by Sherri Bryan
½ pint/9 fl oz double cream
½ pint boiling water
Method
Grease a 9” loose-bottomed cake tin.
Crush the digestive biscuits with a quarter of the mint chocolates.
Melt the butter and stir in the crushed biscuit and chocolate mixture.
Press the mixture into the tin and chill in the fridge until firm.
Meanwhile, dissolve the jelly in boiling water and leave until almost set. The jelly needs to have a definite wobble, but not be firm enough to turn out and hold its shape.
Crush two thirds of the remaining chocolates finely, and mix together with the cheese. Then stir in the jelly.
Add half the cream to the mixture and whisk it in until the consistency becomes smooth.
Pour the mixture into the prepared tin and chill in the fridge until firm.
Once the cheesecake is firm, remove it from the tin and decorate with the remaining mint chocolates and the remainder of the cream, whisked until firm and piped onto the top in swirls.
Peanut Sauce
If you don’t suffer from a nut allergy, this is the easiest, most delicious, peanut sauce recipe.
I always make it in a microwave, because it only takes a few minutes, but you can make it on the hob if you prefer. I make it in a half-litre jug, but any similar container will do. I can’t give exact cooking times, as all microwave ovens vary, but basically, you’re looking for a thick, pourable consistency. It’s great with fish, seafood, beef, chicken, pork, lamb or vegetarian dishes.
NOTE: Take Care! The finished sauce holds its heat for a while, so don’t burn your tongue!
Ingredients
2 ½ heaped tablespoons of peanut butter (crunchy or smooth)
4 tablespoons of soy sauce
¼ beef, chicken or vegetable stock cube
1 level tablespoon sweet chilli sauce or Tabasco or chilli powder (You can leave this out if you don’t like things too spicy)
1 level tablespoon sugar
1 garlic clove, crushed or 1 level teaspoon garlic granules
A generous splash of lemon juice
Pepper to taste
Water
Method
Choose a suitable microwave container.
Put all the ingredients into the container, except the water.
Add water to just cover the ingredients in the container.
Put into microwave on full power and cook for three minutes.
Check after three minutes and stir. If the sauce needs to thicken more, cook for a minute longer and then check again.
Cook until thickened, but pourable. If the sauce is too thin, add another spoon of peanut butter and cook for a little longer. If the sauce is too thick, add a little water, stir and cook for another minute or two.
Marjorie’s Fabulous Fudge Cake
Serves 12 generous portions
Ingredients
1 ½lbs (24 oz) plain flour
2 teaspoons bicarbonate of soda
1lb (16 oz) caster (superfine) sugar
5 tablespoons cocoa (not drinking chocolate)
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon vanilla extract
6 fl oz vegetable oil, plus an additional 2 tablespoons oil
16 fl oz water
1lb (16 oz) chocolate chunks or chips
To decorate;
2 lb of shop-bought chocolate spread (I know it’s a lot, but you’ve got a lot of cake to cover!) I sometimes use this for convenience, but if you’d prefer to make your own icing, there’s a recipe at the end.
Chocolate shavings from a bar of dark, milk and white chocolate
Method
Preheat oven to 180ºC/3501F.
Put everything except the chocolate spread and the chocolate shavings into a large bowl and mix together well. You can do this by hand or with an electric mixer, but whichever method you use, make sure everything is well combined.
Divide the mix between three x 8” cake tins, lined with baking paper, and bake for around 40 - 45 minutes, or until a knife or a skewer pushed into the middle comes out clean.
Remove from the oven and allow to cool completely.
Spread a layer of chocolate spread on the top of the bottom cake. Put the second cake on top of it. Put a layer of chocolate spread on top of that cake, then put the third cake on top of it. Finish with a thick layer of chocolate spread on the top and around the sides of the cake.
With a vegetable peeler, make chocolate curls by shaving the peeler against the surface of a chocolate bar.
Cut yourself a big slice and enjoy!
NOTE : Because it’s usually quite hot where I live, I keep this cake in the fridge. I actually prefer it straight from the fridge - I like the way the icing firms up and becomes almost like a fondant icing.
Chocolate Icing
If you don’t want to use shop-bought chocolate spread, this is a good alternative, homemade icing.
Ingredients
1 ½lbs (24 oz) dark chocolate chips
2 tablespoons butter
2 teaspoons vanilla extract
6 fl oz evaporated milk
1 ½lbs (24 oz) icing sugar
Microwave Method
Put the chocolate chips, evaporated milk, vanilla extract and the butter into a microwave-proof bowl.
Set the microwave to cook on high power for 10 seconds. Check and stir the ingredients. Keep cooking for 10 seconds until the chocolate has just started to melt and everything combines when you give it a good stir. You shouldn’t need to cook it for longer than 30 – 40 seconds, depending on the strength of your microwave oven.
NOTE: You need to cook the ingredients until the chocolate is just beginning to melt, but it’s important not to over overcook them, or the chocolate will burn and you’ll end up with a hard, grainy mess.
