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

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!

Mar

1

Short or Shortcrust pastry is the most popular of all pastries; this is easier and quicker to make than the richer pastries. Equally useful for sweet and savoury dishes, shortcrust pastry is traditionally prepared by lightly rubbing in the fat with the finger tips, until the flour and fat mixture looks like fine breadcrumbs then adding the water.

See also Important Notes below and Pastry Basics for basic background information on successful pastry making.

Ingredients:
Plain flour is generally recommended for Shortcrust Pastry, but good results may be obtained by using self raising flour, which will produce a softer, more crumbly texture.

225 g (8 oz) Plain Flour
pinch of Salt
50 g (2 oz) Lard
50 g (2 oz) Margarine
cold water to mix, about 30 ml (approx 2 tbsp)

25 g (1 oz) caster sugar if sweet pastry is required.

Method:

Mix flour and salt in basin, rub in fat.

Using a knife to cut and stir, mix with cold water to form a stiff dough.

Turn dough on to a floured surface and knead lightly.

Roll out and use as required.

Important Notes: 

Quantities of pastry are usually expressed as quantity of flour used:

The weight of the “fat” ingredients used should total half the weight of the flour.

To help you produce the best results: 

Use your fingertips - they are the coolest part of the hands.

Lift the flour well out of the bowl - to incorporate as much air as possible when rubbing in the fat.

Mix with a round bladed knife.

To achieve the correct consistency for each type of pastry - add water gradually, a little at a time.

Avoid adding more flour after the water.

Dust your rolling pin with flour and work lightly to prevent sticking.

Roll out quickly, always rolling away from you and not from side to side.

Turn the pastry, not the rolling pin.

Avoid stretching the pastry as this causes shrinkage in baking.

Roll evenly and do not roll over the ends of the pastry.

Pies, tarts, pastries and turnovers should be brushed over with a suit-able glaze before baking.

Always bake in a hot oven and for rich pastry a very hot oven.

Apr

15

Searching for the basic recipe for Hot Water Crust Pastry then this is it. Use this to make special small meat pies.  

Ingredients: 

225 g (8 oz) Plain Flour
2.5 ml spoon salt (½ tsp)
100 ml (4 fl oz) water
75 g (3 oz) lard
egg yolk

Method: 

Mix flour and salt in bowl, make a well in the centre.
Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.
Knead with hands until the dough is soft and pliable.
 

Apr

11

Choux Pastry

April 11, 2007 | Leave a Comment

Choux Pastry comes originally from France.  Several recipes, such as Eclairs, still retain their French names. This pastry is easy to make and produces light, attractive shapes of crisp texture, suitable for both sweet and savoury recipes.

Plain flour is used, since the eggs and air introduced at the beating stage provide the raising power. A wet baking sheet used in recipes produces steam to help the raising action.

To make 100g (4 oz) 

Ingredients:

50g (2 oz) butter or margarine
150 ml (1/4 pint) water
100 g (4 oz)  Plain Flour
3 medium eggs, lightly beaten

Method:

Place fat in the water and melt over gentle heat, then bring to boil.

Remove from heat and stir in flour, making sure that the water is boiling before adding flour.

Return to heat, stirring until mixture forms a ball in middle of pan.

Transfer to a large bowl to cool.

Lightly beat the eggs then thoroughly beat them into the cooled mixture, a little at a time with a wooden spoon or electric whisk.

Use in recipe immediates.
  

Apr

8

Suet Pastry

April 8, 2007 | Leave a Comment

See also Pastry Basics for basic background information on successful pastry making.  

This is the most English of all pastries. Suet Pastry can be used in a great variety of dishes:

Example of Individual Basin Pudding Sweet and savoury basin puddings:

Dumplings,

Roly Poly Puddings and

Baked Pastry Dishes.

When it is steamed or boiled it should have a light spongy texture and when baked it makes a very crisp light pastry.

Suet Pastry is quick to make and at its best when freshly baked.

Ingredients:

225 g (8 oz) Self Raising Flour
pinch salt
100 g (4 oz) Shredded Suet
cold Water to mix

Method:

Mix flour, salt and suet in a bowl.

Add sufficient cold water to make a pliable dough.

Turn the dough on to a floured board and knead lightly.

Allow to rest for a few minutes before rolling out.

  

Serving suggestion:

Mince Meat Pudding

Suet Pastry Pudding Serving

 

Apr

5

Puff Pastry

April 5, 2007 | Leave a Comment

See also Pastry Basics for basic background information on successful pastry making.  

This pastry has a crisp light layered texture which is made by rolling and folding to trap the air between the layers of dough. Puff and Flaky Pastry are interchangeable in use. as they are similar in texture. Puff is quicker and easier to make than Flaky as the fat is added by a different method.

Ingredients:

225 g (8 oz) Plain Flour
pinch salt
150 g (5 oz) lard and margarine
Cold water to mix

Method:

Mix flour and salt, add fat cut into small pieces.

