ABC WEDNESDAY - B

A BOUNTIFUL BATCH OF B'S !!!!

ABC Wednesday blogroll

abc wednesday

B IS FOR BRUSSEL SPROUTS, BEGONIA AND BEEI always lift a couple of Begonia Sempiflorens each Autumn to overwinter........they are tucked away in the 'junk room' and left to their own devices....imagine my surprise when I found this one in flower


It makes me feel that Spring is coming............it won't be long before we see bees in the garden like this one I photographed last year.
B is also for BATTER......it's Shrove Tuesday next week...Pancake Day!!!....( for more info on Shrove Tuesday click on the photo below)...

Pancakes with Orange Sauce
Ingredients for the pancake mix

250g (9oz) soft plain flour

pinch of salt400ml (¾pt) milk3 eggs

sunflower oil or clarified butter

For the Orange Sauce

125g (4½oz) unsalted butter200g

(7oz) caster sugar

zest of half an orange

zest and juice of a small lemon150ml (¼pt)

orange liqueur (optional)

To make the pancakes

• Put the flour in a bowl and stir in the salt. Add the milk, whisk until smooth, then mix in the eggs.

• Strain the batter through a fine sieve and leave to rest for half an hour.• Pre-heat a non-stick frypan or pancake pan add a little oil or butter and roll around to coat the pan base. Pour off any excess.

• Using a ladle, pour the batter into the pan so that it just covers the base, being careful not to let the mixture go up the side of the pan.

• Cook until golden brown and flip with a spatula or palette knife - or simply toss it. Repeat until all the batter has been used.

To make the orange sauce

• Melt the butter in a saucepan.

• Stir in the sugar and citrus zest, mix well.

• Turn up the heat, add the citrus juice and cook for 5 minutes. Add the liqueur if desired.

To serve

Roll or fold the pancakes in halves or quarters and plate individually, or present on a serving dish. Pour the orange sauce over the pancakes.

B IS ALSO FOR AN EXCITING NEW BLOG AND ALSO FOR BEAR..........PLEASE PAY A VISIT TO EDMUND THE BEAR'S BLOG .......HE'S AN INTREPID EXPLORER FOR AN EXCELLENT CAUSE...........

ABC WEDNESDAY - A

A IS FOR APRICOTS AND ALMONDS

100g ready-to-eat apricots, chopped
175ml orange juice
100g soft butter
100g caster sugar
50g self-raising flour
2 eggs
1/2 (half) teaspoon vanilla extract
175g ground almonds
2 tbs slivered almonds

Preheat oven to fan 160C,180C conventional, gas 4 and line the base of a 20cm cake tin.
Put the apricots and orange juice in a pan and cook gently for 5 minutes then allow to cool.
Whisk the butter, sugar, flour, eggs and vanilla together until fluffy then fold in the ground almonds followed by the apricots and juice.
Tip into the tin, smooth and scatter with the slivered almonds.
Bake for 40 minutes or until firm, cool for 5 minutes then turn onto a wire rack to cool.
Dust with icing sugar

Lovely with fresh fruit and creme fraiche or creme.

This cake will freeze.

ABC Wednesday blogroll

abc wednesday

PHOTO HUNTERS - HAPPY

No matter how much you love your children sometimes you just need one of those moments when you can escape and get some peace and quiet....

My HAPPY photo is of our daughter Leanne last Summer stealing one of these precious moments in our garden.....HAPPY in the knowledge that just for a few minutes she could relax knowing the children were HAPPY playing in the park under the supervison of their Uncle Chris and HAPPY that Mum (me) was cooking a Sunday Roast.

BTW did you know there's a Cocktail called HAPPY Ending..........
Pour about 2 parts Vodka into a rocks or high ball style glass.
Add 2 parts Kahlua or another coffee flavor liquor.
Add 1/2 part orange liquor, such as Triple Sec or Grand Marnier.
Add an orange twist and ice and stir vigorously.
Enjoy your "Happy Ending" cocktail!


photohunt click to see who else has joined the hunt

RUTH'S SHOOTS

So many plants and flowers are edible. Why don't you give this recipe a try.

Nasturtium potato cakes Serves 4

1kg waxy potatoes

4 tbsp olive oil

1 tbsp finely chopped chives

1 tbsp finely chopped shallots

1 tbsp grated lemon zest

1 garlic clove, crushed

3 tbsp chopped nasturtium leaves

Sea salt and pepper

Peel and cube the potatoes. Bring 2-litres (3.5 pints) of salted water to the boil. Add the potatoes and cook until tender. Drain well. Mash the potatoes, then beat in the olive oil, chives, shallots, grated lemon zest, garlic and chopped nasturtium leaves. Season to taste.
Let the potato mixture cool, and then form into small round cakes. Heat a little extra olive oil in a pan and fry the cakes over medium heat until golden and crisp.

While I'm on the subject of recipes why don't you try this too......
Zucchini Bread

2 cups shredded raw zucchini

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

2 cups flour

1/4 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla

1 cup chopped walnuts

1/2 cup raisins (optional)
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, walnuts and raisins. Mix together. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees.