Scones
8oz (225g) Self raising flour,
1/2 teaspoon (2.5ml) Salt,
1 Teaspoon (5ml) Baking powder,
1-2oz(25-50g) Butter or marg,
quarter pint milk(150ml),
2 tablespoons 0f sugar,
Milk to glaze,
Mix all the powders together. Then add milk put in oven gas mark 8 or 450f or 230c for 10 mins.
Blue Peter Cakes
4 tablespoon cooking oil,
4 “ “ syrup,
8 “ “ milk,
1 Teaspoon vinegar,
8oz Self raising flour,
4 tablespoon Chocolate powder,
Mix all liquids together, then flour and chocolate powder together and add liquid a little at a time, until well mixed. Put mixture into tins or small paper cake cases and cook for 10-15 mins at gas mark 6 or 400f or 200c.
Topping
2oz marg,
2oz icing sugar,
5 drips vanilla essence,
1 Teaspoon of boiling water.
mix altogether.
Chocolate Crunch
4oz margarine,
4oz sugar,
1.5oz cocoa powder,
6oz self raising flour.
Melt margarine and sugar in sauce pan over low heat. Then add flour and cocoa mix well.
Put into well greased tin so that mixture is about 1 inch thick and nice and smooth all over cook for half an hour if like softest or three quarters if like crunchy in oven at gas mark 4 or 350f or 180c.
PANCAKES
4oz plain four,
Half pint of milk,
Half teaspoon vinegar.
Butter or oil for cooking.
Put four into mixing bowl. Add vinegar to milk then slowly mix into the flour alittle at a time until well mixed. Leave to stand for awhile.
Heat a small heavy frying pan and grease lightly with oil and put about a tablespoon of the mixture in the middle and let it run out to the sides. Cook until brown then turn cook until brown.
Spaghetti Bolognaise
10oz mince,
4oz bacon chopped ,
1 onion “
1 carrot “
1 stick celery “
1 clove of garlic chopped or crushed
2oz butter,
2 tablespoon red wine or water,
4 “ tomato ketchup,
12oz spaghetti.
Fry onion, carrot, celery, garlic, bacon and mince until well browned.
Add tomato ketchup. Cover pan and simmer gently for one-hour stirring occasionally.
Honey cake
8oz self raising flour,
3 ½ oz margarine or fat,
1 teaspoon of cinnamon,
1 bicarbonate of soda,
2oz sugar,
1/4 pint of milk,
2 Tablespoons of thin honey.
Mix flour and cinnamon together then rub in margarine so that it is like breadcrumbs add sugar, then mix in bicarbonate in the milk and honey in a bowl and then gradually pour this mixture into the dry ingredients, stirring slowly and thoroughly. Put into a well greased tin and bake in a moderate oven(gas mark 4, 350f or 180c).Reduce the heat when the cake begins to brown and cook for a further 50-60 minutes. Test with skewer and when cooked out to cool turn.
Gingerbread A`LA Johan 2dl =1/5 litre
200 grams margarine,
2 dl sugar,
1 1/2 dl syrup,
2 Teaspoon cinnamon,
2 “ cloves,
2 “ ginger,
2 “ bicarbonate of soda,
4 Tablespoon water,
1 Litre (600gm) flour.
Melt ingredients let cool, mix in bicarbonate plus water .Add flour. Then make two lengths cover with foil or cling foil put in fridge over night. Next day cut into thin slices put on greaseproof paper on baking tray bake 6-10 minutes at gas mark 4 180c 350f.
Bread sauce
1/2 pint of milk,
Small onions stuffed with cloves,
4oz bread crumbs.
Simmer milk with onion for ten minutes. DO NOT BURN. Take onion out put in the breadcrumbs. Add ground mace plus black pepper to taste. If it gets thick add more milk simmer 10 to 15 minutes.
Sausage stuffing
2 LB of pork sausage meat,
3/4 LB soft bread crumbs,
Dash of black pepper,
1/2 lemon rind grated,
1/2 lemon juice,
Dessertspoon of chopped parsley,
One piled teaspoon of lemon thyme,
One teaspoon of knotted margarine.
Mix herbs plus bread crumbs and grate lemon rind + juice add sausage meat work in till absorbed. Then put in the neck of turkey.
Potato and leek soup
4 leeks,
1 onion,
2 medium potatoes,
2 pints of stock,
Salt and pepper,
Sachet bouquet garni,
1/4 pint of double cream,
2 tablespoon chopped chives.
