Recipes page
Apple Cake (Cheryl's yummy Apple Cake) Banana Bread (Sarah's amazingly popular Banana Bread)
Apple Cake (Cheryl's yummy Apple Cake) 12 oz self raising flour 6 ozs sugar pinch of salt 4 ozs sultanas 8 ozs butter/margarine 1lb Bramley cooking apples 3 eggs
I added some mixed spice to my cake, but it's just a personal preference
Grease and flour an 8" round cake tin. Sift flour, salt and any spices used into a bowl. Rub in fat. Stir in sugar and sultanas. Peel, core and cut apples into small dice and mix into dry ingredients. Lightly beat eggs and stir into mixture with a metal spoon. Do not beat. Bake in centre of a mod. oven ( 350 ) for approx. one and a quarter hours. Dredge with castor sugar whilst still hot.
Banana Bread (Sarah's amazingly popular Banana Bread) 100g sultanas 75ml dark rum 175g plain flour 2 tsp baking powder half tsp bicarb half tsp salt 125g unsalted butter (melted) 150g caster sugar 2 large eggs 4 small, very ripe bananas (mashed) 60g chopped walnuts 1 tsp vanilla extract
Put the sultanas and rum in a small pan and bring to the boil. Remove from heat, cover and leave for an hour if possible. Preheat oven to 170c/Gas 3/325f. Put flour, baking powder, bicarb and salt in a medium bowl and combine well. In a large bowl, mix the melted butter and sugar and beat in the eggs one at a time, then the bananas. Then stir the walnuts, drained sultanas and vanilla extract. Add flour (replace 25g of flour with 3 tbsps of cocoa powder if you want the chocolate version) Scrape into loaf tin and bake in the middle of the oven for 1- 1 quarter hour or until skewer comes out clean. Leave to cool.
Apple evening
1 medium cooking apple,peeled, cored and finely chopped Juice of half a lemon Half lb self raising flour quarter tsp baking powder pinch of salt 4oz margarine 4oz caster sugar Quarter pint of milk 1 egg ICING Half lb sifted icing sugar 3 tsps lemon jiuce
Set oven to 375F or mark 5. Well grease an 11x7 inch shallow baking tin. Peel, core and chop the apple finely and mix with the lemon juice. Sift the flour, baking powder and salt into a bowl, rub in the margarine and stir in the sugar. Beat the milk and egg together and stir thoroughly into the mixture together with the chopped apple. Pour the mixture into the tin and spread evenly. Bake for about 30 minutes or until a skewer inserted comes out clean. Make the icing by mixing the icing sugar with the lemon juice and just enough water to make a thick spreading consistency. Pour the icing over the top of the cake whilst still warm and spread evenly. Allow to cool in the tin and when cold cut into 16 slices.
4oz butter 4oz brown sugar 4oz sugar 3 oz sieved, cooked apple, unsweetened 1 level tsp bicarb 6oz plain flour Quarter tsp grated nutmeg Quarter tsp ground cinnamon 3oz seedless raisins or sultanas
Cream butter and sugar together well. Stir bicarb into aplle , the add to creamed mixture. Stir the sultanas in well. Grease and line a 7 inch cake tin. fill level top and bake for 55 -60 mins. NB Recipe provider thinks it needs more apples.
Turkish carrot, tomato and lentil
Turkish carrot, tomato and lentil 2tbsp extra virgin olive oil 1 red onion (diced) 2 carrots (diced) 2 cloves of garlic (chopped) 2 tsps ground cumin 2tsps ground coriander 2tsps ground ginger 2 tbsps tomato paste 1cup of lentils 2 x 140z cans tomatoes 6 cups vegetable or chicken stock 1 and a half tsps salt half tsps ground black pepper Thick, natural set yogurt (greek style best) to serve
Heat the oil in a large saucepan over a medium heat. Add the onion and carrots and cook for 5mins, stirring occasionally. Add the garlic, cumin, corinder and ginger and cook, stirring, for a minute. Add the tomato paste, lentils, tomatoes, stock, salt and pepper and bring to the boil. Cover the pot, reduce the heat to medium, and simmer for 30 mins. Transfer the mixture to a blender in batches and process until smooth. Serve in individual bowls topped with a dollop of yogurt.
This soup traditionally uses any vegetable and herbs available from the garden, dried beans and pasta. Water, or stock if available, is the liquid. This version is made from chopped onion, garlic, carrot, celery, swede and jerusalem artichoke. These are all sweated in olive oil for 10 minutes and then the stock and herbs (thyme, sage and a bay leaf) are added and the whole simmered for a further 15 - 20 minutes. 10 minutes from the end of cooking a handful of pasta and a can of haricot beans (soaked and cooked dried beans if available) are added. 5 minutes from the end of cooking a handful of chopped greens is added. Serve hot with a sprinkling of parmesan cheese.
(2 loaves) 500g wholemeal plain flour + extra for dusting 10g salt 4tsp baking powder 300ml buttermilk, plain yogurt, milk or water 1 tbsp black treacle
Preheat oven to 200c/gas mark 6 Combine dry ingredients in a bowl and mix in liquid and treacle Knead briefly, divide into two and sahpe into rough rounds Pat to flatten until about 5 cms high Flour loaves all over and place on baking tray Cut a cross in the top almost through to the bottom, then stab lightly all over. Bake for 20-25 minutes until bread sounds hollow when tapped on the base. Cool for a few minutes on a wire rack. Best eaten warm, with butter. |
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