Sunday, 30 May 2010
A while back my good friend Tracy, from Pink Pearl started The Blog Cafe along with two otehr friends, Jenny and JoLyn . Each week a different blogger hosts the cafe and takes us on a lovely journey of food fun and inspiration! This week was my turn to host it and I am so excited to take you to one of my absolute favourite places on earth, a lovely little town in North Wales called Llangollen! (pronounced CLANG Gock Lyn! I know . . . sounds nothing like it is spelt, that's Welsh for you!)
Llangollen is a truly amazing little town, nestled at the foot of the Clywdian Hills, containing the best of what North Wales has to offer. We just love going there on a warm summer's day. It was sunny this time we went, although a bit cold, with a North Wind blowing, but I had it in my mind since I found out I was going to be hosting this event to show you Llangollen, and not even a cold wind could deter me!
It is not much more than 40 minutes or so away from us . . . an easy drive on the Motor Way most of the way, until you get to the last several miles, which are very picturesque and take you on small winding country lanes, edged with flowering hedgerows and moss covered stone walls. In some places it is like driving through a green tunnel with the trees meeting over head, and the sunlight dappling the car and the road through the flickering leaves above us . . .
It is such a picturesque little town . . . with stone cottages and the River Dee running through the middle of it. Langollen has many natural wonders. There are mountains, white water rivers including the spectacular River Dee canals with horse-drawn boats, The Llangollen Steam Railway with steam trains that chug along the Dee Valley, the Horseshoe Pass, the Horseshoe Falls and all in easy reach of Chester and Wrexham. Famous structures, gardens and historic buildings abound, Plas Newydd, home to The Ladies of Llangollen, numerous National Trust properties surround the town and the highest and longest aqueduct on the canal system.
The Pontcysyllte aqueduct was built by Thomas Telford 200 years ago, over a 1000 feet long and standing 126 feet above the river Dee . You can cross it by narrow boats which depart from The Wharf in Llangollen for a 3-hour return trip and marvel at the engineering which took the canal beginning at the Horseshoe Falls close to The Chainbridge Hotel all the way to join the national canal system. You can also take a horse-drawn boat from The Wharf up to near its source. Both trips are a cheap and very enjoyable way of seeing the spectacular countryside.
What will we do first . . . perhaps a walk through this lovely little town, stopping atop the bridge to look down at the River Dee and it's coursing waters. Oh how very pretty it is . . . there is an air of festive gaiety abounding . . . it is a bank holiday weekend after all and with the sun shining it seems that everyone it out and about . . .
Perhaps we'll take a little jaunt on the steam railway . . . or perhaps not. We may just stand on the bridge and wave at the passengers as it leaves the station . . . it's haunting whistle blowing through the valley and bespeaking of a seemingly ancient time gone by . . .
Or maybe we will treat ourselved to a delicious ice cream cone or some freshly made fudge. It is ours only for the asking . . . and in a hundred different flavours it seems . . . rich and creamy and crumbly . . . but alas . . . tis a bit too cold today for an ice cream cone, although a few brave souls partake of it anyways!
The shop windows abound with local crafts and symbols . . . pretty ceramic dolls in Traditional Welsh Costumes . . . cups with the flag, post cards . . . you name it, there is plenty to spend your pounds on . . .
Perhaps a tasty cake or biscuit to savour whilst we are walking around . . .
Or a punnet of berries to savour, all warm and sweet . . . the sun making them taste even better. Or perhaps we'll pick up a bag of the cherries to eat in the car on the way home. That sounds like a grande idea! I have something even more special in mind to enjoy whilst we are here . . .
How about a Traditional Welsh Cream Tea in one of the many tea rooms that dot the town. It is time for elevenses so why not!!!
A pretty little table awaits us, dressed in a fine embroidered cloth . . . dappled by the sun which shines through the windows . . .
A pretty lace curtain adorns the window . . . letting in the warmth of the sun and giving us something to look at . . . there are many people out and about the town today . . .
An adorable glass teapot on the window sill catches my eye . . . how lovely it is with that pretty yellow primrose growing in it's centre . . . how very endearing . . .
Our tea comes . . . a steaming pot of herbal tea and a glass plate topped with a lovely fruit scone, butter, clotted cream and a small pot of strawberry preserves . . . were it my tea room, I would have used pretty little glass pots . . . but it's not and I suppose . . . it tastes delicious anyways . . . no matter what it is served in . . .
