Saturday, 29 September 2012
Green tomatoes, room re-jigs and more cake
here. I added a teaspoon each of cumin, coriander, turmeric and 3 teaspoons of nigella seeds- oh and one of my Dads very hot red chillies that I have stowed away in the freezer. It came out really well and as my beloved Laurie says chutney is 'practically foolproof, it is always good and hard to ruin'. Mine yielded two and a half good sized jars and is more akin to mango chutney with the spicing I added. It made us feel really good to make something out of our unripe and destined for the compost heap crop.
Change around up stairs with the single bed moved from its storage place in the wee ones room to the boys room- his small wooden bed put away until the bubba moves out her cot. She is quite taken with having some room to play and there are a lot of tea parties both real and imaginary going on in this little space.
The final of four family birthdays that happen for us in September- my husband's and after a busy, busy week that raced by at break neck speed this amazingly easy but super tasty chocolate cake saved my life- find it below;
Karen Edward's version of Buttermilk Cocoa Cake
1. Preheat oven to 350f and butter and flour a 9 by 2 inch round cake pan (or a heart one is like me you bought one specifically to make Nigella's heart cake.....)
2. Mix together 1 3/4 cups of flour, 3/4 cup of unsweetened cocoa powder, 1 cup of sugar, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. To these dry ingredients add 1 cup of buttermilk, 1/2 cup rapeseed oil or melted butter and two teaspoons of vanilla. Mix together.
4. Turn batter into cake pan and bake in middle of oven for 30 mins until a tester comes out clean.
(this is take from the essay Three Chocolate Cakes' in More Home Cooking by Laurie Colwin. I used the American cup measure and it worked perfectly)