Jun

22

Searching for meringue pie then this is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. Serves up to 6. Delicious…

Ingredients

FOR THE PASTRY;

125g / 4oz plain flour
75g / 3oz chilled butter, diced
25g / 1oz caster sugar
50g / 2oz ground hazelnuts
1 egg yolk

FOR THE FILLING:

50g / 2oz cornflour
125g / 4oz dark muscovado sugar
300ml / ½ pint milk
50g / 2oz butter, diced
3 egg yolks
1 tsp vanilla essence

FOR THE MERINGUE

3 egg whites
175g / 6oz caster sugar

Method

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

To make the pastry: place the flour in a bowl, add the butter and rub in with your fingertips until mixture resembles fine breadcrumbs.

Stir in the sugar and hazelnuts, then add the egg yolk and enough water, about two to three tablespoons, and mix to a firm dough.

Knead the dough briefly on a lightly floured surface, then roll out and line an 18cm / 7 inch square flan tin.

Chill for 30 minutes, if time permits, then fill with crumpled foil and bake for 15 minutes.

Remove the foil and bake for a further 5 minutes.

To make the filling: combine cornflour and sugar in a pan, then blend in milk until smooth.

Heat gently, stirring until thickened, then cook for a further 1 minute.

Allow to cool slightly then beat in the butter, a few pieces at a time.

Stir in egg yolks and vanilla essence.

Pour into the cooked pastry case.

To make the meringue: whisk the egg whites in a grease-free bowl until stiff and dry.

Whisk in one tablespoon of the sugar, then fold in remainder.

Spread meringue over the filling to enclose it completely.

Return the pie to the oven for 10 minutes until the meringue is golden brown, then serve warm or cold.

Jun

20

Egg Custard

June 20, 2007 | Leave a Comment

Searching for a custard recipe then this recipe could be the one. The recipe uses eggs only to help thicken the sauce. Instaed of vanilla pods you can use vanilla extract for the flavouring. Delicious served with many desserts. Serves up to 4 depending on quantity served…

Ingredients

600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods (or use 1 tsp vanilla extract instead)

Method

Split the vanilla pods lengthways scraping out the sticky seeds. (If using vanilla extract add it straight to the milk.)

Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).

Allow to stand for 15 minutes to allow the vanilla to infuse the milk.

Place the egg yolks, sugar and in a bowl, beat until thick and creamy.

Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.

Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil), stirring constantly, until the custard thickens.

If the custard becomes lumpy strain to remove the lumps.

Serve hot or cold.

Jun

18

Searching for a tasty and substantial pasta meal then this recipe with bacon and blue cheese is quite delicious. Serve hot straightaway from the pan. Serves 4

Ingredients

350g / 12oz pasta (tagliatelle works well)
1 tbsp olive oil
3 bacon rashers, chopped
100g / 4oz button mushrooms, sliced
275g / 10oz broccoli, cut into small florets
100g / 4oz soft blue cheese, cubed
2 tbsp chopped fresh parsley
seasoning to taste

Method

Place the pasta in a large pan of boiling, salted water and bring to the boil. Stir at least once during cooking. Cook the pasta for 8-10 minutes until the pasta is tender.

Meanwhile, heat the olive oil in a pan and fry the pieces of bacon for 1-2 minutes.

Add the mushrooms and broccoli and stir fry for 4-5 minutes until the broccoli is just tender.

When the pasta is cooked drain it well and mix thoroughly with the bacon mixture.

Add the soft blue cheese, parsley and seasoning.

Mix well, then transfer to four warmed serving bowls and serve at once.
          

Jun

14

Searching for a bacon recipe then why not try this bacon and pasta bake. Serve with salad or with a selection of seasonal vegetables. Serves up to 4.

