Almond,Orange and Olive Oil Cake Recipe

"Almond blossom, sent to teach us

That the spring days soon will reach us."

Edwin Arnold.   

I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.

Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,

 

Recipe

250g Plain Flour

200g Ground Almonds

2 teaspoon Baking powder

1 teaspoon salt

4 Oranges

3 Table spoons Orange Flower water

5 Eggs

400g Castor sugar

1/2 pint Olive oil (I used Pomace olive oil)

Method

1. Zest the oranges, then squeeze 4 of them. 

3. Sieve  together the flour, baking powder, and salt in a large bowl 

4. In a large bowl  beat the eggs on medium speed 

 Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix 

5. Pour the mix into greased and floured cake tin and bake at 350f / 170c  1hour 15 mins or there about. Cool 10 mins

6. Turn the cake out onto the rack and cool completely 

Buttercream icing

140g butter, softened

280g icing sugar

1-2 tbsp Lemon juice

1 Beat the butter in a large bowl until soft.
2 Add half of the icing sugar and beat until smooth.
3 Add the remaining icing sugar and one tablespoon lemon juice and beat the mixture until creamy and smooth. Beat in the lemon juice if necessary, to loosen the mixture.

21st Century Digital Food In a video Style

Taster Menu of Alchemy, from the 21stCentury Kitchen

View from Kitchen
  

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page here for more information on Chanterelle Wild Mushrooms

Chanterelle

Recipe for Chicken and Chanterelle Galina 

with original music by Galina herself

Caramel iphone5 Apple upside down cake

Recipe here

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world ! ) 

Dark Chocolate and Raspberry Mousse recipe Here

With wine and music !

The Delusion of Food and Lardy cake,with funk

Somersetshire  Lardy Cake Recipe here 

Aromatics for Food  Saffron

As the saffron tints and crimson flushes of morn herald the coming day, more here with spice music

By Jon Chef

Global food:Aberdeen Angus Fillet Steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi

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Plain boiled Maris Piper potatoes

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Fried Parsnips

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Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle

Notes    

 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia

Ketchup

"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef

Smoked Ham Hock.Boiled with Black eyed beans.Roast potatoes and Cauliflower cheese

Snow storm blowing outside.Log fire burning time for comfort food.

Ingredients

 Smoked ham hock ( Soaked 12 hours cold water change regularly ) 

 300g Black eyed beans dried  ( Soaked 12 hours cold water change regularly )            

 100g Mung beans dried ( Soaked 12 hours cold water change regularly ) 

 100g Cow peas dried  ( Soaked 12 hours cold water change regularly ) 

2 medium onions

5 sticks of celery

1 can chopped tomatoes

1 bunch  Curly kale  

Method : Cover with water or o light stock. Simmer for 2hours,Skim  often add curly kale last 20 mins

                Fresh ground black pepper check for salt should not need depends on ham hock

Roast potatoes, parboil 5 mins drain well

Into hot roasting tray oil knob of butter Season

Roast 1 1/2 hours more or less medium heat turning every 20 mins or so

Roast pots

Baked Cauliflower Cheese

By Jon Chef

                                                                                                                                                            

Mums *Bread and Butter Pudding* 21stCentury foodies+

Bread and Butter Pudding

Memories of Childhood 

Ingredients

25g slightly salted butter, softened, plus extra for greasing

8 slices Stale white or brown bread crusts left on

75g sultanas

4 eggs

500ml Whole milk

50g Moscavado sugar

Freshly grated nutmeg

Cinnamon 

Ground fresh Cardamon

Raspberry jam

Method

 Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish.

 Butter the bread.

 Cut each slice into quarters, 

Then layer the pieces in the prepared dish, scattering the sultanas between the layers.

Lightly beat the eggs in a jug with the milk, sugar

 Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.

Glaze with raspberry jam

Tip try not to have sultanas on top or they will catch

Serve with cream  

Rowan Jelly

Rowan Tree.

"Rowan is the tree of power, causing life and magic to flower."

Common name Mountain Ash

USES: The hard pale brown wood of the rowan was used to make bows in the middle ages, also used for tool handles, bowls and plates and for general woodcraft.  The berries were used to make rowan jelly which was eaten with meat and helped prevent gout. Containing high concentrations of Vitamin C, the berries were also ingested to cure scurvy 

A rowan wand or walking stick will protect you from being harmed on a journey and bring spiritual enlightenment along your path. Scottish tradition did not allow for the use of Rowan wood for any other purpose than ritual.

Rowan Tree and Berries

Warning Berries are poison when raw cooking destroys poison.

Rowan Jelly

4 lb Rowan berries, washed and stalks removed

3 lb Crab apples, quartered

1 lb Sugar for each pint juice

Preparation:

Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight

.

Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.

Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. 104 C 

When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

Rowan Jelly, has a unique bitter/sweet flavor  is traditionally served with game especially venison but it is a delicious accompaniment to any meats and poultry.Cold or hot 

While you are eating thin slivers of venison

and Rowan jelly.

A wee dram of Whisky

I would love to get a bottle of this whisky

Rowan jelly and menthol cigarettes whisky

There is none left to my knowledge ! 

Whispering woods - tales of the Caledonian Forest written by Alan Crawford www.whisperingwoods.co.uk/

By Jon Chef

Jon Chef in the Kitchen featuring Mr Appo

Jon Chef in whites,Marc Sous in dark 2011

One of many Kitchens I host in.Not many words to day!

Live and direct from the kitchen last few days.

Xmas day Bird

Poor Mans Black Velvet ! Champagne on the way so used cider

Dinner Tonight

All washed down with "I listened to the Siren" Red Wine

While all that going on Mr Appo been cooking in his Kitchen cant stop playing this

Me in da hood :)

Sorry could not get this in the mix next time around

"All my music is at home with good old jerk chicken, rice and peas. With a mojito or rum punch on the side,

Oh and plenty of 'greens' ;-) "

Peace and love.

A

WWW.appozone.com

  By Jon Chef

A Winter Menu

My Favorite Cast Iron pan 

Starters

Celeriac and almond soup
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Garlic mushrooms with hot onion and juniper bread
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Farm dry cured ham with fennel and orange salad

Main coarse

Aberdeen Angus beef stew with blackberry dumplings
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Roast Shetland lamb with apple and mint jelly
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Smoked fish kedgeree with mango chutney
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Spinach and walnut pasty with tahina sauce

Sweets

Rich bread and butter pudding with sweet spices
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Autumn fruit salad with thyme and ginger
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Mendip cheese and celery with water biscuits
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Getting ready

What happened to the Deer skin !

Xmas Day the Lounge

A  Djembe drum made by my brother Bob Xmas day.The body is a Spanish cactus

                                                                        

Get that skin tight

 

Now has to dry and tighten.To the Kitchen to make something with the  Venison meat










By Jon Chef