St Johns WI
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.