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Member's Recipe Page.

This page has come about because members were posting recipes on the forum. Keeping a hard copy here saves them being deleted as posts get old.

See also, Food And Sweets We Used To Eat.

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Chicken Broth. Just like Mother made:

One chicken frame(Ask your butcher) Or chicken pieces with bones. One large chopped onion,one clove garlic, one stick chopped celery, one carrot chopped, half a cup of Pearl Barley, two potatoes diced. Two pints chicken stock (or chicken stock cube)or enough water to cover.

Fry chopped onion and garlic in a little sunflower oil, until sweated. Add the rest of the ingredients and boil gently until chicken is cooked. Add seasoning

Hi Chris, Lentil Soup: Ingredients: Red Lentils (One cupful), one chopped onion, two cloves garlic chopped, two sticks celery chopped, one large carrot chopped, two bayleaves, salt and pepper to taste.
Fry the onion until softened, add garlic, celery, carrot, lentils and bayleaves. Add enough water (or vegetable water) to cover and simmer gently for 20 minutes or until carrots are soft. Add seasoning. When cool blend with hand-blender or put in liquidiser until smooth. If too thick add more water. Eat with thick wholemeal chunks of bread. Enjoy.

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KIDNEY BEAN PIE (KB Pie - Lisa's own recipe)

1 tin Kidney Beans, I Onion chopped, 2 cloves garlic chopped, 1 carrot chopped small, 6 mushrooms sliced, 4 medium potatoes quartered, 1 tin chopped tomatoes (or 2 large fresh tomatoes chopped) 1 level teasthingy Thyme chopped. 2ozs Grated Cheese. Salt & Pepper.

Boil the potatoes and mash with butter and seasoning. Put to one side. Fry the onions and garlic in a little sunflower oil or olive oil, when sweated add the carrots and fry for 1 minute, add the mushrooms and tomatoes,season and add the Thyme. Simmer for 10 minutes or until carrot is softened. Add the tin of kidney beans after draining off liquid. Cook for 1 minute until heated through properly. Put mixture in a large Pyrex heatproof dish, and if necessary scoop off some of the liquid and save until later. Spread the mashed potato over the mixture, then the grated cheese. Pop under the grill for 5 minutes until golden. Any juice left over that you've saved can be poured over the pie when served.(You can add any vegetables of your choice to the mixture if you dont like mushrooms or carrots. I sometimes add chopped courgette or peppers).

KB Pie : Amendment.
The 1 level TEASspoon of Thyme is coming up as teasthingy. Cant change it - dont know why......

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THICK PEA SOUP.

(Serves Six People)
3 pints basic vegetable stock
1 lb split peas (yellor or green)rinsed
2 ozs butter(or sunflower oil)
1 large Onion chopped
1 celery stalk chopped
1 large carrot sliced
Salt & freshley milled black pepper

First, put basic stock into large pan, bring to simmering point, add the split peas, cover and gently simmer for 30 minutes(there is no need to soak the split peas first). Heat the butter in another saucepan and add the onions, celery and carrot and cook until softened (about 15 minutes). Add the softened vegetables to the peas and stock, season lightly, then cover and simmer for a further 30-40 minutes. When soup is ready, blend or liquidise, adding more stock if necessary to your own consistency.

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BROCCOLI SOUP:

2 Large Heads of Broccoli, washed and broken into florets
1 Large Onion chopped
2 cloved garlic crushed and chopped
1 pint vegetable stock (or vegetable stock-cube)
1 oz butter (or Sunflower or olive oil)

Fry onions and garlic in butter on low heat until sweated. Add broken florets of broccoli and stir for 1 minute. Add stock and seasoning. Bring to the boil then simmer for 20 minutes. Liquidise and serve with a dollop of cream or fromage frais (optional) and fresh crunchy French bread.

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FABULOUS FRENCH ONION SOUP:

4 Large Spanish Onions sliced thinly
3 cloves garlic crushed and chopped
1 oz butter (or sunflower or olive oil)
1 pint vegetable stock(or vegetable stock cube)
Salt & black pepper to taste

Sweat onions and garlic in butter on low heat for 20 minutes until browned and caramelised, stirring occasionally. The onions should have reduced considerably. Add stock and seasoning, return to heat and gently simmer for 30 minutes. When serving you can add a slice of toasted ciabatta bread with grated cheese on top to the soup, as they do in France.

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REAL MUSHROOM SOUP:

4 large Field Mushrooms (not button mushrooms, the large open-gilled ones)chopped
1 large Onion
2 cloves garlic
1 oz butter (or sunflower or olive oil)
1 pint vegetable stock (or a vegetable stock cube)
Salt and pepper to taste

Chop garlic and onion and sweat in the butter in a large pan until cooked but not browned. Add chopped mushrooms and cook for 2 minutes. Add stock and seasoning. Bring to boil and simmer for 15 minutes. Cool and then liquidise. Re-heat and serve with a little cream or fromage frais in the centre (optional).