Slice leeks lengthways nearly to base. Soak in cold water then wash thoroughly. Drain and slice. Peel and slice onion and potatoes. Heat butter in large pan and cook leeks and onion until and transparent but do not brown. Add potatoes, stock, seasoning and bouquet garni and bring to boil. Simmer 15 minutes until vegetables are tender. Either liquidize or press though sieve. Reheat serve hot or cold. Stir in cream. Sprinkle with chives.
Apple pie
9oz plain flour,
4,1/2oz margarine.
Crumble together and make hole and add 1,1/2 tablespoons of water. Mix round with
knife. Squeeze into a ball .Cut in half, roll out separately .Cook 400f or for gas mark 6 cook 20 minutes.
Apple crumble
6oz flour,
3oz fat or marg,
3 level tablespoons sugar.
Mix cook 400f gas mark 6 on lower shelf 20 minutes.
Fillet Steaks with camembert baked peppers and salt potatoes
Potatoes
8-12 small scrubbed parboiled potatoes,
Sunflower oil,
Sea salt.
Coat the potatoes with the oil sprinkle with salt. Put them in oven at 190c(375f) gas mark 5 for 45 minutes. Meanwhile make the camembert peppers.
Camembert baked peppers
2 onions thinly sliced,
1 tablespoon sunflower oil,
6 firm red, green and yellow peppers,
1 green chilli, deseeded and finely chopped,
1 Tablespoon tomato puree,
Salt and fresh ground pepper,
150ml (1/4 pint) soured cream,
1/2 a “plaisirde france” camembert thinly sliced, fresh coriander to garnish.
Gently fry onion in the sun flower oil, but do not allow to brown. When soft remove from pan with a slotted spoon and reserve. Deseed and thinly slice the peppers lengthways. Turn up the heat and stir fry the peppers for several minutes, until they begin to soften then reduce the heat and add the chopped chilli. Continue to stir fry, for two minutes. Return the onion to the pan with 2floz (50ml) water and add the tomato puree. Simmer for about 5 minutes until the liquid has thickened. Season to taste, then stir in the sour cream and camembert. Transfer to a preheated dish and bake for 20 minutes at about 190c (375f gas mark 5 until it begins to brown. Turn off oven but keep the peppers and potatoes warm at the bottom of the oven. Meanwhile preheat grill to its hottest setting. Sprinkle the steaks with freshly ground black pepper and grill turning over halfway for 4-10 minutes depending on whether you want them rare ,medium or well done. Serve on hot plates with potatoes and peppers
DO NOT FREEZE!!!!!!!!!!
VEGETARIAN CURRY (Keith Floyd)
1 tsp coriander seeds, 100g/4 oz cauliflower florets,
1 tsp mustard seeds, 2 small leeks,
1 tsp fennel seeds, 1 eating apple,
2 garlic gloves crushed, 1 pear chopped,
2.5 cm /1in piece of fresh ginger, chopped, 75g/3oz dwarf green beans sliced,
2 green chillies, seeded and chopped, 50g/2oz dried apricots halved,
2 tbsp curry paste, 1banana sliced,
1tbsp sesame oil 600ml/1 pint coconut milk(cream),
2tbsp olive oil, 2 tsp oyster sauce,
1 onion sliced, juice of 2 limes,
2 carrots, sliced, chopped fresh coriander leaves to garnish.
Veg curry cont’d
(1) Crush the coriander mustard and fennel seeds in a mortar and pestle. Mix the crushed seeds with the garlic chopped ginger, chillies and curry paste.
(2) Heat the seamame and olive oils in a very large, heavy based pan. Add the spice mixture and fry for 2 minutes, stirring constantly. Add the sliced onion and fry for a further 2 minutes without browning. Then add all remaining ingredients and stir together well.
(3) Bring to the boil, then reduce the heat, cover and simmer gently for about 30-40 minutes until all the vegetables are tender. Garnish with the fresh coriander leaves and serve with mounds of boiled rice and a selection of chutneys.
Ham and Leek Crumble Bake.
Butter for greasing,
4 Leeks,
Salt and freshly ground black pepper,
8 Slices premium Ham,
50g plain flour,
50g butter,
600ml milk,
100g Cheddar cheese, grated,
1tbsp freshly chopped parsley,
½ tsp. mustard powder,
50g fresh white breadcrumbs (2-3 slices bread),
25g butter.
(1) Using a little butter, lightly grease an ovenproof dish large enough to arrange the leeks in a single layer. Prepare the leeks by trimming off the roots and removing the tough outer leaves. Cut each leek in half widthways, not length ways then cook them in lightly salted boiling water for 8-10 minutes or until softened. Drain well.
