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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 and Electric Cooker Conversions
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 = 0.25 oz. = 28g .75 oz. = 21g A level tablespoon of sugar = 1 oz. = 21g A heaped tablespoon of flour = 1 oz. = 28g A heaped tablespoon of butter = 1.Spoon Measures – solids ounce (uk) grams A heaped tablespoon of castor sugar = 0.75 oz.5 oz. = 35g A heaped tablespoon of cornflour = 0.
137 litre 4 quarts = 1 UK gallon = 4.568 litre USA 16 fluid ounces = 1 pint = 0.785 litre .546 litre 1 US gallon = 3.Fluid Ounces (UK) into Millilitres (ml) approx.568 litre 2 pints = 1 quart = 1.2 Millilitre s 28. Fluid Ounces 1 5 (1/4 pint) 9 10 (1/2 pint) 12 15 (3/4 pint) 18 20 (1 pint) 35.4 142 256 284 341 426 511 568 1000 1 litre 1/2 litre 1/3 litre 1/4 litre litres Note: Imperial (UK) 20 fluid ounces = 1 pint = 0.57 ml 4 gills = 1 pint = 0.473 litre ( l or L ) USA 1 fluid ounce = 29.
) 113 5 142 6 170 7 198 8 ( half lb.)(UK) and pounds ( lbs.) 907 33 936 34 964 35 1/4 ( approx.) 227 9 255 ( 1/4 kilo ) 10 284 11 312 12 (3/4 lb) 340 13 369 14 397 15 425 16 ( 1 lb.) 454 17 482 18 510 ( 1/2 kilo ) 19 539 20 ( 1 1/4 lbs. = 1016.000 ( 1 lbs.3503 kg 2 stone = 1 quarter = 12.) into grams (g) approx. ) 794 29 822 30 851 31 879 32 ( 2 lbs. or weight Ounces grams 1/4 (quarter) 7 1/2 (half) 14 3/4 (three quarters) 21 1 28.8023 kg 20 hundredweight = 1 ton = 2240 lbs.) 680 25 709 26 737 27 765 ( 3/4 kilo ) 28 ( 1 3/4 lbs.05 kg 1 metric ton ( tonne ) = 1000 kg ~ 1000 litre of water = 1 cubic metre . ) kilogram) Notes on UK ( Imperial ) avoirdupois weight (mass):16 ounces = 1 pound = 0. avoirdupois.) 567 21 595 22 624 23 652 24 ( 1 1/2 lbs. These ounces are for mass.Ounces ( ozs.35 2 57 3 85 4 ( quarter lb. 2 1/4 1.7006 kg 4 quarters = 1 hundredweight ( cwt ) = 50.4536 kg 14 pounds = 1 stone = 6.
(If the custard becomes lumpy strain) Serve hot or cold. F: Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture.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. remove from the heat and add the vanilla seeds and pod(s). onion and courgettes. stirring constantly. Boil the potatoes in salted water for 15-20 minutes or until tender. Cut the carrots and parsnips in halves or quarters lengthways. half the cheese and half the butter. Pre-heat oven to 200° 400° Gas 6. add the oil. mushrooms and paprika and fry for a further 2 minutes. C. beat until thick and creamy. Roast for 30 minutes or until tender. 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 . Fry until lightly browned on all sides. Drain and mash with the milk. Sprinkle in the flour. sprinkling with the remaining cheese. stirring continuously. sugar and in a bowl. Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) . slice the leeks. Cover and allow to simmer for 5 minutes. Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes. Pre-heat a roasting tray on top of the stove. Allow to stand for 15 minutes to allow the vanilla to infuse the milk. until the custard thickens. Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture. then slowly add the stock and bring to the boil. Place the egg yolks. until softened. Bring the milk almost to the boil. 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. Add the courgettes. Bake for 20-25 minutes or until the top is crisp and golden brown. turning occasionally.
Set aside. Combine all the ingredients. Whisk the egg whites until stiff. Beat the yolks. Chestnut Vegetable Loaf 300g (10oz) Tinned Chestnut Purée (Unsweetened) 150g (5oz) Fresh Breadcrumbs 2 Eggs. mashed potato. cooked and mashed 1 Small Turnip. Add all of the other ingredients and mix thoroughly. 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. adding salt and pepper to taste. a squeeze of lemon juice and chives (or spring onions). Bake for 50 minutes to 1 hour until brown and firm.Rum and Apple Stuffing 340g (12oz) Apples. Press the mixture firmly into the loaf tin. Gently fold in the whisked egg whites. mixing thoroughly. retaining as much air in the mixture as possible. cored and chopped 340g (12oz) Breadcrumbs 6 tbsp Rum 4-6 Sage Leaves. Melt the butter in a frying or omelette pan over a medium heat. Serve immediately. Cook until just set. finely chopped 1 Large Potato. lightly beaten 1 Onion. 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. Pre-heat the grill. Allow to stand for 3-4 hours. Use to stuff poultry or form into balls and bake for 30-40 minutes. beaten Place the breadcrumbs in a bowl. Combine the beaten yolks. chopped 1 tbsp Mace 1 Egg. Turn the loaf out gently onto a serving plate. ensuring they are thoroughly mixed. cooked and mashed 1 tbsp Fresh Parsley. pour over the rum. and then place under the grill until the top is lightly browned. 2 . peeled.
Roll along the long edge similar to a Swiss roll. to produce a moist. finely chopped Rosemary. Cut into slices about ¾ inch thick and place onto an oiled baking tray. F. 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. Fold the pastry strips. mushrooms and onion and mix with the sausage meat and herbs. 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. over the mixture to look like a plait. beaten Pinch Mixed Herbs Salt and Pepper Pre-heat oven to 200° 400° Gas 6 C. 3 . Cut the pastry into ½ inch strips at an angle. Knead the dough gently and allow to rest. alternately. Brush with beaten egg and bake for 30-35 minutes. Roll the dough into a large rectangle and spread with the filling mixture over evenly. Roll out the pastry on a floured surface into a rectangle 12 inches by 9 inches and place on a greased backing tray. Bake for 15-20 minutes. Gradually add the milk. but not sticky dough. Pre-heat oven to 200 ° 400 ° Gas 6 C. Serves 4. finely chopped 2 tbsp fresh parsley. either side of the filling. F: Chop the tomatoes. finely chopped Salt and Pepper Milk Rub the butter into the flour. Arrange the filling along the centre of the pastry. Add the mashed potato and mixing thoroughly. Mix the sausage meat and onion for the filling.
Caution: The filling will be very hot. Roll out the dough and line an 8 inch baking dish. Arrange them in a lattice pattern over the filling. Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre. Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste. Roll the dough into a long rectangle approx. cover and leave in a warm place for 35 . roll as if a swiss roll. Serve hot or cold. Roll out the dough trimmings and cut into long. lemon rind and juice and heat gently until just melted. Lightly knead the currants and sultanas into the dough.40 minutes to allow them to rise Preheat oven to 200° 400° Gas 6 and bake for 35 . Pour in the syrup mixture. so care must be taken. Starting at the short side 15cm (6ins). Place each piece in a well-greased round 15cm (6ins) round baking tin. C: C: Turn out immediately and pour over the hot filling to form a glaze. Allow the mixture to cool. Mix together well until it becomes a smooth. Mix together the soft brown sugar.40 minutes. 45cm by 15cm (18 ins by 6ins) Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins). narrow strips. 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. F: Put the syrup into a saucepan with the breadcrumbs. Allow the dough to rest for 10 minutes. Shape into a ball and place in a warmed lightly greased bowl. Serves 4 4 . cover and leave in a warm place for 30 minutes to allow it to rise. then add to the remaining water. Bake for 25 to 30 min or until the pastry is slightly browned. Cut the roll in half to produce two pieces each 9cm (3 ins) wide. C. Make a well in the centre of the flour and pour in the liquid. Roll out the dough again to the same size as previously. elastic dough.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. rub in the lard. lard and mixed spice for the filling.
removing only the outer waxy layer and squeeze the juice.1. Place all of ingredients except the water into a bowl. Allow to cool and refrigerate before drinking. Finely peel the lemon. 5 . Ginger Beer 450g (1lb) Sugar 4. Place the barley. Strain through a jelly bag or muslin cloth. stir until dissolved. The beer should be ready to drink after 2 . lemon rind and water into a saucepan and simmer covered for 20 minutes. Use within 24 hours. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast. Pour over the boiling water. into the liquid. stir the yeast mixture C F).8lt (2 .Cornish Spruce 3. release the wire slightly and re-secure. Barley Water 600ml (1 pint) Water 50g (2oz) Pearl Barley ½ Lemon 1 tbsp Sugar Place the barley into a sieve and pour over 1.2 . Pour over the boiling water. 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). Allow to cool. Pour the ginger beer into strong bottles and cork. Leave in a warm place 21° (70° for 24 hours. Add the lemon juice and sugar to taste. Use within 24 hours. Dilute with iced water to serve. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.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. If the corks begin to rise. add the lemon juice and stir well.hit with hammer) to release flavour. lemon rind and cream of tartar into a bucket or large bowl. removing only the outer waxy layer and squeeze the juice. removing only the outer waxy layer and squeeze the juice. Place the ginger. leaving a little play (for possible expansion) Store the bottle in a cool dark place. Secure the corks with wire.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.3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water).3 days.
pressing down gently. Place the sugar. citric acid and tartaric acid into a bowl.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. Can be diluted before serving. ensure that the butter does not come through or comes from between the edges. Flatten in one or two places using a rolling pin. Turn and repeat three more times. Roll out the dough to form a piece large enough to cover the butter. dry bottles sealing securely. then roll out gently and evenly into a long strip.3 minutes. 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. 10 minutes. Strain the boiling water over the juice mixture. Turn and repeat three more times.Old-Fashioned Lemonade 675g (1½lb) Sugar 1. Leave the pastry to rest in a cool place for 15 minutes. so that the unsealed edge is towards you. so that the unsealed edge is towards you. Fold over the ends over one at a time. Place the pastry on to a floured surface. do not seal the edges. Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers. Stir in the sugar to dissolve. The pastry is now ready for use. Fold one third towards the middle. Pour the liquid into clean. Will keep for up to 6 weeks if stored in a cool dark place. It should be cooked in a preheated oven at 230° 450° Gas 8 for approx. Place the water into a saucepan with the lemon rind and boil for 2 . removing only the outer waxy layer and squeeze the juice. then the remaining third into the middle to form three layers. Make a well in the middle of the flour and add the lemon juice. lemon juice. C: F: 6 . Place the pastry on to a floured surface. then place the butter (straight from the fridge) in the middle of the dough. roll and fold again as before. roll and fold again as before. stir with a knife adding enough water to make an elastic dough.
F: Rub the cream and flour together. C. beaten 1 tbsp Coarse Oatmeal 1 tsp Sage Salt and Pepper Pre-heat oven to 190° 375° Gas 5 C. Turn onto a floured board. Place a small knob of butter into a frying pan and fry gently until golden brown on both sides. Bake for 30-45 minutes. Beaten the egg and sugar together and add to the above mixture. Work into a smooth dough. add a little milk or water to moisten. chicken or duck. Sprinkle with sugar and serve. 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. to taste Milk (if required) Mix all of the ingredients together. if the mixture seems to dry. if is too dry add a little milk. finely chopped 1 or 2 Eggs. Roll out thinly and cut into rounds. Press firmly into a well greased ovenproof dish. Add the eggs. Turn out onto a lightly flour board and roll out to a thickness of 15mm (½ inch). Sprinkle with a little sugar. Savoury Yorkshire Suet Pudding 225g (8oz) Suet 225g (8oz) Breadcrumbs 2 Large Onions.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. to form a thick dough. adding a little milk if needed. F: Mix the dry ingredients and the onion together in a bowl. 7 .
or until golden brown. whisk again before use. 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. flatten slightly and place on to a greased baking tin Mark deeply with a cross shape on top. Pre-heat oven to 220° 425° Gas 7. F: Sieve flour. Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling. then make a well in the centre and break in the egg. work the mixture until smooth then add the remaining milk. 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. mixing thoroughly. Leave in a warm place for 20 minutes to allow to rise again. Beat or whisk until fully combined and the surface is covered with tiny bubbles. Dissolve some sugar in a few drops of tepid water. 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. Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume. spice and salt into a bowl. adding the currants. until the mixture resembles breadcrumbs. Knock back and knead briefly. Place in a warm place for 10 minutes. Lard or Dripping Place the flour in a bowl. then add to the remaining milk. Rub the butter lightly into flour. Add the yeast mixture to the flour mixture to create a light dough. 8 . Divide into 12 portions.Yorkshire Pudding Serves 4-6 300ml (½ pint) Milk 110g (4 oz) Plain Flour 1 Egg Oil. Allow to rest for 15 to 30 minutes. 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. Remove from the oven and immediately brush with the sugar glaze. Bake for 20 minutes. Hot Cross Buns Makes: 12 450g (1lb) Flour 285ml (½ pint) Milk. Allow to cool. until bubbles begin to appear. C. Turn onto lightly floured board. C. Mix in half the milk using a wooden spoon. ensuring they are evenly distributed. Shape the dough into round balls.