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CHEESE & ONION PIE.

12 ozs Shortcrust Pastry (made with either Wholewheat or White Shortcrust pastry)
2 Large Onions thinly sliced
8 ozs Canadian Cheddar Cheese grated
Pepper
2 Tablesspoons Milk
1 oz butter.

Line a 10 inch pie tin or pie dish with two-thirds of the pastry. Roll out the rest for the lid. Bake the pie base blind for 10 minutes in gas mark 4. Let it cool. Gently fry the sliced onions in half the butter until softened. Remove from heat and add grated cheese, pepper and a little milk to keep moist.Mix well. Put the filling into pastry base dot with remainder of butter. Brush edges of pie with water, fit on lid, press to seal. Brush top with milk to glaze. Make two or three slits in top to let out the steam. Bake in the centre of a hot oven Gas mark 7 for 30-35 minutes or until top is golden brown. (If using wholewheat pastry bake just above middle of moderately hot oven, Gas Mark 6)

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Hi Jean, Its called Creme Patissiere.
15 fl.oz milk (325ml)
1 vanilla pod
4 ozs caster sugar
5 egg yolks
2 level tablesspoons plain flour
1 level tablesspoon cornflour
1/2 oz butter (half an ounce) (10g).

Pour the milk into a pan and pop in the vanilla pod. Bring to the boil then take the pan off the heat and leave for the milk to infuse. Whisk the egg yolks together with the caster sugar in a bowl until the mixture is thick and creamy-coloured. Then gradually whisk in the flour and the cornflour. Remove the vanilla pod from the milk, and pour the infused milk into the egg yolk mixture - stirring vigorously as you pour. Return the whole lot to the rinsed-out pan and bring to the boil over a medium heat(still stirring all the time). Simmer for three minutes and continue to beat briskly. As the mixture thickens lumps may form, but these will eventually beat out. Take the pan off the heat and finally beat in the butter. Transfer the cream to a bowl, and cover closely with a buttered sheet of greaseproof paper over the surface to prevent a skin forming. Leave to get cold - but use the cream within 2 - 3 days.
« Last Edit: Sept 17, 2006, 10:13am by Lisa R »

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FRUIT CRUMBLE:
2 lbs Bramley Apples(or a mixture of apples & blackberries or rhubard or plums or anything in season that is tarty)
3 ozs butter grated
4 ozs granulated sugar to taste(depending on how sweet you like it)
6 ozs plain flour(or wholemeal flour, if preferred)
pinch of salt
2 ozs castor sugar
1 tsp mixed spice

Peel, core and slice apples. Place alternate layers of apple and the granulated sugar in a large heatproof pie dish.
Place in the oven at Gas Mark 5 for 15 minutes.
Meanwhile, sift flour, spice and salt into a bowl. Rub in the butter. Stir in the castor sugar. Remove the fruit from the oven and sprinkle with the pastry crumbs. Replace in the oven at Gas Mark 5 for 45 minutes or until golden brown on top. Serve with custard or cream or ice-cream.

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TIAN OF COURGETTES: (A favourite of mine and all my visitors ask for the recipe, so here goes:)

4 tbsp olive oil
500g leeks, cleaned, trimmed and chopped
3 cloves garlic, finely chopped
1 kg courgettes, trimmed and diced
500g frozen spinach, thawed and drained
150g brown rice, cooked according to instructions (or white if preferred)
5 large eggs, beaten
250g Gruyere cheese, grated (or strong cheddar if preferred)
50g Parmesan cheese, grated
50g fresh breadcrumbs
25g butter
seasoning

Preheat the oven to 350f/Gas 4. Lightly butter a 1.5 litre ovenproof dish. Heat the oil in a large pan, add the leeks and cook over a low heat for 5-6 minutes stirring occasionally until softened. Add the garlic and courgettes and cook for a further 10 minutes until tender, turning the vegetables over occasionally. Remove the vegetables from the heat and stir in the spinach, cooked rice, beaten eggs and Gruyere cheese, mixing well. Season generously. Spread into the prepared dish and sprinkle with the Parmesan and breadcrumbs evenly over the top. Dot with the butter and bake for 45 minutes until the top is golden and the dish is lightly set. Can be eaten hot or cold.

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LINZERTORTE: (Very easy recipe, again people always ask for the recipe.)
Pastry: 3 ozs butter, 6ozs self-raising flour, 3 ozs caster sugar, half a lemon(unwaxed,grated rind only) 1 beaten egg.
Filling: 1 lb raspberries, 2 ozs sugar.

