Favourite Recipies

Recommended by Leonora

Victoria Sandwich

Ingredients

3 large eggs

175g of softened butter

175g of caster sugar

175g of self raising flour

One and a half teaspoons of baking powder

Two 7" greased and lined sandwich tins

4 tablespoons of strawberry or raspberry jam

A little caster sugar, for sprinkling

Method

Pre-heat the oven to 180c/Fan 160C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in the oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.

Recommended by Ann

Tarte des pommes Marianna

Ingredients

Shortcrust pastry

5oz flour

3oz butter

1/2oz caster sugar

Rub the butter into the flour, add the sugar and make into a dough with 2tbsp water.

Roll out and line an 8 inch flan ring.

Filing:

2oz butter

3oz caster sugar

1 egg

1 lemon

1 large Bramley apple

2oz raisins

Melt the butter. Add the sugar, grated lemon rind, lemon juice, chopped apple and raisins.

Stir and add the lightly beaten egg.

Place mixture on pastry.

Bake at 190C until set and pastry is cooked, about 30-40 minutes.

Recommended by Brenda

Garlic Mushroom Penne Gratin

Serves 6

Prepare Ahead

The pasta can be cooked up to 24 hours ahead, following the instructions in step 2, then kept in the fridge. The dish can be assembled fully and chilled overnight in the fridge, then cooked at 200C/180C fan/Gas 6 for 30 minutes.

Ingredients

300g(11oz) dried penne

25g(1oz) butter

1 onion, chopped

2 garlic cloves, crushed

500g (1lb 2oz) mixed field and chestnut mushrooms, thickly sliced

200ml(7 fl oz) double cream

50g (2oz) Parmesan cheese, grated

2tbsp snipped chives

75g (3 oz) mature Cheddar cheese, grated

paprika, for dusting

salt and freshly ground black pepper

You will need a shallow 2-litre (31/2-pint) ovenproof dish.

Cook the pasta in boiling, salted water according to the packet instructions until just cooked. Drain and refresh in cold water to stop the pasta cooking further, then leave to drain again in the colander.

Melt the butter in a large frying pan. Add the onion and fry over a high heat for 4 minutes, then lower the heat, cover with a lid and cook for about 10 minutes until soft.

Remove the lid and turn up the heat, then add the garlic and mushrooms and fry quickly for 3-4 minutes until the mushrooms are just cooked. Season with salt and pepper.

Tip the drained pasta into the pan, pour in the cream and toss together. Add the Parmesan and chives, season with salt and pepper and mix until combined.

Pour into the ovenproof dish and sprinkle with the Cheddar cheese and paprika. Slide under a hot grill for about 5 minutes until golden and bubbling around the edges. Serve immediately with a green salad.

Recommended by Diane

Marmalade and Whisky Bread and Butter Pudding

(from Daily Telegraph Stella magazine 6/12/20 but with some adaptations)

Ingredients

2 Satsumas - chopped flesh and zest

125ml whisky

200ml full fat milk

200ml double cream

1 tsp vanilla extract

2 large eggs + 1 egg yolk

55gm caster sugar

25gm butter

5 tbsp marmalade

120g milk chocolate chip brioche cut into slices

Method

Put the satsuma flesh in a small saucepan with the whisky. Bring to the boil, immediately take off the heat and leave to soak - the longer the better.

Bring the milk, cream and a pinch of salt to the boil. Add the vanilla. Beat the eggs, extra yolk and sugar in a bowl. Pour on the warmed milk, stirring constantly.

Pre-heat the oven to 180c/170c fan/gas mark 4. Butter the brioche and spread with marmalade.

Layer the brioche, butter and marmalade side up in a ovenproof dish (800ml-1 litre capacity) sprinkle on the zest, fruit and alcohol as you go. Pour on the egg and cream mixture though a sieve and leave the dish to sit for half an hour.

Place the dish in a roasting tin. Fill the tin with boiling water, no higher than halfway up the dish. Bake for 35-40 minutes, or until the pudding is set on top and golden. Dust lightly with icing sugar and serve with pouring cream.

Recommended by Sheila

Vegetable & Chorizo Gratin

Ingredients

Diced chorizo

Grated cheese

Breadcrumbs

Assorted vegetables such as:

- Sweet potato

- Courgette

- Broccoli

- Green beans

- Carrots

Method

Cut vegetables into chunks and cook until slightly softened.

If using sweet potato, cook this for a few minutes before adding the rest of the vegetables.

While vegetables are cooking, saute diced chorizo.

