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Posts Tagged ‘pint’

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:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

Preheat the oven to 180C / 350F / gas mark 4

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

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What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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What you need:

2 aubergines
1 pint / 475 ml milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
any aromatic runny honey

fresh mint leaves (for decoration)

Sesame seeds

What you do:

Peel the eggplants and cut them into slices about 1/3 inch thick. Place  them in a bowl then add enough milk to cover the slices and place  a small plate on top to hold them down in the milk. Leave to soak for 1 or 2 hours.

Drain the milk off.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Place each aubergine slice  in the flour so that they are completely covered , then shake them to remove the excess.

Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown.

Drain on paper towels.

Place the cooked aubergine onto a serving plate, drizzle with honey.

Sprinkle the mint leaves & sesame seeds over the top & serve hot.

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What you need:

2 oz / 50 g butter
1 clove of garlic ( crushed)
1 small onion ( diced )
12 oz / 300 g carrots (peeled & diced )
1 tsp dried chopped tarragon
1 pint / 600 ml chicken stock
Finely grated rind & juice of 1 orange
2 tbsp natural yoghurt

What you do :

Melt the butter in a large saucepan & cook the onion on a low heat until soft. Add the garlic & carrots & cook slowly around 5 mins.
Sprinkle in the the tarragon & then pour in the chicken stock, orange rind & juice.
Bring to the boil then cover & simmer for 30 mins.
Serve it as it is OR puree it if you wish.
Pour into bowls & add a spoon of yoghurt.

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What you need:

3/4lb Parsnips (chopped)
1 onion (chopped)
1 small cooking apple (grated)
1 pint of chicken stock
1/2 oz butter / margarine
1 tbsp mild curry powder
single cream ( amount of your choice to thicken)

What you do :

Place butter in saucepan and add the chopped parsnips, chopped onions and grated apple and gently fry for 3 mins.
Add the curry powder and fry for another 2 mins.
Pour in the chicken stock and simmer for 30 mins or until cooked.
Liquidise then add enough single cream to thicken the soup.
Serve hot , with crusty bread or croutons.

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