Food, drink and fodder. Dec 10
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Ingredients 1/3 cup butter 3/4 cup sugar 2 eggs 1 Tbsp orange zest (or more for more intense orange flavor) 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup plain yogurt 1/2 cup golden raisins, chopped Optional Glaze 1 teaspoon lemon juice* 1 teaspoon orange juice 1/3 cup powdered sugar (confectioner's sugar) *If you happen to have Seville oranges, or sour oranges, use this juice instead of the lemon juice.
We had the Waitrose version of this soup while staying with at my aunt's house in the south of England this last winter. The Waitrose version had a surprisingly short list of ingredients - we are usually not the types to eat "pre-made" meals, what with all their nitrites and ridiculous ingredients lists. Anyway, inspired, we decided to make our own. 1 onion, chopped 3 heads of broccoli, floretted. 1 block (about 6 0z) of Gorgonzola (or Stilton or Bleu etc), crumbled 3 cloves garlic, minced salt, pepper, olive oil to taste olive oil 4 cups of water/stock - I used my homemade stock
Step 1 Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.
"I'm looking for a recipe for hypocras. It's French red wine and a blend of spices, mostly ginger." Peter Swanson, location unknown Hypocras (also spelled "hyppocras") is at the very least a Medieval drink, but more probably, as the name suggests, it dates back in time to pre-Christian or first millennium Greece. I have found recipes for it in English dating back to the reign of Edward III (1327-1377). In more recent times in Colonial America, an almost identical drink was made and called "mulled wine."