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Recipes for Cookery Classes for 2008

Butter or margarine may be used.

All Exhibits (including young people’s) must be displayed on a white paper plate.

Plain white doilies may be used.

All the following classes (excluding 74, 77, 80) are open to all including teenagers.

Man in the Kitchen

(Open to men of all ages)

Class 35: 4 Chocolate Brownies

150g butter

300g caster sugar

200g dark chocolate broken into small squares

3 large eggs

100g self-raising flour

Preheat oven 180°C/Gas mark4

20.5cm square baking tin greased & lined

Method

In a large pan, melt the butter, sugar & chocolate together. Stir in the eggs & flour, then pour into the cake tin. Bake for approx 20 minutes, until just set – don’t overcook. Leave to cool, then cut into squares.

Tip

Melt the chocolate slowly so it does not over heat. They are also better for eating the day after baking.   

Class 36: Passion Cake

225g butter softened

225g soft light brown sugar

4 medium eggs, separated

finely grated zest and juice of 1 lemon

175g wholemeal self-raising flour

5ml baking powder (sieved with flour)

50g ground almonds

115g walnut pieces (chopped)

350g carrots, (peeled and grated)

Topping

50g soft butter

225g icing sugar

115g cream cheese

3 tablespoons lemon curd

1 teaspoon lemon juice

Preheat oven 180°C/Gas mark 4

20cm round cake tin greased & lined

Method

Cream the butter & sugar together until fluffy & light in colour. Beat in the egg yolks, then stir in the lemon zest and juice.

Fold in the flour & baking powder; stir in the ground almonds & the walnuts.

Icing

Place all the ingredients in a bowl, beat together until smooth. When the cake is cold cut in half, spread half the icing on one side, sandwich together & spread the remaining icing over the top of the cake.

Class 37: 4 Rich Coconut Tarts

Pastry

112g plain flour

25g lard or white shortening

25g butter

cold water to mix

Filling

Jam

50g butter

50g caster sugar

1 medium egg

50g desiccated coconut

Preheat oven 180°C/ Gas mark 4

Method

Roll out pastry thinly & cut into rounds using a 7.5cm cutter & line12 patty tins. Place ½ a teaspoon of jam into each. Cream butter & sugar, add the egg & coconut. Place 1 teaspoon of mixture on top of the jam. Bake for 20 minutes until the sponge is risen & golden brown.

Class 38: 4 Buttermilk Scones

75g butter

225g self-raising flour

pinch of salt

40g caster sugar

1 large egg, beaten

2 tablespoons buttermilk, + extra for brushing

Preheat oven 220°C/Gas mark 7

Method

Sift the flour & salt into a bowl, rub the butter lightly into the mixture until it looks like fine breadcrumbs, add the sugar. Beat the egg, milk together, slowly add to the flour mixture until soft but not sticky. Roll out to 2.5cm thick. Cut out the scones with a 5cm cutter. Brush lightly with buttermilk.

Bake on the top shelf of the oven for 10-12 minutes or until well risen and golden brown.

Class 39: Sticky Marmalade Loaf

3 tablespoons thick-cut marmalade

150g pot natural yoghurt

3 medium eggs

175g golden caster sugar

200g self raising flour

half teaspoon baking powder

175g butter (softened)

zest 1 orange

2 teaspoons poppy seeds toasted

Topping

Juice half orange

5 tablespoons marmalade

20 x 10cm loaf tin (lined and greased)

Preheat oven 160°C/Gas mark 3

Method

Put the marmalade into a small pan, heat gently until melted. Beat in the yogurt, then let it cool for a few minutes. Put the remaining cake ingredients into a large bowl & beat until smooth. Quickly beat in yogurt & marmalade mix, then pour into the cake tin. ( It will be quite runny). Bake for approx 1hr – 1hr 10 minutes until golden and well risen.

Topping

Heat the orange juice & marmalade  in a small pan over a gentle heat until the marmalade melts. Set aside to cool, stirring occasionally, until you have a thick but still runny glaze. Spoon the topping over the cake while it’s just warm.

Class 40: 4 Chocolate Chip Cookies

110g butter (softened)

110g light muscovado sugar

few drops vanilla essence

1 medium egg, lightly beaten

75g plain wholemeal flour

115g dark chocolate chips

Preheat oven 180°C/Gas mark 4

Method

Mix the butter & sugar until light & fluffy. Beat the egg & essence into the mixture, add the remaining ingredients until well mixed. Place a spoonful of dough (about the size of a walnut) on a greased baking tray, spaced well apart. Bake for approx 10 minutes until golden & firm in the centre when lightly pressed.

