Section E - Cookery

Judge: Ann Jones

58 Gluten Free Banana Bread

Soft speckled bananas are best for this recipe.

The mixture also makes adorable little mini muffins if cooked in individual cases.

40g (1½ oz) cherries

75g (3 oz) sultanas

110g (4 oz) castor sugar

110g (4 oz) butter, softened

2 large eggs, preferably free-range

3 large ripe bananas

175g (6 oz) fine rice flour

50g (2 oz) cornflour

2 teaspoons (gluten-free) baking powder

½ teaspoon salt

125g (4 oz) plain flour

½ tsp baking powder

125g (4 oz) softened unsalted butter

125g (4 oz) brown sugar

50g (2 oz) caster sugar

1 egg

1 tsp vanilla extract

100g (3½ oz) white chocolate, chopped

100g (3½ oz) raspberries

50g (2 oz) flaked almonds (Optional)

1 Preheat the oven to 170ºC, fan 150ºC, gas mark 3.
Grease and line a 16x21cm (6½ x 8½ in) square tin.

2 In a bowl, combine the flour, a pinch of salt and the baking powder.

3 In a large bowl cream the butter and sugars until light and fluffy.

4 Add the egg and vanilla and beat again until the mixture is smooth. Add the flour mixture and beat for another minute.

5 Stir in the white chocolate and raspberries (do this gently so the berries don’t break up).

6 Spread the dough into the prepared tin, sprinkle with the almonds (if using) and bake for 40 minutes.

7 Leave to cool completely in the tin. Cover tightly with foil until you’re ready to cut into slices

Makes 12. Display 6

61 Carrot Cake

3 medium eggs separated 175ml (6 fl oz) sunflower oil 4 tbsp low fat natural yoghurt 375g (12 oz) cane sugar 275g (9 oz) wholemeal flour Juice and zest of one lemon 250g (8 oz) carrots peeled and grated, (reserve 25g (1 oz) for decoration) 40g (1½ oz) walnut pieces, finely chopped 40g (1½ oz) sultanas 1 tbsp allspice

For the Frosting 2 tbsp cane sugar 2 tbsp boiling water 150g tub cream cheese

1 Preheat the oven to 180ºC, gas mark 4.
Grease and line a 20 cm (8 in) round loose bottomed cake tin.

2 Beat together the egg yolks, oil, yoghurt and sugar.

3 In a grease free bowl whisk the egg whites until stiff.

4 Fold the flour, lemon zest and juice, grated carrot, walnuts, sultanas, allspice and egg whites into the egg yolk and sugar mixture until thoroughly mixed.

5 Spoon into the tin and bake for 90 minutes, or until a skewer comes out clean. Transfer to a wire rack and allow to cool.

6 For the Frosting: Place the sugar and water into a small saucepan and heat until a syrup is formed. Stir in the reserved carrot and return to the heat until the carrot looks shiny. Remove the carrot using a slotted spoon and set aside. Allow the syrup to cool and combine with the cream cheese using an electric whisk.

7 Spread the top surface of the cake with the frosting and top with the glazed grated carrots.

62 Irish Soda Bread

250g (8 oz) plain white flour 1 tsp salt

250g (8 oz) plain wholemeal flour25g (1 oz) butter, cut in pieces

100g (4 oz) porridge oats 500ml buttermilk

1 tsp bicarbonate of soda

1 Preheat the oven to 200ºC, fan 180ºC, gas mark 6 and dust a baking sheet with flour.

2 Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm (8 in) diameter.

3 Put the loaf on the baking sheet and score a deep cross in the top. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

4 Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.

5 To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

63 Courgette and Goats Cheese Tart

For the pastry 255g (8 oz) flour 150g (5½ oz) butter pinch of salt 1 egg, separated

For the filling 650g (1 lb 7 oz) courgettes 2½ tsp salt 25g (1 oz) butter 3 eggs 200ml (7 fl oz) cream 1 tbsp parsley, finely chopped 150g (5½ oz) mild goat's cheese, broken into chunks

1 To make the pastry put the flour, butter and salt into a food processor until the mixture looks like breadcrumbs. Add the egg yolk (keep the white) the mixture should come together into a ball.

2 Wrap in cling film and put in the fridge to rest for about 40 minutes.

3 Cut two of the courgettes into slices about 2mm (1/12 in) thick and grate the rest coarsely. Toss the grated courgettes with 2 tsp salt and put in a colander. Scatter the slices with the remaining ½ tsp and put in another colander or sieve. Leave both for 30 minutes.

4 Roll out the pastry on a lightly floured surface and use to line a 23cm (9 in) fluted tart tin. Put back in the fridge to chill for 15 to 20 minutes.

5 Pierce the base with a fork and line it with greaseproof paper and baking beans. Put in an oven preheated to 200°C, gas mark 6 and cook for 10 minutes.

6 Remove the paper and beans and put the pastry back in the oven for five more minutes.

7 Lightly beat the reserved egg white, paint it over the base of the pastry and put it back in the oven for four more minutes. Leave to cool.

8 Turn down the oven to 180°C, gas mark 4.

9 Dry the courgette slices with a clean tea towel. Put the grated courgettes into another clean tea towel and squeeze out as much water as possible over the sink.

10 Melt half the butter in a frying-pan and sauté the grated vegetables for three minutes then remove. Add the rest of the butter to the pan and sauté the slices for a couple of minutes or until golden.

11 Lightly beat the eggs and mix with the cream. Season well and add the parsley.

12 Spread the grated courgettes in the tart case, scatter over the goat's cheese then put the courgette slices on top. Pour on the egg mixture.

13 Bake for 40 minutes or until the tart is puffed up, golden and just set in the middle. Remove and leave to cool. Because the courgette flavour is quite delicate this is best eaten at room temperature.