MARY BERRY'S FORK BISCUITS
If you're looking for the biscuits that Maggie posted on Facebook, these are the ones. Ingredients 100 g (4 oz) butter softened 50 g (2 oz) caster sugar 150 g (5 oz) self-raising flour Essential kit You will need two baking trays. Instructions Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15–20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. |
Mary Berry's picture
Maggie's picture and comment: I should have taken them out of the oven a minute or so sooner - they're light and crisp and taste good. Like shortbread but a little lighter.
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VEGETABLE SHEPHERDS PIE
from BBC Hairy Bikers programme - Recipe by Lorraine Pascale - serves 4
from BBC Hairy Bikers programme - Recipe by Lorraine Pascale - serves 4
Ingredients for the filling:
1 tbsp. oil
1 leek trimmed finely chopped
2 carrots finely chopped
150g chestnut mushrooms roughly chopped
1 large garlic clove finely chopped
3 fresh sage leaves chopped (I used dried)
3 springs fresh thyme leaves only chopped
1 x 400g tin green or puy lentils (I used green) drained
1 x 400g tin chopped tomatoes
200ml (7fl oz) vegetable stock
200ml (7fl oz) red wind
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and black pepper
TOPPING
2 sweet potatoes (about 500g - 1lb 2oz weight) peeled and cut into 2cm chunks
2 floury potatoes (about 500g - 1lb 20z weight) peeled and cut into 2cm chunks
1/2 small cauliflower leaves and root removed and separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp. finely grated parmesan (optional)
TO MAKE FILLING: heat the oil in a frying pan over a med heat. Add leeks and fry for 4-5 mins until beginning to soften.
Add carrots, mushrooms and garlic and cook - stirring - for 4-5 mins.
Add sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir well. Bring to the boil, reduce to a simmer and continue to simmer for 18-20 mins while you do the topping.
Preheat oven to 200C - 180 Fan - Gas 6.
TOPPING:
Bring large pan of water to the boil. Add sweet potato and potato boil for about 10 mins. Add cauliflower and boil for a further 8-10 minutes.
Drain veg will and return them to the pan. Add the butter. Season and then mash until smooth.
FILLING:
Now stir Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture which should have thickened during cooking. Continue to simmer for a further 1-2 mins. Add a little water if the mix is too dray (simmer for longer if the mixture is too watery). Season to taste.
Transfer filling mixture to an ovenproof baking dish. Spoon over the topping and spread to an even layer. Sprinkle with parmesan (if using).
Bake the pie in the oven for 18-20 minutes or until the topping is golden and the filling is bubbling.
1 tbsp. oil
1 leek trimmed finely chopped
2 carrots finely chopped
150g chestnut mushrooms roughly chopped
1 large garlic clove finely chopped
3 fresh sage leaves chopped (I used dried)
3 springs fresh thyme leaves only chopped
1 x 400g tin green or puy lentils (I used green) drained
1 x 400g tin chopped tomatoes
200ml (7fl oz) vegetable stock
200ml (7fl oz) red wind
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and black pepper
TOPPING
2 sweet potatoes (about 500g - 1lb 2oz weight) peeled and cut into 2cm chunks
2 floury potatoes (about 500g - 1lb 20z weight) peeled and cut into 2cm chunks
1/2 small cauliflower leaves and root removed and separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp. finely grated parmesan (optional)
TO MAKE FILLING: heat the oil in a frying pan over a med heat. Add leeks and fry for 4-5 mins until beginning to soften.
Add carrots, mushrooms and garlic and cook - stirring - for 4-5 mins.
Add sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir well. Bring to the boil, reduce to a simmer and continue to simmer for 18-20 mins while you do the topping.
Preheat oven to 200C - 180 Fan - Gas 6.
TOPPING:
Bring large pan of water to the boil. Add sweet potato and potato boil for about 10 mins. Add cauliflower and boil for a further 8-10 minutes.
Drain veg will and return them to the pan. Add the butter. Season and then mash until smooth.
FILLING:
Now stir Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture which should have thickened during cooking. Continue to simmer for a further 1-2 mins. Add a little water if the mix is too dray (simmer for longer if the mixture is too watery). Season to taste.