The scone warm from the oven . . . all that butter and clotted cream melting down into it's crumb . . . the cream cold . . . but not for long . . . it's richness cut with the sweetness of the strawberry jam . . . oh, it is lovely, so very lovely . . . but the best part of all, is not the tea, or the scone . . . neither the jam nore the cream . . .
The best part of all is getting to share it with my Todd, the one I love . . .
It's been pretty special getting to bring you along with us as well. The best things in life become all the sweeter and more precious when they are shared, don't you think??? And that's my thought for today . . .
For we must share if we would keep That blessing from above; Ceasing to give, we cease to have, Such is the law of love . . .
If you are visiting me for the first time today, or if you are a long time friend, I hope that you enjoyed our little trip into Wales today. It was ever so much fun to bring you along with me. In the spirit of sharing and just so that you don't feel too hard done by . . . here is my foolproof recipe for fruit scones. We like fruit scones when we do a cream tea, but you can also have them plain. These are rich and crumbly and so fabulous when topped with a bit of cream and jam. Can there be anything finer on earth?? I think not!
Makes 10 to 12
Scones are quick to make and delicious when served freshly baked. You can make them with or without fruit. A must for a traditional cream tea.
2 ounces butter, diced and chilled
1 pound flour, plus extra for dusting
1/2 tsp salt
2 tsp baking powder
2 TBS caster sugar
250ml of milk
(A hefty 2 cup) plus 3 TBS for glazing
or lightly whipped heavy cream
Preheat the oven to 220*C/425*F/Gas mark 7. Grease a baking sheet and set aside.
Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar. make a well in the centre and pour in the milk. Quickly mix with a round bladed knife to form a soft dough.
Turn out onto a lightly floured board and knead lightly. Roll or pat out to 1/2 inch thickness, using a light touch. (The secret to light scones is not to be too heavy handed!) Using a plain 2 1/2 inch bkscuit cutter, cut out into 10 to 12 rounds. Place on the prepared baking sheet.
Brush with more milk to glaze, being careful not to let it drip down the sides. Bake in the heated oven for 10 to 12 minutes, until well risen and golden. Remove to a wire rack to cool. Split and serve with the clotted cream and strawberry jam.
Note - to make fruit scones, add 2 ounces mixed dried fruit, or raisins with the sugar. To make wholemeal scones, use whole meal flour and omit the sugar. To make Cheese scones, omit the sugar and fruit and add 2 ounces finely grated cheddar cheese to the mix along with 1 tsp dry mustard.
Over in The English Kitchen today, Tasty Welsh Cakes!! Scrummy Yummy!!
Welcome to my weekly Sunday Six post. I have had a lot of special smiles this week! Visits from friends and visits to friends, some sunny days and lots of love, so here I go!
On Wednesday our friends from Kent, Pat and Peter came to visit! What a lovely day we had together. Todd is the best tour guide ever and he took us all on a guided tour of Chester City. We walked the length and breadth of it and everywhere in between. We shared a lovely meal together in a pub down by the river and even though it began to rain in the afternoon, we didn't let that deter us from exploring yet more. We returned to the house afterwards and then enjoyed a meal together here at the house and several more hours of wonderful companionship before they had to return to their room at the B&B to get rested up for the trip home in the morning. We enjoyed their visit so very much and hated to see them go. We have big plans though, to meet up in the Cotswolds at some point in the future!!! Being able to host friends in our home and to spend a leisurely day entertaining them makes me smile. It is one of the things I love most to do!
We had some really sunny weather this past week, so Todd had lots of opportunity to putter in the garden. I do love to watch him at work whilst I ply him with drinks and plenty of support. We put in a few shrubs and some bedding plants. Something has eaten all of our cabbages so we have about given up on them. We think it is the pigeons. We have a few wood pigeons that seem to have adopted us. In the meantime our beans, squash, etc. have popped up and are growing. Hopefully they will leave them alone, fingers crossed!! In the meantime watching Todd minister to our garden makes me smile!
