Lovely lamingtons..

Australians claim these as their own but as a New Zealander we baked and ate them too, just like the iconic Pavlova. Whatever the truth both are classics and all Antipodeans will have some sort of memory of them, no doubt from their Mothers.

Lamingtons in particular are a 'fun' thing to bake with little ones as the mess tends to appeal. Just remember to cover everything as chocolate and coconut sticks to children and surfaces like glue.

125g unsalted butter -melted

300g unrefined caster sugar

250g sour cream

3 tsp vanilla extract

50ml sunflower oil

5 organic eggs

300g plain flour - g/f if required

3tsp baking powder - g/f if required

For the chocolate coating

300g dark chocolate or cocoa

30g cocoa

200g caster sugar

150ml milk

250/300g desiccated coconut - you may need more or less

25cm square tin lined with non stick paper

Heat oven to 170c/150c fan/325f/gas 3

Pour the melted butter into a mixing bowl with the sugar, sour cream,vanilla extract and oil, beat for a minute or so until nice and smooth, add the eggs one at a time and beat each one in well before adding the next. Sift in the flour and baking powder and stir well. Spoon the batter into the tin, cover the top with a lid of foil and bake for about an hour - removing foil after 40 mins. 

Test with a skewer after an hour,it should come out clean when ready.

Cool the cake in the tin, covering with cling film to keep moist.

Finely chop the chocolate then whisk the cocoa, sugar and milk in a pan and bring to the boil. Remove from the heat and stir in the chocolate and leave until just warm before using. Cut the cake

into squares then fill a roomy bowl with the coconut and dip each one into the chocolate mix until completely covered then coat each square in the coconut. Using a pair of forks helps with less mess.

Place on a wire rack to set.

Clementine cake..

This is Claudia Roden's orange and almond cake recipe which I have slightly adapted by using clementines instead of the 2 whole oranges and topped with a cream cheese orange zest icing.

You do need a food processor for this, unless your going for the more authentic 1968 version where you had to press the oranges through a sieve. This is the perfect cake for those of us who have problems with gluten and/or butter as it is without both.

2 whole oranges or 5 clementines

6 organic eggs

250g ground almonds

250g unrefined caster sugar

1 tsp baking powder g/f

Icing..

2 tubs of cream cheese

Icing sugar, sifted enough to your own taste preference

Zest of one orange

Butter or cake release spray for the tin

Dusting of flour

190c pre heated oven/170c fan assisted

8inch round springform tin

Wash and boil the oranges unpeeled in water, enough to cover for 1/2 hours - clementines will need a lot less cooking time, just until the skin is nice and soft.

Leave them to cool, then cut open and remove the pips. Chop into large pieces and place in the processor. Add the eggs and remaining ingredients and whizz until everything is well incorporated.

You may need to check that all the almonds have blended properly.

Pour into the prepared tin and bake in the oven for an hour. It should have a nice brown colour to the top. Leave to cool on a wire rack for about 10 mins then loosen the tin. You may find the cake sticks 

to the sides of the tin a little due to the sugar fruit juice mix, if so just go round the inside rim of the tin with flat edged spatula to loosen.

Turn out and leave to cool completely if you want to ice it.

Mix icing ingredients together in a large bowl. I don't tend to be too specific as I taste as I go.

Smooth over a cold cake and add extras as you like .

Gluten free needn't be tasteless..

These 2 recipes are Gluten Free and not only look pretty, are delicious. Both have been around forever and remain classics for a reason - simple to construct with minimal store cupboard ingredients.

They can be given a contemporary twist by
decorating with the design of your choice
or adding a different fruit/liquer.



ALMOND CITRUS CAKE

250g ground almonds
6 large free range eggs, seperated
250g unrefined caster sugar
zest of one orange
zest of one unwaxed lemon
4 drops of almond extact

butter, to grease the tin
icing sugar, to dust

a springform tin approx 28cm, greased well.

Beat the egg yolks with the sugar to a pale cream in an electic mixer/hand whisk,
then beat in orange/lemon zest and almond
extract.
With a clean whisk, whisk the egg whites until stiff & glossy and fold in to the almond mixture. The mixture is very dense so you will need to take care to reach right to the bottom of the bowl to incorporate all the egg white.

Pour the mixture into the prepared tin and
level it out a little. Bake for 40 mins
180c/gas 4in a preheated oven until it is shrinking away from the sides of the tin, lightly coloured and feels firm to the touch.

Let it cool before turning out on to wire rack. Once cooled dust with icing sugar.

Serves approx 8-10



CHOCOLATE MOUSSE

200g 70 per cent chocolate
120ml warm water
3 large eggs, seperated
40g unrefined caster sugar
rasberry liquer / optional

6 ramekins / tea cups / glasses


Break up the chocolate in a bowl, add the warm water and place over a pan of barely simmering water -
making sure the bowl doesn't touch the water -  then let the chocolate melt slowly. Stir well and leave to cool off the heat for a few minutes.

Mix in the egg yolks to the cooled chocolate.


While waiting whisk the egg whites to the soft peak stage then add the sugar in stages until stiff and glossy - test by rubbing a little mixture between your fingers, it should feel smooth not too grainy.

