[guide.chat] April recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Sat, 30 Apr 2011 16:46:06 +0100
Hi Food Lovers
Sorry for the lateness of this months recipes. It was due to the fact my
internet and email went down. I had to buy a new modem and have them set up.
Find attached this months recipes.
Enjoy
Kevin
Baked Chocolate Marble Sponge
Serves 8
75 G dark Chocolate
175 G softened butter
175 G light brown sugar
3 eggs, beaten
200 G self raising flour
45 ML milk
50 G macaroons
A pinch of salt
Method
1. Grease a 1.3 litre loaf tin.
2. Melt the chocolate and leave until cool but does not set.
3. Cream the butter and sugar together until pale and fluffy. Gradually beat
in the eggs one at a time then fold in the flour and a pinch of salt.
4. Divide the mixture into two and flavour half with the melted chocolate,
folding it evenly through the mixture.
5. Place alternate spoonfuls of the mixture in two layers in the prepared tin
and zig-zag a knife through the mixture to create a marbled pattern. Roughly
crush the macaroons and scatter them over the top.
6. Bake in the oven at 180 degrees Celsius or 350 degrees Fahrenheit or gas
mark 4 for about 1 and a half hours or until firm to the touch. Turn out and
serve thickly sliced with chocolate custard sauce or sprinkle with caster sugar.
Chocolate And Earl Grey Torte
From BBC Good Food Magazine April 2011
Makes 10 slices
Preparation Time: 20 minutes plus cooling time
Cooking Time: 40 minutes
Tea leaves removed from 2 tea bags of Earl Grey
100 ml hot milk
250 G or 9 oz of good dark chocolate
200 G or 7 oz butter, diced
a pinch of salt
140 G or 5 oz ground almonds
6 eggs, separated
200 G or 7 oz caster sugar
cocoa powder
icing sugar
Creme Frieche or cream to serve
Method:
1. Heat the oven to 180 degrees Celsius or 160 degrees fan or gas mark 4.
Grease and line the base and sides of a deep 22 cm loose-bottomed tin with
baking parchment so that the baking parchment comes up 2 and a half cm above
the top of the sides of the tin.
Stir the Earl Grey tea leaves into the hot milk.
2. Melt the chocolate, butter and a pinch of salt in a bowl over a pan of
barely simmering water. Take of the heat then stir in the ground almonds
followed by the egg yolks and milky tea including the leaves. Beat the egg
whites until stiff then beat in the caster sugar until stiffish again. Fold
the egg whites through the chocolate mix and then scrape it into the tin. Bake
for 30 to 35 minutes, it should still have a slight wobble. Then cool
completely in the tin
3. Carefully remove the cake from the tin and place on to a serving plate.
Dust all over with cocoa and icing sugar, then serve in slices with creme
Frieche or cream.
Cottage Teatime Cake
From Northumberland And Durham Country Recipes
Talking Book Number: 403886
Ingredients:
half pint or 300 ml tea
4 oz or 100 G butter
5 oz or 150 G soft brown sugar
10 oz or 275 G self-raising flour
4 oz or 100 G currants
6 oz or 175 G sultanas
2 level teaspoons of mixed spice
1 large egg, lightly beaten
Method:
Put the tea, butter and sugar in a saucepan and bring to the boil and simmer
for 20 minutes stirring occasionally. Remove the saucepan from the heat and
allow the mixture to cool. Sieve the flour an stir it into the mixture
together with the dried fruit,mixed spice and the lightly beaten egg. Mix well.
Put the mixture into a greased tin. Bake in a moderate oven for 1 hour and
fifteen minutes. Oven temperature 350 degrees Fahrenheit, 180 degrees Celsius
or gas mark 4.