My oldest son Anthony makes me smile in a very big way. He turned 35 yesterday! (I know!! I can't believe that I have a 35 year old son either!!) This is a picture of him with his newest child, Luke who was born on the 30th January. Anthony was the one who gave me the priviledge of being a mom for the very first time. He has always been a really big smile maker to me. My son that loves to cook and who thinks the world of me. He is a good husband and a wonderful father. He works hard to support his family and to care for them. He is the one who always takes time to see how I am doing and to show me he loves me. I think he is the one that is most like me. Sentimental and caring, he wears his heart on his sleeve. Tender hearted, he is not afraid to cry or to show that he cares. He is witty and warm and I love him dearly! I can't wait to see him (and my other children of course!) in July! That thought makes me smile too!
Basking in sunny days and getting to share them with my Todd makes me smile. We have such an easy companionship. We very rarely, if ever, get cross with each other, although to be honest we do annoy each other from time to time. He is my bestest friend and I love him so very much. We enjoy each other's company so very much and have so much in common. He really cares for me. I just love being able to spend more time with him. When I was working fulltime and for as demanding woman as I was I really used to fret over the time we did not have to spend together. Having found each other so late in life I really want to be able to spend as much time together as we can, even if it is only sitting together in a cosy companionship on the sofa . . . going for long walks together, sharing thoughts and feelings, praying together . . . looking up and seeing the other in work and knowing we are there for each other no matter what. This makes me smile. I waited a lifetime for this man and having found him makes me smile.
The two Phil's make me smile! We met these two wonderful Irish people on our Austrian Holiday last summer. Quite often you meet people when you are on holiday and you get along so well together you vow to stay in touch when the holiday ends. It never seems to happen though, no matter the intention . . . Not so with the Two Phils though! We have stayed in touch and often text and phone and e-mail back and forth. Yesterday we were able to drive up to Blackpool and spend a lovely day with them. It was so good to see them again and they were such lovely and genial hosts! We hope to do it again soon at a time when we can stay overnight. We had been supposed to go up to see the Illuminations last year, but sadly work got in the way and we never made it. Hopefully this year we will be able to make the trip, but in the meantime we had a lovely time yesterday. Getting to spend time with the two Phil's makes me smile!
Blackpool made me smile!! I had always wanted to go there. Todd had never been either, so it was a real treat for both of us yesterday to finally see it. A place that I had often heard spoken about on Coronation Street (one of my favourite soaps) and one of the largest sea side resorts in the UK, it had long been on my list of want to go places. Despite the rain yesterday we did get to see a lot of it and we were both very impressed. It is not just casinos and novelties . . . but so much more. There are lovely parks and walks, and it is a town just teaming with life and vibrancy! We look forward to going back and seeing it on a sunny day! (And of course, seeing the two Phils and the illuminations as well.) That seafront goes on forever and forever! I took lost of pictures so will show them to you another day . . .
In the meantime that was my smiles for this week . . . or at least six of the best ones at any rate!!
I didn't cook anything yesterday . . . no surprise there! With an early start off to Blackpool and a late arrival home, and so much fun tucked in between, there was not time, so I hope you will forgive me for sharing this recipe with you from my old journal on AOL. One of my favourite ways to prepare fish. You will want nice thick pieces of cod for this. Delicious!!!
*Pan Roasted Cod with Fondant Potatoes*
This is cod cooked to perfection, meltingly tender and flaking gently beneath your fork, accompanies with potatoes that are crisply browned on the outside, with creamy tender insides. Delicious.
For the fish:
675g of cod loin fillet, washed, skinned and cut into 4 thick pieces (about 1 1/2 pounds)
2 sprigs of thyme
Some flour for dusting
knob of butter
the juice of half a lemon
For the potatoes:
2 1/2 pounds floury type of potatoes
(This means one that is good for mashing or roasting)
chicken stock as needed
3 TBS butter
4 cloves of garlic, peeled and bruised
1 to 2 springs of fresh thyme
1 sprig of fresh rosemary
sea salt and freshly ground black pepper to taste
Pre heat the oven to 180*C/350*F/ gas mark 4. Start preparing the potatoes first as they will take the longest to cook.
Peel the potatoes and cut them into chunky slices crosswise, about an inch thick. Put enough chicken stock into the pan along with the potatoes, to just cover, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, until barely tender. You don't want them to be overcooked and breaking up. You want them to be still fairly firm. Drain well.
