24 May, 2013

Recipes

Discussion Name	Threads	Last Post
Home made Marzipan 340g ground almonds 170g castor sugar 170g icing sugar (sieved) 3 egg whites few drops of almond essence A? Mix almonds and sugar in a bowl, A? then blend in the egg whites and almond essence until you have a soft paste. A? Knead until smooth & it's done! A? Easy!	0
GINGER BISCUITS makes 30 oven 300 for 5-10 minutes 3 level tsp ground ginger 225g / 8oz plain flour 1 level tsp bicarbonate soda 110g / 4oz butter or margarine 110g / 4oz caster sugar 1 tablespoon golden syrup 1-Sift flour, ginger & bicarb into a bowl 2-Mix butter or margarine and sugar 3-Add together along with golden syrup & stir well 4-Divide into 30 balls and arrange well apart on baking tray squash with a fork COOK EAT	0
Mince Meat Roll Mincemeat Roll 1 packet (270g) of frozen filo pastry 1 jar (411g) of mincemeat 2 oz/55 g unsalted butter A? Defrost filo pastry, in fridge overnight, or for 2 hours, still in clear wrap from packet, before use. A? Heat oven to 200oC/400oF/Gas 6. A? Melt the butter slowly in a pan. A? Unroll filo pastry. A? Lay a length of cling film on a flat surface, slightly longer than the length of the filo pastry. A? Carefully, as the pastry is fragile, take one sheet of the filo pastry and lay on the cling film. A? With a pastry brush, brush butter onto the sheet of filo pastry covering all the sheet, right to the edges. A? Lay a second sheet of the pastry onto the first, and brush with butter. A? Lay a third sheet of pastry on top of the other two, and brush with butter. A? Wrap the remaining sheets of filo pastry in the clear wrapper and put away, it is important not to let the pastry dry out. A? Empty the jar of mincemeat across one of the shorter ends of the filo pastry, leaving a small gap away from the edges. A? Turn each of the long edges of the filo pastry in towards the centre and overlap the mincemeat at one end. A? Using the cling film, roll up the filo pastry. Slash the top of the roll diagonally in three places. A? Place on an oven tray and bake in the oven for 20/30 minutes, until golden brown. A? Shift icing sugar over the roll if you wish. A? Serve warm, with cream/ice cream/brandy butter.	0
Mincemeat recipe 8oz (225g) Bramley apples, cored and chopped small (no need to peel them) 4 oz (110 g) shredded suet 6oz (175 g) raisins 4oz (110 g) sultanas 4oz (110 g) currants 4oz (110 g) whole mixed candied peel, finely chopped 6oz (175 g) soft dark brown sugar grated zest and juice 1 orange grated zest and juice 1 lemon 1 oz (25 g) whole almonds, cut into slivers 2 level teaspoons mixed ground spice A? level teaspoon ground cinnamon good pinch freshly grated nutmeg All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark A?, 225A?F (120A?C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years. NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.	0