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Acid Drops Almond Crunch Apple & Herb Potato Cakes Apple & Sultana Cake Apple Dessert Cake Apple Dumplings Apple Muffins Apple or Pear Wine Babba Ghanoush with Toasted Bread Triangles Bacon and Egg Flan Baked Onions with Nut Stuffing Baked Rice Pudding Bakewell Tart Banana Cake Banoffee Pie Barley and Mushroom Casserole Barley Water Basic Pizza Crust Bean Curry Beefburgers Biscuits Blackberry & Apple Jam Boiled Cake Brandy Snaps Bread Bread & Butter Pudding Broccoli Quiche Caramelised Carrots and Parsnips Carrot Cake 2 Carrot Cake Recipe Carrot Soup Cheese and Onion Flan Cheese and Potato Bake Cheese and Potato Pie Cheese Pastry Cheesecake Chestnut Vegetable Loaf Chicken Stock Chinese Braised Turnips Choc Krispies Chocolate Brownies Chocolate & Cream Gateau Chocolate Crunch Chocolate Log Chocolate Rum Mouse Chocolate Spice Cake Chocolate Velvet Pudding Choc-Orange Cake Christmas Biscuits Christmas Cake Christmas Divinity Christmas Pudding Christmas Cake Biscuits Cinder Toffee 17 16 37 51 51 54 51 40 31 55 22 63 53 33 43 35 5 55 28 47 53 37 48 18 52 12 65 1 56 18 35 55 1 46 47 53 2 31 46 48 60 58 44 58 59 49 11 39 10 50 16 49 11 16 Classic Tomato Soup Cooking Pasta Cornish Spruce Cowboy Pie Crab-apple Jelly Creamy Winter Onions Creamed Mushrooms and Chestnuts Crème Caramel Crumpets Devon Flats Devon Teddy Cakes Elderflower Champagne Elderflower Cordial (24hrs) Elderflower Cordial (5 days) Elderflower Wine Fresh Fruit Salad Field Mushrooms & Quinoa Risotto Flapjacks Fruit Malt Loaf Fudge Gazpacho Ginger Beer Gingerbread Grandma’s Macaroni Cheese Gratin Dauphinois Gypsy Tart High Dumpsy Dearie Jam Home-Made Custard Honeycomb Hot Cross Buns Hot Punch How to… Bake Blind 34 56 5 59 39 21 62 54 43 7 7 39 37 38 39 47 30 47 50 15 34 5 48 57 46 36 23 1 15 8 27 32
Irish Omelette 2 Irish Soda Bread 9 Lardy Cakes 4 Leek Pie 55 Lentil Soup 45 Lentils with Spinach & Roasted Peppers 29 Little Mince Pie Cakes 59 Luxury Vanilla Ice Cream 64 Macaroni Cheese Malt Loaf Marzipan Meat & Potato Pie Melting Moments Mincemeat Mincemeat (Traditional) Moist Chocolate Cake 57 48 19 54 52 20 62 34
Mozzarella-topped Spinach & Potato Gratin Mulled Ale Mum’s Sausage & Onion Meal Mushroom Quiche Mushroom & Red Onion Quiche Mushroom Burger Mushroom Pie Mushroom Pudding Mushroom & Nut Wellington Nettle Beer Nutty Chocolate Chip Cookies Old Fashioned Biscuits Old fashioned Treacle Tart Old-Fashioned Lemonade Old-Fashioned Peanut Brittle Orange & Lemon Squash Orange or Lemon Curd Parsnip Cakes Parsnip Wine Pasta Pease Pudding II Peppermint Clouds Peppermint Creams Physalis Jam Pickled Onions Pineapple Casserole Potatoes Boulangere Pound Cake Puff Pastry Queen of Puddings Rachel Pudding Raspberry Jam Rhubarb & Ginger Jam Rhubarb Jam Rhubarb-Strawberry Cooler Rice & Raisin Wine Rich Chocolate Cake Ricotta & Spinach Cannelloni Roasted Cauliflower & Blue Cheese Quiche Roasted Leek & Blue Cheese Quiche Roasted Peppers Rock Cakes Recipe Rowan Jelly Rum and Apple Stuffing Runner Bean Chutney Sage & Onion Stuffing Sago Milk Pudding Sausage Plait Sausage Rolls
29 26 32 66 65 28 62 20 33 27 52 26 4 6 15 37 23 21 40 56 22 52 14 32 26 59 45 63 6 12 60 23 18 63 63 60 41 38 66 65 30 18 24 2 35 57 64 3 57
Sausage Whirls Savoury Yorkshire Suet Pudding Scones Scottish Tablet Seasoned Pudding Setting & Potting Preserves Sherry Trifle Shortbread Stir Fried Beansprouts Sloe Gin Spanish Omelette Spicy Tea Bread Spinach Royal Sponge Sandwich Somerset Cider Cake Recipe Stampy Strawberry Jam Sugar Boiling Basics Sugar Mice Sultana Cake Summer Fruit Gateau Summer Fruits Social Wine Sweet & Sour Carrots Swiss Roll Taboullah Toad in the Hole Traditional German Stollen Treacle Sponge Pudding Treacle Toffee Trifle Truffle Torte Turkish Delight Vegetable Broth Vegetable Curry Vegetable Gratin Vegetable Quiche Vegetable Stock Victoria Sandwich West Country Apple Cake Wimbledon Cup Worcester Cider Fruit Cake Yorkshire Humbug Yorkshire Pudding
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Gas Fahrenheit Centigrade Description Mark a quarter 225 110 Very Slow half 250 130 Very Slow 1 275 140 Very Slow 2 300 150 Slow 3 325 160 Slow 4 350 180 Very Moderate 5 375 190 Moderate 6 400 200 Moderately Hot 7 425 220 Moderately Hot 8 450 230 Hot 9 475 240 Very Hot
General Terms:"A spoonful" means heaped or rounded, with as much above the bowl of the spoon as in the spoon "Half a spoonful" means a level spoonful. 1 teacupful of solids = about 4 UK ounces (oz.) = 1/4 pound ( lb.) = 112 grams ( g ) For liquid measures:15 drops = 1 millilitre ( ml ) 1 teaspoon = about 5 millilitre ( ml ) = 5 grams ( g ) 2 teaspoons = 1 dessertspoon 3 teaspoons = 1 tablespoon 5 tablespoons = half a cup or half a wineglass = 3 fl.oz (uk) = 85 millilitres (ml.) 10 tablespoons = 1 cup or 1 wineglass = 6 fluid oz. (uk) = 170 millilitres (ml.)
= 14g A heaped tablespoon of gelatine = 0.5 oz. = 21g A heaped tablespoon of flour = 1 oz.75 oz. = 28g . = 21g A level tablespoon of sugar = 1 oz. = 35g A heaped tablespoon of cornflour = 0.25 oz.Spoon Measures – solids ounce (uk) grams A heaped tablespoon of castor sugar = 0. = 28g A heaped tablespoon of butter = 1.75 oz.
57 ml 4 gills = 1 pint = 0.473 litre ( l or L ) USA 1 fluid ounce = 29.4 142 256 284 341 426 511 568 1000 1 litre 1/2 litre 1/3 litre 1/4 litre litres Note: Imperial (UK) 20 fluid ounces = 1 pint = 0.568 litre 2 pints = 1 quart = 1.137 litre 4 quarts = 1 UK gallon = 4.568 litre USA 16 fluid ounces = 1 pint = 0. Fluid Ounces 1 5 (1/4 pint) 9 10 (1/2 pint) 12 15 (3/4 pint) 18 20 (1 pint) 35.Fluid Ounces (UK) into Millilitres (ml) approx.2 Millilitre s 28.785 litre .546 litre 1 US gallon = 3.
7006 kg 4 quarters = 1 hundredweight ( cwt ) = 50. = 1016.05 kg 1 metric ton ( tonne ) = 1000 kg ~ 1000 litre of water = 1 cubic metre .)(UK) and pounds ( lbs. avoirdupois.000 ( 1 lbs. These ounces are for mass.) 567 21 595 22 624 23 652 24 ( 1 1/2 lbs.8023 kg 20 hundredweight = 1 ton = 2240 lbs.) 680 25 709 26 737 27 765 ( 3/4 kilo ) 28 ( 1 3/4 lbs. or weight Ounces grams 1/4 (quarter) 7 1/2 (half) 14 3/4 (three quarters) 21 1 28. 2 1/4 1.35 2 57 3 85 4 ( quarter lb.) 907 33 936 34 964 35 1/4 ( approx.4536 kg 14 pounds = 1 stone = 6.Ounces ( ozs.3503 kg 2 stone = 1 quarter = 12. ) kilogram) Notes on UK ( Imperial ) avoirdupois weight (mass):16 ounces = 1 pound = 0.) 227 9 255 ( 1/4 kilo ) 10 284 11 312 12 (3/4 lb) 340 13 369 14 397 15 425 16 ( 1 lb.) into grams (g) approx. ) 794 29 822 30 851 31 879 32 ( 2 lbs.) 113 5 142 6 170 7 198 8 ( half lb.) 454 17 482 18 510 ( 1/2 kilo ) 19 539 20 ( 1 1/4 lbs.
Cut the carrots and parsnips in halves or quarters lengthways. add the oil. mushrooms and paprika and fry for a further 2 minutes. Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes. (If the custard becomes lumpy strain) Serve hot or cold. until softened. half the cheese and half the butter. C. F: Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture. Drain and mash with the milk. beat until thick and creamy. Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture. until the custard thickens. slice the leeks. Allow to stand for 15 minutes to allow the vanilla to infuse the milk. Roast for 30 minutes or until tender. Pre-heat oven to 200° 400° Gas 6. Fry until lightly browned on all sides. turning occasionally. Cover and allow to simmer for 5 minutes. Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) . stirring continuously. remove from the heat and add the vanilla seeds and pod(s). Bring the milk almost to the boil. Pre-heat a roasting tray on top of the stove.Home-Made Custard 600ml (1 pint) Milk 6-8 Egg yolks 50g (2 oz) Sugar 1-2 Vanilla pods Split the vanilla pods lengthways scraping out the sticky seeds. then slowly add the stock and bring to the boil. Serves: 6 Cheese and Potato Bake 900g (2lb) Potatoes 450g (1lb) Leeks 450g (1lb) Courgette 300ml (½ pint) Vegetable Stock 225g (8oz) Button Mushrooms 1 large Onion 160g (6oz) Cheddar Cheese grated 50g (2oz) Butter 25g (1oz) Plain Flour 3 tbsp Milk 2 tsp Paprika Cut the potato into cubes. 1 . Boil the potatoes in salted water for 15-20 minutes or until tender. sugar and in a bowl. onion and courgettes. stirring constantly. Place the egg yolks. sprinkling with the remaining cheese. Add the courgettes. Bake for 20-25 minutes or until the top is crisp and golden brown. Caramelised Carrots and Parsnips 6 Carrots 6 Parsnips Olive Oil to coat 2 tbsp Syrup Salt and Pepper to taste Preheat oven to 190° 375° Gas 5 C: F: Peel and remove the woody centres of the parsnips. Sprinkle in the flour.
Serve immediately. cooked and mashed 1 Small Turnip. ensuring they are thoroughly mixed. Add all of the other ingredients and mix thoroughly. Melt the butter in a frying or omelette pan over a medium heat. Chestnut Vegetable Loaf 300g (10oz) Tinned Chestnut Purée (Unsweetened) 150g (5oz) Fresh Breadcrumbs 2 Eggs. Cook until just set. retaining as much air in the mixture as possible. mixing thoroughly. and then place under the grill until the top is lightly browned. Pre-heat the grill. Combine the beaten yolks. adding salt and pepper to taste. finely chopped 1 Large Potato. peeled. Irish Omelette 6 Small or 4 Large Eggs 135g (5oz) Mashed Potato 1 tbsp Chopped Chives or Spring Onion 25g (1oz) Butter Lemon Juice Salt and peppers Separate the eggs. Set aside. Gently fold in the whisked egg whites.Rum and Apple Stuffing 340g (12oz) Apples. Allow to stand for 3-4 hours. cooked and mashed 1 tbsp Fresh Parsley. Whisk the egg whites until stiff. Turn the loaf out gently onto a serving plate. cored and chopped 340g (12oz) Breadcrumbs 6 tbsp Rum 4-6 Sage Leaves. pour over the rum. beaten Place the breadcrumbs in a bowl. lightly beaten 1 Onion. Combine all the ingredients. Bake for 50 minutes to 1 hour until brown and firm. chopped 1½ tsp Butter ½ tsp Salt ½ tsp Pepper ½ tsp Dried Sage ½ tsp Dried Basil Preheat oven to 180° 350° Gas 4 C: F: Lightly grease a ½ kg (1lb) loaf tin with butter or margarine. mashed potato. Use to stuff poultry or form into balls and bake for 30-40 minutes. 2 . Press the mixture firmly into the loaf tin. a squeeze of lemon juice and chives (or spring onions). chopped 1 tbsp Mace 1 Egg. Beat the yolks.
beaten Pinch Mixed Herbs Salt and Pepper Pre-heat oven to 200° 400° Gas 6 C. Cut the pastry into ½ inch strips at an angle. but not sticky dough. Knead the dough gently and allow to rest. Arrange the filling along the centre of the pastry. 3 . to produce a moist. finely chopped Salt and Pepper Milk Rub the butter into the flour. Serves 4. add the rosemary and season.Sausage Plait 225g (8oz) Shortcrust Pastry 225g (8oz) Sausage Meat 50g (2oz) Mushrooms 2 Tomatoes 1 Small Onion 1 Egg. Brush with beaten egg and bake for 30-35 minutes. over the mixture to look like a plait. Mix the sausage meat and onion for the filling. Roll along the long edge similar to a Swiss roll. finely chopped 2 tbsp fresh parsley. Roll the dough into a large rectangle and spread with the filling mixture over evenly. Fold the pastry strips. Pre-heat oven to 200 ° 400 ° Gas 6 C. Add the mashed potato and mixing thoroughly. F: Chop the tomatoes. finely chopped Rosemary. Bake for 15-20 minutes. mushrooms and onion and mix with the sausage meat and herbs. either side of the filling. Roll out the pastry on a floured surface into a rectangle 12 inches by 9 inches and place on a greased backing tray. Sausage Whirls 450g (16oz) Sausage Meat 340g (12oz) Self-Raising Flour 170g (6oz) Cooked Mashed Potato 55g (2oz) Butter salt and pepper 1 Small Onion. Cut into slices about ¾ inch thick and place onto an oiled baking tray. Gradually add the milk. F. alternately.
so care must be taken. Place each piece in a well-greased round 15cm (6ins) round baking tin. Cut the roll in half to produce two pieces each 9cm (3 ins) wide. Mix together well until it becomes a smooth. 45cm by 15cm (18 ins by 6ins) Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins). lemon rind and juice and heat gently until just melted. Bake for 25 to 30 min or until the pastry is slightly browned. Allow the mixture to cool. C: C: Turn out immediately and pour over the hot filling to form a glaze. Allow the dough to rest for 10 minutes. roll as if a swiss roll. C. Roll the dough into a long rectangle approx. rub in the lard. Roll out the dough trimmings and cut into long. Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre. Serves 4 4 . Mix together the soft brown sugar. Lightly knead the currants and sultanas into the dough. Pour in the syrup mixture. cover and leave in a warm place for 30 minutes to allow it to rise. Arrange them in a lattice pattern over the filling. Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste. Roll out the dough and line an 8 inch baking dish. F: Put the syrup into a saucepan with the breadcrumbs. Shape into a ball and place in a warmed lightly greased bowl.40 minutes.40 minutes to allow them to rise Preheat oven to 200° 400° Gas 6 and bake for 35 . Make a well in the centre of the flour and pour in the liquid. Starting at the short side 15cm (6ins). Serve hot or cold. Old Fashioned Treacle Tart 50g (2oz) fresh white breadcrumbs 140g (5oz) rich short crust pastry 6 tbsp Golden Syrup 1 lemon (zest only) 1 tsp lemon juice Preheat oven to 200° 400° Gas 6. then add to the remaining water. cover and leave in a warm place for 35 . Caution: The filling will be very hot. Roll out the dough again to the same size as previously. elastic dough. lard and mixed spice for the filling.Lardy Cakes 450g (1lb) Strong White Flour 300ml (½ pint) Lukewarm Milk 225g (8oz) Currants 110g (4oz) Sultanas 50g (2oz) Sugar 25g (1oz) Lard 25g (1oz) Fresh Yeast 1 tsp Salt Filling 110g (4oz) Lard 110g (4oz) Soft Brown Sugar 1 level tsp Ground Mixed Spice Mix the sieved flour and salt together. narrow strips.