flatten into a disk 2.1¼ inch) thick. Fold in the remaining flour. Bake immediately for 30 minutes in a preheated oven at 230° 450° Gas 8. baking powder. mixing well.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. cream of tartar.½ inch) between them. Cut the disk into quarters and pull then apart so that there is 5 . rub in the lard and add the bicarbonate of soda. Use half of the mixture to spread between the two layers of cake. heat gently until the sugar is fully dissolved. dust lightly with wheatmeal flour. Gradually add the chocolate mixture to form a thick batter. stirring constantly. Mix the butter and sugar together until creamy. Allow to cool for about 10 minutes. Gently shape into a ball and place on a warmed greased baking tray. Divide the mixture between two 18cm (7 inch) sandwich tins. 9 . Beat the eggs and gradually add to the butter and sugar mixture. Use the remainder to spread on top and sides of the cake. bicarbonate of soda and salt.5 .3cm (1 . then allow to cool. C: F: Sift together the flour.35 minutes. adding a little of the flour. Turn out on to a wire rack and allow to cool. 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. Place the chocolate and milk into a bowl over a saucepan that is over a very low heat and allow to slowly melt. Pour in the buttermilk and work lightly with hands into a dough. Bake for 30 .15cm (¼ . Work quickly using a knife dipped into warm water. then beat until think enough to spread. Stir in the treacle and vanilla essence. To make the icing Place the all of the ingredients into a heavy based saucepan. Bring to the boil.
until light and fluffy. mixing thoroughly.West Country Apple Cake 450g (1lb) Cooking Apples.625g (1lb 4oz . 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. a little at a time. sugar. This should produce a pliable dough. about 24" long. Cream together the butter.1lb 6oz) Flour 225g (8oz) Butter 170g (6oz) Sugar 2 Egg Yolks 1 Egg White. When cold. Divide each into 2" strips. beaten 3-4 tbsp Milk 1 tbsp Clear Honey. Sieve the flour. Brush with egg white and sprinkle with sugar and almonds. Pour into the prepared cake tin. peeled. Place onto lightly greased baking trays. brush with honey and sprinkle with demerara sugar. chill 30 minutes. beat until light and fluffy. Allow to cool for a few minutes then remove to wire racks. gradually adding sugar. C: F: Grease a deep 18 cm (7 inch) round cake tin.. Add to the mixture. Bake for 1½ hours until well risen and firm to the touch. Add beaten egg and almond extract. 60 10 . Fold in the apples and enough milk to produce a soft dropping consistency. line with buttered greaseproof paper. spice and baking powder. beating constantly. 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. Makes: approx. Christmas Biscuits 565g . Turn out on to a wire rack to cool. Add the eggs. cream the butter. Roll out each portion in to a sausage shape. Sift together flour and salt and add to the mixture. cored and chopped 225g (8oz) Plain Flour 175g (6oz) Dark Soft Brown Sugar 110g (4oz) Butter 2 Eggs. chopped 2 tbsp Sugar 1 tsp Almond Extract Pinch Salt In a large bowl. lightly beaten 4 tbsp Almonds.
Remove from the heat and add the softened gelatine. Measure out the gelatine carefully. 11 . Stand the chocolate mixture in cold water to cool but DO NOT let it set. beat until light and fluffy. Fold in dry ingredients. Spoon into individual dishes. remove biscuits to wire racks to cool. To un-mould. Add eggs and beat well. Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. 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. Leave to set. Drop teaspoonfuls of the batter onto a lightly greased baking tray. gradually adding sugar. 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. Stir until the gelatine has completely dissolved. Allow to cool for a minute. Preheat oven to 170° 325° Gas 3 C: F: Bake for 30-35 minutes or until lightly browned. then loosen one side and turn onto a dampened plate. stirring constantly. Turn into one large dish to set. DO NOT stand the mould in warm water unless all else fails. sugar and water. Spoon into a mould that has been wiped with cooking oil to prevent sticking. then leave to stand for 5 minutes. Add the cooled chocolate mixture gradually.Christmas Cake Biscuits 900g (2 lbs) Dates 565g (1lb 4oz) Flour. fruit and nuts. Colour darkens and flavour becomes more marked if pudding is left for several hours. loosen edges with fingers. In a medium sized saucepan mix the cocoa. cream the butter. Bring to the boil. Add the milk. Stir well. to produce a stiff batter. Beat the evaporated milk until very thick.
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. Prepare the jelly as per the instructions (if using tinned fruit use the juices). Sherry Trifle 1 Swiss Roll. Arrange in the bottom of a glass serving bowl. Bake for 35 minutes. (if using victoria or trifle sponges. vanilla. 12 . Line bottom and sides of the dish with buttered bread. cinnamon and salt pour over bread. Decorate with almonds. Serve hot with whipped cream. pour in the mixture. Bring the milk and butter to simmering point (do not boil) and remove from the heat. frozen or fresh) 600ml (1 pint) Home-Made Custard. vanilla sugar and zest of the lemon into a large bowl. Bread and Butter Pudding 7 Slices Bread Soft Butter 1lt (1¾ pints) Milk 110g (4oz) Sugar 110g (4oz) Raisins and Sultanas 3 eggs.5 litres (2½ pints). Add the fruit. Separate the eggs. Pour custard over jelly. raisins and sultanas. Remove the lid and cook for a further 30 minutes until top becomes a deep-golden. Gas 4. Cover. Whisk the cream and spread or pipe on the top of the custard. Pour the jelly over the fruit and sponge. Victoria Sponge or Trifle Sponges 1 packet Strawberry or Raspberry Jelly Strawberries or Raspberry (tinned. eggs. 350 ºF. Whisk the egg whites until stiff and gently fold in the caster sugar reserving 1 teaspoon. Stir into the breadcrumbs and leave for 15 minutes. allow to cool for 5 minutes then spread the jam gently over the top (being careful not to break the surface skin). press down to submerge. remove from the oven. Place a few extra pieces of buttered bread on top. Pour the sherry over the swiss roll or sponges. Place in the refrigerator and allow to set. Allow to stand for at least 30 minutes. C: F: Butter a large ovenproof baking dish. sugar. beat the yolks and add to the breadcrumbs.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. 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. Spread the butter generously on one side of each slice of bread. The longer it remains there the more the flavour with increase. cooled 150ml (¼ pint) Cream Sherry Strawberry or Raspberry Jam Toasted Flaked Almonds Slice the swiss roll. slightly beaten 1 tsp Vanilla ½ tsp Cinnamon ¼ tsp Salt Pre-heat oven to 170° 325° Gas 3. Butter an ovenproof serving dish which will hold 1. spread with a little jam). place in a bain-marie and bake for 30 minutes. Heat oven to 180 ºC. Mix the milk.
285ml (½ pint) water. but do not stir. Slowly pour the hot sugar syrup into the cornstarch mixture. Remove the saucepan from the heat. until the mixture reaches the soft-ball stage 114 118° (238 . stirring often. using a knife to prevent it running too thin. to prevent sticking. 13 . and cut with sharp buttered scissors.Yorkshire Humbugs 450g (1lb) Brown Sugar 150ml (¼ pint) Water Peppermint Essence Place the brown sugar into a heavy bottomed saucepan. See: Sugar boiling basics The sugar mixture will form a soft ball which can be squashed flat. Cut into strips. In a second large heavy saucepan over medium heat. and lemon juice in a heavy saucepan over medium heat. Boil to a temperature of 154° (310° C F). Heat gently until the sugar has completely dissolved. without stirring. Stir constantly. or until the mixture has become a pale golden colour. Makes approx. Turn out and cut into 1-inch squares with an oiled knife. for about 1 hour. Reduce the heat and simmer gently. Then wrap in cellophane and store in an airtight container. Pour the mixture into the prepared baking tin and spread evenly. stirring constantly. Roll pieces in the icing sugar mixture to coat well. Gradually stir in the remaining water until no lumps remain. Store in an airtight container with sheets of waxed paper. Stir in the rosewater and add food colouring (if used). allow to stand overnight to set. dusted with the sugar mixture. Sift the icing sugar and a little cornflour onto a large cutting board. separating every layer. uncovered. When the water has evaporated add a few drops of peppermint essence. until the mixture boils and forms a thick. gluey paste. Reduce the heat and simmer. Cool to room temperature. Pour mixture on a slab. Stir until the sugar dissolves and the mixture boils.245° C F). stir together 225g (8oz) cornflour and the cream of tartar.80 pieces. 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.
Remove from heat and beat well and pour into greased tin. heat gently until the butter has melted. place in a warm place to dry for 24 hours. pinch up two small pieces to produce ears. Boil the mixture to a temperature of 138° (280° C F). When cold break into squares. adding enough to produce a fairly stiff mixture. Add the sugar and black treacle. When the mixture has cooled a little mark the surface into squares with a knife. water and vinegar into a heavy bottomed saucepan. Roll into oval shapes with making one end pointed to form a nose. Cut into rounds or form small balls and flatten. Store in an airtight container. 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. cut when cold. adding enough to produce a fairly stiff mixture. Heat gently until the sugar dissolves. 14 . Place the peppermint creams onto parchment or silicon paper. Add a few drops of the essence or oil.16 pieces. Knead the mixture in to a firm paste and divide into 12 . this takes about 20 minutes. place in a warm place to dry for 24 hours.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. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. Place the mice onto parchment or silicon paper. the tail can be made from string. Store in an airtight container. Remove from the heat. Eyes can be formed using silver balls or currants. Sugar Mice 1 Egg White 450g (1lb) Icing Sugar Food Colouring Beat the egg white until frothy but not stiff. allow to fully dissolve. Add a few drops of the food colouring (flavourings can also be added at this stage if required). Stirring continuously until it comes to the boil. Boil about 30 minutes. Sieve the icing. wrap in cellophane and store in an airtight container. allow the bubble to decrease. Mark into squares when cool. Peppermint Creams 1 Egg White 450g (1lb) Icing Sugar Peppermint Essence or Oil of Peppermint Beat the egg white until frothy but not stiff. Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar. Sieve the icing.
Cool completely on wire rack.118° (238 .118° (238 . Allow to cool a little before marking into squares with a knife. Break into pieces. butter. cut into squares and store in an airtight container. Cook over moderate heat.3 minutes. 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. hard-crack stage (10 to 15 minutes). golden syrup and cream of tartar into a heavy bottomed saucepan.Old-Fashioned Peanut Brittle 340g (12oz) Raw Peanuts or Raw Cashews. With 2 forks. 15 . See: Sugar boiling basics Add the nuts. stirring constantly. Boil the mixture without stirring. coarsely chopped 170g (6oz) Sugar 170g (6oz) Light Syrup 60ml (2fl oz) Water 3 tbsp Butter.245° on sugar thermometer. and butter. water and vanilla essence into a saucepan.245° C F) the soft ball stage. lined with silicon paper. soft-ball C F) stage. water. Pull gently to avoid tearing. (Try to avoid splashing mixture onto side of the pan. set aside. Immediately pour and spread mixture onto the baking sheet. Remove from the heat to prevent further cooking. stirring constantly with a wooden spoon to dissolve sugar. Cook over moderate heat. Eat as soon as cool. water. Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture. stirring constantly until light and foamy. stirring occasionally. to 300° on sugar thermometer. Allow to cool for a few minutes before marking into bars or squares. Heat gently until the is fully dissolved. to a temperature of 154° (310° C F). milk. Bring to a boil over moderate heat. syrup. as if kept it becomes soft and sticky. Remove the pan from heat.5cm (1 inch). combine the sugar. In a large heavy bottomed saucepan. at room temperature 2 tsp Vanilla Essence 1 tsp Baking Powder Butter a large baking tray. Be careful that the mixture does not burn. Rapidly boil the mixture to a temperature of 114 . Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2. Leave in a cool place to set. to 114 . heat gently until the sugar has completely dissolved. then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.) Boil for 3 minutes. 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. lift and pull into a rectangle. Pour the mixture into a 20cm (8 inch) baking tin. Quickly stir in vanilla and baking powder into the hot mixture. stirring gently. Remove from the heat and allow to cool for 2 .
16 . stirring well until bubbles subside a little Pour the mixture into a well oiled 18cm (7 inch) sandwich tin. heat gently until the butter has melted. beating continually. water and syrup while stirring gently. Add the baking soda. Bring to a boil. Beat this mixture until almost hard. boil the sugar.40 pieces. soft-ball stage. dark chocolate and allow to fully dissolve. Add the sugar golden syrup. sifted Place the butter. In a saucepan. cut into squares and store in an airtight container. 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. water and vinegar into a heavy bottomed saucepan. Allow to cool slightly and cut into squares.118° (238 . nuts and a pinch of salt. Add the honey and almonds and increase to a medium heat. to a temperature of 138° (280° C F). See: Sugar boiling basics Pour the sugar mixture over the beaten egg white. Leave in a cool place to set. Add a few drops of food colouring if desired. Stir continuously. Remove from heat. to 114 . Makes about 35 .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. for 7-8 minutes or until the mixture is golden brown. 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.245° on sugar C F) thermometer. Almond Crunch 75g (3oz) Flaked Almonds 60g (2½oz) Butter 4 tbsp Honey Melt the butter in a heavy-based saucepan. then drop teaspoonfuls onto waxed paper. Pour the mixture into a greased 20cm (8 inch) baking tin.
