Apple, chilli and rosemary chutney

My wonderful sister sent me a huge bagful of apples which were picked from her father in laws tree...... they are both eaters and cooking apples which are perfect for this recipe, so i decided to make some chutney :-)

What you need....
8 eating apples peeled cored and chopped into chunks
1 good sized onion, diced
2 birdseye chillies, finely chopped
2-3 tablespoons of cider vinegar
3 tablespoons of sugar
approx 100ml of water
2 big sprigs of fresh rosemary

What you do......


Heat a tablespoon of olive oil in a heavy based pan and gently cook the onions and chillies,(come on...with the seeds!!!!) for about 15 minutes until translucent.
Add the apples, sugar, vinegar and water and cook on a medium heat until the apples are really soft.
Finely chop the rosemary and add to the pan. Mix well and season.
As soon as your chutney has a nice thick consistency its ready!
I like to leave it a little chunky rather than blend it up.
This goes so well with white meats or some lush crackers and cheeeese! Enjoy :-)

Home Sweet Home

Our lovely new home!!!
Finally we have found a place that we love and are having the bestest time gathering bits of furniture to fill it with! Thank goodness for Freecycle....amazing! Since these photos were taken we have managed to get a double bed, fridge, freezer, washing machine, sofa(very ugly may i add!!) and a table all completely free!!
Steve has been amazing ....he is a boot sale addict!! He got me a food processor, La Crueset oven dish,(my absolute favourite cookware label), an wonderful Pyrex dish...still in its original box, it was the old lady's wedding present years ago, never been used!!! He also found a great standard lamp which looks lovely in our front room.
The most beautiful feature in the cottage is the stable door! I have always wanted a stable door!And its so nice just cooking away in the kitchen with it open, i love it. :-)
So as from tomorrow the baking begins! As full as an egg will be famous, woohooo! well.....lets just say a local celebrity, haha. I will be baking cakes to supply to a local restaurant and a deli...how exciting!
I will show my progress on here, all the ups and downs of my new adventure!
But for now...i must go to bed! Thankyou for following, more recipes soon! goodnight :-) x

Vanilla sponge with forest fruit glaze

• • • 

      serves 12........preheat oven....fan assisted 180 c, 350 f, gas 4.
      
      What you need........
      
      1 pot natural yoghurt(i use Activia) 290g
      ...3-4 free range eggs, depending on the size
      2 pots sugar(granulated or caster is fine)
      3/4 of a pot of vegetable or sunflower oil
      3 pots of self raising flour
      pinch of baking powder, not too much!
      1 vanilla pod,use the seeds only
      
      For the glaze......
      
      300g icing sugar
      150g frozen berries
      2 tbsp sugar
      little cold water
      
      What you do........
      
      Pour the yoghurt into a big baking bowl then use the empty pot to measure out the oil, flour and sugar. Add all the other ingredients and mix very very well with an electric whisk. If it feels too thick add a little cold water or milk. Pour into a cake tin, i use silicone,and bake in the preheated the oven for approx 45 mins until the knife comes out completely clean when inserted into the middle of the cake.
      When its ready leave to cool a little in the silicone then carefully remove the cake and leave to cool completely on a wire rack.
      
      Meanwhile make a berry coulis ......first of all put the berries together in a small pan with the granulated sugar and heat until piping hot and bubbling away! Leave to cool.
      
      When cold blitz up with a hand blender and make your icing.......
      
      Put the icing sugar, coulis and a little cold water in a small bowl, mix well until you have the consistency of a nice runny glaze. Taste!! If its not sweet enough, add a little more icing sugar....if too sweet add a little lemon juice.
      
      Pour over the cold vanilla sponge and scoff with a nice cup of tea......aaaaaah bliss! :-)See More

victoria sponge, fresh raspberries and double cream

This cake was absolutely soooo yummy! Im really not into eating cakes but this one i loved! I made it for two friends who i hadnt seen for a few years, they came to visit, and they are total cake fiends! haha


Its actually a Delia recipe, her classic victoria sponge. You cant go wrong with a bit of Delia!

