Sunday, 26 June 2011
Being an old Lakeland recipe, there is none of this metric nonsense:
12oz mixed dried fruit of your choice - I used sultanas, currants, raisins and chopped mixed peel
12floz hot strong tea - whatever rocks your boat, but I used proper builders' tea
10oz self-raising flour
4oz soft brown sugar
1 teaspoon of mixed spice
1 large egg, beaten
The night before (or early in the morning) soak the fruits in the hot tea. They will soak most of it up and go lovely and plump. Next day or that afterfnoon, simply stir everything else in, tip into a 2lb lightly-greased loaf tin (the two long ends lined with baking parchment) and bake at 150C fan or equivalent for 1 hour 15 minutes, or until a skewer comes out clean. This keeps very well, wrapped in greaseproof and foil, and it will keep getting moister as the week progresses. If not on a low-fat regime, give yourself a treat and serve in thick slices spread with good butter with a cup of tea.
You can vary this basic recipe - add chopped candied ginger and dried ginger instead of the mixed spice with maybe a ginger tisane to soak the fruit. All cinnamon and some grated apple to replace the mixed peel. Use Earl Grey and dried figs with some crushed cardamom seeds. Or a fruit tea and dried cranberries. Darjeeling and glace cherries to replace some of the fruit. Experiment!
Thursday, 23 June 2011
Tuesday, 21 June 2011
Saturday, 18 June 2011
This was such an excellent low-fat and low calorie dish, and delicious, too - around 350 calories for the lot. Broad beans are bang in season, and we love them. They are a bit of a faff to prepare properly, as they need the tough skin removed to reveal the tender emerald bean - simply blanch in boiling water for a minute, cool under running water, and squeeze from the softened skin. What is succotash, I hear some of you ask? It was originally a Native American dish combining corn and beans, and there are endless variations. Mine consisted of onions and garlic sauteed in a teaspoon of oil and - yes! - about 10g of butter. Add your beans, a tin of good-quality sweetcorn (fresh would be best, but it isn't in season) or some frozen ones, some chopped fresh tomatoes and about 60ml of veg stock. Simmer for a few minutes until all has amalgamated and become tender. Add parsley if you have it, and serve with grilled chicken or, in this case, more of Waitrose's delicious cod loins, sprinkled with Cajun seasoning, for a version of blackened cod. We also had mounds of amazing fresh chard, bursting with flavour. Feeling very virtuous!
Friday, 17 June 2011
Wednesday, 15 June 2011
Tuesday, 14 June 2011
Sunday, 12 June 2011
The recipe made enough for four, so we'll have the rest for lunch tomorrow. I don't know what the calories were, but I don't really care, they were scrummy!
Saturday, 11 June 2011
Anyway, first get a couple of spankingly-fresh cod loins (our are from Waitrose, sustainably fished, of course) and sprinkle each with about half-a-teaspoon of sumac powder. (This is a lovely peppery, lemony spice, if you've never tried it before). Set aside, whilst you reconstitute 90g couscous with its equivalent by volume of hot veg stock. Meanwhile, heat 2 teaspoons olive oil in a non-stick pan, and saute a finely-chopped small onion, a clove of garlic, a thinly-sliced courgette, and about 8 cherry tomatoes, halved. Stir occasionally, until onions have softened, and then stir in a half-teaspoon of ras-al-hanout, if you have it, or ground cumin if you don't. Heat a teaspoon of olive oil in another non-stick saute pan, and, over a medium heat, add the cod. Leave for 4 minutes, without prodding or moving, and then carefully turn over, and cook for a further 2 or 3 minutes, depending on the thickness of the fish. Whilst this is happening, fluff up the soaked couscous, add to the veg and gently fold through, along with some chopped coriander, mint and parsley, or just one of these if that's all you have. Dish up, with lemon wedges to squeeze, and tuck in. Around 420 calories per serve apparently, and scarcely any fat.
Sunday, 5 June 2011
Saturday, 4 June 2011
the recipe on her website, and use her picture - mine was pretty-much like hers but without the fancy pastry shapes on top - couldn't be arsed.