My Favourite Recipe

This new feature is for readers to send us their favourite recipes to share with other readers in the community.

Each month the editor will pick two recipes from those sent in, for publication in the Roundabout Community Newspaper.

The chosen recipes will also be published here, on our web site and will build up into a library of recipes for reader's future reference.

So in the future if you want a recipe that's a bit different from the cookbooks, you can just log onto this website, click onto the 'Recipe Library' tab and try something new!

All recipes must be original or have been adapted so much over the years, that it has become an 'original' in its own right. It must not have been published in any other publication, or taken from, any other publication or copied from the internet.

This month we have just one favourite recipe kindly sent in by Lionel Richardson of Wellow. Many thanks Lionel!

We do need more of you participating to keep this recipe feature continuing. So come along ladies and gentlemen, let's have those mouth-watering recipes that we know are out there, to share with the community.
Don't forget, the recipe may be one that has been past down through your family, or one that may have been published in some format in earlier days, but that has now been adapted so much over the years that it is now an original in its own right. If possible, please give the ingredients required, cooking time, equipment needed and preparation time. However, if you don't have time to set it out as above, just send us a copy of your favourite recipe, in any format and we will put it into a format suitable for publishing. We look forward to hearing from you!

Lionel's tasty recipe is for 'Courgette Bread'.

Preparation Time:

10 mins

Cooking Time:

1 hour

Ingredients:

1 large egg; 125ml/8tbsps sunflower oil; 175g/6oz courgettes, washed & trimmed; 150g/5.25oz wholemeal flour; half tsp baking powder; 1tsp bicarbonate of soda; 1tsp ground cinnamon; 175g/6oz soft brown sugar;
75g/2.5oz sultanas; 75g/2.5oz walnuts, chopped.

Equipment needed:

Jug; large bowl; grater; loaf tin.

Preparation:

1) Pre-heat oven mark 4/180 degrees C.
2) Grease and line 2lb loaf tin.
3) Beat egg and sunflower oil together in a jug.
4) Grate the courgette into a large bowl using a medium sized grater.
5) Sift the flour, baking powder, bicarbonate of soda and cinnamon into the bowl with the grated courgette and stir in the sugar, sultanas and walnuts.
6) Pour in the oil and egg mixture and mix together to make a thick batter.
7) Pour the mixture into the loaf tin.
8) Bake for about 1 hour or until a skewer comes out clean.
9) Cool for 10 minutes then turn out to continue cooling on a wire rack.

Serving:

Cut with a sharpe knife as it will be sticky and moist. Can be stored in a cool place for up to one week.
Happy eating!

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