What’s the Wharfe Valley Farms secret to delicious pancakes?

We add a dash of our award winning cold pressed rapeseed oils and a twist to the traditional pancake recipe.

Try our award winning Great Taste Wharfe Valley infused Sicilian Lemon Rapeseed Oil to add a delicious taste that can be either sweet or savoury.

Our Red Chilli Rapeseed Oil can add a real kick to the recipe if you want to spice up a savoury version. We infuse the whole chilli!

Our oils are available to order for next day delivery and we have plenty of stock in 250ml or 500ml bottles.

Https://www.wharfevalleyfarms.co.uk/online-shop/

Have some fun with our recipe below:

Ingredients:

• 100g plain flour
• 2 eggs – free range recommended
• 300ml semi skimmed milk for healthy version
• 1 tablespoon Wharfe Valley Lemon Cold Pressed Rapeseed Oil

• Lemon wedges for savoury
• Castor Sugar and lemon chunks for sweet

Recipe:

• Put all ingredients together in a mixing bowl and whisk thoroughly to a runny batter consistency.
• Set aside for an hour or until needed. Better rested!
• Add a tablespoon of rapeseed oil of your choice (lemon/chilli/plain) to a medium frying pan ensuring a good all over coating then heat to 230oC.
• When the frying pan and oil is really hot then carefully add your batter to the pan and cook for 1 minute each side until golden brown and then serve to a plate and add your topping.
• We like to serve with chunks of lemon and a light coating of castor sugar.
• Delicious!

OFFER: Spend £20+ online at Wharfe Valley Farms and receive a FREE rapeseed oil until Midnight 14/2/21!

SUBSCRIBE TO OUR WEBSITE FOR MORE RECIPES, OFFERS OR TO BUY:

This chocolate cake was baked this weekend to celebrate a birthday and it was a massive success, being light, moist and delicious.

We substituted butter or margarine for our healthier, Wharfe Valley cold pressed rapeseed oil to reduce the calories and it tasted beautiful. Described as the ‘best ever chocolate cake’ in our home. It didn’t last long!

Ingredients:

1. 9oz plain flour
2. 9oz caster sugar
3. 4ov cocoa powder
4. 2 tsp baking powder
5. 1.5 tsp bicarbonate of soda
6. 1 tsp coffee powder
7. 240ml milk
8. 120ml plain cold pressed rapeseed oil
9. 2 eggs
10. 200ml boiling water

Method:

1. Pre-heat the oven to 180oC
2. Grease baking tins – 2 x 9″
3. Add flour, sugar, baking powder, baking soda and coffee powder
4. Mix together
5. Add milk, oil, eggs to the dry mixture then mix until combined
6. Carefully add boiling water to cake batter until all combined
7. Distribute the cake batter evenly and bake for 30-35 minutes until cooked
8. Test cake with a skewer to check fully baked
9. Allow to cool for 10 minutes, remove from the tins
10. Frost and decorate cakes

Enjoy!

Katie’s Lizzle Cake

Rapeseed oil lovers know that it makes light and fluffy cakes that are both nutricious and delicious. 20% OFF IN FEBRUARY 2020 WHEN YOU SPEND OVER £20 ONLINE WWW.WHARFEVALLEY.CO.UK

It has many health benefits including:
• half the saturated fat content of any other oil and is much better for you than high fat butter. (6.6g/100g, compared to 14.3g for olive oil and 54.8g for butter).
• high levels of essential fatty acids and has ten times the Omega 3 content of olive oil and is a natural source of vitamin E.

At Wharfe Valley Farms in Collingham, Yorkshire we regularly share our rapeseed oil recipes as we are all food lovers in the team and passionate about our oils.

“I use it for every meal!”

You can heat rapeseed oil up to 230oC so it’s great for frying. I bake with it too! We love this lemon drizzle cake recipe shared below which we christened ‘Lizzle Cake’ in our home.

By Katie Hutchinson – Wharfe Valley Farms, Yorkshire, UK 02/2020

Lizzle Cake – Lemon Drizzle Cake with healthier rapeseed oil (lower fat):
• 100ml rapeseed oil (plain or extra lemony using Sicilian lemon
• 1 large lemon, zested and juiced
• 250g caster sugar
• 250g self-raising flour
• 3 large eggs

For the lemon ‘lizzle’ sauce:
• 1 lemon
• 3 tbsp icing sugar

Method:
Preheat the oven to 180°C/Gas 4 and rub around a little rapeseed oil into a loaf tin, or use a silicon non-stick alternative.
Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix together then add the flour and lemon juice and stir in gently with a wooden spoon.
Spoon the mixture into the cake tin and bake for about 40 minutes. (Test with a skewer into the centre to check its cooked right through).
Leave the cake to cool then tip onto a cooling rack.
Squeeze the second lemon and mix the juice with the icing sugar then drizzle all over the top of the cake!