3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water). Add the lemon juice and sugar to taste.3 days. Finely peel the lemon. Secure the corks with wire. Strain through a jelly bag or muslin cloth. Barley Water 600ml (1 pint) Water 50g (2oz) Pearl Barley ½ Lemon 1 tbsp Sugar Place the barley into a sieve and pour over 1. Pour over the boiling water. Place the ginger.2 .1. add the lemon juice and stir well.8lt (2 . Place all of ingredients except the water into a bowl. leaving a little play (for possible expansion) Store the bottle in a cool dark place. Allow to cool and refrigerate before drinking. lemon rind and cream of tartar into a bucket or large bowl. stir until dissolved. Pour the ginger beer into strong bottles and cork. Pour over the boiling water. lemon rind and water into a saucepan and simmer covered for 20 minutes. removing only the outer waxy layer and squeeze the juice.5lt (8 pints) Water 1 Lemon 40g (1½oz) Root Ginger 25g (1 oz) Cream of Tartar 25g (1 oz) Brewers or Wine Yeast Bruise the ginger (wrap in a clean cloth . Finely peel the lemon. The beer should be ready to drink after 2 . If the corks begin to rise. Dilute with iced water to serve.Cornish Spruce 3. Leave in a warm place 21° (70° for 24 hours. removing only the outer waxy layer and squeeze the juice. C F) Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment). Place the barley. removing only the outer waxy layer and squeeze the juice. Allow to cool. into the liquid. Use within 24 hours. 5 .4lt (6 pints) Iced Water 600ml (1 pint) Boiling Water 340g (12oz) Sugar 2 tsp Tartaric Acid 1-2 tsp Ground Ginger 1 Lemon Finely peel the lemon.hit with hammer) to release flavour. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast. release the wire slightly and re-secure. Ginger Beer 450g (1lb) Sugar 4. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic. Use within 24 hours. stir the yeast mixture C F).
roll and fold again as before. so that the unsealed edge is towards you. Stir in the sugar to dissolve. stir with a knife adding enough water to make an elastic dough. Strain the boiling water over the juice mixture. Turn and repeat three more times. Turn and repeat three more times. roll and fold again as before. so that the unsealed edge is towards you. removing only the outer waxy layer and squeeze the juice. Make a well in the middle of the flour and add the lemon juice.Old-Fashioned Lemonade 675g (1½lb) Sugar 1. Flatten in one or two places using a rolling pin. then roll out gently and evenly into a long strip. then place the butter (straight from the fridge) in the middle of the dough. do not seal the edges.3 minutes. then the remaining third into the middle to form three layers. The pastry is now ready for use. citric acid and tartaric acid into a bowl. Puff Pastry 225g (8oz) Flour 225g (8oz) Unsalted Butter 1 tsp Lemon Juice ½ tsp Salt Cold Water Sieve the flour and salt together into a bowl. C: F: 6 . Place the sugar. lemon juice. Pour the liquid into clean. Roll out the dough to form a piece large enough to cover the butter.2lt (2 pints) Water 4 Lemons 2 tsp Citric Acid 2 tsp Tartaric Acid Finely peel the lemons. Leave the pastry to rest in a cool place for 10 minutes. pressing down gently. It should be cooked in a preheated oven at 230° 450° Gas 8 for approx. dry bottles sealing securely. ensure that the butter does not come through or comes from between the edges. Leave the pastry to rest in a cool place for 15 minutes. Place the pastry on to a floured surface. 10 minutes. Can be diluted before serving. Place the water into a saucepan with the lemon rind and boil for 2 . Will keep for up to 6 weeks if stored in a cool dark place. Fold over the ends over one at a time. Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers. Fold one third towards the middle. Place the pastry on to a floured surface.
to form a thick dough. beaten 1 tbsp Coarse Oatmeal 1 tsp Sage Salt and Pepper Pre-heat oven to 190° 375° Gas 5 C. Beaten the egg and sugar together and add to the above mixture. Add the eggs. Turn onto a floured board. if is too dry add a little milk.Devon Flats 450g (1lb) Flour 225g (8oz) Sugar 225g (8oz) Clotted Cream 1 Egg Milk Pre-heat oven to 190° 375° Gas 5. An ideal accompaniment to roast pork. Work into a smooth dough. Press firmly into a well greased ovenproof dish. finely chopped 1 or 2 Eggs. F: Rub the cream and flour together. Place a small knob of butter into a frying pan and fry gently until golden brown on both sides. chicken or duck. to taste Milk (if required) Mix all of the ingredients together. 7 . Bake for 10-12 minutes or until a light golden brown colour Devon Teddy Cakes 225g (8oz) Mashed Potatoes 225g (8oz) Self Raising Flour 110g (4oz) Sugar Dried Fruit. adding a little milk if needed. Sprinkle with a little sugar. F: Mix the dry ingredients and the onion together in a bowl. add a little milk or water to moisten. C. Turn out onto a lightly flour board and roll out to a thickness of 15mm (½ inch). Sprinkle with sugar and serve. Savoury Yorkshire Suet Pudding 225g (8oz) Suet 225g (8oz) Breadcrumbs 2 Large Onions. if the mixture seems to dry. Roll out thinly and cut into rounds. Bake for 30-45 minutes.
Pre-heat oven to 220° 425° Gas 7. Bake for 20 minutes. Remove from the oven and immediately brush with the sugar glaze. mixing thoroughly.Yorkshire Pudding Serves 4-6 300ml (½ pint) Milk 110g (4 oz) Plain Flour 1 Egg Oil. Allow to cool. Place in a warm place for 10 minutes. Turn onto lightly floured board. Shape the dough into round balls. Add the yeast mixture to the flour mixture to create a light dough. then add to the remaining milk. until bubbles begin to appear. Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown. until the mixture resembles breadcrumbs. or until golden brown. then make a well in the centre and break in the egg. C. spice and salt into a bowl. Hot Cross Buns Makes: 12 450g (1lb) Flour 285ml (½ pint) Milk. Mix in half the milk using a wooden spoon. Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume. flatten slightly and place on to a greased baking tin Mark deeply with a cross shape on top. adding the currants. F: Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot. C. ensuring they are evenly distributed. Allow to rest for 15 to 30 minutes. Knock back and knead briefly. Divide into 12 portions. Rub the butter lightly into flour. F: Sieve flour. Beat or whisk until fully combined and the surface is covered with tiny bubbles. Lard or Dripping Place the flour in a bowl. Add in currants and mix thoroughly Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste. lukewarm 225g (8oz) Currants 110g (4oz) Sugar 110g (4oz) Butter 15g (½oz) Yeast (or equivalent Dried Yeast) ½ tsp Mixed Spice ¼ tsp Salt Pre-heat oven to 190° 375° Gas 5. Dissolve some sugar in a few drops of tepid water. 8 . work the mixture until smooth then add the remaining milk. Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling. Leave in a warm place for 20 minutes to allow to rise again. whisk again before use.
Stir in the treacle and vanilla essence. heat gently until the sugar is fully dissolved. Place the chocolate and milk into a bowl over a saucepan that is over a very low heat and allow to slowly melt. Turn out on to a wire rack and allow to cool.Irish Soda Bread 350g (12oz) Wheatmeal Flour 350g (12oz) Plain White Flour 600ml (1 pint) Buttermilk 50g (2oz) Lard 6 level tsp Cream of Tartar 3 level tsp Bicarbonate of Soda 2 tsp Sugar 1 tsp Salt Mix the flours and salt together. adding a little of the flour. stirring constantly.3cm (1 . flatten into a disk 2. then allow to cool. 9 . Bake for 30 . cream of tartar. Use the remainder to spread on top and sides of the cake. mixing well.5 .1¼ inch) thick.½ inch) between them. Bring to the boil. Pour in the buttermilk and work lightly with hands into a dough. Gently shape into a ball and place on a warmed greased baking tray. Gradually add the chocolate mixture to form a thick batter. Divide the mixture between two 18cm (7 inch) sandwich tins. Cut the disk into quarters and pull then apart so that there is 5 . Bake immediately for 30 minutes in a preheated oven at 230° 450° Gas 8. C: F: Rich Chocolate Cake 275g (10oz) Soft Brown Sugar 225g (8oz) Plain Flour 225ml (8 floz) Milk 135g (5oz) Butter 3 Eggs 50g (2oz) Plain Chocolate (70% Cocoa Solids) 1 tbsp Black Treacle 2 level tsp Baking Powder 1 tsp Vanilla Essence ½ level tsp Bicarbonate of Soda ¼ tsp Salt Icing 450g (1lb) Sugar 150ml (¼ pint) Milk 110g (4oz) Butter 50g (2oz) Plain Chocolate (70% Cocoa Solids) 1 heaped tbsp Cocoa 1 tbsp Golden Syrup Preheat oven to 180° 350° Gas 4. baking powder. Mix the butter and sugar together until creamy. Use half of the mixture to spread between the two layers of cake. To make the icing Place the all of the ingredients into a heavy based saucepan. bicarbonate of soda and salt. Fold in the remaining flour. Beat the eggs and gradually add to the butter and sugar mixture. Work quickly using a knife dipped into warm water. C: F: Sift together the flour. dust lightly with wheatmeal flour.15cm (¼ . rub in the lard and add the bicarbonate of soda. Allow to cool for about 10 minutes.35 minutes. then beat until think enough to spread.
spice and baking powder. beat until light and fluffy. about 24" long. Allow to cool for a few minutes then remove to wire racks. Sieve the flour.625g (1lb 4oz . Christmas Biscuits 565g .West Country Apple Cake 450g (1lb) Cooking Apples. a little at a time. Sift together flour and salt and add to the mixture. beaten 3-4 tbsp Milk 1 tbsp Clear Honey. Preheat oven to 190° 375° Gas 5 C: F: Bake for about 10 minutes or until biscuits feel firm and are lightly browned around the edges. Divide dough into 6 equal portions. Bake for 1½ hours until well risen and firm to the touch. Place onto lightly greased baking trays. sugar. Add to the mixture.1lb 6oz) Flour 225g (8oz) Butter 170g (6oz) Sugar 2 Egg Yolks 1 Egg White. chopped 2 tbsp Sugar 1 tsp Almond Extract Pinch Salt In a large bowl. Add beaten egg and almond extract. mixing thoroughly. chill 30 minutes. Divide each into 2" strips. cored and chopped 225g (8oz) Plain Flour 175g (6oz) Dark Soft Brown Sugar 110g (4oz) Butter 2 Eggs.. gradually adding sugar. warmed slightly 1 tbsp Light Demerara Sugar 1 tsp Ground Mixed Spice 1 tsp Ground Cinnamon 2 tsp Baking Powder Pre-heat oven to 170° 325° Gas 3. lightly beaten 4 tbsp Almonds. Makes: approx. Roll out each portion in to a sausage shape. brush with honey and sprinkle with demerara sugar. line with buttered greaseproof paper. 60 10 . until light and fluffy. Brush with egg white and sprinkle with sugar and almonds. cream the butter. Cream together the butter. peeled. Add the eggs. When cold. beating constantly. Pour into the prepared cake tin. Turn out on to a wire rack to cool. This should produce a pliable dough. Fold in the apples and enough milk to produce a soft dropping consistency. C: F: Grease a deep 18 cm (7 inch) round cake tin.
Remove from the heat and add the softened gelatine. Allow to cool for a minute. Colour darkens and flavour becomes more marked if pudding is left for several hours. Beat the evaporated milk until very thick. Spoon into a mould that has been wiped with cooking oil to prevent sticking. In a medium sized saucepan mix the cocoa.Christmas Cake Biscuits 900g (2 lbs) Dates 565g (1lb 4oz) Flour. Leave to set. Fold in dry ingredients. 11 . Add the milk. beat until light and fluffy. Add the cooled chocolate mixture gradually. Add eggs and beat well. Stir well. remove biscuits to wire racks to cool. cream the butter. Drop teaspoonfuls of the batter onto a lightly greased baking tray. sifted 340g (12oz) Sugar 225g (8oz) Glacê Cherries 225g (8oz) Glacê Pineapple 225g (8oz) Toasted Almonds 225g (8oz) Brazil Nuts 225g (8oz) Butter or Margarine 2 Eggs 1 tsp Baking Powder 1 tsp Salt 1 tsp Cinnamon In a large bowl. sugar and water. Bring to the boil. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Measure out the gelatine carefully. Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. gradually adding sugar. to produce a stiff batter. Stir until the gelatine has completely dissolved. DO NOT stand the mould in warm water unless all else fails. loosen edges with fingers. Preheat oven to 170° 325° Gas 3 C: F: Bake for 30-35 minutes or until lightly browned. Chocolate Velvet Pudding 11oz tin Evaporated Milk 135g (5oz) Sugar 75ml (3 fl oz) Water 75ml (3 fl oz) Milk 65g (2½oz) Cocoa 4 tsp Gelatine 1 tsp Vanilla Chill the evaporated milk in the fridge for several hours. fruit and nuts. then loosen one side and turn onto a dampened plate. stirring constantly. Turn into one large dish to set. then leave to stand for 5 minutes. Spoon into individual dishes. To un-mould.
frozen or fresh) 600ml (1 pint) Home-Made Custard. remove from the oven. Place a few extra pieces of buttered bread on top. allow to cool for 5 minutes then spread the jam gently over the top (being careful not to break the surface skin). 12 . Serve hot with whipped cream. pour in the mixture. Whisk the cream and spread or pipe on the top of the custard. Spread the butter generously on one side of each slice of bread. sugar. 350 ºF. eggs. Separate the eggs. cooled 150ml (¼ pint) Cream Sherry Strawberry or Raspberry Jam Toasted Flaked Almonds Slice the swiss roll. Pour the sherry over the swiss roll or sponges. Victoria Sponge or Trifle Sponges 1 packet Strawberry or Raspberry Jelly Strawberries or Raspberry (tinned. Mix the milk. Note: To make vanilla sugar place 3-4 vanilla pods in an air-tight jar containing 2lbs (900g) of sugar and leave for a few days. vanilla sugar and zest of the lemon into a large bowl. Stir into the breadcrumbs and leave for 15 minutes. C: F: Butter a large ovenproof baking dish. Place in the refrigerator and allow to set. (if using victoria or trifle sponges. The longer it remains there the more the flavour with increase. Gas 4. Remove the lid and cook for a further 30 minutes until top becomes a deep-golden. slightly beaten 1 tsp Vanilla ½ tsp Cinnamon ¼ tsp Salt Pre-heat oven to 170° 325° Gas 3. Pour custard over jelly. press down to submerge. Heat oven to 180 ºC. cinnamon and salt pour over bread. Cover. Bake for 35 minutes. Allow to stand for at least 30 minutes. Prepare the jelly as per the instructions (if using tinned fruit use the juices). vanilla. place in a bain-marie and bake for 30 minutes. Whisk the egg whites until stiff and gently fold in the caster sugar reserving 1 teaspoon. raisins and sultanas. Line bottom and sides of the dish with buttered bread. Pour the jelly over the fruit and sponge. Bring the milk and butter to simmering point (do not boil) and remove from the heat. Arrange in the bottom of a glass serving bowl. Pile the egg whites over the top of the jam and sprinkle the remaining teaspoon of sugar over the egg white and place back in the oven for 15 minutes.5 litres (2½ pints). Butter an ovenproof serving dish which will hold 1. Add the fruit.Queen of Puddings 200g (7oz) Breadcrumbs 570ml (1 pint) Milk 4 Eggs 50g (2oz) Unsalted Butter 50g (2oz) Caster Sugar 3 tbsp Raspberry Jam 2 tbsp Vanilla Sugar 1 large Lemon Place the breadcrumbs. Bread and Butter Pudding 7 Slices Bread Soft Butter 1lt (1¾ pints) Milk 110g (4oz) Sugar 110g (4oz) Raisins and Sultanas 3 eggs. Sherry Trifle 1 Swiss Roll. beat the yolks and add to the breadcrumbs. spread with a little jam). Decorate with almonds.
until the mixture reaches the soft-ball stage 114 118° (238 . stirring often. Stir constantly.245° C F). Turkish Delight 1lt (1¾ Pints) Water 900g (2lb) Sugar 285g (10oz) Corn Flour 225g (8oz) Icing Sugar 1½ tbsp Rosewater 2 tsp Lemon Juice 1 tsp Cream of Tartar Red Food Colouring (optional) Place the sugar. Pour the mixture into the prepared baking tin and spread evenly. In a second large heavy saucepan over medium heat. 285ml (½ pint) water. 13 . but do not stir. Boil to a temperature of 154° (310° C F). and lemon juice in a heavy saucepan over medium heat. to prevent sticking. uncovered. stirring constantly. using a knife to prevent it running too thin. Cool to room temperature. Gradually stir in the remaining water until no lumps remain. Store in an airtight container with sheets of waxed paper. Reduce the heat and simmer. Stir in the rosewater and add food colouring (if used). allow to stand overnight to set. gluey paste. Roll pieces in the icing sugar mixture to coat well. See: Sugar boiling basics The sugar mixture will form a soft ball which can be squashed flat. Stir until the sugar dissolves and the mixture boils. until the mixture boils and forms a thick. Cut into strips.80 pieces. Pour mixture on a slab. Heat gently until the sugar has completely dissolved. Remove the saucepan from the heat. When the water has evaporated add a few drops of peppermint essence. without stirring. for about 1 hour. stir together 225g (8oz) cornflour and the cream of tartar. or until the mixture has become a pale golden colour. dusted with the sugar mixture. separating every layer.Yorkshire Humbugs 450g (1lb) Brown Sugar 150ml (¼ pint) Water Peppermint Essence Place the brown sugar into a heavy bottomed saucepan. Makes approx. and cut with sharp buttered scissors. Reduce the heat and simmer gently. Sift the icing sugar and a little cornflour onto a large cutting board. Slowly pour the hot sugar syrup into the cornstarch mixture. Then wrap in cellophane and store in an airtight container. Turn out and cut into 1-inch squares with an oiled knife.
water and vinegar into a heavy bottomed saucepan. Boil about 30 minutes. wrap in cellophane and store in an airtight container. Cut into rounds or form small balls and flatten. Store in an airtight container. Eyes can be formed using silver balls or currants. adding enough to produce a fairly stiff mixture. pinch up two small pieces to produce ears. heat gently until the butter has melted. Add the sugar and black treacle. Add a few drops of the food colouring (flavourings can also be added at this stage if required). Sugar Mice 1 Egg White 450g (1lb) Icing Sugar Food Colouring Beat the egg white until frothy but not stiff.16 pieces. Remove from the heat. the tail can be made from string. Boil the mixture to a temperature of 138° (280° C F). this takes about 20 minutes. Remove from heat and beat well and pour into greased tin. Add a few drops of the essence or oil. Place the mice onto parchment or silicon paper. place in a warm place to dry for 24 hours. Roll into oval shapes with making one end pointed to form a nose. cut when cold. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. allow to fully dissolve. 14 . Stirring continuously until it comes to the boil. allow the bubble to decrease. adding enough to produce a fairly stiff mixture. When cold break into squares. Store in an airtight container. Heat gently until the sugar dissolves. Peppermint Creams 1 Egg White 450g (1lb) Icing Sugar Peppermint Essence or Oil of Peppermint Beat the egg white until frothy but not stiff. Place the peppermint creams onto parchment or silicon paper. When the mixture has cooled a little mark the surface into squares with a knife. place in a warm place to dry for 24 hours. Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.Treacle Toffee 450g (1lb) Soft Brown Sugar 225g (8oz) Black Treacle 110g (4oz) Unsalted Butter 2 tbsp Water 1 tbsp White Vinegar Place the butter. Sieve the icing. Scottish Tablet 900g (2lb) Caster Sugar 85g (3oz) Water 50g (2oz) Margarine 2 tbsp Syrup Small Tin Condensed Milk ½ tsp Vanilla Place all of the ingredients into saucepan. Sieve the icing. Mark into squares when cool. Knead the mixture in to a firm paste and divide into 12 .
