Glantarell

📍 Ystrad Mynach, Wales

Member since November 2010

Today's icon is an angel from Rug Chapel, in north Wales

I am a mother of 2 and grandmother of 6, 3 of each gender.

mostly retired but work a few hours a week at the world's most beautiful castle, Castell Coch.

my myers-briggs is ENTP....

Gluten free bara brith - start the day before
Soak 450g/1lb mixed dreid fruit in 300ml/10 fl oz watm black tea, mixed with 250g/9oz soft light brown sugar. Leave overnight (or you can hurry this by bringing to the boil, then soaking for half an hour or so)

Stir in 2 teaspoons mixed spice (cinnamon, ginger, nutmeg, allspice?) and 450g/16oz wheat-and-gluten-free self raising flour, 1 tespoon xanthan gum powder, and 1 large egg (beaten). Stir/beat together till all is mixed.

Line a 2lb loaf tin with a silicone case, or butter tin and line wth paper. Add cake mix, level with back of spoon, cook at 170C/150C Fan/Gas3 for 1.5 to 1.75 hours or until metal skewer comes out of cake clean. Cool in tin for 10 minutes, move to cooling rack. Serve sliced, spread with butter.

I followed this recipe and found there was enough mixture for a 2lb tin nd a 1lb tin. I also found that my oven cooks the mixture more quickly than this recipe indicates.

Gluten free turkish lemon cake

Preheat oven to 200C/400F/Gas 6. Line a 2 lb loaf tin. Beat 5 egg yolks with 8oz sugar and the zest of a lemon until pale and creamy, beat in 100g/4oz ground almonds and ground rice (this is coarser than rice flour), In a separate bowl, beat 5 egg whites until stiff peaks form, then fold these gently into the almond mixture. Pour into lined cake tin, sprinkle with sesame seeds (optional) and bake for 50 minutes. My oven seems hot and the top of this cake can burn easily before it is fully cooked, so I cover with brown papaer for the last 15 minutes.

Meanwhile, boil the juice of 2 lemons with 140ml/quarter pint water and 175g/6oz sugar in a pan to form syrup. Do not let it colour.

Take cake out of oven, make holes all over with skewer, pour syrup all over, and leave to cool in tin. This cake will keep well and also freezes well.

Stoved Chicken recipe
1 oz butter
1 tablespoon oil
4 chicken quarters, halved
4oz bacon, chopped
2 1/2 lbs potatoes, peeled and cut into 1/4 inch slices
2 large onions, peeld and chopped
salt & pepper
2 teaspoons fresh/12 teaspoon dried thyme
20 fl oz chicken stock

Fry chicken and bacon in 1/2 butter till lightly browned. In a large ovenproof casserole dish, place a thick layer of potatoes, the onion, season well, add thyme and dot with half of remaining butter.

Add chicken & bacon, season to taste and dot with remaining butter. Cover with rest of onions, and layer of potateos. Season and dot with butter, add chicken stock.

Cover and bake 150C/300F/Gas Mark 2 for 2 hours. Serve with peas. Yum