Recipes 3

Pies

Cakes

Rhubarb

Pies

LEEK & CAERPHILLY BAKE
3 large potatoes, peeled and sliced
3 large leeks, peeled and sliced
3 rashers of streaky bacon, chopped
8oz Caerphilly cheese
1 tbs. chives, snipped
1 tbs. sage leaves, chopped
1pt milk.
OPTIONAL EXTRA
Add a layer of chicken in the middle for a meatier dish.
Vegetarians can leave out the bacon and add two beaten eggs to the milk.

Heat the oven to Gas 5 (375F/190C). Layer the potatoes, leeks, bacon, cheese and herbs in a greased oven proof dish, save a scattering of cheese for the top. Pour over the milk, season and bake - covered for 40 mins and uncovered for 20 mins. Can be served hot or cold.
ALLOTMENT PIE
Selection of seasonable vegetables, about 2lb. Peas, french beans, broad beans, carrots, broccoli, parsnips, turnips etc.
1 onion 1oz. butter 1oz. cornflour
½ pint of mixed vegetable water and milk
¼ lb.grated cheese
½ lb. mashed potato.
Method
Blend vegetables together. Peel and slice onion and soften in a saucepan with a little butter (do not brown). Stir in cornflour. Add liquid and keep stirring until thickened. Add vegetables and half the cheese. Season with salt and pepper. Pour into an ovenproof dish and cover with mashed potato. Sprinkle top with remainder of cheese and cook in a moderate oven for 30 mins. or until the top is nicely browned.
Serve with crusty bread.
SAVOURY MINCE & MUSHROOMS
1lb (450g) lean minced beef
1 onion chopped
5 ½oz (150g) mushrooms, sliced
1 x 295g can Campbell's Condensed Oxtail Soup
7 fl.oz. (200ml) water
In a large frying pan, dry fry the mince, onion and mushrooms for 5 minutes, stirring regularly.
Stir in the soup and water. Simmer for 25 minutes or until mince is cooked, stirring occasionally. Serve with a selection of vegetables. Serves 4.
CUMBERLAND PIE
1 tbs. oil
1 large onion, peeled and finely chopped
1lb 8oz lean minced beef
1 tbs. plain flour
2tbs Worcestershire sauce
1 tbs. tomato puree
13fl.oz hot beef stock
TOPPING
1lb carrots
1lb 6oz swede
3lb 8oz potatoes
2 tbs. milk
2oz butter
3oz Cheddar cheese, grated
1oz fresh white breadcrumb

Preheat oven to 190C/375F- Gas mark 5.
Grease an ovenproof dish. Heat oil in a pan and add onion. Cook for 3 - 4 mins then add mince. Cook for 5 mins add flour and cook for a further minute. Add sauce, puree and stock. Simmer for 15 mins until slightly thickened.
Meanwhile make the topping. Peel and roughly chop carrots and swede and boil in salted water until tender then drain and mash with half of the butter. At same time cook and mash the potatoes with the milk and remaining butter, then stir in 2oz of cheese.
Spoon the meat mixture into an ovenproof dish and spread carrot mixture over the top. Using two large spoons, shape spoonfuls of potato into ovals and place in rows over the top of the carrot and swede mixture. Sprinkle with breadcrumbs and remaining cheese. Bake for 30 - 40 mins until the cheese is melted and golden and the breadcrumbs are crisp.
VEGETABLE BAKE WITH LEEKS
12oz (300g) Leeks
8oz (200g) Parsnips
8oz (200g) Swede
8oz (200g) Carrots
4 tbs. Vegetable oil
1oz (25g) Butter
½ pint (250ml) Milk
1oz (25g) Plain flour
3oz (75g) Cheddar cheese (grated)
Brown Breadcrumbs
Pinch of mustard powder
Salt & Pepper

