Vicarage Cooking

Tiramisu

2012-02-11T04:14:00.000-08:00

An 8" square dish
500g mascapone cheese
1 can condensed milk
1 pack trifle sponges
Half & half mixture of strong coffee and Marsala (or sherry)
Cocoa powder

Beat the milk and cheese together until firm.
Cut sponges in half (depth-wise) and use half of them to layer the bottom of the dish.
Pour over enough liquid to soak.
Cover with half of the cheese mix.
Sift over with cocoa powder.
Repeat

Enjoy

And please suggest any details I am planning on adding but haven't got round to yet. Thanks. :-)

Christmas Cake

2011-12-20T14:55:00.000-08:00

Royal Icing
Whisk 2 egg whites, add 1 tsp of lemon juice, 1 tsp glycerine. Sieve and beat in 1lb icing sugar until it holds peeks. (Can add 1 tbs boiling water & more icing sugar; also add a dot of blue colour if it looks a little yellow).
Apply to top of cake with pallet knife, smooth around sides and the peek up (only little on the side). Decorate and the allow to set. Add ribbon.

Mozzarella stuffed chicken in Parma wrap

2011-11-28T09:16:00.001-08:00

Ingredients

4 skinless chicken breasts

175g (6oz) half-fat mozzarella, sliced

8 large basil leaves

salt and freshly ground black pepper

Sauce

1 x 400g can chopped tomatoes

4 spring onions

zest and juice of 1 lemon

2 tbsps chopped fresh parsley

1 smoked garlic clove, crushed

Method

Preheat the oven to 200C, 400F, Gas Mark 6.
Remove any fat from the Parma ham.
Place the chicken breasts on a chopping board.
Using a sharp knife, cut each breast across the centre to create a pocket.
Season with salt and pepper.
Place 2 slices of mozzarella and 2 basil leaves in the centre of each breast.
Wrap each breast with a slice of Parma ham and place in an ovenproof dish.
Bake in the oven for 30-35 minutes.
Place all the sauce ingredients in a small pan and heat gently. Remove the chicken from the oven and serve with the sauce.

Thanks to Rosemary Conley for this one.

Fruit Crunch – wheat and gluten free crumble.

2011-11-25T04:25:00.001-08:00

Fruit Crunch – wheat andgluten free crumble.

Ingredients:

Stewedfruit of choice

2ozs / 50gms / ½ cup of rolled oats

1oz / 25gms / 2 tbsps cornflour

1oz / 25gms / 2 tbsps ground almonds

3oz / 75gms / ½ cup chopped nuts

2oz / 50 gms / ¼ cup margarine

3oz / 75gms / ½ cup demerara sugar

Method

Simplymix all ingredients together till a rough crumble forms.

Spreadover lightly stewed fruit

Bakeat 425f / 22oc / gas 7 (lower for fan) till crisp and coloured –appx ½ aqn hour.

Itis possible to vary nuts / ground almonds and to add coconut.

Friendssay it is good on its own without fruit

Key Lime Pie

2011-11-25T03:14:00.001-08:00

KEY LIME PIE

(adaptedfrom Delia Smith recipe)

Ingredients:

Base

3½ ozButter

6 ozdigestive or crinkle crunch biscuits

1 ½ ozGrape nuts (cereal)

Filling

1 tbspgrated lime zest (3 limes)

5 fl ozlimejuice (4 – limes or bottle)

3 largeegg yolks

14 oz tincondensed milk

To finish

Crčmefraiche

Limeslices

Method

Set ovenat 180 C

Crush thebiscuits finely; melt butter; mix biscuit crumbs and grape nuts intobutter. Press into dish well and up sides. Place on baking sheet oncentre of oven for 10 –12 minutes or until golden brown.

Place eggyolks and lime zest into a large bowl and whisk for 2 minutes untilthickened. Add condensed milk and whisk for 4 more minutes. Finallyadd lime juice – whisk again quickly and pour into prepared base.

Place inoven for 20 minutes or until it feels set when touched lightly.Remove from oven. When cool cover with ‘cling’ - chill untilneeded. To serve cut into slices with crčme fraiche for decoration.

