Culinary Adventures

Jessica’s Recipes

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Lancashire Lemon Fingers

March 22nd, 2009 by

Ingredients:
150 Grams(s) (6oz) Self Raising Flour
150 Grams(s) (6oz) Caster Sugar
150 Grams(s) (6oz) – softened Butter
2 Egg(s)
1 Lemon – Grated Rind
1 Lemon – Juice
100 Grams(s) Granulated Sugar

Directions:
Put flour, sugar, butter, eggs and lemon rind in a bowl and beat until well blended. Spread onto a 12 by 8 inch swiss roll tin lined with baking parchment or greased greaseproof paper. Cook at 180 C for 15 minutes or until pale golden brown and springy to the touch.

Mix together the lemon juice and granulated sugar. Spread this over the cake while it is still warm. Leave to cool in the tin then turn out and cut into 24 fingers.

Greek Sea Bass Fillets

March 22nd, 2009 by

Ingredients:
4 Fillets, 85g – 110g each Sea Bass
2 tbs Olive Oil
1 Clove(s)(s) Garlic
25 Grams(s) Pine nuts
12 Greek Olives – pimento stuffed
1 Lemon – Juice
7 1/2 Grams(s) Oregano

Directions:
lightly season the sea bass fillets Heat 1 tablespoon of the olive
oil In a non-stick frying pan, then add the fillets skin-side down
and cook for 2-3 minutes or until the skin is crisp and golden
brown Turn over and cook for a further 1-2 minutes, untlt the
flesh is opaque and just cooked through Remove from the pan
and place on warmed serving plates.
Add the remaining tablespoon of oil to the pan and cook the
garlic and pine nuts for 1 minute, until starting to lightly brown,
then add the olives and saute for a further minute
Remove the pan from the heat and stir In the lemon JUice.
Let It bubble for a minute then sprinkle In the oregano Spoon
the sauce over the fish and serve immediately with boiled and
slightly crushed new potatoes, and a rocket and tomato salad

Chocolate Fudge Brownies

March 22nd, 2009 by

Ingredients:
100 Grams(s) (4oz) diced Butter
100 Grams(s) (4oz) Dark Chocolate
300 Grams(s) Soft Light Brown Sugar
4 large Egg(s)
225 Grams(s) (8oz) Self Raising Flour
40 Grams(s) (1.5oz) Cocoa Powder
Optional Ingredients:
75 Grams(s) Walnuts

Directions:
Line a 12 x 14 inch baking (swiss roll) tin with baking parchment.

Melt butter and chocolate in a bowl over a saucepan of water. Add all the remaining ingredients and mix well.

Cook at 180 C for 10 to 15 minutes until the cake is cooked on top but still sticky in the centre.

When cool, cut into small squares.

Ethnicity:

Banoffee Pie

March 22nd, 2009 by

Ingredients:
400 Grams(s) (tin) Condensed Milk
3 Large Banana(s)
1 Package(s) Chocolate Hob Nobs
1/2 pint Double Cream
2 tbsp Melted Butter

Directions:
Crush the biscuits (Hob Nobs) in a freezer bag until reduced to crumbs. Mix with the melted butter and use to line a flan dish. Leave in the fridge to cool and harden.

Boil the tin of condensed milk in a pan of water for 2 hours. This should form a pale golden toffee. once ready, pour toffee over the base you made earlier.

Slice the bananas and place over the toffee. Top with whipped cream (double for a really rich desert, whipping for slightly lighter).

Dust with grated chocolate.

Keep covered and refrigerated until needed.

Rich Almond Paste or Marzipan

March 22nd, 2009 by

1 lb Almond (Ground)
10 oz Caster Sugar
6 oz Icing Sugar
1 whole, large Egg(s)
1 Egg Yolks
1/2 Lemon – Juice
1 tbs Brandy
1/2 tsp Vanilla Essence
2 drops Almond Essence
2 tsp Orange Flower Water

Directions:
Place almonds, caster sugar and sifted icing sugar in a bowl and mix together; whisk the eggs with the lemon juice, and all the flavourings and add this to the mixture of almonds and sugar, pounding lightly to release a little of the almond oil. Knead with the hand until smooth.

6 in cake requires approx 1lb marzipan
8-81/2 in cake requires approx 2lbs marzipan
12 in cake requires 5 to 6 lbs marzipan

To cover a cake, brush the top with hot apricot glaze. Roll out about half of the marzipan to a round the size of the cake using caster sugar to prevent it sticking to the slab or pastry board. Lift the cake, place it upside down on the paste and then, keeping your left hand firmly on the cake and rotating it gently, cut and mould the marzipan flush to the edge. Lft the cake over and brush away any crumbs. Take the remaining marsipan, knead it into a smooth long roll and press witht he rolling pin to the depth of the cake. Trim the edges and brush the paste with the hot glaze. Roll this strip round the cake making a neat join and finish it by rolling it firmly with a straight ended rolling pin or jam jar.