(2) Meanwhile, make the cheese sauce: put the flour 50g butter and milk in a large saucepan. Add salt and pepper to taste, then place pan over a moderate heat and whisk mixture until thickened.
(3) Sprinkle the grated Cheddar into the mixture then stir continuously with a wooden spoon until the cheese melts and the sauce is smooth. Remove pan from the heat.
(4) Preheat the oven to 180C, Gas 4. When the leeks are cooked, wrap a slice of ham round each piece then place in the ovenproof dish. Pour the cheese sauce over.
(5) For the crumble topping, mix together the parsley, mustard powder and the breadcrumbs, then sprinkle evenly over the sauce. Melt the 25g butter and dribble over the top.
(6) Bake for 25 minutes or until the topping is golden brown. Serve with jacket potatoes and a crisp salad.
1/2 cup Sugar.
4 Tablespoons butter, or shorting at room temp.
3/4 Cup thick applesauce.
1/8 Teaspoon grated lemon rind.
One cup flower.
½ Teaspoon baking powder.
¼ Teaspoon baking soda.
¼ Teaspoon salt.
½ Teaspoon ground cinnamon.
1. Preheat the oven to 375 f
2. In a medium- size bowl, beat together the sugar and butter or shortening until well mixed. Beat in the applesauce and lemon rind.
3. Shift the flour, baking powder, baking soda, salt and cinnamon into the mixture, and stir to blend.
4. Drop teaspoonfuls of the dough on a lightly greased cookie sheet, spacing them about 2 inches apart.
5. Bake the cookies in the centre of the oven until they are golden brown 8-10 minutes. Transfer the cookies to a wire rack.
If the applesauce is runny, put it in a strainer over a bowl, and let it drain for 10 minutes.
Glazed cherry gateau.
3 sheets ready rolled puff pastry.
½ cup red current jelly, warmed
1/3 cup icing sugar, shifted.
3 tsps lemon juice.
482 can pitted, dark cherries, drained and liquid reserved.
1 Tblsps corn flour.
2 Tblsps sugar.
Pinch cinnamon.
2 Cups thickened cream.
To decorate:
Maraschino cherries.
Cut a 23cm circle out of each the pastry sheets. Place the pastry circles on a lightly dampened baking trays and bake at 200 c for 10 to 12 minutes, or until pastry is lightly browned on top. Cool on the trays. When cool, remove from the trays and spread the pastry round with the warmed redcurrant jelly.
In a bowl, mix the icing sugar and lemon juice together until smooth. Drizzle over the top of the jelly glazed pastry circle and set aside.
Mix a little of the reserved cherry liquid and cornflour together until smooth, pour into a saucepan with the remaining cherry liquid, 1 tblspn of sugar and cinnamon. Bring to the boil, and cook stirring constantly until mixture has thickened, about 3 minutes. Remove from the heat and stir in the pitted cherry. Cool.
Place one round of pastry on a serving plate, spread with the cooled cherry sauce. Whip the cream with the remaining sugar until soft peaks form. Spoon a small amount of whipped cream into a piping bag; set aside.
Spoon a little of the remaining whipped cream over the cherries. Top with another layer of pastry. Spread half of the remaining cream over this round of pastry and arrange glazed pastry round on top of the cream.
Using a knife or spatula, spread remaining cream smoothly around outside edge of the gateau. Pipe rosettes of the cream on top of the cake and top with maraschino cherries.
Honey Snaps.
60g (2oz) butter
¼ cup honey
1 Tablespoon sugar
4 cups cornflakes.
Place butter, honey and sugar into small saucepan, stir over medium heat until butter has melted. Pour cornflakes into bowl and pour butter and honey mixture and mix until they are well coated. Place paper cases in patty tins. Spoon tablespoonful of mixture into paper cases. Bake in a moderate oven 8 minutes. Remove from the oven, stand 15 minutes to firm.
Makes about 30.
125g (4oz) Butter
½ Cup raw sugar
2/3 Cup wholemeal self-raising flour
1/3 Cup sultanas
1 Teaspoon grated orange rind
2 Tablespoons orange juice
1/3 Cup rolled oats
Cream butter and sugar until light and fluffy. Stir in shifted flour sultanas, orange rind, orange juice and rolled oats; mix well. Divide mixture into 6 equal portions place two portions on lightly greased oven tray, press down with hand to form a circle 10cm (4in) in diameter. Bake in a moderate oven 10 to 12 minute. Cool on tray. Repeat with remaining mixture.
Makes 6 can be made smaller.
