- Honey Spice Cake
- Orange and Chocolate Biscuits
- Quick Chocolate Truffles
- Chocolate Cake
- Pecan Nut Tort
- Gingerbread Cake
- Date and Walnut Bread
Honey Spice Cake
75grms(3oz) Fair trade organic honey
250grms (9oz) plain Flour
1tsp Fair Trade ground ginger
1tsp Fair Trade Ground Cinnamon
1/2tsp ground cloves
75grms(3oz)golden castor sugar
finely grated zest of one lemon
finely grated zest of one orange
100grms(4oz) butter
1 egg
1tsp bicarbonate of soda
60 grms (2oz) Fair trade dried apricots blended to a paste
For the icing
160 grms (4oz) icing sugar
1/2 tablespoons lemon juice
1-2 tbs warm water
Method
Preheat the oven to 160C/325F/Gas3 and lightly butter an 18cm (7in) tin (or a loaf tin). Warm the honey in a bowl over a pan of gently simmering water . Sift the flour and spices intro a mixing bowl then add the sugar and fruit zest. Rub the butter into the flour and until crumbly. Lightly mix in the egg and the honey. In a separate small bowl mix the bicarbonate of soda with 3tbs of cold water until dissolved, add to the mixture and beat well. Stir in the apricots and spread in the tin. Bake for 30-45 minutes or until its done. Cool for 10 mins in the tin before turning out.
For the icing sift the sugar in a bowl. Add the lemon juice and water and mix well until blended. Pour the icing over the cake. It takes time to set.
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Orange and Chocolate Biscuits
makes about 30
150g (5oz) butter
176g (6oz) Fair trade golden caster sugar
175g (6oz)plain flour
2tsps. baking powder
75g (3oz)Fair Trade Maya Gold dark chocolate , chopped
grated zest of 2 oranges
1 tbs orange juice
extra Fair Trade castor sugar to decorate.
Very good with vanilla ice cream. Keep a careful eye when you cook them - they need to be taken out of the oven when still soft. They will harden when out in the open.
Method
Preheat the oven to 180C/250F/Gas4 and grease a baking sheet. Cream butter and sugar together until they are pale and fluffy. Carefully mix in the flour and the baking powder.
Add the rest of the ingredients until you have a smooth , stiff paste. Using a 5cms (2inch) cutter, cut out the rounds and place on the baking sheet. Sprinkle the biscuits with a little additional sugar and bake in the oven for 12-15 minutes until the biscuits begin to colour. Remove from the oven and leave to cool on the tin for at least 5minutes to allow the biscuits to firm up before transferring them to a wire rack to finish cooling. Store in an airtight tin.
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Quick Chocolate Truffles
Makes about 24
100g (4oz) Fair Trade Maya Gold dark chocolate
100g (4oz)unsalted butter
100g (4oz)icing sugar
2 teaspoons Fair trade Café Direct Instant coffee
2 tablespoons Fair Trade cocoa
Helge Rubinstein created this delicious receipe
Method
Melt the chocolate in a bowl over simmering water. Beat into the cooled melted chocolate the butter, sugar and the coffee. Chill the mixture in the fridge for 30minutes until it has hardened sufficiently to be rolled into balls. Roll them in the cocoa and store in the fridge until ready to serve.
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Chocolate Cake
Serves 12
175g (6oz) plain flour
3tbs Fair Trade cocoa
1tsp baking powder
1tsp bicarbonate of soda
150g (5oz) fair Trade golden caster sugar
1tbs black treacle
2 eggs
150ml (5fl oz) vegetable oil
150ml (5 fl oz) milk
apricot jam, cream or butter icing to finish
This is a recipe from Michael Barry. He was one of the first TV cooks to give publicity to Fair Trade products
Method
Preheat the oven to 160C/325F/Gas3 and grease 2X18 cm. (7inch) cake tins. Mix all the dry ingredients together in the food processor and whiz the ingredients until thoroughly blended. Add the liquid ingredients and process again scraping the sides of the bowl until they are all incorporated. If you do not have a food processor you can do it by hand. Pour the mixture into tins and bake in the oven for 45mins. Cool and sandwich with apricot jam, cream or butter icing - whatever you prefer.
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Pecan Nut Tort
Serves 8
75grm (3oz) butter
75grm (3oz) Fair Trade golden castor sugar
1 egg
100grn (4oz) Fair Trade Pecans, ground
150 grms (5oz) plain flour
3-4tablespoons Fair trade mango or guava jam
icing sugar for dusting
Method
Preheat the oven to 180C /350F/Gas4 and grease a 18 cms (7inch) sandwich tin. In a mixing bowl cream the butter and sugar together until light and fluffy and then beat in the egg.. Stir in the ground pecans and then mix in enough flour to give a fairly soft dough (not as firm as a pastry dough) Cut off a small amount and set aside for the lattice. Shape the rest of the dough into a round and place in the sandwich tin. Spread with jam. Roll the remaining dough and cut into strips. Arrange in a lattice pattern over the jam. Bake in the oven for about 20 minutes until the lattice topping is crisp and golden brown. Sprinkle with icing sugar while still hot. Allow to cool before serving with yoghurt, cream or ice cream.
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Gingerbread Cake
450g(1 lb) plain flour
3/4ablespoon Fair Trade ground ginger
1tsp baking powder
1 Tsp bicarbonate of soda
a pinch of salt
25 g (1oz) Fair Trade demerara sugar
100g (4oz) unsalted butter
100g (4oz) black treacle
100g (4oz) golden syrup
1egg
150ml (5fluid oz) milk
Gary Rhodes gingerbread cake can be served as a warm pudding or simply as a cold cake. It eats really well wit clotted cream
Method
Preheat the oven to 180C/250F/ Gas 4 and grease and line a a 900g (2lb) loaf tin. Mix together the flour, ginger, baking powder, bicarbonate of soda and salt in a bowl. Warm the sugar, butter, treacle and golden syrup together in a pan. Beat the egg into the milk then mix in all the ingredients in the bowl. pour the mixture into the prepared tin and spread it out evenly. Simply bake in the oven for 1 1/4 hours. Remove from the tin allow it to stand for a few minutes before serving it warm or let it get cold.
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Date and Walnut Bread
300ml (10fl oz) milk
50g (2oz) butter
75g (3oz) black treacle
350g(12oz) plain flour
3 teaspoons baking powder
1/2 tsp salt
1/2 teaspoon bicarbonate of soda
75g (3oz) Fair Trade dark muscovado sugar
100grms (4oz) dried dates, coarsely chopped
50g (2oz) Fair Trade walnuts, coarsely chopped
This is a sticky and fruity tea cake which which comes from a book written by Margaret Costa called the Four seasons cookery book.
Method
Preheat the oven to 160 C/ 325F/Gas 3 and grease and flour a 450g, 1Lb loaf tin. Warm the milk with the butter and treacle until the the butter has just melted. Sift ithe dry ingredients together and stir in the sugar. Mix in the chopped dates and walnuts, stir in the liquid, mix to a fairly smooth batter and turn out into a loaf tin. Smooth the top and bake in the oven for 1 hour or a little longer- until a skewer comes out clean. Keeps well.
All recipies come from the Oxfam Fairworld Cookbook. Introduced by Sopia Grigson and contributors include: Rose Elliot, Delia Smith, Anton Mossiman, Michael Barry and Ken Hom. ISBN 0-304-34944-5, 1997.
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