Mincemeat and Marzipan Teabread

Picture this . . .

Marzipan and mincemeat baked into a delicious tea bread . . .



Moist . . . mmm . . . . spicy flecks of mincemeat here and there, and scattered throughout the loaf bits of caramelized and yummy marzipan . . .



Moreishly delicious . . .

Taken from the Good Food Magazine cookbook entitled, "101 Cakes and Bakes."

This is one tasty loaf. Quick, easy and quite, quite edible . . . the perfect thing to do with that jar of mincmeat that is sitting in your larder just waiting to be used . . .




*Mincemeat and Marzipan Teabread*
Makes one loaf, cutting into 12 slices
Printable Recipe

If you like mincmeat you will love this moist and tasty tea bread. We like it spread with cold butter. You just can't beat a slice of this, enjoyed next to teh fire on a cold and windy evening. Comfortingly delicious!

8 ounces self raising flour
4 ounces cold butter, cut into bits
3 ounces light muscovado sugar
3 ounces golden marzipan, cut into small bits
2 large eggs
10 ounces mincemeat
2 TBS flaked almonds
sifted icing sugar to dust the top



Pre-heat the oven to 180*C/350*F. Butter a 2 pound loaf tin and then line it with some baking parchment. Set aside.

Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and the marzipan bits. Beat the mincemeat and eggs together. Stir this into the flour mixture until it is well combined. Spoon into the prepared pan and level off the top. Sprinkle with the flaked almonds.

Bake for 1 hour, until well risen and golden brown, and a toothpick inserted in the centre comes out clean. Remove from the oven and lightly dust with the icing sugar whilst it is still hot. Allow to cool in the tin for about 10 minutes before removing to a wire rack to cool completely. Cut into slices to serve.



Now that folks is what I'd call some serious good!

Cheese and Celery Whirls

Apium graveolens is a tasty plant commonly known as celery, or celeriac, depending which part of the plant is being eaten. We often eat the roots, or celeriac. We love it mashed with cream and herbs, it makes a fantastic gratin and as a soup, it's just lovely. (I make a mean Celeriac, Apple and Stilton soup that is to die for!)

The seeds are wonderful in salads. I always like to add a few to my coleslaw and they are fabulous in a vinaigrette dressing.

Dieters love celery, as it is relatively low in calories, being mostly water. It's when you add the cheese or the peanut butter topping that it ceases to be real diet food. I think because it is normally eaten by dieters that it gets a bit of a bad rap, not to mention it's also really hard to eat quietly.



I can't imagine making a soup or stew without adding at least a few chopped stalks. It adds a lovely flavour in my opinion. And a tuna fish or chicken salad sandwich just wouldn't be that good without chopped celery added in my opinion!



Today I'd like to show you a rather unique and unsual way of using it. These scone like whirls are quite, quite tasty . . .

It goes without saying that wrapping this crunchy vegetable in scone dough, rather takes away from it's fat busting qualities . . . but what the heck!



*Cheese and Celery Whirls*
Makes 10
Printable Recipe

Very pretty with a lovely green celery swirl in the centre. They make an excellent accompaniment to a soup meal and are wonderful as a tea-time savoury. Wonderfully light and very tasty!

340g self rising flour (2 1/3cup)
1 tsp salt
1/2 tsp dry English mustard powder
56g butter, softened (1/4 cup)
115g mature cheddar cheese, grated (1 cup)
1 clove of garlic, peeled and minced
1 large free range egg, beaten
5 fluid ounces milk
3 to 4 stick of celery, trimmed and coarsely chopped



Pre-heat the oven to 220*C/425*F. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, salt and mustard powder in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add most of the grated cheese, reserving a small amount for sprinkling on top before baking. Mix together the egg, milk and garlic and then stir this into the flour mixture, mixing in well until everything is well mixed together. Turn out onto a lightly floured board and knead lightly. Pat or roll out into a 12 by 9 inch rectangle. Scatter the celery over the surface. Roll up like a Swiss Roll, starting at the narrow end. Cut into 1/2 inch slices. Place flat side down on the baking tray. Sprinkle each with some of the reserved cheese. Bake for 15 to 20 minutes, until golden brown and well risen. Remove from the oven and serve warm.