125g (4oz) Butter
¼ cup icing sugar
½ teaspoon vanilla
1 Cup plain flour
Jam
¼ Cup Sugar
1 Tablespoon water
¼ teaspoon gelatine
2 Teaspoons water, extra
90g (3oz) butter
½ Teaspoon vanilla
1 Cup icing sugar
½ Teaspoon vanilla
1/2 Tablespoons milk
1 Tablespoon cocoa
Beat butter, sifted icing sugar and vanilla until creamy. Add shifted flours, mix well. Turn out onto lightly floured surface, knead into a smooth ball. Roll out on well floured surface to 3mm (1/8in) thickness. Cut into rounds using 5cm (2in) plain cutter. Put rounds on lightly, bake in moderate oven 10 minutes or until very lightly browened. Remove from tray and cool on a wire rack. Join together with jam and vanilla cream. Ice as explained below.
Vanilla cream: put sugar, milk and water into saucepan, stir over low heat until sugar is dissolved. Sprinkle gelatine over extra water, stand over hat water until dissolved, add to milk mixture, mix well, cool. Beat butter and vanilla until creamy, gradually add milk mixture, beat well.
Icing
Sift icing sugar into top of double saucepan. Add milk and vanilla, beat until smooth. Stand saucepan over simmering water until icing is of a spreadable consistency. Spread half the tops of each biscuit with icing, allow to set. Add sifted cocoa remaining icing (add ½ teaspoon milk if icing is too thick). Beat until smooth. Stand over simmering water again until of spreading consistency, spread over remaining half of the biscuits allow to set.
Makes about 20 complete biscuits.
Short Bread
Rub butter into sifted dry ingredients, press ingredients together firmly, turn on to lightly floured surface, knead lightly until Smooth. (this shortbread can be made in a food processor: process sifted dry ingredients with roughly chopped cold butter until ingredients cling together).
Shortbread can be cooked in many ways. Here are some suggestions.
· Press mixture evenly into greased 28cm x 18cm (11x7in) lamington tin. Mark into squares or rectangles, prick with fork, bake in moderately slow oven 35 to 40 minutes, cut again, stand 10 minutes, lifted on to wire rack to cool
· Divide mixture between two greased 18 (7in) sandwich tins, cut each into 8 wedges, prick with fork, bake in a moderately slow oven 35 minutes, cut again, stand 10 minutes. Cool on a wire rack.
· Mixture can be shaped into 18cm (7in) rounds (use tin as a guide). Place on to greased oven trays, mark into wedges prick with fork, bake as for shortbreads cooked in sandwich tins.
· Mixture can be pressed in to wooden shortbreads moulds which have been well rubbed with fingers dusted with cornflour, cut away excess dough with sharp knife, tap mould sharply on greased oven tray. Mould must be well rubbed with corn flour for each shortbread shape. Bake in moderately slow oven 25 minutes. Mixture will make 6 x 11cm (41/2in) shapes. Stand few minutes before lifting on to wire rack to cool.
Note Shortbread moulds can be bought in varying sizes from specialty kitchenware shops.
1½ cups flour
½ teaspoon salt
2 teaspoons granulated sugar
6 tablespoons cold butter
¼ cup or more ice water
¼ cup flour, sifted
1 cup light brown sugar
½ teaspoon vanilla extract
1 ½ cups whipped cream
3 tablespoons butter, cut in tiny pieces
1/8 teaspoon grated nutmeg
1. Sift the flour, salt and sugar into a bowl. Using a pastry blender or 2 knives, cut in the butter until it resembles coarse meal.
2. Sprinkle with the water and nix until the dough holds together. If it is too crumbly, add more water, 1 tablespoon at a time. Gather into a ball and flatten. Wrap in a wax paper ball and refrigerate at least 20 minutes.
3. Roll out the dough about 1/8 inch thick and line a 9-inch pie pan. Trim all around, leaving a 1/2 –inch overhang. Fold it under and flute the edge Refrigerate for 30 minutes.
4. Preheat the oven 425f.
5. Line the pie shell with a piece of wax paper that is 2 inches lager all around than the diameter of the pan fill the shell with dried beans. Bake until the pastry has just set,8-10 minutes. Remove from the oven and carefully lift out the paper and beans. Prick the bottom of the pie shell all over with a fork. Return to the oven and bake 5 minutes more. Let the pie shell cool slightly before filling. Turn the oven down to 375f.
6. in a small bowl, mix together the flour and the sugar using a fork. Spread this mixture in an even layer on the bottom of the pie shell.
