Cooking for People and Occassions

Orange Cake and Lemonade

If the weather holds this weekend this cake is the perfect accompaniment to a sunny garden afternoon. A rich lemon mousse, sweet whipped cream and crushed raspberries drizzled with Framboise, sandwiched between two layers of orange scented sponge. The combination was arrived at by accident. Surplus filling, begging not to be wasted, from our Easter lemon tart (I had made a 20cm case rather than the 25cm indicated).

 Serve with fresh lemonade (recipe below), iced coffee served with a dollop of the coffee ice-cream, or posh tea (lady grey with a slice of lemon).

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No-churn No-fuss Ice-cream

I am a complete convert to  no-churn, no-fuss ice-cream. So much so that I am not sure  I will ever slave away over custard making, or spend my money on expensive ice-cream churners ever again.  With three basic ingredients, and a bit of imagination, the creations are endless.  Here are two of my favourites.  I hope you get to enjoy them over the Easter weekend.

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Sloe Time and Worth the Wait.

sloes in sieve and blackthorn branch with wild dyed cloth

Ripe Sloes and Blackthorn Branch

The Sloe is the fruit of the capricious blackthorn. As early as march bride-like veils of  white gossamer appear to billow and waft along the length of the hedgerows and field margins. An illusion created by the densley packed floral display of this early flowering  bush. The blackthorns small, delicate, lacey white flowers appear well before its leaves have even thought about getting out of bed for spring. This apparition, and the wonderful accompanying scent always stops me in my tracks, a happy acknowledgment that warmer weather and spring sunshine are on their way before too long. Continue reading

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