PAPRIKA CHICKEN

2011-11-25T00:32:00.001-08:00

PAPRIKA CHICKEN

Serves approx 5-6people

Ingredients:

1.2kg or 2 ½ lb largepieces of diced chicken

50g or 1oz butter (itreally does make a difference)

2tbs olive oil

2 onions –peeled andsliced

3 tsp Paprika

1 tsp caraway seeds

1/2tsp salt

250ml or 10fl oz stock(Take care of salt if you use stock cube)

1dst spoon corn floursoaked in a little water

¼ pt 5fl oz yoghurt orsour cream or crème fresh

Method:

In large lidded panmelt butter and oil cook onion, caraway and paprika and salt untilonion is softening and going brown.

Add stock

When simmering addchicken and stir until it is all covered in liquid and the whole pancomes to a gentle simmer.

Cover and cook for 1¼hour until tender.

Thicken with corn flourand add yoghurt just before serving

[For dairy free useappropriate fat instead of butter and remove portions required beforeadding yoghurt]

Can be cooked in oven –a little longer

Do not make too liquid- meat should be just coated in sauce

(Stolen from Sheldon!)

SWEET AND SOUR PORK

2011-11-24T13:26:00.001-08:00

SWEET AND SOUR PORK

Ingredients:

1 ½ lb diced pork

2 onions (chopped)

1 green Pepper

15 oz Can Pineapplepieces (not cubes)

2 oz plain flour)

2oz butter

¾ Pint chicken stock(less if you use Pressure cooker)

2 tbs vinegar

2 tbs Tomato puree

1 tbs Worcester sauce

1 tbs brown sugar

4 oz mushrooms (buttonor cut into small pieces)

Soy sauce to taste

Method:

Lightly brown pork and onions (dry or in a little oil)
Stir in flour and cook for1 minute
Blend in stock and bring to boil
Add pineapple and juice
Add all other ingredients
Simmer for 1 ½ hours until tender
Serve with rice

Thanks Pauline

Almond Butter Flour Free Fat Fighting Cookies!

2011-11-04T04:47:00.000-07:00

260g almond butter
100g ground almonds
20g brown sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt

Beat the ingredients together, roll into small balls and bake for 10-15 mins ant 200C.

c/o Runners World Nov' 2011

Toronto Uni' - 37g of vitE rich almonds daily helped cut cholesterol by 9.4%
International journal of Obesity - eating 85g daily for 24 weeks helped lose 7% more weight.

Roulade

2010-12-22T09:49:00.000-08:00

5 eggs

5oz caster sugar

8oz dark chocolate

1tsp instant coffee

4tblsp boiling water

to decorate,

1/2 pt double cream

icing sugar

line a 9" x 13" tin with foil and oil it with vegetable oil
separate the eggs and beat the yolks with the sugar until light and ropey
put the chocolate, coffee and boiling water in a bowl and microwave until liquid
beat the egg whites until stiff
stir the chocolate into the egg yolk mixture (slow speed on kenwood)
fold in the egg whites
bake for 12-14 minutes at 180 C
leave in the tin overnight
turn onto a tea towl so that the bottom is uppermost and becomes the inside when rolled
whip and spread the cream and roll
if it cracks, that adds to the appearance :)

Rocky Road 'Biscuits'

2010-09-16T04:51:00.000-07:00

Ooops, the last slice, photographed just in time.

125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows (and can include chopped glace cherries and sultanas)
2 tsp icing sugar, to dust
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.
Thanks Nigella

Bread (Rolls)

2010-07-13T14:33:00.000-07:00

Makes 13-14 rolls or two loaves.

425ml hand-hot water

1 tsp white sugar

2 easy blend yeast

700g strong white flour (slightly warmed)

1tsp - 1tblsp of salt to taste

10g butter

Seive the flour and salt into a large bowl and sprinkle the yeast over.

Add the butter in 1g chunks and rub into the flour mix - I do this by scooping up the mix and rubbing my fingers together letting the mixture drop back into the bowl. Continue until you don't get greasy fingers!

