Tea
Ingredients
-3 Tap Tea Leaves
-250ml freshly drawn water
-250ml milk
Method
-Boil water for tea, heat the teapot with ¾ filling
with hot water and discard the water
-Put tea leaves into pot, fill pot with boiling water
and bring to the boiling point
-Pour tea into teapot, serve with cold milk
separately
Coffee
Ingredients
-1 tblsp ground coffee
-Pinch of salt
-250ml cold water
-250ml hot water
Method
-Refresh coffee grounds in a saucepan by shaking
over heat
-Add cold water and salt and bring almost to
boiling point
-Remove from heat, stir and stand for 2-3 minutes
over very low heat
-Strain into warmed cold coffee pot
-Serve with hot milk separately
Cocoa
Ingredients
-1 tsp cocoa
-1 tsp sugar
-250ml milk
Method
-Blend cocoa powder with little milk
-Boil the rest of milk, remove from heat and blend
mixture
-Bring cocoa mixture to boil
-Cook for 2 minutes
-Remove from heat, add sugar and stir well to
dissolve
0range juice
Ingredients
-2 oranges
Method
-Wipe fruit
-Cut fruit into half and squeeze out the juice
-Leave to chill
Orangeade
Ingredients
-2 oranges
-2 tblsp sugar
-2 drops coloring
-250ml water
Method
-Wipe fruit, pare of 2 thin pieces of zest
-Cut fruit in half, squeeze out juice
-Put zest, sugar, juice into jug and add boiling
water
-Add ice water stand in cool place
-Strain drink into glasses (serve standing in saucer)
Protein dishes
Brown stew
Ingredients
-1 onion - 1 dsp dropping
-2 carrots -1 dsp flour (rounded)
-1 level teaspoon salt -200g steak
- ¼ teaspoon pepper -250ml stock
Method
-Cut meat into cubes, fry meat into hot fat, skin,
cut onion, carrots into rings
-Remove meat to plate, fry onion rings until
shriveled
-Add meat and make brown roux
-Add stock to roux, cook until thickened and add
meat, vegetables and seasoning
-Bring to boil, simmer for 2 hours
Liver pilaf
Ingredients
-200g liver
-50g onion
-1 level tblsp margarine
-1 level tblsp seasoned flour
Method
-Wash liver in warm water, dry, skin
-Slice onion, cube liver, roll seasoned flour
-Melt margarine, fry onion, remove onto plate
-Fry liver for 7-8 minutes until well browned
-Add onions to liver pan and add stock
-Bring to boil, simmer gently for 20 minutes
Casseroled beef balls
Ingredients
-1 onion &2 tblsp oil - seasoning & ½ beaten egg
-150g minced beef -1 level tblsp seasoned flour
-30g fresh breadcrumbs -2 carrots &2 ripe tomato
-230ml stock &½ bay leaf -1 tsp Worcester sauce
-1 tsp chopped parsley - ½ tsp dried mixed herbs
Method
-Preheat oven at 175˚ϲ.Skin ,chop onion, fry lightly
with ½ tblsp oil ,Mix bread crumbs ,mince,
onion ,seasoning ,herbs, Worcester sauce and
beaten egg. Form 6 even sized balls, roll balls in
seasoned flour, fry,drain,place in casserole
-Scrap carrots, dice and place in casserole with
meat .Make a brown roux, add sauce to make
sauce, skin tomatoes and cut, add to sauce with
seasoning and cook until soft
-Pour sauce over meat and add carrot, ½ bay leaf
and leave for 1 ½ hours
Chicken casserole
Ingredients
-4 chicken joints -3 small carrots
-2 small onions -500ml stock
-50g plain flour -seasoning
-50g margarine
Method
-Preheat oven 175 ˚ϲ
-Skin, chop onion, scrap carrots, slice lengthways
-Wipe chicken joints, fry in margarine until golden
brown
-Strain meat, place in casserole with carrots
-Reheat fat, cook until shriveled, make brown
roux
-Remove from heat, add stock, seasoning
gradually
-Bring sauce to boil, stirring until thickened
-Pour sauce over chicken and carrots cover
casserole, and cook for 1 ½ hours
Liver and bacon casserole
Ingredients
-200g liver -1 level tblsp flour
-1 tblsp oil - ¼ tsp salt
-1 small onion - ¼ pepper
-230ml stock -2 small rashers bacon
Method
-Preheat oven 175 ˚ϲ
-Peel onion, cut into rings, de-rind bacon, cut into
small pieces
-Blanch and dry skin liver cube it .Fry bacon and
drain.
