Recipe Collection Thread (recipe board)

Cornflake Cookies
(great for using up the last of the cereal)

1 + 1/2 oz butter or margarine
3 oz caster sugar
1/2 teaspoon vanilla essence
1 egg
2 oz plain flour
pinch salt
1 teaspoon baking powder
2 oz corn flakes

Cream the butter, sugar and vanilla essence together until light and fluffy.

Beat in the egg gradually. Sieve flour, baking powder and salt and add corn flakes mixing well.

Put teaspoonfuls onto a greased baking tray, leaving a space between each for spreading.

Bake in a moderate oven (180C, 350F, Gas mark 4) for 10 - 15 minutes.

Remove to a wire tray to cool.

Tiramisu (a la James Martin )

Ingredients
1 vanilla pod
50g caster sugar
3 egg yolks
250ml double cream
2 tbsp rum
2 tbsp Tia Maria
2 tbsp Kahlua
350ml strong coffee
1 packet sponge fingers
250g mascarpone cheese
3 tbsp Cocoa Powder, for dusting


Method
1. Remove the seeds from the vanilla pod and place in an electric mixer with the egg yolks and caster sugar. Keep the vanilla pod to make vanilla sugar. Whisk until pale and thick.

2. In a separate bowl, lightly whip the cream.

3. Put the rum, Tia Maria, Kahlua and coffee into a bowl and dip half the sponge fingers into the mixture, then line a serving bowl with them.

4. Mix the mascarpone with the beaten egg mixture and fold the cream into the mix. Drizzle the sponge fingers with half the coffee mix and then half fill the serving bowl with the cream mixture.

5. Top with the remaining sponge fingers and drizzle the rest of the coffee mix. Finish with the rest of the cream mix and dust with the cocoa powder. Place in the fridge for about two hours to chill before serving.

Lemon Cheesecake (a la James Martin again )

Ingredients
12 digestive biscuits
100g Butter, softened
1 tsp clear honey
2 lemon juice
2 lemon zest
1 tbsp icing sugar
500g mascarpone cheese
200g caster sugar
0.25 punnet strawberries
1 mint sprig, for decoration
150ml raspberry sauce


Method
1. Crush the biscuits into small pieces and combine with the butter and honey. Place this mixture into the metal rings and press the mix evenly on the bottom of the mould.

2. Add the lemon juice and zest and icing sugar to the cheese, being sure not to mix it too much as this will cause the mixture to split.

3. Spoon the mix into the ring and using a palette knife press the mix well into the moulds to prevent air gaps. Remove the rings with a hot cloth or blowtorch.

4. Place the cheesecake onto plates and decorate the tops with the strawberries and sprigs of fresh mint and spoon the sauce around the side.

5. Decorate with the spun sugar and serve immediately.


No need to use fancy individual rings as he does but a normal 8" springform tin works just as well ... I've tried it

... and if you can manage to make spun sugar then you're much better then me LOL! :rotfl:

Banana Bread
(great for using up those over ripe bananas)

3 very ripe bananas (almost walking) or use defrosted frozen bananas!
pinch of salt
6oz melted butter
1 teaspoon bicarb of soda dissolved in 1 tablespoon water
6 oz caster sugar
1 egg
9 - 10 oz plain flour

Smash bananas (food processor is great for this recipe).

Add remaining ingredients, mix together. Pour into 2 greased or paper lined 1lb loaf tins or 1 lined 2lb tin.

Bake in moderate oven (180C/350F/Gas mark 4) for 45 minutes. Will also make as muffins. Freezes well and is lovely sliced, toasted & dripping with melted butter.

Ingredients:

One egg white
half cup rice crispies
half cup caster sugar
one cup cornflakes

Method:

Whisk the egg white until stiff. Add the sugar and whisk till stiff again, then fold in crispies and cornflakes.

Place dessertspoonfuls on a baking sheet lined with parchment/greaseproof paper.

Bake in a slow oven - 150 C for 25-30 mins.

When cold sandwich together with butter icing.