Sybil Green’s Orange Fruited Teabread

Sybil Green Recommends



Orange Fruited Teabread


You may well remember Irene Canning who owned and ran Gibsons, later to become Quayles, a lovely restaurant in Romilly Crescent. This easy recipe came from her grandmother, ideal for Christmas left -over mincemeat.

Ingredients

4 ozs butter or margarine

8 ozs self raising flour

3 ozs caster sugar

2 eggs

8 ozs mincemeat

3 fl ozs orange juice

zest of 1 orange

  1. Heat oven to 180/350/4
  2. Grease a 2lb loaf tin (or use a liner, much easier!)
  3. Rub the butter into the flour and add the sugar
  4. Beat the eggs and add to the flour mixture with all the other ingredients. The mixture should be soft enough to drop easily from a spoon given a little shake. If too stiff add a little milk
  5. Put into tin and smooth the top.
  6. Bake for 1 – 11/4 hours. It should be golden brown and firm to the touch. Turn out onto a cool-ing rack.

This cake is lovely when fresh, or buttered if a little stale, or even as an impromptu pudding warmed in the microwave and served with custard



Quick and Easy Macaroni Cheese & Easy Christmas Cake



Pacific Pie


A childhood favourite, loved by kids and almost impossible not to have all the ingredients making it a good standby supper……..

Ingredients for 4

3 large floury potatoes
3 tbsp milk
1 tbsp butter
450g tinned tuna (keep the oil)
2 medium onions
400g tin chopped tomatoes
1tsp sugar
1tsp red or white wine vinegar
300g frozen peas (thawed)
1 pkt ready salted crips, smashed up
Salt and pepper to taste

Method:

  • Boil the potatoes until tender, then drain.
  • Mash with milk and butter.
  • Preheat oven to 200c or mark 6.
  • Heat oil from tuna and fry with onions until tender, don’t let them brown.
  • Add tomatoes, sugar and vinegar and season to make the tuna sauce.
  • Transfer tuna sauce to bottom of baking tray and cover with mashed potato like a shepherds pie.
  • Cook for 30 mins and sprinkle crisps on top just before serving.
  • Serve with mayo or tomato ketchup!!

 



Nutty Carrot Cake Traybake


Using a combination of granulated sweetener and muscovado sugar helps to reduce the sugar in this yummy tray bake!

Ingredients:

150g plain flour

3tsp baking powder

40g light brown muscovado sugar

10 tsp table top sweetener

60g walnuts, chopped roughly

120g carrots, grated

2 medium eggs,

50g low fat spread, melted

2 tsp ground cinammon

30g sultanas

Method:

  • Preheat oven to 180 degrees.
  • Line a tin approx 20cm by 20cm with baking paper.
  • Sift together dry ingredients into a bowl, flour, baking powder, sugar, sweetener and cinnamon.
  • In another bowl beat 2 eggs and add the melted low fat spread.
  • Stir the flour mixture into the egg mixture, then add the carrots, walnuts and sultanas, fold and don’t over work mixture.
  • Pour into lined tin and bake for 30-35 mins, using skewer to check centre which should come out clean when cooked

 



 

Sausage and Mash Pie & Moist Ginger Cake

 



As the weather turns, and the nights draw in, we’re in the mood for warming comfort food to see us through the chilly evenings. Some favourites to try


Sausage and Mash Pie


Ingredients

75g butter

6 pork sausages, roughly chopped

2 leeks, sliced

2 carrots, roughly chopped

2 celery sticks, roughly chopped

3 tbsp. onion gravy granules

200g frozen peas

500g floury potatoes, peeled and roughly chopped

2 tbsp. wholegrain mustard

Method:- Preheat oven to 200°C (180°C fan) Mark 6. Melt 25g butter in a medium casserole dish over medium-high heat. Add the sausage pieces, leeks, carrots and celery and cook for 10-15 mins, stirring occasionally, until the sausages are golden. Stir in the gravy granules, 300ml water and plenty of seasoning. Bring to the boil and simmer for 2mins, stirring until the sauce thickens. Remove from heat and stir in the peas. Make the mash. Put the potatoes into a large pan and cover with cold water. Bring to the boil over high heat and simmer for 10-15 mins, or until tender. Drain, reserving a cupful of the starchy cooking water. Leave the potatoes to steam dry for 5 mins. Return potatoes to the empty pan and mash. Mix in the remaining butter, season and a small splash of the reserved cooking water (add more if mash is dry). Stir in the mustard. Top the sausage mixture with the mash. Cook in the oven for 25mins, or until golden and bubbling.