Dissolve the sugar in the water and slowly add to a well in the centre of the mix, stirring at first with a spoon before kneading it in the bowl.

You may need to add a little more water to mop up the last of the flour and then knead for 10 minutes.

I do this by holding one end of the dough with the knuckles of my left hand and pushing away with the palm of my right.

Return to the bowl and cover with a damp tea towel and leave to rise (1hr airing cupboard; 2hrs @ room temp)

Then knock the air out and knead for 5 minutes before dividing into two greased baking tins or splitting into 70g rolls and placing on silicone sheet on baking trays.

Cover with cling film coated in a little olive oil and return to rise for a further 30mins / 1hr.

Preheat the oven to 230C and cook for 30-40 mins (loaves) or 10-12 mins (rolls)

(A modified Delia recipe)

Moon Rock Buns

2010-03-01T09:15:00.000-08:00

A special recipe brought home from the school space project!

225, self-raising flour

pinch of salt

100g soft margarine

75g mixed dried fruit

50g caster sugar

1 egg

milk

Preheat the oven to 200C and grease the baking trays. (or use silicone sheets)
Mix the flour and salt and run in the margerine. (I cheat and use the food processor)
Stir in the dried fruit and sugar.
Mix to a stiff dough with the egg and milk. (Not too stiff if you prefer moist 'rock' cakes)
Place in rough heaps on the baking tray and bake for 10-15 minutes.

Pancakes

2010-02-02T06:08:00.000-08:00

Ingredients for 6 pancakes

4oz plain flour

1 egg

1/2 pint milk

use oil or lard for frying, not butter

Sift the flour into a bowl, make a well in the middle and crack in the egg(s)

(I usually break them into a mug individually so that if I get shell in I can retrieve it more easily)

Beat the egg into the flour, gradually adding in the milk to make a smooth batter.

Cook in a medium hot frying pan, regularly greasing with a little oil and a square of kitchen roll.

Enjoy with sugar, lemon, syrup, honey, marmite, peanut butter, fried egg...

...any more suggestions?

Waste not, Want not!

2009-11-30T14:08:00.000-08:00

Those recipes which help use up the little bits left over!

Chicken Pilaff

Chicken Stock

2009-11-30T14:07:00.001-08:00

Recipe

Serves: makes about 2 litres/4 pints of stock

Cooking and preparation

Preparations time: 10 minutes
Cooking time: 2 hours

Ingredients

1 leek
1 carrot
½ large onion
several sprigs fresh thyme
1 head of garlic
10 black peppercorns
1 chicken carcass, cut into 3
20 chicken wings

Top

Method

1. Chop the leek into three large pieces and place in a stockpot or large heavy-bottomed pan (don't turn on the heat yet).

2. Chop the carrot into large pieces and add to the pot.

3. Peel the onion and add to the pot. Add the thyme to the pot. Cut the garlic head in half, across the cloves, and add to the pot. Add the peppercorns.

4. Add the chicken carcass and wings to the pot. Pour in enough cold water to cover the chicken, about 2.8 litres/5 pints.

5. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-2 hours.

6. After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary.

7. At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.

Thanks to the Beeb :)

Chicken Pilaff

2009-11-02T06:59:00.000-08:00

8oz cooked chicken

3 rashers of bacon

2 tbsp oil

1 sliced onion

1/2 tin tomatoes

4-8oz Patna rice

2 tbsp sultanas

3/4 - 1,1/4 pints of stock

1tsp salt

1tbsp chopped parsley

1. Heat oil and fry bacon & onion.

2. Add unwashed rice and stir for 1 minute.

3. Add stock, tomatoes and sultanas, bring to the boil and simmer uncovered for 10 minutes.

4. Add chicken, salt & parsley and cook for 10-15 minutes.

Roast Beef & Yorkshire Pudding

2009-10-18T01:23:00.000-07:00

The Beef

Roll on a plate of flour, mustard powder and freshly ground black pepper and then into the roasting tin and ....