What you need......serves 6-8(apparently!) I doubled the recipes because there just wasnt enough cake!!
110grams of butter, room temperature
110grams of caster sugar
2 large free range eggs
110 grams of self raising flour
To tart it up.....
1 tub of low fat double cream...i used Elmlea, much nicer flavour
1 tub of fresh raspberries
140grams soft butter
280grams of seived icing sugar
a few drops of cold water
half vanilla pod, just the seeds

What you do......
In a mixing bowl cream the butter and sugar together until really pale. Now, i dont have an electric whisk so i was absolutely knackered by the time i had done this stage! It took about 20 minutes of constant beating...but it was sooooo worth it, the cake was really light and fluffy.
Next, put the eggs in a seperate bowl and beat them together well then add them to the butter and sugar a little at a time, beating really really well after each addition. Literally add just over a teaspoon at a time. I know this sounds a bit mad but you dont want the cake to curdle, it will become heavy in texture.
If it starts to curdle add a little bit of flour to stop this.
Once all the eggs are added fold in the flour with a big metal spoon. Sieve it into the bowl, a bit at a time, holding the sieve really high to get loads of air into it.
Dont beat the flour in, you will beat all that lovely air out of it that you spent so long putting in!
Now you should have a yummy cake mix that will drop easily off the back of the spoon...if this doesnt happen, add a little warm water until you get the right consistency.
Grease your cake tin and pour the mixture in, tapping the cake tin on the worktop to get the mixture to settle evenly.
Bake in the centre of the preheated oven for about 40 minutes....but i find this time varies quite a bit so when you think they look cooked, insert a knife into the centre of the sponge...if it comes out clean, its done! Dont open the oven until you think its done though, the air will make the cake go flat!
remove it from the tin and leave it to cool on a wire rack. When its almost cooled take a bread knife and cut it in half straight through the middle, so you have two layers. Leave to cool completely.
Sieve the icing sugar and mix well with the butter, vanilla pod seeds and enough water to make a firm icing consistency. Spread this over the botto, layer of the cake and sandwich together.
On the top of this delicious creation i just spread the cream all over and placed lovely fresh raspberries all over.
Now we enjoyed this sponge with big glasses of ice cold wine but im sure it would taste good with anything!!

Cottage found!!!!!!! Yippeeeeeeee :-)

We have found our cottage in Cornwall that we sooo wanted to find. We almost didnt spot it in the local paper...then called up and begged for a viewing! I am extremely happy to report...they chose us!!
It is a beautiful 2 bed cottage with a lovely wee garden, a roof terrace, a big attic space which can be slept in, a brand new gas oven(Yay!) and a bath!!!!! That was a major requirement for me, you cant beat lying in a lovely bubbly bath after a long day with a good book and a glass(ahem bottle) of cold wine! Heaven!
So....from Saturday i will be back to my food blog....cooking in my new kitchen :-) I can hardly wait, just 2 more sleeps!!!
My lovely sister bought me a ticket to the Real Food Fayre in Earls Court tomorrow!!! Too excited for words! So i will take loads of pics and show you when i get back, really hoping i spot Valentine Warner!!! One of my favourite! Hes yummy!


Right....packing awaits....booooring :-(  Next time i write i will be in my new home, yippeeeeee!
Ciao for now xx

Moving house.......... :-/

Hi everyone....im so sorry i havent written anything for ages! Steve and i have been relocating to Cornwall and everything has been a bit mental! But we are in the process of finding a new home and once we do i will be adding regular recipes! Please bear with me, thanks :-* xx

Loin of pork with blueberry and red onion marmalade

This is such a lovely combination of flavours and goes really well the a good pile of garlicky, creamy dauphinoise potatoes.  I used to think pork was quite gross actually but after living with Steve for 6 years(he adores the stuff!) i kinda had to get used to it! I like pork loin too because its lovely and lean which allows you to pile on the really indulgent dauphinoise! I will post the potato recipe soon....

