Park Opening Hours:
Show your appreciation by baking a cake for a special someone this Mother’s Day.
Orange & Poppy Seed Cake
INGREDIENTS:
250g plain flour
1 and 1/2 teaspoons baking powder
250g unsalted butter, at room temperature
200g golden caster sugar
3 eggs
2 oranges, juice of
4 oranges, zest of
50g poppy seeds
METHOD:
Heat the oven to 180°C / 350°F / Gas Mark 4.
Grease your Denby loaf tin and line with baking paper.
Cream together the butter and sugar until light and fluffy, either by hand or using an electric mixer.
Add the eggs, one at a time, mixing well.
Pour in the flour and baking powder, followed by the orange juice, zest and poppy seeds and ensure everything is thoroughly combined.
Bake for 50 – 60 mins until the top is golden and the cake is springy to the touch.
Let the cake cool completely before decorating on a Denby platter. We used orange butter cream, candied orange slices and edible flowers.
Impression Accent medium platter
RRP: £45
Outlet price: £31.50
Denby loaf tin
RRP: £12
Outlet price: £8.50
ID: 72709
Green Spinach & Feta Spring Lasagne
Make a special dinner and create feel good moments for your
loved ones with Denby feel-good ceramics.
INGREDIENTS:
500g leeks, thinly sliced
600g baby leaf spinach
125g butter, plus extra for greasing
2 garlic cloves, peeled and crushed
Half teaspoon nutmeg, grated
100g plain flour
700ml milk
75g Parmesan, grated
250g ricotta, one tub
8-10 sheets fresh egg lasagne
250g feta, crumbled
25g pine nuts
A handful of button mushrooms, sliced
Freshly ground salt and black pepper to taste
METHOD:
Heat the oven to 200°C / fan 180°C and prepare a Denby large rectangular dish by greasing with a little butter.
In a large saucepan, melt 25g of butter and gently cook the leeks and garlic with a pinch of salt for 5 minutes until softened. Add the spinach (in small handfuls), cover until wilted. Season with grated nutmeg, black pepper and tip into a colander to drain.
To make the sauce, melt the remaining butter in a large saucepan. Add the flour and cook for 1-2 minutes whilst stirring. Remove from the heat and gradually add the milk. Cook on a medium heat, stirring continuously, until the sauce has thickened.
Remove from the heat and whisk in 2/3rds of the parmesan, followed by the ricotta, until you have a smooth sauce. Season with salt and black pepper to taste. Put aside 2 large spoonfuls to top your lasagne.
Add the drained spinach and leek mixture to the pan and stir into the sauce.
Cover your lasagne sheets with boiling water and leave to soften for 1 minute. They should fit neatly into your Denby large rectangular dish.
Start to build your lasagne by spreading a thin layer of the spinach sauce in the base of the dish. Add a small handful of crumbled feta and top with a layer of lasagne sheets.
Create layers of sauce, feta and lasagne sheets, building up in the dish. Cover with the plain sauce you put to one side, then scatter with the remaining parmesan, pine nuts and sliced button mushrooms.
Place the Denby large rectangular dish in the oven and bake for 40-45 minutes until it’s golden brown and bubbling away.
Serve with a fresh leafy salad and a glass of crisp white wine. Enjoy!
Any leftovers can be frozen for midweek meals. Your Denby dish is safe to use in the freezer too.
Kiln Large Oven Dish
RRP: £65
Outlet price: £45.50
ID: 88375