Put your hand up if you too loathe summer

I’m sure plenty of people will disagree with me, but this is the kind of summer I hate — excessively hot and humid. I live in the Niagara Region, an area where the humidity can really climb in July and August; Lake Erie to the south of us, the Welland Canal to the east, and Lake Ontario to the north. For the past couple of years we’ve had cooler summers that I’ve actually enjoyed, but this summer is the kind that makes me grumpy for 8-10 weeks. This week the temperatures have soared to 45 deg C with the humidex, and the humidity is routinely over 60%, often over 90%. Thoughtless people keep taking their dogs with them to the grocery store in these conditions, and the local humane society is rescuing the poor animals every single day — heartbreakingly, not all of them have survived. Golfing is impossible — I had heat exhaustion three years ago when we golfed in Zimbabwe, and I really don’t want to do that again.

So that’s my partial litany of summertime gripes. I do have a home-grown therapy for it though: I watch the British Open Golf Championship! It’s never hot over there during the tournament, so I spend a week living vicariously through the golfers in sweaters under cool gray skies. I’m spending this week at home, venturing out as little as possible, with the chill from the central A/C simulating the temperatures my hubby and I are watching on the telly. I even cook British food all week to really capture the mood.

Today I gathered together a list of all my errands and braved the stifling heat to get everything done in one giant trip. Exhausted but successful, I returned home, threw anything perishable in the fridge, and treated myself to a Ploughman’s Lunch: ham, a nice mature cheddar, pickles, whole-grain bread with creamery butter, and a stiff cup of Irish Breakfast tea — absolutely heavenly after the earlier ordeal! Finished it all off with a lovely slice of Apple & Spice Tea Loaf, a recipe from the BBC Good Food website, which seems to have erased the link, so I’m including the actual recipe here, in case you’d like to join me in a virtual escape to a cooler place:

photo courtesy of the BBC Good Food website
photo courtesy of the BBC Good Food website

 

Apple & spice tea loaf

By Jane Hornby                           

Perfect with a fresh pot of tea, this looks and tastes just as good as a farmers’ market buy

Cooking time Prep: 10 mins  Cook: 1 hr, 30 mins      Skill level Easy     Servings Serves 10

Ingredients

  • 175g butter, plus extra for greasing
  • 175g light muscovado sugar, plus 1 tsp
  • 3 large eggs, beaten
  • 1 eating apple
  • 1 tsp vanilla extract
  • 200g dried mixed vine fruits (I used golden raisins)
  • 85g ground almonds
  • 1 tsp baking powder
  • 175g plain flour (I used gluten-free flour, gave a less-fluffy texture, but still tasted wonderfulP)
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg (I used ginger)
  • splash lemon or orange juice
  • 1 tbsp  marmalade or apricot jam

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
  2. Thinly  slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
  3. To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.

Recipe from Good Food magazine, May 2009

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