September 2016 Recipe
4ozs SR flour
1 1/2 ozs butter
2-3 tablespoons milk
1 sm onion chopped
1/2 oz butter
4 rashers bacon
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
(makes about 6lbs and can be frozen ready for Christmas!!)
12ozs(350g) dark soft brown sugar;
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
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
1 tin of 10 Pineapple slices in syrup
4 tablespoons Golden Syrup
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
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
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
200g tinned oranges
A bit more fruit can be used if wished
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
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.
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.
Mackerel St Clements
2 smoked mackerel fillets
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
Italian Casserole of Lamb
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
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.
Chocolate Marshmallow Flan
250 g chocolate digestive biscuits
100 g unsalted butter
4 tbspns milk
350g plain chocolate
2tspns instant coffee dissolved in 2tbspns boiling water
Crush biscuits to fine crumbs.
Melt butter and stir in crumbs.
Press into 8” tin.
Place marshmallows, chocolate and milk in pan and heat gently till melted.
Fold in whipped cream and pour into biscuit flan.
Chill for 2-3 hours.