B2622 Fairtrade Recipe Cards[1].pdf - The Midcounties Co-operative

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugarBrown Banana LoafPreperation time: 15 minutes /// Cooking time: 80 minutes /// Cooling time: 10 minutesServes121. Preheat the oven to Gas 4, 180°C, 160°C.2. Grease and base line a 600ml/1pt loaf tin.3. Sift the flour, salt, cinnamon and sugar together in a large bowl. Thinly slice half aFairtrade banana and reserve for the top. Mash the remaining bananas until fairlysmooth and runny.4. Make a well in the centre of the flour, add the banana, egg, butter and chopped vanillapod. Mix well with a wooden spoon to make a thick cake mixture.5. Spoon the mixture into the prepared tin, top with the banana slices and sprinkle over theDemerara sugar. Bake for 1 hour to 1 hour 10 minutes, or until the top is golden andsprings back when prodded gently with your finger.6. Cool in the tin for 10 minutes, before transferring to a wire rack.7. When cold, serve in slices.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar10 slices of bread or fruit loaf150g Cadbury Dairy Milk, brokeninto pieces60g butter425ml whipping cream75g Fairtrade caster sugar3 medium eggs25g Bourneville Fairtrade cocoapowder2 litre ovenproof dishChocolate Bread & Butter PuddingPreperation time: 15 minutes /// Cooking time: 30 minutesServes101. Lightly butter an ovenproof dish of about 2 litres capacity.2. Cut the bread or fruit loaf slices into halves or quarters depending on their size to fitthe dish.3. Melt the chocolate, cream, sugar and butter together in a bowl over a saucepan of simmering water.4. Whisk the eggs until light.5. Add the chocolate mixture and cocoa and whisk together well.6. Spoon about a third the chocolate sauce into the base of the oven proof dish and arrange the breadon top.7. Spoon the remaining sauce over all the bread.8. Cover the dish with cling film and allow the pudding to stand for 1-2 hours to let the bread absorbthe chocolate sauce.9. When ready to cook the pudding preheat the oven to 1800C, gas mark 4 and bake for about 30minutes or until the top is crunchy but the inside soft and saucy.10. This is an excellent recipe for using up any leftover bread or for a change try using an orangeflavoured fruit loaf.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar250g unsalted butter, softened250g Fairtrade caster sugar4 eggsgrated zest of 1 Fairtrade lemon185g self-raising flour60g plain flour185ml milk50g softened butter100g sifted Fairtrade icing sugarTeaspoon of lemon curdLemon Curd filled Butterfly CakesPreperation time: 15 minutes /// Cooking time: 20 minutesServes121. For the cakes: preheat the oven to 180 C/fan oven 160 C, 350 F, gas 4.2. Line a 12-hole muffin tray with paper cases.3. Put the butter and sugar in a bowl and beat until pale and creamy.4. Add the eggs, one at a time, and beat until well combined.5. Sift the plain and self-raising flour together and add the lemon zest. Fold into the mixture.6. The mixture should be of a dropping consistency, if not add a little milk.7. Divide the mixture between the cases and bake for 20 minutes.8. Remove from the oven and cool on a wire rack.9. When cool, carefully slice off just the top of the cakes with a sharp knife. Cut the slice in two toform the ‘wings’ of the butterfly and set aside.10. Beat the softened butter together with the sifted icing sugar and mix till combined.11. Fill the space on the top of each cake with a small blob of buttercream icing and the lemoncurd.12. Now gently push the butterfly ‘wings’ into the mixture.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar175g Fairtrade digestive biscuits50g Butter25g Fairtrade caster sugar2 tsp Finely grated Fairtrade orange zest75g raw carrot, weight when peeled25g butter75g Fairtrade caster sugar2 tsp finely grated Fairtrade orange zest450g curd cheese2 medium eggs45ml Fairtrade orange juice50ml double creamDouble cream1 orangeOrange & Carrot CheesecakePreperation time: 35 minutes /// Cooking time: 60 minutesServes61. Preheat oven to 150°C/300F/GAS 2 (Fan oven,140°C)2. For the base, crush the biscuits. Melt the butter and add to the biscuit crumbswith the sugar and the orange zest.3. Grease the sides and base of a 20cm springform tin. Coat the base with the crumb mixture.4. For the topping, grate the carrots finely.5. Cream the butter, sugar and orange zest together, add the carrots and cheese and mix well.6. Separate the eggs. Beat the yolks into the cheese mixture, then gradually beat in the orange juice.7. When all the orange juice has been incorporated, add the cream.8. Whisk the egg whites until stiff, fold into the other ingredients.9. Spoon the cheesecake mixture over the crumb base and cook in the centre of the oven forabout 1 hour or until firm to the touch.10. Allow to cool in the oven with the heat turned off. In an electric oven leave the door ajar.11. When cold, remove the sides of the tin and sides of the tin and slide the cheese cake on to aserving plate.12. Sliver a little zest from the orange and cut into fine shreds, then cut out segments of fruit. Place on topof the cheesecake and serve with cream.