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Posts Tagged ‘mixture’

What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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What you need:

9 small red apples
wooden skewers
1lb /450g sugar
1/4 pt /150ml water
1 oz /30g  butter
1 tbsp glucose
3 drops red food colouring

What you do:

Wash and dry the apples thoroughly. Impale them on the skewers.

Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 C or is at hard crack stage.

When mixture stops bubbling, add the red food colouring.

Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.

When cold wrap in cellophane or greaseproof paper.

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What you need:
6 peppers, mixed colours
Spaghetti bolognese ( see in my recipes)

What you do:
Cut tops off peppers and set tops aside
Remove seeds and membranes from inside the pepper
Cut a jack-o’-lantern face on one side of each pepper.
Spoon the cooked spaghetti bolognese mixture into the peppers.
replace pepper tops.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

8oz / 200g mixed fruit
4oz / 100g brown sugar
1 egg
2 cups of self raising flour.

What you do:

Soak the mixed fruit & brown sugar overnight in a cupful of cold tea.
Preheat the oven to 180C / 350F / gas mark 4

Next day,
Add these ingredients in a bowl & mix in the egg & the self raising flour.
Pour the mixture into a 1lb loaf tin & bake for around 1 hour.
Serve it spread with butter.

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What you need:

1 large tin of evaporated milk
1 strawberry jelly
6 strawberries
2 meringue nests.
3oz of boiling water.

What you do:

Whip the tinned milk until it doubles in volume & thickens.
Melt the jelly in 3oz of boiling water, then combine into the thickened milk.
Chop the strawberries & crush the meringues into small pieces & add to the mixture then stir well.
Spoon the mixture into individual glasses, then place into the refrigerator until set.
Decorate with sliced strawberries.

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What you need:

4 ramekin dishes
3 egg whites
1/4 tsp cream of tartar
5oz / 125g castor sugar
miniature bottle of drambuie
2 egg yolks
1/4 pt / 150ml double cream.

What you do:

Preheat the oven to 130C /250F / gas mark 1/2
Whisk the egg whites with the cream of tartar until stiff. Whisk in 3oz / 75 g of the sugar & 1 tbsp of Drambuie.
Pout the mixture into 4 well greased ramekin dishes.
Bake for 40 mins.
Beat the egg yolks with the remaining sugar & Drambuie until creamy. Gently fold into lightly whipped cream.
Serve hot with the Drambuie sauce.

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What you need:

340g corned beef
1 large or 2 small onion ( chopped)
3/4 lb short crust pastry.

What you do:

Preheat the oven to 200C / 400F / gas mark 6.
In a little water, soften the onion. Then add the corned beef & blend really well.
Line a shallow oven- proof dish with half of the pastry & spread the oinion & corned beef mixture on top of the pastry.
Dampen the edges of the pastry with a little water, then place the other half of the pastry on the top. Make 2 or 3 slits in the top to allow the steam to escape.
Bake in the oven for around 25 mins.
Serve hot or cold.

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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What you need:

4 oz / 100g sugar
1 oz / 25g butter ( melted)
1 beaten egg
1 lemon ( grated rind & juice)

What you do:

In a saucepan, put the butter, sugar & egg and whisk together well. Add the grated rind & lemon juice then mix all together well.
Simmer gently over a low heat all the time stirring until it boils. Continue cooking for around 3 – 5 mins until the mixture is fairly thick stirring all the time.
Pour the mixture into a heated jar then cover it & seal it.
Keep it refrigerated.

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