Tag Archives: Loaf

Recipe of the Week: Blueberry and Orange Loaf

 

Blueberry & Orange Loaf

Moist and zesty, packed full of blueberries, this is a gorgeous summer bake.

 

Blueberry & Orange Loaf

  • Servings: 8
  • Print

Calories 316 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 350g (12oz)
  • Caster sugar 75g (3oz)
  • Blueberries 200g (7oz)
  • Oranges 2, finely grated zest and juice
  • Milk 4–6 tbsp
  • Eggs 3
  • Butter 75g (3oz), melted
  • Demerara sugar 1–2 tbsp

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. 
Butter a 900g (2lb) loaf tin and line with baking paper.
  2. Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
  3. Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
  4. Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Cook’s tips
Don’t over-mix the ingredients or the cake will be tough.
If preferred, omit the demerara sugar and drizzle over some orange glacé icing made by mixing icing sugar with orange juice.

 

Recipe taken from Cook it Slowly! cookbook.

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National Picnic Week plus a very moreish recipe (and a special treat!)

 Lake District Picnic

I’ve recently come back from a couple of astonishingly beautiful days in the Lake District.

The deluges earlier in the year, followed by day-after-day of glorious sunshine has resulted in such a verdant and lush landscape; it’s a pure joy to see.

We tackled a pretty sizeable fell walk and so I packed some much-needed sustenance in my rucksack.

And we found one of the most glorious picnic spots I’ve seen – complete with very high bench that make your feet dangle in a comical fashion like a small child.

It may be twee and a little old fashioned,
but with the right location and good
food a picnic can be simply lovely.

Lake District picnic 2

We enjoyed dry-cured bacon sandwiches on soft white rolls and a cheeky slice of Blueberry & Orange Loaf, which survived pretty well in the heat. If you fancy making it the recipe is shown below

The recipe is from our Cook it Slowly cookbook, which in my opinion is one of our best. Find out more about it here.

And as it’s National Picnic Week next week you have the perfect excuse to picnic somewhere gorgeous.

Why not share your favourite
recipe (and location)?

 

Win a Moroccan Dinner SetEating al fresco in style is easy with our fabulous competition prize

We’re giving you the opportunity to win a gorgeous Moroccan Bloom Melamine 12 Piece Dinner Set, which looks just like real crockery.

Click here to enter.

 

 

 

 


 

Blueberry & Orange Loaf

Blueberry & Orange Loaf

  • Servings: 8
  • Print

Calories 316 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 350g (12oz)
  • Caster sugar 75g (3oz)
  • Blueberries 200g (7oz)
  • Oranges 2, finely grated zest and juice
  • Milk 4–6 tbsp
  • Eggs 3
  • Butter 75g (3oz), melted
  • Demerara sugar 1–2 tbsp

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. 
Butter a 900g (2lb) loaf tin and line with baking paper.
  2. Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
  3. Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
  4. Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Cook’s tips
Don’t over-mix the ingredients or the cake will be tough.
If preferred, omit the demerara sugar and drizzle over some orange glacé icing made by mixing icing sugar with orange juice.

Recipe of the Week: Savoury Bacon & Herb Loaf

Savoury Bacon & Herb Loaf

This Dairy Diary recipe is a delicious savoury bread perfect to serve with soup on #homemadesoupday.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

#recipeoftheweek

#weekendfood

#savouryloaf

#dairydiaryrecipe

#delicious

Recipe of the Week: Iced Lavender Loaf

Iced Lavender Loaf

Fragrant and very, very pretty, this cake is irresistible.

Iced Lavender Loaf

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

Calories 176 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Milk 75ml (3fl oz)
  • Fresh lavender flower heads 6, plus extra for decoration, or 1 tsp dried lavender
  • Unsalted butter 175g (6oz) softened
  • Caster sugar 175g (6oz)
  • Lemon 1, finely grated zest
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Icing sugar 225g (8oz)
  • Violet food colouring

Instructions

  1. Put milk and flower heads, or dried lavender, in a small pan and bring slowly to simmering point over a low heat. Remove from heat, cover and set aside for 30 minutes.
  2. Strain milk into a bowl and discard lavender.
  3. Preheat oven to 180°C/Gas 4.
  4. Beat butter, caster sugar and lemon zest together until soft and creamy. Beat in eggs a little at a time, adding a tablespoon of flour with each egg. Fold in remaining flour and 2 tablespoons of lavender milk.
  5. Spoon the mixture into two loaf tins and level the top of each one. Stand the tins on a baking sheet and bake for 35 minutes or until a skewer comes out clean.
  6. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
  7. Sieve icing sugar into a bowl and stir in enough lavender milk to make a smooth paste that just holds its shape. Tint icing by mixing in a little violet food colouring and then spread it over tops of cakes with a palette knife. Decorate each cake with small sprigs of lavender flowers. Leave to set before serving.

 

A Dairy Diary recipe.

 

#recipeoftheweek

#tripletested

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