2 lbs. Pureed apple, sweetened.
2 lemons, incl. Zest.
Beat 2 egg whites v. stiff.
Put in beakers with cherry on top
1 lb, dried apricots (ready to eat)
1.5 cups of water
2.5 oz. caster sugar
Zest of .5 orange
1.5 tbsp. orange juice
150 ml. cream(small pot).
Liquidize. Decorate with maraschino cherry and swirl of cream.
Chill well.(Will freeze)
2 lb. apricots
3 cups orange juice
Zest of orange.
150 ml. (?at least) cream
Plain flour – 2 tbspns
Braising steak – 900 gms – 2 lb. Cubed
Olive oil – 3 tbspns
Shallots 12 peeled & halved
Garlic – 2 cloves
Bay leaf – 1
Thyme sprigs – 3
Bacon fardons – 150 gms – 5 0z.
Red wine – 500 mls – 16 fl oz.
Flat mushrooms – 150 gms – 5 0z – sliced
Tomat puree – 2 tbsp.
Preheat oven to 325oF/Gas 3
Toss steak in seasoned flour
Heat oil in large casserole and fry shallots for 4 – 5 mins till golden.
Remove and set aside. Add steak and fry for 2 – 3 mins till browned on all
Add garlic, bay leaf,thyme,bacon & shallots and fry for further 2 mins.
Pour in wine and bring to boil.
Add .5 pt. Of beef stock and Bouquet Garni.
Boil for 1 hour, then add mushrooms and tomato puree. Return to oven for another hour.
Meat (about .75 lb) plus –
4 oz. cooked lentils.
Add half pt. stock, onions carrots, mushrooms, sliced
Casserole (with lid) Gas 4 – 2 hours.
8 oz. blackberries.
2 oz. sugar
1 pt. vodka.
Add sugar & vodka to fruit.
Shake daily till sugar dissolved.
Strain after one month.
3 Litres = 4 x 750cl bottles.= 5 pts.
2.5 lbs blackberries
10 oz. sugar.
Cooking Apples – 680 g./1.2 lb.,peeled, core & sliced
Caster Sugar 75g/3 oz, plus extra for sprinkling
Plain flour – 1 tbsp
Lemon, grated & juice.
Butter – 75g/3 oz. Softened
Soft light brown sugar – 75g/3 oz.
Eggs – 2 large
Ground almonds – 40g.1.5 oz.
S.r.flour – 75g./3 oz.
Baking powder – .5 tsp.
Heat oven Gas 4.
In large bowl, mix apples, caster sugar,flour & lemon juice
Out in 2 pint dish, and spread evenly
Place lemon rind,sugar,butter,eggs & almonds in a bowl. Sift in s.r.flour and baking powder, add 1 tbsp cold water and whisk.
Spread sponge mixture evenly over apples, cook on baking tray centre oven
For 50 – 55 minutes till sponge well risen, golden brown & firm to the touch. If necessary,cover with foil to prevent over-browning at end of cooking.
Serve, sifted with caster sugar.
Simmer in oil for 5 mins.
Remove, ad tbsp. flour & stir.
Add half pt. water/stock, and cook till thickens.
Oven cook Reg. 3 (or bottom oven) for at least 1 hour.
CHICKEN THIGHS/ BREASTS
Place defrosted chicken in Campbell’s mushroom soup, plus one tin water.
Add seasoning and .25 lb. mushrooms.
Casserole for 3 hours on low gas.
4 ox. Marg.
4 oz. Gran.
1.5 Tbsp. Milk
1.5 tbsp. Cocoa
2 cups S/P oats
2 cups coconut
Melt marg and sugar and add milk and cocoa.
Bring to boil for two mins.
Add coconut and oats.
Make into balls, and roll in remaining coconut.
(Enough to freeze:)
10 oz. flour (at least)
6 oz. hard margarine.
3 oz. sugar.
(Serves 6) (See plums & honey
Pinch of salt
115g. cold butter diced
75g.light brown or caster sugar
75g. ground almonds
Add butter to flour & salt, mix with fingers,
Then stir in sugar & almonds.
1 finely chopped onion.
1 clove garlic, crushed. Fry in tbspn oil till golden brown.
Add 1/2 lb. (1/4 lb. p.p.), tbsp. chopped ginger,1.1/2 tbsp. curry powder – fry 5 mins.
Add 1/4 pt. water, 1 tbsp, vinegar,1 cubed potato.
Boil & simmer till chicken tender & potato soft.
