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www.cornard.info |
The Great Cornard Information Website |
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Recipes (2005) |
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Page updated - 06 December 2005 |
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These recipes were previously published in Cornard News |
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2005 Spring |
Issue 21 |
PEACH CARAMEL CRUMBLE FILLING 15 ozs (420g) Can of Peaches 1 oz (28g) Butter 2 ozs (56g) Moist Brown Sugar 1 oz ( 28g) Plain Flour ½ pt (250ml) Milk 1 egg – separated
CRUMBLE 2 ozs (56g) Self Raising Flour 2 ozs (56g) Butter 2 ozs (56g) Cake Crumbs 1 ozs (28g) Moist Brown Sugar 1 oz (28g) Coconut Pinch of Salt
METHOD 1 - Drain peaches & place in casserole dish 2 – Melt butter & sugar, cook for 1 minute 3 – Stir in flour & milk and bring to the boil, remove from heat & allow to cool slightly 4 – Stir in egg yolk 5 – Beat egg white until stiff then gently fold into the mixture. Pour sauce over peaches
Make crumble: 6 – Sift together self-raising flour & salt 7 – Rub in the butter & mix in the rest of the ingredients 8 – Sprinkle evenly over the peach mixture 9 – Place in the oven (170B to 180BC/Gas Mark 4) & cook (30 to 40 mins) until crumble is crunchy & golden brown
Serve with Fresh Cream, Ice Cream or Custard
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2005 Summer |
Issue 22 |
POTATO and SAUSAGE BAKE
2 lbs Potatoes 1 lb Sausage meat 1 tin Plum Tomatoes or 3 large Beefsteak Tomatoes 1 large onion, mixed with the Sausage meat 1/4 lb Cheese, grated
Peel and boil potatoes and then mash.
Place one third of mashed potatoes into a large casserole dish and cover with a layer of sausage meat, then tomatoes, which would be either sliced if fresh, or chopped and strained if tinned.
Add more potatoes followed by another layer of sausage meat, followed by the tomatoes.
Finally top with potato, cheese and sliced tomato.
Cover to start cooking, then for the last few minutes remove lid to brown. Cooking time 30/40 minutes in oven, approx 180/200c Gas 4/5
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2005 Winter |
Issue 24 |
CHOCOLATE CRUNCHDo you remember this School Dinner favourite?
Ingredients for 12 portions: 215g plain flour 215g self raising flour 185g sugar 210g margarine (melted) 1 egg – medium (beaten) 20g cocoa powder A few drops of vanilla essence
Method: Mix flour, sugar and cocoa Add melted margarine & vanilla essence to dry ingredients and beat in the egg Press mixture evenly into lightly greased tin (7in x 5in x 1in) Brush top with water and sprinkle some additional sugar Bake at 150’C / 300’F / Gas 2 for at least 30 mins For a crunchier texture cook for longer – personal preference.
For Vanilla Crunch as above but omit cocoa powder.
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