1. Thinly slice the leeks and shred the other vegetables.
2. In a saucepan, cook the vegetables in oil on a very low heat for 20 minutes. Transfer to an oven dish
3. Melt the butter in the saucepan, remove from the heat and stir in the flour. Blend in half the milk then stir in the rest.
4. Stir over a moderate heat until boiling, boil gently for one to two minutes until the sauce thickens.
5. Add the cheese and a pinch of dry mustard and season to taste.
6. Pour the sauce over the vegetables, cover with breadcrumbs and cook at 180C, 325F, Gas Mark 3 for 25 minutes. Garnish and serve.
BAKED POTATO LAYER
2 lb medium-size potatoes
1 oz butter
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
4 oz shredded cheddar cheese
10 fl oz milk
5 fl oz single cream
1 large egg, beaten
parsley sprig to garnish

Preheat oven to 375F (190C). Using a sharp knife, peel and very thinly slice potatoes or use a food processor fitted with a fine slicing blade. Lightly butter a 9-inch shallow ovenproof dish using ½ of butter.
Arrange a layer of potato slices over bottom and up sides of dish. Sprinkle with some of garlic, salt, pepper and cheese. Continue to layer until all these ingredients have been used, finishing with a layer of potatoes and a sprinkling of cheese.
In a bowl, whisk milk, cream and egg until smooth. Pour over potato layer and dot with remaining butter. Bake 1 hour or until golden brown and potatoes are tender. Garnish with parsley sprigs and serve hot.
Makes 4 servings.
CHEESY COURGETTES WITH TOMATOES
1lb (450g) Courgettes
1lb (450g) Tomatoes, sliced
2 tbsp. virgin olive oil
3oz (85g) Cheddar cheese, thinly sliced
1 clove garlic, crushed
½ tbsp. fresh mixed chopped herbs to taste
Seasoning.

Leave skin on courgettes and slice them into rings and dry with a kitchen towel.
Heat the oil in a large frying pan, add the garlic and fry the courgettes until both sides are golden brown.
In a heatproof, shallow dish, layer the courgettes, tomatoes and cheese slices at an angle, overlapping them like the scales of a fish.
Sprinkle the herbs over and season with salt and pepper.
Cook in a pre-heated oven on Gas Mark 5, 190°C (375°F) for 20 mins. Serve with fresh baguettes and green salad.
Serves 3.
POTATO, CHEESE & ONION PIE
450g (1lb) potatoes, peeled and halved
25g (1oz) margarine
30ml (2tbs) cream or top of the milk
Salt and pepper
100g (4oz) onion, finely chopped
100g (4oz) Cheddar cheese, grated.

Boil potatoes in salted water until cooked, drain and add 1oz margarine and cream and mash. Season with salt and pepper to taste. Stir in the onion followed by 75g (3oz) of the cheese and transfer mixture to a pie dish. Sprinkle the remaining cheese over the top and bake in the oven at 180C (350F) or gas mark 4 for 30 minutes until golden brown. Serve immediately Back to top

Cakes

BANANA AND WALNUT LOAF
8oz Self Raising Flour
1 tsp Baking Powder
4oz Sugar
4oz Margarine
2 Eggs, beaten
Milk to mix
3 over ripe bananas
Walnuts to taste (broken or halved)
Heat oven to Elec. 350 or Gas Mark 4
Cream margarine and sugar until light and fluffy. Mash banana to a pulp and add. Beat in eggs and add walnuts. Fold in the flour and baking powder.
Place in lined and greased 1lb loaf tin and bake in centre of oven for 1 ? 1¼ hours.
Serve sliced with butter.
CHEESE CAKE
8oz Digestive Biscuits
3oz Margarine
7oz Philadelphia Cheese
5oz Sugar
Jelly
7 fl. oz Water
7 fl. oz Evaporated Milk
Crush biscuits and mix with melted margarine and put into flan tin.
Mix together Philadelphia cheese and sugar then add jelly made with 7 fl. oz water. Mix evaporated milk until creamy then add to other mixture. Pour onto biscuits and put in a cool place to set.
CARROT CAKE
225g (8oz) self raising flour
2 tsps. baking powder
140g (5oz) brown sugar
110g (4oz) soft margarine
110g (4oz) grated carrots
2 ripe bananas
2 eggs
50g (2oz) chopped walnuts
Heat oven to Gas Mark 4 or Elec. 350F.
Put all the ingredients into a bowl and mix well. Line a 20cm (8in) round cake tin with greaseproof paper. Turn the mixture into the tin and level.
Bake for 50 minutes until the cake has risen and a skewer, inserted into the centre, comes out clean. Leave to cool.
HONEY CAKE
5oz Butter
6oz Clear Honey
1 tablespoon of water
4oz Soft Brown Sugar
2 eggs
7oz Self Raising Flour
Oven Temp: 108C or 350F or Gas Mark 4
Method
Place butter, sugar, honey and water into a saucepan and heat until the fat has melted, stirring all the time. When fat is melted remove pan from heat and allow contents to cool to blood temperature. Gradually beat in the eggs. Add sieved flour and mix until smooth. Do not over mix. Pour mixture into a greased and lined 7ins cake tin and bake for 1 hour or until risen and firm to the touch. CHRISTMAS CAKE
7oz. Plain Flour
pinch of salt
½ tsp. each mixed spice and Cinnamon
6oz. Best Margarine
6oz. soft brown sugar
1 tbs. Black Treacle
3 large eggs
½ tsp. each Vanilla and Almond Essences
2lb Mixed Dried Fruit
Grated peel of an Orange
2 tbs. of milk or sweet Sherry.

