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See we are on page 20......................

Googled this after seeing it mentioned on A-Z of foods. Thanks Persie from NZ

Lumberjack Cake

Line and Grease a 23 cm square cake tin
Oven at 180oC
2 large apples peeled, cored and finely chopped
1cup chopped dates, 1 tsp bicarb, 1 cup boiling water
125g softened butter, 1 tsp vanilla essence, 1 cup caster sugar, 1 egg,1 1/2 cups plain flour.
Combine apples, dates and bicarb in a bowl, add the hot water and leave for 10 mins. Beat sugar, butter and vanilla and egg until light and fluffy
Add this to apple mixture and fold in flour. Pour into the tin and cook for 50 mins Whilst this is cooking make topping, 60g butter 1/2 cup brown sugar, 1/2 cup milk and 2/3 cup shredded coconut. Combine all these in a pan and stir until butter melts and sugar dissolves. Remove cake from oven after the 50 mins and spoon topping over the cake, return to the over and make for a further 20 mins. Then leave to cool. You can make the cake without the topping if you like, but adjust the cooking times.

Haven't made this yet but it sounds scrummmmmy

Greenfingers congratulations on posting the first recipe on page 20. The recipe sounds great and I am thinking of making in it today as I have everything needed. Also have a glut of oranges and lemons so any ideas welcomed. Have made marmalde so do not need any more. I seem to recall my mother and grandmother drying the skins but cannot remember exactly what they did and why!!!

O have also grown something which I think is called Cumquat, I tried one for taste and had to spit it out because it was so sour, can anyone please let me know how to use them.
My apple tree has been in blosoom so I am really looking forward to finally found an apple tree wihich has survived, it has only taken me six years to get that far, This tree was put in 18 months ago so I am thrilled. seriously mow thinking of growing other items such as tomatoes, herbs etc any suggestions very welcome. Ido not want to many perhaps enough for OH and me with just a few extra. I wish my father was still alive he grew everything, also is it correct that I can grow potatoes in a tub???

Beautiful day here I have been sitting in the garden for the last hour doing absolutley nothing.....The birds are churping away, the trees are moving gentle, the sea looks magnificent and oh so calm, but still chilly to enter, there is a sense of great calm and peace.
The people below us have arrived and been busy cleaning and tidying there home. The is a large family who share this lovely house and since we were first here the family have grown somewhat and somtimes it is like a league of nations
Gemans, Dutch, French, Canadian, one English person, and many Spanish, great fun when there is a big mix of both ages and nationality!!!

Well time for me to go and prepare this evenings meal which is a Curry, I really enjoy making these.
New recipie will be sent later today.

Take care evryone and enjoy your day

Spain 14.20hrs

Yes, you can grow potatoes in a tub, or a special deep bag. We have done so again this year. Basically 4 in of soil at the bottom, out in Potatoe tubers that have chitted (sprouted) and then cover with more soil...not tooo deep. Then as the shoots come thru cover with more soil. Keep well watered and use a fertiliser once every two weeks. Should be ready in 12-16 weeks depends on tubers

Good luck, look forward to hearing how the Lumberjack Cake is ....

I like the sound of the Lumberjack Cake ,will give that a try !!

I have this recipe for Apple Almond Cake

125g Butter
2/3 cup Caster Sugar
2 Eggs
1/2 cup Self Raising Flour
1/2 cup Plain Flour
1/3 cup Milk
1 Apple( grated)
1/4 cup Slithered Almonds

Grease a 20cm round cake tin (you can line the base with greaseproof paper )
Cream butter and sugar until light and fluffy,beat in eggs one at a time
Stir in half the sifted flours and half the milk , then add the remaining flours and milk.
Stir until smooth ,put into greased tin ,then sprinkle with the apples and almonds
Bake in a moderate oven for 45 minutes .

2.02 Norfolk

Cumquats can be made into marmalade or put into a jar with sugar and brandy added and left for a while to mature..
I made brandied cumquats years ago and they were very useful for spooning over plain steamed sponge puddings for a topping or over ice cream and I used to eat one every time I opened the fridge as well.
I will look for the recipe if you like.
Years ago I had a tree in my garden and I used to eat several every day while I was watering the garden. The juice is sour but the rind is super and has an after taste that lingers. Try squashing all the juice out of one then eat the rind and see what you think.

9.05p.m. in West Aust.

Fairways3, thank you for the info about the Cumquats, the recipe would be great, and then I will try it.
Have you any other recipies that you could add to our Thread?
MilliemollyAmanda, I am going to try your cake recipe at the weekend, I am sure it will be much appreciated by my OH.
Greenfingers, I should have known that you would be able to explain how to grow some potatoes, being of Irish descent I simply could live on Potatoes!!!

We are having a Curry tonight, OH likes to have at least onecurry a week and I must say we do enjoy it. I do not have any special breads for it today and did not want to go into town for it because I would not come away with jjust one Item!!!

Bye for now

15.45 hrs Spain

There's this recipe, will use up some of your oranges and lemons !!

