Ginger Snaps.

8oz 225g Self raising flour/gluten free flour.

1/2 tsp 1 x 5 ml Xanthan gum.

pinch salt.

1 x 5 ml 1tsp ground ginger.

100g 4oz caster sugar.

3oz 75g margarine.

4 tbsp golden syrup.

1 x 5 ml 1 tsp egg re-placer mix, 2 x 5 15 ml 2 tbsp water, whisk together in a bowl.

 

1. Heat oven 180C, 350F, gas mark 4. grease/line baking trays.

2. Mix together the dry ingredients.

3. Warm the syrup, margarine in a pan until melted, add the dry ingredients with the egg mix and mix in well.

4. Place small spoonfuls of the mixture onto baking trays and bake for about 15 minutes.

5. remove from baking tray and cool on wire rack.

 

For more of ginger taste you could add crystallized ginger. Add also add melted chocolate to half of the biscuit.

Chicken & Mushroom in White Sauce with Pasta.

I made this for the first time tonight.

 

3 pieces chicken breasts, washed & cubed.

1/4 onion.

4 closed cup mushrooms, wiped clean with damp cloth & sliced.

1 chicken stock cube in 1/4 pt boiling water.

1-2 tsp frozen garlic (i garlic clove crushed).

2 tsp dried herbs.

3 tbsp oil.

4 oz 100g pasta.

1/2 pint milk.

1 oz 25g margarine.

1 oz 25g plain flour.

1 tbsp single cream.

 

1. Place a little oil in a wok or deep frying pan and heat until it is smoking, place the diced onion and garlic in with the three tbsp oil turn the heat to medium, and cook for 5-10 minutes until onion is soft.

2. Turn the heat to full, add the chicken and cook for 15-20 minutes until cooked through.

3. Fill a large pan with water, add a pinch of salt and bring water to the boil. Add the pasta and cook for 10 minutes. Add 10 tbsp of the stock to the chicken & mushrooms.

4. While pasta is cooking prepare the white sauce. Place the margarine, milk and flour in a pan over moderate heat, constantly whisk the three together until starts to thicken.

5. Drain and rinse the pasta with fresh boiling water and put back into the pan, pour the remaining stock over the pasta and stir through. Add the chicken and mushroom mixture to the sauce, add the cream stir in. Place some pasta on a warm plate and place the sauce mixture on top or next to it.

Custard Biscuits

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This recipe is over 35 years old.

5 oz 150 g SR Flour.

4  oz 130 g custard powder.

5 0z 150 g caster sugar.

3 oz 75 g margarine.

1 tsp egg re-place mix with 2 tbsp water whisked together.

Oven 180c, 350F gas mark 4. Grease or lined baking trays

1. Rub flour, margarine, sugar and custard powder in mixing bowl until resembles breadcrumbs.icing.

.2. Add egg mix and milk  together until it forms into a ball.

3. Roll out on floured surface until 1/2cm thick, cut out with pastry cutter, place on baking tray bake for 8-10 minutes. Leave to cool, place on cooling rack. When cold cove the top with glaze

Little milk to bind together

Treacle Tart.

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One of my favourite puddings.

Pastry

6oz 150g Plain flour. (1/2 tsp Xanthan gum for gluten free flour).

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.

Cream of Mushroom & Smoked bacon Soup.

1/2 lb Fresh mushrooms.

500 g bacon lardons.

2 vegetable stock cubes & 2 pork stock cubes dissolved in 1/4 pt hot water.

1 pt soya milk

1 cartons soya cream.

salt and black pepper.

1 tsp garlic salt

1 tsp dried herbs.

juice 1/2 lemon.

 

1. Place cream & milk into large sauce pan, warm over moderate heat.

2. Clean mushrooms with damp cloth, slice thinly, place in the milk with bacon.

3. Add stock cubes , lemon juice, garlic & herbs and cook for 20 minutes over moderate heat, add salt & pepper to taste. Do not let it come to the boil.

Serve with sprig of parsley.

Gingerbread.

225g 8oz Plain flour (1/2 tsp Xanthan gum Gluten free flour).

Pinch salt.

2-3 x 5ml tsp ground ginger.

1 x 2.5ml 1/2 tsp bicarbonate soda.

50g=100g 2-4oz lard.

100g 4oz golden syrup or black treacle.

milk

1 tsp egg re-placer mix 2tbsp water whisked together.

 

Pre heat oven 160C, 325F, Gas Mark 3. Greased/lined 15cm/6inch square tin.

1. Sift together the flour, salt, ginger and bicarbonate soda into a bowl. Warm the fat, sugar and syrup in a saucepan until the fat has melted. Do not allow the mixture to become hot.

2. Add enough milk to the egg to make up 150ml 1/4 pint. Add the melted mixture to the dry ingreients with the beaten egg and milk. Stir thoroughly; the mixture should run easily off the spoon.

3. Pour into the tin and bake for 1 1/4- 1 1/2 hours until firm to the touch.

Yorkshire Puddings.

100g 4oz plain flour.

1 tsp egg re-placer mix- 2 tbsp water whisked together.

pinch salt.

300ml 1/2 pint milk.

1/4 tsp baking powder (to help rise).

White fat.

Pre heat oven to 200C, 425F, Gas Mark 7. Bun tray.

