Thames Valley Farmers' Markets

Thames Valley Farmers' Market Co-operative - 10th Birthday
Special Birthday Recipe Meal
Ham Hock and Asparagus Terrine

1k Gammon/ham hock *

Whole cloves
2 carrots *
Bay leaves

250 - 300g Asparagus, washed and cooked *
50g Fresh parsley, washed and chopped **
2 tsp Mustard
2 Leaves gelatin

Fresh bread *
Watercress *
Picalilli or chutney of your choice *

Wash gammon hock and place in saucepan with stock ingredients, cover with water and bring to boil. Keep on a gentle boil/simmer for 2 ½ -3 hours until ham flakes easily off bone. Remove from stock and set aside to cool.

Strain stock and return to saucepan. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 450ml liquid remaining. Remove from the heat. Meanwhile, soak the gelatin in cold water for 5 mins to soften. Remove gelatin from the water, cut into small pieces and add to the hot stock and stir well until dissolved – do not boil

Flake cooled ham hock into fairly large chunks (removing as much fat and sinew as possible), and combine with parsley and mustard.

Line the inside of a 20cm x 10cm loaf tin with cling film making sure there is extra film hanging over the edges to cover the top of the terrine.

Layer half your cooked asparagus into the bottom of the tin and press in half the ham mix, layer in the remaining asparagus and press in the remains of the ham mix. Pour your stock over till it just covers the mixture – gently tap terrine on a hard surface to remove any air pockets. Bring cling film over top of terrine and chill for 3-4 hours or overnight.

Remove from mold and serve with watercress, fresh bread and pickle or chutney of your choice.

If asparagus is not in season, the terrine works equally well with mushrooms – simply layer in cooked mushrooms (or any other cooked vegetable you would like to try) as you would the asparagus, or if you prefer simply omit the vegetables.

* Can be bought at Thames Valley Farmers’ Markets

** Can be bought locally
Chicken Kiev

3 Chicken breasts *
60g butter, softened *
20g Fresh parsley, chopped **
3 Cloves of garlic, crushed or finely chopped
1 egg, beaten *
White flour **
3 Slices of white bread, crumbed *

Mix butter, parsley and garlic and put into fridge to harden.

Preheat oven to 200 C.

Place chicken breasts flat on a board and make a small incision in the widest part of the side of the breast, fully insert knife and make a pocket inside the breast without cutting completely through the chicken. Repeat with all chicken breasts.

Divide butter into 3 equal portions, roll into little ‘sausages’ and feed into the pockets in the chicken breasts – work well into the pocket so when it melts whilst cooking it stays in the pocket.

Pour a little flour onto the board and coat the breasts with flour. Dip the floured chicken in beaten egg, and then coat in the breadcrumbs.

Place coated breasts in a tin with the incision slightly upward so butter doesn’t melt out whilst cooking. Pour any remaining egg over the top and sprinkle over any remaining breadcrumbs.

Cook in the preheated oven at 200C for 22-25 minutes or until golden.

Serve with local seasonal vegetables* and potatoes*.

* Can be bought at Thames Valley Farmers’ Markets

** Can be bought locally
Rhubarb and Strawberry (Seasonal Fruit) Flan

350g Rhubarb, washed and chopped *
200g Strawberries, washed, hulled and halved *
Water or fruit juice
250g Yoghurt *
6 – 8 Leaves Gelatin

280g Digestive biscuits, crushed
150g Butter, melted *

Mix crushed biscuits with melted butter and press into base of 8” round loose base tin or flan dish. Put in fridge to cool and set.

Put rhubarb and strawberries in a saucepan on a gentle heat with just enough water or fruit juice to cover the base of the pan so they don’t stick or burn. Simmer gently until mushy and cooked (if you like your desserts slightly sweeter add a couple of tablespoons of British granulated sugar to the fruit when it’s nearly cooked – stir well to ensure it dissolves and doesn’t burn). Remove from heat and puree with hand blender until smooth. Set aside.
Place gelatin leaves in a dish of water and soak for 5 minutes to soften, cut into small pieces once soft, and then stir into the warm pureed rhubarb and strawberries, keep stirring until gelatin is completely dissolved.

To serve garnish with fresh fruits or fruit puree.

