Black Forest Trifle Recipe

And finally for today (I know there have been more recipes than usual) here is a classic Easter Sunday dessert or tea-time treat.


The trifle is one of the traditional Easer desserts (in Britain at least) and here is a classic trifle that works both for tea-time and as a dessert.

Black Forest Trifle

Serves: 4

Ingredients:

200g Madeira cake

425g (15 oz) tin of pitted black cherries in syrup

1 chocolate flake (or 50g [2 oz] grated chocolate)

100g (3 1/2 oz) dark chocolate drops

400g (14 oz) fresh custard

200ml (4/5 cup) crème fraîche

Method:

Begin by cutting the cake into thick slices. Use these to line the base of a 2.5l (10 cup) serving bowl. Cut three of the cherries in half and reserve these then spoon the remaining cherries over the cake pieces (along with any syrup).

Crumble half the chocolate flake over the cherries and scatter over half the chocolate drops. Melt the remaining chocolate drops either in a microwave on Medium for 2 minutes (or over a pan of barely-simmering water). Allow to cool for 5 minutes then gradually whisk the chocolate into the custard before pouring the mixture over the cherries.

Spoon over the crème fraîche then sprinkle with the reserved cherries and crumble over the remaining chocolate flake. Chill until ready to serve.

If desired, you can make the trifle richer by drizzling a little kirsch over the top.

Fennel with Tomatoes and White Wine Recipe

Fennel is one of those vegetables that people often do not consider serving. But it's extremely versatile and goes well with fish and lamb. It's also at its best around the time of spring lamb, which makes it an ideal Easter accompaniment.

If you are not sure about fennel as a vegetable then I really urge you to give this dish a chance, as I am sure it will change your mind about this under-rated vegetable. And don't just serve it with fish!

Fennel with Tomatoes and White Wine

Serves: 4

Ingredients:

8 fennel bulbs

4 tbsp olive oil

4 garlic cloves, crushed

generous pinch of crushed, dried, chillies

1 tbsp fresh thyme leaves, chopped

8 ripe tomatoes, blanched, peeled and coarsely chopped

300ml (1 1/4 cups) dry white wine

200ml (4/5 cup) vegetable stock

pinch of caster sugar

2 tbsp flat-leaf parsley, finely chopped, to garnish

Method:

Trim the fennel neatly, then cut each bulb into quarters through the root (so that the segments hold together). If the bulbs are large cut in half first then cut each half into thirds.

Heat the oil in a roasting tin set on the hop, add the fennel pieces and cook for a few minutes, or until golden brown all over. Remove from the pan and set aside.

Add the garlic, chilli and thyme to the oil remaining in the pan and fry for about 30 seconds, then add the tomatoes and cook for 3 minutes more. Pour in the wine then bring the mixture to a boil. Reduce to a simmer and cook for 1 minute then add the stock, bring back to a boil, reduce to a boil and cook for 2 minutes more.

Season the tomato mix, adding a pinch of sugar then add the fennel and spoon over the sauce. Cover with kitchen foil then transfer to an oven pre-heated to 170ºC (325ºF, Gas Mark 4) and cook for 60 minutes, or until the fennel is tender. 

Turn into a warmed serving dish, scatter over the parsley and bring to the table.

For more classic vegetable dishes, see the Celtnet vegetable-based dishes recipes page.

Herby Baked Lamb in Tomato Sauce Recipe

As it's Easter Sunday and a roast lamb is traditional, here is a Mediterranean-inspired dish that will allow you to serve something a little different for today's roast.


The shoulder of lamb is very flavoursome, but it needs long cooking to get the most of the meat and the flavour. In this recipe, the lamb is cooked in a sauce so that the flavours impregnates the meat and the meat falls off the bone. This makes an excellent substitute for traditional roast lamb at Easter (or any time of year) and the sauce means that whilst cooking the meat essentially looks after itself, giving you the time to prepare other dishes. The recipe given here is derived from, and loosely based on, a classic Cypriot lamb stifado.

Herby Baked Lamb in Tomato Sauce

Serves: 4

Ingredients:

1.8kg (4 lb) shoulder of lamb

2 tbsp olive oil

3 fresh oregano sprigs (strip the leaves from 2)

3 fresh rosemary sprigs, (strip the leaves from 2)

3 garlic cloves, coarsely chopped

600ml (2 3/4 cups) red wine

2 x 400g (14 oz) tins of chopped tomatoes

1 tbsp caster sugar

salt and freshly-ground black pepper, to taste

Method:

Sit the lamb in a large oven-proof dish. Combine the oil, oregano leaves, rosemary leaves, garlic and seasonings in a food processor. Pulse to chop then use this mixture to rub all over the lamb. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 7) and roast for 20 minutes. 

Cover the lamb, return to the oven and reduce the heat to 130ºC (25ºF, Gas Mark 2) and roast for 3 hours more.

At this point, remove the meat from the oven and spoon off the fat (but keep any meat juices in the pan). Add the wine, tomatoes and the remaining herbs then return to the oven and cook, uncovered, for 40 minutes more.

Carefully transfer the lamb to a warmed plate, cover with kitchen foil and set aside to rest.

In the meantime, bring the sauce to a simmer and cook for about 12 minutes, or until thickened. Season with the sugar and salt and freshly-ground black pepper, to taste.

Return the lamb to the pan and serve immediately.

This would work well with the Pommes Anna (Anna Potatoes) recipe published yesterday, or with either the Lentil and Rice Casserole or Lemony Potato, Broccoli and Goat's Cheese Salad as accompaniments.

Serve with the Fennel with Tomatoes and White Wine recipe which appears later today.

If you enjoyed this recipe, then you can find traditional Cypriot recipes on the Celtnet recipes from Cyprus page.