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.
Cover and boil for 2 to 2½ hours. well beaten 1 tbsp Hot Water Buttercream Filling 110g (4oz) Icing Sugar 50g (2oz) Margarine 50g (2oz) Drinking Chocolate Water or milk. Use a knife dipped in boiling water hot to spread the icing. Mix the onion. mushrooms and bacon together. Remove the cakes from the tins. adding a tablespoon of the flour mixture to prevent curdling. Buttercream Filling Mix all the ingredients together until smooth and light. Beat in the eggs. a little at a time. Cream the margarine and sugar together until light and fluffy. seasoning. Place the mixture into the tins and smooth the tops. Turn out on to a floured surface. topping up with boiling water as necessary. and place in the centre of the pudding.Moist Chocolate Cake 170g (6oz) Margarine 170g (6oz) Caster sugar 110g (4oz) Self Raising flour 85g (3oz) Drinking chocolate 3 Eggs. Sieve together the flour and drinking chocolate. Stir in suet and mix to a fairly soft dough with cold water. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Serves 4 20 . and pour round sufficient boiling water to come about half way up the basin. Serve with potatoes and a green vegetable. Place on a stand in a saucepan. 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. Serves 4-6 Mushroom Pudding 450g (1lb) Mushrooms. pressing the edges firmly together and sealing with a little water. Add the dough lid. Lightly knead until smooth. 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. adding a little stock or water. Allow to cool on a wire rack. Chopped 1 Small onion. Spread on one of the cakes and sandwich together. 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. wiped. Fold in the remaining flour and chocolate mixture and stir in the hot water. Trimmed and sliced 225g (8oz) Self-raising flour 85g (3oz) Suet 4 Rashers streaky bacon. Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
reserving the liquid Pour the reserved liquid over bread and oats. Form into small flat. then boil in salted water until tender. Preheat oven to 190° 375° Gas 5 C: F: Add the milk and sherry to the stock and allow to simmer. Dip into the beaten egg. melted butter. salt and pepper. When the sauce is thickened. pour over the onions. the onions should be just tender. Serves 6-8. to taste Peel the onions and trim the ends. then into the breadcrumbs. flour and seasoning. chicken or game. simmer for 10 minutes. Drain and mash well. Pre-heat oven to 200° 400° Gas 6 C. round cakes.Creamy Winter Onions 1. Add flour. 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. 21 . chopped 1 Egg. F: Mash bread and onions together Add the egg. Drain if mixture is too moist. Bring to a boil. Bake for about 40 minutes. chopped Freshly Grated Nutmeg Salt and Pepper.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. Place mixture into a well greased baking dish Drizzle dripping or oil over top Bake 40-50 minutes. mixing thoroughly. stirring (whisking) to prevent lumps forming. Seasoned Pudding 6-8 Slices of Bread 225g (8oz) Quaker Oats 3 Medium Onions. Place the onions in a saucepan and with the chicken stock. Mix the butter and flour to form a paste Very gradually add the paste a little at a time. soak to allow absorption. beaten 1 tbsp Flour Dripping or oil Sage (to taste) Salt & Pepper Boil onions until tender. add a little freshly grated nutmeg. Slice and serve as an accompaniment to pork. Remove the onions using a slotted spoon and transfer to a casserole dish. Drain well. mace. Fry in hot oil until brown on both sides.
Stampy 225g (8oz) Raw Potatoes 225g (8oz) Cooked Potatoes. sugar. nuts. chopped 1 Rasher Bacon. drain well. Pease Pudding should have a puree consistency and if too loose raise the heat to reduce the moisture. Add water enough to reach ½in (12mm) above the peas. Place in a roasting tray. turning often. Mash the cooked potatoes with the butter and cream. leaving on the outer skin. Pour off any liquid and transfer to another bowl. Cook the rice until tender. Cut through to the centre of each onion from tip to root along one side. Place the hazelnuts on a sheet of foil and cook under the grill until lightly brown. then drain well. Bring slowly to the boil and simmer for 2 to 2½ hours. Place into a bowl to stand for around two hours. Mix in the caraway seeds. 22 . Slice off the tip and root of each onion. to taste Soak the peas overnight. drain and leave to cool. Sift the flour and mix to make a soft pliable dough. covered with the damp tea towel to prevent them browning. Serve hot. Place the peas in a saucepan and adding the onion. Turn the dough onto a floured surface and knead lightly. Just before serving add the butter and Worcestershire the sauce. grated cheese. F: Bake for 35-40 minutes. pressing it well into the centre. F: Peel and grate the raw potatoes. 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. stirring occasionally. salt and freshly ground pepper. Place them to the centre of a clean tea towel. Finely chop with the hazelnuts and pistachio nuts.Pease Pudding II 1 lb (454gm) Green and Yellow Split Peas 1 Large Onion. 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. herbs and turmeric. Ease the onions open. Place a portion of the stuffing in each onion. Pre-heat oven to 200° 400° Gas 6 C. wring hard to extract the starchy liquid. Serve hot with butter. Place on a preheated baking sheet and cut into 4-8 slices. chopped 2 tsp Worcestershire Sauce 1 tbsp Butter Salt and Pepper. Mix the roughly chopped tomatoes with the rice. cover and bake for about 40 minutes. bacon and seasoning.
Add the juice of the lemon. 23 . cook for about 15 minutes. Place all of the fruit into a heavy bottomed saucepan and simmer gently for 10 minutes. cooking rapidly until the setting point is reached. Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.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.8lb) 900g (2lb) Cooking Apples 900g (2lb) Pears 900g (2lb) Plums 2kg (4½lb) Sugar 25g (1oz) Root Ginger 1 Lemon Water Peel. Cook for 40 minutes or until the fruit is tender. wash if necessary. cook over a low heat until the sugar is fully dissolved. Keeps for 2 weeks or 4 weeks if kept in a refrigerator Raspberry Jam Makes: 4. add the sugar. Add the sugar and butter.7kg (6lb) Raspberries Pick over the raspberries. Skim the surface if necessary and pot.2 .15 minutes. Place all of the fruit into a heavy bottomed saucepan. Remove the pan from the heat and stir in the sugar. Orange or Lemon Curd Makes: 700 . The jam is then ready for potting. Bring to the boil and cook rapidly until the setting point is reached. Bring to the boil. core and slice the apples and pears.High Dumpsy Dearie Jam Makes: 3.5kg (10lb) 2. Return to the low heat and cook until the curd will coat the back of a spoon. drying well. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . removing any stalks. Halve the plums and remove the stones. Remove from the heat. stir until fully dissolved. Remove from the heat and blend with the strained and beaten eggs.3.7kg (6lb) Sugar 2. Pot and seal as for jam. 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.6kg (7 . until fully dissolved. add just enough water to cover the base. Preheat oven to 110° 225° Gas ¼.900g (1½ .
until tender and the juices are running. covered for 20 . Measure the volume of the liquid.8kg (3 . Skim the surface if necessary.Rowan Jelly Makes: 1. Bring to the boil and simmer. stirring until fully dissolved. until tender. Bring to the boil and cook rapidly for 10 . Remove the pan from the heat and stir in the sugar.5kg (10lb) 2. Strain through a jelly bag or muslin cloth.15 minutes until the setting point is reached. drying thoroughly. allow to cool slightly then pot.8lt (3 pints) Water Sugar Pick over the rowan berries. add 450g (1lb) of sugar for each pint (600ml) of liquid. Cook the strawberries over a low heat for about 15 minutes. add the sugar. Place the fruit and just enough water to cover into a heavy bottomed saucepan.25 minutes.7kg (6lb) Sugar 2 Lemons Wash and hull the strawberries. removing any stalks. do not squeeze as this will cause the jelly to become cloudy. Wash the whole crab apples.7kg (6lb) Strawberries 2. until fully dissolved.15 minutes. removing any bruised parts. Place the juice back into a heavy bottomed saucepan. Skim the surface if necessary and pot.1. Preheat oven to 110° 225° Gas ¼.4lb) 900g (2lb) Rowan Berry 900g (2lb) Crab Apples 1.15 minutes until the setting point is reached. Bring to the boil and cook rapidly for 10 . wash if necessary. drying well.15 minutes. allow about 4 hours for this. C: F: Place the sugar in an ovenproof bowl and put it in the centre of the oven for 10 . Place the strawberries into a heavy bottomed saucepan with the juice of the two lemons. Strawberry Jam Makes: 4. Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 . 24 .4 .
once the contents has cooled.5 minutes. Temperature Using a thermometer. if it wrinkles it is ready.30 seconds. Let the jam fall from the spoon. Potting Jams and Preserves Thoroughly wash the jars. rinse and drain on a clean towel. Store in a cool dark place. Place the plastic or cellophane top on. Once filled do not move or tilt the jars until the contents is set. It is wise to label the jars with details of the contents and date produced. It is best to pour the jam or preserve down the inside of the jar whilst filling to prevent any air bubbles forming.Setting and Potting Preserves To test the setting point of jam: Flake Test Dip a wooden spoon into the jam. place the dried jars into the oven for 3 . the temperature should be 105° (220° C F). C: F: Fill the jars with the jam or preserve to the top of the jar (it will shrink during cooling). Saucer Test Chill a saucer in the fridge for a minute. Preheat oven to 110° 225° Gas ¼. If using screw tops. unless otherwise stated. remove and hold over the jam. the setting point has been reached. Most preserves will keep for between six and twelve months. 25 . twisting it a couple of times to cool the sticking jam. place the lid on immediately. If covering with plastic or cellophane. place a disc of waxed paper on surface of the contents after filling to form a seal. Push the surface of the jam with a fingertip. Sealing the jars whilst the contents is hot will prevent the growth of mould. if the drops run together and for flakes that hang from the edge of the spoon for 15 . Place 1 tsp of jam on the saucer and leave to cool for a minute.
26 . Remove the onions and drain thoroughly. Leave for 6 . beat until light and fluffy. remove biscuits to wire racks to cool. Preheat oven to 190° 375° Gas 5 C: F: Bake for until lightly browned. Drain the onions. cream the butter.135kg (2lb 8oz) Flour 225g (8oz) Butter 225g (8oz) Sour Cream 225g (8oz) Sugar 2 Eggs. Place a plate on top to prevent the onions from floating to the surface and leave for 12 . made from the salt dissolved in the water. heat but do not allow to boil. Cover the onions with the second solution of brine. beaten 2 tsp Baking Powder 1 tsp Vanilla Essence 1 tsp Baking Soda ½ tsp Salt In a large bowl.5lt (8 pints) Water 1. return to the cleaned bowl and scald with boiling water for 2 minutes. cut into shapes.2lt (2 pints) Spiced Vinegar 450g (1lb) Salt Place the peeled onions into a large bowl and cover with brine. beat well. Add the sifted flour. Roll the dough into 1/8-inch thickness. Refrigerate for 2-3 hours. Add brandy and more sugar and flavouring if necessary. Add egg and vanilla extract and sour cream. Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours. gradually adding sugar. Mulled Ale 1.7kg (6lb) 2.18 hours.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.8 weeks to allow the flavour to mature Old Fashioned Biscuits 1.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4.Pickled Onions Makes: 2. mix thoroughly. Allow to cool for a minute.7kg (6lb) Pickling Onions 4. Place on onto a lightly greased baking tray. baking powder and salt. made from the salt dissolved in the water. serve at once. Place into jars and cover with the cold vinegar.
(This may be done in batches if you do not have a large enough saucepan.) Strain the liquid into a large container with the lemon rind and juice and cream of tartar. squeeze the juice. Place the nettles and water into a large saucepan and bring to the boil. Allow to cool to about 21° (70° remove a little of the liquid and mix with the yeast. continue layering. Leave in a warm place 21° (70° for 3 days. add a layer of sugar. Pour the liquid into a bottle and tightly cork. stir the yeast mixture C F). 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. release the wire slightly and re-secure. Finely peel the lemons. Strain lemon juice into punch bow. Leave undisturbed for 6 months. Secure the corks with wire.2lt (2 pint) preserve jar. into the liquid. 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. stir well. leaving a little play (for possible expansion) Store the bottle in a cool dark place. rum and boiling water. until the liquid is clear. Shake the jar 2 .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. Place a layer of sloes into a 1. but do not boil. The beer should be ready to drink after one week. brandy. Add hot liquid. Store for another six months in a cool dark place before drinking. Heat gently. Seal the jar tightly and leave in a cool dark place. 27 .3 times per week for the first three months.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. Nettle Beer 900g (2lb) Young Nettle Tops 4. removing only the outer waxy layer. Add the spices. ending with a layer of sugar. C F) Strain the liquid into strong bottles and cork. boil for 15 minutes. Crush in saucepan. Pour over the gin. If the corks begin to rise.
