[guide.chat] June Recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 21 Jun 2012 21:42:02 +0100
Hi All Food Lovers
Find attached this months recipes.
Cheers
Kevin
Blueberry And Lemon Tray Bake
Serves 8
Ingredients:
For The Cake:
125 G or 4 oz of butter, softened
225 G or 8 oz of caster sugar
2 eggs
250 G or 9 oz soured cream
the rind and juice of 1 lemon
300 G or 10 oz of self-raising flour
1 teaspoon of baking powder
150 G or 5 oz of blueberries
For The Cream Cheese Topping:
50 G or 2 oz of butter, softened
300 G or 10 oz of icing sugar, sifted
plus extra for dusting
200 G or 7 oz of cream cheese
2 tablespoons of lemon juice
50 G or 2 oz of blueberries
METHOD:
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4.
Grease and line a rectangular baking tin approximately 26 cm by 20 cm/10 inch
by 8 inch.
Beat the butter and sugar together in a bowl until light and fluffy, then beat
in the eggs 1 at a time until well combined. Stir in the soured cream, lemon
juice and rind, flour and baking powder until well combined then carefully fold
in the blueberries.
Spoon the mixture into the cake tin and bake for 40 to 45 minutes or until a
skewer inserted into the centre of the cake comes out clean. Remove the cake
from the oven and set aside until completely cool.
Meanwhile, for the cream cheese topping:
Beat the butter and icing sugar together in a bowl until light and fluffy.
Beat in the cream cheese and lemon juice, then spread over the top of the cake.
Sprinkle over the blue berries and dust with icing sugar.
Chicken Flan With Leeks And Cheese
Serves 6
Ingredients:
For The Cheese Pastry:
50 G Cheddar cheese, grated
150 G self-raising flour
75 G butter
half a level teaspoon mustard powder
salt and freshly milled black pepper
For The Filling:
300 G chicken, turkey or ham (or a mixture of), thinly sliced
400 G of leeks, thoroughly washed and sliced
75 G cheese, grated
40 G, plus 1 teaspoon of butter
425 ML of milk
25 G plain flour
a little freshly grated nutmeg
1 large egg, beaten
Cayenne pepper
salt and freshly milled black pepper
METHOD:
1. You will need a ten inch or 25 cm quiche or flan tin.
2. Preheat the oven to gas mark 5/190 degrees Celsius.
3. Make up the pastry by rubbing the butter into the flour until it is
crumbly, then add the cheese, mustard and seasoning together with just enough
cold water to make a dough that leaves the bowl clean.
4. Place the dough in a polythene bag and leave to rest in the refrigerator
for 20 minutes or so.
5. Meanwhile, Melt the teaspoon of butter in a frying pan or saucepan, swirl
it round the pan and then, keeping the heat low, add the leeks and let them
gently cook for about 6 minutes and exude some of their juices.
6. Place the leeks in a sieve, strain off any juices into a bowl and set aside.
7. Roll out the pastry and use it to line the prepared quiche tin. Prick the
base of the pastry with a fork, then pre-bake on the centre shelf of the oven
for 15 minutes.
8. While that's happening, put the 40 G of butter, milk and flour in a
saucepan and bring up to the boil, whisking all the time, until you have a
smooth thick sauce. Season with salt, pepper and a little nutmeg, then leave
the sauce to simmer gently for 5 minutes.
9. Remove the pastry case from the oven and arrange the leeks over the base,
followed by the slices of chicken, turkey or ham.
10. Pour the reserved leek juice into the sauce, add three-quarters of the
grated cheese and the beaten egg and mix well.
11. Pour the sauce evenly over the contents of the flan and sprinkle the
remaining cheese on top together with a dusting of Cayenne pepper. Bake the
flan at the same temperature as above, on a baking sheet, for about 25 to 30
minutes or until nicely browned on top.
