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Recipes for Cookery Classes for 2010

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

Plain white doilies may be used.

General Tips

Check you have the correct size cutter and tins

Display exact class quantity of items

For jams – fill to the bottom of the neck.

Remove class 38 & 42 from the tins.

Fan assisted ovens take less cooking time.

Butter or margarine may be used.

Man in the Kitchen

Class 36: Stilton Bread  

225g wholemeal flour

225g plain flour

one and a half teaspoons bicarbonate soda

half teaspoon salt

115g Blue Stilton, cubed, plus a little extra for crumbling

300ml buttermilk or skimmed milk

Preheat oven 220C/Gas mark 7.

Method

Sift the wholemeal and plain flours into a mixing bowl and add the bicarbonate of soda. Stir in the cubed Stilton and enough buttermilk to make the dough soft. Turn out the dough on to a floured board and knead lightly. Shape into a round loaf and score a cross on top. Place the loaf on a slightly greased baking sheet. Cook for approx 35 minutes until brown. Just before the end of cooking time, sprinkle on the remaining crumbled stilton

All the following classes

excluding 77, 80, 83

are open to all including teenagers

Class 37: Swiss Roll

Preheat the oven to 220C/Gas mark 7.  

Grease and line a Swiss roll tin with greased paper 

2 medium eggs

75g caster sugar + little extra for rolling

75g self raising flour

Method

Break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Pour mixture into prepared tin and bake for approx 7-8 minutes. Do not over bake or it will crack when rolled.

Turn out on to sugared greaseproof paper, remove lining paper and trim edges. Spread quickly with slightly warmed jam.

Working from the narrow end, make first roll with the fingers then continue by drawing the paper away from you over the sponge. Leave to cool, resting on the seam.

Tip. Gently fold in the flour with a metal spoon or spatula. Avoid opening the oven door during baking time.

Class 38: Blueberry and Almond Tart  

Pastry

150g plain flour

1 tablespoon caster sugar

pinch of salt

100g unsalted butter (chilled)

2 tablespoon cold water (approx)

Method

Place the flour, sugar and salt in a mixing bowl and rub in the butter until it resembles fine breadcrumbs. Mix with the water, knead lightly on a floured surface. Roll out, then line a 23-25cm loose bottom tart tin, prick several times and chill in the fridge for 30 minutes. Preheat the oven 200C/Gas mark 6. Line the pastry with greaseproof paper and add a layer of baking beans. Cook for 15 minutes. Remove the paper and beans and cook for 5 minutes more until the pastry is just golden.

Filling

100g butter

100g caster sugar

Grated zest of 2 lemons

2 medium eggs

75g ground almonds

25g plain flour

150g blueberries

3 tbsp lemon curd

Method

Beat the butter, sugar and lemon zest together until creamy. Beat in the eggs one at a time, with a spoonful of ground almonds with each egg. Mix in the remaining almonds, flour and blueberries. Spread the lemon curd over the tart base, then spoon the filling on top. Bake for 20-25 minutes until lightly golden. Allow to cool. Remove from the tin.

Class 39: 4 Raspberry Scones

Preheat the oven to 220C/Gas mark 7.

225g self raising flour

1 teaspoon baking powder

1 heaped tablespoon caster sugar

50g butter

200ml Butter milk (approx)

100g raspberries

Method

Sift the flour and baking powder into a bowl, then stir in the sugar. Rub in the butter with your finger tips, until the mixture resembles  breadcrumbs. Make a well in the centre of the mixture, then gradually add enough buttermilk to mix to a soft, but not too sticky dough. Tip in the raspberries and carefully push them into the dough with your fingers. The fruit will break up a bit and the dough will become streaked with the juice from the raspberries.

Use your hands to divide the mixture into six scones, shaping them as you go, and place on a greased baking sheet. Bake for approx 12-14 minutes until golden and cooked through. Remove to a wire rack to cool.

Class 40: Rhubarb and Custard Cake

Preheat the oven to 180C/Gas mark 4.

Line the base of a 20cm loose-bottom round cake tin.