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. 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. To serve put in a burger bun or half ciabatta. Pre-heat oven to 180° 350° Gas 4. Bean curry. This is really nice topped with a handful of watercress with a drizzle of basmatic vinegar. Remove from oven & put cheese slice on top & return to oven for a few mins to melt cheese. Bring to the boil. cider. Drain and rinse the beans and add to the pot. add the curry paste and cook for a couple of minutes. Cook in the oven medium heat for about an hour. butter and mixed spice into a saucepan. cook it gently in some olive oil. mixing thoroughly. C: F: Line a 20cm (8 inch) cake tin with buttered greaseproof paper. 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. Allow to cool completely. Add the beaten eggs and flour to the mixture. It's best with organic brown rice. 28 . sugar. stirring well. 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. Add the chopped tomatoes and the coriander.
Add the wine and boil for 10 seconds. or until the lentils are tender. but not browned. olive oil 1 large onion. and sprinkle the rest of the cheese. Cover with the spinach and half the cheese. cover. cover with the rest of the potatoes. grease a large casserole dish. (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. Bake in the oven for 55 minutes Lentils With Spinach and Roasted Peppers Makes 4 servings 4 Tbsp. spinach. Add the garlic and continue cooking until the onion and garlic are softened. for 35 minutes. of olive oil in a medium saucepan.Mozzarella-topped Spinach and Potato Gratin (this'll serve four) 600g potatoes. • Rinse the lentils in cold water and add them to the saucepan. covered. Cover with water about an inch above the lentils and simmer. Season with salt and pepper. finely chopped 2 cloves garlic. cook the spinach in boiling water for five minutes then drain. 29 . along with the bay leaf and rosemary. Place a roasted pepper half (see recipe) in the centre of each dish and garnish with torn basil leaves. • Ladle the lentils into bowls. whisk the egg and cream together and pour over the whole lot. and heat for 30 seconds. Place the sliced tomatoes on top. • Place the spinach in the pan on top of the lentils. then stir in the remaining olive oil. Add the onion and sauté for 2 minutes. finely chopped 1⁄2 cup white wine 6 oz. Stir the spinach into the lentils. washed Basil leaves • Heat 2 Tbsp. line the bottom with half the potatoes.
until the risotto and quinoa are creamy and soft. olive oil 1 large onion. Season with salt and pepper. Roasted Peppers Makes 4 servings 2 large red bell peppers Olive oil 4 cloves garlic. Add the quinoa and continue stirring and adding cups of stock. but leave the green stalk in place. Add the rice and cook. peeled 16 fresh basil leaves Sea salt Freshly ground black pepper 8 cherry tomatoes. of olive oil and a squeeze of lemon juice to the risotto. or until the peppers have F softened. Cover with basil leaves and season with salt and pepper. Drizzle with olive oil and season with a little more salt and pepper. 30 . Add the onion and garlic and sauté for 2 minutes. halved • Halve each pepper lengthwise. Rub the outside of the peppers with olive oil and place on a baking sheet. • Add 1 Tbsp. for 1 to 2 minutes. • Cut each clove of garlic into 2 or 3 slivers and place in the bottom of the pepper halves. 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. Stir the risotto at a simmer until all the liquid is absorbed. cut side up. remove the central white core and seeds.Field Mushrooms and Quinoa Risotto Makes 4 servings 5 Tbsp. of olive oil in a frying pan. and top each serving with a handful of arugula and a few pumpkin seeds. • Bake at 350° for 30 minutes. of the olive oil in a saucepan over medium heat. finely chopped 2 cloves garlic. • Heat 1 Tbsp. Sauté the mushrooms until soft then stir them into the risotto. Also heat 1 Tbsp. spoon it into bowls. stirring. • Add one cup of stock. • Place 4 cherry tomato halves flat side up in each pepper. Add the pumpkin seeds and toast for 30 seconds. pumpkin seeds 1⁄2 lemon 2 cups arugula • Heat 2 Tbsp. of olive oil in a clean frying pan over low heat.
Baba Ghanoush With Toasted Bread Triangles Makes 4 servings 2 eggplants 6 Tbsp. F • Place the eggplants in a food processor with the remaining oil. tahini. and pulse for 10 seconds. Leave to cool & skim off the fat before use. salt 2 pinches hot paprika Sea salt Freshly ground black pepper • Cut the eggplants lengthwise and score the flesh in a crisscross pattern. olive oil in a frying pan over medium heat. until the flesh is soft. Turn the eggplants over and briefly sear the skins. garlic. Arrange the bread around the dish and serve. • Toast the bread and cut it into triangles. Place 4 Tbsp. 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. olive oil 2 Tbsp. lemon rind and juice. Spoon the baba ghanoush into a bowl in the middle of a serving plate. Cool. Chicken Stock Chicken Bones Bayleaf Onion Pepper corns Water Simmer for at least 3 hours. Vegetable Stock 2 Onions 2 Leeks 2 Carrots 2 Large Tomatoes Sprigs Parsley Water Cress Salt Pepper corns Water Simmer for 2 hours. peeled and crushed in 1⁄4 tsp. and a pinch of paprika. Sprinkle with the remaining paprika. Add salt and pepper to taste. • Place the eggplants cut side up in a baking dish and cook at 350° for 15 to 30 minutes. 31 .
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. jam sugar. 32 . Most pastries should cook at a fairly high temperature.. Serve with potatoes & peas etc Physalis Jam Physalis Oranges Sugar Water Wash & weigh fruit (equal weights of physalis & Oranges}. How to. Pastry with sugar in it will cook very quickly and can burn easily. Most pastries will cook in about 9–12 minutes. 5. Reduce heat and let simmer for a few minutes more. usually 190–200C/375–400F/gas mark 6–7. it tends to ‘melt’ and slide down the sides of the dish before setting. you're guaranteed a crisp. 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. any holes in your pastry can allow a liquid filling to seep out before it sets. It should feel slightly gritty. If not. glass or ceramic pastry or pie dish. 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. Make sure the oven is up to the correct temperature before baking the pastry. you can paint the base with egg white and pop it back in the oven for a minute or two. Place back in the oven for another 2–3 minutes to finish. like fine sand. chopped ginger & a halved lemon in a pan until the sugar is dissolved. Bring to the boil until setting point is reached & allow to cool and settle. bring to a boil 500g sugar and 250 ml water per kg of fruit. so watch it carefully. The idea is to weigh the paper and pastry down to prevent it from rising up during baking. The case is now ready for filling. Bake blind ‘Baking blind’ means cooking a pastry case without any filling. Some cooks like to prick the bottom of the pastry with a fork before baking blind. 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. 1. In a pot. Place fruit into the syrup.. Wrap bacon slices around sausages first. Bring to boil & boil for approx 1 hour. This also helps seal the case and prepare if for the filling. 2. Likewise. Make the pastry (or use ready-made) and line a tin. 3. 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. Check thickness of Jam & set in jars. By baking the pastry before adding the contents. OR Gently heat the berries. Besides. When the case is a sandy colour. 4. remove it from the oven and gently lift off the paper and baking beans.Mum’s Sausage & Onion Meal Sausages Gravy Onions sliced Bacon Slices (optional) Put all ingredients into saucepan. but I find this unnecessary. Lay it in the pastry case so it comes up the sides a bit. The pastry should then rest in the fridge while you preheat the oven. return to the boil & let cook 25 minutes more.
this time starting at the top right hand corner and cutting down towards the centre. Allow to cool for a few minutes before placing on a serving dish. Fold into mixture. Remove the pastry from the fridge. cover and place in the fridge. Set aside. Chocolate Icing Sift 2 cups of icing sugar and 1 tablespoon of cocoa powder into a bowl. blend the cashews with the reserved juices to a smooth purée. Bake at 180 C for 50 mins. Bake in the preheated oven for 35 to 45 minutes until golden. 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. Sauté in the oil in a large frying pan with half the crushed garlic for at least 20 minutes or until deep golden. Sift flour and baking o powder. Flavour with vanilla essence. Divide the mixture in two C: F: and place half on a sheet of pastry. Add a few drops of yellow food colouring if desired. add the sherry. Halfway through cooking. white or wholemeal 55ml (2fl oz) Sunflower Oil 4 Garlic Cloves 4 tbsp Sherry 2 tbsp Worcestershire Sauce 2 tbsp Fresh Tarragon 1 Egg. When cold ice with lemon or chocolate icing. Stir soda into hot milk and add to creamed mixture. Add mashed banana & mix thoroughly. In a food processor or blender. Leave in tin for 10 mins before turning out onto wire rack. Replace water with lemon juice. into rectangular shape about 28cm long.5cm each.Banana Cake 125g Butter. Mix all the blended ingredients together in a bowl. Repeat for the second wellington. beating well after each addition. Add ¼ teaspoon softened butter. Replace vanilla with 1 teaspoon grated lemon rind. add a little water or sherry if the mixture is too dry. 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. then one from the right. Lemon icing Omit cocoa powder. Using the point of a sharp knife. Repeat on the other side. 23x30. Continue until the mushrooms are cooked through. Season with salt and pepper. Pre-heat oven to 220° 425° Gas 7. The strips should now be about 2cm apart. reserving all the mushroom juices. or dust with icing sugar. starting from the left hand corner of the pastry towards the purée mixture. Turn into a greased & lined 20 cm round cake tin. Blend or process the onions and mushrooms until smooth. Chop the onions. beaten for glazing Salt and Pepper to taste Roll out the pastry into two rectangles. Fold in the end pieces first. Place upon a floured baking tray. Add sufficient water (approx. crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. ground almonds and the remaining tarragon. 7cm wide and about 5cm high. Then draw a strip over from the left. 2 tablespoons) water to mix to a spreadable consistency. make diagonal cuts at a 45-degree angle. The mixture should hold its shape when formed with the hands. 33 . adding the breadcrumbs. Remove onions from the pan and reserve. Glaze generously with beaten egg. 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. Add eggs one at a time.
halved 2 cloves garlic 1 small potato. Arrange tomatoes cut side up in the roasting tin. skinned. Put the tomato pulp & garlic into blender or food processor with the cooked potato & potato stock. wash thoroughly & cut into thin slices. strain and serve. Brown on one side & then turn the omelette over to brown it on the other side. Sauté the onion until it is brown & then add the potatoes & a little salt. Add the garlic cloves. boil potato in ½pint water until tender.Spanish Omelette ½ lb potatoes ½ cup oil 6 eggs 1 onion Peel potatoes. Heat oil in a frying pan and then add onion. Classic Tomato Soup 2tbs olive oil 2lbs tomatoes. Add a little extra stock if the soup is too thick. Skin the tomatoes & garlic. peeled & sliced 1 tsp sugar Pre-heat oven to 190 C. Reserve the potato water. 1 cucumber. Meanwhile. shake. 1 chopped green pepper 1 chopped onion 2-3 cloves garlic 1 tbs Olive oil ½ pt tomato juice Salt. Roast for 30 minutes. o Gazpacho 1 ½ lbs tomatoes. Stir the contents until the potatoes are done. Transfer to a large bowl. Beat the eggs. peeled. Stir in the sugar. pepper 2tbs Tarragon or wine vinegar Combine all ingredients except tomato juice in a blender or food processor. add tomato juice and refrigerate for 4 hours. 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. Serves 4 34 . Season & drizzle over the remaining oil. and puree until smooth. Transfer to a saucepan. Lightly oil a roasting tin. add a pinch of salt and then the potatoes & onions. Mix well. Chop onion. Wimbledon Cup 115ml (4 floz) Pimm’s No. Turn the heat up under the frying pan and add the egg & potato mixture.
325 F. Transfer onions & mushrooms to an ovenproof casserole dish. then cut up small or put through mincer. Mix turmeric. Add sugar and 1 ¼ pts vinegar and boil for 15 minutes. Cover the casserole and cook for 40 mins or until the barley is tender and the liquid absorbed. Remove bayleaf and herbs and purée or pass through a coarse mouli-legumes. cut onions up small. Barley & Mushroom Casserole 2oz butter 2 onions chopped 8oz mushrooms. Strain & drain beans and onions. herbs and nutmeg. gas mark 3) Melt the butter in a frying pan. Add mushrooms and cook for 3 mins. Boil beans & onions in saltwater (enough to cover them) until tender. Allow to cool & put in jars. mustard and cornflour with the other ¼ pt vinegar & add to beans & boil for another 15 mins. salt & pepper. Add onions and cook until golden. 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. Add the barley. Serve with chopped parsley.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. 35 . salt & pepper. Simmer for 30 minutes on the hotplate. Pour in the stock and stir to mix. bay leaf. Add stock. sliced 8oz pearl barley ¾ tsp salt ¾ tsp black pepper 300 ml stock Preheat Oven to warm (170 C.
cauliflower. Mix herbs and wheat well together. cinnamon (not too much). (1/2 of this is plenty). 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. Season with salt & pepper. or it leaves trails behind the whisk when you move it around mixture. MEANWHILE Fry onions & garlic on medium heat till brown with a sprinkling of mustard seeds. Leave to soak for ½ hour. When ready serve with brown rice. Add chilli. add oil and season to taste with lemon juice. Cover & chill until required. o 36 . 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. paprika & bay leaves. When brown (not burnt) add the fried mixture to the boiling potatoes & let the curry boil away. (turmeric can be added here). Pour mixture into pastry case & bake in oven for approx 15 mins. cloves. chopped 1 onion.Vegetable Curry 2 med potatoes 1 clove Garlic. salt & pepper. allow to cool & enjoy. Drain & rinse well. 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. Put milk in bowl & whisk until it’s double the starting consistency. Take out of oven (carefully). This will keep for several days in a fridge. potatoes & boil. Add sugar & whisk until it is all mixed in & the consistency is the same as above. Finely chop the onion & mix with wheat.
