September 2016 Recipe

Bacon pizza

Base
4ozs SR flour
1 1/2 ozs butter
2ozs cheese
2-3 tablespoons milk

Filling
1 sm onion chopped
2ozs mushrooms
1 tomato
1/2 oz butter
4 rashers bacon

Method

Put flour in bowl add the cheese (grated) add enough milk to make a soft dough-roll out lightly and put on baking tray Lightly fry bacon (chopped) put to side ,fry onion and then mushrooms till soft add bacon and mix. Spread mixture over base. Add cheese and sliced tomato Bake for 25-30 mins at 190 or mark 5.


September 2015 Recipe

Mincemeat
(makes about 6lbs and can be frozen ready for Christmas!!)

Ingedients

1lb(450g) raisins;
12ozs(350g) currants;
8ozs(225g) sultanas;
12ozs(350g) dark soft brown sugar;
6ozs(175g) butter;
2 level teasp ground cinnamon;
2 level teasp ground nutmeg;
1 level teasp ground cloves;
grated rind and juice of 2 lemons;
4 tablesp syrup;
4 tablesp rum or brandy;
3ozs(75g) mixed nuts roasted and chopped;
2lbs(1kg) cooking apples chopped;
quarter pint medium cider

Method

Heat cider in large pan till it bubbles round edges. Mix together all dried fruit, sugar, butter, spices and apples and add to pan with lemon rind juice and syrup. Cover and simmer for 40 mins stirring occasionally. Remove lid, simmer 15 minutes or till juice is absorbed. Cool slightly and add rum or brandy and nuts. Can be frozen in containers when cool. Can be used straight from freezer for making mincemeat tarts and for baked apples.

March 2015 Recipe

Exotic Gateau
(serves 6)

INGREDIENTS

1 tin of 10 Pineapple slices in syrup

4 tablespoons Golden Syrup

100g Butter

3 Eggs

100g Plain Flour

1 tablespoon Baking Powder

100g Granulated Sugar

pinch of salt (optional)


Put the golden syrup into the 24cm diameter cake tin and using a spoon spread out over the base and up the sides. Drain the tin of pineapple and retain juice. Half all the slice except one arrange around the cake tin base. (whole slice in middle).

Put sugar, flour, baking powder & salt in a bowl, melt the butter gently, then add to the flour mix the eggs - one by one. Gently add the cool melted butter. Whisk the mix until creamy, pour into cake tin and bake in the middle of a pre-heated oven gas 4 (180*c). Bake for 30 minutes, cool slightly then tip out onto a plate making the pineapple to top of the gateau. Pour over the retained juice and allow to rest. Serve hot or cold. Enjoy !

February 2015 Recipe

Smoked Fish Rissotto


INGREDIENTS

small knob of butter
1 large leek, thinly sliced
5oz Arborio rice
3/4 pint fish or veg stock
4 1/2oz full fat milk
13oz undyed smoked haddock (skinned and cut into large chunks)
3tbsp creme fraiche
4oz baby spinach

Heat oven to 200c/180c fan oven-gas 6.
Heat butter in a lge ovenproof dish over a med heat.
Cook the leek for 4-5 mins,stirring regularly until just tender.
Add the rice and stir for a further 2mins.
Add the stock and milk,bring to the boil and cook for 5mins before sitting the haddock on top.
Cover with a lid and bake in oven for 18mins.
Take out of oven and add spinach and crème fraiche-season with pepper then cover the pan again and leave to rest out of the oven for 3 mins before serving-the steam will soften the spinach.
N.B. I have tried this recipe with smoked mackerel and I have also replaced the spinach with peas and it tastes great!

January 2015 Recipe

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE


INGREDIENTS FOR WHITE CHOCOLATE

200g crushed biscuit ( gingernut/digestive/shortbread )
75g "butter, melted "
300g white chocolate (milkybar is best )
284ml double cream
50g philadelphia cheese
250g mascarpone
200g fresh or frozen raspberries/fresh strawberries

MILK CHOCOLATE AND ORANGE CHEESECAKE

INGREDIENTS FOR MILK CHOCOLATE

200g crushed biscuit (gingernut/digestive/shortbread)
75g "butter, melted"
300g "half milkybar, half milk chocolate or all milk chocolate"
284ml double cream
50g chocolate philadelphia cheese
250g mascarpone
200g tinned oranges

A bit more fruit can be used if wished

METHOD

Use a 9 inch loose bottom /spring opening caketin

"Mix the crushed biscuits with melted butter and press into tin, press flat with back of metal spoon"

