recipes 2 die 4: 2008

Sunday, 9 March 2008

Heat the oven to 180 c, 350 f, gas mark 4.
Grease and line an 8 inch round cake tin.
Beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, with a little flour, beating well after each addition.
Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
Fold in the remaining flour and fruit.
Place half the mixture into the cake tin and smooth level.
Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
Cover with the remaining cake mixture.
Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
Allow the cake to cool.
Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
Brush the top of the cake with apricot jam and place the almond paste on top.
Roll the remaining paste into eleven small balls.
Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
Place under a hot grill to brown the marzipan.

Mix the tsp of caster sugar into the warm water, until dissolved.
Add the dried yeast and leave the mixture until a froth develops on the top.
Sift the flour, salt and mixed spice into a bowl and add the rest of the sugar.
Add the currants and mixed peel and stir well.
Make a well in the centre of the bowl and pour in the yeast mixture, plus 1 ½ fl oz (40ml) of the warm milk, the beaten egg and the melted butter.
Mix into a dough, adding the remaining milk if necessary.
Knead the dough for about 6 minutes, then leave for around an hour in a warm place to rise.
After an hour knead the dough again until it is back to its original size.
Divide the dough into 12 round portions, and arrange them on a greased baking sheet, allowing room for them to expand.
Make a deep cross on each one with a sharp knife.
Leave them in a warm place for around 25 minutes to rise again.
Meanwhile, mix 4 oz (110g) plain flour with approximately 3 tbsp water, roll out thinly and cut into small strips.
Place the strips onto the buns in the shape of a cross, dampening them with water first to seal them.
Bake the buns for 15 minutes, in a pre-heated oven at gas mark 7, 425 F, 220 C.
To make the glaze, melt the sugar in the water over a gentle heat, and brush the buns with it as soon as they come out of the oven.

Method
Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
Return to the freezer and freeze for several hours or overnight
Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes

Method
Combine dry ingredients and mix slightly.
Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy.
Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot.
While pan is heating, add butter.
As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface.
Carefully flip pancakes with turner/spatula and cook until golden brown.
Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.