Make Your Own - cookery page.

Stored apples.
The apples that we stored last October are holding reasonably well.  Of course, we have some rotten apples but most of the damage was done during the big freeze last December which made some of the apples go soft.  I think that we have around 50% that are usable.

I made an apple tart/crumble yesterday using Quick Rough Puff pastry underneath and a crumble mixture with lots of almonds mixed through it.  Delicious! 
Contact me for recipes.

Courgette or Carrot Cake 

We always end up with a few 'escapees' in our courgette plot.  You know, those huge, enormous marrows that you didn't see when they were tasty courgettes!  

Anyway, 16 years ago when we had just started our B/B a young American man who was staying here with his new wife on their honeymoon sent this recipe to me and I have been making Courgette Bread or Cake ever since.

Just watch out when using the marrows as they contain a lot more water than the small courgettes.  Drain off some of this liquid after grating or you will have too wet a mixture to be able to bake properly.

I consider this a sweet cake but many people use it as a savoury bread.

Carrots can be substituted for the courgettes.

Preheat oven to 160 C

3 cups flour

2 cups sugar (brown or white)

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1 cup chopped walnuts

Combine the dry ingredients

3 eggs

1 teaspoon vanilla essence

1 cup sunflower oil

2 cups finely grated courgettes or carrots

Combine the wet ingredients

Mix the wet and dry ingredients with a wooden spoon

Grease 2 X 1 kg loaf tins

Divide the mixture between the tins

Bake for 1 hour

Cool in tins for 10 minutes

Turn out onto cooling rack

Bon appetit!