Pour the vegetable mixture into shallow heatproof dish and top with a layer of potatoes. Put in pan & cook rapidly until set. Chill. Strain & bottle. grated & squeezed Dissolve the sugar into the water & stir in the citric acid. Leave overnight.Apple & Herb Potato Cakes 3oz Apple & Herb stuffing mix 1 egg 1lb potatoes. Vegetable Gratin 1lb pkt frozen mixed veg 500g pkt cheese sauce mix 1lb potatoes. Strain & bottle. Drain. peeled & cooked flour salt & pepper 2 tbs oil Make up the stuffing as directed. For a quick & easy snack cook from frozen. Stir in mixed veg & heat through. Place under a hot grill until golden brown. The potato cakes may be frozen separated by small circles of greaseproof paper. Cook the sliced potatoes in boiling salted water. Pour this over the elderflowers and leave to stand for 24 hours. Allow to cool & pot. 37 . Stir in stuffing & egg. Pour on boiling water and stir with spoon. divide mixture into 6 portions & shape into round cakes. NOT METAL. until sugar has dissolved. Fry until golden brown on each side & cooked through. Using floured hands. Make up the cheese sauce as directed. 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. Soil slowly & strain. Put into large bowl with sugar and citric acid. Mash potatoes. Drain. Season to taste. Measure juice: 1 pt juice – 1lb sugar & 1lb apples. Brush with melted butter and sprinkle with cheese. Dilute to taste. Blackberry & Apple Jam Blackberries Apples Sugar Pick blackberries & put in a pan with a little water to start off. Elder flower Cordial (24hrs) 8 elderflower heads 600ml boiling water 400g caster sugar 1 dssp citric acid 1 lemon. thinly sliced 2 oz cheese grated 1oz butter Cook the mixed veg in boiling water.
2. Pour boiling water over. Dilute with water. Heat the butter with the garlic in a pan and fry for 1-2 minutes.Ricotta and Spinach Cannelloni A traditional Italian recipe for cannelloni using spinach and ricotta seasoned with nutmeg and baked in a creamy béchamel sauce. Cool and finely chop. 38 . 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. Sprinkle over a generous helping of grated Parmesan. F. 4. stirring continuously. Diluted. Return to the heat and bring to the boil. to taste How To Make It 1. stir in the flour and cook for 1 minute. Remove the aluminium foil and cook for a further 15 minutes until brown. Spoon over the béchamel sauce. cover with aluminium foil and cook in a preheated oven at for 30 minutes. C. 60ml (4tbsp) Parmesan and seasoning. Stir twice daily for 5 days. Cover with a cloth or lid. Skim. Stir until sugar is dissolved. Remove from the heat and add the milk. What You Will Need Ingredients: 250g (9oz) Buitoni Cannelloni 25g (1oz) butter 1 garlic clove. Add the spinach leaves and cook for 4-5 minutes. 3. Prepare the béchamel sauce: Melt the butter in a large pan. 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. The cordial can be frozen in plastic bottles (leave space for expansion) Fresh cordial can be refrigerated for up to 2 weeks. this can be made into a refreshing sorbet. Transfer to a large bowl and add the ricotta cheese. Preheat the oven to 200° 400° Gas Mark 6. Remove from the heat and season with salt and ground nutmeg to taste. 5. sparkling mineral water or lemonade & serve with slices of lemon & sprigs of mint. finely chopped 450g (1lb) spinach leaves. Strain through muslin & bottle. Fill the cannelloni with the ricotta and spinach mixture and place into a large ovenproof dish. stirring until the sauce thickens.
stir gently. Storing the bottles in a cool place. stirring daily. Beat the remaining butter. cocoa. Drain through muslin. Spoon Mixture into cake tin. 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. Remove stems or blossom ends. Sprinkle over the sugar. Choc-Orange Cake 3 eggs 5oz SR flour sifted 1oz cocoa poder sifted 6oz caster sugar 9oz butter. Bake for 40 minutes. Bottle when airlock stops bubbling. Strain into a saucepan & bring to the boil. When lukewarm add yeast. Cut into halves & remove seeds. wine vinegar and lemon juice and rind. Pour into a demi-john & fit an air-lock. Fold the melted chocolate orange into one buttercream. Strain the infusion into sterilised bottles and seal. 39 . Use 1lb sugar per 1pt juice. Cook until soft.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. Leave for four days. Spoon both buttercreams over the top of the cake. Beat together eggs. Divide into 2 bowls. flour. Add a gallon of boiling water. Turn out onto wire rack & cool. Leave the champagne to settle for 2 weeks before drinking. Level the surface. o o Crab-apple Jelly Crab-apples Sugar Wash crab-apples. Swirl gently with a palette knife. or until spongy to the touch. then leave for 24 hours covered with a clean cloth. do not pare. softened 6oz icing sugar sifted 2 tbs milk 1oz choc orange melted Preheat oven to 180 C/350 F/gas 4. Pour on boiling water. Cover with water. caster sugar & 6oz butter for 2 mins or until blended. Plastic corks are best. Pour into a container over the sugar and stir until dissolved. making a slight well in the centre. Boil rapidly until setting point reached. Should be drinkable about 6 months later. Allow to cool & then pot. Grease a 900g/2lb loaf tin & line with greaseproof paper. icing sugar & milk until smooth. Cover & leave for another 6 days.
remove jar to cooler place for a week or so before siphoning off into a clean storage jar. well covered in a warm place. yeast 1 Cut the fruit into pieces .Parsnip wine (Country summer style) • • • • • • • 4 lb parsnips scrubbed and sliced 1 orange 0. Pour into the fermentation jar. 9) Pour into bottles. Do not over boil.do not peel or core. Apple or Pear wine 4 lb pears 8 pints boiling water To each gallon juice: 3lb sugar juice from 2 lemons 1/2 oz. 40 . 6) Leave it for a day or two 7) Strain through a flannel or very thick muslin into a cask. cork and store in a cool dark place to mature for another few months at least.5 oz root ginger (Optional) 2 lemons 1 gallon water 3 lb sugar sherry or burgundy yeast Boil the parsnip. Leave for 4 days to infuse. If the wine is not clear re-strain with thicker material and add fining to help clear the wine. When lukewarm add the previously activated yeast and the fruit juices. filling the cask completely. leave for 24 hours. 2) Pour over the boiling water. 4) Add sugar and yeast and lemon juice and leave to ferment (bubble) in a warm place. stir well. 5) When bubbling ceases. fill to just below cork. insert an airlock. 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. press well to extract juices. 3) Strain off the juice and measure. variation: For sugar beet wine substitute sugar beet for parsnips. leave for 6 months. then siphon off into bottles. strain the liquid on to the sugar and stir well. leave to ferment to a finish in a warm place. 8) Cork and leave for 6 months.
41 .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. Now add the remaining water and sprinkle on the yeast and its nutrients. Ingredients pulp left over from above Sugar 8 lb (3. If you are adding a cup of cold tea do it now (no milk of course). add 1. Sprinkle on the yeast and its nutrients and follow the procedure as above. Stir daily for 21 days then strain through a fine sieve into three 1 gallon (4. Ingredients Rice (long grain) 5 lb (2. (note you could use table spoons of citric acid instead).5kg) Sugar 10 lb (4. The method used here makes two batches of wine. this is to add the tannin normally found in wine) Wine yeast and nutrient 2 oz 50g Water 3 gallons 13. 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.5kg) 3 Lemons 1 Orange (This can be substituted for the same quantity of pure apple juice) 1 cup of strong cold tea (Optional. Now allow this liquid too cool and then pour over the rice and raisins (do not chop or mince the raisins).5 gallons of cold water plus the lemon & orange juice.5 litters Dissolve the sugar in some heated water taken from the 3 gallons. Filter the wine through a wine filter and it is ready to drink straight away. Sir ands leave to ferment in a warm room. the second batch is a lighter wine.25kg) Raisins 3 lb (1. This is the good bit.5kg) 2.5 litter) jars. 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. Having kept the pulp of rice and raisin we are now ready to use this again to make a lighter wine.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). If you are using cold tea add it now. Then add the lemon juice and orange juice. Fit air locks and keep them in the warm room until fermentation stops.
Spoon glaze over fruit. Transfer mixture to tin. Whisk in remaining sugar.5 litter) fermentation vessel with an air-lock. but otherwise keeping covered.8kg) raspberries 4 lb (1.5 litters) of rose petals may also be added at this stage. If you wish. This wine is best drunk at Christmas the year it is made when fresh and fruity. Whisk 3 oz caster sugar with egg yolks until thick & pale.8kg) strawberries 2 cans (2kg) concentrated grape juice 11lb (5kg) sugar Pectolase yeast (Tokay) and nutrient water to 5 gallons (22.4kg) redcurrants* 4lb (1. whisk cream until thick. or after keeping it for eighteen months to two years. Stand for 10 minutes. Then transfer the wine to a 5 gallon (22. If the wine is started in July or August. skimming off any pulp which may have passed through the first straining. Add the yeast nutrients. Go through the normal fermentation and racking procedures. Chill until set. then remove from tin & leave to cool completely on a wire rack. 6 pints (3. the wine will stop bright and clear with enough sugar left in. Bake for 25-30 mins or until firm.Summer fruits Social Wine For 5 gallons (22. If you are lucky. The pulp can be used again to make a second batch of wine. of course. Ferment in the 5 gallon (22. Stir in grape juice & chill until just beginning to set. Whisk egg whites until stiff. For topping.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). it may be fermented to dryness and then sweetened. Dissolve the grape concentrate and 11lb (5kg) of sugar in the must and then introduce the yeast. but it does appear to lose some fruitiness if it goes dry. Fold into nut mixture. Press flaked almonds onto side. This also can act as a good base for blending country wines. pectolase and 5 dissolved Campden tablets. the fermentation is conducted at a temperature of 18-21C (65-70F). Grease & line 8 ½ inch spring foam cake tin. Spread over cake. o o 42 . Then strain of the juices and wash the pulp with water to get 4. and arrange fruit on top.5liter) bucket for three more days. 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. Fold in ground almonds & breadcrumbs. Alternatively. the fermentation will slow down as Autumn temperatures prevail. Dissolve gelatine in 1 tbs water in a bowl over pan simmering water.5litres) 12lb (5.5 gallons (20 litters) of must. Cover and soak for three days.
place the flour. 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. Place basin in large steamer & steam over medium heat for 1 hour 30 mins. remove from fridge & add the golden syrup to the base of the basin. Cover with caramel & then put another layer of bananas & then cover with whipped cream. eggs. fold it in half & grease one side thoroughly. Place the buttered pudding basin into the fridge for 5 mins to firm up the butter. mix in flour. Cream sugar & butter together. add sugar. In a large mixing bowl. Stir in flour & baking powder. Once risen & cooked. Bring to boil stirring continuously & boil for 3-4 mins still stirring until mixture resembles light caramel. Just before serving. over the golden syrup. Fasten foil to rim of pudding basin with string. slice banana onto the biscuit base. sifted 2 large eggs 115g sugar 100g marg Generously butter a 900ml pudding basin. Add milk to the right constituency. Treacle Sponge Pudding 2 tbs Golden Syrup 115g flour. sugar. marg & mix together thoroughly. Bake for about 30 mins. pleating the foil a few times to allow room for expansion. Place rest of butter & sugar in a saucepan & heat until butter is melted. turn it out from basin & serve. Take a large piece of foil. Crumpets 2 eggs 4tbs sugar 8tbs flour 4 flat tsp baking powder Beat eggs. Top with crushed flake or grated cheese. Cook on hot buttered hot plate pr pan. Prick surface all over with a fork to prevent bubbling. Cover the pudding with the greased foil. Put in a shallow tray.Shortbread 8oz flour 4oz sugar 12oz plain flour Preheat oven to 180oC. Once cooled. Stir in condensed milk. 43 . 250oF Gas 4. Spoon the flour mixture into the basin. Rest for about ½ hour then roll out to ½”-3/4” thick.
