[guide.chat] may recipes

Hi all food lovers

Find attached this months recipes.

Cheers

Kevin
Chilled Chocolate Cheesecake

Ingredients:

For The Base:
400 G chocolate oat biscuits
100 G butter or margarine, melted

For The Filling:
300 G chocolate
100 G brown sugar
150 G soft cheese
quarter pint or 150 ml fresh double cream
whipped cream to decorate
100 G chocolate, grated

METHOD:

Melt the chocolate in a bowl over a pan of boiling water until smooth and then 
take off the heat and set aside to cool slightly.

Meanwhile, make the biscuit base.  Finely crush the biscuits and stir them into 
the butter.  

Press the biscuit mixture into the base of a 8 inch or 20 cm loose-bottomed 
deep springform cake tin.

Place the sugar into a bowl, slowly beat in the cheese and continue beating  
until smooth.  Add the melted chocolate and mix well.

Whip the cream until it holds its shape and fold in the cheese mix.  Spread the 
cheese mixture over the biscuit base and level the surface.  Cover and 
refrigerate for several hours, at least four hours or until set.  Turn the 
cheesecake out onto a serving plate and decorate with the whipped cream and the 
grated chocolate.

Alternatively, decorate with chocolate buttons or chocolate truffles and cream.
Clotted Cream Filled Lemon Cake

From BBC Good Food Magazine

Serves 8

Preparation Time: 15 minutes
Cooking Time 25 minutes

Rooda's Clotted Cream adds a touch of naughtiness to an otherwise innocent 
lemon cake with thick slabs of clotted cream and lemon curd.

Ingredients:
melted butter, for greasing
225 G butter, at room temperature
225 G caster sugar
225 G self-raising flour, sifted, plus 1 tablespoon extra for dusting
the rind of 1 large lemon
4 large eggs
6 tablespoons good quality lemon curd
150 G clotted cream
icing sugar, for dusting

METHOD:

1.  Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/fan 160 
degrees Celsius/gas mark 4.  Grease 2 18 cm cake tins with the melted butter.  
Line the base of the tins with circles of grease proof paper.

2.  Place the sugar and butter in a large mixing bowl and beat together with an 
electric hand whisk for a good few minutes until the mixture is very light and 
fluffy.

3.  Mix together the flour and lemon rind in a large bowl.
Beat the eggs into the creamed butter mix one at a time adding a spoonful of 
the flour mix with each one to prevent the mixture from curdling.

4.  Fold in the remaining flour with a metal spoon until you have a soft, 
smooth cake batter.  Divide the mixture between the tins and level the tops 
with the back of a spoon.  Bake for about 25 minutes or until the cakes spring 
back when pressed firmly with a finger and they are pale golden in colour.

5.  Leave the cakes to cool in the tins for about 10 minutes before removing 
from the tins and leaving to cool completely on a wire rack.  When they are 
cool enough to handle slice each cake in half so you have 4 circular sponges.

6.  Place one cake slice upside down on a cake stand or plate.  Spread with the 
lemon curd, sandwich with another slice of cake and spread on top a thick layer 
of clotted cream, top with another slice of cake and spread again with lemon 
curd.  Carefully top with the final cake.  Dust the top of the cake with icing 
sugar and serve.
Cornish Pasties

From Favourite English Recipes

Makes 4 pasties

Finely chop the meat and vegetables to make them taste better.

For The Pastry:
450 G or 1 lb flour
125 G or 5 oz lard
a pinch of salt
water to mix

For The Filling:
450 G or 1 lb best lean beef
450 G or 1 lb potatoes
450 G or 1 lb swede
1 small onion
25 G butter
salt and pepper to taste

Place a tablespoon of oil in a saucepan and cook the beef until soft and it has 
browned.  Take the pan off the heat and set aside to cool.

Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius/gas mark 6.

Put the flour, lard and salt into a bowl and rub-in with your fingertips until 
it resembles fine breadcrumbs.  With a blunt knife, stir in enough of the water 
to make a dough and divide into 4 equal pieces.  Roll each piece out into a 
round 7 inches diameter.  Place them on a floured baking tray.

Finely chop the potatoes, swede and onion.  Cut the beef into small cubes about 
a quarter of an inch square removing all fat as you do so.

