Recipes/Cookery – updated 27/03/2010
Please email your best foolproof recipes to:
maggie@beverleytownbowlingclub.co.uk
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SWEET POTATO AND TALEGGIO GRATIN
ONE AND A HALF LBS SWEET POTATOES 8 OZS TALEGGIO (OR BRIE) ONE FAT CLOVE GARLIC 125ML WHIPPING CREAM
HEAT OVEN TO 350F/180C/GAS MARK 4 PEEL POTATOES AND SLICE THINLY SLICE THE CHEESE BUTTER A GRATIN DISH AND LAYER WITH THE CHEESE, GARLIC AND POTATOES FINISHING WITH A LAYER OF CHEESE SEASON WITH SALT AND PEPPER POUR OVER THE CREAM AND BAKE FOR AN HOUR
Please note: I THINK THE SWEET POTATO BAKE IS TOO SWEET WITH ALL SWEET POTATOES SO I DO HALF SWEET AND HALF OLD POTATOES Sally Bell 27/03/2010 |
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AUBERGINE BAKE
ONE LARGE AUBERGINE HOMEMADE TOMATO SAUCE AND FRESH CHOPPED BASIL OR A JAR OF TOMATO SAUCE WITH BASIL GRATED CHEESE FOR TOPPING (PARMESAN OR CHEDDAR)
SLICE AUBERGINE THINLY AND SPRINKLE WITH SALT WEIGHT DOWN FOR A COUPLE OF HOURS RINSE AUBERGINE AND PAT DRY BRUSH WITH OLIVE OIL AND FRY GENTLY FOR APPROX 6 MINS EACH SIDE LAYER IN BUTTERED DISH POUR OVER SAUCE AND COVER WITH GRATED CHEESE BAKE FOR 45 MINS 350F/180C/GAS MARK 4
Sally Bell 27/03/2010 |
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COURGETTE AND COCONUT SOUP
ONE MEDIUM CHOPPED ONION ONE MEDIUM CHOPPED POTATO TWO LARGE CHOPPED COURGETTES THREE QUARTERS PINT VEGETABLE STOCK HALF A PACKET CREAMED COCONUT MILK
SWEAT ONION IN A LITTLE BUTTER ADD POTATO AND COUGETTES AND COOK FOR FIVE MINUTES ADD STOCK AND COOK UNTIL SOFT LIQUIDISE UNTIL SMOOTH ADD CREAMED COCONUT MILK ADD MILK TO THIN IF NECESSARY REHEAT Sally Bell 27/03/2010 |
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SIAN’S FISH CAKES (SERVES 6)
14OZ COOKED FISH 6OZ BREADCRUMBS 3TBS MAYONNAISE 2 SMALL EGGS 1 PACK CORIANDER 2 TBS SESAME SEEDS 3 TBS OLIVE OIL 1OZ BUTTER SALT AND PEPPER FLAKE FISH INTO BOWL WITH HALF BREADCRUMBS, MAYONNAISE, BEATEN EGG, CORIANDER AND SALT AND PEPPER. MIX AND FLATTEN INTO 18 SMALL BALLS LEAVE TO STAND FOR AT LEAST 10 MINS. MIX SESAME SEEDS WITH REMAINING BREADCRUMBS, BRUSH FISH CAKES WITH MILK & COAT IN BREADCRUMB MIXTURE. MELT BUTTER IN OLIVE OIL AND FRY FOR 2 MINS EACH SIDE UNTIL GOLDEN. SERVE ON BED OF SALAD LEAVES WITH A SWEET CHILLI SAUCE ON THE SIDE. Sally Bell 27/03/2010 |
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ALPINE STRAWBERRY GRATIN (SERVES 6)
300ML DOUBLE CREAM 300ML NATURAL YOGHURT 225GR ALPINE STRAWBERRIES GRATED ZEST OF 1 LEMON LEMON JUICE TO TASTE CASTOR SUGAR TO TASTE 115GR DEMERARA SUGAR
WHIP CREAM TO SOFT PEAKS AND FOLD IN YOGHURT, FEW STRAWBERRIES, LEMON ZEST, JUICE AND CASTOR SUGAR TO TASTE. PUT FRUIT IN BOTTOM OF DISHES AND COVER WITH CREAM MIXTURE AND DEMERARA SUGAR. SMOOTH WITH BACK OF SPOON PUT IN FRIDGE FOR AT LEAST 2 HOURS. ADD REST OF FRUIT OR SERVE SEPERATELY.