Add oil fry liver until browned, remove drain
-Add onion, fry until lightly browned, add flour
and make roux thicken with stock, put liver and
bacon in casserole and pour over your gravy.
- Cover casserole, place on baking sheet and cook
for 45 minutes.
Fried chicken
Ingredients
-4 pieces of chicken
-1 beaten egg
-4 tblsp rasping
-oil for deep frying
Method
-Heat oil in a deep pan with frying basket
-Boil chicken
-Remove skin from chicken (cooked)
-Dip first in beaten egg then rasping coat well
-Cook in hot oil until crisp browned and heated
thoroughly
-Drain on absorbent paper
Spaghetti Bolognese
Ingredients
-1 small onion -100g spaghetti
-1 carrot -300g grated cheese
-1 rusher of bacon -1 dsp oil
-200g mince -125ml stock/hot water
-3 tomatoes (ripe) - ¼ salt
- ¼ pepper & ½ bay leaf -1 tsp sugar
Method
-Finely chop onion and carrots
-Remove rind from bacon, fry until crisp and
remove bacon, fry onion and carrot
-Chop bacon finely, return to pan with mince
-Cook until mince grain separate
-Skin tomatoes, chop and melt stock in hot water
-Add tomatoes, stock, salt, pepper and sugar.
Simmer gently for 45 minutes and boil spaghetti
until soft. Drain spaghetti, pour meat sauce and
garnish with cheese
Shepherd’s pie (Rechaufee dish)
Ingredients
-120g cooked beef -2 large potatoes
- ½ onion -little milk and margarine
-1 level tblsp flour -egg to glaze
-1 level tblsp oil - ½ tsp salt & 250ml stock
Method
-Preheat grill 200˚ϲ
-Peel, cook potatoes boiling salted water
-Remove fat, mincemeat finely
-Peel, chop onion, melt fat, fry onion lightly
-Make a brown roux add seasoning, bring to boil
-Cook until thickened
-Strain sauce, mix half with meat, and potatoes
-Place meat mixture in greased pie dish &
creamed potatoes on top
-Grill 10 minutes and glaze
-Reheat remaining and serve separately
Macaroni cheese
Ingredients
-20g margarine -50g cheese (grated)
-20 g flour -50g macaroni cheese
-230ml milk -seasoning & ¼ tsp mustard
Method
-Preheat grill 175 ˚ϲ
-Cook macaroni in boiling salted water
-Melt margarine, make white sauce and add
mustard powder, seasoning to flour
-Drain macaroni add to the cooked sauce with ½
grated cheese
-Pour mixture into dish, cover with remaining
cheese brown under grill
Egg savory omelet (Breakfast)
Ingredients
-2 eggs -1 tomato
-2 tblsp cold water - ¼ salt
- ¼ pepper
Method
-Separate yolk and whites
-Whisk whites with good pinch of salt until stiff
-Heat pan with fat
-Mix egg yolk, water, fold in egg whites
-Pour omelet mixture into hot pan, cook gently
until almost set
-Fold omelet in half lift to warmed plate
Scotch egg (breakfast)
Ingredients
-1 egg - Rasping 2 tblsp
-70g sausage meat -oil for deep frying
- ½ beaten egg
Method
-Cook egg in boiling water for 12-15 minutes
-Crack egg shell and stand in cold water
-On floured board flatten sausage meat
-Remove egg shell from egg, dry on food cloth
cool egg
-Roll egg in flour, enclose in sausage meat and
shape like a cork
-Stand in ingredients to harden
-Heat oil for frying
-Coat Scotch egg in beaten egg then rasping deep
fry in hot oil for 15 minutes
-Drain Scotch egg and cool it
-Cut it in half serve on a bed of lettuce
Bean Curry
Ingredients
-½ onion -¼ apple
-1 tblsp oil -¼ tsp salt
- ¼ level tblsp curry powder-1 level tblsp corn
flour
-230ml stock -Lemon juice
-1 dsp chutney -1 tsp black treacle
Method
-Wash beans and sock overnight in cold water
-Cook beans, add salt
-Peel apple, skin onion, chop finely, fry onion and
apples until shriveled
-Add curry powder, flour, cook for 1 minute, add
stock, lemon juice, salt, stir gently and add
chutney and treacle
-Cook for 15 minutes
-Drain beans and mix with sauce
