Recipes
"A crusty slice of sour bread is a meal in itself"
"Wholesome and hearty, crusty and flavourful with a tantalizing aroma. Bread has been served for centuries in all homes throughout the world. Making bread is not work to me, it is a passion..."
Plum Baked Custard
- 1 litre of full fat milk
- 6oz caster sugar
- 4oz butter
- 7 eggs (medium)
- 4oz cornflour
- 1 vanilla pod (Cut in half and scrap seed into milk)
Place the milk into a saucepan at a medium heat. Add half the sugar with butter and the vanilla pod, bring to the boil.
In a seperate bowl add the remaining cornflour, sugar, eggs and mix well. When milk has boiled take one quarter of the milk mix slowly into the the cornflour mixture.
Once this is done add the remaining milk. Strain through a sieve, return to heat and mix continuously until medium thick.
Roll sweet pastry into a 10 inch deep pastry tin. Cut desired fruit (eg Plums, Apricots or Blueberries)
Put fruit into base of flan. Pour custard onto fruit. Bake 25-30 minutes electric 175 or gas mark 5 until golden brown.
- 6oz caster sugar
- 4oz butter
- 7 eggs (medium)
- 4oz cornflour
- 1 vanilla pod (Cut in half and scrap seed into milk)
Place the milk into a saucepan at a medium heat. Add half the sugar with butter and the vanilla pod, bring to the boil.
In a seperate bowl add the remaining cornflour, sugar, eggs and mix well. When milk has boiled take one quarter of the milk mix slowly into the the cornflour mixture.
Once this is done add the remaining milk. Strain through a sieve, return to heat and mix continuously until medium thick.
Roll sweet pastry into a 10 inch deep pastry tin. Cut desired fruit (eg Plums, Apricots or Blueberries)
Put fruit into base of flan. Pour custard onto fruit. Bake 25-30 minutes electric 175 or gas mark 5 until golden brown.
Sweet Pastry
- 4oz Caster Sugar
- 8oz Butter
- 1 Egg
- 2oz Ground Almond
- 12oz Flour
- Pinch of Salt
Mix sugar, butter and egg together using an electric blender. Blend until soft and creamy.
Put in the remaining sited flour salt and ground Almond.
When all ingredients have been mixed well together clean from the bowl and put in cling film then put into the fridge for at least two hours to restThis will get hard, when you are ready to use knead big hand for a few minutes then roll.
- 8oz Butter
- 1 Egg
- 2oz Ground Almond
- 12oz Flour
- Pinch of Salt
Mix sugar, butter and egg together using an electric blender. Blend until soft and creamy.
Put in the remaining sited flour salt and ground Almond.
When all ingredients have been mixed well together clean from the bowl and put in cling film then put into the fridge for at least two hours to restThis will get hard, when you are ready to use knead big hand for a few minutes then roll.
Frangipan Pear Tart (sweet pastry base)
- 4oz Butter
- 6oz Caster sugar
- 4 Eggs (medium)
- 8oz ground Almond
- 2oz Cornflour
- 3oz flour
- 2oz double cream
- Tablespoon of vanilla extract
Mix the sugar and butter together until creamy and fluffy. Add one egg mix together when emulhimated continue the same way with remaining eggs put in the rest of the ingredients and beat well
Put cream almond into the pastry case three quarters full, add pear. Bake for 25-30 minutes until golden brown, electric 175 or gas mark 5.
- 6oz Caster sugar
- 4 Eggs (medium)
- 8oz ground Almond
- 2oz Cornflour
- 3oz flour
- 2oz double cream
- Tablespoon of vanilla extract
Mix the sugar and butter together until creamy and fluffy. Add one egg mix together when emulhimated continue the same way with remaining eggs put in the rest of the ingredients and beat well
Put cream almond into the pastry case three quarters full, add pear. Bake for 25-30 minutes until golden brown, electric 175 or gas mark 5.
Coffee Cake Delights
Baked Recotta
Cheese Cake
Health Bar with
combination of nuts,
ginger and honey
Sour Dough Bread
Volauvent with mixed
roast vegetables,
buffalo mozzarella,
rocket salad &
garlic dressing