Almond paste should be put onto the cake about one week before the icing and decoration. This gives time for teh paste to set and consequently the oil from the ground almonds is less likely to seep through the icing.

Almond Paste

March 22nd, 2009 by

Ingredients:
1/2 lb Almond (Ground)
10 ozs Caster Sugar
6 ozs Icing Sugar
2 (or 1 whole egg) Egg Yolks
1/2 Lemon – Juice
1/4 tsp Vanilla Essence
1/4 tsp Almond Essence
1 tsp Orange Flower Water

Directions:
Place almonds, caster sugar and sifted icing sugar in a bowl and mix together; whisk the eggs with the lemon juice, and all the flavourings and add this to the mixture of almonds and sugar, pounding lightly to release a little of the almond oil. Knead with the hand until smooth.

6 in cake requires approx 1lb marzipan
8-81/2 in cake requires approx 2lbs marzipan
12 in cake requires 5 to 6 lbs marzipan

To cover a cake, brush the top with hot apricot glaze. Roll out about half of the marzipan to a round the size of the cake using caster sugar to prevent it sticking to the slab or pastry board. Lift the cake, place it upside down on the paste and then, keeping your left hand firmly on the cake and rotating it gently, cut and mould the marzipan flush to the edge. Lft the cake over and brush away any crumbs. Take the remaining marsipan, knead it into a smooth long roll and press witht he rolling pin to the depth of the cake. Trim the edges and brush the paste with the hot glaze. Roll this strip round the cake making a neat join and finish it by rolling it firmly with a straight ended rolling pin or jam jar.

Almond paste should be put onto the cake about one week before the icing and decoration. This gives time for the paste to set and consequently the oil from the ground almonds is less likely to seep through the icing.

Almond Apple Cake

March 22nd, 2009 by

Ingredients:
5 oz Butter
2 Large Egg(s)
8 oz Caster Sugar
1 tsp Almond Essence
1 tsp Baking Powder
8 oz Self Raising Flour
12 oz Cooking Apples
1 oz Flaked Almonds
1 Sprinkling of Demerara Sugar

Directions:
Preheat oven to 160 C. Grease an 8 inch loose bottomed tin and line with grease-proof paper.

Place all the ingredients except the apples, flaked almonds and demerara in a large bowl and mix to combine.

Pour half the mixture into the prepared tin and level by tilting the tin. Arrange the layer of apples over this and dot the remaining mixture on top. Sprinkle with the flaked almonds and demerara.

Bake for 1.5 hours until the cake has risen and is firm to the touch at the centre. Remove from the oven and cool in the tin for 5 minutes before turning out onto wire rack.

Delicious eaten hot or cold.

Italian Penoche

March 22nd, 2009 by

4ozs butter
8ozs brown sugar
3tbs milk
12-16 ozs icing sugar
3tbs of chopped walnuts

Melt butter in a heavy, medium saucepan on a fairly low heat.
Add the brown sugar, stir in the milk and go on stirring until the liquid boils.
Take it off the heat.
Keep stirring and gradually add the icing sugar and finally the nuts.
Spread into a tin about 3/4inch deep which has been lightly greased with butter.
Leave to cool.

Cut into squares.

Gateau Ganache

March 22nd, 2009 by

Meringue
4 Egg whites
4 1/2 ozs browned ground hazelnuts
9 ozs caster sugar
Vanilla essence
1/2 tsp vinegar

Prepare two 8 inch sandwich tins by rubbing sides with oil, dusting with flour and lining the bottom with a disc of Bakewell paper. Set oven at 375F /190C. Whisk egg whites until stiff, then gradually beat in caster sugar. Beat until very stiff, adding vanilla and vinegar. Lastly fold in prepared nuts. Fill into prepared tins and bake for 30 – 40 minutes.

Ganache Cream and Sauce
1/4 pt cream
6ozs bitter chocolate
4ozs granulated sugar
1/2 pt water

Break up the chocolate and put in pan with a little of the water. Melt slowly before tipping on the rest of the water and adding sugar. Dissolve sugar and allow sauce to simmer for 10 – 15 minutes. Pour off and allow to cool.
Whip the cream and fold in 2 – 3 tbs of chocolate sauce. Spread one round of meringue; cover with the other . Put a light weight on top. Cover and refrigerate overnight.
Before serving, decorate with rosettes of whipped cream.
Serve with chocolate sauce.

Chocolate Fridge Cake

March 22nd, 2009 by

8ozs milk chocolate
8ozs butter
2 eggs
1ozs caster sugar
8ozs Nice biscuits

500ml Whipping Cream

Melt the chocolate and butter, together with the caster sugar.
Beat the eggs and mix into the hot mixture.
Break up the biscuits and mix in.

Allow to cool, then pack into 2 large baked bean tins lined with clingfilm.
Leave overnight, cover in whipped cream and serve.

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