Oven 200c/gas 6.....Serves 4....
What you need........
Good quality pork loin, about 800grams, i have the fat removed but if you want you can leave it on, salt it loads and have nice crackling...up to you
Sea salt
For the marmalade...
4 red onions, halved and sliced thinly
3 tablespoons of olive oil
1 tablespoon of cumin seeds
1 tablespoon of paprika
1 teaspoon of chilli flakes


4 tablespoons of sugar
3 tablespoons of balsamic vinegar
250ml of red wine
3 tablespoons of good quality blueberry jam
What you do......
First of all make the marmalade. You can always double this recipe and eat it cold with cheese, its lush!
Heat the oil in a heavy bottomed small pan over a medium heat and add the cumin seeds and chilli flakes.
Cook gently for 5 mins to release the lovely flavours then add the paprika.
Mix well and put the onions in the pan,
Cook for about 20 minutes, stirring frequently, until the onions are all caramelised and soft and see through. You may need to add a little wine during this time if the onions start to stick.
Add the sugar, vinegar, wine, jam, and mix well.
Carry on cooking until the everything is reduced and the onions are completely cooked. You will need to add a few tablespoons of water during this stage, about 3 or 4 tablespoons.
Taste and season with salt, no pepper.
Turn off the heat and next cook the pork.
Preheat the oven!
Place the lovely loin into a nice big oven dish and salt it well, all over the top.
Put into the hot oven on the centre shelf and cook for about 25 minutes until the middle of the loin is just pink and juicy.
Loosely cover with foil and leave to stand for 5 minutes to rest while you gently warm the marmalade through.
To serve, slice the pork into inch thick slices and arrange on the plate with a ruddy great dollop of sticky marmalade on the top! Yum yum piggy heaven :-)

Wild mushroom and garlic crostini

I have to say, im really not into mushrooms, god i find them booooring. But wild mushrooms....yuuuuuum! This recipe uses dried which are so easy and have such a great strong flavour.
This dish is makes lovely starter or something fancy and posh for lunch! And...obviously it goes very well with a big glass of really cold white wine :-)


Serves 4....
What you need....
600 grams of mixed dried wild mushrooms(porcini and chesnut are good)sliced if possible
100 grams of fresh button mushrooms, sliced
2 large shallots or 2 small onions, cut in hald then thinly sliced into half moon shapes
a big knob of butter
2 tablespoons of extra virgin olive oil
3 - 4 cloves of garlic,depending on the size, crushed
a handfil of fresh thyme, leaves only, or dried if you cant get fresh
250 ml of fat free or low fat creme fraiche
a glug of reduced fat double cream
sea salt and black pepper
250ml of white wine
2 large spring onions sliced diagonally into thin strips, for garnishing
A handful of grated cheddar or feta, optional

What you do.....
Soak the dried mushrooms in boiling water until soft...this usually takes hardly any time at all, about 20 minutes if that.
Once soft, squeeze all the excess water out of them and set to one side.
Put the oil and butter in a heavy bottomed pan and heat over a medium hob until the butter has melted.
Add the sliced onions/shallots and crushed garlic.
Cook until the onions are see through, keep the heat low so they dont burn.
Add the mushrooms, dried and fresh, and stir well.
After 5 minutes add the wine and thyme.
Cook for 10 minutes until the wine is reduced.
Pour in the creme fraiche and add some cream just to loosen it up a bit and get a nice thick saucy consistency.
Season with plenty of salt and pepper and taste it!
Now, if you love cheese and arent really fussed about the extra calories...add a good handful of grated mature cheddar, or feta works well too. oh my god its really really good! If you want to skip the cheese though, dont worry its still really really good! :-)
I serve this on a nice chunky slice of toast, no butter.
Pile up the sliced spring onions to make it look pretty :-)  scoff scoff!

Poached pear , scented orange syrup, dark chocolate sauce

This yummy dessert i came up with whilst cooking in the chalet this winter. I love pears but i think the whole poached pear in red wine recipe is a bit "done to death" and quite minging actually! I also love the fact that it can be made with no effort and its super simple. Desserts are my least favourite thing to cook, i find them boring and i have zero patience so I'm always looking for new ideas that i can make easily and not get in too much of a stress about!

Serves 4 

What you need.......
4 good sized firm pears(although one week i used very very ripe, squishy pears and it still worked fine, just handle them carefully!)
1litre of orange juice
a splash of white wine
2 star anise
3 cinnamon sticks
50 grams of clear runny honey
200 grams of sugar
2 cloves
pinch of grated nutmeg
1 large orange
cold water.......

