Drought! What drought? Yes, I know certain parts of the country are experiencing drought conditions but really, I’ve had enough rain now. We’ve had our fair share the past few weeks and though it’s relaxing when it’s falling at 01:00 when I’m in bed, it’s nothing but a nuisance when I’m out and about.
I don’t think we’ve hardly begun to see the rising costs of fruit and vegetables yet. April is predicted to be the month we’ll see everything going up in price and now I only buy fruit and vegetables in season. Even so I paid R7.80 for three bananas the other day at Checkers and a floret of broccoli cost me R28.99!
I think we need to all stick together on this though, and if we are paying high costs for fresh produce, that’s exactly what it should be – fresh! I’m not going to tolerate anything less than perfect and I will return anything that’s bruised or goes off quickly before the sell-by date. I’ve always believed if I pay a huge amount for something that I’m happy with, I don’t mind paying (goods, service, etc). But if I’m paying a lot and don’t get what I should, I’m definitely going to complain. Stores beware!
Five of my favourite treats
Lindor Chocolate Easter egg
Tan coloured handbag
Jo Molone Lime Basil and Mandarin Body and Hand Wash Gel
Faux fur throw
Chanel No.5 perfume
Easter treat – Simnel cake
Ingredients
100g glacé cherries
225g butter, softened
225g light muscovado sugar
4 large eggs
225g self-raising flour
225g sultanas
100g currants
50g chopped candied peel
2 lemons, grated zest only
2 tsp ground mixed spice
For the filling and topping
450g marzipan
1-2 tbsp apricot jam, warmed
Method
1. Preheat the oven to 150c. Grease and line a 20cm cake tin.
2. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.
3. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
4. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
5. Bake in the pre-heated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
6. When the cake is cool, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
Enjoy!
That’s it for this week. Shop till you drop!
Julie
You may also be interested in: https://comarochronicle.co.za/108496/easter-egg-hunt-fun/ Or: https://comarochronicle.co.za/105781/the-bag-lady-7/
