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Our Recipes
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Scotch Broth
by kind permission from Class 4, Sibsey Free School
by kind permission from Class 4, Sibsey Free School
Carrot
Turnips
2 Onions
1 Leek
Dried Peas
Pearl barley
Salt and pepper
2.3 litres of juicy lamd and mutton stock
Sliced Kale
1. Firstly heat all the ingredients except kale in a slow cooker.
2. Reduce the heat and leave until pearl barley is soft.
3.Stir in the kale until, add salt and pepper. Serve once kale has softened.
I tried this and it is delicious.
Turnips
2 Onions
1 Leek
Dried Peas
Pearl barley
Salt and pepper
2.3 litres of juicy lamd and mutton stock
Sliced Kale
1. Firstly heat all the ingredients except kale in a slow cooker.
2. Reduce the heat and leave until pearl barley is soft.
3.Stir in the kale until, add salt and pepper. Serve once kale has softened.
I tried this and it is delicious.
Goat's Cheese and Caramelised Red Onion Tarts
1 large sheet of Puff Pastry, cut into 24 squares
2 tspn Olive Oil
1 large red onion, thinly sliced
3tbspn balsamic vinegar
2 tsp soft brown suger
150 g goats cheese diced
salt and pepper
Put 24 squares of pastry into a patty tins. Prick the bottom in the centre. Heat oil, add onion, vinegar, sugar,salt and pepper. Cook until onions are soft, stirring all the time to prevent burning. Put a teaspn of onion into each pastry case and top with a piece of Goat's cheese.
Bake in oven for 25-30 minutes at 200C until pastry is golden.
1 large sheet of Puff Pastry, cut into 24 squares
2 tspn Olive Oil
1 large red onion, thinly sliced
3tbspn balsamic vinegar
2 tsp soft brown suger
150 g goats cheese diced
salt and pepper
Put 24 squares of pastry into a patty tins. Prick the bottom in the centre. Heat oil, add onion, vinegar, sugar,salt and pepper. Cook until onions are soft, stirring all the time to prevent burning. Put a teaspn of onion into each pastry case and top with a piece of Goat's cheese.
Bake in oven for 25-30 minutes at 200C until pastry is golden.
CHOCOLATE BROWNIES
I have been making this recipe for many years. It is quick and easy and good to eat too.
4 Wheat breakfast bisks, crushed
1 cup of SR Flour
1 cup sugar
4oz butter/margarine
1 tablespoon cocoa powder
Place all dry ingredients into a bowl and mix together.
Add melted butter and mix them together thoroughly.
Press into a square baking tin and bake at Gas5 for 20 minutes. Mark and allow to cool before turning out.
For an alternative you can add dried fruit or you can ice them with chocolate icing.
1 cup of SR Flour
1 cup sugar
4oz butter/margarine
1 tablespoon cocoa powder
Place all dry ingredients into a bowl and mix together.
Add melted butter and mix them together thoroughly.
Press into a square baking tin and bake at Gas5 for 20 minutes. Mark and allow to cool before turning out.
For an alternative you can add dried fruit or you can ice them with chocolate icing.
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Ready for the oven
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strawberry jam
This is a WI Centenary year first. Today my strawberry jam set. This is something I have never acheived before until last week my elderly neighbour gave me her Grandmother's jam recipe.
Yeah..!
I've been asked if I'm prepared to share it. Iris is blind and would be thrilled to know that her loved recipe is being shared - so here it is.
If you do use it it would be great if you left some feedback.
Yeah..!
I've been asked if I'm prepared to share it. Iris is blind and would be thrilled to know that her loved recipe is being shared - so here it is.
If you do use it it would be great if you left some feedback.
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Ingredients:- 4 lb strawberries (cut large berries into 4) 4 lb sugar 2 lemons or 6 tblspns lemon juice Method:- Heat the prepared fruit and lemon juice in a large pan until the juice begins to run freely. Simmer steadily until the juice is well reduced. Add the sugar and heat gently without boiling, stirring until the sugar is completely dissolved. Boil briskly for about 15 minutes until the jam gives a moderate set on a cool saucer (I used my jam thermometer). Leave to cool. Stir well and bottle in clean jars. Made 6 1/2 pounds of jam |
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HEALTHY SAMOSAS
1 potato - precooked
1 carrot - precooked
1 spring onion
2 tablespoons peas
Filo pastry
2 teaspoon Korma paste
Oil for brushing
Chop potato and carrot into small cubes and place into a bowl. Slice spring onion and add to bowl. Stir in the korma paste. Take a sheet of Filo pastry and brush with oil. Place a spoon of mix in the top left corner of the pastry. Fold pastry over to make a point and continue to fold in a zigzag until the end. Brush with oil and bake in hot oven until crispy.