20 mins GM9 / 475oF / 245oC

15 mins per lb / 450g at GM5 / 375oF / 190oC (rare)

15 mins extra (medium) or 30 mins for well done

Baste with pan juices regularly during the cooking.

Yorkshire Pudding

tbc

Lasagne

2009-08-01T04:15:00.000-07:00

Ingredients

Minced Beef 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 1/2 pint (300ml)
Butter 25g
Lasagne Verdi 1 Packet

The White Sauce

Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g

Making Method

1. To prepare the Meat Sauce, fry the Mince Beef and Onion until brown.
2. Stir in the Stock, Garlic, Tomatoes and Mushrooms (sliced).
3. Cook for about an hour until thick and rich.
4. If necessary add 2 tablespoons of Cornflour dissolved in a small amount of cold water to thicken.
5. Grease an oven proof dish.
6. To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk,
stirring until thickened.
7. Grate the Cheese and add. Add seasoning to taste.
8. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce.
9. Sprinkle some Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
10. Serve with Parmesan Cheese.

Thanks Utterley Recipes

Lamb in Red Wine

2009-06-03T10:06:00.000-07:00

serves 4

1 finely chopped medium onion
2 crushed garlic cloves
225(+)g diced lamb steak
1-2 tsps veg stock powder
1 tbsp plain flour
150mls red wine
400g can chopped tomatoes
110g button mushrooms
1 tbsp chopped fresh thyme
salt & black pepper
1 tbsp chopped fresh parsley

1. Heat a non-stick pan and dry fry the onion and garlic until until soft.

2. Add the diced lamb and fry to lightly colour, adding salt and pepper.

3. Sprinkle over the stock powder and flour and cook for a further minute.

4. Gradually stir in the wine and remaining ingredients and when boiling reduce heat and simmer for 30 mins (or until lamb is tender depending on the size of your dicing)

5. Garnish with the parsely just before serving.

Guacamole

2009-05-24T23:12:00.000-07:00

Mash together avacado, limejuice, crushed garlic, chopped red chillies & coriander leaves for a tasty guacamole.

Haven't tried this one yet but it was on the pack of a coriander plant I brought from Sainsbury's so I thought I'd note it down!

White chocolate and raspberry cheesecake

2009-04-08T12:02:00.000-07:00

For a 8in sandwhich cake tins

For the biscuit base
35g digestive biscuits, crushed
35g gingernut biscuits, crushed
35g Butter, melted

For the filling
200g - 300g white chocolate, broken into pieces
30g Butter
1/2 vanilla pod or vanilla essenes
250g cream cheese
25g caster sugar
90ml whipping cream
1 punnet Raspberries, plus e few more to decorate

Method

1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I find 48 hours better!!
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
7. Enjoy

Blackberry and apple crumble

2009-03-19T07:01:00.000-07:00

serves two to three persons

For the crumble mixture:
115 g/4 oz plain flour.
50 g/2 oz butter or margarine.
50 g/2 oz sugar - soft brown sugar gives an interesting colour.

For the fruit:
Two good sized Bramley apples, total weight about 400 to 450 g/14 oz to one lb.
50 g/two oz blackberries.
One tablespoon water lemon juice.
50 g/two oz sugar - or to taste.

1. Put out all the ingredients for the crumble and prepare the crumble mixture first, for it can be kept waiting.

2. Sift the flour into the mixing bowl; cut the butter or margarine into smaller pieces so it is easier to rub into the flour, add to the flour.

3. Rub the butter or margarine into the flour with the tips of your fingers, lift into the air as you do so, so the mixture does not become sticky.

4. Add the sugar and mix well

5. Preheat the oven to 180ºC/350ºF, Gas Mark 4, 160 to 170ºC fan oven, while preparing the apples.

6. Cut each large apple into quarters - this makes it easier to peel and core than dealing with the whole fruit. When all is prepared, put half into the 450 ml/ ¾ pint pie dish or ovenproof dish.

7. Add the water or lemon juice and the blackberries, then the rest of the apples, mix gently.

8. The apples need partly pre-cooking; otherwise they will not be sufficiently soft. Cover the dish with foil so the apples do not scorch and cook for 15 minutes

9. Take out of the oven - hold the hot dish with oven gloves, check that the fruit is level in the dish to give a good base for the crumble.

