Recipes

Banana & Choc' Slices

9 oz self raising flour
2 large ripe bananas
3oz choc chips
5 oz golden caster sugar
cocoa powder for dusting for the filling:
9 oz Cream Cheese
3/z oz golden caster sugar
2 tsp vanilla essence

Sift the flour, add the butter and rub together as though your making pastry, add the sugar chopped banana and choc chip's mix together and then press the mixture into a baking tin place in the oven and cook for 35-40 minutes on 180C or until firm to touch and slightly golden,

leave this to cool in the tin, make the topping, mix the cream cheese sugar and vanilla extract until light and fluffy, spread over the top and add cocoa powder to the top

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Really Simple Cheesecake

10 plain digestive biscuits, crushed
2 1/2 oz butter
1 tspn soft brown sugar
For the filling:
12 oz cottage cheese
2 1/2oz golden caster sugar
grated zest and juice of 2 lemons
2 large egg yolks
1/2oz powdered gelatine
1/4 pint double cream

To prepare the base, melt the butter in a small saucepan, add the biscuit crumbs and sugar. Spoon the crumb mixture into the prepared tin. Put the gelatine, 3 tablespoons of cold water, into a small cup and stand this in a small saucepan of barely simmering water. Leave it for about 10 minutes until the gelatine looks clear and transparent. Remove this from the heat and leave it on the side. Put the egg yolks, sugar and cheese in a mixer, mix for about one minute, add the lemon juice and rind and the gelatine poured through a strainer. Blend again until everything is thoroughly mixed making sure the mixture is smooth. Next, in a basin, whip the double cream till 'floppy'; add that to the mixer and blend again for a few seconds. Pour the mixture on to the biscuit base, cover with foil and chill thoroughly for at least 3 hours. Before serving add a few slices of lemon to decorate.

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Hot Cross Buns

2oz Caster Sugar
1 tbsp Dried Yeast
1lb Plain Flour
1 tsp Salt
1 rounded tsp Mixed Spice
3oz Currants
2oz cut Mixed Peel
1 1/2 - 2 fl oz Warm Milk
1 Egg Beaten
2oz melted Butter
For The Glaze
2 level tablespoons Granulated Sugar

Stir in a teaspoon of caster sugar with 5 fl oz of hand hot water, add the dried yeast to this, leave this until it settles with a frothy head.

Sift the flour, salt, mixed spice and remaining sugar into a mixing bowl, add to that the fruit, make a well in the centre into this add the yeast mixture 1 1/2 fl oz of the warm milk, the beaten egg and melted butter. mix this into a dough firstly with a wooden spoon then with your hands, place this mixture onto a floured surface and knead until the mixture is smooth this takes about 5 minutes. place this mixture back into the bowl and cover and leave for an hour until it has doubled in size. then turn it out and knead again until it is back to its original size.

Divide the mixture into 12 round portions place them on a greased baking tray leave plenty of space for the mixture to expand once again. make a deep cross in each one, leave to rise once again for about 25 minutes covered with a greased plastic bag, make the crosses. Form a paste with 2 oz/50 g flour and 1½-2 tablespoons water, then roll this out and cut into ¼ inch (5 mm) strips, brush the strips with water to make them stick and place them on top of the buns along the grove you made earlier.

Place in a pre heated oven 220°C and bake for about 15 minutes, whilst these are cooking melt the sugar in 2 tablespoons of water for the glaze over a cool heat, as soon as the buns come out of the oven brush with the glaze

Enjoy and Happy Easter from LnL!

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Pancakes

4oz flour
2 eggs
pinch of salt
7 fl oz milk
2 ox butter

Pop in a mixer press go,

in a small frying pan heat the butter once hot pour a small amount of the mixture in,

cook until crisp and slightly brown turn over, best eaten with lemon and sugar.

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Grandma's Mince Pies

Puff pastry

10 oz plain flour
4 oz Lard/trex
4 oz Butter
(No Salt)

Add the butter and half the lard to the flour. Cut up finely with a rocker or rub in roughly. Add water to bring together in the bowl.

Roll the pastry into an oblong shape, break the lard into 3 equal portions, break 1 of the portions of lard into small pieces and shatter this into 2/3 of the oblong. Fold the bottom 1/3 of the pastry upwards and then the top 1/3 without the lard fold down. Turn the pastry by 45 degrees and repeat process twice more. Once this is complete roll the pastry one final time.

Rest in the fridge for up to 24 hours.

Mince Pies

Roll out the pastry quite thinly. Cut out with small and medium cutters. The same number of each! Make up the pies in a bun tin. (don't fill too much or they will overflow). Brush with milk and make a hole in the lid.

Bake for 15 - 20 mins.

