Memoirs of Another Day

Category: Food

Bara Brith


This is one of the easiest cake recipes ever. Frugal too. Give it a go and let me know your thoughts.

250 g self-raising flour
100 g raisinsk
100 g sultanas
200 g dark soft brown sugar or dark brown muscovado sugar
300 ml strong hot tea, strained
1 egg, beaten
1 tsp butter, for greasing
optional: butter for serving

Place sugar and fruit in a bowl and pour over the hot tea. Stir well and leave to stand for 3-4 hours or overnight if possible.
Pre-heat the oven to 150°C. Lightly grease the cake tin and line with greaseproof paper. Use 1 kg (2lb) loaf tin.
Stir the flour and egg into fruit mixture and stir well. Then turn into the tin and bake for 1 1/2 – 1 3/4 hour. Leave to cool in a tin for 10-15 minutes and then transfer on a wire rack to cool completely.
Serve with a butter. Bon appetit!



Pancakes with whipped cream and cherries


Happy Pancake Day!

For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 egg
1 tbsp butter, melted
salt, pinch

For the cherry topping:
150-200 g cherries, pitted, juice reserved
4 tbsp caster sugar
1 tsp cornflour

For the whipped cream:
150-200 ml double cream
2-3 tbsp caster sugar

In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.

Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.

To make the cherry topping: put the sugar in a saucepan with the cherry juice and bring to the boil. Dilute the cornflour in a little water and stir into the sauce. Simmer for a 2 minutes, remove from the heat and leave to cool for a while. If required add a bit of water.  Then add the cherries.

To make a whipped cream: in a large mixing bowl place double cream and sugar and whip till thick.

Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange cherries and spoon a bit of sauce over.

Bon appetit.

Coffee à la Expressionist


Bonjour! Or maybe not? Cold, early mornings. Dreading it. Darkness …and more darkness. Thanks god for caffeine and Electrolux coffee machine. Set. Click. Wake up. That’s all what it takes. Coffee ready! And now Bonjour. Proper Bonjour!

How to make a perfect coffee? You will need a coffee maker. Special one. Like Electrolux Expressionist. Why it’s special? Well it’s 12-cup drip coffee maker with 24 Hour Auto-Start function… mornings sorted! The AromaStrength™ Selector and PureAdvantage™ Water filter give optimum taste every time and the intuitive Programmable HighContrast™ LCD display makes it quick and easy to use. Full stop.

Coffee anyone?

More information on Electrolux Expressionist collection you can find here.


Moroccan Mint Tea

111st of January and an early morning with a cup of Moroccan Mint. The capital’s souk inspired tea. Pyramid tea bags with real la dolce vita factor, created by The London Tea Company. Add sugar and it will make you dream of Marrakech and its market under the starry night or aimless walks along the streets that wind their way through the medina. One cup will talk into your imagination and tempt you into a voyage. That’s what it did to me …one little cup.

More info on The London Tea Company range can be found here6 10

Cocktail season. Simply Great!

summer time

Simply Great PomeGreat. Pomegranate Juice Drink. My latest summer time discovery. Just in time for the cocktail season when you need to cool off in warm weather.

summer cocktail

And here is my creation. Something to keep you cool and let you survive summer heat waves!

Pomegranate, Thyme & Geranium Cocktail

Serves 6-8

1 liter Simply Great PomeGreat pomegranate drink juice, chilled
300 ml orange juice, chilled
3 limes
4-5 fresh thyme springs
geranium petals
ice cube tray

For the floral  ice cubes:
Place few geranium petals and thyme leaves in each cubical. Pour pomegranate drink juice into ice cube tray and freeze until solid. Make sure that each ice cube has at least 2 geranium petals and 5 thyme leaves.

Pour remaining pomegranate drink juice to the large jug. Add orange juice and squeeze in the juice from two of the limes.

Remaining lime cut into thin wedges and place in the glasses with 2-3 floral ice cubes. Pour over your cocktail creation, stir and serve.

summer time
limeslimesthyme More information on Simply Great drinks can be found here.


Monday Treat


Monday. Marks&Spencer. And 9 Mini Lemon Cupcakes. Moist little all butter lemon sponge cupcakes loaded with lashings of lemon frosting and a soft icing flower decoration. Cute. And tasty. Surely no need a cake fork!





Lemon Balm Tea

Lemon Balm

Lemon balm (Melissa officinalis) I have one of them growing in my garden. And I love to lightly crush leaves and steams to release strong lemon scent. It’s highly aromatic.
That’s why its pure essential oil is valued for its properties in aromatherapy where it is considered to be uplifting and calming. Several studies show that lemon balm helps reduce anxiety, promote sleep and possess an anti-inflammatory properties. So if you are lucky to have a nice bush in your garden pick few leaves, pour hot water over it and enjoy a nice cup.

Lemon Balm Tea

500 ml boiled water
handful of fresh lemon balm leaves, lightly crushed

Place lemon balm leaves in a teapot. Boil water and allow to cool for 2-3 minutes, then pour into the teapot. Allow to infuse for five minutes and then serve. Later more water can be added if needed to re-infuse the leaves. Enjoy!

Cosy Tea

Cosy Tea

Whether having a morning or afternoon cup or hosting your own tea party at home, make it with love and charm.

Cosy Tea Lemon Green

Make it heavenly cosy. And green! No more, no less!

Cosy Tea

And go with Cosy Organic Tea
Try fresh Lemon Green. Sencha tea with lemon. Or pure Jasmine Green. Chunmee green tea with jasmine. Both uplifting and nourishing!

They are organic and come in boxes of 20 individually wrapped tea bags with tags.

The Cosy Organic Tea range includes also: Cosy Fairtrade Organic Breakfast Tea, Cosy Decaf Breakfast Tea, Cosy Fairtrade Organic Earl Grey Tea, Cosy Organic Rooibos Tea with Vanilla, Cosy Organic Chamomile Infusion, Cosy Organic Peppermint Tea and Cosy Organic Blueberry & Echinacea Infusion.

For more information visit: at

Happy brewing!

Easter Simnel Cake

Easter Simnel Cake

As it was my 1st ever Easter Simnel Cake I had to follow Mary Berry’s recipe… my undisputed queen of cakes! Results?!? Well have a look! …and yes tastes delicious!

100g glacé cherries, cut into quarters
225g butter, softened
225g light muscovado sugar
4 large eggs
225g self-raising flour
225g sultanas
100g currants
50g chopped candied peel
2 lemons, grated zest only
2 tsp ground mixed spice

For the filling and topping
450g marzipan
1-2 tbsp apricot jam, warmed

Preheat the oven to 150C. Grease and line a 20cm cake tin.

Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.

Bake in the pre-heated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

When the cake is cool, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.

Voila! Easter treat.

Recipe: Marry Berry

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