Picnic Fare

Blueberry, Raspberry and Citrus Cake

INGREDIENTS FOR CAKE

225g Butter

225g Golden Caster Sugar

4 eggs

2 limes

250g SR flour

25g Ground Almonds

100g Raspberries, Fresh or Frozen (thawed)

100g Blueberries

FOR THE SYRUP

1 Lemon

100g Golden Caster Sugar

Makes 12 slices

Prep:  25 mins

Cook: 1hr 15 mins

1. Grease and line a 20 cm/8 inch cake tin. Pre-heat oven to 180C/Gas 4/Fan oven 160C.

2. Cream together the butter and sugar until light and fluffy. Add the lime zest.  Beat in the eggs one at a time.  Fold in the sieved flour and almonds. Add enought lime juice (about 3 tablespoons) to give a soft dropping consistency.

3. Fold in two thirds of the blueberries and raspberries. Pour into prepared cake tin then smooth the remainder of the fruit into the top.

4. Bake until firm when the top of the cake is gently pressed.  Then test with a fine warm skewer. It should come away clean.

5. Leave to cool slightly while you make the syrup.  Put the lemon zest, juice and sugar in a saucepan and gently heat. Stir until the sugar is dissolved.

6. Prick the cake all over with a skewer, then pour the syrup slowly over it. When it is all absorbed, remove cake from tin.

7. Slice and serve warm or cold. It freezes well.

 

Picnic Fare

 

Leek & Potato Soup with a Coconut Twist

 

2 tbsp Mild & Light Olive Oil                                     

Small Onion, chopped

1 prepared Leek (approx 400g), sliced

600g Potatoes, peeled and chopped                         

1 lt Vegetable Stock

few Chilli Flakes

½ tsp Ginger Paste

1 sachet Creamed coconut

100g Prawns (optional)

Serves 4

Prep:  20 mins

Cook: 20 mins

1. Heat the oil in a large pan and then cook the onion for a couple of minutes.
2. Add the leek and potatoes.  Stir well, then cover and cook gently for 5 minutes, making sure it doesn’t stick to the bottom of the pan.
3. Pour in the stock and bring to the boil. Add the chilli flakes, then turn the heat down and simmer gently for 15 minutes.
4. Cool for 5 minutes while melting the coconut cream, by immersing the unopened sachet in hot water.
5. Add the ginger paste and coconut cream, then blend the soup in a food processor until smooth.

6. Return to the pan, taste and season if necessary.                  
7. Add prawns, if using, and gently re-heat.
8. Serve with crusty bread.