Sticky Lemon Cake with Orange and Lemon Syrup.
* 250g Butter, softened
* 250g Caster sugar
* 1 tbsp Grated lemon zest
* 4 Medium eggs
* 2 tbsp Lemon juice
* 250g Self-raising flour

* Orange and Lemon Syrup
* 100g Caster sugar
* 2 tbsp Lemon juice
* 150ml Orange juice
* 1 Orange, peeled and sliced
* 1 tbsp Lemon zest
* 1 tbsp Orange zest

Method

Preheat the oven to 170°C/gas 3. Beat the butter and sugar until creamy and almost white. Beat in the lemon zest, then the eggs, one by one, and the lemon juice. Sift in the flour, and mix well.
Pour the batter into a greased 20cm-square cake tin lined with non-stick baking parchment. Bake for 50 minutes or until an inserted skewer comes out clean.
To make the syrup, put the sugar, lemon juice, orange juice, orange slices and zest in a pan, and simmer, stirring, for 3 minutes to make the oranges break down a little.
Turn out the cake and cut it into 9 generous squares. Pierce the top of each square with a skewer, and spoon the hot syrup, chopped orange and zest over the top.

3.18 Norfolk

One of my favourite meals and I am not even Scottish

Ingredients for the Rumbledethumps
* 650–700g/1lb 7oz – 1lb 9oz of potatoes - peeled and chopped
* 450–500g /1lb – 1lb 2oz turnip (swede) - peeled and chopped
* 200g/7oz of kale or Savoy cabbage with the stalks stripped of - washed and shredded
* 75g /2¾ oz of butter
* 50g /1¾ oz of mature farmhouse Cheddar - grated

Method:
1. Boil the potatoes and turnip in boiling salted water then drain thoroughly
2. Gently cook the kale or cabbage by sautéing in the butter over a medium heat for four to five minutes, stirring, until wilted but still vivid green
3. Tip the kale and all the butter into the potato pan and mash everything together, season to taste with plenty of salt and freshly milled black pepper 4. 4. Tip into an ovenproof dish. Sprinkle over the cheese and bake uncovered in a preheated oven (180C/350F/Gas4) for about 30 minutes or until golden brown and piping hot
5. Serve with Skirlie


Ingredients for the Skirlie
* 50g/2 oz dripping or butter and olive oil (dripping is best)
* 1 medium onion, peeled finely chopped
* Approximately 100 g/3½ oz of medium or coarse oatmeal
* Chopped parsley, optional
Method:
1. Heat the fat in a pan until melted (if using butter and oil use about 25g/1 oz butter and 2 tablespoons of oil)
2. Add the onion and cook slowly until softened and golden brown - at least 10 minutes. Then stir in the oatmeal, stirring all the time until the fat is absorbed. You might be able to add a little more oatmeal
3. Stirring often, cook over a medium heat until it is toasted and crumbly -about for about eight to 10 minutes - then season to taste with salt and pepper (and parsley if using)
4. Serve piping hot

There is only one thing to say about the last few recipies and that is "Yum yum"

I will never loose weight I enjoy my food too much. I will try these from Millymolly and Quoy. During the next week.

I think that soon I will have to buy another freezer! Talking of freezers they are a ridiculous price here, around 3 to 4 hundred euros!

Now I know how to use the cumquats I am going to use the recipe above. I was amazed at how bitter they are if you just bite into them.

I have decided to remove the very old and unessesary bougenvillia and we are going to put in some more fruit trees instead. A fig tree would be nice but I understand that they take years to have fruit, I had a lovely old fig tree when I lived in Frinto on Sea and we used the figs every year, I miss that tree. How long does it take for a plum tree to have fruit?

All this talk about food......is taking me to wonder what to cook for Easter.
There will be 4 adults and one little boy aged six.

Well bye bye for today

19.10 hrs Spain

The time is wrong on above it is 21.12 hrs here in Spain!

I haven't found the recipe for brandied cumquats but from memory I would say just make a slit in the side to get the pips out if you can do that without losing all the juice and prick the rinds with a needle or something sharp to let the syrup soak in.
I just filled up a jar with the fruit then put a lot of sugar in and poured brandy on it.. It is a bit like that German Rumtop thing that they do with a mixture of fruit as it comes into season and then covering the fruit with sugar and rum.
Thinking back it might be better to make a very thick syrup of sugar and a minimum of water to cover the fruit with.
Try a small jar first as an experiment and eat the cumquats raw in the meantime. Fruit should be eaten raw and only on an empty stomach so I have been told lately or else it ferments in the stomach and causes bloating. Make sure that they are really ripe as they shouldn't be bitter only sour with a lovely flavoured rind.
I have it in the back of my mind that it is a lack of fertiliser that makes citrus fruit taste bitter but don't quote me on that.

If you are making sweet orange marmalade it can be varied with half a tabspoon of crushed coriander seeds added to the pips and pith in a muslin bag if you make marmalade that way.

For brandied orange marmalade add 2 tabsp brandy just before setting point is reached.