Chocolate Chip Walnut Loaf
Makes 1 loaf
115 G/4 oz caster sugar
115 G/4 oz plain flour
5 G/1 teaspoon baking powder
60 G/4 tablespoons of corn flour
115 G/4 oz of butter, softened
2 eggs,beaten
5 ml/1 teaspoon of vanilla essence
30 G/2 tablespoons currants or raisins
25 G/1 oz walnuts, finely chopped
the grated rind of half a lemon
45 G/3 tablespoons plain chocolate chips
icing sugar, for dusting
METHOD:
1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4.
Grease and line a 22 by 12 cm/8 and a half by 4 and a half inch loaf tin.
Sprinkle 25 G/2 and a half tablespoons of caster sugar into the tin and tilt to
distribute the sugar in an even layer over the bottom and sides. Shake out any
excess sugar.
2. Sift the flour, baking powder and corn flour into a mixing bowl, then set
the bowl aside.
3. With an electric mixer, cream the butter until soft. Add the remaining
sugar and continue beating until the mixture is light and fluffy. Add the
eggs, one at a time, beating well after each addition.
4. Gently fold in the dry ingredients into the butter mixture, in three
batches/ do not overmix.
5. Fold in the vanilla essence, currants or raisins, walnuts, lemon rind and
chocolate chips until just blended.
6. Pour the mixture into the prepared tin and bake for 45 to 50 minutes. Cool
in the tin for 5 minutes before transferring to a rack to cool completely.
Place on a serving plate and dust over an even layer of icing sugar before
serving. Alternatively, top with glace icing and decorate with walnut halves.
Chocolate Flake Ice Cream
Serves 6
Ingredients:
300 ml/half a pint of whipping cream, chilled
90 ml/6 tablespoons of Greek-style yogurt
90 G/6 tablespoons of caster sugar
a few drops of vanilla essence
150 G/5 oz of flaked or roughly grated chocolate
METHOD:
1. Have ready an ice-cream maker, or use a 600-900 ml/1 or 1 and a half pint
freezer-proof container, preferably with a lid. Prepare a place in the freezer
so you can easily reach it. If necessary,turn the freezer to the coldest
setting.
2. Softly whip the cream in a large bowl then fold in the yogurt, sugar,
vanilla essence and chocolate. Stir gently to mix thoroughly, and then
transfer to the ice-cream maker or freezer container.
3. Smooth the surface of the ice cream, then cover and freeze. Gently stir
with a fork every 30 minutes for up to 4 hours until the ice cream is too hard
to stir. If using an ice-cream maker, follow the manufacturer's instructions.
Cook's Tips.
Transfer the ice cream from the freezer to the fridge about 15 minutes before
serving, so that it softens, and so that the full flavour can be appreciated.
Use a metal scoop to serve the ice cream, dipping the scoop briefly in warm
water between servings. If the ice cream has been made in a loaf tin, simply
slice it.
Flapjack Recipes
Flapjacks
Makes 8 large biscuits.
Ingredients:
100 G butter
2 tablespoons of honey
1 teaspoon of cinnamon
3 tablespoons of desiccated coconut
250 G of oats
METHOD:
1. Melt the butter, honey and cinnamon in a pan over a low heat.
2. Place the oats and coconut in a bowl and mix in the melted butter mix.
3. Combine well and spread over a microwave proof 25 cm/10 inch pie tray.
Place in the microwave oven on a medium heat for 10 minutes. Allow to cool
slightly and cut into wedges.
4. Serve.
Easy Microwavable Chocolate Flapjacks
From www.allrecipes.co.uk
Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
100 G or 4 oz butter
25 G or 1 oz of caster sugar
5 tablespoons golden syrup
200 G or 7 oz oats
150 G or 5 oz of milk chocolate
METHOD:
1. in a large non-metallic bowl, melt the butter and sugar together in the
microwave. Stir in the syrup using a hot spoon to prevent it from sticking to
the spoon. Stir in the oats, microwave on high for about three minutes
depending upon the power of the microwave.