Stir in with a knife (do not rub in). Mix to a stiff dough with water.

Roll out on a floured surface to a narrow strip.

Fold in three. give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all.

Cover pastry and leave to rest (about 15 minutes) then roll into desired shape.

In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.

Always take care to roll away from you and do not break the air bubbles that will rise.

Apr

4

 Lining the pudding mold or basin with pastry

There are probably a few methods for lining a basin or mold with pastry. I have looked at it and set out two methods below. The first measures the basin across its centre to allow you to create a circle the right size. In the second I suggest you can use a plate that is about one and a half times larger than the diameter of the basin or mold to draw your circle.   

Measured Method: 

Measure over the centre of the mold or basin using string. Cut the string to the length. 

 measure large basin
determine radius Fold the string in half and set the compass to that length.
On a sheet of paper draw a circle with the compass and then cut out the circle. draw circle
cut out segment Cut a quarter segment out of the circle. This shape can now be used as a template for your pastry.
Approximation Methods:
Approximation To cut the pastry lining for a 2 pint pudding basin, choose a plate that is about 1½ times the diameter of the top of the basin (large dinner plate).
Approximation for Small Mold To cut the pastry lining for a small individual pudding mold, choose a plate that is about twice the diameter of the top of the mold (e.g. side plate or tea plate).

Apr

3

Flaky Pastry

April 3, 2007 | Leave a Comment

Flaky Pastry

Flaky Pastry calls for a little more care and trouble in making than Rough Puff Pastry, but for special pies and pastries, the beautiful light, crisp crust is well worth the time spent. Cool working conditions and skill with the rolling pin are both important.The object is to incorporate thin layers of fat between thin layers of dough and encase as much air as possible. When placed in a hot oven, this air expands and lifts each thin layer of pastry separately. The dough is more ’sticky’ than Rough Puff Pastry and more flour is needed for rolling out. Brush off surplus flour before folding to maintain the recipe balance. Before rolling, lightly seal edges of folded dough with rolling pin so that the fat does not burst through. To glaze, brush over the surface of the pastry, not the sides, as this will prevent rising. Always bake in a very hot oven.

Ingredients: 

225g (8oz) Plain Flour
Pinch Salt
175 g (6 oz) fat, butter or margarine and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approximately)

Method:

Mix flour and salt in bowl.

Blend fats together and divide into four portions.

Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough. using a round bladed knife.

Turn out on to a well-floured surface and roll out into a rectangular strip. Brush off surplus flour.

Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.

Fold the pastry into three bringing the end without fat to the centre. then folding down the other third.

Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll
out lightly.

Repeat the process twice more. Roll out again and fold up. Leave in a cold place for I hour before use.
 

Mar

1

Pastry Basics

March 1, 2007 | Leave a Comment

Searching for information and ideas on making pastry? For Shortcrust Pastry, Suet Pastry, Rough Puff Pastry and Flaky Pastry there are a few basic rules to achieve successful pastry making: 

  • Keep pastry cool. 
  • Handle pastry lightly. 
  • Bake pastry at correct oven temperature for the recipe.

    •  

    Important Detailed Notes: 

    Quantities of pastry are usually expressed as quantity of flour used, for example  225 g (8oz) of Shortcrust Pastry is the amount of pastry made using 225 g (8oz) of flour and is not the total weight of the ingredients.

    The weight of the fats used should total half the weight of the flour.

    To help you produce the best results: 

  • Keep your hands cool - use a cool pastry board or worktop.
  • Use water as cold as possible .
  • Use the fingertips, as they are the coolest part of the hands.
  • Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat - try to incorporate as much cold air as possible so that in baking this air expands and produces light pastry. In Shortcrust Pastry this is done by rubbing in and light handling, and in Rough Puff and Flaky Pastry the air is incorporated by folding and rolling.
  • Always mix pastry ingredients with a round bladed knife.
  • Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry.
  • Avoid adding more flour after the water is added.
  • Dust rolling pin with flour and work lightly to prevent sticking.
  • Roll out quickly, always rolling away from you and not from side to side.
  • Turn the pastry, not the rolling pin.
  • Avoid stretching the pastry as this causes shrinkage in baking.
  • Roll evenly and do not roll over the ends of the pastry.
  • Pies, tarts, pastries and turnovers should be brushed over with a suit-able glaze before baking.
  • Always bake in a hot oven and for rich pastry a very hot oven.

    • There are two additional types of pastry are made by completely different methods, these are Hot Water Crust Pastry and Choux Pastry. Methods for these will be covered in the appropriate recipe.

    Next Page »


    TheRecipeCorner Search

     

    TheRecipeCorner Pages

    Recipe Archives

    Adverts

    Don't Shop For it. Argos it For Healthy Skin, Hair & Nail try Evening Primrose Too much Cholesterol? Try Garlic Hi-Strenght NOW! Autumn Transition Special Offers Just-Eat.co.uk - Order food online ! Laithwaites - Specialists in great value wine.

    TheRecipeCorner Friends