1 carrot - precooked
1 spring onion
2 tablespoons peas
Filo pastry
2 teaspoon Korma paste
Oil for brushing
Chop potato and carrot into small cubes and place into a bowl. Slice spring onion and add to bowl. Stir in the korma paste. Take a sheet of Filo pastry and brush with oil. Place a spoon of mix in the top left corner of the pastry. Fold pastry over to make a point and continue to fold in a zigzag until the end. Brush with oil and bake in hot oven until crispy.
PICNIC SLICES - GLUTEN FREE
This recipe is delicious and very moreish.
This recipe is delicious and very moreish.
225g cooking chocolate
50g butter
100g caster sugar
1 beaten egg
100g coconut
50g sultanas
50g glace cherries
Line a swiss roll tin with tin foil. Melt chocolate and spread over the base of the tin. Leave to get cold.Mix together the butter and sugar, add the beaten egg and the rest of the ingredients. Spread mixture evenly over chocolate base ( It may not look a lot but it is). Cook for 30/40 mins at 300F/150C/Gas2. Mark into portions while still warm allow to get cold before turning out.
50g butter
100g caster sugar
1 beaten egg
100g coconut
50g sultanas
50g glace cherries
Line a swiss roll tin with tin foil. Melt chocolate and spread over the base of the tin. Leave to get cold.Mix together the butter and sugar, add the beaten egg and the rest of the ingredients. Spread mixture evenly over chocolate base ( It may not look a lot but it is). Cook for 30/40 mins at 300F/150C/Gas2. Mark into portions while still warm allow to get cold before turning out.
HIBiscus tea
Steep petals in hot water for 5 minutes. Add honey as desired.
peanut butter fudge
'MELT AND MIX' SHORTBREAD
Courtesy of the Country Womens Association of NSW
A simple and yummy recipe
250g butter
⅓ cup icing sugar
⅓ cup cornflour
¼ cup sugar
½ teas. vanilla
2 ⅓ cups plain flour.
Melt butter over low heat, allow to cool slightly. Sift icing sugar & cornflour into bowl, add sugar. Add butter & vanilla, beat mixture until thick & creamy. Add sifted flour, mix well. Press mixture into 18cm x 28cm lamington tin, smooth over with a spatula; mark into fingers with a sharp knife. Each finger to be approx. 3 ½ cm x 6cm and 1 cm thick. Prick each finger decoratively with a fork. Bake mod. oven 30minutes or until light golden.
Cut into fingers while still warm. Cool in tin.
⅓ cup icing sugar
⅓ cup cornflour
¼ cup sugar
½ teas. vanilla
2 ⅓ cups plain flour.
Melt butter over low heat, allow to cool slightly. Sift icing sugar & cornflour into bowl, add sugar. Add butter & vanilla, beat mixture until thick & creamy. Add sifted flour, mix well. Press mixture into 18cm x 28cm lamington tin, smooth over with a spatula; mark into fingers with a sharp knife. Each finger to be approx. 3 ½ cm x 6cm and 1 cm thick. Prick each finger decoratively with a fork. Bake mod. oven 30minutes or until light golden.
Cut into fingers while still warm. Cool in tin.
ORANGE CAKE
I've tasted this but not made one - it is delicious.
I've tasted this but not made one - it is delicious.
From Fifty Shades of Cake (Shared from the Country Womens Association)
Ingredients:
1 Whole Orange pureed in the blender
180g melted butter
3 large eggs
1 cup of Caster Sugar
1.5 cups of SR Flour
pinch of salt
a smidge of Vanilla Extract
Method:
Preheat oven to 180c, prepare your tin & line base. Process an entire orange, including skin & pith until pureed. Add in all other ingredients and mix with a wooden spoon until well combined. Bake for 40-45 mins (depending on your oven).
Fill & cover with orange buttercream.
Orange Mascarpone Cheese Buttercream is wonderful in this one too...)