) Boil for 3 minutes. Cool completely on wire rack. Honeycomb 225g (8oz) Sugar 300ml (½ pint) Cold Water 1 tbsp Golden Syrup 1 tsp Warm Water ½ tsp Bicarbonate of Soda ½ tsp Cream of Tartar Place the sugar. With 2 forks. stirring constantly. Fudge 900g (2lb) Sugar 225g (8oz) Unsalted Butter 1 large tin Evaporated Milk Water (quarter of the volume of Evaporated Milk) Vanilla Essence Place the sugar. water. cut into squares and store in an airtight container. Allow to cool for a few minutes before marking into bars or squares. stirring occasionally. In a large heavy bottomed saucepan. combine the sugar.245° C F) the soft ball stage. Eat as soon as cool. (Try to avoid splashing mixture onto side of the pan.245° on sugar thermometer. hard-crack stage (10 to 15 minutes). syrup. then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture. set aside. Leave in a cool place to set. Pull gently to avoid tearing.118° (238 . Remove from the heat to prevent further cooking.Old-Fashioned Peanut Brittle 340g (12oz) Raw Peanuts or Raw Cashews. as if kept it becomes soft and sticky. Pour the mixture into a 20cm (8 inch) baking tin. water. Immediately pour and spread mixture onto the baking sheet. stirring gently. Bring to a boil over moderate heat. Remove from the heat and allow to cool for 2 . to 114 . coarsely chopped 170g (6oz) Sugar 170g (6oz) Light Syrup 60ml (2fl oz) Water 3 tbsp Butter. butter. Rapidly boil the mixture to a temperature of 114 . Heat gently until the is fully dissolved. soft-ball C F) stage. Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2. Break into pieces. heat gently until the sugar has completely dissolved. stirring constantly until light and foamy. Cook over moderate heat. 15 . at room temperature 2 tsp Vanilla Essence 1 tsp Baking Powder Butter a large baking tray. See: Sugar boiling basics Add the nuts. Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture. Boil the mixture without stirring. lift and pull into a rectangle. stirring constantly with a wooden spoon to dissolve sugar. lined with silicon paper. Allow to cool a little before marking into squares with a knife.5cm (1 inch). water and vanilla essence into a saucepan. and butter. milk. Be careful that the mixture does not burn. golden syrup and cream of tartar into a heavy bottomed saucepan.118° (238 .3 minutes. Quickly stir in vanilla and baking powder into the hot mixture. Remove the pan from heat. to 300° on sugar thermometer. Cook over moderate heat. to a temperature of 154° (310° C F).
stiffly beaten 1 tsp Vanilla Essence Pinch Salt Food colouring [optional] Beat the egg white to the soft peak stage in a large bowl and set aside. Add vanilla.40 pieces. dark chocolate and allow to fully dissolve.118° (238 . Stir continuously. Add the baking soda.245° on sugar C F) thermometer. Add a few drops of food colouring if desired. Remove from heat. Add the sugar golden syrup. Allow to cool slightly and cut into squares. In a saucepan. cut into squares and store in an airtight container. Almond Crunch 75g (3oz) Flaked Almonds 60g (2½oz) Butter 4 tbsp Honey Melt the butter in a heavy-based saucepan. Leave in a cool place to set. to a temperature of 138° (280° C F). Beat this mixture until almost hard. then drop teaspoonfuls onto waxed paper. 16 . for 7-8 minutes or until the mixture is golden brown. sifted Place the butter. water and vinegar into a heavy bottomed saucepan. nuts and a pinch of salt.Cinder Toffee 450g (1lb) Granulated Sugar 300ml (½ pint) Water 50g (2oz) Butter 25g (1oz) Dark Cooking Chocolate (70% cocoa solids) 4 tbsp White Vinegar 3 tbsp Golden Syrup ½ tsp Baking Soda. stirring well until bubbles subside a little Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. to 114 . boil the sugar. Add the honey and almonds and increase to a medium heat. soft-ball stage. When the mixture has cooled a little mark the surface into squares with a knife Christmas Divinity 450g (16oz) Sugar 110g (4oz) Nuts (optional) 110ml (4fl oz) Water 110ml (4fl oz) Syrup 1 egg white. water and syrup while stirring gently. Bring to a boil. Makes about 35 . See: Sugar boiling basics Pour the sugar mixture over the beaten egg white. beating continually. Pour the mixture into a greased 20cm (8 inch) baking tin. heat gently until the butter has melted.
450g (1lb) Sugar 120ml (4 floz) Warm Water 1 level tsp Tartaric Acid ¼ tsp Cream of Tartar Lemon Essence Place the sugar, water and cream of tartar into a heavy bottomed saucepan, heat gently until the sugar has completely dissolved. Boil the mixture without stirring, to a temperature of 154° (310° C F). Remove from the heat and immerse the base of the saucepan in cold water to prevent further cooking. Mix the tartaric acid with a little warm water and a few drops of the lemon essence, stirring well. Add to the sugar mixture stirring to ensure that it is fully combined. Allow to cool for a few minutes. Use a teaspoon which has been lightly oiled, place drops of the mixture onto a oiled baking sheet or marble slab. Allow the acid drops to cool and set. Then wrap in cellophane and store in an airtight container.
Sugar Boiling Basics
Always measure the sugar and water exactly. Heat gently, do not allow to boil until the sugar is fully dissolved. Whilst heating stir with a wooden spatula, scraping the bottom and corners of the saucepan. Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to prevent a build up of crystals. Never stir the boiling liquid unless directed by the recipe. Ensure that the correct temperature is reached. If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot water after testing. When the correct heat is reached, remove the saucepan from the heat and place on a damp cloth, to prevent further cooking.
Tests for Sugar Temperature
To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and drop into water. Leave for one minute, then test using thumb and forefinger. Thread 110 - 114° (230 - 238° C F) The sugar mixture will form a fine thread if pressed together then pulled apart. Soft Ball 114 - 118° (238 - 245° C F) The sugar mixture will form a soft ball which can be squashed flat. Hard Ball 118 - 138° (245 - 280° C F) The sugar mixture will form a ball which will hold its shape when pressed. Small Crack 138 - 152° (280 - 305° C F) The sugar mixture will separate into threads that will snap cleanly. Hard Crack 152 - 163° (305 - 325° C F) The sugar mixture will separate into threads which are brittle and hard. Caramel 174° (345° C F) The sugar mixture becomes golden in colour.
Rhubarb and Ginger Jam
1kg (2lb 4oz) trimmed Rhubarb, chopped 1kg (2lb 4oz) Sugar 600ml (1 pint) Water 100g (4oz) Crystallised Ginger, chopped 25g (1oz) Root Ginger 2 Small Lemons, juice only Trim and chop the rhubarb. Bruise the ginger well and tie in a muslin bag. Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water. Bring to the boil. Boil, stirring occasionally for 15 minutes or until the fruit is tender. Remove the muslin bag. Add the chopped crystallised ginger. Return to the boil and simmer until the rhubarb is clear, stirring frequently. Test for a set, when the setting point is reached, remove from the heat. Skim the surface with a slotted spoon. Pot the jam into sterilised jars.
Rock Cakes Recipe
Ingredients 8oz flour ½ tsp baking powder 1½oz butter 1½oz sugar 1 egg, well beaten a little milk 2oz currants or sultanas Method Rub the butter into the flour. Add the dry ingredients. Beat in the egg and a little milk if the mixture is too stiff. Pile heaps of the mixture onto a greased baking tray. Bake in a fairly hot oven for 1520 minutes.
Carrot Cake Recipe
8oz self raising flour 6oz carrots 2tsp baking powder 2tsp cinnamon 5oz soft brown sugar 2oz walnuts, finely chopped 1oz hazelnuts, finely chopped 1 large ripe banana 2 medium eggs frosting (topping) 200g cream cheese 2oz butter, unsalted 3oz icing sugar Method Put all the ingredients for the cake into a food processor and blend until smooth or beat together in a large basin. Bake in a well greased deep cake tin for just under 1 hour. When the cake is cooked, cool it on a metal rack. Cream the butter and icing sugar together and blend in the cream cheese. Use this to cover the top of the cake.
Somerset Cider Cake Recipe
4oz soft brown sugar 4oz butter 2 eggs (not straight from the fridge but at room temperature) 8oz plain flour ½ a nutmeg grated 1tsp bicarbonate of soda 8floz dry cider Method In a large basin cream the sugar and butter together using a wooden spoon until the mixture is light in colour and fluffy in texture. Break the eggs into a separate basin and beat them. Beat the eggs into the sugar and butter mix. Sift the flour, bicarbonate of soda and nutmeg together and fold into the butter and sugar mix. Slowly stir in the cider. Bake in a well greased 7 inch tin at 190 degrees Centigrade for 1-1 and a half hours.
140ml (¼ pint) Double Cream 55g (2oz) Butter 55g (2oz) Castor Sugar 55g (2oz) Golden Syrup 55g (2oz) Plain Flour 1 tsp Ground Ginger 1 tsp Lemon Juice 1 tsp Brandy [optional] Pre-heat oven to 180° 350° Gas 4. C: F: Grease 2 baking trays. Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has dissolved. Add the lemon juice and remove from the heat. Stir in the flour and ginger, mix until smooth. Add brandy (if used) Place teaspoons of the mixture a few inches apart on the baking tray. Bake until brown and lacy. Allow to cool slightly. Whilst still warm, remove from the tray with a palette knife and wrap around the handle of a wooden spoon, allow to become firm before removing. If not required immediately allow to fully cool and store in an airtight container. When ready the serve, pipe whipped cream (flavoured of sweeten to taste) into the brandy snaps.
450g (16oz) Ground Almonds 225g (8oz) Icing Sugar 225g (8oz) Castor Sugar 2 Eggs 1 tbsp Lemon Juice 1 tsp Almond Essence Whisk eggs, essence and lemon juice. Stir in the sugars and almonds. Use your hands to form the mixture into a ball. Knead well to produce a pliable dough. Wrap in grease-proof paper and refrigerate until needed.
Buttercream Filling Mix all the ingredients together until smooth and light. Chopped 1 Small onion. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Serve with potatoes and a green vegetable. if required Glace Icing 170g (6oz) Icing Sugar 50g (2oz) Drinking Chocolate 2 tbsp Hot Water to mix (approximately) Pre-heat oven to 180° 350° Gas 4 C: F: Grease and line two 8 inch sandwich tins. Stir in suet and mix to a fairly soft dough with cold water. Place the mixture into the tins and smooth the tops. Serves 4 20 . Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin. well beaten 1 tbsp Hot Water Buttercream Filling 110g (4oz) Icing Sugar 50g (2oz) Margarine 50g (2oz) Drinking Chocolate Water or milk. Lightly knead until smooth. Glace Icing Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving. mushrooms and bacon together. Use a knife dipped in boiling water hot to spread the icing. Place on a stand in a saucepan. adding a little stock or water. adding a tablespoon of the flour mixture to prevent curdling.Moist Chocolate Cake 170g (6oz) Margarine 170g (6oz) Caster sugar 110g (4oz) Self Raising flour 85g (3oz) Drinking chocolate 3 Eggs. Serves 4-6 Mushroom Pudding 450g (1lb) Mushrooms. Cream the margarine and sugar together until light and fluffy. Remove the cakes from the tins. Allow to cool on a wire rack. Spread on one of the cakes and sandwich together. Beat in the eggs. wiped. and pour round sufficient boiling water to come about half way up the basin. Fold in the remaining flour and chocolate mixture and stir in the hot water. Mix the onion. Cover and boil for 2 to 2½ hours. Trimmed and sliced 225g (8oz) Self-raising flour 85g (3oz) Suet 4 Rashers streaky bacon. a little at a time. pressing the edges firmly together and sealing with a little water. Add the dough lid. topping up with boiling water as necessary. Turn out on to a floured surface. Bake for 25 minutes or until the surface springs back when pressed lightly. sliced Pinch of salt Salt and black pepper A little water or stock Sift flour and salt into a bowl. seasoning. and place in the centre of the pudding. Sieve together the flour and drinking chocolate.
Pre-heat oven to 200° 400° Gas 6 C. Place mixture into a well greased baking dish Drizzle dripping or oil over top Bake 40-50 minutes. melted butter. Drain well. Slice and serve as an accompaniment to pork. add a little freshly grated nutmeg. then boil in salted water until tender. Fry in hot oil until brown on both sides. Bring to a boil. Place the onions in a saucepan and with the chicken stock. beaten 1 tbsp Flour Dripping or oil Sage (to taste) Salt & Pepper Boil onions until tender. 21 . then into the breadcrumbs. Mix the butter and flour to form a paste Very gradually add the paste a little at a time. Bake for about 40 minutes. Remove the onions using a slotted spoon and transfer to a casserole dish. mace. Form into small flat. chopped Freshly Grated Nutmeg Salt and Pepper. flour and seasoning. Seasoned Pudding 6-8 Slices of Bread 225g (8oz) Quaker Oats 3 Medium Onions. salt and pepper. Drain and mash well. reserving the liquid Pour the reserved liquid over bread and oats. F: Mash bread and onions together Add the egg. chicken or game. mixing thoroughly. Parsnip Cakes Serves 4 450g (1lb) Parsnips 1 large Egg 8 tbsp Breadcrumbs 2 tbsp Flour 2 tbsp Melted Butter 1 pinch Mace Oil for frying Salt and Black Pepper Peel and slice the parsnips. chopped 1 Egg. Drain if mixture is too moist. pour over the onions. Dip into the beaten egg. soak to allow absorption. stirring (whisking) to prevent lumps forming. Preheat oven to 190° 375° Gas 5 C: F: Add the milk and sherry to the stock and allow to simmer. Serves 6-8. the onions should be just tender. simmer for 10 minutes. Add flour. When the sauce is thickened. round cakes.36kg (3lb) Small Onions 455ml (16fl oz) Vegetable (or Chicken) Stock 235ml (8fl oz) Milk 60ml (2fl oz) Dry Sherry 6 tbsp Flour 3 tbsp Butter 1 tbsp Fresh Parsley. to taste Peel the onions and trim the ends.Creamy Winter Onions 1.
Mix in the caraway seeds. Place into a bowl to stand for around two hours. salt and freshly ground pepper. chopped 1 Rasher Bacon. sugar. leaving on the outer skin. bacon and seasoning. Place them to the centre of a clean tea towel. Turn the dough onto a floured surface and knead lightly. Place the hazelnuts on a sheet of foil and cook under the grill until lightly brown. grated cheese. Serve hot with butter. Sift the flour and mix to make a soft pliable dough. wring hard to extract the starchy liquid. Baked Onions with Nut Stuffing 4 large Onions (each weighing 225-275g (8-10 oz)) 225 g (8 oz) Tomatoes 150 g (5 oz) Long grain rice 110 g (4 oz) Cheddar cheese 50 g (2 oz) Hazelnuts 50 g (2 oz) Pistachio Nuts 1 tsp Turmeric 1 tsp Fresh Basil ¼ tsp Dried Oregano Pre-heat oven to 200° 400° Gas 6 C: F: Boil the onions in their skins for 45 minutes or until very tender. mashed 225g (8oz) Self-Raising Flour 110g (4oz) Caster Sugar 60ml (2fl oz) Double Cream 25g (1oz) Butter 2 tsp Caraway Seeds Pre-heat oven to 200° 400° Gas 6 C. Mix the roughly chopped tomatoes with the rice. to taste Soak the peas overnight. drain well. 22 . chopped 2 tsp Worcestershire Sauce 1 tbsp Butter Salt and Pepper. herbs and turmeric. Place in a roasting tray. then drain well. Mash the cooked potatoes with the butter and cream. Stampy 225g (8oz) Raw Potatoes 225g (8oz) Cooked Potatoes. cover and bake for about 40 minutes. Serve hot. F: Peel and grate the raw potatoes. Slice off the tip and root of each onion. pressing it well into the centre. stirring occasionally. Place on a preheated baking sheet and cut into 4-8 slices. Place the peas in a saucepan and adding the onion.Pease Pudding II 1 lb (454gm) Green and Yellow Split Peas 1 Large Onion. Pre-heat oven to 200° 400° Gas 6 C. Bring slowly to the boil and simmer for 2 to 2½ hours. Cut through to the centre of each onion from tip to root along one side. Pease Pudding should have a puree consistency and if too loose raise the heat to reduce the moisture. turning often. Finely chop with the hazelnuts and pistachio nuts. Ease the onions open. F: Bake for 35-40 minutes. covered with the damp tea towel to prevent them browning. Place a portion of the stuffing in each onion. Pour off any liquid and transfer to another bowl. Add water enough to reach ½in (12mm) above the peas. nuts. drain and leave to cool. Cook the rice until tender. Just before serving add the butter and Worcestershire the sauce.
add just enough water to cover the base. Remove from the heat and blend with the strained and beaten eggs. core and slice the apples and pears. Orange or Lemon Curd Makes: 700 . Keeps for 2 weeks or 4 weeks if kept in a refrigerator Raspberry Jam Makes: 4.2 . Halve the plums and remove the stones.7kg (6lb) Raspberries Pick over the raspberries. add the sugar. stir until fully dissolved. Pot and seal as for jam. Place all of the fruit into a heavy bottomed saucepan.2lb) 4 medium Oranges or Lemons 450g (1lb) Caster Sugar 225g (8oz) Butter 5 Eggs Thinly peel the rind and squeeze the juice from the fruit. Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.5kg (10lb) 2. The jam is then ready for potting. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . Cook for 40 minutes or until the fruit is tender. drying well. Bring to the boil and cook rapidly until the setting point is reached. Remove the pan from the heat and stir in the sugar.15 minutes.8lb) 900g (2lb) Cooking Apples 900g (2lb) Pears 900g (2lb) Plums 2kg (4½lb) Sugar 25g (1oz) Root Ginger 1 Lemon Water Peel. Skim the surface if necessary and pot. removing any stalks.6kg (7 . Preheat oven to 110° 225° Gas ¼. Remove from the heat. cooking rapidly until the setting point is reached.High Dumpsy Dearie Jam Makes: 3. until fully dissolved. Bring to the boil. Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water). until tender and the juices are running. wash if necessary. cook for about 15 minutes.7kg (6lb) Sugar 2. Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes. Add the sugar and butter. Return to the low heat and cook until the curd will coat the back of a spoon. cook over a low heat until the sugar is fully dissolved.900g (1½ . 23 . Add the juice of the lemon.3.
