Honey-glazed Walnut Bread

 

 

 

 

 

 

 

 

 

 

Honey - glazed Walnut Bread

 

 

 

This recipe makes very good bread, very quickly! It needs mixing, shaping and rising only once before baking, which takes about 1 hour and 15 minutes altogether. Use walnut oil instead of olive oil if you wish. This recipe makes 16 rolls or two 20 cm round loaves - and by the way this bread makes the best toast ever! says Mary.

 

 

I say: It's absolutely scrumptiously deliciously lovely!

 

 

 

To freeze the bread: see below

 

 

 

 

What do we need:

 

100 gr walnut pieces

350 gr granary flour (which i didn't have so i used wholemeal flour)

350 gr strong white flour

 

7 gr fast-action yeast ( put in your bowl on the left)

2 level teaspoons salt ( put in your bowl on the right)

1 tablespoon of black treacle ( Warm your spoon in a mug of hot water)

500 ml warm milk ( 1 part boiling to 2 parts cold)

 

2 tablespoons good olive oil ( I used walnut oil)

100 gr sunflower seeds

 

 

To glaze:

 

1 tablespoon beaten egg

1 tablespoon clear honey

 

 

 

 

 

 

To freeze the bread:

 

 

Seal in freezer-proof bags, label and freeze for up to 6 months.

To defrost, thaw in the plastic bag for 5-6 hours at room temperature. The bread is best served warm, so refresh in your preheated oven at 160C or until warmed through.

 

 

 

 

                                                               "Enjoy"

Parmesan Tuiles

Parmesan Tuiles


These delightful little wafers melt in the mouth, are very easy to make and taste lovely with or without a dipsauce. You can keep them in a sealed container for a few days.


What do we need:

120 gr grated Parmesan




Preheat your oven to 200C. Line 1 or 2 baking trays from side to side with baking paper.

Create little mountains of cheese with a decent bit of space between them and press them into little cookie shapes.

Bake them in your oven for about 5 minutes until a nice golden. Don't leave them too long on the  tray(s) and use your palette knife to lay them on your rollingpin to harden up in a tuile shape.
Then put them on your wire rack to let them cool completely.




                                                           "Enjoy"

Grissini with poppy seeds

Grissini with poppy seeds


Crunchy Italian Breadsticks


What do we need:

200 gr strong white flour
1 teaspoon instant yeast
1/2 a teaspoon salt
1 tablespoon olive oil
120 ml warm water
2 teaspoons poppy seeds

Mix the flour with the yeast on one side and the salt on the other side and blend with your hand.
Make a well in the middle and pour the oil and the water in it. Knead till it's a smooth ball.

Put the dough on your worksurface dusted with flour ( i prefer olive oil, but you can choose). Work the dough for 5 to 10 minutes until as smooth as a baby's bottom and nicely elastic.
Put the ball in a clean bowl lined with a little olive oil and put it away in a clean plastic bag for about 1 hour, or until it has doubled in size.  It doesn't matter if you leave it a little longer.

Preheat your oven to 200C. Grease your oventray (s)  a with a little olive oil. Roll out your dough on a little flour to a piece of 30 x 20 cm.  Cut this in wide 1 cm ribbons and lightly roll them up.
Put them on your tray(s) sprinkle a little water on them and the  poppyseeds. Bake the sticks in your preheated oven for about 10-12 minutes or until golden brown. Let them cool off on your wire rack.

It should be enough for about 24 sticks.




                                                            "Enjoy"

Double Divine Chocolate Cake

 

 

 

 

 

 

 

 

Could have put a bit more white chocolate mixture in between the two layers!

 

 

 

 

 

 

Double Divine Chocolate Cake

by Mary Berry as seen on t.v.

 

 

 

What do we need:

 

190 gr selfraising flour

2 level tablespoons cocoa powder

1 level teaspoon bicarbonate of soda

1 level teaspoon baking powder

150 gr caster sugar

 

 

2 tablespoons golden syrup

2 eggs

150 ml sunflower oil

150 ml milk

 

 

 

Icing:

 

200 gr white chocolate

150 ml double cream

1 x 125 gr tub full fat cream cheese

 

50 gr melted dark chocolate

 

 

1. Heat your oven to 180C. Grease and line the bases of two 20 cm straight-sided loose bottomed tins. (I used my 2 springforms)

 

2. Sift the dry ingredients into a large bowl, and make a well in the centre.  Add the syrup, eggs, oil and milk, mix with an electric handwhisk and pour into the tins evenly. Bake in your oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips.

