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

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

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

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

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

    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

    10

    Rice Pudding

    April 10, 2009 | Leave a Comment

    Searching for an alternative to custard to serve with your dessert, then why not try rice pudding? Slowly baked in the oven for about 2½ hours until the milk has been absorbed and a golden brown skin has formed on top of the pudding. Serve hot or warm on its own or with freshly stewed fruit and a dash of cream.

    Important Note

    If you have been directed here by a search engine then this specific page may not be what you were expecting to see. However, the page you want may be only a click or two away. While you are here please check the “Recipe Categories”, “TheRecipeCorner Pages”, “Recipe Archives”, “Recent Recipes” which can be found on either side of the screen, or why not apply your search in the “Search” facilities at either side of the page.

    Ingredients:

    75 g (3 oz) short-grain pudding rice
    50 g (2 oz) caster sugar
    1 Bay Leaf
    600ml (1 pint) milk
    knob of butter
    nutmeg to taste
     
    Method:
    Pre heat the oven to 170°C (325°F) Gas Mark 3.

    Lightly grease a 1.4 litre (2½ pint) shallow ovenproof dish.

    Add the rice, milk, bay leaf, sugar and a little nutmeg, stirring gently.

    Dot the surface of the pudding with a little butter.

    Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for about 30 minutes then remove from oven and stir the pudding mixture.

    Return to the oven for a further 2 hours or until most of the milk has been absorbed and a golden brown skin has formed on top of the pudding.

    Cover the dish loosely with foil towards the end of the cooking time if necessary.

    Serving Suggestion: Serve warm with freshly stewed fruit.

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