4lb) 900g (2lb) Rowan Berry 900g (2lb) Crab Apples 1. wash if necessary. covered for 20 . stirring until fully dissolved. Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons.15 minutes. allow about 4 hours for this. Place the juice back into a heavy bottomed saucepan. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . Strain through a jelly bag or muslin cloth. Bring to the boil and cook rapidly for 10 . add the sugar.7kg (6lb) Strawberries 2. Measure the volume of the liquid.7kg (6lb) Sugar 2 Lemons Wash and hull the strawberries.1. do not squeeze as this will cause the jelly to become cloudy.8kg (3 .25 minutes. Cook the strawberries over a low heat for about 15 minutes.4 . Bring to the boil and cook rapidly for 10 . Place the fruit and just enough water to cover into a heavy bottomed saucepan. allow to cool slightly then pot. Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 . removing any bruised parts. Strawberry Jam Makes: 4. Bring to the boil and simmer. Skim the surface if necessary.5kg (10lb) 2.Rowan Jelly Makes: 1. until fully dissolved. Skim the surface if necessary and pot. 24 . Remove the pan from the heat and stir in the sugar. until tender and the juices are running. add 450g (1lb) of sugar for each pint (600ml) of liquid. until tender.15 minutes. Wash the whole crab apples. drying thoroughly. drying well. Preheat oven to 110° 225° Gas ¼.8lt (3 pints) Water Sugar Pick over the rowan berries. removing any stalks.15 minutes until the setting point is reached.15 minutes until the setting point is reached.
If using screw tops. unless otherwise stated. If covering with plastic or cellophane. Saucer Test Chill a saucer in the fridge for a minute. Potting Jams and Preserves Thoroughly wash the jars. Place 1 tsp of jam on the saucer and leave to cool for a minute. Once filled do not move or tilt the jars until the contents is set. place the lid on immediately. remove and hold over the jam. Place the plastic or cellophane top on. the setting point has been reached. place the dried jars into the oven for 3 . Sealing the jars whilst the contents is hot will prevent the growth of mould. rinse and drain on a clean towel. C: F: Fill the jars with the jam or preserve to the top of the jar (it will shrink during cooling). 25 . Preheat oven to 110° 225° Gas ¼. It is wise to label the jars with details of the contents and date produced. place a disc of waxed paper on surface of the contents after filling to form a seal. Temperature Using a thermometer.5 minutes. the temperature should be 105° (220° C F). Push the surface of the jam with a fingertip. Store in a cool dark place. twisting it a couple of times to cool the sticking jam. once the contents has cooled.Setting and Potting Preserves To test the setting point of jam: Flake Test Dip a wooden spoon into the jam. Let the jam fall from the spoon. if the drops run together and for flakes that hang from the edge of the spoon for 15 . if it wrinkles it is ready.30 seconds. Most preserves will keep for between six and twelve months. It is best to pour the jam or preserve down the inside of the jar whilst filling to prevent any air bubbles forming.
7kg (6lb) Pickling Onions 4.Pickled Onions Makes: 2.8 weeks to allow the flavour to mature Old Fashioned Biscuits 1.7kg (6lb) 2.14lt (2 pints) Ale 1 glass Brandy or Rum 1 tbsp Sugar Pinch Ground Cloves Pinch Ground Nutmeg Pinch Ground Ginger Place all of the ingredients except brandy (or rum) into saucepan. beat until light and fluffy. Place into jars and cover with the cold vinegar. 26 .5lt (8 pints) Water 1. Add egg and vanilla extract and sour cream.18 hours. beat well. mix thoroughly. heat but do not allow to boil. Cover the onions with the second solution of brine. Remove the onions and drain thoroughly. baking powder and salt. Allow to cool for a minute. Leave for 6 . Add brandy and more sugar and flavouring if necessary. serve at once. Preheat oven to 190° 375° Gas 5 C: F: Bake for until lightly browned. Roll the dough into 1/8-inch thickness. made from the salt dissolved in the water. Mulled Ale 1. made from the salt dissolved in the water. cream the butter. remove biscuits to wire racks to cool. Place a plate on top to prevent the onions from floating to the surface and leave for 12 . Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.2lt (2 pints) Spiced Vinegar 450g (1lb) Salt Place the peeled onions into a large bowl and cover with brine.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4. Refrigerate for 2-3 hours. beaten 2 tsp Baking Powder 1 tsp Vanilla Essence 1 tsp Baking Soda ½ tsp Salt In a large bowl. Place on onto a lightly greased baking tray. Drain the onions. gradually adding sugar. return to the cleaned bowl and scald with boiling water for 2 minutes.135kg (2lb 8oz) Flour 225g (8oz) Butter 225g (8oz) Sour Cream 225g (8oz) Sugar 2 Eggs. Add the sifted flour. cut into shapes.
Add hot liquid. Nettle Beer 900g (2lb) Young Nettle Tops 4. Leave in a warm place 21° (70° for 3 days. Strain lemon juice into punch bow. add a layer of sugar. Strain the liquid several times through layers of muslin or filter papers. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic. Leave undisturbed for 6 months. Pour over the gin. ending with a layer of sugar. (This may be done in batches if you do not have a large enough saucepan. Heat gently.3 times per week for the first three months. removing only the outer waxy layer. release the wire slightly and re-secure.) Strain the liquid into a large container with the lemon rind and juice and cream of tartar. rum and boiling water.5lt (8 pints) Water 450g (1lb) Demerara Sugar 2 Lemons 25g (1 oz) Cream of Tartar 15g (½oz) Brewers or Wine Yeast Wash and drain the nettles. The beer should be ready to drink after one week. leaving a little play (for possible expansion) Store the bottle in a cool dark place. boil for 15 minutes. squeeze the juice. into the liquid. Seal the jar tightly and leave in a cool dark place. but do not boil. continue layering. Add the spices. brandy. Pour the liquid into a bottle and tightly cork. until the liquid is clear. Crush in saucepan. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast. Shake the jar 2 . 27 . Place the nettles and water into a large saucepan and bring to the boil. Secure the corks with wire. stir the yeast mixture C F). If the corks begin to rise. C F) Strain the liquid into strong bottles and cork. Finely peel the lemons. Place a layer of sloes into a 1.Hot Punch 600ml (1 pint) Boiling Water 300ml (½ pint) Brandy 300ml (½ pint) Rum 1 Large Lemon 50-85g (2-3oz) Sugar Cubes Pinch Ground Cinnamon Pinch Grated Nutmeg Pinch Ground Cloves Rub sugar on rind of lemon to extract all zest. Serve immediately Sloe Gin 600ml (1 pint) Gin 350g (12oz) Ripe Sloes 160g (6oz) Sugar Wipe the sloes and prick each of them several times with a sharp needle or fork.2lt (2 pint) preserve jar. stir well. Store for another six months in a cool dark place before drinking.
butter and mixed spice into a saucepan. Mushroom Burger 1 or 2 large flat field mushrooms 1 crushed garlic clove a splash of olive oil a cheese slice put the mushrooms on a baking tray sprinkle with crushed garlic & oil put in oven @180c for about 10 mins. Pre-heat oven to 180° 350° Gas 4. cider. Add the chopped tomatoes and the coriander. Cook in the oven medium heat for about an hour. Drain and rinse the beans and add to the pot. cook it gently in some olive oil. To serve put in a burger bun or half ciabatta. stirring well. Add the beaten eggs and flour to the mixture. add the curry paste and cook for a couple of minutes. It's best with organic brown rice. 1 medium onion 1 can chick peas 1 can kidney beans 1 can butter beans 3 tablespoons curry paste (pataks balti paste is what I use) 1 can chopped tomatoes Fresh chopped coriander Chop the onion.Worcester Cider Fruit Cake 450g (1lb) Mixed Dried Fruit 255g (9oz) Self Raising Flour 235ml (8floz) Cider 170g (6oz) Brown Sugar 110g (4oz) Butter 2 Large Eggs 1 tsp Mixed Spice Place the dried fruit. Remove from oven & put cheese slice on top & return to oven for a few mins to melt cheese. Allow to cool completely. Bring to the boil. 28 . Bake in the centre of the oven for 1 hour 20 minutes or until the cake is easily pierced with the tip of a knife. Bean curry. sugar. mixing thoroughly. C: F: Line a 20cm (8 inch) cake tin with buttered greaseproof paper. This is really nice topped with a handful of watercress with a drizzle of basmatic vinegar.
• Rinse the lentils in cold water and add them to the saucepan. whisk the egg and cream together and pour over the whole lot. 29 . Place the sliced tomatoes on top. Add the wine and boil for 10 seconds. but not browned. and heat for 30 seconds. Season with salt and pepper. covered. for 35 minutes. cover. cover with the rest of the potatoes. Cover with the spinach and half the cheese. • Ladle the lentils into bowls. Cover with water about an inch above the lentils and simmer. along with the bay leaf and rosemary. grease a large casserole dish. finely chopped 1⁄2 cup white wine 6 oz.Mozzarella-topped Spinach and Potato Gratin (this'll serve four) 600g potatoes. Bake in the oven for 55 minutes Lentils With Spinach and Roasted Peppers Makes 4 servings 4 Tbsp. Stir the spinach into the lentils. Add the garlic and continue cooking until the onion and garlic are softened. washed Basil leaves • Heat 2 Tbsp. Place a roasted pepper half (see recipe) in the centre of each dish and garnish with torn basil leaves. and sprinkle the rest of the cheese. finely chopped 2 cloves garlic. or until the lentils are tender. cook the spinach in boiling water for five minutes then drain. Add the onion and sauté for 2 minutes. line the bottom with half the potatoes. of olive oil in a medium saucepan. • Place the spinach in the pan on top of the lentils. spinach. olive oil 1 large onion. (peel them and slice them thinly) 500g fresh spinach 200g mozzarella cheese (grated) 4 tomatoes (sliced) 3 eggs (beaten) 284ml carton of whipping cream (naughty I know!) Oven needs to be at 180c/350f Boil the potatoes in water for five minutes then drain. puy lentils (or other lentils) 1 bay leaf 1 sprig rosemary Sea salt Freshly ground black pepper 1⁄4 lb. then stir in the remaining olive oil.
for 1 to 2 minutes. until the risotto and quinoa are creamy and soft. Season with salt and pepper. Roasted Peppers Makes 4 servings 2 large red bell peppers Olive oil 4 cloves garlic. • Place 4 cherry tomato halves flat side up in each pepper. cut side up. finely chopped 2 cloves garlic. of olive oil in a frying pan. Drizzle with olive oil and season with a little more salt and pepper. Add the onion and garlic and sauté for 2 minutes. • Heat 1 Tbsp. Add the quinoa and continue stirring and adding cups of stock. • Bake at 350° for 30 minutes. 30 . Cover with basil leaves and season with salt and pepper. Stir the risotto at a simmer until all the liquid is absorbed. Add the rice and cook. Sauté the mushrooms until soft then stir them into the risotto. olive oil 1 large onion. • Add 1 Tbsp. • Add one cup of stock. and top each serving with a handful of arugula and a few pumpkin seeds.Field Mushrooms and Quinoa Risotto Makes 4 servings 5 Tbsp. of the olive oil in a saucepan over medium heat. but leave the green stalk in place. Also heat 1 Tbsp. Add the pumpkin seeds and toast for 30 seconds. of olive oil and a squeeze of lemon juice to the risotto. stirring. Rub the outside of the peppers with olive oil and place on a baking sheet. spoon it into bowls. remove the central white core and seeds. or until the peppers have F softened. minced 2 cups risotto rice 5-6 cups vegetable stock 1⁄2 cup quinoa Sea salt Freshly ground black pepper 1⁄2 cup flat field mushrooms 2 Tbsp. • Cut each clove of garlic into 2 or 3 slivers and place in the bottom of the pepper halves. pumpkin seeds 1⁄2 lemon 2 cups arugula • Heat 2 Tbsp. peeled 16 fresh basil leaves Sea salt Freshly ground black pepper 8 cherry tomatoes. halved • Halve each pepper lengthwise. of olive oil in a clean frying pan over low heat.
Place 4 Tbsp. Sprinkle with the remaining paprika. • Place the eggplants cut side up in a baking dish and cook at 350° for 15 to 30 minutes. olive oil 2 Tbsp. Chicken Stock Chicken Bones Bayleaf Onion Pepper corns Water Simmer for at least 3 hours. Cool. Spoon the baba ghanoush into a bowl in the middle of a serving plate. until the flesh is soft. olive oil in a frying pan over medium heat. peeled and crushed in 1⁄4 tsp. Turn the eggplants over and briefly sear the skins. and pulse for 10 seconds. Add salt and pepper to taste. Vegetable Stock 2 Onions 2 Leeks 2 Carrots 2 Large Tomatoes Sprigs Parsley Water Cress Salt Pepper corns Water Simmer for 2 hours. and a pinch of paprika. garlic. salt 2 pinches hot paprika Sea salt Freshly ground black pepper • Cut the eggplants lengthwise and score the flesh in a crisscross pattern. Leave to cool & skim off the fat before use. 31 . F • Place the eggplants in a food processor with the remaining oil.Baba Ghanoush With Toasted Bread Triangles Makes 4 servings 2 eggplants 6 Tbsp. tahini. Arrange the bread around the dish and serve. lemon rind and juice. • Toast the bread and cut it into triangles. Place the eggplants in the pan cut side down and cook until the flesh is golden brown. tahini Grated rind and juice of 1 large or 2 small lemons 2 cloves garlic.
