Rhubarb & Coconut Cake

Base:
100 g butter
1 dl sugar
1 egg
1 dl flour
1 dl cornflour
1 tsp baking powder
0,5 dl milk

Filling:
2 big rhubarb stalks

Topping:
50 g butter
0,5 dl sugar
2 dl coconut flakes
1 egg
1 tsp vanilla sugar

Whisk egg with sugar,add whisked egg.Mix flour with cornflour & add to the mixture along with milk.Stir gently.
Butter the 23 cm spring form cake tin,sprinkle all over with coconut flakes.
Pour the cake mixture to the cake tin,top with rhubarb pieces.
Bake in preheated oven at 175C for 30 min.
Combine all the ingredients for the topping,take the cake out of the oven & spread the topping over the rhubarbs.
Bake another 15 min or until its lovely golden.

Bacon & Cheddar Buns

2 tsp oil,plus extra for greasing
8 rashers of smoked streaky bacon,cut into small pieces
100 g mature cheddar cheese
350 g flour
2 tsp baking powder
2 tsp ground paprika
1 tsp salt
4 eggs
170 g butter,melted
400 ml milk
2 tbsp parsley,chopped

Heat oven to 180C & grease 12 wells of muffin tin.
Fry bacon in a frying pan with oil until crisp.Cool.
Cut two-thirds of cheese into little pieces,then finely grate the rest.
Sift the flour,baking powder,salt,ground paprika into bowl.
Whisk eggs & milk.
Pour the milk over flour mixture & stir few times until just combined(the mixture will be runny & lumpy but dont try to make it smooth).Add the bacon,cheese pieces & parsley,beeing careful not to overwork the mixture.
Spoon into the greased wells(they will be quite full),sprinkle each with a little grated cheese,then bake for 25 min or until golden,risen & firm to touch.

Delicious Peach & Red currant Cake

450 g flour
300 g butter
150 g sugar
2 eggs
Sieve the flour into the bowl,add sugar & butter pieces.Rub it between your fingertips until it resembles breadcrumbs.Add eggs & press it together into big dough ball.Place the baking paper onto the baking tray & roll the dough out to cover the bottom of the tray.Prick it lightly all over with fork.Chill for 30 min.
Preheat the oven to 200C.Bake the dough ca 10 min.

Prepare the filling:

4 peaches
200 g red currants
ca 100 g sugar
vanilla sugar
Arrange stoned & sliced peaches all over the cooked base.Throw over the berries.Scatter sugar & vanilla sugar on top.

Topping:

5 eggs
6 tbsp sugar
5 tbsp flour
2 tbsp cornflour
grated rind of lemon
Whisk the egg whites until soft peaks form.Gradually add sugar,whisk until thick.Gently fold in the egg yolks along with sieved flour & cornflour.
Pour the mixture over the peaches.

Bake at 200C for 25 min.
Sprinkle some icing sugar onto the cake before serving.

Warm Potato & Tuna Salad

1 kg new potatoes
2 peppers,red & green,sliced
100 g canned sweetcorn,drained,or from frozen
2 onions,red,finely sliced
300-400 g canned tuna,drained
salt & pepper
lime wedges to garnish

Dressing:
4 tbsp mayonnaise
4 bsp sour cream
1 tbsp lime juice
2 garlic cloves,crushed,finely grated rind of 1 lime

Cook the potatoes until tender.Cut halves or quarter.Fry in the butter until crisp & nicely browned.
Place warm potatoes into large bowl.Add onions,peppers,sweetcorn.Arrange the flaked tuna on top.
Mix together the dressing & spoon over the salad.Garnish with lime wedges.

Roast Beetroot & Feta Salad

6 small raw beetroot,unpeeled
olive oil
salt,pepper
1 red onion,very finely sliced
50 g rocket
100g feta cheese,cubed
handful of mint leaves for garnish

For dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar

Preheat the oven to 200C.place the beetroot in a roasting tin.Pour little water around,drizzle with olive oil,season with salt & pepper.Cover with foil & roast for 1-1,5 h or until tender.Cool.Peel & cut into large cubes.
Put the beetroot & onion into the bowl & toss them in the dressing,then scatter rocket over.Top with feta cubes,garnish with mint.