(Source: Rose Elliot – Gourmet Vegetarian Cooking, 1982)
(feeds 12)
flaky pastry
1oz butter
1 large onion, chopped
1 stick celery, chopped
2 large cloves garlic
4oz walnuts
12oz cashews
8oz chestnut puree
4oz cheddar cheese
2 eggs
2 tbsp brandy
½ tsp paprika
½ tsp dried thyme
salt & pepper
8oz button mushrooms
beaten egg to glaze
Fry onion and celery in butter for 10 min. until soft. Remove from heat and stir in garlic, nuts, cheese, eggs, brandy, paprika, thyme and seasoning.
Set oven to 425º F / gas 7. Roll pastry rectangle 12” x 16”. Put pate in centre and mushrooms on top. Brush edges of pastry with cold water then fold over to encase pate and mushrooms (not too tightly to allow for pate to expand). Place pastry parcel seam side down on baking sheet. Garnish with pastry leaves, cut steam vents, brush with beaten egg and cook at top of oven for 30 min. then lower to 375º / gas 5 for further 25 – 30 mins.
Sauce: I usually make one with onion, garlic, celery &/or fennel, carrot and other root veg. caramelised in butter (just cook chopped veg until brown). Add a little flour and cook for another minute before adding chopped tomatoes, red wine, bay leaf and other herbs to taste (eg. thyme, parsley, basil, oregano). Let sauce simmer, add salt and black pepper. Sieve for a smooth gravy.
Showing posts with label liz. Show all posts
Showing posts with label liz. Show all posts
13 Jan 2010
Vegetarian Moussaka
(Source: Liz M original)
makes 8-10 portions)
Base (meat substitute):
4oz green lentils
1 onion, chopped
1lb mushrooms, chopped
tbsp tomato puree
tbsp allspice
salt & black pepper
olive oil
2 aubergines
garlic
basil
potatoes
black olives and paprika to garnish
Sauce: butter, flour, 1pint milk, curd cheese, egg, nutmeg, salt & pepper
Base: Cover lentils with water and cook until soft and most of water absorbed. Soften onion in olive oil; add chopped mushrooms, cooked lentils, tomato puree and allspice. Season. Put mixture in ovenproof dish.
Add layer of sliced aubergines, fried in (mainly olive) oil with garlic and basil
Add layer of cooked sliced potatoes
White sauce: Make roux (cook butter and flour together). Gradually add milk, stirring over heat until boiling and thickened. Add salt, pepper and nutmeg to taste. Stir in curd cheese and beaten egg.
Top moussaka with white sauce. Decorate with black olives and paprika. Cook in low to medium oven until sauce begins to brown.
makes 8-10 portions)
Base (meat substitute):
4oz green lentils
1 onion, chopped
1lb mushrooms, chopped
tbsp tomato puree
tbsp allspice
salt & black pepper
olive oil
2 aubergines
garlic
basil
potatoes
black olives and paprika to garnish
Sauce: butter, flour, 1pint milk, curd cheese, egg, nutmeg, salt & pepper
Base: Cover lentils with water and cook until soft and most of water absorbed. Soften onion in olive oil; add chopped mushrooms, cooked lentils, tomato puree and allspice. Season. Put mixture in ovenproof dish.
Add layer of sliced aubergines, fried in (mainly olive) oil with garlic and basil
Add layer of cooked sliced potatoes
White sauce: Make roux (cook butter and flour together). Gradually add milk, stirring over heat until boiling and thickened. Add salt, pepper and nutmeg to taste. Stir in curd cheese and beaten egg.
Top moussaka with white sauce. Decorate with black olives and paprika. Cook in low to medium oven until sauce begins to brown.
Toulouse Cassoulet
(Source: Judy K)
2 lb shoulder of lamb
1lb pork skin or rind
1lb dried white beans
sprig thyme
2 bay leaves
3oz lard or goose fat
1 can tomato paste
2½ tbsp Cognac
12oz Toulouse sausages
2oz soft breadcrumbs
Cut lamb (bones included) into 12 pieces. Boil rind 5 mins. to remove excess salt.
Cut pork skin in pieces and day before cooking cassoulet put rind in deep pan. Add 4 pints water. Cover and simmer 3 hrs. Remove and cool to jelly.
Soak beans overnight in cold water.
