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

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.

Jun

22

Searching for meringue pie then this is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. Serves up to 6. Delicious…

Ingredients

FOR THE PASTRY;

125g / 4oz plain flour
75g / 3oz chilled butter, diced
25g / 1oz caster sugar
50g / 2oz ground hazelnuts
1 egg yolk

FOR THE FILLING:

50g / 2oz cornflour
125g / 4oz dark muscovado sugar
300ml / ½ pint milk
50g / 2oz butter, diced
3 egg yolks
1 tsp vanilla essence

FOR THE MERINGUE

3 egg whites
175g / 6oz caster sugar

Method

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

To make the pastry: place the flour in a bowl, add the butter and rub in with your fingertips until mixture resembles fine breadcrumbs.

Stir in the sugar and hazelnuts, then add the egg yolk and enough water, about two to three tablespoons, and mix to a firm dough.

Knead the dough briefly on a lightly floured surface, then roll out and line an 18cm / 7 inch square flan tin.

Chill for 30 minutes, if time permits, then fill with crumpled foil and bake for 15 minutes.

Remove the foil and bake for a further 5 minutes.

To make the filling: combine cornflour and sugar in a pan, then blend in milk until smooth.

Heat gently, stirring until thickened, then cook for a further 1 minute.

Allow to cool slightly then beat in the butter, a few pieces at a time.

Stir in egg yolks and vanilla essence.

Pour into the cooked pastry case.

To make the meringue: whisk the egg whites in a grease-free bowl until stiff and dry.

Whisk in one tablespoon of the sugar, then fold in remainder.

Spread meringue over the filling to enclose it completely.

Return the pie to the oven for 10 minutes until the meringue is golden brown, then serve warm or cold.

Jun

5

Looking for an apple dessert with that something extra then why not try this apple and mincemeat tart. Serve hot or cold with custard, cream or ice cream. Delicious…

Ingredients

450g / 1 lb cooking apples, peeled and cored

55-85g / 2-3 oz sugar

170-225g / 6-8 oz shortcrust pastry

170g / 6 oz mincemeat

Little extrta sugar

Method

Slice the apple into a pan and add the sugar and 3-4 tablespoons of water.

Cover the pan and simmer until the apple is cooked and broken down to a coarse pulp.

Leave the apple to cool.

Preheat the oven to fairly hot 200°C / 400°F / Gas Mark 6.

Base line a 20cm (8 inch) flan tin and roll out two-thirds of the pastry and line the flan tin.

Roll out the rest and cut into strips.

Arrange alternate lines of cooked apple and mincemeat in the flan tin.

Lay a lattice of pastry over the top.

Sprinkle with a little of the extra sugar.

Bake above the centre of the oven for about 35 minutes or until cooked and brown.

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

May

16

This recipe for Profiteroles uses therecipecorner Choux Pastry recipe. Whipped cream filling and chocolate sauce provides a delicious treat!

Ingredients: 

100 g (4 oz) Choux Pastry
150 ml (¼ pint) whipping cream, whipped 

Ingredients For the Sauce: 
150 g (5 oz) chocolate, chopped
2 x 15 ml (2 tbsp) spoon soft brown sugar
2 x 15 ml (2 tbsp) spoon water  
50 g (2 oz) butter 
1 x 15 ml (1 tbsp) spoon rum or brandy

Method:

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

Grease 2 or 3 baking trays, then run under cold water tap leaving a film of water on trays.

Using 2 teaspoons, place walnut sized mounds of Choux Pastry, well-spaced out on the prepared baking trays.

Bake for 20-25 minutes until well risen, brown and firm.

Slit sides to let steam escape.

Allow to cool on wire rack.

Fill choux buns with whipped cream.

To make sauce:

Combine chocolate, sugar and water in heavy based saucepan, and stir over low heat until smooth.

Stir in butter.

Remove from heat and add rum or brandy.

Pour sauce over buns and serve immediately.

Apr

26

Want a versatile tart using shortcrust pastry that can be filled with any jam, marmalade or lemon curd then this recipe might be the answer. The recipe makes an 18cm (7in) flat tart that should serve upto 6. Why not serve with custard, cream or ice cream!

Ingredients: 

175g (6oz) Shortcrust Pastry

2 tbsp Jam, Marmalade or Lemon Curd

75g (3oz) Margerine

75g (3oz) Caster Sugar

100g (4oz) Ground Almond 

50g (2oz) Ground Rice 

1 Egg

A few drops of Almond Essence to add flavour

Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Line an 18cm (7in) flat tin with two thirds of the pastry.

Spread the base with the jam, marmalade or lemon curd.

Cream the margerine and sugar together.

Mix the ground almonds and ground rice together add to the creamed mixture. 

Beat the egg in a separate bowl and stir in to the mixture.

Spread the mixture over the jam.

Bake for about 35 to 40 minutes until slightly risen and golden in colour.

Apr

21

Looking for that old fashioned roly poly pudding made with suet pastry. Bake it or steam it and serve hot with hot custard. Uses The Recipe Corner suet pastry recipe. Indulge yourself. Enjoy!

Ingredients: 

225g (8oz) Suet Pastry

5 tbsp Jam, Honey, Syrup or Marmalade

Method:

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

Grease a baking tray.

Roll out the pastry on a floured work surface in to a rectangle of about 25cm (10in) by 20cm (8in).

Spread the the chosen filling to within about 2.5cm (1in) of the edges. This will help prevent the filling seeping out and burning.

Moisten the edges with a little water.

Roll over the pastry loosely from the narrow side.  

Press down the two ends to seal them and place the roly poly on the baking tray with the join underneath.

Bake in the centre of the oven for about 30 to 35 minutes until golden.

Serving Suggestion: Serve hot with hot custard.

As an alternative the pudding can be wrapped in greaseproof paper and steamed for 1½ hours. 

Apr

17

Dumplings

April 17, 2007 | Leave a Comment

Searching for the recipe for dumplings then this is it. You can put dumplings in a stew, use them as a dessert or put them in a soup. Use Suet Pastry and follow the methods below:

Serving Suggestions:

Dumplings with a stew - Add the dumplings to a stew about 20 minutes before it has finished cooking.

Dumplings as a dessert - Dumplings may be cooked in boiling water for 20 minutes then served as a dessert with jam, honey, golden syrup or your choice of dessert sauce.

Dumplings with soup - Try adding a pinch each of salt, pepper and mixed herbs when mixing the dry dumpling ingredients, then cook in boiling water for 20 minutes and serve with your choice of soup to make a quick hearty meal.

Ingredients:

125g (4 oz) Suet Pastry

Method: 

Divide the pastry into 8-12 pieces.

Flour your hands and roll each piece into a ball.

Add the dumplings to a stew about 20 minutes before it has finished cooking.

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