News
Liz Ashworth on Food
19/02/2010 08:05:00
Victoria Sponge Street
THE Kirkwall street and that famous sponge are both named in honour of Queen Victoria.
Victoria Street most aptly, for here is to be found all that a keen
cook could possibly ask for and more. It is not all that difficult to
find. Stand with St Magnus Cathedral behind you, turn left at the
bookshop, and step onto the flagstone path that many a food shopper has
trod over the centuries.
Local fish and shellfish so fresh it hardly knows it has been caught;
Orkney beef, lamb and pork, home-grown tatties (oh! the tatties) and
seasonal vegetables just picked and probably still growing! Wines local
and from warmer climes and there are no 'whisky miles', for Highland
Park and Scapa distilleries are just along the road, while Orkney
brewed beers and ales flow freely at all
times!
Take a step back into the future along Victoria Street, where a short
stroll provides all the larder will ever need to feed the inner man or
woman. Plant it, grow it, harvest and cook it, or, if you can't be
bothered buy it here, ready cooked instead.
Special diet, exotic ingredients; Victoria Street is a treasure trove for any cook.
Even the birds are remembered with 'Garden Gourmet' for the discerning
feathered friend and if you need a bird table on which to serve - you
can find one here too.
VICTORIA SPONGE
Makes 2 sponges 20cm (8") diameter
Takes 10 minutes to mix and 20 minutes to bake
Oven bake 180C, 350F, Gas 4 on the middle shelf
You will need:
175g (6oz) margarine
175g (6oz) soft brown sugar
175g (6oz) plain flour sifted with
2 teaspoons baking powder
3 eggs beaten
Strawberry or Raspberry Jam to fill
Icing sugar to dust
To make:
1. Turn on the oven to heat and oil two sponge tins.
2. Cream the margarine and sugar together till light. Beat in
the eggs alternately with a little flour.
3. Fold in the remaining flour, and then divide the mixture
between the two tins.
4. Bake for 20 minutes till risen and firm. Cool on a wire rack.
5. Sandwich together with jam and dust with icing sugar when
cool.
CINNAMON AND APPLE CAKE
Makes 2 x 1lb loaves or 1 x 2lb loaf
Takes 15 minutes to make and 45 minutes to bake
Oven bake 180C, 350F, Gas 4 on the middle shelf
You will need:
225g (8oz) plain flour
4 level teaspoons baking powder
2 teaspoon ground cinnamon
¼ teaspoon bicarbonate of soda
115g (4oz) golden syrup
115g (4oz) margarine
115g (4oz) soft brown sugar
2 cooking apples, peeled, cored and grated
2 eggs, beaten
½ teaspoon vanilla essence
60g (2oz) chopped walnuts
To make:
1. Turn on the oven to heat.
2. Sift the flour, raising
agents and spices into a
bowl, add the grated apple
and walnuts and mix
together.
3. Melt the margarine, soft
brown sugar and syrup
in a pan and add to the
dry ingredients.
4. Add the beaten eggs and
beat till smooth.
5. Pour into lined loaf tins
and bake for 45 minutes
till risen and firm.
6. Cool in the tin.
7. Drizzle with water icing
made with fresh lemon
juice. Eat while sticky.
FREDDIE'S DELIGHT
My friend Ruth's husband Fred was addicted to this chewy brownie.
Makes a cake 25cm (10") x 18cm (7")
Takes 10 minutes to mix and 20 to 25 minutes to bake
Oven bake at 180C, 350F, Gas 4
You will need:
115g Margarine
225g (8oz) soft brown sugar
175g (6oz) plain flour sifted with 2 teaspoons baking powder
2 eggs, beaten
1 teaspoon vanilla essence
Pinch of salt
30g (1oz) chocolate chips
30g (1oz) chopped nuts or coconut
To make:
1. Turn on the oven to heat
and oil a baking tin.
2. Melt the margarine, and
sugar but do not boil.
3. Put all the dry ingredients
into a bowl then stir in the
eggs and melted mix.
4. Pour into the prepared tin
and bake 20 minutes till
risen and firm.
5. Cool in the tin, cut into
squares and store in an
airtight tin.