Joan’s recipes and Peter’s

Another recipe from Joan’s …Peter’s mum and her scrumptious cakes.

But before I start on this recipe, I would like to mention that today Peter has made the most delicious roast ever. He grabbed a recipe from a site called Cuisine- Facile (a french site which has many languages tho). Mind you he decide that I should have a break from the cooking…Truly appreciate it. And since I am going on a short trip with some friends he thought he’d better start early!

He defrosted one of our own beef roast, (yes we do raise our cows) and marinated it with all sorts of herbs overnight. Then, the next day or should I say the next  night , he put it in the slow cooker for 7 hours. During the night aromas drifted up to the bedroom. I am not sure wether I liked that,  but I fell asleep and after a while of course did not noticed anything. The next day just an hour before eating he lit the BBQ and roasted it for just 20mns. With it, he arranged next to it some potatoes, onions and Jerusalem Artichokes from the garden. I could not wait to try it. The smells invaded the house and my stomach could not wait. I was asking him: “c’mon, is it ready yet”  “just a few more minutes” says he.  Finally,  the roast arrived on the table garnished with all the vegies. I could not restrain myself and plunged the knife into it. But the knife was useless.The fork did a splendid job…It was like butter. A real success and with a nice drop of Cabernet Sauvignon from the hills of Adelaide in South Australia, Richard Hamilton, the whole meal went down like a dream.


Now for the cake recipe from Joan:



125g of Butter

150g of Honey

Together: rind and juice of  One lime, one Orange and one Lemon

3 eggs, beaten

300g of Semoulina

200g of ground Almonds

3 teaspoons of Baking powder

To make the syrup you will need:

150g of Honey

5 Tablespoons of water

2 teaspoons of Cinnamon

2 Tablespoons of lemon juice

3 Tablespoons of orange juice

Blend all the the ingredients for the syrup

How to proceed:

cream butter, honey+ citrus rind till pale and fluffy

Beat in the  citrus juices + eggs ( a little at a time) continue to beat then, fold in the semoulina with the ground almonds and baking powder.

Put in a tin with baking paper before so that it does not stick. A normal baking tin.

Bake at 210 degrees for 10mns then at 180 for 30 mns.

When you get out out of the oven pour the syrup slowly onto it .

Enjoy! It is just marvellous with a nice cup of coffee!

Till next time!

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