Nov. 24th, 2014

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I made the Christmas cake yesterday morning, after boiling the fruit up with sugar and butter and brandy on Saturday. It, thankfully, seems fine. However …

A chicken went in the oven to roast on a bed of vegetables. Roast potatoes went on top in another dish, as did a coconut and citrus cake (see later post).

Spuds were doing beautifully, but the cake caught, so I took it out. Chicken appeared to be done ((juices running clear) but bed of veg was not. Investigated.

1. Had put oven on wrong setting – top heat/grill, this is why cake burned

2. Had put chicken in upside down.

3. Discovered all this when everything else was done.

Then the kitchen ring blew …

Pete reset the ring, then we took the spuds out, set oven to correct incantation (bloody Neff – far too complicated),  and returned the chicken to its roasting place. And we opened a bottle of wine.

Then, when it was cooked (and dinner was only forty minutes late), I bunged the cake back in the oven for twenty minutes, and it’s fine if we cut the burnt bits off.

I did make some scones for supper, and they were OK too, but it was a trying day.

Mirrored from Reactive Cooking.

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Having made the Christmas cake yesterday, I was all set to make some mincemeat.

I started by blitzing an orange and a lemon in the food processor, and then pulled opened the baking cupboard to get at all the other ingredients (they’re all kept in a pull out cupboard).  And there, on the top shelf, was a huge jar of mincemeat from last year. And we don’t eat much …

So, what to do with a pair of marmalised citrus fruit? Make a cake!

1 orange
1 lemon
100g butter or marge
120g granulated sugar
2 eggs
140g desiccated coconut
100g plain flour
1.5 tsp baking powder
100ml natural yoghurt

Whizz the citrus fruit first – cut it into chunks, then hurl it in, peel, pith and all.

Then add the other ingredients and whizz some more.

Decant into a 2lb loaf tin (either well greased, or use a liner), bake for about 45 minutes at 180C. I suggest you use the fan setting, rather than the grill – it works better :)

Mirrored from Reactive Cooking.

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