Rub butter into flour, add caster sugar and rind. Add egg, work to a dough. Put into polythene bag and chill for 1 hour.
Gently heat raspberries and sugar in pan for 5 mins, adding NO water. Taste for sweetness. Cool.
Roll out dough. (Dont worry if it breaks as you can patch it up in the dish). Line into base and up the sides of an 8ins loose-bottomed cake tin. ( Use the trimmings to make 8 - 10 strips to criss-cross across top.)
Drain raspberries, put into flan, top with a lattice of pastry strips.(if they break, dont worry just patch them up). Chill for 15 mins. Bake in Gas Mark 5 oven for 35 minutes or until golden. Cool slightly and remove from tin. Serve on dish, sprinkle with caster sugar and serve with cream.

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LOW-FAT HAZELNUT CAKE:

300G (10 ozs) Ground Hazelnuts
300G (10 ozs) Caster Sugar
8 egg whites
75g (3 ozs) Plain Flour
Raspberries, low-fat creme fraiche and icing sugar to serve

Preheat oven to 200c/Gas 6. Lightly grease the base of a deep 8ins round loose-bottomed cake tin and line with greaseproof paper. Blitz the ground nuts and sugar together in a food processor to mix well. Whisk the egg whites to soft peaks, then gently FOLD the nut mixture into the whites, then FOLD in the sifted flour. Pour the mixture into a cake tin and bake for 35-40 minutes. Cool and sieve over icing sugar. Serve with Raspberries and creme fraiche.
« Last Edit: Today at 5:38pm by Lisa R »

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SPOTTED D I C K

4 ozs self-raising flour
4 ozs fresh white breadcrumbs
3 ozs suet
3 ozs caster sugar
3 ozs currants
Grated rind of 1 lemon
Salt
Quarter of a pint of milk(5 fl.ozs)

Mix together the flour, breadcrumbs, suet, sugar, currants, lemon rind and pinch of salt. Stir in enough milk for form a medium-soft dropping consistency. Ssspoon the mixture into a well-greased large pudding basin. Pleat a double-thickness of greaseproof paper and secure over the basin with string. Steam for 2 hours, adding more boiled water to the pan if required, (or you could use a pressure cooker. Serve with lots of thick custard.
« Last Edit: Today at 3:51pm by Lisa R »

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REAL LEMONADE: (Makes 625ml)

70g (2.5 fl oz) Caster sugar (superfine)
One long strip of Lemon Rind, pith removed (Unwaxed Organic Lemons)
Juice of 2.5 lemons (125ml/4 fl.oz)
500 ml(18 fl.oz) ice-cold sparkling water

Put the sugar, lemon rind and 3 tables p o o n s of water into a small pan. Bring to the boil, stirring so that the sugar dissolves, then boil for a few minutes so that the rind flavours the syrup. Add the lemon juice(and some of the fleshy bits) and boil for a minute. Pour into a large jug and cover with cloth. Leave to cool. When you are ready to serve pour in the sparkling water and mix. Ladle into glasses and serve with ice and a sprig of mint.(You can also use limes for this recipe and, if you dont like sparkling water you can use still water)(Add more sugar to taste if necessary at the boil stage)

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LEMON MERINGUE ICE-CREAM CAKE:

4 Egg Whites
7ozs (200g) Caster Sugar
1 tbsp desiccated coconut
3 drops Vanilla Essence
1 tsp White Wine Vinegar
1 quantity Lemon Curd Ice-Cream (enough to fill the meringue)
(see separate recipe for ice-cream)

Pre-heat oven to 120c/Gas 1. On two sheets of baking paper draw around the base of a 9 inch baking tin. Put each sheet on a baking tray (drawn side down). Put the egg whites into a large bowl and whisk until they are stiff. Add a third of the sugar and whisk until they are stiffer, then add another third of the sugar and beat again until standing in peaks. Add the last of the sugar, coconut, vanilla and vinegar, whisking them in quickly. Divide the meringue into two and spread over each circle, using a spatula to smooth out, making a slight indentation in the centre of each. Put both meringues in the oven for 45 minutes, then swap them over and bake for another 45 minutes until firm and light golden. Turn off the oven and leave them inside for 10 minutes with door slightly ajar before removing them to cool completely. Take the ice-cream out of the freezer for 5/10 minutes to soften a little. Put one meringue on a serving plate, spread the ice-cream on top to cover almost to the edge. Put the other layer of meringue on top. Cover with clingfilm and put back in the freezer until ready for serving. When ready for serving, use a clean swipe of the knife so you dont destroy the meringue. If preferred, you could put strawberries on the top of the cake.

