Edinburgh Silver Surfers..The surfers kitchen

Recipes Frae The Surfers Kitchen

Yorkshire Parkin

7-oz Flour (we used plain flour)
3-oz Butter/Lard,
3-oz Sugar,
6-oz Fowler’s West Indian Treacle,
4-oz Medium Oatmeal.
½ oz Mixed Spice.
Pinch Nutmeg.
1//2 tspnsful Bicarbonate of Soda,
1 tspnful Milk

Method
Rub butter into flour, add oatmeal, sugar, spice and nutmeg, pour in warmed treacle and add bicarb. of soda dissolved in milk. Blend together then form into 14 balls about the size of an egg and lay on a greased baking tray allowing space for the cakes to spread. Slightly flatten and brush over with milk. Bake for about 15 minutes in a moderate over, regulo 4, 355 F or 180 C.

Carrot and Coriander Soup

2oz butter
2 onions sliced
1 tablespoon Ground Coriander
2 pints Chicken Stock
Salt & Pepper
1lb Carrots
1oz Lentils
4 tablespoons cream optional

Method
Melt butter in large saucepan and fry onions & lentils for 2-3 minutes.
Add remaining ingredients except cream. Cover and simmer for 40 minutes.
Put in blender or put through sieve but blender is easier.
Add cream if required.

Smoked Sausage

2 Small onions cut in quarters.
1 clove Garlic
1Small Red Pepper
1 Medium Courgette thickly sliced
2oz Button Mushrooms
1 tbsp Cooking Oil
8oz. Smoked Pork Sausage (thickly sliced)
12oz Tomatoes or tin of tomatoes
¼ pint Chicken Stock
1 tbsp White Wine Vinegar
1 tsp Sugar
1tsp Worcester Sauce
1 tsp Paprika
3 oz Pineapple
2oz Grated Cheese

Method
Gently fry vegetables in oil for 10 minutes Add remaining ingredients except pineapple and cheese. Bring to the boil and simmer for 15 to 20 minutes. Add pineapple and cook for a further 5 minutes. Place in a flameproof dish sprinkle with cheese and brown under preheated grill.Serve hot with noodles or plain boiled rice.

Surfers Shortbread

Arthritic's Shortbread

Ingredients: 9-oz. plain flour; 3-oz cornflour 4-oz caster sugar; 8-ooz butter;

Method: Place butter and sugar in large saucepan, melt, then stir in flour and cornflour. Blend together then spread in swiss roll tin. Mark into fingers and prick with fork. Bake until golden brown - 300°F. 150° C, Gas Mark 2 for 45/50 minutes (depending on oven). Cut into fingers before shortbread cools and sprinkle with caster sugar.

Recipe courtesy of Mary Fraser

Spiced Tea loaf

Ingredients: 1 cup raisins (or mixed fruit) 3/4 cup milk (6fl-ozs) 1 cup sugar (8-ozs) 1/4-Ib. margarine (plus those listed below)

Method: Put the above ingredients into a saucepan and bring to the boil. Allow to cool before adding-

1 tspn mixed spice (or ground ginger)
8-oz SR flour
1 egg

Mix well then pour into a greased and lined 2-il loaf tin. Bake for 1 hr (approx) at 350 F, 180 C or Gas Mark 4. This is a good 'keeping recipe' and any slices left can be heated and served with custard as a pudding.

Recipe courtesy of Mary Fraser

Clootie Dumpling

Ingredients: 1-Ib. SR flour 1/2-Ib. shredded suet 1 tsp each of - mixed spice, ground cinnamon, ground ginger. 1/2 tsp. salt 1-ozs sugar 4-ozs each of - currants, raisins, sultanas 1 egg, well beaten 1 tbspn treacle Water/Milk (half an' half) to make a fairly soft mixture

Method: Prepare a large pot half-full of boiling water with a saucer on the bottom; dip the pudding cloth into the boiling water, wring out as much as possible of the water and sprinkle the damp cloth with flour, shaking off the excess.

Tip the prepared soft mixture onto the prepared cloth, gather in the ends and tie securely with thin string. Make sure the cloth is well sealed then place carefully into the boiling water.

Boil for 3-4 hours, making sure the boiling water is continually topped up to cover the dumpling. When tying the cloth, leave about one inch of space to allow the dumpling to swell. Leave enough string to use as a handle to hang outside the pot to allow for easy lifting after cooking.

