Apr

30

Fish Pie

A simple fish pie made with coley or cod some vegetables (peas, carrots and broccoli). and topped with creamy mashed potato and baked in the oven.

 Fish Pie

Kedgeree

The recipe for this dish is very versatile. The ingredients are guide and you can also vary them to suit your own preferences. It makes a really tasty meal.

 Kedgeree

Fried Trout

Fresh filleted trout, fried in the frying pan. It’s that simple!

Cottage Pie

Smoked Mackerel

Smoked makerel fresh from the fish monger makes a very quick, healthy and easy lunch. Simply place on the plate and enjoy with bread and butter. We like ours either cold or warmed through for a few seconds in the micrwave.

 Smoked Mackerel

Apr

27

I don’t know about you but I often get a bit confused trying to sort out some recipes containing some odd British or American cooking terms or definitions. The chart below is an attempt to relate terms you might come across in some recipes. The chart helps me and I hope it helps you…

British Term ——– American Term
Aubergine Eggplant
Baking sheet Baking tray
Bicarbonate of soda Baking soda
Broad beans Fava beans
Cheese biscuits Crackers
Cornflour Cornstarch
Coriander Cilantro
Courgette Zucchini
Caster sugar Superfine sugar
Demerara sugar Turbinado sugar
Digestive biscuits Graham crackers
Double cream Heavy cream
Fish slice Pancake turner
Greaseproof paper Wax paper
Grill broiler
Hazelnuts Filberts
Icing sugar Confectioners’ sugar
Knock back Punch down
Mixed spice Apple pie spice
Plain flour All-purpose flour
Plain chocolate Semi-sweet chocolate
Polenta Fine cornmeal
Prawn Jumbo shrimp
Prove Last rising before bread is baked
Red pepper Red bell pepper
Saute pan Frying pan or skillet
Scones Biscuits
Scone cutter Plain biscuit cutter about
7.5 cm 13 in in diameter
Self-raising flour Use 4 oz (1 cup) cake flour plus
2 teaspoons baking powder
Single cream Light cream
Silicon paper Baking parchment
Spring onions Green onions/scallions
Stock broth
Strong flour Bread flour
Tap faucet
Tin pan
Unsalted butter Sweet butter
Wholemeal flour Wholewheat flour

Apr

26

Want a versatile tart using shortcrust pastry that can be filled with any jam, marmalade or lemon curd then this recipe might be the answer. The recipe makes an 18cm (7in) flat tart that should serve upto 6. Why not serve with custard, cream or ice cream!

Ingredients: 

175g (6oz) Shortcrust Pastry

2 tbsp Jam, Marmalade or Lemon Curd

75g (3oz) Margerine

75g (3oz) Caster Sugar

100g (4oz) Ground Almond 

50g (2oz) Ground Rice 

1 Egg

A few drops of Almond Essence to add flavour

Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Line an 18cm (7in) flat tin with two thirds of the pastry.

Spread the base with the jam, marmalade or lemon curd.

Cream the margerine and sugar together.

Mix the ground almonds and ground rice together add to the creamed mixture. 

Beat the egg in a separate bowl and stir in to the mixture.

Spread the mixture over the jam.

Bake for about 35 to 40 minutes until slightly risen and golden in colour.

Apr

25

Fruit Ideas

April 25, 2007 | Leave a Comment

If you are searching for ideas on using fruit in your recipes, then TheRecipeCorner glossary page on Fruit may help. The Page is currently under further development, however, here are a few ideas we have been working on:

Common fruits in everyday use are: Apple, Banana, Blackberry, Blueberry, Cherry, Date, Grape, Grapefruit, Lemon, Lime, Melon, Orange, Peach, Pear, Pineapple, Plum, Raisin, Raspberry, Stawberry, Sultana. In time we expect to use many varieties of fruit in therecipecorner recipes. Many fruits are used in Desserts and many are used in Sauces, Dinner and lunch recipes.

Very many recipes use dried fruit such as currents, raisins, dates, apricots, prunes etc. in the light fruit cake below, but what a pleasure to include fresh fruit in a recipe as in the Rhubarb Crumble!

Fresh fruit, for example an apple, orange or banana, can also be a dessert on its own.

Fruit Recipes Ideas:

Rhubarb Crumble

 Rhubarb Crumble and Custard

Light Fruit Cake

 Light Fruit Cake

Fresh Fruit Ideas:

Fresh Apples

 Apples

Fresh Oranges

 Oranges

Fresh Bananas

 Bananas

Apr

25

When you want a healthy vegetable soup, this recipe might fit the bill. It is full of freshly prepared vegetables (plus a few frozen peas) and fresh parsley, and is set off with toasts spread with a little mustard for that extra kick. The soup makes a very interesting contribution to any meal. Serves 4.