10. Spoon the crumble mixture evenly over the hot fruit. Return the dish to the oven and continue cooking for 25 to 30 minutes until crisp and pale golden.

11. Serve hot with single cream.

Flapjacks

2009-03-08T08:37:00.000-07:00

6 oz soft brown sugar
2 desserspoons golden syrup
6 oz butter
12 oz rolled oats

2 tblsp mincemeat (optional)

Heat the sugar, syrup and butter together in a saucepan until melted. Add the oats and stir(and mincemeat optional).
Place in a greased tin and flatten out.
Cook at 190°C/375°F/Gas Mark 5 for 20 to 25 minutes until golden.

Roast Chicken

2008-10-26T02:18:00.000-07:00

This is a work in progress until I have a fully illustrated and timed "How to do Sunday Roast (Chicken)"

for now...

1 chicken

preheat oven to 190C or GM5

20 mins per 500g + 20 mins and 10 mins to stand before carving

Turkey, Thyme & Leek Meatloaf

2008-10-15T07:21:00.000-07:00

This is my version of a recipe I got from a magazine (possibly Olive, can't quite remember...) - tis tasty & cheap to make.

Serves 4

Ingredients:
1 tbsp sunflower or vegetable oil
2 large leeks , sliced
500g pack turkey mince
2 sprigs thyme , leaves removed, or 1 teaspoon of dried thyme
1/2 teaspoon of dried sage
85g fresh breadcrumbs
1 egg , beaten
2 rashers lean back bacon , fat trimmed, chopped

1) Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.

2) Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork.

3) Mix the remaining breadcrumbs, sage and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled or roast potatoes and carrots or broccoli.

For a seasonal feel add a handful of dried cranberries during step 2.

Meringues

2008-08-21T14:30:00.000-07:00

See Pavlova recipe

simply spoon individual blobs onto the baking sheet
make sure they are the same size and twirl them to a point using a skewer
cook for an hour and leave to dry out in the oven over night
decorate to taste - my taste is whipped cream sandwich after dipping the tips in melted chocolate!

Tea Time 'stuff'

2008-08-21T14:01:00.000-07:00

Pancakes

Starters

2008-07-31T03:31:00.001-07:00

Guacamole

Melon & Feta

Wot to do with Melons 1

2008-07-31T03:27:00.000-07:00

Melon 'carpaccio' with feta and thyme

Preparation time less than 30 mins; Cooking time no cooking required
Ingredients
½ cantaloupe melon, peeled, seeds scooped out, very finely sliced
30g/1oz feta, crumbled
1 tbsp honey
1 tsp chopped fresh thyme
1 tsp chopped fresh mint
2 tbsp Greek yoghurt

Method
1. Lay the melon slices out onto a large plate and place into the freezer for 5-10 minutes to chill.
2. Remove from the freezer and top with the remaining ingredients and serve immediately.

Main Courses

2008-07-29T09:07:00.000-07:00

Roast Beef & Yorkshire Pudding

Chicken, Mozzeralla & Parma Ham
Paprika Chicken

Chicken Pilaff

Roast Chicken

Lamb in Red Wine

Lasagne
Sweet & Sour Pork

Turkey, Thyme & Leek Meatloaf

Bread, Cakes & Bakes

2008-07-29T08:57:00.000-07:00

Sweets

2008-07-29T08:48:00.000-07:00

Apple Crumble
Fruit Crunch 'Crumble
Key Lime Pie

Meringues
Pavlova

Roulade

White Chocolate & Raspberry Cheesecake

Pavlova

2008-07-29T08:45:00.001-07:00

3 large egg whites
6oz caster sugar

preheat oven to 150oC
whisk egg whites until softly peak and stay in bowl when turned upside down - this really impresses your kids
whisk in sugar 1 tblspn at a time
8 inch circle on silicone sheet then add blobs to circumference
swirl the blobs with a skewer tip

put in oven for 1hr turning down to 140oC
turn off and leave in oven overnight

275ml of whipped double cream does the business saving extra for the table jug (whipped or pourable)
12oz soft fruit topped with a little icing sugar to be really decadent.