Heat the butter in a heavy skillet until it starts foaming. Place the potatoes in, cut side down, along with the cloves of garlic and the sprigs of thyme and rosemary. Cook over medium heat for about five minutes, then carefully turn and continue to cook for a further five minutes, until golden brown in colour all over. Discard the garlic and herbs, and season to taste with the salt and pepper. Keep warm while you cook the fish.
Season your fish pieces all over with some salt and pepper and dust with some flour, patting it on and then shaking off any excess.
Put a knob of butter into a clean skillet with an oven proof handle and heat it until it starts to foam. Put in the pieces of fish and cook over medium high heat for two to three minutes until nicely browned on that side, then carefully flip it over and add the springs of thyme and continug to cook, browning it lightly on the other side. Squeeze the lemon over all and then pop it into the heated oven, cooking for a further five to ten minutes, depending on the thickness of your fish, cooking only until the fish flakes easily with the tines of a fork.
Remove from the oven and let sit for a few minutes before removing to heated individual plates for serving. Divide the crispy fondant potatoes between the plates and serve immediately.
Over on The English Kitchen this morning, Wacky Chocolate Cake. An oddity that is mixed and baked in the same pan and which contains no eggs or butter!
Saturday, 29 May 2010
And he who receiveth all things with thankfulness shall be made glorious; and the things of this earth shall be added unto him, even an hundred fold, yea more.
I always spend some time each day, several times a day, looking up to the heavens and thanking my Heavenly Father for all the many blessings I have in my life. I do this both by myself and together with my Todd. It's so good to be together as a family and united in prayer, no matter how small it may be, and to hear daily expressions of gratitude to our Heavenly Father that are shared by the both of us. It is at once a very humbling and a very inspiring experience. It was something that I had prayed to have, for many . . . many years. Prayers do get answered, and not always in the way we expect them to be.
Heavenly Father intended His children to enjoy the good things in life.
Adam fell that men might be; and men are, that they might have joy.
With all that we have been given, we must also have grateful hearts, and we must teach our children not to take their blessings for granted either. I wake up each day and I look around me and I feel like pinching myself to make sure I am not dreaming. I then say a silent prayer of thanks to my Heavenly Father for all that I have and for all that He has seen to bless me with.
Thank you. Two simple words that can convey all the depths of your heart. Two simple words that say it all. Two simple words that should NEVER be left unsaid. Thank you is a wonderful phrase. Use it. It will add stature to your soul and your heart. Never let a day go by without saying thank you to someone, at least once, for something . . . and most especially never let a day go by without thanking your Heavenly Father.
Even in the darkest of corners and experiences in life, there is something to be grateful for, some little spark of light. That is how I try to live my life, even though it is not always easy to do. But how can you find what you are not seeking?? Look always for the light and you will find it . . . and then when you do . . . be grateful and give thanks. Know always that it is there waiting for you to discover it, even though at times it may be obscured by our own self doubts and self pity.
When I look back on my life and see all the experiences that I have had, that I thought to be really bad experiences at the time, as well as times of sorrow and disappointment (and there have been many), I have discovered that they were really times of great growth and enlargement . . . mind and heart expanding experiences. I am able then to give thanks for these disasters, no matter how large or small they might have been. Each setback has brought with it a little gift . . . a lesson to be learned, a pearl of wisdom, some blessing to be enjoyed . . . if not right away, then later . . . when my mind has cleared and my heart has settled.
We each one of us have that power within us . . . that special gift, the opportunity to turn our sorrows into joy, our defeats into triumphs, our darknesses into light . . . it only takes two little words. Thank you.
This being bank holiday weekend here in the UK and Memorial Day in the US I thought it would be nice to share a recipe with you for a delicious grilled chicken. We finally picked ourselves up a Barbeque yesterday. Nothing fancy, just a charcoal kettle type of barbeque. We got it for a really good price at Aldi. We were supposed to have the Missionaries for supper and I thought it would make a nice change to have something grilled. They must not have checked the board for their dinner appointments, as they didn't show up! They always call if they are going to be even 5 minutes late. Oh well . . . more for Todd and me to enjoy!!