Rosemary Roast Chops and Potatoes Recipe

Happy Easter to all my readers.


Easter Sunday is the culmination of the religious festival of Easter (Easter Monday was always a secular holiday, originally allowing markets and spring fairs to be held).

Easter Sunday was traditionally important as the time for Easter services. It is also the day for traditional Easter hunts for eggs and biscuits. Easter Sunday is the day for the main Easter meal.

The traditional meat for the Easter Sunday lunch or dinner is roast lamb. Today I am presenting two different lamb recipes, with a selection of accompaniments.

This first recipe is the simplest and uses a more economical cut of lamb, the lamb chop.

Rosemary Roast Chops and Potatoes

Serves: 4

Ingredients:

3 tbsp olive oil
8 lamb chops
1kg (2 1/4 lbs) potatoes, scrubbed and sliced into small chunks
4 fresh sprigs of rosemary
4 garlic cloves (peeled but left whole)
250g cherry tomatoes
1 tbsp balsamic vinegar

Method:

Heat half the oil in the base of a flame-proof roasting tin or cocotte (shallow oven-proof casserole). Add the lamb and fry for about 2 minutes per side, or until nicely browned. Remove the meat with tongs and set aside on a plate to keep warm.

Add the remaining oil to the pan then throw in the potatoes and fry for about 5 minutes, or until just beginning to brown. Add the rosemary and garlic then nestle the lamb in along with the potatoes.

Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 7) and roast for 20 minutes. Arrange the cherry tomatoes on top then drizzle over the balsamic vinegar.

Return to the oven and bake for 5 minutes, or until the cherry tomatoes are just beginning to split. Remove from the oven and serve straight from the cooking dish.

This could be served accompanied by one of the two recipes I presented yesterday: Lemony Potato, Broccoli and Goat's Cheese Salad or Lentil and Rice Casserole.

Serve with the Fennel with Tomatoes and White Wine recipe which appears later today.

For more classic lamb-based recipes, see the Celtnet Lamb recipes and information pages.

Celebration Biscuits Recipe

Easter Saturday is traditionally the time to decorate eggs or to make Easter eggs and Easter biscuits (cookies) which are then hidden around the house in preparation for the easter egg hunt on Sunday morning. Below is one recipe for a classic Easter biscuit (cookie).

Spiced or saffron biscuits (cookies) have long been a British Easter tradition. Here you have a modern twist on a classic biscuit (with the shape and the icing). If you omit the spices in the mix then this makes an excellent birthday biscuit for children.

Celebration Biscuits

Serves: 24

Ingredients:

250g (1 3/4 cups) plain white flour

1/2 tsp ground cinnamon

1/4 tsp freshly-grated nutmeg

1/4 tsp ground ginger

85g (3 oz) golden caster sugar

175g (6 oz) unsalted butter (brought to room temperature), diced

2 tbsp lemon curd

250g white icing sugar, sifted

1 tbsp strawberry jam, warmed and passed through a sieve

Method:

Sift together the flour, cinnamon, nutmeg and ginger into a bowl. Stir in the sugar then add the diced butter and rub into the mixture with your fingertips until the mixture resembles fine crumbs.

Bring the mixture together as a dough then turn out onto a sheet of lightly-floured non-stick baking paper. Roll out to about 5mm (1/4 in) thick then stamp out 24 rounds with a 5cm (2 in) diameter fluted pastry (cookie) cutter. Cut out the centres with the end of a piping nozzle or a thimble. Lift the biscuit rounds onto lightly-greased baking trays then transfer to an oven pre-heated to 170ºC (325ºF, Gas Mark 3) and bake for 10 minutes, or until pale golden in colour.

Transfer to a wire rack to cool.

For the icing, mix the lemon curd with 2 tbsp boiling water in a bowl until smooth. Sift over 175g (6 oz) of the icing sugar and stir the mixture until smooth. Mix the jam with 2 tsp boiling water and sift over the remaining icing sugar, beating until smooth.

Spoon the lemon icing over the biscuits then drizzle over the pink icing to decorate. Allow to set for at least 20 minutes before serving.

For more classic biscuit/cookie recipes, please visit the Celtnet biscuit (cookie) recipes and information pages.

Whole Roast Bream with Potatoes and Olives Recipe

As Easter Saturday remains within the period of lent, I thought that, along with a vegetarian dish I should also present a fish dish. Even better, today's recipe for a roast bream works very well with the Lentil and Rice Casserole recipe given earlier today as an accompaniment.

Remember that Easter Saturday still lies within lent so no meat or dairy should be consumed and fish recipes should predominate on the menu.

Whole Roast Bream with Potatoes and Olives

Serves: 4

Ingredients:

800g (28 oz) new potatoes (or small potatoes) sliced thickly

4 tbsp olive oil

generous handful of small black olives, pitted

2 garlic clove, chopped

2 large bunches of flat-leaf parsley, leaves roughly chopped (reserve the stalks)

2 whole sea bread (about 450g [1 lb] cleaned and scaled but with head and tail still attached)

300ml (1 1/4 cups) white wine

sea salt and freshly-ground black pepper, to taste

Method:

Arrange the potatoes in a large gratin dish and toss with 2 tbsp of the oil. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 7) and roast for 20 minutes, or until the potatoes are just beginning to soften. Scatter over the olives, garlic, half the parsley, the lemon zest and some salt and black pepper then toss to combine before spreading the mixture evenly over the base of the dish.

Season the fish and set the parsley stalks in their body cavities. Arrange the fish on top of the potatoes then drizzle over the remaining olive oil. Return to the oven and bake for 15 minutes. Pour over the wine then return to the oven and bake for 10 minutes more, or until the potatoes have browned and the fish is cooked.

Remove the dish from the oven then scatter over the remaining parsley and bring to the table. Serve each person a side of the fish, the potatoes and the pan juices as a sauce.

