Prep 10 min + 1 hour chilling time
150g (5 ½ oz) Butter
22.5 ml (1 ½ tbsp) Golden syrup
150g (5 ½ oz) good quality plain chocolate
250g (9oz) digestives or amaretti biscuits crushed
50g (1 ¾ oz) toasted hazelnuts or almonds chopped
50g (1 ¾ oz) glace cherries halved or mini marshmallows
50g (1 ¾ oz) raisins or sultanas
1. Place butter, syrup and chocolate together in a saucepan and melt gently over a low heat
2. Remove from the heat and add the biscuits, nuts, cherries and raisins
3. Line or lightly butter a 18cm (7in) square tin, then spoon in the mixture
4. Chill until set
Cake will keep in fridge for 2 weeks
Ideal served with strong coffee
Saturday, October 07, 2006
Gingerbread
Beat in a mug:
2 eggs
½ Cup beer (i.e Mc Ewans)
Melt in a saucepan:
½ lb Butter
½ lb Soft Brown sugar
2 level tbsp Treacle
2 level tbsp Golden Syrup
Sieve into a bowl:
10 oz Plain flour
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1. Add beaten ingredients to melted ingredients in saucepan.
2. Add gradually to sieved ingredients and beat well. Beating develops the gluten in the flour and will make the cake shiny.
3. Pour into a lined tin.
4. Bake in a moderate oven GM4/180c/350f.
5. After 45 minutes lower to GM2/150c/300f until cooked. As this cake is high in sugar, the contents take longer to set, so do not open the oven door for at least twenty more minutes. (Approx 40 mins)
6. Wrap cake in foil and store for at least two days, or one week for really sticky gingerbread.
2 eggs
½ Cup beer (i.e Mc Ewans)
Melt in a saucepan:
½ lb Butter
½ lb Soft Brown sugar
2 level tbsp Treacle
2 level tbsp Golden Syrup
Sieve into a bowl:
10 oz Plain flour
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1. Add beaten ingredients to melted ingredients in saucepan.
2. Add gradually to sieved ingredients and beat well. Beating develops the gluten in the flour and will make the cake shiny.
3. Pour into a lined tin.
4. Bake in a moderate oven GM4/180c/350f.
5. After 45 minutes lower to GM2/150c/300f until cooked. As this cake is high in sugar, the contents take longer to set, so do not open the oven door for at least twenty more minutes. (Approx 40 mins)
6. Wrap cake in foil and store for at least two days, or one week for really sticky gingerbread.
Canadian Chocolate Chip Cookies
This is another recipe collected during my stay in Canada. These cookies can be prepared, baked and in your hands in twenty minutes. They are so delicious, that they rarely get a chance to completely cool down before they are gone, so when it’s just the two of us at home I halve the quantities to avoid a terrible accident….
8oz butter softened
8oz soft brown sugar
4 oz granulated sugar
2tsp vanilla (Can be omitted)
2 eggs
10 oz Plain flour
1tsp baking soda
½ tsp salt
300g Chocolate chips
Preheat oven to 375f/ 190c
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour, baking soda and salt until well blended.
3. Stir in the chocolate chips.
4. Drop heaped spoonfuls onto lined baking sheets 2” 5cm apart. The recipe uses teaspoons and is meant to make up to five dozen cookies, but I prefer to make fewer bigger ones.
5.Bake for 10-12 minutes or until lightly browned, the cooking time will vary depending on your oven and the size of your cookies so keep a close eye on them.
6. They will still be soft when they come out of the oven, so when they have slightly cooled transfer any that are left onto a cooling rack
8oz butter softened
8oz soft brown sugar
4 oz granulated sugar
2tsp vanilla (Can be omitted)
2 eggs
10 oz Plain flour
1tsp baking soda
½ tsp salt
300g Chocolate chips
Preheat oven to 375f/ 190c
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour, baking soda and salt until well blended.
3. Stir in the chocolate chips.
4. Drop heaped spoonfuls onto lined baking sheets 2” 5cm apart. The recipe uses teaspoons and is meant to make up to five dozen cookies, but I prefer to make fewer bigger ones.
5.Bake for 10-12 minutes or until lightly browned, the cooking time will vary depending on your oven and the size of your cookies so keep a close eye on them.
