Tiffin

7th September 20208th September 2020
by thefoodwife

Makes 16 squares

A perfect non-bake ‘bake’ to make with children. Tiffin, or refrigerator cake, is a rich biscuity chocolate concoction which combines store cupboard and fridge ingredients to make a tasty treat. It’ll keep for up to a week in the fridge too (although I’ve never known it to last so long!)

I’ve given you options here to turn it into a gluten-free and/or vegan treat, if required. You can vary the amount of biscuits used (see below) using the lower amount will give a softer, fudgier tiffin, the higher makes a more solid tiffin. Both are good!

Ingredients:
150g butter/vegan baking block
75g caster sugar
75g golden syrup
30g cocoa powder
160g-200g biscuits (I like using digestives or rich teas) (gluten-free/vegan if required), crushed to a mix of powder and chunks
2 handfuls of sultanas
200g dark and/or milk chocolate (gluten-free/vegan if required), melted
Optional: Handful of mini marshmallows (gluten-free/vegan if required)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed biscuits and sultanas, and then stir through the molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer.

Step 5: Smooth over the molten chocolate and, if using, sprinkle over the marshmallows, pressing them gently into the melted chocolate. Cover and place in the fridge to set for a few hours. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge.

Apple, Sultana and Cinnamon Banana Loaf Cake

14th July 202014th July 2020
by thefoodwife

Serves 8-10

Looking to make a fruit cake? I’m not sure you could get a fruitier loaf cake?! This has the base of a banana cake but then has the addition of apple, sultanas and cinnamon to transform it into an apple cake. A great way to use up the fruit bowl when things are past their best, and it couldn’t be easier to make. It’s dairy free too!

Ingredients:
2 large/3 medium/4 small very ripe bananas, mashed
110g vegetable oil
60g caster sugar
170g self raising flour
2 large eggs, beaten
1 tsp ground cinnamon
50g sultanas
2 eating apples, peeled, cored and cut into small chunks

Step 1: In a large bowl, mix the bananas, oil, sugar, flour, eggs and cinnamon together.

Step 2: Fold in the sultanas and apples.

Step 3: Pour into a lined 1lb loaf tin and bake in a preheated oven at 180c (fan) for 50 mins, or until golden, risen and springs back to the touch.

Step 6: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it can
last a few days.

Lemon Loaf Cake

15th May 202015th May 2020
by thefoodwife

Serves 8-10

Behold! My bake for VE Day!

Lemon cake is a favourite here. If I’m making a gluten-free lemon cake then I go for my Lemon and Blueberry Polenta Cake, which can also be made dairy-free. This is a best-seller on my market stall.

Here is a more traditional lemon loaf cake with a lemon icing. The sponge is flecked with lemon zest and I adorn the icing with candied lemon slices and more zest.

This is lovely served as part of an afternoon tea.

Ingredients:
190g softened butter/margarine
190g caster sugar
2 unwaxed lemons, zested
3 large eggs
190g plain flour
1 tsp baking powder
Pinch of salt
1 heaped tbsp sour cream

For the icing:
2 lemons, juiced
200g (royal) icing sugar

Step 1: Cream together the butter, sugar and lemon zest.

Step 2: Add the eggs, one at a time. Beat until smooth.

Step 3: Gently beat in the sour cream, flour, baking powder and salt.

Step 4: Pour into a lined loaf tin and bake in a preheated oven at 170c (fan) for 50-60 minutes until cooked through.

Step 5: Remove from the oven and allow to cool.

Step 6: Make the icing by combining the lemon juice and icing sugar to a smooth consistency. Pour over the cooled cake and allow to set.

If you like you can decorate with candied lemon zest and slices. To make these make a sugar syrup with equal parts sugar and water (50g/50ml of each is enough to make enough for the top of the cake). Add thin slices of lemon and/or the zest to the syrup on a gentle simmer and cook for about 10 minutes. Remove the pieces into a non stick surface, such as some greaseproof paper, until ready to use.

Sourdough Naan Bread

16th April 202016th April 2020
by thefoodwife

Makes approximately 3 naan

Having made sourdough crackers I next wanted to try making homemade naan breads. Soft, slightly chewy breads, with a sour tang. They’ll definitely be making an appearance on future curry nights.

Ingredients:

90ml Warm milk
45ml Plain yogurt
180ml Sourdough starter
190g Strong white bread flour
Salt
Nigella (onion) seeds (optional)
Butter (melted)

Step 1: Combine the warm milk, yogurt, starter, flour and a large pinch of salt in a bowl. The mix should be smooth but sticky. Cover and leave for 45-60 minutes.

Step 2: Tip the dough out onto a floured surface. Knead the dough, adding small amounts of flour as necessary, until you have a soft, pliable dough. If using the nigella seeds, add a heaped teaspoon and fold into the dough.

Step 3: Divide the dough into three. Make a rough ball with each and then using the palm of your hand press the dough out into a flat disc, about 3mm thick.

Step 4: Heat a non-stick frying or griddle pan until very hot. Cook the dough discs for a couple of minutes on each side until
slightly charred. Remove from the pan and brush with melted butter. Serve immediately.

You could add crushed garlic and herbs to the butter to give extra flavour. Likewise you could replace the nigella seeds with other spices or herbs, as desired.

Dairy-free Banana and Cherry Loaf Cake

14th April 202014th April 2020
by thefoodwife

Makes 8-10 slices

This is a bit of a favourite in our house at the moment. Using up over-ripe bananas, no need for butter as it uses vegetable oil, and using frozen cherries to get little bursts of extra fruitiness.

It’s great to make with kids, as it’s an all-in-one method that just needs stirring together (another benefit of using oil over butter).

To make this a bit more naughty you could also add 100g of broken dark or white chocolate (dairy-free if required) to the mix at the same time as the cherries.

Ingredients:
2 large/3 medium/4 small very ripe bananas, mashed
110g vegetable oil
60g caster sugar
170g self raising flour
2 large eggs, beaten
1 tsp vanilla extract
100g frozen pitted cherries

Step 1: In a large bowl, mix the bananas, oil, sugar, flour, eggs and vanilla together.

Step 2: Fold in the cherries.

Step 3: Pour into a lined 2lb loaf tin and bake in a preheated oven at 180c (fan) for 50 mins, or until golden, risen and springs back to the touch.

Step 6: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it will
Last a few days.