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Recipes - 2008 / 2009Almond TartletsIngredients:
Method: Make pastry and roll out and line patty tins. Put a little jam in each. Whisk egg white until stiff, fold in sugar, almonds and almond essence and spread over jam. Bake for approximately 25 minutes at 200C/ 375F/ Gas Mark 5. Orange Crisps Ingredients:
Method: Rub margarine into other ingredients and work into a dough. Roll into small balls about 2cm/1 inch round. Place on greased tins, 5cm/2 inches apart, flatten with a fork. Bake at 180C/350F/Gas mark 4 for 10 – 12 minutes. Sprinkle with sugar while hot. Coconut and Banana SlicesIngredients:
Method: Grease and line a 18cm x 28cm (7 in by 11 in) tin. Cream margarine and sugar, add eggs and fold in flour with most of the coconut and all the bananas. Spread evenly in tin, and sprinkle with remaining coconut. Bake at 180C/350F/Gas mark 4 for 25 – 30 minutes. Cool in tin and cut into 12 slices. Honey Biscuits Ingredients:
Method: Cream butter and sugar, stir in honey and add flour. Roll out ½ cm(¼ inch) thick and cut into rounds. Bake at 180C/350F/Gas mark 4 for about 10 minutes. Lemon Bars Ingredients:
For the icing, about 3 tablespoons lemon juice and 200g/8oz icing sugar. Method:Grease and line a 30 x 23cm (12 x 9 inch) roasting tin. Beat all ingredients for the bars in a large bowl. Turn into tin, and bake at 180C/350F/Gas Mark 4 for 35 – 40 minutes. When cool, mix together lemon juice and icing sugar and use to ice cake. Cut into 8 bars. Fruit Fool Ingredients:
Method: Rinse the fruit and crush roughly with a fork. Whip cream until it is in soft folds, then fold in the yoghurt and about two thirds of the fruit. Sweeten to taste with icing sugar. Then stir in the remaining fruit so that it is attractively swirled. Serve in an individual glass or dish, and garnish with chopped nuts or some extra fruit. Vichyssoise Soup Provide a small helping in a soup bowl or other suitable dish. Chocolate Orange Cake Ingredients:
Method: Grease and line a 2 lb loaf tin. Beat together eggs, flour, cocoa, caster sugar and 150g/6oz of the butter until blended. Spoon into tin, and bake for about 40 minutes at 180C/350F/Gas Mark 4. Beat remaining butter, icing sugar and milk until smooth. Divide into two. Fold melted chocolate orange into one. Spoon both buttercreams over the top of cake, swirling with a knife. Parkin Slices Ingredients:
Method:Line a deep baking tray, or 30 x 23cm (12 x 9 inch) roasting tin. Combine the oatmeal, flour and ginger in a large bowl. Melt the sugar, butter, syrup and treacle over a low heat. Pour the melted ingredients into the bowl, add the eggs and milk and mix well. Pour into the baking tray, and bake for 45minutes at 150C/300F/Gas Mark 2, and then up to another 30 minutes at 130C/250F/Gas Mark 1. Cut into 12 bars. Garibaldi Biscuits Ingredients:
Method: Rub fat into flour, stir in sugar and currants and bind together with most of the egg to make soft dough. Spread evenly over a swiss roll tin18 x 28 cm (11 x 7 inch). Brush with remaining egg and sprinkle a little extra sugar. Bake until golden brown at 190C/375F/Gas Mark 5. Cut into 12 bars and allow to cool in tin. Wensleydale and Apple Pate Ingredients:
Method: Melt butter in small pan, add apple and cook until soft, about 10 mins. Beat together the two cheeses and fold through the apples and butter. Chill for about an hour until firm enough to handle. Form into two barrels, about 11 cm x 2.5cm (4 ½ in x 1 in). Roll in the crushed nuts and chill again. Slice the rolls thinly, and arrange on salad leaves.
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Ewell Horticultural Association. Ewell Horticultural Association exists for the encouragement and enjoyment of Horticulture. © Ewell Horticultural Association 2002 - 2008 |
