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  • Date: 02/01/2013 By: Alan 'Executioner' Cockburn

    Subject: Mither Cockburns Broth Soupy

    250g/8oz carrots, peeled, diced
    250g/8oz turnips, diced
    2 onions, peeled, diced
    1 celery stalk, diced
    1 leek, white part only, sliced
    75-125g/3-4oz pearl barley
    125g/4oz dried peas, soaked in water for 4-5 hours, drained
    salt and freshly ground black pepper
    2.3litres/4 pints lamb or mutton stock
    85g/3oz kale, chopped (optional)
    salt and freshly ground black pepper

    Heat all of the ingredients, except the kale, in a large saucepan until boiling.
    Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
    Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.

    Makes a bra soupy.

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  • Date: 08/08/2010 By: Averil Stewart

    Subject: Chocolate cake

    Preparation time: 30 mins to 1 hour Cooking time: 30 mins to 1 hour
    Makes 1
    This recipe makes one 25cm/10in chocolate cake. To make the larger cake the Hairy Bakers made, use double the quantities given and bake in two tins.
    Ingredients
    For the chocolate cake
    250g/8½oz butter, plus extra for greasing
    400g/14oz golden caster sugar
    3 tbsp sunflower oil
    1 tsp vanilla extract
    3 free-range eggs, beaten
    400g/14oz plain flour
    1 tsp bicarbonate of soda
    2 tsp baking powder
    ½ tsp salt
    pinch cinnamon
    85g/3oz cocoa powder
    220ml/8fl oz flat cola
    For the decoration
    150g/5oz strawberry jam
    150ml/5fl oz double cream, whipped until stiff peaks form when the whisk is removed
    100g/3½oz milk chocolate, broken into pieces
    jellied sweets, to decorate
    chocolate buttons, to decorate
    Preparation method
    Preheat the oven to 170C/325F/Gas 3.
    Grease a 25cm/10in cake tin with butter and line with greaseproof paper.
    For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light.
    In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs.
    Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined.
    In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined.
    Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter.
    Add the flat cola to the cake batter and stir carefully until well combined.
    Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula.
    Transfer the cake to the oven and bake for 45-50 minutes, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.
    Carefully remove the cake from its tin and set aside on a wire rack to cool.
    When the cake has cooled, cut the cake in half horizontally to create two thinner cakes.
    Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich.
    Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake.
    While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled.

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  • Date: 08/08/2010 By: Averil Stewart

    Subject: Chicken in white wine sauce

    Preparation Time Less than 30 mins Cooking time: 30 mins to 1 hour
    Serves 4
    Ingredients
    4 skinless chicken breasts
    1 onion, roughly chopped
    1 carrot, roughly chopped
    1 stick celery, roughly chopped
    1 bay leaf
    6 black peppercorns
    30g/1oz butter
    30g/1oz flour
    150ml/¼ pint white wine
    1 free-range egg yolk
    2-3 tbsp double cream
    salt and freshly ground black pepper
    squeeze lemon juice
    2 tbsp chopped fresh parsley
    Preparation method
    Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
    Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
    Remove the chicken with a slotted spoon, place onto a plate and keep warm.
    Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.
    Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
    Add the white wine and bring to the boil.
    Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.
    Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
    Cut the cooked chicken into bite-sized pieces and add to the sauce.
    To serve, spoon out into warmed bowls and garnish with chopped parsley.
    Cooking time: 30 mins to 1 hour
    Serves 4
    Ingredients
    4 skinless chicken breasts
    1 onion, roughly chopped
    1 carrot, roughly chopped
    1 stick celery, roughly chopped
    1 bay leaf
    6 black peppercorns
    30g/1oz butter
    30g/1oz flour
    150ml/¼ pint white wine
    1 free-range egg yolk
    2-3 tbsp double cream
    salt and freshly ground black pepper
    squeeze lemon juice
    2 tbsp chopped fresh parsley
    Preparation method
    Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
    Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
    Remove the chicken with a slotted spoon, place onto a plate and keep warm.
    Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.
    Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
    Add the white wine and bring to the boil.
    Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.
    Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
    Cut the cooked chicken into bite-sized pieces and add to the sauce.
    To serve, spoon out into warmed bowls and garnish with chopped parsley.

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  • Date: 08/08/2010 By: Averil Stewart

    Subject: Bread & Butter Pudding

    Preparation time: less 30 mins Cooking time: less than 10 mins
    Ingredients
    50g/1½oz unsalted butter, plus extra for greasing
    2 croissants, sliced in half lengthways
    300ml/10½fl oz double cream
    2 tbsp cocoa powder
    2 free-range egg yolks
    2 whole free-range eggs
    50g/1½oz caster sugar
    icing sugar, to dust
    Preparation method
    Preheat the oven to 200C/400F/Gas 6.
    Butter the croissant pieces and slice into bite-sized pieces.
    Grease an ovenproof dish with butter and arrange the croissants in the base of the dish.
    Heat the cream in a saucepan over a medium heat and stir in the cocoa powder.
    Meanwhile, whisk the egg yolks, eggs and sugar in a mixing bowl until smooth.
    Pour the hot cream over the eggs, whisking together as you add the cream. Pour the mixture back into the pan and stir over a medium heat until a thick and glossy custard is formed.
    Pour the custard over the croissant pieces.
    Place the dish in the oven and bake for five minutes until golden-brown on top.
    Sprinkle with icing sugar before serving.

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  • Date: 08/08/2010 By: Averil Stewart

    Subject: Banana Bread

    Preparation time: less than 30 mins Cooking time: 1 to 2 hours
    Makes 1 x 900g/2lb loaf
    Soft, speckled bananas are best for this recipe. The mixture also makes adorable little mini muffins if you cook them in individual cases - great for children's packed lunches. Big kids like them too!
    Ingredients
    40g/1½oz cherries
    75g/3oz sultanas
    110g/4oz butter, softened
    110g/4oz caster sugar
    2 large eggs, preferably free-range
    3 large ripe bananas
    175g/6oz fine rice flour
    50g/2oz cornflour
    2 tsp gluten-free baking powder
    ½ tsp salt
    1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases
    Preparation method
    Preheat the oven to 180C/350F/Gas 4.
    Wash and dry the cherries. Cut into quarters and mix with the sultanas. Set aside.
    Cream the butter and sugar together until pale, light and soft. Add the eggs, one by one, and beat well between each addition.
    Mash the bananas and add to the creamed mixture. Sift the rice flour, cornflour, gluten-free baking powder and salt together and fold carefully into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture.
    Pour the mixture into the loaf tin or into 24 small muffin cases and bake in the oven for about 1¼ - 1½ hours for the loaf, 25 minutes for the mini muffins, until golden on top and a skewer inserted into the centre comes out clean.
    Remove the loaf from the tin and cool on a wire rack; cool mini muffins on a rack in their paper cases. Slice the loaf into eight slices to serve.

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  • Date: 03/08/2010 By: Paul

    Subject: Chocolate Crispies

    Mix melted chocolate with cornflakes and wa'la!

    Reply

  • Date: 17/11/2009 By: Emma Duncan

    Subject: Classic Victoria Sponge

    6oz self raising flour
    6oz butter
    6oz caster sugar
    3 large eggs
    Heat oven to about 190C/fan 170C

    Method:
    In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
    Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.


    To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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