Ingredients
- 3 eggs
- 2 tablespoons honey
- 170g deli ham, finely chopped
- 85g gruyere cheese, grated
- 2 spring onions, chopped
- 55g gruyere cheese, diced
- 80ml vegetable oil
- 180ml milk, plus 1 tablespoon
- 1 1/4 teaspoons baking powder
- 240g plain flour
- 3/4 teaspoon bicarbonate of soda
- 2 1/4 teaspoons dry mustard
- Pinch cayenne pepper
- 1/2 teaspoon sea salt
- Non-stick cooking spray
Method
1) Preheat the oven to 175°C. Lightly spray a 9-by-5-by-3-inch metal loaf
pan with non-stick cooking spray and set aside.
2) In a medium bowl, whisk the flour, baking powder, bicarbonate of
soda, 3/4 teaspoon dry mustard, salt and cayenne until combined. In a
large bowl, whisk together 180ml milk, the oil, 1 tablespoon honey and
the eggs until smooth. Stir in the dry ingredients until just combined.
Then fold in the ham, grated cheese (reserving some for sprinkling on
top), the diced cheese and spring onions.
3) Pour the batter into the prepared loaf tin and sprinkle the top with the
remaining cheese. Bake until well risen, golden brown and a skewer or
cake tester inserted in the center comes out clean, 40 to 45 minutes.
4) Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe
bowl, stir together the remaining 1 tablespoon each honey and milk
and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in
the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf
onto a wire rack and generously brush with the warm glaze. Cool
completely.
Denise Van Outen's No-Bake Chocolate Truffle Fudge Cake
Ingredients
Nip of rum or whisky
75g chocolate cake crumbs
60g glace cherries
75g raisins
250g dark chocolate
500g packet of digestives – crushed or blitzed in food processor
1 tbsp cocoa
55g caster sugar
2 tbsp golden syrup
2 tbsp milk
2 tbsp drinking chocolate
250g butte
Method
1) This is delicious and so easy as doesn't even need an oven. All the
work is in the measuring. It’s also good as it stays fresh for a good few
days in air tight tin.
2) Melt butter, sugar, milk and golden syrup over gentle heat in a large
saucepan. Once the sugar has dissolved, add cocoa, drinking
chocolate and half of the biscuits.
3) Mix well and then add all the remaining ingredients except for the
chocolate. Press the mixture into a 20cm/8 in square tin.
4) Melt the dark chocolate over a pan of boiling water. Once done,
spread it over the biscuit base and leave to set. This should make 30
small bars. Delicious!
Cheese Soda Bread
Ingredients
275ml buttermilk
1 large egg, beaten
1-2 tbsp semi-skimmed milk
Flour, for dusting
Freshly ground black pepper
1 tsp salt
450g self-raising flour
1 tbsp rapeseed oil
1 large leek, thinly sliced
½ tablespoon dried sage
75g mature English Cheddar, grated
Butter, for greasing
Method
1) Preheat the oven to 190˚C/fan oven 170˚C/gas mark 5.
2) Grease a baking sheet with butter. Heat the oil in a medium, non-stick
frying pan and add the leek and cook gently for about 10 minutes, until
it is just starting to brown. Add the sage and allow to cool.
3) Put the leeks and sage in to a large mixing bowl with the cheese, flour,
salt and some freshly ground black pepper. Add the beaten egg to the
mixture. Now gradually add the buttermilk until you have a smooth
dough. You might need to add the extra milk. Don’t worry if the dough
is sticky. Transfer the dough to a floured worksurface and knead it to
bring it together. Form the dough into a round approximately 23cm/9in
in diameter.
4) Pop the dough onto the greased baking sheet and press it down to
form a round. Make deep cuts across the top to make six wedges and
bake the bread in the oven for about 30-35 minutes until golden brown.
Transfer to a wire rack to cool.
5) The bread is best served warm, but it will keep for a couple of days if it
doesn’t all disappear as soon as you serve it!
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