Turn out on your wire rack, remove paper and cool.

 

3. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it.

Stir until melted and set aside to cool. Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and stir until combined. Set aside to cool a little until thick enough to ice.

 

4. Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top. Using a teaspoon or piping bag, zig zag the melted dark chocolate on top of the now double cake.

 

 

                                                            "Enjoy"

 



 

Biscotti with walnuts and sundried tomatoes

Biscotti with walnuts and sundried tomatoes



These are a healthy alternative for crisps.  A few drops of olive oil and you have a tasty snack.



What do we need:

60 gr butter, softened
2 eggs, beaten
120 gr self-rasing flour
60 gr polenta

60 gr sundried tomatoes in oil, leaked and finely chopped
60 gr walnuts finely chopped

Preheat your oven to 180C. Grease two small or 1 big tray and line with baking paper.

Beat the butter smooth and creamy and add the eggs bit by bit. Sieve the flour and the polenta over the butter/egg mixture and stir everything with a metal spoon. Stir the tomatoes and the walnuts through the mixture.

Divide the (sticky) dough in 2 and form a flat bread of each of about 18 x 7,5 cm.  Put them on the oven tray(s).  Bake them in 20 minutes until they are light brown and put them on a cutting board.

Cut them in 1 cm slices and put them back on the baking tray(s).  Bake them for 10 minutes until  golden and crunchy. Let them cool on your wire rack.

                                                   

                                                                  "Enjoy"

Bread and Butter Pudding

My Mother's Bread and Butter Pudding

Mary Berry's Mother that is.


A great family favourite as a pudding to follow a weekend lunch. You can use semi-skinned milk for a healthier pudding, or slices of brioche instead of sliced white bread to make it even richer! Use a rectangular dish as the bread will fit better. This recipe serves 6-8 says Mary.

I say: next time i'll read the recipe properly and leave it for 1 hour before baking it....

What do we need:

100 gr butter, melted
250 gr currants and sultanas
75 gr caster sugar
grated rind of 1 lemon
1/2 level teaspoon ground mixed spice
12 thin slices white bread, crusts removed
3 large eggs
600 ml full fat milk
2 tablespoons demerara sugar, to sprinkle


1. Grease an 18 x 23 cm deep ovenproof dish with a little of the melted butter. Measure the dried fruit, sugar, lemon rind and spice into a bowl and toss to mix well. Cut each bread slice into 3 strips.

2. Take enough breadstrips to cover the base of the dish and dip one side of each strip in melted butter. Lay them in your prepared dish, buttered side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered side up, and sprinkle with the remaining dried fruit mixture. ( Think Lasagna making).
Lay the third and final layer of bread strips on top butter side up.

3. Beat together the eggs and milk and pour over the pudding. Sprinkle with demerara sugar, then leave to stand for about 1 hour if time allows. ( I clearly did not read this the first time). Meanwhile preheat your oven to 180C.

4. Bake in your preheated oven for about 40 minutes or until the top is golden brown and crisp and the pudding slightly puffed up. Serve hot, though there are some who insist that it is just as delicious cold!


Tip from Mary:

You can prepare the pudding ahead of time and keep it covered in the fridge for up to 6 hours before baking. Don't sprinkle the demarara sugar topping until 1 hour before you are ready to bake.


                                                           "Enjoy"

Lemon Cream Tartlets

 

So far so good

 

 

 

 

Lemon Cream Tartlets



These lovely little shortbread cases can actually be filled with anything you like- a good way of spinning out a small amount of fruit, like the first strawberries of the season, for instance. They are quite crumbly to eat. This recipe makes about 10 tartlets, says Mary.



I say: Very Nice!






What do we need:

For the shortbread:

100 gr softened butter
50 gr caster sugar
50 gr semolina
100 gr plain flour


For the filling:

about 3 tablespoons of good lemon curd
150 ml double cream, whipped
a few sliced strawberries


1. First make the shortbread. Soften the butter in the bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.

2. Preheat your oven to 150C.  On a lightly floured surface, roll out the shortbread to just under 5mm in thickness. Cut out circles using a 7.5 cm fluted cutter, then press the circles gently into a 12 - hole bun tin. ( I used my cupcake/muffin tin).  Prick the bases well. ( i used a corn on the cob pricker-holder). ( I also grease sprayed the tins lightly).

