In this section you will find delicious recipes. Go on give them a try. You won't be disappointed. There is an assortment of cakes, relishes, pastries biscuits, desserts plus some useful vegetarian options. You can use the index below to open the PDF documents and print copies, if you wish.
INDEX:
INDEX:
RUSSIAN TEA CAKES
These little cakes have been made in Russia
for over 100 years and were originally served at tea ceremonies.
In 2011 these little cakes, made by Pauline Redmile, won the
Notts Federation Best Cookery Trophy for Dorewood at the
Newark and Nottinghamshire County Show
Ingredients
6 Tablespoons icing sugar
9oz Plain flour
8oz Butter
5ml Vanilla essence
4oz Walnuts, finely chopped
Extra icing sugar
Method
1. Preheat oven to 175°C, Gas mark 5
2. Sieve together the flour and 6 tablespoons of the icing sugar. Set aside.
3. Cream the butter and vanilla essence together. Mix in the sifted flour and icing sugar and finally the chopped walnuts.
4. Roll the dough into 1” balls and place on a lined baking sheet.
5. Cook for about 12 minutes or until done.
6. Roll, while still warm, in extra icing sugar and then roll again when cooled.
They're so delicious you simply have to have more than one!.
Pauiline R
These little cakes have been made in Russia
for over 100 years and were originally served at tea ceremonies.
In 2011 these little cakes, made by Pauline Redmile, won the
Notts Federation Best Cookery Trophy for Dorewood at the
Newark and Nottinghamshire County Show
Ingredients
6 Tablespoons icing sugar
9oz Plain flour
8oz Butter
5ml Vanilla essence
4oz Walnuts, finely chopped
Extra icing sugar
Method
1. Preheat oven to 175°C, Gas mark 5
2. Sieve together the flour and 6 tablespoons of the icing sugar. Set aside.
3. Cream the butter and vanilla essence together. Mix in the sifted flour and icing sugar and finally the chopped walnuts.
4. Roll the dough into 1” balls and place on a lined baking sheet.
5. Cook for about 12 minutes or until done.
6. Roll, while still warm, in extra icing sugar and then roll again when cooled.
They're so delicious you simply have to have more than one!.
Pauiline R
russian_tea_cake1.pdf | |
File Size: | 261 kb |
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STUFFED MUSHROOMS
Ingredients
4 Flat Mushrooms
1 Carton of Ricotta Cheese
1 Packet Fresh Spinach
1 Packet Frozen Puff Pastry (thawed)
Olive Oil
Black
Pepper
1 Beaten Egg
Method
1. Wash spinach and cook until tender (only a few minutes)
2. Remove from pan and using a clean J-cloth squeeze to remove moisture
3. Prepare the mushrooms -
a) Remove the stalks. Brush the outside of each mushroom liberally with olive oil
b) Add a drop of olive oil to the centre of each mushroom
4. Roll out the puff pastry and cut 4 circles large enough to cover and overlap each mushroom, when filled
5. Add a layer of cooled spinach to each mushroom
6. Top the spinach with a good tablespoon of ricotta cheese
7. Sprinkle with cracked black pepper ( no need for salt as this is contained in the cheese )
8. Take 1 circle of pastry per mushroom
9. Cover the top of the mushrooms, gently stretching the pastry over the sides with your thumb, and secure underneath
10.Wash the tops of each mushroom with the beaten egg
11.Place on a baking tray and cook at 180° C for 25 minutes or until the pastry is well risen and golden brown
12.Serve with baby salad leaves (or if you like, chips!!)
!! Beware when eating - they will be extremely HOT!!
Enjoy ~
Pauline R
stuffed_mushrooms.pdf | |
File Size: | 179 kb |
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NAUGHTY BUT NICE-
Attached are some recipes you may wish to use for a cookery evening in your WI programme, especially, as for some, kitchen facilities are not required. They're quick and simple and several could be demonstrated in one evening. Of course, the members will also enjoy the tasting session afterwards!!! I hope you give some of them a try. Recipes include St Clementines Trifle; Coffee Pots; Easy Chocolate Dessert (cooking facilities required) and Boodles Fool.
Pauline R
Attached are some recipes you may wish to use for a cookery evening in your WI programme, especially, as for some, kitchen facilities are not required. They're quick and simple and several could be demonstrated in one evening. Of course, the members will also enjoy the tasting session afterwards!!! I hope you give some of them a try. Recipes include St Clementines Trifle; Coffee Pots; Easy Chocolate Dessert (cooking facilities required) and Boodles Fool.
