Recipe Collection Thread (recipe board)

Trow · 23 April 2005 at 4:36PM

This recipe is for the type of pancake you buy in the bakery, rather than the crepe style.

12oz plain flour
6oz caster sugar
3 level tsp bicarb of soda
3 rounded tsp cream of tartar
3oz melted margarine/butter
3 beaten eggs
3/4 pint of milk

(This makes rather a lot but they can freeze, or you can reduce the quantities)

Sieve together the flour and sugar. Add the melted marg, eggs and milk and mix together.

Cook on a medium heat greased griddle/heavy based frying pan. Once the top bubbles start to pop turn them to cook the other side.

Eat.

(Note - we usually make the crepe style by bunging all the ingredients in the liquidiser, I haven't tried that with this recipe but I am sure it would work also)

Curry_Queen · 23 April 2005 at 5:13PM

Raspberry and Nougat Semifreddo

Ingredients
4 eggs, separated
4 tbsp caster sugar
325g mascarpone cheese
100g nougat, chopped
2 punnets of fresh raspberries
2 tbsp icing sugar

Method
1. In a mixing bowl whisk together the egg yolks and caster sugar until frothy. Mix in the mascarpone and beat in thoroughly.

2. Fold in the chopped nougat.

3. Whisk the egg whites until stiff peaks form. Fold the whisked egg white and half a punnet of raspberries into the mascarpone mixture.

4. Brush a loaf tin with olive oil and line with cling film. Transfer the mascarpone mixture into the loaf tin, cover and freeze overnight until set.

5. In a blender, blend together the remaining raspberries and icing sugar until smooth. Sieve the raspberry puree and set aside.

6. Heat the caster sugar in a small saucepan until melted into a syrup. Continue heating the syrup until it turns golden and caramelises.

7. Meanwhile, turn out the semi-freddo and cut into slices. Pour the caramel over the semifreddo slices, decorate with mint sprigs and serve with the raspberry sauce.

This is absolutely delicious even without the caramel and raspberry coulis if, like me, you're too lazy to make it !!!!!

Curry_Queen · 23 April 2005 at 6:15PM

Broccoli and Almond Soup

Ingredients
30g Butter
2 garlic clove, crushed
1 onion, diced
225g potato, diced
75ml white wine
700ml vegetable stock
2 heads Broccoli
1 pinch salt and fresh ground black pepper
150ml double cream
75g flaked almonds, toasted
1 handful parsley, finely chopped

To garnish
1 tbsp parsley, chopped
50ml double cream

Method
1. Heat up a large saucepan on the stove and add the butter, once foaming add the chopped garlic and onion and fry gently for 2-3 minutes, until softened but not browned.

2. Then add the potatoes, white wine and stock. Bring to the boil and simmer for 5 minutes.

3. Chop the broccoli up into small pieces and add to the pan. Continue to cook for a further 6-8 minutes, until the vegetables are soft.

4. Add the cream and half of the almonds, together with the parsley.

5. Remove from the heat and leave to cool slightly. Blend in a food processor until smooth, and then return the soup to the pan and season to taste with salt and freshly ground black pepper.

6. To serve spoon into bowls and top with the remaining toasted almonds and a little parsley and lightly whipped double cream.

Magentasue · 23 April 2005 at 6:16PM

I made these today and noted the quantities so I could post one of our favourites. I use 2lb pastry and my mixer bowl full of veg to make about two dozen pasties so I've divided the quantities by 4 to make about six. To freeze - make pasties but don't cook. Put them on a baking tray and freeze for an hour or two until solid. I find they come off easily with aid of a fish slice, then they can go in bags or boxes and don't stick together. To cook from frozen either defrost and cook as below or put in oven frozen and set oven to 200C - they should be defrosted by the time oven gets to temp, then leave in to cook.

Shortcrust pastry

8oz flour
pinch salt
4 oz butter (or marge, Trex etc)
Cold water to mix

Rub fat into flour and salt, mixin cold water to make a ball of pastry dough.

Filling

Quantities can be varied, I reckon enough to fill a one litre ice cream tub)

Potato and onion peeled and cut into small dice
3oz grated cheese
Salt and pepper
Chopped parsley (optional)
Diced carrot (optional)

Once everything is ready, put oven on at 200C to preheat.

Divide pastry into half a dozen pieces and roll into circles, cut out with a small tea plate as a guide. Put some of the filling in the middle of each pasty, brush edge with a little water or beaten egg and water, bring edges together and crimp. If you're using egg wash, brush over to glaze.

Place on baking trays and bake. After about ten minutes turn heat down a bit, they need about half an hour altogether to cook the filling. Careful - they're hot inside!

Aril · 23 April 2005 at 7:09PM

1 Swiss Roll, 1 can apricots [or other fruit], 2tbsp custard powder, 2 eggs separated, 1 tbsp sugar, 1 pt milk, 4oz caster sugar [for meringue]
Preheat oven gas mark 4, 350F. Slice swiss roll and arrange with apricots in 1.5pt oven proof dish. Blend custard powder, egg yolks and sugar with little milk. Hear rest of milk and when nearly boiling stir onto mixed custard. Return to pan, bring to boil, stirring continuously and when thick pour over apricots. Whisk egg whites until stiff and fold in sugar. Pile meringue on tip and bake for 30 mins.
Hope you enjoy it!
Aril

Magentasue · 23 April 2005 at 10:20PM

I've posted this before but thought I should put it here. We call it cheese and potato pie and I use double quantities for six of us. You can use leftover potatoes but it's nicest with freshly boiled potatoes and Cheshire cheese or similar. Takes about 45 mins altogether.

