Ewell Horticultural Association

Recipes - 2010 / 2011

Note: Quantities are given in metric and in imperial measures. Conversions are approximate so use EITHER the metric or imperial measures, not a mixture of the two.

Every effort has been made to make the conversion from Imperial to Metric measures consistent. However, in some cases the amounts have been rounded up or down to the nearest reasonable number.

Chocolate Muffins

Ingredients:

275g/10oz plain flour	110g/4½ oz butter
200g/7oz soft brown sugar	1 large egg, beaten
25g/1oz cocoa powder	300mls/10 fl oz natural yoghurt
1 tsp bicarb of soda	110g/4½ oz chocolate chips
1/8th tsp salt	175g/6oz chocolate and hazel nut spread

Method: Sift flour, cocoa powder, bicarb and salt into a bowl. In a separate bowl beat butter and sugar till soft, then beat in egg. Add 1/3rd of flour mixture, then 1/3rd of yoghurt and mix well. Repeat twice more, adding chocolate chips. Spoon half of mixture into 12 muffin tins lined with paper cases, add 1 tsp chocolate spread to each one, then cover with remaining mixture. Bake in centre of oven at 180C/ 350F/ Gas Mark 4 for 20 minutes until risen and springy.

Anzac Biscuits

Ingredients:

150g/5oz plain flour	125g/4½ oz butter
100g/4oz desiccated coconut	1 tbsp golden syrup
100g/4oz light brown sugar	½ tsp bicarb of soda
100g/4oz porridge oats	2 tbsp boiling water

Method: Melt butter and syrup in a saucepan, stir boiling water into bicarb, and add to mixture. Pour this over the dry ingredients and mix together. Roll teaspoons of the mixture into balls, and place on a large baking tray, lined with baking parchment or greaseproof paper. Leave space between them for spreading. Flatten each ball slightly with a fork. Bake for 15 – 20 minutes at 160C/ 325F/ Gas mark 3.

Salmon and Lemon Fishcakes

Ingredients:

2 large baking potatoes	150g/5oz smoked salmon trimmings
2 tbsp olive oil	1 tbsp chopped parsley
Grated zest and juice of ½ lemon	2 tbsp plain flour mixed with 1 tsp ground black pepper
1 egg yolk	A little oil for frying

Method: Microwave potatoes on high for 10 minutes until tender. Scoop out insides, mash and leave to cool. Season with olive oil and lemon, and mix in egg, salmon and parsley. Shape into rounds 3cm (1¼ inches) wide and 1cm (½ inch) deep. Chill for 15 minutes, dust with peppered flour, and fry in a little oil for 2 – 3 minutes on each side. Serve garnished with parsley.

Peach and Coconut Cake

Ingredients:

For the cake	For the topping
175g/6oz margarine	25g/1oz margarine
175g/6oz light brown sugar	40g/1½ oz plain flour
3 eggs beaten	50g/2oz Demerara sugar
175g/6oz self raising flour	25g/1oz desiccated coconut
4 peaches, skinned, stoned and chopped
75g/3oz desiccated coconut

Method: Topping – Rub margarine into flour, stir in sugar and coconut. Cake – Cream margarine and sugar, beat in eggs gradually, and fold in flour with the peaches and coconut. Spoon into a 20cm (8 inch) greased and lined cake tin, sprinkle topping over the cake mixture, and bake at 160C/ 325F/ Gas Mark 3 for about 1½ hours until the centre is firm to touch.

Welsh Cakes

Ingredients:

225g/8oz self raising flour	1 tsp olive oil
100g/4oz butter	½ tsp baking powder
100g/4oz caster sugar	Pinch of salt
50g/2oz currants	Pinch of mixed spice
1 medium egg	Very small amount of milk

Method: Chop the butter and rub into the flour, baking powder, spice and salt until crumbly. Add whisked egg, sugar and currants, and a small amount of milk until the mixture can be formed into a ball. Roll out the mixture approximately 5mm (¼ inch) thick onto a floured surface, cut out rounds using a 5cm (2 inch) pastry cutter. Fry cakes in a little oil until each side is golden brown.

Orange Shortbread Fingers

Ingredients:

115g/4½ oz (approx) unsalted butter

50g/2oz caster sugar

Finely grated rind of 2 oranges

175g/6oz plain flour

Method: Beat together butter and sugar, add orange rind. Add flour gradually, and make a soft ball of the dough. Roll out on a floured surface to 1cm (½ inch) thick. Cut into fingers, sprinkle these with sugar, and prick with a fork. Put onto a large greased baking tray and bake for about 20 minutes at 190C/ 375F/ Gas Mark 5.

Banana Orange Cake

Ingredients:

3 ripe bananas	75g/3oz margarine
225g/8oz self raising flour	3 eggs
25g/1oz ground almonds	Rind of 1 orange
150g/5oz soft brown sugar	2 tbsps marmalade

Method: Peel and mash the bananas, beat in the flour, almonds, sugar, margarine and eggs. Spoon into a greased and lined 900g/2 lb loaf tin. Sprinkle half the orange rind over the mixture. Bake at 180C/ 350F/ Gas Mark 4 for 55 minutes. Remove from oven, brush over marmalade, and sprinkle on the remaining orange rind. Cook for another 10 minutes or until done.

