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We know that this can be a pretty hectic part of any day! Tune in to Nerida on your drive home for fantastic music, quirky competitions and newsy bits and pieces. You can email Nerida This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Gluten-Free Orange and Almond Cake

Sophie Gray the Destitute Gourmet chats with Luke about wheat and gluten intolerance and shares a recipe for a gluten-free Orange and Almond cake.

Orange and Almond cake

This is a delicious cake, super easy to make and that has the added advantage of being gluten and dairy free.

2 large oranges or 3 medium oranges

6 eggs

250g ground almonds

250g sugar

1 teaspoon baking powder

 Preheat oven to 190 °

Grease and line the base a 20 -21cm loose bottom or spring form cake pan

Wash the oranges, prick all over with a fork and place in a microwave safe bowl with a splash of water. Cover with cling film and microwave on high power for 7 minutes – ½ way through, carefully lift off the cling film, turn the oranges over, re cover them and complete the cooking. Uncover and let cool, then slice in ½ and remove the seeds.

Place the eggs, almonds and sugar in processor and mix well. Add the oranges, skin and all and the baking powder and blitz until completely combined. Pour the mixture into the prepared tin and Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

I often make 2 and layer them with cream cheese icing.

 

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Destitute Gourmet: Toffee Apple Pudding

Luke chatted with Sophie Gray from Destitute Gourmet about winter puddings.

 

Toffee apple self saucing pudding

2 medium apples peeled and thinly sliced
60 g butter
75 g sugar
1 egg
1 ½ cups self raising flour
1 tsp baking powder
1 tsp mixed spice
1/3 cup milk
butter to grease the dish

For the sauce
¾ cup brown sugar
2 tbsp golden syrup
1 tbsp butter
1 tbsp corn flour or arrowroot mixed with a little water
1 ½ cups boiling water

Pre heat the oven to 180°

Grease a 1.5 litre ovenproof dish with butter and scatter in half the prepared apple slices.

In another bowl or jug place the brown sugar, golden syrup and butter.

In a bowl or food processor cream the butter and sugar, add the egg – don’t worry if the mixture curdles a little at this point. Add the mixed spice, flour, baking powder and milk and mix well. Fold remaining apple slices into the batter, reserving a few to scatter on top. Spread the batter as best you can over the slices in the dish. Don’t worry if it is uneven, it will find its own levels somewhat as it cooks. Scatter remaining apple slices on top.

Pour the boiling water over the sugar, syrup and butter and stir until well combined and butter melted, stir in the cornflour or arrowroot and quickly put the pudding in the preheated oven. Bake for 40 minutes or until well risen and golden. Allow the pudding to stand for at least 5 minutes before serving as this allows the sauce to thicken. Serve the pudding warm with cream or ice cream.

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Road Safety Stings

Dangerous and distracted drivers will be the focus of a police sting over the next few months in a bid to reduce the number of crashes over winter.

Luke Weston spoke to Inspector Kevin Taylor about this issue.

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