I also took a backup a while ago
I have started it off with a recipe that Cumbrian Rachel posted in the Chalet School Cookbook thread.
I found my Be-Ro book when tidying my room up....
So here it is, the recipe for Australian Crunchie:
225g (8oz) margarine
150g (5oz) caster sugar
75g (3oz) desiccated coconut
75g (3oz) crushed cornflakes
1 x 15ml spoon (1tbsp) cocoa
150g (5oz) Be-Ro self raising flour
100g (4oz) chocolate melted (optional)
1. Heat oven to 180C, 350F, Gas Mark 4. Grease a swiss roll tin 31 x 21cm (12.5 x 8 inch).
2. Melt the margarine over a low heat.
3. Stir in the sugar, coconut, cornflakes, cocoa and flour. Mix well.
4. Turn into the tin and level with a knife. Bake for 20mins.
5. When almost cold cut into squares or triangles.
6. Cover with melted chocolate if wished.
Last edited by Kathye on Mon Nov 29, 2004 12:52 pm; edited 1 time in total
#2: Author: Rosea, Location: Edinburgh Posted: Fri Aug 13, 2004 9:26 am
I haven't tried this recipe (not a ratatouille fan myself) but I have made lots of things from the same cookbook.
1 large aubergine (about 300g/10 1/2 ounces)
5 tbsp olive oil
2 large onions thinly sliced
2 large garlic cloves crushed
4 courgettes sliced
800g/ 1 lb 12 oz canned tomatoes
1 tsp sugar
1 bouquet garni of 2 fresh thyme sprigs, 1 fresh basil sprig, 1 bay leaf tied in a 7.5 cm/ 3 inch piece celery
salt and pepper
basil leaves for garnish
1. Coarsely chop aubergine, place in colander, sprinkle with salt set aside for 30 mins. Rinse well under cold running water to remove salt and pat dry with kitchen paper.
2. Heat oil in large flame proof heavy based casserole over medium heat. Add onions, lower heat cook stirring occasionally about 10 mins until softened and light golden brown
3. Add garlic, continue fry 2 mins till onion tender
4. Add aubergine, courgettes tomatoes with can juices, sugar and bouqet garni. Season with salt and pepper to taste. Bring to a boil, then reduce heat to very low, cover and simmer 30 mins.
5. Taste and adjust seasoning if ness. Remove and discard bouquet. garnish wih basil leaves and serve immediately.
Serves 4-6. Preparation 40 mins cooking time 45 mins (or so they say anyway)
Hope it works!
ETA: just checked in another cookbook and if like me you didnt know, a bouquet garni is tied in muslin.
#3: Author: Sarah_K, Location: St Albans/Leicester Posted: Fri Aug 13, 2004 1:55 pm
Carolyn and a couple of other people asked for the recipe of the Chocolate Cookies I brought to the Gathering, they're affectionately known around our house as the More Chocolate than Cookie Cookies
175g Plain Chocolate, chopped
100g Unsalted Butter, cut into pieces
40g Brown Sugar
40g Cocoa Powder
1tsp Baking Powder
1/4 tsp Salt
500g (approx) Mixed Chocolate chopped into small pieces
Preheat the oven to 170 C/325 F. Grease 2 large baking sheets. In a medium saucepan, over a low heat, melt the chocolate and butter, stirring frequently until smooth. Remove from heat to cool slightly.
Beat the eggs and sugars until thick and pale, 2-3 minutes. Gradually pour in the melted chocolate, beating until well blended. Beat in the flour, cocoa powder, baking powder and salt just until blended. Stir in the mixed chocolate pieces.
Drop heaping tablespoonfuls of dough on the baking sheets at least 4 inches/10 centimetres apart, flattening the dough slightly. You will only get 4-6 cookies on each sheet. Bake for 10-12 minutes or until the tops are shiny and cracked. Do not overbake or they will crack when removed from sheet.
