Chantille Sponge

I imagine this to be a really light sponge cake, I tried to search for other recipes but just kept finding recipes for chantilly cream sponges! The name conjours up a light fluffy delicate cake, but after reading the ingredients and seeing the flour to butter and sugar ratio I’m not so sure it will be that light…

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First off I creamed the butter and sugar..

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Then added the eggs and flour. It’s hard to say if it’s too dry at this stage, I thought it seemed ok so didn’t add any milk..

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Then I added the almonds and walnuts..

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I opted to use my multicoloured cherries, and 1 oz of Angelica actually works out as quite a lot! Think it’s going to be a colourful cake!

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The cherries and Angelica are all added, and usually when making a cake with cherries I coat them in flour before gently stirring in to avoid sinkage. For this I just added them as they are, the cake mix feels quite thick so hoping they will stay mixed through ok and not all sink to the bottom..

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After an hour and 15 minutes is a nice dark golden colour and fairly well risen..

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I left it to cool slightly before trying. It’s certainly got quite a bit of a crust! Then inside it is a bit crumbly, I maybe should’ve added some milk!

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Well I love the crust and all the walnuts and fruit have stayed well distributed which is good! Yes it’s not the light airy sponge I had imagined but it’s still really good and brilliant with a cup of tea! I love the cherries and Angelica through it and the walnuts add a nice crunch.

Would I make this again? Yes!

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Crunchy-Topped Tea Bread

This recipe comes from the recipes around the world chapter and is apparently from Belgium..

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I made this yesterday and didn’t start until the evening, it does take a bit of time so was quite late by the time it was ready!! Seems like quite an unusal recipe. First I mixed the yeast, flour and milk. I didn’t have fresh yeast but I used a yeast conversion calculator to work out I need half a teaspoon of dried yeast!!

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I left it to rise for 45 minutes but didn’t look like too much had happened! I gave it a bit longer and still hadn’t risen much..

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I added the rest of the milk, flour and eggs and attempted to beat, but it’s really thick and sticky so not very easy!

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So the recipe says to roll it out onto a board, but there was no way I was going to be able to do that with this, it’s far too sticky. So I just poured it into the tin..

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While that was left to rise I stated with the topping..

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That all creams together and looks like breadcrumbs..

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The dough did rise significantly at this stage, so I sprinkled over the topping and then into the oven..

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After the full cooking time it was looking good, nicely golden and crunchy on top and had risen well..

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Last night we had to try a slice warm from the oven with butter..
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It is really soft inside although perhaps a touch doughy so maybe could’ve done with a bit longer in the oven, but despite that it’s really good! It’s like a sweet bread and the topping is brilliant!!

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This morning once it had fully cooled I had a couple of slices with jam..

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It still tastes really good, I did give it a few seconds in the toaster as it’s still a bit doughy. Overall though it’s a lovely tea bread, especially the topping!!

Would I make this again? Yes..

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Sole Veronique

I think this is a very classic recipe and I vaguely remember my mum making something similar but with chicken! I was actually making this with plaice, I’d bought two whole plaice and decided I would fillet them myself, what a mistake!

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I do not know why I thought it would be a good idea to fillet the fish myself, I really should’ve asked the fishmonger to do it for me..

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So after 3 knives, one pair of scissors and about half an hour I had a really sorry looking set of fillets. I had two fish and according to the website I was using for filleting advice I should’ve ended up with 8 fillets. I ended up with 7 awful looking examples of fillets..

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My next issue was that I forgot to get mushrooms! Had to just carry on without and covered the fish with all the other ingredients..

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While this was in the oven I started simmering the grapes, and then I did peel them! What a completely tedious thing to do! I did start to think it was a bit unnecessary and what differnce does it really make so I only ended up peeling half of them…

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I took the fish out the oven after only about 12 minutes and was well cooked and even more pathetic looking!

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Then I made the sauce and poured over the fish..

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We were having this with some homemade oven chips, kind of a posh fish and chips! I don’t think my husband and daughter were very impressed when they saw the grapes in the sauce!

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There really isn’t much eating in this dish, which is such a shame as the fish is really nice. It’s very soft and I did actually quite like the sauce and grapes with it, can’t say the same for the other two sharing this with me!

Would I make this again? Maybe…

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