Apple cakes are always popular. This one includes hazelnuts with raisins. Ingredients 8 ounce Bramley apples, weighed after peeling and coring 3 ounce butter, softened 4 ounce soft brown sugar 2 eggs 8 ounce rice flour 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon ground cinnamon 2 ounce raisins 2 ounce chopped hazelnuts
Directions Set oven to 325 degrees. Grease and line a 2 lb. loaf tin. First, peel, core and slice the apples and cook in a pan with just a very little water, until reduced to a pulp. Cream together the butter and sugar and brown until light and fluffy. Beat in the eggs one at a time with a little rice flour. Sift in the remaining rice flour with the baking powder, bicarbonate of soda and cinnamon, add the apple puree, raisins and chopped nuts and mix well together. Put into the tin and bake for 70 to 80 minutes until a skewer inserted comes out clean. Leave in the tin for about 10 minutes then turn out onto a wire rack to cool. This is a great coffee break snack and even better with a dollop of whip cream, as a dessert!!
Ingredients 4 chicken portions 2 ounce butter 1 medium onion, peeled and diced 1 ounce rice flour 3/4 pint milk 1/4 pint dry apple cider 4 ounce Cheddar cheese, grated 1 level teaspoon made English mustard salt and pepper Directions Set oven to 350 degrees. Melt half the butter in a frying pan and lightly brown the chicken pieces. Transfer to a casserole dish and roast for approximately 1 hour until cooked through. Prepare the sauce by melting the remaining 1 oz butter in a saucepan and gently cooking the onion until soft and transparent. Stir in the rice flour and cook gently for 2-3 minutes, stirring all the time. Remove the pan from the heat and gradually stir in all the milk and cider. Return to the heat and bring to a boil, stirring all the time until the sauce thickens. Cook for 2-3 minutes. Remove from the heat and stir in three-quarters of the cheese, the mustard and salt and pepper to taste. Pour the sauce over the cooked chicken, sprinkle with the remaining cheese and brown in a hot oven or under a grill. Serve hot with green vegetables and potatoes.