Fruit and vegetable breads for adventurous cooks

Press, 2 March 1981, Page 12

Fruit and vegetable breads for adventurous cooks

COOKING with Celia Timms

- - ’-. •••.<-' .' -.••■'- ' - These"recipes ’.for-cakes and breads i. are the . result of further experiments inusing fresh fruit and vegetables for unusual.'flavouring and textures; The ad-V* dition of shredded vegetables give 'extra moistness. I have . found when fruit is also iised, the result is, different again, and I thoujght, most enjoyable. The results should appeal to adventurous cooks, whom; I hope will find sbme household favourites here. . , r ' ; \ ' "' . Vegetable pear bread , Carrots; .courgettes, and, fresh pears--are in 'this'? moist bread-.. -which do.es riot to be -but-, tered, although .some might prefer to do so. It is delicious with cheddar cheese. To make two loaves (one for eating and one for freezing) about 9 x 5 x 3 inches you need: 2 medium-size Bartlett pears i cup finely grated unpeeled courgettes 1 cup finely grated carrot 3 cups sifted flour 1| teaspoons salt 1 teaspoon bicarbonate of soda

tSUoonann™’ *.‘- PO °" B ™“ nd * ; i jeaspoon baking pow3 large eggs \ : . -• Jl«Ups sugar ' . 1 cup vegetable oil I|. teaspoons .vanilla es-.' sence J teaspoon grated lemon peel | cup finely chopped walnuts Method: Peel and core pears, and finely chop ".’enpugfiz-'to . ■' 11 cupfulsiAZ Grdte'Wburgette, < measure, and .turn- info ' wire strainer and: press IS out y liquid.;; Grate and'-megisure carrots. Resift -' flour with Silt,. bicarbonate of -’ ’spices and . bakingXpowder.^Beat■ . -eggs' well; 'gradually beat”, in sugar, then the oil. Add vanilla and lemon peel. Blend in sifted, dry ingredients. Add pear, courgette, carrot, and walnuts., and mix well. Divide be-? tween two lightly greased t, loaf pans, <s apd leave ~t,o? be-.. a 350 F fdrS J about 65 g mihutes. Remove from; oven and', leave to stand '■ for ' . ip minutes before '. turning . out;.on. rack to J cool. . £

Courgette aiid pineapple bread Illis ’ produces ' another moist, spiced bread which can be- eaten as cake for those who prefer less sweet foods. It is .- better if ; chilled-l-a little before slicing because it is apt to crumble-; • and break. To maket 2} approximately 9 x 5 you need: 3 eggs 1 Jcups sugar 1 cup'vegetable or salad . .oO' -.-•» . : 2 teaspoons vanilla essence " Icups shredded, unpeeled courgettes f I' 275 g can crushed pineapple, well drained 3 cups flour ?• ,T S ; 1 teaspoon salt “ 1 teaspoon bicarbonate of soda } teaspoon baking powder 1| teaspoons cinnamon . \ t?teaspoon nutmeg cup finely chopped . muts ;, Method: Beat eggs .until’ -very light and fluffy; add .sugar and continue beating • until it is dissolved. Stir in the oil, vanilla, cojir-T and pineapple (both .'.well.- drained). Sift flour .with: salt, bicarbonate of soda, baking powder and. spices and add to the. •.egg’’ mixture with the nuts.' Dirt”' vide between two greased ‘r loaf .-.pans. Bake at '3SOF '' fof’.'hbout 50 minutes or until . done when tested'. with skewer. Remove from pans and cool on rack. Chill, before slicing. Pear dessert cake ‘’As ■thej;’’haril.e suggests;, j; this can -be served as’, a dessert; topped with whip- , ped cream or ice-crearii’-— or as ;cake. These ingredients will make an Bin . square cake. You need: - 1 cup flour, . ’ 1 teaspoon salt' ’ ’ | teaspoon cinnamon

j teaspoon each nutmeg and ground ginger J up brown sugar I teaspoon grated orange rind ; T One third cup butter or margarine: ? | teaspoon bi-carbonate of soda - le'gg One third cup milk . soured with | > tea-, spoon lemoh juice ; . 2 cups thinly sliced fresli Bartlett pears ; ■ (about 3 pears) ' Method: Re-sift flour with salt and spices. Add the sugar and orange rind, ..then rub in the butter or margarine to make fine crumbs. Measure -J cup of. these ; crumbs and, set aside. Combine beaten-egg, soured milk and bi-carb. soda and add to (the remaining crumbs. Mix well and turn into a greased 8 in pan. Top with the sliced gears and sprinkle over ’the reserved crumbs. Bake at 350 F for 35 to 40 . minutes or until when tested the’ cake is cooked. If using .as a dessert, serve warm. Note: To sour, milk, add lemon juice and leave to stand at room temperature for 30 minutes. ■ Chocolate chip cake . ; There is a . secret ih-gred.ient-in ‘this cake which gives it La rich colour and a definite “chocolately” flavour, plus a mostness — this is grated, cooked beetroot.. Try ■ it. ■■ You need: ■ 2 cups flour | teaspoon salt