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Home Made Pizza

6oz plain white soft flour
1 teaspoon salt
1 teaspoon easy blend dried yeast
½ teaspoon golden caster sugar
1 tbsp olive oil

Place the flour in an over proof dish and warm in the oven for ten minutes, then sift the flour, yeast and sugar into a bowl, make a well in the centre and add the olive oil and 4fl luke warm water, use a wooden spoon to mix then mix with your hands, pop the dough onto a dry surface and need for about 3 minutes, leave the dough now underneath an upturned bowl.

When you go back to it in an hour or so it should have doubled in size.

Preheat the oven to 450f or 230c place the baking sheet in the oven to warm.

Knead the dough some more, roll out with a rolling pin to about 10” by stretching with your hands (I made two as I am vegetarian so divided the mix in half)

Place on the hot baking sheet, place the tomato paste on the pizza and add any toppings you fancy, as I mentioned I am a veggie so popped, mushrooms, pepper tomato and mozzarella on mine, but for Liz I added some extra salami to that, popped it into the oven for 10 – 15 minutes, served it with rocket salad and sweet potato chips, gorgeous and much nicer than a bought one!

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Chelsea Buns

18 oz strong white flour + a little extra for dusting
1 teaspoon salt
1 packet easy blend yeast
½ pint milk
2 oz unsalted butter + a little extra for greasing the pan
For the filling:
6 oz mixed dried fruit (currants, raisins, sultanas)
3oz mixed chopped peel
4oz dark brown sugar
40z unsalted butter melted

For the glaze
2 tablespoons caster sugar
1 tablespoon milk

Sift the flour make a well in the centre and add the easy blend yeast, slowly warm the milk and butter, until the butter has melted, add this to the flour, partially mix this together then add the egg make into a soft dough. Knead for about 5 minutes until the dough is elastic.

Cover the bowl with a damp cloth and leave in a warm place for about an hour or until it has doubled in size. Grease the baking tray, mix the dried fruit and sugar, remove the dough and knock it back to its original size, this removes all the air,Roll the dough on a floured surface to approx 20 x 15in. Brush the surface with the melted butter, cover evenly with the dried fruit sugar mixture, cut the roll into 15 pieces pop this evenly face down onto the baking tray, cover them over and leave for another hour until they have doubled in size.

Preheat the oven to 200 c, bake them for approx 25 minutes, whilst they are baking make the glaze dissolve the sugar in milk over a low heat, then bring it to the boil and simmer for 2 minutes, once cooked glaze them and pop them on a wire tray to cool.

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Pears In Red Wine

1 x pear, peeled with stalk intact & base trimmed

400ml Red Wine
55g dark brown Sugar
5 X Cloves
1 x Vanilla Pod
1 x Cinnamon Stick
1 x Bay Leaf
500ml Soured Cream
10ml Honey

Boil Wine for two minutes, add sugar until dissolved, then add the spices

Cook the pears for 8 minutes, serve sour cream and drizzled honey

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Mum's Favourite Chocolate Cake

4 oz Margarine
5oz Sugar
4oz Self Raising Flour
1 tbsp Coco
2 Eggs
1 tbsp Milk

Method:

Cream the margarine and sugar together in a mixer, until light in colour, beat in the eggs, fold in the flour and coco through a sieve add milk, mix thoroughly, place in a greased and lined cake tin place in the oven set at about 150 elec' for about 20 minutes or until when you gently press the top of the cake it bounces back.

Filling:

2oz Butter
2 tbsp Icing Sugar
Coco
Drop Of Water

Mix all of the above together and then spread in the middle of the cake.

Sprinkle Icing Sugar on the top of the cake.

(I usually make double mixture)

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Chicken A La King

4oz Mushrooms
1 x small Tin of Sweet corn
2oz Butter
1oz Plain Flour
1/4 pint of Stock
1/4 pint of Milk
Cooked Chicken in Bite sized pieces
5oz Single Cream
Yolk of One Egg
1 tbsp Dry Sherry or white wine
seasoning

Fry the mushrooms gently then remove from heat place the mushrooms on a plate for now, in the mushroom pan add the flour and butter and remaining oil to the pan, cook this for two minutes on a low heat without browning, gradually add the stock, until the sauce comes to the boil and thickens, stirring all the time, lower the heat and add the mushrooms sweet corn and Chicken, cover the pan and heat thoroughly for ten minutes on a gentle heat beat cream with egg yolk and sherry/wine cook for a further two minutes without burning.

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Mushroom Quiche

Short Crust Pastry made with 6 oz of flour:
4oz fat
2 tbsp Cold Water
1/2 oz butter to fry mushrooms
4oz button Mushrooms
2 Large Eggs
1/4 pint of Milk
salt and freshly ground black Pepper
Cooking Time 50 minutes

Oven 200 then reduce to 180

Make the pastry and line an 8" flan dish, place in the oven and bake blind until just browning

Cook the mushrooms then drain on kitchen paper, beat together the egg and milk season.

Remove the pastry from the oven and place the Mushrooms in the case then pour the savoury custard over the top, bake at 200 for ten minutes then reduce heat and cook for twenty minutes or until nicely browned and the mixture has set.

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