Ingredients

200g / 7oz pasta (any shape of choice)
350g / 12oz bacon chops
400g / 14oz can chopped tomatoes
2 shakes hot pepper sauce
1 tbsp chopped fresh oregano or 1 tsp dried oregano
225g / 8oz frozen peas
50g / 2oz fresh white breadcrumbs
75g / 3oz Cheddar cheese, grated
seasoning to taste

Method

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

Bring a large pan of salted water to the boil and cook the pasta until soft then drain.

Meanwhile, grill the bacon chops for 3-4 minutes on each side, cut into chunks and set aside.

Mix the tomatoes with the hot pepper sauce and oregano.

Layer the pasta in an ovenproof dish with the tomatoes, bacon and peas, seasoning each layer.

Mix together the breadcrumbs and cheese and sprinkle over the top.

Bake for 20-25 minutes until hot and golden brown.

Serve immediately with salad or a selection of seasonal vegetables.

Alternative

10 - 12 oz of smoked streaky bacon can be used instead of the chops.

Jun

12

Searching for something different for dinner then this recipe with aubergine and salmon baked in the oven is really appealing. You can serve this on its own or with additional seasonal vegetables or chips or mashed potato or even salad. Serves up to 4.

Ingredients

2 medium aubergines
salt
4 tbsp olive oil
1 bunch spring onions
1 tbsp chopped fresh mixed herbs
400g / 14oz can chopped tomatoes
439g / 15oz can pink salmon, drained and separated into chunks
150ml /¼ pint Greek-style yogurt
1 egg, beaten
15g / ½ oz fine breadcrumbs
25g / 1oz Cheddar Cheese, grated

Method

Cut aubergines into 2.5cm / 1in slices.

Sprinkle with salt and leave for 30 minutes to draw out juices.

Rinse, pat dry with kitchen paper.

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

Fry the aubergine slices in three tablespoons of the oil until golden on both sides and then remove from pan.

Add the remaining oil to the pan and fry the onions until soft.

Add the herbs and tomatoes, then gently stir in the salmon.

Spoon the mixture into the base of a shallow, ovenproof dish and top with aubergine slices.

Mix the yogurt and egg and pour over the aubergines.

Sprinkle over the breadcrumbs and cheese.

Cook in the oven for 45 minutes until golden.

Jun

7

Blancmange

June 7, 2007 | Leave a Comment

Searching for a blancmange recipe then this recipe is fairly easy but gives excellent results. The recipe uses cornflour for thickening and lemon rind for the flavouring. Delicious served on its own or to accompany many desserts. Serves up to 4 or 5 depending on quantity served…

Ingredients

600 ml (1 pint) milk
4 tsp cornflour
3 tbs sugar
Rind of a lemon

Method

Blend the cornflour to a smooth paste with 30ml (2 tbsp) of the milk.

Put the remaining milk in a large heavy saucepan with the lemon rind and bring to the boil.

Strain the milk into the blended mixture stirring well.

Return to the saucepan over a moderate heat, stirring until the sauce thickens and comes to a gentle boil.

Add sugar to taste and boil for a further 3 minutes.

Pour into a dampened 1 pint jelly mold and leave in the refrigerator for several hours until set.

Turn out on to a large plate to serve.

Jun

7

Searching for a baked custard recipe then this recipe is fairly quick and easy but gives excellent results. The recipe uses eggs for the thickening and nutmeg for flavouring. Delicious served on its own or to accompany many desserts. Serves 4 depending on quantity served…

Ingredients

600ml (1 pint) milk
3 eggs
30ml (2 level tbsp) caster sugar
Nutmeg, freshly grated

Method

Warm the milk in a saucepan but do not boil.

Whisk the eggs and sugar lightly in a bowl then pour in the milk stirring until mixed.

Strain the mixture into a greased oven proof dish and sprinkle the nutmeg over the surface.

Bake in the oven at 170°C / 325°F / Gas Mark 3 for about 45 minutes until set and firm to the touch.

Serve hot or cold.

