Rhyl Kitchen Recipe - Mrs Carter's Spongecake

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Ingredients

5 eggs

self raising flour

light brown sugar

butter (not margerine)

vanilla essence

 

For the icing

250g Butter

500g Icing Sugar

3 tbsp of milk

vanilla essence

 

To decorate

blueberries

strawberries

Raspberries

Edible flowers (optional)

Method

  • Set oven to 180 degrees or gas mark 4
  • easure the weight of 4 eggs - this will give you the weight for the other ingredients
  • Cream together the butter and sugar until all of the lumps of butter have gone and you have a smooth and creamy mixture
  • Next add the self-raising flour
  • Crack in the eggs one at a time folding the flour in so that lots of air can get into the cake
  • Add the remaining egg and vanilla essence.
  • Grease two circular tins 20cm in diameter. Line these tins with greasproof paper
  • Share the mixture between the two tins equally and bake for 20-25mins. When you stick a skewer or knife into the sponge it should come out clean.
  • Once removed, take the cake out of the tin and rest on a wire cooler.
  • hilst the cake is cooking make the butter icing by creaming together the butter and icing sugar with the back of a wooden spoon (add the icing sugar slowly as it can get quite messy)
  • Add the milk to make the creaming easier. 
  • Your cake needs to be completey cool before icing otherwise the butter will just melt. 
  • Use half of your icing to sandwich the two layers together.
  • With the remaining icing spread it on top of the cake. 
  • Decorate your cake with blueberries, strawberries and raspberries. If you have edible flowers then these look really good too!
  • Eat your cake with friends with a cup of tea. Yum! 


 

 

 

 

Rhyl's Recipe for Pizza Dough

We often make pizza in our wood fired oven. In fact, it's become something of an obsession! Here is our recipe for pizza dough.

INGREDIENTS

1 kg '00' flour (we use Caputo blue)

630ml water

10g salt

4g yeast

Pinch sugar

METHOD 

Add the flour to a large mixing bowl. In a separate measuring jug, add the water - this should be warm but not hot. Add the yeast and sugar and stir. Leave this for the yeast to activate - after ten minutes or so you should start to see small bubbles forming on the surface. Add the liquid to the flour and mix with your fingers and knead to bring it together into a dough. This kneading process should take 5-10 minutes.. Cover the bowl with a tea towel for 20 minutes. Then add the salt and knead again. Form into a large ball and cover the bowl with clingfilm and leave to rise overnight - for at least four hours or overnight. 

Wild Garlic

A friend dropped round with the first of the year's wild garlic - knocked up in a pesto. She whizzed up the leaves with walnuts, almonds and olive oil. Then added grated parmesan, salt and pepper and perhaps a touch a lemon juice to taste. For an all-British version, you can switch for rapeseed oil and a hard cheese such as cheddar. For other uses, it’s a good idea to wash the leaves well first. Then blanch for ten seconds or so in boiling water to soften them up.

Other tips for wild garlic:

– Stir strips through scrambled eggs or add to omelettes.

– Thread through pasta.

– Whizz in mayonnaise, add to aioli, or skordalia.

– Add to bubble and squeak.

– Add to Welsh rarebit.

– Infuse some leaves in olive oil to for a garlicky hit later in the year.

Recipe: Kale on Toast

This was a twist on a Sophie Grigson recipe from her book ‘Vegetables’ –  orange zest adds a bit of magic. They loved it.

Cavolo Nero (or kale) on toast with chilli, rosemary, garlic and orange zest

Fry finely sliced onions until soft.

Add garlic, red chilli and a sprig of rosemary.

Stir around for a minute.

Chuck in the chopped cavolo nero (washed but not dried) and salt.

Cover with lid.

Cook on low heat for about fifteen minutes, checking every now and then to make sure it’s not sticking.

Grate in orange zest about a minute before serving.

Remove rosemary.

Served it up on sourdough toast, rubbed with half a garlic clove, drizzled with olive oil and spread with goats’ cheese.

If you can’t be bothered with this faff, a simpler recipe is to chop, steam (keep crunchy), toss with olive oil, a touch of salt and a squeeze of lemon.

Rhyl Kitchen Cookbook - a treasure trove ...

Check this out for good fortune. One of our parents, who we shall call F, has brought in her mother and grandmothers' recipe collection - we will select one for the cookbook we are compiling.

Many are from wartime and the age of rationing. Her mother, she says, used to salivate over the images of food in cookbooks as she had scant supplies. F was cooking full meals from the age of 9. Her mother, she says, struggled with that task, although one of her signature dishes was her Red Soup, made with lamb and beef, which would sit unrefrigerated on the hob all week. 

Check out these pictures .... 

Fruit in Aspic / Jelly ... 

Fruit in Aspic / Jelly ... 

Her recipe folder ...

Her recipe folder ...

£10,000 from Garfield Weston

We are grateful for a pledge of £10,000 towards the project from Garfield Weston Foundation

"We are a family-founded, grant-making trust which has been supporting charities across the UK for over 50 years.  From small community groups to large national institutions, our aim is to support organisations that have effective solutions to helping those most in need.

The Foundation supports a broad range of organisations and activities that share a commitment to making a positive impact to the lives of the communities in which they work, and that are driven by a desire to achieve excellence."

Pizza Skills

Our wood fired oven at Rhyl is already a big hit. But #rhylkitchen will help us to take it to the next level, once local community groups and partner schools can come in to use the space. We have been doing our homework, too - here is a pizza chef showing off his skills. 

Food Revolution Day at Rhyl Primary School

We are all very excited here. We’ve been chosen to host Food Revolution Day next Friday May 15th. Jamie Oliver will be coming to our school to launch the event, which is campaigning to introduce food education into the curriculum of G20 countries.

There will be tons going on here during the day – some of our children will be joining Jamie for the morning and the rest of the school is celebrating with food all day: cooking; making sculptures of fruit and veg; dining at the pop-up Rhyl Restaurant and even making instruments from vegetables with the London Vegetable Orchestra.

You can see more about our award-winning food education project in our video here.