Lemony Potato, Broccoli and Goat's Cheese Salad Recipe

Here is a Mediterranean-inspired salad that will work throughout the Easter weekend. This is as good served with fish or even vegetarian dishes as it is served as an accompaniment to lamb. Omit the cheese if you are adhering strictly to Lenten traditions, but put the cheese back if serving with the Easter Sunday roast lamb.

Lemony Potato, Broccoli and Goat's Cheese Salad

Serves: 4

Ingredients:

500g new potatoes

1 tbsp extra-virgin olive oil

finely-grated zest of 1 lemon

juice of 1 lemon

1 head of broccoli, cut into florets

200g green beans, trimmed

20g (2/3 oz) dill, leaves roughly chopped

100g goat's cheese (Feta is good), crumbled

2 tbsp toasted pine nuts

coarsely-ground sea salt and freshly-ground black pepper, to taste

Method:

Bring a pan of lightly-salted water to a boil. Add the potatoes and boil for about 12 minutes, or until just tender.

Mix together the oil, lemon zest and lemon juice in a serving bowl. When the potatoes are cooked lift them out with a slotted spoon and drain well then add to the serving bowl and toss to coat in the dressing.

Add the broccoli and the beans to the water remaining in the pan and cook for 4 minutes, or until tender but still retaining some bite. Drain then set aside to cool under cold, running, water.

Stir the drained broccoli and beans in with the potatoes then scatter over the dill. Season to taste and toss to combine. 

Scatter over the goat's cheese and the pine nuts then serve.

See the Celtnet salad recipes pages for even more classic salad recipes.

Pommes Anna (Anna Potatoes) Recipe

As an accompaniment that will work all through the Easter Weekend, which is easy to make, yet looks great when prepared, why not try Anna Potatoes.

This classic French dish is made simply with layers of potatoes brushed with butter. Do not skimp on the butter though as it's this which holds the potatoes together so that they can be turned out and helps to crisp them.

This is a classic French recipe.

Pommes Anna (Anna Potatoes)

Serves: 4

Ingredients:

60g (1/4 cup) butter, melted

675g (1 1/2 lbs) waxy potatoes

4 tbsp fresh mixed herbs, chopped

salt and freshly-ground black pepper, to taste

fresh herbs, chopped, to garnish

Method:

Take a shallow 1l (4 cup) oven-proof dish and brush with a little of the melted butter.

Slice the potatoes thinly then pat dry with kitchen towels (ensure that the potatoes are completely dry or they will not stick together whilst cooking). 

Arrange a layer of the potato slices in the base of your dish, overlapping them slightly and continuing until the entire base is covered. Brush the top of this potato layer with a little melted butter then sprinkle over 1/4 of the chopped herbs.

Season to taste then arrange another layer on top. Brush this with butter, add 1/4 more herbs and season. Continue this layering process until all the potato slices have been used up.

Brush the tops of the final layer of potatoes with butter then cover the dish and transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5). Bake for about 90 minutes, or until the potatoes are tender all the way through and lightly crisped on top.

To serve, invert a warmed oven-proof serving platter on top of the potatoes then carefully and quickly invert the potatoes onto the platter.

Return to the oven and cook for about 25 minutes more, or until the potatoes on the outside of the dish are golden brown.

Serve immediately, garnished with the chopped herbs.

This potato-based recipe makes an excellent accompaniment for fish and meat dishes throughout the entire Easter weekend.

Lentil and Rice Casserole Recipe

Easter Saturday is also meant to be another day of abstinence, or at least a day without meat, so how about celebrating it with a classic vegetarian dish?

This rich and creamy rice and lentil casserole is both warming, filling and tasty. You will not find the need for meat. However, you could always serve it as an accompaniment to a fish dish.

Lentil and Rice Casserole

Serves: 4

Ingredients:

225g (1 1/4 cups) red lentils50g (1/3 cup) long-grain white rice
1l (4 cups) vegetable stock
150ml (2/3 cup) dry white wine
1 leek, washed and cut into chunks
3 garlic cloves, crushed
400g (14 oz) tin of chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, sliced
100g (3 1/2 oz) small broccoli florets
8 baby corn cobs, halved lengthways
50g (2 oz) French (green) beans, halved
1 tbsp fresh basil, shredded
salt and freshly-ground black pepper, to taste
a few sprigs of fresh basil, to garnish

Method:

Combine the lentils, rice, vegetable stock and white wine in a flame-proof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.

Add the leek, garlic, tomatoes, cumin, chilli powder, garam masala, bell pepper, broccoli, baby corn and French beans. Bring the resultant mixture to a boil, reduce to a simmer then cover and cook for about 12 minutes more, or until the vegetables are tender.

Stir in the shredded basil and season to taste with salt and freshly-ground black pepper.

Garnish with fresh sprigs of basil and serve immediately.

See the Celtnet vegetarian recipes and information page for even more classic vegetarian dishes.

Simple Simnel Cake Recipe

I know that it's Good Friday and this is supposed to be a day of abstinence, but some recipes have to be given in advance to give people a chance to make them if they so desire.

As the Easter weekend has begun, it's too late to bake a proper Simnel cake, but you could make this cheat's version and have it ready for Easter Sunday tea time. That's why I'm presenting the recipe today amongst the other recipes.

Of course, you do not have to make this for Easter as this version also makes a great weekend cake.

