Recipes from dancing days from many a- wonderful shared meals we have ! Please e-mail me your recipes !

Whole blood orange cake ...which Sophia brought on the Imbolc day 2017 from The Guardian.

 Serves 10-12.

6 small blood oranges ( about 140gr each )

Veg oil for greasing

275g caster sugar.

300gr ground almonds

2tsp ground fennel seeds ( I just put a few fennel seeds in as I failed to grind them ! )

Seeds from 1/2 a vanilla pd.

1tsp baking powder

1/2 tsp salt.

6 large eggs lightly beaten.

Juice of 1/2 lemon.

Put 4 of the oranges into a panc +cover with water bring to boil + simmer 2hrs. Keep the fruit submerged as best you can with a  smaller saucepan lid  + top up with water if needs be.When tender drain + cool.Halve the oranges + pick out any pips then blend untill smooth skin + all.

Heat oven to 180C / 350F / gas mark 4. Grease a 23cm cake tin with oil + line the base with baking paper, Put 225 g caster sugar , almonds, fennel. vanilla, baking powder, salt into a bowl. Stir in the orange pulp  and eggs until well mixed. Pour into cake tin. Bake 50-60 mins until skewer comes out clean. Meanwhile,juice remaining 2 oranges + tip into a pan with lemon juice  + 50g of caster sugar. Heat gently over heat until sugar is dissolved then simmer for about 4mins till nice and syrupy. Remove the cake from the oven and pierce in a few places with a skewer. Drizzle the orange syrup over and leave for about 1hr to soak in. Transfer cake to wire rack to cool and srve with a dollop of thick yogurt or double cream lightly whipped.


 

 

Moroccan Chickpea and Lentil Soup- from Sandra on the Imbolc day 2017.

What you'll need.
2 tablespoons of Rapeseed Oil.
1 Onion finely chopped.
2 cloves of Garlic finely chopped. I just used my garlic press.
1 teaspoon of Ground Cumin.
3 teaspoons of Harissa Paste.
1 teaspoon of Honey. Runny is easier.
2 tablespoons of Fresh Thyme chopped.
150g Dried Lentils. I used the orange ones.
400g Tin Chickpeas. Drained.
400g Tin Chopped Tomatoes.
750ml Vegetable Stock.
75g Spinach Leaves.

What to do.
Heat the oil in a large pan and gently cook the onion for 5mins.
Stir in the garlic and cumin.
Cook for a further 1 min.
Stir in the Harissa paste, honey and thyme.
Cook for another min.
Stir in the lentils, chickpeas, tomatoes and stock.
Cook for 20 mins...
or until the lentils are fully cooked.
Finally stir through the spinach until it‘s wilted.

It‘s now ready to serve.
This quantity should do 6 bowls.
Hope you enjoy.