7. Stir the vanilla into the cream. Pour the flavoured cream over the floor and sugar mixture and gently swirl with a fork to mix. Dot with the butter. Sprinkle the nutmeg on top.
8. Cover the edge of the pie with foil strips to prevent overbrowning. Set on a cookie sheet and bake until the filling is golden brown and set to the touch, about 45 minutes. Serve the pie at room temperature.
Boston Brown Bread.
1 Cup yellow cornmeal
1 Cup graham or whole-wheat flour
1 Cup rye flour
2 Teaspoons baking soda
1 Teaspoon salt
2 Cups buttermilk, at room temperature
¾ molasses
1 Cup chopped raisins
Butter or cream cheese, for serving
1. Grease two 1-pound food cans, or two 1-quart pudding bolds, with the soft butter or marg.
2. Sift all the dry ingredients together into a large bowl. Tip in any bran from the whole-wheat flour. Stir well to blend.
3. In a separate bowl, combine the buttermilk, molasses, and the raisins. Add to the dry ingredients and mix well
4. Pour the batter into the prepared molds, filling them about two-thirds full. Cover the tops with buttered foil, and tie or tape it down so that the rising bread cannot push the foil lid off.
5. Set the molds on a rack in a large kettle with a tight fitting lid. Pour in enough warm water to come halfway up the side of the molds cover the pan, bring to boil, and steam 2 1/2 hours. Check occasionally that the water has not boiled away, and add more if necessary.
6. Unmold the bread on a warmed serving dish. Slice and serve with butter or cream cheese for spreading.
4 Flour tortillas
3 tbsp ground cinnamon
6-8 tbsp caster sugar
Vegetable oil, for frying
Chocolate ice cream, to serve
Fine orange rind strips to decorate
1. Using a sharp knife or kitchen scissors cut each tortilla into star shapes.
2. Mix the cinnamon and the sugar together and set aside.
3. Heat the oil in a shallow wide frying pan until it is hot enough to brown a cube of bread in 30 seconds. Working one at a time, fry the star-shaped tortillas until one side is golden, then turn over and cook until golden on the other side. Remove from the hot oil with a slotted spoon and drain on paper towels.
4. Sprinkle generously with the cinnamon and sugar mixture. Serve with chocolate ice cream, sprinkle with orange rind strips.
1. Line a 28cm x 18 cm (11in x 7in) lamington tin with aluminium foil. Cover base of tin with 12 ice cream wafers. Trim wafers where necessary to fit base perfectly. Remove wafers from tin and cut the remain wafers to correspond. Combine chocolate and butter in the top of a double saucepan, melt chocolate over simmering, spread base of tin with half the chocolate.
2. Arrange over chocolate; refrigerate while preparing filling.
3. Combine condensed milk, butter and golden syrup in saucepan, stir constantly over a medium heat until mixture begins to stick and bubble on the base of the pan, continue stirring for a further 3 minutes. Spread caramel mixture evenly over wafers, arrange rest of wafers on top.
4. Spread wafers with remaining chocolate. Refrigerate 30 minutes or until chocolate is set. Stand at room temperature 20 minutes before cutting
5. Cut into squares then into triangles with sharp knife.
Note
Compound chocolate is not recommended for this recipes.
1 tbsp mild chilli powder
1 tbsp paprika
2 tsp ground cumin
Juice and rind of 1 orange
Juice of 3 limes
Pinch of sugar
8-10 Garlic cloves, finely chopped
185 (6oz) butter
¼ Cup Sugar
1 Teaspoon instant coffee powder
1 Teaspoon boiling water
2 Cups plain flour
90 (3oz) dark chocolate
Coffee Cream
125 (4oz) butter
1 Teaspoon vanilla
1 Cup icing sugar
2 Teaspoon instant coffee powder
2 Teaspoons hot water
2 Teaspoons milk
Coffee Cream;
Beat butter and vanilla until light and creamy. Add shifted icing sugar gradually, beat until well combined. Dissolved coffee in hot water, cool. Add to creamed butter and icing sugar mixture with milk, mix well.
· Cream butter and sugar until light and fluffy. Dissolve coffee in hot water, cool. Add shifted well, mix well. Refrigerate 30 minutes. Roll pastry out thinly on floured surface, cut into circles with 3.5cm (1/2in) and 5cm (2in) cutters. Cut equal number of each biscuits size.
· Put biscuit on greased oven trays, bake in moderate oven 10 to 15 minutes or until light golden. Pipe coffee cream decoratively around edges and in centre of large biscuits.
