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24 September 2014

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Mo Smith's Summer sizzlers...
Mo Smith
'Lazy Cook' MO Smith
Last updated: 23 June 2004 1415 BST
lineGloucestershire cookery writer Mo Smith's reputation is based on the simplicity of her recipes. Here she presents her fabled summer recipes...
Internet Links

Lazy Cook website


See also

Meet Lazy Cook MO Smith

Your cookery questions answered

Buy Local - map and list of county food suppliers


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Gloucestershire cook Mo Smith brings us some seriously delicious dishes to tempt our taste buds during the Summer months.

Take your pick from the following mouth-watering recipes for the time-pressured cook:

Warm Cheesecake
with a Goats Cheese topping

(to serve 6-8 slices)

100g (4ozs) self-raising flour
1 teas. caster sugar
3 large eggs
100g (4ozs) full fat cream cheese
good pinch ground white pepper
good pinch mustard powder
6 sundried tomatoes preserved in oil
50g (2ozs) pitted black olives
300g (12ozs) goats cheese - for the topping

Set oven at gas 4/350ºf/180ºc/Aga baking oven
Drop a parchment paper cake-baking case into an 18cm.(7") round cake tin (or line with greaseproof paper and oil all over). Put the flour, sugar, eggs, cream cheese, pepper and mustard powder into a food processor and process until smooth. Add 6 sundried tomatoes and the olives and process for a few seconds only to mix in. Pour into the prepared tin and bake in the pre-set oven for 25-30mins. or until set. Remove from oven and top with slices of goats cheese then put back into the oven, or under a grill, until the cheese has browned. Cool a little before peeling away the paper case or greaseproof and slice to serve.

Lazy Cook tips - more sundried tomatoes can be placed on the cooked cake before the goats cheese slices if you wish. To serve as a starter slice into smaller pieces. This cake can be made and stored in an airtight polythene bag in a refrigerator. Bring back to room temperature to serve and use within 4 days. It can also be frozen whole or in slices. A colourful cake with a good savoury flavour and much enjoyed by vegetarians.


100g (4ozs) margarine
75g (3ozs) self-raising flour
100g (4ozs) porridge oats
50g (2ozs) demerera sugar

Set oven at gas 4/350ºf/180ºc/Aga baking oven
Lightly oil an 18cm/7" sandwich tin. Melt the margarine in a large pan over a gentle heat. Remove from heat and add the remaining ingredients and mix well. Press into the prepared tin and bake for 30-40mins. In the pre-set oven. Cut into slices while still hot. When cold store in an airtight tin.

Lazy Cook tips - make double the quantity and press into a Swiss roll tin and when baked cut into fingers or wedges. It also makes an interesting base to top with whipped cream and fresh raspberries as a quick pudding, or as a base for one of the many varieties of cheese cake. Although similar to flapjack, it is not so sweet - more healthy.

Elderflower Cordial

Makes approx. 2ltrs (5pts)
20 large ripe elderflower heads
2 fresh lemons - sliced
900gms (2 lbs) granulated sugar
l½ ozs citric acid crystals
2¼ltrs (4pts) boiling water

Wash the elderflower heads and put with remaining ingredients into a large bowl and stir until the sugar has dissolved. Cover and leave overnight. Strain and pour into bottles and store in a refrigerator. Dilute with water to serve.

Lazy Cook tips if fresh elderflowers are accessible to you the above recipe is quick and troublefree and makes a good quantity of very refreshing cordial. Poured into ice cubes it can be frozen. The elderflower season is a short one, watch the trees daily because the flowers soon loose their ripeness.

Do you have a recipe you would like to share with BBC Gloucestershire's readers? Or a cookery headache you would like our online chef to solve? Get in touch here.

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