[guide.chat] august recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Mr Alan Thorpe" <info@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
- Date: Thu, 23 Aug 2012 21:30:41 +0100
Hi All Food Lovers
Find attached this months recipes.
Cheers
Kevin
Chocolate Easter Cake
From Waitrose Kitchen Magazine March 2012
Serves 10
Preparation Time: 30 minutes, plus cooling time
Cooking Time: 20 minutes
Ingredients:
For The Cake:
175 G of unsalted butter, softened,
plus extra for greasing
175 G of light brown soft sugar
3 eggs
1 teaspoon of vanilla extract
1 tablespoon of whole milk
150 G of self-raising flour
4 tablespoons of cocoa powder
mini chocolate eggs to decorate
For The Icing:
150 G of unsalted butter, softened
150 G of icing sugar
2 tablespoons of whole milk
half a teaspoon of vanilla extract
3 tablespoons of cocoa powder
METHOD:
Preheat the oven to 180 degrees Centigrade/gas mark 4. Grease and line the
base of two 18 cm cake tins with baking parchment. Using electric beaters
cream the butter and sugar in a bowl for three to four minutes until fluffy.
Beat in the eggs one at a time then beat in the vanilla extract and milk.
2. Gently beat in the flour and cocoa powder, mixing until smooth. Divide
the batter between the two tins and bake for 20 minutes or until a skewer
inserted into the centre of the cake comes out clean. Leave the cakes in the
tins on a wire rack to cool.
3. To Make The Icing: Beat the butter for two minutes until creamy, then beat
in the sugar for another two minutes. Warm the milk in a small pan then beat
it into the butter and sugar with the vanilla extract and cocoa powder until
smooth.
4. Place one of the cakes on a plate and cover with icing. Sit the second
cake on top and cover the top and sides with icing. Scatter the chocolate eggs
over the cake and serve.
Cider Pork With Apples
From Delicious Magazine June 2012
Serves 2
Heat a splash of vegetable oil and a knob of butter in a pan. Season 2 pork
chops and brown in the pan for 3 minutes. Turn over and add 2 small apples,
peeled, cored and cut into wedges. Cook until the apples are golden. Pour
over 150 ML of dry cider and leave to bubble until the pork has cooked through,
about eight to ten minutes.
Remove the pork and apples to a serving dish. Stir into the pan one tablespoon
of wholegrain mustard, 2 tablespoons of creme fraiche and a small handful of
thyme leaves, chopped and reserve some for the garnish through the sauce.
Bubble the sauce in the pan for 2 minutes. until it has thickened and then
spoon the sauce over the pork.
Garnish with the Thyme and serve with mashed potato.
Easy Tortilla Pizzas
This recipe is simple and quick to do even in the oven. It is so quick you
need to be careful or they will burn.
Ingredients:
A packet of tortilla wraps
tomato puree
grated cheese
METHOD:
Place the tortilla wraps on a baking sheet, spread a tablespoon of tomato puree
over the wrap and then sprinkle over enough grated cheese. Cook in the oven on
180 degrees Celsius/gas mark 4 for 5 minutes or until the cheese is bubbling
and it smells cooked.
Serve immediately folded over once so it makes a semi-circle shape or fold in
two of the edges so that they meet in the centre then fold over a third edge
over into the centre over the first two edges.
You could also add other ingredients of your choice such as mushrooms or onions.
Remember, be aware that they are thin wraps and therefore cook quickly in the
oven and cook only 5 minutes. Do not over cook or leave them unattended.
FISH FLAN
Ingredients:
175 G of shortcrust pastry
25 G of butter
1 small onion, thinly sliced
150 ML or quarter pint of single cream
Salt
Pepper
Grated nutmeg
2 eggs,beaten
3 large ripe tomatoes, skinned, sliced and seeded
100 G fresh or smoked haddock, kipper, salmon, etc, cooked, skinned, boned and
flaked
25 G of cheese, grated
METHOD:
1. Roll out the dough and use to line an 18 cm or (7 inches flan tin. Bake
blind in a preheated oven at 190 degrees Celsius/375 degrees Fahrenheit/gas
mark 5 for ten to 15 minutes or until just set.
