Truro WI
100g Toffees
100g Butter
100g Marshmallows
125g Rice Krispies
1 bar cooking chocolate
Melt toffee, butter and marshmallows.
Remove from heat and add Rice Krispies.
Put in fridge to set then melt chocolate to coat the top and use sprinkles to decorate.
Raspberry Cheesecake
1 pot Philadelphia Cheese
1 pot Mascarpone Cheese
1 pot Double Cream
1 tbs lcing Sugar
1 Punnet of Raspberries
4oz Digestive Biscuits
2oz Butter
Melt Butter, crush digestives and add to melted butter.
Refrigerate to set
Whisk double cream, then add to mascarpone, Philadelphia & icing sugar.
Remove base from fridge and add topping
Use Raspberries to decorate
1 Small Natural Yoghurt
1 Small Tub of Double Cream
1 Packet of White Sauce Mix
Spring Onions
Garlic Paste
Using a large bowl, combine all ingredients and then serve.
Cheese and Ham Wheels
1 Roll Puff Pastry
Ham
Grated Cheese
Mustard or Chutney if desired
Unroll pastry and cover with a layer of cheese, then a layer of ham, then another layer of Cheese.
Roll up, and cut into slices.
Bake in the air fryer at 180 until golden brown.
Sausage Rolls
Ready-rolled puff pastry
Sausages
Egg to glaze
Make as above replacing filling
2 weetabix
7oz Self Raising Flour
2oz wholemeal Self Raising Flour
3tsp Cinnamon
5oz Butter
1 egg
1 lge Cooking Apple (grated)
5oz Demerara Sugar
3oz Sultanas
Cherries to decorate
Line a 8 inch square sponge tin
Heat oven to 200c
Put dry ingredients and rub in fat add apple fruit and mix together and add egg. Pour into tin and decorate the top with cherries.
Bake for 20 - 25 mins then remove from oven and allow to cool in the tin.
An easy, inexpensive and quick soup to make and this is plenty for 4 to 6 people. It freezes well and can be kept in the fridge for up to 2 days:
1 tablespoon vegetable oil
1 large onion chopped
2 crushed garlic cloves
2 cans chopped tomatoes (approx 400g cans or packets with or without added herbs)
1 approx 400g can lentils very well washed
2 pints vegetable stock
chopped fresh thyme or basil if tomatoes don't have added herbs
2 teaspoons sugar
2 tablespoons tomato puree
seasoning
chopped fresh parsley or basil for garnish
Heat the oil, onion and garlic in a large saucepan and fry until onion clarified. Add all the other ingredients and bring to the boil. Cover and simmer for about 10 minutes until the onions are soft. Blitz with a blender or in a food processor (may need two batches for this) until smooth and not too grainy. Check the seasoning and sprinkle over the parsley or basil before serving
I am often asked for this recipe as they are very 'morish' and everyone seems to like them. It originates from a Mary Berry cookery book but I tend to put in a touch more mustard and parmesan and don't bother with the food processor as the dough is easy to squeeze together.
100g very soft butter
50g semolina
85g self-raising flour
approx 75g grated parmesan
big pinch dry mustard powder
ground black pepper and salt to taste
40 nuts (pistachio, peanut, cashews, pine nuts all suitable)
Preheat oven to: 180C; Fan160; gas 4
Put all the ingredients except the nuts into a food processor or a large bowl and work together until combined to make a soft dough.
Roll the dough into about 40 small round balls (approx ¼ oz or 7.5g each) and put these onto a baking sheet (you will need a large one). Press them so they are like a very thick £1 coin and push a nut into the centre of each.
Bake for about 15 to 20 mins until a pale golden brown (be careful as burn easily).
Cool on a wire rack and serve cold.
These keep well in an airtight container for at least a week (although in my experience are all gone on the first serving!) and also freeze well, but after defrosting they are best if refreshed in the oven to crisp them up.
225g soft butter or soft margarine
225g caster sugar
225g self-raising flour
4 large eggs
grated skin (zest) & juice 1 orange
250g gooseberries
100g granulated sugar
Heat oven to 180C/160 fan/ gas 4 or in AGA put grid shelf on floor and just before baking cold plain shelf on 2nd set of runners in roasting oven.
Line a 23x30cm tray-bake tin with foil and grease well (or use non-stick foil or baking parchment). Put butter, caster sugar, flour, and eggs in bowl and beat until creamy and smooth. Stir in orange zest and gooseberries. Spoon into tin and level the surface.
Bake 30 - 35 mins until firm to touch and/or skewer out clear.
Stir orange juice and granulated sugar together and spoon over surface of warm cake while still in tin and allow to soak in. Cut into squares.
100g butter
100g toffee
100g marshmallows
125g Rice Krispies
150g Milk Chocolate
Sugar Strands
Put the butter, toffee and marshmallows into a pan and melt, stirring all the time until smooth.
Remove from the heat and add the Rice Krispies.
Place in an 8 inch square tin.
Melt the chocolate and coat the top.
Sprinkle with the sugar strands.
Place in the fridge to set.
By Mary for her daughter Kim's birthday!
