{"id":271520,"date":"2017-01-01T10:19:31","date_gmt":"2017-01-01T10:19:31","guid":{"rendered":"http:\/\/www.intouchrugby.com\/magazine\/?p=271520"},"modified":"2017-01-26T10:37:02","modified_gmt":"2017-01-26T10:37:02","slug":"recipes","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/recipes\/","title":{"rendered":"Delicious Recipes from Tate & Lyle to celebrate Fairtrade Fortnight (27th Feb – 12th March)"},"content":{"rendered":"

To celebrate Fairtrade Fortnight (27th Feb \u2013 12th March) and this year\u2019s \u2018Break<\/a>\u2019 theme, Tate & Lyle have some delicious snacking recipes using Tate & Lyle Fairtrade Light Brown Sugar.<\/strong><\/p>\n

Salted Caramel Brownies – Afternoon Boosters – Chai Hot Buttered Rum<\/h3>\n

AFTERNOON BOOSTER<\/strong><\/p>\n

Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!<\/p>\n

\"\"<\/p>\n

\n

Preparation 15 minutes- Cooking 8 minutes – Makes approximately 20<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00a0<\/strong>200g desiccated coconut – 1 large egg white – 50g ground almonds<\/p>\n

50g salted pistachio nuts, chopped – 50g pumpkin seeds<\/p>\n

50g Tate & Lyle Light Soft Brown or Light Muscovado Sugar – 2tbsp Lyle\u2019s Golden Syrup<\/p>\n

1-2tbsp dried raspberry flakes (optional)<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

1 Preheat the oven to 190\u00b0C, fan oven 170\u00b0C Gas Mark 5.<\/p>\n

2 Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.<\/p>\n

3 Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle\u2019s Golden Syrup.<\/p>\n

4 Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.<\/p>\n

5 Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.<\/p>\n

Cook\u2019s tip: You could use chopped almonds, hazelnuts or peanuts instead of the pistachios.<\/p>\n

If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.<\/p>\n

\nRecipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n

CHIA-SPICED HOT BUTTERED RUM<\/strong><\/p>\n

Wow! This warming spiced rum drink is the perfect treat for a chilly winter\u2019s day. Adults only please!<\/p>\n

\"\"<\/p>\n

\n

Preparation 5 minutes – Makes 2<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00a0<\/strong>20g butter, at room temperature – 20g Tate & Lyle Light Soft Brown or Light Muscovado Sugar<\/p>\n

Boiling water – 2 spiced Chai tea bags – 4tbsp dark rum – Freshly grated nutmeg<\/p>\n

Cinnamon sticks, to serve<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

1 Beat the butter and Tate & Lyle Light Soft Brown or Light Muscovado Sugar together until creamy.<\/p>\n

2 Warm 2 serving glasses with boiling water, tip it out, then put a tea bag into each glass, filling them about 2\/3rds full with boiling water. Steep for 3 minutes, then remove the tea bags.<\/p>\n

3 Share the butter and sugar mixture between the glasses, then add the rum and stir well.<\/p>\n

4 Serve at once, sprinkled with a little freshly grated nutmeg, with the cinnamon sticks to decorate.<\/p>\n

Cook\u2019s tip:<\/p>\n

Adjust the drink to suit your taste \u2013 if you like it a little spicier, steep the tea bags for an extra minute. If you prefer less punch from the rum, just add 1 tablespoon to each glass.
\nRecipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n

GOOEY SEA SALTED CARAMEL BROWNIES<\/strong><\/p>\n

These rich and delicious brownies are made with Fairtade chocolate and Tate & Lyle Light Brown Soft Sugar, with a gooey salted caramel topping. Yum!<\/p>\n

\"\"<\/p>\n

Preparation 20 minutes, plus cooling – Cooking 25 minutes – Makes 9<\/p>\n

INGREDIENTS<\/strong><\/p>\n

150g butter – 40g good quality Fairtrade dark chocolate, broken into pieces – 2 large eggs<\/p>\n

150g Tate & Lyle Soft Light Brown Sugar or Light Muscovado Sugar – 1tbsp Greek-style natural yogurt<\/p>\n

1tsp vanilla extract – 150g plain flour – 30g cocoa powder – Generous pinch of sea salt flakes<\/p>\n

Topping:<\/strong><\/p>\n

50g butter – 50g Tate & Lyle Soft Light Brown Sugar – 2tbsp Lyle\u2019s Golden Syrup<\/p>\n

2-3 pinches sea salt flakes, for sprinkling<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

1 Preheat the oven to 190\u00b0C, fan oven 170\u00b0C, Gas Mark 5. Line a 23cm square baking tin with baking paper.<\/p>\n

2 Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.<\/p>\n

3 Meanwhile, whisk the eggs and sugar in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.<\/p>\n

4 Add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.<\/p>\n

5 Sift the flour and cocoa powder together. Fold into the chocolate mixture with a pinch of sea salt, using a large metal spoon. Pour into the prepared tin.<\/p>\n

6 Bake for 20 minutes and check with a skewer – it should come out clean. If not, bake for another 5 minutes. Cool in the tin for half an hour on a wire rack.<\/p>\n

7 For the topping, melt the butter, Tate & Lyle Soft Light Brown Sugar and Lyle\u2019s Golden Syrup in a saucepan over a gentle heat, then boil steadily for exactly 1 minute. Cool for 1-2 minutes, then pour over the brownies and sprinkle with sea salt flakes. Leave to cool before cutting into 9 squares.<\/p>\n

\n

\nRecipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

To celebrate Fairtrade Fortnight (27th Feb \u2013 12th March) and this year\u2019s \u2018Break\u2019 theme, Tate & Lyle have some delicious snacking recipes using Tate & Lyle Fairtrade Light Brown Sugar. Salted Caramel Brownies – Afternoon Boosters – Chai Hot Buttered Rum AFTERNOON BOOSTER Feel like you need a bit of a mid-afternoon boost to keep […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[6562,13528,17977,21740,12033,19076,21739,5745],"class_list":["post-271520","post","type-post","status-publish","format-standard","hentry","category-clubs","tag-celebrate","tag-delicious","tag-fairtrade","tag-fortnight","tag-lyle","tag-recipes","tag-tate","tag-to"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/271520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=271520"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/271520\/revisions"}],"predecessor-version":[{"id":271525,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/271520\/revisions\/271525"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=271520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=271520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=271520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}