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Post by sparacus on Jul 16, 2020 14:07:18 GMT -5
Martha Jones' Chicken Stir Fry Delight
Ingredients
350g new potatoes, thickly sliced 1 tablespoon oil 400g chicken cut into thin strips 500g sliced courgettes and peppers 1 onion 4 mushrooms 1 tablespoon of Worcestershire sauce 2 tablespoons of sun dried tomato paste
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 minutes until tender. Drain. Meanwhile, heat the oil in a large frying pan and fry the chicken for 5 minutes, add the vegetables, mushrooms and potatoes and fry for a further 2-3 minutes. Stir in the Worcestershire sauce and tomato paste and stir-fry for 1 minute.
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Post by sparacus on Jul 18, 2020 17:52:54 GMT -5
Shakey Jake's Cherry Drops and Lemon Drops
450g granulated sugar 150 ml water 1 tablespoon liquid glucose 1/4 teaspoon liquid tartar Vegetable oil Icing sugar Cherry and lemon flavourings Other chemical flavourings
Gently heat the sugar, liquid glucose and water in a heavy saucepan, stirring with a wooden spoon until the sugar has dissolved. Add the cream of tartar, bring to the boil and cover and boil for 3 minutes. Time the 3 minutes if you can. Than uncover and boil until the temperature reaches 143 C (the soft crack stage). Keep an eye on the thermometer, it takes anything up to 5 minutes to reach that temperature. Don't stir the sugar at this stage, otherwise it will crystallise. Pour the syrup on to an oiled marble slab and leave it to cool for a bit. Add the flavourings. As the syrup cools lift the edges with an oiled palette knife and fold them into the centre. You need to do this several times, especially if your marble is not big enough and the syrup keeps running away. Now oil your hands and start working with the syrup by pulling it and twisting in at the same time. Keep pulling the mass of syrup and you will see that it becomes opaque - paler in colour and it will change to satin finish. When this happens, you need to be ready with oiled scissors and start cutting the rope up to a small (about 1cm) pieces. Then roll into balls and roll in the icing sugar. Then leave to cool.
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Post by sparacus on Jul 21, 2020 16:24:52 GMT -5
Sarah Chatham's Soul Cakes
NB: Ben's mother bakes these every year at Halloween
Ingredients
400g self-raising flour 200g fine brown sugar 200g butter (or vegan spread) 1 egg (use 2 tablespoons of soya milk if vegan - works the same) 90g currants 90g sultanas 2 teaspoons nutmeg 2 teaspoons cinnamon 1 teaspoon mixed spices 1 tablespoon soya milk 1 tablespoon dark rum 1 tablespoon brandy Icing sugar
Mix the butter and flour. Then add the sugar, fruits, spices and liquids. Stir. Grease several baking trays and form the mix into cake portions. Bake. Sprinkle with icing sugar and enjoy.
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Post by sparacus on Jul 21, 2020 16:25:42 GMT -5
Isobel's Marinated Cucumber Salad
Ingredients
2 medium cucumbers 1 teaspoon of salt 90g sugar 3/4 of a cup of dry cider 1 tablespoon cider vinegar 3 tablespoons of chopped, fresh dill 1 pinch of black pepper 1 sprig of dill to garnish
Slice the cucumbers and sprinkle with the salt. Leave for 1 hour. Then rinse them and heat the sugar, cider and cider vinegar in a saucepan. until the sugar has dissolved. Leave to cool. Put the cucumber slices in a bowl, pour over the vinegar mixture and leave to marinate for 2 hours. Drain the cucumbers, sprinkle with dill and put in the fridge to cool. Then serve with a small tin of pink salmon (or 1 small falafel if vegan).
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