3. Bake in your preheated oven for about 20-25 minutes or until firm and golden. Leave the shortbread in the tins to harden slightly then ease out of the tins and leave to cool completely on your wire rack. ( I turned my tin gently up side down on a double folded tea towel).

4. To make the filling, mix together the lemon curd and the whipped cream. Just before serving, spoon a little of the filling into each shortbread case and top with sliced strawberries. ( It being February, i used frozen ones as the real stuff is far too expensive).



TIP: The shortbread cases can be made ahead, as they can be frozen for up to 2 months. Once filled however, they go soft very quickly, so serve and eat straight away.


                                                            "Enjoy"
                                                               

Sugared Pretzels

Sugared Pretzels



I use a quick method for making the pastry here rather than the classic way. This recipe makes 16 pretzels, says Mary.

I say: They don't look the most attractive in the bunch and quite bleak, but actually they taste nice! They could  have done a little longer then 8 minutes in the oven though. They were a but under cooked in the middle.



What do we need:

115 gr plain flour
65 gr butter
25 gr caster sugar
1 large egg, beaten
a few drops of vanilla extract


To finish:

 icing sugar, for dusting.




1. Measure the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then the egg and vanilla extract and mix until the pastry comes together. ( I had to use a bit more flour for that). Knead very gently on a lightly floured work surface until smooth, then wrap in clingfilm and chill for about 30 minutes, or until firm enough to roll.

2. Preheat your oven to 200C. Lightly grease 2 or 1 big tray. ( I used baking paper as well)

3. Divide the dough into pieces about the size of a walnut. Roll each piece into a thin sausage shape and then twist into the traditional pretzel shape, like a loose knot. Place onto your prepared tray(s).

4. Bake in your preheated oven for about 8 minutes or until barely changing colour. Lift on to your wire rack and dust thickly with icing sugar while still hot.



                                                             "Enjoy"

Yorkshire Golden Layer Cake

Yorkshire Golden Layer Cake                                            A recipe by the Womens Institute


Celebrate a special occasion with this regal cake from an old Yorkshire recipe.
Don't be put off by all the stages- this is outstandingly good!


Serves: 6-8       Preperation and baking time: 1 hour  and 25-30 minutes



We need:

110 gr butter or margarine, softened
110 gr light brown soft sugar
225 gr plain flour
1 level teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 whole eggs and 1 egg yolk (keep the egg white)
150 ml golden syrup
70 ml milk


To decorate:

1 tablespoon golden syrup
225 gr icing sugar
3 dessertspoons apricot jam
25 gr walnuts, chopped
175 gr light brown soft sugar
1 egg white
1 teaspoon vanilla extract
walnut halves



Preheat your oven to 180C. Grease two 20 cm deep loose bottomed sandwich tins. ( I used my springforms and lined them with baking paper).

Beat the butter or margarine and sugar together until soft and creamy.

Sift the flour with the baking powder and spices. Whisk the whole eggs and egg yolk together. Heat the golden syrup slightly by warming it in the microwave for 20 seconds and add to the whisked eggs.
Whisk together.

Gradually add the flour and egg mixture into the creamed fat and sugar. (butter and sugar that is),
alternating them, mixing well and adding the milk to moisten.

Divide the mixture between the two prepared tins, spread evenly and bake for 25-30 minutes, turning the cakes during baking to make sure they rise evenly. Leave to rest for a few moments before turning out of the tins and setting aside to cool.

For the first filling, warm the golden syrup and mix with 1 dessertspoon of hot water. Add this to the icing sugar with enough extra hot water to make a thick coating consistency.

For the second filling, mix the jam and chopped walnuts together. If the jam is very stiff, it may need to be warmed slightly.

Halve each cake and cover one half of each with the syrup and sugar filling, pouring it into the centre and spreading it to the edge. Sandwich together again. Now sandwich the two whola cakes together with a thick layer of the jam and the walnut filling.

