|
|
Smallholders Recipes
To make a perfect Victoria Sponge every time.
Easy no scales—use yoghurt carton to measure out ingredients
Mince fruit and onions. Boil all ingredients together until tender and mixture is thick. Put in jars and cover before it is cold.
Pour boiling water over the tomatoes, peel and slice. Lay slices in a dish in layers sprinkling with salt as you do so.
Cream butter and sugar until pale in colour. Beat in 1 egg then the other one. Sift in flour and cocoa powder Fold into the mixture Fold in Ground Alm... More on this Item... >
The cherries should be rinsed and the other fruits chopped to sultana size. Cream the butter and sugar until light and fluffy, add the beaten eggs and... More on this Item... >
Mix ingredients in a big bowl, then, blend roughly in a processor. Line a baking tray base with rice paper (10ins x 6ins)
Combine sugar and evap milk in a heavy pan. Dissolve over a low heat, stirring. When granules have melted, bring mixture to the boil and simmer gently... More on this Item... >
Melt butter and chocolate Beat eggs and sugar, and then beat the two lots together. Fold in the cherries and the walnuts, brandy and biscuits.
Line 2lb Loaf Tin. Melt butter in a large pan. Crush biscuits roughly, leaving quite large pieces. Stir into butter mixture. Melt chocolate in a bowl ... More on this Item... >
Cut the dates into cubes and put into a pan with the orange rind. Make the juice up to 300ml/10 fl.oz. with water and add to the pan. Stir over a low ... More on this Item... >
Mix oats and sugar in a bowl. Gently melt margarine and syrup without browning, pour on to oats and sugar and mix well.
Sift flour, salt, pepper, mustard, rub in butter lightly add cheese, mix until it leaves bowl. Roll out ¼ inch thick cut into triangles. Put on non-gr... More on this Item... >
Pick 20 heads of Elderflower in hot sunshine, or if you like the fruits later on find flowers which are full pout and the petals and pollen fall off w... More on this Item... >
Crush 1¼lb raspberries in a large bowl with a wooden spoon. Stir in 2lbs caster sugar and leave to stand in a warm place for 1 hour.
Crush the biscuits. Melt the syrup and chocolate, then fold in the biscuits and the Maltesers. Spread the mixture evenly in a tray (11x7ins)
Cut rhubarb into short lengths and place into preserving pan with sugar, ginger and lemon rind
|
