27 Aug 2017

A mish mash of a day today.
I have cut back all of the leaves on the courgette plants that were infected with Powdery Mildew. I was thinking of “binning” the lot but every plant had a few female flowers covered with insects so I may get a final flurry of courgettes!

This afternoon I decided to cook some of my produce:
Marrow Cake
Carrot Fairy Cakes
& Potato, Cheese & Onion Bake for dinner.

Recipes – again I am not an exact ingredients person, if it works it works! The guys at work are usually the best judges!!

Marrow Cake
Ingredients – Wet Bits – mix all these together in a bowl
1 large egg
200g  caster sugar
100g  melted butter
1/2 tsp  vanilla extract
300g  courgette/marrow, coarse grated
Ingredients – Dry Bits – mix all these together in a bigger bowl
300g self-raising flour
75g  finely chopped nuts
1tsp  cinnamon
1tsp  baking powder

Gradually mix the wet bits into the dry bits to form a sort of wet dough
Pour this into a well greased loaf tin (2lb – 21x12cm)
Pop it in the oven at 180C for an hour or until the top is golden and knife poked in comes out dry.
Allow to cool a bit then turn the cakey loaf thing out on to a wire rack to cool properly

Marrow Cake

Carrot Fairy Cakes

200 g self raising flour
1 tsp cinnamon
225 g grated carrots
200 ml oil (sunflower or groundnut)
100 g brown sugar
85 g chopped nuts (pecan etc)
50 g sultanas – I used a mix of dried fruits
4 eggs, lightly beaten

Chuck this lot into a bowl and mix well
Spoon it into fairy cake cases in a cake tray- there will be some left over if you have a 12 cake tray like me
Plonk the tray into an oven at 180C for 15 minutes or until they look gook
Cool – you and the cakes!!


200 g Philadelphia Cheese, (other soft cheeses are available PMSL)
100 g icing sugar
2 tsp lemon juice
1 tbsp lemon rind
When the cakes are cool – mix (some call it beat!) this lot together until smooth
Spread it over the cakes and top off with a few chopped nuts if you like

Carrot Fairy Cakes



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