Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter 225g 8 oz
Soft Brown Sugar 225g 8 oz
Eggs, separated 4
Rind of orange
Lemon Juice 20ml 4 tsp
Self Raising Flour 175g 6 oz
Baking Powder 5ml 1 tsp
Ground Almond 50g 2 oz
Walnut Pieces, chopped 150g 5 oz
Carrots, Peeled and grated 350g 12 oz
Cream Cheese 225g 8 oz
Clear Honey 10ml 2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together  until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.  

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice.  Spread over the top of the cake and decorate with the remaining walnuts.

Apr

18

Sticky Toffee Pudding Covered with toffee mixtureThese sticky toffee puddings are a long time family favourite any time of the year. They can be served from the oven or made the day before and steeped in the toffee mixture as shown, then warmed up to serve hot with cream, custard or ice cream. 

Ingredients for the Puddings:

Dates 225g 8 oz
Boiling Water 175ml 6 fl oz
Self raising Flour 175g 6 oz
Bicarbonate of Soda 1 tsp
Butter 85g 3 oz
Demerarar Sugar 140g 5 oz
Black Treacle 2 tbsp
Milk 100ml 3fl oz

Ingredients for the Toffee Sauce:

Muscovado Sugar 175g 6 oz
Butter 50g 2 oz
Double Cream 225ml 8 fl oz
Black Treacle 1 tbsp

Method for the Puddings:

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

Chop the dates into small pieces and put them in a bowl and cover with boiling water. Leave this for 30 minutes until cool and mash with a fork.

While the dates are soaking make the pudding mixture.

Beat the butter and sugar together in a large mixing bowl until slightly creamy. 

Beat the eggs in a separate bowl. Add to the mixture a little at a time, beating the mixture between additions. Beat in the black treacle.

Mix the flour and bicarbonate of soda together and fold into the mixture with a metal

spoon. Then stir in the soaked dates. 

sticky toffee pudding mixtureThe mixture should be like a soft thick batter at this stage. If it is too stiff add a little milk.

Grease 8 mini pudding tins. Spoon the mixture evenly between the tins.  

Bake for 20 - 25 minutes until risen and firm. 

While the puddings are cooking prepare the sauce. Put the sugar and butter in a pan with half the cream. Gently bring to the boil stirring all the time until the sugar has completely dissolved then stir in the black treacle.

Turn up the heat a little and let the mixture bubble for 2 to 3 minutes, until it turns a rich toffee colour, stirring so that the mixture doesn’t burn.

Take the pan off the heat and add the rest of the cream. The sauce is now ready.

Cooked When cooked remove the puddings ftrom the oven and allow to cool a little before easing them out of the tins with a small knife. The pudding can be served hot with the sauce now, however they do improve if coated with the sauce and left over night.

If preparing in advance, pour half of the sauce into a suitable dish and then place the puddings onto the sauce and pour the rest of the sauce over them. Cover with a lid or foil. When ready to serve place in the oven at 180°C (350°F, gas mark 4) for 15 to 20 minutes.

Apr

16

If you are looking for a way to liven up a can of tuna then this recipe should do the trick. Add sliced potato and fresh brocccoli florets and a little oven magic to make a very pleasant baked dish. Enjoy it steaming hot straight from the oven. Serves 4 or 5

Ingredients

225g (8oz) broccoli florets
675g (1.5lb) potatoes, scrubbed and sliced
65g (2.5oz) margarine
25g (1oz) plain flour
450ml (¾ pint) skimmed milk
2 tbsp chopped fresh dill or 1 tbsp dried dill
450g (1lb) canned tuna, drained
seasoning to taste

Method

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

Cook the broccoli and potatoes separately in boiling, salted water until tender, then drain.

Melt 25g (1oz) of the margarine in a heavy-based pan.

Whisk in the flour and cook for about 1 minute until foaming.

Remove from heat and gradually stir in milk.

Return to heat and cook whisking constantly, until the sauce thickens.

Season to taste and simmer for 2 minutes then add the dill.

Arrange the broccoli and tuna in an ovenproof dish and pour over the dill sauce and cover with potato slices.

Melt the remaining margarine and brush on top.

Bake for 25-30 minutes until golden.

Serve immediately.
                                              
 

Apr

15

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities below make 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook at 190°C (375°F, Gas Mark 5).

Ingredients:

  • 85g wheat bran
  • 235ml buttermilk
  • 80ml vegetable oil
  • 1 beaten egg,
  • 95g brown sugar
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 pinch salt
  • 30g raisins

    • Method:

    Preheat the oven to 190°C / gas mark 5.