ENJOY WITH A CUP OF TEA XX
Ingredients:
1 Whole Orange pureed in the blender
180g melted butter
3 large eggs
1 cup of Caster Sugar
1.5 cups of SR Flour
pinch of salt
a smidge of Vanilla Extract
Method:
Preheat oven to 180c, prepare your tin & line base. Process an entire orange, including skin & pith until pureed. Add in all other ingredients and mix with a wooden spoon until well combined. Bake for 40-45 mins (depending on your oven).
Fill & cover with orange buttercream.
Orange Mascarpone Cheese Buttercream is wonderful in this one too...)
ENJOY WITH A CUP OF TEA XX
Chocolate chip cookie bars
Cookie
8oz SR Flour
8oz butter
1/4 cup sugar
1 egg
1 tspn vanilla extract
4oz toasted, chopped pecans
6oz chocolate chips
Pinch of salt
Sift flour and set aside.Cream the butter and sugar together until light and fluffy, then add the egg and vanilla. Add flour and mix together. Stir in pecans and chocolate chips. Spoon mixture into a greased 8'' x 8'' tin. Bake in oven Gas 2/300F/150C for 45 minutes, until top is firm.Cut into slices and leave to cool.
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Topping
3oz butter
1/2cup icing sugar
2oz melted dark chocolate
1/4 tspn vanilla extract
Cream butter and sifted sugar in a bowl, add melted chocolate and vanilla and continue to mix until smooth.
Spread butter cream onto cooled cookie bars
summer fruit lollies
I made this recipe with raspberries fresh from the garden.
Put 150g strawberries, 90g caster sugar and 1tspn vanilla extract into a bowl. Roughly break up until the sugar is dissolved. Mix in 500g natural yoghurt. Pour mixture into lolly moulds and freeze until solid.
wartime recipe - ginger cake
This recipe has been part of an exhibition n the Imperial War Museum. It is delicious.
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300g/11oz melted margarine
400g/14oz golden syrup 1 egg 130g/4 3/4oz plain flour 225g/8oz self raising flour 1 rounded tsp ground ginger 1 rounded tsp cinnamon pinch of salt 110g/4 1/4oz soft dark brown sugar 1 1/2tspn bicarbonate of soda |
Heat oven to 150C/130Cfan/Gas2. Grease and line a 26cm cake tin. Gently melt the margarine and syrup in a pan. Bear egg. Place flours, ginger, cinnamon, salt and sugar into a food mixer. Mix at slow speed, with mixer running, pour in the margarine and syrup, then add the egg. Dissolve bicarb in 175ml warm water, then pour into the bowl with mixer running. Spoon mix into tin, smooth over top. Bake for 1 hour ( or until a cocktail stick comes out clean). Turn onto a cake rack to cool.
Sloppy Joe Bake
Quick and tasty meal
500g mince beef
2 onions finely chopped
tablespoons olive oil
2 teaspoons ground cumin
1-2 teaspoons chilli powder
can tomatoes
1 pint beef stock
garlic bread
Brown mince, remove from pan. Fry onions until soft add spices, return mince to pan, add tomatoes and stock. Then simmer for 20 minutes. Heat oven to 200C/180F/Gas 6 and spoon mixture into a dish. Place the garlic bread on top and bake in oven for 12 mins or until bread is golden. Serve with a side salad.
500g mince beef
2 onions finely chopped
tablespoons olive oil
2 teaspoons ground cumin
1-2 teaspoons chilli powder
can tomatoes
1 pint beef stock
garlic bread
Brown mince, remove from pan. Fry onions until soft add spices, return mince to pan, add tomatoes and stock. Then simmer for 20 minutes. Heat oven to 200C/180F/Gas 6 and spoon mixture into a dish. Place the garlic bread on top and bake in oven for 12 mins or until bread is golden. Serve with a side salad.
'one bowl' apple cake
This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji apples
2 cups flour
2 teaspoons baking soda
Preheat oven to 350°F. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 8″ round cake tins. Bake for approximately 40 minutes
Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji apples
2 cups flour
2 teaspoons baking soda
Preheat oven to 350°F. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 8″ round cake tins. Bake for approximately 40 minutes
HAZELNUT PATE
A nice tasty change from meat pate - Ideal for a buffet or even a sandwich filling.