Transfer filling mixture to an ovenproof baking dish. Spoon over the topping and spread to an even layer. Sprinkle with parmesan (if using).
Bake the pie in the oven for 18-20 minutes or until the topping is golden and the filling is bubbling.
ORANGE MARMALADE
I've posted two recipes below. The first one I used in 2017 and the other in previous years. They differ slightly - in the first one you boil the oranges whole prior to doing the messy bits. In the second one, you have to chop the peel before boiling. Both recipes were successful but I found it easier to cut the peel after boiling as it is much softer and a less laborious job. I would think you could also use a some sort of food gadget to do the peel especially if you're not too fussy about it being in precise fine slices. |
RECIPE 1
ORANGE MARMALADE
1.25kg (2lb 12oz) Seville oranges. 1.5kg (3lb 5oz) granulated sugar. About 8-9 jars.
Wash the oranges and place the whole fruit in a large stainless steel pan, or preserving pan.
Cover with 2.25 litres (4 pints) water. Bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.
Preheat oven to 140 C (275F or Gas 1). Wash the jars well and rinse thoroughly under running water. Leave jars and lids to dry upside down in the oven. Place a few saucers in the freezer to chill - these will be used to test if the cooked marmalade has reached setting point.
Remove oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres (3 pints) of the cooking liquid. Discard any that is over or top up with water as necessary. Return the liquid to the pan.
When the oranges are cool enough to handle cut them in half and scoop out the flesh, pith, and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add this to the pan.
Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Keep stirring until the sugar is properly dissolved.
Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.
Test for setting point by dropping a little of the mixture onto a chilled saucer. Leave for a moment then push your finger into the marmalade. If it wrinkles it is ready. It can take up to 30 minutes to reach setting point so just keep testing.
When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars. A proper jam funnel makes this much easier. Before I acquired a funnel I used to use a heat resistant jug to do this. Leave about 1cm (half inch) space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken as it cools. If you don't have lids you can still buy the old cellophane discs and wax discs that you fasten with an elastic band. I find using a cellophane disc under the proprietary metal led gives a good seal. I don't buy special jars although they are available. I just save empty jam jars and their lids. Don't be tempted to use coffee jars or honey jars etc as they are made from glass that is more easily shattered i.e. not designed for hot substances.
ORANGE MARMALADE
1.25kg (2lb 12oz) Seville oranges. 1.5kg (3lb 5oz) granulated sugar. About 8-9 jars.
Wash the oranges and place the whole fruit in a large stainless steel pan, or preserving pan.
Cover with 2.25 litres (4 pints) water. Bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.
Preheat oven to 140 C (275F or Gas 1). Wash the jars well and rinse thoroughly under running water. Leave jars and lids to dry upside down in the oven. Place a few saucers in the freezer to chill - these will be used to test if the cooked marmalade has reached setting point.
Remove oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres (3 pints) of the cooking liquid. Discard any that is over or top up with water as necessary. Return the liquid to the pan.
When the oranges are cool enough to handle cut them in half and scoop out the flesh, pith, and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add this to the pan.
Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Keep stirring until the sugar is properly dissolved.
Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.
Test for setting point by dropping a little of the mixture onto a chilled saucer. Leave for a moment then push your finger into the marmalade. If it wrinkles it is ready. It can take up to 30 minutes to reach setting point so just keep testing.
When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars. A proper jam funnel makes this much easier. Before I acquired a funnel I used to use a heat resistant jug to do this. Leave about 1cm (half inch) space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken as it cools. If you don't have lids you can still buy the old cellophane discs and wax discs that you fasten with an elastic band. I find using a cellophane disc under the proprietary metal led gives a good seal. I don't buy special jars although they are available. I just save empty jam jars and their lids. Don't be tempted to use coffee jars or honey jars etc as they are made from glass that is more easily shattered i.e. not designed for hot substances.
RECIPE 2
SEVILLE ORANGE MARMALADE
3lb fruit. 6lb sugar. 6 pints water. Juice of 2 lemons.
