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Newsletter August 2010 PDF Print E-mail
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Hello [name] ,
I have been working out and testing recipes for my next cookbook which will be published by Hamlyn early next year. But if there’s a recipe in particular that you would like featured in the book, please get back to me at the website and it’ll be there!
Also, if you’re planning some spicy gifts for the autumnal months, you can’t go wrong with the chef’s choice of spices from www.seasonedpioneers.co.uk Check out the website for some of the more unusual Indian spices such as black cardamoms, mustard seeds and asafoetida (yes, this is a spice and 100 percent natural). Do tell them, I told you so.
Try my Apple and Cinnamon Cake using the apples in season. I’ve got loads in the garden and have been dishing them out to all my friends and neighbours. There’s an abundance of a variety of apples - cooking apples are good as well as Braeburn’s or Cox’s. This moist cake lasts for about a week in an airtight container.
2 eggs
225ml sunflower oil
200g caster sugar
300g plain flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp salt
4 tbsp ginger wine or sherry or dessert wine
600g apples, peeled, cored and chopped
Preheat the oven to 180C. Lightly grease a 20x30cm cake tin or a round tin cm in diameter
In a large bowl, beat the eggs and oil until the mixture is frothy or foamy. Tip in the sugar, flour, cinnamon, bicarbonate of soda, salt and wine and mix well. Stir in the apples and pour the mixture into the tin.
Bake in the centre of the oven for 40-50 minutes until the surface feels quite springy. Cool the cake in the tin before removing. Serve with whipped cream. But not too much though.
Happy Cooking!
Lots of love
Manju

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