Gin and Tonic Loaf Cake

What do you give friends who are responsible for your love of G & T's? 
Well this boozy moist Gin and Tonic Loaf Cake of course!

Loaf Cake:
1 cup butter
1 cup fine sugar
4 eggs
1 cup flour
1  1/2 tsp baking powder
1/2 tsp salt
zest of 1 lime
3 oz gin

Syrup:
1/4 cup sugar
2 oz tonic water
2 tbsps gin

Icing:
1  1/2 tbsps gin
3/4 cup icing sugar

Garnish:
1 lime to candy

For the cake:

Using the whisk attachment, whip the butter and fine sugar together until fluffy, 4-5 minutes. If you don't have fine sugar then just blend or process 1 cup white sugar until fine.

Add eggs one at a time.

In a separate bowl mix flour, baking powder, salt and lime zest together and add to butter mixture. Finally add the gin. The batter had an odd frothy/curdly texture to it at this point. I guess it was ok, just mentioning it here in case you think there's something wrong.

Line loaf pan with parchment paper and pour batter in. Makes 1 regular loaf pan 9 X 5 X 3". I used an 8 X 4 X 3" pan AND a mini 6 X 3 X 2" pan here as I wanted a tester before gifting it.

Bake at 325F
40 minutes for 6 X 3, 55 minutes for 8 X 4 and 55-60 minutes for the regular 9 X 5 pan.

Syrup:

While the loaf or loaves are baking prepare the syrup. Heat the sugar and tonic water together to melt the sugar. Remove from heat and add the gin.

The loaf is ready when a cake tester comes out clean. Use that cake tester to poke holes in the loaf. Reserve 2-3 tbsps of syrup for the candied lime, then pour the remaining syrup over top of the cake. Leave the loaf in the pan on a rack to cool completely.

Candied lime:

To make the candied lime slices, cut the lime into 1/8" slices. My slices were not cut well as you can see. Cut them in half and place in a saucepan with the reserved syrup and boil for 10-12 minutes until translucent. Remove onto a sheet of parchment paper and coat completely with sugar. Leave to dry.

Once loaf is cooled, remove from pan and peel off the parchment paper.

Icing:

Mix the icing sugar and gin together and drizzle over the top of the loaf. Place the candied lime slices on top and let set completely.

Next time I'll work on my candied lime slices.

Adapted from: http://www.goodhousekeeping.co.uk/food/recipes/gin-and-tonic-loaf

Grilled Balsamic Veggies and Beef

Summer grilling season ain't over yet !

Marinade:
3/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 tbsp fresh basil, chopped
1/2 tsp dry oregano
1/2 tsp rosemary
1 tsp salt
1/4 tsp lemon pepper (or black pepper)

1 1/2 lbs beef strips (inside round or sirloin)
1/2 lb snow peas
1 red pepper, cut in strips
1 small zucchini, sliced long and thin
1 small onion, sliced in rings

Combine the marinade ingredients then, in separate dishes or plastic bags, marinate the beef and veggies.

Marinate for at least 1 hour

Barbecue veggies in a greased basket on medium direct heat 12-15 minutes, tossing frequently.

The beef strips can be grilled in a separate basket on high direct heat about 5 minutes or until no longer pink.

Enjoying this beautiful weather for as long as it lasts!

Serves 3-4

Pumpkin Linguini

Well, we're halfway through September. Those big old orange pumpkins will be in the markets soon. Here's a link to make easy puréed pumpkin. Or you could use canned for this simple linguini dish.

http://hotandcoldrunningmom.blogspot.ca/2016/10/pumpkin-puree.html

12 oz linquini, cooked as per package directions
reserved pasta water
2 tbsps butter or olive oil, or a little of both
3 cloves garlic, minced
3/4 cup pumpkin purée (not pumpkin pie filling!)
1/2 cup milk
1/2 cup parmesan cheese
fresh basil leaves, I used 5 or 6
1/4 tsp nutmeg
salt and pepper

Melt butter/ heat olive oil in a small skillet over medium heat and add garlic for 1 minute.

