Aug 15

Apple Crumble Loaf Cake

SERVES: 10

 

INGREDIENTS
FOR POUND CAKE
Cooking spray
2 apples, peeled, cored and diced
Juice of 1/2 lemon
55 g packed brown sugar, plus 2 tbsp
1 1/2 tsp. cinnamon
200 g plain flour
1 tsp. baking powder
1 tsp. salt
220 butter, softened
150 g caster sugar
large eggs
1 tsp. vanilla extract
FOR TOPPING
30 g plain flour
3 tbsp. packed brown sugar
30 g chopped pecans
25 g rolled oats
Pinch of salt
3 tbsp. melted butter
FOR GLAZE
100 g icing sugar
1 1/2 tbsp. double cream
1 tsp. vanilla extract
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan). Line a loaf pan with parchment and grease with cooking spray. In a medium bowl, toss apples with lemon juice, 2 tablespoons brown sugar, and ½ tsp cinnamon. In another medium bowl, whisk together flour, baking powder, salt, and remaining 1 teaspoon cinnamon.
  2. In a large bowl using a hand mixer, beat butter, caster sugar, and remaining brown sugar together. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and mix until just combined, then fold in apples.
  3. To make topping, in a medium bowl, combine flour, sugar, pecans, oats, and a pinch of salt. Add melted butter and mix until mixture resembles wet sand.
  4. Pour batter into prepared loaf pan and top with oat mixture. Bake until a toothpick inserted in middle comes out clean and topping is golden, about 1 hour. Let cool completely.
  5. Make glaze: In a medium bowl combine icing sugar,  double cream, and vanilla. Thin with more double cream until desired consistency is reached.
  6. Drizzle glaze over cake before serving.
https://www.delish.com/uk/cooking/recipes/a32312341/apple-crisp-pound-cake-recipe/

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Aug 15

Apple Cinnamon Bread

SERVES: 8

INGREDIENTS
FOR APPLE MIXTURE
2 Granny Smith apples, peeled and chopped
Juice of 1/2 lemon
75 g packed brown sugar
1 tsp. ground cinnamon
FOR BREAD
110 g butter, softened
135 g granulated sugar
large eggs
1 tsp. vanilla extract
165 g plain flour
1 tsp. baking powder
120 ml orange juice
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and line a 23 x 12cm (9×5″) loaf pan with parchment paper. In a large bowl, stir together chopped apples, lemon juice, brown sugar, and cinnamon.
  2. In another large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth. Add flour, baking powder, and orange juice and mix until just combined.
  3. Add half batter to prepared loaf pan, then press in half the apple mixture. Top with remaining batter, then press remaining apples on top. Bake until loaf is golden and a toothpick inserted into the centre of the cake comes out clean, about 1 hour 5 minutes. Let cool completely.

https://www.delish.com/uk/cooking/recipes/a32681680/apple-cinnamon-bread-recipe/

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Aug 15

German Apple Cake

SERVES: 10

 

INGREDIENTS
Cooking spray, for pan
2 large apples
Juice of 1/2 lemon
115 g butter, softened
135 g caster sugar
large eggs
3 tbsp. sour cream
2 tsp. pure vanilla extract
195 g plain flour (sifted with 2 tbsp cornflour)
2 tsp. baking powder
1/2 tsp. salt
Icing sugar, for serving
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and grease a 23cm springform pan with cooking spray.
  2. Peel and quarter apples, then squeeze lemon juice over them to prevent browning. Cut core out of each quarter, then place core side down on cutting board. Place one chopstick on either side of apple quarter, then cut thin slices, being careful not to cut all the way through. Repeat until all apple quarters are sliced.
  3. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, until fully combined, then beat in sour cream and vanilla.
  4. In a medium bowl, whisk to combine flour, baking powder, and salt. Add dry ingredients to wet ingredients and fold in with a spatula until just combined.
  5. Transfer batter to prepared springform and smooth top. Add apples sliced side up in desired pattern. Bake until a toothpick inserted into the centre of the cake comes out clean, about 1 hour.
  6. Transfer cake to cooking rack and remove springform ring. Let cool to room temperature before dusting with icing sugar.
https://www.delish.com/uk/cooking/recipes/a35706855/german-apple-cake-recipe/

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Aug 15

Irish Apple Cake

 

SERVES: 6-8

 

 

