1 level
teaspoon baking powder
2level
teaspoons ground mixed spice
Cream to mix. About 4 tablespoons usually.
Sift flour,
spice salt and baking powder together into a large
mixing
bowl.
Rub flour and
fat to breadcrumb mix.
It doesn’t
matter if the cream is a bit off! (not green)
(Buttermilk
can be used instead if handy.)
“CUT” with a
knife until a stiff mixture which leaves side of bowl..
Lift by hand
onto a floured board.
Use a small
amount of flour to roll out to ½” thickness and cut to size.
Cook on
preheated bake-stone for about 5mins one side, turn and cook other
side for about 3 mins. They should
be nicely brown, but not well cooked inside.
Dip into bowl
of caster sugar and stack on wire rack to cool.
This makes
about 12 small cakes and leaves a lot of paste trimmings.
Repeat for
other ¾ of mixture and combine trimmings to make another four lots at the end.
This means
that the paste is not handled more than necessary and the cakes remain very
light.
I usually
make 98 small Welsh-cakes with this amount of mixture.
They keep
well in a tin, and freeze well.
(Lamb stew of the second heating.)
1 level tablespoon cornflour
to thicken.
( or alternatively use mashed root vegetables.)
Place meat in large saucepan, cover
with water and bring to boil. Simmer for 1 hour.
Add vegetables
and salt and return to boil. Simmer for 90 minutes.
Remove from heat and stand in cold place overnight.
Carefully remove all white fat from top of liquor.
Return saucepan to heat.and bring to boil, set
to simmer.
Remove bones from meat and discard.
Rough chop meat into small pieces and return to pan.
Simmer for 10 minutes and serve with crusty buttered bread.
8 oz Self Raising flour
4 oz soft brown sugar
1 egg
4 oz Raisins
4 oz Currants
1 tsp Mixed Spice
1 Cup tea.
Soak fruit in tea overnight
Beat egg and stir into
mixture.
Add dry ingredients and put
into greased tin.
Cook for 75 mins at 150f
Allow to cool on rack and
serve in thin buttered slices.
=============================================================================
serves 12 –18
Juice of 1½ lemons
2 rounded teaspoons gelatine
1lb 12oz Salmon poached and
flaked
4 oz Smoked Trout flaked
½ pint mayonnaise
½ pint
whipped double cream
3 tsps
Horseradish sauce
bunch of dill – chopped
4 slices smoked Salmon
Put lemon juice in bowl –
sprinkle gelatine on top and leave to ‘sponge’ for 5 mins
Put flaked Salmon and trout
in a bowl – add cream, mayonnaise, horseradish and dill and stir well
Wet a 2lb loaf tin and line
with cling film
Stand juice and gelatine in
bowl of water and simmer gently without stirring till melted
Add Salmon mix to warm gel
and mix thoroughly.
Check seasoning, then layer
mixture and smoked Salmon slices.
Cover and chill overnight.
==================================================
Baa-Lamb’s Bramble Sauce
(Recipe makes 1500ml.)
Ingredients
3 lbs fresh Blackberries
12oz granulated sugar
4 medium onions
4 cloves garlic
4 tbsps white wine vinegar
2 tbsps balsamic vinegar
12 tbsps red wine
(Lindeman’s Merlot or similar)
Method
Finely chop and fry in olive oil to transparent, the
onions and the garlic.
Reserve 4 tbsps red wine.
Place all ingredients in a saucepan
, bring to boil and simmer uncovered for 30 mins.
Liquidise (washing liquidiser out with reserved red
wine.)
Strain through a fine nylon sieve or through muslin.
Bottle and store in refrigerator.
Serve warm or cold with any white meat or fish.
==============================================================
Fat Free
Carrot Cake.
Ingredients.
4 eggs separated.
6 tsps warm water
8oz caster sugar
4oz plain flour
2 level tsps baking powder
½ lb grated carrots
½ lb ground hazelnuts.
Method.
Line a tin 93/4” x 5”
Beat eggs and warm water till frothy.
Beat in sugar and whisk until creamy.
Beat egg whites until stiff and fold into yolk/sugar
mixture.
Sieve in flour and baking powder.
Fold in carrots and nuts.
Bake at 200f for 50 mins.
Stand in tin for 15mins and cool on a wire rack.
=================================================================
Carrot
Cake 2.
Ingredients
8 oz soft brown sugar
6 fluid oz Corn oil
2 eggs
4 oz plain flour (Wholemeal
may be used)
1 tsp Cinnamon
1 tsp bicarbonate of soda
5 oz grated carrots
2 oz chopped walnuts.
Method.
Line a tin 93/4” x 5”
Whisk oil and sugar
Whisk in eggs one at the time.
Mix dry ingredients (Flour cinnamon and bicarb) together and stir into egg mixture.
Add carrots and Walnuts.
Bake at
180* for 1 hour.
Boiled fruit cake.
Ingredients
2 cups dried mixed fruit
1 cup chopped glace cherries
¼ cup mixed chopped candied peel
½ cup chopped walnuts
1 ½ cups white sugar
¾ cup butter
1 cup milk
1 tsp mixed spice
½ tsp baking soda
2 2/3 cups sifted SR
Flour
2 eggs.
Method
1. Pre heat oven to 325*F (160*C)
2. Line 8” x 3” round tin with baking paper.
3. In medium saucepan combine all ingredients except
flour and eggs and bring to boil.
Simmer for 5 mins and leave to cool.
4.Stir in eggs and
then flour. Pour into prepared tin and wrap outside with brown paper.
5. Bake in preheated oven for 40 mins.
Reduce heat to 300*F (150*C) and
continue to bake for 90 mins.
Remove
from oven and allow to stand for 5 mins.
then turn onto rack and remove paper. Cool completely.
Cake
can be stored in an airtight tin for up to 6 months.
=================================================================
Tomato
Soup
Ingredients
1Kg ripe tomatoes
1 tbs tomato puree
1 large onion
100gm Mozarella cheese
1 level tbs sugar
½ litre good stock (poultry or veg
is best)
1 tbs
vegetable oil.
Method.
1. Chop onions finely and tomatoes into chunky pieces.
2. Heat oil in saucepan and fry onions until transparent.
3. Add all other ingredients and bring to the boil
stirring to ensure cheese doesn’t stick to the bottom of the pan.
4. When a rolling boil is achieved reduce
heat and simmer without a cover for 30 mins, stirring
occasionally.
5. Liquidise, and rub through a fine sieve to produce a
delicious smooth soup. (I have tried skinning the tomatoes and don’t find there
is a benefit to doing this unless you are happy for the soup to be rustic)
This method produces 1.5 litres soup which
keeps in the fridge for 3-4 days but will also freeze well..