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

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!

Apr

6

Searching for a basic cake mix that can be adapted to suit various needs then the Basic Cake Mix recipe (follow link) can be used as the basis for many cakes. Examples are this recipe for Wholemeal Nut Loaf and other recipes such as Tangy Lemon Cake, Cream Cheese Apricot Sandwich and Country Fruit Cake. Each one a delicious treat…

Ingredients

175g / 6oz soft margarine
175g / 6oz caster sugar
3 eggs
175g / 6oz wholemeal flour (substituted for the self-raising flour in the basic mixture)
1 tsp baking powder
100g / 4oz of chopped brazil nuts
25g/1oz of chopped stem ginger
grated rind of one orange.

Method

Preheat the oven to 170°C / 325°F / Gas Mark 3.

Place all the ingredients in a bowl and mix with a wooden spoon until evenly mixed.

Turn into a greased and lined lkg / 2lb loaf tin.

Bake in the oven for about 50 minutes until cooked.

Turn out and cool on a wire rack.

For the topping

Mix 175g / 6oz of icing sugar with the juice of an orange and enough water to make a thick paste.

Spread this icing over the top of the cake.

Jan

1

Cherry Cake

January 1, 2009 | Leave a Comment

Searching for a cake featuring glacé cherries and ground almond then why not try this. It is delicious with fresh coffee (or tea or any hot drink!) as a supper time treat. Can also be used as a dessert with custard or cream. Provides 8-12 slices.

Ingredients

FOR THE CAKE:

150g / 5oz S.R. flour
75g / 3oz plain flour
3 tbsp ground almonds
175g / 6oz glacé cherries
175g / 6oz butter, softened
175g / 6oz caster sugar
3 eggs, beaten

FOR THE TOPPING:
50g / 2oz glacé cherries, halved rinsed and dried
2 tbsp demerara sugar

Method

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

Grease and 18cm / 7in round loose-bottomed cake tin and line the base with a sheet of greased greaseproof paper.

Sift the flours together into a large mixing bowl and stir in the ground almonds and glacé cherries with a wooden spoon.

Cream the butter and sugar vigorously until the mixture turns pale and fluffy, then gradually beat in the eggs.

Fold in the flour mixture with a metal spoon.

Spoon the mixture into the prepared tin and level the surface.

To make the topping combine the cherries and sugar, then spoon over the top of the cake mixture.

Bake for 1 - 1¼ hours until well risen and skewer inserted into the centre comes out clean.

Leave to cool slightly in the tin for 10 minutes then turn out on a wire rack to cool completely.
 

Nov

6

Family Fruit Cake

November 6, 2008 | Leave a Comment

When searching for a fruit cake recipe to make for a treat for your family or friends why not try this tasty fruit cake with currents, sultanas and a little mixed spice and cinnamon. This cake is best eaten fresh with a hot drink of your choice and can be served as a robust dessert with hot custard. You should get about 8 slices from a small loaf sized cake.

Ingredients: 

Self Raising Flour 225g 8 oz
Mixed Spice 1 level tsp
Cinnamon ½ tsp
Margarine 85g 3 oz
Sugar 85g 3 oz
Currants 125g 4 oz
Sultanas 125g 4 oz
Egg 1
Milk 150ml ¼ pint

Method: 

Sieve the flour with the mixed spice and cinnamon.

Rub in the margarine and then add the sugar and dried fruit.

Mix in the egg and milk to form a soft consistancy.

Put the mixture into a greased and floured loaf tin, level the top with a spoon.

Bake for about 1¼ hours in oven at 190°C, 375°F, Gas Mark 5. Test with a scewer after and hour and remove when cooked.

Serving Suggestion: This cake is best eaten fresh with a hot drink of your choice and can also be served as a dessert with hot custard.

Oct

7

Sweet Sauces

October 7, 2008 | Leave a Comment

When searching for a sweet sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious sweet sauce to accomany your dessert try one of these options…

Prepare 500 ml (1 pt)  White Sauce and flavour with one of the following:

Vanilla - add 1 x 15 ml spoon sugar (1 tbsp) and a few drops of vanilla essence.

Marmalade - add 2 or 3 x 15 ml  spoons (2-3 tbsp) marmalade after cooking.

Mocha - add 1 x 15 ml spoon (1 tbsp) grated chocolate and 1 x 2.5 ml spoon ( ½ tsp)coffee essence, then bring to the boil for 2 minutes.

Oct

7

White Sauces

October 7, 2008 | Leave a Comment

When searching for a sauce for either coating food or pouring over food, you can start with either of the basic white sauce recipes below then add seasoning and flavouring. The basic sauce can be adapted for either sweet or savoury food. The basic method for making the sauce is the same whether you want to coat or pour, only the proportion of the ingredients changes. Why not try these white sauces out for yourself…

WHITE SAUCE FOR POURING

Ingredients:
35g (1½ oz) butter
35g (1½ oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

WHITE SAUCE FOR COATING

Ingredients:

50g (2 oz) butter
50g (2 oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

Method for Both Sauces:

Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Oct

5

Maple Syrup Cake

October 5, 2008 | Leave a Comment

When searching for a cake with a the tang of ginger and the bite of pecan nuts, this maple syrup cake recipe is just the job. It’s quite rich and has a delicious creamy filling. Goes well with a tea or coffee and your favourite TV programme. Enjoy! Makes a deep, round 20cm (8inch) delicious cream filled cake.

Ingredients:
225g softened Butter
225g Light Muscovado Sugar
grated zest of 1 Orange
4 eggs
100ml Maple Syrup
350g Self Raising Flour
2 tsp Baking Powder
½ tsp Ground Ginger
50g chopped Pecan Nuts

For the filling and topping:

450ml double cream
2 tbsp maple syrup
zest of 1 orange, shredded

Method:

Lightly grease a deep, round, 20cm (8 inch) cake tin and line the base with a circle of non stick baking parchment.

Pre-heat the oven to fan 160°C/325°F/ Gas Mark 3.

Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended.

Stir in the chopped pecan nuts to the mixture.

Spoon the mixture into the cake tin and level the surface.

Bake for 1-1½ hours, until well risen and golden. The texture of the cake should be springy to the touch.

Allow to cool a little then turn the cake out onto a wire rack. Peel off the lining paper and leave to cool completely.

For the topping, whip the cream until it just holds its shape and then fold in the maple syrup.

When the cake is cool, split the cake horizontally into three. Using a small palette knife fill each section with cream,  and smooth it evenly over the top and sides.

Decorate the top with the shredded orange zest.

Store in the refrigerator and eat while fresh.

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.

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