Recipes
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Orange and Almond Loaf
A tangy snack or serve with cream for an indulgent dessert
Ingredients
Tangy and moist is this delicious fruit loaf, which makes for a great seasonal treat in place of chocolate (or as well as!) at Christmas time. Please adapt to your liking.
- 2 medium oranges - No need to peel!
- 8 soft pitted dates
- 4 tablespoons of oil
- 4 eggs
- 300g ground almonds
- 1 1/2 teaspoons baking powder
- 15g flakes almonds
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
1. Pre-heat your oven to 180c and grease or line a baking loaf tin
2. Gently simmer your oranges in a pan for about an hour or until soft, if you prefer - prick the oranges with a knife several times and place in the microwave on full for about 10 mins.
3. Allow the oranges to cool then cut in half and remove the pips.
4. Blend the oranges, dates and eggs with some oil and mix well.
5. Add the ground almonds, baking powder and a couple of tablespoons of water and mix again until you have a soft, thick batter.
6. Pour into your baking tin, spreading it evenly and out to the sides. Sprinkle the flakes almonds on top.
7. Bake for approx 45 minutes or until golden and firm.
8. Allow to cool, transfer to a cooling rack. Then cut into portions and serve.