If rhubarb and strawberries are not in season, or you just prefer other fruits simply cook and puree fruit as above and use instead.

* Can be bought at Thames Valley Farmers’ Markets
Elderberry and Apple Turnovers

By Caroline Taylor
The sun was shining, the birds were singing and my bicycle was glistening and raring to go. Foraging can be a trifle difficult when you’re cycling if, like me, you think you’re Victoria Pendleton. Berries can whizz past in the blink of an eye and then you need to brake, reverse to try and find the source of your halting. When I went out to get these elderberries I took it nice and slowly to ensure I could scour the hedgerows sufficiently.

It wasn’t quite as smooth as I envisaged, it wasn’t like I could grab the berries as I cycled past; that would have been a bit too suave. At the weekend I had bought some apples wonderfully entitled Peasgood’s Nonsuch as I had heard they are a fantastic cooking apple. Now seemed like the perfect time to find out.

You will need (for four turnovers):
100g butter, frozen
200g plain flour
Cold water
2 cooking apples (Peasgood’s if you can get them)
A handful of elderberries
1 egg, beaten
Sugar for dusting

Put the butter in to the freezer for half an hour. Put the flour in to a bowl and grate the butter in to the flour. When it’s all grated in add drops of cold water until you have a firm dough. Put into the fridge for half an hour. If you’ve not tried making rough puff before it is so simple I can’t recommend it enough.

Peel the apples and chop them into small-ish chunks. Put them into a pan with a little sugar and water and cook on medium until they start to soften. While the apples cook, remove the elderberries from their stalks by running your fingers down them away from the main stalk. Best to give them a wash before you put them in just in case there’s anything clinging on. Add these to the apples just as they’re getting soft to that they burst and colour the apples a wonderful cerise. Turn the heat off and allow to cool while you sort out the pastry.

Remove the pastry from the fridge and divide into four. Roll each one out on a floured surface until it’s roughly circular. Put some of the apple mixture into the middle and then fold the pastry over the top to make a turnover. Seal the edges with some firm pinching, put a few slits in the top of the pastry and then brush with the beaten egg. Put into the oven at 190C for 35-40 minutes. I would advise putting them onto some greaseproof paper in case the sugary juices leak out and render them immovably adhered onto your baking tray. Dust with a little sugar while they are still warm.

It’s very difficult to resist a freshly baked anything, even more so when you’ve used an ingredient you’ve never tasted before. I tucked in to one straight out of the oven with some clotted cream. It made the bruised foot and stung arm disappear instantly with its warmth, sweetness and cool, soothing cream. Peasgood’s are indeed a marvellous cooking apple keeping their shape and flavour throughout cooking. The elderberries were like tiny purple jewels nestled amongst the apple and pastry giving a wonderful tartness and distinct flavour.
Classic Asparagus with Hollandaise Sauce

By Caroline Taylor
The first asparagus of the year I always find is the best. It comes at just the right time, after the snowdrops and daffodils have been out, as an indication that Spring has sprung. Its lovely flavour and delicacy has to be enjoyed, at least once in the short asparagus season, with the classic partner...Hollandaise sauce.

3 egg yolks
220g unsalted butter
½ lemon
splash white wine vinegar
salt and pepper
bunch of asparagus
plus anything else you want to serve it with like ham, muffins etc.

Put a bowl over a pan of simmering water so that the bottom of the bowl and top of the water don't touch. Keep the temperature as low as possible.First, put the egg yolks into the bowl and give them a quick whisk about. Cut a bit of butter off and whisk this in. Keep cutting bits off and adding it in until all the butter is incorporated.

Squeeze in the lemon juice and drip the vinegar in until it has reached your desired acidity and then season. The sauce may look at first like really thick creamy Hollandaise but only about half the butter will be in at this stage so keep going. It might look like a whole bowl of melted butter near the end but if you take it off the heat once all the butter is added it will come back to a thicker Hollandaise.

While the Hollandaise cools (or if you're particularly good at multi-tasking, during the making) griddle the asparagus. The charred edges make this vegetable even nicer. I toasted some muffins, topped them with ham or smoked salmon, the asparagus and then poured the Hollandaise over the top. What better way to celebrate this wonderful vegetable.
Hot Cross Bun Bread and Butter Pudding

By Caroline Taylor
This is a recipe for when you have bought too many hot cross buns in all the Easter excitement and they have gone a bit stale. It’s a brilliant way to make the most of this lovely, fruity spiced bun. Warm, crisp on top, gooey centre; what more could you want?

four hot cross buns
1 egg and 2 egg yolks
3tbsp caster sugar
410g can condensed milk
a splash of milk.