The Vicar's wife's Alternative Recipe

3 egg whites

6 oz sugar

2 tsps corn flour

1 tsp vinegar

1/2 tsp vanilla essence

beat up the whites adding the sugar gradually

turn mixer to slowest speed and add the cornflour and vinegar and vanilla escence

put on a tray, and cook for one hour and then turn off the oven and leave to cool for 30 minutes

fill as required but will last for weeks in a sealed container

Chicken stuffed with Mozzarella & Wrapped in Parma Ham

2008-07-21T06:55:00.000-07:00

Anything potato based works well with this, or a green salad for a lighter option.

You will need:

4x skinless chicken breast
2x pack of parma ham
1x mozzarella ball
2x tablespoon of sun-dried tomato puree
A few pinches of dried basil – depending on taste
Olive Oil

Divide mozzarella ball into four portions (if you tear it into little bits rather than use a knife it’s easier to stuff into the chicken…)
Slice each chicken breast as if cutting in half, but not right through.
Spread half a tablespoon of sun-dried tomato puree into the cut (add more if you’re a big fan of it), & then add a pinch of basil.
Squish a portion of the mozzarella into each chicken breast.
Then wrap each piece of chicken in one or two (or even three) slices of parma ham, depending on size of chicken & number of slices in pack – you don’t have to cover to the very ends of the chicken breast, just make sure the stuffed part is wrapped or else the cheese will escape…
Preheat oven to 200 (or 180 for fan ovens) & warm a baking tray with a little olive oil on it.
Place chicken breasts on tray, & season with black pepper – drizzle over some olive oil (basil oil is nice for this if you have it)
Cook for 30 mins - serves 4.

Onion Marmalade

2008-07-21T06:23:00.000-07:00

I pinched this from BBC Good Food, & have added my own comments in italics at the end

Ingredients
2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaves
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Don't panic that you'll need dozens of jars - I made this & by the time it'd cooked down it filled three ordinary sized jam jars
I made it with red onions, which I think make a nicer colour - may try it with white next time
I used dried thyme rather than fresh & it was fine
When it says heat on a high heat to start with, it means it! I was worried about cooking the onions too quickly so didn't have the heat high enough - consequently the butter hadn't cooked off enough when I added the wine etc. This didn't affect the taste, but definately gave the marmalade a rather bizarre buttery appearance once it'd set in the jars...
It will stick to the bottom of the pan!
Goes well with main meat dishes such as steak, pork, sausages or chicken, & v good with cheese & biscuits (altho my favourite is to have it on fresh bread with cheese...)

Sponges

2008-07-21T04:14:00.001-07:00

Big Sponges / Small sponge cakes in cases (about 18)
12/6oz caster sugar
12/6oz soft marg’
6/3 eggs
11/5oz self-raising flour
1oz cocoa
tsp baking powder
tblsp / 2tsp boiling water

warm Kenwood bowl and beater with water & dry
mix sugar & marg in kenwood and BEAT for 3+mins on fast
add all but one egg, one at a time, beating each time (medium)
add last egg with 1 tblsp of sifted flour, Beat slowly then increase
remove beater, add water and sieve in flour, Bpowder & cocoa
fold in – round, fold over & cut, turning bowl slightly [mixing without losing air]
case up & bake for c.25/15 mins @ 180C
[bake big cakes in tins with turning bottoms – grease don’t line]
press gently to check if cooked; if they spring back up or are moving away from the sides then they are done.
(if you've got a dint, they need 2-3 more minutes.)

Chocolate Brownies

2008-07-19T06:58:00.000-07:00

preheat oven to 180C
250g butter
500g caster sugar
100g cocoa powder
4 eggs - beaten
100g self-raising flour

melt bcc in microwave, stirring and allow to cool slightly
stir in beaten eggs
fold in flour and pour in greased / lined tin for 35 mins approx
aim for firm but fudgy