Sunday 9 March 2008

Simnel Cake

  • Ingredients

  • 6 oz (175g) butter or margarine
  • 6 oz (175g) soft brown sugar
  • 3 large eggs
  • 9 oz (250g) self-raising flour
  • pinch of salt
  • ½ tsp mixed spice
  • 5 tbsp milk
  • 2 tbsp golden syrup
  • 1 lb (450g) currants
  • 2 oz (50g) raisins
  • 4 oz (100g) sultanas
  • 1 oz (25g) glace cherries, quartered
  • 4 oz (100g) mixed peel, chopped
  • 1 lb (450g) almond paste (marzipan)
  • apricot jam
  • beaten egg to glaze

  • Method

  • Heat the oven to 180 c, 350 f, gas mark 4.
  • Grease and line an 8 inch round cake tin.
  • Beat the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, with a little flour, beating well after each addition.
  • Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
  • Fold in the remaining flour and fruit.
  • Place half the mixture into the cake tin and smooth level.
  • Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
  • Cover with the remaining cake mixture.
  • Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
  • Allow the cake to cool.
  • Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
  • Brush the top of the cake with apricot jam and place the almond paste on top.
  • Roll the remaining paste into eleven small balls.
  • Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
  • Place under a hot grill to brown the marzipan.

Hot Cross Buns

  • Makes: Approx 12

  • Ingredients

  • 2 oz (50g) caster sugar, plus 1 teaspoon
  • 5 fl oz (150ml) warm water
  • 1 level tbsp dried yeast
  • 1 lb (450g) plain flour
  • 1 level tsp salt
  • 1 rounded tsp mixed spice
  • 3 oz (75g) currants
  • 2 oz (50g) cut mixed peel
  • 1 ½ - 2 fl oz (40-55ml) warm milk
  • 1 egg, beaten
  • 2 oz (50g) melted butter

  • for the cross:

  • 4 oz (110g) plain flour
  • 3 tbsp water

  • for the glaze:

  • 2 tbsp sugar
  • 2 tbsp water

  • Method

  • Mix the tsp of caster sugar into the warm water, until dissolved.
  • Add the dried yeast and leave the mixture until a froth develops on the top.
  • Sift the flour, salt and mixed spice into a bowl and add the rest of the sugar.
  • Add the currants and mixed peel and stir well.
  • Make a well in the centre of the bowl and pour in the yeast mixture, plus 1 ½ fl oz (40ml) of the warm milk, the beaten egg and the melted butter.
  • Mix into a dough, adding the remaining milk if necessary.
  • Knead the dough for about 6 minutes, then leave for around an hour in a warm place to rise.
  • After an hour knead the dough again until it is back to its original size.
  • Divide the dough into 12 round portions, and arrange them on a greased baking sheet, allowing room for them to expand.
  • Make a deep cross on each one with a sharp knife.
  • Leave them in a warm place for around 25 minutes to rise again.
  • Meanwhile, mix 4 oz (110g) plain flour with approximately 3 tbsp water, roll out thinly and cut into small strips.
  • Place the strips onto the buns in the shape of a cross, dampening them with water first to seal them.
  • Bake the buns for 15 minutes, in a pre-heated oven at gas mark 7, 425 F, 220 C.
  • To make the glaze, melt the sugar in the water over a gentle heat, and brush the buns with it as soon as they come out of the oven.

Sunday 6 January 2008

Strawberry Yogurt Ice

  • Serves 8
  • 50 calories per serving
  • This can be stored for up to 6 weeks in the freezer

  • Ingredients
  • 10oz (300g) strawberries
  • 3.5tablespoons caster sugar
  • 5fl oz (150ml) low fat natural yogurt
  • 2 egg whites
  • Pinch of cream tartar

  • Method
  • Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
  • Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
  • When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
  • Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
  • Return to the freezer and freeze for several hours or overnight
  • Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes

Thursday 3 January 2008

Eggless Pancakes

  • Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1 cup whole milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 tablespoon butter

  • Method
  • Combine dry ingredients and mix slightly.
  • Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy.
  • Set aside to rest for a few minutes.
    Heat a large skillet over medium-high heat until hot.
  • While pan is heating, add butter.
  • As soon as the butter is melted, add melted butter to pancake batter.
    Return pan to stove and stir butter into batter.
  • When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
  • Cook until bubbles form on the surface.
  • Carefully flip pancakes with turner/spatula and cook until golden brown.
    Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Friday 20 July 2007

Venison Casserole

  • Preparation time: 20 min
  • Cooking time: 2½ hrs

  • Ingredients

  • 2 lbs (900g) venison haunch, diced
  • 2 oz (50g) dripping
  • 2 onions, chopped
  • 3 carrots, sliced
  • 2 oz (50g) bacon, diced
  • 1 oz (25g) flour
  • 4 tbsp red wine
  • 1 pint (600ml) beef stock
  • salt and pepper
  • herbs (bouquet garni)

  • Method

  • In a pan, brown the meat in the dripping.
  • Remove the meat from the pan and keep warm.
  • In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them.
  • Remove the vegetables and keep warm with the meat.
  • In the same pan, add the flour to thicken the meat juices and then stir in the stock and the wine.
  • Put the venison in a casserole dish with the vegetables and seasoning.
  • Pour over the liquid and cook in a moderate oven, 180 c/350 f/gas mark 4, for 2½ hours.

Wednesday 18 July 2007

Mustard and Caper Sauce

  • Ingredients

  • 1 oz (25g) butter
  • 4 - 5 spring onions, finely chopped
  • 2 tbsp capers
  • 1 beef stock cube
  • 1 tsp ready made English Mustard
  • 4 fl oz (125ml) water
  • 6 fl oz (175ml) Extra Dry Martini
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ pint (300ml) double cream

  • Method

  • Fry the onions in the butter, until soft.
  • Add the Martini and water.
  • Crumble the stock cube into the pan and stir well.
  • Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
  • Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

Vodka and Green Peppercorn Sauce

  • Ingredients

  • 1 ½ oz (40g) butter
  • ½ oz (15g) bottled green peppercorns, drained and crushed
  • 2 - 3 tbsp vodka
  • ¼ pint (140 ml) double cream

  • Method

  • In a small saucepan, melt the butter and heat until it sizzles.
  • Stir in the peppercorns and cook for 2 - 3 minutes.
  • Add the vodka.
  • Lower the heat a little and stir in the cream gradually so that it blends with the green peppercorn mixture.
  • Serve Hot.