10 oz (300 g) plain white flour,
6 oz (180 g ) coarse mix brown flour,
1 tablespoon bran,
1 level teaspoon bicarbonate of soda,
1 scant teasp cream of tartar, pinch of salt,
3/4 pint (375 mls) buttermilk or sour milk
Mix the flours, bran, bicarbonate of soda, cream of tartar, salt together in large bowl, making sure air gets through.
Knead the dough gently. Put into round 7" (18 cm) cake tin. Cut across shape into top of the bread. Place tin on preheated baking sheet in middle of hot oven for 20 minutes. (425 deg F /220 C / gas mark 7 ) then reduce heat to 350 F/ 180C / gas mark 4 for a further 20 minutes or until bread is cooked. Test by turning out, and tapping bottom of bread with fingers. If hollow it is cooked. Cool on a wire rack. Serves 6.
8 oz (240g) onions, finely chopped
6 oz (180 g) butter
1 tablespoon olive oil
8 oz (240g) leeks, finely chopped
1 lb (480g) white flour
3 teasp baking powder
2 oz (60 g) caster sugar
2 tab. mild curry powder
1 oz (30 g) grated Parmesan cheese
1 large egg, lightly beaten
1 little milk.
Cook onions in 1 oz butter and olive oil till well cooked. Combine with leeks. Place flour, baking powder, sugar, and curry powder in a bowl. Rub in remaining butter, and cheese to form a bread crumb mimxture. Add onion and leek mixture, then add the beaten eggs and bring the mixture together. If too dry, add a little milk to form a nice firm dough.
Turn dough onto a floured surface and roll out to about 1 inch (2.5cm) in thickness. Cut into diamonds and place on baking sheet, bake in oven 400F/200C/gas mark 5 for 15 minutes approximately. half way through cooking turn scones over as they may tend to burn on bottom.
Serve with soup of your choice. Makes 24.
4 fillet of fish, 4 tabs. dry white wine,
6 black peppercorns, 1 bay leaf, 1 small sliced onion.
Citrus Sauce - juice of 2 oranges, 1 tab. caster sugar, 2 teasp. cornflour, 1 teas. water, 1 1/2 oz (45g) butter,
lemon to garnish.
Remove rind from 1 orange using a vegetable peeler. Cut rind into long thin strips and squeeze juice from the 2 oranges. Place the sugar in small suacepan and cook over a medium heat without stirring until the sugar is melted and golden in colour. Add orange juice. Stir until this toffee mixture is melted. Blend cornflour with cold water. Stir into sugar mix.
Stir over a high heat until mixture boils and thickens. Remove from heat. Add butter and rind and stir until butter is melted. Place the cooked fish on hot plates and pour sauce over. Garnish with a little bundle of the very finest slivers of lemon rind. Serves 4.
6 oz (180g) thickly sliced mushrooms
12 oz (360 shredded savoy cabbage
2 oz (60 g) bacon fat or butter
2 crushed cloves of garlic
2 tabls fresh lemon juice
pinch salt and pepper
1 teasp caraway seeds (optional)
Slice mushrooms and shred cabbage. Melt bacon fat or butter in heavy bottomed saucepan until foaming. add mushrooms, garlic and fry 3 minutes. Add lemon juice, shredded cabbage, salt and pepper.
The caraway seeds add a certain piquancy.
Cook for about 6 minutes overa moderate heat, until the cabbage is tender. Shake the pan to prevent the cabbage from sticking. Add a little water if it starts to stick. Serve in a warmed serving bowl. Serves 4
6 1/2 oz (195 gr) plain sifted flour
2 level tabs cocoa powder
1 level teasp bicarbonate soda
1 level teasp baking powder
2 free range eggs
5 oz (150gr) caster sugar
2 tabs. golden syrup
1/4 pint (150 mls) sunflower oil
1/4 pt (150 mls) milk
pinch salt.
Meanwhile beat the eggs separately and add them with the sugar and golden syrup to the mixture in the bowl. Process for a few seconds. With the motor running, pour in the oil and milk and continue processing for a few seconds more. Now the cake is ready.
Dont worry is mixture appears liquidy before cooking. That is the way it is supposed to be. Pour the cake mixture into 8 inch (20 cm) round cake tin, place tin on hot baking sheet and bake in centre of oven (325 F /170 C/ gas mark 3) for 50 to 60 minutes, approximately until fully baked.
Leave in tin to settle and then cool on a wire tray.
GLOSSY CHOCOLATE ICING
6 oz (180g) best quality chocolate
3 oz (90g) unsalted butter
1 teasp golden syrup.
Break the chocolate and place with the butter and syrup in a heatproof bowl. Place over a saucepan of simmering water and stir until all ingredients are melted. Ladle the lukewarm icing onto the cake, spreading evenly over top and sides.
4 rounded tabs. drinking chocolate
1 rounded tabs coffee powder
4 oz 9120g) fresh white breadcrumbs
4 oz (120g) demerara sugar
1/2 pint (300mls) cream
some fresh raspberries.
Mix the chocolate, coffee, breadcrumbs and sugar together. Whip the cream to form peaks and then spread alternate layers of chocolate mix and cream in a glass bowl, finishing with some cream. This dessert must be refrigerated for at least 10 hours. Serve with fresh raspberries. Serves 4
