200g butter, room temp
280g caster sugar
1/4 tsp vanilla
1 egg
400g plain flour
pinch salt
1/2 tsp cream of tarter
Pre heat oven to 170 degrees C.
In mixer, cream together butter & suggar. Add egg, then flour salt & cream of tarter. Mix well until pulling away from sides.
Roll out & cut to desired shape. Bake on greaseproof paper for 8-10 minutes.
Friday, 1 July 2016
Bakewell Pudding
200g butter
200g soft brown sugar
4 eggs
200g ground almonds
1 jar cherry/raspberry jam
handful toasted almonds
ice cream to serve
Heat oven to 170 degrees C. Cream sugar and butter. Add eggs 1 at a time, fold in ground almonds and pour mix into ceramic dish over the spreaded jam. Sprinkle with almonds and bake for 30 minutes.
200g soft brown sugar
4 eggs
200g ground almonds
1 jar cherry/raspberry jam
handful toasted almonds
ice cream to serve
Heat oven to 170 degrees C. Cream sugar and butter. Add eggs 1 at a time, fold in ground almonds and pour mix into ceramic dish over the spreaded jam. Sprinkle with almonds and bake for 30 minutes.
Flapjacks
4 ox butter
4 oz sugar
1 tbs golden syrup
6 oz oats
Melt butter, sugar & syrup in pan, add oats, press into greased tin & bake for 10 minutes at 170 degrees C.
4 oz sugar
1 tbs golden syrup
6 oz oats
Melt butter, sugar & syrup in pan, add oats, press into greased tin & bake for 10 minutes at 170 degrees C.
Tiramisu
150 ml double cream
3tbs icing sugar
100g mascarpone
1 tsp vanilla essence
1 tbs amaretto
275 ml cold coffee
1 tbsp icing sugar
2 tbs amaretto
175g sponge fingers
cocoa
Whip cream with icing sugar & then beat in mascarpone, extract and amaretto. Sweeten coffee with separate icing sugar and add amaretto.
Dip sponge fingers in coffee mix and line bottom of dish. Spoon over half cream mixture and repeat. Sprinkle with cocoa powder & refridgerate.
3tbs icing sugar
100g mascarpone
1 tsp vanilla essence
1 tbs amaretto
275 ml cold coffee
1 tbsp icing sugar
2 tbs amaretto
175g sponge fingers
cocoa
Whip cream with icing sugar & then beat in mascarpone, extract and amaretto. Sweeten coffee with separate icing sugar and add amaretto.
Dip sponge fingers in coffee mix and line bottom of dish. Spoon over half cream mixture and repeat. Sprinkle with cocoa powder & refridgerate.
Easy Fruit Cake
12 oz mixed fruit
4 oz sugar
4 oz margarine
1/4 pint water
1 egg
8 oz self raising flour
1/2 tsp mixes spice
Place fruit, sugar, margarine and water in a pan, bring to boil & simmer for 20 minutes, Allow to cool. Add beaten egg & stir in flour. Turn into grease proofed loaf tin and bake at 140 degrees C for 1hr 10 minutes
4 oz sugar
4 oz margarine
1/4 pint water
1 egg
8 oz self raising flour
1/2 tsp mixes spice
Place fruit, sugar, margarine and water in a pan, bring to boil & simmer for 20 minutes, Allow to cool. Add beaten egg & stir in flour. Turn into grease proofed loaf tin and bake at 140 degrees C for 1hr 10 minutes
Pizza Dough
1 7g pack yeast
1 cup warm water
1/2 tsp salt
2 tbsp olive oil
3 cups flour
Disolve yeast in warm water. Add flour, salt and oil. Use stand mixer to combine and beat for 10 minutes on a slow speed.
Proof for 30 minutes in a covered oiled bowl.
This makes two large pizza bases. Top & cook for 15 minutes at 180 degrees C.
1 cup warm water
1/2 tsp salt
2 tbsp olive oil
3 cups flour
Disolve yeast in warm water. Add flour, salt and oil. Use stand mixer to combine and beat for 10 minutes on a slow speed.
Proof for 30 minutes in a covered oiled bowl.
This makes two large pizza bases. Top & cook for 15 minutes at 180 degrees C.
Date Slices
4 ox margarine
4 ox demerera sugar
3 cups rice crispys
4 ox chopped dates
4 oz chocolate
Melt sugar, dates and margarine over low heat until melted & simmer for 3 minutes. Stir in rice crispys and push into greased cake tin. Top with melted chocolate & refrigerate,
4 ox demerera sugar
3 cups rice crispys
4 ox chopped dates
4 oz chocolate
Melt sugar, dates and margarine over low heat until melted & simmer for 3 minutes. Stir in rice crispys and push into greased cake tin. Top with melted chocolate & refrigerate,
Pavalova
5 large egg whites
10oz caster sugar
1tsp vinegar
2 tsp cornflour
1/2 tsp vanilla essence
Make meringue & bake at 140 degrees C for 1 hour. Turn oven off and leave to cool.
10oz caster sugar
1tsp vinegar
2 tsp cornflour
1/2 tsp vanilla essence
Make meringue & bake at 140 degrees C for 1 hour. Turn oven off and leave to cool.
Chocolate Crispy Cakes
1 3/4 oz butter
100g chocolate
5tbsp golden syrup
2.3/4 oz cornflakes
Melt ingredients together & add cornflakes
Pancakes
120g plain flour
2 eggs
300ml milk
Sift four into a bowl & make a well, add eggs and beat wiith for, gradually adding milk. Stand for 30 minutes before frying.
