Lemon Drizzle Cake

Lemon Drizzle

  • Servings: 9-12
  • Difficulty: easy
  • Print

Granny's Lemon Crusty Cake, an infusion of citrus to a classic sponge

Pleased to find a classic easy cake recipe in Granny’s recipe file, hoping that one of the boys would help me as I start the journey of working through the box.   We’ll see though, there is another kind of box (starts with x) calling on this grey January day.  

An infusion of summer is introduced in this cake, a reminder to me of the lemons growing freely and openly in Sorrento……just the ticket for afternoon tea.

Credit: Granny’s Recipe File

Prep: Grease and line a 22cm x 22cm square cake tin



  • 175g Butter
  • 125g Caster Sugar
  • 3 Eggs – beaten
  • 175g Self-raising flour
  • 1 tsp Baking Powder
  • 2 Lemons – the zest of


  • 2 Lemons – the juice from the zested lemons
  • 125g Caster Sugar


  1. Preheat the oven to 180c
  2. In a large bowl, cream together the butter and sugar till pale and fluffy
  3. Whisk in the beaten eggs a little at a time
  4. Gently fold in the flour, baking powder and the zest
  5. Pour the mixture into the tin and bake for 20 minutes, the cake should shrink a little from the sides and spring back lightly when touched


  1. For the infusion, mix the lemon juice and granulated sugar to a runny consistency
  2. Pour/Brush over the cake while still hot in the tin, and leave to cool

Post-Recipe Notes:  I’ve been given the back story to this recipe, the recipe card mentions Verbier 88…which brought back tales of a family sharing a chalet on a skiing holiday.   This recipe came from the customary afternoon tea that that gets served up on return from the slopes.  This a take away recipe from the Chalet Girl.

This comes with a high sugar warning……..I didn’t quite manage the crunch, I was too scared to go for the full amount on the topping!  Just goes to show…..make your own cake so you know what goes into your food!   Aside from that…..it’s delicious.

Spiced Root Vegetable Soup

Spiced Winter Root Soup

  • Servings: 12 (Great Freezer Prep)
  • Difficulty: easy
  • Print

Robust winter root vegetable soup, spiced with curry powder and ginger.

A huge piece of ginger came in the veg box this week, huge by our standards anyway. We’ve only been known to buy a thumb sized piece….this one was at least 4 thumbs. The box also contained a stonking turnip and a huge ugly parsnip.

Prep: Large Stock Pot with Lid, don’t get precious over the veg you use, just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup


  • 250g split red lentils and 350ml water
  • 2 onions, peeled
  • 2 garlic cloves, peeled
  • 2 mild fresh chilli’s, deseeded
  • A thumb sized piece of ginger peeled
  • 1tbsp Curry Powder
  • A large sweet potato (or 2 medium)
  • A large swede or turnip
  • A large parsnip (or 2 medium)
  • 2 400g tins chopped tomatoes
  • Glug of Olive Oil or Rapeseed


  1. Start with the lentils, give them a thorough wash in plenty of running cold water, then soak in the 350ml of water
  2. Dice the onions, ginger, garlic and chilli. (I use a mini food processor to make this quicker, or you could grate the ginger and finely slice the chilli)
  3. Glug of oil into the pan and gently soften the onion mix for 5 mins on low heat
  4. Add the curry powder and continue to cook for a minute or so
  5. Peel and chop the root veg into chunks, add to the pot and turn over, cook for a minute or so
  6. Add the chopped tomatoes and stir over
  7. Add the red lentils which should be looking a little plumper by now and stir over
  8. Top up with water from the kettle. I usually do this to just about cover the veg
  9. Simmer until the chunks are soft
  10. Pulse with a hand blender, or mash with a potato masher to the consistency you like

Functional Coffee


Today’s coffee is hot and functional, a little pick me up whilst waiting for football practice to finish. Low expectation on the enjoyment factor, at the same time a little moment of peace and a time to think which shouldn’t be taken for granted.

I’ve slotted in my food shop, that annoying top-up that to my wife is not necessary. I should have been organised so she could have saved me a job and picked up my bits with her main shop. I’m never quite ready, at the same time I like to be taken by the mood and choose my own ingredients.

This week has seen progress on the black box of index card recipes left to us. I managed to scan them all before Christmas and started to tag them in order to get my head round the task ahead. On first pass there seem to be some strong themes…..Coffee desserts, Aubergines and Mousses. Definitely recipes of a time, some my wife remembers as I mention in passing. This week I’ve spotted an easy win to try. A lemon drizzle cake, labelled as Lemon Crunch cake. I’m also going to try the Beef curry for Sunday night tea. Fits my ethos on a slow cook for a lazy Sunday. With the beef it’s going to be hard to stick to the recipe, I often like to tweak a slow cook based on what’s in the fridge!

The last time we had coffee I came across a few folk. A post that really hit the theme for a week in January was by CATKAI, remember to breathe, she wrote a guest post for Becoming The Muse. Then there was the mini eggs!

I hope the weather round you is starting to calm down, that if your surrounded by snow you get to enjoy it’s majesty for a few moments, if it’s rain that you take a moment to reflect on the need for water in the earths life and if it’s sunny that you send some Scotland’s way……Edinburgh in January is a hard month to swallow.


The Weekend Coffee Share is hosted by Part Time Monster

New Knife, New Me and the Coffee Share


It’s with some trepidation we meet for coffee, it’s been such a while.  I’ve missed you and I know I should have been in touch sooner.  So many things got in the way.  Presented with a blank page and Auld Lang Syne ringing in my ears (Should old acquaintance be forgot, and never brought to mind?).  I’ve sat down at the PC with the sole intention of thinking about my blog.

Amazingly meeting for coffee is opening the words in my head.  I’ve been procrastinating around for ages. Staring at a blank screen with so many things to say, my head brimming with ideas but choked at the thought of there materialisation.

I know at this time of year it’s a great opportunity to close things off for 2016 and I already feel late to the party, the opportunity has passed.  I’ve decided I’m just going to close it down as the year that we finally moved into the house and things started to settle.  Soul searching, turning things over and looking at the past isn’t where my heads at after the Christmas break.  There just didn’t seem time for all the things I needed and wanted to do by the turn of the year, it all collided with guests, the odd bit of work and I’ve now got a sinking feeling that the year has started without me!

Drinking our coffee we’d get round to talking about Christmas presents.  You would tell me about your main gift and I’d tell you about mine…..a new knife.  Not just any knife, this was a knife I’d been coveting for a while.  Not just as an implement to prepare food but as an item of beauty not quite forged in the breath of a dragon but as the Excalibur to both mark the turning point of my cookery and something to cut through the invisible ties that have been holding me back mentally on so many fronts.  To cut through my procrastination.

It might sound daft, but every time I get a hold of my new knife (I’m going to have to find it a cool name)  like a scene from a fantasy movie it’s going to jolt me with a burst of energy, drag me through 2017 kicking and screaming with a new wave of positivity to get things back on my terms.

The Weekend Coffee Share is hosted by Part Time Monster