Seasonal Goodies

Creativity is very nourishing for the soul; and no better way to fulfil a need for creativity, is to cook and bake!
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".

Below are some seasonal delights, which are simple and immensely rewarding.


Bramley Apple Cake

3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda


Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.

Beat in the eggs little by  little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.

Pour into the cake tin.
Bake for 55-60 minutes.

Roasted Carrot and Garlic Dip

750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper

1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.

Serve on Pitta toasts.