MRS COLE'S WHEATEN BREAD

MRS COLE'S WHEATEN BREAD

Ingredients

450 grams of wholemeal flour
50 grams of wheatgerm
2 tsp of brown sugar
1 tsp of baking soda
2 tsp of sunflower oil
pinch of salt
275ml of buttermilk




Method

Mix all the dry ingredients together then gradually add the oil and buttermilk.
Divide between two greased loaf tins.
Bake at 175 degrees centigrade for 30 minutes and then at 150 degrees centigrade for a further 30 minutes.

CLAUDIA RODEN'S PLAVA

A spongc cake without butter or any other fat is the all-purpose
Jewish cake, made every week to be eaten for tea or after supper
with fruit salad or compote. So many people have told me oftheir
mother's biscuit tin from which the wonderfully ever-so-light cake
(it is called plava in Britain) came out, and how you could never
stop eating. It is thought that the origin of the cake is the Sephardi
pan d'Espanya.
- Claudia Roden

Ingredients

5 eggs, separated
250g caster sugar
grated zest of l lemon
a pinch of salt
175g plain flour

Method

Beat the egg yolks with about half the sugar, till thick and very
pale, then stir in the lemon zest.
Beat the egg whites stiff with the salt. Add the remaining sugar
and beat to a very stiff, shiny meringue. Then fold in the yolk
mixture. Sprinkle the flour on top and very gently fold in as lightly
as possible.

Turn into a deep, oiled, non-stick springform cake tin about 23
cm (9 inches) in diameter and bake at 350°F 180°C gas 4 for about
I hour, until browned on top.

CLAUDIA RODEN'S JEWISH GINGER CAKE

CLAUDIA RODEN'S JEWISH GINGER CAKE

When my daughter goes to stay with her mother-in-law, Estelle
Boyers, in Sheffielcl, she tells me ofthe good things that await her
and Clive. Then I telephone Estelle and ask her for the recipes.
This ginger cake is one of them. It is rich and moist and quite
delicious, with a strong taste ofginger. Like the honey cake, it is
best made 3 days before you want to eat it, and it keeps a long
time.
- Claudia Roden

Method

2 eggs
150g (502) sugar
250ml (611 oz) light vegetable oil
250ml (fifl oz) golden syrup
1 - 2 teaspoons powdered ginger (I like it with the larger
amount)
1 teaspoon cinnamon
1/14 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
300g (l2oz) self-raising flour
250ml (4fl oz) warm water
l -2 tablespoons ginger marmalade (optional)

Method

Beat the eggs with the sugar until pale and creamy.
Then beat in the oil and the golden syrup (using the oily measuringjug for the syrup prevents it from sticking to the jug}.
Mix the ginger, cinnamon, baking powder and bicarbonate of soda into the Flour.
Then pour into the egg and syrup mixture gradually, alternating with the warm water, and beat vigorously to a smooth batter.
 lf you like, beat in the ginger marmalade at the end.

Line a 23 - 2Scm (9 -l0 inch) diameter cake tin with greaseproof paper or foil brushed with oil and pour in the cake mixture.

Bake in a preheated 325oF l6O°C gas 3 oven for about l hour, or until firm and brown on top.

http://smittenkitchen.com/blog/2013/10/purple-plum-torte/

http://smittenkitchen.com/blog/2013/10/purple-plum-torte/

SESAME SNAPS

SESAME SNAPS

Ingredients

190 g sesame seeds
45 -50 g sugar
130 g honey

Method

Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

MIXED SEED AND NUT WHOLEMEAL LOAF

MIXED SEED AND NUT WHOLEMEAL LOAF

Ingredients

500 g    Wholegrain Spelt Flour
1 tsp    Quick Yeast
1 tsp    Sugar
325 ml    Water
1 tbsp    Vegetable Oil
150 g    Sunflower, Sesame, Poppy or Pumpkin Seeds or any kind of Nuts
½ tsp    Salt

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Add the seeds and knead until they are combined into the dough.

Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour). To make a quick bread, omit this stage and proceed straight to step 6.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into a 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.

Bake in a preheated oven 35/40 minutes.

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7

TRADITIONAL OATMEAL PARKIN

TRADITIONAL OATMEAL PARKIN

Ingredients

 225g golden syrup
 50g black treacle
 110g block buter
 110g dark brown soft sugar
 225g medium oatmeal
 110g self-raising flour
 2 level teaspoons ground ginger
 pinch of salt
 1 large egg, beaten
 1 tablespoon milk
 Pre-heat the oven to 140°C, gas mark 1

Method

To weigh syrup and treacle, it helps to place the opened tins in a pan of barely simmering water for 5 minutes to make them easier to pour. Then weigh a saucepan on the scales, and weigh the syrup and treacle into it.
Now add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted – don’t go away and leave it unattended, because for this you don’t want it to boil.
Meanwhile measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Next add the beaten egg and, lastly, the milk.
Now pour the mixture into the prepared tin and bake near the centre shelf of the oven for 1½ hours.
Then cool the parkin in the tin for 30 minutes before turning out.
Don’t worry if it sinks slightly in the middle – this is quite normal.
When it’s completely cold, store in an airtight tin.