Note - I'm not sure why this happens but from time to time the flour doesn't seem to absorb as much of the liquid as it should. This could be down to the brand of flour used, the humidity etc. IN any case, only add as much of the liquid ingredients to the flour mixture as will give you the consistency of a soft dough. Sometimes you may need more of it than at other times.

Date and Pistachio Hot Cakes

Adding a slice of fruit to the top of a pancake turns it into something really special.



When you are talking about pancakes that are already studded with pistachio nuts and chopped dates, then you are talking really special.



I just love cooking with oats. They seem so very wholesome and healthy to me. Oats are very good for you.

So are nuts and dates.



Nuts, dates, oats, apples . . .
These just have to be incredibly healthy, right?



That must mean you can eat even more of them than other pancakes. ☺

There is NO such thing as too much of a good thing. (Wisdom according to Marie)



*Date and Pistachio Hot Cakes*
Makes 12
Printable Recipe

Oh, we do love these tasty pancakes. Chock full of goodness with the oats, chopped pistachios and then dates. When you add the surprise of a slice of apple or pear on the top, well . . . these just become fabulous!! I like to serve them with a dollop of thick Greek Yoghurt and some honey drizzled over top.

200g flour
2 tsp baking powder
1 tsp salt
3 TBS soft light brown sugar, packed
50g of rolled oats
100g shelled, unsalted pistachio nuts, coarsely chopped
100g moist dates, pitted and chopped
the grazed zest of one lemon
250ml of whole milk
2 large eggs
55g unsalted butter, melted
(plus more for buttering the pan and brushing over the fruit slices)
2 crisp eating apples, cored, and sliced crosswise into 1/4 inch slices
(You can also use firm pears)



Sift the flour, baking powder and salt into a large bowl. Stir in the sugar along with the oats, dates and pistachios. Beat together the eggs, melted butter, milk and lemon zest. Pour this over the dry mixture and mix all together just to combine and make sure all the dry bits are moistened. It doesn't have to be smooth.

Heat a large non stick pan over medium heat. Brush with butter. Spoon on dessertspoons of the batter, leaving some space between each one. Top each with a slice of apple. Cook for several minutes, until small bubbles begin to appear on the upside. Turn over, brushing the apple slices with butter some melted butter before turning. Cook on the other side until nicely browned and cooked through, about 2 minutes. Keep warm in a slow oven while you cook the rest.

Serve warm, drizzled with some honey and a dollop of Greek Yoghurt if desired.

Sultana Scones

Is it scon that rhymes with on, or is it scone that rhymes with stone??

Who knows. It sounds mightly delicious no matter which way you say it. If asked what the difference between a scone and a North American baking powder biscuit is, I would have to say first and foremost, it is in the preparation. In a baking powder biscuit the fat is cut into the flour using a pastry blender, or two round bladed knives. In a scone the fat is gently rubbed into the mixture with your fingertips, lifting the mixture high up and dropping it back into the bowl as you rub, in order to help incorporate some air to the mix.



Baking powder biscuits generally use all vegetable fat, and sometimes cream . . . scones usually use all butter, and sometimes butter and cream.

In both instances, it is wise not to overhandle the dough, lest you end up with tough scones or biscuits.



Baking powder biscuits are a bit heavier in texture and more savoury than scones . . . most scones are light and sweet . . . and go just perfectly with a nice hot cuppa and lashings of preserves and clotted cream, whereas baking powder biscuits are at their most perfect when served with hot soups and stews.



When cutting press the cutter straight down onto the scone dough and then lift it straight up without twisting. This gives you nice straight edges and they bake up straight as well. Twisting when you cut means you end up with lopsides scones.



Delicious, no matter how you cut them . . . no pun intended.