Jun

6

Search for a different soup to try. Beetroot is thought to assist blood circulation when served as a soup. In this recipe, it is combined with carrots and lemon juice to provide a refreshing, nourishing soup for healthy blood. Can be served cold topped with the yoghurt and lemon mixture.

Ingredients:

1 kg (2 lb 4oz) fresh, raw beetroot (pickled ones are not suitable)
2 large carrots, trimmed and peeled
1 clove garlic, peeled
1 medium white onion, peeled
5 tablespoons of extra-virgin olive oil
1.5 litres (55fl oz) vegetable stock 
Juice of 1 lemon
400 ml (14fl oz) yoghurt

Method: 

Grate the beetroot, carrots, onion, and garlic.

Heat the oil in a large saucepan.

Add the vegetables to the oil and sweat gently for ten minutes.

Add the stock to the pan and simmer, covered, for forty minutes.

Strain the liquid into a clean saucepan and bring back to a simmer.

Meanwhile, stir the lemon juice into the yoghurt and set aside.

When the soup is ready to serve, add a spoonful of the yoghurt and lemon mixture on top of each serving.

Alternatively Serving Suggestion:

Serve cold with the yoghurt and lemon mixture.

Jun

5

Looking for an apple dessert with that something extra then why not try this apple and mincemeat tart. Serve hot or cold with custard, cream or ice cream. Delicious…

Ingredients

450g / 1 lb cooking apples, peeled and cored

55-85g / 2-3 oz sugar

170-225g / 6-8 oz shortcrust pastry

170g / 6 oz mincemeat

Little extrta sugar

Method

Slice the apple into a pan and add the sugar and 3-4 tablespoons of water.

Cover the pan and simmer until the apple is cooked and broken down to a coarse pulp.

Leave the apple to cool.

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

Base line a 20cm (8 inch) flan tin and roll out two-thirds of the pastry and line the flan tin.

Roll out the rest and cut into strips.

Arrange alternate lines of cooked apple and mincemeat in the flan tin.

Lay a lattice of pastry over the top.

Sprinkle with a little of the extra sugar.

Bake above the centre of the oven for about 35 minutes or until cooked and brown.

Serve hot or cold with custard, cream or ice cream.  

Jun

4

Searching for a delicious cheesecake dessert then why not try this. This recipe provides upto 12 servings. Enjoy!

Ingredients

For the base:
3oz unsalted butter
1 tbsp golden syrup
6oz digestive biscuits, crushed

For the topping:
3 tbsps cold water
1 sachet or 1 level tbsp gelatine
6oz soft cream cheese
2oz caster sugar
3 bananas, peeled and roughly chopped
2 tbsps lemon juice
1/4 pint double cream
1 egg white

For the decoration:2 bananas, sliced
2 tbsps lemon juice
3 tbsps apricot jam
chocolate curls

Method

Use a 14inch x 4¾inch x 1 inch oblong tin

To make the base: Put the butter and syrup into a saucepan and stir over a low heat until melted.

Remove from heat and stir in the crushed biscuits.

Spread mixture evenly in bottom of tin and chill while making the topping.

To make topping: Put the water into a small saucepan and sprinkle the gelatine evenly on top.

Leave to stand for 2-3 minutes until swollen and opaque.

Whisk the cream cheese with the sugar, bananas and lemon juice until smooth.

Whisk the double cream until it will hold a soft peak.

Whisk the egg white until stiff.

Stir the gelatine over a low heat until melted, then whisk it into the banana mixture.

Fold in the cream, then fold in the egg white.

Pour banana mixture on top of biscuit base and refrigerate for 2-3 hours, until firmly set.

To serve:
Run a palette knife around the sides of the banana cheesecake to loosen in the tin, cut into 1 inch wide fingers and remove from tin.

To decorate:
Arrange banana slices on top of each slice of cheesecake.

Heat lemon juice and apricot jam together until boiling, then pass through a sieve.

Brush apricot glaze lightly over banana slices.

Garnish with chocolate curls.

Chill until serving.

NOTE: Not suitable for freezing.

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