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Ingredients500 g plain flour , plus extra for greasing4 teaspoons ground ginger1½ teaspoons baking powder½ teaspoon grou...
12/24/2021

Ingredients
500 g plain flour , plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250 g treacle, golden syrup or light molasses
75 g light brown sugar
125 g unsalted butter , plus extra for greasing
200 ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab

Method
Preheat oven to 180ºC/gas 4.
Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Ingredients1 x 400 g jar of cooked wheat120 ml milk½ teaspoon vanilla extract1 lemon250 g ricotta cheese5 large free-ran...
12/24/2021

Ingredients
1 x 400 g jar of cooked wheat
120 ml milk
½ teaspoon vanilla extract
1 lemon
250 g ricotta cheese
5 large free-range egg yolks
200 g icing sugar , plus extra to serve
120 g mixed candied peel
1½ tablespoons orange blossom water
1 orange
2 large free-range egg whites
SWEET SHORTCRUST PASTRY
150 g butter , at room temperature, plus extra for greasing
400 g tipo 00 or plain flour
100 g caster sugar
¼ of a lemon
3 large free-range eggs

Method
To make the pastry, dice the butter and place in a food processor with the flour, sugar and a grating of lemon zest. Pulse till you have fine crumbs.
Add the eggs and pulse till a dough is formed (you can also rub the flour, butter, sugar and a grating of zest together until they resemble fine breadcrumbs, then add the eggs and bring together to form a dough).
Wrap in clingfilm and refrigerate for 1 hour.
Use butter to grease a 25cm loose-bottom tart tin. Roll out the pastry to ½cm thick and use it to line the tin.
Trim and reserve the remaining pastry, then chill the lined tin in the freezer for 30 minutes.
Preheat your oven to 170ºC/325ºF/gas 3. Line the chilled tart tin with greaseproof paper, fill with baking beans and bake blind for 20 minutes, or until lightly golden.
Combine the cooked wheat, milk, vanilla and half the lemon zest in a saucepan and bring to the boil.
Reduce the heat and simmer until the wheat has absorbed all of the liquid. Remove from heat and allow to cool.
In a bowl, mash the ricotta with a fork, stir in the egg yolks, then beat until light and fluffy.
Sift in the icing sugar, then finely chop and add the candied peel, along with the orange-blossom water, orange zest and remaining lemon zest.
Beat until combined, then stir in the wheat mixture.
In another bowl, whisk the egg whites until stiff, then carefully fold them into the wheat and ricotta mixture.
Pour the filling into the tart case. Roll out the remaining pastry and cut into 2cm strips and use to create a rough criss-cross over the tart.
Bake the tart for 50 minutes, or until golden.
Allow it to cool, then dust with icing sugar. Serve slices with dollops of cream, scattered with orange zest and drizzled with honey, if you like.

Ingredients250 ml vegetable oil, plus extra for greasing4 large carrots1 large lemon100 g currants , or sultanas100 g pe...
12/24/2021

Ingredients
250 ml vegetable oil, plus extra for greasing
4 large carrots
1 large lemon
100 g currants , or sultanas
100 g pecans
280 g plain flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground anise
¼ teaspoon ground nutmeg
4 tablespoons candied ginger in syrup
1 black tea bag
2 large free-range eggs
200 g caster sugar
200 g light brown sugar
30 g flaked coconut
BUTTERCREAM
200 g unsalted butter , (at room temperature)
200 g cream cheese
125 g icing sugar

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth – don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy

Ingredients1 small red onion1 fresh red or green chilli1 clove of garlic½ a bunch of fresh coriander2 large ripe tomatoe...
12/18/2021

Ingredients
1 small red onion
1 fresh red or green chilli
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
4 wholemeal chapatis
olive oil
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large free-range eggs

method
Preheat the oven to 160ºC/325ºF/gas 3.
On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
Pick and roughly chop the coriander leaves, finely chopping the stalks.
Halve, deseed and finely chop the tomatoes.
Place the chapatis on a tray and into the oven to warm through.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
Add the spices, then cook for 1 minute, or until smelling fantastic.
Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.

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8 Hinge Gate
Dallas, TX
75247

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