Second cookbook in a fortnight that has come home with me. Uh oh. But I’d been hanging out for this one and there is a bit of background. When my mum was in the last few days of her life we were at the little private hospital and we’d come out of the room to the lounge and make coffee and small talk and read the paper. And I read about this new cookbook which was about sharing recipes and passing them down from generation to generation and the profits went to charity. It was just one of the hardest times of my life and something about that book just hit where I was at and what I needed right then. So I ripped out the article and made sure that I bought the book.
And I did and it quickly became a family favourite – italian meatballs, red chicken, the apricot cake which I make so often I’ve almost got it memorised, cheesecake and I even made lokshen which is a very jewish dessert involving fettucine which I actually never made again. I loved the book so much that I bought it as presents a few times including for our sweet nanny who has just left us to get married so she can start her new life with a good family cookbook…well I bought her both and a little gift voucher inside too.
This book is just as lovely as the first. Lots of family friendly recipes and special ones too. I like that in a cookbook. Recipes for when you want to entertain and be bit more fancy, recipes to make with the kids and meals that you can make during the week for the family.
Each recipe has a story that goes with it from a contributor and the whole book is put together and the recipes chosen and tested by a group of ladies who wrote the first book.
And all of the profits go to a charity which I think makes the book all that more special because it is a high quality cookbook and has that feel good aspect as well.
Don’t ask me to pick a favourite book out of the two because I think you need both but I can assure you that it’s such a lovely book and my grandma has even sat down with it to read the stories and recipes. It’s available in most bookstores and I managed to pick this one up at 30% off at DJ’s last week.
I had to make a recipe and have made it gluten free and converted it to the thermomix. It was absolutely delicious. Light and moist with a hint of tartness from the sour cream and the cherries. I will be making it again this weekend when grandma betty comes as our first visitor to the house.
- 250g raw sugar (or caster)
- rind of 1 lemon
- 250g self raising flour (I used gluten free)
- 300g sour cream
- 2 egg yolks
- half a big jar of morello cherries, drained
- icing sugar to dust on the top
- Place the large strips of lemon rind and sugar in your thermomix bowl. Process on speed 9 for 10 seconds. Scrape down bowl
- Add in flour, sour cream, egg yolks and process speed 4 for 20 seconds. I scraped down the bowl once in between.
- **Pour into a lined square or rectangle baking tin and press in the cherries lightly all over the top. You might like to make a pattern so that it's easier to cut the cake without cutting into a cherry
- Bake in a 170 (fan forced) or 180 (not fan forced) oven for about 35 minutes or until lightly golden on top and a knife comes out clean
- Lift out the cake from the tin by the paper and leave to cool. I find it's easier to cut a cake with the gluten free flour once the cake is slightly cooled but then this goes against my eating a hot cake straight out of the oven policy:)
- Dust with icing sugar and serve
- If you don't have a thermomix then combine sugar, lemon rind, flour, sour cream and egg yolks and mix well and follow from **
And in keeping with family traditions I served this cake on the china that carries my maiden name on it as it was a pottery house in Staffordshire and I like to collect some of it from eBay.