1oz butter or margarine
1 onion peeled and finely chopped
2 stalks celery finely chopped
6oz mushrooms wiped and diced
1/4pt water
2 round tspns Marmite
1 tspn tomato puree
2oz ground hazelnuts
6oz ground mixed nuts
6oz breadcrumbs
2 tbspn chopped parsley
1 large egg beaten
Seasoning
Line a 1lb loaf tin. Melt butter in a medium saucepan and cook onion, celery, and mushrooms for a few minutes until soft. Add water, marmite and tomato puree, bring to boil and simmer uncovered for 3-5 minutes. Place nuts, breadcrumbs and parsley into a bowl, add onion mixture, beaten egg and mix well. Pack into loaf tin and bake for 30-35 minutes. Let pate get cold before turning out onto serving dish. Can be frozen.
1oz butter or margarine
1 onion peeled and finely chopped
2 stalks celery finely chopped
6oz mushrooms wiped and diced
1/4pt water
2 round tspns Marmite
1 tspn tomato puree
2oz ground hazelnuts
6oz ground mixed nuts
6oz breadcrumbs
2 tbspn chopped parsley
1 large egg beaten
Seasoning
Line a 1lb loaf tin. Melt butter in a medium saucepan and cook onion, celery, and mushrooms for a few minutes until soft. Add water, marmite and tomato puree, bring to boil and simmer uncovered for 3-5 minutes. Place nuts, breadcrumbs and parsley into a bowl, add onion mixture, beaten egg and mix well. Pack into loaf tin and bake for 30-35 minutes. Let pate get cold before turning out onto serving dish. Can be frozen.
MARS BAR SLICE
4 x 60g Mars Bars, chopped
100g unsalted butter, chopped
3 cups Rice Bubbles
200g milk or dark chocolate, chopped
2 teaspoons vegetable oil
Lightly grease an 18 x 28cm slice pan
Line base & 2 long sides with baking paper, extending paper 2cm above pan edge.
In a medium saucepan, stir Mars Bars and butter together over a low heat for 4-5 minutes until melted
(Mixture may look separated when melting the Mars Bars & butter, but will come back together after stirring for about 5 minutes)
Place Rice Bubbles in large bowl
Blend in chocolate mixture until combined
Press firmly into prepared pan
Chill until firm.
Melt chocolate with oil in a heatproof bowl over a saucepan of simmering water
Spread evenly over slice
Chill until set
Using a hot knife, cut into small squares
Store in an airtight container in the fridge
100g unsalted butter, chopped
3 cups Rice Bubbles
200g milk or dark chocolate, chopped
2 teaspoons vegetable oil
Lightly grease an 18 x 28cm slice pan
Line base & 2 long sides with baking paper, extending paper 2cm above pan edge.
In a medium saucepan, stir Mars Bars and butter together over a low heat for 4-5 minutes until melted
(Mixture may look separated when melting the Mars Bars & butter, but will come back together after stirring for about 5 minutes)
Place Rice Bubbles in large bowl
Blend in chocolate mixture until combined
Press firmly into prepared pan
Chill until firm.
Melt chocolate with oil in a heatproof bowl over a saucepan of simmering water
Spread evenly over slice
Chill until set
Using a hot knife, cut into small squares
Store in an airtight container in the fridge
CHEESE SCONES
200g / 8oz self raising flour
50g / 2oz butter
1/2 tspn salt
50g /2oz finely grated cheese
1 tspn dried mustard
Pinch of cayenne pepper
125ml / 1/4 pt milk
Sift all dry ingredients together. Rub in butter finely. Mix in grated cheese. Add milk all at once, then using a knife mix to a soft, but not sticky, dough. Turn onto a floured board. Knead quickly until smooth. Roll out to 1cm /1/2 inch thick and cut into rounds using a biscuit cutter.
Bake towards the top of the oven (230C/ 450F or Gas8) for 7 to 10 minutes ( or until well risen and golden brown). Cool on a wire rack. Serve buttered
50g / 2oz butter
1/2 tspn salt
50g /2oz finely grated cheese
1 tspn dried mustard
Pinch of cayenne pepper
125ml / 1/4 pt milk
Sift all dry ingredients together. Rub in butter finely. Mix in grated cheese. Add milk all at once, then using a knife mix to a soft, but not sticky, dough. Turn onto a floured board. Knead quickly until smooth. Roll out to 1cm /1/2 inch thick and cut into rounds using a biscuit cutter.