Pauline R
naughty_but_nice_1.pdf | |
File Size: | 68 kb |
File Type: |
................. and there's more Tiramisu; Cranberry Cream Flan (cooking facilities required); Whisky Log and Celebration Cream Truffles. Enjoy Pauline
naughty_but_nice_2.pdf | |
File Size: | 63 kb |
File Type: |
NO COOK CHUTNEY
Makes 7 to 8 lbs
Ingredients:
900g Apples peeled and cored
450g Onions
450g Stoned Dates
450g Sultanas
450g Demerara Sugar
1 teaspoon Ground ginger
1 teaspoon Salt
Cayenne pepper, to taste
450ml white wine vinegar
Method:
Chop the apples, onions and dates, or pulse them carefully in a food processor. Dont overdo it, as you don't want a puree.
Put the mixture into a large bowl
Stir in the sultanas, sugar, ginger,salt, cayenne pepper and white wine vinegar
Leave for 36 hours, stirring occassionally
Spoon into warm sterilised jars
The mixture keeps for months, if not years.
My friend introduced me to this method of chutney making. I'm pleased she did - it's delicious!
Barbara G
Makes 7 to 8 lbs
Ingredients:
900g Apples peeled and cored
450g Onions
450g Stoned Dates
450g Sultanas
450g Demerara Sugar
1 teaspoon Ground ginger
1 teaspoon Salt
Cayenne pepper, to taste
450ml white wine vinegar
Method:
Chop the apples, onions and dates, or pulse them carefully in a food processor. Dont overdo it, as you don't want a puree.
Put the mixture into a large bowl
Stir in the sultanas, sugar, ginger,salt, cayenne pepper and white wine vinegar
Leave for 36 hours, stirring occassionally
Spoon into warm sterilised jars
The mixture keeps for months, if not years.
My friend introduced me to this method of chutney making. I'm pleased she did - it's delicious!
Barbara G
no_cook_chutney.pdf | |
File Size: | 254 kb |
File Type: |
VEGETARIAN SAUSAGE ROLLS
Ingredients:
Quick Flaky Pastry:
8oz plain flour
6oz butter chilled (See below)
pinch of salt
beaten egg to glaze
Filling:
10oz fresh breadcrumbs
8oz mature cheddar cheese (grated)
1 large onion peeled and grated
3 tablespoons thick double cream
1 tablespoon fresh chopped herbs e.g. parsley, thyme or chives
1½ teaspoon mustard powder
pinch cayenne pepper
salt and pepper
Method:
Grease two baking sheets and pre heat oven to 220°C, Gas mark
Quick Flaky Pastry:
Wrap the butter in a piece of foil and put in the freezer for 30-45 mins
Sift the flour and salt into a bowl
Take the butter out of the freezer dip it into the flour and then grate it coarsely into the flour, keep dipping the butter into the flour to make it easier
Take a palette knife and distribute the butter into the flour, (don’t use your hands) to coat all the butter with flour and until the mixture is crumbly
Add enough water to make a dough, cover and chill for 30 mins
Filling:
Place all the ingredients into a mixing bowl, season and mix thoroughly
Roll out the pastry on a floured surface to make a rectangle 24 x12 inch and cut into 3 strips
Divide the filling into 3 and make 3 long rolls (same size as the pastry)
Place the filling onto the pastry, brush the beaten egg along one edge, fold the pastry over and seal
Lift the whole thing up and turn it so the sealed edge is underneath
Cut into individual rolls and snip v shapes into the top, brush with beaten egg
Bake on the top shelf of the oven for 20-25 mins. Leave to cool.
(These can be frozen before cooking and then glazed and cooked from frozen for about 30-35mins)
This is my daughter's recipe. She is always asked to make them for family get togethers as they are so yummy.
Barbara G
Ingredients:
Quick Flaky Pastry:
8oz plain flour
6oz butter chilled (See below)
pinch of salt
beaten egg to glaze
Filling:
10oz fresh breadcrumbs
8oz mature cheddar cheese (grated)
1 large onion peeled and grated
3 tablespoons thick double cream
1 tablespoon fresh chopped herbs e.g. parsley, thyme or chives
1½ teaspoon mustard powder
pinch cayenne pepper
salt and pepper
Method:
Grease two baking sheets and pre heat oven to 220°C, Gas mark
Quick Flaky Pastry:
Wrap the butter in a piece of foil and put in the freezer for 30-45 mins
Sift the flour and salt into a bowl
Take the butter out of the freezer dip it into the flour and then grate it coarsely into the flour, keep dipping the butter into the flour to make it easier
Take a palette knife and distribute the butter into the flour, (don’t use your hands) to coat all the butter with flour and until the mixture is crumbly
Add enough water to make a dough, cover and chill for 30 mins
Filling:
Place all the ingredients into a mixing bowl, season and mix thoroughly
Roll out the pastry on a floured surface to make a rectangle 24 x12 inch and cut into 3 strips
Divide the filling into 3 and make 3 long rolls (same size as the pastry)
Place the filling onto the pastry, brush the beaten egg along one edge, fold the pastry over and seal
Lift the whole thing up and turn it so the sealed edge is underneath
Cut into individual rolls and snip v shapes into the top, brush with beaten egg
Bake on the top shelf of the oven for 20-25 mins. Leave to cool.
