A Place to Eat

Blueberry Flapjacks

Blueberry flapjacks.

Ingredients:

  • 295g butter
  • 250g Tate and Lyles Golden Syrup
  • 500g porridge oats
  • 200g blueberries

Method:

  • Grease and line an 8″ square tin
  • In a non-stick pan gently heat the golden syrup and butter until melted
  • stir in the porridge oats
  • Stir through the blueberries
  • Pour into tin and press down firmly with the back of a spoon
  • bake for 25 minutes until golden brown
  • leave to cool in the tin
  • turn out and cut into slices

nb, the blueberries tend to make the flapjacks very soft and crumble, but it’s worth it for the burst of juicy flavour.

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A Place to Eat

Cottage Loaf recipe

I love baking bread, nothing tastes better than a fresh loaf of bread, and nothing smells better than the taste of one baking.

I do have a bread maker which makes things easy, but sometimes you can’t beat a good old knead. And when you are making something like a cottage loaf, then you will need to assemble it before baking.

It can be a family affair making a fresh loaf of bread as the kids love to help with the kneading too

The recipe I used was a basic white loaf recipe.

Ingredients

500g bread flour
25g butter
1tbs sugar
1 1/2 tsp of salt
1tsp dried yeast
320 ml of warm water

Method:

rub the butter into the flour
add the sugar, salt and yeast,
mix in the water a little at a time until you have a firm dough
knead the dough for 10 mins and leave in a bowl covered with cling film, or a tea towel for about 1 hour
knead the dough again and shape into two rounds, one slightly bigger than the other
Put the smaller mound on top of the larger one and push two fingers all the way through both rounds from the middle of the top round.
leave to prove, covered lightly, for a further 30 mins.
Bake at 180 C for 40 mins, or until it sounds hollow when tapped on the bottom.

 
cottage loaf
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A Place to Eat, Uncategorized

Chocolate Orange Torte

Chocolate Orange Torte

Chocolate and orange make a delicious combination and both are included in this torte. With a sweet pastry base, a chocolate and orange filling and topped with oranges there is lots to like about this recipe.

Ingredients, serves 8

200g caster sugar
4 tbs water
2 oranges, thinly sliced
475g sweet shortcrust pastry
100g butter, soft
100g ground almonds
2 eggs, lightly beaten
100g of dark chocolate

 

Method:

  • Put half the sugar and the measured water in a saucepan and heat gently until the sugar has dissolved.
  • Add the orange slices and cook over a low heat for 30 minutes until the oranges are tender and most of the syrup has evaporated. let cool.
  • Roll out the pasty on a lightly floured surface until a little larger than a greased 9 1/2 inch fluted loose-bottomed tart tin.
  • line the tin with the pasty and chill for 15 minutes
  • Line the tart with nonstick baking paper, add baking beans and place on a baking sheet.
  • bake in  a preheated oven, 190C gas mark 5 for 10 minutes
  • Remove the paper and beans and bake for a further 5 minutes until golden and crisp.
  • Reduce the oven temperature to 180C, gas mark 4
  • Beat together the butter and the remaining sugar in a bowl until light and fluffy.
    Add the ground almonds, then gradually beat in the eggs until smooth. Set Aside
    Reserve 10 of the best orange slices, then drain and chop the rest.
  • Stir the chocolate into the almond mixture, then mix in the chopped oranges.
  • Spread into the tart case, arrange the reserved orange slices on top and bake for 30 minutes.
  • Let cool for 30 minutes before removing from the tin.
    Slice and Enjoy!
  • torte
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A Place to Eat

Banana, Honey and Walnut Tea Loaf Recipe

 

 

bananaloaf

You know when you get some over ripe bananas left in your fruit bowl and you don’t want them to go to waste? They would be perfect for this recipe, the riper the bananas the better.

I love a nice tea loaf that is packed with flavour, but the added chopped walnuts also add nice crunch to this loaf, giving it that little bit extra.

Enjoy it on a Sunday evening with a nice cup of tea!

Banana, Honey and Walnut Tea Loaf

Ingredients:

115g butter, softened
115g soft brown sugar
115g thick set honey
2 eggs, beaten
225g self-raising flour
2 large bananas
squeeze of lemon juice
60g crushed walnuts

Method:

Preheat oven to 180C/gas mark 4
Grease and line a 900g loaf tin
In a large bowl place the butter, sugar and honey and beat together until light and fluffy
Gradually beat in the eggs
fold in the flour
mash the bananas with the lemon juice
fold them into the batter along with the crushed walnuts
spoon mixture into tin and level the surface
Bake the loaf for 1 hour until risen, golden brown and firm to the touch.
Serve warm or cold.

bananaloaf1

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