Apr

28

Banana Loaf

April 28, 2009 | Leave a Comment

Searching for a fruit cake with a difference then this banana cake recipe could be just the job. Its quite rich and has a delicious marzipan surprise. Goes well with a tea or coffee at supper time. Makes a loaf shaped cake with about 8 slices. Try serving as a dessert with hot or cold custard. Enjoy!

Ingredients
12oz (350g) ripe bananas
7oz (200g) self-raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
2oz (50g) butter or sunflower margarine
6oz (175g) light soft brown sugar
2 eggs
3oz (75g) marzipan

Method
Preheat oven to 180°C (350°F, gas mark 4)

Grease a 2 lb (900g) loaf tin and line with greaseproof paper.

Peel and mash the bananas.

Sieve the flour with the bicarbonate of soda and salt.

Beat the butter with the sugar until they form alight and fluffy cream.

Lightly beat the eggs, then gradually whisk them in with the butter and sugar mixture.

Beat in the bananas and fold in to the flour mixture.

Roughly chop and stir in the marzipan.

Turn the mixture into the prepared tin and level.

Bake for 1¼ hours until risen and golden.

Turn out to cool on a rack and serve plain or with butter.

Suggestion: If you pack this delicious banana loaf in kitchen foil, it will keep moist for up to a week. 
 

Apr

27

Eccles Cakes

April 27, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty eccles cake recipe. Uses The Recipe Corner flaky pastry recipe. These cakes go down well with cup of tea or coffee at break time, supper time, any time! You might also try one for dessert with hot custard for a change! The recipe makes about 6 cakes.

225 g (8 oz) Flaky Pastry

Filling:
50g   (2 oz) butter or margarine
100g  (4 oz) currants
25g   (1 oz) brown sugar
25g  (1 oz) mixed peel
a little milk
caster sugar

Method:

Preheat oven to 230°C, 450°F, Gas Mark 8.

Melt butter in a saucepan, add the fruit, sugar and peel. Mix together.

Turn mixture into a basin and allow to cool.

Roll out pastry 0.5 cm (1/4 inch) thick, cut into large rounds with a plain cutter.

Place a spoonful of filling on each round, dampen the edges of pastry and draw them together to enclose filling.

Turn smooth side up and roll lightly to flatten.

Cut tops to show filling, brush with milk and sprinkle with caster sugar.

Bake for about 20 minutes.
 

Apr

25

Rock Buns

April 25, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty rock bun. It’s quite healthy in its way and the dried fruit and mixed peel give the cake that bit different texture. These cakes go down well with cup of tea or coffee at supper time and you might even try one for dessert with custard for a change! The recipe makes about 16 buns.

Rock Buns

Ingredients:

225g (8 oz) Self Raising Flour
100g (4 oz) Margarine
75g (3 oz) Mixed Dried Fruit
25g (1 oz) Mixed Peel
50g (2 oz) Caster Sugar
1 Medium Egg
Seasoning - pinch of Salt
A little Milk to mix

Method:

Heat oven to 200°C. 400°F, Gas Mark 6.

Grease two baking trays.

Mix the flour and salt, rub in me margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with egg and a little milk.

Place in rough heaps on the baking trays leaving plenty of space between.

Bake for 10-15 minutes.

Apr

24

Jacket Potatoes

April 24, 2009 | Leave a Comment

Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping.

Opened

Method:

Preheat the oven to 200°C / 400°F / gas mark 6.

Wash the potatoe(s) - one or two per person depending upon size etc- and clean out any “eyes” or dirt. Prick each potatoe in several places.

The family like oven baked potatoes but to reduce the time they take to cook I microwave them for a few minutes (4 or 5 minutes for each potatoe) and then cook them in the oven at 200°C (gas mark 6) for about 15 minutes or until the jacket is nicely crisp. 

Place the potatoes on a baking tray and place in the oven to cook.

When cooked remove the potatoes from the oven. Slice the potato crossways about halfway through each potato. Press the sides in with thumb and first finger (with paper towel as insulation) to open up. Melt on a knob of butter or add a preferred topping of choice.

Ready For Oven

Serving Suggestion:

There are many serving options. This shows one of our favourites - warmed smoked mackerel and diced carrot with plenty of butter and seasoned with ground pepper to taste.