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar225g light wholemeal cake flour or speltflour1 teaspoon baking powderA pinch of sea salt1 rounded teaspoon ground Fairtrademixed spice150g dried figs150g stoned prunes150g dried Fairtrade apricots85g orange marmaladeFinely grated zest of 1 Fairtrade lemonFinely grated zest of 1 Fairtrade orange200g unsalted butter, softened200g light Fairtrade muscovado sugar4 medium eggsChunky Fig, Apricot and Prune CakePreperation time: 10 minutes /// Cooking time: 60 minutesServes121. Lightly grease a 20cm springform cake tin and line with bakingparchment. Put the flour, baking powder, salt and spice into a bowl andwhisk lightly to aerate and combine.2. Use kitchen scissors to cut the dried fruit into chunky pieces – cut each fig into about 6,removing the hard stalk, and each prune and apricot into 2 or 3. Combine them in a bowl.Beat the marmalade with a fork to loosen it, then stir in the lemon and orange zest.Combine the marmalade with the dried fruit.3. Put the butter and sugar into a large bowl and beat well until very light and fluffy. Beat inthe eggs, one at a time, adding a spoonful of the flour/spice mix with each. Fold in theremaining flour with a large metal spoon, then fold in the marmalade and dried fruit aslightly as you can. try not to over mix it; everything should be just combined.4. Spoon into the prepared tin and place in an oven preheated to 160°C/ Gas Mark 3. Bakefor 11⁄2 hours, or until a skewer inserted in the centre comes out clean. Leave to coolcompletely in the tin.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsIngredients250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugar100g unsalted butter, softened100g Fairtrade caster sugar1 egg225g plain flour1 teaspoon baking powder1/2 teaspoon salt5 tablespoons Fairtrade honey4 tablespoons natural yoghurt2 teaspoons grated lemon zest1/2 teaspoon lemon extractIcing:125g icing sugar2 tablespoons lemon juice2 teaspoons grated lemon zestLemon & Honey CookiesPreperation time: 15 minutes /// Cooking time: 10 minutesServes181. In a small mixing bowl, cream butter and sugar.2. Beat in egg.3. Combine flour, baking powder and salt.4. Combine honey, yoghurt, lemon zest and lemon extract. Add dry ingredients tocreamed mixture alternately with honey mixture.5. Drop by tablespoonful’s 5cm apart onto greased baking trays.6. Bake at 180 C / Gas 4 for 10-12 minutes or until golden brown.7. Remove to wire racks.8. In a small bowl, combine the icing sugar and lemon juice until smooth.9. Brush over the warm cookies; sprinkle with lemon zest.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsFor the icing: 50g (2 oz) Fairtrade white chocolate1 (200g) tub cream cheese, softened100g (4 oz) unsalted butter, softenedIngredients1 teaspoon Fairtrade vanilla extract1/2 teaspoon orange extract500g (1 1/4 lb) icing sugar2 tablespoons double creamFor the cupcakes: 2 eggs, lightly beaten225g (8 oz) Fairtrade caster sugar5 tablespoons Fairtrade dark brown soft sugar100ml (4 fl oz) vegetable oil1 teaspoon Fairtrade vanilla extract250g (9 oz) grated carrots125g (4 1/2 oz) crushed pineapple200g (7 oz) plain flour1 1/4 teaspoons bicarbonate of soda1/2 teaspoon salt1 1/2 teaspoons Fairtrade ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon Fairtrade ground ginger100g (4 oz) chopped walnuts250g self-raising flourpinch of salt1tsp ground Fairtrade cinnamon100g Fairtrade caster sugar4 Fairtrade medium sized ripe,brown bananas1 egg, beaten75g butter, melted1 Fairtrade vanilla pod2tsp Fairtrade Demerara sugarCarrot CupcakesPreperation time: 30 minutes /// Cooking time: 25 minutesServes121. Preheat oven to 180 C / Gas mark 4.2. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.3. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allowto cool to room temperature.4. In a bowl, beat together the cream cheese and butter until smooth.5. Mix in white chocolate, 1 teaspoon vanilla and orange extract.6. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.7. Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla.8. Fold in carrots and pineapple.9. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger.10. Mix flour mixture into the carrot mixture until evenly moist.11. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.12. Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comesout clean.13. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership

IngredientsFor the cake:50g butter, softened50g Fairtrade granulated sugar1 Fairtrade vanilla pod2 medium eggs100g self-raising flour200g Fairtrade white chocolate,finely chopped100g Fairtrade walnuts, choppedFor the topping:200g Fairtrade white chocolate50g Fairtrade walnuts for decoration,choppedWhite Chocolate Tray BakePreperation time: 20 minutes /// Cooking time: 45 minutes /// Cooling time: 10 minutesServes91. Preheat the oven to 160°C/325°CF/Gas Mark 3. Grease a high-sided16cm (7in) square tin with butter. Line it with a strip of greaseproof paperand set it aside.2. Cream the butter, sugar, and vanilla seeds in a bowl with an electric beater until smoothand creamy.3. Add the eggs one by one, beating well after each addition. Fold in the flour, then thechocolate and the walnuts. Spread the mixture in the tin and bake for 30-35 minutes oruntil set.4. Cool in the tin for 10 minutes before turning out. For the topping, melt the Fairtrade whitechocolate in a bowl placed gently over simmering water, then pour it over the cooled cake.Allow it to set before decorating with walnuts and cutting in to squares.5. TIP: You may find the white chocolate cakes are already sweet enough without the icing.www.midcounties.coop/membershipfacebook.com/cooperativemembership@coop_membership