A delicious apricot loaf

I've had a couple of readers ask about the apricot loaf I made in the weekend, so thought I would share the recipe here with you.

 

I use an Edmond's Date and Walnut loaf recipe, it's my easy go to loaf recipe.

 

You can use any type of fruit/nut combination.  I've made sultana loaves, currant loaves and even a pear loaf.  When using any dried fruit you need to chop and soak the fruit in boiling water, baking soda and butter (as the recipe states) to soften the fruit.  All my loaves have been super moist and they freeze well too.

 

Delicious sliced and spread with butter.

 

Apricot Loaf  

You will need:

1 cup chopped apricots
1 cup boiling water
1 teaspoon Edmonds baking soda
1 tablespoon butter
1 cup brown sugar
1 egg, beaten
1/4 teaspoon vanilla essence (I use extract)
2 cups flour
1 teaspoon baking powder

(If making a Date and Walnut loaf - use 1 cup of each for the loaf - you will need to soak your Dates)

Method

Put apricots, boiling water, baking soda and butter into a bowl.
Stir until butter has melted.
Set aside for 1 hour.
Beat sugar, egg, and vanilla into apricot mixture.
Sift flour and baking powder into wet mixture, stirring just to combine.
Pour mixture into a greased or lined 22 cm loaf tin..
Bake at 180°C for 45 minutes or until loaf springs back when touched.
Leave in tin for 10 minutes before turning out onto a cooling rack.


 

Enjoy!

Joining in with Sarah Jane over at Chantille-Fleur for Tea party Tuesdays.



 

Jam making

 

After last years dismal attempts at making jam, I think I finally have it sussed.  My plum jam was good.  The Quince and Feijoa jam that I have made this week are even better.

 

I haven't followed any particular recipe with either jam.  And I don't adhere to the lengthy business of straining the fruit overnight in a muslin cloth.  I'm too impatient. 

 

So below is a quick list of what I do and what I have found has worked for me.......

 

Feijoa jam

 

Would you look at that!  Have you ever seen a firmer jam?................No, me neither.

With both the quince and feijoa jams I roughly chopped the fruit and placed in a large stock pot along with a couple of chopped lemons for each batch.

Just barely cover with water.

For fruits like apricots and plums don't add water.  I did this with my apricots and the result was what can only be described at "apricot coulis".

When the fruit starts to soften I get in there with a potato masher to help things along a bit.

When the fruit is all nice and pulpy I strain through a sieve (with the help of my masher).
 

 

 

For every cup of liquid you get add 1 cup of sugar.  You can get jam setting sugar which helps with the setting process with its added pectin.

Always stir - I haven't in the past and at this stage have burnt the entire batch.

You need a continued rapid boil - even when stirring.  Previously I think I have taken it off the boil too soon as I was worried about burning it.
 

 

 

I pop a plate in the freezer to cool it and then at intervals of the boiling stage spoon some liquid onto the cold plate.  Slide your finger through it and you will be able to tell it if is ready.

When pouring into your sterilised jars it will be runny, but if you have done the plate test you know once the jam has cooled it will set firm.

 

Always make sure your jars have been well sterilised.  I wash mine in warm soapy water,  dry them and then pop them in the oven to heat up (100C conventional or 80C fan forced) they should be hot when you pour the jam in.

 

I found some small jars which are a great size for gifts or if you are like our household have lots of spreads on the go at once so you just want your jam in small quantities.

 



Quince jam

 

 I'm ready to tackle other fruits and start mixing flavours.  Do you have any favourite combinations?

Any jam tips you would like to share?

 

 Happy jam making!

Linking in with Sarah Jane over at Chantille-Fleur.

 

 

 

 

Retro cup love

 

 

A really lovely afternoon spent with a great friend.  We drank cool and refreshing drinks (it has been so hot) and chatted while the kids ran around the garden.

 

I ate her amazing homemade sundried tomato and red capsicum hummus with fresh bread, while she showed me how to make butter icing.

 

When the boys and I left she gave me a beautiful bunch of flowers and a box of Crown Lynn cups.  She knows me well, and knows how I feel about Crown Lynn cups.  Happy.

 

Thank you L.  I'm so lucky to have you as a friend xo

 

 

Joining Sarah Jane over at Chantille-Fleur for Tea party Tuesdays.

(2nd Tuesday of the month).

 

 

 

 

Gluten free sandwich bread

I was having a look through the Petite Kitchen website for some healthy lunchbox ideas for the school lunches when I came across the Gluten free sandwich bread recipe.  I like the idea of Gluten free but have never come across a bread, made or store (EXPENSIVE) bought that I like.

This recipe has only a handful of ingredients and was really easy to make.  But.......I'm NOT sure I would call this sandwich bread.  To me it is more "loaf" than bread.  I enjoyed it smothered with butter and washed down with a cup of tea.  Bell preferred it this way too.  The nutty smell is divine and you can really smell and taste the banana, so I think it would limit what fillings you would use.

Tomorrow in the school lunches I'm going to pop in a sandwich each using this "bread" with butter and jam and see if they like it.

