Monday, 6 October 2014

Slow Cooker Ginger Cake


A really easy to make cake that reminds me of the steamed puddings I used to eat when I was younger, love it :-)

Cooking time: 6 - 7 hours

What you will need:
175g/6oz dark brown sugar
115g/4oz butter
175g/6oz honey
225g/8oz self-raising flour
3 tsp ground ginger
1 egg, beaten
120ml/4 fl oz milk
1/2 tsp bicarbonate of soda

7inch round fixed based cake tin (or if like me - a saucepan!), grease the base with a little butter and then cover base with greaseproof paper.
Medium sized heatproof bowl.
Check that both will fit inside the slow cooker before you start!
Large mixing bowl
Measuring jug
Tin foil

How to make it:
Pour 2 inches of boiling water into the ceramic mixing pot. Switch it on to high.
Place the sugar, butter and honey into the heatproof bowl. Put bowl into the ceramic cooking pot, cover with the lid and leave until melted, about 15-20 minutes.
Sift the flour and ginger into the large mixing bowl. Pour in the melted butter mixture and beat until smooth. Stir in the beaten egg until well mixed.
With the milk in a jug stir in the bicarbonate of soda. Add to the cake mixture and stir until combined.
Place an upturned saucer, or metal pastry ring into the base if the ceramic pot.
Pour the mixture into the cake tin, cover with tin foil and put into the cooking pot.

Pour boiling water around the tin until it comes halfway up the tin. Cover with the lid and cook for 6 hours, or until a skewer inserted into the middle of the cake comes out clean.
Leave the cake in the tin to cool on a wire rack for 15 minutes, then turn out onto the wire rack to cool completely.
Enjoy :-)

Saturday, 27 September 2014

First


This week has been an accumulation of different things happening for the first time.
With this week seeing the first day of autumn it was time to stop putting it off and dig out the winter to-do list. You know the indoor jobs that you don't really want to be doing when the weather is nice. Well, we are in the middle of completing our first job - painting the kitchen. Not the most fun thing, and it is only the white coat we are doing just now, but it has already made a big difference.
This week has also been a milestone week for Chalk. At the tender age of 7 he has decided that he is old enough now ( and the fact that all his friends have been doing it for ages) to walk home from school by himself. I must admit I have been putting this off as long as possible, mainly because I didn't want to feel redundant! I have no worries whatsoever of him crossing roads. There are only three roads, one with the school janitor patrolling, second with the lollipop lady, and the third being a minor road that the lollipop lady can see him. We have been, over the last month, meeting him a little bit further away from the gates every week to get him drilled on where to go and what to do. So this week came with me sitting at our bottom hall window watching for him to come down our road, waving to him as soon as I seen him. Did he wave back? course not.
With only 2 weeks until the October holidays (already!) Thursday and Friday have been their first in-service days of the school year. Don't know why they don't just take them from the last two days of term. Anyway the boys have been lounging around and making the most of it while I have been painting.
Next week we also have a first that I am preparing for. I am going to be child free on a school night!! Not just one, but two!!! Daddy LittleHands has a Christmas expo in Edinburgh that I am tagging along to, then we are staying the night and spending the next day shopping before heading up the road while the boys will be staying with their Grandparents. :-)
The Reading Residence

Wednesday, 24 September 2014

Cheese and Ham Potato Balls (Croquettes)


Makes 16 (approx)



8 medium sized potatoes, cut for boiling
1 tbsp milk
10 slices of wafer thin ham, finely chopped
Mozzarella ball, finely chopped
Salt and pepper, for seasoning
Breadcrumbs, from 2 slices of bread
Plain flour, approx. 4 tbsp
2 eggs, beaten

What you will need:
Deep-fat fryer
Medium sized saucepan
Masher
3 medium sized dishes
2 large sized chopping boards/dishes
Kitchen paper


Boil the potatoes in a middle sized pan until cooked. Drain water off in a colander and place potatoes back into the pan. Add the milk and mash until smooth. Leave to cool completely.
Once cooled add the ham, cheese and seasoning. Mix thoroughly.
Line up three medium sized dishes. One with flour, second with the egg and the last with the breadcrumbs. Place a large chopping board or plate at the end.
Put the deep-fat fryer on to heat up to 170(medium-high).
Spoon out a tablespoon of the potato mixture and roll into a ball with your hands. Cover the ball in flour, then the egg, and finally the breadcrumbs. Place on the chopping board.
Repeat with the rest of the mixture.
Taking the chopping board over to the prepared fryer carefully place three in at a time. They only take 3-4 minutes to cook.
Take them out of the fryer and place them on a clean chopping board lined with kitchen paper. Pat the excess oil off them with kitchen paper.
Repeat cooking in batches of three, and blotting with kitchen paper.