Salads and Vegetables
Mixed sautéed vegetables
Ingredients
-1 carrot - 1 dsp margarine
- ¾ cup water - ½ cup shelled peas
-seasoning
Method
-Clean root vegetable and dice
-Cook vegetable except peas into pan with melted
margarine, sauté gently for 5 minutes
-Add ¾ cup boiling water, seasoning, shelled peas
-Cook for 15 minutes until tender
-Drain well
Mixed vegetable salad
Ingredients
-½ lettuce - 1 tomato
- ¼ cucumber - 1 onion
Method
-Wash, slice onion finely
-Skin cucumber, scrap with fork and slice
-Wash tomatoes, slice
-Wash lettuce, drain, arrange in salad bowl in a
bed of lettuce
Green vegetable salad
Ingredients
-½ lettuce - 1 onion
- ½ cucumber -2 dsp vinegar
-Dash of pepper - ¼ tsp mustard
-1 dsp oil - ¼ tsp sugar
Method
-Wash, slice onion finely
-Skin cucumber, slice finely
-Wash lettuce, drain, arrange attractively in salad
bowl, other ingredients on bed of lettuce
-Toss in fresh dressing just prior to serving
French dressing
-Put all ingredients into a bottle and shake
Coleslaw salad
Ingredients
-½ small cabbage -3 tblsp salad cream
-1 red skinned apple -½ finely chopped onion
Method
-Wash cabbage, remove stalk section from leaves
-Dry well, shred finely, scrap carrots and grate
-Wash apple decor, dice and skin finely and chop
onion
-Mix all vegetables in mixing bowl, leave to chill
-Toss salad
Sauces and batters
White sauce (coating)
Ingredients
-250ml milk - 20g flour
-20g margarine - ¼ tsp salt
- ¼ tsp pepper
Method
-Melt margarine in saucepan and make white roux
-Use for coating savory food
Sweet white sauce (Pouring)
Ingredients
-250ml milk -10g corn flour
-2 drops of vanilla essence -1 tblsp sugar
Method
-Blend corn flour with 3 tblsp milk. Boil the
remainder of milk into a saucepan
-Pour boiling milk into blended mixture stirring all
the time, add essence
-Return to heat and cook for 4 minutes
-Add sugar, stir until melted
Corn flour custard
Ingredients
-10g (1 level tblsp) custard powder
-1 level tblsp sugar
-250 ml milk
Method
-Blend custard powder with 3 tblsp milk
-Boil rest of milk, pour onto blended mixture
-Stirring all the time .Return to heat cook 3
minutes
-Add sugar and cook well
Desserts-Hot & Cold
Semolina mould
Ingredients
-2 tblsp semolina -flavoring
-2 tblsp sugar -250ml milk
- ¼ tsp salt -1 dsp margarine
Method
-Mix semolina, sugar and salt, to a smooth paste
with little milk
-Boil the rest of milk, pour onto blended mixture,
stirring well
-Cook in a double boiler for 20 minutes
-Add flavorings
-Pour in greased mould
-Leave until cold
Chocolate corn flour mould
Ingredients
-250 ml milk -1 rounded tblsp corn flour
-1 level tblsp sugar -2 heaped tsp chocolate
-11 heaped tsp cocoa -2 drops vanilla essence
Method
-Blend corn flour, chocolate with 4 tblsp milk and
essence
-Boil remainder of milk, pour boiled milk into
mixture, return to heat and bring to boil
-Cook gently for 4 minutes
-Add sugar, stir until dissolved
-Pour into rinsed mould with cold water
-Allow to cool, leave to chill in fridge
Banana custard
Ingredients
-250 ml milk - 200g custard powder
-1 ½ tblsp sugar - 1 large banana
Method
-Blend custard powder with (4 little tblsp milk)
-Boil the remainder, pour over blended off heat
mixture
-Return to heat, cook until thickened, add sugar
and mix well
-Allow to cool
-Skin banana, slice into custard
-Allow to cool and set
Apple crumble
Ingredients
-75 g flour -25 g margarine
-25 g sugar -2 level tblsp sugar
-200g apple - ¼ lemon juice
Method
-Preheat oven 175˚ϲ
-Rub in fat into dry ingredients
-Add sugar to rubbed mixture
-Peel, slice apple, put half apple in dish and
sprinkle sugar and add lemon juice
-Cover with remaining apple, then crumble