By baking the pastry before adding the contents. The case is now ready for filling. 32 . Check thickness of Jam & set in jars. Most pastries will cook in about 9–12 minutes. but I find this unnecessary. Wrap bacon slices around sausages first. usually 190–200C/375–400F/gas mark 6–7. glass or ceramic pastry or pie dish. any holes in your pastry can allow a liquid filling to seep out before it sets.. OR Gently heat the berries. 3. The pastry should then rest in the fridge while you preheat the oven. Bring to the boil until setting point is reached & allow to cool and settle. If not. The idea is to weigh the paper and pastry down to prevent it from rising up during baking. return to the boil & let cook 25 minutes more. it tends to ‘melt’ and slide down the sides of the dish before setting.Mum’s Sausage & Onion Meal Sausages Gravy Onions sliced Bacon Slices (optional) Put all ingredients into saucepan. Make sure the oven is up to the correct temperature before baking the pastry. bring to a boil 500g sugar and 250 ml water per kg of fruit. Bring to boil & boil for approx 1 hour. you can paint the base with egg white and pop it back in the oven for a minute or two. chopped ginger & a halved lemon in a pan until the sugar is dissolved. Some cooks like to prick the bottom of the pastry with a fork before baking blind. In a pot. remove it from the oven and gently lift off the paper and baking beans. Place fruit into the syrup. Serve with potatoes & peas etc Physalis Jam Physalis Oranges Sugar Water Wash & weigh fruit (equal weights of physalis & Oranges}. Make the pastry (or use ready-made) and line a tin. Most pastries should cook at a fairly high temperature. Lay it in the pastry case so it comes up the sides a bit. non-soggy pie case How many times has your home-made quiche or tart fallen apart because of a soggy pie case? The simple way to avoid this common problem is blind baking: fully pre-bake the pastry then cook the pie or tart again with the filling in place. This also helps seal the case and prepare if for the filling. like fine sand.. jam sugar. 2. Pastry with sugar in it will cook very quickly and can burn easily. When the case is a sandy colour. you're guaranteed a crisp. It should feel slightly gritty. 4. How to. so watch it carefully. Besides. Place on a baking sheet (this makes it easier to remove from the oven when hot) and tear off a sheet of baking parchment or greaseproof paper. 5. Reduce heat and let simmer for a few minutes more. Bake blind ‘Baking blind’ means cooking a pastry case without any filling. Likewise. 1. Cook’s tip: Always keep the off-cuts of raw pastry and use it to patch any small cracks or holes that may develop during baking. A good way to tell if a shortcrust pastry case is done is to rub gently with your third finger then rub against your thumb. Tip in some ceramic baking beans (these are made especially for this purpose and can be bought in kitchen shops) or just use some dried beans or rice. Place back in the oven for another 2–3 minutes to finish.
make diagonal cuts at a 45-degree angle. Fold into mixture. white or wholemeal 55ml (2fl oz) Sunflower Oil 4 Garlic Cloves 4 tbsp Sherry 2 tbsp Worcestershire Sauce 2 tbsp Fresh Tarragon 1 Egg. Stir soda into hot milk and add to creamed mixture. Repeat on the other side. The mixture should hold its shape when formed with the hands. or dust with icing sugar. cover and place in the fridge. Add mashed banana & mix thoroughly. add the sherry. Leave in tin for 10 mins before turning out onto wire rack. this time starting at the top right hand corner and cutting down towards the centre. Turn into a greased & lined 20 cm round cake tin. Blend or process the onions and mushrooms until smooth. beaten for glazing Salt and Pepper to taste Roll out the pastry into two rectangles.Banana Cake 125g Butter. crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. Add ¼ teaspoon softened butter. Season with salt and pepper. Remove onions from the pan and reserve. Add sufficient water (approx. Sift flour and baking o powder. Fold in the end pieces first. Add a few drops of yellow food colouring if desired.5cm each. Set aside. reserving all the mushroom juices. When cold ice with lemon or chocolate icing. Chocolate Icing Sift 2 cups of icing sugar and 1 tablespoon of cocoa powder into a bowl. into rectangular shape about 28cm long. Lemon icing Omit cocoa powder. The strips should now be about 2cm apart. Glaze generously with beaten egg. Replace vanilla with 1 teaspoon grated lemon rind. 7cm wide and about 5cm high. starting from the left hand corner of the pastry towards the purée mixture. Replace water with lemon juice. Remove the pastry from the fridge. Add eggs one at a time. Halfway through cooking. 23x30. beating well after each addition. Divide the mixture in two C: F: and place half on a sheet of pastry. Sauté in the oil in a large frying pan with half the crushed garlic for at least 20 minutes or until deep golden. softened 2 eggs 2 cups mashed bananas ¾ cup sugar 1 tsp baking soda 2tbs hot milk 2 cups plain flour 1 tsp baking powder Cream butter & sugar until light & fluffy. 33 . Using the point of a sharp knife. Allow to cool for a few minutes before placing on a serving dish. adding the breadcrumbs. Repeat for the second wellington. Bake at 180 C for 50 mins. Then draw a strip over from the left. Mix all the blended ingredients together in a bowl. then one from the right. Continue until the mushrooms are cooked through. Place upon a floured baking tray. Pre-heat oven to 220° 425° Gas 7. 2 tablespoons) water to mix to a spreadable consistency. Bake in the preheated oven for 35 to 45 minutes until golden. Chop the onions. Mushroom and Nut Wellington 680g (1lb 8oz) Onions 565g (1lb 4oz) Puff Pastry 450g (16oz) Chestnut Mushrooms 340g (12oz) Cashew broken pieces 340g (12oz) Ground Almonds 170g (6oz) Fresh Breadcrumbs. ground almonds and the remaining tarragon. blend the cashews with the reserved juices to a smooth purée. In a food processor or blender. In the same pan then add the whole mushrooms to with the remaining crushed garlic and half the tarragon and cook on a fairly high heat. add a little water or sherry if the mixture is too dry. Flavour with vanilla essence.
o Gazpacho 1 ½ lbs tomatoes. Roast for 30 minutes. Mix well. Beat the eggs. Reserve the potato water. skinned. 1 115ml (4 floz) Gin 115ml (4 floz) Mandarin or Sweet Orange Juice 115ml (4 floz) Double Cream 60ml (2 fl oz) Strawberry Syrup Chill. Blend until smooth. Classic Tomato Soup 2tbs olive oil 2lbs tomatoes. Serves 4 34 . Meanwhile. boil potato in ½pint water until tender. Add a little extra stock if the soup is too thick. Sauté the onion until it is brown & then add the potatoes & a little salt. add tomato juice and refrigerate for 4 hours. Transfer to a saucepan. Season & drizzle over the remaining oil. Chop onion. peeled & sliced 1 tsp sugar Pre-heat oven to 190 C. strain and serve. pepper 2tbs Tarragon or wine vinegar Combine all ingredients except tomato juice in a blender or food processor. 1 chopped green pepper 1 chopped onion 2-3 cloves garlic 1 tbs Olive oil ½ pt tomato juice Salt. 1 cucumber. Put the tomato pulp & garlic into blender or food processor with the cooked potato & potato stock. Add the garlic cloves. Heat oil in a frying pan and then add onion. Brown on one side & then turn the omelette over to brown it on the other side. Transfer to a large bowl. shake. Wimbledon Cup 115ml (4 floz) Pimm’s No. Skin the tomatoes & garlic. Stir in the sugar. halved 2 cloves garlic 1 small potato. Turn the heat up under the frying pan and add the egg & potato mixture. add a pinch of salt and then the potatoes & onions. Arrange tomatoes cut side up in the roasting tin.Spanish Omelette ½ lb potatoes ½ cup oil 6 eggs 1 onion Peel potatoes. wash thoroughly & cut into thin slices. and puree until smooth. Stir the contents until the potatoes are done. peeled. Lightly oil a roasting tin.
Strain & drain beans and onions. Pour in the stock and stir to mix. Add onions and cook until golden. salt & pepper. cut onions up small. Allow to cool & put in jars. o o Runner Bean Chutney 2lb Runner Beans 4-5 Onions 1 ½ lbs Demerara sugar 1 ½ tbs turmeric 1 ½ tbs mustard 1 ½ tbs cornflour 1 ½ pts vinegar Peels and slice beans. herbs and nutmeg. Serve with chopped parsley. bay leaf. Cover the casserole and cook for 40 mins or until the barley is tender and the liquid absorbed. Add sugar and 1 ¼ pts vinegar and boil for 15 minutes. Add mushrooms and cook for 3 mins. Add the barley. Barley & Mushroom Casserole 2oz butter 2 onions chopped 8oz mushrooms. Simmer for 30 minutes on the hotplate. Mix turmeric.Carrot Soup 3oz butter 12oz carrots 1 large peeled potato 2 pts stock 1 large onion 1 bay leaf salt & pepper bunch fresh herbs grated nutmeg Melt butter and cook chopped vegetables until soft but not brown. then cut up small or put through mincer. Transfer onions & mushrooms to an ovenproof casserole dish. Boil beans & onions in saltwater (enough to cover them) until tender. mustard and cornflour with the other ¼ pt vinegar & add to beans & boil for another 15 mins. sliced 8oz pearl barley ¾ tsp salt ¾ tsp black pepper 300 ml stock Preheat Oven to warm (170 C. Remove bayleaf and herbs and purée or pass through a coarse mouli-legumes. Add stock. 325 F. salt & pepper. gas mark 3) Melt the butter in a frying pan. 35 .
Season with salt & pepper. Mix herbs and wheat well together. Drain & rinse well. or it leaves trails behind the whisk when you move it around mixture. Pour mixture into pastry case & bake in oven for approx 15 mins. Add sugar & whisk until it is all mixed in & the consistency is the same as above. This will keep for several days in a fridge. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling of mustard seeds. Gypsy Tart 1 10 inch pre-baked shortcrust pastry case 9 tbs Evaporated milk (chilled) 18 tbs Dark brown sugar Preheat oven to 150 C. add oil and season to taste with lemon juice. allow to cool & enjoy. cloves. Add chilli. When brown (not burnt) add the fried mixture to the boiling potatoes & let the curry boil away. Leave to soak for ½ hour. Take out of oven (carefully). cauliflower. chopped 1 onion. (1/2 of this is plenty). potatoes & boil. cinnamon (not too much). Put milk in bowl & whisk until it’s double the starting consistency.Vegetable Curry 2 med potatoes 1 clove Garlic. salt & pepper. paprika & bay leaves. chopped 1 or 2 tomatoes ½d or ¼d ¼-1/4 cauliflower salt & pepper ½ tsp paprika ½ tsp chilli powder Black mustard seeds Cloves Cinnamon sticks Bay leaves Creamed coconut block Water & cooking oil Add water to coconut block & add tomatoes. o 36 . Finely chop the onion & mix with wheat. (turmeric can be added here). Taboullah 8oz cracked/bulgar wheat 1 onion 1tbs chopped mint salt 6 tbs chopped parsley pepper 4-6 tbs veg oil Place wheat in basin and pour over enough water & cover. When ready serve with brown rice. Cover & chill until required.
Pour the vegetable mixture into shallow heatproof dish and top with a layer of potatoes. Using floured hands.Apple & Herb Potato Cakes 3oz Apple & Herb stuffing mix 1 egg 1lb potatoes. peeled & cooked flour salt & pepper 2 tbs oil Make up the stuffing as directed. Drain. Mash potatoes. Pour this over the elderflowers and leave to stand for 24 hours. Stir in mixed veg & heat through. divide mixture into 6 portions & shape into round cakes. Strain & bottle. Pour on boiling water and stir with spoon. Vegetable Gratin 1lb pkt frozen mixed veg 500g pkt cheese sauce mix 1lb potatoes. Measure juice: 1 pt juice – 1lb sugar & 1lb apples. Stir in stuffing & egg. Soil slowly & strain. Place under a hot grill until golden brown. Brush with melted butter and sprinkle with cheese. Make up the cheese sauce as directed. 37 . Cook the sliced potatoes in boiling salted water. Allow to cool & pot. Drain. grated & squeezed Dissolve the sugar into the water & stir in the citric acid. thinly sliced 2 oz cheese grated 1oz butter Cook the mixed veg in boiling water. Put into large bowl with sugar and citric acid. Strain & bottle. Orange & Lemon Squash 1 juicy lemon 1 ½ lbs sugar 2 juicy oranges 1 oz citric acid 3 pts boiling water Cut fruit in half lengthways & slice thinly. Dilute to taste. Fry until golden brown on each side & cooked through. For a quick & easy snack cook from frozen. Put in pan & cook rapidly until set. Blackberry & Apple Jam Blackberries Apples Sugar Pick blackberries & put in a pan with a little water to start off. Season to taste. Leave overnight. Chill. Elder flower Cordial (24hrs) 8 elderflower heads 600ml boiling water 400g caster sugar 1 dssp citric acid 1 lemon. The potato cakes may be frozen separated by small circles of greaseproof paper. until sugar has dissolved. NOT METAL.
Fill the cannelloni with the ricotta and spinach mixture and place into a large ovenproof dish. Remove from the heat and season with salt and ground nutmeg to taste. Heat the butter with the garlic in a pan and fry for 1-2 minutes. Stir until sugar is dissolved. Remove the aluminium foil and cook for a further 15 minutes until brown. 3. Elderflower Cordial (5 days) 20 elderflower heads 1 lemon (sliced) 2 tsp citric acid 3 ½ lb sugar 3 ½ pts boiling water Put all dry ingredients into clean pan. Return to the heat and bring to the boil. Stir twice daily for 5 days. The cordial can be frozen in plastic bottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. C. Pour boiling water over. 38 . Spoon over the béchamel sauce. Transfer to a large bowl and add the ricotta cheese. stirring continuously. Cool and finely chop. 5. Skim. 60ml (4tbsp) Parmesan and seasoning. Strain through muslin & bottle. Prepare the béchamel sauce: Melt the butter in a large pan. Cover with a cloth or lid. 2. stirring until the sauce thickens. F. fresh or frozen 450g (1lb) Ricotta cheese 50g (2oz) freshly grated Parmesan salt and freshly ground black pepper For the béchamel sauce: 50g (2oz) butter 50g (2oz) plain flour 600ml (1pt) milk nutmeg. to taste How To Make It 1. this can be made into a refreshing sorbet. sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. Remove from the heat and add the milk. Add the spinach leaves and cook for 4-5 minutes. Diluted. stir in the flour and cook for 1 minute. 4. Sprinkle over a generous helping of grated Parmesan. Preheat the oven to 200° 400° Gas Mark 6. finely chopped 450g (1lb) spinach leaves. Dilute with water. What You Will Need Ingredients: 250g (9oz) Buitoni Cannelloni 25g (1oz) butter 1 garlic clove.Ricotta and Spinach Cannelloni A traditional Italian recipe for cannelloni using spinach and ricotta seasoned with nutmeg and baked in a creamy béchamel sauce. cover with aluminium foil and cook in a preheated oven at for 30 minutes.
Choc-Orange Cake 3 eggs 5oz SR flour sifted 1oz cocoa poder sifted 6oz caster sugar 9oz butter. Elderflower Wine ½ carrier bag elderflowers 1 lemon 1 orange 1 gallon boiling water 3lb granulated sugar 1oz yeast Place flowers and juice & grated rind of lemon & orange in a large container. Level the surface. then leave for 24 hours covered with a clean cloth. Swirl gently with a palette knife. Pour into a demi-john & fit an air-lock. Beat the remaining butter. Plastic corks are best. Add a gallon of boiling water. Cut into halves & remove seeds. Beat together eggs. Strain into a saucepan & bring to the boil. Bottle when airlock stops bubbling. Leave the champagne to settle for 2 weeks before drinking.Elderflower Champagne 6 elderflower heads 1 ½ lb caster sugar 2tbs white wine vinegar 1 lemon (rind & juice) 1 gallon of boiling water Place the elder blossoms in a large container. Cover & leave for another 6 days. Drain through muslin. Cook until soft. When lukewarm add yeast. or until spongy to the touch. stirring daily. Spoon Mixture into cake tin. making a slight well in the centre. Bake for 40 minutes. Spoon both buttercreams over the top of the cake. cocoa. stir gently. icing sugar & milk until smooth. Leave for four days. Cover with water. 39 . Pour on boiling water. Fold the melted chocolate orange into one buttercream. Turn out onto wire rack & cool. Grease a 900g/2lb loaf tin & line with greaseproof paper. caster sugar & 6oz butter for 2 mins or until blended. do not pare. Allow to cool & then pot. flour. Remove stems or blossom ends. o o Crab-apple Jelly Crab-apples Sugar Wash crab-apples. Pour into a container over the sugar and stir until dissolved. softened 6oz icing sugar sifted 2 tbs milk 1oz choc orange melted Preheat oven to 180 C/350 F/gas 4. wine vinegar and lemon juice and rind. Storing the bottles in a cool place. Should be drinkable about 6 months later. Strain the infusion into sterilised bottles and seal. Boil rapidly until setting point reached. Divide into 2 bowls. Sprinkle over the sugar. Use 1lb sugar per 1pt juice.
When lukewarm add the previously activated yeast and the fruit juices. 8) Cork and leave for 6 months. 3) Strain off the juice and measure. Apple or Pear wine 4 lb pears 8 pints boiling water To each gallon juice: 3lb sugar juice from 2 lemons 1/2 oz. then siphon off into bottles. stir well. 5) When bubbling ceases. well covered in a warm place. fill to just below cork. If the wine is not clear re-strain with thicker material and add fining to help clear the wine. press well to extract juices. Pour into the fermentation jar. Do not over boil. slice the bruised ginger (if used) and the thinly peel rinds of the lemons and orange in the water until the parsnips are just tender. filling the cask completely.do not peel or core. leave to ferment to a finish in a warm place. 4) Add sugar and yeast and lemon juice and leave to ferment (bubble) in a warm place. Leave for 4 days to infuse. leave for 6 months. leave for 24 hours. yeast 1 Cut the fruit into pieces .5 oz root ginger (Optional) 2 lemons 1 gallon water 3 lb sugar sherry or burgundy yeast Boil the parsnip. variation: For sugar beet wine substitute sugar beet for parsnips. insert an airlock. 9) Pour into bottles. strain the liquid on to the sugar and stir well. cork and store in a cool dark place to mature for another few months at least. 6) Leave it for a day or two 7) Strain through a flannel or very thick muslin into a cask. 40 . 2) Pour over the boiling water. remove jar to cooler place for a week or so before siphoning off into a clean storage jar.Parsnip wine (Country summer style) • • • • • • • 4 lb parsnips scrubbed and sliced 1 orange 0.
the second batch is a lighter wine.5kg) 3 Lemons 1 Orange (This can be substituted for the same quantity of pure apple juice) 1 cup of strong cold tea (Optional. (note you could use table spoons of citric acid instead). Sprinkle on the yeast and its nutrients and follow the procedure as above.5 litters Dissolve the sugar in some heated water taken from the 3 gallons.25kg) Raisins 3 lb (1. Fit air locks and keep them in the warm room until fermentation stops. Stir daily for 21 days then strain through a fine sieve into three 1 gallon (4. Having kept the pulp of rice and raisin we are now ready to use this again to make a lighter wine. Filter the wine through a wine filter and it is ready to drink straight away. Now add the remaining water and sprinkle on the yeast and its nutrients. Ingredients Rice (long grain) 5 lb (2. Ingredients pulp left over from above Sugar 8 lb (3.5kg) 2. Sir ands leave to ferment in a warm room.5kg) Sugar 10 lb (4.5 gallons water 2 Lemons 1 orange 1/2 cup of cold tea (Optional) Dissolve the sugar in a gallon of hot water and pour on to the rice and raisin pulp left over from above. If you intend to keep the wine for more than a month or two then add 1 Campden tablet per gallon and leave for 9 months.5 gallons of cold water plus the lemon & orange juice. add 1.5 litter) jars. 41 . The method used here makes two batches of wine. This not only allows you to have a variety for different taste but by blending the two you can home in on the balance you like best. Now allow this liquid too cool and then pour over the rice and raisins (do not chop or mince the raisins). Then add the lemon juice and orange juice.Rice & Raisin This is a medium wine that needs only the items you can easily by at the super market (excluding the wine yeast and wine filter of course). This is the good bit. If you are using cold tea add it now. this is to add the tannin normally found in wine) Wine yeast and nutrient 2 oz 50g Water 3 gallons 13. If you are adding a cup of cold tea do it now (no milk of course).
