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River Cottage Bites - Sourdough

December 02, 2011

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Nan's Boiled Fruit Cake recipe

Ingredients BOILED FRUIT MIXTURE 4 oz Brown Sugar 8 oz margarine or butter 1lb mixed fruit 2 tsp mixed spice 1/2 Pint Milk FOR THE CAKE MIXTURE 4 oz Glace Cherries 2 eggs beaten 2 oz chopped walnuts 12 oz Self Raising Flour 1 tsp bicarbonate of soda Method Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes Preheat oven to 160C / Gas 3 Add the cherries and nuts stir through then add eggs and mix well, add the flour and fold through the mix. Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer

GreatBritishBakingClub: Almond Biscotti

GreatBritishBakingClub: Almond Biscotti : I have been wanting to try and make biscotti for a while now, ever since seeing Yasmin Limbert's chocolate pistachio variety on the Great British Bake Off. Biscotti is one of those recipes that I never really thought about trying before, but when I read the method I was really intrigued to see how it worked. Ingredients 90G Plain Flour half a tsp Baking Powder 55g Sugar 60g Hotel Chocolat Cinnamon Almonds roughly chopped. (You could substitute for any nut, fruit or chocolate, feel free to get experimental.) 1 whole Egg half a tsp almond flavouring Method The method I used slightly differs from Yasmin's, my first attempt to make them went horribly wrong, it was all the BBC's fault as they changed her recipe on their website so no matter how hard I tried it just wouldn't form a dough! It just formed a weird crumble like dry mixture which wouldn't come together no matter how hard I tried. Thanks to the Lovely U

Curry Base Gravy

Ingredients 2 tbsp rapeseed oil 2-3 large onions (about 600g), finely chopped ¼ red pepper, diced 1 tbsp mixed garlic and ginger paste (see tip) 1 large tomato, diced ½ tsp ground cumin ½ tsp ground coriander ½ tsp paprika ¼ tsp ground turmeric ¼ tsp ground fenugreek 1 litre water, for thinning Method Heat the oil over a medium heat in a medium saucepan. When hot, toss in the chopped onions and red pepper and sauté for 5-10 minutes until the onion is soft and translucent but not browned. Add the remaining ingredients, except the water, and stir well. Fry for a further 30 seconds or so, then add 250ml of the water. Turn up the heat and simmer for 5–10 minutes until the water has evaporated by half and your veggies are soft. Add another 250ml water and blend - either with a handheld or countertop blender – until very smooth. Depending on the blender you use, this can take a couple of minutes. Once smooth, add up to another 500ml water. The sauce should be about the same consistency as

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Food from a Father

River Cottage Bites - Sourdough

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