Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
Recipes from yesterdays kitchen and garden show
Posted by helen
Recipes from yesterdays kitchen and garden show January 31, 2011 07:46AM |
Admin Registered: 18 years ago Posts: 7,920 |
I have had loads of email requests for recipes from yesterdays show.
Caramel Ice cream
500ml cream
vanilla
1 can caramel condensed milk
3-4 chopped crunchie bars
Whip cream and vanilla until thick, mix in caramel and crunchie bars and then pour into a 2 litre container. Cover with a lid and freeze overnight or until firm.
Apricot Sauce
6 1b apricots, finely chopped
3 1b sugar
1 tbsp ground ginger
1 tbsp ground cloves
6 cups malt vinegar
6 tsp plain salt
Boil until saucy and then bottle.
Mocking Bird Cake - Jane
2 cups wholemeal flour
1 cup white flour
2 tsp baking powder
2 tsp baking soda
2 cups sugar
1 1/2 cups oil
pinch salt
vanilla
4 eggs
1 tsp cinnamon
1 cup chopped nuts (walnuts etc..)
1 cup crushed pineapple
3 cups mashed banana
Mix all ingredients together and bake in a 10 x 10inch cake tin at 180 C for 1 hour.
Cottage Cheese Loaf - Colleen
2 eggs
1 onion, finely chopped
1 tbsp soy sauce
1 cup rolled oats
large tub cottage cheese
herbs - basil and oregano
3 tbsp oil
2 large carrots, grated
Combine together and press into a lined life pan and bake for 30 minutes at 180 C.
Caramel Ice cream
500ml cream
vanilla
1 can caramel condensed milk
3-4 chopped crunchie bars
Whip cream and vanilla until thick, mix in caramel and crunchie bars and then pour into a 2 litre container. Cover with a lid and freeze overnight or until firm.
Apricot Sauce
6 1b apricots, finely chopped
3 1b sugar
1 tbsp ground ginger
1 tbsp ground cloves
6 cups malt vinegar
6 tsp plain salt
Boil until saucy and then bottle.
Mocking Bird Cake - Jane
2 cups wholemeal flour
1 cup white flour
2 tsp baking powder
2 tsp baking soda
2 cups sugar
1 1/2 cups oil
pinch salt
vanilla
4 eggs
1 tsp cinnamon
1 cup chopped nuts (walnuts etc..)
1 cup crushed pineapple
3 cups mashed banana
Mix all ingredients together and bake in a 10 x 10inch cake tin at 180 C for 1 hour.
Cottage Cheese Loaf - Colleen
2 eggs
1 onion, finely chopped
1 tbsp soy sauce
1 cup rolled oats
large tub cottage cheese
herbs - basil and oregano
3 tbsp oil
2 large carrots, grated
Combine together and press into a lined life pan and bake for 30 minutes at 180 C.
Re: Recipes from yesterdays kitchen and garden show February 02, 2011 10:25AM |
Registered: 16 years ago Posts: 270 |
Re: Recipes from yesterdays kitchen and garden show February 03, 2011 11:08PM |
Admin Registered: 18 years ago Posts: 7,920 |
Here are a few more that came in
Rhubarb Cake (or any other fruit) Helen
Ingredients
125g butter
2 cups brown sugar
2 eggs
1 tsp baking soda
1 cup buttermilk
vanilla
2 cups flour
pinch salt
1 1/2 cups chopped rhubarb
Topping ingedients
1/4 cup white sugar
1 tsp cinnamon
1/2 cup chopped walnuts
1 tsp butter
Method
Beat butter and sugar, add eggs one at a time, dissolve baking soda in buttermilk and add alternately with dry ingredients.
Pour into a lined pan and top with combined topping ingredients.
Bake at 180 for 40-50 minutes.
Grandma Myrtle's tomato relish
Ingredients
2 1b tomatoes
1 1b onions
7/8 1b sugar
1/2 pt malt vinegar
1 dessert spoon curry powder
1 dessert spoon mustard powder
small handful plain salt
Method
Mix curry powder and mustard powder with a small amount of the malt vinegar.
Combine all ingredients in a saucepan and boil for 1 - 1 1/2 hours.
Pour into hot jars while hot and seal.
Rhubarb Cake (or any other fruit) Helen
Ingredients
125g butter
2 cups brown sugar
2 eggs
1 tsp baking soda
1 cup buttermilk
vanilla
2 cups flour
pinch salt
1 1/2 cups chopped rhubarb
Topping ingedients
1/4 cup white sugar
1 tsp cinnamon
1/2 cup chopped walnuts
1 tsp butter
Method
Beat butter and sugar, add eggs one at a time, dissolve baking soda in buttermilk and add alternately with dry ingredients.
