Tuesday, 8 September 2009

Carrot and Orange Cake

200g Plain Flour 200g caster sugar
1 tsp bicarb of soda 1 large orange
1 tsp baking powder 2 eggs
1 tsp cinnamon 200ml vegetable oil
1/2 tsp salt 125g grated carrots
2 x 200g packs cream cheese 50g icing sugar
1. Pre heat oven to gas mark 6. Grease and line a 2lb loaf tin. Sift together the flour, bicarb of soda, baking powder, cinnamon and salt into a bowl. Add sugar and mix well.
2. Remove the rind and pith from the orange. Process orange flesh in a processor until it forms a pulp. Beat together with the eggs and oil. Add the dry ingredients and grated carrot. Mix well and pour into tin. Bake for 30 minutes until golden. Cool in tin.
3. Grate half the orange rind and beat together with the cream cheese and icing sugar until smooth. Turn out cake and cover with the icing.
Enjoy xxx

Wednesday, 10 June 2009

Lemon Posset

This is for Helen! This is a super easy dessert that I think is a Gary Rhodes recipe. My mum used to make it at The Cherry Tree and now my brother uses it in his pubs.

Serves 6
900ml Double Cream
250g Caster Sugar
Juice of 3 lemons

Boil the cream and sugar gently together in a pan and cook for 2-3 minutes. Add the lemon juice and mix in well. Leave to cool slightly then pour into six glasses & leave to set in the fridge. Serve with pouring or whipped cream.

Let me know if you have a go and what you think!

Tuesday, 27 January 2009

Bakewell Tart

375g pack chilled dessert shortcrust pastry

5 tbsp jam of your choice (I love raspberry!)

100g butter

125g caster sugar

3 eggs, beaten

1/2 tsp almond extract

150g ground almonds

75g icing sugar

1. Roll out the pastry and line a 30 x 20cm rectangular, or 23cm square, loose bottomed fluted flan tin. Place in fridge for 30 mins.

2. Preheat oven to 190c. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins, lift out paper and beans and cook for a further 5 mins until the pastry is golden brown. Allow to cool slightly then spread the jam over the base of the pastry.

3. Place the butter and sugar in a medium sized bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, a little at a time. Add the almond extract and fold in the ground almonds. Pour this mixture over the jam and level it out with a spatula.

4. Bake the tart on the middle shelf of the oven for 25-30mins, until cooked and golden. Allow to cool slightly, then remove from tin. Mix the icing sugar with 1 tbsp cold water. Drizzle the icing over the top of the tart using a tsp (as you can see from the picture, I used more icing than recommended and covered the top with icing). Cut into 12 rectangles.

Thursday, 18 December 2008

Salmon Coulibiac

BY DELIA SMITH: (I make this for boxing day lunch - mine is already in the freezer!)
Salmon Coulibiac
This is one of the best fish pies ever invented. It's perfect for entertaining as it can all be made well in advance. Provided everything is cooled thoroughly first, all you have to do is cover it with clingfilm and leave in the fridge until needed, then pop it into the oven just before you serve the first course. Serve it cut in slices, with a large bowl of mixed-leaf salad tossed in a sharp lemony dressing, and hand round some Foaming Hollandaise sauce. Or you can simply melt some butter with an equal quantity of lemon juice and serve it with that.

Serves 6
1¼ lb (560 g) salmon tail fillet, skinned 1 x 375g pack of ready-rolled fresh puff pastry 3 oz (75 g) butter 3 oz (75 g) white basmati rice 8 fl oz (225 ml) fish stock 1 medium onion, finely chopped 4 oz (110 g) small button mushrooms, finely sliced 1 level tablespoon chopped fresh dill 1 level teaspoon lemon zest 2 tablespoons fresh lemon juice 2 large eggs, hard boiled (7 minutes from simmering), roughly chopped 1½ level tablespoons chopped, fresh parsley salt and freshly milled black pepper
To finish:
1 oz (25 g) butter, melted 1 egg, lightly beaten
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a good solid baking tray 16 x 12 inches (40 x 30 cm) and a lattice cutter.

