May

14

Here are some suggestions for toppings and fillings that are ideal for sandwich fillings, open sandwiches, on top of toast, or toppings with white or brown bread and for toppings for plain and cheese scones:

Cream Cheese or Cottage Chees topped with a slice or two of tomato or cucumber, or a couple of olives.

Sliced Cheese garnished with cucumber and gherkins or grated and moistened with pickle and salad cream.

Sliced Tomato topped with cucumber and sausage.

Páte garnished with tomato or topped with onions on sticks.

Ham or Tonge with mustard, topped with chopped gherkins.

Sliced hard boiled egg, dressed with lettuce and anchovies or topped with sausage speared on to a cocktail stick.

Salmon with mayonnaise and topped with cucumber.

May

12

Sultana Cake SliceWhen searching for a sultana cake with a pleasant crumbly texture then this cake recipe is just the job. It’s quite light and crumbly and goes well with a tea or coffee and your favourite TV programme. Enjoy it with with custard as a dessert. Makes a deep, round 20cm (8 inch).

Ingredients

340g (12oz) plain flour
170g (6oz) margarine
170g (6oz) granulated sugar
250g (9oz) sultanas
1 pint milk and water, mixed
2 tbsp vinegar
2 tbsp demerara sugar
1 tbsp porridge oats
2 tsp bicarbonate of soda
1 tsp salt
1 tsp mixed spice

Method

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

Base-line and grease a 20 cm (8 inch) round cake tin.

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

Rub in the margarine until the mixture resembles breadcrumbs.

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

Sultana CakeBake in the centre of the oven for about 1 hour. Check whether a skewer inserted in the middle comes out clean. If not then return to the oven for 15 minutes and check again, repeating if necessary.

When cooked leave to cool in the tin for 10 minutes before turning out.

To freeze: Wrap and freeze for up to 3 months

May

8

Looking for a simple creamy butter icing to fill or top your cake then this should do the job. You can even add good quality flavouring and colouring to realy jazz it up. This recipe for Butter Icing (Butter Cream) is sufficient to fill a sandwich 15-18cm (6 - 7 inch) diameter cake. Double the quantities to fill and top the cake. Delicious and creamy…

Ingredients:

50g (2 oz) butter or margarine. 
100g (4 oz) sieved icing sugar.  
Flavouring and colouring as required.

Method: 

Cream fat, gradually add icing sugar and cream together.

Add your choice of flavouring and colouring mixing in thoroughly.
 

May

6

Bread can come in very many varieties, shapes and sizes. Bread is usually made from a dough of flour or meal mixed with water or milk, usually raised with a yeast or baking powder together with other added ingredients to introduce different characteristics. In this recipe we have an unusual bread made with grated parsnips. The dough is molded into two loaf tins and baked. Cool completely before serving, cut into thick slices and spread with butter for that supper time treat!

Makes a 900g (2 lb) Loaf

Ingredients:

285g (10 oz) plain flour 
225g (8 oz) caster sugar
225g (8 oz) butter, melted and cooled
225g (8 oz) parsnips, grated
3 eggs at room-temperature
2 teaspoons bicarbonate of soda 
1 teaspoon ground mixed spice 
2 teaspoons vanilla essence
1 teaspoon ground ginger 
pinch of salt

Method:

Preheat the oven to 17o°C, 325°F, gas mark 3.

Grease a 900g (2lb) loaf tin and line the base with a piece of baking parchment.

Sift the flour, bicarbonate of soda, salt, mixed spice and ginger together into a large mixing bowl then mix in the sugar.

Whisk the eggs lightly with the butter and vanilla essence.

Make a well in the dry ingredients, add the egg and butter mixture and mix in carefully.

Beat well, then stir in the grated parsnips. Mix thoroughly. Turn into the prepared tin.

Bake in the top of the oven for 1½ to 2 hours, or until the top springs back when pressed
lightly with a fingertip.

Remove the loaf from the oven and allow to cool in the tin for 5 minutes, then turn out on to a wire rack and leave to cool completely.

May

3

Common fruits in 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 and raisins 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

May

1

If you are searching for the units to use for liquids then this is our Imperial to American to Metric Liquid to Fluid Ounces Conversion Chart. We always have a copy to hand to sort out our measures and hope you find it helpful…

Imperial   American  ml  fl oz 
½ tsp 2.5 1/12
1 tsp 5 1/6
1 tbsp 15 1/2
2 tbsp 30 1
4 tbsp 1/4cup 55 2
¼ pint (1 gill) 150 5
1 cup 225 8
1/2 pint 1¼ cups 290 10
3/4 pint 2 cups 450 15
1 pint 450 16
1 pint 2½ cups 570 20
1 quart (2 pints) 900 32
2 pints 2½ pints (5 cups) 1.1 litres 40
8 pints 10 pints 4.5 litres 160

tsp = teaspoon
tbsp = tablespoon

Imperial to Metric Liquid Conversion Chart

    Exact   Recommended
Imperial   Conversion   Conversion
pint   ml   ml
¼   142   150
         
½   284   300
         
1 pint   568   600
         
1½   851   900
         
1¾   992   1 litre 
         

Over 1000 factors on 12 pages for Metric Conversion. Plus 30 detail pages for Btu, water, paper, density, etc. If you can’t find the units you need, read their message about similar types. You might be asking the impossible by converting the equivalent of pounds into feet!

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