This recipe is for 6 portions but I find that it makes too much filling for the pastry (I cheat and buy ready-made rolled pastry) so I buy twice as much pastry and make 2 plaits (and freeze one for another time)
6 hard boiled eggs
350g (12oz) rough puff pastry
1 egg beaten (for the glaze)
25g (1oz) butter
200g (7 ½oz) can or jar asparagus spears
25g (1oz) plain flour
Milk
100g (4oz) cheese grated
3 tbsp single cream
salt and pepper
Boil the eggs and drain the asparagus reserving the liquid in a measuring jug. Make this liquid up to 200ml (7 fl oz) with milk. Roughly chop up the eggs and asparagus. Make a sauce by whisking together the butter, flour and liquid in a pan over a gentle/medium heat until thickened. Remove from the heat and stir in the grated cheese and seasoning. Then add the eggs, asparagus and cream and stir until blended. Allow to get cold. Heat oven to 220 C, mark 7, fan 190 C.
Roll out the pastry (if you haven't bought ready rolled) into an oblong about 13 in (35cm) x 12 in (30 cm) and spoon the filling down the centre leaving a space at the top and bottom. Cut diagonal slits about ½ in (1.5cm) wide down each long side and dampen the tips. Fold in the top and bottom of the pastry and then plait the strips over the filling. Put onto a baking tin, brush with beaten egg and bake for about 25 mins until pastry golden brown. Serve hot or cold.
Perfect with a cuppa after a winter walk!
220g Self-raising flour
2 tsps Baking powder
160ml vegetable oil
220g Caster sugar
4 large free range eggs
4-6 drops vanilla essence (optional)
Jam for the filling
Whipped cream (optional)
A sprinkling of icing / caster sugar to serve
Preheat oven to 170ºC / gas mark 3
Sieve the flower and baking powder
Put all the ingredients into a large bowl or food processor and mix until smooth creamy mixture. You can use and electric hand whisk if you have one.
Divide the mixture equally between the two tins and cook for 30 mins or until golden brown. The tops of the cakes should spring back when pressed lightly with a finger and a knife comes out cleanly when put into the centre of the cake.
Turn the sponges out onto a cooling rack and carefully peel back the lining. Leave to cool.
Spread the jam and whipped cream over the bottom of one and place the other on the top, sprinkle with sugar, and enjoy.
500g Self Raising Flour
250g Soft Margarine
150g Sugar (for the crumble)
500g Blackberries
300g Apples
50g Sugar (for the fruit)
Stew the fruit then add the 50g sugar. Put into an ovenproof dish then set aside while you make the crumble.
Rub the fat into the flour and sugar until it looks like breadcrumbs. Then sprinkle over the fruit. Bake in the oven at about 180 degrees for about 30 minutes.
Makes 20-24 servings. Delicious as well as a very good way of using the glut of courgettes that we have had this year due to the hot weather.
(please note cup refers to measuring cups not domestic cups!)
Cake
2 cups shredded courgettes
2 cups caster sugar
1 cup corn oil (rapeseed oil can be used but corn oil gives a better flavour)
4 large eggs2½ cup cups plain flour
1½ teasp ground cinnamon
1 teasp salt
½ teasp baking soda
½ cup chopped walnuts (optional)
Frosting
3 oz cream cheese softened
¼ cup butter softened
1 tablesp milk
1 teasp vanilla extract
2 cups icng sugar (may need more to thicken it)
additional chopped walnuts (optional)
1. Preheat oven to 350C (Fan 160)
2. In a large bowl beat the courgette, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda and then gradually beat this into the courgette mixture until blended. Fold in the walnuts.
3. Put into a greased 13x9 inch baking pan and bake for 35-40 mins or until an inserted toothpick comes out clean from centre.
4. For frosting beat the cream cheeses, butter, milk and vanilla until smooth. Add icing sugar and mix well. Spread onto cake and sprinkle with chopped nuts if desired. Cut into suitable sized pieces.
5. Store in refrigerator.
for 4 people
Mary's daughter Shelley noticed that the recipe for her sister Kim's favourite meal had been put on the website so she wanted her favourite on the website as well. It is very quick and easy to prepare which is a bonus. We like to have it with a side salad although one recipe suggests that 50 g finely shredded fresh spinach can be stirred in at the last minute which can be another contribution toward your 5 a day.
350g dried spaghetti
2 tablesp olive oil
200g diced pancetta
2 large garlic cloves crushed
3 large free range eggs
100g cheddar cheese
freshly grated nutmeg to taste
dash of single cream (optional)
salt and pepper
Beat the eggs together with the cheese in a bowl and season with salt and pepper.
Place a large saucepan of water on to boil and add salt. Add spaghetti and cook as per instructions on packet (usually about 10 mins) until al dente.
Meanwhile heat the oil in a large frying pan add the pancetta and fry until golden and crisp. Stir in the garlic briefly before removing from the heat.
Drain the spaghetti reserving some of the cooking liquid.
Add the pasta to the pancetta and garlic in the frying pan and add 2 tablespoons of the cooking liquid.
Pour in the egg and cheese mixture and using two wooden spoons toss the spaghetti so that it is well coated with the mixture. Add a dash of cream at this stage if wanted. Then immediately place the pan on medium heat and keep tossing with the spoons until well heated and thickened but do not over cook or the egg will scramble (if any signs of it scrambling, stop immediately).
Before serving season with black pepper and nutmeg.
Serve immediately.
created with
WordPress Editor .