Pour into a lined pan and top with combined topping ingredients.
Bake at 180 for 40-50 minutes.
Grandma Myrtle's tomato relish
Ingredients
2 1b tomatoes
1 1b onions
7/8 1b sugar
1/2 pt malt vinegar
1 dessert spoon curry powder
1 dessert spoon mustard powder
small handful plain salt
Method
Mix curry powder and mustard powder with a small amount of the malt vinegar.
Combine all ingredients in a saucepan and boil for 1 - 1 1/2 hours.
Pour into hot jars while hot and seal.
Re: Recipes from yesterdays kitchen and garden show February 04, 2011 03:23PM |
Registered: 17 years ago Posts: 253 |
Re: Recipes from yesterdays kitchen and garden show February 04, 2011 08:02PM |
Admin Registered: 18 years ago Posts: 7,920 |
Bereft of grannies and playmates, I had a friend in Mrs Grange at a neighbouring farm. “Bid†to her contemporaries, she was a lady of vast proportions, twenty-odd stone at least. I only ever saw her sitting down and always she told me, “I was only nine stone when I was marriedâ€. Bid’s baking took the prizes at A&P shows. She was famous not only for her light-as-air sponges but also for her Christmas cake. My own mother always made “Bid’s Cakeâ€, and so now do others in my family. I must have made at least seventy of them, including a triple-banger wedding cake. We like Bid’s Cake not only for its flavour but because it’s so easy. All you need is a large pot and an egg whisk.
Barbara
Bid's Christmas Cake
Prepare 23 cm tin (4/5 layers of newspaper on base, then foil or greaseproof). Heat 300 ml milk in stockpot, add 225g each of butter and brown sugar, 1 tbsp golden syrup, 2 tbsp marmalade (lemon is best), take off heat as soon as butter melts, set aside to cool. Add vanilla-almond-lemon essences and half cup whiskey or brandy. Ooh it smells good! While mix cools, place 1.5 kg mixed fruit – plenty of ginger – and chopped brazil nuts into large plastic bag. Measure 500g flour, add 1 tsp each of baking powder, mixed spice, and half tsp nutmeg. Add half a cup or so of the flour to the fruit, toss it around, break up the lumps and lightly coat fruit pieces. Whisk 4 large eggs, one at a time, into the milk mixture and beat until your arm gives out. Stir in sifted flour, then fold in the fruit. Into tin, then sprinkle a little water over surface and smooth it with wet hands. Press blanched almonds into the top – I like a lazy-daisy or star designs. Bake at 150deg for about 30 minutes, then turn heat down to 100 for around 3 hours. When you can smell the cake, test it with a skewer in the centre. Drink the whiskey you forgot to add, and don’t ruin the cake by icing it!
Barbara
Bid's Christmas Cake
Prepare 23 cm tin (4/5 layers of newspaper on base, then foil or greaseproof). Heat 300 ml milk in stockpot, add 225g each of butter and brown sugar, 1 tbsp golden syrup, 2 tbsp marmalade (lemon is best), take off heat as soon as butter melts, set aside to cool. Add vanilla-almond-lemon essences and half cup whiskey or brandy. Ooh it smells good! While mix cools, place 1.5 kg mixed fruit – plenty of ginger – and chopped brazil nuts into large plastic bag. Measure 500g flour, add 1 tsp each of baking powder, mixed spice, and half tsp nutmeg. Add half a cup or so of the flour to the fruit, toss it around, break up the lumps and lightly coat fruit pieces. Whisk 4 large eggs, one at a time, into the milk mixture and beat until your arm gives out. Stir in sifted flour, then fold in the fruit. Into tin, then sprinkle a little water over surface and smooth it with wet hands. Press blanched almonds into the top – I like a lazy-daisy or star designs. Bake at 150deg for about 30 minutes, then turn heat down to 100 for around 3 hours. When you can smell the cake, test it with a skewer in the centre. Drink the whiskey you forgot to add, and don’t ruin the cake by icing it!
Re: Recipes from yesterdays kitchen and garden show February 04, 2011 09:20PM |
Registered: 15 years ago Posts: 2,935 |
A wonderful collection of recipes that I am adding to my stash. I am still laughing at the wording of Bid's Christmas Cake. So down to earth, with no pretence of grandeur, some like to dazzle us with. As with a lot of 'tried and true' recipes, you are not just making or baking something, it's also a memory.
Thank you, Helen.
Thank you, Helen.
Sorry, you can't reply to this topic. It has been closed.