.•■'.2 teaspoons baking powOne third cup cocoa 2 eggs 1 cup sugar . 11 ’. I cup vegetable oil 1 cup ‘ grated cooked • beetroot ' s . 2 teaspoons grated or-' ange rind } cup orange juice 175 g chocolate bits Method: Sift flour with salt, baking powder. and cocoa and set aside. In .the large bowl- ’ •of the mixer, beat- eggs Ti and sugar ..until.( fluffy .and , ' lemon coloured. (•Add ’oiCbeetroot, orange peel.. and . orange "-.juice and beat well. .’ Stif in the sifted dry ' in-/ gredierits only enough’, to blend, then,* lightly stir in chocolate’ bits. Turn into a greased and lined 8 to 9in pan. Bake at 350 F for 40 to 45 minutes or until done when tested with skewer or toothpick. Leave to cool in the pan for . 10 minutes, before ‘.turning out om rack ; -to become completely ', cold. Dustv.jWith ifcing;; (sugar and. ppt, into squares. Fresh fruit coffee cake -i ( .’7 1,. , This ' makes a de ■. licious' dess,er%:. served warm. Almost any avail able fresh fruit can be used. It makes a big cake, enough for about 12 servings and is baked in a pan about 8 x 12 inches. You need: 2 cups flour 2 teaspoons baking pow- , -der ■ ~ ’ 1 cup sugar ■ - S 1 teaspoon salt ; r II teaspoons grated or- ’ . ange rind : . ; J cup butter or marga-! ‘’ ■V,. fine ' j A 2 eggs 1. cup milk ' : . • 1 teaspoon vanilla ’ 31 cups prepared fresh fruit

; STREUDEL TOPPING: ■ i cup brown sugar (packed) ■' cup flour ' "1 teaspoon cinnamon 2 tablespoons butter or margarine ’ ' J cup chopped walnuts Method: Sift flour with salt and baking powder, and stir in sugar and orange rind. Cut or rub in butter until mixture re-.ySembles-breadcrumbs. Beat ■eggs lightly, and add milk., (■/’and vanilla.’.Make a. well’ in centre of flour mixture apd( .pour.. .in eggs*/:and s ■milk’, stirring only' until/ them i x t u r e is well moistened. Spoon’* batter into ; well-greased, pan. Arrange fruit evenly over top, pressing in light-*’ ly. Use any fruit of your choice — pitted cherries; apricots; nectarines; plums, sliced A inch thick: peeled peaches, sliced L inch thick or peeled and cored apples sliced { inch thick. For topping, combine brown sugar, flour and cinnamon; rub in butter, and add nuts. Squeeze this mixture firmly into handfuls then break off in chunks and scatter these over fruit. Bake at 350 F for about 60 minutes, or until a skewer inserted in cake portion comes out clean. Cool on-rack for 20 minutes. Cut in squares and serve warm. Can be cooled completely and reheated, uncovered, in a 300 F oven for 10: mfiiutes. ’■/

Upside-down dessert cake Those people who enjoy Pineapple Upside-down Cake should try this recipe, using almost any available fresh fruit. The flavour is greatly improved and dependent upon the fruit used the spices can be varied to complement. the.._Brandied Custard Sauce, makes a delicious accompaniment, .but.it is , equally, good served warm' with- ■. icecream.- This is a' large cake—- about 10 inch — and you need: j i cup butter dr margarine J ciip. brown sugar 675 g . peaches, pears, or plums .3 tablespoons lemon Juice 4 eggs 1 cup white isugar 1 teaspoon lemon rind 1 teaspoon vanilla essence J teaspoon salt 1 cup flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 4 teaspoon nutmeg Method: Place five tablespoons of the butter or margarine in a 10 inch (approx.) cake tin: place over low heat until melted. Remove from heat, brush some of the butter up sides of pan to coat, then sprinkle brown sugar evenly over base. Peel, „and, slice peaches 4 inch thick ’■tossing them in

lemon juice to avoid browning. Drain and arrange on top of brown sugar; set aside. Melt remaining butter. Beat egg yolks, j cap Xvhite sugar, lemon rind, vanilla and melted butter until fluffy. Sift flour with salt, baking powder, and spices. Beat egg-whites in large bowl until soft peaks form. Gradually beat in remaining 4 cup sugar and continue to beat until glossy and the. mixture will hold stiff peaks. Fold in eggyolk mixture, then dry ingredients and mix only until blended. Spoon batter over peaches, spreading evenly. Bake at 350 F for 40 to 45 minutes or until top is browned and cake springs back when' lightly touched. Loosen edges and immediately invert onto a serving dish.; Stand at least 20 minutesbefore removing pan..Serve warm. 1 Brandied custard • sauce * 4 eggs ' cups milk 4 cup evaporated milk ♦ J cup isugar ; 3 tablespoons brandy Method: Combine eggs,; milks and sugar in heavybased saucepan and beat* together. Cook constantly over mediumheat until the mixture’ coats a metal spoon, about* 12 to 15 minutes. Removed immediately from heat and" stir in brandy. Served warm or cool. '•