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

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

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!

Aug

12

Date Bars

August 12, 2008 | Leave a Comment

This fruity date bar is quite self indulgent, why not try it. It’s not exactly a healthy option but if you like the taste of dates one of these will please. This date bar goes well dash of cream, a mug of coffee and a good book. Makes up to 18 bars…

Ingredients:

For the base and topping:
115 g (14 oz) butter, softened
85 g (13 oz) caster sugar
a few drops of almond essence
170g (16oz) plain flour
55 g (12 oz) ground almonds
a pinch of salt

For the filling:
250 g19 oz dried dates, chopped
grated zest
juice of 1 orange

Method:
Pre heat the oven to 170°C, 325°F, gas mark 3.

For the filling: place the dates, orange zest and juice into a small pan and heat over a low heat for 5 to 10 minutes until mushy. Set aside to cool.

For the base and topping: mix together the butter, caster sugar and almond essence, then
stir in the flour and salt. Bring the mixture together with your fingers.

Press two thirds of the mixture into a 28 cm (9 inch) square till then chill for 10 minutes.

Squeeze the remaining mixture into small clumps then chill.

Bake the base for 20 minutes then remove from the oven and turn the oven up to 190°C, 375°F, gas mark 5.

Spread the date mixture filling over the base then spread over the topping.

Bake for a further 20 minutes in the centre of the oven until the topping is golden-brown.

Cut into bars while still warm.

Apr

22

Coconut Buns

April 22, 2007 | Leave a Comment

Tasty Coconut Buns

These coconut buns are a family favourite and are an extension to the classic rock cake idea with an exotic twist. Fresh, firmly baked cakes with light, crisp, tasty coconut makes a delicious bun that goes very nicely as a dessert or simply for a snack with a refreshing cup of tea or coffee. Nice cakes without excessive calories and additives of its shop-bought cousins.

Ingredients:

Self Raising Flour 225g 8oz
Butter 125g 4oz
Caster Sugar 125g 4oz
Desicated Coconut 50g 2oz
Egg 1
Milk 1 tbsp
Vanilla Essence

Method:

Sieve the flour into a bowl.

Add the butter to the bowl and rub in. Coconut Macaroons on Baking Tray

Stir in the caster sugar and coconut.

Beat the egg.

Add the egg, milk and vanilla essence to the bowl to make a fairly stiff mixture.

Place dessert spoonfuls of the mixture on a greased baking tray allowing space for the mixture to spread.

Bake in the oven at 220°C, 425°F, Gas Mark 7 for 10 minutes until golden brown.

Apr

18

Searching for a delicious shortbread biscuit then this recipe makes either wedges or fingers. See the methods below. Delicious with a cup of tea or coffee…

Ingredients: 

300g (9 oz) plain flour
100g (3 oz) caster sugar
200g (6 oz) butter

SHORT BREAD WEDGES

Method: 

Mix flour and sugar in a bowl and rub in the butter.

Knead well to form a smooth paste.

Divide into two equal parts and shape and flatten into 2 x 18 cm rounds, approximately 1 cm thick.

Mark top into portions by making diagonal cuts across the platters to make individual wedges.

Decorate edges and prick with a fork.

Place on greased baking trays.

Bake in a moderate oven 160°C, 325° F, Gas mark 3 for approximately 30 minutes until a pale golden colour.

SHORTBREAD FINGERS

Make as for Shortbread Platters above.

Roll out into a rectangle about 1 cm thick.

Decorate top with fork markings, and cut into bite sized fingers.

Bake in moderate oven as above for 20-25 minutes.

Feb

22

Ginger Nut Biscuits

February 22, 2007 | Leave a Comment

Ginger Nut BiscuitLooking for a biscuit recipe with a bit of nutty crunch, then why not try this. Uses ground ginger and golden syrup for the flavour. Bake until golden brown, cool and enjoy with one with a cup of tea or fresh coffee.

Try serving a couple with ice cream as a quick simple dessert.

Ingredients:

Plain flour - 285g / 10oz
Sugar - 200g / 7oz (½ caster sugar, ½ soft brown)
Bicarbonate of soda - 5ml / 1 tsp
Ground ginger - 10 ml / 2 tsp
Baking powder - 7.5 ml / 1 ½ tsp
Butter or margarine - 170g / 6 oz
Golden syrup or clear honey - 15ml / 1 tbsp
Milk - 30 ml / 2 tbsp

Method:

Pre-heat the oven to 170°C / 325°F / Gas Mark 3.

Place all the dry ingredients in mixing bowl.

Melt the butter and syrup over a gentle heat, making sure it does not boil. Pour this mixture into the dry ingredients, add the milk and mix thoroughly.

Shape into about 36 small balls and place on greased baking sheets (or a non-stick baking liner), spaced well apart and then flatten slightly. The cooked biscuits spread to about 5 cm (2″) across.

Bake for 16 - 18 minutes until browned. Leave to cool on the tray.

Serving suggestion: Try one with a cup of tea or fresh coffee. Can also be served with ice cream as a dessert. 


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