Fraser's Sherry Trifle

There are more variations on this dish than there are days in the week but this is the version that goes down well in my family:

You will need two jam swiss rolls; a can of mixed fruits; a red jelly; a wineglass of sherry; custard and whipped cream. Break up the swiss rolls and place in a suitable container, then add the sherry and allow to soak. Add the drained fruit and the jelly (you could use the liquid from the fruit in the jelly). Cover with the thick custard, before it thickens. allow to set and then smooth over with the whipped cream. A nice finishing touch would be 'hundreds and thousands' or grated chocolate or any other decoration of your choice. Margaret

Banana Walnut Loaf (Madge's Recipe)

Ingredients: 9oz Plain Flour, 6oz Castor Sugar, 1/2 teaspoonful Baking Powder, 4oz Butter, 1 teas. Bicarb.of soda, 2 eggs size 2, 1/2 teas.Salt, 1 teas. Vanilla Essence, 2 small Bananas, 2oz chopped Walnuts, 4 halved Walnuts, 3 tablespoons Natural Yoghurt.

Method : Grease and line a 2lb loaf tin, Sift flour, baking powder, bicarb.of soda and salt together
Mash bananas, cream butter and sugar together until light. Beat in eggs one at a time, add flour to creamed mixture in three stages, alternating with mashed bananas, stirring after each addition. Finally stir in vanilla essence, yoghurt and walnuts. Place mixture in tin and put halved walnuts on top. Bake in oven at 325 F or gas mark 3 for one hour or until well risen and firm to touch

ALL-BRAN LOAF

Ingredients: 1 teacup All-Bran, l teacup Brown Sugar, 1 teacup Sultanas (or chopped dates), 1 teacup Milk.

Method: Put the above ingredients in a bowl and leave to stand overnight – or for at least an hour.

Then add 1 teacup SR Flour and 1 Egg. Mix well and put mixture in a greased loaf tin and bake for approx. 1 hr at Gas Mark 4 or 180C 350 F Gas Mark 4.

QUICK’n’EASY CHOCOLATE CAKE

Ingredients: 6-oz SR Flour, 5.0z Caster Sugar, ½ teaspoon Baking Powder, ½ teaspoon salt, 2 Eggs, 3 tblspns Milk, 1 tblspns Cocoa, 4-oz Soft Margarine, 3-oz Ground Walnuts.

Method: Blend the above thoroughly in an electric mixer then place in greased and base-lined 8” tin. Bake for approx. ¾ hour at 375 F.190 C Gas Mark 5.

TABLET 1

Melt a knob of butter then stir in 1lb caster sugar and stir. Add small tin of carnation milk and stir until the mixture begins to thicken. Pour into a buttered tin and leave to set.

TABLET 2

Ingredients : 2lbs. Sugar, 4 oz. Butter, ½ Pint Milk, 1 tin Condensed Milk.

Method - As above but use a larger tin as these are double quantities.

TWO CREAM SPONGES

Ingredients : 1 Cup of Self Raising Flour, 1 Cup of Castor Sugar, 3 Eggs, 1 Tablespoon of hot water.

Method : Switch eggs for two or three minutes, add one tablespoon of hot water fold together, divide between two greased and base lined 7- inch Sandwich Tins. Bake in oven for 15 minutes at Mark 4, 180C and 350F.

TRUFFLES

8 Digestive biscuits, 2oz butter or margarine.
2 oz syrup, 1 small tin condensed milk.
2 tablespoons of cocoa.

Method.
Crush biscuits into crumbs. melt butter and syrup, add the other ingredients.
Dip in desiccated coconut. roll out to size, serve in petit four cake papers.

Moist Gingerbread

Cooking Time 1 ¼ - 1 ½ hrs.

Oven : 170 C, 325F, Gas Mark3

Ingredients:
4oz Margarine
6oz Black Treacle
2oz Golden Syrup
¼ pint of milk
2 large eggs lightly beaten
8oz plain or wholemeal flour
2oz Caster sugar
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
optional: add 4oz raisins, dried fruit or chopped dates.

Method:
Grease a 7- 8 inch square cake tin and line the base and sides with greaseproof paper. Put the margarine, treacle and syrup into a saucepan. Heat gently until the margarine has melted, stirring from time to time, then remove from the heat and add the milk. Allow to cool for 5 minutes, then add the beaten eggs.

Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat together well. Pour into the prepared cake tin and cook in a very moderate oven for 1 ¼ hrs to 1 ½ hrs. Turn out if the tin and leave to cool on a wire rack. When the gingerbread is quite cold put into an airtight tin and leave for 2-3 days if possible, before eating.

from Liz Rollo

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