    Lightly butter a 12 cup muffin tin. I also use paper muffin cases in the tin to make it easier to handle the cooked cakes.

    Combine the wheat bran and buttermilk and leave the mixture on one side for 10 minutes.

    Whisk the vegetable oil, egg, sugar and vanilla until blended.  

    Add this mixture to the butter milk/bran mixture and stir to combine.

    Sieve the flour, bicarbonate of soda, baking powder and salt, and add the raisins.

    Stir the dry ingredients into the main mixture to combine. 

    * (See additional method for banana option below).  

    Muffin Cases on Tray

    Spoon the muffin mixture into each muffin cup. There should be enough mixture to make 12 muffins.

    Cooked Muffins From Oven

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    These muffins are specially nice served fresh and still warm, but do leave to cool a little.

    For Option With Banana Filling:  

    Additional Ingredients:
    2 bananas 

    Additional Method:

    Make the muffin mixture as above to *. 

    Mash the bananas. 

    Spoon a small amount of muffin mixture into the base of each muffin case. There should be about half the mixture left.

    Spoon some mashed banana into the muffin case and spoon the rest of the mixture on top. 

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    Banana Muffin

    These muffins are nice served fresh and still warm, but do leave to cool a little. Use muffins with the fruit filling within a day of baking.

    Apr

    14

    Rhubarb Crumble and Custard

    This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. For this I have used 450g (1lb) rhubarb. Apple and apricots make lovely alternatives.

    Crumble Ingredients:

    Plain Flour    100g
    Wholemeal Flour   100g
    Demerara Sugar   50g
    Butter or Margerine   100g
         

    Fruit Base Ingredients:

    Rhubarb   450g (1lb)
    Sugar   100g
    Water   150ml

    Method:

     

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

    Cut the rhubarb into 5cm (2in) pieces and lay in a 22cm / (9in) square ovenproof dish and sprinkle the sugar over the fruit and add the water.

    To make the crumble mixture place the flour and sugar into a bowl and mix well.

    Add the butter or margerine and rub it into the dry ingredients until the mixture resembles breadcrumbs.

    Sprinkle the crumble over the rhubarb and oven bake for 35-40 minutes, or until the topping is golden-brown.

    To serve, spoon out generous portions of the rhubarb crumble into bowls and serve with hot custard.

    Serve with Hot Custard

    Apr

    13

    Granary Bread

    April 13, 2009 | Leave a Comment

    Granary BreadLooking for home made bread with a difference then this granary bread recipe is relatively easy to make and has a lovely traditional granary consistency when cooked. The recipe makes two loaves and so you can put one in the freezer for later, or if you prefer you can halve the ingredients to make one loaf. Most important of all though is that you should enjoy!
     

    Ingredients:

    Granary Bread Flour   1 kg
    Butter or Margarine   50g
    Yeast   7g Sachet (1¼ tsp)
    Sugar   2 level tsp
    Salt   1¼ level tsp
    Tepid Water   550ml (1 pint)

    Method:

    Grease two 2lb loaf tins.

    Mix the flour, the salt and sugar together and then rub in the butter or margarine until the mixture is like bread crumbs. 

    Mix in the yeast to the flour.

    Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

    Turn the dough on to a floured surface and knead well for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

    Divide the dough into two and shape each part to fit into a  loaf tin. Cover with a clean damp cloth and leave to rise until it has doubled in size (1½ - 2 hours).

    When the dough looks nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

    Place the loaf tins in the oven and bake for 30 - 35 minutes.

    Granary BreadAfter about 30 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.

    When cooked tip each loaf out on to a wire rack and allow to cool.

     

     

     

    Apr

    12

    Sultana Sponge Tart

    Searching for a dessert or pudding that is satisfying and versatile then this is worth a try. The proportions of the ingredients provide a guide, and you can also vary them to suit your own preferences, including trying different dried fruit. It makes a really tasty dessert and can be served with custard, cream or ice cream. Serves up to 8.

    Sultana Sponge Tart

    Ingredients
    For the pastry base:
    140g (5oz) plain flour with a pinch salt
    30g (1oz) margarine
    45g (1.5oz) lard

    Sultana Sponge Tart

    For the filling:
    30g (1oz) butter
    30g (1oz) soft light brown sugar
    115g (4oz) sultanas
    1 level tsp plain flour
    pinch cinnamon
    2 level tsp syrup

    Sultana Sponge Tart

    For the sponge:
    2 large egg
    115g (4oz) softened margarine
    115g (4oz) caster sugar
    115g (4oz) self raising flour
    Sultana Sponge Tart

    Method
    Make the pastry and line a 22cm (9 inch) plain flan ring trimming round the edge. Set the pastry scraps aside.

