Apricot and Sultana Tea Bread

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A sweet and moist loaf, perfect with that pot of afternoon Tetley!

Makes 8 slices, Ready in 1hr 30mins plus soaking time.

This recipe is adapted from: Lewis S, (2008). Hamlyn 200 Cakes and Bakes. London: Octopus Publishing.

Ingredients:

100g dried apricots, 200g sultanas, 100g sugar, 300ml strong black tea

270g self raising flour, 1/2tsp bicarbonate of soda, 1/2tsp baking powder, 1tbsp cinnamon

1 egg

Method:

1. Chop the apricots and mix with the sultanas and sugar in a large bowl.

2. Boil the kettle and make a nice large cup of black tea – 300ml to be precise. I used 3 teabags, left them for 5 minutes and then really squeezed them well. Pour the hot tea over the fruit and leave to soak for at least 5 hours.

3. Once the fruit has soaked (and not all the tea will have been absorbed), add the flour, bicarb, baking powder and cinnamon. Mix well.

4. Beat the egg and stir into the mixture.

5. Spoon the mixture into a greased 1lb loaf tin. Bake in the centre of a preheated oven at 175*C for 1hr 15 minutes until brown on top and a skewer inserted into the middle of the tea bread comes out clean.

6. Cool on a wire rack. Slice and munch with a pot of Tetley.

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Aubergine and Chickpea Curry with Cashews

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A delicious, filling curry!

Serves 2, Ready in 45 minutes.

Ingredients:

1tbsp olive oil, 1 clove of garlic, crushed, 1tsp fresh ginger, grated

2 slices of onion, 1/2 aubergine, 1/2 cup of peas, 1/2 cup cauliflower, 1 carrot

200g tin chopped tomatoes, 200g tin chickpeas, 2tbsp cashew nuts

1tbsp curry paste (I use Patak’s Mild Curry Paste), 1tbsp tomato puree, 1/2tsp curry powder (or more for a hotter curry), 1/2tsp ground cumin, 50ml vegetable stock

Method:

1. Heat the oil in a large saucepan over a low heat. Finely chop the onion and add it to the pan. Stir in the garlic and ginger and sauté until the onion has softened – be careful not the burn it.

2. Peel and finely chop the carrot, cauliflower and aubergine. Add, along with the peas, into the saucepan. Pour in the vegetable stock and stir in the curry paste. Add the curry powder, cumin, tomato puree, tinned tomatoes and chickpeas. Mix together and simmer for 20 minutes stirring occasionally. Be careful the curry doesn’t burn. Add more water if it begins to dry out. Taste and add more curry powder and curry paste for a hotter curry if preferred.

3. Add the cashew nuts and cook for a further 10 minutes again being careful the curry doesn’t dry out or begin to catch on the bottom of the pan.

4. Optional – for a creamy curry stir in 1tbsp of natural yogurt. If the curry’s too spicy adding a dollop of yogurt will also help to achieve a milder curry.

5. Serve with naan bread, rice, plain yogurt, mango chutney – whatever takes your fancy!

This curry freezes well and can be quickly reheated in the microwave for a healthy, filling meal in a hurry.