CUSTARD – Birds Pack
4 Tbsp = 8 Fl.oz.
HADDOCK SHEPHERDS PIE
2 lb. smoked haddock fillet.
1 small onion
1 bay leaf
15 fl.oz. milk
Half oz. butter
” ” flour
5 fl.oz. single cream
Lemon juice or white wine
2 – 3 eggs, hard boiled (7 mins) refreshed with cold water
3 oz. defrosted frozen peas
Tbsp. fresh chopped chives
” ” parsley
Salt & pepper
2 tbsp, finely chopped shallots or onions
knob of butter
2 lb. mashed potatoes
2 – 4 oz. grated cheddar cheese
Lay haddock in dish.Pierce onion with bay leaf & clove,
and boil in milk.Pour milk over fish.
Cover with lid, and stand for 10 mins.
Pour milk back over onion,& keep at simmer.
Melt butter & add flour.Cook on medium heat 3 – 4 mins,
not allowing roux to colour.Add ladleful of milk at a time, then add onion. Simmer gently 15 – 20 mins.
Add single cream,season with salt & pepper, and squeeze of lemon or white wine.
Meanwhile, break haddock in flakes & sprinkle into buttered ovenproof dish. Shell & chop eggs, and sprinkle
into dish, with peas, chives and parsley.
Pre-heat oven to 200.C/400.F/Gas 6.
Cook shallots or onions in butter for few mins till tender, and add to hot mashed potatoes plus cheddar
(or more to taste).Spread over haddock mix.
Brush with butter,and bake 25 – 35 mins till golden
Can add English or French mustard to mash for
Cook pastry case,allow pastry well over edge to allow shrinkage when cooking.
Cook fish – cod or haddock.
Make cheese sauce with mustard & vinegar.
Pour sauce over fish in flan, top with grated cheese,and decorate with tomato segments,prawns & chives.
Cook Reg. 5 for 20 – 30 mins.
6 oz. butter.
6 oz. demerara
8 oz. Scotts porridge oats
Melt fat over gentle heat,mix in sugar, oats & salt.
Turn into well greased Swiss roll tin(or similar),press lightly together.
Smooth surface with knife, bake for 30 – 35 mins. Gas 4.
When golden brown,leave to stand few mins.,then cut across into squares or fingers, allow to cool and remove
Vegetable oil 1 tbsp.
Boned lamb shoulder – 900g 2 lb, cubed.
Onions – 2 quartered
Leeks – 2 thickly sliced
Carrots – 4 thickly sliced
Potatoes – 2 large, sliced (at least)
Pearl barley – 3 tbsps
Lamb stock – 1.5 L.
Fresh parsley – 3 tbsps.
Heat oil in large pan and fry lamb 2/3 mins. Till brown. Remove.
Fry onions 4/5 mins. Till golden
Add leeks, carrots, potatoes and pearl barley.
Pour in stock.
Casserole and simmer (Gas 3 or 4) for 2 hours.
Sprinkle parsley and serve.
Probably needs extra potatoes as veg
KEBAB OF PORK
Cubes of cooked pork.
Herbs & Aromat.
Line up on skewer and grill.
Rich gravy with herbs & sherry.
Serve with rice, peas, beans & carrots
2/3 lbs. leeks.
Celery head (complete)
1 lb. potatos.
4 pts. water with 8 cubes beef stock.
Aromat & worcester sauce.
Simmer for .5 hour.
Liquidize & freeze.
Butter 25g. (1oz.)
Onion, 1 large, chopped.
Split red lentils,110g.(4 ozs)
Vegetable stock 900 ml.(1.5 pts)
Canned tomatoes 200g.
Carrot, 1 large chopped.
Med. Curry past, 2 tsps, level.
Melt butter in large saucepan, add onion and carrot, cook gently for 10 mins.
Stir lentils and curry paste into vegetables, add stock and tomatoes.
Bring to boil, then reduce heat, cover and cook gently for 40 mins.
Cool and reduce in processor.
Makes v. thick soup (6 boxes) from double quantities,may take more water
LIVER & BACON
For 4 people
1lb (450g) calves or lambs liver in 1/4″ slices .4oz.(110g) streaky bacon,de-rinded,cut into small pieces.
1 heaped tbsp seasoned flour.
3 fairly large onions, sliced.1 med. carrot,cut in chunks.
1 level teasp, dried sage.
1 teasp. Worcester sauce. 2 lb.(900g) potatoes in fairly thick slices Salt & black pepper.