6. They will still be soft when they come out of the oven, so when they have slightly cooled transfer any that are left onto a cooling rack
Carrot and Coriander Soup
1kg (2lb 4oz) Carrots
1tbsp Olive oil/Butter
1.2 litres (2 pints) Stock ( Marigold Swiss Veg Bouillon)
4 tsp Chopped fresh Coriander
Freshly ground black pepper
Sea Salt
4tsp Sour/Single Cream (Optional to garnish)
1. Peel and slice carrots into chunks.
2. Heat oil in saucepan and gently cook carrots for a couple of minutes.
3. Add stock and bring to boil.
4. Reduce heat and simmer for 15 minutes.
5. Liquidise mixture with coriander.
6. Season to taste and swirl in cream.
1tbsp Olive oil/Butter
1.2 litres (2 pints) Stock ( Marigold Swiss Veg Bouillon)
4 tsp Chopped fresh Coriander
Freshly ground black pepper
Sea Salt
4tsp Sour/Single Cream (Optional to garnish)
1. Peel and slice carrots into chunks.
2. Heat oil in saucepan and gently cook carrots for a couple of minutes.
3. Add stock and bring to boil.
4. Reduce heat and simmer for 15 minutes.
5. Liquidise mixture with coriander.
6. Season to taste and swirl in cream.
Carrot and Ginger soup
This recipe was from the lady I babysat for in Canada, at the time she was setting up a fresh soup company.
2 tbs. butter
6 large coarsely chopped carrots
2 large onions chopped
3 tbs minced ginger root
1 1/2l stock (6tsp Marigold bullion)
Salt and pepper
½ cup single cream (Optional)
1. Mel the butter in a saucepan and then cook the onions, carrot and ginger over medium heat for about ten minutes until soft.
2. Add the stock and bring up to the boil then simmer for forty minutes.
3. Season and puree.
4. To serve add cream if required and return to a simmer for about three minutes.
2 tbs. butter
6 large coarsely chopped carrots
2 large onions chopped
3 tbs minced ginger root
1 1/2l stock (6tsp Marigold bullion)
Salt and pepper
½ cup single cream (Optional)
1. Mel the butter in a saucepan and then cook the onions, carrot and ginger over medium heat for about ten minutes until soft.
2. Add the stock and bring up to the boil then simmer for forty minutes.
3. Season and puree.
4. To serve add cream if required and return to a simmer for about three minutes.
Leek and Potato soup
When served chilled this soup is called Vichyssoise
(Serves 4-6 people)
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, finely diced.
1 ½ pints (850ml) stock (I always use Marigold Bullion)
½ pint (275ml) milk
2oz (50g) butter
2 tablespoons cream (Optional)
Chives and salt and pepper to taste
1. Trim off the tops and roots of the leeks, discard the tough outer layer. Split them in half lengthways and slice them up quite finally, then wash them thoroughly and drain well.
2. In a large thick based saucepan gently melt the butter, then add the leeks, potato and onion, stirring them all round so they get a good covering of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes
3. After that add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for another 20 minutes or until the vegetables are very soft (If you have the heat too high, the milk may cause it to boil over)
4. Blend or purée the mixture, return the soup to the saucepan and reheat gently, checking the seasoning
5. Serve with cream and chives
(Serves 4-6 people)
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, finely diced.
1 ½ pints (850ml) stock (I always use Marigold Bullion)
½ pint (275ml) milk
2oz (50g) butter
2 tablespoons cream (Optional)
Chives and salt and pepper to taste
1. Trim off the tops and roots of the leeks, discard the tough outer layer. Split them in half lengthways and slice them up quite finally, then wash them thoroughly and drain well.
2. In a large thick based saucepan gently melt the butter, then add the leeks, potato and onion, stirring them all round so they get a good covering of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes
3. After that add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for another 20 minutes or until the vegetables are very soft (If you have the heat too high, the milk may cause it to boil over)
4. Blend or purée the mixture, return the soup to the saucepan and reheat gently, checking the seasoning
5. Serve with cream and chives
Friday, October 06, 2006
Quebec Pea Soup
It may seem rather strange, but the canned version of this soup was a breakfast staple for us during the winter we spent in Montreal.
In England Pea soup is known as The London Particular because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
3 ½ Pints vegetable stock.