Halve the oranges and squeeze out juice. Collect pips and pulp in a piece of muslin and tie into a bag.
Slice peel thinly. Put fruit, lemon juice and water in a pan and add the muslin bag.
Add peel and simmer for about 2 hours, until peel is soft and liquid reduced by about half.
Remove muslin bag.
Add sugar and stir until dissolved. Bring to the boil and boil rapidly or about 15 minutes.
Test for setting point. Cool for about 15 minutes then pot and cover in the usual way. (see Recipe 1)
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If you get hooked on this preserving lark you might like to try the following...
THREE FRUIT MARMALADE
As above using 4 lemons, 2 sweet oranges, 2 grapefruit (to a total weight of 3 lbs) 6lbs sugar. 6 pints of water.
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SEVILLE ORANGE MARMALADE
3lb fruit. 6lb sugar. 6 pints water. Juice of 2 lemons.
Halve the oranges and squeeze out juice. Collect pips and pulp in a piece of muslin and tie into a bag.
Slice peel thinly. Put fruit, lemon juice and water in a pan and add the muslin bag.
Add peel and simmer for about 2 hours, until peel is soft and liquid reduced by about half.
Remove muslin bag.
Add sugar and stir until dissolved. Bring to the boil and boil rapidly or about 15 minutes.
Test for setting point. Cool for about 15 minutes then pot and cover in the usual way. (see Recipe 1)
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If you get hooked on this preserving lark you might like to try the following...
THREE FRUIT MARMALADE
As above using 4 lemons, 2 sweet oranges, 2 grapefruit (to a total weight of 3 lbs) 6lbs sugar. 6 pints of water.
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NIGEL SLATER'S APPLE CRUMBLE - I watched this one on telly and pinched the recipe from the BBC (food) website.
1 kg Bramley apples (I don't know if they mean peeled weight or as you buy them weight).
Pinch of sugar to taste
1 tablespoon water or apple juice
100g plain flour
75g butter
50g rolled oats (I haven't a clue if my oats are rolled or not but I just used the ones I had in the cupboard. )
100g demerara sugar
NOTE: when I watched Nigel making this on the telly he said don't be tempted to add too much sugar to the apples as there is sugar in the crumble to counteract the tartness of the apples - I think he's right. and they're telling us to cut down on sugar these days. sugar
Preheat oven to 200 C / 400F / Gas 6
Wipe the apples and cut into quarters then remove the cores and slice each pie e in two. Put them into a pan, taste for sweetness and add a sprinkling of sugar. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes until the apples start to soften.
NOTE: Nigel didn't peel the apples but I did - old habits die hard and I was worried in case guests thought unpeeled apples a bit odd.
Transfer the apple mixture to a shallow ovenproof pie dish.
Blend the flour and butter in a food processor for a few seconds until the mix looks like breadcrumbs.
Stir in the oats and brown sugar and sprinkle it over the apples in the pie dish. Bake for 30 minutes or until crisp and golden-brown on top.
1 kg Bramley apples (I don't know if they mean peeled weight or as you buy them weight).
Pinch of sugar to taste
1 tablespoon water or apple juice
100g plain flour
75g butter
50g rolled oats (I haven't a clue if my oats are rolled or not but I just used the ones I had in the cupboard. )
100g demerara sugar
NOTE: when I watched Nigel making this on the telly he said don't be tempted to add too much sugar to the apples as there is sugar in the crumble to counteract the tartness of the apples - I think he's right. and they're telling us to cut down on sugar these days. sugar
Preheat oven to 200 C / 400F / Gas 6
Wipe the apples and cut into quarters then remove the cores and slice each pie e in two. Put them into a pan, taste for sweetness and add a sprinkling of sugar. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes until the apples start to soften.
NOTE: Nigel didn't peel the apples but I did - old habits die hard and I was worried in case guests thought unpeeled apples a bit odd.
Transfer the apple mixture to a shallow ovenproof pie dish.
Blend the flour and butter in a food processor for a few seconds until the mix looks like breadcrumbs.
Stir in the oats and brown sugar and sprinkle it over the apples in the pie dish. Bake for 30 minutes or until crisp and golden-brown on top.
