Christmas Cake

GRANDMA’S CHRISTMAS CAKE

Ingredients

12oz Self raising Flour

1 tsp Cinnamon

1 tsp Mixed Spice

½ tsp Salt

1 lb Currants

8 oz Sultanas

8 oz Raisins

4 oz Mixed Peal

4 oz Glace Cherries

4 oz Almonds

Grated rind of 1 Lemon

8 oz Margarine (or Butter)

8 oz Soft Brown Sugar

1 tbs Black Treacle

4 Eggs

4 tbs Sherry

Sift flour, spices and salt into separate basin

Mix dried fruit, mixed peal and  halved floured cherries in large bowl.

Blanch almonds and chop (food processor) and mix with grated lemon rind

Beat eggs and sherry lightly

Cream sugar, marge and treacle.

Mix flour mix and egg mix into above alternately (do not over beat)

Mix in nuts and fruit thoroughly

Double line a 9” tin with greased greaseproof paper (or magic carpet)

Place mixture in tin. Smooth - slightly ‘dishing’ centre to prevent over rising

Line outside of tin with a double thickness of brown paper

Place in preheated oven @160 - 150 C for 1½ hours

Cover top with loose sheet of brown paper

Continue cooking for approx 2hours @ 120 – 140 C

Test with a skewer

Leave in tin until cold

Remove all lining and place in tin foil

“Feed” every few days with Brandy spiking with skewer and turning each time

Cover with Marzipan and leave for 48hrs

Ice with  (stiff) Royal icing and form peaks

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

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

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Remove any fat from the Parma ham.
3. Place the chicken breasts on a chopping board.
4. Using a sharp knife, cut each breast across the centre to create a pocket.
5. Season with salt and pepper.
6. Place 2 slices of mozzarella and 2 basil leaves in the centre of each breast.
7. Wrap each breast with a slice of Parma ham and place in an ovenproof dish.
8. Bake in the oven for 30-35 minutes.
9. 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.

Fruit Crunch – wheat and gluten free crumble.

Ingredients:

Stewed fruit of choice

2 ozs / 50gms / ½ cup of rolled oats

1 oz / 25gms / 2 tbsps cornflour

1 oz / 25gms / 2 tbsps ground almonds

3 oz / 75gms / ½ cup chopped nuts

2 oz / 50 gms / ¼ cup margarine

3 oz / 75gms / ½ cup demerara sugar

Method

Simply mix all ingredients together till a rough crumble forms.

Spread over lightly stewed fruit

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

It is possible to vary nuts / ground almonds and to add coconut.

Friends say it is good on its own without fruit

KEY LIME PIE

(adapted from Delia Smith recipe)

Ingredients:

Base

3½ oz Butter

6 oz digestive or crinkle crunch biscuits

1 ½ oz Grape nuts (cereal)

Filling

1 tbsp grated lime zest (3 limes)

5 fl oz limejuice (4 – limes or bottle)

3 large egg yolks

14 oz tin condensed milk

To finish

Crčme fraiche

Lime slices

Method

Set oven at 180 C

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

Place egg yolks and lime zest into a large bowl and whisk for 2 minutes until thickened. Add condensed milk and whisk for 4 more minutes. Finally add lime juice – whisk again quickly and pour into prepared base.

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

PAPRIKA CHICKEN

PAPRIKA CHICKEN

Serves approx 5-6 people

Ingredients:

1.2kg or 2 ½ lb large pieces of diced chicken

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

2tbs olive oil

2 onions –peeled and sliced

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 flour soaked in a little water

¼ pt 5fl oz yoghurt or sour cream or crème fresh

Method:

In large lidded pan melt butter and oil cook onion, caraway and paprika and salt until onion is softening and going brown.

Add stock

When simmering add chicken and stir until it is all covered in liquid and the whole pan comes to a gentle simmer.

Cover and cook for 1¼ hour until tender.

Thicken with corn flour and add yoghurt just before serving

[For dairy free use appropriate fat instead of butter and remove portions required before adding 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

SWEET AND SOUR PORK

Ingredients:

1 ½ lb diced pork

2 onions (chopped)

1 green Pepper

15 oz Can Pineapple pieces (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 (button or cut into small pieces)

Soy sauce to taste

Method:

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

Almond Butter Flour Free Fat Fighting Cookies!

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.