Class 41: Goats Cheese Flan

Pastry

225g plain flour

pinch of salt

50g lard or white shortening

50g butter

cold water to mix

Preheat oven to 170°C/Gas mark5

Make the pastry & line a 23cm loose bottom flan tin. Chill for 30 minutes. Bake blind  until golden. Reduce oven 160°C/Gas mark 4

Filling

2 onions, sliced

1 medium potato, peeled & sliced

1 tablespoon olive oil

25g butter

2 cloves of garlic, crushed

2 tablespoons fresh thyme leaves

140g goats cheese, broken into pieces

3 medium eggs

200g crème fraiche

Method

Cook the onions and potatoes in the oil & butter until golden & tender. Season. Add the garlic & thyme, cook for 3 minutes. Tip into the pastry case with the cheese & spread evenly. Whisk the eggs & crème fraiche, season, then pour into the pastry case. Bake for approx 30minutes until lightly golden & set.

Flan is to be removed from the tin. 

Class 42: Ultimate Soda Bread

225g plain flour

225g plain wholemeal flour

2 teaspoons bicarbonate of soda

1 teaspoon salt

25g butter (room temperature)

500ml buttermilk (stir well)

Preheat oven to 180°C/Gas mark 6

Method

Mix the flours with the bicarb & the salt in a  bowl. Cut the butter into pieces, rub into the flour mixture so it is evenly mixed in.

Make a dip in the flour mixture, then pour in the buttermilk all at once. Mix with your hands or round bladed  knife, start in the middle of the bowl & work towards the outside in a circular movement – the mixing should only take a few seconds. Stop handling it as soon as you have a soft, sticky dough.

Tip onto a lightly floured surface gently shape into a round. (The less it is handled the better). Place on a baking sheet. Pat it again gently, into a round about 3cm thick 20cm across. Cut a deep cross into the surface of the dough with a sharp knife, sprinkle with a little flour. Bake for approx 30 minutes until golden on top.

Young peoples classes

Must be the sole work of the exhibitor

Class 74: (Under 6 years): 4 Decorated Digestive Biscuits

Mix a small amount of icing. Decorate with sweets of your choice.

Class 77: (Age 6-8): 1 Tortoise Roll

(recipe will make 4-6 rolls)

3g quick action dried yeast

1 dessertspoon vegetable or sunflower oil

210ml warm water

pinch of salt

350g strong white flour

Preheat oven 230°C/Gas mark 8

Method

Mix the flour, yeast & salt together in a bowl. Add the oil & water. Mix everything together into a firm dough. Put the dough on a floured surface. Push your hands into the dough, gather it into a ball & knead it for 5 minutes. Break off a small amount of dough & set aside. Shape remainder into 4-6 rounds rolls. From dough set aside make tiny balls and place round rolls to look like four legs, a head & tail. Mark the top of the roll to look like a shell. Place on a greased baking tray

Leave the dough to rise in a warm place for approx 1 hour, then bake for 15-20 minutes.

Tip

You could use 2 currants for the eyes & brush the top with milk to give a golden colour.

Class  80: (Age 9-12):  4 Malteser Muffins

112g plain flour

2 x 379g packets of maltesers 12 left whole, the rest crushed

55g golden caster sugar

half tablespoon baking powder

half medium egg

70ml soured cream

few drops vanilla essence

72g unsalted butter, melted

2-3 tablespoons milk

Icing

100g icing sugar

half tablespoon milk

half tablespoon golden syrup

12g soft butter

muffin cases

Preheat oven 180°C/Gas mark 4

Method

Sift the flour into a bowl. Add the crushed maltesers, caster sugar, baking powder. In a separate bowl, beat together the egg, soured cream, vanilla, butter & milk, then mix  into the dry ingredients until just combined.

Divide into the muffin cases & bake for approx 15-20 minutes.

Icing

Special Preserves Recipe

Class 47: 1 Jar Piccalilli

1 large cauliflower, broken into florets

450g pickling onions, peeled & chopped

1.4 litres white malt vinegar

900g mixed vegetables, diced or cut into 2.5cm lengths eg: French or runner beans, cucumber, marrow or green tomatoes

2 cloves of crushed garlic

450g caster sugar

50g dry mustard

115g plain flour

25g ground turmeric

1 teaspoon ground coriander

2 teaspoons salt

Method

In a large pan, simmer the cauliflower & onions in 1.1 litres of the vinegar for 10 minutes. Add the other vegetables, garlic & sugar & cook for a further 10 minutes. Mix the mustard, flour, spices & salt with the remaining vinegar & add to the cooked vegetables, stirring all the time to prevent lumps forming. Stir well and simmer for a further 10 minutes.

Spoon into sterilised jars & cover.

Label & store for 2 weeks before using.

Tips

Check you have the correct size cutter & tins.

Display exact class quantity of items.

For jams - fill to the bottom of the neck.

Fan assisted ovens take less cooking time.

Don’t rush to take the cakes out of the tins.

Bread: It should be golden underneath and sound a bit hollow.

Remove the flan from the tin.

If you have any ideas for future show recipes, please put your suggestions in the Suggestion box on Show Day