It will definitely be a recipe I will continue to use, and add in other nuts and seeds.  I thought I may have left it in a little too long but when slicing it up it was super soft and not dry at all.

Lovely but give me a big chunk of white bread any day!


Gluten free sandwich bread

1 cup of almond or peanut butter
1 ripe banana, sliced in to pieces
2 free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar

a handful of seed for decorating (optional)

Preheat the Oven to 180°C, and line a loaf tin with baking paper.

In a large bowl, add the nut or seed butter, banana, eggs, baking soda and vinegar. Using a potato masher, mash all ingredients well and mix together until mixture resembles a smooth paste, you can also do this in a food processor.

Spoon the batter into the loaf tin and spread out until even on top. If decorating with seeds, scatter them evenly on top. Pop in to the oven and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tin before inverting on to a cooling rack.

*gluten free
*grain free
*wheat free
*dairy free
*nut free (if using seed butter)

Joining Sarah Jane over at Chantille-Fleur for Tea party Tuesdays.

(2nd Tuesday of the month).

Honey and sultana ricotta cake

I made my first recipe from my new Nici Wickes cookbook on Sunday.  We had it as dessert but it would be perfect for morning or afternoon tea too.

This is most definately going to be a regular fixture in our house.  The kids loved it and George even pinched the last bit off my plate when I was'nt looking.

I sprinkled icing sugar on ours, but by the time I got round to taking photos it had melted into the cake.  Although the recipe says it's a "cake" to me it is more like a clafoutis or flan.  Either way it is just so delicious and the smell is simply mouth watering.

Give it a try, it is so easy to make.  I managed to do it with children and dogs flying around everywhere, everyone wanting something including one who managed to walk muddy feet from the front door to the back door!

There is a great tip in the recipe regarding the sultanas:

"Toss the sultanas in a tablespoon of flour to coat. This stops them from sinking to the bottom of the cake batter mixture. "

Genius!  I did'nt know this and it does work!

 

Honey and sultana ricotta cake
 

Ingredients

1 cup sultanas

3 eggs

4 tablespoons sugar

2 heaped tablespoons plain flour

100g liquid honey (or any honey warmed slightly to liquid)

Zest of 1 lemon

250g ricotta cheese

1 cup thick yoghurt

¼ tsp ground cinnamon

1 tablespoon sugar, for sprinkling

 

Method

Preheat the oven to 180°C.
Butter and flour a 25cm ovenproof round ceramic dish (I just used a cake tin).
Toss the sultanas in a tablespoon of flour to coat. This stops them from sinking to the bottom of the cake batter mixture.
In a bowl, beat the eggs and sugar until pale, light and creamy.
Stir in the remaining flour, honey, lemon zest, ricotta, yoghurt and cinnamon. Stir until well mixed.
Lastly stir through the floured sultanas.
Pour into the prepared baking dish and bake to ‘wobble stage’ (i.e. set around the outside but with a slight wobble in the centre 6cms) and golden on top, about 30 minutes.
Serve warm or cold, sprinkled with extra sugar.
This honey-scented cake is the most divinely simple cake to make and is beautiful served with poached or grilled fruit.
Makes one 25cm cake

Enjoy!!!

Linking in with..........

 

 

Anyone for tea?

Anyone who knows me well, knows I love teapots.  Always have.  Anything to do with tea and teasets and you immediately have my interest.  Anybody else share my love for all things tea.........?

You may recognise a few of these from other posts.

 

The one under the tea cosy is my everyday pot, I even have one in a smaller size.

 

Found this little ditty while travelling through Wales. 

 

And if you are a regular reader you will know this this one is my favourite.  My Port Meirion Teaset that Mr H bought for me from Harrods while we were living in London.

 

Below are a couple of Retro Coffee pots that I have.............

Oh! And these are a few of the milk jugs that I like collecting too.

And in case you are wondering..........milk and one sugar please!

Linking in with..........

Tea Party Tuesday

Joining in with Chantille Fleur.


Bright, bright hot sunny day today - hence the glare off anything white.

Paddling pool, water and a tea set kept this wee man well occupied.  I love the look of concentration on his face as he carefully poured water from teapot to cup.

I love anything to do with tea parties and tea sets - here are a few of mine.......

::::What are Tea Party Tuesdays?::::

:: Tea Party Tuesdays will be held on the 2nd Tuesday of every month.

:: You can link an old Tea Party post if you like, it doesn't have to be one you wrote right then and there! Just simply edit to add the TPT button onto the bottom of the post!

:: Your tea party post can be absolutely ANYTHING to do with tea parties! It can be as simple as a picture of your favourite tea pot, a recipe for small sweets and treats, basically anything that is remotely tea party related! Use your imagination and write about whatever YOU think goes with a tea party theme!

:::: How To Join ::::

:: Become a follower of Chantille Fleur.

:: Either write a new Tea Party related post and put the Tea Party Tuesdays button onto the bottom, or edit an old post to add the button. The Tea Party Tuesdays button is on the side bar of Chantille Fleur's blog for you to grab.

:: Add the link to your post to the current Tea Party Tuesdays post (on the home page) and you're done!

And most important of all - remember that this is supposed to be FUN!

Happy Tea Partying!