SMOKED SALMON AND SPRING ONION TART

AGA QUICHE TIN

This recipe is for smoked salmon and spring onion tart – lovely for Christmas or Easter gatherings using an AGA Quiche tin 1 sheet short crust pastry 225g smoked salmon trimmings 1 bunch spring onions – peeled and sliced 4 beaten eggs 175g double cream 1 tbsp.chopped chives 175g Philadelphia cheese Line the quiche pan… Continue Reading

Giant Jaffa Cake – by our resident cook, Elley Westbrook

Giant Jaffa Cake

Giant Jaffa Cake – by our resident cook, Elley Westbrook For the chocolate topping: 200g/7oz dark chocolate For the sponge: 3 free-range eggs 75g/2¾oz caster sugar 75g/2¾oz self-raising flour Grated zest of half an orange (use other half for decoration once chocolate has set) For the jelly filling: 135g pack of orange-flavour jelly METHOD 1…. Continue Reading

LIGHT CHRISTMAS CAKE

christmas cake light

LIGHT CHRISTMAS CAKE 250g Self Raising Flour (I used Dove Gluten Free) 250g Caster Sugar 250g Softened Butter 75g Ground Almonds 350g soft dried Apricots 350g Sultanas/Raisins 350g light glace cherries 5 eggs 100g Whole Almonds, blanched and chopped 2 Lemons – use juice and rind 1 x 200g can tangerines, drained of juice and… Continue Reading

Chocolate Christmas pudding

Ingredients 6 oz (175g) mixed dried sour cherries, blueberries and raisins Grated rind of an orange 3 tbsp brandy ¼ pint (150ml) double cream 12 oz (375g) plain chocolate 7oz (200g) pack cream cheese 4 oz (110g) ratafia biscuits To serve: ¼ pint (150ml) double cream 2 tbsp grated chocolate Method Grease (or line with… Continue Reading

Roast Goose

Roast Goose

A goose weighing about 4-5kg should be enough for 5-6 people If they’ll fit in your oven I would suggest getting a couple of birds for more than 8-10 people. The secret of rendering down the fat is to begin the cooking process with the breasts facing down in the pan so that the skin… Continue Reading