For the chocolate sauce.....
220 grams of dark chocolate(70% cocoa, i love Lindt or Green and Blacks)
50 grams of unsalted butter
a little double cream

What you do.......
Using an apple corer, or i find a peeler works well, remove the core from the pears.
Peel the pears, leaving the stalk on!
Place the orange juice, star anise, cloves, sugar, honey, nutmeg, and white wine into a pan.
Snap the cinnamon sticks in half and chuck those in too.
Mix well.
Sit the pairs in the pan and if there isn't enough liquid covering them completely, add cold water until it comes up to the stalks.
Bring the pan up to the boil and then reduce the heat and simmer for at least 40 minutes. The reason i don't give an exact time is because the pears will be cooked after about 25 minutes anyway but i like to keep simmering to reduce the orange juice a bit more.
After about 45 minutes to an hour take off the heat and when the pairs have cooled a little, remove them with tongs and set aside.
put the pan back on the heat and keep simmering until you have a lovely slightly thick syrup.
Using those handy tongs again remove and throw away the star anise, cloves and cinnamon sticks.
This syrup will keep fine until you are ready to use it, just pop it in the microwave for a minute or so to warm it through before hand.
For the chocolate sauce just get a small pan of water and a glass bowl. Place the bowl on top, not letting the water touch the bowl when its simmering!
Put the broken up chocolate, butter and cream in the bowl and simmer until its fully melted. Mix well!
If you need to warm the pear you can either pop it in a hot oven wrapped in foil for a few minutes or even microwave it...MINUS THE FOIL!! haha remember, it only needs to be slightly warm, not burn- your- mouth- off hot!
Grate some fresh orange zest into the warmed syrup, and pour a neat circle onto a lovely white plate.
Sit the pear in the centre and carefully pour the chocolate sauce until its dripping down the side and looking gorgeous!
Decorate with a star anise. mmm mmm :-)

chocolate bread and butter pudding with raspberry swirl sauce

Serves 6.......Oven 180c/gas 4

What you need......

10 slices of "day old" white sliced bread
...150 grams of dark chocolate, i love Green and Blacks, use anything that has 70% cocoa content
600ml double cream
120 grams of granulated sugar
1 tablespoon of cinnamon
5 tablespoons of brandy(or rum or tia maria....)
85 grams of butter
4 free range eggs

For the raspberry sauce swirl.....

1 tablespoon of raspberry jam
300 grams frozen or fresh raspberries
2 tablespoons of sugar
a little lemon juice

What you do......

First make the raspberry swirl sauce......
Combine all the ingredients and heat gently until the sugar has dissolved and the raspberries are defrosted(if using frozen!), or until the sauce is hot.
Cool slightly then blend it with a hand blender, or use a potato masher.
It doesn't have to be too smooth, however you prefer.

Next put the chocolate, cream, cinnamon, alcohol, sugar, and butter into a glass bowl and place on a pan of simmering water. The water must not touch the bottom of the pan!
While its all melting, stir occasionally with a whisk.
In a seperate bowl whisk the eggs well.
When the chocolate mix has all combined and melted remove from the heat and whisk both the egg and chocolate mixtures together.

Cut all the crusts off the bread.
Cut each slice into quarters.
Spoon some of the chocolate sauce onto the bottom on the oven dish then lay slices of bread overlapping until you have one layer covering the bottom.
Swirl some of the raspberry sauce on top.
Repeat this process, squishing each layer down gently with the back of the ladle after each sauce addition, until all the ingredients are used, finishing the top of the bread and butter pudding with a lovely raspberry sauce swirl making it look gorgeous!

Bake in the middle of the preheated oven for around 35-40 mins until the top is a wee bit crispy and you just wanna dive right into this gorgeous gooey chocolate heaven!

Really yummy rich chocolate and tangy orange fudge cake

Serves up to 12.....

Preheat oven to fan assisted 160-180c/gas 4

What you need.......
1 pot natural yoghurt...i use a 290gram pot of activia, works well 2 pots of granulated or caster sugar
2 pots of self raising flour
1 pot of coca powder
3/4 pot of sunflower or vegetable oil
a pinch of baking powder
3 large free range eggs
the juice of 1 large orange

The frosting...

300gram of icing sugar
100 gram of cocoa powder
orange juice and the zest of 1 large orange
150 gram of butter, softened

What you do.....