· Chocolate in top of double saucepan over simmering water. Allow to cool slightly. Pour chocolate into a saucer, dip one side of each small biscuit into the chocolate. Arrange a small chocolate-coated biscuit in the centre, on top of each large biscuit.
125g (4oz) butter
¼ cup sugar
1 cup plain flour
¼ cup self-raising flour
Filling
400g can sweetened condensed milk
30g (1oz) Butter
2 Tablespoons golden syrup
3 teaspoon instant coffee powder
Topping
2 teaspoon cinnamon
1/3 Cup brown sugar, firmly packed
125g (4oz) butter
Base
Cream butter and sugar until combined, stir in shifted flours in two lots, mix to a firm dough. Press evenly over base of well greased 30cm x 25cm (12in x 10in) Swiss roll tin. Bake in moderate oven 10 minutes, spread with filling. Grate topping evenly over surface, bake in oven further 10-15 minutes, or until topping feels firm to touch. Stand for 15 minutes before cutting; leave to cool in tin. Cut into bar or slices.
Filling
Combine condensed milk, butter, golden syrup and coffee into a saucepan, stir over medium heat until mixture begins to bubble on the base of the pan. Continue stirring briskly for about 3 minutes, or until mixture is thick and beginning to catch on the base of pan.
TOPPING
Shift dry ingredients into basin, rub in the butter. Mix to a firm dough, refrigerate 30 minutes before grating coarsely
Pennsylvania Dutch Fried Tomatoes
2-3 large green or very firm red tomatoes (about ½ pound)
1/3 Cup of flour
4 Tablespoons butter or bacon fat
Salt and pepper
Sugar, if need
4 Slices of hot buttered toast
¾ Cup half and half
1. Slice the tomatoes into ½-inch rounds. Coat lightly with flour.
2. Heat the butter or bacon fat in a skillet. When it is hot, add the tomato slices and cook until browned. Turn them once, and season generously with salt and pepper.
3. If the tomatoes are green, sprinkle each slice with a little sugar. Cook until the other sides is brown, 3-4 minutes more.
4. Divide the tomatoes among the slices of toast and keep hot. Pour the half and half into the hot skillet and bring to a simmer.
5. Pour the half and half into the hot skillet and bring to a simmer. Cook 1-2 minutes, stirring to mix in the brown bits and cooking juices. Spoon the gravy over the tomatoes and serve immediately.
Variation .
For fried Tomatoes with ham, top the toast with ham slices before covering with the tomatoes
Florentine Slice
185g (6oz) dark chocolate
¾ Cup sultanas
2 Cup crushed cornflakes
60g (2oz) red glace cherries
2/3 Cup condensed milk.
Put chopped chocolate in top of a double saucepan, stir over simmering water until melted. Spread evenly over base of greased 28cm x18cm (11in x 8 in) lamington tin lined with greased aluminium, foil bring foil about 5cm (2in) over edges of tin for easy removal of slice when cooked.
Refrigerate until set. Combine sultanas, cornflakes chopped cherries and condensed milk in a bowl; mix well
Using back of spoon spread mixture evenly oven chocolate base. Bake in moderate oven 15 to 20 minutes. Cool, refrigerate until set.
Fried Fruit pies
1 Cup mixed dried fruit
Brown sugar
2 Cups flour
1 tsp Salt
½ Cup shortening
1/3 cup cold water
Oil for deep frying
Powdered sugar
Sour cream
Place the fruit in water and bring slowly to the boil. Simmer about 10 minutes, then cover the pan and leave until the fruit has softened. Drain, remove any stones from the fruit, and chop coarsely if necessary, sweeten with a little brown sugar.
Mix together the flour and salt. Rub in the shortening until the mixture looks like breadcrumbs. Work in the cold water to make a firm dough.
Roll out the dough on a floured and cut into 4-inc circles. Place 1 ½ tablespoon of the mixture into each circle and brush the pastry with water. Fold over and seal the edges tightly.
Heat oil in a deep fryer or frying pan to 375f. place two or three pies at a time in the hot oil and cook until golden brown on all sides
The pies will rise to the surface when one side is cooked. Turn once or twice until evenly done.
Drain on paper towels. Serve warm, dusted with powdered sugar.
Spoon sour cream on top, if desired.
Philadelphia Scrapple
3 Pounds pork neck bones or pigs knuckles
3 Quarts water
2 Teaspoons Salt
1 Bay leaf
2 Fresh sage leaves
1 teaspoon pepper
2 ¾ Cups yellow cornflower
1. Put the pork bones or knuckles, water, salt and herbs in a large pot. Bring to boil and simmer 2 hours.
2. Remove the meat from the bones and chop finely or grind it. Set aside. Strain the broth and skim off any fat from the surface. Discard the bones.