Hob Method
Put the chocolate chips, evaporated milk, vanilla extract and the butter into a large, heavy-bottomed saucepan.
Melt everything together over the very lowest heat, shaking the pan to help combine the ingredients.
Give the pan a stir and when everything has melted together, take the pan off the heat and add the icing sugar.
Mix until the icing becomes smooth and spreadable.
NOTE: This icing is easiest to work with when it’s warm, so don’t make it until you’re ready to start icing the cakes, and make sure they’re completely cold, or the icing will run straight off. The icing will firm up quite quickly, so if it becomes too hard to work with, stand it in a bowl of hot water to soften up.
Scones
Makes 8
Ingredients
450g/1lb self-raising flour
2 teaspoons baking powder
62g/2oz sugar
125g/4oz cold butter or margarine, cut into cubes
1 teaspoon vanilla extract
A squeeze of lemon juice
Cold water to bind
Milk or egg to glaze
Method
Preheat your oven to 200ºC/390ºF/Gas 6
Sift the flour and baking powder into a large bowl.
Add the sugar, and margarine or butter, and rub in until the mixture resembles breadcrumbs.
Add the vanilla extract, the lemon juice and then the water, a little at a time, stirring until you have the beginnings of a stiff dough.
Roll or pat out gently with your hand until the dough is 1” thick.
Cut out your scones using a round cutter.
Put the scones on a baking sheet lined with baking paper and brush with the milk or egg, whatever you prefer to use.
Cook in the preheated oven for about 20 minutes until golden and well risen.
Allow to cool and then enjoy with your favourite jam or lemon curd, and freshly whipped cream
Lemon Curd
Ingredients
The zest and juice of 4 large lemons. (Take care not to include any white pith, as this is very bitter)
4 eggs, beaten (Some recipes will tell you
to use only the egg yolk, but I’ve always done it this way so there’s no waste).
100g/4oz butter
450g/1lb sugar
Method
Put all the ingredients into a heatproof glass or ceramic mixing bowl and whisk them together
Bring a pan of water to the boil and then turn it down to a simmer.
Stand the bowl over the water and whisk constantly until the ingredients begin to cook and the curd thickens (You’ll need to watch it carefully, because it has a tendency to happen very quickly and it can go from gorgeously gloopy to a curdled catastrophe in a matter of seconds).
Remove from the heat and pour into sterilized jars or dishes. The curd will continue to thicken as it cools
Enjoy with scones, on toast, with pancakes, etc., etc!
Chicken and Bacon Pancakes
Makes 10- 12 pancakes
Ingredients
For the pancakes
100g plain flour/4oz plain flour
2 large eggs
300ml/10fl oz/ ½ pint milk
A pinch of salt
Vegetable oil for frying
For the filling
A can of condensed mushroom or chicken soup
½ can of milk (use the soup can)
3 cooked chicken breasts, chopped
1 small can sweetcorn or a handful of frozen peas (or both, if you prefer)
6 rashers of smoked bacon, chopped
1 small onion, finely chopped
1 garlic clove, crushed
A teaspoon of vegetable, sunflower or olive oil or butter
200g/7oz cheddar cheese - half for the sauce and half to sprinkle over the top
Method for the pancakes
First, make the pancakes. Into a large bowl, put the flour, the eggs, the milk and a pinch of salt. Whisk everything together to form a smooth batter
Wipe a non-stick frying pan with some oiled kitchen paper and put the pan over a medium heat.
When it starts to smoke slightly, pour in a little batter and swirl it around to cover the surface of the pan. Allow to cook for about 30 seconds.
With a fish slice, flip the pancake over and cook the other side for a few seconds more and then slide it out onto a plate.
Add a teaspoon of oil to the hot pan and swirl it around.
Repeat the whole process until all the batter has been used and you have a stack of pancakes waiting to be filled.
NOTE: Quite often, the first pancake of a batch isn’t very good, so if you’ve never made pancakes before, don’t be disheartened.
Method for the filling
Add the oil or butter (whichever you prefer to use) to a non-stick frying pan, and allow to heat up/melt gently.
Add the bacon, onions and garlic to the pan and fry gently until the onions and garlic are soft and the bacon has become slightly crisp.
Add the soup to the pan, along with the ½ can of milk.
Add the sweetcorn and the frozen peas, if using, and allow everything to cook together until the mixture has thickened a little.
Add the cooked chicken to the mixture, along with half the cheese and turn off the heat.
Give everything another stir and allow the cheese to melt in the heat of the pan.
Allow the filling to cool, when it will be ready to use to fill the pancakes.
To assemble the dish
Preheat the oven to 180ºC/350º/Gas 4 and have a lightly oiled ovenproof dish ready.
Put a tablespoon of the filling down the centre of a pancake and roll it up.
Lay the filled pancake into the dish.
Repeat the process until all the pancakes are filled and all the mixture has been used.
Scatter the remainder of the cheese on the top and bake in the middle of the oven for about 20 minutes until the pancakes are heated through and the cheese is melted.