Sally Bell 27.03.2010 |
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Margaret’s Citrus Burst Muffins (makes 12)
275g plain flour 75g brown sugar 50g caster sugar 2tsp baking powder 1 tsp salt (optional) 150ml milk 150ml orange juice 150ml oil 1 egg 1 x 170g Ocean Spray Dried Cranberries ½ tsp orange zest 75g chopped pecans Sugar for sprinkling METHOD:
Preheat oven to 200C, 400F, Gas 6 Combine flour, sugar, baking powder and salt in a bowl. In a separate bowl combine milk, orange juice, oil and egg. Stir into the dry ingredients until just moist. Add dried cranberries and orange zest. Fill muffin cases to ¾ full then sprinkle the top with pecans and extra sugar. Bake in preheated oven for 18-20 mins. Cool on a wire rack. Margaret Johnson 18.11.09
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Margaret’s Chocolate & Raspberry Muffins (Makes 12)
190g unsalted butter (cubed) 190g caster sugar 3 large eggs, beaten 190g S/R flour 75g fresh raspberries or defrosted if using frozen 150g Cote d’OrNoir Framboise broken into pieces (dark chocolate) METHOD: Preheat oven to 200 C /400 F Gas 6 Cream together the butter & sugar in a bowl until pale and creamy. Gradually add the beaten eggs a little at a time, then sift in the flour and add the raspberries & chocolate pieces. Mix well, the spoon into the muffin cases and bake 18-20 mins until golden brown and firm to the touch. Margaret Johnson 18.11.09 |
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Margaret’s Cherry Muffins (makes 6) 365 calories per muffin
175g plain flour 50g self raising flour 1 level tsp baking powder 50g granulated sugar 100g white choc chips 100g glazed cherries (chopped) 175g unsalted butter or margarine 2 medium eggs, beaten 3tbsp buttermilk or natural yogurt 1 tbsp toasted flaked almonds Tip: Rinse & chop cherries and toss in flour To prevent sinking to the bottom of the muffins METHOD Preheat oven to 200 / 400 F Gas 6 Line 6 muffin tins with paper cases Sift flour & baking powder into a bowl stir in sugar, chocolate chips & chopped cherries. Melt butter/margarine, stir in mixture. Gradually add eggs, buttermilk or yogurt. Spoon into cases, filling two-thirds full. Sprinkle with almonds and bake in oven for 15-18 mins until well risen. Margaret Johnson 18.11.09 |
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Danish Apple Charlotte
1 – 2 lb Apples 2 oz Butter At least 4oz stale bread crumbs 2 oz Sugar Tub of Cream (small or large depending on how much you like) Method Cook apples until pulpy. Put in a dish suitable for a trifle and allow to cool Melt butter in a frying pan and add bread crumbs and sugar. Fry until golden brown and crisp (they will go crispier when cold) Put mixture on to the apples and decorate with cream. If liked sultanas can be added to the apples. I find this is excellent for those who don’t like ordinary trifle. This recipe was given to me by the mother of a Danish girl I was at school with. Her father was the Danish Pastor in Hull and we all went to her birthday party. All the food was Danish and it was delicious. As you will gather I have always loved cooking so I asked her mum for this recipe. Joan Clark |
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| 14 August 2009
Joan & Trevor’s: Lime Cake with Greek Yogurt Sorbet Ingredients
For the cake: 185g unsalted butter, at room temperature 185g caster sugar 3 limes, zest only 3 free range eggs, beaten 275 self-raising flour 1 teaspoon baking powder For the cake syrup: 3 limes, juice only 3 tbsp icing sugar 50 ml brandy For the sorbet: 350g Greek yogurt 50ml milk 75g icing sugar 2 tablespoons honey METHOD 1) Pre- heat the oven to 180C/160C fan/gas mark 4.Grease and line a 7” cake tin. 2) For the lime cake: cream together the butter and sugar in a bowl until pale and fluffy, then mix in the lime zest and beaten eggs. Fold in the flour and baking powder, until the mixture becomes a smooth batter. 3) Pour into a prepared cake tin and bake for 30 minutes, or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool on a wire rack. 4) For the cake syrup: heat the lime juice and icing sugar together in a small, non- reactive saucepan until the icing sugar has dissolved. Stir in the brandy. 5) Remove the cooled cake from the tin, pierce some holes on the top with a skewer and pour over the lime syrup. 6) For the lime sorbet: mix all of the sorbet ingredients together, then transfer to an ice cream machine and churn according to the manufacturer’s instructions. Alternatively, pour the sorbet mixture in a container and place in the freezer. After 20 minutes, take the container out and break up the ice crystals with a fork and return to the freezer. Remove to soften slightly. 7) To serve, place a slice of cake on a serving plate with a scoop of the yogurt sorbet. |
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| STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
FOR THE PUDDING ———(Joan & Trevor’s) 100g chopped dates 90ml boiling water ½ teaspoon vanilla extract 35g softened butter 65g demarera sugar 1 egg 1tsp black treacle 75g self-raising flour ½ tsp bicarbonate of soda 60ml milk FOR THE SAUCE 25g butter 75g dark soft brown sugar 120ml double cream ½ tsp black treacle TO SERVE Crème fraiche or ice cream METHOD
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IRISH FRUIT CAKE 4oz margarine ( Joan & Trevor’s) ½ pint cold tea ½ lb mixed fruit 1tbsp golden syrup 4oz caster sugar 9oz SR flour Pinch salt 1tsp Bicarb soda, ½ tsp mixed spice, ¼ tsp cinnamon. 1oz Demerara sugar or granulated sugar. Grease and line a 7-8 “ deep cake tin. Put marg, tea, fruit, sugar and syrup in a large pan. Stir over a gentle heat until fat and sugar have dissolved, simmer for 5 minutes and then cool. Put flour, bicarb, salt and spices in a bowl and make a well in the centre. Pour in the cooled mixture and mix until blended, pour into the tin and sprinkle with 1oz sugar. Bake in the centre of the oven @ 145* C (Fan oven) 165* C Gas mark 1 ½ for 1hr. |
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Joan & Trevor’s
TEA BREAD 4oz margarine 6oz mixed fruit 6oz sugar ½ pint water ½ teasp. Bicarb soda 12oz SR flour Put all ingredients except flour into a large pan and bring to the boil, stirring all the time. Simmer for 5 minutes. Remove from the heat and leave to cool for at least 15 minutes. When cool fold in the flour and beat well. Put into a 2lb loaf tin and bake for approx 1 hr @ 140* C ( Fan oven ) 160*C or Gas Mark 3. Put into an airtight tin and do not cut for at least 24 hrs. 14 August 2009 |
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Joan & Trevor’s
NORWEGIAN APPLE CAKE 41/2oz marg 41/2oz sugar 1 beaten egg 9oz SR Flour , ½ tsp BP 2 medium sized Bramley apples, peeled, cored and sliced thinly A little extra Demerara sugar Cream marg and sugar.Add egg except for approx 1 teasp for glazing cake. Add flour and mix to a firm dough and add a little water if necessary. Press 2/3 of the mixture into a 8 in loose bottom tin, letting it go about ½” up the sides of the tin. Put the sliced apple on the mixture . Roll out the rest of the mixture, cut into strips for the lattice top. Brush with the remainder of the egg and sprinkle with the Demerara sugar. Bake @ 150 deg. (fan oven) or Gas mark 3 for 30 to 40 mins until golden brown. 14 August 2009 |
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Joan & Trevor’s
PRAWN AND SPICY TOMATO SPAGHETTI Serves two 7oz spaghetti 1 tbsp olive oil 1 garlic clove, crushed ¼ tsp chilli flakes 4 large tomatoes, peeled and cut into chunks 6oz frozen large prawns ¼ lemon ½ tsp chopped fresh parsley Cook spaghetti in boiling salted water until tender. Heat the olive oil in a pan and add the garlic and chilli flakes. Cook for 1 minute, then add the tomatoes and cook until soft. Add the prawns and heat through. Drain the spaghetti and mix into the tomato and prawns. Season well with salt and freshly ground black pepper and add a squeeze of lemon juice and the parsley just before serving.
14 August 2009 |
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Hilary’s Mackerel Pate
MACKEREL PATE 9 August 2009 |
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Hilary’s White Christmas Cake
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Josie’s Christmas Chutney
(makes about 2 pints) 12 oz pitted no-soak prunes 10 oz pitted dates 10oz dried apricots 1 lb onions, peeled 1 pint cider vinegar 1 dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger 2 oz sea salt 3 oz allspice berries or 2 tsp ground 1 lb Demerara sugar Method Chop dried fruit and onions very small ( a bit time consuming unless done in food processor) Put vinegar in large saucepan (non stick is great) with salt and ginger, tie allspice berries in small piece of muslin very securely so they can’t escape and add to pan (I use ground allspice if I can’t get berries). Bring everything to the boil , then stir in chopped fruit and onions together with the sugar. Leave to simmer very gently without lid for about 1 and a half hours or until chutney has thickened. Stir occasionally during cooking. When it’s ready you will be able to draw a spoon across the surface of chutney and make a trail that doesn’t immediately fill up with surplus vinegar. Take berries out and spoon chutney into warmed sterilised jars, seal with waxed discs and tight lids, keep for at least 1 month before eating (the longer the better). All the family get me to make this every Christmas for them (John comes in handy for the chopping).
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Mary Smith’s Ginger Cake
8oz Margarine 8oz Sugar 2 Tablespoons Golden Syrup 4 Eggs 8oz SR Flour 3 Level Teaspoons Ground Ginger 2 Tablespoons Milk } If required 2 Tablespoons Water } If required Just noticed this does not have the cooking instructions included so “watch this space” I will ask Mary what we do next. Good start to our cookery page! 8 August 2009 |
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Hilary’s Flapjack
4 oz Butter l oz caster sugar 2 tabs golden syrup 8 oz rolled oats pinch of salt I find the cookery books tell you to leave this mixture in the oven for far too long so I take the flapjack out when it has just changed colour, this way the texture is chewier and not so brittle. It may feel soft on the top when you take it out of the oven but when cool it is fine. 8 August 2009 |