Monday 26 November 2018

Green tomato cake and Hot broccoli dip

 The cookery book is finished! Now it is time to show the group and get some feed back.
Looking in the food store, I have found the last crate of tomatoes, which were harvested back in October. Most of them have turned red and are turned into a tomato sauce, the green ones however, were just enough to make Thea's Green tomato cake with. Initially the cooks were rather apprehensive thinking it was going to be a savoury cake, but after the first taste, they were hooked and not much left at the end of the meal.

Green Tomato Cake

195g sugar
80g melted butter
2 egg
1 teaspoon vanilla essence
175g self-raising flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon mixed spice
48g chopped walnuts
70g raisins
450g diced green tomatoes
Dessicated coconut to sprinkle on top

Line and grease a 2 inch deep roasting tin (5x7inc)
Beat sugar, butter, eggs and vanilla until smooth and creamy
Sift flour, salt, baking powder cinnamon and spice
Slowly beet into the gg mixture
Stir in the nuts and fruit
Spread in tin and sprinkle layer of coconut on top
Bake at 175C 50-55 minutes until skewer comes out clean when inserted
Leave to cool in tin

For our main meal we made a hot broccoli dish. A recipe I got from the Pampered Chef cooking demonstration. I have used it for years as a dip as well as a pasta topping. Will use it this time as a filling for the ravioli we have on Wednesday.

Broccoli Dip
340g chopped broccoli florets
1 small chopped onion
1 seeded and chopped red pepper
50g freshly grated parmesan cheese
2 cloves of pressed garlic
220g grated cheddar cheese
8 tablespoons of crème fraîche
8 tablespoons of mayonnaise
Freshly ground black pepper

Chop broccoli, onion and red pepper and place in a bowl
Add 4 tablespoons of parmesan, grated cheddar and garlic to the vegetable mixture
Mix well
Spoon mixture into an oven proof dish, bake 25-30 minutes until heated through

This dish is lovely as a dip, using tortilla chips or crudités - any left over will go well the next day mixed into a bowl of tagliatelle pasta

It was Angeles' last cooking session and as a farewell present she brought some Tortilla. Delicious.
She sent me the following recipe, that we will try and make in the near future.

2 potatoes, 
1 onion, 
5/ 6 eggs, 
olive oil  nd salt

Peel and cut the potatoes and onion into small pieces and put salt
Fry in olive oil.
Beat the eggs.
When the potatoes and the onion are mixed with the eggs and with little oil, curd the egg and brown it, giving him the bill with a plate.
Enjoy your meal!!!!


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