Sunday, 31 October 2010

A recipe for you

That break seems a long time ago already. Today I have been trying to strip the paint off a small door with Decapant (liquid paint stripper) or decrapant as Neil calls it, and he couldn't be more right - the stuff is useless.

We have had one set of trick or treaters yesterday - and as we had nothing to give them I ended up handing over my last bit of English chocolate - a packet of Rolos. The children weren't in the least bit scary, and I can't imagine they would have any good tricks up their sleeve had we not had anything to bribe them with, but as we were going out later in the afternoon I bought three small packets of sweets in case we were called on again tonight.
This morning though, Neil admitted that he had scoffed some of the sweets apparently not realising that halloween is in fact tonight, not yesterday. I sent him off to Intermarche to restock, and he came home with two large bags of bonbons, most of which we have eaten already.

Looking out of the window it looks like we are living on a chicken farm. We have 23 chickens roaming around the land (and unless they are laying somewhere secret none of them are producing eggs yet)so it looks like it is time for a bit of a cull.

Yesterday I made a cake that we were served whilst on our break last week. It's like an apple upside down cake and is lovely and moist and yummy. Here is the recipe in case you would like to try it...

Recette Gateau 5-4-3-2-1

for the cake

5 heaped soup spoons of flour
4 soup spoons of caster sugar
3 soup spoons of milk
2 soup spoons of oil
1 egg
1 pinch of salt
half a sachet of yeast / baking powder
2 or 3 apples

To add during cooking

80 grams of butter
100 grams of sugar
1 egg
1 sachet of vanilla sugar

1. Mix flour, sugar, yeast and salt.
Then add the milk, the egg and the oil and mix well.
Line / grease a baking tin, and arrange peeled apples cut in slices on the bottom of the baking tin. Add the mixture on top and put in a cold oven.
Switch oven on at gas mark 4 or 120 - 130 degrees and leave for 30 minutes

2. meanwhile prepare the second mix and pour on top of the cake when it has been in the oven for 30 minutes. Cook for a further 15 mins.

I hope that makes sense - its a bad translation of the french recipe but tastes lovely so I hope you enjoy it.


  1. That looks good and easy, and it so happens I have some sachets of vanilla sugar in the cupboard!

  2. I was given some apples last night so will try this out, it sounds very tasty. Did you eat it all before the camera came out:-) Diane

  3. yes we did eat it all before the camera came out - whoops!! lol and yes Jan, really simple and really yummy! It tastes like it's got golden syrup in it. Very fattening I'm sure!!

  4. Ah, ze cheekens! We have fourteen wandering around, producing 2-5 eggs a day but only if we can find them! Don't have a proper chicken house or run, so they are out and about all day. Great for them, not so great when trying to locate the eggs!
    Great cake recipe - will also have a go. Am plumpish anyway, so a few extra ounces going on won't be noticed!

  5. yeah! I agree! and Vera, I prefer 'cuddly' to plumpish!!xx :)

  6. 'Cuddly' is good - one does not get so many crinkles and wrinkles if one is on the 'cuddly' side! And my man says there is more of me to enjoy! I suspect that Neil would say the same!

  7. Must say that recipe does sound good. Will have to change measureing amounts to US measures. But, it really does sound good. All those chickens you must get alot of eggs

  8. you'd think so wouldn't you - but we have just started getting one a day - they are all either too young or moulting or lazy!!!


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