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...
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...
Malawian-style Peanut & Banana Cake

Malawian-style Peanut & Banana Cake

Ingredients: – 225g plain flour – 1 tsp salt – 1 tsp bicarbonate of soda – 1 ½ tsp nutmeg, ground – 170g Fairtrade soft brown sugar – 85g butter – 2 beaten eggs – 4 Fairtrade bananas – 60g Fairtrade peanuts Preparation: Pre heat the oven to 170C Cream butter and sugar together Add the beaten eggs slowly Coarsely chop the peanuts and roast them in the oven for a few minutes until they are a darker shade (be careful they can burn easily) Add the mashed bananas and nuts to the mixture Fold in all the dry ingredients Spoon into a large loaf tin Bake for 50...
Fabulously Divine Brownies

Fabulously Divine Brownies

Rich and fudgie brownies studded with juicy raspberries nuts and white chocolate pieces a triple chocolate treat . Makes 24 pieces INGREDIENTS: 2 x 100g bars Divine Dark Chocolate 100g unsalted butter, room temperature 200g caster sugar 4 large free-range eggs, at room temperature 1 teaspoon vanilla extract 60g plain flour 60g Divine Cocoa powder 50g pecan nuts chopped 1 x 100g bar Divine White Chocolate chopped 150g fresh raspberries METHOD: 1. Prepare a 28.x 18cm x 2.5cm deep brownie tin or baking tin . Greased tin and and line with greaseproof paper. Preheat the oven to 180C, 350F, Gas 4, fan 160. 2. Break up the dark chocolate into squares and put into a heatproof bowl , set over a pan of hot, but not boiling, water , making sure the base of the bowl does not touch the water. Leave to melt stirring occasionally. Remove the bowl from the pan 3. Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy . Gradually add the eggs, beating well after each addition. 4. Add vanilla extract ,melted chocolate and stir in gently using a spatular. Sieve the flour and cocoa in to the bowl add the nuts and chocolate pieces and fold in carefully until the mixture is evenly blended. 5. Spoon half of the mixture into the prepared tin and spread evenly .Scatter the raspberries over the top of the brownie mixture ,top with remaining mixture and spread evenly. 6. Bake for 30 to 40 minutes until the mixture feels firm when pressed Remove from the oven and cool in the...