Next day, heat pork jelly and when melted add beans, thyme, bay leaves, salt and pepper.
Heat lard and sauté lamb pieces, browning them lightly on all sides. Reduce heat, cover and cook 30 mins.
Add meat to beans and stir in tomato paste and Cognac.
Simmer 30 mins.
Brown sausage lightly in skillet. Cut in 5 pieces and add to beans. Pour cassoulet into casserole. Sprinkle with some of breadcrumbs and bake 15 mins. in hot oven (400º F). Remove from oven, stir with fork, sprinkle again with breadcrumbs and return to oven for 15 mins. again. Repeat process 5 times in all.
2 lb shoulder of lamb
1lb pork skin or rind
1lb dried white beans
sprig thyme
2 bay leaves
3oz lard or goose fat
1 can tomato paste
2½ tbsp Cognac
12oz Toulouse sausages
2oz soft breadcrumbs
Cut lamb (bones included) into 12 pieces. Boil rind 5 mins. to remove excess salt.
Cut pork skin in pieces and day before cooking cassoulet put rind in deep pan. Add 4 pints water. Cover and simmer 3 hrs. Remove and cool to jelly.
Soak beans overnight in cold water.
Next day, heat pork jelly and when melted add beans, thyme, bay leaves, salt and pepper.
Heat lard and sauté lamb pieces, browning them lightly on all sides. Reduce heat, cover and cook 30 mins.
Add meat to beans and stir in tomato paste and Cognac.
Simmer 30 mins.
Brown sausage lightly in skillet. Cut in 5 pieces and add to beans. Pour cassoulet into casserole. Sprinkle with some of breadcrumbs and bake 15 mins. in hot oven (400º F). Remove from oven, stir with fork, sprinkle again with breadcrumbs and return to oven for 15 mins. again. Repeat process 5 times in all.
Sponge Pudding
(Source:Granny Keeling 1950/60's)
4oz sugar
4oz butter or marg
8oz self raising flour
2 eggs
milk
Cream sugar and butter. Add milk and eggs, already beaten. Add flour.
Bake in fairly warm oven for about ½ hour or steam 1½ hours.
Variations: lemon sponge, syrup sponge, chocolate sponge, fruit sponge, ginger sponge (urgh – Liz)
(Actually, I think Granny used to just rub in ingredients before adding milk and eggs – quicker than creaming sugar and butter. This method doesn’t work for Victoria sponge though when you would use only 4oz flour - Liz).
4oz sugar
4oz butter or marg
8oz self raising flour
2 eggs
milk
Cream sugar and butter. Add milk and eggs, already beaten. Add flour.
Bake in fairly warm oven for about ½ hour or steam 1½ hours.
Variations: lemon sponge, syrup sponge, chocolate sponge, fruit sponge, ginger sponge (urgh – Liz)
(Actually, I think Granny used to just rub in ingredients before adding milk and eggs – quicker than creaming sugar and butter. This method doesn’t work for Victoria sponge though when you would use only 4oz flour - Liz).
Spicy Apple Cake
(Source: Ruth Iveson, Wales 1970s)
½ lb apples
6oz brown sugar
6oz margarine
6oz flour (plain, I think)
1tsp bicarbonate of soda
½ tsp salt
1 egg
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
2oz chopped walnuts
3oz seedless raisins
Chop apples finely and add sugar. Melt margarine and add to beaten egg. Sift flour with salt, bicarb. and spices. Mix margarine with apples, add flour, etc. and walnuts and raisins.
Put in greased tin and bake for 50 – 55 mins at Reg. 3.
[I use butter instead of margarine]
½ lb apples
6oz brown sugar
6oz margarine
6oz flour (plain, I think)
1tsp bicarbonate of soda
½ tsp salt
1 egg
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
2oz chopped walnuts
3oz seedless raisins
Chop apples finely and add sugar. Melt margarine and add to beaten egg. Sift flour with salt, bicarb. and spices. Mix margarine with apples, add flour, etc. and walnuts and raisins.
Put in greased tin and bake for 50 – 55 mins at Reg. 3.