*Thai Chicken with Peanut Dipping Sauce*
I love the flavour of chicken thighs. They are a lot juicier than breasts and can stand up to the rich flavours of this spicy sauce. It is the perfect company meal in these warmer months, as most of the work can be done ahead and the chicken cooked once the guests arrive.
8 boneless, skinless chicken thighs
For the marinade:
2 TBS light soy sauce
2 TBS Tamarind Paste
1 TBS peeled and grated fresh ginger
2 fat cloves of garlic, peeled and minced
2 spring onions, minced, both the green and the white parts
salt and freshly ground black pepper to taste
For the sauce:
1/4 cup fresh coriander leaves (cilantro)
4 TBS smooth, unsweetened peanut butter
2 TBS rice wine vinegar
2 TBS tamarind paste
2 TBS soy sauce
1 TBs runny honey
1 TBS peeled and grated fresh ginger
1 fat cloves of garlic, peeled and minced
the grated zest and the juice of each, 1 lemon and 1 orange
2 spring onions minced, both the green and the white parts
1/2 jalapeno pepper, cored, seeded and minced (wear gloves to do this and DON'T rub your eyes
or lips while doing it!)
Crush red pepper flakes to taste
First make the marinade for the chicken. Stir together all the ingredients in a shallow glass bowl or a large zip lock baggie. Mix them well. Add the thighs, rutning them over in the mixture and rubbing it in to coat them well. cover and set aside at room temperature for at least half an hour, or cover and leave in the refrigerator overnight. Obviously the longer you leave them, the more of the flavour of the marinade will penetrate the meat.
While the chicken is marinating, you can make the peanut sauce. Combine all the ingredients in a blender or food processor. Puree until smooth. I use my stick blender for this and it works very well. Serve immediately, or store, covered, in the refrigerator for up to a week.
You can either cook the chicken on a grill or on top of the stove. Remove the chicken from the marinade, season lightly and either place on the heated grill or in a heated heavy skillet that you have sprayed with some cooking spray. Cook for 5 to 6 minutes per side, basting with some of the marinade, until it is golden brown with slightly darker edges. If you are cooking it on the grill, moved it to the sides and put the lid down, cooking it for another 2 to 3 minutes. If you are cooking it in a skillet, lower the heat, cover and cook for another 2 to 3 minutes, or until the juices run clear. Discard any remaning marinade.
Remove from the grill or the pan and place on a heated serving plate to rest. Brush with some of the peanut sauce and let rest, covered loosely in foil for about 5 minutes. Serve hot, with the remaining dipping sauce on the side. Delicious!
Over in The English Kitchen today, a delicious teatime treat, Custard Buttons!
Friday, 28 May 2010
Oh world, I cannot hold thee close enough!
Thy winds, thy wide grey skies!
Thy mists, that roll and rise!
Thy woods, this autumn day, that ache and sag
And all but cry with colour! That gaunt crag
To crush! To lift the lean of that black bluff!
World, World, I cannot get thee close enough!
Long had I known a glory in it all,
But never knew I this:
Here such a passion is
As stretcheth me apart, --Lord I do fear
Thou'st made the world too beautiful this year.
My soul is all but out of me -- let fall
No burning leaf; prithee, let no bird call.
~Edna St Vincent Millay
These words of Edna St Vincent Millay touched my heart yesterday as I read them. I know she is writing of the autumn, but I know exactly how she must have felt when she penned these words, because as I look around me . . . this day, and every day I feel much the same.
I am in wonder at all that surrounds me . . .the sights, the smells . . . the sounds . . . the tiny miracles that assault all my senses from one day to the next . . . it is all so very beautiful.
Each wondrous creation fitting beautifully into my heart and making it swell with thanks and gratitude . . . so much so that I almost can darest not take it all in . . .
A bird on the wing soars across a brilliant blue sky and my heart soars with it and revels in the magic of it all. I wish I could fly in the same way . . . but my feet stay tethered to the ground and I take the journey with it in my soul . . . and somehow it is enough . . .
The dew that falls on the flowers and grass in my garden each morning . . . painting the earth in droplets of crystal that hang and dance on every leaf and branch . . . an early morning soliloquy . . . a song just for me . . . oh, I know it is there for everyone to enjoy . . . but somehow as I look at it and brush my fingers against it's wet beauty, I feel as if it is just for me, and that is all that matters, for now . . .