Ingredients
1 onion, roughly chopped
450g (1lb) potatoes, cubed
2 large carrots, chopped
2 large parsnips, chopped
2 celery sticks, sliced
1.2 litres (2 pints) vegetable stock
1 small wholemeal baguette
2 tbsp whole grain mustard
100g (4oz) frozen peas
2 tbsp chopped fresh parsley
Seasoning to taste

Method

Place the onion, potatoes, carrots, parsnips and celery in a large pan and pour in the stock, bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.

Meanwhile cut the baguette into slices and arrange on the grill pan and toast until golden brown on one side, then turn over and lightly toast the other side. Spread with a thin layer of the mustard and set aside.

Stir the frozen peas into the pan of vegetables and season to taste.

Simmer for a further 3-4 minutes until the peas are tender.

Remove the pan from the heat and ladle half of the soup into a food processor or liquidiser and whizz until blended.

Return blended mixture to the soup in the pan, add parsley, stir and heat through.

Pour into four warmed bowls and top with the mustard toasts.

Serving Suggestion

You could add a 200g (7oz) can of drained chick peas or 50g (2oz) red lentils to the soup for added protein.
 

Apr

24

Doughnuts

April 24, 2007 | Leave a Comment

When you want a tasty doughnut, why not try this recipe. It’s not exactly healthy if you eat them every day, but hey what a treat one makes. These doughnuts go down well with cup of tea or coffee at break time or any time! Why not try one for dessert with cream! The recipe makes 8 Doughnuts.

Ingredients:
225 g (8 oz) plain flour 
Pinch of salt 
3.5g (1/8 oz) fast-action yeast
45g (1 1/2 oz) sugar 
30g (1 oz) butter 
2 egg yolks 
150 ml (5 fl oz) lukewarm milk
Vegetable oil for deep-frying

To finish:
3 tablespoons caster sugar
1 tablespoon ground cinnamon

Method: 

Grease a baking sheet.

Add the yeast to the milk with 1 teaspoon of the sugar. Set aside 

Sift the flour and salt into a mixing bowl.

Rub the butter into the flour with your fingertips. Make a well in the centre.

Mix together the egg yolks, yeast mixture and the remaining sugar.

Pour into the well in the flour and mix to make a soft but not wet dough.

Place the dough in an oiled bowl and turn to coat it in the oil.

Cover with oiled clingfilm and leave in a warm place to rise for 45 minutes.

Knock back the risen dough and knead well for 5 minutes.

Roll out on a floured surface to 1 cm ½ inch thick.

Using a 5 cm (2 in) plain cutter, press out small rounds and place on the prepared baking sheet, cover with the clingfilm, return to the warm place and leave to rise again until nearly doubled in size.

Heat the oil in a deep-fryer until a cube of bread sizzles vigorously in it.

Put the doughnuts into the fryer basket, a few at a time, and lower into the oil.

Fry until golden-brown, then drain on absorbent paper. See safety note below.

Toss, while still hot, in the sugar and cinnamon mixture.

IMPORTANT SAFETY NOTE: Deep fat frying is a potentially dangerous activity. The oil is extremely hot. Only half fill the fryer or saucepan with oil. Do not drop the food into the oil. Never leave hot fat unattended or attempt to move a container of hot fat. If the oil begnis to smoke, turn off the heat. Never splash water on to hot fat. A fire should be extinguished with a fire blanket or cover.

Apr

23

When searching for a chocolate cake recipe why not try this tasty chocolate layer cake. It’s not exactly a healthy option but the richness of the chocolatey cake and the creaminess of the butter icing will keep anyone with a sweet tooth happy. Goes well with a coffee and a good book. Makes a 17 cm (7 in) Cake…

Cake Ingredients:

170g (6 oz) butter, softened
170g (6 oz) caster sugar
3 eggs at room-temperature, beaten
200g (7oz) self-raising flour
45g (1½ oz) cocoa powder
30g (1 oz) ground almonds
1-2 tablespoons milk

Method:

Preheat the oven to 190°C, 375°F, gas mark 5.

Grease and line two 17 cm (17 in) straight-sided sandwich tins with discs of baking parchment cut to fit.

Cream the butter and sugar together until pale and fluffy.

Add the eggs a little at a time, beating well between each addition.

Sift the flour and cocoa powder together and mix into the cake mixture with the ground almonds.

Add enough milk to create a dropping consistency.

Divide the cake mixture between the two tins and spread flat.

