Rye-Wheat Macadamia and Sultana Bread Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Rye-Wheat Macadamia and Sultana Bread

Ingredients for one small loaf or approximately 8-9 small rolls.

  • 75g white sponge
  • 100g strong white flour
  • 100g light rye flour
  • 140ml warm water
  • 7g yeast
  • 4g salt (5g if using saltless sponge)
  • 5ml vegetable oil
  • 40g macadamia nuts
  • 40g sultanas

Method

  1. Mix the strong white flour, rye flour, water, yeast, salt and sponge to form a dough.
  2. After the mix has come together, add the vegetable oil, then gently mix in the nuts and sultanas.
  3. Leave to stand for an hour in a warm draft free place (or just before the surface of the dough begins to crack).
  4. Shape as it is soft enough into the “torpedo” shape by flattening the dough then tucking in the sides before rolling up into a boat like shape.
  5. Fold the sides together before rolling on the board to seal the dough.
  6. Place on a greased tray before leaving to stand for about 45 minutes.
  7. Move them to the oven just as fine surface cracking is beginning to show.
  8. Dust with flour and slash 3 diagonal cuts across their backs or one long slash down their length.
  9. Bake in the oven at 220-225°C for 25-35 minutes.
  10. To make small rolls use approximately 50g portions and mould in the same way.

    If you do not have white sponge, add 50g more to the white flour and raise the water to 170ml.

    Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

    Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

    Enter your email address to receive regular emails with posts from the farmingfriends website:
    Delivered by FeedBurner

Fruited Cornbread With Macadamias Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Fruited Cornbread with Macadamias

Ingredients for one loaf or 8-9 small rolls

  • 220g flour (strong wheat)
  • 5g yeast
  • 5g salt
  • 20g raw cane sugar
  • 90g polenta (see description below of how to prepare)
  • 55g macadamia nuts
  • 80g milk
  • 90g jumbo raisins

Method

  1. First of all make up your polenta. Bring 670g of water to the boil and whisk in the polenta – leave to cool before use.
  2. Mix the flour, yeast, salt, raw sugar (such as Demerara), polenta and milk to form a dough.
  3. At the last stage, add the Macadamias and sultanas and mix in well so they are evenly distributed throughout the dough.
  4. Leave to stand for two hours (the dough will have doubled in size leaving you over 500g for a loaf or two little ones).
  5. Shape by flattening the dough and then fold over length ways before rounding into a smooth ball.
  6. Leave the dough to stand in a warm, draft free place for about 45 minutes.
  7. Dust with flour and slash 3 cuts in each direction at 90 degrees and place on a greased baking tray.
  8. Bake in the oven at 220-225°C for 25-35 minutes.

To make small rolls, use approximately 50g portions and mould in the same the way.

Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

Enter your email address to receive regular emails with posts from the farmingfriends website:
Delivered by FeedBurner

Spelt, Honey & Macadamia Bread Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Spelt, Honey and Macadamia Bread

Ingredients for one loaf (500g)

  • 250g spelt wholemeal flour
  • 160ml cool water
  • 7g fresh yeast (buy from local bakers, supermarkets with fresh bakery section or health food stores)
  • 5g salt
  • 7.5g honey
  • 90g macadamia nuts
  • 5ml vegetable oil

Method

  1. Mix the cool water, fresh yeast and honey together in a bowl.
  2. Add the spelt flour and salt and begin kneading, adding a little water if it seems dry.
  3. Towards the end of the kneading add the vegetable oil.
  4. When the oil is properly incorporated,  add the Macadamia nuts.
  5. Leave to stand for approximately 1 hour in a warm, draft free place.
  6. Cover and give them a short time on a floured board.
  7. To shape for the baking tin: flatten, fold the ends over each other in the centre and then roll up for the tin.
  8. Leave to stand in the tin for approximately 45 minutes.
  9. Bake in an oven that is duller than hot because the crust will darken with the natural honey sugars: 200°C for 25 minutes.

Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

Enter your email address to receive regular emails with posts from the farmingfriends website:
Delivered by FeedBurner

Recipe Suggestions For Using Duck Eggs

I am often asked if you can eat duck eggs and use them in cooking and baking.

Here is a list of ideas for using duck eggs in baking and cooking.

  • Making lemon curd.
  • Baking cakes – blueberry muffins.
  • Scrambling.
  • Poaching.
  • Making omelettes.
  • Frying for a cooked breakfast or egg and chips.
  • Pickled duck eggs.
  • Making quiches.
  • Hard Boiling for picnics and packed lunches.
  • Soft boiled eggs and soldiers!
  • Making pancakes.
  • French toast.
  • Egg Mayonnaise.
  • Cornbread tastes great using duck eggs.
  • Homemade cheesecake also tastes great using duck eggs.
  • Deviled eggs.
  • Scotch Eggs.

