Cooking for a good cause (From Halesowen News)

Cooking for a good cause

7:00am Saturday 20th September 2008

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Macmillan Cancer Support will be holding its 18th World's Biggest Coffee Morning event on Friday September 26.

We find out how doing a bit of baking for your friends and colleagues can help raise money for cancer support - and share inspiring recipes from some celeb cooks.

There's nothing like sitting down to a good old natter with your dearest friends, especially if it includes tea - or coffee - and cake.

But if you've been finding it harder and harder to actually get around to pulling on your apron and dragging out the biscuit tins, you've now got a great excuse.

Macmillan Cancer Support - a charity that provides practical, medical, emotional and financial support to those affected by the disease - is holding the World's Biggest Coffee Morning on Friday September 26.

The annual event, which is now in its 18th year, invites people to get baking and boiling the kettle to raise funds for Macmillan's various activities.

If you'd like to get involved but don't know where to start, Macmillan has produced an inspirational collection of baking recipes.

The Little Book Of Treats (available from Somerfield stores nationwide for £3) includes recipes from a host of celebrities, including TV property queen Kirstie Allsopp, singer Sharleen Spiteri and radio DJ Neil Fox.

"The Little Book Of Treats is a fantastic way for us to celebrate the 18th birthday of the World's Biggest Coffee Morning, an event that gets bigger and bigger every year," says Macmillan's Jason Suckley.

"This year we need to raise over £8 million to help Macmillan provide support to people in their local communities.

"It's the supporters that make the coffee morning so successful, and The Little Book Of Treats captures the secrets of those who really do know best."

Taking part is as easy as putting the kettle on. Simply whip up one of the fab recipes below, make a round of tea or coffee, then ask your mates to make a donation. See, you really can have your cake and eat it too!

KIRSTIE ALLSOPP'S KEY LIME PIE The Location, Location, Location star may be an expert on finding the perfect property, but this recipe proves that she also knows her way around a good pie.

This deliciously tangy pie originated in Key West, Florida, where it was made using small, sour limes and condensed milk at a time when fresh milk was unavailable.

Preparation time: 15 minutes Cooking time: 20 minutes (optional) Suitable for freezing Serves 8-10 For the base: 250g (9oz) digestive biscuits or ginger crunch biscuits 80g (3oz) unsalted butter, melted For the filling: 4 free range egg yolks Zest of 2 limes and the juice of 6 397g can condensed milk You will need an 18cm (7inch) loose-bottomed flan or pie dish base lined and lightly greased.

Pop the biscuits in a plastic bag and crush finely with a rolling pin or the side of a pie dish.

Mix well with the melted butter. Press the crumbs firmly into the base of the prepared dish and chill in the fridge for two-three hours to set.

In a bowl, beat the egg yolks until pale and thick. Beat in the condensed milk and then the lime zest and juice. The mixture will suddenly thicken due to the acidity of the lime juice. Pour the mixture onto the biscuit base and return to the fridge for two to three hours or until set.

If you are concerned about eating raw egg yolks (elderly, pregnant or young children in particular) cook in a preheated oven 180C/Fan 160C/Gas Mark 4 for 20 minutes. Leave to cool then chill before serving.

TASTY TIP Kirsty uses ginger crunch biscuits to compliment the lime flavour. Small slices are perfect with coffee or tea - and as a dessert, decorate the pie with swirls of cream and a fresh lime slice.

SHARLEEN SPITERI'S ORANGE AND LEMON OLIVE OIL CAKE She sings! She writes songs! She bakes! Scottish singer-songwriter Sharleen Spiteri reveals another string to her bow with this Italian-inspired cake.

Olive oil replaces butter in this recipe, making it much more moist than usual. Use a quality virgin olive oil for best results.

Preparation time: 20 minutes Cooking time: 50-60 minutes Suitable for freezing 4 eggs 150g (5oz) caster sugar Zest of 2 oranges Zest of 2 lemons 225g (8oz) plain flour 1 level tsp baking powder 50g (1 3/4 oz) ground almonds 125ml (4 fl oz) extra virgin olive oil 125ml (4 fl oz) white wine Icing sugar for dusting Preheat the oven to 180C/Fan 160C/Gas Mark 4. You will need a 19cm (7inch) loose-bottomed cake tin, greased and lined.

Whisk the eggs with the sugar until thick, pale and creamy. Fold in the orange and lemon zest.

Sift and fold in the flour and baking powder, a little at a time, then fold in the rest of the ingredients. Do not worry if the mixture looks like it is separating, just keep folding in.

Pour the mixture into the prepared tin and bake in the oven for 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Pop it back into the over for a further 10 minutes, if needed.

Once cooked, cool slightly before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.

TASTY TIP The white wine in this recipe compliments the citrus fruits but if preferred you can use the juice of the oranges and lemons topped to 125ml with water.

NEIL FOX'S MIGHTY BREAKFAST MUFFINS The radio and TV presenter is used to early mornings, but who knew he was such a dab hand in the kitchen?

"These muffins make a great mid-morning snack as they are packed with nutritious goodies," Neil says.

"They freeze well so are ideal for lunchboxes too."

Preparation time: 20 minutes Cooking time: 20 minutes Makes 18 300g (10 1/2 oz) wholemeal flour 50g (1 3/4 oz) porridge oats 6 level tsp baking powder 250g (9oz) dark muscovado sugar 2 medium carrots, peeled and finely grated 1 tsp ground cinnamon 1 tsp ground nutmeg or allspice 6 eggs, lightly beaten 150ml (1/4 pt) sunflower oil or light olive oil 150ml (1/4 pt) natural yoghurt 75g (2 3/4 oz) walnut pieces 100g (3 1/2 oz) dried blueberries 100g (3 1/2 oz) dried 'no soak' apricots, chopped 50g (1 3/4 oz) pumpkin seeds, plus extra for decorating Preheat the oven to 180C/Fan 160C/Gas Mark 4. Line some muffin tins with 18 paper muffin cases.

Mix all the ingredients for the muffins together in a large bowl. Spoon into the cases to 3/4 level. Sprinkle over some pumpkin seeds.

Bake in the oven for 20 minutes until risen and browned. Serve warm or leave to cool and serve cold. They're best on the day they are made.

TASTY TIPS :: Never over-mix muffins - the mixture rarely looks smooth for best results. Substitute the apricots for dates or prunes.

:: For a Macmillan coffee morning, why not make these mighty muffins in miniature muffin cases - cooking for 10 minutes or until risen and coloured.

:: You can save time by weighing out all the ingredients separately but mixing together the dry ingredients the night before. Cover with cling film and keep in a cool place, then mix in the remaining weighed out ingredients when ready to bake.

:: The Little Book Of Treats is available from Somerfield stores, priced £3. All proceeds will go towards Macmillan Cancer Support.

:: The World's Biggest Coffee Morning takes place on Friday September 26. To make your cup of coffee and slice of cake count, visit www.macmillan.org.uk/coffee or call 0845 602 1246 to register.

:: For more information on Macmillan Cancer Support, visit www.macmillan.org.uk or call 0800 500 800 for an information pack.

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