Mar

28

Searching for a tasty and substantial vegetable soup then this soup is equally delicious served hot or chilled. To serve chilled refrigerate for at least 2 hours or preferably overnight, before serving. Serves up to 6.

Ingredients: 

175 g (6 oz) French beans
1 Red Onion, peeled
2 Carrots
125 g (4 oz) Tomatoes
15 ml (1 tbsp) Olive Oil
1 Garlic Clove, crushed
5 ml (1 tsp) dried Oregano
15 ml (1 tbsp) Tomato Puree
1.4 litres (3 pints) Vegetable or Chicken Stock
1 Green Chilli
50 g (2 oz) dried Pasta Shapes
30 ml (2 tbsp) chopped Coriander
30 m1 (2 tbsp) chopped Parsley
Salt and Pepper
Coriander, to garnish

Method:

Halve the French beans. Thinly slice the onion and carrots.

Peel the tomatoes. To do this immerse them in boiling water for 10—15 seconds then cool slightly and peel away the skins.

Halve the tomatoes, de-seed and roughly chop.

Heat the oil in a saucepan. Add the onion, carrot, garlic and oregano and saute for 2—3 minutes.

Add the tomato puree, French beans, tomatoes and chicken stock to the pan and bring to the boil, cover and simmer gently for about 35 minutes or until the vegetables are just tender.

Meanwhile, halve, de-seed and finely chop the chilli (wearing rubber gloves to avoid skin irritation).

Stir the chilli into the soup with the pasta, coriander and parsley.

Simmer for 10—15 minutes or until the pasta is cooked.

Check the seasoning and garnish with coriander to serve.

Serving Suggestion: This soup is equally delicious served chilled. For this refrigerate for at least 2 hours or preferably overnight, before serving.

Mar

26

Simnel Cake

March 26, 2007 | Leave a Comment

Simnel Cake is a traditional festive Easter cake. The 11 balls of marzipan are said to represent the apostles (without Judas). Sometimes they are shaped like eggs, the symbol of spring and rebirth. Recipe makes a 20cm 8 inch cake.

Ingredients:

Large pinch of salt
Large pinch of baking powder
225g (8 oz) plain flour
55g (2 oz) rice flour
115g (4 oz) glacé cherries
225g (8 oz) caster sugar
grated zest of 1 lemon
225g (8 oz) butter, softened
4 room-temperature eggs
225g (8 oz) sultanas
115g (4 oz) currants
30g (1 oz) chopped mixed peel
340g (12 oz) marzipan
1 egg, beaten

To finish: 115g (4 oz) glace icing

Method:

Preheat the oven to 18o°C, 350°F, gas mark 4.

Double-line the base and sides of a 20 cm (18 in) cake tin with baking parchment. Wrap the outside of the cake tin with a double thickness of newspaper to insulate the cake from direct heat. Secure with string.

Sift together the salt, baking powder and flours.

Cut the cherries in half.

Cream the butter in a mixing bowl until soft and add the sugar. Beat until pale and fluffy then add the lemon zest and mix in well.

Separate the eggs. Beat the egg yolks into the creamed mixture. Whisk the whites until stiff.

Using a large metal spoon, fold three quarters of the flour into the mixture.

Fold in the egg whites gradually, alternating with the remaining flour and the cherries, dried fruit and peel.

Put half the mixture into the prepared tin.

Take about three quarters of the marzipan paste and roll it into a smooth 20 cm (8 in) diameter round. Place this in the cake and cover with the remaining cake mixture.

Make a small dimple in the centre of the cake to counteract any tendency to rise in the middle.

Bake for 2 hours in the centre of the oven, then reduce the oven temperature to 150°C, 300°F, gas mark 2 and bake for a further 30 minutes or until a sharp knife or skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool completely in the tin before turning out.

Roll the remaining marzipan to a circle the same size as the top of the cake. Cut a piece from the centre about 12.5 cm (5 in) in diameter and shape into 11 small, even balls.

Heat the grill. Lay the ring of marzipan on top of the cake and brush with beaten egg.

Arrange the marzipan balls on top of the ring and brush again with beaten egg.

Grill until golden-brown.

When the cake is cold, pour a little glace icing into the centre of the marzipan ring.

Tie a decorative ribbon around the sides of the cake.

Mar

25

Searching for a delightful tasty round bun then why not try this out. Uses a sweet yeast dough. Add the dried fruit and bake for about 15 minutes. Recipe includes hot cross bun details. Serve warm or cooled spread with butter. Delicious! Makes up to 8 buns.

