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Recipes
LADY HANNAM'S LOVEDEAN BREAD
Created by Lady Hannam herself, this bread is as tasty and it is nutritious; a perfect breakfast loaf or accompaniment to a meal.
Makes one loaf
Ingredients
495g of good strong plain wholemeal flour
350ml warm water
5g butter or margarine or melted lard
2 tablespoons dark brown sugar
Half a cup of LoveDean Original
Two tablespoons or one small packet of dried yeast
Half a teaspoon of sea salt
Method
Place the yeast, sugar and salt in a large bowl. Pour on the warm water (make sure it is not too hot) and cover with a cloth. Leave to rise in a warm place, and wait until it has become frothy (this may take an hour).
Add the flour and the melted fat, then mix with a heavy wooden spoon. When it begins to form a dough begin to knead it by hand or in a bread mixer.
Knead for five minutes and then shape into two round loaves, place on a greased tray, cover with a damp cloth and leave to rise in a warm place.
When it has doubled in size place in a preheated oven 230°C or gas mark 8 for about 25 minutes or until hard and crisp. Brush with melted butter and leave to cool.
Serve with butter, jam or other spreads.
LOVEDEAN BAKED PLUMS
A simple yet stunning looking dessert, LoveDean’s Baked Plums will impress any dinner party guest.
Serves 6
Ingredients
6 Plums
Generous drizzle of Maple Syrup
Large handful of LoveDean No1 Granola
Method
Halve the plums and take the stone out. Place the maple syrup into a bowl and mix it with a handful of LoveDean No 1 Granola until it reaches a stiff consistency. Spread on top of the plums, then bake in oven at 180°C for 15-20 minutes or until golden brown.
Serve with crème fraiche, cream and/or vanilla ice cream.
LOVEDEAN'S CHEESECAKE
LoveDean’s cheesecake is made with low fat cream cheese and sour cream resulting in maximum flavour and minimum naughtiness—for a less ‘healthy’ version replace the cream cheese and sour cream with mascarpone and regular double cream.
Serves 6-8 people
Ingredients
Cheesecake base
200g digestive biscuits crushed
100g LoveDean (No. 1, 2 or 3)
170g unsalted butter (melted)
Cheesecake mix
500 grams low-fat soft cheese
150ml sour cream
Pinch grated vanilla pod
75g castor sugar
2 egg whites
Fresh fruit
Method
Crush digestive biscuits in a freezer bag with rolling pin until in crumbs. Add to a large bowl and mix in melted butter and stir until combined. Spoon into loose bottomed cake tin and push down firmly. Refrigerate for one hour until set.
For the cheesecake mix, whisk the soft cheese with sour cream, sugar and grated vanilla pod.
In a separate bowl, whisk the egg whites until they form soft, white peaks. Fold gently into the soft cheese mixture until mixture is smooth.
Spoon the mixture evenly onto biscuit base and place in fridge for 3 hours until set. (Use gelatin leaf for quick-set option).
Top with fresh fruit and serve.
LOVEDEAN GRANOLA FLAPJACKS
Perfect for a lunchbox snack or food on the go, LoveDean’s Flapjacks will be popular with both young and older palettes.
Makes approximately 15 flap jacks
Ingredients
80g Brown Sugar
60g Butter
40g Margarine
250g LoveDean Granola (1, 2 or 3)
Pinch of Salt
2 tablespoons of Golden Syrup
Handful of Dried Fruit (we particularly like dried mixed berries)
Method
Melt the butter and the margarine in a deep saucepan over a low heat. Add the brown sugar and 2 tablespoons of golden syrup and stir until you have a brown paste. Add in the LoveDean (if you find it easier, add it gradually, stirring and covering the granola with the paste). Add a pinch of salt and mix in the fruit of your choice and continue to stir until all ingredients are combined.
Spread the mixture evenly in a non stick baking tray (or a greased baking tray). Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220°C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a golden brown. Stand for a minute, then score the mixture with a knife into portions.
Cover the tray and leave for a few hours to cool and let the ingredients further mix together.
Enjoy your yummy LoveDean Flapjacks!
