now that im back home and its winter ive been getting very domestic and doing a lot of cooking. i like eating and i thought i would share one of my favourite recipes with you all. you will need:
200g of unsalted butter,
1 teaspoon of baking powder,
3 lemons, juiced and zested
225g of caster sugar,
4 eggs,
200g of self raising flour,
icing sugar
heat the oven to 180C/gas 4. butter up your cake tin so when the cake is cooked it will slide out nice and easy. beat the butter and caster sugar in a bowl until blended thoroughly. add most of the zest of the 3 lemons (saving the rest for the icing) whisk the 4 eggs into the batter. sift the flour and baking powder into the cake mixture, taking care to fold the batter evenly. add most of the lemon juice and fold until completely combined. pour the batter into the greased cake tin and bake for 1hr and 20minutes. let it cool down for 15 minutes on a wire rack. whilst the cake is cooling mix the rest of the lemon zest and juice with the icing sugar to make a runny icing, once the cake has cooled drizzle the icing over the top of it. cool completely before serving.
if you have any recipes of hearty winter meals please feel free to share them. i like cooking.
Chris
Hey Kele, I take it you like lemons. It’s summer here in south africa, so when you get out of the snow you’ll have a recipe.
Take chicken breasts and soak them in freshly squeezed lemon juice for about 10 minutes, brown some garlic in a pan with oil, then add the chicken. Add some chilli into the pan during cooking. Goes well with anything, especially grilled peppers and mash potatoes.
Otherwise, I’m a massive, massive fan of Bloc Party. I really hope you perform in South Africa one day, there are some amazing venues out here and some big fans.
Hope everything is epic. Keep making epic food and epic tunes.
Jourdan
How awesome! It’s funny, because today just so happens to be my birthday and you post a cake recipe!
Guess who’s baking himself a lemon drizzle cake for his birthday!?!?
siandshelly
grease your tin a bit more next time koko,looks like you left most of the top on the bottom of the tin…
siandshelly
also,if you like winter food,buy yourself a slow cooker.they are the biz.
Berry
Hey, look at that- another South African posted here!
I live in New York, so like you am in winter-hibernate-and-cook-at-home-mode.
I’m a vegetarian, so here’s something that I love to make, and you can keep all the ingredients (except the ricotta and herbs) in your larder and knock it all together anytime.
Boil some whole grain tagliatelle in a BIG pot of water with a handful of Maldon’s sea salt.
Chop up a jar of Sundried tomato’s (I like the kind in olive oil- and you can chuck some of the oil into the pasta to keep the noodles separated and shiny)
Slice a small jar of Kalamata olives in half
Chop up a tin of artichoke hearts
Grab a small jar of Capers and roughly smoosh ‘em up with the side of the blade of a wide knife.
Sautee all of the above in olive oil (with some garlic, if you are so inclined- and I very much am).
When the pasta is cooked, drain and add the pan’s ingredients, stir in with a tub of ricotta cheese and a BIG handful of chopped Basil.
Heaps of cracked black pepper and parmesan when serving. I also like to squeeze a wedge of lemon over it if I have one laying around (as lemons are wont to do).
For those of the carnivorous persuasion you can add anchovies, prawns, lobster meat or ol’ faithful- cubed chicken.
This is total comfort food for me, and is a doddle to clean up afterwards, keeps in the fridge for a couple of days and is delish to come home to after a bender.
I hope you get the chance to try this out!
Alex Fox
I Love Lemon cake.. almost as much as I love BP!
Cuddle Duck
G’day,
I have this awesome lamb shank recipe….it will blow your mind.
That cake looks awesome…..you must be a great cook.
I also love cooking, it’s very relaxing…….
I love experimenting in the kitchen trying to create my own dishes.
This one I’ve mastered to perfection…cos I have a Tuesday Night cook off with a mate
And we try to outdo each other every week. It’s great fun and of course there are few glasses of wine/beer involved with some music and discussions on various topics ……so here’s a winter heart warmer just for you, all the way from Melbourne, Australia!!
You will need the following:
2 Large Shanks
Some plain Flour
3-4 Garlic Cloves (No meal is complete without Garlic)
1 Carrot
1 Large Potato
3-4 Ripe Tomatoes
A bunch of Rosemary but you only need 2-6 sprigs of it.