Bake towards the top of the oven (230C/ 450F or Gas8) for 7 to 10 minutes ( or until well risen and golden brown). Cool on a wire rack. Serve buttered
Marie's chocolate brownies (in honour of marie curie)
This delicious and gooey chocolate brownie recipe is courtesy of Woodchurch WI. It is especially good because
it is gluten free and suitable for Coeliacs.
225g dark chocolate (70% cocoa solids)
3 beaten eggs
1 tsp vanilla extract
150g ground almonds
100g chopped walnuts
225g butter
200g caster sugar
Preheat oven 170c/gas mark 3/fan 150c
Melt chocolate and butter using a bowl over just simmering water - remove bowl from heat as soon as it has almost melted as it will continue melting off the heat.
Mix in vanilla and sugar and allow to cool slightly.
Beat eggs into pan with almonds and walnuts - turn into 24cm square baking tin.
Bake 25-30 mins - the top will have set but the mixture will still be gooey - once cooler cut into 16 squares.
Serve with ice-cream or a spoonful of Greek yoghourt.
chocolate dipped apple slices
This simple recipe is ideal to do with the children.
Cut an apple into slices then dip them into melted chocolate and cover in 'hundreds and thousands'.
Cut an apple into slices then dip them into melted chocolate and cover in 'hundreds and thousands'.
Melonade
1 Lemon, peeled1/4 Watermelon, without rind or seeds
Sparkling Mineral Water
Method
Juice the lemon and watermelon and add sparkling mineral water just before serving
Recipe supplied by Adrienne Barnes, Sibsey WI, Lincolnshire South Federation for the Healthy Lifestyle Challenge Picnic recipe competition funded by FSA in 2008
Sparkling Mineral Water
Method
Juice the lemon and watermelon and add sparkling mineral water just before serving
Recipe supplied by Adrienne Barnes, Sibsey WI, Lincolnshire South Federation for the Healthy Lifestyle Challenge Picnic recipe competition funded by FSA in 2008
Vegetarian fruit curry
Ideal for freezing - best made the day before
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1 pack chicken style Quorn
1 tbspn olive oil Tin Pineapple chunks 1 Yellow Pepper 2 tblspn Curry Paste |
Dried apricots
1 Bramley Apple 1 Red Pepper 2 Onions 1/2 tin Coconut Milk 1 tblspn Tomato Puree |
1 Dessert Apple
1 Pear 1 Green Pepper 2 cloves of Garlic 1 tin Plum Tomatoes |
In a large pan fry finely chopped onions, garlic with the peppers in olive oil until soft. Add the Quorn and curry paste, apricots and tomato puree. Stir well and heat through. Add plum tomatoes chopped,coconut milk. Then add peeled and chopped, apples, pear and pineapple. Stir thoroughly and simmer for 10 minutes. Switch off and leave until next day. At this stage it is suitable for freezing. Before serving heat through until hot and serve with rice or a jacket potato topped with roasted almonds or cashews and a side salad + naan or crusty bread.
This is a tried and tested recipe. Adjust ingredients to your own taste.
The most important ingredient are some good friends to share it with.
Enjoy!!
This is a tried and tested recipe. Adjust ingredients to your own taste.
The most important ingredient are some good friends to share it with.
Enjoy!!
Fatless sponge
It is 'a never let me down' cake that is quick and easy to make, and is light as a feather. It doesn't keep for long....but it does not need to, as it is so good to eat.
3 Eggs
4oz Caster Sugar
3oz SR Flour
Whisk the eggs in a large bowl with the sugar(you need an electric whisk to do this).
The mixture must be very, very thick. Then fold in gently the sifted flour, you must do this gently because you do not want to knock the air bubbles out, mix well and divide into two lined sandwich tins. Bake 200C for 15-20 mins.
Turn out onto a cooling rack and allow to cool completely.
Sandwich together with your choice of filling.
Enjoy!
3 Eggs
4oz Caster Sugar
3oz SR Flour
Whisk the eggs in a large bowl with the sugar(you need an electric whisk to do this).
The mixture must be very, very thick. Then fold in gently the sifted flour, you must do this gently because you do not want to knock the air bubbles out, mix well and divide into two lined sandwich tins. Bake 200C for 15-20 mins.
Turn out onto a cooling rack and allow to cool completely.
Sandwich together with your choice of filling.
Enjoy!
