Orange Sour Cream Pound Cake

Awesome cake….awesome

Putney Farm

pound There are few things easier to make than a pound cake. (Few things better to make, for that matter). And you can find pound cake just about anywhere. But that doesn’t mean pound cake isn’t blogworthy. Far from it. Like a blank canvas, the basic equal-proportion pound cake recipe is a worthwhile place for bakers to riff and create tasty new treats. And this recipe is a perfect example of how a few substitutions and/or additions to the traditional pound cake can make something entirely new (and good).

pound8pound7This recipe uses most of the equal proportion of flour, sugar and egg, but then splits the fat between butter and sour cream. This adds more tang while keeping a rich flavor. Meanwhile, that tang is enhanced by a little orange zest. Topped with two different citrus-sugar glazes, you suddenly have a very rich cake, but with a tangy and slightly acidic…

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Pickled Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1 cup white vinegar
2-cups sugar ( I would substitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed


Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Found this easy recipe on Facebook….

Foodies TV‘s photo.

Persian Spiced Lentil patties



1 1/2 cups red lentils
3 shallots, finely chopped
1 tablespoon olive oil
1 red chile, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon advieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
2 organic free-range eggs
Salt and freshly ground black pepper
1 cup medium matzo meal
olive oil, for shallow-frying
  1. Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.) Drain any excess liquid. Set aside to cool.
  2. Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
  3. With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with homemade flatbread (or pita) and salad.
  4. If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.

Mango Jam

6 mangoes

I k sugar

Teaspoon Jamsetta…optional

The mangoes have enough sugar to jell so you do not need to add sugar unless you want to.

Cook for 90 minutes until the jam thickens and place in hot jars to cool


Ripe mangoes make a rich jam..almost like apricot jam..its simply delicious.

Mixed through yoghurt, makes for a tasty dessert too…

Easy egg and cheese pies….with tomato


Using a glass cut circles from puff pastry and line a muffin tin.

Beat 2 eggs with 1/2 cup milk and season with salt and pepper.

Cut slices of any cheese and add some to the pie.

Add 1/2 a small cherry tomato and handful of any fresh herbs…I used parsley… and pour egg mixture over

Make small lid with any left over pastry or leave as it open pie……and bake in oven 180 degrees…for 20 minutes.

Delicious served with mango chutney…

Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans


Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.


Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips


Candied Beets

  • Plastic Gloves
  • 2 Fresh Beets
  • 2 Cups Sugar
  • 1 Cup Water
  • 1 Tsp Thyme
  • 1/2 Tsp Parsley
  • 1/2 Tsp Rosemary


Cooking the Candied Beets

First, remove the green tops of the beets by slicing off the very tops of the beets. Next, wash the beets very well under cool water. Wearing gloves to avoid staining your hands, peel the beets with a vegetable peeler. Cube the beats into 3/4 inch chunks. Place the beets in a steamer and cook for approximately 20 minutes, or until you can easily cut through the beet with a butter knife. In a medium saucepan, combine 1 cup water, 1 cup sugar, and the herbs. Bring the mixture to a boil over medium high heat. Add the beets to the liquid, then immediately remove the pot from the heat. Allow the beets to rest in the liquid for 3 minutes. Remove the beets from the liquid, and place them in a small mixing bowl. Toss the beets with 1/2 cup of sugar. Allow the beets to dry and then they are ready to serve. To use these beets as hors d’oeuvres, you can skewer them alone, or add another candied fruit along with them.

Avocado and Pomegranate

  • 1 pomegranate
  • 2 avocados
  • 1 small shallot
  • Extra virgin olive oil
  • Sea salt



Peel and seed the pomegranate, set the seeds aside. Cut the avocados in half, twist the halves apart, remove the pits, cut the avocados into slices and remove the skin. Arrange half an avocado worth of slices onto each of 4 salad plates. Peel and mince the shallot and sprinkle the minced shallot evenly over the avocado slices. Drizzle the avocado with a bit of olive oil, sprinkle with salt, and top with pomegranate seeds. Some people may want a spritz of vinegar or lemon juice, but I find that the pomegranate seeds are tart enough.
Serve with slices of Smoked salmon on a bed of green salad leaves with lemon wedges.
Season with Himalayan Salt and Freshly ground mixed peppers

Mango and Lime Pickle…Green Mango chutney

  • 2 dozen medium to large limes quartered (remove seeds if you like)
  • 3/4 cup white rock/sea salt
  • 1/4 cup black rock salt
  • 8 tsps aniseed/fennel seeds roasted and coarsely ground
  • 8 tsps mustard seeds powdered
  • 8 tbsps chilli powder
  • 3 tsps turmeric powder
  • 2 cups mustard oil
  • 2 tsps mustard seeds
  • 1 tsp asafetida
  • Sterilise and dry a glass pickling jar.
  • Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
  • Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
  • In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
  • Pour this hot oil over the limes and mix everything well.
  • Allow the pickle to ‘rest’ for a week before eating it.


In Sri Lanka we used to make lime pickle by cutting and placing limes with salt, on a tray, and leaving to dry out in the hot sun until they are shriveled and brown. It was then processed…using vinegar and oil with added spices


Green Mango Pickle

6 green mangoes..I used mostly ripe …

6 apples

1 pint vinegar..white or cider

2 onions chopped

10 cloves

12 peppercorns

3-10 chillies chopped

Handful raisins or mixed fruit

dessertspoon salt

Silce fruit, and add all to pan. Boil 90 minutes until thick. Put in heated bottles and when cooled add lids or top