Moist Ginger Cake


Ingredients

350g golden syrup

125g block butter

250g plain flour, sifted

½ level teaspoon salt

1 ¾ level teaspoons bicarbonate of soda

1 level teaspoon ground ginger

½ level teaspoon mixed spice

1 large egg

275ml milk 

Method:  Pre – heat the oven to 180°C (160°C fan)  gas mark 4. Weigh a saucepan on the scales and  weigh the syrup into it. Then add the butter to the  saucepan and melt the two together over a gentle  heat. Measure the dry ingredients into a bowl, then  gradually pour in the syrup mixture, mix well. Beat  the egg and milk together in a separate basin then  add that bit by bit, again mixing thoroughly. The  cake batter will seem very liquid at this stage but  that ’ s OK so don ’ t worry, just pour it into the  prepared oblong tin, well buttered and with a liner.  Bake near the centre of the oven for about 45 – 50  minutes or until the centre is springy. Cool in the tin  for 5 minutes before turning out onto a wire tray to  cool. When it ’ s cold, cut it into squares .



 

Mr Greedy’s Goodbye



Mr Greedy’s Goodbye


After 10 years of producing his recipe column for What’s On Mr Greedy  has decided to hang up his ladle and hand the chef’s hat over to somebody new.

Is there a volunteer who would love to produce some of their favourite recipes for others to try. Maybe a small group of you would like to take on the challenge.

Please contact one of the What’s On team ( Information Here) if interested.

Thank you Mr Greedy for the pleasure you have given us over many years.



Green Garden Veg Pie (V)



Green Garden Veg Pie (V)


50g butter

50g flour

2 tsp mustard powder

600ml full fat milk

200g mature cheddar grated

2 large potatoes, sliced into rounds

1 head broccoli cut into little florets

1 head cauliflower cut into little florets

200g frozen peas

small bunch chives, snipped

Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until mixture begins to bubble and thickens to a creamy sauce. Remove from the heat and stir in all but a handful of the grated cheese. Heat the oven to 180C. Bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 – 4 mins and then the peas for a another 1 min. Drain all the veg, and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. Tip into a deep ovenproof dish, arrange over the reserved potatoes slices and then sprinkle over the remaining cheddar, Bake for 20-25 mins until the topping is golden and crisp. Serve straight from the dish



Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts



Cod Loin with Bacon Crumble Topping


50g butter, room temperature

1 tbsp coarsely chopped tarragon leaves

4 rashers streaky bacon, chopped small

25g fresh white breadcrumbs

4 plump cod loins

1 tbsp flour, seasoned with salt and fresh black pepper

1 – 2 tbsp olive oil

Fresh tender stem broccoli and green beans to suit [

Mix the butter and tarragon with a grinding of black pepper. Tip the bacon into a hot frying pan and dry fry until starting to go nice and crisp. Stir in the breadcrumbs, a little pepper and fry, stirring, until turning golden Stir in a third of the tarragon butter and, as soon as it has melted remove pan from the heat. Score the fish on the diagonal and coat each loin in the flour, pat off any excess. Heat the oil in a nonstick pan frying pan until very hot. Put in the fish skin side down. Let it cook, don’t move it for about 5-6 mins. Meanwhile cook the green vegetables until just done. Turn the fish over, turn off the heat and let the fish cook for 2-3 more minutes until cooked through. Drain veg and toss in the remainder of the tarragon butter. Divide veg between four plates Lay the fish on the veg skin side down and sprinkle over the bacon crumble topping

 



Spaghetti with Leeks, Gorgonzola and Walnuts


1tbsp olive oil
500g pack of leeks, trimmed, halved lengthways and finely sliced
3 large garlic cloves, finely chopped
20g walnuts, roughly chopped
300g wholewheat spaghetti
50g broccoli florets, small
1 vegetable stock cube
2 tbsp 50% less fat creme fraiche
120g best Gorgonzola rind removed.