[I use butter instead of margarine]
Pumpkin Pie
Pastry:
6oz plain flour
½ tsp salt
1 tbsp sugar
1 tsp baking powder
3oz unsalted butter, very cold
1 egg yolk
3-4 tbsp double cream
Filling:
1lb pumpkin pulp
2 large or 3 small eggs
3oz soft brown sugar
4 tbsp golden syrup
8 fl. oz whipping or double cream
1½ tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp salt
Make pastry dough. Leave in fridge 30 min. +. Bake blind 400º F / Gas Mark 6 15 min.
Combine all ingredients for filling and mix together until just blended. Pour into pie case and return to oven 375º F / Gas Mark 5 for 40 min. until filling set. Place pie dish on hot baking sheet in oven to keep bottom pastry crisp.
6oz plain flour
½ tsp salt
1 tbsp sugar
1 tsp baking powder
3oz unsalted butter, very cold
1 egg yolk
3-4 tbsp double cream
Filling:
1lb pumpkin pulp
2 large or 3 small eggs
3oz soft brown sugar
4 tbsp golden syrup
8 fl. oz whipping or double cream
1½ tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp salt
Make pastry dough. Leave in fridge 30 min. +. Bake blind 400º F / Gas Mark 6 15 min.
Combine all ingredients for filling and mix together until just blended. Pour into pie case and return to oven 375º F / Gas Mark 5 for 40 min. until filling set. Place pie dish on hot baking sheet in oven to keep bottom pastry crisp.
8 Jan 2010
Savoyard Leek & Sausage Flan
(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)
Serves 4 - 6
Pastry:
8oz flour
½ level tsp salt
1 level tbsp icing sugar
6oz butter
1 egg yolk, beaten with 1 tbsp water
Leek and sausage flan:
8” – 9” pastry shell
1 medium sized onion
1oz cooked ham
4 button mushrooms
butter
1 tbsp flour
8 fluid oz milk
salt
freshly ground black pepper
freshly grated nutmeg
1 egg yolk
2 tbsp double cream
4 small pork sausages
3 leeks
grated cheese
Pastry:
Rub butter into flour and icing sugar with tips of fingers until mixture resembles fine breadcrumbs. Add egg yolk and water mixture gradually until crumbs adhere when pressed.
Shape dough lightly in a ball; wrap in a clean towel or foil and put in fridge for at least ½ hr.
Roll out dough and press into tin. Bake blind. [You can do this by covering bottom of pastry shell with foil and filling with dried beans. Cook at 450º F / Gas 7 for 10 – 15 min. Remove foil and beans].
Leek and sausage flan:
Chop onion, ham and mushrooms fine. Put in saucepan with salt, pepper and 2 tbsp butter. Saute gently until onion is transparent. Allow to cool then spread on bottom of baked pastry case.
Make a roux with 2 tbsp butter and 1 tbsp flour (cook together without letting flour take on colour). Gradually pour in milk and cook, stirring until sauce becomes smooth and thick. Season to taste with salt, pepper and a little grated nutmeg. Remove from heat and stir in egg yolk with wire whisk. Add cream.
Saute the sausages in a little butter and olive oil until golden and cooked through. Steam leeks (or simmer in a little water which you can then use instead of all milk for the sauce).
Place leeks and sausages alternately on ham, onion and mushroom mixture; pour over the sauce and sprinkle with grated cheese.
Return to a slow oven (350º F / Gas 2) and bake for 30 – 40 min. until custard is firm and golden brown. Serve very hot.
Serves 4 - 6
Pastry:
8oz flour
½ level tsp salt
1 level tbsp icing sugar
6oz butter
1 egg yolk, beaten with 1 tbsp water
Leek and sausage flan:
8” – 9” pastry shell
1 medium sized onion
1oz cooked ham
4 button mushrooms
butter
1 tbsp flour
8 fluid oz milk
salt
freshly ground black pepper
freshly grated nutmeg
1 egg yolk
2 tbsp double cream
4 small pork sausages
3 leeks
grated cheese
Pastry:
Rub butter into flour and icing sugar with tips of fingers until mixture resembles fine breadcrumbs. Add egg yolk and water mixture gradually until crumbs adhere when pressed.
Shape dough lightly in a ball; wrap in a clean towel or foil and put in fridge for at least ½ hr.
Roll out dough and press into tin. Bake blind. [You can do this by covering bottom of pastry shell with foil and filling with dried beans. Cook at 450º F / Gas 7 for 10 – 15 min. Remove foil and beans].