1. Sift the flour and salt and baking powder into a bowl, make a well in the centre and add the egg mix, beat in the milk until the mixture is smooth and bubbly and resembles thick cream. Place in the fridge for 1/2 hour or longer.

2. Place small knobs of white fat in the bun sections of the tray and place in the oven until the fat is smoking hot. When it is just about ready turn on two rings on top of the cooker to hot and place the tin on top to keep the fat smoking hot. Half fill the sections with the mixture. Place back in the oven and bake for 20-25 minutes; depending on the depth of the tins. The puddings will rise, (but with these not containing egg (and if gluten free flour does not rise as normal Yorkshire puddings with eggs & normal flour do). They will rise and be slightly hollow inside.

Do not  under bake or they will collapse when taken out of the oven.

If  your fat is not smoking hot; your puddings will not rise and will be hard and flat.

Cheese sauce.

75g 3oz cheese (goats).

25g 1oz margarine/butter.

25g 1oz plain flour.

250ml milk (soy/goats; any dairy alternative).

Black pepper.

1. Grate the cheese onto a plate.

2. Place margarine/butter into pan and melt over moderate heat, add the flour and stir till it comes together.

3. Add the milk little at a time, stir in using a butterfly/balloon whisk, until it resembles a creamy consistency.

4. Add the cheese and black pepper, stir until cheese has melted.

This sauce can be used with fish, vegetables and pasta.

 

Fruit Crumble.

A blackberry and apple crumble

50g 2oz butter/margarine.

100g 4oz Plane flour.

50g 2oz oats.

25g 1oz sugar.

75g 3oz sugar (sprinkling over apples).

2-3 cooking apples. (blackberries, apricots, raspberries, peaches, nectarines or plums can be used; don’t need to use cinnamon with these; only a light dusting sugar with peaches, nectarines and apricots).

Cinnamon (sprinkling over apples).

 

1. Preheat oven to 190C, 400F Gas mark 5

2. Crumble mix.  Rub the butter/margarine into the flour until it looks like breadcrumbs.

3. Stir in the oats and 1oz sugar until mixed in well.

4. Peel and core the apples and slice thinly, placing a layer in the bottom of an oven proof dish, sprinkle some sugar and cinnamon over the top, carry on doing this until all the apples are used.

5. Place the crumble mix over the apples, place in the oven and bake for about 25-30 minutes.

 

Serve with pipping hot custard or ice cream.

Butter Shortcake Biscuits.

200g 7oz Self raising flour (Xanthan gum for gluten free flour).

125g 4oz butter softened/margarine.

75g 3oz caster sugar.

2.5ml 1/2 tsp vanilla essence.

25g 1oz cornflour.

1. Preheat oven to 180C, 350F Gas Mark 4. Grease/line a large baking trays.

2. Cream the butter and sugar together until light and fluffy. Add vanilla essence.

3. Sieve together the flour and cornflour and fold into the creamed mixture. Mix to form soft dough.

4. Roll the dough on a floured surface to 0.5cm(1/4 inch) thick and stamp out rounds using 6cm(2 1/2 inch) plain or fluted cutter.

5. Place the biscuits on baking trays about 2.5cm 1 inch apart, prick several times with a fork.

6.Bake for about 15 minutes until light golden brown.

7.Allow to cool slightly on the tray before placing them on wire rack to cool completely. Store in air tight container.

Fish Pie.

This tastes delicious without the eggs. I didn’t notice the difference.

 

  1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
  2. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
  3. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Fast Mincemeat Christmas Cake.

Make this cake about two months before Christmas.

150g 5oz Butter/Margarine.

150g 50z Light Muscovado sugar.

2tsp egg mix-4tbsp water whisk together.

225g 8oz Self Raising flour, (1/2 tsp Xanthan gum with gluten free flour).

400g 14oz Mincemeat.

3oz 75g currants.

3oz 75g raisins.

3oz 75g glaze cherries.

4 tsp sherry/brandy (wine of your choice).

50g 20z chopped/ground almonds.

To decorate.

900g marzipan.

900g fondant icing.

tbsp apricot jam (jam of your choice).

Oven to 160C, 330F Gas Mark 3, lightly grease and line a deep round 20inch cake tin with baking parchment.

1. Place all ingredients into large  mixing bowl and beat well for 1 minute until thoroughly mixed together and turn into greased cake tin.

2. Bake for 1 3/4 hours or until a skewer inserted into the centre comes out clean and the cake is shrinking from the sides of the tin. Cover the cake with foil after an hour if it is starting to brown too much. Leave to cool in the tin for 10 minutes then turn onto cooling rack, carefully peel away the baking parchment and finish cooling.

4. Cover the cake with tin foil and place in a tin. Every few weeks gently stab the cake with skewer, pour 1 tbsp of the wine you used over the cake, recover the cake.

Cover the cake with marzipan about a week before icing.

1. Place the jam on the top of the cake and spread it around the top of it.

2. Roll out the marzipan to 1/2 inch thick, place over the top and cut off the excess from the sides. Recover with foil.

3. Place the cake silver cake board. Roll out the icing 1/2 inch thick (to cover the whole cake), place over the cake gently pushing to the bottom. Decorate with Christmas ribbon and figure’s.