Simple Simnel Cake

Serves: 10

Ingredients:

finely-grated zest of 1 orange

juice of 1 orange

1 tbsp Cointreau

175g (6 oz) mixed dried fruit

50g (2 oz) whole glacé cherries

100g (4 oz) soft butter, diced

100g (4 oz) golden caster sugar

175g (6 oz) self-raising flour

2 eggs

1 tbsp milk

100g (4 oz) marzipan (rolled to just fit inside the width and length of your cake tin)

For the Caramel Almonds:

100g (4 oz) caster sugar

50g (2 oz) whole blanched toasted almonds

For the Icing:

125g (4 1/2 oz) icing sugar

finely-grated zest of 1 orange

1 to 1 1/2 tbsp fresh orange juice

Method:

Mix together the orange zest, orange juice, Cointreau, dried fruit and glacé cherries in a bowl. Set aside to macerate.

Combine the butter, sugar, flour, eggs and milk in a separate bowl and beat until smooth. Stir in the fruit and their liquid  then spoon half the batter into a greased and lined 900g (2 lb) loaf tin.

Sit the marzipan rectangle on top then spoon in the remaining cake batter. Transfer to an oven pre-heated to 170ºC (325ºF, Gas Mark 3) and bake for about 50 minutes, or until nicely risen and firm to the touch. Remove from the oven and set aside to cool in the tin.

For the caramel almonds, gently heat the sugar in a non-stick pan until it becomes a golden, liquid, caramel. Add the almonds then pour onto a greased baking tray and put aside to set.

Mix together the icing sugar, lemon zest and orange juice for the icing. Pour the resultant mixture over the cake. Chop up the set caramel and scatter it over the icing then put aside to set. 

If you would like a more traditional decoration, then take more marzipan (almond paste), shape into 11 balls and place these on top of the cake to represent the 11 loyal disciples.

Check out this link for a traditional Simnel cake recipe.

Easter Egg Fairy Cakes Recipe

Children love these decorative cupcakes which are perfect for serving over the Easter weekend. However, with a different decoration they can also be served at any time of year. The addition of grated marzipan (almond paste) to the batter lends these a little of the flavour of Simnel cake.

Easter Egg Cupcakes

Serves:24

Ingredients:

250g (1 1/4 cup) butter, softened
175g (6 oz) golden caster sugar
5 eggs, beaten
250g (2 cups) self-raising flour
2 tbsp flour for dusting
1 tsp baking powder
finely-grated zest of 1 oranges
2 tbsp orange juice
200g (8 oz) glacé cherries, chopped
250g (9 oz) marzipan (almond paste), coarsely grated
1/2 tsp almond essence

To Decorate:

100g (4 oz) icing sugar
1 tbsp water or orange juice
chocolate mini eggs

Method:

Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (add a little flour if the mixture looks like it may curdle). Now add the flour, baking powder, orange zest and orange juice.

Beat the mixture until creamy and evenly combined. Toss the cherries in the 2 tbsp flour then fold into the batter along with the grated marzipan and the almond essence.

Line the wells of 2 12-hole bun tins with paper cases and divide the batter between these. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 20 and 25 minutes, or until the cakes are well risen and golden brown on top.

Remove from the oven, turn out onto a wire rack and set aside to cool.

For the icing, mix the sugar with 1 tbsp (or just a little more) water or orange juice until you have a loose mixture. Spoon this over the cakes then sit a few chocolate mini eggs on top of each. Allow the icing to harden and serve.

Visti the Celtnet Recipes site for even more traditional and modern Easter Recipes.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

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One-pot Salmon with Roast Asparagus Recipe

Continuing with the theme of fish recipes for Good Friday, here is a more modern dish.

If you want an alternate fish dish to the traditional Easter Friday fisherman's pie, then why not give this Mediterranean-inspired fish dish a go. It's a one-pot dish that uses spring new potatoes in combination with salmon so you can feed a family all at once.

For a more traditional recipe, see the previous posting of a Layered Fish and Potato Pie.

One-pot Salmon with Roast Asparagus

Serves: 4

Ingredients:

800g (28 oz) new potatoes (halve if large)
4 tbsp olive oil
16 asparagus spears, bases trimmed and spears halved
4 handfuls of ripe cherry tomatoes
2 tbsp balsamic vinegar
4 salmon fillets (about 140g [5 oz] each)
2 handfuls of fresh basil leaves, to garnish

Method:

Toss the potatoes with 2 tbsp olive oil in an oven-proof dish. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 7) and roast for 20 minutes, or until the potatoes are just beginning to brown.

Remove from the oven then toss the asparagus pieces in with the potatoes. Return to the oven and roast for 15 minutes more. At this point, throw in the cherry tomatoes and the balsamic vinegar then nestle the salmon pieces in amongst the vegetables.

Drizzle over the remaining oil then return to the oven and cook for about 12 minutes more, or until the salmon is just cooked through.

Take the dish out of the oven and scatter over the basil leaves. Serve directly from the baking dish.

Layered Fish and Potato Pie Recipe

Today is Good Friday and I thought I should add some special recipes to cover the Easter season. So here is the first of them.


Traditionally, Good Friday is a lenten day, that means a meatless day when the faithful are supposed to abstain from eating meat. As a result, today I have recipes for a classic fish pie and after that a more modern Lenten dish.

And as it's Good Friday, don't forget the hot cross buns!

Layered Fish and Potato Pie

Serves: 4

Ingredients:

900g (2 lbs) waxy potatoes, washed and sliced

60g (2 oz) butter

1 red onion, halved and sliced

50g (1 3/4 oz) plain flour

450ml (1 4/5 cups) milk

150ml (3/5 cup) double cream

225g (8 oz) smoked haddock fillet, cubed

225g (8 oz) cod fillet

1 red bell pepper, diced

125g (4 1/2 oz) broccoli florets

50g Parmesan cheese, grated

salt and freshly-ground black pepper, to taste

paprika, for dusting

Method:

Bring a pan of water to a boil, add the potatoes and boil for about 10 minutes, or until tender. Drain in a colander, refresh under cold, running, water and set aside.