Leek and sausage flan:
Chop onion, ham and mushrooms fine. Put in saucepan with salt, pepper and 2 tbsp butter. Saute gently until onion is transparent. Allow to cool then spread on bottom of baked pastry case.
Make a roux with 2 tbsp butter and 1 tbsp flour (cook together without letting flour take on colour). Gradually pour in milk and cook, stirring until sauce becomes smooth and thick. Season to taste with salt, pepper and a little grated nutmeg. Remove from heat and stir in egg yolk with wire whisk. Add cream.
Saute the sausages in a little butter and olive oil until golden and cooked through. Steam leeks (or simmer in a little water which you can then use instead of all milk for the sauce).
Place leeks and sausages alternately on ham, onion and mushroom mixture; pour over the sauce and sprinkle with grated cheese.
Return to a slow oven (350º F / Gas 2) and bake for 30 – 40 min. until custard is firm and golden brown. Serve very hot.
Roshan's Curry
(Source: Roshan Seth, Newcastle on Tyne, 1968/9)
for 1lb meat
2 tbsp oil
3 medium onions
3 tomatoes
1 bay leaf
1 tsp coriander (dhanya)
½ tsp turmeric (haldi)
⅛ tsp garlic (1 fresh clove)
1½ tsp cumin seed (gira)
¼ tsp ginger (few pieces if fresh)
salt, black pepper, chilli to taste
garam masala: 2 cloves, 2 – 3 black cardamoms, ¼ tsp cinnamon
Chop onion fine and fry until pale yellow. Add coriander, turmeric, garlic, ginger, chilli, cumin and bay leaf. Fry together until all becomes a deep brown. Add tomato, chopped.
If mixture sticks to bottom of pan add minute quantities of water. Keep frying and adding water until mixture becomes a paste. You can tell when this happens because the oil begins to bubble on the surface (generally takes 15 min.).
Add meat, salt & pepper and garam masala. Fry together until meat is braised. Add water (this will depend on how much gravy is required, bearing in mind that too much water will also dilute the sauce). Simmer until meat is cooked (30 – 40 min.).
Serve with rice and salad.
NB. Above is how I got the recipe but I would now brown the meat first and cook for longer. Also increase quantities of spices. Nice with home made chappatis.
Chappatis (Peter Thornton, Wales 1970's)
Make dough with chappati flour, water and a little salt. Leave in fridge overnight. Roll out chappatis, seal both sides in hot pan, cook directly over gas flame (I use a grill rack) so that chappati puffs up (don’t cook too long or will become hard). Serve.
Also nice with yogurt flavoured with garlic and chopped spearmint or ginger and chilli
for 1lb meat
2 tbsp oil
3 medium onions
3 tomatoes
1 bay leaf
1 tsp coriander (dhanya)
½ tsp turmeric (haldi)
⅛ tsp garlic (1 fresh clove)
1½ tsp cumin seed (gira)
¼ tsp ginger (few pieces if fresh)
salt, black pepper, chilli to taste
garam masala: 2 cloves, 2 – 3 black cardamoms, ¼ tsp cinnamon
Chop onion fine and fry until pale yellow. Add coriander, turmeric, garlic, ginger, chilli, cumin and bay leaf. Fry together until all becomes a deep brown. Add tomato, chopped.
If mixture sticks to bottom of pan add minute quantities of water. Keep frying and adding water until mixture becomes a paste. You can tell when this happens because the oil begins to bubble on the surface (generally takes 15 min.).
Add meat, salt & pepper and garam masala. Fry together until meat is braised. Add water (this will depend on how much gravy is required, bearing in mind that too much water will also dilute the sauce). Simmer until meat is cooked (30 – 40 min.).
Serve with rice and salad.
NB. Above is how I got the recipe but I would now brown the meat first and cook for longer. Also increase quantities of spices. Nice with home made chappatis.
Chappatis (Peter Thornton, Wales 1970's)
Make dough with chappati flour, water and a little salt. Leave in fridge overnight. Roll out chappatis, seal both sides in hot pan, cook directly over gas flame (I use a grill rack) so that chappati puffs up (don’t cook too long or will become hard). Serve.
