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Recipe Collection Thread (recipe board)
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I know this one is very basic, but it's my first go at the mystic art of baking, and everyone has to start somewhere.
APPLE PIE
Serves 6
INGREDIENTS
Butter or margarine for greasing
375g pack of ready rolled shortcrust pastry
1 tablespoon of lemon juice
750g of apples
2 tablespoons of brown sugar
½ a teaspoon of ground mixed spice or ground nutmeg
Milk for glazing
METHOD
Rub the inside of the pie dish with a little butter or margarine.
Unroll the pastry. Lay one end of the pastry over the dish and push it gently into place. Leave enough for the lid. Leave a margin of 2cm (1 inch) over the top of the dish.
Put the lemon juice in a saucepan.
Peel the apples. Cut out the core and seeds and throw them away. Cut the apples into 1cm (½ inch) slices. As you do them, put them into the saucepan and mix them with the lemon juice to stop them going brown.
Add the spice and sugar. Mix thoroughly. Cook over a low heat for about 10 minutes, until the apples soften up a bit.
Let it cool down a bit.
Pour the apple mixture into the pastry case and level it out with a spoon. Wipe around the edge with a little water. Lay the remaining pastry on top and push the edges down to seal them. Cut around the edge of the dish and remove the excess pastry. Make some holes in an artistic pattern in the lid with a fork or sharp knife. Brush or wipe the lid with a little milk, which will make it shiny.
Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 20 to 25 minutes. The pastry will have gone golden.
ADDITIONS & ALTERNATIVES
If it is all you have, you can use white sugar instead of brown. You can omit the spice, but it does make it taste much nicer.
Try different fillings, such as blackberry and apple.
Serve with cream, custard, ice cream or even yoghurt.The acquisition of wealth is no longer the driving force in my life.
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Just had this for lunch and it was delicious.
In a large pot put
1 chopped onion (I used a mixture of flavouring veg as described here)
2 heaped tsp of curry paste -I used Patak's Korma
Either fry in a little oil or add a splash of water and cook gently.
Add 2 large sweet potatoes peeled and chopped into chunks.
Next add about 1 litre of chicken stock and 1 can of coconut milk (400ml).
Bring to the boil and then cover and simmer until the sweet potato is soft. This doesn't take long -quicker than ordinary potato.
When soft blend with a stick blender until smooth and velvety. It is a gorgeous colour.
Season with salt to taste.
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Replace sweet potato with carrot/pumpkin/butternut squash
Use veg stock instead of chicken.
Use reduced fat coconut milk.
Add frozen sweetcorn after you've blended the soup.0 -
(from my collection of vintage cookbooks )
Cheese, Bacon and Pineapple Flan.
Serves 4
8oz plain flour,
Salt,
3oz butter or margerine,
3oz bacon rashers,
1 70z can pineapple cubes,
2 eggs,
1 80z carton cottage cheese,
pepper,
1 level tablesp mixed mustard,
2 sliced tomatoes,
Preheat oven mark 4, 350F.
Sieve the flour with a pinch of salt. Rub in the butter til the mix resembles fine breadcrumbs.
Bind together with a little water to make a firm dough.
Roll the pastry out to line a 7-8" flan ring or sandwich tin.
Remove rinds and chop the bacon into bite size pieces. Drain the pineapple.
Beat eggs in a bowl, stir in the cottage cheese, bacon, pineapple, salt, pepper and mustard.
Pour filling into pastry case.
Bake for 40-50 mins. Serve hot or cold, garnished with sliced tomatoes. 0 -
Russian Fish Pie.
1lb cod, haddock or whitefish fillet, skinned. (I`ve also used tinned tuna and that works just fine. )
1 1/2oz butter or marge.
Lemon juice.
Salt and pepper.
1oz flour.
1/4 pint milk.
1 13oz packet frozen puff pastry thawed.
1 beaten egg.
Preheat oven mark 7-425F.
Place the fish, with 1/2 oz butter, squeeze of lemon juice, salt and pepper between 2 large plates. Cook over pan of boiling water for 15-20 mins.
Place flour, remaining butter and milk in a saucepan, heat, whisking continuously, til the sauce thickens.
