Wednesday, 14 January 2015

RECIPE IDEAS FROM MARRIAGE'S FLOUR MILLERS

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First up is a tried and tested  cake recipe from Marriage's (flour millers). It is a classic, carrot cake that has a moist, rich texture, but is not too sweet. the creamy topping and filling are flavoured with orange

Spicy Carrot Cake from Marriage's ( The Master Millers)

SPICY CARROT CAKE


WHAT YOU WILL NEED to make a large cake – 12 slices


225g Marriage’s Finest Self Raising flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon ground mixed spice
½ teaspoon ground ginger
225g soft light brown muscovado sugar
Grated zest of an unwaxed orange
100g walnut pieces
3 large eggs, beaten to mix
150ml sunflower oil
250g grated carrots (about 3 medium size)

FILLING & TOPPING

200g cream cheese (full fat)
50g unsalted butter, softened
150g icing sugar, sifted
Grated zest of ½ an unwaxed orange (plus extra to decorate - optional)
2 teaspoons orange juice
2 x 20.5cm/8 inch sandwich tins, greased and base-lined



PREPARATION METHOD



Heat the oven to 180°C/350°F/Gas Mark 4.
Sift the flour, baking powder, and all the spices into a large mixing bowl. Stir in the orange zest and nuts then add the beaten eggs, sunflower oil, sugar and the grated carrots and mix until thoroughly combined.
Divide the mixture between the two prepared tins and spread evenly.
Bake in the heated oven for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Turn out the cakes onto a wire rack and leave to cool completely.

TO MAKE THE FILLING & TOPPING

Beat together all the ingredients until very smooth and creamy. (In warm weather you may need to chill the icing until firm enough to spread.)
Spread almost half of the mixture onto one of the cakes. Top with the second cake and spread the remaining mixture over the top.
The cake can be decorated with extra orange zest or left plain.
Store in an airtight container in a cool spot and eat within four.
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Marriage's view of the craft is:

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so here is another tried and tested recipe you might like to try if you are feeling adventurous, this time it is a flavoured bread, which also appears on the Marriage's website. It is a plaited loaf, packed with apricots and hazelnuts. Serve it buttered, or try eating it with cheese

Honeyed Wholemeal Loaf (with Hazelnuts and Apricot) from Marriage's

HONEYED WHOLEMEAL, HAZELNUT & APRICOT LOAF

WHAT YOU WILL NEED to make one large loaf


500g Marriage’s Strong Stoneground Wholemeal Flour
15g fresh yeast or 1 x 7g sachet easyblend dried yeast
1 teaspoon sea salt
100g ready to eat dried apricots, chopped
70g hazelnuts, toasted and halved
350ml milk, lukewarm
1 tablespoon honey
1 egg, beaten for egg wash

PREPARATION METHOD

Mix the flour with the dried yeast (if using), salt, apricots and hazelnuts in a large mixing bowl. Make a well in the centre. If using fresh yeast crumble it into the milk, and stir until smooth. Pour the milk and honey into the well in the flour, then gradually work the flour into the milk to make a soft but not sticky dough. If the dough is dry and difficult to work add a little extra milk. If the dough feels sticky and won’t hold its shape, work in a little more flour.

Turn out the dough onto a lightly floured work surface and knead thoroughly for 10 minutes until it feels very elastic (the dough can also be mixed and kneaded in a large food mixer – using the dough hook, and low speed, knead for five minutes only).

Return the dough to the bowl, cover tightly or slip the bowl into a large plastic bag. Leave in a warm spot until doubled
in size – this will take about an hour.

Punch down the dough to deflate then divide into three equal portions. Roll each portion into a sausage shape about 40cm long. Plait the three strands together, tuck the ends under neatly then transfer the plait to a lightly greased baking tray. Slip the tray into a large plastic bag and leave to rise until almost doubled in size for 40 to 60 minutes – do not let the loaf get too big as it will lose definition. Meanwhile heat the oven to 200°C/400°F/Gas Mark 6.

Before putting the loaf in the oven, lightly egg wash. Bake the loaf for about 30 minutes, until a good golden brown, and loaf sounds hollow when tapped underneath. Cool on a wire rack. Store in a cool bread bin. Best eaten within four days or toasted.
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the specialized bread flour below, and other ranges of Marriage's products are available to buy at Amazon

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