On a round of each pastry put a share of the vegetables and season to taste, 
then add the meat and a knob of butter on each portion.

Dampen the edges of the pastry with water then bring up both sides and with 
floured hands to envelop the filling.  Pinch the edges together and crimp them 
firmly to seal.

Cook on a floured baking tray for 45 minutes 
Crab Cocktail

Serves 6

Ingredients:
half a lb of sieved crab meat
half a tablespoon of mild vinegar
a quarter of a teaspoon of mustard
half a tablespoon of chopped gherkins
1 tablespoon of mayonnaise
1 tablespoon of tomato ketchup
1 tablespoon of double cream, whipped

METHOD:

Mix all the ingredients together reserving a little of the whipped cream as a 
top dressing.  Serve in individual glasses.

Alternatively, serve on small plates, with buttered brown bread and lettuce and 
divide and serve the crab cocktail on top as an appetiser.
Microwavable Sticky Sultana Pudding

From BBC Good Food Magazine for April 2012

Serves 4

This pudding is best eaten straightaway while fresh but it only takes a matter 
of minutes to make.

Ingredients:

100 G of butter, plus extra for the basin
200 G of plain flour
1 teaspoon of baking powder
85 G of light musgovardo sugar
100 G of sultanas
2 large eggs, lightly beaten
2 tablespoons of milk
golden syrup and custard to serve

METHOD:

Grease a small Microwavable proof pudding basin.  In a separate bowl, rub the 
butter into the flour and baking powder and stir in the sugar and sultanas.  
Gradually add the eggs and milk to make a white cake mixture. 

Spoon the mixture into the basin and make a deep hole in the centre with the 
back of the spoon.  Cover the basin with cling film, pierce with the tip of a 
knife and microwave on high for 4 and a half to 5 minutes until well risen and 
firm to the touch.

Carefully turn the pud out onto a plate and spoon over a generous amount of 
syrup.  Slice and serve with custard.
Prawn Cocktail

Serves 4

Ingredients:

36 peeled cooked prawns
4 shallow stemmed glasses
6 lettuce leaves, finely shredded

METHOD:

Put a little of the shredded lettuce in the bottom of each stemmed glass.  Lay 
9 prawns on top and mask with the following sauce.


Prawn Cocktail Sauce

Ingredients:

2 tablespoons of mayonnaise
2 tablespoons of tomato ketchup
2 tablespoons of whipped cream
a dash of Worcester sauce
half a teaspoon of grated, fresh horse   radish
salt and pepper to taste

METHOD:

Mix all the ingredients for the sauce together and pour over the prawns.

Alternatively, serve on 4 individual small plates on slices of buttered brown 
bread.

Serve as an appetiser.
Rhubarb And Lemon Curd Cake

Serves 8

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

For The Cake:
225 G unsalted butter, softened, plus extra for greasing
225 G caster sugar
the zest of 1 lemon
4 medium eggs, beaten
75 G ground almonds
200 G self-raising flour
140 G rhubarb, washed and cut into small chunks
1 tablespoon demerara sugar

For The Topping:
75 ml double cream
3 tablespoons lemon curd, plus extra for drizzling

METHOD:

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/160 fan/gas mark 
4.

Lightly grease a deep round 20 cm cake tin and line the base with a circle of 
non-stick baking parchment.

Place the butter in a large bowl and beat with an electric whisk until light 
and fluffy, then add the caster sugar and lemon zest and beat again.  Gradually 
add the eggs to the mixture beating well with each addition until fully 
combined.  The mixture will begin to look glossy.  If at any stage the mixture 
curdles beat in a spoonful of ground almonds and continue to add the eggs.

Stir in the ground almonds then the flour and fold everything carefully 
together using a large spoon.  Fold through half the rhubarb then transfer the 
mixture to the prepared cake tin and scatter over the top of the mixture the 
remaining rhubarb.  Sprinkle the demerara sugar over the top.

Bake the cake for 45 minutes or until a skewer inserted in the centre of the 
cake comes out clean.  Transfer to a wire rack to cool slightly in the tin then 
remove the cake from the tin.

