Tag Archives: cinnamon

Oaty Apple Loaf

While I was in the zone I decided I would do another “baking something” and again wanting to make it a bit more healthy..I consulted Mr Edmonds cookbook again and thought I would give this one a go as I hadn’t made it before….

DSC02640

  • 125g butter (1 stick or if you want to be precise 1 and 1/10 of a stick but I reckon if you used a stick you’d be OK)
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Mixed Spice
  • 1 cup brown sugar
  • 2 Apples grated
  • 1 cup Sultana’s
  • 1 Cup water
  • 1 teaspoon baking soda
  • 2 eggs beaten
  • 1 cup rolled oats
  • 1 1/2 cups plain flour
  • 3 teaspoons baking powder

Method:

  1. Put the butter, Cinnamon, Mixed Spice, brown sugar, apples, sultana’s and water into a large saucepan. Bring to the boil stirring occasionally. Once it’s boiled remove from the heat and allow it to cool. 
  2. Add the soda and then beat in the eggs and rolled oats.
  3. Sift the flour and baking powder into the pan and stir to combine.
  4. Pour the mixture into a greased and lined 22cm loaf tin (I used a 2lb loaf tin and it was fine).
  5. Bake at 180 °C (324°F) for 45 minutes or until it springs back when lightly touched.
  6. Leave in the tin for 10 minutes and then turn out onto a wire rack.

It produced a really lovely moist cake and I will definitely be making it again.

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Moroccan Saffron Chicken Recipe

Prep Time: 15 minutes

 

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 whole chicken, cut into pieces and skin removed
  • 2 large onions, chopped medium
  • 1 tablespoon ground ginger
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 2 sticks of cinnamon
  • 1 teaspoon saffron threads, crumbled
  • 1 teaspoon turmeric
  • 1 1/2 to 2 teaspoons salt
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro

Preparation:

Mix all ingredients in a heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)

Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.