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Recipes
Christmas Pudding (Delia)
By LyndaB
You will need a 11/2 pint pudding basin, lightly greased
- For the brandy sauce:
- 3 oz (75g) shredded suet
- 11/2 oz (40g) self-raising flour
- 3 oz (75g) fresh white breadcrumbs
- 3/4 level teaspoon mixed spice
- good pinch freshly grated nutmeg
- good pinch ground cinnamon
- 6 oz (175g) soft dark brown sugar
- 3 oz (75g) sultanas
- 3 oz (75g) raisins
- 7 oz (200g) currants
- 3/4 oz (20g) mixed chopped peel
- 3/4 oz (20g) blanched almonds, finely chopped
- 1 small Bramley cooking apple (5oz/150g)
- grated zest of 1/2 medium orange
- grated zest of 1/2 lemon
- 11/2 tablespoons rum or brandy
- 2 fl oz (55ml) barley wine
- 2 fl oz (55ml) stout
- 2 medium eggs
- 11/2 oz (40g) butter
- 2 tablespoons brandy
- 11/2 oz (40g) plain flour
- 10 fl oz (300ml) whole milk
- 11/2 oz (40g) golden caster sugar
- 4 fl oz (110ml) double cream
Blackberry and Apple Loaf
By LyndaB
1. Preheat the oven to 180C/gas 4/fan 160C
- 250 * 250g self-raising flour
- 175 * 175g butter
- 175 * 175g light muscovado sugar
- * ½ tsp cinnamon
- 2 * 2 rounded tbsp demerara sugar
- 1 * 1 small eating apple , such as Cox's, quartered (not cored or peeled)
- 2 * 2 large eggs , beaten
- 1 * 1 orange , finely grated zest
- 1 * 1 tsp baking powder
- 225 * 225g blackberries
Ham and Pea Soup
By LyndaB
Rinse and clean peas. In large pot place peas, ham bone and water
- 2 cups yellow split peas (500ml)
- 1 ham bone with meat
- 10 cups water (2.5L)
- 1 cup diced onion
- 1 cup finely diced carrot
- salt and pepper
- bay leaf
- 1/2 tsp thyme or savoury
Chocolate Zucchini Cake
By LyndaB
to make sour milk, 1 cup milk + 1 tbsp lemon juice or white vinegar and leave 15 mins
- Original Recipe Yield 1 - 9 x 13 inch cake
- Ingredients
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 3/4 cups white sugar
- 2 eggs
- 1/2 cup sour milk
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2 1/2 cups grated zucchini
- 1/4 cup ground walnuts
- 1/4 cup semisweet chocolate chips
Pennie's Meat Loaf
By LyndaB
Combine sausage mince, minced beef, breadcrumbs, chopped onion, curry power, S&P, parsley, lightly beaten egg
- BBQ Sauce:
- 1 lb Minced beef
- 1/2 lb Sausage mince
- 3/4 cup Fresh breadcrumbs
- 2 Onions
- 2 tsp Curry powder
- 1 tbsp Parsley
- 1 Egg
- 1/2 cup Milk/1/2 cup Water (maybe less)
- Salt and pepper
- 1/2 cup Water
- 1/2 cup Tomato sauce
- 1/4 cup Worcester sauce
- 2 tbsp Lemon juice
- 2 tbsp Vinegar
- 1/4 cup Brown sugar
- 1 tbsp coffe
- 1 oz Butter
Salmon Benedict
By LyndaB
Cut fish into fillets - 4 serving pieces - and place on a greased, foil lined baking sheet
- 1 salmon fillet approx 750g/1 1/2 lbs
- 2 tbsp butter, melted
- 2 tbsp lemon juice
- 2 tbsp tom ketchup
- 1 tbsp worcestershire sauce
- 2 tbsp minced onion
- 1 tbsp brown sugar
- 1/2 tsp dry mustard powder
- 1 tsp salt
Salmon Fishcakes
By LyndaB
First of all boil the potatoes in salted water for about 25 minutes or until they're absolutely tender when tested ...
- To serve:
- 15 oz (425 g) tinned red salmon
- 10 oz (275 g) Desirée or King Edward potatoes, peeled and cut into large chunks
- 2 tablespoons mayonnaise
- 2 heaped tablespoons chopped fresh parsley
- 2 heaped tablespoons salted capers or capers in vinegar, drained and chopped
- 6 pickled gherkins (cornichons), drained and chopped
- 2 large eggs, hard-boiled and chopped small
- 1 level dessertspoon anchovy paste or 4 anchovies, mashed up
- 2 tablespoons lemon juice
- ¼ level teaspoon powdered mace
- ¼ level teaspoon cayenne pepper
- salt and freshly milled black pepper
- a few sprigs fresh parsley
- lemon wedges
- 1 quantity English Parsley Sauce
- For the coating and frying:
- a little flour for dusting
- 1 large egg, beaten
- 3 oz (75 g) matzo meal or fresh white breadcrumbs
- 2 about 2 tablespoons groundnut or other flavourless oil
- about ½ oz (10 g) butter
Parsley Sauce
By LyndaB
Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then po...
- 15 fl oz (425 ml) milk
- a few parsley stalks
- 4 heaped tablespoons finely chopped fresh parsley
- 1 bay leaf
- 1 slice onion, ¼ inch (5 mm) thick
- 1 blade of mace
- 10 whole black peppercorns
- ¾ oz (20 g) plain flour
- 1 ½ oz (40 g) butter
- 1 tablespoon single cream
- 1 teaspoon lemon juice
- salt and freshly milled black pepper
Cheese sauce
By LyndaB
- 2 tbsp melted butter
- 2 tbsp flour
- 1 cup milk
- 1 cup grated cheddar cheese (or more)
- Melt butter add flour and mix well. Add milk. Stir over medium heat until it boils and thickens. Add cheese and stir until melted and thick.
Prune and Almanac Chocolate Squares
By LyndaB
First cream the butter and sugar until pale, light and fluffy
- For the icing:
- 5 oz (150 g) dark chocolate (75 per cent cocoa solids), roughly grated
- 3 oz (75 g) pitted pruneaux d’Agen, chopped and soaked overnight in
- 3 fl oz (75 ml) Armagnac
- 5 oz (150 g) butter, at room temperature
- 5 oz (150 g) golden caster sugar
- 5 large eggs, separated
- 5 oz (150 g) ground almonds
- 9 mini Easter eggs, to decorate
- 7 fl oz (200 ml) crème fraîche, to serve
- 4 oz (110 g) dark chocolate (75 per cent cocoa solids), broken into pieces
- 3 tablespoons Armagnac
- 1 level tablespoon double cream
- Pre-heat the oven to gas mark 3, 325°F, 170°C.