Serving Suggestion 1

 

Baked Potato - Topping Suggestions:

Grated or sliced Cheese and Coleslaw or Pickle.

Hot Baked Beans.

Cold Tuna and sweetcorn in Mayonaise.

 

 

 

Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter 225g 8 oz
Soft Brown Sugar 225g 8 oz
Eggs, separated 4
Rind of orange
Lemon Juice 20ml 4 tsp
Self Raising Flour 175g 6 oz
Baking Powder 5ml 1 tsp
Ground Almond 50g 2 oz
Walnut Pieces, chopped 150g 5 oz
Carrots, Peeled and grated 350g 12 oz
Cream Cheese 225g 8 oz
Clear Honey 10ml 2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together  until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.  

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice.  Spread over the top of the cake and decorate with the remaining walnuts.

Apr

18

Sticky Toffee Pudding Covered with toffee mixtureThese sticky toffee puddings are a long time family favourite any time of the year. They can be served from the oven or made the day before and steeped in the toffee mixture as shown, then warmed up to serve hot with cream, custard or ice cream. 

Ingredients for the Puddings:

Dates 225g 8 oz
Boiling Water 175ml 6 fl oz
Self raising Flour 175g 6 oz
Bicarbonate of Soda 1 tsp
Butter 85g 3 oz
Demerarar Sugar 140g 5 oz
Black Treacle 2 tbsp
Milk 100ml 3fl oz

Ingredients for the Toffee Sauce:

Muscovado Sugar 175g 6 oz
Butter 50g 2 oz
Double Cream 225ml 8 fl oz
Black Treacle 1 tbsp

Method for the Puddings:

Preheat the oven to 180°C (350°F, gas mark 4) 

Chop the dates into small pieces and put them in a bowl and cover with boiling water. Leave this for 30 minutes until cool and mash with a fork.

While the dates are soaking make the pudding mixture.

Beat the butter and sugar together in a large mixing bowl until slightly creamy. 

Beat the eggs in a separate bowl. Add to the mixture a little at a time, beating the mixture between additions. Beat in the black treacle.

Mix the flour and bicarbonate of soda together and fold into the mixture with a metal

spoon. Then stir in the soaked dates. 

sticky toffee pudding mixtureThe mixture should be like a soft thick batter at this stage. If it is too stiff add a little milk.

Grease 8 mini pudding tins. Spoon the mixture evenly between the tins.  

Bake for 20 - 25 minutes until risen and firm. 

While the puddings are cooking prepare the sauce. Put the sugar and butter in a pan with half the cream. Gently bring to the boil stirring all the time until the sugar has completely dissolved then stir in the black treacle.

Turn up the heat a little and let the mixture bubble for 2 to 3 minutes, until it turns a rich toffee colour, stirring so that the mixture doesn’t burn.

Take the pan off the heat and add the rest of the cream. The sauce is now ready.

Cooked When cooked remove the puddings ftrom the oven and allow to cool a little before easing them out of the tins with a small knife. The pudding can be served hot with the sauce now, however they do improve if coated with the sauce and left over night.

If preparing in advance, pour half of the sauce into a suitable dish and then place the puddings onto the sauce and pour the rest of the sauce over them. Cover with a lid or foil. When ready to serve place in the oven at 180°C (350°F, gas mark 4) for 15 to 20 minutes.

Apr

16

If you are looking for a way to liven up a can of tuna then this recipe should do the trick. Add sliced potato and fresh brocccoli florets and a little oven magic to make a very pleasant baked dish. Enjoy it steaming hot straight from the oven. Serves 4 or 5

Ingredients

225g (8oz) broccoli florets
675g (1.5lb) potatoes, scrubbed and sliced
65g (2.5oz) margarine
25g (1oz) plain flour
450ml (¾ pint) skimmed milk
2 tbsp chopped fresh dill or 1 tbsp dried dill
450g (1lb) canned tuna, drained
seasoning to taste

Method

Preheat the oven to  200°C, 400°F, Gas 6.

Cook the broccoli and potatoes separately in boiling, salted water until tender, then drain.

Melt 25g (1oz) of the margarine in a heavy-based pan.

Whisk in the flour and cook for about 1 minute until foaming.

Remove from heat and gradually stir in milk.

Return to heat and cook whisking constantly, until the sauce thickens.

Season to taste and simmer for 2 minutes then add the dill.