Stir in torn basil leaves and pumpkin, then add milk, parmesan and nutmeg.

Add salt and pepper to taste and simmer a few minutes to heat through.

Toss with drained linguini, adding a bit of reserved pasta water if needed for desired consistency.

Serve with more parmesan, torn basil, salt and lots of pepper!

Crockpot Beef and Mushrooms

The sun is setting earlier and the nights are getting cooler now. Time for hearty stews!

2  1/2 cups stewing beef cut in 1" cubes
1 tbsp flour
2 tbsps olive oil
3 potatoes, cut in 1" cubes
3 large carrots, 1/2" slices
3 onions, diced or sliced
1 tsp steak spice
1 cup tomato sauce
1 can mushroom soup
1 pint/227 g white mushrooms, thick sliced
1 bay leaf

Spray crockpot with vegetable spray

Toss beef in flour to coat then heat a large skillet. Add olive oil and beef and brown 2-3 minutes. Spoon the beef into the crockpot. Deglaze the skillet with a little water or red wine and pour over meat.

Add the remaining ingredients, stir together and cover.

Set slow cooker to low and let it go for 8 hours. You shouldn't, but I lifted the cover halfway through to see how it was doing and to take this picture.

Don't forget to remove the bay leaf before serving with a good bread to sop up the juices! This'll keep you warm!

Berry and Broccoli Salad

Hanging on to the last threads of summer...

2 cups small broccoli florets
2 cups baby spinach leaves
6 romaine leaves, chopped
1/4 cup blueberries
1/2 avocado, cubed
3/4 cup sliced strawberries
3 tbsps dried cranberries
1/4 cup crumbled feta

Raspberry salad dressing

Bring a pot of water to boil and drop in the broccoli florets for 3-5 minutes, then drain and plunge them into cold water.

Toss broccoli with spinach and romaine, then layer on the rest of the salad  ingredients.

I used a store bought Raspberry salad dressing that complimented the salad perfectly.

Makes enough for 4 side or 2 main salads

Peach and Blueberry Upside-Down Cake

The other day my husband said he felt like having a pineapple upside-down cake. I didn't have pineapple in the house so substituted peaches and blueberries. Sometimes you don't know what you want until you have it. He loved it! 

Bottom: (which will be the top)
1/4 cup butter, room temperature
1/2 cup brown sugar
3-4 peaches, sliced in 8-10 pieces
1/4 cup blueberries

Cake:
1/4 cup butter
1/2 cup white sugar
1/4 tsp almond or vanilla extract
1/2 - 1 tsp minced ginger (optional)
1 egg
1 cup flour
1 tbsp cornstarch
1  1/2 tsps baking powder
1/4 tsp salt
1/2 cup milk

Grease and flour an 8" baking dish.

Mix the butter and brown sugar and crumbly/spread over the bottom of the prepared dish. Gently press in the peach slices and blueberries.

Combine butter, white sugar, almond or vanilla extract, ginger and egg.

In another bowl combine dry ingredients then add to wet mix alternating with the milk.

Pour or dollop the cake mix over fruit bottom and bake at 350F for 40-45 minutes.

Cool 5 minutes then put a plate on top and flip it over revealing your pretty upside-down cake.

Serve with vanilla ice cream, whipped cream or vanilla yogurt. Plain's good too!

Greek Chicken Kebab

Just like the kebabs at your favourite Greek restaurant!

4 boneless and skinless chicken breasts

Marinade:
1  1/2 tbsps dry oregano
1 tbsp minced garlic
3 tbsps olive oil
1/4 cup lemon juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

1 small onion
1 red pepper

Cut each chicken breast into 1 1/2 - 2" cubes. So 6 or 7 cubes per breast.

Mix the ingredients for the marinade together in a plastic bag and toss the chicken to coat. Marinate 3-4 hours in the fridge (or at least a minimum of 30 minutes).

Thread chicken, onion and red pepper slices onto skewers.
Remember, if using wooden skewers soak them in water for 30 minutes prior to filling them.

My husband grilled these on the BBQ on medium high for just 10 minutes! They were done just right!