DD7 wrote me a note on Saturday. She is just about to crack the ‘reading code’ and has discovered – to her joy and mine – that she can now write her own notes and letters…well, at least, using the Danish sounds and letters she has learnt at school.
And just in case you didn’t already know 😉 the Danish alphabet has 29 letters. The ‘extra’ ones being æ, ø and å
Here it is:
I senk at ju sal km 2 Doggys pati
[I think at you shall come to Doggy’s party.]
[Fra in Danish = From Emilie]
Spurred on by my excitement at getting her first real note she, of course, wanted to write me another… Hmm, this called for some special notepaper. I went to my stationery stash (ok, so it’s a four drawer cabinet…) and found a perspex box which I have had since I was about 7 or 8. There are about 20 notelets in the box, 4 or 5 different motifs. Dogs, badgers,horses (don’t know why those are in there, I don’t like horses), one with a baby sitting in a spider’s web (??) and a couple with recipes on them.
I didn’t want to use them all as a kid, I wanted to KEEP them, because they were so special! LOL So here they are in a drawer in Denmark, over 30 years later…
DD7 set to work on another literary masterpiece while I reread the recipe notelets. One is for ‘Strawberry Tarts with Apricot Glaze’, the other is for ‘Another Apple Cake’. That looked like a very simple recipe and it called for 2 cooking apples which, as we speak, are falling of my tree in the garden. And the final decider – use a funnelled cake tin – can’t resist that, don’t know why!
Took me all of 15 minutes to make and smells absolutely delicious. DS9 had three helpings (so did I…) so it tastes good too! Definitely a keeper.
Helen Corbitt’s ‘Another Apple Cake’
- ½lb sugar
- 6 fl ozs vegetable oil
- 1 teaspoon vanilla
- 1 egg
- juice of ½ a lemon
- ½ teaspoon salt
- 6 oz flour
- 1 teaspoon bicarb soda
- 6 ozs (2 medium sized) cooking apples, chopped finely
- 4 ozs walnuts (don’t use them, don’t like nuts in cakes!)
Pour into buttered angel cake tin with funnelled base. Bake at 375f, gas mark 5, 175 c for 1 hour or until cake tester comes out clean. Serve plain or with lemon glaze (4 oz sugar with 1 fl oz lemon juice, bring to boil, cool and pour over cake).
I decided instead to go with some white icing on top…Scottish people love thick, white icing 🙂
Here it is in all it’s glory. I think you’ll agree that this one fits – rather nicely – into the ‘Jackson Pollock’ school of icing… 😉