LAMB TAGINE
(from The Australian Women's Weekly - Moroccan. A slim paperback book I bought in Waterstones, Southampton some years ago - I've used this recipe loads of times and everyone seems to like it.
To serve 4:
750g boned lamb shoulder chopped coarsely (I use lean diced lamb and haven't tried it with shoulder)
2 tablespoons ras al hanout (spice mix the Bart one in a square tin is very good)
quarter cup (60ml) olive oil (I use lower fat rapeseed oil)
8 baby new potatoes halved
2 small leeks sliced thinly
1 litre beef stock
2 tablespoons finely chopped fresh flat leaf parsley
NOTE: The original recipe states beef consomme and not stock. .
I find this dish doesn't spoil if left in the oven on a low heat after the instructions are completed. Useful when you have guests and timing doesn't always go to plan.
(from The Australian Women's Weekly - Moroccan. A slim paperback book I bought in Waterstones, Southampton some years ago - I've used this recipe loads of times and everyone seems to like it.
To serve 4:
750g boned lamb shoulder chopped coarsely (I use lean diced lamb and haven't tried it with shoulder)
2 tablespoons ras al hanout (spice mix the Bart one in a square tin is very good)
quarter cup (60ml) olive oil (I use lower fat rapeseed oil)
8 baby new potatoes halved
2 small leeks sliced thinly
1 litre beef stock
2 tablespoons finely chopped fresh flat leaf parsley
- Combine lamb and ras el hanout and 1 tablespoon of the oil in large bowl. Cover, refrigerate for 3 hours or overnight.
- Preheat oven to 200 degrees C or 400 F
- Heat 1 tablespoon of oil in cooking pan, cook lamb in batches until browned.
- Heat remaining oil in same pan. Cook potatoes and leeks, stirring, until leeks have softened.
- Combine the meat with potatoes and leeks. Add the stock.
- Put cover on the pan and cook for 45 mins to an hour or until lamb is tender.
- Stir in parsley before serving. Season to taste.
NOTE: The original recipe states beef consomme and not stock. .
I find this dish doesn't spoil if left in the oven on a low heat after the instructions are completed. Useful when you have guests and timing doesn't always go to plan.
DEVILLED CHICKEN - an easy-peasy recipe from a leaflet picked up in Waitrose using ingredients already in the cupboard.
4 chicken thighs
4 chicken drumsticks
For the marinade:
2 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons Heinz tomato ketchup
2 tablespoons apricot jam
1 tablespoon soy sauce
half teaspoon cayenne pepper
Mix the above ingredients to make a marinade. place the chicken pieces in dish but not touching each other. Cover with the marinade turning the chicken until it is thoroughly coated.
Cook in a preheated oven for one hour [180 degrees - gas mark 4] turn the pieces once during the cooking time and baste with the juices until the chicken is golden and the juices run clear when pierced with a skewer.
NOTE: the recipe card says serve with a baked potato and steamed cabbage. I put the chicken and marinade in a large bowl covered with cling and left them to marinade in fridge over night. Then cooked them and served cold for a buffet.
4 chicken thighs
4 chicken drumsticks
For the marinade:
2 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons Heinz tomato ketchup
2 tablespoons apricot jam
1 tablespoon soy sauce
half teaspoon cayenne pepper
Mix the above ingredients to make a marinade. place the chicken pieces in dish but not touching each other. Cover with the marinade turning the chicken until it is thoroughly coated.
Cook in a preheated oven for one hour [180 degrees - gas mark 4] turn the pieces once during the cooking time and baste with the juices until the chicken is golden and the juices run clear when pierced with a skewer.
NOTE: the recipe card says serve with a baked potato and steamed cabbage. I put the chicken and marinade in a large bowl covered with cling and left them to marinade in fridge over night. Then cooked them and served cold for a buffet.
DAILY DAL - A recipe I found in the Daily Telegraph magazine some time ago.
