Bara Brith

• 450g/1lb dried mixed fruit
• 250g/9oz brown sugar
• 300ml/½ pint warm black tea
• 2 tsp mixed spice
• 450g/1lb self-raising flour
• 1 free-range egg, beaten

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

VERDICT:  This seemed easy until I realized I had to make my own mixed fruit (raisins, currents, golden raisins and some crystallized ginger), mixed spice (cinnamon, nutmeg, allspice, cloves and ginger), and self-raising flour (1 c. flour+1.5 tsp. baking powder+1/2 tsp. salt) and that the fruit needed to soak overnight.  Also, the batter did not all fit in the loaf pan--perhaps it's not a 2lb. loaf tin?  Once I got past all that, it was smooth sailing and turned out well enough.  Keep in mind, but perhaps tinker with the recipe(s) a bit.  From BBC Food.

Orzo and Grape Salad with Feta and Mint

• 1 cup orzo, preferably whole-wheat
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups quartered or halved seedless grapes
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons finely chopped red onion

Bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8 minutes. Drain in a colander and rinse with cold water until cool.

Meanwhile, whisk oil, lemon juice, salt and pepper in a large bowl. Add grapes, feta, mint, onion and the orzo; toss to combine.

Serves 2; 202 calories.

VERDICT:  I made this for back-to-school lunches for Jen and Beth.  The mint may have been a little too astringent.  Apart from that, a fairly straightforward salad.  It's nice that the ingredients are often on hand, so I guess I'd make it if I was using things up.  Otherwise, toss.

Smoky Black Bean and Butternut Ragoût

• 1 tsp. fresh lime juice
• 3 tsp. pure maple syrup, divided
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil, divided
• 1 lb. peeled butternut squash, cut into ½-inch dice (4 cups)
• 1 small yellow onion, cut into medium dice (½ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15.5-oz. can black beans, drained and rinsed
• 2 tsp. adobo sauce from can of chipotles in adobo
• ⅓ cup crumbled queso fresco or feta cheese
• 2–3 Tbs. chopped or whole cilantro or mint leaves
• ¼ cup toasted pepitas or toasted chopped pecans, optional

Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

 

Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.  Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally.  Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.
Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Serves 4; 277 calories.

VERDICT:  Very good.  A bit mushy in texture, but rich and savory.  Don't skimp on the garnishes.  Keep.