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 Post subject: Re: Recipes
PostPosted: 24 Feb 2013, 21:35 
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Learning the difference - can and may
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Joined: 31 May 2005, 17:32
Posts: 807
Location: London, UK
Tentenary Recipes as requested

Sausage, Kale and Flageolets

Broccoli, Cauliflower and Leek Soup
Nice with some cheese crumbled into it, and I suspect a splash of cream although I didn't do that.

Roast vegetable cassoulet

Tentenary Biscuits were from a book called Super-Cute Cookies.
250g plain flour
125g self raising flour
250g butter, at room temp
125g golden caster sugar
1 egg yolk (I tend to use the whole egg)
1 tsp vanilla extract

Cream the butter and sugar until light and fluffy.
Beat in the egg yolk and vanilla until fully incorporated.
Add the flour and mix to a dough. Do not overwork.
Put the dough in a food bag and chill for an hour.
Roll out the dough and cut out.
Chill on a baking sheet for 30 minutes. This helps to stop them spreading on the oven. Meanwhile pre heat over to Gas 6/400F/200C/180C Fan.
Bake for 12-16 minutes until golden.

The spelt version were just spelt flour (Dove's Farm) in place of both flours. You'll need to add just over half a teaspoon of baking powder too as it's not self raising.

I iced them with Royal icing - box next to the icing sugar, purple instead of pink. I made it up with Seville orange juice instead of water.

You can make a good chocolate version of the biscuit if you replace some of the flour with cocoa.


Coconut and sweet potato chicken
Came from Good Housekeeping via my aunt about five years ago.
1 bunch coriander
chicken breasts
olive oil
1 onion, chopped
1 lb sweet potato, in small dice
3 tbsp mild curry paste
400ml can coconut milk (I used coconut cream, a carton should do it)
400ml passata
125ml chicken/veg stock
lime wedges and basmati rice to serve.

Chop the coriander stalks, fry in the oil. Add the onion and sweet potatoes and fry for another 10 mins.
Add the curry paste and fry for another 3-4 minutes.
Add coconut milk, stock and passata. Simmer until sweet potato is getting softer. Add the chicken and simmer until cooked - 15-20 mins.
Garnish with the coriander leaves, chopped and lime wedges.
Serve with rice.

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 Post subject: Re: Recipes
PostPosted: 24 Feb 2013, 23:08 
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Joined: 02 Jul 2005, 07:56
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Location: Humphrey's Corner
Bread pudding - as made for the gather.

Put all of your stale, but not mouldy, bread into a large mixing bowl and soak it in water for a couple of hours, or longer.
Drain most of the water off by putting the bread mixture into a colander.
Mash the bread with a fork.
Mix in some dried fruit, a bit of sugar and some mixed spice.
Stir in one (or two if you've got lots of stale bread) egg(s).
Stir in some milk to make it suitably soggy.
Pour into a greased oven-proof dish.
Bake until it seems cooked - probably about three-quarters of an hour, but maybe longer if it's a big pudding, at 180ºC.
Sprinkle with sugar when it's done.

Alternatively, get some proper instructions here!

ETA to add oven temperature.

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Image'Elephants are very large and intelligent animals, and are seldom lost.'


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 Post subject: Re: Recipes
PostPosted: 25 Feb 2013, 15:37 
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Being a disappointment to Miss Annersley
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Joined: 17 Nov 2005, 21:21
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Thanks, Katherine and Lottie. Recipes duly saved. Incidentally, I have a recipe blog here, to which I post sporadically but fairly regularly, if anybody should happen to be interested.


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 Post subject: Re: Recipes
PostPosted: 05 Jun 2013, 12:48 
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Joined: 30 Dec 2009, 17:29
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Location: outskirts of the 1930s
Whitequeen's Rose Cheesecake:

Ingredients:
75g butter
150g Rich Tea biscuits
3 tsp rose flavouring
200g white chocolate
200g mascarpone
200g ricotta
200g full fat Philadelphia
2 eggs
50ml double cream
pink food colouring gel
edible glitter

Method
Line a 23cm tin & grease the sides.
Melt the butter, crush the biscuits and mix the two. Press it onto the base of the tin and refrigerate for 1 hour.
Preheat the oven to 150C, 300F or Gas 2
Melt the chocolate.
Cream the cheeses together. Add the chocolate, beat, and then the eggs.
Add the rose flavouring very carefully, tasting regularly - when you start to notice the flavouring, stop.
Add the cream
Add the colouring, also carefully.
Pour the mix on top of the base.
Bake for 30 mins, then cover with a sheet of tinfoil (this stops the colour from going brown) and bake for 10 more minutes. Turn off the heat and leave it in the oven for an hour.
Sprinkle the glitter over it and then refrigerate overnight.

