Packet sausagement
Salt, pepper, herbs
Small tin curried beans
Make pastry – approx 8oz
220C for 15mins then 190C for an hour
Sausagemeat Pasty
Christmas Stollen
1 tsp dried yeast
5 fl oz warm milk (45 deg C)
1 large egg
2oz castor sugar
Pinch of salt
3oz butter
12oz plain flour
2oz currants
2oz raisins
2oz glace cherries, quartered
5oz dried peel
6oz marzipan (or more – 1lb does nicely)
1 tablespoon icing sugar
1 tsp ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until creamy (approx 10 mins)
In a large bowl, combine yeast mixture with egg, sugar, salt, butter (rubbed in) and half of the flour. Beat well. Add the remaining flour, a little at a time, stirring well after each addition. When dough has begun to pull together, turn out on to floured surface and knead in currants, raisins, cherries and peel. Continue kneading until smooth and supple (approx 8mins).
Lightly oil a large bowl, place the dough in the bowl and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume – approx. 1hr.
Lightly grease a baking sheet, deflate the dough and turn it out on to a floured surface. Roll the marzipan into a rope and place in the centre of the dough. Fold the dough over to cover it, pinch the seams together to seal. Place the loaf (seam side down) on to the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume (approx 40mins). Meanwhile, preheat over to 175C.
Bake in preheated oven for 10 minutes, then reduce head to 150C and bake for a further 30-40mins or until golden brown. Allow to cool on wire rack and sprinkle with icing sugar and cinnamon.
Chocolate Cheesecake
2oz butter (melted)
5oz digestive biscuits (crushed)
2oz dem. sugar
6oz plain chocolate
8oz cream cheese
3oz castor sugar
2 eggs (separated)
10 fl oz double cream
Combine butter, crumbs and dem sugar to form base.
Form over base and sides of 9″ loose-bottomed flan tin and put in fridge to harden
Melt chocolate in bowl over hot water. Blend cheese, castor sugar and egg yolks then mix in chocolate.
Fold in half of the cream.
Whisk egg whites until stiff and fold in.
Turn in to base and fridge.
Farmhouse Fruit Cake
Ingredients
- 6oz Marg
- 6oz Castor sugar
- 2 large eggs
- 8oz Plain flour – sieved with ½ level teaspoon baking powder, 2 level teaspoons mixed spice
- 10oz fruit – eg. raisins, sultanas, glace cherries, peel
- Cream marg and sugar
- Add everything else and mix well
- Bake in lined tin, 7 inches square or 7.5 inches round
- Bake 160oC or Gas Mark 3, 1.5-1.75 hours middle shelf
Fruit Pie
Ingredients:
- 1lb fruit – anything really, or a mixture
- 4-5oz granulated sugar
- 8oz pastry (see pastry recipe – this means 8oz flour)
Method:
- Prepare fruit (core, slice etc)
- Cut pastry into two equal pieces
- Roll out half and use to line pie dish
- Cover pastry with alternate layers of fruit and sugar – beginning and ending with fruit
- Moisten edges of pastry with water, and cover the pastry with a lid made from the other half of pastry
- Press edges down firmly all around
- Brush with milk (optional)
- Make two slits in top for steam to escape
- Bake for 20mins at 220C and then reduce heat to 180 and bake for another 30-45mins
Cheesecake
Base:
- 6oz digestive biscuits crushed
- 3oz butter
- a little granulated sugar
Keep a clean plastic bag to put the biscuits into and crush with rolling pin. Remember that bags have safety holes at the bottom so if you fold back the base it makes less mess. You can use ginger biscuits but choose the own brands as the branded ginger nuts are very hard to crush.
Cheesecake:
- 6oz soft cream cheese (or a little less with metric measurement)
- 1 jelly – flavour of choice
- 1 packet Dream Topping
- milk
- optional fruit
Make up jelly as directed or add a little less water. I cut up pieces, put in container and just cover with water. Heat in microwave, stirring occasionally until just melted (Important don’t get it too hot). If using tinned fruit, add the juice and then make up with water. Cool and allow to start setting.
Soften cheese, pour in jelly slowly, stirring as you do it.
Make up Dream Topping according to packet. Add to rest of mix – a balloon whisk makes it easier to blend this together.
Can arrange fruit on base first and put cheesecake mix on top;Â or put cheesecake mix on top, allow to set and then arrange fruit on top; or omit fruit.
Serves at least 8
Pork and Soy Sauce
4 pork chops or steaks
Should be tossed in 1 tablespoon seasoned flour but I prefer to thicken with cornflour at end
2 oz marg for brownign meat
onion if wished
4 tablespoons soy sauce
4 tablespoons tomato sauce
4 tablespoons soft brown sugar
1/4 pint sherry (dry is best)
Cook on high for 30 min then low for 3-4 hours or cook on high for 3 hours. You can cook it gently on the cooker top for c. 30 min.
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Sweetcorn Soup
Ingredients:
1oz butter
1 medium onion (peeled and finely chopped)
1/2 a green pepper (finely chopped)
1/2oz plain flour
2 tsps of paprika
Salt to taste
1 pint milk
12oz can of sweetcorn
Instructions:
Melt fat and fry onion and green pepper until softened. Stir in flour and paprika. Season to taste. Gradually add the milk, stirring all the time, and heat until thickened. Add the sweetcorn, reserving a few kernels for decoration, and simmer for 15mins. Sieve of liquidise and reheat.
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Parsnip Soup
Ingredients:
1oz butter
1 onion
1 parsnip (peeled and thinly sliced)
1 medium potato (thinly sliced)
500ml milk
250ml stock
pinch of mace or ground nutmeg
S & P
Instructions:
Melt butter in large saucepan. Add prepared vegetables. Cover pan and cook gently for 10mins. Remove lid and cook gently for a further minute, stirring all the time. Remove from heat. Gradually add milk, stock and seasonings. Bring to the boil and allow to simmer for 20mins. Sieve or liquidise. Correct seasoning and reheat soup before serving.
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Chicken and Sweetcorn Soup
Ingredients:
1 1/2 pint chicken stock
12 oz tin of sweetcorn
Cornflour for thickening
Bits of chicken
Add stock and 8oz of sweetcorn. Boil, season and simmer for 15mins with lid on. Blend soup and return to pan. Reheat and thicken if needed. Add remaining sweetcorn and chopped chicken. Simmer for 5 mins.
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