Chocolate Orange Drizzle Loaf

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What better way to spend a cold rainy weekend than baking? I’ve become a massive fan of lemon drizzle cakes, which inspired me to try a jaffa cake themed drizzle. Drizzle cakes seem ideal for freezing in portion sizes for snacks at work and still being moist when I come to eating them.

Ingredients

Cake:

  • 170g self raising flour
  • 170g caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 170g butter
  • zest of 2 oranges
  • 30g cocoa powder
  • Milk

Drizzle:

  • Juice of 2 oranges
  • 110g icing sugar

Method

  1. Turn on oven to 180’C and grease a loaf tin
  2. Mix together the flour, sugar, baking powder, eggs and zest
  3. Split the mixture into 2 bowls. Into one of them add the cocoa powder and a touch of milk until it’s the same consistency as the other
  4. Pour the chocolate mixture into the loaf tin, then spoon the plain mixture ontop before running a knife through creating a marble effect
  5. Cook for 35 mins, or until a skewer comes out clean
  6. Mix the orange juice and icing sugar in a bowl. When cooked, poke all over with a skewer then spoon the orange juice mixture ontop.
  7. Leave until cool then slice and serve.

Spinach, feta and sundried tomato burek

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Finally I have got around to making some more interesting lunches for work. This worked rather well

Ingredients:
400g spinach
200g feta
4 eggs
285g jar of sundries tomatoes in oil
6 sheets filo pastry

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Method:
1) Put the spinach in a big saucepan with a cm of water and heat until wilted (a few mins)
2) Chop the spinach into a bowl, add crumbled feta and eggs.
3) Drain as much water as possible from the spinach, chop it and mix into the bowl with the other ingredients
4) Take a 20cm round tin and grease the bottom with the sundried tomato oil. Place the first layer of filo into the bottom, grease with oil, add another layer of filo, repeat until there are 3 layers. Then put half of the spinach mixture in the filo and fold the filo scrunched into the middle so that it covers the innards. Repeat for the 2nd pan with the remaining 3 layers of filo and spinach mixture. Brush the top of each with the oil.
5) Bake at 180’C for 30 mins until golden brown and cooked on the bottom.

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