To make the icing, put the brown sugar in a large mixing bowl with 35 ml of cold water and add the egg white and vanilla extract. Whisk together over hot water, (au bain marie), preferably using an electric hand whisk, until the mixture becomes stiff. ( don't give up because this will happen).
Spread a thin layer over the top and sides of the cake to stick the crumbs in place and then spoon over generously and spread into swirls with a round bladed knife. ( or palette knife). Leave until set and decorate with walnut halves.



Tip: Test a little of the icing on a plate to see if it will set before spreading it on the cake. If it is not ready, whisk for a little longer. ( It usually takes me about 10 minutes to whisk)

                                                            "Enjoy"

Sticky Marmelade Tea Loaf

 

 

 

 

 

Sticky Marmalade Tea Loaf  
From the Great Bristish Bake Off                                               Makes 1 large loaf
  Calendar: February 2013                                                        Baking: 1 hour to 1 - 1/4 hours


Incredibly quick and easy but so delicious!  All the better for using chunky home-made Seville orange marmalade.

I say: It's absolutely delicious! I had it for breakfast!!! And i baked another one as my birthdaycake and had another big slice!!!

What do we need:

225 gr self-raising flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground mixed spice
175 gr soft light brown
Muscovado sugar
100 gr chopped mixed nuts
175 gr very soft, unsalted butter
3 medium free-range eggs, beaten
140 gr marmalade, (preferably home-made)

a 900 gr loaf tin, about 26 x 12.5 x 7.5 cm, greased and base lined with greaseproof paper.


Preheat your oven to 180C.

Sift the flour, baking powder, ginger and mixed spice into your mixing bowl. Stir in the sugar and the chopped nuts. Add the soft butter and eggs to your bowl. Add all but 1 tablespoon of the marmalade to the bowl ( reserve the last one for finishing the loaf) and mix well with a wooden spoon. ( I used my handmixer). When thoroughly combined, spoon ( i used a spatula) the mixture into your prepared tin and spread evenly.

Bake in your heated oven for 1 to 1 and a quarter hours, or until a skewer inserted in the centre comes out clean. If necessary, cover with foil or greaseproof paper after about 40 minutes to prevent the loaf becoming too brown.

Carefully remove the loaf from the tin and leave to cool on your wire rack for 5 minutes. Meanwhile, gently warm the marmalade with a couple of teaspoons of water and brush over the warm loaf.

Leave to cool completely, then served thick sliced.


                                                               "Enjoy"

Baked Alaska a.k.a. Norwegian Omelette

Baked Alaska


This is impressive to serve but surprisingly easy to make. It makes a good alternative birthday cake, decorated with sparklers, says Mary.

I say: Sweeeeet!


What do we need:

For the sponge base:

2 large eggs
75 gr caster sugar
50 gr self-raising flour

For the filling:

1 tablespoon sherry (optional)
225 gr strawberries ( i used frozen)
1 litre strawberry ice-cream

For the meringue topping:

4 large egg whites
225 gr caster sugar
50 gr flaked almonds for sprinkling
Icing sugar, for dusting


1. Preheat your oven to 190C. Lightly grease a 23 cm sandwich tin ( i used my springform) and line the base with baking paper.

2. To make the sponge, measure the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted.  Sift the flour over the surface of the mixture and gently fold in with a metal spoon or spatula. Turn into your prepared tin and tilt the tin to allow the mixture to spread evenly to the sides.

3. Bake in your preheated oven for about 20-25 minutes, until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on your wire rack.

4. Place the cold spong on an ovenproof serving dish, sprinkle it with the sherry, if using, then scatter with the strawberries, leaving a small gap around the edge. Slice the ice cream and arrange it in a dome shape over the strawberries. ( I prepared this in a glass hot-cold proof bowl lined with baking paper and then filled with the ice cream and had it a bit frozen in the freezer).( Then you turn it out on top of your strawberries). Put into the freezer while you are making the meringue.

5. Preheat your oven to 230C. To make the meringue topping, whisk the egg whites at full speed until they are stiff but not dry. Add the sugar, a teaspoonful at a time, whisking at high speed, between each addition. Whisk until all the sugar has been added and the meringue is thicj and glossy.

6. Take the cake and icecream from the freezer and pile the meringue over the top and the sides, making sure that all the icecream and spong are covered. Sprinkle over the flaked almonds then bake immediately in your preheated oven for about 3-4 minutes or until well browned. Dust with icing sugar and serve immediately.

 

 

 

 

 

"Enjoy"