3. Put 2 quarts of the broth in a large heavy saucepan. Add the chopped or ground meat and the pepper. Bring to boil.
4. There should be about 1 quart of broth left. Stir the cornmeal into this. Add to the boiling mixture in the pan and cook until thickened, about 10 minutes, stirring constantly.
5. Reduce the heat to very low, cover the pan, and continue cooking about 25 minutes, stirring often. Check the seasoning.
6. Turn the mixture into 2 loaf pans and smooth the surface. Let cool, the refrigerate overnight.
7. To serve, cut the loaves into 1/2 inch slices. Sprinkle with flour and brown on both sides in butter or other medium fat over medium heat. Serve with warmed maple syrup, and broiled tomato halves, if desired.
About 10 flour tortilla
About 500g/ 1lb2oz grated cheese
225g / 8oz cooked ham diced.
Salsa of your choice Soured cream with herbs, to serve
1. Lightly grease a non stick frying pan. Off the heat place 1 tortilla in the pan and top with a layer of cheese and ham. Generously spread salsa over another tortilla and place, salsa side, down, on top of the cheese and ham tortilla in the pan.
2. Place over a medium heat and cook until the cheese is melted and the base of the tortilla is golden brown.
3. Place a heatproof plate upside-down, on top of the pan. Taking care to protect your hands, Hold the plate firmly in place and carefully invert the pan. To turn the sandwich out on to the plate.
4. Slide the sandwich back into the frying pan and cook until the underside is golden brown.
5. Remove from the pan and cut into wedges accompanied with sour cream sprinkled with herbs.
Variations
For a vegetarian version, sauté 225g /8oz thinly sliced mushrooms in a little olive oil with a crushed garlic clove and use instead of ham. Alternatively lightly fry finely chopped garlic in a little oil, then add rinsed spinach leaves and cook until wilted, chop and substitute for the ham.
Sweet Potato Biscuits
1 ¼ Cups flour
4 teaspoon baking powder
1 Teaspoon salt
1 Tablespoon brown sugar
¾ Cup mashed sweet potatoes
2/3 Cup milk
4 Tablespoons butter or Margarine, melted
1. Preheat the oven to 450f
2. Shift the flour, baking powder and salt into a bowl. Add the sugar and stir to mix.
3. In a separate bowl, combine the sweet potatoes with the milk and melted butter or margarine. Mix well until evenly blended.
4. Stir the dry ingredients into the sweet potato mixture to make a dough. Turn onto a lightly floured surface and knead lightly just to mix, 1-2 minutes.
5. Roll or pat out the dough to ½-inch thickness. Cut out rounds with a 1 ½ -inch cookie cutter
6. Arrange the rounds on greased cookie sheet. Bake until puffed and lightly golden, about 15 minutes. Serve the biscuits warm.
1 1/3 Cups Flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ Teaspoon salt
¼ Teaspoon pepper
5 Tablespoon cold unsalted butter
½ Cup grated sharp cheddar cheese
2 Tablespoon minced fresh chives
¾ Cup Buttermilk
1. Preheat the oven 400f
2. Sift the flour, baking powder, baking soda, salt, and pepper into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add the cheese and chives and stir to blend.
3. Make a well in the centre of the mixture. Add the buttermilk and stir vigorously until the batter comes away from the sides of the bowl, minute.
4. Drop in 2-tablespoon mounds spaced 2-3 inches apart on a lightly greased cookie sheet bake until golden brown, 12 –15 minutes.
¼ Cup warm water
½ yeast cake
1 Cup Lukewarm Milk
½ Tsp salt
3 Cups flour
Brown sugar
4 Tbsps butter, softened
1 Ts cinnamon
½ Cup raisins
3 Tbsps chopped citron peel
Combine water and yeast. Leave to stand, until frothy–about 5 minutes. Stir in the milk. Combine salt, flour and 1 teaspoon brown sugar in a large bowl. Make a well in the centre of the dry ingredients and pour in the yeast mixture. Mix to a soft dough. Knead the dough about 10 minutes on a floured surface. When it is smooth and elastic, place the dough in an oiled bowl and cover with a damp towel. Place bowl in a warm place and leave about 2 hours or until the dough triples in size.