Heat oil in a large, lidded frying pan over a low heat. Add the leaks, season and stir to coat in the oil. Cover and cook on a low heat for about 10 mins or until the leeks start to soften. Add the garlic and cook for a further 4 mins until the leeks are completely soft. Toast the walnuts in another frying pan over a medium heat 5 – 6 mins, stirring occasionally. Cook the spaghetti to the pack instructions adding the broccoli for the final 2 mins. Drain and reserve 100ml of the cooking water, crumble the cube into the water then add to the leeks and stir in the creme fraiche. Cook over a low heat for about 1 min. Add the spaghetti, broccoli and Gorgonzola. Toss to coat the pasta in the sauce and melt the cheese. Scatter the walnuts and serve

 



Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies



Bonfire Night Nibbles


16 milk chocolate oat biscuits [milk chocolate hobnobs]
8 large marshmallows
8 tsp dulce de leche [ use carnation caramel if you can’t find it ]
1 banana, cut into 16 slices.

Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs on the tray with a marshmallow on top and grill until slightly brown and melting. Put a tsp of dulce de leche on the remaining hobnobs and top with 2 banana slices. Sandwich the biscuits together. Enjoy,

 



Parkin


200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light brown sugar
100g medium oatmeal
250g SRF
1 tbsp ground ginger

Heat the oven to 140C. Butter a deep 22 cm square cake tin and line with baking parchment. In a jug beat the egg and milk together. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and the ginger and stir into the syrup mixture, followed by the egg and milk. Pour the mixture into the tin and bake for 50min to 1 hour until the cake feels firm and a little crispy on top. Cool in the tin, turn out and cut into cubes.

 


Chocolate Marshmallow Brownies


125g butter
125 dark chocolate [70% cocoa] broken into pieces
2 large eggs
150 granulated sugar
1 tsp vanilla extract
75 g plain flour
50g mini marshmallows

Heat the oven to 180C. Grease and line a 20cm square baking tin, 3-4 cm deep with baking parchment. Melt together the butter and chocolate in a bowl over a pan of simmering water. With an electric handheld whisk, beat together the eggs, sugar and vanilla extract until thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour and marshmallows. Pour into the baking tin and cook for 20 mins until the centre is just set. Leave to cool in the tin for about 15 mins before cutting into squares.

 



Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble



Garlickly Lamb with Peppers and Couscous


  • 2 x 110g packets flavoured couscous [ or plain ]
  • 50g bought or homemade garlic butter
  • 2 tbsp garlic olive oil
  • 4 lamb leg steaks
  • 250g peppers seeded and cut into strips
  • 20 – 25 Kalamata olives
  • handful of fresh mint or flatleaf parsley
  • 1 lemon, squeezed.
  • 4 tbsp toasted flaked almonds

Melt the garlic butter in a large frying pan over a med heat with one tbsp of the oil. Add the lamb steaks and fry for about 4 mins each side. Mean-while tip the couscous into a heat proof bowl and pour in 400ml of boiling water and the remaining oil. Stir, cover, and set aside for the water to absorb. Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add to the pan, and continue to cook until the lamb and peppers are cooked. Pour in the lemon juice, season. Toss the toasted almonds into the couscous and stir to mix. Serve the couscous and top with the lamb.

 



Chicken Pesto Crumble


  • 3 tbsp olive oil
  • 1 large garlic cloves
  • 1 jar of readymade pesto
  • 700g baby new potatoes
  • 4 large chicken breasts
  • 1 onion, finely chopped
  • 550g tomatoes chopped
  • 1 – 2 tbsp tomato puree
  • 175g mozzarella diced
  • Tabasco, to taste
  • 85g fresh white bread crumbs
  • dressed mixed salad leaves to serve

Cut the potatoes in half if large, boil in salted water for about 10 – 15 mins, drain well and set aside. Cut the chicken into 1/2-inch-wide strips. In a large fry-ing pan fry the chicken and onion in 1 tbsp of oil 2 – 3 mins. Add the tomatoes and cook for about 6 – 7 mins over a med heat, stir in the puree halfway through. Stir the potatoes into the chicken mixture with the mozzarella and the pesto [add to taste]. Season and add a splash of Tabasco. Spoon into a large gratin dish. Crush the garlic and add to the breadcrumbs with the remaining oil. Sprinkle over the chicken mixture and cook in the oven preheated to 170C for about 35 – 40 mins until the topping is crisp and golden. Serve with the salad.

