May

30

Searching for a basic cake mix that can be adapted to suit various needs then here it is. The Basic Cake Mix (follow link) can be used as the basis for many cakes. Examples are this recipe for Cream Cheese Apricot Sandwich, Wholemeal Nut Loaf, Tangy Lemon Cake, and Country Fruit Cake. Each one a delicious treat…

Ingredients

175g / 6oz soft margarine
175g / 6oz caster sugar
3 eggs
175g / 6oz self-raising flour
1 tsp baking powder
100g/4oz of chopped ready-to-eat dried apricots

Ingredients for the Filling and Topping

225g/8oz of cream cheese
half a tsp vanilla essence
25g/1oz of icing sugar
2 tbsp melted apricot jam

Method

Preheat the oven to 170°C / 325°F / Gas Mark 3.

Place all the ingredients in a bowl and mix with a wooden spoon until evenly mixed.

Turn the mixture into two greased and lined 18cm (7inch) sandwich tins.

Bake for about 25 minutes until just firm.

Turn out and cool on a wire rack.

For the Topping

Beat together 225g (8oz) of cream cheese, half a teaspoon of vanilla essence and 25g (1oz) of icing sugar.

Spread over one cake.

Top with more chopped apricots and glaze with two tablespoons of melted apricot jam.

Top with the second cake and dust with icing sugar.

May

28

Searching for a basic cake mix that can be adapted to suit various needs then the Basic Cake Mix recipe (follow link) can be used as the basis for many cakes. Examples are this recipe for Tangy Lemon Cake, Wholemeal Nut Loaf, Cream Cheese Apricot Sandwich and Country Fruit Cake. Each one a delicious treat…

Ingredients
175g / 6oz soft margarine
175g / 6oz caster sugar
3 eggs
175g / 6oz self-raising flour
1 tsp baking powder
Finely grated rind of two lemons.

Ingredients for the Topping

Juice from three lemons
40g /1½oz of caster sugar

Method

Preheat the oven to 170°C / 325°F / Gas Mark 3.

Place all the ingredients in a bowl and beat with an electric whisk for 1-2 minutes or a wooden spoon until evenly mixed.

Spoon the mixture into a greased and lined 18cm / 7inch round cake tin.

Bake for about 55 minutes until just firm.

For The Topping

Squeeze the juice from three lemons and mix with 40g /1½oz of caster sugar.

Spoon this syrup over the top of the cake while it is still warm for a really delicious tang.

May

27

Searching for a basic cake recipe that is very versatile then here it is. These ingredients can be used as the basis for many cakes. Examples are Wholemeal Nut Loaf, Tangy Lemon Cake, Cream Cheese Apricot Sandwich and Country Fruit Cake. Each one a delicious treat…

Ingredients

175g / 6oz soft margarine
175g / 6oz caster sugar
3 eggs
175g / 6oz self-raising flour
1 tsp baking powder

Method

Preheat the oven to 170°C / 325°F / Gas Mark 3.

Place all the ingredients in a bowl and beat with an electric whisk for 1-2 minutes or wooden spoon until evenly mixed.

Spoon into a greased and lined 18cm / 7inch round cake tin and bake for about 55 minutes until just firm.

Leave for a few minutes to cool a little before turning out on to a mesh cooling rack or tray.

Serving Suggestions

Sprinkle with icing sugar or spread with your favourite jam before serving.

Can be cut into slices or squares and used in a trifle.

May

27

Searching for a different recipe for chicken breasts then the cheesey coating in this recipe makes the chicken really appealing.

Ingredients

50g / 2oz fresh white breadcrumbs
35g / 1oz mature Cheddar cheese, finely grated
2 tbsp chopped fresh parsley
1 tsp ground paprika
1 egg, beaten
2 skinned and boned chicken breasts
2 tbsp seasoned flour
4 tomatoes, halved
1 tbsp sunflower oil
seasoning to taste

Method

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

Mix together the breadcrumbs, cheese, parsley, paprika and seasoning on a plate.

