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Posts Tagged ‘loaf tin’

What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

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What you need:

1 packet of cooking dates
1 1/2oz / 40g margarine
1 beaten egg
3/4 tsp bicarbonate soda
1 1/2 cups self raising flour
3/4 cup sugar
3/4 cup boiling water.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

Chop the dates & place into a saucepan. Sprinkle with the bicarbonate of soda, then pour over the boiling water & stir.
In a bowl , add the flour & margarine & rub together then add the sugar.
Add the beaten egg to the date mixture.
pour the date mixture into the flour mixture stirring well.
Place into the loaf tin & bake for around 1 hour.
Turn out onto wired rack & leave to cool.

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What you need:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

Preheat the oven to 180C / 350F / gas mark 4

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

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What you need:

8oz / 200g mixed fruit
4oz / 100g brown sugar
1 egg
2 cups of self raising flour.

What you do:

Soak the mixed fruit & brown sugar overnight in a cupful of cold tea.
Preheat the oven to 180C / 350F / gas mark 4

Next day,
Add these ingredients in a bowl & mix in the egg & the self raising flour.
Pour the mixture into a 1lb loaf tin & bake for around 1 hour.
Serve it spread with butter.

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What you need:

8 oz / 200 g crushed peanuts
8 oz / 200 g brown breadcrumbs
1 tsp fresh or dried herbs
2 eggs beaten
2 large carrots ( grated)

What you do:

Pre heat the oven to 160C / 325F / gas mark 3

Grease a 1lb / 500 g loaf tin.
Blend all the ingredients together in a large bowlthen pour the mixture into the greased loaf tin.
Place in the oven & bake for 1 hour .

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What you need:

680g minced beef
1 egg
1 onion chopped
235ml milk
110g dried breadcrumbs
25g brown sugar
30ml mustard
80ml ketchup

What to do:

preheat the oven to 175C / 350F / gas mark 4
In a large bowl, stir in the beef, egg, onion, milk and bread and mix together thoroughly.
Lightly grease a 5×9 inch loaf tin, and pour in the mixture evenly.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake for around 1 hour.

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