METHOD Set the oven at 300ºF or Gas mark 2. Well grease 7 inch round cake tin ? line base and sides with double thickness of greaseproof paper.
Sift dry ingredients onto a large plate. Cream fat, sugar, treacle and essences together in a large bowl until light and fluffy. Beat in whole eggs singly, adding a tablespoon of dry mix with each. Stir in fruit and orange peel. Gently stir in rest of dry mix with sherry or milk. Spoon into tin, smooth evenly with a knife ? make a shallow well in centre to stop cake ?doming?.
Bake in oven centre 3 to 3½ hours, covering with brown paper if top browns too much.
Leave in tin ½ hour before turning out and cooling on a wire rack. Store in an airtight tin in a cool, dry place until about a week before Christmas then decorate.
THEN ADD THE SNOW It is cheaper in the long run to buy ½ lb. marzipan for the top of the cake. To put this on, brush the cake top with melted apricot jam (or syrup) and cover with a round of marzipan, rolled out to fit on a sugar dusted surface. Wrap loosely and put back into tin.
Leave four to five days for marzipan to set. To make snowy effect icing whip two egg whites until foamy, gradually beat in 1lb. sifted icing sugar, a teaspoon of glycerine and two teaspoons of lemon juice. Spread over top of marzipan, making peak effects with the back of a teaspoon. Add Christmas decorations. Alternatively buy some ready roll icing and cover with that.
I?ve been using this recipe since 1973 and on the original it advises- ?Basic cost of cake is about 78p, but allow 40 ? 50p more for marzipan and decorations?. Needless to say you can?t even buy the fruit for that now. When I first started making the cake I used to soak the fruit overnight in Brandy now I use Sherry, not part of the recipe but nice! SIMNEL CAKE
Originally this cake was baked for Mothering Sunday, in the days when many girls went into service and Mothering Sunday was the one day in the year they were allowed home. It is now more usual to have Simnel Cake at Easter. There is an amusing legend about the name ? some people say that a sister Nell and her brother Simon were going to make a cake for their mother. They had an argument as to whether to bake the cake or boil it (which was then quite a usual method of cooking a cake). In the end they made a baked and a boiled cake and stuck the two together, giving the characteristic division through the centre. The name of the cake was accordingly formed from their two names.

1 ¼ lb. bought almond paste
12 oz currants
4 oz sultanas
3 oz mixed candied peel, chopped
8 oz plain flour
A pinch of salt
1 level tsp. ground cinnamon
1 level tsp. ground nutmeg
6 oz butter or margarine
6 oz caster sugar
3 eggs, beaten
Milk to mix
Apricot jam or beaten egg to use under almond paste

