A great combination of pear and ginger to make the perfect loaf from the new cookbook from Little & Friday
Pear and ginger are a great combination in this which we make with Fred's honey. It is delicious served with blue cheese (we use Moeraki) and honeycomb.
MAKES 1 LOAF
115g butter
1 cup firmly packed soft
brown sugar
½ cup golden syrup
½ cup good-quality honey
2½ cups flour
2½ tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
½ nutmeg, grated
2 tsp ground cinnamon
zest of 1 lemon
½ cup milk
1 beaten egg
½ cup ground almonds
3 Poached Pears
blue cheese, to serve
honeycomb, to serve
1. Preheat oven to 180°C. Grease a 23cm x 13cm loaf tin and line with baking paper.
2. Place butter, sugar, golden syrup and honey in a large saucepan. Heat gently, stirring with a wooden spoon until combined. When mixture is hot, remove from heat.
3. Sift flour, baking powder and spices into a large bowl. Add lemon zest.
4. Make a well in the centre of the dry ingredients and pour in the butter mixture. Stir well, then add milk and egg. Stir until fully combined. The mixture will be quite runny.
5. Place ground almonds in a separate bowl and roll the Poached Pears in almond until fully coated.
6. Pour loaf mixture into prepared tin. Push pears into mixture in an even row, leaving stalks protruding from the top.
7. Bake for 30 minutes. Reduce oven temperature to 170°C and turn loaf tin around in oven. Bake for another 40–50 minutes, until top of loaf bounces back when pressed.
8. Remove loaf from oven. Allow to cool, then remove from tin.
9. To serve, slice loaf thickly, toast in the oven for 5 minutes at 170°C and serve with blue cheese and honeycomb.
Another delightful recipe from the new cookbook from Little & Friday
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