(These can be frozen before cooking and then glazed and cooked from frozen for about 30-35mins)
This is my daughter's recipe. She is always asked to make them for family get togethers as they are so yummy.
Barbara G
vegetarian_sausage_rolls.pdf | |
File Size: | 267 kb |
File Type: |
IRRESISTIBLE ORANGE AND MIXED CHOCOLATE CHIP COOKIES
Makes approx 16
Ingredients:
110g (4oz) butter softened
220g (8oz) sugar (½ caster ½ muscovado)
Finely grated zest of 2 large oranges
1 large egg
1 teaspoon vanilla essence
260g (9½oz) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
100g (3½oz) plain, milk and white chocolate drops mixed
Method:
Pre heat oven to 180°C/160°Fan/Gas 4
Cream together the softened butter, caster and muscovado sugars and orange zest
Add the egg and vanilla essence and mix together
Add the plain flour, baking powder and bicarbonate of soda
Mix thoroughly
Stir through the chocolate chips
Line 2 large baking trays with baking parchment
Place 1 heaped teaspoon of the mixture onto the tray - being careful to space them well approx. 3-4 cm (1¼-1½in) apart to give them room to expand during cooking and prevent them sticking together
Bake in the preheated oven for 10-12 mins until pale golden and just cooked through
Remove from the oven and cool completely on a wire rack before serving
Store in an airtight container for a few days, if required.
It's good to have friends who are willing to share their favourite recipes. Now, I'd like to share this one with you!
Barbara G
Makes approx 16
Ingredients:
110g (4oz) butter softened
220g (8oz) sugar (½ caster ½ muscovado)
Finely grated zest of 2 large oranges
1 large egg
1 teaspoon vanilla essence
260g (9½oz) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
100g (3½oz) plain, milk and white chocolate drops mixed
Method:
Pre heat oven to 180°C/160°Fan/Gas 4
Cream together the softened butter, caster and muscovado sugars and orange zest
Add the egg and vanilla essence and mix together
Add the plain flour, baking powder and bicarbonate of soda
Mix thoroughly
Stir through the chocolate chips
Line 2 large baking trays with baking parchment
Place 1 heaped teaspoon of the mixture onto the tray - being careful to space them well approx. 3-4 cm (1¼-1½in) apart to give them room to expand during cooking and prevent them sticking together
Bake in the preheated oven for 10-12 mins until pale golden and just cooked through
Remove from the oven and cool completely on a wire rack before serving
Store in an airtight container for a few days, if required.
It's good to have friends who are willing to share their favourite recipes. Now, I'd like to share this one with you!
Barbara G
orange_and_chocolate_chip_cookies.pdf | |
File Size: | 255 kb |
File Type: |
CRYSTALLISED GINGER CREAM BISCUITS
This is the recipe I used to enter the Nottinghamshire WI Federation's Sweet Biscuit Individual competition at the 2014 Nottinghamshire County Show.
To my surprise they won the 1st prize! So, I thought it would be nice to share the recipe with you.
Do have a go at making them. They are a bit fiddly but the effort is well worth it. They're delicious!
MAKES 16 - 18 BUSCUITS
Ingredients:
Biscuits:
175g / 6oz Unsalted Butter
50g / 2oz Icing Sugar
175g / 6oz Plain Flour
50g / 2oz Custard Powder
10ml / 2tsp Ground Ginger
Filling:
75g / 3oz Icing Sugar
25g / 1oz Butter
25g / 1oz Crystallised Ginger, finely chopped
(If you haven't got crystallised ginger you could use stem ginger (drained of liquid) or glace
ginger or ginger marmalade)
Method:
Put the butter and icing sugar into a bowl and beat together until creamy.
Sift the flour with the custard powder and ginger
Add to the creamed butter and sugar and mix to a stiff dough
Take pieces of the dough and form into balls the size of a walnut ( I weighed 11g of mixture to achieve the required results)
Place on a lined baking tray, then press down and flatten with a fork
Bake at 180°C/350°F/160°Fan/Gas Mark 4 for 10-12 minutes until golden brown
Transfer to a wire rack to cool
To make the filling:
Put the icing sugar and butter into a bowl and beat together until creamy
Add the ginger and use to sandwich the biscuits together
Enjoy!!
Pauline
This is the recipe I used to enter the Nottinghamshire WI Federation's Sweet Biscuit Individual competition at the 2014 Nottinghamshire County Show.
