Baba Ganoush

I was busy on the phone disapproving about something missing in the service from one of our feckless utilities, when I was rudely interrupted by a rather strident voice from the kitchen ordering my immediate presence to “enjoy Fanny’s Baba Ganoush”. For a minute I was lost for words, as the worst of all images came to mind in a flurry of hideous technicolor. I ended my call and pondered. Was it time to have Fanny sectioned? She had been taking her pills so I decided on a diplomatic response and tentatively entered her domain. Despite the awful possibilities that could have lain behind the invitation, the reality was much simpler. She had been busy making a dip, – which can also be a side dish or indeed part of a meze. This is really rather a pleasing number and accompanies bread or a main course with equal aplomb. It is of Middle Eastern origin and very flavoursome.

baba-ganoush-side-dish or starter -from fanny and brenda

INGREDIENTS
large aubergine
2tbsp tahini, plus more as needed
3 garlic cloves, minced
1-2 lemons – juiced
1/2 tsp ground cumin
1/2 tsp red chilli flakes

sea salt, to taste

extra virgin olive oil
1 small bunch flat leaf parsley roughly chopped

METHOD

Preheat an oven to 200°C

Place the aubergine on a baking sheet, prick with a fork in several places, drizzle with a little olive oil and sea salt and bake for about an hour till completely collapsed.

Remove from the oven, let cool slightly, slice open and scoop all the aubergine flesh out into a bowl – using a fork, mash to a paste.

Add the tahini, garlic, most of the lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl, form a shallow well with a spoon.

Drizzle some olive oil over the top and sprinkle with the chilli flakes and parsley.

Serve at room temperature.

Ideal with flatbreads and/or part of a meze

Lemon Drizzle Cake

It is a lovely time of year for enjoying a small slice of cake with a cup of tea in the late afternoon sun. Well, some of us show some restraint. Unfortunately Fanny always helps herself to gargantuan slices and drinks our home made Plum Vodka with hers!!!

lovely tea time lemon drizzle cake by fanny and brenda

Ingredients
225g butter –  softened
225g caster sugar
4 egg plus a yolk if you’re feeling decadent
2 lemons – zest finely grated ( I recommend doing this directly into the mix at the time)
225g self-raising flour
3/4 tsp baking powder
For the drizzle topping
juice of 2 lemons
100g caster sugar

Method

.    Heat oven to 150°C fan.

.    Beat together the softened butter and caster sugar until pale and creamy, then add the  eggs one at a time,  mixing through after each one.

.    
Now sift in the flour -  I like to put half in first, mix, then the other half (it helps avoid flour storms…) and the baking powder –  next zest the lemon directly into the bowl, which ensures all the lemon oil (and therefore flavour) gets into the mix –  and combine well.

.    
Line a loaf tin (8 x 21cm) with buttered greaseproof paper,  spoon in the mixture and level out the top.

.    Bake for 50-55 mins until a skewer inserted right into the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice  and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crisp sweet-tangy topping.

.    
Once the cake is completely cool, turn it out of the tin, slice and serve…

lovely tea time lemon drizzle cake by fanny and brenda