the fermentation will slow down as Autumn temperatures prevail. the wine will stop bright and clear with enough sugar left in. Dissolve the grape concentrate and 11lb (5kg) of sugar in the must and then introduce the yeast. Whisk 3 oz caster sugar with egg yolks until thick & pale. If you wish. The pulp can be used again to make a second batch of wine. the fermentation is conducted at a temperature of 18-21C (65-70F). For topping.8kg) raspberries 4 lb (1. Grease & line 8 ½ inch spring foam cake tin. and arrange fruit on top.5litres) 12lb (5.5 litters) of rose petals may also be added at this stage. Add the yeast nutrients. Then strain of the juices and wash the pulp with water to get 4. Bake for 25-30 mins or until firm. Summer Fruit Gateau 4oz caster sugar 3 eggs separated 5oz ground almonds 1tbs dried white breadcrumbs Topping 8 fl oz whipping cream 2oz toasted flaked almonds 4oz cherries 1 kiwi fruit peeled & sliced 3oz strawberries hulled & halved 1 peach skinned & sliced 1tsp powdered gelatine 3 fl oz white grape juice Preheat oven 180 C/350 F/Gas 4. This also can act as a good base for blending country wines. skimming off any pulp which may have passed through the first straining. 6 pints (3.5liter) bucket for three more days. then remove from tin & leave to cool completely on a wire rack. Dissolve gelatine in 1 tbs water in a bowl over pan simmering water. pectolase and 5 dissolved Campden tablets. o o 42 . Then transfer the wine to a 5 gallon (22. but it does appear to lose some fruitiness if it goes dry. This wine is best drunk at Christmas the year it is made when fresh and fruity. or after keeping it for eighteen months to two years. Cover and soak for three days. Chill until set. Alternatively. Whisk egg whites until stiff.5 gallons (20 litters) of must. Whisk in remaining sugar.Summer fruits Social Wine For 5 gallons (22. If you are lucky. Spoon glaze over fruit. Transfer mixture to tin.4kg) redcurrants* 4lb (1. Fold into nut mixture.5 litters) (*The fruit should be very ripe to reduce acidity) Crush the fruit into 3 gallons (14 litters) of cold water (hot water can be used if the fruit has been stored in the freezer). If the wine is started in July or August.8kg) strawberries 2 cans (2kg) concentrated grape juice 11lb (5kg) sugar Pectolase yeast (Tokay) and nutrient water to 5 gallons (22. Stand for 10 minutes.5 litter) fermentation vessel with an air-lock. Ferment in the 5 gallon (22. Stir in grape juice & chill until just beginning to set. Press flaked almonds onto side. but otherwise keeping covered. Spread over cake. whisk cream until thick. of course. Fold in ground almonds & breadcrumbs. Go through the normal fermentation and racking procedures. it may be fermented to dryness and then sweetened.
place the flour. In a large mixing bowl. Cook on hot buttered hot plate pr pan. Bake for about 30 mins. sifted 2 large eggs 115g sugar 100g marg Generously butter a 900ml pudding basin. fold it in half & grease one side thoroughly. mix in flour. Place the buttered pudding basin into the fridge for 5 mins to firm up the butter. 250oF Gas 4. remove from fridge & add the golden syrup to the base of the basin. Prick surface all over with a fork to prevent bubbling. Fasten foil to rim of pudding basin with string. Take a large piece of foil. Add milk to the right constituency. Top with crushed flake or grated cheese.Shortbread 8oz flour 4oz sugar 12oz plain flour Preheat oven to 180oC. Once risen & cooked. 43 . Put in a shallow tray. turn it out from basin & serve. eggs. Stir in condensed milk. Banoffee Pie 8oz biscuit base – digestive biscuits & butter Tin condensed milk 10oz butter Bananas 6oz caster sugar double or whipping cream flake or grated cheese Make biscuit base by crushing digestive biscuits & stirring in 4oz butter in shallow pie dish. sugar. Cover the pudding with the greased foil. Cream sugar & butter together. over the golden syrup. slice banana onto the biscuit base. Rest for about ½ hour then roll out to ½”-3/4” thick. Spoon the flour mixture into the basin. Once cooled. Stir in flour & baking powder. Place rest of butter & sugar in a saucepan & heat until butter is melted. pleating the foil a few times to allow room for expansion. Place basin in large steamer & steam over medium heat for 1 hour 30 mins. Just before serving. Crumpets 2 eggs 4tbs sugar 8tbs flour 4 flat tsp baking powder Beat eggs. Bring to boil stirring continuously & boil for 3-4 mins still stirring until mixture resembles light caramel. add sugar. marg & mix together thoroughly. Treacle Sponge Pudding 2 tbs Golden Syrup 115g flour. Cover with caramel & then put another layer of bananas & then cover with whipped cream.
Put tin in fridge until cold & then cut into small squares. Melt rest of chocolate in bowl over boiling water. Squash biscuits with rolling pin. then leave it until the chocolate has melted and become quite smooth. 44 . Truffle Torte 3 oz (75 g) Amaretti biscuits. Now. Put ½ biscuits into strong plastic bag & secure with tag. crushed finely with a rolling pin 1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible 5 tablespoons liquid glucose 5 tablespoons rum 1 pint (570 ml) double cream. Start off by sprinkling the crushed biscuits all over the base of the tin. break the chocolate into sections and put them in a heatproof bowl together with the liquid glucose and the rum. a couple of tablespoons of amaretto liqueur makes a wonderful addition to the cream. Stir. Vegetable Broth 2oz butter 2 or 3 carrots 1 medium parsnip 1 large onion 4oz shredded cabbage 2 pts stock 1 bay leaf 1 tbs tomato ketchup salt & pepper 2oz pearl barley 1oz porridge oats Dice vegetables & fry in the butter for 5-10 mins. Remove the saucepan from heat when everything has melted.Chocolate Crunch 200g Chocolate 200g Rich Tea biscuits 100g marg 2tbs honey/golden syrup Grease shallow cake tin with marg. Add the seasoning. spoon it into the prepared tin. bayleaf. run a palette knife round the edge to loosen the torte. mark the top into serving sections. To serve. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. At this point you can either simmer for about an hour until the vegetables are soft & serve. stock. if you like. Next. and the base and sides lightly brushed with groundnut oil. Have some chilled pouring cream to go with it. When it is smoothly blended. Just before serving. dust the surface with sifted cocoa powder and. Then pout this over biscuit mixture in tin & smooth level over. Put marg. then take off the heat and leave the mixture to cool for 5 minutes or so until it feels just warm. beat the cream until only very slightly thickened. lined with a circle of silicone paper (baking parchment). Or alternatively cook for 5 mins & then transfer to the bottom half of the oven. then give it a good shake and turn the whole thing out on to a serving plate (don't be nervous about this – it's very well behaved). if you have any. Tap the tin gently to even the mixture out. tomato ketchup and barley. Put crushed biscuits in bowl & repeat with rest of biscuits. Add the crushed biscuits to mixture & mix well. Pour mixture into baking tin & press down with back of spoon. cover with clingfilm and chill overnight. you can leave the soup all day to cook slowly. honey (golden syrup) & 100g chocolate into saucepan & melt together over low heat. at room temperature You will also need a 9 inch (23 cm) cake tin. As long as the oven is at idling o o temperature (100 C-150 F). in a separate bowl. Fit the bowl over a pan of barely simmering water.
Simmer for 5 minute. Pour over stock & milk. chopped ¼ pt hot stock 2lb old potatoes. Add the other veg roughly chopped. Stir for a minute before adding the stock. Bring to the boil again stirring all the time until thickened and translucent. The soup will not spoil it you leave it longer. cornflour. add to the pan with the stock. o Stir Fried Beansprouts 1 onion finely chopped 1tbs oil beansprouts 1 clove garlic (chopped) a little soy sauce Fry the onion in the oil for 1-2 minutes. Cook on highest shelf for about 1 hr. simmer for 5 minutes. thinly sliced ¼ pt milk 1oz butter salt & pepper Preheat oven 180 C. Mix salt. Liquidise & thin with a little extra stock if necessary. sliced 4tbs oil 1 tsp salt ¼ pt water 1 dssp cornflour ½ pt stock 2tbs vinegar 2tbs brown sugar Scrub the carrots and cut into thin slices. Add the washed & drained lentils. 45 . Mix salt. Bring to the boil & put into a moderately o slow oven (150 -170 C) for about 1 hr until lentils are soft. Sweet and Sour Carrots 1lb young carrots 1 onion. Stir constnatly adding the soy sauce until they are cooked through. Cook for 1 minute. Heat oil and fry the onion & carrot for 1 minute. chopped 1 leek 3 pts stock 8oz lentils (washed) Salt & black pepper Heat oil in a casserole & cook the onion until transparent. vinegar & sugar together. Dot with butter.Lentil Soup 2 tbs Oil 1 Carrot 1 medium onion. add to the pan with the stock. Season againg. Serve as soon as possible. Potatoes Boulangere 1 large onion. cornflour. Add the garlic & beansprouts. Bring to the boil. Add water & bring to the boil. vinegar and sugar together. Butter a roasting tin or gratin dish. Arrange layers of potato & onion ending with a potato layer.
Cut potatoes into even sized pieces. Serve it up. chopped ¼ pt stock 1 tbs soy sauce 1 tsp brown sugar black pepper Heat the oil and fry the turnips for 3 minutes. Mix cream & milk and pour over the potatoes. Rub flour and marg together ** and then add milk. Chop onion into even small pieces. Put them in the oven for about 5-20 minutes. Add ¾ cheese and mix in. Put onion and potaoes into boiling water and boil for 20 mins. Sprinkle with nutmeg & the butter in flecks on top. Scones 8ox flour ¼ pt milk 2oz marg Preheat oven to 170 C. salt & peper. Cover pan and simmer for 5 minutes. Arrange tomato on top of pie. mixing well. Grate cheese and slice tomato. return them to the saucepan.Chinese Braised Turnips 1lb young turnips diced small 2tbs oil 2 large spring onions. seasoning each layer with the garlic. Separate the mixture into blobs and shape them into little cylinders. o Cheese and potato Pie 1lb potatoes 24oz cheese 1 onoin ½ oz marg 1 tomato 2tbs milk Put a saucepan of water on to boil with a pinch of salt. Wash and peel potatoes. ** At that stage you could add 34oz cheese = cheese scones or 10z sugar = sweet scones or 2oz dried fruit = fruit scones o 46 . add marg and milk. Mash until smooth. Sprinkle with black pepper. Gratin Dauphinois 1lb potatoes. Cook for 1½ hours or longer at lower temperatures. Arrange potao in a gratin dish. stock. thinly sliced clove garlic. Strain potatoes when they are ready. Put in a dish and sprinkle cheese on top. Add the onion. Peel onion. sot sauce and sugar. crushed salt & pepper ¼ pt double cream ¼ pt milk 20z butter freshly grated nutmeg Preheat oven to 150 C.
Cut ½ circles in half and put all these in the oven for 10-15 mins. Put a blob of cream cheese on the full circle & put 2 semi circles into cream cheese to look like butterflies. Cheese Pastry 4oz flour 2oz cream cheese 2oz marg 2oz cheese sprig of parsley Preheat oven to 140 C. Grate cheese & mix it into mixture. Then when the pastry has been removed fronm the oven. Halve the grapes * remove pips. Roll out mixture like pastry. Cut each segment in half. Chop the parsley & mix with cream cheese. Put mixture into tin and put into the ovenfor 10-15 mins (until golden brown). Rub the flour and marg until it is like breadcrumbs. slice into rings and cover with lemon juice. Peel the oranges. Chop the onion and mix it together with the egg. When completed leave to cool. Peel the banana. Quarter the pear and apple. Cut sections in the mixture and then leave to cool. Place in serving dish. Mix in WELL porridge oats. Using small cutter. Add some water. Cut into cubes and place in dish. Grate the slices of bread. Place in serving dish. **2oz black treacle can be substituted for 2oz golden syrup to make black jacks. Fresh Fruit Salad 1 red apple 1 pear 1 orange (2 satsumas) 1 banana a few grapes 1 lemon or lemon juice ¼ pt fruit juice Wash all fruits except the banana. Place in serving dish. stir and chill before serving. Separate into 4-8 pieces And shape them. Fry burgers in a frying pan for about 5 minutes each side.Flapjacks 2oz Golden Syrup** 2oz marg 2oz sugar 6oz porridge oats Preheat oven to 180 C. If using satsumasremove peel and segment. & remove the core. Melt syrup and marg I a saucepan and then add the sugar. o Beefburgers 4oz mince 1 egg 1 onion (small) 2 slices bead Separate the mince. Pour over the fruit juice. cut out as many circles as you can (even number). Take saucepan off hotplate. slice into rings and then quarters. o 47 .
Add flour & egg mix well. Leave to soak for 1 hour. marmalade & milk into a saucepan. Malt Loaf 1 cup All Bran 1 cup milk 1 cup currants 1 cup flour 1 cup sultanas ½ cup sugar Preheat oven to 200 C. marg. syrup. allow to cool. Put the rest of the ingredients into a bowl and mix in the cool liquid. o Boiled Cake 1 cup sugar 1 tsp bicarb 1 cup currants ¼ lb marg 1 cup sultanas 1tbs golden syrup 1 cup water 1 tsp mixed spice 1 cup flour 1 egg Preheat oven to 180 C. Add flour & mix well. o Ginger bread 2 heaped tbs brown sugar ¼ pt milk 2 heaped tbs syrup 1 level tsp bicarb 1 heaped tbs marmalade 2 level tsp ground ginger 8 heaped tbs flour 1 level tsp mixed spice 3oz marg Preheat oven to 180 C. Put the mixture into a greased tin & bake for 1 hour. Put the mixture into paper cases and leave to cool. Put into greased tin and bake for 1¼-1½ hours. Put into greased tin & bake for ¾ . Warm until melted.Choc Krispies 14 tbs rice krispies/cornflakes 2tbs sugar 1oz coacoa/drinking choc 20 paper cases 2ox marg Melt syrup & marg in saucepan. DO NOT BOIL. Then mix in well the rice krispies/cornflakes. Boil for 5 mins. o 48 . Put the sugar. Putt all the ingredients except flour and egg into a saucepan and heat slowly until marg has melted. When melted mix in drinking choc (cocoa). Beat well. Put all the ingredients except the flout into the bowl.1 hour. Leave to cool.
Boil for 1 hour again to serve. Put into container & boil for 5 hours (2lb) or 4 hours (1lb). Chocolate Spice Cake 4oz marg 7oz caster sugar 2oz cooking choc 2 eggs 6oz flour ½ tsp each cinnamon. Melt chocolate over pan boiling water. Christmas Pudding 1 ½ lb currants 1 tsp salt 1 ½ lb raisins 1 tsp nutmeg 1 lb suet 1 tsp spice 1 lb breadcrumbs 6 eggs 1 ½ lb brown sugar 1 can Guinness/ Mackeson ¼ lb flour Mix all ingredients together well. Fold flour into mixture alternatively with the milk. Whiosk egg whites & fold in. Mash to pulp & leave to cool. Cream marg & sugar. core & slice apples. o 49 . Stir in appl & mix well. spice. Cook them without water. Ice when cool (mix all ingredients together).Mincemeat 1 ½ lb Cooking apples 100z brown sugar 1 lb raisins juice 1 lemon 8oz currants ½ tsp mixed spice 8oz sultanas 4 tbs brandy 8oz suet Peel. Put all othe ingredients in bowl. salt 8 tbs milk Icing 1oz marg 5oz icing sugar 3 tsp cocoa(drinking choc) 1 tbs boiling water 2 drops vanilla essence Preheat oven to 180 C. Cool slightly & then beat into creamed mixture with spices & egg yolks. Bake in oven for 45 mins.
