For 4 people:
Half a savoy cabbage
100g mushrooms
Courgette
Thin-strips of carrot
One apple
1 tsp Red Wine Vinegar
Splash of Soy Sauce
Finely slice the cabbage, and other veg. Prepare the apple and cut into thin slices. Heat a little oil in the frying pan. Stir-fry veg for a minute or two (excluding cabbage) then add cabbage and apple and stir-fry for another minute. Add soy sauce and red wine vinegar and stir-fry to taste.
Ingredients
4oz marg
4oz sugar
1/2lb crushed digestive biscuits
1 tblsp cocoa
1 beaten egg
4oz sultanas
Method
Melt marg and sugar in pan.
Add cocoa. Bring to the boil while stirring, then cool.
Add the beaten egg and mix well.
Add crushed biscuits and sultanas.
Put in shallow tin and press down well.
Refrigerate.
Ingredients
4oz SR flour
2oz castor sugar
4oz marg
1oz cocoa
Method
Cream marg and sugar.
Gradually add flour and chocolate.
Take small pieces (walnut sized) and roll into lengths 3-4cm long.
Flatten into ovals with a fork.
Bale at 180C for 20mins.
Ingredients
2 heaped desert spoons cocoa
2 tblsp hot water
4oz marg
5oz castor sugar
1 egg
4oz SR flour
2 desert spoons milk
Method
Blend cocoa with hot water. Leave to cool.
Cream marg and sugar.
Gradually add cocoa mixture.
Add egg and fold in flour and milk.
Spread in baking tray lined with paper.
Bake for 20-25mins at 180C.
Glace Fudge Icing – Peppermint
Heat together:
8oz icing sugar
2oz marg
3 dsp water
until melted.
Remove from heat and add 1/4 tsp peppermint essence.
Ingredients
6oz marg
6oz castor sugar
2 large eggs
8oz plain flour
1/2 tsp baking powder
2-3 tsp mixed spice
10oz mixed fruit (raisins, cherries, sultanas, peel)
Method
Cream marg and sugar.
Add eggs and flour.
Mix in fruit.
Place in greased and lined cake tin.
Bake at 160C for 1.5 – 1.75 hours
Ingredients
1 tblsp cocoa per person
1 tblsp golden syrup per person
Method
Heat gently until dissolved or melted.
Serve hot or cold.
Ingredients
3 gammon rashers (approx 0.5cm thick)
2 tblsp demerara sugar
a little mustard
small tin of pineapple rings
6 cloves
1 tblsp cornflour
Method
Cut off rind from gammon and snip fat off edges where needed.
Rub surface with half of the sugar and the mustard.
Stick two cloves in each rasher.
Place in meat dish and cover with juice from pineapple tin.
Cover and cook for 30mins at 170C.
Cut pineapple rings in half and spread with remaining sugar and brown for a few minutes under a hot grill.
Strain off juice from cooked gammon, thicken with cornflour and pour sauce over gammon to serve.
Ingredients
4oz plain flour
1 egg
1/2 pint milk
Method
Put flour in bowl.
Beat in egg.
Slowly mix in milk – a bit at a time.
Ingredients
1lb potatoes
2 carrots
Small tin of Curried Beans
1/2lb sausages
Large tin of Baked Beans
Method
Grease casserole dish
Peal and slice potatoes and carrots.
Arrange half of the potatoes in the dish, cover with carrots and season with salt and pepper.
Pour on baked beans and curried beans.
Arrange sausages on top.
Cover and bake for 2 1/4 hours at 180C
Ingredients
8oz (200g) block of marzipan
14oz pastry
Method
Roll out pastry thinly – remember to flour board and rolling bottle.
Cut pastry into strips about 10 cms by 4 cms.
Put a little sugar on hands adn roll marzipan into ‘worms’ about the thickness of your finger.
Wrap each marzipan worm in strip of pastry, gently pressing edges together with dab of milk to seal them.
Gently form each roll into required shape (eg. a letter)
Place on baking sheet leaving space between.
Bake for 10-15 min 210 C. Be careful removing them as any seeped marzipan will be extra hot.
