Caroline's Favourite Recipes
Welcome to my recipe page! This is the place where I will share some of my favourite recipes and cooking tips. I've always enjoyed cooking and baking and this subject was one of the few exams I successfully gained at school. I will be forever grateful to my domestic science teacher, Miss Foulks, who drummed the basics into me and gave me a love of all things food related. I am also grateful to my lovely Mum, who was a brilliant cake-maker and cook and ensured that in our childhood, my sisters and I ate delicious meals with fresh garden produce from my Dad's vegetable patch.
A Taste of the Caribbean Cake
My lovely friend Mal shared this recipe with me and I have to say that it is one of the nicest cakes I have ever tasted. Moist sweet sponge with a hint of lime and ginger and lots of gorgeous coconut. Sunshine in your mouth.
Close your eyes and eat it while it’s still warm from the oven – tropical paradise!
Ingredients: 175g butter, 175g golden caster sugar, 125g plain flour, 1 tsp baking powder
Zest of 4 limes, 3 large eggs – beaten, 75g desiccated coconut, 75g crystallised ginger – finely chopped, 2 tbsp, ginger cordial, 2 tbsp lime juice, 100g icing sugar, 20g coconut flakes
Method: Line a loaf tin and preheat the oven to gas mark 4 /180C. Keep a little chopped ginger and lime zest back for the topping. Cream butter and sugar, whisk in eggs. Fold in flour, baking powder, desiccated coconut, lime juice, ginger cordial, chopped ginger. Spoon into the loaf tin and bake for 50 mins or until firm. Cover with foil towards the end of cooking if the cake begins to brown too much. Cool on a wire rack. Make topping with the icing sugar and a little ginger cordial or lime juice. Spread topping over cake and decorate with chopped ginger, lime zest and coconut flakes. Store in an airtight container.
COCONUT & RASPBERRY SLICE
This delicious tray bake is one of my lovely Eric's favourite treats. Unfortunately, I tend to eat most of it - it is SO good and very easy to make.
INGREDIENTS: 2 cups plain flour, 1 cup caster sugar, 125g butter, chilled, cubed, 3 eggs.1 tsp vanilla essence,3/4 cup raspberry jam, 2 cups desiccated coconut.
METHOD: Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm tray.Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough. Told the dough into base of prepared tin. Bake for 15 minutes then spread jam over warm base. Whisk remaining eggs 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely.
Wow! I didn't think that this would work...
A friend of ours loves to try different cocktails. Toffee vodka is an ingredient for several and I asked him how it was made. 'In the dishwasher' was the reply. Eh? Once home, I had to try the recipe and I can tell you - it works! And it is delicious! If you have a sweet tooth and like creamy boozy drinks, this one is for you. Be warned - it is lethal! Cheers!
Take 3 packets of Werther's Original Butter Candies and crush in a food processor. Add to 75cl of vodka and pour mixture into a bottle (I used two bottles). Replace the cap on the bottle and wrap in cling film to prevent any leaks. Place upright in your dishwasher and run it through the next cycle you use, on a hot wash (you can do it twice to melt the toffee but shouldn't need to). Shake well and put in the freezer overnight. Ready to drink next day. Keep in the freezer, the alcohol won't freeze and you have a lovely cold shot or serve with crushed ice or whatever cocktail creation you care to come up with.
WILD GARLIC PESTO
60g pine nuts 140g wild garlic leaves 80g parmesan 150 ml olive oil
Wild garlic grows prolifically in spring in the UK and makes a wonderful pesto. Blitz the nuts with the parmesan and garlic leaves in a blender and slowly add the olive oil. I add a drop or two of lemon juice too. This is fantastic in sauces, spread on toast or as a dip. If you haven’t got pine nuts substitute cashews or peanuts.
The Best Banana Bread Ever!
This recipe was given to me by my Canadian daughter-in-law, Ashley. She perfected it when she lived in beautiful Barbados - where bananas are so plentiful. It is so easy and SO good! Don't forget to freeze blackened bananas - don't throw them away (see TIP below). Enjoy!
INGREDIENTS: 4 mashed bananas 2 eggs 1 3/4 cups of flour 1 1/2 cups sugar 1/2 vegetable oil 1/4 cup milk 1 teaspoon baking soda vanilla extract (to taste)
METHOD: Combine oil, eggs, sugar, milk, vanilla and mashed bananas. Add the baking soda and flour. Mix well for 2 - 3 mins. Bake at 170 degrees until the top is golden brown.
TIP: Use defrosted old bananas that you’ve kept in the freezer which make the recipe sweeter and you don’t need to use as much sugar.
The banana bread keeps well for several days, intact it gets better - if you can keep it that long! Enjoy xx
Best Ever Chocolate Fudge Cake
This lovely recipe was given to me by my cousin, Hilary, who is a brilliant cook. I used it for a wedding cake and it was just perfect. Lots of eggs and tons of flavour!
Ingredients: 6oz butter, 9oz dark chocolate, 5oz SR flour, 9oz caster sugar, 9 eggs (separated)
Icing: 12oz dark chocolate, 12 fl oz double cream, 3 tbsp brandy
Method: Cream the butter and sugar, gradually add egg yolks. Fold in the flour and melted chocolate. Whisk egg whites till stiff and fold into mix. Bake in a lined 10" tin at 160c till firm to touch. Melt all the filling ingredients together an leave to cool. Cut cooled cake into 3 layers and sandwich with filling and coat the outside of the cake. Enjoy!
Making marmalade is really easy and there is nothing nicer than a thick slice of crusty bread, spread with butter, and a layer of your very own tasty marmalade.
Why not have a go at making your own? Seville oranges are ideal but you can use any citrus fruit and add flavourings of your own to create a unique and delicious preserve.
Have fun xx