This is based on a recipe that has been doing the rounds on social media recently, that I thought I’d give a try. Originally a recipe from 1932, I have played around with the ingredients to bring it to the modern bake era and added …
WHAT’S THE DIFFERENCE ? Bicarbonate of Soda Also known as Baking Soda, has only one ingredient: sodium bicarbonate, an alkaline, and when it’s mixed with an acid (such as vinegar or any citrus juice) and moisture, it produces carbon dioxide. These bubbles of carbon dioxide …
Bara Brith is a Welsh fruit bread which translates to ‘speckled bread’, I’ve taken a traditional favourite and given it an added kick! There are several variants of the Bara Brith recipe, this recipe is the ‘cakey’ one and may turn out lighter in colour than expected. This Bara Brith recipe is so easy to make, but tastes even better when prepared a couple of days in advance.
- 120 g Mixed Dried Fruit
- 80 g Mixed Peel
- 210 g Brown Sugar *
- 2 Tea Bags Earl Grey, recommended
- 150 ml Boiling Water
- 50 ml Whisky Penderyn, recommended
- 1 large Egg Beaten
- 300 g Self-Raising Flour
- 1 Orange Juice and zest
- 2 tsp Pumpkin Spice **
- Honey to glaze
- In a small bowl, cover the tea bags with the boiling water and leave to soak while you prepare the other ingredients.
- Add to a bowl the mixed fruit, citrus fruits, brown sugar, orange juice, zest, then add the tea water and finally the whisky. Leave to soak for around 5 hours.
- Preheat oven 180°C.
- Line a loaf tin with baking paper.
- In seperate large bowl, mix together the flour, egg and pumpkin spice.
- Tip the wet ingredients into the mixing bowl containing the flour and egg. Fold in using a large spoon, until all the ingredients are combined and it becomes a sticky batter consistency.
- Pour the mixture into the prepared loaf tin and bake for around 40-50 minutes, until golden brown – test by inserting a skewer into the middle of the dough and if it comes out clean it’s ready.
- Remove from the oven and let cool in the tin.
- Once cooled, using a pastry brush, glaze with the honey.
Here is a meatloaf recipe that is guaranteed to come out perfectly juicy, NOT dry, hard, chewy or tasteless. True comfort food is like a warm snuggly blanket, and meatloaf should be that, not just because of how comforting it is, but because you’ll probably want to take a nap after this one.
- 2 knorr gelatine stock
- 25 ml water
- 1 tbsp vegetable oil
- 1 courgette / zuchini
- 145 g breadcrumbs
- 170 ml buttermilk
- 1 carrot
- 1 celery rib
- ½ onion
- 1 tsp garlic paste
- 135 g tomato puree
- 30 g chopped parsley
- 15 g chopped basil
- 2 medium eggs
- 1½ tsp worcestershire sauce
- 1½ tsp ground black pepper
- 1 tsp salt
- 500 g ground beef mince
- 500 g lamb mince
- 120 g smokey BBQ sauce
- 1 tsp worcestershire sauce
- 45 g brown sugar
- salt and pepper
- Preheat your oven to 180°C.
- Line a baking tray with kitchen foil and grease.
- In a small bowl mix together the gelatin stock and water, then place in fridge.
- Finely grate the carrot, celery and finely chop the onion. Then, in a frying pan, heat the vegetable oil over a medium heat, and sauté the vegetables for 4 minutes.
- Once the vegetables are soft, add the stock to the pan and cook until the stock has reduced by around 50%. the add in the garlic paste and cook for 1 minute more, remove from the heat and leave to cool completely.
- In a large bowl mix together the eggs, buttermilk and breadcrumbs, worcestershire sauce, and tomato paste. Then, fold in the chopped basil and parsley.
- Next, add the vegetable mix to the breadcrumbs mix and combine.
- Now add in the minced beef, minced lamb, salt and pepper, and gently fold the ingredients together, using your hands, until it becomes a kind of smooth in texture.
- Using a potato peeler, slice the courgette lengthways, and use the slices to line a bread tin from side to side (they should hang over the edge of the pan).
- Press the meatloaf mixture into the prepared loaf pan and fold the excess courgette over the top. Flip the meatloaf out onto the baking sheet prepared earlier.
- In a small bowl prepare the glaze, by combining the BBQ sauce, brown sugar, worcestershire sauce, salt and pepper (to season) and whisk to combine.
- Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.
- Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking for about 20-25 minutes.
- Finally, place your meatloaf under a hot grill to broil for 2 minutes. Then, remove form the heat and allow to cool on a rack for 10 minutes before slicing and serving.
This is a cake recipe with a difference, it doesn’t use any flour (making it gluten free), the secret lies in the ground almonds and polenta soaked in butter and the fresh lemon and orange juice add a perfect tangy balance to the buttery richness.
Citrus Polenta Cake
- 300 g Unsalted Butter (softened)
- 300 g Caster Sugar
- 300 g Ground Almonds
- 4 medium Eggs
- 1 tsp Vanilla Extract
- Zest of 3 Lemons
- Juice of 1 Lemon
- Juice of ½ Orange
- 125 g Polenta Cornmeal
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ Lemon – Thinly Sliced
- ½ Orange – Thinly Sliced
- Preheat the oven to 180°C.
- In a bowl beat together the butter and sugar until pale and fluffy.
- Add the ground almonds and then the eggs, a little at a time whilst beating the mix.
- Then add the lemon zest, lemon and orange juice and keep mixing.
- Finally, mix in the polenta, baking powder and salt.
- Once fully mixed, grease an 8” round baking tin and line the bottom with baking paper and pour the mix into the tin.
- Bake for about an 1hr, checking at about the 45min (when the cake starts to get brown on top) and cover with the fruit slices. To check the cake is cooked, use a cocktail stick to skewer into the centre and it should come out clean.
- Once cooked, remove from the oven and leave to cool in the tin before you take it out and serve.