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Category Archives: Season – Summer

Betty’s Late Summer Ratatouille

Ingredients 2 aubergines 4 small courgettes 2 red peppers Large tin plum tomatoes 4 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed ½ tsp sugar, salt and freshly ground black pepper small bunch basil, roughly torn Method Cut the aubergine and courgette into small chunks, deseed the pepper and chop into small pieces. Chop the onions and garlic … Continue reading


Perfect Strawberry Jam

Ingredients 1kg fresh strawberries, hulled, rinsed and dried 1kg jam sugar 1 lemon – using the juice only. Method “The secret for a good set with Strawberry Jam is to use Jam sugar, and always match the weight of the Strawberries with the weight of the sugar.  Use the juice from a small lemon which will help with the set.” … Continue reading


Strawberry Tart

For the pastry 300g plain flour 80g caster sugar 125g salted butter 1 egg yolk ½ teaspoon of cinnamon 150ml cold water For the custard ½ ltr of semi skimmed milk 1 vanilla pod, split lengthways 130g caster sugar 4 eggs 4 tablespoons plain flour Topping 400g Strawberries, washed, stalks removed and halved. 50g flaked almonds. Toasted. Glaze 3 tablespoons … Continue reading

Strawberry Tart


TAKE …….. 5 eggs, 150g Caster sugar 150g plain flour 100g white chocolate 550ml cream 450g strawberries 225g raspberries A few blueberries 1tbsp elderflower cordial 225g plain chocolate Grease and line a 10” round cake tin and set the two quantities of chocolate in bowls onto the back of the Aga to melt.  Break the eggs into a large bowl … Continue reading


Recipe for Blackcurrant Cheesecake

It is the season for blackcurrants – pick them before the birds enjoy the feast and make this lovely cheesecake recipe, straight from Betty’s kitchen! Ingredients For the Base; 100g melted butter 225g Digestive biscuits For the Filling; 800g light Philadelphia cheese 400g Mascarpone cheese 4 large free range eggs, beaten 150g caster sugar 1 tsp. vanilla extract 2 tbsps. … Continue reading

Betty's Blackcurrant Cheesecake

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


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

George's Tomato Soup

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

Betty Twyford Goose cook

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

Betty Twyford Goose cook