Pour the beaten egg on to another plate and season well.

Cut the chicken breasts in half horizontally.

Place the seasoned flour in a polythene bag, add the chicken pieces and shake until well coated.

Turn the chicken pieces in the beaten egg, then turn in the breadcrumb mixture until evenly coated.

Place the chicken pieces in a baking dish with the tomatoes and drizzle over the oil.

Bake for 20-25 minutes until the chicken is tender and cooked through.

Sprinkle the chicken and tomatoes with parsley and serve with steamed potatoes, and seasonal vegetables of your choice.
 

May

26

Searching for a family winner to serve for pudding or tea. Why not try this pineapple and apricot upside-down pudding. Serve it warm with custard, or cold with ice cream or ice cream.

Ingredients

226g /8oz tin of pineapple slices in syrup
8-10 stoned whole ready to eat apricots
125g /4oz butter
125g /4oz caster sugar
2 eggs, beaten
few drops vanilla essence
175g /6oz self-raising flour
2-3 tablespoons milk
4 apricots, chopped

Method

Preheat oven to 350°F / 180°C / Gas Mark 4.

Drain pineapple (reserve syrup) and place in base of greased 20cm (8 inch) cake tin and arrange the whole apricots in and around the pineapple slices.

Cream the butter and sugar.

Beat in eggs and a feew drops of vanilla.

Fold in the flour and milk to bind ingredients and give a soft dropping consistency.

Spoon this mixture over the fruit.

Bake for 30-40 minutes, until just firm.

When cooked turn out onto a wire rack or serving plate.

Gently heat the syrup and pour it over cake.

Decorate with the chopped apricots.

Serve it warm with custard, or cold with ice cream or ice cream.

 

May

23

Searching for a delicious sticky pudding, then try this out. Discover the rich taste of dark muscovado sugar in this light, gingery pudding that makes its own sauce! Serve spoonfuls of the pudding with a generous helping of syrup sauce from the bottom of the dish with vanilla ice cream or pouring cream. Tempting…

Ingredients

85g (3oz) butter, plus extra for greasing
200g (8oz) dates, pitted and roughly chopped
200ml (7fl oz) milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
140g (5oz) self-raising flour
2 tsp ground ginger
85g (3oz) dark muscovado sugar
2 eggs, beaten
2 balls stem ginger, chopped

FOR THE SAUCE
100g (4oz) dark muscovado sugar
3 tbsp syrup, from the ginger jar

Preheat oven to 180°C, fan 160°C, Gas Mark 4.

Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish.

Tip the dates into a pan, pour over the milk and bring up to scalding point.

Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side.

Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins.

Fold in the date mixture and stem ginger, then pour into the baking dish.

For the sauce:
Sprinkle the sugar over the pudding batter, then drizzle with the syrup.

Pour 250ml boiling water over (do not stir).

Bake for 40-45 mins until the pudding is firm to the touch.

Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish.

Great with vanilla ice cream or pouring cream.

May

22

Searching for a fruity adult dessert then why not try this apricot trifle. Made with apricots soaked in larger and finished off with custard and cream. Delicious!

Serves 6-8

Ingredients

225g (8oz) dried apricots
30g (1oz) caster sugar
150ml (¼) pint lager
8 trifle sponge cakes
3 tbsp raspberry jam
custard powder
1 pint milk
2oz shelled walnuts
5fl oz double cream
2 tbsp milk

Method

Place apricots in a bowl and sprinkle with the caster sugar.

Pour lager over and leave in a cool place overnight.

Pour apricots and liquid into a pan, bring to the boil and simmer for 10 minutes or until the apricots are tender.

Strain the liquid off and reserve.

Cut the sponges in half then sandwich together with the jam.

Reserve 4 apricots and mix the rest with the sponges.

Place in a glass dish and pour the reserved liquid (syrup) over the top.

Make up one pint of custard with custard powder, milk and sugar.

Leave to cool stirring occasionally.

Reserve 4 walnuts, chop the rest and stir into the custard.

