Tag Archives: recipes

Recipe of the Week: Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Ground cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

 

#baking

Gorgeous Bake Club and the most delicious cake ever!

Chocolate, Ginger and Cardamom Tea Bread

My friends and colleagues at Baked & Delicious have recently launched the most fabulous online community called Bake Club.

This stunning site is packed full of the most beautiful recipes and fascinating foodie blogs and vlogs.

While I was having a nose the other day I got very excited about this recipe I stumbled across.

I LOVE tea bread and chocolate,
and ginger – in fact this must be
my perfect cake, so I had to give it a try.

The original recipe actually used ground cardamom but I couldn’t find it so I replaced it with allspice and it was still delicious. Every single member of the family loved it.

 

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Chocolate-&-Ginger-Tea-Bread-AGround cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Chocolate-&-Ginger-Tea-Bread-BAdd the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

Recipe by Paul A Young for Great British Chefs

 

Bake ClubTake a look at Bake Club for yourself

Bake Club has some absolutely gorgeous recipes.

http://www.baked-and-delicious.com

 

 

 

 

 

#BakeClub #Baked&Delicious #baking

Recipe of the Week: Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 347 per portion
Fat 1g (1g sat) per portion

Ingredients

  • Butter for greasing
  • Apricots 5, halved and pitted
  • Caster sugar 2 tsp, plus 2 tbsp
  • Cornflour 2 tsp
  • Buttermilk 284ml pot
  • Vanilla extract about ½ tsp
  • Toasted flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
  2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
  3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
  4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.

 

Just For One Or Two cookbookThis recipe is taken from our fabulous new cookbook Just For One Or Two.

Cooking for one or two? You will find lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again.

If you want to eat delicious food this is for you!

READ MORE

 

 

 

 

#cookingforoneortwo #recipes #cookbooks

Eat Out, In

Eat Out, In with Just For One Or Two cookbook

Create restaurant-quality food at home with little effort

Stuck for a babysitter again? Create a fabulous date night at home where you can ‘eat out, in’. For a more rewarding and less costly night ‘out’ make restaurant-quality food at home with a just few choice ingredients and little effort.

With inspirational recipes, handy QR code shopping lists and easy-to-follow instructions cooking great food for two needn’t be arduous. In fact, quite the opposite, it can be a real pleasure.

You can rustle up Pan-Fried Sea Bass & Scallops in just 15 minutes, or for meat-lovers cook colourful Lamb with Pesto & Ratatouille or flavourful Stir-Fried Pork.

To finish bake creamy Apricots in Buttermilk Custard or imagine you’re dining in a Parisian café with Crêpes and Brandy Marmalade Sauce

These recipes have been specifically
written for two so there’s no need to
worry about wasted ingredients and
conundrums, such as how to halve an egg!

Continue reading →

Recipe of the Week: Spicy Sausage & Tomato Pasta

Spicy Sausage & Tomato Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Pork sausages 4-6, cut into chunks
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Dried chilli flakes ¼-½ tsp
  • Chopped tomatoes 400g can
  • Red kidney beans 215g can, rinsed and drained
  • Dried fusilli 150g (5oz)
  • Grated Parmesan and basil leaves to serve, optional

Instructions

  1. Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
  2. Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
  3. Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
  4. Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website

Dairy Diary 2016A Dairy Diary recipe.

Spicy Sausage & Tomato Pasta is one of the weekly recipes in Britain’s favourite diary.

Now available for just £7.99.

Buy

 

 

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

#recipeoftheweek

5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.

 

Win a fabulous Cooking Set

WIN an amazing cooking set from Lakeland

To help you cook all these recipes in style we have a fabulous give-away:

  • Non-stick lidded frying pan
  • Professional non-stick oven tray
  • Oven-to-table casserole dish.

The competition is easy to enter…

Enter

 

 

 

You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

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