Apple & Mango Loaf Cake

I had a very ripe mango left in my fruit bowl together with some apples and wondered what I could do to use them up. So I opted for a cake (like I need an excuse!) and adapting a carrot cake recipe I often use I switched some ingredients and made this


And this is how I did it:

INGREDIENTS:

50g sultanas or raisins
150ml sunflower oil , plus extra for greasing
2 eggs
140g soft light brown sugar
170g self-raising flour
2 tsp each ground cinnamon and ground mixed spice
1 tsp bicarbonate of soda
1eating apple, coarsely grated
1 ripe mango, roughly chopped
50g walnuts roughly chopped – this is optional (I excluded them when I am making it for Burton aswell)

METHOD:

*Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin.
*Whisk together the oil and eggs.
*Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl.
*Add the sultanas/raisins, grated apples, mango walnuts (if using) and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon.
*Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
*Once cool, remove from the tin.

Mmmm it tastes good too 🙂

Have a go – its very yummy and must contain something towards our 5 a day 🙂

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Cookies Recipe

I made these yummy cookies this morning in next to no time, and thought I would share the recipe on my blog.


They are Cranberry, Sour Cherry & White Chocolate Chip Cookies, but you could use a mixture other dried fruit and/or nuts and/or chocolate chips of your choice.

Berry & White Chocolate Chip Cookies

INGREDIENTS:
200g unsalted butter , at room temperature
150g golden caster sugar
1 egg
225g self-raising flour
50g white chocolate chips
75g dried cranberries
75g dried sour cherries

METHOD:
Heat oven to 190C/fan 170C/gas 5.

Beat the butter and sugar until creamy, and then beat in the egg until smooth.

Next mix in the flour, chocolate and dried berries.

Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake – mine always collide with each other so they never look very circular!
The raw dough can be frozen.

Bake for 12-14 mins until just golden, but still quite pale and soft in the middle.( If baking from frozen, give them a few mins more.) Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

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Spanish Roast Chicken

So it’s week four of Chez Chelle already and this weeks key ingredient is CHICKEN.

I love chicken and use it in so many different ways from casseroles, to pasta dishes, to rice dishes to roasts. For this week I am going to use a roast chicken dish taken from Jamie Oliver which is absolutely delicious, I cannot recommend this way of roasting chicken enough. The flavours from the chorizo is so yummy! I have added a couple of extras to this recipe (paprika and the peppers) but they are optional.

SPANISH CHICKEN


INGREDIENTS
• 1kg potatoes, peeled and cut into 2.5cm dice – or you can use new potatoes with skins on
• 4 lemons
• a handful of fresh flat-leaf parsley
• 2kg (free-range organic) chicken
• ground black pepper
• 300g good chorizo sausage
• olive oil
• 2 cloves of garlic, peeled and finely chopped
* 2 red peppers
* Few dashes of paprika

METHOD
First preheat your oven to 220ºC/425ºF/gas 7/200C fan, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavour and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little ground black pepper and the paprika (I also like tom add some lemon zest but again this is my choice) and slice your chorizo at an angle, 0.5cm/¼ inch thick.

Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the centre of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.

About 25 mins before the end of the cooking time I add some large chunks of peppers as roasted peppers are lovely with this.

While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons and mixing it with the chopped parsley and garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the tray from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.

Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavour from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one!

I serve it with salad and crusty bread mmm mmm!!

Taken from Jamie’s Dinners
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Apple & Berry Crumble Cake

My recipe for Apple & Berry Crumble Cake

It’s a great way to use up any fruit you have and to encourage your family to eat some!

Ingredients
250g self-raising flour
175g butter
175g light muscovado sugar
1 1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox’s (not cored or peeled)
1 small sweet pear (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g berries of your choice eg, blackberries, raspberries etc..

Method
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below).

In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it 1/2 tsp of the cinnamon and demerara sugar. Set aside.

Coarsely grate the apple and pear down to the core and mix in with the eggs and the zest. Stir the baking powder and the remaining cinnamon into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

Gently fold in three quarters of the berries with a metal spoon, trying not to break them up.

Spoon into the tin and level. Scatter the rest of the berries on top.
Sprinkle over the topping
and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 3 days.

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Fruity Oaty Banana Muffins

This is a great recipe for using up left over fruit or dried fruit and over ripe bananas. Plus with the added bonus of being low fat and dairy free, it should please most appetites!

I find I can make about 12 – 14 regular muffins and 4-6 tiny muffins from this recipe

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light brown sugar
50g porridge oats , plus 1 tbsp for topping
2 medium bananas , the riper the better
284ml yoghurt – natural or flavoured up to your taste preferences
5 tbsp light olive oil
2 egg whites
150g blueberries/raspberries/strawberries/raisins or could use a combination or use any other fruit you prefer or even carrots and walnuts! Works with most fruit really!

Method

Heat oven to 180C/fan 160C/gas 4
Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
In a separate bowl, mash the bananas until nearly smooth. Stir the yoghurt, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well in the dry ingredients and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but DO NOT be tempted to over-mix.
Tip in the fruit you have chosen and give it just one more stir.
Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. PLEASE NOTE this part is optional I find it tastes nice either way and I never use all the 1tbsp sugar!

Burton sized muffins

Mummy & Daddy sized muffins

Bake for 18-20 minutes for regular size an 10-12 minutes for teeny muffins until risen and dark golden.
Cool in the tray before lifting out onto a rack to cool completely.

Here are banana, apple and raisin ones (using toffee yoghurt)

Here are banana, raspberry and raisin ones (using raspberry yoghurt)

Nom nom nom great for finger food (Burton loves them) and with a cuppa for grown ups!
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