Oven temperature: warm (325F., mark 3)
Line a 7-inch cake tin.
Divide the almond paste into three; take one portion and roll it out to a round the size of the cake tin.
Clean the fruit if necessary. Mix the prepared currants, sultanas and candid peel with the flour, salt and spices. Cream the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour and fruit, using a tablespoon, then fold in the rest and add the milk. Put half of the mixture into the prepared tin, smooth and cover with the round of almond paste. Put the remaining cake mixture on top. Bake in the centre of the oven for about 1 hour, lower the heat to cool (300F., mark 2) and bake for 3 hours, until the cake is golden brown, firm to the touch and no longer ?sings?. Allow to cool in the tin.
Take another third of the almond paste and roll out to a round the size of the tin; make small balls from the remaining third ? eleven is the traditional number (the loyal disciples). Brush the top of the cake with apricot jam or beaten egg, cover with the round of almond paste and place the small balls around the edge. Brush the paste with any remaining egg or jam and brown under the grill.
Decorate the cake with a tiny model chicken or a few coloured sugar eggs. Back to top

Rhubarb

RHUBARB & CUSTARD CHEESECAKE
CRUST:
2 oz butter
6 oz crushed gingersnaps
FILLING:
1 oz cornflour
8 fl oz milk
3 egg yolks
½ teaspoon vanilla extract
2 tablespoons sugar
4 teaspoons unflavoured gelatine
2 tablespoons water
12 oz neufchatel cheese, softened
TOPPING:
2 lb fresh rhubarb, cut in 2½ inch pieces
scant 3 oz sugar
20 fl oz boiling water
GARNISH: 8 sprigs fresh mint
Grease a 9-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed gingersnaps. Press mixture in bottom of greased pan. Set aside.
To prepare filling, combine cornflour with 3 tablespoons of milk in a large glass bowl. Beat in egg yolks and vanilla. Bring remaining milk to boil in a small saucepan. Pour into egg yolk mixture and stir well. Return mixture to saucepan. Stir in sugar and simmer until thickened; remove from heat. Combine gelatine and water in a small saucepan. Simmer until gelatine is completely dissolved; stir into thickened custard. Cool custard until almost set. Beat Neufchatel cheese, a little at a time, into custard. Spoon filling into prepared crust. Refrigerate 2 to 3 hours until set.
To prepare topping, combine rhubarb, sugar and water in a saucepan. Simmer covered, stirring occasionally, 25 to 30 minutes or until rhubarb is just tender. Remove cheesecake from pan. Drain rhubarb slices and arrange in a fan shape around edge of cheesecake. Overlap a second layer. Chill cheesecake. Garnish with sprigs of mint.
Makes 8 servings.


RHUBARB AND PIMMS SORBET
350g/12oz rhubarb, trimmed and cut into 2.5cm/1in pieces
175g/6oz caster sugar
finely grated rind and juice of 1 lemon
210mlk/7fl.oz Pimms
1 medium egg white
1. Place the rhubarb, sugar, lemon rind and 150ml/ ¼ pt of water in a pan.. Bring to the boil then reduce to a simmer for 10 minutes until the rhubarb is tender. Remove from the heat. Leave until completely cool then add 200ml/1/3 pt of cold water and blend in a food processor until smooth.
2. Strain through a sieve into a freezer-proof container. Stir in the Pimms and lemon juice. Freeze for about 2 ½ hours until it?s slushy in the middle and firm around the edges.
3. Transfer the sorbet to a food processor and blend until smooth. Then pour the egg white through the feed tube with the food processor still running until the mixture is combined and the sorbet looks slightly paler in colour.
4. Spoon the sorbet back into the freezer-proof container and return to the freezer for 2 hours until firm. Remove from the freezer a few minutes before serving to allow the sorbet to soften slightly. Serve scooped into chilled desert glasses. Serves four CAMEMBERT WITH RHUBARB PRESERVE
8 individual portions of camembert
2 oz all-purpose flour
2 eggs, beaten
2 ½ oz toasted sesame seeds
vegetable oil for deep frying
herb sprigs to garnish
PRESERVE:
1 lb rhubarb
2 tablespoons sunflower oil
1 large onion, sliced
3 fl oz cider vinegar
4 oz superfine sugar
1 stick cinnamon (3-inches)
3 whole cloves
1 piece (1-inch/2 cm) fresh ginger, finely chopped