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LEMON CURD ICE-CREAM:

4 EGG YOLKS
7ozs Superfine Caster Sugar
2 ozs butter (cut into bits)
Finely grated zest of unwaxed lemon
Juice of two Unwaxed Organic Lemons
9 fl. ozs milk
13 fl. ozs single cream.

Bring a pan half-full of water to the boil and then lower the heat to the absolute minimum. Put the egg yolks and sugar in a wide glass or stainless-steel bowl and whisk until they are thick and creamy. Put the bowl on top of the pan of water, add the butter and let it melt. Whisk until it starts to thicken then add the lemon zest and juice. Carry on whisking until it all thickens. Slightly warm up the milk, whisk it into the lemony eggs and then remove the bowl from the heat. Whisk from time to time until its cool before adding the cream. Put the bowl in the fridge until its cool and then transfer to a freezer container and put in the freezer. After an hour give the mixture another whisk and put back in the freezer and whisk again after two hours until ice crystals have broken up and firm. give one last whisk before putting it back to set. ( Or you could pour the mixture into an ice-cream maker and churn). To be used with the Lemon Meringue Cake above.
« Last Edit: Today at 2:11pm by Lisa R »

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STICKY CHOCOLATE BROWNIES:(Makes 16 squares)

8 ozs white chocolate
12 ozs plain chocolate
8 ozs butter
3 medium eggs
3 level tbsp runny honey
8 ozs soft light brown sugar
3 ozs self-raising flour
half level tsp salt
6 ozs walnut pieces

Grease a deep square cake tin (8ins). Break the white chocolate onto a chopping board and chop roughly into small pieces. Break the plain chocolate into a medium bowl and add the butter. Place over a small saucepan of simmering water. When melted beat with a wooden sspoon. Remove the bowl from the pan of hot water and allow to cool slightly. In a large bowl, mix together the eggs, honey and sugar, then gradually beat in the melted chocolate mixture with a wooden sspoon until combined. Add the self-raising flour, salt, walnut pieces and chooped white chocolate to the bowl. Gently fold the ingredients together using a tables p o o n. Pour the mixture into the prepared tin. Gently tap the tin on the counter to level the surface. Stand it on a baking sheet and bake ina pre-heated oven Gas 3 for 30 minutes then cover loosely with foil. Bake for a further 45 minutea until the centre is a little soft. Cool the tin. When cold, tip the cake onto a board and cut into 16 squares.

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Lisa R

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FRIED CHICKEN MUSTARD BREASTS:

4 Boned Chicken Breasts, skinned
2 tbsp seasoned flour
1 egg
1 tbsp prepared mustard
2 ozs grated Parmesan Cheese
1oz Golden Breadcrumbs
2 tbsp corn oil

Wipe chicken breasts with damp kitchen paper. Coat in seasoned flour, shake off excess. In a bowl beat together egg and mustard. In another bowl combine Parmesan cheese and breadcrumbs. Dip each chicken breast in egg, then in crumb mixture until evenly coated. Lay chicken breasts on a dish and chill for 10 minutes. Heat the oil in a large frying pan. Saute chicken for 15/20 minutes, turning occasionally, until browned and cooked through. Arrange on a serving dish and garnish with green pepper and a parsley sprig. Serve with either rice or salad
Link to Post - Back to Top 86.142.68.250

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Lisa R

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Above recipes sent in Lisa Redford September 2006

Many thanks Lisa

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TATA ASH.

Depending on how many you are making it for , here is my recipe:

say for six people: fill your largest pan with diced or cut missed shapes of potatoes about 3/4 full.season the potatoes to your choice.
slice about 3 big carrots and put in with the potatoes to boil up.
then you can be lightly frying in oil 3/4lb to 1lb minced steak(you can buy it already minced or ask butcher)and put 1 large onion diced in with the steak,you can use minced beef,corned beef,or stewed steak in tins.
put it all in the pan with the potatoes.
wait till the potatoes have fallen a bit and are fairly soft,then I add 10 oxos to a big pan,or you can color it with what you prefer.
fill your dish not quite to the top,leaving room for pastry on the top.

The pastry: I always used to use lard and suet, but now I use just margarine.

You can put suet dumplings in the pan if you prefer to pastry.

I put it all in my big deep brown dish and top with thick pastry,cook on no5 gas till the pastry is brown.
I have enough left to make another dish with pastry on (a deep Pyrex one) for the day after to warm up.

Save any gravy you have left in the pan to heat up for topping the pie if there is not enough in the dish with the tata ash.

You can have brown sauce, or red cabbage,or beetroot on the top ,but some of my children like mint sauce on instead.

Thats how I make it anyway.

Perhaps you girls have your own recipes so people can try them all if they want to.

BABS

Above recipies sent in Barbara Welsh September 2006

Many thanks Lisa

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