RECIPES OF THE MONTH
NEVER FAIL LEMON DRIZZLE CAKE
Ingredients:
Cup and half of self-raising flour
1 teasp baking powder
Cup of sugar
4oz soft margarine
2 eggs
1 lemon
Icing sugar/granulated sugar
Put all ingredients apart from lemon & icing/granulated
sugar in mixing bowl
Grate in rind of the lemon
Mix well
Put mixture into 2lb lined loaf tin, level off
Bake in oven @ 170° for approx. 35-45 minutes, testing with a fine skewer
which should come out clean
To top with granulated sugar, leave cake in the loaf tin. Put juice of the
lemon in bowl and add sufficient granulated sugar to make thick topping
and pour over the cake. Allow to cool before removing from tin and lining
paper
To top with icing sugar remove from cake tin and allow to cool completely
and remove lining paper. Use enough lemon juice with some icing sugar to
make a thick pouring icing to cover the top, allowing it to dribble down
the sides.
QUICK SUPPER DISH - MUSHROOMS ON TOAST
Fry 4oz mushrooms - any kind you like, in a knob of butter. Add salt, black
pepper and a sprinkle of dried thyme. When cooked stir in a spoonful of
créme fraiche and serve immediately on toasted brioche.
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