To make preserve, cut rhubarb in 2-inch slices. In a saucepan, heat sunflower oil, add onion and cook 5 minutes, until softened. Add rhubarb and cook, stirring frequently, 5 minutes. Pour vinegar over rhubarb and bring to a boil. Add sugar, cinnamon stick, cloves and ginger. Lower heat, cover pan and simmer 40 minutes, stirring occasionally, until all liquid is absorbed. Cool slightly, then discard cinnamon stick and cloves. Puree mixture in a blender or food processor. Transfer to a serving dish and cool. Coat each portion of cheese with flour and then beaten egg. Roll in sesame seeds.
Heat oil in a deep skillet. When hot, deep-fry cheese, a few at a time, 30 seconds. Remove with a slotted spoon and drain on paper towels. Serve immediately, garnished with herbs and accompanied by rhubarb preserve.
Makes four servings.
RHUBARB AND ORANGE MERINGUES
1 orange
200g/7oz caster sugar
225g/8oz trimmed rhubarb, cut into 5cm/2in pieces
1 (284ml) carton double cream
2 tbsp orange liqueur such as Cointreau (optional)
6 meringue nests

1. With a sharp knife cut strips of orange zest from half of the orange, avoiding the white pith. Cut the strips into fine shreds.
2. Squeeze the juice from the orange and strain it into a pan. Add the sugar and 150ml/ ¼ pint of water. Heat gently, stirring until the sugar has dissolved. Simmer for 5 minutes. Add the rhubarb and simmer for a further 2 minutes. Remove from the heat.
3. Drain the rhubarb and return the juices to the pan. Slice the rhubarb into small pieces. Simmer the juices for a further 1 ? 2 minutes until syrupy. Stir in the orange shreds and remove from the heat. Return the rhubarb to the syrup and set aside to cool.
4. Pour the cream and orange liqueur (if using) into a bowl and whisk until soft peaks form. Divide the cream mixture between the six meringue nests and then transfer them to small serving plates. Spoon the rhubarb and orange syrup over the top and serve immediately.
Serves six
RHUBARB-BERRY SAUCE
½ lb rhubarb
8 oz strawberries, hulled
4 oz sugar
juice of 1 lemon
1 teaspoon finely grated lemon rind
Cut rhubarb into 2-inch pieces. Place in a saucepan with water to cover and cook over medium heat for 10 minutes, or until tender. Strain; discard cooking liquid.
Reserve a few strawberries for decoration. Place berries, rhubarb and remaining ingredients in food processor and puree.
Press through a fine sieve; discard seeds and any stringy pieces of rhubarb. Cover and chill until ready to serve. Place in a serving dish with reserved sliced berries and serve cold with ice cream or crepes.
Makes about 1 cup.

RHUBARB SOUFFLÉ OMELETTE
2 sticks rhubarb, washed and diced
Juice of ½ orange
1 tsp. caster sugar
2 eggs, separated
1 tbs. milk
Finely grated zest of ½ orange
Butter for frying
½ tsp. brown sugar
1 tbs. Greek yoghurt
1 tbs. flaked almonds
Icing sugar
1. Poach the rhubarb in orange juice and caster sugar until tender.
2. Whisk the egg yolks, milk and orange zest until stiff. Separately, whisk up the egg whites. Fold the mixtures together carefully.
3. Heat the butter in an omelette pan and pour in the soufflé mixture.
4. Cook over a low heat until the base has set
5. Sprinkle over the rhubarb, brown sugar and yoghurt.
6. Cook for a further 1-minute then flip over to enclose filling. Serve sprinkled with almonds and icing sugar. RHUBARB SAUCE
1 lb rhubarb
½ lb cooking apples
4 oz sugar
1 oz low-fat margarine
Using a sharp knife, trim rhubarb and cut into 1-inch slices. Peel, core, and thinly slice apples.
Place rhubarb and apples into a saucepan and add 2/3 cup water. Bring slowly to a boil, then reduce heat, cover, and simmer until fruit is soft and pulpy, stirring occasionally. Remove pan from heat and mash fruit thoroughly with a fork or potato masher.
Stir sugar and margarine into mashed rhubarb and apples and mix together well. Bring slowly to a boil, then simmer 1 minute, stirring. Serve sauce hot or cold with oily fish, such as mackerel.
Makes 3 cups.