Add the milk & syrup & beat well. When cool wrap in foil or put into an airtight container ready to decorate just before Christmas. Put into cake tin & sprinkle with granulated sugar. Put into 8in (deep) tin or shallow 9 ½ in tin. Bake for 1 ¼ hours. Bake for 48 mins. fruit. lemon juice. Fold in flour. then 140 C for 3 ½ hours. beat in eggs. Servd sliced & buttered.Spicy Tea Bread 8oz flour 1oz glacé cherries 1oz soft brown sugar ¼ pt milk ½ tsp salt 1 tbs syrup ½ -1 tsp cinnamon 2oz sultanas (gran sugar) Preheat oven to 180 C. o Christmas Cake 15oz raisins 4 oz cherries halved 14 oz sultanas 1 lemon rind & juice 12oz currants 9oz plain flour ½ tsp salt 1 level tsp mixed spice 8oz marg 8oz soft brown sugar 4 eggs beaten 1 ½ level tbs black treacle 2 tbs brandy Preheat oven to 170 C. o Fruit Malt Loaf 12oz flour 6oz dried fruit 4tbs golden syrup 2tbs ovaltine 2oz sugar ½ pt milk Preheat oven to 170 C. treacle and brandy. o 50 . Tie brown paper round the outside of tin. Cream marg & sugar. Cover cake with brown paper for last hour of cooking time. Bake for 1 o hour. Mix together all dry ingredients. Mix all the ingredients together. Put into a grease 2lb loaf tin.
o Apple Dessert Cake 5oz Marg 1 tsp baking powder 3 large eggs 8oz flour 5oz caster sugar 12oz apples. o Apple Muffins 8oz flour 2oz butter 2 tsp baking powder ¼ pt buttermilk 2oz sugar 1tbs lemon juice 1 tsp mixed spice 2 apples peeled & grated 2 eggs Preheat oven to 230 C. Stir in the apples. Quickly stir egg mixture into flour mixture. Put all ingredients except apples into a bowl. DO NOT OVERMIX. chopped 6oz marg juice 1 lemon 2oz sugar 4oz sultanas 2 eggs beaten Preheat oven to 180 C. sugar. beat in butter. Bring sultanas to the boil & boil for 5 mins. Preheat oven to 170 C. sugar and eggs in a bowl & beat well until smooth. Grease 8 in cake tin. lemon juice and sultanas. cover them with water & leave overnight. In another bowl. Strain sultanas & add to marg. o Sultana Cake 8oz Sultanas 6oz flour 4oz marg 1 egg 6oz sugar Put the sultanas in a saucepan. beat eggs. put apple slices on mixture then cover with rest of mixture. Bake in centre of oven for 1 ½ hours. Fold in the apples. Spread ½ mixture in tin. Mix well. marg. Cut marg into small piece and put in a bowl. When marg has melted beat in sugar. Put into greased tin and bake for about 1 ½ hours. o 51 . spice & ½ tsp salt into a mixing bowl. Place flour. buttermilk & lemon juice.Apple & Sultana Cake 8oz flour 1lb cored apples. Beat in egg. Put into lined greased cake tin. sift flour & fold in. o Bake in centre of oven for 30 mins at 150 C fo a further 45-60 mins.cored & sliced 1 tsp Almond essence Preheat oven to 170 C. peeled. Sift flour. baking powder. Spoon batter into greased 2 cup bun tins & bake for 15-20 mins.
o 52 . Beat together until pale. Form the mixture into walnut wized balls and place them. Cool on a wire rack. then mix in syrup. Put flout & marg in bowl. Cool on a wire rack. Spread the sugar out on a baking sheet & bake for 5 mins. Beat in the egg. then sift in the flour and baking powder and fold in. o Nutty Chocolate Chip Cookies 4 oz butter 2tbs golden syrup 2oz soft brown sugar 3oz almonds 8oz flour 4 tbs chocolate dots Preheat oven to 180 C. Cream butter. Sift in the flour and fold in. o Peppermint Clouds 8oz caster sugar 6 drops peppermint essence 4 eggs 6oz flour Preheat oven to 180 C. Divide the dough into 18 portions & roll each into a ball. Pour sugar nto mixing bowl & add eggs. Bake for 15-20 mins or until light golden brown. Bake in oven for 15-20 mins. o Bread 1 ½ lb strong flour 1 pkt dried yeast 1oz lard/marg 1tsp sugar 2 level tsp salt ¾ pt warm water extra flour. Shape dough & leave to rise for a few mins. Stir in peppermint then sift flour & fold in. Crean butter & sugar together until fluffy. well saced apart. kneed dough for a minimum of 5 mins. Bake for 20-25 mins or until golden. on baking trays & slightly flatten each with the prongs of a fork. well space apart. fat and sugar together until pale & fluffy. Preheat oven to 220 C. Remove from oven & o increase temperature to 200 C.Melting Moments 4oz butter 10oz flour 4oz vegetable fat 1tsp baking powder 6oz sugar 4tbs porridge oats 1 egg Preheat oven to 180 C. Cool on a wire rack. Put in warm water & squeeze until all white stuff (gluten) is out. well spaced apart on greased baking trays. almonds and chocolate dots. Slightly flatten each ball with the prongs of a fork. Chill for 30 mins. Make a well in the centre and pour in a little water and mix up the ingredients. When the consistency is right **. Coat the balls in rolled oats & place. Stretch the dough & fold dough onver on mixture until dough stays together. rub together & add rest of dry ingredients. ** To make ryvita “wash dough”. Bake in oven like normal bread. Bake for 15 – 20 mins or until golden brown. Drop large spoonsful of the mixture onto greased baking sheets.
When cooked. Gradually add lightly beaten eggs. Crush biscuits. Bake for 10-20 mins. Put biscuit base in tin. beating well between each additions.7cm) thick & using 2 in cutter. Cream fat and sugar together. Cover jam with this mixture. Place on top lattice fashion.Cheesecake 4oz digestive biscuits 2oz sugar 2oz marg 1 egg 8oz curd cheese/cream cheese Preheat oven to 150 C. Fold flour into creamed mixture. Line tins. Roll out pastry scraps and cut into strips. o Bakewell Tart 6oz flan-pastry 1 egg 1oz ground almonds 2oz caster sugar ½ tsp vanilla essence 1 ¼ oz cake crumbs 2oz marg jam 2 tsp almond essence Preheat oven to 180 C. Roll out & line sandwich tin. Bake for 10-20 mins. Put mixture on biscuit base & put in oven for 15 mins. Fold in ground almonds and cake crumbs. Sieve flour and salt. stir well. Roll out ¼ in (0. Cream Marg & sugar until light & ‘fluffy’. Add a little at a time. Leave to cool. Sieve flour and salt. o Victoria Sandwich (normal) 6oz flour 4oz marg 4oz caster sugar 2 eggs (pich salt) Raspberry jam Preheat oven to 180 C. knead up. shape into biscuits. beat in well between each addition. Mis biscuit crumbs & marg. Stir until mixture forms a dough. Mix cheese. prick well. Add a little at a time. cool. Gradually add lightly beaten egg. Melt marg. Cream marg with sugar until light and ‘fluffy’. sugar. Bake for 45 mins – 1 ½ hours. o Biscuits 6oz plain flour 4 ½ oz marg 1 ½ oz icing sugar (pinch salt Preheat oven to 220 C. Make pastry. egg together well. spread with jam & sandwich together. Spread base with jam. When cooked turn off oven & leave in oven for 15 mins. Fold flour into creamed mixture and place in prepared tins. Place on baking tray. o 53 . Beat in essences.
Bake until apple gets soft (30 mins). Sieve flour and salt together. When quite cold. run a knife round sides of basin and invert onto serving dish. Bring to boil.¾ hr). Pour into prepared basin. Peel and core apples. Make pastry.Sponge Sandwich (Light) 3oz plain flour 3 eggs 3oz caster sugar 1 tbs warm water butter icing (pinch salt) Preheat oven to 180 C. Roll the other portion of pastry into a circle. o 54 . Place (join downwards) on baking tray. Move gently until base and sides are coated. Remove at once. Fill centre of apples with sugar. Prepare tins. Remove from tins & cool. o Apple Dumplings 8oz shortcrust pastry sugar 4 medium sized apples Preheat oven to 170 C. Steam for 30-40 mins. Leave until quite cold. Bake for 10-20 mins. Add sugar and vanilla essence. Créme: Beat eggs. TO serve. Leave until sugar is dissolved. Roll out one portion into a circle. Cut into 4 equal portions And roll out into circles. Bake in oven until pastry is cooked (½ . damp edges & cut off excess pasrty. Sieve ½ quantity of flour into whisked mixture. Allow to boil quickly (DO NOT STIR) until mixture turns pale brown. damp edges of pastry and mould over apples. add warm water and stir in. Whisk eggs and sugar together for 10 minutes or until mixture is thick and creamy. Cover with foil or greaseproof paper. Cover the insided of the pie with the pastry. Preheat oven to 200 C. o Créme Caramel ½ pt milk 3 eggs 1oz caster sugar ½ tsp vanilla essence 4 oz sugar ¼ pt water Caramel: Place sugar and water in a small saucepan. sandwich together with butter icing. Grease tin and put pastry in it. stir into milk. Open the tin of minced beef and spread it on the pastry. Continue to stir until a smooth consistency is obtained. Pour into prepared tins. Fold in gently. Sieve in remaining flour and fold in as before. Pour caramel into GREASED 1-1 ¼ pt basin. Cover the minced beef by slicing the coled boild potatoes and put it over the meat. Using a skewer make incisions in pastry to let steam escape during cooking. Separate the pastry into 2 portions. Meat and Potato Pie Cold boiled potatoes Shortcrust pastry Big tin minced beef and onion. place on pastry.
Can store half dough in freezer upto 1 month after dough has risen. dust with flour and wrap in plastic wrap. o Basic Pizza Crust 1 tbs sugar 1 pkt dry yeast 1 cup warm water 3 cup flour ¼ tsp salt olive oil Dissolve sugar and yeast in 1 cup warm water in a large bowl. o Leek Pie Leeks Shortcrust pastry Eggs. and store in heavy duty zip top bag. Grease tin and put pastry in it. Place dough in bowl coated with cooking spray. Add eggs and mix well. Roll pastry into a circle and put it in greased tin. Roll the other portion of pastry into a circle. chop onion and fry lightly. Put onion on cheese and leave to cool. let stand for 5 mins. When cool add salt and mix together. damp edges & cut off excess pastry. Place each circle on baking sheets or pizza pans. beat in when mixture is mixed well. salt and oil to form a soft dough. o Bacon & Egg Flan 2-3 rashers bacon 3 eggs shorcrust pastry dash of milk. Put mixture on pastry. Put cheese mixture on pastry and put in oven.Cheese and Onion Flan 6-8oz cheese 3 eggs 1 large onion pinch salt Shortcrust pastry Preheat oven to 200 C. Stir in 2¾ cups flour. Preheat oven to 200 C.1 hr). When mixed well add dash of milk and mix in. Turn dough out onto lightly floured surface. Cover the insides of the pie with the pastry. Cut off excess pastry. turning dough to coat top. Cut off excess pastry. Wash and chop leeks. Put mixture on pastry and bake for approx 30 mins. Roll each half into 12 inch circle. Separate the pastry inro 2 portions. Top and bake. Knead until smooth and elastic. Cover and let rise in warm place for 1 hour or doubled in bulk. cover and let rise in warm place for 30 mins. Bake for approx 30 mins. Take off bacon rind and cut bacon into small pieces. Punch dough down and divide in half. Add eggs. Roll pastry into circle & put into tin. Roll out one portion into a circle. Grate cheese. Bake in oven until cooked (½ . Add eggs and mix together. Crimp edges to form a rim. 55 . Preheat oven to 180 C.
Using finger stir in flour from sides of wwell. Carrot Cake 2 225g wholemeal lfour 225g grated carrot 100g marg 100g brown sugar 2 tbs clear honey 1 tbs lemon juice 1. honey and sugar together. long pasta takes about 8-10 minutes. When jelly has melted add fruit juice and mix well. Cooking Pasta Pasta should be cooked in fast-boiling salted water in a large saucepan. Melt jelly & separate fruit juice from fruit. Pour little of the jelly into bowl and pour rest over the fruit sponge. When jelly has set pout custard over jelly. If it is for a cold dish. Melt the butter. o Trifle 1 tin fruit (cocktail) in fruit juice 1 jelly trifle sponge 1 pkt custard (tin custard. Makes 12oz dough. rinse it under cold running water. 56 . Using both hands knead the dough for about 10 mins until smooth and not sticky. continue until dough comes together. firm but not too hard or soft. Make into a well in the centre and and the eggs. Fresh pasta takes about 3 minutes. Cooking time depends on the size. Wrap dough in clingfilm and leave to rest for about 30 mins before shaping & cutting. short cut pasta 6-12 minutes and tiny pasta shapes 2-6 minutes. Mix the topping ingredients together and spread on the cake when it is cool. It should be what the Italians call al dente.5 tsp baking powder 2 tsp cinnamon Topping 25g marg 50g cream cheese 100g icing sugar ½ tsp vanilla essence Preheat oven to 175 C.Pasta 2oz sending flour or strong plain flour 2 eggs pinch salt 1tbs olive oil Sift flour into a mound on clean working surface. If for a hot dish. it is best eaten or mixed with other ingredients immediately. salt and oil. Put most of the fruit on sponge. Crumble sponge into dish to make crumbs. although it can be kept hot in a colander over a pan of boiling water for a short time beforre serving. Mix all the cake ingredients together and bake for 1 hour in a loaf tin. Lasagne takes about 12 minutes. When custard is cold (homemade) decorate with fruit and jelly that was saved. Allow about 2-3litres (4 to 6 pints) per 450 g (1lb) of pasta. Once it has reached this stage it should be drained throroughly. Check jus before the end of the cooking time by biting a piece of pasta. Mix all the dry ingredients in a large bowl. Adding 15 ml (1 tbsp) olive oil to the water will prevent it boiling over and stop the pasta sticking together.
seal edge and brush with beaten egg. stirring occasionally. Cut into 2 pieces lengwise. Bake for 20-30 mins. Place on a tray. Simmer for 5 minutes. mix in grated cheese. Line greaseproof paper with sugar. o Sage and Onion Stuffing 2oz breadcrumbs ½ tsp salt 1 /8 tsp pepper 1oz marg 2 tsp sage (finely Chopped) beaten egg 6oz finely grated raw onion Mix ingredients together. whisk egg yolks into mixture one at a time. Scrape contents out of bowl into tin. When soup is warm. Swiss Roll 3 eggs 3oz flour 3oz caster sugar Jam (or lemon curd) Preheat oven to 180 C. Spread on jamr (lemon Curd) and roll up sponge. Halve sausage meat and roll each piece in a long strip about 50cm long. Take cake out of oven and out of tin & put on paper with sugar. Grease tin & put some greaseproof paper in tin & grease paper. fold over sausage meat. for 30 seconds. or more to taste Cook the pasta according to pack instructions. Cut off ends & leave to cool. heat tin of soup but do not add extra water to it. Mix in the pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese. Serve. Drain thoroughly. Make 2 cuts in each roll. Meanwhile. make the sauce. Use as required. using egg to bind. o Grandma’s Macaroni Cheese 1 tin campbells condensed tomato soup Cheese grated Macoroni Heat macoroni. Place on pastry. then fold in flour. Macaroni Cheese 300g short-cut macaroni 25g butter 25g plain flour 1 tsp English mustard powder 600ml milk 175g grated mature cheddar.Sausage Rolls 8oz flaky pastry 1lb sausage meat beaten egg Preheat oven to 180 C. then slowly add the milk to give a thin smooth sauce. 57 . Make up pastry. Cook. Roll out into 50cm x 25cm oblong. Whisk in sugar and sift flour. When macoroni is cooked. Separate eggs and whisk egg whites. Cut strip in 6 equal portions. Bubble under the grill. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy. Damp edge of pastry. stirring. then stir in the cheese until melted. Melt the butter in a pan and stir in the flour and mustard. then serve with grilled tomato halves or a tomato salad. take off greaseproof paper. drain ans mix woth soup mixture.
Chocolate Log 3 eggs 2oz flour 3oz caster sugar 1oz drinking chocolate Icing 2oz marg 4oz icing sugar ½ oz drinking choc covering 8oz chocolate Preheat oven to 180 C. whisk egg yolks into mixture one at a time. Add each strip onto end of ther uuusing palette knife unti bottom sponge layer id covered. Whisk cream until like soft peaks. Melt chocolate with a little bt of marg. Put another bit of greaseproof paper on top of sponge & roll up the sponge & leave to cool. Cut off ends. Cream marge. Divide mixture equalling between 8 ½ in spring clip tin & 19x13 in swiss roll tin and spread evenly. take off greaseproof paper. take out greaseproof paper & put icing on the spong & reroll thr sponge. o Chocolate & Cream Gateau 6 eggs 4oz plain flour 8oz caster sugar 1 ½ oz cocoa powder 2lbs hot water icing sugar. Place one round spnoge layer on serving plate. Melt chocolate. Separate eggs and whisk egg whites. icing sugar & drink choc together. Spread ½ cream over the strips. it will become spreadable & glossy. Grease tin & put some greaseproof paper in tin & grease paper. carefully mix together and sover swiss roll in chocolate. When Sponge is cool. stir in soured cream (chocolate will thicken). If if is stirred or heated up. Whisk in sugar and sift flour& drinking chocolate together. unroll sponge. Sift flour & cocoa powder over mixture and fold in with the water. Line greaseproof paper with sugar. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy. then fold in flour and drinking choc. Scrape contents out of bowl into tin. Split round sponge into 2 layers. Completely cover cake. Whisk eggs and sugar together until mixture is thick and fluffy. Start rolling up one strip and place it in tha centre of the round sponge. Bake rectangular sponge on top shelf for 12 minutes and roubnd sponge on shelf below for 35 minutes. then whisk in sugar and brandy. Take cake out of oven and out of tin & put on paper with sugar. Filling ½ pt double cream 2 level tsp caster sugar 1tbs brandy Topping 8oz plain choc ½ pt soured cream Preheat oven to 200 C. Cut rectangular sponge in 7 slices. make markings in the chocolate to look like a log. Sieve a bit of icing sugar on the log to look like snow. Use palette knife to make attractive finish. o 58 . Spread ¼ cream on top. Spread remaining cream over other sponge round & place on top.
