Not quite eggs Florentine.

        
Hello Dear Reader,
I always know when I’m not at my best as I crave dark green veggies……I must need a boost of iron. Eggs Florentine is usually a couple of toasted muffins, wilted spinach and Hollandaise sauce. Mine’s a bit different. No muffins for me as I’ve never seen gluten free and never can be bothered to go out and find any just for me. DB had his on toasted muffins but it could have gone onto a halved baked potato but I didn’t fancy that either….,so I just went without.
Here’s what I did.
Melt a spoon of butter in a pan.
Add – six sliced mushrooms and sauté.
Wash spinach and squeeze the water out.
Add to the mushrooms and butter, cover with a lid and cook very gently until wilted.
Poach two eggs.
Finely grate a small amount of strong cheddar.
Arrange the spinach and mushrooms on a plate
Sprinkle with grated cheese.
Layer the poached eggs on top and I added a sliced tomato.
All very healthy, meat free (as we aim for two or three meatless days) and cheap too.
I’m off to put my feet up…..no idea why I feel so tired….perhaps age is catching up with me!
Until tomorrow,
Love Froogs xxxx

Baking for Macmillan Coffee Morning

                      
Hello Dear Reader,
I’m going to a Coffee Morning on Friday to raise money for Macmillan. I’m going to take gluten free cake, so I can buy some back and enjoy a coffee and slice of cake with everyone else. It will be a knickers to calorie counting day. I’m practising a few recipes first as I’ve not had a lot of success with gluten free cakes in the past. 
                      
I also thought I would share the cake carriers I found in Poundland; they stack away easily and are great when you want to transport cake to a social occasion and at a quid each, they are a bargain.
                     
Here’s my recipe
Preheat oven to 180. Line a 10″ cake tin.
8oz of each of the following: eggs (2oz for a large), plain gluten free flour, butter and caster sugar.
2 level teaspoons of gluten free baking powder, zest of one lemon, two tablespoons of sunflower oil, juice of half a lemon.
For the topping, juice of one and a half lemons and three tablespoons of caster sugar.
Cream the butter and sugar together.
Add the flour, baking powder and eggs and beat together. Beat in the lemon juice, zest and sunflower oil. Gluten free cake can have a grainy texture, the oil helps moisten. 
Bake for 45 minutes. 
Topping – place the lemon juice and sugar in a mug and heat in the microwave on full power for one minute. Stir well and spoon onto the top of the cake. The most difficult part is leaving it to cool so you can eat it.
Over to you, if you were off to a coffee morning, which cake would have you donate generously? I want to make popular cakes to help boost the funds of Macmillan.
Until tomorrow,
Love Froogs xxxxx