Remove the baking sheets to a wire rack to cool until the cookies are firm, but not too crisp, THEN transfer each cookie to the wire rack to cool completely. Continue to bake in batches. Store cookies in an airtight container (if there are any left!)
#4: Author: Kathryn, Location: Kyabram (north of Melb) Posted: Mon Aug 23, 2004 7:38 am
Here's a recipe for gravy that does not involve the scrapping of dishes and is vegetarian to boot (prompted by discussion in CS Cookbook thread).
1 onion finely chopped
a few mushrooms chopped finely
water (usually about 2 cups)
1 tablespoon of cornflour or flour
1 tablespoon of white sugar
Cook the onion, garlic and mushrooms in butter until soft (or until browned)
Add the flour and sugar. Cook for a little bit
Add a little water and mix with flour/onion mixture. Don't put too much water in at the start as it will go lumpy. Make sure that all water is mixed with the mixture before slowly adding more water.
Once all the water is added, slowly add the soy sauce until the water/flour mixture turns brown.
Taste and add more soy sauce if you want.
If it is too thin for your liking just boil a bit and reduce it.
The quantities are variable and simply depend on how oniony or mushroomy you like your gravy!
#5: Author: Kat, Location: Swansea Posted: Wed Sep 29, 2004 5:20 pm
Oops, forgot you were waiting for the recipe Jennie! Here is my Mum's - please use it well.
8 oz Margerine
7 or 8 oz Caster Sugar (it's what it says!)
1 lb S.R Flour
Currents and Sultana's - optional
2 Eggs, beaten not stirred
Rub margerine in flour, add the sugar, fruit (optional) and the 2 beaten eggs. Mix to a stiff dough. Roll out and cut with pastry cutter. Cook on griddle over a low heat. Ready when a light golden brown
#6: Author: Kat, Location: Swansea Posted: Wed Sep 29, 2004 5:22 pm
Ok, after Ally has threatened to brutally kill me in a number of equally painful ways, I am now going to post the recipe for my Chocolate Slice. Happy cooking!!
Crush 1/2lb (approx. 250g) Rich Tea biscuits with rolling pin/suitable equivalent. (I tend to double bag them and stand on them - very satisfying! As is bashing them with the rolling pin admittedly!)
Melt in pan:
4 oz Margerine
2 Tablespoons Golden Syrup
2 Dessertspoons of Brown Sugar
2 Dessertspoons of Cocoa Powder
Optional: 2 oz raisins
Turn off gas, then add the crushed biscuits. Mix together thoroughly, so none of the biscuits show their original colour (should be totally covered in the saucey stuff). Spread mixture into a ready-greased swiss roll tin.
Melt 1/4lb milk and 1/4 lb plain chocolate together, and spread on to biscuit mixture.
Leave to set in fridge, before slicing up into suitable sizes - 'large' usually works best!
I find that leaving the mixture to cool in the fridge for a few minutes before adding the chocolate makes it spread easier. I also use just milk chocolate and not plain, and no raisins. All up to you!!
Last edited by Kat on Wed Feb 23, 2005 3:50 pm; edited 1 time in total
#7: Author: Jennie, Location: Cambridgeshire Posted: Fri Oct 01, 2004 1:43 pm
Thanks for the recipe, Kat. I'll try them this weekend.
#8: Author: Rachael, Posted: Tue Oct 05, 2004 10:16 am
Pear & Ginger Crumble for 6
(had this on Sat night after doctoring a recipe for apple crumble because we have a glut of pears - it was yummy - a real winter warmer cos the ginger gives it much more depth)
4oz plain flour
2 oz butter
1 oz demarara sugar
5 oz ginger bicciess (crushed into fine crumbs)
1 kg pears
stem ginger to taste (I recommend one nugget per person)
(Yes - I know I'm mixing pounds and kilos but I can't remember offhand!!)