mixture
-Bake for 35 minutes
Chocolate steamed pudding
-100 g flour - a little cold water
-1 egg -1 level tsp baking powder
-60 g margarine - ¼ tsp vanilla essence
-60 g sugar
Method
-Preheat steamer
-Sieve flour, baking powder together
-Cream fat, sugar adding essence at this stage
-Add lightly beaten egg, beat and add flour, cold
water
-Alternately to dropping consistency and fold in
-Steam for 1 ¼ hours
Fresh fruit salad
Ingredients
-1 orange - 2 glace cherries
-1 slice pineapple -6 to 8 grapes
- ½ apple -1 lemon
-1 banana -3 tblsp sugar
-1 cup water
Method
-Boil water, add lemon juice, a twist of lemon zest
-Leave to infuse 10 minutes, remove zest, cool
-Peel orange, remove segments without skin,
cube pineapple, cut grapes in half and remove
pips
-Wash apple, dry slice .Cut cherries into pieces
each
-Skin banana last, slice, cover with lemon juice
-Arrange fruit in bowl, pour over cooked syrup
-Leave to chill
Short crust pastry
Ingredients
-100 g plain flour - ¼ level tsp salt
-50 g fat (mixed) -cold water to mix
Method
-Preheat oven 205˚ϲ
-Sieve flour and salt together
-Cut fat into flour, rub in until mixture resembles
mealie meal
-Add cold water and mix with round blended knife
to make the dough soft
Rough puff pastry
Ingredients
-120g flour -1 tsp lemon juice
-90g fat (mixed) -Ice cold water to mix
- ¼ tsp salt
Method
-Preheat oven 230˚ϲ
-Sieve flour and salt together
-Cut fat into 1 cm diameter
-Mix with cold water, lemon juice do not break fat
-Turn into floured board, mould in to square
-Roll into along, keeping ends square, side even
-Fold pastry into three turning
-Seal edges with edge of hand of rolling pin to
keep air
-Repeat at least four times not breaking fat
-Relax dough for 15 minutes after rolling and final
rolling
Flaky pastry
Ingredients
-120g flour - 1 tsp lemon juice
-90g fat mixed -Ice cold water to mix
- ¼ tsp salt
Method
-Preheat oven 230˚ϲ
-Sieve dry ingredients
-Divide fat into four equal portions
-Rub in one portion of fat and mix to soft dough
with cold water and lemon juice
-Knead lightly on floured board and roll into along
shape
-Put one portion of fat in dubs over top two thirds
of dough, fold and cover
- Seal edges roll and repeat stage 5 and 6 with
remaining two portion of fat
-Relax pastry for 15minutes in a cool place and roll
again twice and let it relax for ½ hour before use
Dish of pastry
Lattice tart
Short crust pastry
Ingredients
-120g flour -2 tblsp jam
-60 g mixed fat - ¼ tsp salt
-cold water to mix
Method
-Preheat oven 205˚ϲ
-Roll pastry into a round, lift into tart plate and
trim edges
-Put jam into middle of pastry, spread evenly
lattice over top of jam, damping edges to seal
-Crimp edges to tart
-Bake for 30 minutes
Cornish pasties
Short crust pastry
Ingredients
-100g flour - ¼ medium potato (peeled)
-50g mixed fat - ¼ small onion sliced
- ¼ tsp salt -60g mince
-Cold water to mix -beaten egg to glaze
Method
-Preheat oven 205˚ϲ
-Dice potato, chop onion, mix onion, mix with
mince, season well and mix together
-Roll dough into along, cut three rounds
-Divide mixture easily into three,place each dough
-Damp round edge of each pastry, draw up edges
to meet on top
-Crimp with fingers
-Place pastry upright on the baking sheet glaze
-Bake on top shelf for 1 hour
Savory Plate Pie - Short crust
Ingredients
-160g flour -10g mince
-80g mixed fat -1 chopped onion
- ¼ tsp salt -cold water to
mix
- ½ cup skinned chopped tomato- 2 tblsp raw rice
-pepper and 1 egg -1 tblsp fat
Method
-Gently fry onion in fat, add mince and cook until
grains separate
-Add seasoning, chopped tomato, washed rice
and 2 tblsp water, mix and cook for 15 minutes