When the cake is cold, make the topping.  Whip the cream in a large bowl until 
it forms soft peaks.  In a small bowl, loosen the lemon curd with about 1 
tablespoon of water and carefully fold it through the cream without over 
working.  Spread the cream over the cake and drizzle with a little more lemon 
curd and serve immediately.
Root Vegetable, Cheese And Onion Pot Pie

Serves 4

Ingredients:

200 G carrots, peeled and cut into 1 inch (2.5 cm chunks
200 G Swede, peeled and cut into 1 inch (2.5 cm chunks
1 stick of celery, cut into 1 inch (2.5cm) chunks
400 G leeks, cut into 2 inches or 5 cm chunks
a little fresh grated nutmeg
100 G Lancashire cheese, crumbled

For The Cheese, Onion And Sage Sauce:
50 G Lancashire cheese, crumbled
25 G parmesan cheese, finely grated
1 medium onion, finely chopped
1 desert spoon of chopped fresh sage
40 G butter
40 G plain flour
1 pint or 570 ml of milk
a little freshly grated nutmeg
1 level tablespoon wholegrain mustard

For The Parmesan Pastry:
25 G finely grated Parmesan
100 G plain flour, plus extra for dusting
25 G lard, softened
25 G butter, softened
1 egg, beaten to glaze
a pinch of salt
cold water

METHOD:

1.  You will need a 9 inch or 23 cm by 2 inch or 5 cm casserole dish.

2.  Place all the prepared vegetables in a steamer.  Pour in some boiling water 
from the kettle, add the freshly grated nutmeg and some salt, then cover and 
steam the vegetables for about 20 minutes.  When the thickest parts of the root 
vegetables feel tender when tested with a skewer, tip them all into a large 
bowl and allow them to cool, or alternatively, boil the vegetables until tender.

3.  To Make the sauce and the pastry.  For The Sauce, melt the butter in a 
small saucepan and add the onion.  When you've stirred it so that it's nice and 
buttery, let it cook on the lowest possible heat until soft.

4.  Using a wooden spoon, stir in the flour until smooth, then add the milk a 
little at a time, switching to a balloon whisk and whisking well after each 
addition.

5.  Season the sauce with nutmeg and salt and pepper, to taste, and let it 
barely simmer for 5 minutes.  After that, stir in the mustard, the cheese and 
the sage.  Then leave to cool.

6.  Make The Pastry:  first sift the flour with a pinch of salt into a large 
bowl.  Add the lard and butter and, using only your fingertips, lightly and 
gently rub the fat into the flour.  When everything is crumbly, add the 
Parmesan and then sprinkle in some cold water -- about 2 tablespoons.

7.  Mix the pastry with a blunt knife until it has combined and then finish off 
with your hands, adding more drops of water until you have a smooth dough that 
will leave the bowl clean.  Then pop the pastry dough into a polythene bag and 
let it rest in the refrigerator for 30 minutes.

8.  Preheat the oven to gas mark 7/425 degrees Fahrenheit/220 degrees Celsius.  
Carefully mix the steamed vegetables with the sauce and pile half of the 
mixture into the dish.

9.  Sprinkle half of the crumbled Lancashire cheese over the top and then 
repeat with the remaining mixture and cheese.

10.  Roll the pastry out into a circle on a surface lightly dusted with a 
little extra flour.

11.  Cut a 12 inch or 30 cm circle out of this pastry.  Roll out the leftover 
pastry trimmings again and cut a half an inch or 1 cm strip to go around the 
edge of the dish.

12.  Dampen the edge of the dish with water and place the strip of pastry 
around the rim, pressing down well.  Dampen the top of this strip and then 
transfer the circle of pastry, rolling it over the rolling pin, to the dish and 
press it lightly and firmly over the edges to seal.  Next, using the blunt edge 
of a knife, knock up the edges, then flute them using your thumb to push out, 
and your forefinger to pull in again.  Then make a hole in the centre of the 
pastry lid to let the steam out, and brush the top with beaten egg.

13.  Place the dish on the baking sheet and bake the pie for 25 to 30 minutes 
on the centre shelf of the oven, or until the pie is bubbling hot and the 
pastry is golden brown and crusty.

Other related posts: