Apr

30

Macaroni Cheese

April 30, 2009 | Leave a Comment

When searching for a simple but delicious macaroni dish why not try this. The recipe uses macaroni or the alternative pasta shapes topped with a lovely cheese sauce. Instead of the macaroni you can use pasta twists, large or small pasta shells, multi coloured pasta shapes or even make up a mixture for a bit of fun. Delicious served hot from the oven. The recipe serves up to 4 as a starter and 2 or 3 as a main meal together with seasonal vegetables.

Ingredients:

Macaroni or Pasta Shapes 225g 8oz
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Onion, chopped 1
Parsley - chopped (optional) 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

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

Cook the macaroni or pasta in salted boiling water for 10 minutes until just tender. Drain thoroughly and place in a large oven proof dish. 

While the macaroni is cooking melt the butter or margarine in a saucepan and fry the chopped onion until soft.

Stir in the flour and cook for a further minute.

Remove the pan from the heat and gradually stir in the milk making sure there are no lumps. Bring back to the boil and simmer, stirring until the mixture thickens.  

Remove from the heat and season with salt and pepper.  Add the nutmeg (or mustard) and stir in most of the grated cheese.

Pour the mixture over the cooked macaroni or pasta in the oven proof dish. Sprinkle over the remaining cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

Garnish with the parsley (optional) and serve immediately.

Apr

29

This is a tasty fish dish topped with a savoury cumble. You can use either skinned cod or haddock fillet. Serves 4.

Ingredients

15g (0.5oz) butter or margarine
85g (3oz) flour
salt and pepper
30g (1oz) fresh white breadcrumbs
55g (2oz) grated cheese
1 level teasp mixed herbs
450g (1 lb) cod or haddock fillet (skinned)
225g (8oz) can tomatoes

Method

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

To make the crumble, rub the butter into the flour and season, then add the breadcrumbs, cheese and mixed herbs and mix these in well.

Cut the fish into chunks, place in a pie dish and sprinkle with salt and pepper.

Spoon the canned tomatoes and their juices over the fish, then spread the breadcrumb mixture over the top.

Bake for about 40 minutes on the centre shelf, until the crumble is browning and the fish is cooked.

Serve immediately.

Apr

29

Oaties on a plateSearching for a delightful oat based tasty bite then try this out. Incorporate rolled oats, sugar and treacle with the flour and margerine, bake for 25 minutes and cut up into bite sized squares. Delicious! Makes up to 16 cakes.

Ingredients:

125g (4oz) S.R. flour
1 tsp baking powder
125g (4oz) rolled oats
50g (2oz) sugar
85g (3oz) treacle
125g (4oz) margarine

Method:

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

Sieve the flour, baking powder and salt together into a large bowl then mix in the oats.

Put the sugar, treacle and margarine in a pan and heat until just melted, then cool slightly.

Mix warm liquid into the dry ingredients thoroughly.

Press into a greased, 18cm (7 inch) sandwich tin.

Bake in the centre of the oven for 20 - 25 minutes until cooked.

Tip out on to a tray and cut into squares and allow to cool. 

Apr

28

Banana Loaf

April 28, 2009 | Leave a Comment

Searching for a fruit cake with a difference then this banana cake recipe could be just the job. Its quite rich and has a delicious marzipan surprise. Goes well with a tea or coffee at supper time. Makes a loaf shaped cake with about 8 slices. Try serving as a dessert with hot or cold custard. Enjoy!

Ingredients
12oz (350g) ripe bananas
7oz (200g) self-raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
2oz (50g) butter or sunflower margarine
6oz (175g) light soft brown sugar
2 eggs
3oz (75g) marzipan

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

Grease a 2 lb (900g) loaf tin and line with greaseproof paper.

Peel and mash the bananas.

Sieve the flour with the bicarbonate of soda and salt.

Beat the butter with the sugar until they form alight and fluffy cream.

Lightly beat the eggs, then gradually whisk them in with the butter and sugar mixture.

Beat in the bananas and fold in to the flour mixture.

Roughly chop and stir in the marzipan.

Turn the mixture into the prepared tin and level.

Bake for 1¼ hours until risen and golden.

Turn out to cool on a rack and serve plain or with butter.

Suggestion: If you pack this delicious banana loaf in kitchen foil, it will keep moist for up to a week. 
 

Apr

27

Eccles Cakes

April 27, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty eccles cake recipe. Uses The Recipe Corner flaky pastry recipe. These cakes go down well with cup of tea or coffee at break time, supper time, any time! You might also try one for dessert with hot custard for a change! The recipe makes about 6 cakes.

225 g (8 oz) Flaky Pastry

Filling:
50g   (2 oz) butter or margarine
100g  (4 oz) currants
25g   (1 oz) brown sugar
25g  (1 oz) mixed peel
a little milk
caster sugar

Method:

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

Melt butter in a saucepan, add the fruit, sugar and peel. Mix together.

Turn mixture into a basin and allow to cool.

Roll out pastry 0.5 cm (1/4 inch) thick, cut into large rounds with a plain cutter.

Place a spoonful of filling on each round, dampen the edges of pastry and draw them together to enclose filling.

Turn smooth side up and roll lightly to flatten.

Cut tops to show filling, brush with milk and sprinkle with caster sugar.

Bake for about 20 minutes.
 

