Banana tea bread
This is a non fail recipe, comes out great every single time.
200g (7 0z) self raising flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
75 g (3 0z) butter
175 g (6 0z) sugar
2 eggs (beaten)
450 g (1lb) bananas (about 3 or 4) mashed
100 g (4 0z) nuts, coarsly chopped
Grease an oblong loaf tin (8in x 4in top measurement) then dust with flour,
Cream the butter and sugar until pale and fluffy, then add the egg a little at a time, beating after each addition. Add the mashed bananas and beat again.
Sift in the flour, salt and bicarbonate of soda, add the nuts and stir in.
Pour into the loaf tin and bake for 60 – 75 minutes at 170c (350f) until well risen and firm, insert a sharp knife and it should come out clean.
I sometimes add 40 – 50 g of chocolate chips when adding the nuts, yummy!
Hunny and banana tea bread, Reduce sugar to 100 g (4 0z) and the bananas to 225 g (1/2lb) beat 2 tablespoons honey into the creamed mixture and add 225 (8oz) dried fruits into the mixture before pouring into the loaf tin.
An easy shortbread recipe, perfect with tea/coffee or on its own.
Utensiles needed: 7in round baking tin with removable base, mixing bowl.
Ingredients: 6oz plain flour, 2oz caster sugar, 4oz butter.
Sift the flour into mixing bowl, add caster sugar and give a little mix with wooden spoon or fingers. Add butter, mix together by hand until it becomes one solid ball, kneed slightly (it should resemble a playdough texture -Â I used to love playdough). grease your baking tin with butter then sprinkle it with flour so it doesn’t stick. Press your mixture into the tin and smooth out by hand. At this point I usually use a sharpe knife to cut the shapes i want, triangles, little cubes, the choice is yours, then prick with a fork for that classic shortbread look.
Place into a preaheated oven: fan assisted I find 160c for 35 minutes works pretty well, but you may need to vary this slightly. It should be a light golden brown.Â My tip here is while still warm to cut through the shapes you made earlier ones again as it will have joined together while baking.Â Press the base out, sprinkle with a little white sugar and remove from base to cool on a rack.
It is possible to buy moulds but I haven’t found any but the method above works perfectly well.
All you need to do now is to try to avoid eating it until its cooled.
*For a choc chip version just add around 40gms of chocolate chips when kneeding, delish!*
Ladies Lunch and Christmas fayre at The Arden.
On Tuesday 13 December 2011 Moss Cottage ran a stall at The Ladies lunch and Christmas Fayre at The Arden Hotel in Stratford-upon-Avon.
On my stall I had 26 different jams, marmelades and chutneys, all made right here in Moss Cottage.
Some of our more exotic preserves were Kiwi jam, Spiced Pumpkin marmelade, Marrow & Ginger marmelade, and Wild Apricot jam make from wild apricots hand picked by us right here in Stratford. Chutneys included Apple and Pear, and Aubergine & Orange.Â All of which you can try with your breakfast here at Moss Cottage, Yum
Other stalls at the event were:
Lysette JewelleryÂ (Beautiful hand made jewellery)
Welcome Hills Vineyard (local wines and and gift vouchers)
See Saw childrenâ€™s clothing (gorgeous childrens clothing and accessories)
Wildmoor spa (Gift vouchers, spa gifts and membership offers)
Monsoon Estates Coffee (Delicous loacally roasted coffee!)
Moss Cottage (yes me!) (homemade preserves and chutneys)
Arden Hotel selling gift vouchers, Lâ€™Occitane gift boxes, homemade cakes, chutneys
Let me know if your interested in attending this event in 2012, dates yet to be confirmed.