In the meantime, melt the butter in a saucepan, add the onion and fry gently for about 3 minutes or until soft and translucent but not coloured. Scatter over the flour and stir to combine then beat in the milk and cream until smooth. Bring the mixture to a boil, stirring constantly, cooking until the sauce has thickened.

Arrange half the potato slices in the base of a shallow ovenproof dish. Add the fish pieces, bell pepper and broccoli to the sauce and cook over gentle heat for about 10 minutes. Adjust the seasonings to taste then spoon the resultant mixture over the potatoes in the baking dish.

Layer the remaining potato slices over the fish mixture then sprinkle the Parmesan cheese over the top and dust lightly with the paprika.

Transfer the dish to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 30 minutes, or until the potatoes are cooked, the filling is piping hot, and the top of the dish is golden brown.

Serve hot.

For a more modern recipe on the same theme, see today's next recipe for a One-pot Salmon with Roast Asparagus dish.

See the Celtnet fish recipes and information page for more fish-based recipes and the Celtnet Easter recipes pages for more Easter-related information and recipes.

Banana Cake Recipe

I am not really a big fan of banana cakes, the only one that I have found good is an unusual Liberian recipe for a banana and ground rice cake. In that cake the banana flavour is not overwhelming as it is in most Western cakes.

So, when I saw this recipe I had to give it a try. What got me was the use of lemon. This balances out the flavour and the sweetness of the bananas and the final cake is much better... or at the very least I enjoyed it.

In fact, I enjoyed it so much that I had to publish the recipe here!

Banana Cake

Serves: 10–12

Ingredients:

200g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
150g (3/4 cup, packed) soft brown sugar
75g (3 oz) butter
2 medium eggs, beaten
500g ripe bananas (about 3), mashed
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
75g pecan nuts, coarsely chopped

Method:

Sift together the flour and bicarbonate of soda into a small bowl and set aside.

Combine the sugar and butter in a large bowl and cream together with an electric whisk until light and fluffy. Gradually add the beaten eggs with a little of the flour, beating thoroughly to combine after each addition.

Work the lemon zest and juice into the mashed bananas then add to to the creamed mixture with the nuts. Finally, fold in the flour until the ingredients are thoroughly combined.

Turn the batter into a greased 1kg (2 lb) loaf tin, the base of which has been lined with parchment paper.

Transfer to an oven pre-heated to 160ºC (320ºF, Gas Mark 4) and bake for about 45 minutes, or until firm and golden brown.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.

For more classic cake and baking recipes, why not visit the Celtnet cake baking page?

Steamed Marmalade Pudding Recipe

Here is another classic British steamed pudding recipe, this time for an old fashioned suet pudding made from breadcrumbs flavoured with oranges and orange marmalade that is based on a traditional Scottish recipe.

This is a modern twist on that original recipe that remains true to the frugal spirit of the original, but still manages to pack more of a flavour punch. This version should appeal more to modern tastes.

Steamed Marmalade Pudding

Serves: 4–6

Ingredients:

225g (1/2 lb) fresh white breadcrumbs
115g (1/4 lb) shredded suet
115g (1/4 lb) unrefined caster sugar
2 eggs
4 tbsp good quality orange marmalade
1 tbsp milk
25g unsalted butter
4 juicy oranges

Method:

In a bowl, mix together the breadcrumbs, suet and sugar. Beat the eggs in a separate bowl, then beat in 2 tbsp of the marmalade.

Mix the egg mixture into the breadcrumbs then add 1 tbsp milk to moisten the mixture before dividing between six 175ml (3/4 cup) dariole moulds.

Cover each mould with a piece of pleated, buttered, greaseproof (waxed) paper and tie down securely with string.

Arrange the puddings in a steamer and cook over boiling water for between 35 and 40 minutes.

In the meantime, peel the oranges with a sharp knife, making certain that you remove all the pith and skin. Slice into rings (reserve any juice and remove any pips). Place the remaining marmalade in a small pan with any orange juice and heat until the marmalade is liquid.

Arrange about 5 slices of the orange on each serving plate. When the puddings are cooked, turn them out on top of the orange rings. Pour over the melted marmalade and serve.

Update: the Scottish Recipes book is now available:

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Tarragon Turkey Recipe

Tarragon is one of those herbs that we really should do more with, particularly the flavoursome French tarragon. I always have some in my garden (it does not survive the British winters though so I have to grow some fresh every spring and re-plant after the last frosts) and it's at its best when cooked with fowl. This simple turkey dish shows the tarragon off to its best.

So, this recipe (as well as being delicious) is part of my attempt to get tarragon better known and to make turkey recipes more popular outside of Thanksgiving and Christmas.

Tarragon Turkey

Serves: 4

Ingredients:

2 large turkey breasts, skinned
3 tbsp sunflower oil
4 tbsp fresh tarragon, roughly chopped (French tarragon preferably)
1/2 tsp crushed black peppercorns
5 tbsp white wine
3 sprigs of fresh tarragon, to garnish

Method:

Slice the turkey into strips and arrange these in a shallow dish with the oil. Stir in the chopped tarragon then add the black peppercorns, cover and set aside to marinate for 20 minutes.

Heat a large frying pan and when hot stir in the turkey and its marinade. Cook for about 4 minutes, or until the meat is nicely and evenly browned all over.

Add the wine and continue to cook for 4 minutes more, or until the liquid has reduced.

Turn into a warmed serving dish, garnish with the tarragon sprigs and serve immediately.

Carrot Cake Recipe

With only a few days left before Easter, today's cake recipe is for a true Easter classic, the carrot cake.

This is a light and fluffy cake containing carrots as a base for the cake and which is typically coated with a cream cheese frosting. This cake can easily be decorated for Easter and the addition of small chocolate eggs or chocolate nests filled with eggs makes it a delight for the kids.

