Tag Archives: food photography

Rock cakes for a rocky landscape

Rock cakes were one of the first cakes I ever baked, in Domestic Science classes at school. plateful - broken cake 20-1-14I still make them, and here they seem appropriate as the shape of the finished buns [we called them ‘rock buns’ where I grew up in Yorkshire] resemble the jagged limestone peaks which surround us [below]. rocky limestone 12-10-13When I make them now, I use Mary Berry’s recipe which seems very familiar so it is quite likely that my DS teacher used the same one. They taste just as good in Spain. Even Pablo has been known to eat one with his morning cafelito, and he is not given to eating cakes. plateful - cake on plate 20-1-14225g self-raising flour
2 tsp baking powder
100g soft margarine
50g granulated sugar
100g mixed fruit [I used 50/50 sultanas/raisins]
50g currants
1 egg
1 tbsp milk
Demerara sugar [I’d run out so used castor]

Pre-heat the oven to 200C/400F/Gas6. Lightly grease two baking trays. flour, b powder & margarine in bowl 20-1-14Measure the flour and baking powder into a large bowl. Add the margarine, and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. rubbed down to breadcrumbs 20-1-14Stir in the sugar and dried fruit. adding the fruit 20-1-14fruit mixed in 20-1-14Add the egg and milk, and mix until the mixture is stiff. egg close-up in bowl 20-1-14add beaten egg and milk 20-1-14If it is dry, add a little more milk.

Using two teaspoons [but I found an ice-cream scoop easier and about the right size], shape the mixture into 12 rough mounds. Six on each baking tray. Sprinkle the top of each cake with sugar. rock cake close-up - ready to go in oven 20-1-14ready to go into oven - tray 20-1-14Bake for 15 minutes or until the cakes are pale golden brown around the edges.  Remove from the baking tray, and cool on a wire rack. just out of the oven - tray 20-1-14just out of the oven - close-up 20-1-145 to remember
apropriado/a – appropriate
muy familiar/muy conocido/a – very familiar
el professor/la profesora – teacher
la pasa de uva – raisin
las yemas del dedo – the fingertips

mary berry's ultimate cake book 20-1-14

Mary Berry’s ‘Ultimate Cake Book’

Today is definitely a sorbet kind of day

Woke up this morning to find a present from Pablo on the coffee table on the terrace. A small, very ripe, very sweet-smelling melon. The first this year from our melon patch. Pablo is in the habit of wandering down to our veg patch early in the morning, before the sun hits the soil, to turn the irrigation goma onto the various veggie beds while the soil is cool. The skin is a beautiful yellow and scored with dots.melon sorbet - whole melon 18-8-13It’s hot and humid today so we decide to try making sorbet. This recipe is adapted from one using limes [which we don’t have] from a great little book called Ice ‘n’ Easy. melon sorbet - melon and lemon peelings 19-8-13Makes about 4-6 servings
1 large melon
150g sugar [we used half azúcar morena and half fructosa, as that’s all we had]
Juice of a large lemon [or 2 small limes if you have them] melon sorbet - melon and sugar mixture 19-8-13Two to three hours in advance, put the bowl of your ice cream machine into the freezer.
Cut the melon in half and scoop out and discard the seeds. Scoop out the flesh and weigh – you will need about 450g. Tip the melon flesh into a food processor, add the sugar. Blend until smooth.
Add the lemon juice to the melon mixture, blend briefly again in the processor. melon sorbet - recipe page 20-8-13Transfer to the ice cream machine and churn, according to the instructions of your machine.
Transfer to a plastic box, seal, and freeze until required. melon sorbet - bowlful 20-8-13It didn’t last long in the freezer. All the adjectives that mean ‘wonderful’ can be applied: wonderful, refreshing, cooling, chilling, exhilarating, etcetera. We ate the whole lot in one day, and are waiting for the next melon to ripen.
5 to remember
el helado – ice-cream
el sorbete – sorbet
la fructosa – frustose
la azúcar morena – brown sugar
las semillas – the seeds
melon sorbet - book 20-8-13

‘Ice ‘n’ Easy’ by Annette Yates