Prepare the fruit and if it's a bit hard (like homegrown pears can be), poach them in a little water and normal sugar (just a few tbsps of water with enough sugar to melt in) along with the finely chopped stem ginger and some of its syrup - not for too long though cos the fruit will shrink!
Lay out in cooking dish
Rub flour and butter together with fingertips until mixture resembles breadcrumbs
(top tip - make sure butter is straight from fridge and chopped into small bits - if you quickly cover it with the flour, it shouldn't go all melty and yukky)
Add the crushed ginger biccies and demarara sugar, mix and sprinkle on top of fruit
Cook in pre-heated hot oven for approx. 30 mins until the top looks cooked!!
Serve with custard ...
#9: Author: Kathye, Location: Laleham Posted: Tue Oct 05, 2004 10:32 am
RECIPE FOR MEXICAN LASAGNE
I leave out the chilli pepper if people are not keen on chilli's as this just makes it extra hot !
Also I don't like olives but chopped up small in this recipe tastes really good.
1 jar of Enchilada sauce (‘Discovery’ brand is good but any will do)
1 jar or carton of Tomato Passata
4 large Tortilla wraps (usually in the bread section rather than the ‘Mexican’ area)
2 pre cooked chicken breasts
100g Monterey Jack cheese (from the deli counter) (or Edam if Monterey Jack is not available)
100g Red Leicester cheese
1 small jar or tin of pitted black olives
1 clove garlic
1 chilli pepper
Finely chop chicken, onion and chilli add to a mixing bowl, crush garlic and add to bowl.
Finely chop black olives (reserving a few for the topping) add to the mixture.
Grate cheese and add to the mixture (reserving some for the top) - mix all these ingredients together.
In a separate bowl mix half the tomato passata and the whole jar of enchilada sauce
Pour 1/3rd of the tomato mixture into the chicken mixture and stir.
Take the first tortilla wrap, coat both sides with some of the remaining tomato mixture and place in the bottom of the dish, add 1/3rd of the filling mixture and spread out evenly. Add the next wrap once again coating both sides with the tomato mixture. Continue layering finishing with the 4th wrap. Pour the remaining sauce over the top and spread out. Sprinkle the remaining cheese over the top and garnish with olives.
Bake for 20-25 mins gas mark 5 or 190
#10: Author: Kathye, Location: Laleham Posted: Tue Oct 05, 2004 10:35 am
Another one for Chilli fans...
200g / 4 oz cream cheese
200g / 4 oz cheddar cheese
2 red chillies
3 spring onions
Half red pepper
8 pitted olives (optional)
2 Large floured dinner plate size Tortilla wraps
Using a food chopper finely chop the onions, red pepper, chillies and olives, combine in a bowl. Grate the cheddar cheese and add with the cream cheese – mix all ingredients well.
Divide the mixture between 2 tortillas – spread evenly over surface and roll each one up. Wrap each in cling-film. Refrigerate for one hour. Slice into 1cm slices and serve.
#11: Author: Tassie_Ellen, Location: Tasmania, Australia Posted: Fri Nov 19, 2004 10:59 pm
Here's one I discovered during my hunt for diabetes-friendly cakes etc. It has a medium GI rating and not much fat. The yoghurt makes it very moist - and it's SOOO yummy. As the dieticians would probably say, enjoy in moderation
RASPBERRY YOGHURT CAKE
125g spread (dairy-free if you can get it, otherwise canola works too)
1/2 cup soft brown sugar, firmly packed
1 1/4 cups SR flour
100g raspberries (pref. frozen, as they hold their shape better)
1/2 cup low-fat natural yoghurt
Preheat oven to 180degC and line a loaf pan with baking paper or foil wrap.
Cream spread and sugar in medium bowl until light and fluffy. Add eggs one at a time, beating well each time. Add flour, raspberries and yoghurt, fold gently until thoroughly combined.
Place in prepared loaf pan and bake for 1 hour or until a skewer poked in the middle comes out clean. Stand cake in the pan for 10 minutes, then turn out and cool on a rack.
