Guest Author - Nicola Jane Soen
Victoria Sandwich Cake 4 oz self raising flour
4 oz butter/margarine
4 oz sugar
2 eggs
2 drops vanilla essence
Make sure you have prepared two smallish (7/8in) cake tins, by either lining them with grease proof paper or buttering them with a paper well. Heat oven to gas mark 4 or 180C.
First cream/beat together, butter/margarine and sugar, till white. Then beat in the eggs one at a time, add vanilla essence. Then sift in the flour and stir to incorporate CAREFULLY with a metal spoon (this cuts efficiently and leave lots of air in.
Put mixture into tins and bake in oven for 20 minutes. Do NOT open oven before this time or your cake will go flat! Do remember if you use a different shaped tin, or double the recipe that you will have to alter the cooking time!
Turn out onto side/wire rack to cool. When cold sandwich together with either Jam (jelly) or cream, or both! Put a doily over the top and sieve some icing sugar over, remove doily and you have a pretty pattern. It can of course be iced if preferred.
Cake can also be made into chocolate flavour by omitting the Vanilla and replacing with a level tablespoon Cocoa powder. In which case fill with chocolate butter cream filling: 12oz icing sugar, 6oz butter/margarine and a spoonful of cocoa powder, dissolved in a LITTLE hot water. Cream all together and sandwich cake together, sread on top and coat sides also and sprinkle vermicelli/chocolate curls on top.
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Bubble and squeak. Leftover/fresh potato (cooked and Mashed, ready)
Leftover Greens/fresh cooked greens of your choice
Leftover meat/fresh cooked cut up meat. Preferably beef.
Oil or butter
If using leftovers, wait till you have eaten mashed potato or roast dinner. If not, peel enough potatoes for your family. Use left over greens or enough of fresh cooked to feed your family. Heat oil or butter in frying pan (skillet) till HOT then add the potato and greens at the same time. Cook till brown and crisp. If wanted you can also add cut up meat, or cut up left over meat from a roast etc, and cook it with the potatoes and greens.
NOTE: it does taste better if it is leftover mash etc, but it is good from fresh if you cannot wait! Condiment: brown or red sauce.
Bangers n’ Mash 8 sausages
I large red or white onion
Family size portion potatoes cut up in salted, cold water
Peas
Gravy granules with some red wine if wanted
Butter and milk
Put potatoes on and boil. Mean while heat skillet, fry onions and after a few minutes add sausages. Cook till brown and cooked through. Put peas in a saucepan, cook. Remove the sausages and most of the onions from pan and put in oven to keep warm. Put skillet to one side. Mash potatoes with milk and butter, keep warm. Add some hot water and gravy granules to skillet that the sausages were cooked in. (and some red wine if wanted) bring to simmer stirring and cook for a few minutes.
Serve by putting sausages and onions on plate, next to the potatoes and peas. Pour the gravy all over it all. Condiment: English Mustard.
A nice way to cook peas is to chop up some red onion VERY SMALL; add to pea saucepan with a little water and a teaspoon or so sugar. And simmer till heated through.
Carrots: part cook till nearly to your preference, empty out most water, all but a spoonful, add spoon butter and sugar cook stirring for five minutes so they glaze nicely and the water is evaporated.
For American or English measurements please google/type in the site below. I apologise I cannot link it.
http://www.metric-conversions.org/
