Did you know that ‘Slow Food Week’ takes place in June? The idea is to counter fast food and encourage us to eat nutritious food from sustainable, local sources that tastes great. This year’s theme is ‘Forgotten Food’ which is about trying to save century-old recipes from extinction.
This has got us thinking about some of the recipes that have been handed down through our families over the years. Here are a couple of tasty treats that originate from our local area we thought you might like to try. We hope you enjoy cooking and eating them!
And if you’ve got any recipes from your region that you’d like to share, we’d love to hear from you! Email your recipes to firstname.lastname@example.org and we'll feature them on our website!
Somerset Apple cake
- • One pound (454 grams) of cooking apples
- • A quarter pound (113 grams) of brown sugar
- • A quarter pound (113 grams) of butter
- • Two eggs
- • A quarter pound (113 grams) of breadcrumbs
- • One teaspoonful of cinnamon
- • Two ounces (57 grams) of currants
- • Two ounces (57 grams) of cornflour
Peel and core the apples and stew with a little water and the sugar. When the apples have softened, drain them and rub through a sieve. Beat up with the fruit, the butter, the yolks of eggs, breadcrumbs and cinnamon, then add the currants. Whisk the whites of the eggs, mix them with the cornflour and stir into the cake mixture. Cook for about 40 minutes in a moderate oven. Turn out on to a plate and dredge with castor sugar.
Somerset Pound Cake
- • 10oz (283 grams) of flour
- • 8oz (227 grams) of fresh butter
- • 8oz (227 grams) of castor sugar
- • 8oz (227 grams) of candied peel
- • Half a pound (227 grams) of sultanas
- • Five eggs
Beat the butter and sugar to a cream. Gradually add the sifted flour and the eggs, one at a time, beating all together with your hand. Add the sultanas, the candied peel chopped up, and the grated rind of the lemon; mix well together with a spoon. Line a cake tin with buttered paper, putting three rounds of buttered paper at the bottom of the tin. Pour in the cake mix and bake for two hours in a moderate oven. When baked turn it out onto a sieve to cool.