2017 Recipes for the Cookery and Preserves (Industrial) Section:
Print off a 2017 Marquee Classes Entry Form here
62. Whole Oat Crunchies
50g of jumbo oats / 70g of porridge oats / 110g butter / 75g demerara sugar
Grease and line 28x18cm tin. Mix together the oats and the sugar. Carefully
melt the butter and add to the oats and sugar and mix together well. Tip the
mixture into the tin and press it down evenly. Bake at 180c for 15 minutes or
until it is a light golden colour. Cut into 12 pieces and allow to cool in the tin.
63. Peanut Butter Cookies
285g plain flour / ¾ teaspoon bicarbonate of soda / ½ teaspoon of baking powder
¼ teaspoon of salt / 115g butter at room temperature / 230g crunchy peanut
butter / 175g caster sugar / 115g light soft brown sugar / 1 large egg / 1
tablespoon milk / 1 teaspoon vanilla / 230g unsalted peanuts
Line 2 baking trays with baking paper. Sift together the flour, bicarbonate of
soda, baking powder and salt into a bowl. Beat together the butter, peanut butter
and sugar until smooth. Add the egg, milk and vanilla and beat again. Add the
dry ingredients and the peanuts and mix. Bring the dough together into a large
ball. Put 2 tablespoons of mixture into your hands and form a ball. Place the ball
on the sheet and press down lightly with a fork. Continue until all the mixture is
used making sure there is enough space between the biscuits. Bake at 180c for
10 minutes until they are just starting to firm up. Leave to cool slightly on the tray
then transfer to a rack. Makes 20 -24 biscuits.
64. Cherry Cake
150g glace cherries / 150g butter / 150g caster sugar / 3 eggs / 50g ground
almonds / 100g SR flour / 75g plain flour
Grease and line a 20cm round cake tin. Wash and dry the cherries and cut into
halves or quarters. Cream the butter and sugar, then add the eggs one at a time
beating well. Stir in the almonds and mix the cherries into the sieved flour and
then stir into the mixture. Bake at 180c for 1 to 1 1/4 hours or until the skewer
comes out clean.
66. Apple shortcake
250g plain flour 1 teaspoon baking powder / 125g unsalted butter
55g caster sugar plus 2 tablespoons extra / 1 egg / 1 tablespoon of milk
4 small red apples, peeled, cored and cut into slices / 1 teaspoon cinnamon
Milk to brush over the top and some demerara sugar for topping
Grease a 20cm baking tray and line with baking paper. Sift the flour and baking
powder into a bowl. Add the butter and rub together until like fine breadcrumbs.
Stir in the sugar and make a well in the centre add the combined egg and milk.
Gently mix until the mixture comes together. Cover and chill for 20-30 minutes.
Cut pastry in half and roll out one half to fit the bottom of the baking tray. Lay the
apple slices over the pastry in 2 layers and then sprinkle with the extra sugar
and the cinnamon. Roll out the rest of the pastry and cover the apples and brush
with milk and sprinkle with demerara sugar. Bake for 40-45 minutes at 180c or
70. Beetroot & Chocolate Cake
250g of cooked beetroot peeled and blitzed in a food processor until a rough
puree / 200g of dark chocolate / 4 tablespoons of hot coffee / 200g butter
135g SR flour / 3 tablespoons of cocoa powder / 5 eggs / 190g caster sugar
Grease and line a 23cm loose bottomed cake tin. Put the chocolate in a bowl
over a simmering saucepan and melt. Pour over the hot coffee and stir once.
Cut the butter into small pieces and add to the melted chocolate and leave to
melt. Remove from the heat and allow the mixture to cool slightly. Sift together
the flour, and cocoa. Separate the eggs and whisk the egg whites until stiff and
then adding the sugar in small amounts once it has started to stiffen. Stir the
egg yolks into the chocolate mixture and fold in the flour and cocoa and the
beetroot. Lastly fold in the egg whites. Cook for 40-50 minutes or until just set.
Allow to cool in the tin.
72. Soda Bread
250g plain flour / 10g bicarbonate of soda / small bunch of sage picked and
chopped / pick and chopped leaves from 4-6 sprigs of thyme / 50g grated
cheddar( reserve some for the top) / 150ml cider / 50ml natural yogurt
Pre-heat a baking tray in the oven at 200c. Put all the ingredients in a bowl and
combine. Try not to work the dough too much. With floured hands form the dough
into a round roughly 20cms in diameter and 10cms deep and place on the hot
baking sheet. Score deeply with a cross and bake for 30-40 minutes
74. Butternut Squash & Kale Tart
80g butter / 100g shredded kale / 1 medium butternut squash peeled and grated
/ 2 eggs / 4 egg yolks / 250g mascarpone / 100ml milk / 70g cheddar cheese
100g parmesan cheese / 1 20cm shortcrust tart case
Melt the butter and cook the kale for 2 minutes. Add the butternut squash and
cook for 2 – 3 minutes until they are softened. Season to taste. Whisk together the
eggs, mascarpone and the milk and then add the cheese to the mixture. Remove
any excess moisture from the vegetables and spoon into the prepared tart case.
Pour over the egg mixture and bake at 140c for about 40 minutes or until golden
and the mixture is fully cooked.
78. Dried Apricot Chutney
500g dried apricots / 900ml cider vinegar / 750 g chopped onions / 2 teaspoon
salt / 500g sugar / 2 cloves of garlic / 2 oranges rind and juice / 1 teaspoon of
mustard / 225g sultanas / ½ teaspoon ground allspice
Put the apricots in a bowl with water and soak overnight. Drain and chop finely.
Put all the ingredients into a pan and simmer for about 1 hour until golden brown
and thick. Stir the pan regularly to prevent sticking. Put into hot jars and seal.
80. American Blue Cheese Dressing
150ml sour cream / 2 tablespoons mayonnaise / 1 large garlic clove
1 teaspoon mustard powder / 2 tablespoon of light olive oil / 1 tablespoon of
balsamic vinegar / 1 tablespoon lemon juice / 40g blue cheese / 2 spring onions
finely chopped / black pepper
Crush the garlic to a paste. Add the mustard and mix well. Add the lemon juice,
vinegar and oil and mix together well. In a bowl put the sour cream and the
mayonnaise. Gradually add the oil mixture the sour cream. When all blended
together add the spring onions and the crumbled blue cheese.
83. Keep It If You Can Cake
200g currants / 150g sultanas / 100g raisins / 75g glace cherries / 100g mixed
peel / 3 tablespoons white wine vinegar / 400g plain flour / 1 level teaspoon salt
/ 200g caster sugar / 150g butter / 2 level teaspoons bicarbonate of soda
½ pint milk
Grease and line a 20cm cake tin. Put the flour and sugar in a bowl and rub in the
butter. Add the fruit. Put the bicarbonate of soda in the milk. Add the milk mixture
the other ingredients and add the vinegar. Bake at 180c for 1hour or until the
skewer comes out clean from the cake.