"toffee's deeply moreish baked stuff."™(51 Posts)
Cheese and date bread.
Prep time: 20 minutes.
Cooking time: 45 minutes.
Makes 1 loaf.
225g self-raising white flour.
A pinch of salt.
55g butter, diced.
85g mature cheddar cheese, finely grated.
115 pitted dried dates, finely chopped.
Preheat oven to 190C, 375F, Gas Mark 5. Grease a 900g loaf tin and set aside.
Sift the flour and salt into a bowl then lightly rub in the butter until the mixture resembles bread crumbs. Stir in 70g of the cheese and all the dates.
Beat the eggs and milk together, the add to the date mixture and mix well to combine.
Turn the mixture into the tin and level the surface. Sprinkle with the remaining cheese.
Bake the loaf for about 45 minutes or until risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.
Will make it this weekend when I know I will be with lots I people
and therefore will not eat the whole thing myself.
Thanks for posting this, Toffee. Looking forward to trying it this weekend.
oooh.... looking forward to more toffee recipes
Yum yum yum
only in the land of 5:2 could we have a thread devoted to calorific bomb meals
Yay for Toffee
Smoked Salmon Sophistication.
These are muffins.
300g/10oz plain flour.
1 tbsp. baking powder.
1 tbsp. caster sugar.
1/2 tsp salt.
75g/2 3/4oz cream cheese, plus extra to serve.
200ml/7 fl oz milk.
1 large egg, beaten.
60g/2oz butter, melted (Do this first so it cools before you need it.)
100g/3 1/2oz smoked salmon, snipped into small pieces.
2 spring onions, chopped.
1 tsp fresh dill, chopped.
ground black pepper.
fresh dill sprigs to garnish.
Preheat the oven to 200C. Grease or line a 12 hole muffin tin.
Combine the flour, baking powder, sugar and salt and sift into a large bowl.
In a separate bowl, beat the cream cheese until soft then gradually beat in the milk until smooth and creamy. Stir in the egg and butter, then the salmon, spring onions, dill and a good grinding of black pepper. Pour into the dry ingredients and stir until just combined. Spoon big dollops of the mixture into the prepared muffin tin and grind over a bit more black pepper.
Bake for about 20 minutes until risen and golden. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool.
Serve spread with more cream cheese and fresh dill sprigs to decorate.
ooooh, at last a dedicated Toffee recipe thread.
Yum, salmon & cheese muffins, thanks Toffee !
I'll try these next weekend. I'll substitute more cream cheese for the butter (which I can't eat) and also use almond flour. That should work.
Bloody hell, Toffee! You're a marvel!
I'll be pinching some of your ideas for my vegan breadmaking. You've made me think I should have my own thread - then you can pinch some of mine!
Oh my word, I'm not on the main thread so I don't know you Toffee but I think I'll be following you around like a panting dog now!
B&W you should def start your own vegan baking thread!!!
ATB Toffee was Miss Strawberry a while back
but she's still scarily good at popping yummy recipes into threads!
Happy to take requests. Don't want to tell you all what you should eat.
BTW You do know that most of what I post is out of a book? I am not confident to most many of my made up recipes!
I am getting wrongful credit.
Though I do like to add my own spin on published recipes .
Lemon and sultana whirls.
Prep time: 20 minutes
Cooking time : 13-14minutes
Makes about 12 wheels
225g.80z self-raising white flour.
A pinch of salt (as usual I don't use and it tastes fine.)
1 teaspoon baking powder.
55g/2oz butter, diced.
3 tablespoons caster sugar.
About 125ml/4fl oz milk plus extra to glaze.
115g /4oz sultanas
55g/2oz glace cherries, washed, dried and chopped (I had run out so have used chopped mixed peel.)
Finely grated zest of 1 lemon.
Preheat oven to 220C, 425F, Gas mark 7. Grease 2 baking trays (I managed with one) and set aside.
Sift the flour, salt and baking powder into a bowl and then lightly rub in the butter. Stir in the sugar then add enough milk, mixing to form a soft dough.
Turn the dough onto a lightly floured surface and knead lightly. Roll out to form a 30cm x 23cm rectangle. Combine the sultanas, cherries and lemon zest then spread them evenly over the dough, lightly pressing them into the dough.
Starting from a long side roll up the dough fairly tightly like a Swiss roll. Cut into about 12 even slices then place them cut side up on the baking sheets. leaving a small space between each one.
Brush the tops of the twirls with a little milk and then bake for 10-15 minutes until risen and golden brown. transfer to a wire rack to cook. Serve warm or cold.
Have you access to a decent carrot cake recipe?
That date tea bread was delish, so delish I had a sneaky chunk on FD. X
All the recipes for carrot cake I've looked at online have tiresome cup measures, weird American ingredients or seem a bit faffy/ over sugary.
