Stores for Starters
Just a couple or recipes today . The first is a bit of a luxury, but far, far cheaper than the real thing. With the addition of a few ingredients not mentioned above, but which we may already have, there should be no need to shop for anything extra, as if you would anyway.
Cheats' Caviare:
3 tblsp brandy
5 prunes, stoned and chopped
1 x 250g pack cooked beetroot, chopped
1 clove garlic, peeled and crushed
juice half a lemon
2 oz (50g) walnuts, chopped
Pour the brandy over the prunes and leave until they have plumped up (you can speed this up by heating the prunes in the brandy then leaving them to soak for half an hour). Place in a food processor, together with the beetroot and garlic and blitz until smooth. Stir in the lemon juice and the walnuts. Serve on blinis with a dollop of sour cream or creme fraiche on top.
This final recipe is an interesting version of the Welsh Teabread. To make it extra special soak the dried fruit overnight in a little brandy, rum, or red wine.
Bara Brith: serves 12
1 lb (450g) mixed dried fruit
mug hot strong black tea
4 oz (100g) butter
2 tbslp orange marmalade
2 eggs, beanten
1 lb (450g) self-raising flour
6 oz (175g) soft brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
4 tblsp milk
2 oz (50g) demerara sugar (to finish)
Put the dried fruit in a bowl and pour over the hot tea. Cover and leave to soak overnight, the next day draining off excess liquid.
Put the butter and marmalade into a pan and heat until the butter has melted. Leave to cool for five minutes, then beat in the eggs..
Mix together the flour, sugar and spices, then stir in the fruit, the butter mixture, and stir until well mixed. The mixture should be of a dropping consistency, add more milk if necessary.
Spoon into a greased and base-lined loaf tin (2lb/900g) and level the top. Sprinkle over the demerara sugar. Bake for 1 - 1 1/2 hours at 180C, gas 4 until dark golden and a skewer inserted comes out clean. If becoming too brown early on in the baking, tent with foil. Cool in the tin. Serve sliced and buttered.
Cheats' Caviare:
3 tblsp brandy
5 prunes, stoned and chopped
1 x 250g pack cooked beetroot, chopped
1 clove garlic, peeled and crushed
juice half a lemon
2 oz (50g) walnuts, chopped
Pour the brandy over the prunes and leave until they have plumped up (you can speed this up by heating the prunes in the brandy then leaving them to soak for half an hour). Place in a food processor, together with the beetroot and garlic and blitz until smooth. Stir in the lemon juice and the walnuts. Serve on blinis with a dollop of sour cream or creme fraiche on top.
This final recipe is an interesting version of the Welsh Teabread. To make it extra special soak the dried fruit overnight in a little brandy, rum, or red wine.
Bara Brith: serves 12
1 lb (450g) mixed dried fruit
mug hot strong black tea
4 oz (100g) butter
2 tbslp orange marmalade
2 eggs, beanten
1 lb (450g) self-raising flour
6 oz (175g) soft brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
4 tblsp milk
2 oz (50g) demerara sugar (to finish)
Put the dried fruit in a bowl and pour over the hot tea. Cover and leave to soak overnight, the next day draining off excess liquid.
Put the butter and marmalade into a pan and heat until the butter has melted. Leave to cool for five minutes, then beat in the eggs..
Mix together the flour, sugar and spices, then stir in the fruit, the butter mixture, and stir until well mixed. The mixture should be of a dropping consistency, add more milk if necessary.
Spoon into a greased and base-lined loaf tin (2lb/900g) and level the top. Sprinkle over the demerara sugar. Bake for 1 - 1 1/2 hours at 180C, gas 4 until dark golden and a skewer inserted comes out clean. If becoming too brown early on in the baking, tent with foil. Cool in the tin. Serve sliced and buttered.
posted by Shirley at 6:54 am
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