INGREDIENTS
FOR THE CAKE:
375 g plus 3 tbsp. plain flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
200 g caster sugar
110 g cold butter, cut into small cubes
large eggs
180 ml double cream
2 tsp. pure vanilla extract
large granny smith apples, thinly sliced into pieces
3 tbsp. demerara sugar, for topping
FOR THE CUSTARD SAUCE:
80 g caster sugar
large egg yolks
300 ml double cream
vanilla bean, halved (or 2 tsp. pure vanilla extract)
DIRECTIONS
MAKE THE CAKE:
  1. Preheat oven to 180°C (160ºC fan). Butter a 22-cm (9”) spring form pan and line the sides and bottom with parchment.
  2. In a medium bowl, whisk together 375 grams flour, baking powder, salt, spices, and sugar. Add cubed butter and incorporate with your hands until you have no large pieces left and mixture resembles sand. Whisk in eggs, cream, and vanilla.
  3. Toss sliced apples with remaining 3 tablespoons flour until evenly coated, then fold into batter. Transfer cake batter to prepared pan and sprinkle evenly all over with demerara sugar. Bake until apples are very tender and a toothpick inserted into the centre comes out clean, about 1 hour and 20 minutes. Let cool completely in the pan before removing.
MAKE THE CUSTARD SAUCE:
  1. In a heatproof bowl, whisk sugar and yolks until lightened in colour, about 6 minutes. In a medium, heavy-bottomed sauce pan over medium-low heat, add vanilla bean seeds and pod and cream. (If using vanilla extract, add once custard is removed from heat.) Cook mixture, watching carefully, until just boiling. Remove from heat, and whisk a few tablespoons of hot cream into sugar-yolk mixture. Gradually add in remaining cream, whisking constantly.
  2. Return custard to pot and continue to cook over medium-low heat, stirring constantly until just thickened (do not boil!) — check consistency by dipping a wooden spoon in, then running a finger along back; the streak should stay intact.
  3. Immediately remove from heat and pour through a fine-mesh strainer into a bowl. Let cool.
  4. Once cool, serve over slices of apple cake.

 

https://www.delish.com/uk/cooking/recipes/a35159385/irish-apple-cake/

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Aug 15

French Apple Cake

SERVES: 10

 

INGREDIENTS
Butter, for greasing
150 g plain flour
1 tsp. baking powder
1/4 tsp. salt
large eggs
115 g butter, melted and cooled
160 g granulated sugar, divided
3 tbsp. dark rum
1 tsp. pure vanilla extract
medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
DIRECTIONS
  1. Preheat oven to 180°C (160°C Fan) with a rack in the middle position; lightly coat an 8” round cake tin with butter. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl, whisk eggs until foamy. Add melted butter, 150g of the sugar, rum, and vanilla and whisk to combine. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  3. Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely.

 

https://www.delish.com/uk/cooking/recipes/a37166264/french-apple-cake-recipe/

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Aug 15

Cinnamon Apple Cake

SERVES: 10

INGREDIENTS
Cooking spray
2 apples, peeled, cored, and thinly sliced
Juice of 1/2 lemon
110g lightly packed brown sugar, plus 2 tbsp
225g plain flour
3/4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
115 g butter, softened
200 g caster sugar
large eggs
1 tsp. pure vanilla extract
180 ml milk
Coarse sugar, for sprinkling
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and grease a 23cm springform pan with cooking spray. In a large bowl toss together apples, lemon juice, and 2 tablespoons brown sugar.
  2. In a large bowl whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In another large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter, caster sugar, and remaining brown sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.
  4. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
  5. Pour batter into prepared pan and arrange apples on top in a spiral, overlapping layers slightly. Sprinkle with coarse sugar.
  6. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. Let cool 20 minutes before removing sides of springform pan.

https://www.delish.com/uk/cooking/recipes/a35707284/easy-apple-cake-recipe/

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Aug 15

Perfect Sandwich Bread

Ingredients

Ingredient Checklist

 

Directions

Raisin Bread Variation
  • Remove the container from the bread machine. Pour 1/2 cup of the milk into a small saucepan and add the butter. Swirl the pan over moderate heat only until the butter has almost melted. Remove from the heat and cool the liquid by pouring in the remaining 1 cup of milk. If you are using the starter, stir 1/2 cup of it into the liquid; it will not break up completely. Pour the liquid (with or without the starter) into the container and, without stirring, add the salt, sugar and flour. Then make an indentation the size of a soupspoon in the flour and add the yeast. Replace the container securely and set the machine at least 1 foot from the edge of the counter. (Machines can walk when then kneading is vigorous—Julia Child’s did.) Program for “dough” and start the machine. After 10 minutes of kneading, check the dough. If it feels wet and sticky, keep the machine running and sprinkle in a tablespoon or two of flour; if dry, add drops of water. When the cycle ends, after about 1 hour and 45 minutes, the risen dough will have been deflated by the machine.

  • Remove the dough from the container and give it a vigorous 1 minute of kneading on a lightly floured work surface. You should have a smooth, supple dough. Return the dough to the machine for its second rise. In 1 to 1 1/2 hours, it should have risen to the top of the container again; a slight overrise will not hurt it.

  • Transfer the risen dough to your lightly floured work surface. With lightly floured hands, firmly press and pat the dough into a 10-inch rectangle with the ends to your left and right. With the side of your hand, firmly press a lengthwise trench along the center of the dough and fold it in half, bringing the top long edge down to meet the bottom. Press firmly to seal the edges. Rotate the dough, seal side up and repeat the process. Transfer the dough, seal side down, to the prepared pan.

  • Drape a lightly floured towel over the pan. Let the dough rise at 72° to 75° until the pan is four-fifths filled; this should take no more than an hour. Meanwhile, preheat your oven to 425° and set a rack in the lower third of it.

  • Lay the aluminum foil, buttered side down, over the pan and place the baking sheet on top. Set the pan in the oven and center the weight on the baking sheet. Bake for about 35 minutes, checking several times to be sure the rising dough has not dislodged the weight.