LOVEDEAN LARDER GRANOLA COOKIES
175g Lovedean Larder Granola
175g self raising flour
175g soft margerine
100g caster sugar
1 egg
Preheat the oven to 180 degrees C / 350 degrees F / Gas Mark 4. Lightly grease 3 baking trays or use a flexible baking bun mould tray. Keeping the Lovedean Granola aside, mix all the other ingredients together in a large bowl. Make sure it is well blended and smooth. Stir in the Lovedean Granola.
Place neat piles of the mixture onto the trays making sure you do not place them too close together. Sprinkle a little extra Lovedean Granola onto each cookie. Bake in the oven for 10-15 minutes until golden brown. Leave cookies to cool on a wire rack.
LOVEDEAN CRANBERRY CHEESE BISCUITS
Created by a well known national newspaper columnist, LoveDean’s Cheese Biscuits are light and scrumptious, we think they are best served with Stilton, Cheshire or creamy blue cheese but can also be served with any cheese of your choice.
Makes 15-20 biscuits
Ingredients
30z LoveDean Number 2 (Cranberry)
30z self raising flour
3oz butter
1 tablespoon golden syrup
Methods
Whiz all ingredients together in a food processor using a dough blade. If too sticky, add a sprinkle more flour, if too dry, add more butter or syrup.
Place dough between one sheet of baking parchment and one sheet of Clingfilm (with the Clingfilm on top). Roll out as thin as you dare. Place parchment on baking tray and peel off top sheet of Clingfilm. Cut through with a knife into biscuit-sized chunks.
Bake in a medium-hot oven until golden brown (approximately 13 minutes). Allow to cool, then break along the knife marks into biscuits.
Serve with cheese.
LOVEDEAN'S APPLE AND PEAR CRUMBLE
A delicious addition to the traditional British dessert, LoveDean adds a yummy nuttiness and texture. Try it with other fruits, too—we particularly like winter berries.
Serves 4-6 people
Ingredients
The Crumble Topping
300g plain flour, sieved with a pinch of salt
175g unrefined brown sugar
200g unsalted butter, cubed at room temperature
200g LoveDean (Original, No. 2 or 3)
The Crumble Base
450g apples, peeled, cored and cut into 1cm/½in piece
200g pears cored and cut into pieces
50g dark brown sugar
1 tablespoon plain flour
1 teaspoon of ground cinnamon
Method
Preheat the oven to 180C/350F/Gas 4.
For the crumble base, place the apples and pears into a saucepan with the cinnamon, the tablespoon of flour and dark brown sugar. Simmer for 10 minutes until soft.
For the crumble topping, place the flour and sugar in a large bowl and mix it well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs (this can also be done by putting in food processor for 2-3 minutes). Mix in the LoveDean.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle half the crumble mixture on top and flatten down across all the fruit. Sprinkle the remaining mixture without flattening down and comb with a fork.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream, ice-cream or custard.
CHEESECAKE BISCUIT BASE MIX
For the lining of 20cm baking tin you will need:
50g of Lovedean Breakfast No1, No2 or No3
50g of digestive biscuits
50g butter
Put the biscuits in the food processor. If you do not have one, then put them in a polythene bag securing the bag with a tie or rubber band (but let the air escape first) and beat with a heavy rolling pin.
Melt the butter in a saucepan. Remove from the heat and stir in the Lovedean and biscuit base mixture.
Press this mixture into the baking tin. Allow to cool preferably in the fridge before adding your favourite topping.
BLACKBERRY CRUMBLE ICE CREAM
500g blackberries
2 tbsp unrefined caster sugar
284 ml double cream
500g carton fresh custard
1 tsp vanilla extract
1 tbsp Lovedean granola
For the crumble;
50g porridge oats
50g unsalted butter, melted
50g light brown soft sugar |
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Place blackberries in a pan with sugar and heat gently. When juices start to run, cover and cook for 6-7 minutes until softened. Push through a sieve over a bowl and cool.
Whip the cream and then stir in the custard and vanilla extract. Tip this mixture into an ice cream make and proceed until it thickens.
Meanwhile, pre-heat oven to 180C. Mix crumble ingredients and spread out on baking tray. Bake until golden brown, about 8-9 minutes. Take out and allow to cool. Add granola.
Tip ice cream into Tupperware container, add half the crumble followed by half the sauce and fold together. Freeze until needed.
To serve, place the ice cream in the fridge for 20 minutes. Serve in scoops in glass bowls with the remaining sauce and crumble scattered over the top.
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