Pop in fridge to cool while you make the topping

Melt the chocolate in a bowl over some gently simmering water being careful not to overheat

"Beat the cream, philadelphia and mascarpone in a bowl until combined and then stir in the melted chocolate"

"Scatter a third of the raspberries/oranges onto the biscuit base and cover with a third of the creamy topping, repeat twice more"
finishing with the remaining raspberrries/oranges on the top ( or mix raspberries/oranges with creamy topping and spread onto base)

Chill for at least 6 hours or preferably overnight

Enjoy



November Recipe

Lemon Icecream

Ingredients
6 egg yolks
200g caster sugar
Grated rind and juice of 2 lemons
300ml double cream

Beat egg yolks and sugar until thick and creamy. Fold in grated rind and juice of lemons Whip cream and fold into mixture Freeze Remove from freezer 15 mins before serving.



October Recipe

Windfall Apple Chutney

3/4 kg windfall apples (peeled, cored and sliced)
1 onion peeled and chopped
2x400g tins chopped tomatoes
100g sultanas
375g granulated sugar
1 teaspoon curry powder
1 teaspoon ground ginger
1 rounded teaspoon salt
285ml malt vinegar


Put all ingredients into a large pan. Cook over a medium heat for about 2 - 2.5 hours, stirring every so often until mixture thickens and starts to become sticky. When it reaches a chutney consistency fill into warm sterilised jars and seal.

For a spicier chutney add 1-2 finely chopped large mild chillies to the ingredients.
This chutney does not need to be left to mature and can be eaten straight away.




March Recipe

Date & Banana Dessert

4 x 298gms tins of mandarin orange segments in juice
30 fl oz double cream
3 bananas
175 gms chopped dates


Drain oranges & dry on kitchen towel, reserve some oranges for decoration
Line a glass dish with the mandarin segments
Place a layer of segments in bottom of the dish, pour cream over, just covering the friut
Place alernate layers of:
dates
cream
bananas
cream
until dish is filled to approx 1 inch from the rim.
Refridgerate overnight.
Whip remaining cream until fairly thick and cover the dessert, decorate with remaining segments.
Serve chilled.


October Recipe

Chicken Jambalaya

2 tablespoons oil
4 chicken thighs and 4 drumsticks
1 large onion peeled and sliced
1 carrot peeled and chopped
1 tablespoons paprika
1 red pepper deseeded and sliced
1 clove of garlic peeled and crushed
175g(6ozs) easy cook rice, long grain rice
few sprigs of fresh thyme or 1 teaspoons dried thyme
salt and pepper
450mls (15fl ozs)hot chicken stock
125g (4ozs) bacon bits
2 spring onions

Set the oven to 190°C or gas mark 5- heat the oil and fry the chicken pieces ,when brown take out of pan.
Add the carrot and onion and fry for 5 mins. Stir in the paprika, red pepper, garlic and rice and cook for 2 mins, then add the rest of the ingredients.
Nestle the chicken pieces on top, bring to the boil and cover with the lid or foil.
Cook in the oven or on top of hob, for 45 mins until the chicken is tender and the rice is fluffy.
For a less fattening dish use Fry Light spray instead of oil and use chicken fillets instead of thighs and drumsticks.

September Recipe

Apple and Mint Chutney

4lb cooking apples
4oz onions
1lb ripe tomatoes
1 pint vinegar
1lb sugar
2 teasp. ground ginger
1/2 teasp. mixed spice
pinch cayenne pepper
1/2 teasp. salt
1lb raisins
2oz finely chopped mint (I used a bit more)

Peel core and chop the apples,
chop the onions,
peel and chop tomatoes.
Cook the apples with half the vinegar until thick and pulpy then stir in remaining vinegar, tomatoes, sugar, ginger, spice cayenne, salt and raisins.
Cook for 15mins then stir in mint and cook for about 5 mins or until thick.
Put into sterilsed jars and enjoy

May Recipe

Gateau Diane

4 egg whites
8oz castor sugar
8 oz chocolate (dark or milk, whichever you prefer)
4 fl.oz water
1pt double cream


Beat egg whites till stiff, add half sugar, beat again till stiff, then fold in remaining sugar.
Beat until smooth
Spread into 3 thin rounds (8-9inches) on baking sheets lined with non-stick paper
Bake c.1hour at 140°C
Melt chocolate gently in water, allow to cool
Whip cream until it begins to thicken, fold in chocolate, beat till thickened.
Spread each round of meringue with cream, layer on top of each other and coat sides as well.
Fill at least 3 hours before serving