Place 65g cream cheese (softened to room temperature), 1/2 cup icing sugar and 1 tsp lemon juice in a small bowl and beat until smooth.
Spread over top of cold cake and refrigerate for about an hour to allow icing to firm.
In our house I'm lucky if the cake lasts 24 hours
#12: Author: Sophoife, Location: down under Down Under Posted: Sun Nov 21, 2004 4:50 pm
Anna's Lemon Biscuits
Don't laugh, they're really yummy.
½ lb (500g) self-raising flour
¼ lb (250g) butter, room temperature if possible (chop small if not!)
¼ lb (250g) sugar (plain white is good)
1 tsp lemon essence
Cream butter and sugar together with an electric mixer. Add flour gradually, mix well, add egg, mix well. You should have a dough-like substance now. Knead in bowl, then take a chunk, roll out to about 3-4mm thick, cut out shapes. Repeat with chunks of dough until you have no more to roll out! Dough should be pale buttery yellow btw.
Put biscuit shapes on pre-greased baking tray, bake in moderate oven (180ºC or whatever that is in ºF) for 10-15 minutes, until golden brown. Cool on a wire tray. Re-use baking tray to bake more biscuits, until all are done.
Biscuits can be eaten plain, iced with lemon icing, or as two stuck together with a small dollop of lemon curd. If you have a real sweet tooth, ice the stuck-together ones as well!
1½ cups sifted icing sugar
20g (1 tbsp) soft butter
grated rind of 1 lemon
40mL (2 tbsp) lemon juice (basically the juice of the lemon whose rind you've just grated)
Using a wooden spoon, mix icing sugar with butter and grated lemon rind. Add lemon juice and mix until smooth. Use as desired. Works for cakes and biscuits.
Biscuits are a lovely buttery shortbready texture and really do melt in the mouth if you don't over-cook them.
Last edited by Sophoife on Sun Jan 16, 2005 7:35 pm; edited 1 time in total
#13: Recipe for Homemade Bailey's Author: Mollio, Location: Ireland Posted: Thu Nov 25, 2004 1:31 am
Any time I've been browsing the board and come across people offering comfort or going to a party, it seems you like your drop of Bailey's - so I thought I'd post a recipe for it. Very easy and quick.
Bailey's Irish Cream
1 large cup of whisky,
1 can of condensed milk,
1 can of evaporated milk,
A few drops of glycerine,
Mix them all together.
Add chocolate essence BY THE DROP for colour.
Drink and enjoy.
#14: Author: Chelsea, Location: Your Imagination Posted: Sat Jan 15, 2005 3:41 pm
This is really very yummy - even if it does look kinda yucky! It makes alot of cake! I used green, red, and blue food colouring because the the green made the cookie crumbs look very green.
CAT LITTER CAKE RECIPE
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan.
Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar.
Set aside. When cakes are at room temperature, crumble them into a large
bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture
moist but not soggy.
Place liner in litter box and pour in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable.
Shape the blunt ends into slightly curved points. Repeat with three more
Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the
cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll
until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper.[/img]
#15: Author: RroseSelavy, Location: Oxford, UK Posted: Mon Jan 17, 2005 10:49 pm
Mmm, cake, cookies, Baileys & gravy - not together, obviously, but I think you've covered all my favourite comfort foods
Anyway, there's a new recipe every month on my website at:
But my favourite is Mocha Muffins...
75g unsalted butter or margarine
75g chocolate (half milk and half plain)
75g granulated sugar
2 medium eggs, lightly beaten
75g self-raising flour, sifted
For the ganache:
125g chocolate (Again, I use half milk and half plain)
50ml double cream
1tbsp instant coffee granules
1) Preheat oven to 180 degrees Celsius, gas mark 4. Line a deep 6-hole muffin tray with paper cases. (Or use 14 normal fairy cake cases). Place butter and chocolate into a heatproof bowl and place over a pan of simmering water until melted.