2. Meanwhile, melt the butter in a saucepan and fry the onion until softened.
Remove from the heat and stir in the cream, salt, pepper, nutmeg and egg.
3. Arrange the tomato slices and fish in the flan case and pour over the onion
and egg mixture. Sprinkle with the cheese and bake in a preheated moderate
oven at 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4 for 25 minutes or
until set and golden.
Greek Vegetables With Feta Cheese
(Makes 4 Portions)
Ingredients:
200 G of waxy potatoes,
200 G of courgettes
200 G of aubergines
200 G of tomatoes
50 ML olive oil
1 red onion, cut into 1 eighths
1 clove of garlic, peeled and chopped
salt and pepper
1 teaspoon of tomato puree
water
1 teaspoon of flat leaf parsley, chopped
100 G of feta cheese
METHOD:
1. Trim off both ends of the courgettes and aubergines.
2. Cut them into thick slices.
3. Place the oil in a thick-bottomed roasting pan, and add the onions.
4. Cook gently for 5 to 7 minutes without colouring.
5. Add the garlic, the courgette and aubergine slices. Add the water and
tomato puree.
6. Season lightly with salt and milled pepper.
7. Allow to cook gently for 4 to 5 minutes, toss occasionally and keep covered.
8. Bake in a preheated moderate oven in a casserole or ovenproof dish..
9. To serve place small cubes of feta cheese on top.
10. Garnish with chopped flat leaf parsley.
Lemon Drizzle Cake
From Waitrose Magazine April 2012
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves 8
Ingredients:
150 G of caster sugar
100 G of unsalted butter, softened
2 eggs, lightly beaten
150 G of self-raising flour
3 tablespoons of whole milk
the rind and juice of 2 lemons
50 G of granulated sugar
METHOD:
Preheat the oven to 180 degrees Celsius/gas mark 4. Line a large 900 G loaf
tin with baking parchment. In a mixing bowl, beat together the caster sugar
and butter for 3 to 4 minutes until fluffy and very pale in colour. Beat in
the eggs then sieve in the flour mixing well to combine. Stir in the milk and
lemon rind.
2. Spoon the mixture into the loaf tin and bake for 45 minutes until a skewer
inserted into the centre of the cake comes out clean.
3. Ten minutes before the cake comes out of the oven, heat the lemon juice and
granulated sugar in a pan until the sugar has dissolved, Set aside.
4. Remove the cake from the oven and while it is still hot and in the tin
prick the cake all over with a skewer, pour over the hot lemon syrup and leave
the cake to cool completely in the tin before removing it and slicing to serve.
Sticky Honey, Almond And Banana Cake
From Waitrose Magazine April 2012
Makes 12 slices
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Ingredients:
You Will Need . . .
125 G of self-raising flour
50 G of ground almonds
100 G of butter, cubed
100 G of light muscovardo sugar
150 G of honey
1 ripe mashed banana
2 medium eggs, beaten
25 G of flaked almonds
METHOD:
1. Preheat the oven to 180 degrees Celsius/gas mark 4. Grease and line a 28
by 17 cm tin.
2. Sift the flour into a mixing bowl and stir in the ground almonds. Place
the butter, sugar and honey together into a small pan and heat gently until
completely melted. Remove from the heat and leave to cool for a few minutes.
3. Add the melted ingredients to the bowl and add the banana and beaten eggs,
beat well until it is a smooth mixture and pour into the prepared tin. Level
the surface and scatter over the flaked almonds. Bake for 30 to 35 minutes
until well risen and firm to the touch. Turn out on to a wire rack to cool.
Serve cut into twelve squares.
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