Apr

25

Rock Buns

April 25, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty rock bun. It’s quite healthy in its way and the dried fruit and mixed peel give the cake that bit different texture. These cakes go down well with cup of tea or coffee at supper time and you might even try one for dessert with custard for a change! The recipe makes about 16 buns.

Rock Buns

Ingredients:

225g (8 oz) Self Raising Flour
100g (4 oz) Margarine
75g (3 oz) Mixed Dried Fruit
25g (1 oz) Mixed Peel
50g (2 oz) Caster Sugar
1 Medium Egg
Seasoning - pinch of Salt
A little Milk to mix

Method:

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

Grease two baking trays.

Mix the flour and salt, rub in me margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with egg and a little milk.

Place in rough heaps on the baking trays leaving plenty of space between.

Bake for 10-15 minutes.

Apr

24

Jacket Potatoes

April 24, 2009 | Leave a Comment

Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping.

Opened

Method:

Preheat the oven to 200°C / 400°F / gas mark 6.

Wash the potatoe(s) - one or two per person depending upon size etc- and clean out any “eyes” or dirt. Prick each potatoe in several places.

The family like oven baked potatoes but to reduce the time they take to cook I microwave them for a few minutes (4 or 5 minutes for each potatoe) and then cook them in the oven at 200°C (gas mark 6) for about 15 minutes or until the jacket is nicely crisp. 

Place the potatoes on a baking tray and place in the oven to cook.

When cooked remove the potatoes from the oven. Slice the potato crossways about halfway through each potato. Press the sides in with thumb and first finger (with paper towel as insulation) to open up. Melt on a knob of butter or add a preferred topping of choice.

Ready For Oven

Serving Suggestion:

There are many serving options. This shows one of our favourites - warmed smoked mackerel and diced carrot with plenty of butter and seasoned with ground pepper to taste.

Serving Suggestion 1

 

Baked Potato - Topping Suggestions:

Grated or sliced Cheese and Coleslaw or Pickle.

Hot Baked Beans.

Cold Tuna and sweetcorn in Mayonaise.

 

 

 

Apr

23

Ligh Fruit Cake

Searching for a light fruit cake then this fruit cake is just like it says in the title - light! It’s a delight to eat fresh and goes down really well with your favourite hot or cold drink.

 
 
 
 
 

Ingredients:

Butter  175g / 6oz
Caster sugar  175g / 6oz
Large eggs 3
Plain flour 125g / 4oz
Self Raising Flour - 150g / 5oz 
Glace cherries (halved) 50g / 2oz 
Mixed dried fruit  225g / 8oz
Grated rind and juice of a lemon
Walnut halves
Sugar 1 level tbsp

Method:

Preheat the oven at 170°C, 325 °F, Gas Mark 3. Grease and line a deep 18cm /17 inch round cake tin.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. 

To combine the flour, cherries and mixed fruit, fold into the creamed mixture alternately with the lemon rind and juice.

Turn the mixture into the cake tin and level the surface. Top with walnut halves and sprinkle with sugar.

Bake in the centre of the oven for about 1 hour 40 minutes until firm to the touch.

Apr

21

Boiled Fruit CakeLooking for an unusual but very pleasant cake then the boiled fruit cake might fit. Mix all the ingredients then bake. It’s chewy in texture, and goes down well with a cup of tea or coffee. Lovely with an afternoon cupper and doubles up as a dessert cake on its own, with cream or with hot custard.

Ingredients: 

Self Raising Flour 275g 10 oz
Sugar 225g 8 oz
Water 250ml 8 fl oz
Mixed Dried Fruit 275g 10 oz
Bicarbonate
of soda 		 1 tsp
Egg 1

Method: 

Place the sugar, water, fruit (I use a mixture of currants and sultanas) and bicarbonate of soda in a pan and boil for 3 minutes then leave to cool.

Pre heat the oven to 170°C,  (325°F, Gas Mark 3).

With the mixture cooled, add the flour and then the egg to the pan, mixing together well.  Pour the mixture into a 2 lb loaf tin and bake in the oven for 1 hour 10 minutes, until a scewer comes out clean. Leave the cake to cool and then store in an air tight container.

Apr

20

This old fashioned jam and custard tart, sometimes known as a Manchester Tart, is a simple but delicious family dessert. Served cold with cream or ice cream to round off a family meal. 

Ingredients :

Pastry 225g 8 oz
Seedless Raspberry Jam 50g 2 oz
Milk 700ml 1¼ Pint
Custard Powder 50g 2 oz
Granulated Sugar 25g 1 oz

Method for the pastry case:

Preheat the oven to 200°C (400°F gas mark 6) 

Make the shortcrust pastry (follow link for method) and roll out and fit into a 20cm (8 inch) loose-based flan tin, trimming the pastry as necessary. 

Put in the refrigerator to chill for 30 minutes.  and bake blind for about 15 minutes then remove the baking beans and paper and return to the oven for a further 5 to 10 minutes until the base is cooked. Allow to cool and spread the base with raspberry jam (or jam of your choice).

You will need a thick custard for this recipe.

Pour the milk into a pan, reserving some to mix with the custard powder and sugar making a runny paste. Bring the milk in the pan to the boil.

Pour the custard powder mixture into the pan and mix in well. It should thicken up quickly. Bring back to the boil and simmer gently for 2 to 3 minutes, stirring all the time. 

Allow the custard to cool. To prevent a skin forming while cooling, place a circle of wet greaseproof paper over the top. When cool pour into the tart case. Sprinkle over a little coconut or grated chocolate to decorate.

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