Also nice with yogurt flavoured with garlic and chopped spearmint or ginger and chilli
Real Italian Lasagne
(Source: Forgotten her name, Wales, 1970's)
Sauce:
2 tins tomatoes
¾ lb stewing steak, all fat removed, minced
4 chicken livers, fried
finely chopped garlic
1 tsp wine vinegar
1 tsp sugar
salt & pepper
basil
Pass tomatoes through mouli, add seasoning and simmer partially covered until slightly reduced. Add meat, continue to simmer, stirring occasionally. When sauce thick add chicken livers. Adjust seasoning.
Pasta:
6oz unbleached flour
salt
1 large egg
Mix salt and flour, stir in egg and add a little water if necessary to make kneadable dough. Knead. Roll out to thickness of cloth. Cut in squares. Boil in salted water for 5 min. before use.
½ - ¾ lb Mozzarella
Parmesan
nutmeg
Oil dish. Layer with sauce, then thinly sliced cheese. Grate over nutmeg (not too much) then overlap pasta. Repeat, ending with pasta.
Sprinkle Parmesan thickly over top.
Bake in fairly hot oven (400º F) 20 – 25 min.
Sauce:
2 tins tomatoes
¾ lb stewing steak, all fat removed, minced
4 chicken livers, fried
finely chopped garlic
1 tsp wine vinegar
1 tsp sugar
salt & pepper
basil
Pass tomatoes through mouli, add seasoning and simmer partially covered until slightly reduced. Add meat, continue to simmer, stirring occasionally. When sauce thick add chicken livers. Adjust seasoning.
Pasta:
6oz unbleached flour
salt
1 large egg
Mix salt and flour, stir in egg and add a little water if necessary to make kneadable dough. Knead. Roll out to thickness of cloth. Cut in squares. Boil in salted water for 5 min. before use.
½ - ¾ lb Mozzarella
Parmesan
nutmeg
Oil dish. Layer with sauce, then thinly sliced cheese. Grate over nutmeg (not too much) then overlap pasta. Repeat, ending with pasta.
Sprinkle Parmesan thickly over top.
Bake in fairly hot oven (400º F) 20 – 25 min.
3 Jan 2010
Nut Roast
(Source: Granny Keeling)
3 large onions
3oz margarine (or butter)
8oz mixed nuts (almonds, pine nuts, walnuts, hazel nuts, cashews)
4 – 5oz brown bread crumbs
1 dessert spoon Marmite
1 tsp mixed herbs or fresh herbs to taste
1 egg
Pepper & salt
Mince onions. Fry in marge until soft. Dissolve Marmite in hot onion mixture. Mince nuts and add with rest of ingredients. Put in greased baking dish. Bake at 400 F for 30 mins. Serve with vegetarian sauce.
Sauce: Fry chopped onion until golden, then mushrooms (and other veg. eg. carrots). Add a little flour, cook, then 1 tsp Marmite, chopped tomatoes, bay leaf, and water/stock as required. Salt & pepper to taste.
[See Walnut Pate en Croute for rich vegetarian gravy].
3 large onions
3oz margarine (or butter)
8oz mixed nuts (almonds, pine nuts, walnuts, hazel nuts, cashews)
4 – 5oz brown bread crumbs
1 dessert spoon Marmite
1 tsp mixed herbs or fresh herbs to taste
1 egg
Pepper & salt
Mince onions. Fry in marge until soft. Dissolve Marmite in hot onion mixture. Mince nuts and add with rest of ingredients. Put in greased baking dish. Bake at 400 F for 30 mins. Serve with vegetarian sauce.
Sauce: Fry chopped onion until golden, then mushrooms (and other veg. eg. carrots). Add a little flour, cook, then 1 tsp Marmite, chopped tomatoes, bay leaf, and water/stock as required. Salt & pepper to taste.
[See Walnut Pate en Croute for rich vegetarian gravy].
