Undoubtedly one of the best parts about our recent Sewing Weekend Away – besides the sewing – was the FOOD! Elle being a uber foodie (she grows a lot of her own produce) and BSCP’s own version of a Master Chef, kindly voluntered to cook ALL the meals for the WHOLE time we were there.
Thats 2 dinners, 3 lunches, 3 breakfasts and snacks for morning/afternoon tea! And if you think she got away with serving toast and cereal for brekkie, or store brought bickies for afternoon tea think again- EVERYTHING was made from scratch and we had cooked breakfasts both days yum yum!
In fact I (half) joked that by the time we left none of us would fit into our garments we had been making as we would all be at least a size bigger. Elle made sure we all were VERY well fed!
Someone very sensibly drew up a roster for everyone else to take turns as clean up crew and “sous chef” – so be assured Elle did actually get a break from the kitchen!
Oh and did I mention Elle also brought along freshly ground coffee that her husband has roasted himself? LEGEND!
So everyone was super impressed (and stuffed) with the dishes Elle created and she has very kindly provided some of her recipes:
Elle’s jammy plum cake
(makes enough for about 12 people
Preheat oven to 180deg C
Line a lamington tin with baking parchment
9oz unsalted butter
Drizzle vanilla extract
9oz SR flour
About 6 plums (or peaches or apricots or strawberries or blueberries…)
More sugar to sprinkle
Cinnamon to sprinkle, optional
Cream butter and sugar
Mix in eggs, one at a time
Mix in vanilla
Sift in flour and mix well
Use a floured spatula to spread cake mixture into your tin
Arrange the sliced fruit on top and sprinkle fairly generously with the sugar (and cinnamon)
Bake about 45 mins
Fabulous served hot.
Bread and butter pudding
Preheat oven to 180deg C
Sliced white bread (any bread, include brioche or fruit toast works too)
1 cup milk
Half a cup cream
Dribble vanilla extract
2 tablespoons sugar
You can cut the crusts off your bread, but I don’t.
Butter your bread, then spread thinly with strained marmalade
Arrange loosely in your baking dish. Three layers is usually enough
Whisk together eggs, sugar, vanilla, milk and cream. Depending on how much bread you use and how big your dish is, you might need two lots of this custard.
Pour custard over bread/butter/marmalade making sure bread is soaked.
Sprinkle extra sugar on top if you like a toffee crust.
Bake until custard is set
Serve with icecream.
Fish in creamy wine sauce
Three fillets white fish (whiting, cobbler, ling, basa, whatever you have at hand) cut into cubes
Half a cup of plain flour
Salt and pepper
Oil for frying
Handful chopped dill
1 tablespoon unsalted butter (roughly)
1.5 tablespoons of flour (roughly)
Half a bottle of white wine
Half a cup of cream
Preheat oven to 200deg C
Mix salt and pepper into flour and dredge fish
Fry fish in batches until crust is crisp and golden
Put fish into baking dish
In a saucepan melt butter gently, stir in flour and wine to make a white sauce. Stir over gentle heat until it thickens
Add cream and dill to sauce, and season with salt and pepper to taste.
Pour sauce over fish
Bake about 30 minutes until fish is cooked and sauce has started to go golden and crisp on top.
Lemony, garlicky broccoli
1 head of broccoli cut into florets, doesn’t matter what size so long as they’re about the same size.
1 quarter preserved lemon rind
1 tablespoon butter
2 cloves garlic, crushed and chopped finely
Pepper to taste
Boil broccoli until cooked but still crisp
In a small frying pan, melt butter and sauté garlic and finely chopped lemon. Don’t let the garlic go brown. Season with pepper
Pour lemon/garlic mix over broccoli and toss to coat.
If there are any other recipe’s of Elle’s you would like please leave a comment and we will see what can be done!