My hubby started planting some veggies in the farm in a small scale for household use.
First crop started yesterday, a big box of fresh courgettes, separated big ones for sautéed use, mediums stuffed today and cooked in tomato sauce and small ones to stuff with meat for ablama, I’ll prepare and freeze them for Ramadan, a rescue in a busy or tiresome day.
Back to school,which is by the way last week of it,I can’t believe how quick this academic year was,do you like Summer vacation or no?
Today’s lunch is stuffed courgettes like the ones I did before with it’s pulp as a side dish, it’s my eldest son favorite so it must be repeated at least once every month
I found a jar of fig jam about to be expired in the fridge,then remembered that I do have a recipe somewhere that has it in the ingredients,so I took out all my cookbooks,searched till I found it in my small favorite book Cafe Cakes, you know that these small specified books you find in bookshops are a lot better than big famous ones, that’s what I found out after all these years of cooking and baking .
Very easy to do and delicious.
Ingredients and method:
*125 gm butter ( I used 2 tablespoons butter and 1/4 cup vegetable oil,worked out just fine)
* 2 eggs.
* 1/2 cup brown sugar.
* 1 1/2 cup flour.
* 2 tsp baking powder.
* 1/2 cup fig jam.
* 1 cup raisins ( I added a bit of walnuts also)
*1/2 cup milk.
* beat butter and sugar till creamy then add eggs,jam,raisins,flour and baking powder till you get a creamy batter.
* pour in a medium sized baking pan ( any shape you like) and bake in a medium heated oven for 45-50 minutes.
* cool and decorate with cream cheese topping or whipped cream if you like.