Now. Have some chilled pouring cream to go with it. bayleaf. tomato ketchup and barley. 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. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. Next. Put crushed biscuits in bowl & repeat with rest of biscuits. you can leave the soup all day to cook slowly. Add the crushed biscuits to mixture & mix well. stock. beat the cream until only very slightly thickened. if you like. and the base and sides lightly brushed with groundnut oil. in a separate bowl. To serve. Or alternatively cook for 5 mins & then transfer to the bottom half of the oven. cover with clingfilm and chill overnight. Put ½ biscuits into strong plastic bag & secure with tag.Chocolate Crunch 200g Chocolate 200g Rich Tea biscuits 100g marg 2tbs honey/golden syrup Grease shallow cake tin with marg. break the chocolate into sections and put them in a heatproof bowl together with the liquid glucose and the rum. At this point you can either simmer for about an hour until the vegetables are soft & serve. 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. then leave it until the chocolate has melted and become quite smooth. Just before serving. Stir. As long as the oven is at idling o o temperature (100 C-150 F). Fit the bowl over a pan of barely simmering water. spoon it into the prepared tin. Start off by sprinkling the crushed biscuits all over the base of the tin. 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). 44 . Put tin in fridge until cold & then cut into small squares. if you have any. Put marg. Truffle Torte 3 oz (75 g) Amaretti biscuits. 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. then take off the heat and leave the mixture to cool for 5 minutes or so until it feels just warm. Add the seasoning. a couple of tablespoons of amaretto liqueur makes a wonderful addition to the cream. Tap the tin gently to even the mixture out. Squash biscuits with rolling pin. Then pout this over biscuit mixture in tin & smooth level over. Pour mixture into baking tin & press down with back of spoon. lined with a circle of silicone paper (baking parchment). dust the surface with sifted cocoa powder and. Remove the saucepan from heat when everything has melted. When it is smoothly blended. run a palette knife round the edge to loosen the torte. Melt rest of chocolate in bowl over boiling water. mark the top into serving sections.
Simmer for 5 minute. thinly sliced ¼ pt milk 1oz butter salt & pepper Preheat oven 180 C. Mix salt. Stir constnatly adding the soy sauce until they are cooked through. Add water & bring to the boil. Bring to the boil. The soup will not spoil it you leave it longer. 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 garlic & beansprouts. Heat oil and fry the onion & carrot for 1 minute. add to the pan with the stock. Sweet and Sour Carrots 1lb young carrots 1 onion. 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. Season againg. Potatoes Boulangere 1 large onion. Liquidise & thin with a little extra stock if necessary. simmer for 5 minutes. Mix salt. cornflour. Add the washed & drained lentils.Lentil Soup 2 tbs Oil 1 Carrot 1 medium onion. Pour over stock & milk. Add the other veg roughly chopped. Butter a roasting tin or gratin dish. Arrange layers of potato & onion ending with a potato layer. Serve as soon as possible. cornflour. chopped ¼ pt hot stock 2lb old potatoes. Cook on highest shelf for about 1 hr. chopped 1 leek 3 pts stock 8oz lentils (washed) Salt & black pepper Heat oil in a casserole & cook the onion until transparent. Bring to the boil & put into a moderately o slow oven (150 -170 C) for about 1 hr until lentils are soft. Bring to the boil again stirring all the time until thickened and translucent. 45 . Stir for a minute before adding the stock. vinegar & sugar together. Dot with butter. Cook for 1 minute. add to the pan with the stock. vinegar and sugar together.
sot sauce and sugar. Wash and peel potatoes. add marg and milk.Chinese Braised Turnips 1lb young turnips diced small 2tbs oil 2 large spring onions. Add ¾ cheese and mix in. Arrange potao in a gratin dish. Chop onion into even small pieces. 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. return them to the saucepan. Put in a dish and sprinkle cheese on top. thinly sliced clove garlic. Sprinkle with black pepper. ** At that stage you could add 34oz cheese = cheese scones or 10z sugar = sweet scones or 2oz dried fruit = fruit scones o 46 . stock. Strain potatoes when they are ready. Separate the mixture into blobs and shape them into little cylinders. Gratin Dauphinois 1lb potatoes. Arrange tomato on top of pie. Put onion and potaoes into boiling water and boil for 20 mins. Grate cheese and slice tomato. Cut potatoes into even sized pieces. Rub flour and marg together ** and then add milk. crushed salt & pepper ¼ pt double cream ¼ pt milk 20z butter freshly grated nutmeg Preheat oven to 150 C. chopped ¼ pt stock 1 tbs soy sauce 1 tsp brown sugar black pepper Heat the oil and fry the turnips for 3 minutes. Put them in the oven for about 5-20 minutes. seasoning each layer with the garlic. Sprinkle with nutmeg & the butter in flecks on top. Serve it up. Peel onion. Cover pan and simmer for 5 minutes. mixing well. Cook for 1½ hours or longer at lower temperatures. Mix cream & milk and pour over the potatoes. Mash until smooth. Scones 8ox flour ¼ pt milk 2oz marg Preheat oven to 170 C. salt & peper. Add the onion.
stir and chill before serving. 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. Melt syrup and marg I a saucepan and then add the sugar. Put a blob of cream cheese on the full circle & put 2 semi circles into cream cheese to look like butterflies. Fry burgers in a frying pan for about 5 minutes each side. Roll out mixture like pastry. Add some water. Cheese Pastry 4oz flour 2oz cream cheese 2oz marg 2oz cheese sprig of parsley Preheat oven to 140 C. Pour over the fruit juice. Put mixture into tin and put into the ovenfor 10-15 mins (until golden brown). Halve the grapes * remove pips. Separate into 4-8 pieces And shape them. Chop the parsley & mix with cream cheese. Chop the onion and mix it together with the egg. Place in serving dish. & remove the core. Cut sections in the mixture and then leave to cool.Flapjacks 2oz Golden Syrup** 2oz marg 2oz sugar 6oz porridge oats Preheat oven to 180 C. Mix in WELL porridge oats. Peel the oranges. When completed leave to cool. Quarter the pear and apple. Place in serving dish. slice into rings and then quarters. o 47 . **2oz black treacle can be substituted for 2oz golden syrup to make black jacks. cut out as many circles as you can (even number). o Beefburgers 4oz mince 1 egg 1 onion (small) 2 slices bead Separate the mince. If using satsumasremove peel and segment. Cut into cubes and place in dish. Rub the flour and marg until it is like breadcrumbs. slice into rings and cover with lemon juice. Grate the slices of bread. Place in serving dish. Cut each segment in half. Take saucepan off hotplate. Then when the pastry has been removed fronm the oven. Peel the banana. Grate cheese & mix it into mixture. Using small cutter. Cut ½ circles in half and put all these in the oven for 10-15 mins.
Leave to soak for 1 hour. Leave to cool. DO NOT BOIL. allow to cool.Choc Krispies 14 tbs rice krispies/cornflakes 2tbs sugar 1oz coacoa/drinking choc 20 paper cases 2ox marg Melt syrup & marg in saucepan. Putt all the ingredients except flour and egg into a saucepan and heat slowly until marg has melted. syrup. Put into greased tin & bake for ¾ . Put the mixture into paper cases and leave to cool. Beat well. Put into greased tin and bake for 1¼-1½ hours. o 48 .1 hour. Put all the ingredients except the flout into the bowl. marg. 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. 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. marmalade & milk into a saucepan. Put the mixture into a greased tin & bake for 1 hour. Warm until melted. 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 & egg mix well. Add flour & mix well. When melted mix in drinking choc (cocoa). Put the sugar. Put the rest of the ingredients into a bowl and mix in the cool liquid. Then mix in well the rice krispies/cornflakes. Boil for 5 mins.
Chocolate Spice Cake 4oz marg 7oz caster sugar 2oz cooking choc 2 eggs 6oz flour ½ tsp each cinnamon. 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. Melt chocolate over pan boiling water. Put all othe ingredients in bowl. Cream marg & sugar. Ice when cool (mix all ingredients together). Fold flour into mixture alternatively with the milk. Cook them without water. Boil for 1 hour again to serve. Cool slightly & then beat into creamed mixture with spices & egg yolks. Whiosk egg whites & fold in.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 into container & boil for 5 hours (2lb) or 4 hours (1lb). o 49 . spice. Bake in oven for 45 mins. Stir in appl & mix well. Mash to pulp & leave to cool. core & slice apples. 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.
Bake for 1 o hour. Mix together all dry ingredients. Mix all the ingredients together. Cover cake with brown paper for last hour of cooking time. When cool wrap in foil or put into an airtight container ready to decorate just before Christmas. 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.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. Servd sliced & buttered. treacle and brandy. Fold in flour. Put into cake tin & sprinkle with granulated sugar. Tie brown paper round the outside of tin. lemon juice. beat in eggs. Put into a grease 2lb loaf tin. o Fruit Malt Loaf 12oz flour 6oz dried fruit 4tbs golden syrup 2tbs ovaltine 2oz sugar ½ pt milk Preheat oven to 170 C. fruit. Put into 8in (deep) tin or shallow 9 ½ in tin. Bake for 1 ¼ hours. Bake for 48 mins. Add the milk & syrup & beat well. then 140 C for 3 ½ hours. Cream marg & sugar. o 50 .
DO NOT OVERMIX. When marg has melted beat in sugar. o Apple Dessert Cake 5oz Marg 1 tsp baking powder 3 large eggs 8oz flour 5oz caster sugar 12oz apples. Sift flour. sugar. Beat in egg. lemon juice and sultanas. Put into greased tin and bake for about 1 ½ hours. buttermilk & lemon juice. Put into lined greased cake tin. Grease 8 in cake tin. 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. Quickly stir egg mixture into flour mixture. o Sultana Cake 8oz Sultanas 6oz flour 4oz marg 1 egg 6oz sugar Put the sultanas in a saucepan. o 51 . Bake in centre of oven for 1 ½ hours. In another bowl. Spoon batter into greased 2 cup bun tins & bake for 15-20 mins. Put all ingredients except apples into a bowl. beat eggs. sift flour & fold in. peeled. Cut marg into small piece and put in a bowl. Bring sultanas to the boil & boil for 5 mins. spice & ½ tsp salt into a mixing bowl. Place flour. chopped 6oz marg juice 1 lemon 2oz sugar 4oz sultanas 2 eggs beaten Preheat oven to 180 C. Stir in the apples. cover them with water & leave overnight.Apple & Sultana Cake 8oz flour 1lb cored apples. put apple slices on mixture then cover with rest of mixture. marg. Preheat oven to 170 C. Fold in the apples.cored & sliced 1 tsp Almond essence Preheat oven to 170 C. o Bake in centre of oven for 30 mins at 150 C fo a further 45-60 mins. Strain sultanas & add to marg. sugar and eggs in a bowl & beat well until smooth. baking powder. Spread ½ mixture in tin. Mix well. beat in butter.
Remove from oven & o increase temperature to 200 C. well saced apart. When the consistency is right **. 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. Pour sugar nto mixing bowl & add eggs. well space apart. Bake for 20-25 mins or until golden. o 52 . Make a well in the centre and pour in a little water and mix up the ingredients. Put flout & marg in bowl. Beat together until pale. Coat the balls in rolled oats & place. on baking trays & slightly flatten each with the prongs of a fork. Stir in peppermint then sift flour & fold in. o Peppermint Clouds 8oz caster sugar 6 drops peppermint essence 4 eggs 6oz flour Preheat oven to 180 C. Bake in oven for 15-20 mins. Beat in the egg. Cream butter. rub together & add rest of dry ingredients. kneed dough for a minimum of 5 mins. Shape dough & leave to rise for a few mins. Form the mixture into walnut wized balls and place them. then mix in syrup. Slightly flatten each ball with the prongs of a fork. ** To make ryvita “wash dough”. Bake for 15-20 mins or until light golden brown. Drop large spoonsful of the mixture onto greased baking sheets. well spaced apart on greased baking trays. Bake in oven like normal bread. fat and sugar together until pale & fluffy. Cool on a wire rack. Preheat oven to 220 C. Cool on a wire rack. then sift in the flour and baking powder and fold in.Melting Moments 4oz butter 10oz flour 4oz vegetable fat 1tsp baking powder 6oz sugar 4tbs porridge oats 1 egg Preheat oven to 180 C. 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. Put in warm water & squeeze until all white stuff (gluten) is out. Divide the dough into 18 portions & roll each into a ball. Cool on a wire rack. Spread the sugar out on a baking sheet & bake for 5 mins. Crean butter & sugar together until fluffy. almonds and chocolate dots. Chill for 30 mins. Bake for 15 – 20 mins or until golden brown. Stretch the dough & fold dough onver on mixture until dough stays together. Sift in the flour and fold in.
o Biscuits 6oz plain flour 4 ½ oz marg 1 ½ oz icing sugar (pinch salt Preheat oven to 220 C. Cream Marg & sugar until light & ‘fluffy’. Add a little at a time. prick well. Melt marg. Cream fat and sugar together. Crush biscuits. shape into biscuits. Sieve flour and salt. Cream marg with sugar until light and ‘fluffy’. Add a little at a time. Bake for 45 mins – 1 ½ hours. Mix cheese. Mis biscuit crumbs & marg. Make pastry. egg together well. Place on baking tray.Cheesecake 4oz digestive biscuits 2oz sugar 2oz marg 1 egg 8oz curd cheese/cream cheese Preheat oven to 150 C. beat in well between each addition. Fold in ground almonds and cake crumbs. stir well. Sieve flour and salt. Gradually add lightly beaten eggs.7cm) thick & using 2 in cutter. Place on top lattice fashion. 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. Fold flour into creamed mixture. Stir until mixture forms a dough. Line tins. cool. spread with jam & sandwich together. Bake for 10-20 mins. Bake for 10-20 mins. Roll out ¼ in (0. o Victoria Sandwich (normal) 6oz flour 4oz marg 4oz caster sugar 2 eggs (pich salt) Raspberry jam Preheat oven to 180 C. Put biscuit base in tin. o 53 . beating well between each additions. Roll out pastry scraps and cut into strips. Gradually add lightly beaten egg. Leave to cool. Cover jam with this mixture. sugar. knead up. Put mixture on biscuit base & put in oven for 15 mins. When cooked. Fold flour into creamed mixture and place in prepared tins. Beat in essences. Spread base with jam. Roll out & line sandwich tin. When cooked turn off oven & leave in oven for 15 mins.