Arrange the broccoli and tuna in an ovenproof dish and pour over the dill sauce and cover with potato slices.

Melt the remaining margarine and brush on top.

Bake for 25-30 minutes until golden.

Serve immediately.
                                              
 

Apr

15

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities below make 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook at 190°C (375°F, Gas Mark 5).

Ingredients:

  • 85g wheat bran
  • 235ml buttermilk
  • 80ml vegetable oil
  • 1 beaten egg,
  • 95g brown sugar
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 pinch salt
  • 30g raisins

    • Method:

    Preheat the oven to 190°C / gas mark 5.

    Lightly butter a 12 cup muffin tin. I also use paper muffin cases in the tin to make it easier to handle the cooked cakes.

    Combine the wheat bran and buttermilk and leave the mixture on one side for 10 minutes.

    Whisk the vegetable oil, egg, sugar and vanilla until blended.  

    Add this mixture to the butter milk/bran mixture and stir to combine.

    Sieve the flour, bicarbonate of soda, baking powder and salt, and add the raisins.

    Stir the dry ingredients into the main mixture to combine. 

    * (See additional method for banana option below).  

    Muffin Cases on Tray

    Spoon the muffin mixture into each muffin cup. There should be enough mixture to make 12 muffins.

    Cooked Muffins From Oven

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    These muffins are specially nice served fresh and still warm, but do leave to cool a little.

    For Option With Banana Filling:  

    Additional Ingredients:
    2 bananas 

    Additional Method:

    Make the muffin mixture as above to *. 

    Mash the bananas. 

    Spoon a small amount of muffin mixture into the base of each muffin case. There should be about half the mixture left.

    Spoon some mashed banana into the muffin case and spoon the rest of the mixture on top. 

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    Banana Muffin

    These muffins are nice served fresh and still warm, but do leave to cool a little. Use muffins with the fruit filling within a day of baking.

    Apr

    14

    Rhubarb Crumble and Custard

    This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. For this I have used 450g (1lb) rhubarb. Apple and apricots make lovely alternatives.

    Crumble Ingredients:

    Plain Flour    100g
    Wholemeal Flour   100g
    Demerara Sugar   50g
    Butter or Margerine   100g
         

    Fruit Base Ingredients:

    Rhubarb   450g (1lb)
    Sugar   100g
    Water   150ml

    Method:

     

    Preheat the oven to 180°C / 350°F / Gas Mark 4.

    Cut the rhubarb into 5cm (2in) pieces and lay in a 22cm / (9in) square ovenproof dish and sprinkle the sugar over the fruit and add the water.

    To make the crumble mixture place the flour and sugar into a bowl and mix well.

    Add the butter or margerine and rub it into the dry ingredients until the mixture resembles breadcrumbs.

    Sprinkle the crumble over the rhubarb and oven bake for 35-40 minutes, or until the topping is golden-brown.

    To serve, spoon out generous portions of the rhubarb crumble into bowls and serve with hot custard.

    Serve with Hot Custard

    Apr

    13

    Granary Bread

    April 13, 2009 | Leave a Comment

    Granary BreadLooking for home made bread with a difference then this granary bread recipe is relatively easy to make and has a lovely traditional granary consistency when cooked. The recipe makes two loaves and so you can put one in the freezer for later, or if you prefer you can halve the ingredients to make one loaf. Most important of all though is that you should enjoy!
     

    Ingredients:

    Granary Bread Flour   1 kg
    Butter or Margarine   50g
    Yeast   7g Sachet (1¼ tsp)
    Sugar   2 level tsp
    Salt   1¼ level tsp
    Tepid Water   550ml (1 pint)

    Method:

    Grease two 2lb loaf tins.

    Mix the flour, the salt and sugar together and then rub in the butter or margarine until the mixture is like bread crumbs. 

    Mix in the yeast to the flour.

    Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

    Turn the dough on to a floured surface and knead well for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

    Divide the dough into two and shape each part to fit into a  loaf tin. Cover with a clean damp cloth and leave to rise until it has doubled in size (1½ - 2 hours).

    When the dough looks nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

    Place the loaf tins in the oven and bake for 30 - 35 minutes.

    Granary BreadAfter about 30 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.

    When cooked tip each loaf out on to a wire rack and allow to cool.

     

     

     

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