In the book this is lavender but we couldn't find any so we substituted the rose! If you do lavender (you can use flavouring or make an infusion out of bits of it heated in the cream) then you use purple food colouring instead but the method is the same :)

Today it tastes stronger so don't freak out if you don't really taste it right off! :D


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 Post subject: Re: Recipes
PostPosted: 05 Jun 2013, 16:24 
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Joined: 13 Aug 2012, 22:37
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That sounds absolutely gorgeous! Incidentally, Lakeland sell Lavender extract. I bought some the other day. :D


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 Post subject: Re: Recipes
PostPosted: 21 Aug 2013, 13:41 
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Joined: 19 Jan 2004, 21:07
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Location: Cambridgeshire
Blackberry Meringue Pudding

Packet trifle sponges
Blackberries
Blackberry brandy
Four egg whites
4oz caster sugar

Place trifle sponges in a single layer in the bottom of an ovenproof or Corningware dish, preferably a square or oblong one.

Sprinkle the sponges generously with blackberry brandy. Top with a thick layer of blackberries, well washed and allowed to drain dry.

Beat the egg whites until stiff, then add the sugar a tablespoonful at a time, beating well between additions. When you have a nice, glossy meringue, spread it out over the blackberries and put into a low oven to cook.

The really good thing about this pud is that it can linger in a low oven for ages, and still taste good.

Variations include using lightly cooked apples or cherries in place of the blackberries. In fact, you can use any fruit that you wish to, using a related alcohol, such as Calvados with the apples.

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Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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 Post subject: Re: Recipes
PostPosted: 25 Sep 2013, 14:43 
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Reserving an embroidered picture
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Joined: 24 Dec 2012, 15:26
Posts: 912
Location: South Wales
Gluten-free Scones
(adapted from a Bero recipe)

200g "Dove's Farm" S/R flour
1 tsp baking powder
50g butter
50 unrefined sugar
50g sultanas
1 egg
75ml milk

1. Set oven to 220'C
2. Mix flour and baking powder then rub in butter.
3. Stir in sugar, baking powder and fruit.
4. Beat egg and milk in a separate container. Add most to main mixture but retain some for glaze.
5. Knead in a bowl, adding extra flour as necessary until you have a nice firm dough
6. Roll out to about 25mm thick, the flour will not rise as much as normal wheat flour, even with the baking powder.
7. Cut out scones, the mixture should make 6 large scones
8. Place on baking tray and glaze with remaining egg mixture.
9. Bake at 220'C for ten minutes


[edited to correct temperature]


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 Post subject: Re: Recipes
PostPosted: 25 Sep 2013, 20:06 
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Attending the Fifth Form Evening
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Joined: 26 Jul 2013, 14:14
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The subject of old cookery books has cropped up on another thread and it's made me think someone might like to try a recipe from the 18th century. I've made it several times myself but used a third of the amounts given. I also bought ready diced chicken. The sauce has a delicate flavour and isn't as rich as you might think. It goes well with rice. The recipe comes from Henderson's "Housekeeper's Instructor" which was first published in the 1790s although my copy is dated 1805.

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 Post subject: Re: Recipes
PostPosted: 25 Sep 2013, 20:54 
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Reserving an embroidered picture
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Joined: 24 Dec 2012, 15:26
Posts: 912
Location: South Wales
Fascinating. I mean the typographic use of ſ and s.


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 Post subject: Re: Recipes
PostPosted: 25 Sep 2013, 21:11 
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I'm used to it, but even so I did a double take when I first read a recipe that referred to a ſucking pig!!! (sucking pig).


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 Post subject: Re: Recipes
PostPosted: 26 Sep 2013, 00:15 
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Same here - one of my favourite words is ſuſpicion! :D


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 Post subject: Re: Recipes
PostPosted: 26 Sep 2013, 08:03 
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Reserving an embroidered picture
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For the mathematicians and scientists here... Predictably this led to some internet research in which I learned that one of the most common modern day usages of ſ is in large italic form as the mathematical "integration" symbol, short for Greek "summa".


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 Post subject: Re: Recipes
PostPosted: 16 Oct 2013, 00:39 
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Joined: 24 Dec 2012, 15:26
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Location: South Wales
Sorry for spreeing, but my last post was a month ago and it was a COMPLETELY different topic.

I've been asked for the recipe for my granola flapjack. My cooking is usually 'throw stuff in and hope' but here goes...