Slice the hot cross buns into four or five slices and butter on one side. If you want you can put marmalade on the buttered side too for an extra citrusy zing. Put the buttered slices into an oven proof dish.

Whisk together the egg, egg yolks and sugar with until well combined. Empty the condensed milk into a saucepan and add two tbsp milk. Heat gently until almost simmering and then pour into the egg mixture whisking all the time. If you’re particularly exuberant with the whisking you can reward yourself with extra pudding. Pour the custard over the bread and leave to soak in for a few minutes.

Put the dish into a baking tray and fill the baking tray with boiling water until it’s halfway up the dish. Place in a preheated oven at 180C for 25-30 minutes or until the custard has set. Serve with some cream or ice cream.

If you’ve made both the hollandaise and bread and butter pudding you’ll have enough egg whites to make up a lovely meringue which you could top with some stewed rhubarb!

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© Copyright 2012. Caroline Taylor
Special Valentine's Day Menu

Beetroot and Goat’s Cheese Risotto

By Caroline Taylor
For an interesting way with beetroot, try this extremely pink risotto. Wonderful sweet beetroot, traditional risotto base and tangy goat’s cheese; a perfect Valentine’s Day dish.

Start by boiling the beetroot; for two people you’ll need two or three largish beetroot. Boil these in salted water until they are tender and then rub the skins off. While the beetroot cooks make the risotto. Put a pan of chicken stock on the hob to warm up. Finely chop a small onion, a clove of garlic and a stick of celery. Fry these with a little olive oil until soft and then add 150g risotto rice. Leave the rice to absorb a little of the oil before adding a small glass of white wine. When most of the wine has been absorbed, add a ladleful of the warm stock at a time massaging it into the rice. You will need anywhere from 500ml to 800ml of stock. Test the rice after about 20 minutes to see if it’s cooked and season if needed. When soft but the rice has a little bite, add a handful of Parmesan, stir, remove from the heat and keep the lid on.

While the risotto keeps warm, blend the peeled beetroot with a little salt and pepper. Add this to the risotto and it turns a beautiful deep pink. Serve with some soft goat’s cheese crumbled on top.
Boeuf Bourguignon with Dauphinoise Potatoes and Purple Sprouting Broccoli

A wonderfully rich, hearty dish to warm you from inside out with some lovely seasonal purple sprouting broccoli. Fantastic because it can be left to cook on a low heat while you lay the table, make the risotto or get on with other things.

For the Boeuf Bourguignon you’ll need some diced braising steak, brisket or other stewing beef; around 400g for two. Start by frying the beef in a little oil until brown and then sprinkling over a tbsp of flour and cooking for a few minutes. Add a sprig of thyme, two glasses of red wine and 250ml of beef stock, reduce the heat and cook for an hour. Then fry a handful of chopped button mushrooms, two or three chopped shallots, one chopped carrot and three or four rashers of diced bacon together in a pan until starting to brown. When browned, add this to the beef and continue cooking for another half an hour. Check the seasoning before serving with the potatoes and broccoli.

For the Dauphinoise Potatoes, peel and finely slice 400g Maris Piper or Desiree potatoes. Finely chop a garlic clove and butter a baking dish. Layer the potatoes in the dish sprinkling over garlic, salt and pepper and ending with a layer of potatoes. Mix together 250ml double cream with 50ml milk and pour this over the top. Cook in a preheated oven at 160C for an hour and a half.

Just before the Dauphinoise and Bourguignon are ready bring a pan of salted water to the boil and add the purple sprouting broccoli. Cook for five minutes so they retain a little crunch.
Dark Chocolate and Hazelnut Tart with Rhubarb
and Blood Orange Compote

You can’t have Valentine’s Day without a little chocolate. This tart is great because you can make it in advance and leave it in the fridge so there is no last minute pudding fretting!

