Ingredients
125g sultanas
100g raisins
1 grated cooking apple
100g dried cranberries
100g glace cherries
75g dried apricots (finely chopped)
1 lemon, grated rind and juice
1 orange, grated rind and juice
4 tablespoons brandy
6 tablespoons black beer (or stout)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
50g vegetable suet
75g plain flour
125g dark brown sugar
75g white breadcrumbs
1 tablespoon treacle
2 medium eggs
Method
1. Combine fruit, alcohol, spices, fruit rind and juices and leave to stand overnight.
2. Mix in suet, flour, sugar and breadcrumbs.
3. Add beaten egg and treacle, and mix well.
4. Transfer to 1.2 litre greased bowl - cover with cling film - cook in microwave on full power for 5 minutes - stand for 5 minutes - cook for a further 3 minutes - stand for 10 minutes.
Status
Cook this every Christmas - need to be careful the mix isn't too sloppy or it stays a bit soggy in the middle - might try splitting it into two smaller bowls this year, and cooking in advance to allow it to mature a day or two. Very tasty and moist, and reheats in the microwave no problem - beats the interminable steaming anyway!
Saturday, 21 December 2013
Christmas Nut Loaf
Ingredients
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree
Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).
Status
Just made - but won't cook until Christmas Day!
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree
Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).
Status
Just made - but won't cook until Christmas Day!
Friday, 18 October 2013
Apple Liqueur
Ingredients
Lots of apples (min 2lb)
Lots of apples (min 2lb)
2 cinnamon sticks
1400 ml vodka
1400 ml brandy
Status
1400 ml vodka
1400 ml brandy
1.5 lbs sugar
700 ml water
Method
1. Cut apples into wedges, put in demijohn with cinnamon sticks. Pour vodka and brandy over apples. Cap and age in a cool place for one month.
2. Strain and filter liquid. Combine sugar and water, boil and cool.
3. Combine liqueur and syrup in demijohn, age for another month.
4. Strain as needed before bottling.
Status
Apples currently steeping . . .
Spanish Tortilla
Ingredients
2 tbsp olive oil
1 large onion, sliced
Vegetable oil (for deep-frying)
4 large potatoes, cut into thin slices (3mm/⅛in thickness)
2 free-range eggs, beaten
Salt
2 tbsp olive oil
1 large onion, sliced
Vegetable oil (for deep-frying)
4 large potatoes, cut into thin slices (3mm/⅛in thickness)
2 free-range eggs, beaten
Salt
Method
1. Heat the olive oil in a small frying pan and gently fry the onion over a medium heat until soft but not coloured. Transfer the onions to a bowl, and discard the remaining oil left in the pan.
2. Heat the vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden brown when dropped into it. When the oil is hot, add the sliced potatoes and cook until soft (test a slice by removing from the oil, and piercing with a fork – if the fork pierces the potato easily they are cooked), don’t let them go crisp and brown. Remove the potatoes from the hot oil and leave to drain on kitchen paper. Once cooled, put the cooked potatoes in the bowl with the onions and set aside.
3. Add the eggs to the potatoes and onions, season with salt, and gently mix with a fork to break up the potato slices slightly. Pour the potato mixture into the pan previously used for cooking onions. Flatten the mixture and cook over a low heat for about 5-10minutes, until the egg has set on the top and the bottom is starting to colour. Once the tortilla is set on the top, slide it out of the pan and onto a plate, cooked side down. Then take the pan, place it over the uncooked side of the tortilla, then swiftly turn the plate and pan over (holding onto both tightly), the tortilla will now be cooked side-up in the pan. Place the pan back on the heat and cook for a further 5 minutes until the underside is light brown. Remove from the heat.
4. The tortilla can be served hot or cold. Cut into slices and serve as part as a tapas selection with other Spanish-themed dishes.
1. Heat the olive oil in a small frying pan and gently fry the onion over a medium heat until soft but not coloured. Transfer the onions to a bowl, and discard the remaining oil left in the pan.