Sieve flour and salt together. Cover the insided of the pie with the pastry. Add sugar and vanilla essence. Separate the pastry into 2 portions. Pour caramel into GREASED 1-1 ¼ pt basin. damp edges & cut off excess pasrty. Sieve in remaining flour and fold in as before. Steam for 30-40 mins.¾ hr). When quite cold. Open the tin of minced beef and spread it on the pastry. Prepare tins. Make pastry. Roll the other portion of pastry into a circle. Move gently until base and sides are coated. Fill centre of apples with sugar. Cover the minced beef by slicing the coled boild potatoes and put it over the meat. Bake until apple gets soft (30 mins). Cut into 4 equal portions And roll out into circles. Allow to boil quickly (DO NOT STIR) until mixture turns pale brown. sandwich together with butter icing. Whisk eggs and sugar together for 10 minutes or until mixture is thick and creamy. Roll out one portion into a circle. Fold in gently. Sieve ½ quantity of flour into whisked mixture. Bring to boil. add warm water and stir in. place on pastry. Grease tin and put pastry in it. run a knife round sides of basin and invert onto serving dish. Preheat oven to 200 C. o Apple Dumplings 8oz shortcrust pastry sugar 4 medium sized apples Preheat oven to 170 C. Place (join downwards) on baking tray. Pour into prepared tins.Sponge Sandwich (Light) 3oz plain flour 3 eggs 3oz caster sugar 1 tbs warm water butter icing (pinch salt) Preheat oven to 180 C. Leave until quite cold. Leave until sugar is dissolved. o 54 . Bake in oven until pastry is cooked (½ . damp edges of pastry and mould over apples. Créme: Beat eggs. TO serve. stir into milk. Bake for 10-20 mins. Meat and Potato Pie Cold boiled potatoes Shortcrust pastry Big tin minced beef and onion. 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. Cover with foil or greaseproof paper. Continue to stir until a smooth consistency is obtained. Pour into prepared basin. Remove at once. Peel and core apples. Using a skewer make incisions in pastry to let steam escape during cooking. Remove from tins & cool.
55 . Preheat oven to 180 C. Crimp edges to form a rim. Preheat oven to 200 C. Can store half dough in freezer upto 1 month after dough has risen. Roll pastry into circle & put into tin. Add eggs and mix well. Knead until smooth and elastic. salt and oil to form a soft dough. dust with flour and wrap in plastic wrap. Cut off excess pastry. Take off bacon rind and cut bacon into small pieces. Cover the insides of the pie with the pastry. Wash and chop leeks.Cheese and Onion Flan 6-8oz cheese 3 eggs 1 large onion pinch salt Shortcrust pastry Preheat oven to 200 C. Put mixture on pastry and bake for approx 30 mins. Cut off excess pastry. cover and let rise in warm place for 30 mins. o Leek Pie Leeks Shortcrust pastry Eggs. Bake in oven until cooked (½ . Roll the other portion of pastry into a circle. 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. Grease tin and put pastry in it. When cool add salt and mix together. Place dough in bowl coated with cooking spray. Stir in 2¾ cups flour. Put cheese mixture on pastry and put in oven. Roll out one portion into a circle. Add eggs. Separate the pastry inro 2 portions. When mixed well add dash of milk and mix in. Grate cheese. beat in when mixture is mixed well. Put onion on cheese and leave to cool. Put mixture on pastry. Top and bake. Roll pastry into a circle and put it in greased tin. Add eggs and mix together. Roll each half into 12 inch circle. turning dough to coat top. let stand for 5 mins.1 hr). Bake for approx 30 mins. damp edges & cut off excess pastry. Turn dough out onto lightly floured surface. Punch dough down and divide in half. chop onion and fry lightly. Cover and let rise in warm place for 1 hour or doubled in bulk. Place each circle on baking sheets or pizza pans. o Bacon & Egg Flan 2-3 rashers bacon 3 eggs shorcrust pastry dash of milk. and store in heavy duty zip top bag.
Using both hands knead the dough for about 10 mins until smooth and not sticky. Check jus before the end of the cooking time by biting a piece of pasta. rinse it under cold running water. Wrap dough in clingfilm and leave to rest for about 30 mins before shaping & cutting. Using finger stir in flour from sides of wwell. firm but not too hard or soft. Melt jelly & separate fruit juice from fruit. Fresh pasta takes about 3 minutes. Cooking time depends on the size. Adding 15 ml (1 tbsp) olive oil to the water will prevent it boiling over and stop the pasta sticking together. although it can be kept hot in a colander over a pan of boiling water for a short time beforre serving. If it is for a cold dish. short cut pasta 6-12 minutes and tiny pasta shapes 2-6 minutes. Carrot Cake 2 225g wholemeal lfour 225g grated carrot 100g marg 100g brown sugar 2 tbs clear honey 1 tbs lemon juice 1. When jelly has melted add fruit juice and mix well. Crumble sponge into dish to make crumbs. honey and sugar together. When custard is cold (homemade) decorate with fruit and jelly that was saved. Make into a well in the centre and and the eggs. It should be what the Italians call al dente. Makes 12oz dough. Mix all the cake ingredients together and bake for 1 hour in a loaf tin. 56 . Pour little of the jelly into bowl and pour rest over the fruit sponge. Allow about 2-3litres (4 to 6 pints) per 450 g (1lb) of pasta. Put most of the fruit on sponge.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. o Trifle 1 tin fruit (cocktail) in fruit juice 1 jelly trifle sponge 1 pkt custard (tin custard. Cooking Pasta Pasta should be cooked in fast-boiling salted water in a large saucepan. continue until dough comes together. Mix all the dry ingredients in a large bowl. When jelly has set pout custard over jelly. Once it has reached this stage it should be drained throroughly. Lasagne takes about 12 minutes. Melt the butter. it is best eaten or mixed with other ingredients immediately.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. long pasta takes about 8-10 minutes. salt and oil. Mix the topping ingredients together and spread on the cake when it is cool.
Take cake out of oven and out of tin & put on paper with sugar. Cut off ends & leave to cool. drain ans mix woth soup mixture. Melt the butter in a pan and stir in the flour and mustard. take off greaseproof paper. Serve. Halve sausage meat and roll each piece in a long strip about 50cm long. When soup is warm. Use as required. then slowly add the milk to give a thin smooth sauce. Line greaseproof paper with sugar. stirring occasionally. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy. Place on pastry. fold over sausage meat. Bake for 20-30 mins. heat tin of soup but do not add extra water to it. whisk egg yolks into mixture one at a time. Bubble under the grill. Macaroni Cheese 300g short-cut macaroni 25g butter 25g plain flour 1 tsp English mustard powder 600ml milk 175g grated mature cheddar. 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. Meanwhile. Roll out into 50cm x 25cm oblong. make the sauce. Scrape contents out of bowl into tin. for 30 seconds. using egg to bind. Spread on jamr (lemon Curd) and roll up sponge. Make up pastry. seal edge and brush with beaten egg. or more to taste Cook the pasta according to pack instructions. then serve with grilled tomato halves or a tomato salad. Whisk in sugar and sift flour. Swiss Roll 3 eggs 3oz flour 3oz caster sugar Jam (or lemon curd) Preheat oven to 180 C. Place on a tray. then fold in flour. Cut into 2 pieces lengwise. Simmer for 5 minutes. then stir in the cheese until melted. Mix in the pasta and either serve straight away or transfer to a heatproof dish and top with extra grated cheese. Drain thoroughly. 57 . Cut strip in 6 equal portions. Grease tin & put some greaseproof paper in tin & grease paper. stirring.Sausage Rolls 8oz flaky pastry 1lb sausage meat beaten egg Preheat oven to 180 C. Make 2 cuts in each roll. o Grandma’s Macaroni Cheese 1 tin campbells condensed tomato soup Cheese grated Macoroni Heat macoroni. Damp edge of pastry. Cook. When macoroni is cooked. mix in grated cheese. Separate eggs and whisk egg whites.
Start rolling up one strip and place it in tha centre of the round sponge. Grease tin & put some greaseproof paper in tin & grease paper. take out greaseproof paper & put icing on the spong & reroll thr sponge. it will become spreadable & glossy. icing sugar & drink choc together. Split round sponge into 2 layers. Bake rectangular sponge on top shelf for 12 minutes and roubnd sponge on shelf below for 35 minutes. Spread ½ cream over the strips. Separate eggs and whisk egg whites. Completely cover cake. Cut off ends. Melt chocolate. then whisk in sugar and brandy. Take cake out of oven and out of tin & put on paper with sugar. make markings in the chocolate to look like a log. unroll sponge. Place one round spnoge layer on serving plate. Add each strip onto end of ther uuusing palette knife unti bottom sponge layer id covered. Melt chocolate with a little bt of marg. Sift flour & cocoa powder over mixture and fold in with the water. Whisk cream until like soft peaks. whisk egg yolks into mixture one at a time. Spread ¼ cream on top. take off greaseproof paper. then fold in flour and drinking choc. o 58 . stir in soured cream (chocolate will thicken). Spread remaining cream over other sponge round & place on top. Whisk eggs and sugar together until mixture is thick and fluffy. Sieve a bit of icing sugar on the log to look like snow. 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. o Chocolate & Cream Gateau 6 eggs 4oz plain flour 8oz caster sugar 1 ½ oz cocoa powder 2lbs hot water icing sugar. Whisk in sugar and sift flour& drinking chocolate together. Use palette knife to make attractive finish. carefully mix together and sover swiss roll in chocolate. Line greaseproof paper with sugar. Put another bit of greaseproof paper on top of sponge & roll up the sponge & leave to cool. When Sponge is cool. don’t spread with knife Put it in oven top shelf for 12-15 minutes or spongy.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. Divide mixture equalling between 8 ½ in spring clip tin & 19x13 in swiss roll tin and spread evenly. Cream marge. Scrape contents out of bowl into tin. If if is stirred or heated up. Cut rectangular sponge in 7 slices.
Sprinkle chees & then crisps on top & bake for approx 40 mins. 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. Bake for 15-18 mins until golden brown and firm.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. Then add the tin of baked beans. o Chocolate Rum Mousse 1/4 cup Sugar 3 tbs Whipping Cream 4 tbs Rum 2 lg Egg Whites. spice. Fold in crushed pineapple and bread. Add eggs. butter. Put the Mashed potato on top of the baked beans. The Egg whites need to be beaten stiffly.eggs and milk into a mixing bowl and beat with an electric hand whisk for 2-3 mins until light & fluffy. Beaten 1/4 lb Sweet Chocolate 2 cup Whipped Cream Cook over low heat the Sugar and rum until dissolved. Cover the mincemeat with a spoone ful of cake mix and smooth. Dust with icing sugar and serve warn or cold. then cut up & place on bottom of dish. drained 3/4 cup Sugar 5 Slices cubed white bread 4 Eggs. Chill in sherbet glasses for 2-3 hours prior to serving. Put the flour. Line bun tins with paper cases. Add the Syrup to the melted Chocolate and stir until smooth. Bake in buttered Bread pan at 350 degrees for 40-60 minutes. stir in the 3 tablespoons of whipping cream. After the Sweet Chocolate is melted. sugar. melt the Sweet chocolate. then a rouded tsp of mincemeat. When the mixture is cool. 59 . fold into the 2 beaten Egg whites. Put a spoonful of cake mix in each case. In a double boiler. Pineapple Casserole 1/4 lb Butter or margarine 1 Crushed pineapple. but not chilled. Fold in everything very gently to the cups whipped cream. but not brown. beaten Cream Butter and sugar.