Remove bones, flake the fish, and fold into the sauce.
Season to taste with salt and pepper.
Roll out the pastry to a square 12" by 12". Place the fish sauce in the middle. Bring each corner of pastry into the centre (makes a parcel) and seal along the edges with water to make a square pastry envelope.
Brush the top of the pie with beaten egg. Bake for 30-40 minds.
(tip..you can also put all the white sauce ingredients in the pan together, whisk with a wire whisk, it`s a lot quicker.) 0 -
Princess Pudding.
1 pint milk.
1oz butter or marge.
1 orange (finely grated rind and juice)
3 oz caster sugar.
4oz breadcrumbs.
2 eggs, separated.
3 tablesp apricot jam.
Preheat oven mark 3-325F.
Slowly heat together the milk, butter, orange rind and 1oz of the sugar. Remove from heat. Add breadcrumbs and place aside for 15 mins.
Beat egg yolks into the crumb mix and pour into a buttered 2pint pie dish.
Bake for about 40-45 mins til cooked through and firm.
Combine apricot jam and orange juice. Spread over pudding.
Whisk egg whites til very stiff. Fold in the remaining caster sugar. Spread over jam and return to oven for further 20-25 minds til meringue is crisp and golden brown. 0 -
Chopped Pork and Ham Supper.
Serves 4.
3oz quick cook macaroni.
3 sliced onions.
1 1/2 oz butter or marge.
1 oz flour.
1/2 pt milk.
rounded tablesp tomato puree.
Salt and pepper.
1 can chopped pork and ham or luncheon meat.
3oz cheddar cheese, grated.
2 tomatoes, sliced.
Preheat oven mark 5-375F.
Cook macaroni in boiling water for 8 mins or as directed on packet.
Slowly fry the onions in 1/2 oz butter til tender. Add drained macaroni.
Place remaining oz of butter, flour and milk in a saucepan, heat, whisking continously til the sauce thickens.
Stir in tomato puree, salt and pepper to taste.
Dice the meat. Stir it into the onions and macaroni together with the sauce and 2oz of grated cheese.
Turn into a shallow 1 1/2 pt pie dish.
Arrange the sliced tomatoes over the top of the pie and sprinkle with remaining cheese.
Bake for 25 mins. 0 -
Some great recipes here, Icewytch - many thanks for sharing them with us!KNIT YOUR SQUARE TOTALS:
Squares: 11, Animal blankets: 20 -
Rabbit Soup.
1 rabbit carcase, the giblets and the neck.
2 onions.
1 carrot.
1 piece of turnip.
2 sticks celery.
1 small apple.
1/2 oz dripping or marge (does anyone use dripping nowadays?)
1 bay leaf.
2 cloves.
1 quart water.
1 oz sultanas.
1 oz pearl barley.
tablesp chopped parsley.
Prepare the beg and the apple and cut up finely, or mince.
Fry lightly, without browning, in the fat.
Add the herbs and the rabbit bones, neck and giblets tied very loosely in muslin.
Pour on the water and add the sultanas and pearl bearley.
Bring to the boil and simmer for 2 or 3 hours, then remove the bones etc. Season with salt and pepper, and add the chopped parsley just before serving. 0 -
Curried Rabbit.
1 rabbit.
2oz marge.
1 shallot.
1 teasp curry powder.
juice of half lemon.
bay leaf and parsley.
1 1/2 pts stock.
1 onion.
1 tablesp curry paste.
1 tablesp chutney.
salt to taste.
Melt the marge and add the finely chopped onion and shallot, and cook gently til lightly browned.
Remove the onion, cut the rabbit into joints, and fry in the marge til golden brown. Stir in the curry paste and powder. Blend well.
Add the stock, bay leaf, lemon juice and chutney, and sufficient salt to season, return the onion to the saucepan and simmer til the rabbit is tender.
Remove bay leaf and parsley and serve the rabbit on the middle of a dish, and pour the gravy round, reducing by boiling if there is too much.
Serve with boiled rice or barley. 0 -
Thanks for the recipes Icewych, keep them coming please0
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