For spiced lemon marmalade add one inch cinnamon stick or eight whole cloves to the muslin bag with pith and pips in.

For lemon ginger marmalade add four ounces chopped crystallised ginger with the sugar.

I have these recipes written in my recipe book. I think I got them from an American book. During the seventies there was a lot of pottery being made by the alternative life stylers. I bought a couple of covered jam containers and they both had flavoured marmalade in them which is why I went looking for the recipes.

I used to like cooking when my family was living at home. My trouble is trying to remember what I used to cook and secondly where the recipe is now but I will put my mind to it and see if I can find something suitable.

The time is 9.58p.m. in West.Aust.

To-day I made Greenfingers' recipe "Eaines's Chocolate Cake", it is very nice and I will be making it again.

16.46.

Glad you like Elaines Coc Cake Valerie, I have been making it for more years than I care to remember.......Isn;t it a lovely idea to say where we all come from, all of us with a hankering for good cooking

I made Fish Terrine the other day for a party and it was scrummy

Grease and line a 9" x 3" deep tin or meatloaf dsh. Oven at 180oC.Also get out a roasting tin to use as a bain marie

In a food processor put a drained tin of tuna, 2 eggs, 300g smoke salmon (the bits of salmon are ok they are cheaper), and 500g of white fish 55g of prawns blitz together with some pepper and salt until smooth,

Then put into dish/tin and smooth top. Put into roasting tin and pour in hot water around the dish until 1/2 way up dish. Cover top with a piece of baking sheet and then tin foill Cook for 30-40 mins until set, this will vary on your oven. Let cool then decorate with some more prawns delicious.....

Glad I was able to help on the potato front !!!!!!!!!!!!!!!!! Good Luck.

I forgot to post the time and where I am

7.55pm Norfolk UK

Well, what a delightful mumber of entries today and they all seem to be delightful recipe.
I am enjoying myself cooking as i haven't had a great deal of time over the last few years to do so.
I am going to make the Fish Terrine for next weekend but will leave out the tuna as I have a serious allergy to tuna and have to wear a bracelet, just in case....
Val as you are going to make greenfingers cake I will also make this for the Easter weekend.
Fairways from western Australia, I will certainly take heed for you message. My Cumquat is in its' foirst year so I do noot have many fruits so I will take heed and make a small batch as you have described and I will certainly make the Lemon marmalade with the ginger as I really do like ginger flavoured foods.

I do not have a recipe to add at the moment but will think hard overthe next day or so. Anyone have any idea how germany celebrates Easter as my eldest sons' girlfriend and her six year old son are coming for eatser weekend and it would be nice I thought to have a meal that would be somewhat somilar to one they may have been having j=had the gone back to Germany instead of coming to visit me.

I would also like th say a very big THANK YOU for keeping this thread goinng, I truly had no idea that it would take off so well and have so many wonderful recipies from acroos the world.
I wonder oooif there are any Indian People who read this or Thai people as we simply love the food from these countrys...

Take care every one and enjoy you food and cooking

21.20 hrs Spain

As I understand it the Germans celebrate Easter much as we do, in fact they are supposed to have invented the Easter Bunny and eggs tradition, so an egg hunt would be appropriate. They also eat lamb, ham etc,, much as we do, so I think pretty much anything would go down well. If you are doing a cold meal there is a nice recipe for a salad which is German I am told and is delicious.

Hard boil 5 eggs, leave to get cold. Open and drain a tin of pineapplle chunks reserving some juice. chop 3 bananas up and peel core and chop into cubes 2 apples. Cut up eggs put into a bowl along with the fruit and mix in a separate bowl 3-4 tBsps mayonaisse and the same amount of cream and a dash of the juice. Then pour over the salad mix and mix gently so the fruit is covered.


Hope this is all a help

6.45pm Norfolk Uk...Saturday

Ah there you are Greenfingers hiding in amongst the pile of recipes... Let me know how the Lumberjack Cake turns out.

Our ANZAC day is on the 25th April and usually the recipe for Anzac biscuits comes out and people get baking, but I thought I would put up this rather nice one.

ANZAC Self Saucing Pudding:

1 1/2 cups self raising flour
100grams butter
1/2 cup rolled oats
1/2 cup sugar
1/4 cup coconut (I don't put that in my OH doesn't like coconut)
1 cup milk
1 egg
1 teaspoon vanilla essence

for the sauce: 50 grams butter, 1/2 cup golden syrup, 2 cups boiling water.

Sift flour into a bowl, rub in butter till crumbly, stir in rolled oats, sugar & coconut and make that invariable well in the centre. In a small bowl mix up milk, egg and vanilla, pour into well and stir gently with preferably a slotted spoon (sort of gentle whisking) so it forms a smooth but stiff batter. Spread it in a well greased 8 cup capacity ovenproof dish. Make the sauce and carefully pour it over the batter. Bake 180 degrees C for 45 minutes... dust with icing sugar and serve with whipped cream, though I have served it with runny cream and with custard.

Persie