Using a large metal spoon start to add the egg whites. Use a small amount to start just to loosen mixture, then fold the rest in as lightly as possible making sure there is no visible egg white.

This can be poured into one large bowl and sectioned out to serve or divided between ramekins. Add whatever berries you like to decorate then cover with clingfilm and chill for at least 2hrs.

Bring to room temperature before serving..

NEW Vintage afternoon tea dates ladies.. and gentleman too of course. Sunday September 23rd 3pm - come and indulge in a selection of cakes and savouries served with leaf and flowering teas. Gluten free options. Email me for more information. booking, prices. I look forward to welcoming you..

Come to dinner..

Secret Supper.. a warm and hearty autumn meal awaits.

Spaces still avialable for Friday 18th November.. just email me
to book a place.

Time for Tea...

Come and join me and new faces for Vintage Afternoon Tea..

A selection of sweet and savoury treats with leaf and flowering teas will be on offer. All served on vintage china, white linen with various accessories to complement.. plus Sunday papers and board games. Think proper cakes - not a cupcake in sight !

Bookings are made via email, lovepoppyfood@gmail.com with payment in advance.

See you soon Ladies and GENTLEMEN - yes I know you eat cake too.

October 23rd Sunday
November 13th "
December 4th "
3pm - until your sick of cake !

Dress code - elasticated waistband...

Happy Birthday to you..

My daughters birthday recently... a happy day for all.

Friends and food are her joy, not necessarily in that order, so friends came, single, married with babies and one not yet fully cooked.
Plus ...a newly acquired kitten. The strangest, most fragile little thing ever seen joined us. All old man whiskers and new patchy baby fur.

So I did what all mothers do - welcome warmly, watch in admiration, try not to embarrass and then fed them all.

Tips.... for Supper clubbers

Having hosted now for approximately 2 years, donning various 'hats', literally and figuratively, I have naturally formed opinions from observation. Without wishing to offend guests past or present I thought I would list some of them..
They are simply my ramblings, feel free to ignore them !

1. DO dress up.. I do! I know everyone is busy these days and we can all wear what we like without comment, with comfort often taking precedence, but it really adds to the night injecting a sense of occasion into an often tedious working week and contributes to the general wierdness of eating with strangers in a strange home! Think Downton Abbey formality or 1950s glamour or sexy, quirky whatever suits.

2. Bring alcohol and plenty of it! I don't drink and neither am I able to supply alcohol but I notice the difference it makes in getting people to relax especially those who are not naturally gregarious. Remember you will be at a shared table so that could mean another guest may help themselves to your bottle without thinking, if your parsimonious you may struggle with this but your not at a restaurant and sharing openly is nice.

3. Bring a camera. I am busy, forgetful and camera shy so photos are always forgotten, but they
make a difference, not just a memory but really helpful for me to steal and use !

4. If unlike me you are blessed with a creative talent - singing, drawing, have a great story, want to play a game, propose... please do.







5. Thank you everyone who has booked, paid and bought a bottle - I couldn't have done it without you ..!

Supper.. .an observation

Thanks once again to those of you who booked 'Love Poppy ' last week.

Really nice group, SO well behaved! I think the 2 new breastfeeding Mums
who bought apple juice set the scene for a calm evening ! A smaller group
too as a few cancellations. With just 2 men the conversation was dominated
by the ladies of the night !

Derren of 'Devour Sussex' and his very gorgeous wife came instead of Steve who couldn't make it last minute. Derren is a Chef and writes resturant reviews.. I did let out an audible groan at this point but he was all charm and consideration.

I was a little concerned at one point that it was all a little too subdued and they might all be in bed by 9.30 but the lovely Lillie got a second wind and seemed to cheer everyone along. Very funny. Watching everyone, is the best bit for me. Each guest is different and brings something different to the table, the ideal is a mix of age ranges, nationalities and interests. But I never know who is going to appear through my door so whether everyone gets on is pot luck.

As I don't disclose the menu it is interesting to note that the guests never appear at all fazed by what I stick in front of them ! Clearly I need to be less pedestrian. I never have food left over which is exactly what I want, though this time I did overdo the desserts somewhat. 2 on the plate and then a passion fruit pavlova set in the middle of everyone to help themselves. Not quite enough sugar? Oh ok here's a bit more then! They didn't finish this so I did, for breakfast... YUM...

I liked watching them with their phones comparing baby photos and exchanging phone numbers etc... and a huge kiss goes to lovely Stephane from Tic Toc cafe who charmed us all with his French accent, resplendent in a new jumper!

Well done to Nike who came dressed with elegance and alone. That takes courage. Thank you also for sending a thank you note with you thoughts - perfect.

I hope everyone went home satisfied...x

Please read review of the night at www.devoursussex.co.uk/clandestinedining

Secret supper..

Saturday October 8th.. next supper date.

Come and join me in the intimate setting of my home for dinner and meet new faces.
You will be seated at a shared table.
Menu is not disclosed so come with a broad palate. Dietary concerns can be catered
for with advance warning.
Payment is in advance and bookings are made via email. lovepoppyfood@gmail.com
Alcohol is BYO..

I look forward to welcoming you..