Stay Signed In
Do you want to access your site more quickly on this computer? Check this box, and your username and password will be remembered for two weeks. Click logout to turn this off.
Stay Safe
Do not check this box if you are using a public computer. You don't want anyone seeing your personal info or messing with your site.
25g plain flour
20g soft brown sugar
1/4 tsp syrup
1 1/2 tsp boiling water
25g porrige oats
1 small packet apple and blackcurrant fruit flakes
1/2 small cooking apple
1 tsp castor sugar
1 tbsp water
1 small carton strawberry yoghurt
4-6 cookies
biscuits
set oven to gas mark 4/18o'C
cream brown sugar a margerine in a bowl
dissolve syrup in boiling water and add to creamed mixture
add poridge oats, flour, and fruit flakes(reserve a few fruit flakes for the top of the dip)
mix together then turn out on to a table and shape in to a long sausage
divide mixture into 4-6 equal portions
roll each piece into a finger shape a place on a lightly greased tray
flatten each biscuit with a fork or back of a spoon
bake for 8-10 minutes untill golden brown
once removed from oven allow to cool slightly on a tray to set
dip
peel and slice cooking apple
place in a pan with tsp of sugar and tbsp of water
cook with lid on gently until soft
beat with a wooden spoon untill smooth
when cool place a spoonful of apple mixture in a base of a small ramekin cover with some strawberry yoghurt and decorate with a few fruit flakes
12 portions
200g margerine }cream
200g castor sugar }together
4 (200g)eggs }beat}together
200g self raising flour }add and incorporate
50g cocoa }completely
---------------------------------------------------------
few drops }add to mixture,
soften to dropping
consistency.
~place on a suitable greased and floured tray
~bake in oven @ 180c, 380 f gas mark 5-6
~when baked cover in chocolate icing or fudge
~cut in portions
~serve with chocolate custard
500ml milk }boil
10g cocoa or chocolate }add and whisk in
20g cornflour }dilute with a little milk
50g sugar }add (if using cocoa)
~pour the diluted cornflour into the boiling sauce whisking all the time to prevent lumps
~bring to the boil stiring occasionally
~place in to a bain marie
~sprinkle a little sugar and the top to prevent a skin forming
~serve
blend fruit, sweeten with sugar
beat yolks add icing sugar till thickand creamy. whisk whites till stiff and peakey whisk in 1oz icing sugar a little at a time gradually whisk in egg yolk mixture fold in fruit puree and cream
turn in a freezing tray freeze till firm serve in glass with biscuits
125g margerine/ butter }place in a pan
125g onion }slice }add
125g celery }slice }to
1kg carrots }slice }fat &
125g leek }slice }sweat
-------------------------------------------------------
65g flour }add and cook out
-------------------------------------------------------
70g tomato puree }add
-------------------------------------------------------
2.5 litres vegetable stock} hot }add gradually
1 bouquet garni
method
~boil for 45-60 mins
~liquidise
~pass
~adjust consistency & seasoning
--------------------------------------------------------
3 slices stale bread } dice
75g butter }place in a frying pan
50ml oil and and fry as croutons
100 ml oil )heat in a pan
2 onions )chop )add and fry
6 peppercorns )add
6 cloves )add
2tsp cumin seeds )add
1sp turmeric )add
1 stick cinnamon )add
-----------------------------------------------------
500g long grain rice )wash )stir in
1200ml. boiling water )add
salt and peper )season
bring to the boil
cover with a lid
place in the oven for 15 mins
------------------------------------------------------
120g rasins )add
120g peas )add
recover and leave for 15 mins
uncover
fluff up with a fork
garnish with flaked almond and/or crisp fried onion rings