Add cooked vegetables to chorizo in pan and mix well.

Put mixture into oven dish and top with grated cheese and breadcrumbs.

Cook in the middle of the oven (200C degrees) for 10 minutes or longer, depending on size of oven dish.

Recommended by Helena

Chocolate Cheesecake

Ingredients

3oz butter or margarine

6oz plain chocolate digestive biscuits, crushed

3oz hazelnuts, toasted and chopped

6oz plain chocolate

3oz caster sugar

1lb curd cheese (or similar)

1/2 pint double cream

1 tbsp gelatine powder

8" springform cake tin, greased and lined

Method

Melt butter in a saucepan and stir in the crushed biscuits and chopped hazelnuts. Press into base of the tin and chill. Melt 6oz of the chocolate in a bowl over hot water. Meanwhile beat the curd cheese and sugar together. Whip the cream until it forms soft peaks, fold into the cheese mixture. Sprinkle the gelatine over 3tbsp cold water, leave to go spongy, then melt over a low heat. Stir into the cheese mixture. Divide the mixture in half and stir one half into the melted chocolate. Drop alternative spoonfuls of plain and chocolate mixture onto the biscuit base in the tin. Using a spoon handle, swirl the mixtures together. Keep in the fridge until set. When set, slip a hot knife around the edges and remove the tin. Open freeze, then wrap or box. Thaw overnight in the fridge.

Chocolate Roulade (Serves 8)

Ingredients

5 eggs, separated

6oz caster sugar

6oz plain chocolate

icing sugar for dusting

Filling:

1/2 pint double cream

2oz hazelnuts, toasted and roughly chopped

2 tbsp icing sugar

1 tbsp brandy

Swiss Roll tin (13" x 9") lined with silicone paper

Greaseproof paper and a tea towel

Method

Melt the chocolate with 2 tbsp of hot water. Whisk egg yolks and sugar together until thick and creamy. Fold in the cooled chocolate. Whisk the egg whites until stiff, then fold into the egg and chocolate mixture. Pour into the prepared tin and bake for 15 mins on Gas4/350F/180C until firm to touch. Cool slightly, then cover with a piece of greaseproof paper and a damp tea towel to cool. Dust a clean tea towel with icing sugar, then turn the roulade onto it and remove the silicone paper. Whip the cream, stir in the hazelnuts, icing sugar and brandy. Spread over the roulade and roll up gently. Open freeze then wrap or box. Thaw for 2 hours in the fridge. Sprinkle with more icing sugar before serving.

Recommended by Helen

Rhubarb, Orange and Mascarpone Fool

Ingredients

400g rhubarb, trimmed and thickly sliced

One small orange, clementine or tangerine

200ml water

100g granulated sugar

500g Greek Yogurt

250g mascarpone cheese

Method

1. Put the sugar and water into a large saucepan. Place over a gentle heat, stirring occasionally until the sugar has dissolved. Bring to the boil and simmer for 3 minutes.

2. Add the rhubarb and orange zest to the syrup, cook over a very low heat for 7-10 minutes or until the rhubarb is tender, but not broken.

3. Using a slotted spoon stir the rhubarb and continue to simmer the syrup for a further 7-10 minutes or until well reduced and sticky, but do not allow the syrup to caramelize.

4. Remove from the heat and stir in the juice from the orange, cool in the fridge.

5. Mix the mascarpone and yogurt together and gently fold in the syrup and rhubarb.

6. Transfer to individual bowls or a large serving bowl.

7. Cover and refrigerate until required. Tasty as it is but could be served with a sprig of mint or some orange zest.

Recommended by Jan

Chicken Traybake (serves 4)

Ingredients

2 onions, quartered

2 red peppers, seeds removed, quartered

1 yellow pepper, seeds removed, quartered

8 large tomatoes, preferably on the vine

80g/3oz chorizo, sliced

400g tin cannellini beans, drained and rinsed

4 garlic cloves, bashed

2 sprigs fresh rosemary

8 chicken thighs, skin-on, bone-in

2tbsp olive oil

1tsp sea salt flakes

freshly ground black pepper

Method

Preheat oven to 200c/180C Fan/Gas 6

Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.

Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer, the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.

Leave the chicken to rest for 10 minutes, then serve with the vegetables.

Recommended by Julie

Vegan Red Velvet Cake

Ingredients

One Betty Crocker Red Velvet cake mix.

Substitute the eggs and water for about 2/3 of a can of coke to make it egg free, dairy free and vegan.

Method

Mix until the consistency you would usually use. Pour in the tin and bake following the instructions on the packet.