2) Remove bowl from heat and stir in the sugar. Then gradually beat in the eggs. Finally, fold in the flour. Spoon enough of the mixture into the paper cases until each is half full.
3) To make the ganache, place the chocolate (minus a couple of pieces for decoration), cream and coffee in a heatproof bowl and melt over a pan of simmering water as above. Once melted and gooey, stir thoroughly.
4) Spoon half a teaspoon of ganache into each muffin case, then top up with the remaining cake mix. Bake in the middle of the oven for 20-25 minutes or until springy to the touch. (BEWARE fan ovens!)
5) Transfer to a wire rack to cool, and top each muffin with remaining granache and grated chocolate. Serve warm as the ganache solidifies. (The muffins can be refrigerated and warmed for 30s over a pan of simmering water before serving).
6) Any remaining ganache can be made into solid chocolates by spooning it into an ice cube tray and refrigerating for an hour.
#16: Author: Kate, Location: Ireland Posted: Mon Jan 17, 2005 11:00 pm
Easy College Homemade Pizzas
It's not truly a recipe, as it's too easy, but it's the best healthy (ish!) thing for hungry college students that can't cook. And it's handy for mums as well, kids love these.
olive oil or butter or whatever you fry with
sliced cooked ham (one or two slices)
mushrooms (three little ones, or one big one)
a tin of tomatoes (or real ones, but tinned are easier)
salt/pepper/spices (if you want, I don't use them)
pitta bread (wholemeal or white, whatever)
grated cheese (low-fat will not work)
other options: cooked chicken, pineapple, sweetcorn, peppers etc
Warm the oven to about Gas 7/8 or 200 degrees celsius.
Dice your onion, fry in the oil until soft. Not on too high a heat or they will BURN.
Dice your mushrooms, fry until brown and nice-smelling.
Chop the ham, throw it in.
Add in optional ingredients (NOT THE PINEAPPLE YET!)
Throw in the tin of tomatoes.
Cook until it's boiling, then simmer until it's thickened up.
Spread on your pitta bread.
NOW you can put the pineapple on top.
Put your grated cheese on the top.
Cook in the oven for about ten minutes until the cheese is fully melted.
You can also grill them, but you'll probably need to toast the pittas first.
Extra sauce will keep in the fridge for a few days.
#17: Author: Dawn, Location: Leeds, West Yorks Posted: Sat Feb 05, 2005 9:09 pm
After todays requests, here are lots of recipes for ice cream
2 egg whites
Sieve the raspberries and measure the amount of water needed to make the puree up to 1 pint - do not mix the puree and water together. Dissolve the sugar in the water and bring to the boil, boil uncovered for 10 minutes, stir into the raspberry puree and leave to cool, then pour into a 1 pint ice-cube tray and freeze until it has a mushy consistency. Whisk the egg whites until thick and foamy, but not dry, and fold into the puree, return to the freezer. If possible then rebeat after approx 8 hours.
2lb of fruit fills 2l ice cream container.
Note: strawberries/mangoes/tayberries can be used, use less sugar.
Pineapple produces interesting results (but someone liked it )
Very Rich Lemon Ice Cream (not available today)
8oz caster sugar
8 egg yolks
15 teaspoons lemon juice
half pint double cream
Note - if you do 4 x this quantity you will use about 450ml lemon juice but you need to taste it and judge for yourself anyway.
Put the sugar on an enamel plate or baking tray and heat through in the oven or under the grill. You will need to stir it round part-way through. Put the yolks in a large bowl, pour on the hot sugar and whisk at once until thick and light. Put the lemon juice and cream in a bowl and whisk until the cream forms soft peaks, fold into the egg mixture, turn into a 2 pint container. Freeze.
Jo and Bernard's Yoghurt Lemon Ice Cream
10fl oz cream
10fl oz yoghurt
10fl oz lemon curd (n.b. 1 jar = 12fl oz)
Lightly whip the cream, stir in yoghurt and lemon curd and freeze!