Mushroom Stroganoff
(Source: Peter Otley, ‘Olivers’, Ironbridge)
Add ingredients in the following order:
1. Olive oil
2. Celery
Red Pepper
Onion
Garlic
[Fry until hot]
3. Handful button mushrooms
[Fry until hot]
4. White wine
[Let it bubble]
5. Whipping cream (NB single cream will separate when cooked)
Paprika (touch)
Sea salt
Black pepper (touch)
[Reduce]
Serve immediately (with rice)
Add ingredients in the following order:
1. Olive oil
2. Celery
Red Pepper
Onion
Garlic
[Fry until hot]
3. Handful button mushrooms
[Fry until hot]
4. White wine
[Let it bubble]
5. Whipping cream (NB single cream will separate when cooked)
Paprika (touch)
Sea salt
Black pepper (touch)
[Reduce]
Serve immediately (with rice)
Mohr in Hemd
(Source: Granny Keeling – ‘Definitely Different’ Daily Telegraph cookbook)
2½ oz butter
2½ oz caster sugar
4 eggs
2½ oz unblanched almonds (ground)
2½ oz dark chocolate (melted)
Whipped cream
Hot chocolate sauce
Prepare a pudding basin by buttering it and sprinkling it lightly with sugar.
Cream butter and sugar, separate the eggs, beat in the yolks one by one. Whip egg whites until stiff, fold into the creamed mixture and add the almonds alternately with the chocolate. Turn into the basin. Steam for ¾ hour.
Turn pudding on to a hot plate, top with chilled whipped cream and pour hot chocolate sauce over it. (Also nice served cold).
Chocolate sauce can be made with cocoa, sugar and water. Mix together with enough water to make a thin liquid. (Test for sweetness, don't overdo the sugar). Bring to boil, simmer and reduce to required thickness (ie. a syrup).
2½ oz butter
2½ oz caster sugar
4 eggs
2½ oz unblanched almonds (ground)
2½ oz dark chocolate (melted)
Whipped cream
Hot chocolate sauce
Prepare a pudding basin by buttering it and sprinkling it lightly with sugar.
Cream butter and sugar, separate the eggs, beat in the yolks one by one. Whip egg whites until stiff, fold into the creamed mixture and add the almonds alternately with the chocolate. Turn into the basin. Steam for ¾ hour.
Turn pudding on to a hot plate, top with chilled whipped cream and pour hot chocolate sauce over it. (Also nice served cold).
Chocolate sauce can be made with cocoa, sugar and water. Mix together with enough water to make a thin liquid. (Test for sweetness, don't overdo the sugar). Bring to boil, simmer and reduce to required thickness (ie. a syrup).
Clear Chicken Soup
- (Source: Mel)
Chicken carcass
Onion
Carrot
Celery
Water
Salt & Pepper
Bring to boil and simmer for about 2 hrs (not too long or soup will be bone flavoured). Remove carcass, etc. Add salt and pepper to taste. Serve with noodles (vermicelli) and/or matzo meal dumplings (kneidlech, alkies).
Dumplings (for clear chicken soup) (Source: Auntie Dora? or Rakusens) -
1 breakfast cup medium Matzo meal (contains wheat)
1 breakfast cup boiling water
1 egg
1 tsp parsley
2 tbsp chicken fat
salt & pepper
nutmeg & ginger (ground)
Pour boiling water over the meal and stir well until blended.
Add egg, fat parsley, and seasoning.
Mix thoroughly and put in fridge for at least 1hr
With hands dipped in cold water roll into tiny balls.
Drop in boiling soup and simmer gently for 15 min. with saucepan uncovered
TanyaK's modified (eggless can be vegan) matzo balls:
Don't use egg.
Can swap out chook fat for olive oil or other fat
Can also add garlic salt
Can use a bit of bouillon in the water to replace the missing chook flavour.
Bake the balls at 275F / 150C for 15-20 min, DO NOT BROWN
Drop cooked balls into soup, simmer.
31 Dec 2009
Lintzer Torte
(Source: Hume & Downes - Penguin Cordon Bleu Cookery, 1971)
For pastry:
8oz plain flour
4oz butter
4oz caster sugar
1 whole egg
1 yolk
2oz almonds, ground without blanching
cinnamon and grated lemon rind
Filling:
1 lb fresh raspberries brought to boil and cooked rapidly for 2 – 3 minutes with sugar to sweeten.
Sift flour with pinch of salt and cinnamon. Work in butter, sugar, egg, lemon rind and almonds. Leave in cool place for 1hr.
Roll out pastry to between ¼ and ½ in. thick and line into flan ring. Fill with cold raspberry mixture and put lattice of pastry across top. Bake in moderate oven for 20 – 30 mins.