Lemon and Blueberry Shortcake Slices

Ingredients:

For the Base	For the Topping
225g/8oz plain flour	3 eggs
100g/4oz caster sugar	225g/8oz caster sugar
175g/6oz butter	100ml/4 fl oz lemon juice and grated rind of 3 lemons
	40g/1½ oz self raising flour
	75g/3oz dried or fresh blueberries

Method: Base – Rub butter into flour and sugar, and press mixture into a greased and lined 18cm x 27cm (7 inch x 10 ½ inch) baking tin. Bake for 20 minutes at 180C/ 350F/ Gas Mark 4. Remove and reduce oven to 140C/ 275F/ Gas Mark 1.

Topping – While base is cooking, whisk eggs and sugar for about 8 minutes, stir in lemon juice and rind, and fold in flour. Once base is cooked, spread blueberries over it, pour over egg mixture, and bake at lower setting for 35 – 40 minutes or until topping is set. Cut into 16 bars.

Double Chocolate Cookies

Ingredients:

200g/7oz butter	40g/1½ oz cocoa powder
250g/9oz caster sugar	2 tbsp milk
125g/4½ oz light brown sugar	250g/9oz plain flour
1 egg	¾ tsp bicarb of soda
1 tsp vanilla extract	150g/5oz dark chocolate, chopped

Method: Cream butter and sugar; beat in the egg and vanilla, then cocoa and milk. Sift flour and bicarb together, and stir into butter mixture, then stir in chopped chocolate. Shape dough into rounded tablespoon sized balls, and place 5cm (2 inches) apart on a greased lined baking tray (you will probably need two). Bake for about 12 minutes at 180C/ 350F/ Gas Mark 4.

Blue Cheese Crisps

Ingredients:

225g/8oz Blue Cheese, crumbled	225g/8oz plain flour
1 egg yolk and 1 egg	Pinch of salt
100g/4oz butter

Method: Combine all the ingredients to form a firm dough. Roll into a log about 5cm (2 inches) in diameter. Chill for about an hour. Remove from fridge, cut into discs about 3mm (1/8 inch) thick. Place on a greased, lined baking tray and bake at 180C/ 350F/ Gas Mark 4 for about 12 minutes.

Apple Crunch Cake

Ingredients:

For the Cake	For the Topping
175g/6oz self raising flour	450g/1 lb peeled sliced apples
100g/4oz caster sugar	25g/1oz butter
1 egg	75g/3oz soft brown sugar
1 level tsp baking powder	25g/1oz plain flour
50g/2oz butter
6 tablespoons of milk

Method: Beat all the cake ingredients together, turn into a 20cm (8 inch) greased and lined cake tin and arrange the apple slices in concentric circles on top.

Rub all the topping ingredients together and scatter evenly over the cake. Bake at 180C/ 350F/ Gas Mark 5 for about 45 minutes.

Ginger Crunch Slices

Ingredients:

For the Base	For the Topping
225g/8oz plain flour	150g/5oz butter
100g/4oz caster sugar	60ml/2 fl oz golden syrup
1 tsp baking powder	300g/10½ oz icing sugar
2 tsp ground ginger	2 tbsp ground ginger
150g/5oz butter

Method: Mix flour, sugar, baking powder and ginger, and rub in butter until mixture is like breadcrumbs. Press into a greased and lined 18cm x 27cm (7 inch x 10 ½ inch) baking tin and bake at 180C/ 350F/ Gas Mark 4 for 20 – 25 minutes. Remove from oven and cool. Meanwhile, melt butter and syrup, add icing sugar and ginger, and stir. Pour over base and leave to set. When cold, cut into 16 pieces.

White Chocolate and Cranberry Cookies

Ingredients:

200g/7oz butter	200g/7oz plain flour
200g/7oz light brown sugar	½ tsp bicarb of soda
125ml/4 fl oz sweetened condensed milk	150g/5oz porridge oats
1 large egg	150g/5oz dried cranberries
1 tsp vanilla extract	100g/4oz white chocolate chips or buttons

Method: Cream butter and sugar; add condensed milk, egg and vanilla, and beat. Combine flour and bicarb of soda, and stir into creamed mixture. Stir in oats, cranberries and chocolate chips. Place heaped tablespoons mixture onto a greased and lined baking tray, leaving space between them, and flatten slightly with a fork. Bake at 160C/ 325F/ Gas Mark 3 for 15 – 18 minutes, or until golden brown.

Chive and Potato Cakes

Ingredients:

225g/8oz self raising flour

40g/1½ oz butter

Pinch of salt

1 tbsp chopped fresh chives

175g/6oz mashed potato

2 – 3 tbsps milk

Method: Mix all the ingredients with enough milk to make a soft dough. Roll out about 1½ cm (approx ½ to ¾ inches) thick and cut out rounds with a floured 7cm (3 inch) cutter. Place cakes on a greased baking tray and bake for 20 – 25 minutes at 220C/ 425F/ Gas Mark 7.

Ewell Horticultural Association exists for the encouragement and enjoyment of Horticulture.