Knock the air out of the dough and knead again a few minutes. Roll out the dough to a rectangle about ¼ inch thick. Spread over the butter and sprinkle with cinnamon, raisins, citron peel and about 1 tablespoon brown sugar. Roll up like a jelly roll and cut into ¾ -inch thick slices. Place close together in a lightly buttered baking pan. Allow to rise again for about 20 minutes.
Sprinkle the top liberally with brown sugar. Bake in a pre-heated 400f oven for about 20 to 25 minutes.
Cornmeal Biscuit.
2 ¼ Cups flour
2 ½ Teaspoon baking powder
¾ Teaspoon salt
½ Cup cornmeal, plus more to sprinkle
1/3 Cup shortening or cold butter
¾ Milk
1. Pre-heat the oven to 450f
2. Sift the flour, baking powder and salt into a bowl, stir in the cornmeal, using a pastry blender or 2 knives scissor fashion, cut cold butter or the shortening into the dry mixture is the consistency of coarse meal.
3. Make a well in the centre and pour in the milk, stir in quickly with a wooden spoon until the dough begins to pull away from the sides of the bowl. About 1 minute.
4. Turn the dough onto a lightly floured surface and knead lightly 8-10 times only. Roll out to the thickness of ½ inch, cut into rounds with a floured cookie cutter. Do not twist the cutter.
5. Sprinkle an un greased cookie sheet lightly with cornmeal. Arrange the biscuits on the sheet. About an inch apart. Sprinkle the cops of the biscuits with corn meal.
6. Bake until golden brown 10-12 minutes, serve the biscuits hot with butter or marg.
Melted butter, or vegetable oil for brushing.
Ripe sweet bananas.
1-2 teaspoons sugar.
Juice of ¼ lemon.
175- 200g/ 6-7 oz dark chocolate. Broken into small pieces.
Icing sugar for dusting.
Ground cinnamon for dusting
1. Working one at a time, lay a long rectangular sheet of filo out in front of you brush it with butter oil.
2. Peel and dice the banana and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate.
3. Place a couple teaspoons of the banana and the chocolate mixture in one corner of the pastry. Then fold over into a triangle shape. To enclose the filling, continue to fold in a triangle shape until the filo is completely wrapped around the filling.
4. Dust the parcels with icing sugar and cinnamon, place on baking (cookie) sheet and continue the process with the remaining filo & filling.
5. bake in a pre heated oven at 190c/ 375f gas mark 5 for about 15 minutes, or until the little pastries are golden, remove from the oven serve hot. (filling really hot)
Can ready made puff pastry.
Cottage Pie.
1 Large onion
1 large carrot
2 celery sticks 300g (10 oz) organic lean minced beef
500 ml (18fl oz) beef or vegetable stock, hot
100 (3 1/2oz) red sp[lit lentils
1 tbsp tomato puree
1 tbsp Worcestershire sauce
½ tsp dried thyme
100g (3 ½oz) frozen pees, thawed
1 tbsp chopped fresh parsley, optional
Topping
4 Medium potatoes, about 800g (1 lb 12oz)
4 large carrots
8-11 Tbsp milk
Salt and freshly ground black pepper.
To make the topping, peel the potatoes and the carrots, cut into chunks, then cook in pan until tender. Drain and mash with milk season to taste. Peel the onion and carrot trim the celery, and then chop into quite small pieces. Brown the beef in a non-stick pan for about 5 mins on medium heat stirring with spatula to break up the meat.
Add the onion, carrot and celery and cook gently for 5 mins until the onion has softened. Pour in the stock and add the lentils, tomatoes puree, Worcestershire sauce and thyme. Bring to boil then reduce the heat, cover and simmer for 25-30 mins until meat is cooked and the lentils are tender. Add the pees and cook for a further 5 mins. Check the seasoning, and then stir in parsley. Cover with mash then put under grill until crisp and golden.
Sweet Potato and Cauliflower Curry
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
2 tbsp medium curry powder
4 tsp plain flour
350g/12oz orange-fleshed sweet potatoes (brown-skinned), cut into cubes
350g/12oz cauliflower florets
850ml/1 !/2 pints vegetable stock
100g/4oz green beans, trimmed
1 tsp garam masala
naan bread and lime wedges,
to serve
Takes 35 minutes • Serves 4
1 Heat the oil in a large pan and fry the onion for 2-3 minutes, stirring occasionally, until softened. Stir in the garlic, curry powder and flour and cook for a further minute.
2 Add the sweet potatoes to the pan along with the cauliflower and stock. Bring to the boil and simmer for 10-15 minutes until the potatoes are almost tender.
3 Stir in the green beans and garam masala and cook for 3 minutes. Serve with warm naan bread and wedges of lime.