Recipes page


Apple Evening

Soup evening




Apple Cake (Cheryl's yummy Apple Cake)

Banana Bread (Sarah's amazingly popular Banana Bread)


Apple Cake (Cheryl's yummy Apple Cake)

12 oz self raising flour

6 ozs sugar

pinch of salt

4 ozs sultanas

8 ozs butter/margarine

1lb Bramley cooking apples

3 eggs


I added some mixed spice to my cake, but it's just a personal preference


Grease and flour an 8" round cake tin.

Sift flour, salt and any spices used into a bowl.

Rub in fat.

Stir in sugar and sultanas.

Peel, core and cut apples into small dice and mix into dry ingredients.

Lightly beat eggs and stir into mixture with a metal spoon. Do not beat.

Bake in centre of a mod. oven ( 350 ) for approx. one and a quarter hours.

Dredge with castor sugar whilst still hot.


Banana Bread (Sarah's amazingly popular Banana Bread)

100g sultanas

75ml dark rum

175g plain flour

2 tsp baking powder

half tsp bicarb

half tsp salt

125g unsalted butter (melted)

150g caster sugar

2 large eggs

4 small, very ripe bananas (mashed)

60g chopped walnuts

1 tsp vanilla extract


Put the sultanas and rum in a small pan and bring to the boil.

Remove from heat, cover and leave for an hour if possible.

Preheat oven to 170c/Gas 3/325f.

Put flour, baking powder, bicarb and salt in a medium bowl and combine well.

In a large bowl, mix the melted butter and sugar and beat in the eggs one at a time, then the bananas.

Then stir the walnuts, drained sultanas and vanilla extract.

Add flour (replace 25g of flour with 3 tbsps of cocoa powder if you want the chocolate version)

Scrape into loaf tin and bake in the middle of the oven for 1- 1 quarter hour or until skewer comes out clean.

Leave to cool. 


Apple evening


Apple Slices

Australia  Spiced Apple Cake


Apple Slices

1 medium cooking apple,peeled, cored and finely chopped

Juice of half a lemon

Half lb self raising flour

quarter tsp baking powder

pinch of salt

4oz margarine

4oz caster sugar

Quarter pint of milk

1 egg


Half lb sifted icing sugar

3 tsps lemon jiuce


Set oven to 375F or mark 5.  Well grease an 11x7 inch shallow baking tin.  Peel, core and chop the apple finely and mix with the lemon juice.  Sift the flour, baking powder and salt into a bowl, rub in the margarine and stir in the sugar.  Beat the milk and egg together and stir thoroughly into the mixture together with the chopped apple.  Pour the mixture into the tin and spread evenly.  Bake for about 30 minutes or until a skewer inserted comes out clean.  Make the icing by mixing the icing sugar with the lemon juice and just enough water to make a thick spreading consistency. Pour the icing over the top of the cake whilst still warm and spread evenly.  Allow to cool in the tin and when cold cut into 16 slices.


Australia  Spiced Apple Cake

4oz butter

4oz brown sugar

4oz sugar 3 oz sieved, cooked apple, unsweetened

1 level tsp bicarb

6oz plain flour

Quarter tsp grated nutmeg

Quarter tsp ground cinnamon

3oz seedless raisins or sultanas


Cream butter and sugar together well. Stir bicarb into aplle , the add to creamed mixture. Stir the sultanas in well.  Grease and line a 7 inch cake tin.  fill level top and  bake for 55 -60 mins.

NB Recipe provider thinks it needs more apples.


Soup evening

Turkish carrot, tomato and lentil

Winter minestrone

Brown Soda Bread


Turkish carrot, tomato and lentil

2tbsp extra virgin olive oil

1 red onion (diced)

2 carrots (diced)

2 cloves of garlic (chopped)

2 tsps ground cumin

2tsps ground coriander

2tsps ground ginger

2 tbsps tomato paste

1cup of lentils

2 x 140z cans tomatoes

6 cups vegetable or chicken stock

1 and a half tsps salt

half tsps ground black pepper

Thick, natural set yogurt (greek style best) to serve


Heat the oil in a large saucepan over a medium heat.  Add the onion and carrots and cook for 5mins, stirring occasionally.  Add the garlic, cumin, corinder and ginger and cook, stirring, for a  minute.  Add the tomato paste, lentils, tomatoes, stock, salt and pepper and bring to the boil.  Cover the pot, reduce the heat to medium, and simmer for 30 mins.  Transfer the mixture to a blender in batches and process until smooth.  Serve in individual bowls topped with a dollop of yogurt.


Winter minestrone

This soup traditionally uses any vegetable and herbs available from the garden, dried beans and pasta.  Water, or stock if available, is the liquid.

This version is made from chopped onion, garlic, carrot, celery, swede and jerusalem artichoke.  These are all sweated in olive oil for 10 minutes and then the stock and herbs (thyme, sage and a bay leaf) are added and the whole simmered for a further 15 - 20 minutes.

10 minutes from the end of cooking a handful of pasta and a can of haricot beans (soaked and cooked dried beans if available) are added.

5 minutes from the end of cooking a handful of chopped greens is added.

Serve hot with a sprinkling of parmesan cheese.


Brown soda bread

(2 loaves)

500g wholemeal  plain flour + extra for dusting

10g salt

4tsp baking powder

300ml buttermilk, plain yogurt, milk or water

1 tbsp black treacle


Preheat oven to 200c/gas mark 6

Combine dry ingredients in a bowl and mix in liquid and treacle

Knead briefly, divide into two and sahpe into rough rounds

Pat to flatten until about 5 cms high

Flour loaves all over and place on baking tray

Cut a cross in the top almost through to the bottom, then stab lightly all over.

Bake for 20-25 minutes until bread sounds hollow when tapped on the base.  Cool for a few minutes on a wire rack.

Best eaten warm, with butter.