Preheat oven 200C

1 pastry case

4oz plain flour, pinch salt
2oz butter or other fat
cold water to mix

Rub fat into flour and salt, mix to ball of dough with cold water. Roll out and line a shallow tin (quiche tin or similar). Or you can make individual pies. Bake for 10mins or so until dried out. Meanwhile cook the potatoes and onions.

2 onions, peeled and chopped, cooked gently in a little oil or butter
4 medium potatoes peeled, cut into chunks and slices and boiled

Quantities can be varied. I roughly slice the drained potatoes but you can mash them. Stir in the onion and add

4-6 oz grated cheese (keep some back to sprinkle on top)
1 tablespoon chopped parsley (optional)
salt and pepper
1 oz butter

Turn the oven down to about 170C and pile all the potato mixture into the cooked pastry case. Sprinkle on some grated cheese and return to the oven until golden brown.

Magentasue · 23 April 2005 at 10:42PM

School dinner favourite, ideal way of using up leftover mashed potatoes. I use frozen puff pastry but sometimes make a quick(?) version using

8 oz plain flour, pinch salt
8 oz butter, cut into small dice
cold water to mix

Gather into ball of dough, put in plastic bag and chill in fridge. Roll into oblong, fold in three and roll again. Chill, fold and roll into a large oblong. See why I usually use frozen pastry?;)

You can add chopped onion to the potatoes, just lightly fry first. Takes 25 mins if you have the potatoes ready, 45 if you have to start from scratch.

Preheat oven 200C

1 pack puff pastry rolled into an oblong

6 medium potatoes peeled, boiled and mashed
salt, pepper
1 tablespoon chopped parsley (optional)
6-8 oz grated cheese

Mix the potatoes, salt, pepper,parsley and cheese together.

Beat 1 egg and add most of it to the potatoes to make the mixture spreadable.

Brush the long edges of the rectangle of pastry with beaten egg. Spread the potato mixture over the rest of the pastry.

Roll the pastry up like a swiss roll, then cut into slices. Lay the slices down flat on a lined baking tray. Any leftover egg can be brushed on the pastry. To freeze put the tray in the freezer for an hour or two until they are solid, remove with a fish slice and put in bags or boxes.

Bake 10-15 minutes until the pastry in golden brown.

To cook from frozen Put on a baking tray, leaving room to spread and defrost for 3-4 hours at room temp then bake as above.

Magentasue · 23 April 2005 at 11:19PM

Preheat oven 180C, in a saucepan melt some butter:

8oz butter, melted (most of one pack)

stir in

8oz porridge oats (2 cups)
5oz granulated sugar (about 3/4 cup)
1 tablespoon demerera sugar (optional)

You can also add any of the following:

2 tablespoons flaked almonds or chopped nuts
2 tablespoons chocolate chips
2 tablespoons sesame seeds
2 tablespoons dried fruit

Bake at about 180C for about 15 mins, this makes two trays about 12"x 6", about 24 squares. While they are still warm, cut into squares. Or make chocolate flapjacks:

Break a bar of chocolate into squares, dot them over the flapjacks while they're in the trays and return to the oven for a few minutes. Then swirl the chocolate over the whole lot with a fork and put in the fridge until the chocolate is almost set. Then mark into squares.

With variations offered here by Allexie:-

Other things to add to a basic flapjack recipe:-

chopped dates
chopped dried apricots
chopped dried bananas
glace cherries
coconut
hazlenuts/pecans
crystallised ginger
replace some of the porridge oats with jumbo oats

Allexie · 25 April 2005 at 1:47PM

Belgian Chocolate Mousse

Ingredients

5 eggs

140g of dark chocolate

1 teaspoon of instant coffee

1 table spoon of rum, Grand Marnier, or Amaretto

3 table spoons of sugar

Preparation

Very slowly melt the chocolate with the instant coffee. Be careful not to burn it.

Separate the eggs into egg white and egg yolk. Make sure to keep the egg whites free of yolk, in a clean bowl.

Beat the egg white, with one table spoon of sugar.

Mix the egg yolk with two table spoons of sugar and one table spoon of rhum.

Mix the egg yolk into the molten chocolate.

Very carefully mix the beaten egg white and the chocolate.

Pour into small bowls or glasses and store in a cool place.

(The chocolate mousse is at its best after one or two days and it also freezes quite well.)

apprentice_tycoon · 25 April 2005 at 2:11PM

LYCHEE AND ELDERFLOWER SORBET

6 tab spoons of white sugar (either castor or granulated)
9fl oz water
425g tin of lychees in syrup
1 tab spoons elderflower cordial (optional)

Boil the sugar and water, then cool
Whizz lychees and syrup(from the tin) together in a processor then rub through seive to extract juice, discard the pulp.
Mix lychee juice, syrup and cordial if using.
Freeze in in a shallow container until slushy
Blend in a processor or mix with a fork to break up, freeze again
Repeat the blending again until you have fluffy snow, not hard ice
If serving for a dinner party you can fill your glasses or bowls ahead of time, replace in freezer, then put them in the fridge 10-15 minutes ahead of time

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