Sunday 9th bike ride

Since we are supposed to be training for the London to Cambridge we’ve got to start going out on our bikes more often!

So todays bike ride was like so:


View Larger Map

We saw quite a few fellow cyclists today and all the cars that past us did so giving us enough space! (Makes a change)

We got overtaken by a very fast runner heading towards ashwell station while we were having a short rest, so we had to chase the runner down and overtake 🙂

Chicken and frankfurter dish

This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.

Ingredients

(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)

500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
mushrooms
paprika
1 to 2 vegetable stock cubes
300g rice – long grain
olive oil

Instructions

Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.

(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)

Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.

Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.

Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.

Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).

Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.

Enjoy!

Lemon Drizzle Cake

I got my first copy of delicious (June 2010 issue) on subscription the other day and was skimming through it when I got to page 77 which is a picture of a lemon drizzle cake and had to make it (even though I have no idea if I’ll eat it).

Please note the following have been modified slightly from what was in the magazine, as there are things I did/n’t do according to the original instructions. 🙂

 

Ingredients

250g butter, melted
2 lemons
300g self-raising flour
440g caster sugar (if you have normal sugar, just wizz it in a mill, till its super fine)
4 large eggs

Icing ingredients:
40g butter
225g icing sugar, sifted
Zest and juice of 1/2 an orange (or orange juice if you haven’t got one handy)
Zest and juice of 1/4 of a lemon

 

Instructions

Heat the oven to 160C (fan oven temperature). Line a 2 litre load tin with baking paper, or grease the sides if you prefer.

Chop the lemons in to thin rings and take out all seeds. Put the lemons in a processor or blender and blend till smooth. Add the butter, flour, sugar and eggs and continue blending till smooth.

Pour the contents of the blender in to the loaf tin. The content should not fill the tin more than 3/4 full. If it does, stop adding. Place in the oven and bake for 50 minutes.

Reduce the temperature by 10C to 150C and cook for another 15-20 minutes. Take out of the oven and place a skewer in to the cake. If it comes out clean, it’s done, but if there is residue, place back in the oven for another 5 minutes. Keep doing that until the skewers clean. Then place the cake on a wire rack and remove all the baking paper. Allow to cool thoroughly (30 minutes).

Once cool, you can now start the icing. Melt the butter in a pan on the hob over a low heat. Add the sugar and juice of the orange and lemon. Stir until soft. Allow that to cool slightly and then drizzle or pour over the cake. Add the zest on top of the icing sugar. Place in fridge to cool.

 

So here is how I got on… (In pictures)

Lemon drizzle img 1

(Oops – Eggs missing in picture… I’ll get better at this hopefully. The orange juice is a substitute for the orange in the recipe)

This is what it looked like after mixing the cake ingredients together, before pouring in to the lined tin

Lemon drizzle img 2

Once in the tin

Lemon drizzle img 3

After baking for around 1 hour and 15 minutes

Lemon drizzle img 4

The icing for the top – which is yellow, not like the image which was white?!

Lemon drizzle img 5

After decoration

Lemon drizzle img 6

Well, not exactly as good as the image in the magazine, but not bad!

Update

It’s not half bad. It isn’t quite as solid as it could be at the base, could have done with another 5 to 10 minutes cooking. So only thing I would change next time are that after cooking for 45 minutes, turn the oven down 20 degrees c and cook at that lower temp for 30 minutes before testing with a skewer.

Update 2

I took half the cake to work this week and it didn’t last long past lunch! The response – just like the magazine title, delicious (and what’s the next weeks cake!)