Ingredients:
250g (8 oz) Sweet Yeast Dough
1 x 5ml spoon (1 tsp) mixed spice
25g (1 oz) sultanas
25g (1 oz) currants
25g (1 oz) chopped mixed peel

Method:

Make dough (see below for recipe) adding fruit and peel at stage 2.

Divide dough into 8 equal pieces. Shape into buns.

Place on a greased baking tray, leave in warm place until doubled in size.

Optional: Make crosses, either by cutting the tops with a knife, or make a smooth paste with flour and water and pipe across each bun.

Bake in hot oven 220°C, 425° F, gas mark 7 for 15-20 minutes.

Brush with a hot sugar glaze (see below for recipe) whilst still warm.

OPTIONAL SWEET YEAST DOUGH:

250 g (8 oz) Basic Recipe

Ingredients:
250g Plain flour (8 oz)
Pinch of salt
25g (1 oz) sugar
50g (2 oz) margarine
1 egg
100ml (4 tbsp) warm water
3 x 5ml (2 tsp) spoons dried yeast +1 x 5 ml spoon sugar (1 tsp)

Method:
1 Reconstitute the dried yeast in the warm water and sugar.
2 Mix flour, salt and sugar in a bowl.
3 Rub in margarine.
4 Add yeast liquid and beaten egg to flour, knead well.
5 Leave to rise in a warm place for 45-60 minutes.
6 Turn dough on to lightly floured surface and knead again lightly.
7 Shape and bake as required.

TO MAKE SUGAR GLAZE

Ingredioents:

30ml (2 tbsp) milk 
30ml (2 tbsp) water
2 x 15 ml (2 tbsp) spoons sugar 

Method:

Place all the ingredients into a saucepan and heat gently until the sugar dissolves.

Boil for 2 minutes, use while hot.

Mar

23

When searching for a cherry cake recipe why not try this tasty cake. With or without the added honey topping it goes well with a mug of fresh coffee and a good book. Makes a 20 cm (8 inch) square cake with about 12 Slices.

Ingredients:
225 ml (8 fl oz) thin honey
75 g (3 oz) butter
350 g (12 oz) plain wholemeal flour
pinch of salt
5 ml (1 tsp) ground mixed spice
5ml(1(sp) bicarbonate of soda
50 g (2 oz) glace cherries, halved
50 g (2 oz) chopped mixed peel
3 eggs
45 ml (3 tbsp) milk
grated rind of 1 large lemon
25 g (1 oz) flaked almonds
TO FINISH:
45 ml (3 tbsp) thin honey

Method:

Preheat oven to 170°C (325°F) Gas Mark 3

Grease and line a deep 20 cm (8 inch) square cake tin.

Put the honey in a saucepan, add the butter and heat gently, stirring, until smooth.

Sift the flour, salt, spice and bicarbonate of soda into a large bowl, stirring in any bran left in the sieve. Add the cherries and peel.

Beat the eggs and milk together and stir into the honey mixture with the lemon rind.

Pour the mixture gradually onto the dry ingredients, beating well after each addition, until well blended.

Turn the mixture into the prepared tin and sprinkle with the flaked almonds.

Bake for about 1½ hours, until the cake is firm to the touch and a skewer inserted in the centre comes out clean. If you want to add honey see Honey Option below.

Leave in the tin for a further 5 minutes, then turn out and place the cake the right way up on a wire rack. Allow to cool.

Do not remove the greaseproof lining paper until the cake is cold.

Honey Option:
Keeping the cake in the tin, prick the top all over with a skewer and spoon over the honey.

Leave in the tin for a further 5 minutes, then turn out and place the cake the right way up on a wire rack. Allow to cool.

Do not remove the greaseproof lining paper until the cake is cold.

Mar

20

Sultana Cake

March 20, 2007 | Leave a Comment

When looking for a tasty small cake, why not try this sultana cake. It’s quite healthy in its way and the sultanas and oats give the cake that bit different texture. This cakes goes down well with cup of tea or coffee at supper time and you might try serving a wedge dessert with custard for a change! The recipe makes a 20cm (7½ inch) round cake.

Ingredients:

12 oz plain flour
½ level tsp salt
1 level tsp mixed spice
6 oz margarine
6 oz granulated sugar
12 oz sultanas
½ pint milk and water (50/50 mixture)
2 tbsp vinegar
2 level tsp bicarbonate of soda
2 level tbsp demerara sugar
1 level tbsp porridge oats

Method: 

Grease and based-line a 20cm (7½ inch) round cake tin.

Preheat the oven to  160°C, 325°F, Gas Mark 3. 