April Recipe

Banana Loaf

50g Butter or margarine
125g sugar
2 eggs
200g SR flour
pinch salt
2 ripe bananas mashed


Cream fat and sugar, beat in eggs, add dry ingredients and banana alternately.
Beat until smooth
Pour into greased and floured loaf tin
Bake at 190 C for approximately 1 hour

March Recipe

Microwave Syrup Sponge

4 oz margarine
4 oz sugar
4 oz SR flour
½ tspn baking powder
2 eggs
2-3 tbspns golden syrup

Put syrup into a pyrex bowl (about 1½ pt capacity)
Cream marge and sugar.
Mix in eggs (no need to beat first) and then fold in flour and baking powder.
Add boiling water to make a fairly sloppy mixture.
Pour on top of syrup.
Cook in microwave on full heat for 3 ½ mins.

Variations:
1) Use jam instead of syrup.
2) Substitute 1oz cocoa powder for 1 oz flour and serve with chocolate sauce.

February Recipe

Mackerel St Clements

2 smoked mackerel fillets
1lemon
1orange
Black pepper

Place fish in an ovenproof dish. Pour over the juice of the lemon and half the orange.
Peel and cut the remaining half orange into chunks and arrange over the fish
Cover with foil and bake for 20-25 minutes in a preheated oven at 180C
Sprinkle with black pepper
Serve with hot potato salad or a green salad and crusty bread


January Recipe

Italian Casserole of Lamb

 

Ingredients:

3lbs Lamb cut into 1 inch chunks
2 tbspns flour
Salt and freshly ground black pepper
3 tbspns olive oil
2 garlic cloves chopped finely
2 medium onions sliced finely
2 red peppers diced
2 tins chopped tomatoes
½ pint dry white wine
a pinch of sugar
2 or 3 tbspns pesto

Method:

Heat oven to 180°C /gas 4
Season flour with salt and pepper .
Coat lamb with seasoned flour.
Heat oil in a heavy casserole and brown lamb well, a few chunks at a time, removing from pan when browned.
Saute onions until soft.
Add remaining ingredients and bring to the boil.
Return browned lamb to casserole, cover with lid and cook for 1hour or until lamb is tender.

Tastes even better if made a day in advance.
Freezes well.


October 2012

Chocolate Marshmallow Flan

Ingredients
Base
250 g chocolate digestive biscuits
100 g unsalted butter

Filling
225g marshmallows
4 tbspns milk
350g plain chocolate
2tspns instant coffee dissolved in 2tbspns boiling water
450mls cream

Method
Crush biscuits to fine crumbs.
Melt butter and stir in crumbs.
Press into 8” tin.
Chill.
Place marshmallows, chocolate and milk in pan and heat gently till melted.
Add coffee.
Cool.
Fold in whipped cream and pour into biscuit flan.
Chill for 2-3 hours.




September 2012


Cheese & Chive Crusted Salmon


Ingredients:
Serves four

4 fresh Scottish salmon fillets
120g Dean's Mature Cheddar & Chive Oat Nibbles
50g Parmesan cheese, finely grated

To serve A few extra chives, finely chopped


Method:

Pre-heat the oven to 170°C

1. Arrange the salmon fillets in an ovenproof dish lined with baking parchment
2. Place Dean's Mature Cheddar & Chive Oat Nibbles in a plastic bag and crush to fine crumbs with a rolling pin - mix in the grated parmesan cheese.
3. Top each salmon fillet with the crumb mixture, pressing down lightly.
4. Place in the pre-heated oven for 20-25 minutes or until cooked through.

Sprinkle over a few chopped chives and serve immediately with a green salad.



June


Ryvita Caramel Wafers


4ozs sugar
4g margarine
1 pkt Ryvita
4 tblespoons syrup
1 smll tin condensed milk
chocolate to coat


Method

1. Melt in a pan, milk, syrup, marg & sugar
2. Put a layer of ryvita into a swiss roll tin, coat with caramel, cover with a second layer of ryvita
3. Coat the top with chocolate & cut into fingers.

This freezes very well.
Enjoy!




February


Valentine Shortbread


225g/9ozs plain flour
75g/3ozs caster sugar
150g/6ozs butter



Method
1. Mix flour and sugar in a bowl, rub in butter.
2. Knead well, to form a smooth paste.
3. Roll out to about 1cm/1/2 inch thick, cut with heart shaped cutters, prick with a fork. Place on a greased baking tray.
4. Bake for about 20-25 minutes or until golden brown.