Pour over the sponges and leave to set.

Whisk the cream and milk together until the cream just holds its shape.

Pipe it in a lattice design on the custard and stars around the edge.

Decorate with the walnuts and apricots.

Chill until ready to serve.

May

21

Searching for a soup with a difference then this watercress has a wonderful peppery flavour. The soup can be served hot or cold. Serve cold as a delicious summer soup. Serves five or six.

Ingredients: 

100g (3½ oz) unsalted butter

4 large spring onions, trimmed and finely sliced

1 large bunch of watercress - about 350g (12oz)

1 litre (35fl oz) vegetable stock

200ml (7fl oz) plain yoghurt

Bouquet garni:
3 sprigs each parsley, thyme, and rosemary, tied together with string.
Alternatively use a good quality commercial bouquet garni

Method:

In a large pan, melt the butter, then gently sweat the onions for three minutes.

Pull the leaves off any thick watercress stalks and discard the thicker stalks.

Add the watercress to the pan and stir briskly for one minute.

Add the stock and bouquet garni  and simmer for ten minutes, then remove the bouquet garni.

Liquidize until smooth and return to the pan.

Add the yoghurt and stir in thoroughly.

Serve hot with croutons.

Alternative Serving Suggestion:

Serve cold as a delicious summer soup.

May

18

Searching for a meat pie with a difference? This pie uses therecipecorner puff pastry recipe, stewing steak and stout or Guiness for the gravy. Serves 4. Serve it up with seasonal vegetables. Delicious…

Ingredients:

225 g (8 oz) Puff Pastry
675 g (1½ Stewing steak, cubed
3 x 15 ml spoon (3 tbsp) Plain Flour
salt and freshly ground black pepper
1 medium onion, sliced
1 clove garlic, crushed
300 ml (½ pint) Stout, Guiness of beer
1 x 5 ml spoon (3 tsp) dried thyme
100 g (4 oz) button mushrooms
milk to glaze

Method:

Preheat oven to 230°C, 450°F, Gas Mark 8.

Mix steak with seasoned flour.

Place in a large saucepan with onion, garlic, ale and thyme.

Bring to the boil stirring occasionally.

Reduce heat and simmer for 1½ to 2 hours until meat is tender.

Add mushrooms and spoon into a 1.2 litre (2 pint) pie dish with enough gravy to half fill the dish.

All to cool.

Roll out the pastry 2 cm (1 inch) larger than your dish.

Cut off a pastry strip 2 cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, then dampen the strip.

Cover the dish with the pastry round and seal the edges.

Decorate the pastry top with pastry trimmings.

Brush with milk and bake for about 20 minutes until golden brown.

Reduce heat to 180°C, 350°F, Gas Mark 4 and cook for a further 25 minutes until thoroughly heated.

Serve immediately.

May

16

This recipe for Profiteroles uses therecipecorner Choux Pastry recipe. Whipped cream filling and chocolate sauce provides a delicious treat!

Ingredients: 

100 g (4 oz) Choux Pastry
150 ml (¼ pint) whipping cream, whipped 

Ingredients For the Sauce: 
150 g (5 oz) chocolate, chopped
2 x 15 ml (2 tbsp) spoon soft brown sugar
2 x 15 ml (2 tbsp) spoon water  
50 g (2 oz) butter 
1 x 15 ml (1 tbsp) spoon rum or brandy

Method:

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

Grease 2 or 3 baking trays, then run under cold water tap leaving a film of water on trays.

Using 2 teaspoons, place walnut sized mounds of Choux Pastry, well-spaced out on the prepared baking trays.

Bake for 20-25 minutes until well risen, brown and firm.

Slit sides to let steam escape.

Allow to cool on wire rack.

Fill choux buns with whipped cream.

To make sauce:

Combine chocolate, sugar and water in heavy based saucepan, and stir over low heat until smooth.

Stir in butter.

Remove from heat and add rum or brandy.

Pour sauce over buns and serve immediately.

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