Sift the flour, salt and mixed spice into a bowl.

Rub in the margarine until the mixture resembles bread crumbs.

Stir in the granulated sugar and sultanas.

Mix together the milk and water, vinegar and bicarbonate of soda, then stir into the flour mixture and mix well with a wooden spoon (the mixture will be fairly wet).

Transfer the mixture to the tin, hollow out the centre to a depth of about 1 inch, then sprinkle with the demerara sugar and porridge oats.

Bake in the centre of the oven for about 1½ hours or until a skewer, inserted in the middle, comes out clean.

Leave to cool in the tin for 10 minutes before turning out.

Serving Suggestion: Try serving hot as a dessert with hot custard.

Mar

19

Cod Fish Stew

March 19, 2007 | Leave a Comment

Searching for a fish stew that is more basic than some of the cookery book offerings then this fine cod stew with potato, tomato and onion makes the most of the flavour of the fish and is satisfying and delicious. Serves 4 but its really easy to increase or double up the quantities when needed. As an alternative you can use coley instaed of cod.

Ingredients
1½ lb (700g) cod (or coley) fillet
Salt and freshly ground black pepper
1 large onion
2 cloves garlic
1 green pepper
2 tablespoons virgin olive oil
1 lb (450g) potatoes
6 medium tomatoes
½pint (285m1) fish stock
1 teaspoon dried oregano
Fresh parsley for garnish

Method

Skin the cod fillet, then wash and pat dry.

Cut fish into 8 pieces and season generously.

Peel and finely chop the onion and garlic.

Halve and de-seed the green pepper, then slice it into strips.

Heat the oil in a large pan and add the onion, garlic and pepper, then cook for 5 minutes, until the onion is transparent.

Meanwhile, scrub the potatoes and dice them into large pieces, and quarter the tomatoes.

Add the potatoes, stock and oregano to the pan.

Cover and simmer for 20 minutes, then add the tomatoes and arrange the fish pieces on top.

Cover and simmer for a further 10 minutes.

Chop the parsley, sprinkle it over the stew and serve immediately.

Mar

16

Searching for a simple but delicious dessert or pudding then why not check out this bread and butter pudding recipe. The extra brandy or rum make the pudding that little bit special. Sprinkle the top of the pudding with nutmeg and bake in the oven until well risen and golden-brown on top. Serve immediately. Serves 4

Ingredients
4 thin slices white bread
2oz (50g) butter
4oz (115g) currants
3 medium eggs
½ lemon
½pint (285m1) whole or semi-skimmed milk
2 tablespoons brandy or rum (optional)
2 tablespoons honey
½level teaspoon grated or ground nutmeg

Method

Preheat oven to 180°C (350°F, gas mark 4)

Butter the slices of bread and cut each slice into 4 triangles.
Grease a 1 pint (570m1) pie dish and arrange the bread in layers, sprinkling each with currants. Make sure that the final layer of bread is butter-side up.

Separate the yolk from one of the eggs and grate the rind of ½ a lemon.

Beat the egg yolk, the 2 whole eggs and the milk together, then stir in the lemon rind.

Add the optional brandy or rum.

Pour the liquid over the bread and spoon over the honey and leave to stand for 1 hour.

Sprinkle the top of the pudding with the nutmeg and bake in the oven for 30-40 minutes, until well risen with a golden-brown top.

Serve immediately.

Mar

15

Searching for that different chicken curry? Peel and finely grate ginger, mix in the chilli powder. Bat the chicken breasts to make them thin and rub in the spice mixture and leave to marinate…. Tempted, then why not try this chicken curry with coconut. Serves up to 8 with rice of your choice.

Ingredients
5 cm (2 inch) piece fresh root ginger
1.25 ml (¼tsp) chilli powder
2.5 ml (½tsp) garam masala
2 garlic cloves, crushed
8 skinless chicken breast fillets
150 g (5 oz) onion, peeled
45 ml (3 tbsp) chopped coriander
grated rind and juice of 1 lemon
salt and pepper
25 g (1 oz) cashew nuts
2.5 ml (½tsp) saffron strands
50 g (2 oz) creamed coconut, grated
25 g (1 oz) ghee or butter
120 ml (4 fl oz) natural yogurt or single cream

Method 

Peel and finely grate the ginger.

Mix the chilli powder with half the garam masala, half the ginger and 1 garlic clove.

Put the chicken breasts between two sheets of dampened greaseproof paper and bat out thinly with a rolling pin.

Rub in the spice mixture, cover and leave to marinate in the refrigerator for at least 15 minutes, preferably 1 hour.