To my surprise they won the 1st prize! So, I thought it would be nice to share the recipe with you.
Do have a go at making them. They are a bit fiddly but the effort is well worth it. They're delicious!
MAKES 16 - 18 BUSCUITS
Ingredients:
Biscuits:
175g / 6oz Unsalted Butter
50g / 2oz Icing Sugar
175g / 6oz Plain Flour
50g / 2oz Custard Powder
10ml / 2tsp Ground Ginger
Filling:
75g / 3oz Icing Sugar
25g / 1oz Butter
25g / 1oz Crystallised Ginger, finely chopped
(If you haven't got crystallised ginger you could use stem ginger (drained of liquid) or glace
ginger or ginger marmalade)
Method:
Put the butter and icing sugar into a bowl and beat together until creamy.
Sift the flour with the custard powder and ginger
Add to the creamed butter and sugar and mix to a stiff dough
Take pieces of the dough and form into balls the size of a walnut ( I weighed 11g of mixture to achieve the required results)
Place on a lined baking tray, then press down and flatten with a fork
Bake at 180°C/350°F/160°Fan/Gas Mark 4 for 10-12 minutes until golden brown
Transfer to a wire rack to cool
To make the filling:
Put the icing sugar and butter into a bowl and beat together until creamy
Add the ginger and use to sandwich the biscuits together
Enjoy!!
Pauline
crystallised_ginger_cream_biscuits.pdf | |
File Size: | 181 kb |
File Type: |
Brown Betty Dessert
There were questions in our Autumn Quiz referring to desserts.
I kindly came by this recipe after showing my ignorance during the Autumn Quiz. This dessert was unknown to me, but now Heather's friend Marj has kindly given me the recipe. I am assured by others that this is a lovely pudding. I'm going to try it and I hope you do too.
Ingredients:
1 lb Apples
4 oz Caster Sugar
4 oz Fresh Brown Bread Crumbs
3 oz Melted Butter
Finely grated rind & juice of 1 orange
Method:
Chop apples into 1” strip lengths
Mix together sugar, breadcrumbs, orange juice & grated rind
Grease pie dish
Start with a layer of apples, then layer of bread crumb mix and continue layering adding a drizzle of the melted butter to each layer. Finish the dessert with a layer of the bread crumb mix.
Bake for 45 mins in a moderate oven Gas mark 4, Electric 175°-180° C, Fan 160°-170°
N.B.
Other fruit e.g. pears could be used instead of apples
There were questions in our Autumn Quiz referring to desserts.
I kindly came by this recipe after showing my ignorance during the Autumn Quiz. This dessert was unknown to me, but now Heather's friend Marj has kindly given me the recipe. I am assured by others that this is a lovely pudding. I'm going to try it and I hope you do too.
Ingredients:
1 lb Apples
4 oz Caster Sugar
4 oz Fresh Brown Bread Crumbs
3 oz Melted Butter
Finely grated rind & juice of 1 orange
Method:
Chop apples into 1” strip lengths
Mix together sugar, breadcrumbs, orange juice & grated rind
Grease pie dish
Start with a layer of apples, then layer of bread crumb mix and continue layering adding a drizzle of the melted butter to each layer. Finish the dessert with a layer of the bread crumb mix.
Bake for 45 mins in a moderate oven Gas mark 4, Electric 175°-180° C, Fan 160°-170°
N.B.
Other fruit e.g. pears could be used instead of apples
brown_betty_dessert.pdf | |
File Size: | 177 kb |
File Type: |
SPICED APPLE CAKE
Ingredients:
3 cooking apples (peeled, cored & sliced)
5 ozs butter or margarine
5 ozs soft brown sugar
2 eggs (beaten)
8 ozs plain flour
½ tspn ground mixed spice
1 tspn ground cinnamon
½ tspn bicarbonate of soda
Pinch of salt
1 dessert spoon demerara sugar
3 ozs sultanas or raisins
Method:
Cook the apples with 1 tbsp of water until soft
Leave to cool. (this should yield about 4 or 5 ozs)
Cream together the butter and sugar
Add the beaten eggs, a little at a time.
Sift together flour, spices, salt and bicarbonate of soda and stir into the mixture
Add dried fruit to the mix
Stir in the cooled apple puree
Pour the cake mixture into a lined 8” cake tin
Sprinkle the top with the demerara sugar
Bake at 350°F/180°C/160°Fan/Gas Mark 4 for at least 45mins until springy to the touch and an inserted skewer comes out clean
Cool in the tin for 15 minutes before removing onto a cooling rack
Enjoy!!
This recipe was kindly given to us by Judith Powell and is a favourite with our members.
spiced_apple_cake.pdf | |
File Size: | 67 kb |
File Type: |