• Cakes
Friday, 06 April 2012 11:57

Hot Cross Buns

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Allow three hours to make these hot cross buns include rising time. Makes 12 buns so well worth doubling up if like me, you'll eat four as soon as they come out of the oven.

 

 

Friday, 22 April 2011 21:07

Granola

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Granola - a toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

Ingredients

  • 12 oz / 300g rolled oats, wheat flakes, rolled barley or any other rolled grains
  • 4oz / 100g chopped hazelnuts, pecans, almonds or any other nuts
  • 2oz/50g pumpkin, flax, sunflower seeds or seeds of your choice
  • 2oz/50g desiccated coconut
  • 4 fl oz Hill Farm rapeseed oil or sunflower oil
  • 4 fl oz Suffolk honey
  • 6oz/150g raisins or sultanas

Method

Preheat the oven to 130c/Gas 2 ( a cool setting)

Place the rolled oats in a bowl and mix in the nuts, seeds and coconut.  ( not the raisins yet!) Stir well.

Warm the honey and oil together in a small pan and pour onto the dry mixture.

Coat all the nuts, oats, seeds etc in the honey and oil.

Spread the mixture onto a baking tin and place in the oven for 40 mins.  You will need to move the granola around a little from time to time to ensure that it crisps all over.

Remove from the oven and mix in the raisins.  Leave to cool and store in an airtight container. where it will keep for several weeks.

Vanilla, Orange and Mascarpone Cheesecake

Makes a 7in/18cm cheesecake to serve 8 

For the base

  • 50g/2oz butter
  • 175g/7oz digestive biscuits
  • Half a tablespoon honey

Melt the butter and honey over a very low heat.

Crush the digestive biscuits and stir into the melted butter until well mixed.

Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping

  • 200g/8oz cream cheese
  • 200g/8oz mascarpone
  • 75g/3oz caster sugar
  • Rind and juice of 1 orange
  • 200ml/8floz double cream ( whipped into soft peaks)
  •  1 vanilla pod or a drop of vanilla essence

Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Serve with the Roasted Rhubarb and Orange compote.

This recipe can be easily adapted - if you add lime or lemon to the mixture instead of orange, and it can be served in summer with a raspberry coulis.

Roasted rhubarb and orange compote 

  • 700g/1.5lb rhubarb
  • 150g/5oz caster sugar
  • Juice and zest of one orange

Wash and chop the rhubarb into 2in/5cm lengths and place in an ovenproof dish with the sugar, orange zest and juice.

Bake in a preheated oven 375F/190C Gas 5 for about 25 minutes or until soft. Stir gently to release the juices, trying not to lose the shape of the rhubarb. Cool and serve.

Wednesday, 09 March 2011 20:59

Wholemeal Ginger Crunch

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Wholemeal crunchy ginger shortbread -  a shortbread type ginger biscuit to bake in a tray and that I couldn't resist with my cup of tea today. The wholemeal flour makes it healthy doesn't it?

 

 

 

 

 

Crespolini

(Italian Spinach and Ricotta stuffed, vegetarian pancakes)

Make up a batch of pancakes, either plain or Buckwheat, using the pancake batter recipe

For the filling:

  • 500g/1lb ( raw weight) of spinach leaves
  • 500g/ 1lb Ricotta cheese
  • Salt and pepper to taste

Steam the spinach until tender (microwaving in a cling filmed container works very well for spinach, don’t add water)

Drain any excess liquid from the spinach and add the Ricotta cheese, salt and pepper to taste, mix well.

Divide the mixture between the cooked pancakes and roll up. Place the pancakes in a single layer in an ovenproof dish.

For the Béchamel sauce

  • 600ml/1.5 pints milk
  • 1 onion
  • 1 bay leaf
  • 2 cloves
  • 6 black peppercorns
  • 50g/2oz butter
  • 50g/2oz plain flour
  • Pinch grated nutmeg (optional)
  • Salt and pepper to taste
  • 100g/4oz Parmesan Cheese

(for those of you in a real hurry, forget the onion, cloves, bay leaf and peppercorns and just go ahead making the sauce with the butter, flour and milk)

Impale the onion with the cloves and place in a saucepan with the bay leaves, peppercorns and milk.

Bring to a simmer and then leave to stand

Melt the butter in a pan and stir in the flour, cook over a low heat for a couple of minutes

Strain the milk into the flour and butter and stir well (a whisk is best to avoid lumps)

Cook for a few minutes and add the grated nutmeg if using.

Pour the sauce over the pancakes and sprinkle over the Parmesan cheese.

Bake in a preheated oven 190C/380C Gas 4 for 30 – 40 minutes, or microwave, and grill the top.

Tuesday, 08 March 2011 13:07

Pancakes

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Flippin' good pancakes for breakfast this morning. We ate them simply with a squeeze of lemon and a sprinling of suger. Pancake batter recipe here.

Wednesday, 23 February 2011 23:35

Vanilla Cream Rice Pudding with Roasted Rhubarb Compote

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For the rhubarb compote - see above

For the creamed rice

300ml/10floz milk (full fat is best)

300ml/10floz double cream

1 vanilla pod

150g/6oz short grain pudding rice

150g/6oz caster sugar

Place the milk and cream in a saucepan or better still, a double boiler.

Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.

Bring the milk mixture to a gentle simmer and add the rice and sugar.

Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.

(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan.  If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)

Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!

Sunday, 20 February 2011 23:13

Parsnip Fritters

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Parsnip Fritters - crispy and light vegetarian fritters suitable as a starter, light supper or as nibbles with drinks. Who can resist a plate of savoury fritters? This recipe is an original recipe created and served by me at The Chalice Restaurant in the 1980's. 

 

Friday, 11 February 2011 00:32

Jammy Heart Biscuits

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What to give your valentine?  Easy to make, just a little fiddly to put together. Go on! You love them really.

Friday, 11 February 2011 00:25

Couer a la Creme

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A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.

Ingredients

  • 350 g cream cheese ( unsalted or sieved cottage cheese)
  • 155g of icing sugar
  • 600ml double cream
  • 2tsps vanilla essence
  • a little grated lemon rind ( half a teaspoon)
  • vanilla seeds scraped from the pod
  • Method
  • Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.

If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.

Turn out and serve with fresh fruit. Strawberries are traditionally served.

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