Recipes - Contributed by Jackie Reynolds from Haslemere - Friday 5th Sept 2014 - Feelgood Friday.. Celery, Carrot and Apple Salad 3 Crisp dessert apples Squeeze of lemon 2 large carrots 1 tablespoon of peanuts 4 sticks of celery 1 tablespoon of sultanas 4-5 tablespoons mayonnaise METHOD Quarter,core and chop the apples Place them in a salad bowl and sprinkle with the lemon juice. Peel and grate the carrots Trim and finely chop the celery Mix the carrots, celery, peanuts and sultanas with the apple Stir in enough mayonnaise to coat all the ingredients Serve with rye bread or thin sliced crispy french bread Italian Liver Quick and easy to make SERVES 4 Ingredients 1 tablespoon flour salt and freshly ground black pepper 1lb (450g) lambs liver 1oz (25g) butter 1 tablespoon sunflower oil 1 large onion chopped 4oz (100g) streaky bacon, snipped ½ pint (300ml) stock 2 cloves garlic, crushed 14oz (397g) can tomatoes METHOD Measure the flour and the seasoning into a polythene bag and toss the liver in this. Heat the butter and oil in a large pan and fry the onions gently on a low heat for about 5 minutes. Add the liver and bacon and fry for a further 5 minutes. Stir in any remaining flour and gradually blend in the stock. Add the remaining ingredients and bring to the boil, stirring. Cover with a lid and simmer fir about 30 minutes until liver is tender and the flavours have had time to develop. Taste and check seasoning, serve with creamy mashed potatoes. Hot Plum Torte Serves 6-8 Ingredients 75g (3oz) soft butter, plus more for the tin 75g (3oz) caster sugar 100g (4oz) self-raising flour 1 teaspoon baking powder 2 large eggs finely grated zest of 1 orange 900g (2lb) ripe plums, cut in half, stones removed about 15og (5oz) demerara sugar icing sugar, for dusting cream, ice cream or classic custard to serve METHOD: Generously butter a 28cm (11 inch) ovenproof dish or deep-bottom flan tin about 4cm (1 ½ inches) deep. Measure the first six ingredients into a large bowl and beat until smooth. Spread this mixture evenly over the bottom of the tin or dish. Arrange the plums on top, cut side up, and sprinkle with the demerara sugar to form a thick layer. The torte can be made completely to this point and kept uncooked in the fridge for up 12 hours. It is not suitable for freezing. When ready to cook, preheat the oven to 200oC/180oC fan/gas 6. Bake the torte in the preheated oven for about 30 minutes, until golden brown and the sponge springs back when pressed. Serve it from the ovenproof dish if that is how you have made it or, if using a flan tin, loosen the edges of the flan tin with a small palette knife and lift the torte out. Leaving it on the base, then carefully slip it on to a serving plate. Serve warm, dusted with icing sugar and accompanied by cream, ice cream or classic custard.
Posted on: Fri, 05 Sep 2014 11:04:52 +0000
Trending Topics
Recently Viewed Topics
© 2015