I have been keeping busy in the kitchen this past week. These shallots and pickling onions were in a bag I got from Abergwili before Lockdown. The shallots were starting to go soft and so I decided to pickle them. Haven't done any for years (since trying to cut out any high-in-histamine stuff from my diet). At least I can put these on the table when friends Pam and Dunc are able to come over for a chat and nibbles again.
These are the Cornish Fairings in the recipe in the side bar. I have one or two at lunchtime to keep us going when Logging.
Yesterday's Panasonic dough was made into a Cottage Loaf sprinkled with doubtless out-of-date Sesame seeds. This brought back some childhood memories as mum would ask me to "save her legs" and go to the corner shop and get a Cottage Loaf (which was always deliciously burnt on the top!) By the time I got home, I would have eaten the topknot!
Bread Muffins for breakfast, made using the recipe below. (A little bread book I got from Hastons corner shop in 1980). The mucked up one in the middle was the last little bit of dough, hastily reformed and stuffed into the scone cutter. I think I shall make the next lot from just ordinary bread dough, and roll them in semolina before flattening slightly.
Finally a fairly unremarkable apple cake for puddings (I will jazz it up a bit another time), here's the recipe which came to me via Facebook:
Simple Apple Slice
2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg
directions
Toss apples with self raising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased and lined slice tin.
Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.