Wheat-Free Granola Flapjack
Gluten free, but some ingredients come from factories where gluten is present.

A recipe inspired by the granola flapjack in Costa!

Ingredients:

A bag of Lizzie's Granola breakfast cereal - (the brand is important as its a lovely toasted American-style granola and is gluten free)
250g of Welsh butter (If you can't get Welsh, use English and hum "Men of Harlech" as you cook)
Half a cup of unrefined sugar
250g of golden syrup
50g halved glacé cherries
A cup of porridge oats
A cup of sultanas
250g of assorted nuts - Sainsbury do a bag of brazils, walnuts, hazelnuts and cashews which is ideal.

1. Crush the nuts (usually I put them in a freezer bag and bash with a rolling pin)

2. Halve the cherries

3. Cut the butter into pieces and melt in a saucepan at low heat. Add the sugar and syrup and stir until the sugar is dissolved.

4. Add the granola and porridge some at a time, stirring until the buttery syrup is evenly mixed.

5. Add the fruit and nuts. Keep on a low heat, stirring so it's well-mixed and hot throughout.

6. Allow to cool a little while you prepare your trays/cases.

7. You can pour into flat trays and cut into fingers when cool, which will give a traditional flapjack. But I prefer to use paper bun cases as its quicker and less mess.


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 Post subject: Re: Recipes
PostPosted: 30 Oct 2013, 22:28 
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Joined: 28 Mar 2004, 15:53
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Location: Leeds, West Yorks
And Jayne's recipe is utterly utterly fabulous - the leftovers kept me going totally when I had very little energy after the gather!

And now for a more boring recipe, the trouble is it was very much an "open the cupboard and fling stuff in the pan" sort of soup, but as Lesley requested a recipe and she must be obeyed I will do my best! :D

Tomato and Lentil Soup

this made enough for about 8-10 people I think? All veg is chopped roughly but fairly small, mainly to encourage it to break down a bit (especially the potatoes and carrots).

Shove a bit (tablespoon??) of oil in a large pan and add a couple of chopped up onions (they were large so add more if small ones).
Don't let them burn while you see what else is lurking in the fridge.
Chop about 4/5 sticks of celery and chuck into pan. (and garlic if using fresh)
Realise the only carrots you have are frozen ones so add a few of those (1-2 fresh would be much nicer).
Add a couple of tins of morrisons cheapest chopped tomatoes (or possibly 3 I can't remember), rinsing out the cans with water so you add about half as much again water.
Realise that it could do with more bulk and investigate the fridge again, find some rather elderly new potatoes and chop them up and throw them in the pan. (or whatever sort of potatoes you have lurking - probably a couple of medium sized ones, but don't peel them).
Find the lentils and realise they are several years out of date, but as they look and smell ok pour them in anyway - about 200-250g.

Stir and bring to the boil while stirring quite frequently as you rummage in the fridge again and find the garlic puree and squeeze in a couple of inches worth (or use fresh earlier), then shake the container of mixed herbs into the pan and add some veg stock - no need to make it up, just add the bouillon powder direct to the pan.

Leave to simmer, stirring occasionally and then remember that you've forgotten the secret ingredient and find the marmite. Add a good squeeze of marmite/probably a couple of teaspoons worth. It doesn't make it taste of marmite but does make it richer.

This is one of those soups that's better made a while before you want to eat it - it can be eaten the same day but give plenty of time for the lentils to soften. Add salt and pepper to taste.

It's really nice served in a bowl with cheese on top which then melts in.

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"About a week, I should think" said Christopher Robin


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 Post subject: Re: Recipes
PostPosted: 05 Nov 2013, 12:39 
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Being a disappointment to Miss Annersley
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Joined: 19 Jan 2004, 20:53
Posts: 564
Location: Reading, Berkshire, UK
I made Jayne's flapjack using Vegan spread and it worked really well :D . Thank goodness for another recipe that is vegan, Soya and gluten free :D

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Visit http://www.encorebooks.co.uk and http://stores.ebay.co.uk/encorebooks for a wide selection of secondhand and new children's books (including ones published by GGBP, Bettany Press, Greyladies, The EJO Society, Books to Treasure and Fidra Books)


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 Post subject: Re: Recipes
PostPosted: 17 Feb 2014, 19:43 
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Joined: 24 Dec 2012, 15:26
Posts: 912
Location: South Wales
Low-carb Butter-Pecan Crème Brûlée

(adapted from a recipe at http://www.lowcarbfriends.com/bbs/low-c ... rulee.html)

500ml double cream
6 egg yolks
1/2 teaspoon of vanilla
Pinch of salt
Splenda/sucralose
2 tblspns butter
Small bag of chopped pecans
1 teaspoon Splenda

Heat the cream over medium heat, just until bubbles start to form.
Remove from the heat and allow to cool slightly.
In a bowl, whisk together the yolks, vanilla, salt and 2 tblspns of Splenda.
Gradually whisk in the cream.
Strain the mixture and divide into four Pyrex ramekins.
Bake in a water bath for 25-30 minutes at 175˙ C. (the custards should be set, but still wobbly).
Chill for one hour.