-Leave to cool and mix meat mixture with egg
-Roll pastry into 2 rounds to fat tart plate
-Put one piece of pastry on plate and put meat
mixture spread evenly
-Damp edges of pastry with water, cover filling
with other round
-Flake edges of double crust, glaze, bake for 1hour
Sausage roll – Rough puff pastry
Ingredients
-120 g flour -100g sausage meat
-90g fat mixed -egg to glaze
- ¼ tsp salt -cold water + lemon juice
Method
-Preheat oven 220˚ϲ
-Roll pastry into strip 8 cm wide, shape sausage
meat into a roll same length
-Place sausage meat on one side pastry, damp
edges opposite
-Roll pastry over endorsing sausage meat
-Press edges together to close
-Cut into length of equal sizes, make two cuts on
top of each and glaze
-Bake for 20 minutes
Savory envelope – Rough puff pastry
Ingredients
-160g flour -salt and pepper
-120g fat mixed -160g savory mince
-cold water and lemon juice -1 level tsp bristol
- ¼ tsp salt - ½ onion
-1 level dsp fat - ½ cup stock
Method
-Skin, chop onion, fry and add mince to onion
-Fry until grains separate, add seasoning, pepper
-Sprinkle bristol over grains, mix well
-Add stock and simmer for 20 minutes
-Roll pastry into square, put filling in the center
and spread evenly
-Damp all 4 edges of pastry, draw up four points
to the center
-Crimp edges
-Bake for 30 minutes
Small cakes
Rub in method
Rock cakes
Ingredients
-100g flour -30g raisings
-1 level tsp baking powder - ½ egg
-40g sugar -3 tblsp milk
- ¼ level tsp mixed herbs spices
Method
-Preheat oven 205˚ϲ
-Sieve dry ingredients together
-Rub in fat, add sugar, fruit
-Beat egg with fork, add sufficient milk to stiff
consistency
-Put mixture in small rocky heaps
-Bake on top shelf for 20 minutes
Large cakes
Family cake
Ingredients
-120g plain flour -2 tblsp margarine
-2 level tsp baking powder -3 level tblsp sugar
- ¼ tsp salt -1 level tblsp syrup
-1 rounded tblsp fruit -1 tsp vinegar
- ½ level tsp mixed spice -1 dsp peanut butter
-1 level tblsp marmalade -3 tblsp milk
Method
-Preheat oven 190˚ϲ
-Sieve dry ingredients together
-Rub in margarine or peanut butter
-Add fruit, sugar
-Mix syrup, marmalade, milk, vinegar
-Make a well in dry ingredients, pour syrup
mixture and mix to fairly stiff dough
-Put in loaf tin and bake for 45 minutes
Housekeeper’s cakes
Ingredients
-120g plain - ½ egg
-50g margarine -milk to mix
-60g sugar - ¼ level tsp mixed spice
-1 level tsp baking powder-bag mixed fruit
Method
-Preheat oven 175˚ϲ
-Sieve dry ingredients together
-Rub in, add sugar, fruit
-Mix to fairly stiff dough with beaten egg
-Use loaf tin and bake for 45 minutes -1 hour
Melting method
Old vicarage cake (eggless)
Ingredients
-60g margarine -1 ½ level tsp baking powder
-1 tblsp treacle/syrup -85g sugar
-120ml milk -1 level tsp mixed spice
-230g flour -60g mixed fruit
Method
-Preheat oven 175˚ϲ
-Melt margarine, add treacle, milk and leave to
cool
-Sieve dry ingredients together, add mixed fruits
-Stir in liquid, mix well
-Bake on lowest shelf for 1 ½ hours
Creaming method
Small cake
Orange cup cakes
Ingredients
-100g flour -1 tsp grated zest of orange
-70g margarine -1 level tsp baking powder
-1 egg -cold water to mix
-70g sugar
Method
-Preheat oven 190˚ϲ
-Using creaming method until mixture is white
-Fluffy drop from spoon. Add zest during creaming
-Beat egg lightly. Prevent curding when adding
egg
-Fold into dropping consistency by adding cold
water
-Bake for 20 minutes
Large cakes
Ingredients
-70g margarine -1 ½ tsp baking powder
-70g castor sugar -grated zest of 1 orange
-1 egg -little cold water
-100g flour
Method
-Preheat oven 190˚ϲ
-Cream margarine, sugar and orange zest well
-Sieve dry ingredients twice