1 Large Onion
3 cups Chicken Stock
2-3 cups of good quality Red Wine (when I cooked this for the first time, I actually had 2L cask Red Wine and I kept pouring and pouring…..I poured about a litre of Red Wine LOL. I had to add lots of water cos the Shank went Red and I added some brown sugar as well. It was fine afterwards so reach and tasty…… It’s actually funny cos the next day I felt hungover even though I didn’t drink much…the preservatives…Red Wine does it to me. I remember a bus trip….that wasn’t so good)
Lightly Flour the Shanks and brown them in hot oil with some chopped garlic (thin slices) and 3 sprigs of Rosemary. While the shanks are browning, chop up the onion into thins slices, cut remainder of garlic into thin slices, cut potato, carrot and tomatoes into small cubes. In a large pot, add the chopped ingredients (including 3 sprigs of rosemary), brown them a little, and then add the shanks. Add the 3 cups of chicken stock and the 2-3 cups of Red wine (add more wine, depending on how rich you want it to be). Now throw in salt & pepper and adjust to your liking…..Simmer for 1.5-2hrs….just keep an eye on it and top up with water….The meat should be so tender and falling off the bone. You can either have it with mash pot. or bread & roast veg….I love roast veg.
Save the reduction by freezing….you can use it later for risotto or as pasta sauce….
ENJOY.
P.S. Where’s the luv for Melbourne, Sydney is getting it all…… xo
Adam
Hi Kele,
Would you like to know what’s my favourite winter drink? If yes, listen:
Put some milk, honey, cinnamon, lemon juice and orange peel into a small pot. Then, just boil it. Delicious.
sarah effffffff
Ingredients 1 cup is about 200mls
1/2 cup butter
1 cup sugar
2 jumbo eggs
1/2 cup chopped walnuts (not chopped finely).
4 bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a seperate bowl, combine your flour, baking soda and salt.
Mash your bananas and set aside.
Cream butter and sugar.
Add your eggs and nuts and mix.
Stir in your bananas.
Add your dry ingredients and mix until smooth.
Pour into greased pans.
Bake at 350 degrees for……..
Regular Loaf Pan, 45-55 minutes
Shallow Mini Loaf Pan, 23 minutes
Deeper Mini Loaf Pan, 28-30 minutes (I miss my old mini loaf pans)
Mini Muffin Pan, 12-13 minutes
*Note* If you don’t use walnuts in this recipe, it tastes like something is missing.
yum yum….. Enjoy
Nicole
Gingerbread Hearts
Do your own merchandise! In case you do another Bloctober-Tour, here’s a recipe for Bloctoberfest hearts (German Octoberfest style). Had mmense fun making them.
Hope the translation sounds ok:
For the dough you need (for 3 hearts): 120 g butter, 300 g honey, 150 g sugar, 3 teaspoons gingerbread spice mix, 3 tablespoons cocoa powder, 750 g flour, 3 teaspoons baking powder, 3 egg yolks, some salt.
For the decoration: 3 egg-whites, icing sugar, food colours
1. Mix butter, honey, sugar, spices, cocoa powder and warm up (low temperature) until the sugar has dissolved. Let cool down.
2. Mix flour, baking powder and salt. Knead with egg yolks and the and the dough until it’s smooth. Let the dough rest, over night at room temperature, covered with a cloth.
3. Cut out a heart shaped stencil (?) out of paper (ca. 20×20 cm). Grease baking tin (or use baking paper, which is better) and heat oven to 200°C.
4. Roll out the dough (1,5 cm thick) and cut out the heart with the stencil.
5. Put the heart on the tin and bake it for 15 minutes. Take it off the tin and let cool down.
6. Batter stiff eye-whites, mix in icing sugar. Put it into an icing bag and decorate. You can colour part of the icing. You can also buy the icing stuff ready-made in tubes, much easier to write with.
And then the hearts look like this (or even better):
[IMG]http://i48.tinypic.com/15fm7ph.jpg[/IMG]
http://de.tinypic.com/r/15fm7ph/6
Liv
sooo you definately posted this along time ago but Im still going to comment it..
this isnt hearty or winterish but lately I cannot stop making it.. and long story but it makes me think of bloc, which must be so weird for you.. to know that you affect people in the most random ways..?
CHOC HAZELNUT SLICE
100g butter
2/3 cup condensed milk
2tbsn golden syrup
250g pky plain sweet biscuits (finely crushed)
1 cup toasted slivered almonds
topping:
250g block hazelnut slice (I use cadbury)
40g copha
1/3 cup roasted hazelnuts
Place butter, condensed milk and syrup in a small saucepan, stir over low heat until butter has melted. Simmer 2 mins.
Place biscuit crumbs into a bowl, add almonds and butter mixture, mix well. Grease and line 18-20cm slab tin, with baking paper. Press mixture evenly and firmly over base of tin, press in roasted hazelnuts slightly. Refridgerate.
Prepare topping- Combine chocolate and copha in a small saucepan, stir over low heat until melted and smooth.
Pour chocolate mixture evenly over base, refrigerate until set, and cut into small squares when firm.
SUCH OBESITY but it is the best