Ingredients

150 g butter, at room temperature
100 g caster sugar
3 eggs, beaten
100 g plain flour
1 tsp baking powder
75 g poppy seeds
1 x quantity vanilla buttercream icing, see recipe included below

For the vanilla buttercream icing

75 g butter, softened
125 g icing sugar, sifted
1/2 tsp vanilla extract

Method
1. Preheat the oven to 170 – high rack with extender ring – Butter the sides of a 20cm cake tin and line the base with greaseproof paper.

2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.

3. Sift in the flour and baking powder, add the poppy seeds and stir until well combined.

4. Spoon the mixture into the prepared cake tin, making a slight hollow in the centre with the back of a spoon. Bake in the oven for 25-30 minutes or until it is cooked in the centre and a skewer inserted into the middle comes out clean.

5. Remove from the oven and allow the cake to stand for five minutes before carefully removing it from the tin and transferring it to a wire rack to cool.

For the buttercream icing

6. Using an electric whisk, beat the butter until pale and soft, beat in the icing sugar and vanilla extract.

7. When the cake is cool, split it in half using a long-bladed serrated knife. Place one layer of the cake on a serving plate and spread over two generous tablespoons of the vanilla buttercream, then place the other half of the cake on top. Spread the remaining icing over the top and sides with a palette knife or table knife. The cake can also be kept whole, with the icing spread over the top and sides.

I’ve made this many times both in a conventional oven and also in my HO so I know it works

Post Views :1114

Instructions

225gbutter
1 cup brown sugar
1 cup granulated sugar
2 well beaten eggs

1 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 cups flour

Ingredients
1. Cream together butter, sugars and add well beaten eggs. Add peanut butter and vanilla.
2. Sift flour and soda together and add to mixture, mixing well. Drop by level teaspoonfuls
onto an oiled baking sheet about 1-inch apart.
3. Press into shape with a fork, leaving imprint of fork for a decorative touch. Bake at 230°C
for about 10 minutes.

Post Views :512

2-4 , skinless chicken breasts.
1 heaped tablespoon of mayo per breast
1.1/2 – 2 ounces grated Parmesan cheese.

Place the chicken beast in a single layer in an ovenproof dish.

Next cover with the mayonnaise and sprinkle the Parmesan on top.
Set the halogen oven at 250, 35-40 mins, preheat for 5 minutes.
Place the dish on the low rack!

This goes well with chips or jacket potato!

Enjoy!

Post Views :3655

Ingredients
2 tbsp milk
150g sugar
200g self raising flour
150 g butter

2 eggs
1 tsp orange (or lemon) essence
Zest & juice of 1 orange (or lemon)
3 tablespoon icing sugar

Preheat oven at 180c for a couple of minutes.

Firstly beat the melted butter & sugar together until it turns creamy. Add eggs, and beat again then add the flour, milk, orange (or lemon) essence & zest.

Pour the mixture into a greased loaf tin and place on low rack & cook for 30-40 minutes, until firm & cooked. Now place on a cooling rack.

**Mix the orange (or lemon) juice & icing sugar tog. Pour over the cooled cake.

** If your using lemon, you will need a more sugar, to over come the lemons sourness.

Post Views :2828

Low rack and baking tray
Serves 6 Pre-heat oven as per manufacturer’s instruction to 200c

Ingredients Topping
6 oz (175g Butter 14oz (400g) mincemeat
2.5 oz (75g Caster sugar 3 apples sliced

Base
5.5oz (150g) plain flour 1.75oz (50g) melted butter
1tsp baking powder 3 tbsp caster sugar
2 egg yolks

Method for base

In bowl/processer, mix butter sugar flour eggs and baking powder until mixture sticks together.

Press mixture flat into cake tin. Bake for 10 mins.

Method for topping
Spread mincemeat over cooked base, this can be made easier if you heat mincemeat for a few mins in halogen Not to long about 1 min on lowest setting or just use heat created by cooking base. Lay sliced apples slightly over lapping the slices. Drizzle melted butter over apple and sprinkle sugar before baking for a further 10 mins at 200 c

Post Views :634

This recipe serves one

1 large egg
60g sugar + 3 extra teaspoon or sugar for drizzling with the lemon juice
60g butter
60g self raising flour
Juice of 1 lemon
Grated rind of 1 lemon

Cream butter and sugar together, add beaten egg and lemon rind.
Stir in flour. Mix weel

Put into butter lined, small loaf tin.

Bake on bottom rack of HO on 150 for 25 – 30 mins.

Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, Once cooled the excess sugar will crystalise.

Post Views :1414

Prep time 20 mins
cook time 1 hr
serves 6

Ingredients

450g(14.5oz) lamb
3tbs olive oil
2 onions sliced
4 small carrots chopped

1 green pepper deseeded cut into small chunks
2 garlic cloves
400g(13oz) tin tomatoes
2tsp light muscovado sugar
1tsp of
ground turmeric
” coriander
” cumin
” chilli powder
pitted dates chopped
300g(10oz) instant couscous
2tsp veg bouillon powder
425ml(15floz)boiling water
salt&pepper

Season lamb heat oil fry lamb on hob until browned. Transfer to casserole dish

Add onion,carrot & green pepper to frying pan for 5mins to soften. Stir in garlic, tomatoes sugar and spices. Season to taste. Bring to boil put into casserole dish cover with tin foil on low rack.

Set temperature to 200c cook for 45 mins or until lamb cooked & tender.

Meanwhile towards end of cooking time put couscous into a bowl mix in bouillon pour in boiling water allow to stand for approx 10 mins or until water has been absorbed. Fluff couscous with fork and serve with lamb…

Post Views :1359

We grew up with these! Wow!

Around 600 old favourites – from Space Dust to Cherry Lips, Sweet Tobacco to Anglo Bubbly Bubblegum, Candy Necklaces to Blackjacks…

Post Views :1256

Ingredients

370g/13oz plain flour, plus extra for dusting

130g/4½oz wholemeal flour

1 tsp bicarbonate of soda

1 tsp salt

40g/1½oz butter, melted

1 tbsp black treacle

300–340ml/11–12fl oz buttermilk

(or alternatively use warm milk plus 1 tbsp lemon juice)

Preparation method

Preheat the oven to 200 – high rack – use extender

Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit – I find the easiest way to do this is with a rolling pin.

Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.

Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.

Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked. If you have any left, it does make good toast.

Post Views :875

Ingredients

370g/13oz plain flour, plus extra for dusting

130g/4½oz wholemeal flour

1 tsp bicarbonate of soda

1 tsp salt

40g/1½oz butter, melted

1 tbsp black treacle

300–340ml/11–12fl oz buttermilk

(or alternatively use warm milk plus 1 tbsp lemon juice)

Preparation method

Preheat the oven to 200 – high rack – use extender

Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit – I find the easiest way to do this is with a rolling pin.

Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.

Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.

Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked. If you have any left, it does make good toast.

Post Views :875