A Forgotten Memory

 

I have been experimenting with dairy free cake recipes.  Some have been successful and some not so.

My biggest problem is that I do not take note of ingredients I use, telling myself I will remember the next time.  Yes, you may laugh.  As I have a head like a sieve it is most unlikely I would remember a recipe accurately.

During the night when sleep once more eluded me I decided to read through some old recipes which I have collected over the years.  Some go back to the 1970’s some even further back.

Would you believe there in front of me, decorated with many spillages was a recipe for Sultana Loaf which uses neither dairy nor eggs.

It was given to me by my boss in my first “office ” job. She had had major surgery. Subsequently she had to adhere to a very strict non dairy diet. This was in 1975 when the alternatives to dairy was very limited. I remember her saying that her sister would send her the oil as she could not purchase it in Ireland.

I had totally forgotten about that job and the people who worked there.

 

Sultana Loaf

225g/8oz Self Raising Flour

75g/3oz Castor Sugar

125ml/4fluid ounces Coconut Milk

4 tablespoons of Orange Juice

100g/4oz Sultanas

50g/2oz desiccated Coconut

150ml/5fluid ounces Olive Oil or whatever oil you prefer to use

 

Set oven to 180C/350F/Gas Mark 4

Grease and line a 900g/2lb Loaf Tin

 

Mix sugar and flour together in a mixing bowl.

Beat in milk, followed by orange juice until combined.

Beat in oil.

Fold in sultanas and coconut.  Mixture should fall off a wooden spoon easily however if the mixture is too moist add in more coconut.

Pour into loaf tin.

Bake for 45 minutes in oven until loaf is golden in colour.

Leave to cool in tin then turn out onto cooling rack. 

Enjoy warm or cold

 

Enjoy warm or cold.

Keeping Warm

 

Tea is a universal beverage which warms the body, heart and mind.  It is strange how in the winter a cup of tea can warm a person and during a hot day it seems to cool a person.

 

Then there are the different methods of making tea.  The strength of the tea is very personal.  The variety of tea perhaps depends on the time of day.  Now one can have an infusions of fruit teas. In Ireland, some people have their preferred brand of tea.

Tea is such a personal taste. In the morning my preferred tea is an Irish Breakfast Tea. It has a strong definite taste and I have a preferred brand – “Lyons Breakfast Tea”. Much of the tea would be grown in plantations in Kenya and Indonesia for this particular brand.

There are many ways, to make tea but it all starts with boiling hot water.  It is so essential that the water is boiled and the tea infused immediately to allow the flavour to develop.

But how to keep the tea warm for that second or third cup?  At home I have a tea cosy which surrounds the teapot leaving the handle and spout free for pouring.  It was one of my earliest quilting projects long before tea became part of my every day.

My sister prefers a tea cosy which covers the entire pot and is lifted off to pour the tea.   A friend prefers a knitted tea cosy as she firmly believes that it is the only way of keeping the tea at the correct temperature.

Now my friend Christl, who lives in Wurzburg,  Franconia in Germany uses a totally different method.  Once the tea has been made in the tea kettle, it is placed on a trivet containing a tea light.  This keeps the tea at the perfect temperature.  It is an amazing utensil and so very practical.

It is called “Stovchen” in German.

IMAG1118

 

Perhaps this will be my new method for keeping tea at just the correct temperature? Thank you Christl.