The mother birds and their fledglings that now visit my garden. We sit and watch them while we are eating our tea and I wonder at the magic of it all . . . how do they know to do the things that they do. Instinct is a wondrous thing . . . it teaches and shows all that live what to do and how to do it . . . deep yearnings from the soul that inspire this balance of life . . . and of death. It does not happen by chance, but by some deeper, more magnificent plan. We must learn to live more by our own instincts I think and to listen . . . that still small voice of God . . .
A mother's love that comes so naturally and which overflows the heart . . . so much so that, even now when my young mothering days are long past, my heart tugs at the sight of a small newborn head . . . so tender and so sweet. I want to breathe it in and smell that smell, and to feel that warmth in my hands and in my arms . . . to gaze upon something so fresh from my Heavenly Father's arms and unspoilt yet by the world . . . a tiny miracle, amazing and true . . .
There is beauty and wonder that tugs at my heart strings no matter where I look . . . the whiskers on a kitten and it's natural curiosity play a dance upon my soul that nothing else can play. Again my heart swells at the wonder of it all and threatens to burst with the joy that that wonder brings . . .
The beauty that each season brings . . . not by accident but by some marvelous plan . . . each thing fitting together perfectly. The colours of new spring flowers . . . the browns of autumn's spent leaves . . . the dust of snow on a window sill . . . the cloudless blue expanse of sky on a hot summer's day and the hum of insects on the wires . . . peaceful green hills . . . the morning chorus of birds . . . their melody a wonderful cantata for my soul . . .
Each day brings something beautiful into our lives . . . all different and yet the same . . . all gifts from God, created by God for our pleasure and our use . . . we just have to open our eyes and our hearts and drink it all in. Simple pleasures, ours for the moment and for always . . . priceless and yet free of charge . . . Is it no wonder my heart sings out with the joy of it all?
The days have been a lot cooler these past few days . . . although thankfully there has been little rain to disrupt them. I found myself sitting on the sofa last night with a blanket, not wanting to turn the heat on this late in the spring . . . it will be summer soon. We feasted on spicy chicken fajitas for our tea, a tasty treat . . . quick and easy and eaten out of hand, although Todd still attempts to use a knife and a fork . . . me, I wrap them up and eat them with the juices running down my hands . . . messy I know, but that is all a part of the pleasure of eating a fajita I think . . . you cannot teach an old dog new tricks . . .
A bit messy to eat but so very delicious nobody minds! This recipe is very easily reduced to feed two if you wish instead of 4.
4 boneless chicken breasts, sliced into strips thinly
6 TBS fresh lemon juice
salt & pepper
2 cloves garlic, crushed
1 tsp smoked paprika/sweet pepper flakes mix
For the fajitas:
2 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large sweet onion, thinly sliced
oil for cooking
For the sauce:
2 TBS olive oil
4 TBS Worcestershire sauce
4 TBS dark brown sugar
1 TBS crushed garlic
the juice of 2 to 3 limes
Warmed flour tortillas
onion salad crispies (optional)
(These are just like the durkees fried onions)
Combine the chicken with the lemon juice, salt and pepper, garlic and the smoked paprika spice mix in a large bowl. Give it a good stir, then cover and allow to marinate in the refrigerator for several hours.
When you are ready to serve them, drain the chicken, discarding any marinade. Heat a large skillet or grill pan over medium high heat. Add a tiny bit of oil and once it has heated, add the chicken and cook, stirring occasionally until lightly browned and cooked through. Scoop out to a bowl and keep warm. In the same pan, add a bit more oil and then toss in the vegetables. Cook and stir until they begin to colour nicely. Scoop out to the bowl with the chicken. Add the oil for the sauce to the pan. Stir in the garlic and cook for several minutes, then stir in the lime juice and brown sugar. Scrape any bits from the bottom of the pan and add the Worcestershire sauce. Get it bubbling up and then stir the chicken and vegetables back in and heat through, making sure eveything is coated well with the sauce. Heat yoru tortillas according to the package directions. Serve the chicken mixture on warm tortillas topped with a dollop of sour cream and a sprinkle of the salad crispies if desired.
Devour with abandon.
If you are looking for a delicious cake to serve at the weekend, look no further. There's a delicious Lemon and Pistachio Cake being served up on The English Kitchen today!