Marie Rayner Recipes

MAPLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square pan and line with baking paper. Set aside. Sift the flour, baking powder, soda and salt together. into a bowl. Set aside. Beat the butter, sugar and maple syrup together until light and fluffy. Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Spread into the prepared pan, evening everything out. Bake in the preheated oven for 40 to 50 minutes until risen and a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes, then lift out onto a wire rack to finish cooling. Place the butter for the icing in a saucepan and melt. Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk. Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.

SWISS STEAK RECIPE

Steps:

• Season the pieces of steak all over with some salt and pepper. Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate. Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
• Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
• Add the onions to the pan drippings and sauté until they are beginning to soften. Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
• Season to taste with salt and pepper, and hot sauce if desired. Return the steak to the pan, submerging it in the tomato sauce.
• Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened. Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.