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Date
and Walnut/
Banana loaf
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150ml
water
200g Dates
100g Rapeseed oil
100g brown sugar
3 eggs
200g self raising flour
50g walnuts
Place
chopped dates and water in a pan and bring to the boil, then
set aside. Beat the eggs well then add the oil, sugar and SR
flour. Mash the cooked date mixture and then add with the walnut
to the cake mixture.
Turn into a greased and lined 20cm/8inch round cake tin or a 1kg/21b
loaf tin. Bake in a preheated oven 180c/350f/gas 4 for about 50-60
minutes. Cool and sprinkle with icing sugar.
For
date and Banana Loaf omit the walnuts and add 2 x small or 1x
large mashed banana follow the same recipe as above.
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Carrot
Cake
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175g/6oz
light muscovado sugar
175ml/6fl oz Welland Valley rapeseed oil
3 large eggs - lightly beaten
140g/5oz grated carrot
100g/4oz raisins
grated zest of 1 large orange
175g/6oz self raising-flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp nutmeg
For the frosting
175g/6oz icing sugar
1 1/2 - 2 tbsp orange juice
1. Pre
heat the oven to 180c/gas/fan oven 160c.
Oil and line the base
and sides of an 18cm/7 inch cake tin. Tip the sugar into a large
mixing bowl, pour in the oil and the eggs. Lightly mix, then
stir in the grated carrots, raisins and orange rind.
2. Mix
the flour, soda and spices, and sift into
the bowl. Lightly mix all the ingredients.
3. Pour
the mixture into the prepared tin and bake
for 40-45 mins, until it feels firms and
springy when you press the centre. Cool in
the tin for 5 mins, then turn it out peel
off the paper and cool on a wire rack.
4. Beat
together the frosting ingredients together
until smooth. Set the cake on a serving plate
and drizzle the icing over the top. Leave
to set and cut into slices.
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Rapeseed
Roast Potatoes
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Peel and chop potatoes to
desiredsize (the smaller, the
quicker)!
Floury potatoes are best for
roasties but anything will do even new ones. No need to par
boil,
just coat the potatoes in
rapeseed oil and sprinkle with
sea salt, pepper to taste.
Cook in a hot oven turning occasionally for even browning.
Add fresh rosemary towards the
end of cooking if desired.
Rapeseed
roasted root
vegetables
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Follow above recipe
using carrots, potatoes,swede and parsnips for winter
warming vegetables to accompany hearty casseroles
or meat dishes.
Yorkshire Puddings
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3oz
plain flour
2 eggs
3oz milk
2oz water
Salt and freshly milled pepper
To make the batter, sift flour into
a bowl add eggs, milk, salt and
pepper and beat together.
Take a pattie/Yorkshire pudding
tin and coat each section with Welland valley Rapeseed oil
(about 2x tea-spoons) and heat
tin in a hot oven gas mark 7, 425 f (220 C) for ten minutes
before removing and adding batter.
Place in the top of the oven and
bake for about 25mins.
Roasted
butternut squash and
red pepper soup
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1 medium sized butternut squash
1 large onion
2-3 red peppers
1x tin tomatoes or carton passata
Half pint water
Vegetable or chicken stock cubes
Salt and pepper
Prepare
vegetables and roughly
chop, no need to skin squash,
just deseed.
Place in a roasting tin and sprinkle with salt and pepper.
Roast in a
hot oven until browned, about 25 minutes.
Transfer to a pan and add
tomatoes, water and stock then
bring to the boil. Simmer for 20 minutes and blend (hand
blenders
are great for this) Serve with
warm ciabatta.
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