Put the yoghurt into a baking bowl and use the empty pot to measure all the ingredients......
Mix everything together really really well, its best to use an electric whisk unless like me you are trying to banish those bingo wings...use a hand whisk!!
If the mix feels too thick add a little more orange juice until you have a good cake mix consistency....drops off the back off the spoon but not too runny.
Pour into your silicone cake "tin" or a greased and lined springform tin and bake in the centre of the preheated oven for about 40 minutes until the knife comes out clean when inserted into the middle of the cake.
Leave to cool in the silicone until just warm before removing and placing onto a wire cooling rack.
To make the icing, put the icing sugar, coca powder, butter and the orange zest into a bowl.
Add orange juice whilst mixing until you get a thick frosting consistency.....a tiny bit at a time!! If you add too much, just add more icing sugar, no worries!
When the cake is totally cool spread the frosting all over the top and decorate with grated orange zest!
Enjoy! Its intense!! xx

super duper salad!

This healthy plate was created because of my insane obsession with beetroot! I just absolutely adore the stuff, raw, pickled( i can easily eat a whole jar in one sitting!), roasted with balsamic and garlic, lush lush lush!! So during a " i need to lose a few pounds" stage this winter,one of many may i add,  i made this...its so yum and fresh and healthy and very filling! Enjoy! :-)


What you need.....Serves 4 as side dishes

1 whole raw beetroot
3 washed unpeeled carrots
1 large Red Delicious apple
handful of walnut halves
handful sultanas

Dijon Honey dressing.....

4 tablespoons extra virgin olive oil
4 tablespoons white balsamic vinegar
3 teaspoons dijon mustard
2 teaspoons clear honey

To make it look nice....

Peel the skin from a cucumber in long strips, leave to soak in cold water for a little while and they will go nice and curly

How to make it...

In a nice big bowl grate all the vegetables and apple, chuck in the walnuts and sultanas, season and mix well.

In an empty clean jam jar put all the dressing ingredients and with the lid on(!) shake like mad!

Pour as much or as little as you wish over the salad and serve with cucmber shavings piled up high and all fancy....and scoff!

Rainbow bean salad... a combination of beans, coriander, mint and lots of little crunchy bits!

I love beans!!! All kinds, but my favourite are butter beans. Yum yum yum! So here is a recipe i created in the chalet just to liven them up a bit and make them look pretty :-)
Serves 4...as side dishes, 2 as a main course...
What you need...
2 tins of butter beans in water
1 tin of cannelini beans in water
1 tin of chick peas in water
a handful of fresh mint leaves roughly chopped, quite fine
a handful of fresh coriander leaves, roughly chopped
a small red onion, finely diced
2 small carrots, washed and grated
1 clove of garlic, crushed
For the dressing....
100ml of olive oil
50 ml of white balsamic vinegar...or white wine vinegar
1 tablespoon of dijon mustard
1 tablespoon of runny honey
half a red pepper, diced
1 spring onion, sliced
a few chunks of pineapple, diced
sea salt and black pepper to taste
What you do....
Put the olive oil, vinegar, mustard and honey into a jar, put the lid on and shake like mad!
Drain the beans and put into a bowl, add all teh other ingredients and pour on the dressing.
Mix well, taste it and add salt and pepper....job done! 

Duck legs with homemade 5 spice cooked in red wine and rosemary...

serves 4...... oven 200c/fan 180/gas 6

What you need...
4 duck legs
A bunch of fresh rosemary sprigs
...4 fat cloves of garlic
about 1/2 bottle of red wine
3 tablespoons of blueberry jam(or a similar flavour)
1 teaspoon of 5 spice powder... i make my own....its just 1 tablespoon each of fennel, star anise, black or sezchuan pepper, cinnamon and 1 teaspoon of cloves. grind altogether in a processor...
4 whole star anise to garnish
sea salt

What you do.......
put the rosemary and garlic cloves on the bottom of a roasting tin,
salt the duck legs skin
rub the 5 spice powder all over the legs
place them skin side up on top of the rosemary and garlic
roast in the oven for about an hour until the skin is all crispy and lovely
take out and drain the fat off(save it for roast potatoes, lush!)
pour the red wine into the tin, add the jam...spreading a little over the duck legs and the rest just stir into the wine
put it back in the oven and cook for a further 40 minutes until the sauce has reduced...taste...if its not sweet enough add more jam or a little honey to taste
serve with the sauce poured over the leg and some of the rosemary on top. Garnish with a star anise... lush!

