You'll Need:# Three and a half pounds (one and a half kilos) flour # 14 oz. (400g) sugar # 12 oz. (320g) butter # 8 0z. (225g) milk # three and a half ounces(100g) yeast # 8 eggs # 1 tsp. mastic, crushed # half a tsp. Of mahlepi (an oriental seed-type herb # almonds, blanched and coarsely crushedProcedures : # Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to … [Read more...]
Easter Nests
You'll Need:# 1lb. Pastry (any kind) # 10ozs margarine # White of two eggs # Any jam without stones # Little sugar # MarzipanProcedures : # Roll out pastry and cut into rounds to fit your patty tins. # Put a little rice in them so that the pastry doesn't rise too much. # Bake until a nice golden brown, then take cases out of patty tin. # Shake out the rice and put some jam in each. # Take the … [Read more...]
Easter Trifle
You'll Need:# 15 oz. (425g) can black cherries, drained and pitted # one and a quarter pints (750 ml) fresh milk # 7 fl. oz. double cream, whipped # 4 tbsp. cherry brandy # 4 tbsp black cherry jam # 5 oz. (150g) Madeira cake, cut into 8 slices # 1 chocolate flake, crumbled # 3 tbsp. (45 ml) custard powder # 1 oz. (25g) caster sugar # walnut halves and mini Easter eggs to decorateProcedures : # … [Read more...]
Easter Sunday Saffron Cake
You'll Need:# 8oz (225g) margarine or butter # 1lb (450g) plain flour # quarter tsp. Bicarbonate of soda # quarter tsp. saffron strands # 6oz (175g) sultanas # 2.5fl oz (65ml) cold water # 8oz currants # 6oz (175g) sugar # 2 eggs # 2oz (50g) mixed candied peel # small amount of milk # pinch of saltProcedures : # Soak the saffron in salted cold water overnight # Preheat the oven to 350F, Gas Mark … [Read more...]
Easter Roast Lamb
You'll Need:# Joint of lamb (leg or shoulder) # salt # gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and freshly ground black pepperProcedures : # Place lamb in roasting dish and lightly prick surface fat all over with fork # Rub fat over with salt # Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C # Transfer to hot platter, cover with foil … [Read more...]
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