Category: Cooking/Recipes

Brandy Tea Loaf Recipe

 

 

 

 

 

 

Barmbrack is a traditional Irish fruitcake which is also known as Irish Tea Cake if you add whisky to the tea mix. This recipe makes a really beautiful moist fruit loaf which is packed with flavour from the mixed spice and dried fruit, which sits overnight in cold tea and brandy (as I prefer) to soak up all the goodness. You can drop the whisky or brandy if you wish but I think it adds another flavour kick…

Ingredients:

Makes 1 x 900g loaf (serves 8)

225g Plain Flour

2 tsp Baking Powder

375g packet of fruit mix

250ml cold tea (strained)

50ml Whisky/Brandy

125g light brown sugar

l large egg

1-2 tsp Mixed Spice

 

Method:

Place the fruit mix in a bowl and pour over the whisky/brandy and cold strained tea. Allow to soak up the liquid overnight.

Preheat the oven to 170°C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.

Make a well and break in the egg(s), using a wooden spoon, mix the egg(s) with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid. You are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.

Spoon the wet dough into the lined loaf tin(s) and place in the oven on the middle shelf and bake for 1 hour, or a little longer. Remove from the oven and test if cooked. No wet mix should show on the knife. Allow to cool slightly before removing the loaf from the tin and placing on wire rack.

Cover in cling wrap and tin foil when cool and preferably allow to sit for 1-2 days before cutting into it. Serve in slices spread with a little butter (if you like) and a good cuppa! This cake freezes well. I make them in batches of 3 and they are very popular. Sorry there’s only half a loaf in the picture – once tasted everyone comes back for more!

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Antonio’s Quick Paella

Ingredients

For 4 people:

½ Cup Olive Oil
2 Medium Onions – chopped
2 Red Pepper – sliced
3 Ripe Tomatoes – chopped
3 Cloves Garlic – chopped
300 grm. Squid – sliced
750 grm. Chicken pieces – chopped/sliced
750 grm. King Prawns
150 grm. Frozen Peas
2 ½ cups Uncle Ben’s Wholegrain Rice
5 ½ cups of stock, already bubbling hot
10 Strands of Saffron / Yellow food coloring, taste
150ml (1/4 pint) dry white wine
Salt to Taste

Method

STEP 1: Heat the oil in a large pan and place the chicken, tomatoes, onion, pepper, the squid and chopped garlic. Fry until the chicken is cooked and the vegetables are softened.

STEP 2: Add the chicken stock, rice, peas, King Prawns, white wine and saffron / coloring, salt to taste.

STEP 3: Cook for 15 – 20 minutes until most of the water has been absorbed and the rice cooked and tender. Turn off heat and rest for three more minutes before serving.

Good appetite!!

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Flapjacks with Black Treacle

IMG_1068This is an adaption of an old recipe I have used for years. If you don’t like black treacle you can leave plain or add raisins or chopped cherries etc. The black treacle version smells delicious and is moist and sticky.

8oz Porridge Oaks
6 oz margarine or butter
4 oz Sugar – preferably half demerara half golden granulated.
1 dessertspoons Black Treacle.
Pinch salt

Prepare oven 375-400°F (190-200°C) . Melt the margarine slowly in a saucepan. Place the oats, sugar and salt in a large mixing bowl. Spoon the black treacle into the melted margarine and stir to combine.  Pour into the oat mixture and stir until well coated. Press the ingredients into a greased sandwich tin or similar and place in middle of oven for about 15 mins.  The mixture does not look cooked but believe me, it is! If you leave it until it browns, it will become hard. Cut into slices whilst hot and leave to cool before removing from tin.

I always double up on the mixture and bake in a flat metal baking pan so it becomes a tray bake.

Recipe from Shirley Reeves

 

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Cocoa Biscuits

Cocoa BiscuitsThis Cocoa biscuit recipe has been passed down through our family over the years and is quick and easy to make. Even the supermarkets make something similar now – but homemade is best because you know exactly what ingredients are included!

6oz Self Raising Flour
4oz Marge
4 oz Granulated Sugar
Approx 2 tbs Cocoa
A little milk

Cream sugar and marge together. Add sifted flour and cocoa alternately to make a soft binding consistency. Add a little more milk as necessary. Roll out into a large sausage shape with your hands. Cut into small slices and shape into flat, thick round biscuits. These can be small or large.

You can add chocolate chips, raisins or other extras if you wish prior to binding together and rolling out.

Place on floured baking tray and bake in oven 350°F, 180°C, Gas Mark 4 for 15 minutes when mixture will crack and still look unbaked but it will be. Remove from oven immediately and place on a cooling try.

Recipe from Shirley Reeves

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