Chocolate Ice Cream
12 egg yolks
7fl oz water
24oz (600gram) white, milk or dark chocolate (better to use good quality eg Cadbury than supermarket cheap stuff)
The recipe suggest making all 3 types and then layering them in a bread tin lined with cling film - but that sounds like hard work!
Put sugar and water in a pan, heat gently until sugar dissolves. Bring to boil and simmer for 2 mins. Break up chocolate, place in blender with hot sugar syrup and blend until smooth. Add egg yolks and blend again. Transfer mixture into a bowl. Lightly whip cream. Fold (if you try and use a mixer to do it it curdles) into the chocolate mixture, pour into containers and freeze.
Brown Bread and Brandy Ice Cream (again not available today)
4oz brown breadcrumbs
4oz demerara sugar
1pt double cream
at least 8tbsp brandy (to taste!)
2 egg yolks
Mix crumbs and sugar together. Spread out on a baking tray and bake, stirring frequently at mark 5/375F/190C for 30 minutes or until golden brown. Cool.
Whisk cream until it holds in soft peaks, then whisk in brandy and egg yolks and the cold crumbs. Spoon into a container and freeze.
Gooseberry and Clotted Cream Ice Cream
500g gooseberries topped and tailed
75g caster sugar
150ml whipping vream
120ml clotted cream
Simmer gooseberries, water and sugar for 10 minutes or until they are soft. Use a blender and process until smooth, pass through a sieve. Cool, then chill.
Whip the cream to soft peaks, and fold into chilled puree.
Freeze for 4 hours (if you have time and energy beating after 2), then fold in the clotted cream and re-freeze.
Rhubarb and Ginger Ice Cream
5 pieces of stem ginger, roughly chopped
450g trimmed rhubarb, sliced
115g caster sugar
150ml whipping cream
Simmer rhubarb, sugar and water unil rhubarb is just tender and still bright pink.
Use a blender and process till smooth (then chill if you have time).
Mix everything together and freeze (as this is one of the firmest ice creams when frozen, it may be worth re-beating it regularly during freezing, but I didn’t )
#18: Author: Ray, Location: Bristol, England Posted: Sun Feb 27, 2005 5:33 pm
As promised, here's the recipie for Dark Side Cookies - all amounts are given in American cups or ounces.
NB Converting from cups to ounces isn't an exact science - all the conversion factors were taken from an online source and the proportions do work (anyone at the Gather that's just finished can testify to that!!!), even the ones that look a little weird!
• 1 1/2 cups (6 1/2 oz) flour
• 1/2 cup (2 1/2 oz) unsweetened cocoa
• 1/2 cup (4 oz) butter or margarine
• 1 (7 oz) cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1 1/2 teaspoon vanilla
• 48 undrained maraschino cherries (about one 10 ounce jar)
You can substitute with any form of small soft fruit - I used regular cherries (de-stoned!) and mandarin orange segments
• 1 (6 oz.) pkg. semisweet chocolate chips
I used roughly 3oz of milk chocolate chips and 3oz of plain chocolate chips
• 1/2 cup sweetened condensed milk
1/2 a cup is just under 1/4 of a pint - I don't have an exact conversion for this amount as I have an American measuring jug!
In a mixing bowl combine flour and cocoa, set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.
Add sugar, salt, baking powder and baking soda. Beat till well combined.
Add egg and vanilla. Beat well. Gradually beat in flour mixture.
Shape dough into one inch balls, place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
In a small saucepan, combine chocolate chips and sweetened condensed milk, heat until chocolate is melted. Stir in four teaspoons of reserved cherry juice.
Spoon about one teaspoon of the frosting over each cherry, spreading to cover cherry.
Bake in 350°F (180°C) oven about 10 minutes or until done. Remove to wire rack to cool. Makes approx. 48 cookies.