    To make the filling, put all the ingredients in a pan and over a low heat, bring to the boil stirring all the time. Leave to cool.

    Sultana Sponge Tart

    To make the topping, put the egg, margarine, sugar and flour into a bowl. Beat together until ingredients have combined, then beat for a further minute.

    Spread the cool filling over the flan case. Spread the sponge mixture evenly over the filling. The quantities for the songe fill a 22cm flan ring nearly to the brim.

    Roll out the pastry scraps, cut into strips and arrange them into a lattice on top of the tart.

    Sultana Sponge Tart

    Bake on the centre shelf of a pre warmed oven at 190 °C (Gas Mark 5 ,375 °F) for 40 minutes or until pastry is golden brown and the sponge is well risen.

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

    Apr

    12

    Searching for a recipe to bring out the best in pork. This recipe has a delicious cider sauce and dumplings to serve with fresh seasonal vegetables. Serves 4 to 6.

    Ingredients

    1 tbsp olive oil
    675g (1.5lb) lean boneless pork, cubed
    1 onion, sliced
    2 tbsp plain flour
    1.2 litres (2 pints) dry cider
    225g (8oz) carrots, chopped
    2 eating apples, cored and sliced
    1 bouquet garni
    1 tbsp Dijon mustard
    2 tbsp Worcestershire sauce

    Ingredients for the Dumplings
    100g (4oz) self raising flour
    50g (2oz) shredded beef or vegetable suet
    2 tbsp chopped fresh mixed herbs or 2 teasp dried mixed herbs

    Method

    Heat the oil in a large pan and fry the pork until browned, then remove and set aside.

    Add the onion to the pan and fry for 5 minutes until lightly browned.

    Stir in the flour and cook for 1 minute, then gradually stir in the cider until smooth.

    Return the pork to the pan with the carrots, apples, bouquet garni, Dijon mustard and Worcestershire sauce.

    Cover and simmer for 30 minutes.

    Meanwhile, make the herb dumplings:

    Mix the flour, suet and herbs or seasoning.

    Add three to four tbsp of water and mix lightly to a soft dough.

    Shape into eight balls and add to the casserole, slightly apart.

    Cover and simmer for a further 15-20 minutes until the dumplings are risen and light.

    Serve with seasonal vegetables.

    Apr

    11

    Scones

    April 11, 2009 | Leave a Comment

    Scones with JamWhen you want a simple but tasty scone why not try this recipe. These scones go down well spread with butter and jam and a nice cup of tea or coffee at break time or any time! Why not try one for dessert with strawberries and cream!

    The recipe makes about 12 scones.

    Ingredients:

    Strong White Flour 500g 1lb 2oz
    Eggs 2
    Caster Sugar 75g 3oz
    Baking Powder 30g 1oz
    Butter 75g 3oz
    Milk 230ml 8fl oz
    Raisins 100g 3½oz

    Method:

    Pre heat the oven to 220C (425F, gas mark 7 ) and grease a baking tray. 

    Put the flour and baking powder in a bowl and rub in the butter until it looks like breadcrumbs then stir in the sugar and rasins. Beat the eggs add to the mixture with enough milk to make a firm dough.   

    Place the dough on a lightly floured surface and roll out to about 2/3cm (about 1 inch) thick and cut out the scones with a round cutter placing them on a baking tray.

    Brush the top of the scones with a little milk (or with an extra beaten egg if you prefer) for a glaze.

    SconesBake for 15 minutes and transfer to a wire rack to cool a little.

    I like my scone a bit rustic. The scones can be served warm or cold with your choice of butter, jam and cream (or all three for a real treat).     

    Apr

    10

    Introduction to the site

    April 10, 2009 | Comments Off

    The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

    Raisin and Bran Muffins
    These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins. Muffins on Plate

    Victoria Sandwich

    Victoria Sandwich A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

    Fish Pie
    This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice. Fish Pie on Plate

    Rhubarb Crumble served with Custard
    Rhubarb Crumble and Custard This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

    Jacket Potatoes
    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

    Granary Bread:
    Granary Bread This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

    TheRecipeCorner Risotto
    This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite. Risotto Dish

    TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

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