-Lightly beat egg and add creamed mixture
-Add flour little at a time to dropping consistency
by adding cold water alternately with flour
-Bake 45 minutes
Victoria Sandwich cake
Ingredients
-100g flour -2 large eggs
-2 level tsp baking powder-3 drops vanilla essence
-120g margarine -cold water to mix
-120g castor margarine -2 tblsp smooth jam
Method
-Preheat oven 190˚ϲ
-Cream margarine, sugar, essence
-Sieve dry ingredients together onto plate
-Add egg gradually to mixture, prevent curdling
-Lightly beat eggs
-Add cold water to dropping consistency
-Divide mixture into two
-Bake for 30 minutes
-When cool sandwich cake with jam
Mock creams
Ingredients
-40g margarine -3 tblsp condensed milk
-1 tsp lemon juice
Method
-Whisk well together until thick
-Add color, flavor as desired
-Leave to chill
Rubbing in method
Chocolate Biscuits
Ingredients
-100g plain flour -50g castor sugar
-1 ½ level tblsp cocoa- ½ egg, little milk
-60g margarine -2 drops vanilla essence
Method
-Preheat oven 175˚ϲ
-Sieve dry ingredients together and rub in fat
-Stir in castor sugar, add lightly beaten egg,
essence
-Roll small balls of mixture in floured board, space
5 cm apart on baking sheet
-Press down with fork
-Bake for 20 minutes
Cheese cartwheels
-4 rounded tblsp flour -½ egg+ 1 tblsp water
-4 level tblsp margarine -1 level tblsp chutney
-1 ½ tblsp grounded cheese - salt and pepper
- 1 tblsp chopped salt
Method
-Preheat oven 190˚ϲ
-Sieve dry ingredients together
-Rub in margarine, add finely grated cheese
-Mix to soft dough, add ½ egg
-Roll on floured board into rectangle
-Spread chutney, roll like Swiss roll
-Spread chopped peanuts on grease proof paper
-Brush roll with remaining egg, roll nuts
-Cut into rounds slightly less than 1 cm, lay fat
-Bake for 20 minutes
Shrewsbury biscuits
Ingredients
-100g flour - ½ grated lemon zest
-50g margarine - 2 drops vanilla essence
-50g sugar - ½ egg
Method
-Preheat oven 175˚ϲ
-Using creaming method, add lemon zest
-Mix lightly beaten egg, flour to soft dough
-Knead biscuit dough lightly to remove cracks
-Roll thinly in floured board, prick all over and cut
into rounds
-Bake for 15 minutes
Peanut Butter cookies
Ingredients
-50g margarine -100g flour
-50g peanut butter -¼ tsp salt
-50g sugar -¼ level tsp baking powder
-½ egg -½ level tsp ground ginger
Method
-Preheat oven 175˚ϲ
-Sieve all dry ingredients together
-Cream margarine, peanut, sugar
-Add egg to lightly beaten creamed mixture
-Fold dry ingredients
-Roll teaspoonful onto balls, place onto baking
sheet with fork
-Bake for 15 minutes
Anzac Nuties (melting method)
Ingredients
-50g sugar - ½ tblsp syrup
-25g whole meal flour -25g margarine
-25g plain flour - ¼ tsp bicarbonate of soda
-20g chopped peanuts -1 dsp of hot water
-25ml coconut
Method
-Preheat oven 175˚ϲ
-Mix sugar, flour, nuts, nuts, coconut in bowl
-Melt syrup, margarine together
-Dissolve bicarbonate of soda in hot water, mix all
ingredients together
-Roll mixture in small balls place on baking sheets
leaving room to spread
-Bake for 20 minutes
Scones, Muffins, Yeast breads
Scones
Breakfast scones
Ingredients
-3 rounded tblsp plain flour - ¼ tsp salt
-3 rounded tblsp whole meal four -milk to mix
-2 level tblsp margarine
Method
-Preheat oven 230˚ϲ
-Sieve dry ingredients together
-Rub in fat, mix to soft elastic dough with milk
-Roll out 2cm thick on floured board out
-Brush tops with milk
-Bake for 10 minutes
Cheese scones
Ingredients
-4 rounded tblsp flour - ¼ tsp mustard
-1 level tblsp margarine -milk to mix (50 ml)
-1 heaped tblsp grated cheese -egg to glaze
-1 rounded tblsp baking powder-½ tsp salt
Method
-Preheat oven 230˚ϲ
-Sieve flour, mustard and baking powder together