A plate of these, split and buttered alongside of a bowl of clotted cream and a jar of strawberry preserves and I am in heaven. This . . . is . . . bliss.

Damn . . . I forgot to buy the clotted cream . . .

No matter . . .



*Sultana Scones*
Makes about 14
Printable Recipe

Making good scones is easy as long as you don't overhandle the dough. Tender and moist, wrap them in a clean tea towel after baking to help to keep them that way. Served warm with lots of butter and preserves, these are wonderfully delicious . . .

8 ounces self raising flour
1 tsp baking powder
2 ounces softened butter
1 ounce caster sugar
2 ounces sultanas
1 large egg
milk

Pre-heat the oven to 220*C/425*F. Line two baking trays with baking parchment and set aside.

Measure the flour and baking powder into a large bowl. Add the butter and rub it into the flour mixture with the tips of your fingers, until the mixture closely resembles fine breadcrumbs. Stir in the sugar and the sultanas.

Beat the egg together with enough milk to make a total of 150 ml of liquid. Stir this mixture into the flour mixture to make a soft, but not sticky dough. You don't want it to be too dry, or too sticky.

Turn out onto a lightly floured board. Knead lightly a few times, then pat out to 1/2 inch thickness. Cut into rounds with a 2 inch cutter, then place them onto the prepared baking trays. Brush the tops with a little milk.

Bake for about 10 minutes, until golden brown and nicely risen. Lift onto a wire rack to cool and then wrap in a clean tea towel to serve. Delicious!

Magnificent Ginger Muffins

It's no secret . . . I think you all know by now that I ADORE ginger, in any way shape or form.

The stronger the better, it makes no difference to me. Ginger, Ginger, Ginger . . . I just love the stuff . . .



I always haved a jar of stem ginger in my larder. Sometimes I sneak a tiny golden ball and savour it's sweet heat . . . all to myself.

I know, I am a bit greedy . . .

Sometimes I add a spoonful of the syrup to the pan after I have boiled some carrots . . . along with a knob of butter, it makes the most delicious glaze, coating the carrots in it's spicy sweetness . . . beautifully tasty.



I also just love muffins. Who doesn't??? They're not quite cake . . . they're not quite bread . . . tasty little morsels, all tucked up in their own paper wrappers . . . and . . . just . . . for . . . you . . .



These are fabulous, truly fabulous. Magnificent even.

They'll keep for about week, locked up in an airtight container. Only . . . shhh . . . don't tell anyone else about them . . . okay??



You'll want all of these for yourself.

Sincerely. Would I lie to you???



*Magnificent Ginger Muffins*
Makes one dozen medium, or six mega
Printable Recipe

Moist and delicious and stogged full of tasty bits of preserved stem ginger and chopped dried apricot. The lemon drizzle is the perfect topping. Yummo!!

3 1/2 ounces butter, softened
4 ounces light muscovado sugar
3 TBS black treacle
3 1/2 ounces milk
2 TBS ginger syrup (from the jar of stem ginger)
1 large egg
5 ounces plain flour
1 TBS ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
6 stem ginger balls, drained from the syrup and coarsely chopped
3 ounces dried apricots, chopped
Drizzle Icing:
2 ounces freshly squeezed lemon juice (about 1/4 cup)
1 cup icing sugar, sifted
2 tsp butter




Pre-heat the oven to 180*C/375*F. Line your preferred muffin pans with some paper liners. Set aside.

Place the butter, sugar and dark treacle in a measuring jug and warm in the microwave on high for about 2 minutes, just until everything has melted together. Whisk in the milk and the ginger syrup. Beat in the egg.

Sift the flour, spices and soda together in a large bowl. Add the chopped ginger and dried apricots. Stir to coat them with the flour. Add the wet ingredients all at once and stir together only to blend. Spoon into the prepared muffin cups.

Bake for 20 to 25 minutes, until well risen and firm.

Make the drizzle icing by putting all the ingredients into a microwavable bowl. Place in the microwave and heat for 30 seconds or so. Whisk together really well to blend. Drizzle over the warm muffins.