TARRAGON & THYME

I love Malt Loaf, as a snack in between meals served with butter and a slice or two of cheese, followed by an Apple. Its also handy to keep in the tins in case an unexpected guest arrives and you want to serve a little bit of something to eat.  I am therefore on a quest to find a recipe that is quick,simple and tasty and fulfils the moorishness aspect and most of all it makes good eating.  I think this recipe is one that fulfills this criteria.  It might be worth making a couple at a time,  one to eat , and one in the tin, making them every week so that you have a staple supply. (Well it soon disappears in this household) Ingredients: 6oz wholemeal flour 6oz self-raising flour 1 1/2 teaspoons bicarbonate of soda. Pinch of Salt 1/2 to 3/4 pint of milk 3 large tablespoons malt extract 3oz dark muscovado sugar 4oz mixed dried fruit Method Preheat the oven to 170degrees C/350 degrees F/Gas Mark 3. Sift the flours, bicarbonate of soda, and salt into a ...

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...