Serve with salad for a light lunch or veggies and fried potatoes for dinner.
Ava’s Strawberry Cupcakes
Makes 12
Ingredients
For the cupcakes
8 large strawberries, at room temperature and mashed to a pulp
180g/6oz plain flour
1 teaspoon baking powder
A pinch of salt
2 eggs, at room temperature
4 tablespoons full fat milk, at room temperature
2 teaspoons vanilla extract
113g/4oz butter, softened to room temperature
225g/8oz sugar
For the buttercream icing
225g/8oz cream cheese
280g/10oz icing sugar
225g/8oz butter, softened to room temperature
1 teaspoon vanilla extract
225g/8oz strawberry puree, made by chopping and simmering fresh or frozen strawberries until they have cooked down and reduced to a puree-like consistency.
NOTE: Allow the puree to cool completely before use.
Method for the cupcakes
Preheat the oven to 180ºC/350F/Gas 4.
Line a 12 cupcake or muffin tin with paper cases.
Sift flour, baking powder and salt into a bowl. Set aside.
In a small bowl, whisk together the milk, vanilla extract and the cold strawberry puree.
Using a hand mixer, cream the butter and sugar together in another bowl, or use a stand mixer if you have one. Beat until light and fluffy.
Add the egg to the creamed mixture and mix on a low speed until everything is well combined. Scrape down the side of the bowl to incorporate any bits of mixture that might have been missed.
Add half the flour mixture and mix very briefly on a low speed. All you want to do at this stage is begin to combine the flour into the creamed mixture.
Scrape down the sides of the bowl again and add the milk, vanilla and strawberry puree mixture. Mix again until just combined and scrape down the sides of the bowl once more to incorporate all the mixture.
Add the remaining flour and mix on a low speed until everything is well combined
Divide the batter between the cupcake cases. Put into the centre of the oven and bake for 20-25 minutes, or until a skewer inserted into the middle of the cakes comes out clean.
Cool in the cases for about 15 minutes and then transfer to a wire rack to cool completely.
Method for the strawberry buttercream icing
Beat the butter, sugar, cheese and vanilla extract until well combined.
Add the strawberry puree to the buttercream icing, one half at a time, mixing until the icing has turned pink and becomes smooth. Keep the icing in the fridge until needed. It will firm up a little when cold, so you may want to leave it at room temperature for a minute or two if it’s too difficult to work with straight from the fridge.
When the cakes are completely cool, cover them with buttercream icing and enjoy!
Harriett’s Smoked Haddock Quiche
Serves 6
Ingredients
500g/1lb smoked haddock, cooked and flaked
½ onion, chopped finely
300ml/½ pint double cream
A couple of leaves of basil, finely chopped
170g/6oz Cheddar or red Leicester cheese
85g/3oz parmesan, grated (If you don’t want to use parmesan, just use an extra 3oz of the other cheese)
500g/16oz pack of shortcrust pastry
4 eggs, lightly beaten
Salt and pepper
Method
Preheat the oven to 200ºC/390ºF/Gas 6 and put a baking sheet in it to heat up.
Scatter a little flour onto your counter or board, and roll the pastry out until it’s big enough to fit a 9” quiche/flan dish, with about an inch of overhang.
Line the dish with the pastry and then put a sheet of baking paper on top of it.
Fill the pastry case with baking beans or dried beans or rice, and put it on the preheated baking sheet. Bake it for ten minutes until the pastry has started to change colour and texture.
Then remove the baking paper and the beans or rice and put it back in the oven
for another fifteen minutes until golden. Allow it to cool before using in the recipe.
Put the haddock, onion, cheese(s) and basil into a bowl and mix to combine them. Then put them into the pastry case.
Add the cream to the eggs, with some salt and pepper to taste, and whisk everything together well.
Pour the mixture into the pastry case and bake in the preheated oven for 10 minutes.
Then reduce the heat to 180ºC/350ºF/Gas 4 and bake for a further 30 minutes or until the quiche begins to set and turn golden.
Remove from the oven and allow to cool. This is best eaten lukewarm or cold
NOTE: There should still be a slight wobble to the centre of the quiche when it comes out of the oven, but that’s the way it should be. It will continue to cook with its residual heat and will firm up as it cools.
NOTE: If you use dried beans or rice to fill your pastry case when you’re baking it, don’t use them to cook with afterwards.
Betty's Barbecue Spare Ribs
Ingredients
1 kilo/2 lbs pork or beef spare ribs (Keep the racks whole if you can, but if you can’t, cut them in half).
1000ml/1 litre of tomato ketchup (I know it sounds like a lot, but some of the sauce will be used in the cooking, and some will be used to coat the ribs afterwards).
6 tablespoons sugar (brown sugar is good if you have it, but don’t worry if you don’t)
6 tablespoons maple syrup
6 tablespoons light soy sauce
8 fl oz/½ pint water
2 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
4 fl oz/¼ pint apple cider vinegar
Juice of ½ lemon