For pastry:
8oz plain flour
4oz butter
4oz caster sugar
1 whole egg
1 yolk
2oz almonds, ground without blanching
cinnamon and grated lemon rind
Filling:
1 lb fresh raspberries brought to boil and cooked rapidly for 2 – 3 minutes with sugar to sweeten.
Sift flour with pinch of salt and cinnamon. Work in butter, sugar, egg, lemon rind and almonds. Leave in cool place for 1hr.
Roll out pastry to between ¼ and ½ in. thick and line into flan ring. Fill with cold raspberry mixture and put lattice of pastry across top. Bake in moderate oven for 20 – 30 mins.
Lemon Mousse
5 egg yolks
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
Lemon Meringue Pie (Filling)
2 egg yolks
2oz cornflour
2 lemons (scrubbed)
2oz sugar
½ oz melted butter
½ pint milk
Add a little milk to cornflour to make a paste. Bring remainder to boil and add to paste and grated lemon ring and sugar. Return to heat and thicken custard. Beat in egg yolks and add melted butter, then lemon juice.
2oz cornflour
2 lemons (scrubbed)
2oz sugar
½ oz melted butter
½ pint milk
Add a little milk to cornflour to make a paste. Bring remainder to boil and add to paste and grated lemon ring and sugar. Return to heat and thicken custard. Beat in egg yolks and add melted butter, then lemon juice.
Lemon Caramel Custard
1½ pints milk
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300º F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300º F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
Koulibiak of Salmon
(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)
Serves 4 - 6
flaky pastry dough
1 thick salmon steak
salt and freshly ground black pepper
butter
8 button mushrooms, sliced
½ Spanish onion, finely chopped
½ lb cooked rice
2 tbsp chopped parsley
2 hard boiled eggs
1 egg yolk, beaten with a little water
Melted butter or hot salted double cream
Sauté salmon in a little butter until tender. Cool.
Sauté sliced mushrooms and finely chopped onion in 4 tbsp butter until onion is transparent. Combine with cooked rice and chopped parsley and season with salt and black pepper, to taste.
Roll out pastry into 2 rectangles 10” x 8” and place one on greased baking sheet.
Spoon half the cooked rice mixture on to the pastry, leaving 1 inch pastry round the edge. Pour a little melted butter over the rice. Cover rice with 1 sliced hard boiled egg and top with salmon steak. Put another sliced egg on top of salmon and top with cooked rice.
Brush visible pastry base with a little beaten egg yolk, then place remaining pastry rectangle on top of rice and pinch pastry well together. Decorate pastry as desired (and cut steam vents); brush with beaten egg yolk and bake in a hot oven (450º F / Gas 7) for 10 min. Reduce heat to 375º F / Gas 4 and cook for 15 – 20 mins more, until pastry is golden.
Serve with a little melted butter or hot double cream.
Serves 4 - 6
flaky pastry dough
1 thick salmon steak
salt and freshly ground black pepper
butter
8 button mushrooms, sliced
½ Spanish onion, finely chopped
½ lb cooked rice
2 tbsp chopped parsley
2 hard boiled eggs
1 egg yolk, beaten with a little water
Melted butter or hot salted double cream
Sauté salmon in a little butter until tender. Cool.
Sauté sliced mushrooms and finely chopped onion in 4 tbsp butter until onion is transparent. Combine with cooked rice and chopped parsley and season with salt and black pepper, to taste.
Roll out pastry into 2 rectangles 10” x 8” and place one on greased baking sheet.
Spoon half the cooked rice mixture on to the pastry, leaving 1 inch pastry round the edge. Pour a little melted butter over the rice. Cover rice with 1 sliced hard boiled egg and top with salmon steak. Put another sliced egg on top of salmon and top with cooked rice.
Brush visible pastry base with a little beaten egg yolk, then place remaining pastry rectangle on top of rice and pinch pastry well together. Decorate pastry as desired (and cut steam vents); brush with beaten egg yolk and bake in a hot oven (450º F / Gas 7) for 10 min. Reduce heat to 375º F / Gas 4 and cook for 15 – 20 mins more, until pastry is golden.
Serve with a little melted butter or hot double cream.
Ice Cream
(Source: Plas Teg, Bala, Wales, 1970)
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
Gooseberry & Elderflower Sorbet
(Source: Ruth Iveson, Wales, 1970's)
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
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