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Recipes Frae The Surfers Kitchen |
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New: Wholemeal Carrot Cake |
175gms/6 0unces Wholemeal S.R. Flour,
2 slightly rounded tspns. Baking Powder,
pinch Salt,
One level tsps Cinnamon (optional),
100 grams/4ozs. Grated Carrots,
100 grams/4ozs Margarine,
100 grms. Soft Dark Brown Sugar,
Grated zest of half an Orange (optional),
2 large Eggs,
about one tbspns milk or Orange.
Method –
Sift Baking Powder, Salt and Cinnamon into the Flour and stir well. Mix
in Grated Carrot. Cream Margarine and Sugar until light and fluffy. Add
orange zest (if you’re using it). Add eggs one at a time, beating well
and spoon in a little of the flour mixture to prevent curdling.
Gradually mis in flour. Add milk/orange juice a little at a time until
consistency is soft but not runny. Grease a 16cm/6 inch round cake tin
and line base with greased greaseproof paper. Tip in the mixture.
Bake in a moderate oven, Gas3, 325F, 160C for ¾ to 1 hour.
For a special occasion ice with orange glace icing and decorate with
pieces of walnut. |
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New: Recipes from 'The Rural' |
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The
following two recipes belonged to a Surfer’s Mum who got them at a
meeting of “the wee Hermiston Rural” – and that is going back more years
than we care to remember!
“My Mum and some of the
neighbours joined the Rural at the end of the Second World War when such
outings were one of the few social events many woman, married or single,
could attend. The meetings revolved around home cooking and baking, self
reliance and recycling, ideas which were very much the norm in that era.
While these skills nowadays seem to be confined to an older age group in
our largely ‘throwaway society’ they are nevertheless - in this new age
of austerity - skills which may become useful and necessary once again.”
The
following are two cheese recipes from the Rural – |
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Cheese and Apple Pie |
Cheese Pastry –
4-ozs Plain Flour.
Salt, Pepper and Mustard.
1-1\2 ozs Fat.
3-ozs grated red cheddar Cheese.
Cold Water to mix. |
Filling -
1-lb apples.
Sugar to sweeten.
A little water. |
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Method –
Sieve flour and seasoning, rub in fat then mix in cheese. Add water and
mix to a stiff dough. Stew apples gently in sugar with a little water.
Halve pastry, line oven-proof plate, place filling on pastry and then
cover with remaining pastry. Bake in oven at 375 F, 190C or Gas Mark 5
for 30 minutes approximately until pastry is cooked. |
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Crunchy Cheese Flan |
Pastry –
3-ozs Plain Flour.
1-1\2 ozs Fat.
1-l\2 ozs grated Cheddar.
Water and seasoning. |
Filling -
6-ozs coarsely grated cheddar cheese.
3 rashers chopped and cooked.
2 egg yolks.
A little milk and seasoning. |
Topping –
2 egg whites.
2-ozs finely grated cheddar cheese.
Seasoning. |
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Method –
Make up pastry in usual way by rubbing fat into flour, adding cheese
then enough water to make a ‘stiff’ dough. Roll out pastry into a 7”
flan ring and bake blind at 375 F, 190C or Gas Mark 5 for 25 minutes
approximately.
Mix filling together and add enough milk to make a thick pouring
consistency. Pour mixture into pastry cas, bake at 300F 150C or Gas Mark
2 for 20 – 25 minutes. Whisk whites until stiff fold in cheese and
seasoning and spread over flan. Return to oven 359F 182C or Gas Mark 5
for a further 10 to 15 minutes.
Serve hot or cold with salad. |
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New: Fruit Cake |
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This is an easy recipe for a “Can’t – go – wrong” Fruit Cake. |
12ozs. Mixed Fruit (Sainsbury’s does a cheap packet for 67p)
4oz Sugar
4oz Margarine
¼ pint water
1 Egg
8oz S.R.Flour
4oz Glace Cherries {optional} |
Place fruit, sugar, margarine and water in a pan.
