Malt Loaf

Well well, back in blog land! Have another blog over here on my business website but feel I should get this one up and running and try to encourage some readers to pop by!

Have been having a good old bake at home what with all the extra time on my hands...all the usual...mince pies...cookies, some very taste sticky pecan and maple syrup buns and the very popular malt loaf.

This malt loaf recipe was found on line at country living I was looking for the sticky doughy variety like the one you can find in the stores...this one is nothing like that, its more cakey and is delicious with a smear (OK a dollop!!) of butter.

Last year during an 'I'm so fat and must do something about it' moment I joined Weight Watchers. MMMMMM now I take issue with this organisation in that their program is so slanted towards the ready made, out of a packet form of eating, I dont do ready meals and dont want to start so asked the group leader how to manage with the point system when you make everything from scratch. There was a look of wonder and a question of why? that crossed her face just before she sold me a set of kitchen scales that calculate the 'points' of everything you weigh....great!! and a book of WW recipes. Apparently you can eat what you want as long as its pointed and accounted for with in the allowance.

I am no longer a member of WW The recipes dont do it for me and the pointing system...well get this.

I calculated my daily allowance which came to 12...yes just 12. I then calculated the ingredients as I added them to the bowl...for the malt loaf...well I can eat anything as long as i pointed it and stayed within my allowance!

I totted it all up divided it by the number of slices and found to my horror that just one slice was 8 points...oh hell! and that was with out the necessary butter. add the butter and a cup of tea with milk and one sugar and I'd used all my daily points in one small but delicious snack. So if weight loss is on your agenda for the new year dont make this!! But if its not....mmmmm you wont regret it.

Malt Loaf

225g sultanas

225g raisins

85g butter

290ml water

340g self raising flour

1/2 tsp bicarbonate of soda

pinch of salt

225g soft dark brown sugar

2 eggs

2 tblsp malt extract.

Put the butter, water and fruit in a pan and bring to the boil, simmer for 3 mins, turn off the heat and add the malt, leave to cool for 5 mins. Combine the dry ingredients in a bowl and add the fruit mix and stir in the eggs. mix well and 3/4 fill 2 x 1lb loaf tins (greased).

Bake at 180 for about an hour (reduce the heat for fan ovens) Test with a skewer, if it comes out clean its done!

Made some delicious malt loaf today after work...its a family favorite and although the recipe makes 3 x 1lb loaves it disappears in no time at all. Its not the same as the bought malt loaf, the one that sticks to your teeth, it's much lighter almost cake like but with a lovely malty flavour.

I have been neglecting the blogs...been so busy with the deli job and the family.
Tonight was minty lamb meat balls in home made pitta bread....yummy.

Home made pitta is so easy you just need a basic bread recipe either white or brown, prove as normal, knock it back and divide into portions, mould into balls, roll out on a floured surface, leave for 10 - 15 mins and then bake for about 6 minutes. I bake mine on a pizza stone.

I have to admit to buying the meatballs ready made...just bake at home...from the farm where we buy all our meat.

Tasty Carrot and Lentil soup

Lunch today is carrot and lentil soup, really easy and quick too. And if you are watching your weight the whole pan comes out at 8 weight watchers points.

You will need
600g Carrots grated (top and tailed but dont bother peeling them)
140g red lentils
2 tbsps cumin seeds
Large pinch of chilli flakes
2 tsps olive oil
125ml skimmed milk (use full if your not slimming)
1l vegetable stock ( use a cube)

Dry fry the seeds and chilli in a pan to toast them, remove half from the pan for garnish. add all the other ingredients and bring to the boil, turn down the heat and simmer for 15 - 20 minutes.
Season to taste.
Grind the reserved seeds slightly in a pestle and mortar and sprinkle on top when serving.

Ditch the ready meals!!

In the coming weeks this is where to find all those recipes...you know the ones that make you say mmmm how've you made that! Will add some kitchen tips and hints too. So watch this space...