First melt 1 oz (25 g) of the butter in a medium saucepan and stir in the rice. When the rice is coated with butter, add the stock and a little salt and bring it up to simmering point, then stir well and cover with a lid. Cook the rice for 15 minutes exactly, then take the pan off the heat, remove the lid and allow it to cool.
As soon as the rice is cooking, take a sheet of buttered foil, lay the salmon on it and add some seasoning. Then wrap it up loosely, pleating the foil at the top and folding the edges in. Place it on a baking sheet and pop it in the oven for just 10 minutes – the salmon needs to be only half cooked. After that remove it from the oven, open the foil and allow it to cool.
While the salmon and the rice are cooling, melt the other 2 oz (50 g) of butter in a small saucepan and gently sweat the onion in it for about 10 minutes until it softens. After that, add the sliced mushrooms and half the dill, then carry on cooking gently for a further 5 minutes. After that, stir in the lemon zest and juice, some salt and freshly milled black pepper, and allow this mixture to cool.
Next, take a large bowl and combine the salmon, broken up into large flakes, the hard-boiled eggs, the remaining dill and half the parsley. Give all this a good seasoning of salt and freshly milled black pepper. Next, in another bowl, combine the rice mixture with the onion, mushroom and the rest of the parsley, giving this some seasoning, too.
Now for the pastry. What you need to do here is take it out of its packet, unfold it and place it lengthways on a lightly floured surface, then using a tape measure, roll the pastry into a 14 (35 cm) inch square. Now cut it into 2 lengths, one 6½ inches (16 cm) and one 7½ inches (19 cm). Lightly brush the baking sheet and surface of the pastry with some of the melted butter and lay the narrower strip of pastry on to it. Then, first spoon half the rice mixture along the centre leaving a gap of at least an inch (2.5 cm) all the way round. Next, spoon the salmon mixture on top of the rice, building it up as high as possible and pressing and moulding it with your hands – what you're aiming for is a loaf shape of mixture. Then lightly mould the rest of the rice mixture on top of the salmon and brush the 1 inch (2.5 cm) border all round with beaten egg.
Next, take the lattice cutter and run it along the centre of the other piece of pastry, leaving an even margin of about 1 inch (2.5 cm) all round. Brush the surface of the pastry with melted butter, then very carefully lift this and cover the salmon mixture with it. The idea here is not to let the lattice open too much as you lift it, because it will open naturally as it goes over the filling. Press the edges together all round to seal, then trim the pastry so that you're left with a ¾ inch (2 cm) border. Now using the back edge of a knife, knock up the edges of the pastry, then crimp it all along using your thumb and the back of the knife, pulling the knife towards the filling each time as you go round. Alternatively, just fork it all around.
When you're ready to cook the coulibiac, raise the oven temperature to gas mark 7, 425°F (220°C) and brush the surface of the pastry all over with beaten egg and any remaining butter. And, if you feel like it, you can re-roll some of the trimmings and cut out little fish shapes to decorate the top. Now place the coulibiac on to the high shelf of the oven and bake it for 20-25 minutes until it's golden brown. Remove it from the oven and leave it to rest for about 10 minutes before cutting into slices and serving with the sauce.
This recipe is taken from Delia Smith’s Winter Collection and The Delia Collection: Fish. It has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).

Wednesday, 17 December 2008

Butter cut-out biscuits

This is a Nigella Lawson recipe

175g soft unsalted butter

200g caster sugar

2 large eggs

1 teaspoon vanilla extract

400g plain flour

1 teaspoon baking powder

1 teaspoon salt

300g icing sugar, sieved and food colouring

biscuit cutters

2 baking sheets, greased or lined

pre-heat oven to 180c

Cream the butter and caster sugar together until pale and moving towards mousiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Halve the dough, form into fat discs, wrap each half in clingfilm and rest in the fridge for at least half an hour (and you can leave it in there for a couple of days if it helps). Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you've finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about half cm. Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets.

Bake for 8 - 12 Min's, by which time they will be lightly golden around the edges. Cool on a wire rack and continue with the rest of the dough. When they're all fully cooled, you can get on with the icing. Put a couple of tablespoons of just-not boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired. (I actually make a slightly thinner mix and use a paint brush to paint the icing onto the biscuits)

Mincemeat Blondies

From Anthea Turner - The Perfect Christmas

Like a brownie without chocolate - delicious with a glass of mulled wine.

Makes 9 - 12

175g self raising flour

175g light soft brown sugar

50g margarine

1 large egg

4 tbsp sweet mincemeat

(I also think this needs a drop or two of milk to loosen the consistency!)

1. Pre-heat the oven to 180c. Grease the sides and line the base of a 20cm baking tin.

2. Put all the ingredients in a mixing bowl and beat together for 3 minutes until well combined. Spoon mixture into the prepared tins and level the top.

3. bake for 40 minutes until the Blondie is firm in the middle (check after 30Min's)

4. cool slightly and cut into 9 or 12 pieces. Remove from tin and place on a wire cooling rack. When completely cold store in an airtight container.

Friday, 12 December 2008

Parmesan Stars

Now the party season is upon us, I thought these simple little cheesy bites might come in handy, found the recipe in the Daily Mail magazine.
Makes 30 -40 depending on the size of the cutter you use.
375g ready-rolled puff pastry
Flour for dusting
1 egg yolk and 1 tbsp milk, mixed
50g finely grated Parmesan cheese
1/2 tsp chili powder
Preheat the oven to 220 c
Cut out as many stars from the pastry as possible with a small cutter, and place onto greased baking sheets.
Lightly brush surface with the egg and milk mix.
Mix together the Parmesan and chili powder, then scatter over the stars.
Bake in the oven for about 5 -8 minutes or until lightly golden and puffed up.
They are best served straight away but can be made a few days in advance and warmed in the oven when needed.
Enjoy x