¾ lb Yellow split peas.
1 Large carrot, sliced.
1 Medium onion, chopped.
2oz Butter
Salt & pepper
1. Stir the stock and peas into a saucepan, bring back to simmer. Cover and simmer for 30 minutes. (There is no need to soak peas first)
2. Meanwhile heat half the butter in another saucepan and cook the carrot and onion over a gentle heat until soft.
3. Add the vegetables to the peas, season lightly then cover and simmer very gently for 40-50 minutes.
4. Then either whiz it with a blender, or press it through a sieve. You may prefer a chunkier texture.
5. Before serving melt in remaining butter. The soup can be thinned with stock if required.
In England Pea soup is known as The London Particular because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
3 ½ Pints vegetable stock.
¾ lb Yellow split peas.
1 Large carrot, sliced.
1 Medium onion, chopped.
2oz Butter
Salt & pepper
1. Stir the stock and peas into a saucepan, bring back to simmer. Cover and simmer for 30 minutes. (There is no need to soak peas first)
2. Meanwhile heat half the butter in another saucepan and cook the carrot and onion over a gentle heat until soft.
3. Add the vegetables to the peas, season lightly then cover and simmer very gently for 40-50 minutes.
4. Then either whiz it with a blender, or press it through a sieve. You may prefer a chunkier texture.
5. Before serving melt in remaining butter. The soup can be thinned with stock if required.
Spicy Lentil Soup
Serves 8 Prep 10 minutes
Cook 30 minutes
Serves 8
4tbsp olive oil (I use sunflower oil and just guess the quantity)
4 large onions, finally chopped
8 crushed garlic cloves (or cheat with garlic puree)
5cm 2in fresh root ginger, finely chopped. (or cheat with Barts minced ginger)
4 tsp mild curry powder (if you haven’t got mild, just adjust the quantity)
4 tsp mustard seeds
350g 12oz red lentils (they don’t need soaking, but I give them a rinse)
2 ltr (3 1/2 pints) vegetable stock (use Marigold Swiss Vegetable Bullion)
400ml (14fl oz) coconut milk (One full size can)
If you want to make a garnish you will also need:
4 thinly sliced garlic cloves
2 tbsp olive oil
1 Heat 4tbsp of oil and sweat onions for 5 minutes until softened. Add the crushed garlic, ginger, curry powder and mustard seeds and cook for 2 minutes.
2 Add the lentils and stock. When it comes to the boil, add the coconut milk and simmer for 20-25 minutes until the lentils are cooked.
3 To make the garnish heat the oil in a pan and sauté the garlic slices for a few minutes until golden.
4 Although it is not necessary, I like to give the soup a quick blitz with the hand blender, until the texture is as desired.
5 Check the soup for seasoning, ladle into bowls and garnish if desired.
Per serving: Cals 340, Fat 18g, Saturated fat 9g
Cook 30 minutes
Serves 8
4tbsp olive oil (I use sunflower oil and just guess the quantity)
4 large onions, finally chopped
8 crushed garlic cloves (or cheat with garlic puree)
5cm 2in fresh root ginger, finely chopped. (or cheat with Barts minced ginger)
4 tsp mild curry powder (if you haven’t got mild, just adjust the quantity)
4 tsp mustard seeds
350g 12oz red lentils (they don’t need soaking, but I give them a rinse)
2 ltr (3 1/2 pints) vegetable stock (use Marigold Swiss Vegetable Bullion)
400ml (14fl oz) coconut milk (One full size can)
If you want to make a garnish you will also need:
4 thinly sliced garlic cloves
2 tbsp olive oil
1 Heat 4tbsp of oil and sweat onions for 5 minutes until softened. Add the crushed garlic, ginger, curry powder and mustard seeds and cook for 2 minutes.
2 Add the lentils and stock. When it comes to the boil, add the coconut milk and simmer for 20-25 minutes until the lentils are cooked.
3 To make the garnish heat the oil in a pan and sauté the garlic slices for a few minutes until golden.
4 Although it is not necessary, I like to give the soup a quick blitz with the hand blender, until the texture is as desired.
5 Check the soup for seasoning, ladle into bowls and garnish if desired.
Per serving: Cals 340, Fat 18g, Saturated fat 9g
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