ENOUGH FOR 4
225g red lentils
2 tablespoons rapeseed oil
12 peppercorns
4 cloves
1 onion thinly sliced
4 cloves of garlic crushed
6 cm ginger, peeled and finely grated
half teaspoon chili powder
half teaspoon ground coriander
half teaspoon ground turmeric
300 g tinned plum tomatoes (if whole chop them)
In a sieve rinse the lentils until the water runs clear. Drain and put in a deep, lidded saucepan. Add 600ml cold water, bring to the boil over a medium to high heat. Cover and simmer gently for 15 minutes without stirring until thoroughly cooked. Like pasta, lentils will be tender when cooked.
Meanwhile put the oil in another deep, lidded saucepan on a medium heat. When hot add the peppercorns and cloves. Stir-fry for about 1 minute - until you can smell them. Add the onion. Cook for up to 10 minutes until golden. Add the garlic and ginger and stir-fry for a few minutes before adding chili powder, coriander, turmeric and a teaspoon of salt. Stir well and add the tinned tomatoes.
Cover, turn the heat down and simmer for about eight minutes. The tomatoes should look a little darker and more paste-like now. Add the cooked lentils using a straining spoon. Pour any remaining water they were boiling in a little at a time until you get a consistency you are happy with. Some like their dal to be thick while others like a soupy consistency.
Cover the pan and cook on a low heat for a further 10 minutes. Taste: adjust salt, chili, consistency a this stage. Serve with chapattis, yogurt and some garlic pickle. REMEMBER to watch out for the cloves and peppercorns.
ENOUGH FOR 4
225g red lentils
2 tablespoons rapeseed oil
12 peppercorns
4 cloves
1 onion thinly sliced
4 cloves of garlic crushed
6 cm ginger, peeled and finely grated
half teaspoon chili powder
half teaspoon ground coriander
half teaspoon ground turmeric
300 g tinned plum tomatoes (if whole chop them)
In a sieve rinse the lentils until the water runs clear. Drain and put in a deep, lidded saucepan. Add 600ml cold water, bring to the boil over a medium to high heat. Cover and simmer gently for 15 minutes without stirring until thoroughly cooked. Like pasta, lentils will be tender when cooked.
Meanwhile put the oil in another deep, lidded saucepan on a medium heat. When hot add the peppercorns and cloves. Stir-fry for about 1 minute - until you can smell them. Add the onion. Cook for up to 10 minutes until golden. Add the garlic and ginger and stir-fry for a few minutes before adding chili powder, coriander, turmeric and a teaspoon of salt. Stir well and add the tinned tomatoes.
Cover, turn the heat down and simmer for about eight minutes. The tomatoes should look a little darker and more paste-like now. Add the cooked lentils using a straining spoon. Pour any remaining water they were boiling in a little at a time until you get a consistency you are happy with. Some like their dal to be thick while others like a soupy consistency.
Cover the pan and cook on a low heat for a further 10 minutes. Taste: adjust salt, chili, consistency a this stage. Serve with chapattis, yogurt and some garlic pickle. REMEMBER to watch out for the cloves and peppercorns.
YUMMY SCRUMMY CARROT CAKE
This cake keeps for up to a week in a tin.
175g (6oz) light muscovado sugar
175ml (6fl oz) sunflower oil (I use rapeseed oil which lowers the fat content even further)
3 large eggs, lightly beaten
140g (5oz) grated carrot (about 3 medium carrots)
100g (4oz) raisins
Grated zest of 1 large orange
175g (6oz) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg (freshly grated gives the best flavour)
175g (6oz) icing sugar
2 tablespoons orange juice (use up the zested orange)
Beat together the frosting ingredients in a small bowl until smooth. Drizzle the icing over the top. Leave to set then cut into slices.
FROM: BBC Books (Good Food magazine) 101 Cakes & Bakes
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This cake keeps for up to a week in a tin.
175g (6oz) light muscovado sugar
175ml (6fl oz) sunflower oil (I use rapeseed oil which lowers the fat content even further)
3 large eggs, lightly beaten
140g (5oz) grated carrot (about 3 medium carrots)
100g (4oz) raisins
Grated zest of 1 large orange
175g (6oz) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg (freshly grated gives the best flavour)
- Preheat the oven to 180°C / Gas 4 / Fan oven 160°C. Oil and line the base and sides of an 18cm (7in) square cake tin.
