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St Patrick's Day recipe: Irish apple cake. Apple cake recipes vary from house to house, and the individual technique will have been passed from mother to daughter for generations. It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin or enamel plates – much better than ovenproof glass because the heat travels through and cooks the pastry base more readily. Serves 6 (approximately) 225g (8oz) plain flour¼ teaspoon baking powder110g (4oz) butter125g (4½oz) caster sugar1 egg, free-range if possible, beaten50–120ml (2–4fl oz) milk, approx.1–2 cooking apples – we use Bramley Seedling or Grenadier2–3 cloves (optional)Beaten egg, to glaze To serve:Barbados (muscovado) sugarSoftly whipped cream24cm (9in) ovenproof pie plate Sift the flour and baking powder into a bowl.

Rub in the butter with your fingertips until it resembles the texture of breadcrumbs. Divide in two. Press the sides together and cut a slit through the lid. Lemon syllabub recipe. Miss Anthropist's Kitchen | Restoring faith in humanity one recipe at a time. Handcrafted cupcake bath fizzies by dirty by yourdirtylaundry. Nigel Slater's pasta recipes. Angelhair noodles with chicken broth, lemon and chives A simple chicken broth to restore and revive.

Serves 4groundnut oil 1 tbspchicken wings 600g, about 8lemon 1angelhair noodles 100gchives 15g Angelhair noodles with chicken broth, lemon and chives Photograph: Jonathan Lovekin Warm the oil in a large deep pot. Drop the angelhair noodles into the pan with the chicken, push it down into the liquid then add the whole chives and cover with a lid. Udon noodles, salmon and prawns A straightforward, tasty stir fry of seafood and noodles. Serves 4udon noodles 200g salmon fillet 450gsmall red chilli 1groundnut oil 1 tbsplarge prawns 250g, peeleddark soy sauce 1 tbspThai or Vietnamese fish sauce 1 tbspchives 2 tbsp, choppedcoriander leaves a handful Udon noodles, salmon and prawns Photograph: Jonathan Lovekin Bring a large pan of water to the boil. Cut the salmon fillet into finger-thick strips. Add the dark soy, fish sauce, chopped chives and torn coriander, sizzle briefly, and serve.