Gluten-Free Lemon And Orange Cake
From BBC Good Food Magazine April 2011
Makes 10 slices
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients:
250 G or 9 Oz butter, softened
250 G or 9 Oz golden castor sugar
4 eggs
250 G or 9 oz of gluten-free self-raising flour
2 teaspoons of gluten-free baking powder
250 G or 9 Oz mashed potato, forked through so it does not go into the mix in
one lump
zest and juice of 2 lemons
zest and juice of 1 orange
To Decorate:
175 G or 6 Oz icing sugar
A little of the orange juice saved from the juice and set aside from the juice
listed above
Chocolate eggs to decorate if you like. Check they are gluten-free.
1. Preheat the oven to 180 degrees Celsius or 160 degrees fan or gas mark 7.
Grease and line a deep 20 cm round cake tin. Beat the butter and sugar
together until pale and fluffy, then gradually beat in the eggs one by one.
Fold in the flour, baking powder, mashed potatoes and zests and juices of the
lemons and orange.
Spoon the mixture into the tin and level the surface. Bake for 45 minutes or
until golden and when a skewer inserted into the centre comes out clean. Cool
in the tin for 10 minutes, then remove it from the tin and place it on a wire
wrack.
2. Sift the icing sugar then add a little lemon juice until you have a stiff
but still runny icing. Spread over the cake until it dribbles down the side a
little, add the chocolate eggs to the top if you are using them. Leave to
stand until the icing is set, then slice and serve.
This cake is delicious with a dollop of natural yogurt.
Leek And Potato Savoury
From Northumberland And Durham Country Recipes
Talking book Number 403886
Serves 4
Ingredients:
1 lb or 450 G leeks
1 lb or 450 G potatoes
3 oz or 75 G cheese
salt and pepper
1 egg
half pint or 300 ml milk
Method:
Trim, wash and slice the leeks. Peel and slice the potatoes. Grate the cheese.
Put a layer of potatoes in the bottom of a fireproof dish. Sprinkle the
potatoes with cheese and season to taste.
Put a layer of leeks on top and sprinkle with cheese again and season. Repeat
and continue in this fashion until all the vegetables are used up, finishing
with a layer of cheese.
Beat the egg into the milk and pour on to the vegetables.
Bake in a moderate oven for 1 hour or until golden brown and the potatoes are
tender. Put the oven on 350 degrees Fahrenheit or 180 degrees Centigrade or
gas mark 4.
Microwavable Pork Fillet With Vegetables
1 CM (half inch) piece fresh root ginger
1 clove garlic
30 ML (2 tablespoons) vegetable oil
60 ML (4 tablespoons) soy sauce
15 Ml (1 tablespoon) dry sherry
12.5 Ml (2 and a half teaspoons) corn flour
5 Ml (1 teaspoon) light brown soft sugar
400 G Pork fillet
225 G (8 oz) carrots
1 Green pepper
3 spring onions
200 G mushrooms
Method:
1. PEEL AND FINELY CHOP THE GINGER. PEEL AND CRUSH THE GARLIC. STIR THE OIL,
SOY SAUCE, SHERRY, CORN FLOUR, SUGAR, GINGER AND GARLIC TOGETHER IN A MEDIUM
CASSEROLE DISH.
2. CUT THE PORK INTO THIN STRIPS, ADD TO THE CASSEROLE DISH AND STIR
THOROUGHLY TO COAT IN THE MARINADE. LEAVE TO MARINADE FOR AT LEAST 30 MINUTES.
3. MEANWHILE PEEL THE CARROTS AND CUT THEM INTO MATCHSTICK STRIPS. HALVE THE
PEPPER AND REMOVE THE SEEDS. CUT THE FLESH INTO THIN STRIPS. CUT THE SPRING
ONIONS INTO 2.5 CM (1 INCH) LENGTHS. SLICE THE MUSHROOMS.
4. STIR IN THE VEGETABLES INTO THE PORK MIXTURE. COVER AND MICROWAVE ON HIGH
FOR 6-7 MINUTES, STIRRING OCCASIONALLY UNTIL THE PORK IS TENDER AND THE
VEGETABLES ARE COOKED THROUGH BUT STILL FIRM.
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