- Tip the sugar into a large mixing bowl and pour in the oil.
- Add the eggs. Lightly mix.
- Stir in the grated carrots, raisins and orange rind.
- Mix the flour, soda and spices then sift into the bowl. Lightly mix all the ingredients.
- Pour the mixture into the prepared tin and bake for 40-45 minutes until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 minutes. Then turn out, peel off the paper and cool on a wire rack.
175g (6oz) icing sugar
2 tablespoons orange juice (use up the zested orange)
Beat together the frosting ingredients in a small bowl until smooth. Drizzle the icing over the top. Leave to set then cut into slices.
FROM: BBC Books (Good Food magazine) 101 Cakes & Bakes
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MARY BERRY'S TIME SAVING TRAYBAKE
225g baking spread
225g caster sugar
4 eggs at room temperature
175g self raising flour
50g ground almonds
2 level teaspoons baking powder
TOPPING
100g butter at room temperature
225g icing sugar sifted
finely grated zest and juice of 1 lemon
few drops yellow food colour (optional)
Icing flower cake decorations (ready made - I used Dr.Oetker wafer daisies from Sainsbury's)
NOTE: I omitted the butter from the topping and used just the lemon and icing sugar
225g baking spread
225g caster sugar
4 eggs at room temperature
175g self raising flour
50g ground almonds
2 level teaspoons baking powder
TOPPING
100g butter at room temperature
225g icing sugar sifted
finely grated zest and juice of 1 lemon
few drops yellow food colour (optional)
Icing flower cake decorations (ready made - I used Dr.Oetker wafer daisies from Sainsbury's)
NOTE: I omitted the butter from the topping and used just the lemon and icing sugar
- Heat the oven to 180C Gas 4. Grease a 23 x 28 cm shallow tray-bake tin and line the base with baking paper. Using an electric mixer beat together all the cake ingredients for about 2 minutes until soft and smooth
- Spoon the mixture into the thin and spread level. Bake for 35-40 minutes until well risen and the centre of the cake springs back when lightly pressed with a fingertip. Cool for 10 minutes in the tin then turn out and allow to cool completely.
- To decorate beat together the butter, icing sugar, lemon zest and juice, until soft and smooth. Add a few drops of yellow food colouring (if using) and beat until evenly mixed. Spread the icing over the cake and add the decorations. Cut into squares.
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APPLE & BRAMBLE CRUMBLE
from the Waitrose Magazine – recipe says it serves 2 but we found it enough for at least 3 – it’s also fat reduced by using Flora Cuisine instead of butter and there’s not too much sugar
Ingredients
300g (10 oz) cooking apples, peeled, cored and sliced. (I weighed the 10oz after peeling etc)
100g brambles – washed
20g (3/4 oz) Demerara sugar (I put slightly more)
¼ teaspoon ground cinnamon
For the Crumble
55g (2 oz) plain or wholemeal flour
55g (2 oz) jumbo oats (I used ordinary oats)
55g (2 oz) soft brown sugar (any sugar would do)
55g (2oz) Flora Cuisine
Method
Place the apples and brambles in a 1 pint pie dish.
Sprinkle with the sugar and cinnamon.
Crumble: place the dry ingredients in a mixing bowl and rub in the Flora Cuisine until the mixture
is like breadcrumbs. Spread it over the fruit.
Bake in pre-heated oven 180˚C - 160˚C fan - Gas mark 4 for 40 – 45 minutes
CURRIED CARROT SOUP - serves 4
I found this on the BBC food website - it has a great flavour
150g unsalted butter
150g onions chopped
2 garlic cloves crushed
500g carrots, peeled and chopped into small pieces
1 teaspoon cumin seeds
half teaspoon Madras curry powder
300ml chicken stock
1 bouquet garni
1 teaspoon chopped fresh coriander to serve
Melt the butter in a saucepan and sweat the onion, garlic and carrots with a pinch of salt for 5-6 minutes or until softened.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook for a further 2-3 minutes.
Add the chicken stock, bouquet garni and 500ml water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni then blend the soup until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.