Start by making the pastry. Blend 50g cold butter with 100g plain flour until it resembles breadcrumbs. Add 15g caster sugar and 25g chopped, toasted hazelnuts and then bring the pastry together with one small egg. Wrap the pastry in cling film and chill in the fridge for half an hour. Roll the pastry out on a floured surface, line a 20cm loose bottom tart tin and prick the base all over with a fork. Line with greaseproof paper and fill with baking beans. Blind bake for 15 minutes at 190C, remove the baking beans and return to the oven for a further five minutes. Remove from the oven and once cool, remove from the tin.

Put a bowl over a pan of simmering water so that the bowl and water don’t touch. Melt 100g dark chocolate in the bowl, remove from the heat and stir in 150ml of double cream. The mixture should be quite thick and easy to spread over the tart base. Once the tart is done, put it in the fridge to set.

To make the compote, squeeze the juice of a blood orange into a pan with one stick of chopped rhubarb and a tbsp of sugar. Leave over a low heat to let the rhubarb soften. Once soft, increase the heat until the compote has thickened. Serve with a nice thick slice of the chocolate tart.

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© Copyright 2012. Caroline Taylor
Golden Beetroot Soup

Golden Beetroot Soup By Caroline Taylor
The beetroot is a vegetable of many guises. I have been fortunate enough to obtain, consume and even grow some of the purple, the pink and white striped and the golden. There's nothing quite like a beetroot; so earthy and yet so sweet. Growing beetroot has been, in my experience, immeasurably easy. I think it helped that I slightly cheated and bought plug plants rather than seeds but irrespective of this they were all a success. If you were to grow just one thing, broad beans or beetroot would be my recommendation to you. It's only January so there's plenty of time to get some dirt under those fingernails.

Beetroot soup has always had a whiff of borscht about it and I'm not one for cold soup. Not even the most delicate of gazpacho can tempt me to more than a few spoonfuls. I wanted a warming, hearty soup but I did not want to redecorate the kitchen in varying shades of fuchsia while trying to achieve this. Purple beetroot is a glorious colour but there's always varying degrees of risk when cooking with it. Every person, pet and piece of kitchen equipment is playing beetroot roulette. There's not much point in wasting the striped beetroot in a soup either. Rumour has it that instead of being the baby pink you envisaged it goes more of an off-grey. The only other off-grey thing I can think of is gruel. Nobody wants to eat gruel. By happy chance there is another shade of beetroot that can save all this heartache. A beetroot that results in soup that looks like a bowl of sunshine.

If you are brave, dressed head to toe in beetroot proof gear and preferably cooking outside, you can of course attempt this with the purple beetroot. If you do, I would recommend roasting the beetroot first, peeling it and then adding it to the soup as detailed below. This way you will only have carmine fingers to worry about. Not only does the golden beetroot look happy, it makes you happy because there's much less messing around. Peel the beetroot and chop into chunks, there's no need to cook it first. Fry an onion, a carrot and a stick of celery in a little butter until softened and add the beetroot. Fry for a few more minutes before adding a bay leaf and some vegetable stock. Leave to simmer until the beetroot is soft, time will depend on the size of your chunks. Blend the soup to the consistency you like it and serve with a dollop of crème fraîche.

Good bread is non-negotiable. Proper butter is absolutely essential. Depending on the intensity of your soup, sunglasses may be advisable. This soup would cheer up even the most downhearted of individuals. It is an odd one though; you taste beetroot and you therefore expect it to be purple. The wondrous yellow seems like a surprise with every spoonful. It is sweet, robust and homely. With a bowlful of this dull, grey January days could be a million miles away.

The golden beetroot used in this recipe supplied by D S Paget.

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© Copyright 2012. Caroline Taylor
Sprouts in Bacon

By Caroline Taylor Sprouts with Bacon
The poor sprout. I don't know of another vegetable that has to put up with as much ridicule. People turning their noses up at even the slightest mention of this poor brassica must be hard to deal with if you're a sprout. Chances are those that turn up their noses have only tried them boiled to within an inch of their life. There's much more to a sprout than as a soggy green mess at the side of the plate. There is a rumour that sprouts can cause side effects of the flatulent sort. This rumour is also rife for baked beans but it doesn't seem to put people off.

The sprout has the potential to crisp up and caramelise just like a leaf of kale or cabbage would in a hot pan. The crispy edges of a cabbage leaf are one of the most enjoyable and tasty things to eat. With one leaf though there is only so much crispiness it can deliver. Sprouts on the other hand can crisp all over and gently caramelise leaving them sweet, juicy and crispy. This sweetness is at its best with salty, fatty bacon and crunchy walnuts.

I picked off about fifteen sprouts from the sprout tree for two people. I'm not sure what the actual term is but sprout tree shall suffice. Cut the bottom part of the sprout off; only a little bit to make it easier to remove some of the outer leaves if necessary. I take off any leaves that look like they've been nibbled at or are turning black. Cut the sprouts in half, thirds or quarters depending on their size.

Any bacon would be fine to use but streaky bacon feels slightly more festive and crisps up nicely. Put the bacon into a pan with a little butter. When the fat is starting to crisp, add the sprouts and a little more butter. Turn the heat down so that the sprouts can soften while they soak up the bacon and butter. When they're looking golden, turn the heat up so that they can get crispy and throw in some broken up walnuts and season. Lovely jubbly.

I had this with a few roast potatoes and it was just the right amount of food. The sprouts were just perfect and sort of had their own nutty flavour. The bacon was wonderfully crisp and salty and the walnuts added a flavour of their own. It's hard to describe the oomph that the walnuts added to the dish but it wouldn't be the same without them.

This is fabulous, seasonal food which is perfect in a bowl on its own or in a magnificent serving dish on Christmas day. If you've previously regarded sprouts as nothing more than vile please try them like this, it will change the way you see them. They are not pale, sulphurous lumps with the texture of wallpaper paste; they are glorious.

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© Copyright 2011. Caroline Taylor
Caramelised Apples

Caramelised applesBy Caroline Taylor
Apples are everywhere at the moment. They are falling out of trays at the market, falling off the trees along the road and falling onto my plate at any given opportunity. As much as I enjoy an apple on its own, it has to be a good one mind, sometimes you can have too many to know what to do with. Apple cakes, crumbles, pies and flapjacks are all lovely but I wanted to enjoy some apples at their very best and not shrouded by too many other flavours.

These caramelised apples are so quick and simple. They are wonderful to have for breakfast, a light, filling snack for the afternoon and an unctuous end to a meal. Get yourself four apples, any will do but I prefer sharp, juicy apples. Core the apples and cut into slices or chunks. Melt 75g butter and 2tbsp muscovado or soft brown sugar together in a pan. Leave for a minute or so to allow the sugar to dissolve.

Add the apples to the pan and cook for five or so minutes until they are soft. Sprinkle in a little cinnamon if you like. While the apple alchemy occurs get yourself some bread; fruit bread, tea bread or any other sweet bread and get it nicely toasted. When done put the apples onto the toast and then pour over the sweet, sticky caramel sauce. It would be rude not to add a little cream.

This is a great thing to do with apples as it is so quick to make and really delivers on flavour and texture. I find using apples in cakes can sometimes make the apple flavourless but with this it's all about the apple. The caramel takes on some of the apple flavour and you end up with a surprising amount of sauce to drizzle at will.

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© Copyright 2011. Caroline Taylor
Damson and Apple Crumble

By Caroline TaylorDamson and apple crumble
Crumble is the food I turn to when the evenings start getting darker and it starts getting cooler. The way the sweet, slightly tart fruit of choice bubbles and seeps through the crunchy, crumbly, biscuity top is a sure fire way to warm you from inside to out. What I love about crumble is that it's so versatile; the fruit is whatever fruit you can get your hands on. I think that a person's crumble is as unique as their fingerprint. Some crumbles are like a great wave of shortbread on top of the fruit, some are all big and little bits scattered willy nilly all over the place, some add extra sugar on the top, some add nuts and some add oats. Whatever your crumble style, it's your own

When I noticed some lovely damsons at the market I just had to have them - they were crying out to be made into a crumble. As I didn't have that many of them I added an apple to make it go a bit further and add a little sweetness.

As much as damsons are worth the effort, getting the stones out is a bit of a pain. Nonetheless it had to be done and was successfully completed with a knife, perseverance and brute force. Simmer the halved and stoned damsons and chopped apple with a little water and sugar until they are only just soft and the sweetness you want them to be.

Put the fruit into an oven proof dish and get the oven on at 190C. For the crumble, rub 175g flour into 75g butter until you've got lumps, breadcrumbs or whatever level of crumbliness suits you. Stir in 50g light muscovado or caster sugar and then put this on top of the damson apple mixture. Place in the oven and wait 45 minutes or until lusciously golden brown.

The damsons add such richness and gorgeous colour, the apple is just detectable in the background giving it a lovely homely feel. This crumble had extra caramelised bits on the edges of the dish and peeling them off and chewing them has to be one of the most enjoyable things there is. If you've not had damsons before or are unsure how to deal with them then I urge you to give this a try. Crumble is such a tried and tested favourite, how could it go wrong?

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© Copyright 2011. Caroline Taylor
Purple Cauliflower cheese

By Caroline TaylorPurple Cauliflower Cheese
When you have a cauliflower and you add a little cheese you can't fail to make something unfathomably gorgeous. There is no other place I know of that you can get a purple cauliflower apart from my local farmers' market. If you saw it at a glance you may have to do a double take to reassure yourself that it is both real and not a brain. I think the cauliflower is a very lucky vegetable. It's no looker but I'm yet to meet someone who doesn't think the union of cauliflower and cheese is glorious. Being purple as opposed to its equally delicious, much paler white cousin adds something extra to what might otherwise have been a beige overload on the side of the plate.

To make yourself an unctuous, cheese laden, bubbling cauliflower cheese you'll need butter, flour, milk and some stupendously delicious cheese. All the measurements depend on how much cauliflower you have and how much sauce you like. First of all steam the cauliflower until it still has a little crunch left otherwise it may have the texture of porridge when finished. I can't emphasise the importance of steaming it to retain as much colour as possible. If you boil it the finished dish might look like an accident.

Melt the butter then stir in enough flour to make a dry paste. Cook this for a minute or two so you don't end up tasting the flour when it's finished. Add the milk a little at a time whisking it in like your life depends on it. Keep it over a low heat until it has thickened slightly. If you have the time it's great to infuse the milk for about an hour with onion, cloves, bay and nutmeg before you use it.

Grate your chosen cheese; I used a lovely young blue cheese so it was more of a crumbling than a grating and stir this into the sauce with the heat turned off. Put a little to the side for later. Put the cauliflower into an oven dish and then pour the sauce over the top. Sprinkle over the remaining cheese and if you have some breadcrumbs lying around all the better. Bake in a preheated oven at 200C for 20-30 minutes or until golden and bubbling.

I'm not sure if there's anything as comforting or as soul warming as cauliflower cheese. I could eat it on its own quite happily but this particular one was enjoyed with some magnificent, proper, meaty sausages. The sauce that went in as white does tend to come out with a slight periwinkle hue but if you dim the lights no one ever need know. At the end of the day when something tastes this good, who cares what it looks like?

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© Copyright 2011. Caroline Taylor
Bubble & Squeak

By Caroline Taylor
Potatoes will always crop up in some form or other at a BBQ. Chips, baked, in salads, boiled and any other form you can find. I wanted something that hit the potato spot but that was also a little different. I call these mini bubble and squeak but call them potato cakes or what you will. They have potato, a hint of onion, a bit of earthy cabbage with a golden, crispy, salty outside and delicate white fluffy middle...what more could you want? Start by peeling and then boiling the potatoes until soft. Drain the potatoes and leave them to cool. While they cool, chop a few spring onions, a good handful of spring cabbage (as much or as little as you like) and some chives. I like to put the chive flowers in too if not just for the colour. Mash the potato, mix in all the other ingredients and season. Take small handfuls of the mixture, form into balls and then squash to make them flatter.

Heat some butter in a pan until foaming. If you want the outside golden and with the slight saltiness you must use butter, it's just not the same with oil. I do add a little oil to stop the butter burning but not much. These little cakes like to soak the butter up so have some spare to dot around the pan. Place the cakes in the pan, you may have to do more than one batch, and wait until they are golden until you turn them over.

Turn them too early and you might end up with a right mess. They are done when they are golden brown enough for you. Keep the heat low/medium as you don't want any burning before browning. A treat for a BBQ but great with anything else too.

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© Copyright 2011. Caroline Taylor


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