Little Mince Pie Cakes 6oz self raising flour 4oz light muscovado sugar 1 tsp mixed spice 6oz softened butter 3 eggs 2tbsp milk 5oz mincemeat icing sugar for dusting Heat oven to 190 C. Cover the mincemeat with a spoone ful of cake mix and smooth. Fold in crushed pineapple and bread. Put the flour. In a double boiler. Then add the tin of baked beans. but not brown. Fold in everything very gently to the cups whipped cream. Add eggs. Sprinkle chees & then crisps on top & bake for approx 40 mins. Bake for 15-18 mins until golden brown and firm. sugar. o Cowboy Pie 5 strips of bacon 1 tin of baked beans mash potato grated cheese Crushed crisps Heat oven to 180 C Cook bacon. beaten Cream Butter and sugar. butter. Put a spoonful of cake mix in each case. Chill in sherbet glasses for 2-3 hours prior to serving.eggs and milk into a mixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. The Egg whites need to be beaten stiffly. then a rouded tsp of mincemeat. stir in the 3 tablespoons of whipping cream. o Chocolate Rum Mousse 1/4 cup Sugar 3 tbs Whipping Cream 4 tbs Rum 2 lg Egg Whites. When the mixture is cool. Dust with icing sugar and serve warn or cold. fold into the 2 beaten Egg whites. then cut up & place on bottom of dish. melt the Sweet chocolate. Put the Mashed potato on top of the baked beans. After the Sweet Chocolate is melted. drained 3/4 cup Sugar 5 Slices cubed white bread 4 Eggs. but not chilled. Add the Syrup to the melted Chocolate and stir until smooth. Bake in buttered Bread pan at 350 degrees for 40-60 minutes. Beaten 1/4 lb Sweet Chocolate 2 cup Whipped Cream Cook over low heat the Sugar and rum until dissolved. Pineapple Casserole 1/4 lb Butter or margarine 1 Crushed pineapple. 59 . Line bun tins with paper cases. spice.
Baking soda and salt. coarsely chopped 3 cup Strawberries. sugar. stir in buttermilk just until soft dough forms. Whisk in Egg whites and vanilla. Using fingers or two knives. Spread mixture in 13 x 9 in. Low Cal 6 oz Chocolate. Remove from heat. sliced Topping 1 1/2 cup Flour. dust with icing sugar Rhubarb-Strawberry Cobbler Filling 1/4 cup Sugar 3 tbs Flour. all purpose 1 1/2 tsp Cinnamon 1 1/2 tsp Orange rind 6 cup Rhubarb. peeled. (3. Turn out and serve hot with rich wine sauce 60 . Bake in 400F(200C) Oven 10 minutes. combine sugar. Bake in 350F Oven for 20 to 25 minutes or until edges pull away from pan. Rachel Pudding 1. 2 Lemons. Let cool on rack. Baking powder and salt. TOPPING: In large bowl. Pour the mixture into a buttered basin. Baking powder. topping up the water as necessary. Drop by tablespoonfuls in 12 mounds on top of Hot Fruit filling. Pour into lightly greased 8 in. flour. With fork.1lt (2 pints) Breadcrumbs 340g (12oz) Apples. square Cake pan. rind and juice Mix all the ingredients together to produce a sticky dough.Chocolate Brownies. chopped very fine 4 eggs. melt Chocolate with water. all purpose 3 tbs Sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3 tbs Margarine. cinnamon and orange rind. Bake in 400F(200C) Oven 25 minutes or until Topping is golden brown and has risen.5 L) Baking dish. flour. Place in a saucepan of boiling water and steam for about three hours. stir into Chocolate batter just until combined. all-purpose 1 tsp Baking powder 1 pinch Salt Icing sugar In large heatproof bowl set over Hot water. well beaten. Cover with pleated greaseproof paper and foil. toss well. chilled 1 cup Buttermilk FILLING: In large bowl. stirring until smooth. cored and cut very finely 225g (8oz) Currants 110g (4oz) Suet. cut in Margarine until mixture resembles small peas. let cool slightly. Add rhubarb and strawberries. Stir together sugar. combine flour. semisweet 1/2 cup Hot water 4 Egg whites 1 tsp Vanilla 2/3 cup Sugar 2/3 cup Flour.
Stir and cook until the flour has thickened and is well mixed with the spinach. then roll out the marzipan to a strip 18cm x 5cm and place in the centre of the dough. lifting the spinach out of the water each time instead of pouring the water off. or for about 15 or 20 minutes.55lt (8 pints) Spinach 80ml (3floz) Water Triangular pieces of toast 2 Hard-Boiled Eggs 3 tbsp Bacon Fat or Butter 3 tbsp Flour 1 Lemon 1½ tsp Salt Pepper. Make a well in the centre and add the egg and milk to make a soft dough. cut the lemon into any desirable shape and use to garnish the platter. cook to a golden brown and then add the spinach. Knock back the dough and lightly knead on a floured surface for 2-3 minutes. cover with oiled cling film and leave to rise in a warm place for approximately 1 hour or until doubled in size. Drain off all but about 115ml (4floz) of the liquid. salt and spice into a bowl and rub in the butter. and seal well. Melt the fat in a frying pan. Cut the stalks apart and wash them thoroughly several times in fresh. put a spoonful of spinach on a piece of toast and serve a slice or two of egg and lemon with each portion. almonds and yeast. clean water to remove the sand and dirt. When serving this dish. Stir in the sugar. (cover with foil if it is browning too quickly). Bake in a preheated oven at 180° gas mark 4. Cool on a wire rack. Slice the hard-boiled eggs. cherries. dried fruit. 61 . then wrap in foil. Add 1 teaspoonful of the salt and cook until the leaves are very tender. to taste Carefully and remove all roots and dead spinach leaves. Turn on to a floured surface and knead for 5-6 minutes. Stir frequently until the spinach is wilted and there is sufficient water to boil it. pepper and remaining salt. stir in the flour. Put the spinach into a saucepan with the water. melted 50g icing sugar. Turn out in a mound on a platter and place the pieces of toast around the spinach decoratively. Fold the sides over the marzipan so that they just overlap. Roll out into a flat oval shape 23cm x 18cm. Spinach Royal 4.Traditional German Stollen 225g Strong White Flour ½tsp each of salt and mixed spice 50g butter 1tsp sugar 150g Mixed Fruit 25g Whole Glace Cherries 25g flaked almonds 2tsp Fast Action Dried Yeast 1 small egg. freeze or keep in a cool place for up to 4 weeks. sifted Sift the flour. beaten 100ml warm milk 100g White Marzipan The topping: 25g butter. Brush the warm stollen with melted butter and dust with icing sugar. Place seam-side down on a greased baking tray. for 40 minutes or until it sounds hollow when tapped on the base C. Cover with oiled cling film and leave for 20 minutes.
to taste Remove the shells from the required number of chestnuts and cook the nut meats in boiling water until tender. Press into a sterilised jars with airtight lids. juice only Stone and cut the raisins once or twice across. Peel off the skins and break the chestnuts into pieces. Cut the mushrooms into pieces of the same size as the chestnuts and mix the two together. Slice the citron and candied peel. 62 . pour it over the chestnuts and mushrooms and serve. dry and pick the currants free from stalks and grit. cheese. strain the juice and when all the ingredients are prepared. Mushroom Pie 455-680g (1-1½lb) Mushrooms whole button or sliced 2 tbsp Olive oil 110g (4oz) Cheese. The mincemeat will be ready for use in a fortnight. C: F: mixing well. Mincemeat (Traditional) 2½lt (4 pints) Apples 1.35kg (3lb) Beef Suet 900g (2lb) Raisins 680g (1½lb) Lean Beef 900g (2lb) Moist Sugar (Soft Brown Sugar) 285ml (½ pint) Brandy 50g (2oz) Citron 50g (2oz) Candied Lemon Peel 50g (2oz) Candied Orange Peel 1 Small Nutmeg 2 Lemons. adding the brandy when the other things are well blended. grate the nutmeg and pare. Make this about the beginning of December. Place in pastry case. or until pastry is a golden brown. Mince the lemon peel. rind only 1 Lemon. adding the flour. Mince the beef and suet.Creamed Mushrooms and Chestnuts 340g (12oz) Chestnuts. add lid if desired.35kg (3lb) Currants 1. grated ½ tsp Salt ½ tsp Ginger ¼ tsp Pepper 1 9" Pastry case (lid optional) Preheat oven to 180° 350° Gas 4 Parboil or sauté the mushrooms. Bake for 35-40 minutes. Wash. stewed 340g (12oz) Mushrooms. salt and pepper and stirring in the hot milk. drain. stewed 340ml (12floz) Milk 3 tbsp Butter 3 tbsp Flour 1½ tsp Salt Pepper. Cook until the mixture thickens. mix them well together. Gently simmer the mushrooms until tender. Note: Use any combination of cheeses that suit your tastes. but do not chop them. Seasonable. and spices. core and mince the apples. Make a cream sauce by melting the butter. Add oil. taking care that the latter is chopped very fine.
Time: If the rhubarb is young and tender. rind only Wipe the rhubarb dry. Bake it for 1½ to 2 hours and in a well heated oven. currants. as the cake will be found quite rich enough without it. Bake for 2-2½ hours. take off the string or peel and weigh it. old rhubarb. When the cake is first put in. sift in the flour. with a spoonful of jam or seasonal fruit. 45 minutes. with sugar in the above ratio.1 C: F: litre (2 pint) oven-proof dish. lined at the bottom and sides with a strip of buttered paper. candied peel. Stir 2 or 3 times during the first hour of cooking. which should be blanched and chopped and mix together well. butter and sugar into a greased 1. Baked Rice Pudding 600ml (1 pint) Milk 50g (2oz) Pudding Rice or Tapioca 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. Place the milk. Keep stirring to prevent the rhubarb from burning. Place the preserving pan over a low heat. When the sugar is well dissolved. Continue cooking until a golden brown crust has formed. increase the heat. but this is scarcely necessary. A glass of wine is sometimes added to the mixture. Beat the cake well for 20 minutes. which should be cut into neat slices and the almonds. Serve hot or cold. rice (or tapioca). Mince the lemon rind very finely. reckoning from the time it simmers equally. Put into a preserving pan. Place into the oven. add it to the other ingredients. Add the sugar. 1¼ to 1½ hour.Rhubarb Jam Rhubarb To every 450g (1lb) of Rhubarb allow: 450g (1lb) Sugar ½ Lemon. Pour into sterilised jars. Sprinkle with the chosen spice. the currants will all sink to the bottom. Whisk the eggs separately and blend thoroughly with the dry ingredients. 63 . if this is not the case. Nutmeg or Mixed Spice Pre-heat oven to 170° 325° Gas 3. Allow the jam boil until it is done. Put into a round tin. taking care to keep it well skimmed and stirred with a wooden or silver spoon. Store in a dry place. Pound Cake 565g (1lb 4oz) Flour 450g (1lb) Butter 450g (1lb) Caster Sugar 450g (1lb) Currants 50g (2oz) Candied Peel 15g (½oz) Citron 15g (½oz) Sweet Almonds 9 Eggs Ground Mace (optional) Cream the butter. Allow to cool and cover with airtight lids.
Preheat the oven to 230° 450° Gas 8 Fry the sausages in a pan to lightly colour and remove excess fat. then reduce to 200° 400° Gas 6 C.Luxury Vanilla Ice Cream 450ml (¾ pint) Single Cream 450ml (¾ pint) Double Cream 110g (4oz) Caster Sugar 6 Egg Yolks 1 Vanilla Pod Whisk the egg yolks with half of the sugar until light and stiff. whisk again before use. Place the fat in a small roasting tin adding a little oil. chocolate or anything else that tempts your palate. Remove from the heat and allow to cool. Transfer into a greased 1. following the manufacturers instructions. Beat or whisk until fully combined and the surface is covered with tiny bubbles. stirring regularly. Add the sausage chunks and place into the hot oven. C. do not add too quickly otherwise the eggs might begin to cook and form scrambled eggs! Place the bowl over a saucepan of simmering water and stir with a wooden spoon until the mixture thickens enough to coat the back of the spoon. in a large heat resistant bowl. removing twice during freezing and whisk lightly. Scrape the seeds from the vanilla pods into the creams. Sago Milk Pudding 600ml (1 pint) Milk 40g (1½oz) Sago or Semolina 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. F: and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown. Sprinkle with the chosen spice. Nutmeg or Mixed Spice Pre-heat oven to 180° 350° Gas 4. Bake for about 5-10 minutes at 230° 450° Gas 8. Heat the fat until smoking hot then pour in the batter. if needed. Heat the milk in a saucepan until lukewarm. stirring constantly. Mix in half the milk using a wooden spoon. Place the creams and remaining sugar into a saucepan. work the mixture until smooth then add the remaining milk. Either: Place into an ice creamer maker. then gradually add the C: F: sago or semolina. 64 . Serve immediately or the pudding will deflate. Add the butter and sugar. then make a well in the centre and break in the egg. Allow to rest for 15 to 30 minutes.1 litre (2 pint) oven-proof dish. to bring the amount of fat up to about 4 tbsp. or. Remove from the heat and allow to cool slightly. with a spoonful of jam or seasonal fruit Toad in the Hole 8 Pork Sausages 110g (4oz) Plain White Flour 300ml (½ pint) Milk 2 Small Eggs ½ tsp Salt Place the flour in a bowl. F: reserve the fat. herbs. cook for 10 minutes or until thickened. Gently stir the heated creams into the beaten egg. Place into an airtight container and freeze for 24 hours. Heat but do not allow to boil. such as fruits. Serve hot or cold. Note: This is a basic recipe which can be adapted to suit your own tastes by adding a wide range of flavours. Bake for 30-45 minutes or until a golden brown crust has formed. F: C.
grated 4 tbsp snipped fresh chives 250ml cream Fry the onion in the oil till beginning to brown. salt and pepper. Top with the remaining 'cheese' then pour the cream over the filling carefully.Broccoli Quiche 4 eggs 1 head broccoli florets only. Mushroom and Red Onion Quiche basic pastry 1 tbsp olive oil 1 large red onion. mushrooms. ¾ of the 'cheese' and the chives and fill into the pastry case. mustard. combine eggs and milk/cream and beat well. squeeze the broccoli to dry it a little. Cook a few minutes until liquid is evaporated. chopped 4oz (110g) Cheddar cheese. minced 2 tbs butter 1 cup cheddar or other cheese 1 unbaked pie shell salt & pepper Pre-steam broccoli and let cool. Bake for 25 minutes at 200° C. 65 . In bowl. smoothing down evenly to the edges. Heat butter in skillet and sauté onion. ensuring that it fills the gaps evenly. set and starting to turn brown about 35 to 45 minutes. Turn up the heat and cook to near-dryness. Let cool 5 minutes. smoothing down evenly to the edges. chopped 2 tbsp margarine 1lb (450g) field mushrooms. garlic. Top with the remaining 'cheese' then pour the cream over the filling carefully. Bake for 20 minutes at 200° C.½ onion. diced small ¾ cup milk. Stir in broccoli. Mix together the onion. Preheat oven to 375. Cook the chopped mushrooms in the margarine over medium heat till they begin to release their own juices. 2/3 of the 'cheese' and the chives and fill into the pastry case. or until cooked and beginning to brown.20 C.2 leeks. grated 3 tbsp snipped fresh chives 250ml cream Pre-heat the oven to 200° Toss the sliced leeks in a suitable oven-proof dish and roast for about 15 . cream or half and half ¼. trimmed and sliced 2 tbsp olive oil 1 tsp wholegrain mustard 4oz (110g) blue cheese. Pour into pie shell. Bake until filling is puffed. Roasted Leek and Blue 'Cheese' Quiche basic pastry 1 . cheese and onion/garlic mixture. Mix together the roasted leeks. Set aside. minutes. ensuring that it fills the gaps evenly. chopped fine 2 cloves garlic.
excess stalk trimmed 3 tbsp olive oil 1 tsp ground cumin seasoning 1 generous tbsp wholegrain mustard 4oz (110g) blue cheese. sliced 4 eggs 1 pint heavy cream 1 cup cheese. shredded or cut into small cubes 1/4 cup Parmesan cheese. Prick the base with a fork and bake for 10 minutes. ensuring that it fills the gaps evenly. Bake for 25 minutes at 200° C Vegetable Quiche Pastry 1 small head broccoli 4oz (100g) mushrooms 1 red pepper ½ onion 1 teaspoon marjoram or oregano 1 teaspoon basil 4 eggs ½ pint (300ml) milk 8oz (225g) cheese salt and pepper olive oil Pre heat the oven to 180° C/350° F/Gas Mark 4. salt and pepper. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes. shredded Preheat oven to 375° Sauté mushrooms and butter over medium-high heat for 10 minutes. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown.30 minutes. lid over the pan. Roast for about 30 minutes than remove and break up the florets a little before returning to the oven for at least another 15 minutes. broken into florets. remove from the oven and toss with the remaining cumin and the mustard. Once mushrooms have sautéed. Add the mushrooms/onions to the egg mixture. Do not place a . Mushroom Quiche 1 9-inch unbaked pie shell 1 12-ounce container of mushrooms. Sprinkle the Parmesan cheese over the egg mixture and bake for 25 . beat them well then add the milk and the herbs and beat together. C. Meanwhile. making sure to bring it up the sides and work it well into the corner between base and side so as not to get a thick seam. sliced 3 Tablespoons butter 1/3 cup green onions. Remove from heat and allow to cool for a couple of minutes.Roasted Cauliflower and Blue Cheese Quiche basic pastry 1 medium cauliflower. Meanwhile make the filling. Stir together and pour into pie shell. On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it. scatter the chives on top and pour the cream over the filling carefully. When al dente. whisk together the eggs and cream. Decant half of the cauliflower into the prepared and precooked case then follow with half of the 'cheese'. Put the vegetable filling in the flan dish and add the egg mixture. add onions and sauté for 2 minutes. Peel and slice the onion and sauté it gently in a little olive oil. Break the eggs into a bowl. Stir together and set aside. 66 . grated 2 tbsp snipped fresh chives 250ml cream Pre-heat the oven to 200° Toss the cauliflower florets in the oil with a little seasoning and half the cumin. Add cheese. tossing with a little more oil if necessary. Wash and slice the mush room and wash and cut the broccoli into small florets. Complete with the remainder of each.