Celeriac soup

This is a deliciously creamy soup, without any cream!

• 2 tablespoons Wharfe Valley Oil (I like lemon, but the plain is lovely too)
• 1 large or 2 small Sweet Potatoes, peeled and cubed (you could also use frozen, ready chopped)
• 1 Leek, sliced thinly
• 1 Medium sized Onion, diced (or 3 tablespoons of ready diced frozen!)
• 2 Garlic Cloves, roughly chopped (or a squirt of garlic paste)
• Saute all ingredients until soft – it should take 10-15 minutes max.
• Add 2 pints of stock (vegetable or chicken)
• Cook until all the veggies are completely soft.
• Blend until smooth or leave a few chunks if you prefer

Serve with a twist of black pepper and a little parsley if you wish!

If you love your roast potatoes and vegetables crunchy then you’ll love our crispy bottoms roasting recipe.

If you’d like to see Steph Moon, Yorkshire’s celebrity chef, roasting and putting her tips into practice then check out our media page and watch the short video: https://youtu.be/x5aX-aX5OAI

We recommend Wharfe Valley’s Rosemary and Garlic infused cold pressed rapeseed oil grown, pressed and bottled on our farm in Collingham, West Yorkshire.

Did you know that you can cook up to 230oC with rapeseed oil without burning? It’s OK therefore to whack up the oven temperature – so turn it on and warm it up ten minutes before needed – adding a large roasting tin with 2ml oil covering its base – then prepare the vegetables and potatoes.

Perfect Roast Potatoes:

Peel King Edwards or Maris Piper potatoes – 2 per person – then halve each one and add them all to a pan of boiling water. Cover and cook for 10 minutes then drain water from the pan and shake the potatoes around until light and fluffy.

Remove oven dish and add the par boiled potatoes adding a little salt and/or pepper (to taste) and a good slug of Wharfe Valley garlic and rosemary rapeseed oil (or plain) to cover every potato.

Now add them to the oven and cook for at least an hour – turning every 20 minutes to avoid sticking and adding extra oil if required.

Crunchy Roasted Vegetables:

Add any combination of vegetables to a dish and add a covering of lemon or garlic and rosemary Wharfe Valley cold pressed rapeseed oil and cook for 40 minutes. Add a British healthier oil to your meal and cook on a high temperature of up to 230oC for 40 minutes – turning after 20 minutes.

Enjoy your meal!

If, like us, you love to bake but don’t love the high content of saturated fat in the butter needed, there is a healthier solution. Simply substitute the butter for lower fat rapeseed oil, coconut oil, fruit puree or a combination of all three.

The facts about butter:

Butter is over 80% oil and the rest is water. It’s made of milk; delicious creamy fat molecules suspended in water. This creates layers, adds texture, lends moisture and adds flavor to our recipes alongside saturated fat. When baking with butter the moisture warms up and expands, creating pockets of air. The fat in butter traps air and moisture and results in a lovely, light texture in baking.

So here’s how can you reduce the fat in your baking to make it healthier?

The most suitable butter substitutes will be those that have a similar fat + water makeup. Some common substitutes are:

• Rapeseed oil/Olive oil: if you have a recipe that calls for melted butter, lower fat rapeseed oil will work equally as well. Simply use our recommended conversion for cakes: swap 1 : 1, ounce for ounce, plus a tablespoon of milk.
• Coconut oil/Coconut butter (manna): At Wharfe Valley we offer a coconut and rapeseed mix which is a perfect baking combination. You can substitute it 1:1 in most recipes and I like it in everything from cookies, scones and cakes. Anything that calls for room temperature.
• Apple sauce/Banana purée: this is more commonly used to replace oil in recipes, but if can also be used to substitute butter and works best in loaf recipes where you want a light texture. As a general rule, you can replace up to half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. This is suggested because you still want some fat to trap those little air molecules! If you don’t mind a more dense, moist crumb, you could replace all the butter with applesauce.

We’ve included some cake recipes to try, with the rapeseed and fruit substitutions included, which we’ve tried and tested at Wharfe Valley Farms ourselves.

Carrot and Coriander Cake

Healthy Sponge Cake

Fruity Flapjack

https://www.bbcgoodfood.com/howto/guide/how-make-healthier-bakes