(3. coarsely chopped 3 cup Strawberries. flour. melt Chocolate with water. combine sugar. flour. Remove from heat. Whisk in Egg whites and vanilla. toss well. TOPPING: In large bowl.5 L) Baking dish. let cool slightly. Turn out and serve hot with rich wine sauce 60 . Low Cal 6 oz Chocolate. rind and juice Mix all the ingredients together to produce a sticky dough. chilled 1 cup Buttermilk FILLING: In large bowl. combine flour. cored and cut very finely 225g (8oz) Currants 110g (4oz) Suet. Bake in 400F(200C) Oven 10 minutes. all purpose 3 tbs Sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3 tbs Margarine. Using fingers or two knives. well beaten. topping up the water as necessary. Baking powder and salt. Bake in 350F Oven for 20 to 25 minutes or until edges pull away from pan. chopped very fine 4 eggs. peeled. Place in a saucepan of boiling water and steam for about three hours. 2 Lemons. With fork. Rachel Pudding 1. Spread mixture in 13 x 9 in. dust with icing sugar Rhubarb-Strawberry Cobbler Filling 1/4 cup Sugar 3 tbs Flour. sliced Topping 1 1/2 cup Flour. Let cool on rack. sugar. Drop by tablespoonfuls in 12 mounds on top of Hot Fruit filling. Pour into lightly greased 8 in. stirring until smooth. square Cake pan. Baking soda and salt.1lt (2 pints) Breadcrumbs 340g (12oz) Apples. Baking powder. Pour the mixture into a buttered basin. Bake in 400F(200C) Oven 25 minutes or until Topping is golden brown and has risen. semisweet 1/2 cup Hot water 4 Egg whites 1 tsp Vanilla 2/3 cup Sugar 2/3 cup Flour. Stir together sugar.Chocolate Brownies. Add rhubarb and strawberries. cinnamon and orange rind. cut in Margarine until mixture resembles small peas. stir into Chocolate batter just until combined. all purpose 1 1/2 tsp Cinnamon 1 1/2 tsp Orange rind 6 cup Rhubarb. all-purpose 1 tsp Baking powder 1 pinch Salt Icing sugar In large heatproof bowl set over Hot water. Cover with pleated greaseproof paper and foil. stir in buttermilk just until soft dough forms.
When serving this dish. Roll out into a flat oval shape 23cm x 18cm. Stir and cook until the flour has thickened and is well mixed with the spinach. Place seam-side down on a greased baking tray. (cover with foil if it is browning too quickly). salt and spice into a bowl and rub in the butter. dried fruit. Turn out in a mound on a platter and place the pieces of toast around the spinach decoratively. cherries.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. sifted Sift the flour. for 40 minutes or until it sounds hollow when tapped on the base C. Cool on a wire rack. Melt the fat in a frying pan. Add 1 teaspoonful of the salt and cook until the leaves are very tender. stir in the flour. Fold the sides over the marzipan so that they just overlap. 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. Put the spinach into a saucepan with the water. clean water to remove the sand and dirt. and seal well. or for about 15 or 20 minutes. Drain off all but about 115ml (4floz) of the liquid. melted 50g icing sugar. almonds and yeast. cover with oiled cling film and leave to rise in a warm place for approximately 1 hour or until doubled in size. Stir frequently until the spinach is wilted and there is sufficient water to boil it. lifting the spinach out of the water each time instead of pouring the water off. Cover with oiled cling film and leave for 20 minutes. 61 . to taste Carefully and remove all roots and dead spinach leaves. Brush the warm stollen with melted butter and dust with icing sugar. Knock back the dough and lightly knead on a floured surface for 2-3 minutes. put a spoonful of spinach on a piece of toast and serve a slice or two of egg and lemon with each portion. freeze or keep in a cool place for up to 4 weeks. Cut the stalks apart and wash them thoroughly several times in fresh. then wrap in foil. Stir in the sugar.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. then roll out the marzipan to a strip 18cm x 5cm and place in the centre of the dough. Bake in a preheated oven at 180° gas mark 4. Spinach Royal 4. beaten 100ml warm milk 100g White Marzipan The topping: 25g butter. pepper and remaining salt. Slice the hard-boiled eggs. Turn on to a floured surface and knead for 5-6 minutes. cook to a golden brown and then add the spinach.
C: F: mixing well. Gently simmer the mushrooms until tender. Slice the citron and candied peel. Make this about the beginning of December. salt and pepper and stirring in the hot milk.35kg (3lb) Currants 1. add lid if desired. Mincemeat (Traditional) 2½lt (4 pints) Apples 1. Cook until the mixture thickens. to taste Remove the shells from the required number of chestnuts and cook the nut meats in boiling water until tender. core and mince the apples. taking care that the latter is chopped very fine. 62 . rind only 1 Lemon. Add oil. grate the nutmeg and pare. Seasonable. strain the juice and when all the ingredients are prepared. 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. and spices. Cut the mushrooms into pieces of the same size as the chestnuts and mix the two together. stewed 340ml (12floz) Milk 3 tbsp Butter 3 tbsp Flour 1½ tsp Salt Pepper. adding the brandy when the other things are well blended. dry and pick the currants free from stalks and grit. Mushroom Pie 455-680g (1-1½lb) Mushrooms whole button or sliced 2 tbsp Olive oil 110g (4oz) Cheese. Make a cream sauce by melting the butter. pour it over the chestnuts and mushrooms and serve. stewed 340g (12oz) Mushrooms. Bake for 35-40 minutes. Mince the beef and suet.Creamed Mushrooms and Chestnuts 340g (12oz) Chestnuts. adding the flour. but do not chop them. mix them well together. Press into a sterilised jars with airtight lids. The mincemeat will be ready for use in a fortnight. juice only Stone and cut the raisins once or twice across. cheese. Note: Use any combination of cheeses that suit your tastes. Mince the lemon peel. or until pastry is a golden brown. Place in pastry case. Peel off the skins and break the chestnuts into pieces.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. drain. Wash.
Put into a round tin. Time: If the rhubarb is young and tender. the currants will all sink to the bottom. Sprinkle with the chosen spice.1 C: F: litre (2 pint) oven-proof dish. Place the milk. but this is scarcely necessary. increase the heat. Baked Rice Pudding 600ml (1 pint) Milk 50g (2oz) Pudding Rice or Tapioca 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. Put into a preserving pan. which should be cut into neat slices and the almonds. Bake it for 1½ to 2 hours and in a well heated oven. as the cake will be found quite rich enough without it. Store in a dry place. Beat the cake well for 20 minutes. A glass of wine is sometimes added to the mixture. 63 . take off the string or peel and weigh it. 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. Place the preserving pan over a low heat. reckoning from the time it simmers equally. add it to the other ingredients. Stir 2 or 3 times during the first hour of cooking. Add the sugar. with a spoonful of jam or seasonal fruit. Serve hot or cold. Pour into sterilised jars. When the cake is first put in. Allow to cool and cover with airtight lids. Nutmeg or Mixed Spice Pre-heat oven to 170° 325° Gas 3. if this is not the case. rice (or tapioca). Whisk the eggs separately and blend thoroughly with the dry ingredients. Bake for 2-2½ hours. candied peel. When the sugar is well dissolved. rind only Wipe the rhubarb dry. 1¼ to 1½ hour. taking care to keep it well skimmed and stirred with a wooden or silver spoon. butter and sugar into a greased 1. Place into the oven. which should be blanched and chopped and mix together well. 45 minutes. Continue cooking until a golden brown crust has formed. Keep stirring to prevent the rhubarb from burning. lined at the bottom and sides with a strip of buttered paper.Rhubarb Jam Rhubarb To every 450g (1lb) of Rhubarb allow: 450g (1lb) Sugar ½ Lemon. Allow the jam boil until it is done. sift in the flour. currants. old rhubarb. Mince the lemon rind very finely. with sugar in the above ratio.
Note: This is a basic recipe which can be adapted to suit your own tastes by adding a wide range of flavours. Place the fat in a small roasting tin adding a little oil. Place into an airtight container and freeze for 24 hours. F: and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown. F: reserve the fat. work the mixture until smooth then add the remaining milk. herbs. Bake for 30-45 minutes or until a golden brown crust has formed. Bake for about 5-10 minutes at 230° 450° Gas 8. Remove from the heat and allow to cool. or. removing twice during freezing and whisk lightly. Nutmeg or Mixed Spice Pre-heat oven to 180° 350° Gas 4. then gradually add the C: F: sago or semolina. Add the butter and sugar. Remove from the heat and allow to cool slightly. Scrape the seeds from the vanilla pods into the creams. Heat the fat until smoking hot then pour in the batter. in a large heat resistant bowl. Mix in half the milk using a wooden spoon. 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. then make a well in the centre and break in the egg. Serve immediately or the pudding will deflate.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. 64 . Either: Place into an ice creamer maker. Transfer into a greased 1. then reduce to 200° 400° Gas 6 C. Allow to rest for 15 to 30 minutes. following the manufacturers instructions. chocolate or anything else that tempts your palate. Gently stir the heated creams into the beaten egg. Heat the milk in a saucepan until lukewarm. 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. to bring the amount of fat up to about 4 tbsp. Serve hot or cold. such as fruits. stirring regularly. Preheat the oven to 230° 450° Gas 8 Fry the sausages in a pan to lightly colour and remove excess fat. Place the creams and remaining sugar into a saucepan. Beat or whisk until fully combined and the surface is covered with tiny bubbles. Add the sausage chunks and place into the hot oven. stirring constantly. Sprinkle with the chosen spice. C. cook for 10 minutes or until thickened. if needed. Sago Milk Pudding 600ml (1 pint) Milk 40g (1½oz) Sago or Semolina 15g (½oz) Butter 2 tbsp Sugar ¼ tsp Ground Cinnamon. F: C. Heat but do not allow to boil. whisk again before use.1 litre (2 pint) oven-proof dish.
mushrooms. squeeze the broccoli to dry it a little. 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 . Mushroom and Red Onion Quiche basic pastry 1 tbsp olive oil 1 large red onion. Bake until filling is puffed. set and starting to turn brown about 35 to 45 minutes.½ onion. ensuring that it fills the gaps evenly. Let cool 5 minutes. minced 2 tbs butter 1 cup cheddar or other cheese 1 unbaked pie shell salt & pepper Pre-steam broccoli and let cool. chopped fine 2 cloves garlic. trimmed and sliced 2 tbsp olive oil 1 tsp wholegrain mustard 4oz (110g) blue cheese. chopped 2 tbsp margarine 1lb (450g) field mushrooms. Mix together the roasted leeks. Cook the chopped mushrooms in the margarine over medium heat till they begin to release their own juices. Top with the remaining 'cheese' then pour the cream over the filling carefully. Roasted Leek and Blue 'Cheese' Quiche basic pastry 1 . ensuring that it fills the gaps evenly. Stir in broccoli. grated 4 tbsp snipped fresh chives 250ml cream Fry the onion in the oil till beginning to brown. Pour into pie shell. 2/3 of the 'cheese' and the chives and fill into the pastry case. In bowl. 65 .2 leeks. smoothing down evenly to the edges. Turn up the heat and cook to near-dryness. Cook a few minutes until liquid is evaporated. Top with the remaining 'cheese' then pour the cream over the filling carefully. mustard. cheese and onion/garlic mixture. chopped 4oz (110g) Cheddar cheese. garlic. Bake for 20 minutes at 200° C. Heat butter in skillet and sauté onion. Set aside. diced small ¾ cup milk. smoothing down evenly to the edges. cream or half and half ¼.Broccoli Quiche 4 eggs 1 head broccoli florets only.20 C. Preheat oven to 375. or until cooked and beginning to brown. Bake for 25 minutes at 200° C. minutes. salt and pepper. Mix together the onion. combine eggs and milk/cream and beat well. ¾ of the 'cheese' and the chives and fill into the pastry case.
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. C. Prick the base with a fork and bake for 10 minutes. Add cheese. Peel and slice the onion and sauté it gently in a little olive oil. shredded or cut into small cubes 1/4 cup Parmesan cheese. salt and pepper. Decant half of the cauliflower into the prepared and precooked case then follow with half of the 'cheese'. broken into florets. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes. When al dente. 66 . scatter the chives on top and pour the cream over the filling carefully. Stir together and set aside. Mushroom Quiche 1 9-inch unbaked pie shell 1 12-ounce container of mushrooms. sliced 3 Tablespoons butter 1/3 cup green onions. 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. beat them well then add the milk and the herbs and beat together. On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it. lid over the pan. Complete with the remainder of each. sliced 4 eggs 1 pint heavy cream 1 cup cheese. Meanwhile. 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. remove from the oven and toss with the remaining cumin and the mustard. 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. Wash and slice the mush room and wash and cut the broccoli into small florets. tossing with a little more oil if necessary. Once mushrooms have sautéed. Stir together and pour into pie shell. Add the mushrooms/onions to the egg mixture. whisk together the eggs and cream.Roasted Cauliflower and Blue Cheese Quiche basic pastry 1 medium cauliflower. excess stalk trimmed 3 tbsp olive oil 1 tsp ground cumin seasoning 1 generous tbsp wholegrain mustard 4oz (110g) blue cheese. shredded Preheat oven to 375° Sauté mushrooms and butter over medium-high heat for 10 minutes. Remove from heat and allow to cool for a couple of minutes. add onions and sauté for 2 minutes. Meanwhile make the filling. Do not place a .30 minutes. ensuring that it fills the gaps evenly. Sprinkle the Parmesan cheese over the egg mixture and bake for 25 . Put the vegetable filling in the flan dish and add the egg mixture. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown. Break the eggs into a bowl.