Melt the butter in a saucepan.
Stir in pecans and one teaspoon of Splenda.
Heat just until the pecans begin to color.
Spread pecan mixture over the custards.

Refrigerate for four more hours or overnight.

Wish me luck, I have a diabetic friend coming for dinner in an hour!

p.s. thanks for the kind words Caroline & Dawn! :mrgreen:


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 Post subject: Re: Recipes
PostPosted: 11 Jun 2015, 19:28 
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This is a bit decadent, but I've just made it and it has been very successful -

Gin & Tonic cake
You will need a lined 1 kg loaf tin for 3 large eggs, or if using 4 large eggs, a square ‘batch’ tin.

Ingredients:
    4 medium eggs or 3 large [or I used 4 large which was in some respects a mistake, as it came up above the side of the tin, making it more difficult to add the drizzle topping - hence the note that now says use a square tin if starting with 4 large eggs...but I did get a nice lot of cake!]
    2 lemons or limes
    8 x 25ml shots of your favourite gin
    Dash of tonic water (optional, but tasty)
    150g granulated sugar
    (Extra lemon or lime juice, if you want more citrus flavour)

Weigh the eggs and measure these ingredients to the same weight:
    Unsalted butter
    Caster sugar
    Self raising flour

Method:
Preheat the oven to 180c
    1. In a mixing bowl add the caster sugar and butter, cream together until light and fluffy. [I used a food processor for this bit, and the next, until the eggs were mixed in, then poured it into a mixing bowl and folded the flour in.]
    2. Add the eggs in and beat the mixture until combined.
    3. Sieve in the flour and add the zest of both lemons/limes and mix.
    4. Next add 3-4 shots of gin and the juice of one lemon/lime, stir mixture until smooth.
    5. Pour into the lined tin and place in the middle of oven for 35 – 50 minutes, depending on size of tin, or until the cake passes the knife test.
    6. Place on a cooling rack.
    7. Mix the remainder of the gin, granulated sugar, tonic and the juice from the second lemon/lime in a bowl until you have a consistent mixture, plus extra lemon/lime juice if you have any to hand.
    8. Prick the surface of the cake with a fork.
    9. Pour the mixture over the cake and allow to soak in.
    10. Enjoy your delicious cake!

_________________
to be nobody but yourself - in a world which is doing its best, night and day, to make you everybody else - means to fight the hardest battle which any human being can fight; and never stop fighting.
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 Post subject: Re: Recipes
PostPosted: 11 Jun 2015, 19:48 
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Having Miss Ferrars as Form Mistress
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Hmmm - wonder if it works with raspberry vodka?

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 Post subject: Re: Recipes
PostPosted: 12 Jun 2015, 16:58 
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Joined: 24 Dec 2012, 15:26
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Location: South Wales
abbeybufo wrote:
Gin & Tonic cake


Mmm, I will give this a go!


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 Post subject: Re: Recipes
PostPosted: 06 Oct 2015, 15:28 
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Having a say in the Sale theme
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Location: Cambridgeshire
Cheesy Pasta Bake

I think I made this up, but I'm not sure.

Cook enough wholemeal pasta spirals for two good servings.

Chop a small/medium onion into small pieces. Wash and thinly slice a leek, and sweat both together over a low heat in melted butter.

Make a pint of cheese sauce using your usual recipe but adding a good desert spoonful of French mustard.

Drain the pasta, mix in the vegetables, then mix in the cheese sauce. Pour into an oven-proof dish.

Grate some more cheese, scatter over the top of the mixture and reheat in the oven for about twenty minutes.

If you omit the vegetables, add a tin of drained tuna fish, and carry on as before.

Alternatively, sweat two leeks and chop up and add two or three rashers of lean bacon.

Mix the lot together, and eat after it's been reheated for twenty minutes or so in the oven.

_________________
Carpe diem, carpe noctem, carpe pecuniam et exe, celerrime.
A certain edge when she spoke of Mrs Maynard, certainly, but, after all, not everyone could love Joey.
'Life,' said Marvin, 'don't talk to me about life!'


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