5. Allow to cool and decorate with icing pens.





January 2012


BREADED HAGGIS BALLS

454g Haggis
2 eggs beaten with a little milk(egg wash)
50g plain flour
100g plain bread crumbs



Method
1. Remove haggis from its bag and divide into small pieces, then roll into balls.
2. Lay out three bowls; one with flour, one with the egg wash and one with the breadcrumbs.
3. Coat the the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
Deep fry in vegetable oil for 3 minutes, then drain on kitchen paper before serving.


Enjoy, very healthy!!!!!!





December 2011


TURKEY AND CRANBERRY PARCELS

After the traditional Christmas meal it is very easy to end up with lots of turkey leftovers. These delicious filo pastry parcels are a marvellous way of using up the small pieces of turkey.

Indredients
450g/1lb cooked turkey cut into chunks
100g/4oz Brie diced
30ml/2 tbsps cranberry sauce
30ml/2tbsps chopped fresh parsley
9 sheets filo pastry 45x28cm/18x11" each, thawed if frozen
50g/2ozs butter, melted
salt and ground black pepper

Green salad to serve.


Method
1) Preheat oven to 200c/400f/gas 6
Mix the turkey, diced Brie, cranberry sauce and chopped parsley.
Season with salt and pepper.
2)Cut the filo sheets in half widthways and trim to make 18 squares. Layer 3 pieces of pastry together, brushing with a little melted butter so that they stick together. Repeat with the remaining filo squares to give 6 pieces.
3)Divide the turkey mixture among the pastry squares making neat piles on each piece. Gather up the pastry to enclose the filling in neat parcels. Place on a baking sheet, brush with a little melted butter and bake for 20 mins or until pastry is crisp and golden.
Serve hot or warm with the green salad.

Enjoy!!!!!
Merry Christmas to you all.




November 2011


Easy Bonfire Fudge
(Makes 16 squares)

Indredients
100g/4ozs butter or margarine
100g/4ozs milk chocolate, broken into pieces
225g/8ozs digestive biscuits
100g/4ozs tinned condensed milk
100g/4ozs raisins


Method
Gently heat the butter and chocolate together for 3 minutes, stirring continuously with a wooden spoon until melted.
Turn off the heat.
Place the digestive biscuits in a plastic bag and gently crush them with a rolling pin. Don't press too hard as it's nice to have a few crunchy crumbs in your fudge.

Stir the condensed milk into the melted chocolate and butter,
mix in the digestive crumbs and raisins.

Spoon the mixure into a shallow non-stick tin and leave for 20 minutes to cool.

Place in the fridge for 2 hours until completely cold.
Cut into squares and eat the same day.

Have a safe Bonfire Night!





October 2011


Pumpkin Soup

Indredients
2 tbsps butter
2 onions sliced
*large pumpkin, peeled, deseeded and cubed
2 potatoes peeled and sliced
500ml water
2 cubes chicken stock
1 red chilli deseeded and chopped
1 tsp dried thyme
white pepper
150g Greek yogurt


Method
Heat the butter, add onions and fry until onion changes colour.
Add pumpkin and potatoes mix well and half the water.
Simmer for 30 mins and blend soup.
Add remaining water slowly until desired thickness.
Add stock cubes, chilli, thyme and white pepper.
Continue to cook for 15 mins.
Serve with a spoonful of Greek yogurt in middle.

* Hollow out pumpkin and use for a lantern.

Happy Hallowe'en!!!!





September 2011


Microwave Tablet

Indredients
1lb Castor Sugar
2oz Butter
Small tin of carnation milk


Method
Put into 5pt microwave bowl
(toffee boils up to top)
Cook on high for 4 mins and stir
Cook on high for 4 mins and stir
Cook on high for 4 mins then beat
Pour into 7" greased square tin.





April 2011


Bishop's Delight or Rabbi's Revenge

Ingredients
1 can apricots,
drained and cut into small pieces
Tub of Greek yoghurt
Tub of double cream
(approx same quantity as yoghurt)
Soft brown sugar (light or dark)
better with dark


Method
Place drained apricots into large glass serving bowl.
Mix yoghurt and double cream together - do not beat.
Pour mixture over apricots.
Cover top with soft brown sugar to the depth of about 1/4 inch and refrigerate for 24hours.
The sugar will soak through the cream/yoghurt mixture.

Serve and enjoy