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Sweet Potato Fries
There are few things I love more than being on holiday. There is a sense of freedom, away from the everyday problems that life will inevitably bring, which brings a feeling of gay abandon. It is with this spirit that George and I are doing rather a lot of eating out, and I just have to share an AMAZING … Continue reading
Low Fat Lemony Cheese Cake
Ingredients 12 half fat digestive biscuits 2 oz reduced fat spread (try Anchor spreadable) 300g reduced fat cottage Cheese 250g Quark (zero fat) 1 sachet gelatine (sets 1 pt) 2 lemons (grated rind and juice) 2 oz castor sugar 3 good tablespoons quality lemon curd METHOD Crush the biscuits to crumbs with a rolling pin in a plastic bag Melt … Continue reading
Raspberry Sponge Cake
Ingredients 200g butter 200g caster sugar 150g self raising flour 50g ground almonds 4 standard eggs, beaten 2 tsp baking powder Whipped cream Raspberry jam Raspberries METHOD Line two 24cm AGA sandwich tins with greased greaseproof paper. Cream the butter and sugar until light and fluffy. Slowly beat in the eggs, adding a tablespoon of the almonds with the last … Continue reading
Welsh Cakes
Welsh Cakes are cooked directly onto the Aga simmering plate, use a circle of Bake-O-Glide for ease. Ingredients 100g butter 225g self-raising flour 50g caster sugar ½ tsp grated nutmeg 75g sultanas 1 egg milk to mix METHOD Leave the simmering plate lid up while you prepare the following. Rub the fat into the flour, stir in the sugar, spice … Continue reading
George’s Favourite Tomato Soup
Ingredients 1lb/450g Ripe Tomatoes Or 1 med Tin 1 Onion sliced 1 Carrot sliced 1/2 stick celery diced 1oz/25g butter 1oz/25g flour 1pt/600ml water Bay Leaf 1tsp Sugar pinch of ground mace/nutmeg 3tbsp cream Chopped parsley 1tsp arrowroot Salt & pepper to taste METHOD If using fresh tomatoes roughly chop them. Melt the butter in a medium pan; add the … Continue reading
Best Lemon Tart … Ever!
Ingredients For the pastry; 140g butter, very soft 85g icing sugar 3 egg yolks 255g plain flour 1-2 tbspns water For the lemon cream; 5 beaten eggs 140g castor sugar Zest of 2 lemons 3 fl. oz lemon juice 150ml double cream METHOD In a bowl, mix the soft butter to a cream with the icing sugar and add … Continue reading
Simnel Cake
Simnel cake is a good excuse to eat rich fruit cake, and was traditionally baked ready for Mothering Sunday. It somehow turned into an Easter Cake, the benefit of fruit cake being it actually improves with keeping. It needs to be moist, and preferably, contain a bit of booze! Simnel cake must have … Continue reading
Betty’s Green Tomato Chutney
Ingredients 2 kg’s Green tomatoes 4 good sized Bramley apples 1 kg Soft brown sugar 1 Litre malt vinegar A child’s hand of root ginger 6 Red chillies 250g Raisins 600g Shallots 2 tsp salt 3 Good cloves of garlic METHOD Peel and chop everything very small, except for the chillies and ginger – keep both of these whole. Put … Continue reading
Roast Goose
Ingredients 5kg Goose 1 peeled large onion chopped into quarters 2 large cooking apples(no need to peel) chopped into quarters 1 or 2 carrots, scrubbed and thickly chopped 3 leeks, washed and chopped 2 parsnips washed and chopped 1 orange in quarters METHOD Choose a Goose weighing about 5kg, and if the goose is trussed, untie the string around the … Continue reading
Dark Chocolate Roulade
Ingredients 200g plain chocolate, broken into pieces (use 70% chocolate) 175g caster sugar 6 medium eggs, separated 2 level tbsp cocoa powder, sifted 100g white chocolate, broken into pieces 300 ml carton double cream Decoration Icing sugar to dust White chocolate curls Raspberries METHOD Place the broken chocolate at the back of the … Continue reading