 



Mushroom & Leek Spaghetti & Vanilla Apple Sponge



Mushroom & Leek Spaghetti


2 tbsp olive oil
350g leeks, sliced
380g mushrooms, sliced
2 garlic cloves, crushed
1/2 tsp dried oregano
50g, crusty white bloomer, blitzed into breadcrumbs
300g spaghetti
1/2 lemon, zested and juiced
10g fresh basil roughly chopped

Heat 1 tbsp oil in a large frying pan over a medium heat, add leaks and fry for about 5 – 6 minutes until softened. Add mushrooms, increase heat and fry for about 8 mins until golden and tender and any water has evaporated. Stir in the garlic and oregano, season and fry for about 1 min until garlic is fragrant. Meanwhile heat the remaining oil in a separate pan and fry the breadcrumbs over a medium heat for 3-4 mins, stirring frequently until crunchy and golden. Season and set aside on a plate. Cook the spaghetti as per pack instructions. drain well. Stir into the mushroom and leeks and toss to combine well. Stir in the lemon zest and juice, then scatter with the basil leaves and breadcrumbs. Serve with crusty bread if you like.

 



Vanilla Apple Sponge


250g unsalted butter, softened plus extra for greasing
250g golden caster sugar
4 large eggs
250g SRF
1 vanilla pod, split, seeds removed and reserved
3 small Bramley apples, peeled, cored and cut into wedges
2 tbsp demerara sugar
1/4 tsp ground cinnamon

Heat oven to 180C. butter a 20cm spring form tin, then line the base with baking paper. Using a mixer beat the caster sugar and butter together until mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples look crowded-they will sink as they cook. Sprinkle with the demerara sugar and the cinnamon, then bake for about 1 hr 5 mins or until a skewer inserted into the centre comes out clean and the sponge is risen and golden. Leave to cool for a few minutes, release the tin and place on a wire rack to cool completely. Serve with a good dollop of double cream.



MR GREEDY’S KITCHEN

MR GREEDY’S KITCHEN

Basque Fish Paella
450g white fish [cod or haddock]
140g chargrilled calamari rings [ready to eat] M&S
2 x 100g cooked mussels [M&S]
1 x 165g raw Honduran king prawns [M&S]
1 large onion
120g large tomatoes, cored and chopped
2 large cloves of garlic
1 med green and red peppers
2 sprigs of fresh parsley
Pinch of saffron or 1/2 tsp turmeric
120ml good quality olive oil
473ml water
275g paella rice
100g frozen peas
2 tsp salt
lemon wedges to serve
Cut the fish into bite sized pieces. Finely chop the
onions, core and finely chop the tomatoes. Peel and
roughly chop the garlic. De-seed the peppers and
finely chop the flesh. Pound the garlic, parsley and
saffron or turmeric together in a mortar.
Heat the oil in a Paella pan or a large deep-frying
pan and sauté the onion and sweet peppers until
lightly browned. Add the tomatoes and sauté for
about 2 minutes. Add the fish and simmer for about
5 minutes. Add the prawns, calamari rings and cockles
and simmer for about 5 minutes. Add the garlic
mix and the water and bring to the boil. Add the rice,
peas and salt, mix well to combine. Cook for 5
minutes on a higher heat. Lower the heat, cover
loosely with foil and simmer for about 10 – 15
minutes until the rice is just cooked, stirring every
now and again making sure it doesn’t catch. Remove
off the heat and set aside for about 5 minutes before
serving. Serve with lemon wedges and a glass or two
of chilled wine.

 


 

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