Carrot Cake

Serves: 8–12

Ingredients:

For the Cake:

225g (1/2 lb) self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
2 tsp ground mixed spice (pumpkin pie spice)
175ml (1/2 cup + 2 tbsp) sunflower oil
200g soft brown sugar
3 medium eggs
300g (2/3 lb) grated carrots
75g (3 oz) pecan nuts, coarsely chopped
finely-grated zest of 1 orange
juice of 1 orange
50g desiccated coconut
50g sultanas

For the Topping and Filling:

225g (1/2 lb) Mascarpone cheese
finely-grated zest of 1 orange
juice of 1 orange
25g (1 oz) icing sugar

Method:

Sift together the flour, baking powder and spices into a bowl.

In a separate bowl, combine the oil, sugar and eggs. Beat with an electric whisk until thick and creamy. Add the flour blend, carrots, nuts, orange zest, orange juice, coconut and sultanas. Stir well to combine then turn the mixture into two 20cm (8 in) round sandwich tins that have been greased and lined with baking parchment.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 6) and bake for about 30 minutes or until golden brown on top and firm to the touch. Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.

For the icing and the filling beat the Mascarpone cheese in a bowl until smooth and soft then beat in the orange juice and icing sugar. Use half this mixture to sandwich the two cakes together then spread the remainder on top of the cake. Decorated with shaved orange zest.

For more Easter recipes, why not visit the Celtnet Easter recipes and cookery information page?

Lemon and Lime Pudding Recipe

Today's dessert has a little bit of a summery air to it. The blend of lemon and lime conjures up images of the Mediterranean and hot days.

But this is also a classic palate cleansing combination and this pudding has a sharp clean taste that is guaranteed to delight the palate no matter when its served.

Lemon and Lime Pudding

Serves: 6

Ingredients:

100g butter
300g caster sugar
finely-grated zest of 1 large lemon
finely-grated zest of 1 lime
150ml mixture of lemon and lime juice
4 large eggs, separated
75g plain flour, sifted
icing sugar, for dusting

Method:

Soften the butter then combine in a food processor with the caster sugar and citrus zests. Blitz the mixture until pale and creamy.

Add the citrus juice and blitz to mix in, followed by the egg yolks, flour and milk. After each addition blitz the mixture again to combine, mixing until you have a smooth batter.

Turn the egg whites in to a clean and dry bowl and beat until firm but not stiff. Now fold the egg whites into the main batter mixture. Pour the resultant batter into a lightly-buttered ovenproof soufflé or baking dish and sit in a deep roasting tin then half-fill this (the roasting tin) with boiling water.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 45 and 50 minutes, or until the top is lightly browned and set and there is a gooey layer of lemon curd underneath.

Remove the dish from the roasting tin, dust with icing sugar and serve immediately. If desired, it can be accompanied by custard.

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Chicken Pörkölt Recipe

Pörkölt is the true native Hungarian recipe for the dish known variously as Chicken Paprikash or Chicken Goulash.

In essence, it's a stew of chicken with mushrooms and red bell peppers in a chicken stock base coloured red with ground paprika and served topped with sour cream.

Paprika is a from of chilli/chili pepper (hot pepper) that is native to Hungary and which is an essential ingredient in much of Hungarian cookery and cuisine.

Chicken Pörkölt

Serves: 4
This is a classic Hungarian dish, where the locally-grown and dried paprika provides the colour and flavour to the dish.

Ingredients:

25g lard
8 chicken thighs, boned and skinned
2 medium onions, sliced
2 garlic cloves, crushed
1 red bell pepper, diced
250g chestnut mushrooms, sliced
2 tbsp (heaped) paprika
200ml chicken stock
4 tbsp soured cream

Method:

Melt the lard in a heavy flame-proof casserole and when hot use to fry the chicken thighs until nicely browned all over. Add the onions and fry for about 5 minutes or until translucent.

Stir in the garlic, bell pepper and mushrooms then stir to combine before adding the paprika.

Add the chicken stock, stir to combine and heat until bubbling. Reduce to a simmer, cover and cook for 25 minutes, stirring occasionally.

Just before serving, swirl the sour cream into the dish and dust the top with paprika. Serve immediately, accompanied by boiled potatoes or rice.

To learn more about spices like paprika, and many more common and unusual spices from around the world why not consider my eBook:

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Chocolate Cupcakes Recipe

Today, my new book on cupcakes, muffins and other small cakes: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published on Amazon for the kindle platform. At only $3.99 it's a real steal, especially as you get over 360 recipes, 50 images and the history of cupcakes and muffins.

To celebrate the publication I am giving you an extra recipe today that is actually excerpted from the book (for more details on the book see below)!

Chocolate Cupcakes

Serves: 24

This is another recipe for the basic chocolate cupcake with chocolate frosting:

Ingredients:

40g (1 1/2 oz) cocoa powder
4 tbsp boiling water (about)
3 eggs
175g (6 oz) butter or baking margarine
175g (6 oz) caster sugar
115g (4 oz) self-raising flour
1 tsp baking powder

For the Frosting:

60g (2 oz) butter
30g (1 oz) cocoa powder
3 tbsp milk (about)
250g (9 oz) icing sugar

Method:

Sift the cocoa powder into a bowl, pour over the boiling water and mix together into a thick paste. Add the eggs, butter (or margarine), sugar, flour and baking power and mix with an electric whisk to a batter.

Divide the resultant batter between the wells of two 12-hole muffin tins that have been lined with paper cases. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until well risen and springy to the touch.

Turn out onto a wire rack and allow to cool completely before decorating.

For the frosting, melt the butter in a pan, then pour into a heat-proof bowl. Sift in the coca powder and stir to combine. Sir in the milk and then sift over the icing sugar a little at a time, so that you end up with a glossy, spreadable, mixture. Spread this over the tops of your cupcakes then set aside for the frosting to harden before serving.

