Recipes

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Special Stuffed Eggs

• 8 eggs, hard boiled.
• 2oz butter, melted.
• 1 tbls mayonnaise.
• 1tsp curry powder.
• 3 tbls cream cheese.
• 1tbls cream.
• 4 stuffed olives.
• 3-4 pieces of peach.
• Paprika.
• 8 glace cherries.

1. Halve the eggs.
2. Mix yolks of 4 of  the eggs with melted butter, curry, mayonnaise and chilli.
3. Mix remaining yolks with cream cheese and cream.
4. Pipe the mixture into half of egg whites and garnish with paprika sliced olives and cherries.

(This recipe is from the June 2011 edition of the Parish Magazine.)
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Lemon Drizzle Cake

• 225g unsalted butter.
• 225g caster sugar.
• 4 eggs.
• Finely grated zest of 1 lemon.
• 225g self raising flour.

For the Drizzle topping:
• Juice of 1 1/2 lemons.
• 85g caster sugar.

1. Heat oven to 180C/fan 160C/gas 4.
2. Beat together the butter and sugar until pale and creamy, then add eggs, one at a time, slowly mixing through.
3. Sift in the flour, then add the lemon zest and mix until well combined.
4. Line a loaf tin (8 * 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6. Whilst cooling, mix together the lemon juice and sugar to make the drizzle.
7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in ans the sugar will form a lovely, crisp topping.
8. Leave in the tin until completely cool, then remove and serve.

(This recipe is from the April 2011 edition of the Parish Magazine.)
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Caramelised Oranges with Vanilla Mascapone

• 6 oranges.
• 6oz golden caster sugar.
• 1/4 pint Cointreau.
• 1 vanilla pod.
• 200gm Mascapone.

1. Scrape vanilla pod into bowl with Mascapone and 1tbsp Cointreau. Stir, mix, cover and chill.
2. Working on a plate to catch juices, cut peel and white pith from oranges using a sharp knife. Slice oranges crossways into rounds.
3. Put sugar and Cointreau into a heavy based frying pan and heat gently to dissolve. Bring to boil and cook to light caramel.
4. Add oranges and juice and cook gently for 2-3 minutes. Allow to cool, then chill until ready to serve.

May also be served warm.

(This recipe is from Ann Richards, Chair of Hamsterley W.I.)
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Swiss Roll

• 4 eggs separated.
• 6oz sugar.
• 8oz flour.
• Dessert spn Raisley (Bakingn Powder).
• Tblsp boiling water.

1. Beat egg yolks well.
2. Add sugar and cream well.
3. Add hot water.
4. Whisk egg whites until stiff.
5. Add these, flour and Raisley to mix.
6. Spread on a sheet and bake in a hot oven.
7. Turn out on sugared paper.
8. Add jam and roll up.

(This recipe is from the August 2010 edition of the Parish Magazine.)
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Caribbean Cream

1. In a blender, puree 3 ripe, medium-sized bananas with 4oz caster sugar, juice of an orange and a lemon, with 2tbsp of rum.
2. Pour straight into a saucepan and bring just to boiling point.
3. Chill for 3 hrs, until really cold.
4. To serve, whip 1/2 pint of whipping cream, then fold into puree.
5. Spoon into dessert glasses.
6. Top with toasted flaked almonds.
Serves 4.

(This recipe is from the July 2010 edition of the Parish Magazine.)
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Caribean Delight

• Small can (6oz) chilled evaporated milk
• 1-2 tblsp shredded coconut
• 1 lb mixed fruits – fresh or tinned
• 3 tblsps rum
• 1 tblsp soft brown sugar
• Few drops of almond essence

1. Toast coconut until golden.
2. Combine prepared fruits in glasses or serving dish.
3. Sprinkle with rum and brown sugar.
4. Whisk essence and milk until thick.
5. Pour over fruits and top with coconut.
6. Serve.

(This recipe is from the June 2010 edition of the Parish Magazine.)

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Almond Fingers

• 10oz pl. flour
• 1 tbls baking powder
• 1/4 tsp salt
• grated rind of lemon
• 4 Standard eggs
• 1/2 lb butter
• 5oz. caster sugar
• 3oz blanched almonds

Grease an 11 ins square tin, or similar sized oblong baking tin with butter.
Mix flour with baking powder and salt and sift twice onto kitchen paper.
Grate rind from lemon.
Separate egg yolks from whites and beat yolks together until blended and light.
Cream half of butter , then beat in egg yolks about 2 tbls at a time,  when blended beat in 4oz of sugar and lemon rind.
Work in flour and when blended and mixture is like coarse breadcrumbs, stir in egg whites, whisked until stiff but not dry.
Spread mixture in tin to a layer of 1/4 to 1/2 ins deep.
Sprinkle with  remaining sugar and roughly chopped almonds then dot with remaining butter. Bake 375 F, mark 5 for 30 mins. Cut whilst still warm.

(This recipe is from a recent edition of the Parish Magazine.)
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Summer Strawberry Pavlova

• 4 egg whites
• Pinch of salt
• 225g (8oz) caster sugar
• 10ml (2 tsps) malt vinegar
• 20ml (4 tsps) cornflour
• 2– 3 drops vanilla extract
• 250ml (1½ pt) whipping cream
• 4 cups strawberries (raspberries, peaches or blueberries can also be used)

Line baking tray with oiled greaseproof paper. Set oven to 140oC GM 1
Whisk egg whites until standing in peaks.
Gradually whisk in sugar.
Whisk in vinegar, cornflour and vanilla.
Pile onto baking sheet.
Bake for 1¼ hrs.
Gently peel away paper and cool.
Top with whipped cream and fruit.

(This recipe is from a recent edition of the Parish Magazine.)
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Flapjacks

• 5oz self raising flour
• 4oz margerine
• 4oz sugar
• 1oz cornflakes
• 2½oz desiccated coconut

Melt the margerine.
Mix all other ingredients with the margerine thoroughly.
Put mixture into a greased bin and flatten to an even thickness.
Bake for 30min at 325°-350°F.

(Thanks to Mrs. Maureen Beednell for this recipe. The flapjacks are excellent (Website Team).)
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