2 eggs
300ml milk
Sift four into a bowl & make a well, add eggs and beat wiith for, gradually adding milk. Stand for 30 minutes before frying.
Sticky Toffee Puddings
3 oz butter
5 oz caster sugar
2 eggs
6 oz self raising flour
6 oz stoned dates
125ml boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarb
6 oz soft brown sugar
4 oz butter
6 tbsp double cream
1 oz pecan nuts
Chop dates and cover with boiling water, essences & bicarb.
cream butter and sugar together and gradually add beaten eggs. Fold in flour then add date mix. divide between 8 ramekins and cook for 25 minutes.
To make sauce, heat all ingredients together and top sponges.
5 oz caster sugar
2 eggs
6 oz self raising flour
6 oz stoned dates
125ml boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarb
6 oz soft brown sugar
4 oz butter
6 tbsp double cream
1 oz pecan nuts
Chop dates and cover with boiling water, essences & bicarb.
cream butter and sugar together and gradually add beaten eggs. Fold in flour then add date mix. divide between 8 ramekins and cook for 25 minutes.
To make sauce, heat all ingredients together and top sponges.
No Cook Goey Chocolate Crunch
4 oz Margarine / butter
4 oz granulated sugar
1 1/2 oz cocoa
1 egg
5-6 broken biscuits
Melt butter, add sugar and cocoa. Mix well. Cool & whisk in egg. Stir in biscuits and push into 7" tin lined with foil.
4 oz granulated sugar
1 1/2 oz cocoa
1 egg
5-6 broken biscuits
Melt butter, add sugar and cocoa. Mix well. Cool & whisk in egg. Stir in biscuits and push into 7" tin lined with foil.
Nut Brittle
175 ml water
200g caster sugar
Place water & sugar in pan & boil for approx 10 minutes until a light golden caramel. Add 100g nuts and poor onto granite surface to cool.
200g caster sugar
Place water & sugar in pan & boil for approx 10 minutes until a light golden caramel. Add 100g nuts and poor onto granite surface to cool.
Rum Baba
1 tbsp caster sugar
2 7g packets of yeast
75 ml warm milk
125g plain flour
2 large eggs
75g unsalted butter
500ml water
300g demerera sugar
100ml dark rum
Pr heat oven to 200 degrees C
Mix sugar, yeast and milk & leave in warm place for 10-15 minutes. Once bubbly, sift flour into the bowl and add eggs mixing well. Stir in soft butter and mix until very smooth & coming away from he bowl.
Fill 6 ramekins half way up and proof for 30 minutes, before baking for 25 minutes.
For syrup heat water and sugar & bring to the boil. Remove from heat and add rum. Soak each Baba in syrup mix and chill.
2 7g packets of yeast
75 ml warm milk
125g plain flour
2 large eggs
75g unsalted butter
500ml water
300g demerera sugar
100ml dark rum
Pr heat oven to 200 degrees C
Mix sugar, yeast and milk & leave in warm place for 10-15 minutes. Once bubbly, sift flour into the bowl and add eggs mixing well. Stir in soft butter and mix until very smooth & coming away from he bowl.
Fill 6 ramekins half way up and proof for 30 minutes, before baking for 25 minutes.
For syrup heat water and sugar & bring to the boil. Remove from heat and add rum. Soak each Baba in syrup mix and chill.
Virginian Chicken Casserole
1 oz butter
4 chicken breasts
1 onion
1 lb streaky bacon
4 oz mushrooms
2 oz flour
3/4 pt stock
8oz chopped tomatoes
5oz sweetcorn
Pre heat oven to 160 degrees C.
Heat butter and oil in pan. Coat chicken with seasoned flour and fry until golden. Remove chicken, add bacon, onion and mushrooms to pan and cook for 5 minutes. Stir in remaining flour, add stock, sweetcorn and tomatoes. Bring to boil, add chicken and cooke for 1.5 hours.
4 chicken breasts
1 onion
1 lb streaky bacon
4 oz mushrooms
2 oz flour
3/4 pt stock
8oz chopped tomatoes
5oz sweetcorn
Pre heat oven to 160 degrees C.
Heat butter and oil in pan. Coat chicken with seasoned flour and fry until golden. Remove chicken, add bacon, onion and mushrooms to pan and cook for 5 minutes. Stir in remaining flour, add stock, sweetcorn and tomatoes. Bring to boil, add chicken and cooke for 1.5 hours.
One Pot Paprika Chicken
2 tsp paprika
1 tsp chili powder
3 tbsp olive oil
8 chicken drumsticks / thighs
1 onion
2 green peppers
3 garlic cloves
9oz rice
1 can chopped tomatoes
360ml stock
Mix Paprika, chilli and oil and coat chicken, marinate for a minimum of 1 hour.
Heat large pan & add chicken & marinade, frying until golden brown. Remove chicken and add peppers, onion and garlic and fry for 2 minutes. Add rice & cook whilst stiring for 2 minutes. Add tomatoes and stock and return chicken. Season, cover & simmer for 25 minutes.
1 tsp chili powder
3 tbsp olive oil
8 chicken drumsticks / thighs
1 onion
2 green peppers
3 garlic cloves
9oz rice
1 can chopped tomatoes
360ml stock
Mix Paprika, chilli and oil and coat chicken, marinate for a minimum of 1 hour.
Heat large pan & add chicken & marinade, frying until golden brown. Remove chicken and add peppers, onion and garlic and fry for 2 minutes. Add rice & cook whilst stiring for 2 minutes. Add tomatoes and stock and return chicken. Season, cover & simmer for 25 minutes.
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