Simmer with lid on for 20 minutes.
Allow to cool. Add beaten egg and stir in flour.
Turn into a greased and base-lined 6-7 inch cake tin.
Bake for one and a half hours at 150 degrees centigrade, 300 degrees
farenheit and gas regulo 2.
Try doubling the recipe make two at once. Eat one and give one away. |
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Tinned Pineapple Fruit Cake |
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Here is a delightful Antipodean Fruit Cake. Moist and juicy – no more than
is to be expected from the inventors of the Raspberry Pavlova – serves
four to six (depending on the size of the portions!) |
13-ozs/375-gms tin of crushed
Pineapple
1-lb/500-gms Mixed Dried Fruit
4-0z/100 gms Butter
8-ozs/250-gms Caster Sugar
1 tspn Mixed Ground Spice
½ tspn Bicarb. of Soda
8-0zs/250-gms SR Flour
2 Eggs beaten |
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Method |
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Put everything but the flour and eggs into a large saucepan and bring it
to a rolling boil. Boil for 3 minutes exactly. Remove from heat and
allow to cool completely. Fold in the flour and the beaten eggs. Tip the
mixture into a buttered and lined 8” cake tin. Bake at 325 F, 170 C, Gas
3 for 1 1/2 hours. Turn the heat down a notch and let it bake for
another 15 minutes until firm to the finger – a skewer pushed into the
centre should come out clean. If not , bake it a little longer. (It may
be necessary to cut back on baking time depending on the oven) |
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Fruit Gingerbread |
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4-oz Margarine
2 cups SR Flour
2 Eggs
2 level tspns Mixed Spice
1 good heaped tblspn Treacle
1 cup Sugar
1 cup Sultanas
1 cup water
2 level tspns Baking Soda |
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Method
Put all ingredients into a pan except flour and egg and slowly bring to
boil. Simmer for ten minutes and then take off heat. Allow to cool a
little and then add flour and eggs. Put into 2-lb.loaf tin and cook for
an hour atGas Mark 3, 325F,or 170 C. |
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Quick-Mix Gingerbread |
1 level tbspn Ground Ginger
8-oz Wholemeal Flour
1 m level sspn Bicarbonate of Soda
4-oz Light Muscovado Sugar
4-oz Golden Syrup
4-oz Black Treacle
3-fl.ozs Grapeseed or other light oil
2 large Eggs
3 fl-ozs Milk
1-oz Flaked Almonds.
Method
Sift the ground ginger, wholemeal flour and bicarb.of soda then tip any
pieces of bran left over in the sieve into the bowl. Add sugar, syrup,
treacle then add oil, eggs and milk, using a wooden spoon first to blend
the ingredients then beat for 1 minute.
Divide the mixture equally between two 1-lb. loaf tins then scatter
almonds on top. Bake 30-35 minutes at Gas Mark 4, 350F, 180 C. |
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Malteser Cake |
4-oz Margarine
1 tblspn Syrup
6-oz Chocolate - melt
Add 10-oz crushed Digestive Biscuits
plus 6-oz Maltesers.
Method
Press into tray. Don’t worry if chocolate comes off Maltesers as they
will be covered. Cool then cover witrh 7-oz white chocolate. |
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Yorkshire Parkin |
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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. |
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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. |
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Smoked Sausage Medley |
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. |
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| 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.
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Recipe courtesy of Mary
Fraser |
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| 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.
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Recipe courtesy of Mary
Fraser |
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Clootie Dumpling |
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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. |
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Fraser's Sherry Trifle
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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
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Banana Walnut Loaf (Madge's Recipe) |
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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 |
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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. |
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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. |
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TABLET 1 |
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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. |
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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.
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TWO CREAM SPONGES |
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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. |
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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. |
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Moist Gingerbread |
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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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ALL RECIPES ARE SUBJECTED
TO RIGOROUS
& REPEATED TESTING BY ACE IT STAFF |
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