Thai pork with coconut and lime rice

My favourite flavour combination is that of spicy chilli, zesty lime juice, salty fish sauce and the lovely sweet balance of sugar. I adore Thai food!!
Steve and i have been living in Bansko, Bulgaria since December and whilst we have loved every minute of it and really enjoyed the traditional cuisine...we couldnt wait any longer! We had to satisfy our massive Asian food cravings!!
Its almost impossible to get hold of Thai ingredients here but we managed to find some fish sauce in the city of Sofia, (courtesy of a lovely Bulgarian friend Svetlana). The chillis were bought last Sunday from the local market...they were actually pickled in a jar and not too spicy so i used enough of them, seeds too, and managed to get that good old chilli kick i love so much.
Coconut milk isn't available here either so i used dessicated for the rice...it actually worked so well i think i will use this in the future...i loved the texture it gave.The pork available in Bansko is probably the best pork i have ever eaten. It is so fresh and tender and after being left to marinate all day in these wonderful flavours it filled our hungry mouths with juicy yumminess!!

Serves 4....
What you need........
800grams of lean pork(i used pork loin) cut into chunky strips
4 medium sized carrots, peeled and cut into thin batons
a thumb size piece of fresh root ginger, peeled and finely diced
a ladle full of chicken stock
2 tablespoons of plain flour
For the marinade.....
3 garlic cloves crushed
8 tablespoons of fish sauce
5-6 tablespoons of sugar
3 limes, juiced...maybe a little more depending on the size
2 birdseye chillis(this is what i would normally use if they were available)sliced...add the seeds if you want it hotter
a big handful of fresh roughly chopped coriander leaves
For the rice....
300grams of Jasmine rice if available, if not just use good long grain
3 limes juiced
4 tablespoons of dessicated coconut
sea salt

What you do......
mix together all the marinade ingredients and stir like crazy to dissolve the sugar and combine everything.
Taste it!! add more sugar if its too salty, more limes if too sweet etc etc ...its all about personal taste.
Prepare the pork into strips and chop your carrots. Put into an oven proof dish and pour the marinade all over, using you hands mix it altogether making sure all the meat is coated.
Cover with clingfilm and leave it to marinade in the fridge for as long as you can.

When you are ready to eat, take out the pork and leave it at room temperature while you prepare the rice.
Wash the rice in cold water until the water is almost clear then cover the rice with enough water so that when you place your hand on the top the water comes up to your wrist.
Salt the water to taste and put a lid on.
Heat a little oil in a big pot and throw in the pork and carrots, stir around a bit then pour over the marinade.
Cook like this for 5 minutes then add the flour and stir well to coat all the meat.
Pour on the hot stock and mix...adding more if this seems too thick. You don't want a soup consistency, just a slightly saucy dish.
Turn the heat really low, put a lid on and leave to cook until the meat is ready...this wont take long at all.
Meanwhile cook your rice......
Bring it to the boil with the lid on then turn the heat down and simmer, lid off for about 15 minutes until cooked.
When its almost cooked i put the lid back on and turn it down even lower so the rice steams at the end.....
 Squeeze in the lime juice and add the coconut...mix it through but dont stir it too much, you will ruin the rice and make it a stodgy mess! 
The pork should be lovely and tender now, serve on top of the sweet rice and enjoy! mmm mmm

Banana and poppy seed loaf...

This lovely recipe was given to me by my mum, Its absolutely gorgeous and almost feels healthy because of the bananas :-)

Oven 180c/350f/gas 4

Grease and line a 900gram loaf tin

...What you need.....
175 grams of self raising flour
175 grams of soft brown sugar
175 grams of butter, softened
3 eggs, beaten
a teaspoon of baking powder
3 ripe bananas, mashed
2 tablespoons of poppy seeds
For The Topping......
200 grams of low fat cream cheese
2 tablespoons of icing sugar, sieved
grated orange rind and poppy seeds to make it gorgeous

What you do.....
Put all the ingredients(except the ones for the topping!!), into a big bowl.
Use an electric whisk if possible and mix really well.
pour into the prepared loaf tin and bake in the centre of the oven for about an hour...or until firm to touch.
Insert a knife into the centre of the loaf...it should come out clean
leave to cool in the tin for 5 minutes then place on top of a wire cooling rack until completely cold

Make the topping....
mix together the cream cheese and the icing sugar
spread on top of the cold loaf and decorate it with orange rind and poppy seeds to make it look fabulous :-)
enjoy this cake with loads and loads of tea!