to taste

Method
- place all ingredients into a food processor and blend until smooth
- drizzle in olive oil to the required consistency
- cover and chill until ready to serve

Fragrant Curried Fish Parcels
2 firm white fish steaks
1 tablespoon thick natural yoghurt
1 tablespoon curry paste of your choice
1 tablespoon creamed coconut
juice of half a lime
a couple of tablespoons of chopped coriander

Method

- mix together curry paste, yoghurt, coconut, lime juice and coriander and rub the marinade into the fish. Cover and chill for as long as possible - at least half an hour -
- to cook - set oven to 200 C / Gas 6
- place fish onto a double layer of baking paper, or foil and cover in the remaining marinade
- wrap the fish up into a parcel, being careful to make sure that it is sealed
- cook for 15-20 mins, depending on the thickness of the fish. It is cooked when the flesh has turned opaque

serve straight away with rice, green salad or the colourful pea guacamole

new arrival!

pretty pink and white cupcakes to welcome a new arrival!