Finely chop the onion and mix two thirds of it with half the remaining grated ginger and 30 ml (2 tbsp) coriander. Add the grated lemon rind, 30 ml (2tbsp) lemon juice and seasoning. Stir until evenly blended.

Place the chicken breasts skinned side down on a flat surface.

Divide the onion mixture between the chicken breasts and carefully roll the breasts up around the mixture to enclose the filling.

Place in a greased small roasting tin.

Cook, uncovered, at 180°C (350°F) mark 4 for 20-25 minutes until golden and tender; the juices should run clear when tested with a skewer.

Meanwhile place cashew nuts, saffron and coconut in a blender or processor with 100ml water. Blend for 2-3 minutes. Heat the ghee in a large shallow flameprool casserole.

Add the remaining onion and sauté for 3-4 minutes until golden.

Add the remaining garam masala, ginger and garlic and the nut liquid.

Cook, stirring, for 1-2 minutes before adding the yogurt.

Using a slotted spoon, transfer the roasted chicken breasts carefully to the yogurt sauce.

Cover the casserole tightly with foil, then a lid.

Simmer very gently for about 10 minutes.

Adjust the seasoning and garnish with the remaining chopped coriander.

Serve with rice.

Mar

14

Apple Trifle

March 14, 2007 | Leave a Comment

Looking for a light trifle then try this recipe using apples like Granny Smith’s or Cox’s Orange Pippins for their taste. Feeling creative then you can also try different fruits (e.g. pears, oranges, bananas, stawberries) and jams with this recipe. Refrigerate until ready to serve. Makes up to 8 servings.

Ingredients

21b (900g) apples
1 lemon
4oz (115g) granulated sugar
3 tablespoons Grand Marnier
6oz (175g) trifle sponge cakes
2 tablespoons orange marmalade
12oz (350g) thick Greek yoghurt
1 red apple
1 tablespoon lemon juice

Method 

Peel, quarter, core and slice the apples.

Finely grate the lemon rind and squeeze the juice.

Put the apples into a saucepan with the sugar, lemon rind and juice.

Cover and cook gently for 15-20 minutes until the apples are soft.

Place a large sieve over a bowl, and drain the apples in the sieve.

Allow to cool. 

Mix 8 tablespoons of the apple juice with the Grand Marnier.

Cut the sponge cake into slices, and lay out half of them in a glass serving dish.

Spoon half of the Grand Marnier flavoured juice over the sponge, and then spread with half of the apples.

Repeat with the remaining sponge cake, juice and apples, spreading the apples smoothly.

Spread the marmalade evenly over the apple slices.

Cover and refrigerate for 3-4 hours, or overnight.

Put 2-3 tablespoons of yoghurt into a piping bag and spread the remainder over the top of the trifle.

Pipe the reserved yoghurt around the edge.

Decorate with red apple slices tossed in the lemon juice to prevent browning.

Refrigerate until ready to serve.

Mar

13

Summer Pudding

March 13, 2007 | Leave a Comment

Looking for a dessert or pudding that is quick to make but full of texture and flavour then why not try this. The pudding should be prepared a day before serving to allow the fruit flavours to mature and seep into the bread. The bread used should be quite hard and dry for a slightly chewy texture. Almost any mixture of soft or frozen fruit can be used as alternatives in this recipe. SERVES 6.

Ingredients

8oz (225g) fresh blackcurrants
8oz (225g) fresh blackberries
8oz (225g) fresh raspberries
1 lemon
1 large orange
6oz (175g) soft light brown sugar
8 slices wholemeal bread
3 tablespoons Greek yoghurt or cream

Method 

Remove the stalks from the blackcurrants, wash the fruits and place in a large stainless-steel saucepan.

Finely grate the lemon and orange rinds and strain their juice. Add the rinds, juice and sugar to the saucepan. Cover and cook gently for 5 to 7 minutes, until the blackcurrants soften and the juice flows. Set aside 3 tablespoons of the juice.

Hull the blackberries and raspberries. Add the fruit to the pan and continue cooking for another 3 minutes.

Remove the crusts from the bread slices. Line the bottom and sides of a 2½pint (1.4 litre) pudding basin with overlapping slices of bread.

Pour the fruit and remaining juice into the lined basin and then cover with the rest of the bread. To compress the pudding, place a saucer on top with a heavy weight.

Refrigerate overnight.

Turn the pudding onto a flat serving dish. Use the reserved fruit juice to cover any areas where the bread has not been coloured by the fruit, and serve with Greek yoghurt or cream.

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