Monthly Archives: July 2015

Lemon drizzle cake

Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too.  I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic.  But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂

Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)

  • 225g unsalted butter,softened
  • 4 regular sized eggs
  • 200g castor sugar
  • 225g self raising flour
  • Zest of 1 lemon

Lemon drizzle

  • Juice of 1 1/2 lemons
  • 85g castor sugar

Preheat your oven to 180 degrees Celsius.

Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture.  Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.

While you wait for the cake to cool, prepare the lemon drizzle.  Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so.  Enjoy! 🙂

Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.

Prep time 15min

Cook time 45mins

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Caponata with ciabatta

I should have married an Italian..! hahahah cos I love Italian food…hmmmmm anyway! 🙂

I got this recipe from the BBC Goodfood magazine and the colours were so pretty and the recipe was SO SIMPLE! I love these kind of simple and delicious recipes.

Recipe: (adapted from BBC Goodfood)

  • loaf of ciabatta – sliced thick and sautéed in a pan with some olive oil
  • 1 large aubergine, sliced thick in 2 cm cubes
  • 1 medium sized onion, sliced thin
  • 1 tsp capers
  • 2 plum tomatoes, cubed
  • 2 tbsp. red wine vinegar
  • 25g raisins
  • 3 sticks of celery sliced about 5mm thick
  • handful of toasted pine nuts and some basil leaves for garnish

Get a deep pot, add some olive oil, about 50ml and throw in the chopped aubergine. Cook on medium heat till slightly softened, about 10 minutes. Take it out and add the sliced onions, cook till softened and slightly caramelised.

Now in goes the chopped tomatoes, cook till softened and well incorporated with the onions. Add 3/4 of the sliced celery, capers, raisins and the red wine vinegar. Now add the aubergine back into the pot. Season well.

Cook on low heat  for about 25 to 30 minutes, mixing gently in between. About 5 minutes before you take it off the heat, add the remaining sliced celery for the crunch. Check seasoning again and serve garnished with pine nuts and basil leaves.

Serve with ciabatta. Super yumm!