To serve ladle the soup into serving bowls and sprinkle with chopped fresh coriander.
150g unsalted butter
150g onions chopped
2 garlic cloves crushed
500g carrots, peeled and chopped into small pieces
1 teaspoon cumin seeds
half teaspoon Madras curry powder
300ml chicken stock
1 bouquet garni
1 teaspoon chopped fresh coriander to serve
Melt the butter in a saucepan and sweat the onion, garlic and carrots with a pinch of salt for 5-6 minutes or until softened.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook for a further 2-3 minutes.
Add the chicken stock, bouquet garni and 500ml water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni then blend the soup until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.
To serve ladle the soup into serving bowls and sprinkle with chopped fresh coriander.
QUICK & EASY FRUIT CAKE
7”(18cm) square or 8” (20cm) round tin (type with the push out bottom is easiest)
Ingredients:
- 120g (4 oz) margarine
170g (6 oz) sugar
340g (14 oz) dried fruit. This can be a mixture of raisins, sultanas, cherries etc – or whatever you fancy
225 ml (8 fl oz) water
1 teaspoon bicarbonate of soda
1 half teaspoon of mixed spice
2 beaten eggs
120g (4 oz) plain flour
120g (4 oz) self raising flour
Pinch of salt
Method:
2) Prepare the tin by greasing and lining with two layers of greaseproof paper.
3) Put margarine, sugar, fruit, water, bicarbonate of soda, mixed spice into a saucepan over a moderate heat. Bring to the boil and simmer for 1 minute.
4) Pour into a mixing bowl and allow to cool. (Allow to cool completely because if it is still hot when you add the eggs they will begin to cook straight away and the cake will not rise properly).
5) Add eggs, flour and salt to the cooled mixture. Mix well and pour into the prepared tin.
6) Bake for about 1 hour and 15 minutes. You may need to put brown paper or a double layer of greaseproof over the top of the cake if it starts to singe before it is cooked throughout.
7) The cake is ready when an inserted skewer comes out clean – leave to cool on a wire rack.
This is a very forgiving recipe if your measuring is not too precise. The cake should keep for a couple of months wrapped in tin foil in a tin. The cake can be ‘spiked’ with brandy or whatever you fancy before being covered in marzipan and used as an ‘occasion’ cake, or it can be eaten straight away.
To ‘spike’ a cake: Insert a skewer into the cake about a dozen times in even spacing. Then pour a tablespoon or two of brandy over the surface of the cake. Wrap it up in tin foil and leave for a few days. Pour more alcohol over it. Wrap it up and put it away again. It can be given several ‘doses’depending on preference.
NOTE: I use a whole packet of dried cranberries then make up the weight with dried fruit
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CURRIED RICE:
this is a the recipe that received favourable comments at a recent birthday get-together.
It's a great addition to a buffet and easy to prepare.
225g (8 oz) rice
half teaspoon turmeric
half teaspoon salt
2 tablespoons oil
2 teaspoons medium curry powder
1 green pepper diced
50g (2 oz) sultanas
50g (2 oz) ready to eat dried apricots chopped
50g (2 oz) salted peanuts
STEP 1: cook the rice, turmeric and salt in 600 ml (1 pint) boiling water for 10-12 minutes. Drain and rinse with boiling water.
STEP 2: heat the oil in a frying pan and fry the remaining incredients for 2-3 minutes. Add the rice and heat through.
STEP 3: serve either hot or cold
this is a the recipe that received favourable comments at a recent birthday get-together.
It's a great addition to a buffet and easy to prepare.
225g (8 oz) rice
half teaspoon turmeric
half teaspoon salt
2 tablespoons oil
2 teaspoons medium curry powder
1 green pepper diced
50g (2 oz) sultanas
50g (2 oz) ready to eat dried apricots chopped
50g (2 oz) salted peanuts
STEP 1: cook the rice, turmeric and salt in 600 ml (1 pint) boiling water for 10-12 minutes. Drain and rinse with boiling water.
STEP 2: heat the oil in a frying pan and fry the remaining incredients for 2-3 minutes. Add the rice and heat through.
STEP 3: serve either hot or cold