Let me know if you have any recipe suggestions you’d like to share then please leave a comment.

Baking For The Produce Show

Well I have just spent the afternoon baking for the porduce show and have to say that I don’t think I have any prize winners.

I have made a victoria sponge, butterfly buns, cheese scones and fruit scones. Everyone of them has had a disaster. The victoria sponge is as flat as a pancake, the butterfly buns have sunk, the cheese scones are very thin and the fruit scones I forgot to glaze with beaten egg so look abit pale!

The produce show is tomorrow and I am on the committee so like to make an effort and usually manage to grab a trophy as well but don’t think I will this year. Will let you know how I get on. Off to sort my eggs for the egg category which is hotly contested!!

Homemade Gold Top Milk Biscuits – Edible Father’s Day Gift

I was pleased to receive an email from Becky at Gold Top Milk asking if I would like to add their recipe for homemade, edible Father’s Day gifts on the farmingfriends website.

The recipe is from Gold Top Milk which is a brand owned by Quality Milk Producers (a co-operative of 400 farmers who own Jersey and Guernsey cows).

Gold Top Milk Biscuits - An Edible Father's Day Gift.

Gold Top Milk Biscuits - An Edible Father's Day Gift.

Gold Top Milk Biscuit Men

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Makes approx. 12

Ingredients

  • 150g plain flour, sifted
  • 100g plain wholemeal flour,sifted
  • 50g ground almonds
  • 2 tsp baking powder
  • ½ tsp salt 60g caster sugar
  • 50g Gold Top slightly salted butter, diced
  • 1 tsp vanilla essence
  • approx 200ml Gold Top Milk

Pre heat the oven to 200C, 180 C fan, 400 F, gas Mark 6

  1. Sift the flours, ground almonds, baking powder, salt and 50g sugar into a food processor bowl.
  2. Add the diced butter and pulse the processor until the mixture resembles breadcrumbs.
  3. Mix together the vanilla essence and milk.
  4. Gradually add the milk until a soft dough is formed. You may not need all the milk.
  5. Turn out on a slightly floured board and lightly “knead” for 30 seconds.
  6. Roll to about 3mm thickness and cut with a floured ‘gingerbread man’ cutter.
  7. Place on a baking sheet lined with non-stick parchment.
  8. Brush the biscuits with the remaining milk and sprinkle with the remaining caster sugar.
  9. Bake for 10-12 minutes or until golden brown.
  10. Cool on a wire rack.
  11. Decoration can be added for faces with icing.
  12. Decoration Fold a piece of plain paper in half.
  13. Using the ‘gingerbread man’ cutter as a size guide, draw the shape of a shirt so that the top of the shirt shoulders are on the fold.
  14. Decide what neck is going on the shirt (round neck, collar, v-neck) and draw this on.
  15. Cut around the drawn shirt keeping the fold at the shoulders to create a back and front.
  16. Personalise the shirt with pens or crayons.
  17. Cut a slit down the middle of the back of shirt so it can be wrapped around the biscuit man.
  18. Secure the sides and back of the paper shirt with small pieces of tape.
  19. For a shirt with a collar, trim and fold down the neck of the shirt.
  20. Wrap the finished Milk Biscuit Men in clear cellophane tie with ribbon.

Approximate total cost of gift = £2.60

Cost of recipe ingredients required for gift = £1.35

Cost of ingredients if bought in full = £6.31(value of ingredients remaining after recipe = £4.96)

Decoration = from £1.25 Pens or crayons,Plain white paper

Ribbon – from £0.25

Cellophane for wrapping (£1 for 1m square available from florists)

Do you have any edible Father’s Day gift ideas? Let me know if you try these biscuits.

Chocolate And Courgette Cake

I love chocolate and I love courgettes, but not at the same time I hear you cry! Actually yes! I found a recipe for chocolate and courgette cake over at Pumpkin Soup ages ago and decided to try it at the weekend.

As I mixed the ingredients together I was a bit dubious as to how the cake would turn out.

Clare said, “Worry not, it’s worth continuing.” So continue I did.

And boy was it worth continuing. The cake looked and smelt delicious when it came out of the oven, but that was nothing compared to the taste.

The verdict – delicious, moist, rich, chocolatey, crunchy topping and without a hint of courgette.

I had my first slice on it’s own, second with custard and third with ice-cream.

I would highly recommend this cake. It was easy to prepare and tastes scrumptious. Thanks Clare for sharing this recipe.