In searching for something to go with the venerable picture of Darwin's own Beagle, I came across some wonderful sources of public domain images, and thought I would share some of the loveliest. The first is Vintage Printable, from which these beauties come:
|Magnolia by Mark Catesby|
|Octopus called Polypus levis Hoyle|
|Indian Owl by Johann Reinhold Forster - any ideas Radish?|
|Medieval - that's all I've got on that one!|
Another source led me to Mr Edward Lear's work (not just a purveyor of fine nonsense, but also exemplary painting). So here can be found his famous Psittacidae.
|Red-capped parakeet - Platycercus pileatus|
|Salmon-crested cockatoo - Plyctolophus rosaceus|
The rather splendid Old Book Art brought that elusive lepidopteran resident of Norfolk and a whole book of mushrooms:
|Swallowtail - Papilio machaon|
|Fly agaric with Linnean name Agaricus muscarius|
And so to a delight of a different, and more edible kind. Wonder cake, my most frequently made, flexible and reliable recipe. It is particularly useful, because it happens to be vegan, and can be adapted to use whatever ingredients you have left over from other baking endeavours. It can be chocolately, fruit and nutty, spicy or all of the above. This one for example, is an almondy slice with pieces of crystallised ginger and flaked almonds as a slightly crispy topping:
|Marzipan and ginger wonder cake|
You will need much of the following:
175g self raising flour
3 heaped tablespoons cocoa or ground almonds (or some of both)
175g golden caster sugar
5tbsp sunflower oil
1tbsp red wine/sherry vinegar
1/2 tbsp vanilla or almond essence (or orange or peppermint if you fancy)
200ml cold water
And a selection of:
Pecan or walnut pieces
Chopped cranberries or other dried fruit
Chopped crystallised ginger
A few squares of very dark chocolate
Preheat the oven to 180C/Gas 4 and line or grease a square/oblong cake tin/pyrex dish.
- Sift the flour, cocoa and spices (if using) into the tin. Add the almonds (if using) and sugar and stir to combine.
- Mark out three parallel grooves in the mixture. Add the oil to one, the vinegar to the next and the flavoured essence to the third.
- Pour over the 200ml cold water, then carefully stir everything together until well mixed, ensuring you get into the corners.
- If adding topping, sprinkle over the mixture your combination of nuts/fruit/ginger.
- Bake for about 20-25 minutes and leave in the tin on a wire rack to cool.
- If you are going for chocolate, melt your squares and flick across the cake using a teaspoon to create a Jackson Pollock-alike pud. Leave to set then cut into slices and have with a hot beverage.
You can do anything with this cake. If you use the chocolate version and add just a small amount of ground almonds, it becomes a slightly gooier affair. I've made a couple of nice variations recently, one almond, with flaked almonds, cranberries and chocolate topping. The other, chocolate, with cinnamon and nutmeg added to the flour, and cranberries and pecan topping. And the ginger one above of course, which is about to get munched.
Ooh and lastly, recently my mother made a batch of biscuits which made the biologist in me smile, as they reminded me of either cells with jammy nuclei, or honeycomb with jammy larvae...
|Mmm, organelles in my biscuit!|
Now light is creeping back into the days, and I've seen some Roe deer brazenly browsing the neighbour's field at two in the afternoon, there might even be a few more ecology related posts in the near future... watching for Spring.