2. Spread the mixture on the bottom of a lightly greased baking dish or tray.
Break the chocolate into pieces and melt in the microwave , keeping a close eye
that it doesn't burn. Spread the melted chocolate on top of the oat mixture
and leave to cool in the refrigerator until it has set. Cut into squares.
Add sultanas or chocolate chips at your own preference.
Chocolate Flapjacks
From the Cadbury website
Makes 12 slices
preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
125 G unsalted butter
75 G demerara sugar
1 tablespoon of golden syrup
225 G of porridge oats
50 G of chocolate, broken into pieces
METHOD:
1. Preheat the oven to 200 degrees Celsius/gas mark 6. Grease and line a 20
cm square tin with baking parchment.
2. Melt the butter, sugar and syrup in a large heavy-based pan over a gentle
heat.
3. Add the oats and mix well, then stir in the chocolate until it has melted
and then place the mixture into the prepared tin. pressing well down. Mark
the surface of the flapjacks into twelve divisions.
4. Bake in the oven for 15 minutes, remove from the oven and leave to cool.
Remove the flapjacks from the tin and cut it into fingers. It is easier to cut
into fingers while still warm.
Honey And Mustard Gammon
Serves 2
Ingredients:
2 gammon steaks each weighing 200 G
1 medium onion
25 G butter
the grated rind and juice of 1 medium orange
10 ML or 2 teaspoons of French mustard
15 ML or 1 tablespoon of honey
5 ml or 1 teaspoon of dark soft brown sugar
To Garnish:
2 slices of fresh orange
METHOD:
1. Remove the rind from the gammon steaks and snip the fat at 1 cm or half an
inch intervals -- this helps to prevent the edges of the steaks curling during
cooking.
2. Peel and chop the onion. Put the butter into a large, shallow dish and
melt on HIGH for 30 seconds. Stir in the onion, cover the dish and microwave
on HIGH for 4 minutes until the onion is soft,stirring them once.
3. Arrange the gammon steaks on top of the onions in a single layer. Mix the
orange rind, orange juice, honey, mustard and sugar together and pour over the
steaks.
4. Cover the dish and microwave on HIGH for 4 minutes. As the steaks cook you
may hear them spitting, it is just the intense heat on the small amount of fat
around the edge, it also often happens when food is grilled.
5. Leave the dish to stand for 2 minutes. Arrange the gammon steaks on warm
serving plates. , pour over the sauce and garnish with the orange slices.
Serve with a salad, vegetables or a jacket potato.
Vegetable Wellington
I recently went on holiday in Norfolk and had a meal in a pub which was
described on the menu as Vegetable Wellington With Herby Sauce. This was
delicious and tangy. I have googoled this recipe and no exact results come up
so I will attempt to replicate it myself.
It contained such vegetables as onion, a tomato, peppers and mushrooms,
courgettes and other vegetables.
What I suggest is this. Cook the vegetables of your choice until they are soft
either fry them in a saucepan or steam them or even perhaps roast in the oven.
Set aside to cool and drain if necessary.
Roll out a block of puff pastry on a floured surface and egg wash round the
edges. Spread the cooked vegetables in the centre of the pastry and spoon over
the herb sauce the recipe of which you will find below.
Fold up the edges of the pastry to completely encase the vegetables and seal.
Turn the parcel over so the seal of the pastry is underneath and place on a
baking Sheet, egg wash the top and cook in the oven on gas mark 5/180 degrees
Celsius/350 degrees Fahrenheit for 30 minutes until the pastry is golden.
Herb Sauce
Herb Sauce
From www.seriouseats.com
Makes 1 cup
Ingredients:
1 large bunch fresh basil, dill or parsley or chives
1 garlic clove, peeled
the juice of 1 lemon
100 G sour cream
a pinch of salt
a pinch of freshly ground black pepper
METHOD:
1. Remove any thick stems from the herbs. Place all the ingredients in a food
processor and blitz until smooth. Serve as a salad dressing or as a sauce for
grilled fish or poultry or vegetables.
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