Sorry, didn't check this thread yesterday. Here you are -
Cool and Creamy Carrot Cake.
Makes 12 muffins
300g/10oz/2 cups self-raising flour
1 tsp baking powder.
1 tsp ground cinnamon.
75g/2 3/4oz/scant 3.4 cup walnut pieces.
115g/4 oz/ 1/2 cup soft brown sugar.
2 eggs, beaten.
200ml/7 fl oz/ generous 3.4 cup of milk.
150ml/5 fl oz/scant 2.3rd cup of sunflower oil ( I use corn oil when I make muffins and aren't using melted butter.)
1 large carrot, grated.
finely grated zest of 1 orange.
For the topping
150g/5 oz cream cheese.
50g/1 3/4oz/ 1/3 cup icing sugar, sifted.
1 tsp lemon juice.
12 walnut halves.
Preheat the oven to 200C/400F/Gas Mark 6.
Grease or line a 12 hole muffin pan.
Combine the flour, baking powder and cinnamon and sift into a large bowl. Scatter the walnut pieces on top.
In another bowl combine the brown sugar, eggs, milk and oil and beat lightly until well mixed. Then stir in the grated carrot and orange zest. Pour into the dry ingredients and stir together until just combined then spoon big dollops of the mixture into the prepared muffin pan.
Bake for about 20 minutes until risen and golden.Leave to cook in the pan for a few minutes then transfer to a wire rack to cool completely.
To decorate, beat together the cream cheese, icing sugar and lemon juice until smooth and creamy. Swirl the frosting on top of the muffins and top each one with a walnut half.
If you want an actual carrot cake recipe and not one for muffins I can do that too.
Often when I make muffins for the children I put half the amount of stated sugar in and they never notice.
I have included all kinds of measuring so that you can use it to convert if you have a recipe with only cups given.
Oh thanks toffee, I didn't realise there was only one carrot in a carrot cake! X
Threads like this just make me love 5:2 more and more and more. Thanks toffee
I will post todays efforts if anyone wants them and I can give calorie amounts too.
Spicy Parsnip Soup.
Magic Lemon Pudding.
Just for BigChocFrenzy.
2 x small mice
2 free-range egg yolks
1 lemon, juice only
100ml/3½fl oz extra virgin olive oil
1 tbsp Worcestershire sauce
2 gherkins, very finely chopped
salt and freshly ground black pepper
1 tbsp Dijon mustard
1 red onion, very finely chopped
2 salted anchovy fillets, rinsed, drained, very finely chopped
French fries, to serve
1.Using a very sharp knife, slice the mice into thin slices (cut with the grain), then cut across the slices to create strips of meat.
2.Turn the strips of mice and cut across again into tiny cubes. Place into a bowl.
3.Meanwhile, whisk the egg yolks in a bowl. Add the lemon juice, olive oil and Worcestershire sauce and whisk well to combine.
4.Add the mice pieces to the dressing along with the gherkins, mustard, red onion and salted anchovy pieces. Stir well to combine and season well with salt and freshly ground black pepper.
5.To serve, place a 10cm/4in chefs' ring onto each of two plates. Spoon equal quantities of the tartare mixture into the rings and press down into the edges.
6.Remove the rings and serve with French fries alongside.
Alternatively if you want a more traditional steak tartare substitute the mice for a nice beef steak.
Do you need to ask, Toffee? Of course we want your parsnip soup and lemon pudding recipes .
ROTFLMAO at Mouse Tartare
I'll stick to the beef version though as I love it.
Curried Parsnip Soup. (I got the name wrong.)
197-147 calories per serving.
30g/1 oz butter.
750g / 1.5lb parsnips, coarsely chopped.
1 large onion, chopped.
1 large garlic clove, crushed.
2 tsp mild curry powder (I used medium as bought wrong one. Wasn't hot.)
1.8 litres/ 3 pints vegetable or chicken stock.
salt and black pepper (I forgot to put these in, was fine but I would have loved black pepper on the top when serving.)
200ml/ 7 fl oz single cream.
snipped fresh chives to garnish.
If you are concerned about the fat content, omit the cream and use stock or water instead.
Melt the butter in a large saucepan, add the parsnips, onion and garlic and cook gently, stirring occasionally, for 5 minutes or until the onion is softened but not coloured.
Stir in the curry powder and cook for 1 minute then blend in the stock and season with salt and pepper. Bring to the boil, stirring, then cover and simmer gently for 20 minutes or until the parsnips are tender.
Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan (I didn't do this) heat gently to warm through, stirring constantly, then taste for seasoning.
Stir in the single cream and reheat gently. Serve at once garnished with the chives.
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