Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Ingredients: – 500g flour – 500g unrefined caster sugar – 1 Tablespoon Fairtrade espresso – 1 Tablespoon baking powder – 5 eggs, lightly beaten – the finely grated zest of 1 ½ lemons – 150g Fairtrade cashew nuts – 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces) – 100g plump sultanas – 100g sliced Fairtrade dried apricots – 100g sliced dried figs – Oven at 180°C Preparation: Mix the flour, sugar, espresso and baking powder together in a large bowl. Add half the eggs and all the lemon zest and mix well. Gently mix in the remaining eggs. Add the nuts and dried fruit and mix well. Divide the dough into 6 and roll out into sausage shapes about 3cm in diameter and place on baking parchment on baking trays, at least 6cm apart. You may find it easier to dampen your hands when rolling these out to prevent the dough sticking to your hands. Lightly flatten the ‘sausages’ and bake until golden brown, approximately 20-30 minutes. Remove from the oven and leave to sit for 10 minutes to cool and firm up. Drop the temperature of the oven to 140°C. Using a serrated knife, cut the biscotti on an angle into ½ cm thick slices and lay these out on the baking trays. Return to the oven and cook for 10-12 minutes then turn the biscotti over and cook until they are pale golden, approximately 10-15 minutes. Once done, remove from the oven and cool on cake racks, then store them in airtight jars. They’ll keep for 2-3...
Allegra McEvedy – Homemade Peanut Butter

Allegra McEvedy – Homemade Peanut Butter

So very easy and so very delicious. You really can taste the difference. Makes a small jar, which is enough as it’s so easy to do and is much nicer fresher. Ingredients: – 150g peanuts Fairtrade and pref Malawian, raw or lightly roasted – Half teaspoon Maldon sea salt Preparation: Preheat oven to 170°C Spread the peanuts on a baking tray and roast for 20 mins, shuffling them half way through until a light golden colour – even if you’ve bought the lightly roasted ones they are normally still very pale so this not only heats their oils up but gets them a better colour as well. Cool for a five mins then tip into a blender and whizz. I like mine some larger pieces of nut in, not all smooth, but essentially just keep blending until you get a consistency you like. Tip into a bowl and stir in the salt and a couple of tablespoons water. Mix that in thoroughly, and leave to sit for half an hour. When you go back to it I found it needed about the same amount of water again as it had gone a bit stiff. Transfer to a sterilized jar and keep out of the...
Hugh Fearnley Whittingstall – Butternut and nut butter soup

Hugh Fearnley Whittingstall – Butternut and nut butter soup

Serves 6–8 To make it easier to whisk the peanut butter into the soup, warm it slightly first to soften it. You can do this by standing the jar in a bowl of hot water or leaving it in a warm place for 10 minutes or so.  You can use other squash varieties too, or indeed a 50:50 mixture of sweet and regular potatoes, but then you wouldn’t have the joke. Ingredients: – 1 butternut squash, about 800g–1kg – A large knob of unsalted butter – 1 large onion, chopped – 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes – A 3cm piece of fresh ginger, grated – 1 small garlic clove, chopped – About 1 litre chicken or vegetable stock (pages 192 and 266 respectively) – 227g  jar of crunchy peanut butter (or use home-made, see page 52) – Juice of 1 lime – 3 tablespoons finely chopped coriander – Sea salt and freshly ground black pepper To serve: – Plain yoghurt – Coriander leaves – 2 tablespoons toasted pumpkin seeds or chopped toasted peanuts (optional) – A little finely chopped chilli (optional) Preparation: Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes. Pour in the stock. Bring to the boil and simmer gently, partially covered,...
Sticky Mango Chai Cake

Sticky Mango Chai Cake

This is a lovely moist cake with a super flavour. It’s great for afternoon tea or for pudding and will serve at least 8 people. Jane Hornby gave this recipe to the Fairtrade Foundation for their FairBake Campaign. If you have problems finding shelled pistachios, you could use roughly chopped Fairtrade cashews, almonds or apricot kernels. If you like a roast nut flavour, dry roast the chopped nuts before including in the cake mix. Another minor adaptation which “ups” the Chai-ness of the recipe is to use a Chai tea bag rather than a normal tea bag when soaking the mango. Ingredients: – 15 green Fairtrade cardamom pods – 150g Tropical Wholefoods Fairtrade – Organic dried mango – 1 Fairtrade tea bag – 200g unsalted butter, very soft – 200g Fairtrade golden caster sugar, – plus 3 tbsp for the glaze – 4 large eggs, at room temperature – 200g self-raising flour – 1 tsp baking powder – 1 tsp Fairtrade mixed spice – 1 tbsp milk 50g shelled pistachios – roughly chopped – thick Greek yogurt, to serve – You will also need a 20cm round, deep, loose-bottomed cake tin, greased and – lined with baking parchment. Preparation: 1. An hour before you want to bake your cake, you will need to soak the mango in a spicey tea brew. 2. Using a pestle and mortar, crush five cardamom pods till they split. Put into bowl with the mango and teabag, then pour over 500ml boiling water. Cool. 3. Split the remaining cardamom pods  and crush the seeds to a powder. 4. Preheat the oven to 180C/350F/Gas Mark...
Annabel Karmel – yummy vegetable and cashew nut burgers

Annabel Karmel – yummy vegetable and cashew nut burgers

You don’t need to be a vegetarian to enjoy these delicious burgers. Nuts contain high amounts of protein, and although children can be a little fussy about them, the flavour of the roasted cashew nuts hidden in these burgers should tempt them. This is very popular with my three children and all the adults that get to eat them too – if there are any left over ! Suitable for freezing (before final frying stage). Preparation time: 25 minutes Cooking time: 12 minutes (assuming cooked in two batches) Makes 8 small or 6 large burgers Ingredients: – 100 g (3 1/2 oz) unsalted Fairtrade cashew nuts, roasted in the oven – 1 tbsp olive oil – 1 red onion, chopped – 1 carrot, grated – 1/2 small leek, chopped – 100 g (3 1/2 oz) mushrooms, sliced – 1 garlic clove, crushed) – 1/4 tsp fresh thyme leaves – 100 g (3 1/2 oz) cooked brown rice (50 g/2 oz uncooked) – 1 tbsp dark soy sauce – 40 g (1 1/2 oz) Gruyère, grated – 50 g (2 oz) fresh breadcrumbs – 1 tbsp clear honey – 1 egg yolk – flour, for dusting – 2 tbsp sunflower oil, for frying Preparation: Pre-heat the oven to 180ºC/350ºF/Gas 5. Spread the cashew nuts on to a baking sheet and cook for 8–10 minutes. Watch carefully as after about 5 minutes, the nuts brown quickly. Alternatively, buy roasted, unsalted cashew nuts. Heat the olive oil in a large frying pan with the onion, carrot, leek, mushrooms, garlic and thyme. Sauté for 10 minutes until the vegetables are soft, and the...