2. Heat the vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden brown when dropped into it. When the oil is hot, add the sliced potatoes and cook until soft (test a slice by removing from the oil, and piercing with a fork – if the fork pierces the potato easily they are cooked), don’t let them go crisp and brown. Remove the potatoes from the hot oil and leave to drain on kitchen paper. Once cooled, put the cooked potatoes in the bowl with the onions and set aside.
3. Add the eggs to the potatoes and onions, season with salt, and gently mix with a fork to break up the potato slices slightly. Pour the potato mixture into the pan previously used for cooking onions. Flatten the mixture and cook over a low heat for about 5-10minutes, until the egg has set on the top and the bottom is starting to colour. Once the tortilla is set on the top, slide it out of the pan and onto a plate, cooked side down. Then take the pan, place it over the uncooked side of the tortilla, then swiftly turn the plate and pan over (holding onto both tightly), the tortilla will now be cooked side-up in the pan. Place the pan back on the heat and cook for a further 5 minutes until the underside is light brown. Remove from the heat.
4. The tortilla can be served hot or cold. Cut into slices and serve as part as a tapas selection with other Spanish-themed dishes.
Status
Untried.
Orange Cake
Ingredients
2 oranges, diced (including skins), pips removed
115g/4oz margarine, plus extra for greasing
115g/4oz sugar
2 medium free-range eggs, beaten
3 tsp baking powder
175g/6oz semolina
Method
1. Preheat oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.
2. Purée the diced oranges in a food processor, and set aside.
3. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.
4. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
5. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Best served on day 2.
2 oranges, diced (including skins), pips removed
115g/4oz margarine, plus extra for greasing
115g/4oz sugar
2 medium free-range eggs, beaten
3 tsp baking powder
175g/6oz semolina
Method
1. Preheat oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.
2. Purée the diced oranges in a food processor, and set aside.
3. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.
4. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
5. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Best served on day 2.
Status
Untried.
Tart Pastry
Ingredients
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Method
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Method
Preheat the oven to 410º F (210º C).
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of the hand, and use fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them (pinch off a small amount of the reserved dough, roll it gently between fingers to soften it, then wedge it into the cracks, smoothing it over gently).
8. Let the shell cool before filling.
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of the hand, and use fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them (pinch off a small amount of the reserved dough, roll it gently between fingers to soften it, then wedge it into the cracks, smoothing it over gently).
8. Let the shell cool before filling.
Status
Untried.
Sweet Almond Frangipane Tarts
Ingredients
6 small deep shortcrust pastry cases
1 egg
100g ground almonds
100g butter
90g golden caster sugar
1 orange
1 tablepoon vanilla extract
175g raspberry jam
Method
6 small deep shortcrust pastry cases
1 egg
100g ground almonds
100g butter
90g golden caster sugar
1 orange
1 tablepoon vanilla extract
175g raspberry jam
Method
1. Preheat oven to 190°C/375°F/gas 5.
2. Put the 6 pastry cases on a baking tray.
3. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar.
4. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together.
5. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane.
6. Put the tray in the oven on the middle shelf - cook for 18 minutes until golden and cooked.
Status
A Jamie Oliver recipe - as yet untried, but sounds nice . . .
Saturday, 23 March 2013
Banana Snack Cake
Ingredients
3 ripe bananas
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
60g brown sugar
150g plain flour
Method
1. Preheat oven to 175°C
2. Mash bananas, combine with all other ingredients, adding flour last - stir until just combined.
3. Pour batter into prepared baking pan (8" x 8") and bake for 20-25 minutes, until firm and golden.
4. Optional - once cool, cover with a cream cheese frosting
Status
About to make - watch this space!
3 ripe bananas
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
60g brown sugar
150g plain flour
Method
1. Preheat oven to 175°C
2. Mash bananas, combine with all other ingredients, adding flour last - stir until just combined.
3. Pour batter into prepared baking pan (8" x 8") and bake for 20-25 minutes, until firm and golden.
4. Optional - once cool, cover with a cream cheese frosting
Status
About to make - watch this space!
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