This cupcake would also provide the ideal base for Easter decorations.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

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Madeira Cake Recipe

Madeira cake is a classic, supremely light sponge cake that is excellent on its own, but which also forms the base for a number of other desserts and dishes. It's one of the classic cake recipes that everyone should know how to prepare. It also makes a very light cupcake batter if baked in cupcake cases rather than as a large cake.

As a sponge cake it makes a great base to trifles of all kinds, but it can also be iced and decorated to serve as a birthday cake or a cake for special occasions. It makes a particularly good base for an Easter cake.

Madeira Cake

Serves: 10

Ingredients:

225g (1/2 lb) sponge flour (00 grade)
150g (1/3 lb) caster sugar
150g (3/4 cup) unsalted butter, softened
3 medium eggs, beaten
1 tsp vanilla extract

Method:

Sift the flour into a bowl and set aside.

With an electric whisk, cream together the sugar and butter until light and fluffy. Gradually add the beaten eggs and vanilla extract, adding a little flour every now and then to prevent curdling. Once the eggs have been completely combined add the remainder of the flour until all the ingredients are completely combined.

Turn the batter into a greased deep 18cm (7 in) diameter springform cake tin, the base of which has been lined with baking parchment. Transfer to an oven pre-heated to 160ºC (320ºF, Gas Mark 4) and bake for 60 minutes, or until baked through and golden brown on top (a skewer inserted into the centre of the cake should emerge cleanly).

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before storing or serving.

Find hundreds more classic cake recipes in the baking section of the Celtnet recipes website.

Lemon Rice Pudding Recipe

I have added a classic rice pudding recipe to this blog before, but this recipe is slightly different and is intended to be served more as an Easter dessert than anything else.

This is a twist on the traditional rice pudding, giving it a bit of a North African twist and flavouring it with lemon and nutmeg.

Give this version a try, I am sure that you will fall in love with it! For a comparison, I have published the traditional rice pudding recipe earlier in this blog.

Lemon Rice Pudding

Serves: 6

Ingredients:

25g butter
110g short-grain pudding rice
450ml single cream
450ml whole milk
50g caster sugar
finely-grated zest of 1 lemon
freshly-grated nutmeg

Method:

Rinse the rice under cold, running, water then drain well and turn into a buttered 1.5l ovenproof dish.

Combine the cream, milk, sugar, lemon zest and a generous grating of nutmeg in a pan. Heat gently until just simmering then take off the heat and pour over the rice.

Stir well to combine then dot the butter over the top, transfer to an oven pre-heated to 150ºC (Gas Mark 2) and bake for between 90 and 120 minutes, stirring the pudding every 30 minutes during this time. The pudding is done when it's golden brown on top and has a soft, creamy texture.

If the pudding looks a little runny at the end of the cooking time continue cooking, checking every 15 minutes, until done to your liking (the cooking time will depend on the depth of your dish).

Remove from the oven and allow to rest for 10 minutes before serving.

Spicy Coconut Lamb Recipe

Fancy something different this Easter? Then why not cook a different kind of dish with the traditional Easter lamb.

This Asian influenced lightly-spiced curry of lamb in a coconut milk base is easy to make and tasty and you can even use a cheaper cut of lamb (neck fillets). So you get the best of all worlds.

Ditch the roast this Easter and give this new-style Easter recipe a go instead:

Spicy Coconut Lamb

Serves: 4

Ingredients:

4 tbsp fresh ginger, finely chopped
6 garlic cloves, crushed
3 shallots, diced
seeds from 8 cardamom pods
1/2 tsp ground cloves
1 tbsp cumin seeds
1 tbsp ground cinnamon
1 tbsp ground turmeric
2 tsp mustard seeds
2 green chillies, sliced
3 tbsp sunflower oil
675g lamb fillet, trimmed and cubed
50g block of creamed coconut
4 tbsp water
3 tbsp fresh mint, chopped

Method:

Combine the ginger, garlic, shallots, spices, chillies and sunflower oil in a food processor or blender. Process until smooth then spoon the mixture over the cubed lamb in a casserole dish.

Chop the creamed coconut and add to the casserole with the water. Cover and transfer to an oven pre-heated to 190ºC and bake for 40 minutes, stirring 4 times during this period.

Remove from the oven and then stir in the fresh mint. Serve immediately, accompanied by rice.

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Dundee Cake for Easter Recipe

Though typically thought of as a classic Christmas recipe, as a rich fruit cake Dundee cake can be made and served at any time of year and with Easter fast approaching, I am presenting it here as a potential alternate Easter cake.

Cover it with marzipan (almond paste) and decorate with the traditional 11 marzipan balls representing the loyal disciples and you have a true classic Easter cake.

Dundee Cake for Easter

Serves: 10

Ingredients:

100g self-raising flour

100g plain flour

pinch of salt

1 tsp mixed spice (pumpkin pie spice)

175g soft light brown sugar

175g unsalted butter, softened

3 medium eggs, beaten

1 tbsp milk

425g mixed dried fruit

25g blanched whole almonds

Method:

Sift together the flours, salt and mixed spice in a bowl.

Add the sugar and butter to another bowl and cream with an electric whisk until light and fluffy. Gradually add the beaten eggs a little at a time, alternating with the milk and a little flour and beating to combine after each addition.

Beat in the remaining flour mixture until all the ingredients are combined, then stir in the dried fruit. Pour the resultant batter into a greased 20cm (8 in) diameter cake tin, the base of which has been lined with baking parchment.

Level the surface of the cake batter then decorate the top with the blanched almonds. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 60 minutes then reduce the oven temperature to 130ºC (280ºF, Gas Mark 2) and bake for 60 minutes more (if the top of the cake looks like its colouring too quickly cover with foil).