-Rub in margarine, add cheese and mix with round
bladed knife
-Mix to soft dough foll, cut to 2cm in thickness
-Glaze and bake for 10 minutes
Tea scones
Ingredients
-4 rounded tblsp plain flour -½ level tblsp sugar
-1 rounded tsp baking powder-½ egg
-¼ level tsp salt -milk (50ml)
-1 ½ level tblsp margarine -25g fruit
Method
-Preheat oven 230˚ϲ
-Sieve flour, baking powder, salt together
-Rub in fat
-Add sugar, fruits and mix well
-Beat half egg with milk, mix to soft dough
-Roll & cut to 2cm thickness
-Brush with milk
-Bake for 10 minutes
Mealie-meal muffins
Ingredients
-2 rounded + 1 level tblsp flour -1 level tblsp sugar
-2 tsp baking powder -2 tblsp oil
-½ level teaspoon salt -½ egg
-2 rounded tblsp mealie-meal - ½ cup milk
Method
-Preheat oven 220˚ϲ
-Sieve flour, salt, mealie-meal, baking powder and
sugar together
-Beat egg with oil, milk
-Add egg mixture to dry ingredients, mix well and
do not beat
-Mix to thick pouring consistency
-Bake for 20-25 minutes
Yeast dishes
Chelsea Buns
Ingredients
-200g plain flour -2 tblsp margarine
-1 level tblsp sugar (sun sweet)-1 level tsp sultans
-1 level tblsp mixed spice
Method
-Preheat very hot oven
-Sieve flour, salt together, rub in fat
-Cream yeast with sugar and add tapped water
-Mix until smooth, leave to rise
-Roll dough into rectangle or floured board
-Brush with margarine, sprinkle fruit, spice and
sugar
-Bake for 20 minutes
-Glaze with bun wash while hot
Sandwiches
Onion and Tomato sandwich
Ingredients
-2 tomatoes -seasoning
-50g margarine -½ small onion
- 1 level tblsp fine fresh breadcrumbs
Method
-Blanch tomato, skin, chop
-Grate onions
-Cream margarine until soft, add onion, tomatoes
and drain off excess liquid per tomato
-Add breadcrumbs, seasoning, blend all together
-Spread on bread .Make sandwich
Egg and Tomato sandwich
Ingredients
-1 egg - 50g margarine
-1 tomato -seasoning
Method
-Boil egg hard for 10-12 minutes
-Remove shell, mash egg well
-Blanch tomato, egg, margarine, seasoning
together
-Spread on bread
-Make a sandwich
Egg and sandwich
Ingredients
-1 egg -50g margarine
-1 tblsp grated cheese -seasoning
Method
-Boil egg hard for 10-12 minutes
-Remove shell, mash well and add grated cheese
-Blend well
-Make a sandwich
Breakfast dishes
Scrambled eggs
Ingredients
-1 egg - salt
-1 tblsp milk -pepper
-margarine -1 slice breakfast toast
Method
-Make a toast, spread with margarine and keep
warm
-Beat egg, milk, seasoning
-Melt ½ tblsp margarine
-Pour egg mixture
-Stir continuously over low heat with wooden
spoon until mixture thickens
-Pile egg on toast
Fried eggs
Ingredients
-1 egg -1 tblsp fat
Method
-Put little fat in frying pan, heat slowly
-Break egg into cup, slip it gently into a pan
-Cook over low heat until it becomes firm
-Pour little fat over at intervals set yolk
-Drain well, lift egg with egg lifter
Traditional Dishes
Pumpkin leaf relish
Ingredients
-20 pumpkin leaves - ½ tsp salt and pepper
-1 cup of water -1 tblsp peanut butter
-1 large tomato
Method
-Strip threads from pumpkin leaves after washing
-Slice leaves into thin stripes
-Put water, bring to boil
-Skin, slice tomato
-Add prepared pumpkin, tomato to water
-Cook for 10 minutes
-Add seasoning, peanut butter, stirring gently
-Simmer for about 5 minutes
Dried mushroom relish
Ingredients
-1 cup dried mushrooms -2 dsp peanut butter
-1 medium tomato -seasoning
-1 small onion -2 tblsp salt
Method
-Wash one cupful dried mushroom
-Simmer till tender
-Pour in basin
-Heat fat, add tomato, onion and fry lightly
-Return mushroom to pot, add salt
-Add 2 dsp peanut butter, stirring gently
-Cook for 5 minutes
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