Place in the centre of the oven and bake for approximately 35 to 40 minutes. The cakes are ready when the tops spring back when lightly pressed with a finger.

Turn out of the tins and allow to cool completely.

Meanwhile, make the buttercream and glace icing (which should be thick, so be careful not to add too much liquid).

Once the cakes are cold, slice each cake through the middle and sandwich the cakes together and coat the top with chocolate butter icing.

Chocolate Butter Icing

Ingredients:

115g (4 oz) butter
225g (8 oz) icing sugar
1 tbsp warm water
4 tsp cocoa powder, or
60g (2 oz) good quality melted chocolate

Method:

Cream the butter until soft and gradually beat in the icing sugar.

Add the cocoa powder and a little water and beat this in. Add a little extra water to achieve a spreading consistency.

Serving Suggestion:

Serve as a dessert with cream or custard.

Apr

22

Coconut Buns

April 22, 2007 | Leave a Comment

Tasty Coconut Buns

These coconut buns are a family favourite and are an extension to the classic rock cake idea with an exotic twist. Fresh, firmly baked cakes with light, crisp, tasty coconut makes a delicious bun that goes very nicely as a dessert or simply for a snack with a refreshing cup of tea or coffee. Nice cakes without excessive calories and additives of its shop-bought cousins.

Ingredients:

Self Raising Flour 225g 8oz
Butter 125g 4oz
Caster Sugar 125g 4oz
Desicated Coconut 50g 2oz
Egg 1
Milk 1 tbsp
Vanilla Essence

Method:

Sieve the flour into a bowl.

Add the butter to the bowl and rub in. Coconut Macaroons on Baking Tray

Stir in the caster sugar and coconut.

Beat the egg.

Add the egg, milk and vanilla essence to the bowl to make a fairly stiff mixture.

Place dessert spoonfuls of the mixture on a greased baking tray allowing space for the mixture to spread.

Bake in the oven at 220°C, 425°F, Gas Mark 7 for 10 minutes until golden brown.

Apr

21

Looking for that old fashioned roly poly pudding made with suet pastry. Bake it or steam it and serve hot with hot custard. Uses The Recipe Corner suet pastry recipe. Indulge yourself. Enjoy!

Ingredients: 

225g (8oz) Suet Pastry

5 tbsp Jam, Honey, Syrup or Marmalade

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Grease a baking tray.

Roll out the pastry on a floured work surface in to a rectangle of about 25cm (10in) by 20cm (8in).

Spread the the chosen filling to within about 2.5cm (1in) of the edges. This will help prevent the filling seeping out and burning.

Moisten the edges with a little water.

Roll over the pastry loosely from the narrow side.  

Press down the two ends to seal them and place the roly poly on the baking tray with the join underneath.

Bake in the centre of the oven for about 30 to 35 minutes until golden.

Serving Suggestion: Serve hot with hot custard.

As an alternative the pudding can be wrapped in greaseproof paper and steamed for 1½ hours. 

Apr

20

Carrot Cake

April 20, 2007 | Leave a Comment

Searching for a cake recipe with a difference? Why not try this tasty carrot layer cake. It’s got a rich cream cheese topping and a filling to keep anyone with a sweet tooth happy. Goes well with a your favourite hot drink and a good book. Makes a 2-layer 20cm (8in) cake…

Slice of Carrot CakeMakes a 2-layer 20cm (8in) cake

Ingredients: 

250 ml  (9 fl oz) vegetable oil
4 eggs at room-temperature eggs, beaten
225g (8 oz) soft light brown sugar
140g (5oz) carrots, peeled and finely grated
225g (8 oz) self-raising flour
½ teaspoon bicarbonate of soda
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
140g (5 oz) walnuts, chopped

For the filling and topping:
45g (1½ oz) unsalted butter, softened
170g (6 oz) good quality full-fat cream cheese
300g (10½ oz) icing sugar
1 teaspoon vanilla essence
lemon juice to taste (optional)

Method: 

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

Line 2 x 20 cm (18 in) sandwich tins with baking parchment.

In a bowl, stir together the oil, eggs, sugar and carrots.

Sift the flour, bicarbonate of soda, cinnamon and ginger into a large bowl.

Fold the 2 mixtures together then fold in the walnuts.

Divide between the 2 tins and bake in the centre of the oven for 25 minutes or until the cakes spring back when pressed lightly in the centre.

Cool on a wire rack for 10 minutes in the tin, then turn out and cool completely.

Carrot CakeTo make the icing, beat the butter and cream cheese together until smooth.

Sift the icing sugar over the top and stir in.

Flavour with vanilla and lemon juice.

Use the icing to till the cake and ice the top.

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