TARRAGON & THYME

At the time of typing this I have not tried this recipe but I intend to as soon as my preserved peel is ready as I am a great fan of tea breads of any kind.  They are the original cut and come again food and spread with butter  - very yummy.  I cannot wait to try it especially after the lovely fragrance of orange and lemon emanating from the preserve jar of peel.  I have some ordinary peel so I may well make this before then if I find I cannot wait. Ingredients Rind or two oranges coarsley grated 4floz/100ml of orange juice 4oz/125g mixed or preserved peel chopped 4oz/125g margarine 3oz/75g light muscovado sugar 1 egg 3oz /75g self raising flour 3oz/75g wholemeal flour Method Grease a 1lb /450g loaf tin.  Mix together the orange rind and juice and the peel. Cream the margarine and sugar until light and fluffy. Beat the egg accompanied by 2 tablespoons/30ml flour, add half the remaining flour with half the orange mixture and fold in carefully with a...

I am very fortunate in that I have quite an eclectic mixture of books with lots of recipes and/or projects to have a go at and I like trying new things out.  Mind you most of my projects usually have to do with food one way or another. I also love reading my books and am always researching recipes playing with them and then sometimes adding my own twist on them.  This recipe I found yesterday and it would appear so simple which is what attracted me to it.  I was going to wait until the first batch was completed (this is very much a work in progress recipe as you add the peel when it is available with a layer of sugar) however after poking my nose in after one night the aroma is wonderful and the sugar is turning to a syrup that I have decided to post the recipe here together with a follow up recipe for a Tea Bread which is also in this delightful little book.  I must say all the National Trust Cookery books I have are well worth their weight in gold. This particular...