Serve with salad. Enjoy :-)

Friday, 19 September 2014

Housekeeping


Last week the sickness bug swept over our house, a week of musical beds with days off school/nursery and work. I had hoped that I would get away with it, but on Thursday night I came down with it too and on Friday I spent the first time in years confined to my bed being physically sick.(hoping it will be a few years before it happens again too!)
Although I was feeling a bit better on Saturday I spent most the weekend on the couch, drained and a bit tender, but thankfully everyone else was over the worst of it by then.
With the health levels resumed all routines were back to normal on Monday and I was determined to get back on track.
The house had been kept on top of, but in all honesty it was the bare minimum. You know the cleaning you do by wiping worktops down, but not moving the kettle etc and doing it properly clean? The everyday washing was also starting to pile up due to the (numerous) extra bedding that had  been done earlier in the week when the boys were bed ridden.
So this week the house has had a deep clean, even the windows have had a wipe down! And I can see the bottom of the wash basket now! The house is officially detoxed and germ free :-)
So that has been my week, a lot of boring housework, but very rewarding. Always feel better when the house is organised :-)
The Reading Residence

Tuesday, 16 September 2014

Triple Strawberry Birthday Cake

My son is mad for strawberries so it came as no surprise that he requested a strawberry birthday cake this year. Only condition - no pink sponge!
Loved the cake and am already thinking of how to change the strawberries for raspberries, or even a citrus twist next time :-)

Makes a three layer 8 inch cake

Here's how I made it :

Strawberry flavoured sponge
300g self-raising flour, sieved
350g caster sugar
2 x 23g sachets strawberry flavoured jelly powder
1 tbsp baking powder
1/2tsp salt
4 eggs, at room temperature
225g unsalted butter, softened
1tbsp vanilla extract
250 ml milk

Strawberry filling
450g fresh strawberries
30ml cold water
2tsp strawberry jelly powder
350ml double cream
100g icing sugar, sifted
1tsp vanilla extract
1/8tsp salt

Topping
Chocolate cake covering block, melted
Strawberries, handful

Preheat oven to 180C/Gas Mark 4. Lightly grease three 8 inch baking tins, dust with flour and then tap out the excess. Set aside.
In a medium bowl, or measuring cup, combine the milk with the vanilla. Set aside.
Sift all the dry ingredients together in a medium bowl. Set aside.

In a medium sized bowl cream the sugar, jelly powder and butter with an electric mixer on medium speed, until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after adding each egg.
Add the milk/vanilla extract combo & dry ingredients to the creamed mixture. Add a little of the dry ingredients first, mix, add a little of the milk combo, mix, repeat until all ingredients are combined in the creamed mixture bowl.
Divide the mixture in three, spreading it evenly with a spatula, or knife. Bake for 25-30 minutes, or until a skewer comes out clean when inserted into the centre. Leave to cool on wire racks.

While the cakes cool, wash strawberries and allow to dry slightly in a colander. Trim off the greens and slice the strawberries into a bowl and set aside.
Once the cake has cooled to room temperature, pour the jelly powder and water into a bowl. Stir and leave it to sit for 10 minutes.
Place 80mls of the cream in a small pan over medium-low heat. Once cream comes to a simmer, pour slowly over the jelly powder. Mix with a fork until jelly has dissolved. Place the bowl in the fridge and allow to cool. Stir the bowl often or the cream will begin to gel.

Using an electric whisk beat the remaining cream, icing sugar, vanilla extract and salt on high until soft peaks form, scraping down the sides of the bowl once or twice. Reduce to medium-speed and drizzle the jelly mixture into mixer bowl. Return to high and beat until firm peaks form.

Once your strawberries are sliced and your whipped cream is prepared place one of your sponge layers onto a plate or serving platter. Spread one third of the whipped cream over the top of the cake layer to the edges, leaving the sides bare. Spread one third of the strawberries evenly over the whipped cream. Repeat the order for the next two layers.
To decorate I covered with melted chocolate and chocolate dipped strawberries.

Refrigerate until ready to serve. 

Thursday, 11 September 2014

Our weekend camping


Last weekend we marked Chalk's 7th birthday by going on a camping trip.
A whole weekend was dedicated to celebrating his birthday, needless to say he lavished the idea!
The car was packed ready to go and as soon as the boys were finished school/nursery on Friday we headed off to a Parkdean campsite that is under two hours away.
We had never been to this campsite before, in fact we had never been to a Parkdean site before, and were very pleasantly surprised.
As it was for Chalk's birthday we chose this site for the chance to take him to the evening show and the swimming pool. Make it a little more special seeing as it was for his birthday.
Needless to say it was a bit cold, and wet, but being September we expected it to be and because we took full advantage of the facilities (even managed to introduce the boys to the world of bingo!) we were only in the tent to sleep anyway.
Fantastic family weekend, lots of memories made.
Chalk's favourite part - the arcades!

Friday, 5 September 2014

Preparing


This week I has spent the majority of my time doing one of the most satisfying tasks - ticking off checklists :-)
We have a two-in-one reason for my preparing this week. The first is that Chalk turns 7 on Saturday and this means I have been given strict instructions of what cake he would like made. A square strawberry sponge cake (but not pink sponge) with fresh strawberries in the middle. So recipes have been adapted and shopping lists have been made.
As part of his birthday celebrations comes the second (and bigger!) preparations. As soon as the boys are done school on Friday we are off camping for the weekend! So my camping checklist has come out and I have slowly been ticking it off as the week has gone by. All we need now is some good weather!

Hope you all had a good week. I know that a few of you had children going back to/starting school this week, hope it was a happy time for you all :-)


The Reading Residence