Heat oven to gas 3, coat liver in flour,arrange in casserole, sprinkle with remaining flour,Add bacon,onion carrot, celery,and sage and seasoning of salt and black pepper.
Cover with thick layer of potatoes,and season again
Cover and cook for 2 hours.Remove cover and cook for further half hour.
One and a half/ two eggs per person.
Beat eggs in basin,add salt & pepper and tbsp. water.
Pour into hot pan,tipping to allow egg to flow under & cook; fold when ready
4 oz. plain flour, pinch salt.
1 egg. 1/2 pt. milk.
Sieve flour into basin, drop in egg and beat well.
Gradually beat in enough liquid to make stiff,smooth batter. Allow to stans few minutes, then beat in remainder of liquid.
Mixture van stand, ideally in frig.
Give final whisk before using.
Pour in hot frying pan, thinly.
Half pt. batter.
225g./80z. corned beef.(chopped)
300g./10 oz.condensed tomato soup
1 small onion.
(or to make 8 pancakes.
Chop onion,fry in butter till golden
Add chopped corned beef, fry further 2 mins.
Roll up, arrange in heatproof dish.
Coat with tomato soup.
Re-heat in centre oven Gas 5, 15/20 ins.
8 oz. Flour (plain)
3 oz. Marg.
1 0z. Trex./
T.sp. water at a time
Rub sponge into crumbs.
Mix with 1 oz. caster sugar
2 tbsp. ground almonds.
Don’t make too wet.
Top with flaked almonds.
Bake Reg.5 for 15 – 20 minutes.
N.B. One spinge does 6 peach halves.
Stewed: Half/two pounds.
3 ozs. sugar.
Half pt. water.
Peel, core and cut into quarters.
Boil or casserole for half hour.
Serve with ice cream & chocolate sauce
.5 pt. (tin) pineapple juice made up to 1 pt. water.
Make jelly, but when half set whisk with Carnation (small tin.)
Break up sponge & add sherry & little juice.
Pour over whisked jelly (half set) with pineapple pieces.
Gas mark 4 in casserole with little sugar – 30mins
For curry: 1/2 cup of rice X 2.5 times cold water, & little salt.
Boil slowly 12/15 mins. Rice will absorb water.
For rice pudding:1 tbsp. rice to 1/2 pt. milk, boil for 1 hour.
SALMON & RICE
Liquidize half cucumber in 1/8th.pt. milk
Half lemon juice,little vinegar,pepper & salt.
Dab of marg, t’sp of flour.
Prepare as white sauce.Plus half moons of cucumber.
Cook rice, add taragon.
Line ramikins with cling film & fill with rice.
8 oz. sloes.
2 0z. sugar
6 unpeeled almonds
1 pt. gin.
Add sugar & almonds to sloes, then gin.
Shake daily until sugar dissolved.
Leave 3 months, then strain.
Bottle after 1 month.
Put in lots of boiling water,cook for 4/7 mins.
BOLOGNAISE. Serves 2
Can (or fresh) toms.
Tom. soup.(0r Bolognaise sauce)
6 oz. minced beef.
1 oz. butter.
Tbsp. olive oil.
Glass reed wine.
Mushroom, diced onion, garlic clove.
Heat butter & oil, fry garlic, onion, mushroom & carrot several mins. then add rest.
Put sauce on top, sprinkle parmesan cheese.
4 oz. self-raising flour. (6oz for large)
2 oz. marg, (4oz )
2 oz. sugar (4 oz )
1 egg. Little milk. (2 eggs )
Cream marg. and egg. Sieve in flour, add little milk, till soft dropping.
Grease basin. Boil for 1 hour, 2/3 up basin.(1.5 hours)
Weigh 2 or 3 eggs against marg.,flour (S/R) & caster.
Grease & flour tins.
Beat marg. & sugar together, add one egg at a time.
Tip into mixing bowl, sieve in flour slowly.
Regulo 4 1/2 hour.
Apricot jam between sponges.
For lemon, add lemon juice and zest to bottom layer, and top while hot with 2 oz. caster sugar (little more sugar to shine.) 2 lemons.
4 pts. water with 8 cubes chicken stock.Boil half hour.
4 lb. tomatos.
No salt or pepper.
Liquidize & freeze.
4 fl. ozs milk,20g butter, 1 tbsp. flour.
Melt butter & flour, add milk gradually, simmer 5 mins.
N.B. Add cheese,mustard & vinegar for crabstck rarebit.