  • To test, rapidly remove the pan and close the oven door. Turn the loaf out onto your work surface. It should easily come out of the pan and be lightly browned all over. It’s very important to note that the thump method is not a dependable test. Poke an instant-read thermometer into the center of the loaf through the underside and let the mercury climb. If it reaches just over 200° to about 210°, the bread is done. If not, return the bread to the pan and bake another 10 minutes or so.

  • Set the loaf on a rack on its side and let cool thoroughly, about 2 hours. Bag it in plastic. Its flavor and texture will improve after 24 hours, and if you plan to slice it very thin, give it a 2-day wait. Freeze for longer storage.

  • You can, of course, make this bread entirely by hand, or you can use a heavy-duty mixer to mix and knead the dough. If you are doing it by hand, let the dough double in bulk at both the first and second risings.

  • For a traditional humped loaf of white bread, let the dough fill the pan completely during the final rise. Bake the bread uncovered in the preheated 425° oven for about 20 minutes, or until puffed and brown. Cover the loaf loosely with foil, reduce the heat to 375° and bake for 20 to 30 minutes longer.

  • This recipe also makes delicious raisin bread, and Julia Child particularly likes it baked in a closed pan. Follow the same procedure, but knead 1 1/2 cups of currants into the dough by hand, following the first rise. The second rise will go a little faster because of the sugar content of the currants.

Notes

Julia Child likes to include a bit of starter (also known as a sponge, poulish orbiga) in her white sandwich bread dough since she thinks it gives a superior flavor and texture and improves the loaf’s keeping qualities. This is a simple batter of flour, water and yeast that has been allowed to rise and bubble for several hours. To make it, whisk 1/2 cup of tepid water (105° to 110°) with 1/2 teaspoon active dry yeast and 1 cup all-purpose flour or bread flour in a bowl. Cover with plastic wrap and leave it at a cool room temperature for several hours or overnight. It will rise and form big bubbles and then sink down, at which time it is ready to use. You can also cover and refrigerate it for several days.

 

https://www.foodandwine.com/recipes/perfect-sandwich-bread

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Jun 28

Banana Bread (Mum’s recipe – Mary Berry)

200g bananas – mashed

2tbsp milk

110g butter

150g castor sugar

2 eggs

170g plain flour

1tsp bicarbonate of soda

1tsp baking soda

 

 

Cream butter and sugar then beat in eggs.

Add mashed banana, milk then fold in sifted flour, baking soda and bicarb until combined.

Preheat oven to 140.

Place mixture into 2lbs loaf tin then bake for approx 50-55 mins (if 1lb tin 40-45 mins).

Allow to cool for 10 mins before removing from tin.

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May 21

Crispy Salmon Cakes

SERVES 8

INGREDIENTS

    • 1½ cups plain yogurt or fat-free sour cream
    • ¼ cup Dijon mustard
    • 6 sprigs fresh dill, chopped
    • 2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
    • 4 celery stalks, finely chopped
    • 1 large white onion, finely chopped
    • 4 large eggs, beaten
    • ½ tablespoon salt
    • 1 tablespoon pepper
    • 2 tablespoons olive oil

PREPARATION

    1. To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
    2. Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
    3. Put a dollop of the dill sauce on top of each patty and serve.
Note:
If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.

All you have to do to make the croquettes is combine canned salmon (canned trout would work well, too, if that’s what you have on hand) with chopped celery, onion, and beaten eggs in a bowl, season the mixture with salt and pepper and form them into ½-inch-thick patties. After cooking in a skillet for a few minutes with a little olive oil, the salmon patties become perfectly browned and crispy on the outside. The bits of onion and celery caramelize along the edges, and the inside of each patty remains rich and juicy. You could serve these with tartar sauce, but the recipe offers a refreshing alternative: a quick mix of sour cream (or plain yogurt), Dijon mustard, and freshly chopped dill.

https://www.epicurious.com/recipes-menus/easy-crispy-salmon-cakes-budget-recipe-article

https://www.epicurious.com/recipes/food/views/salmon-croquettes-dill-sauce

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Apr 30

Chocolate Layer Cake with Fudge Frosting

CAKE

6oz butter

6oz caster sugar

3 level tbsp cocoa

3 tbsp hot water

3 large eggs

6oz self-raising flour

Pinch of salt

 

FROSTING

3oz icing sugar

1.5oz cocoa

1.5oz butter

2tbsp water

2tbsp caster sugar

 

 

Cream butter and sugar until soft.  Mix cocoa with hot water to make a paste then add to creamed mixture and mix. Add in eggs, combine. Fold in flour and salt and combine until just mixed. Divide mixture into two 8″ lined cake tins.

Bake at 160C for approx 25 mins.

For frosting (make whilst cake is cooling):

Sift icing sugar and cocoa together. Put butter, water and caster sugar into saucepan and gently melt butter. Bring to gentle boil then add to the icing sugar/cocoa mix. Stir – if too thick, add drop of hot water until it reaches the desired consistency.  Ice cake while still warm (not hot).

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