SNOWDROP FLAN
500g (1lb.) Spring Rhubarb
3 tablespoons water or Orange juice
90g (3oz.) castor sugar
15g (½ oz) cornflour
2 medium eggs separated
20cm (8in) cooked pastry flan case
Set the oven to moderate gas mark 4 (180C/350F). Slice the rhubarb and place in a saucepan along with 3 tablespoons water, or orange juice if preferred. Cover the pan, bring to a simmer and cook until the rhubarb is tender, then add half of the sugar. Strain the juice into a measuring jug and make up to 300ml (½ pint) with cold water. Blend the cornflour and cook until thickened. Fold in half the rhubarb, then egg yolks and the rest of the rhubarb. Spread evenly in the flan case. Whisk the egg whites until stiff. Sift in the rest of the sugar and fold in. Spoon over the filling. Bake in the centre of the oven for about 25 minutes.
Not suitable for freezing. RHUBARB SAUCE FOR DUCK
Cut 250g/9oz rhubarb chunks. Put into a pan with 2 tbsp. each of red wine and water, ½ tsp. Chinese five spice and 3 tsp. soft brown sugar. Simmer for 10 minutes, until reduced and rhubarb?s just soft. Serve with roasted duck breasts.
Serves four.


RHUBARB AND GINGER CHUTNEY
Heat 1 tbsp. olive oil in a pan, add one sliced red onion, a 1in piece of freshly peeled, and finely chopped ginger. Cook for 5 minutes, until soft. Add two chopped rhubarb stalks and 50g/2oz golden caster sugar and cook gently for 10 minutes, until caramelised. Serve with cold meat or cheese.
Serves four.


RHUBARB SORBET
Trim and cut 900g/2lb rhubarb into chunks, put into a pan with 300ml/ ½ pint water, cover and bring to the boil, simmer for 15 minutes.
Add 350g/12oz granulated sugar and stir until dissolved. Strain the rhubarb in batches, allowing it to drip slowly over a large bowl. Chill, transfer to a freezer-proof container and freeze for 30 ? 40 minutes. Mash with a fork, freeze again for one hour. Beat with a fork. Freeze for another two hours or until it?s solid.
Serves four.


RHUBARB FOOL
First stew the rhubarb (about 10 sticks) adding sugar to taste. Allow the rhubarb to cool then drain for about 10 minutes. Put a tablespoon of rhubarb into each sundae dish. To remaining rhubarb add 4 tablespoons of natural yoghurt and mix with a large carton of double cream. Fill sundae dishes with this mixture and add a cherry and sugar strands for decoration.
To serve 4 RHUBARB SHORTCAKE
Take a round shortbread biscuit, top with some of the stewed rhubarb (see rhubarb fudge-y yoghurt recipe) swirl a little vanilla extract into thick double cream and spoon it on top of the rhubarb. Then finish with another shortbread biscuit and a good dusting of golden icing sugar, repeat three times.
Serves four.


RHUBARB FUDGE-Y YOGHURT
Cut 450g/1lb rhubarb into chunks, put into a pan with 50g/2oz light brown sugar, cover and simmer for ten minutes, depending on the rhubarb. Divide between four ramekins or tumblers, top with an equal amount of Greek yoghurt and sprinkle each with 1tsp. dark soft brown sugar. Leave for at least two hours.
Serves four.


RHUBARB AND APPLE COMPOTE
Trim and cut two stalks of rhubarb into chunks. Put into a ovenproof dish. Add two peeled, cored and chopped apples, juice of two oranges, 15g/ ½ oz butter and 2 tbsp. clear honey. Bake for 15 minutes in a medium oven.
Serve with clotted cream
Serves four.


RHUBARB KNOW HOW
In early spring you?ll find forced rhubarb in the shops or if you?re prepared on your allotment. It has long bright pink stems and pale yellowy-green leaves. It?s not necessary to peel this type of rhubarb. It needs only the very gentlest of cooking and should retain its pretty pink colour. Forced rhubarb is perfect for making mousses, light puddings and ice creams..
In the summer you?ll be using main crop rhubarb which has thicker, green stalks ? this is good for making hot puddings, pies and crumbles. Back to top