Turn onto a wire rack to cool completely before slicing and serving.

For more classic seasonal Easter recipes, visit the Celtnet Easter recipes pages.

Cranberry and Apple Cobbler Recipe

Cobblers are dishes of a stew base with a pastry, dumpling or scone topping. For a cobbler the toping needs to be either uneven or overlapping. In essence, the topping, when viewed above has the appearance of cobblestones, hence the dish's name.

Cobblers can be either savoury or sweet and they work wonderfully well either way.

The version presented here is for a classic dessert cobbler.

Cranberry and Apple Cobbler

Serves:6

Ingredients:

For the Filling:

450g cooking apples, peeled, cored and thickly sliced
450g frozen cranberries
finely-grated zest of 1 orange
juice of 1 orange
pinch of ground cloves

For the Cobbler Topping:

50g butter
225g self-raising flour
pinch of salt
50g caster sugar
150ml milk
Method:
Combine the apples and 375g of the cranberries in a pan with the orange zest, orange juice and the cloves. Allow the fruit to poach gently for about 18 minutes, or until the apples are juice and tender. Take off the heat and set aside to cool.

For the cobbler topping: Sift together the flour and salt into a bowl. Dice the butter, add to the flour mix and rub in with your fingertips until the mixture resembles fine crumbs. Stir in the sugar then chop the remaining cranberries and stir these in as well.

Add the milk, mixing it in with a blunt knife until you have a soft, sticky, dough. Tip the dough out onto a floured work surface and roll out to about 2cm thick. Cut out rounds from this using a fluted 5cm diameter pastry cutter.

Spoon the poached fruit mixture into a medium-sized ovenproof baking dish. Arrange the pastry rounds against the edge of the dish, overlapping them slightly and leaving a gap in the centre. Brush the top of the rounds with a little milk to glaze then transfer to an oven pre-heated to 220ºC (410ºF, Gas Mark 7) and bake for about 12 minutes, or until the cobbler topping is golden brown.

Serve hot, accompanied by double cream.

See the Celtnet dessert and pudding recipes pages for thousands more classic dessert recipes.

Turkey Marsala Recipe

Turkey is one of those meats that can be reared all year round, yet which is hardly ever eaten outside Christmas time (and Thanksgiving in the US).

This is a real shame and it means that turkey can actually be quite a cheap and frugal meat to buy outside these times. So, in my attempt to get people eating more turkey, here is an excellent recipe for making the most of this bird.


Here is a quick to make turkey dish whose flavour base is Italian Marsala wine.

Turkey Marsala

Serves: 4

Ingredients:

400g turkey breasts steaks, skinned (about 100g each)
2 tbsp plain flour
1 tbsp olive oil
25g butter
100ml Marsala wine
5 tbsp double cream
freshly-ground black pepper, to taste

Method:

Place the turkey breast steaks between two sheets of clingfilm (plastic wrap) and beat with a mallet or rolling pin to flatten then dust with seasoned flour.

Heat together the olive oil and butter in a frying pan and add the turkey. Cook for about 4 minutes per side then remove with tongs and set aside on a warmed plate.

Increase the heat under the pan, add the Marsala wine. Stir vigorously to combine with the pan juices and to deglaze the pan then return the turkey pieces to the frying pan.

Reduce the heat to low then stir in the cream and season liberally with black pepper. Cook for 1 minute more then serve accompanied by mashed potatoes or rice.

See the Celtnet Recipes turkey information and recipes page for more turkey recipe information and why not visit the Thanksgiving history and recipes pages for some classic Thanksgiving dishes, including more turkey recipes.

Millionaires Shortbread Recipe

No cupcake recipe today, I am afraid, but to make up for that I am providing the recipe for a rich shortbread cake instead.

This rich shortbread, also known as millionaires shortbread is made from a classic Scottish shortbread base topped with condensed milk toffe and finished with a layer of chocolate.

Rich and indulgent everyone loves these and if you are looking for a different kind of treat for kids this Easter, then this is just the recipe for you.

Millionaires Shortbread

Serves: 24

Ingredients:

For the Shortbread:
225g (1/2 lb) plain flour
175g (3/4 cup + 2 tbsp) butter, diced
75g (2 oz) caster sugar

For the Topping:
100g (1/2 cup) butter
400g (14 oz) tin of condensed milk
100g (1/2 cup) soft brown sugar
a few drops of vanilla extract
150g (1/3 lb) plain chocolate, broken into pieces

Method:

Begin with the shortbread: Sift the flour into a large bowl, add the diced butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar then knead the mixture thoroughly to form a dough.

Press the resultant dough into a rectangular tin (about 28 x 18 x 3cm [11 x 7 x 1 in]) lined with baking parchment. Press down evenly all over the dough with the back of a spoon then transfer to an oven pre-heated to 170ºC (340ºF, Gas Mark 3) and bake for about 25 minutes, or until cooked through and very lightly golden. Remove from the oven and allow to cool in the tin.

For the topping, combine the butter, condensed milk and brown sugar in a non-stick pan over gentle heat. Heat the ingredients together, stirring constantly, until the ingredients have melted. Bring to a boil and cook for 5 minutes, stirring constantly, Add the vanilla extract and beat in to combine. Pour this mixture evenly over the cooked shortbread base then set aside to cool and set.

Chop the chocolate, place in a heatproof bowl and melt ether in a microwave or over a pan of barley-simmering water. Spread this melted chocolate evenly over the topping and allow to cool and set before removing the Millionaires Shortbread from the tin and cutting either into fingers or squares.

For more Easter recipe ideas, why not visit the Celtnet Easter recipes and information pages.

Why not look out for more biscuit and cookie recipes to bake?