200g rhubarb, (young and red) trimmed and cut into small pieces

50g demerara sugar

150g butter

150g caster sugar

3 medium eggs

100g self-raising flour

100g ground almonds

half teaspoon almond essence

60g custard powder

Method

Place the rhubarb in a pan with a tight-fitting lid, add the demerara sugar. Cover and cook over a medium-to-low heat for 10 minutes until just softened. Remove from the heat. Cream together the sunflower spread and caster sugar until pale and fluffy, add the eggs one at a time, adding 1 tbsp of the flour with each egg. Fold in the remaining flour with the ground almonds, almond essence and custard powder. Loosely fold in the cooked rhubarb then spoon into the prepared tin.

Bake for approx 45-50 minutes. Allow to cool in the tin, then remove.

Class 41: 4 White Chocolate and Pecan Nut Cookies

 Preheat the oven 190C/Gas mark5.

125g softened butter

125g soft brown sugar

200g self raising flour (sieved)

1 medium egg (beaten)

125g white chocolate, chopped

50g shelled pecan nuts, chopped

Method

Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Mix in the flour and blend well. Stir in the chocolate and nuts. Place heaped teaspoons of the mixture onto greased baking sheets. (Allow room for spreading). Bake for approx 10-12 minutes or until just golden brown. (makes approx 24).

Class 42: Courgette and Tomato Quiche

225g plain flour

125g unsalted butter (cubed)

3 medium eggs

150ml single cream

10ml olive oil

1 courgette (finely sliced)

12 cherry tomatoes (cut in halves)

25g parmesan cheese (grated)

Method

Preheat the oven 200C/Gas mark 6. Put the flour in a bowl. Rub in the butter until it looks like fine breadcrumbs. Add one beaten egg with 15ml cold water and mix to a dough. Cover and chill for 15 minutes. Roll out on a lightly floured surface. Use the rolling pin to lift the pastry into a 23-25cm loose bottom flan tin. Press the pastry into the tin, return to the fridge for 15 minutes. Line the pastry case with a sheet of baking paper and baking beans. Bake in the oven for approx 15 minutes. Remove the beans. Continue to cook for 7-10 minutes until lightly golden. Heat the oil in a frying pan and gently sauté the courgette until softened. Break the remaining eggs into a bowl, add the cream and beat with a fork. Arrange the courgettes and tomatoes into the flan case, pour the egg mix over. Top with the parmesan and return to the oven for about 20-25 minutes until lightly golden and set. Remove from flan tin

Class 43: Fruity Tea Bread 

150ml just boiling water

2 tea bags

300g mixed fruit

150ml whole milk

50g light muscovado sugar

1 table spoon dried active yeast

450g strong plain flour

1 teaspoon salt

1 teaspoon mixed spice

1 medium egg, beaten

75g unsalted butter, melted and cooled

Method

Put the hot water and tea bags in a tea pot and steep for 5 minutes. Discard the tea bags. Put tea in a heatproof bowl with the mixed dried fruit, leave to cool, then cover and chill overnight.

Next day, heat the milk in a pan until tepid, then add 1 teaspoon of the sugar and stir until dissolved. Sprinkle over the yeast, cover and set aside in a warm place for 10-15 minutes. Mix the flour, remaining sugar, salt and mixed spice together in a large bowl. Make a well in the centre and add the yeast mixture, egg and butter. Mix until you have a soft dough. Knead for 10 minutes. Loosely cover with cling film and leave in a warm place for 1 hour 30 minutes or until doubled in size.

Knock back the dough then turn out onto a lightly floured surface. Flatten the dough slightly, then knead in the dried fruit to get an even distribution. Roll up and place seam-side down in a lightly greased 900g loaf tin. Cover with cling film and set aside in a warm place for a further 30-60 minutes, or until it is well risen. Preheat the oven 180C/Gas mark 4. Bake for approx 50-60 minutes. Tap on the underside – it’s ready when it sounds hollow. 

Class 49: 1 Jar Fruity Marmalade

1 grapefruit

2 lemons

450g cooking apples (washed)

1 litre water

1.125kg sugar

Method

Wash the citrus fruit, pare off the rind with a vegetable peeler and cut into fine shreds. With a knife peel all the pith from the flesh and chop the flesh roughly. Peel, core and chop the apples. Put the chopped apples into a preserving pan with the water, citrus peel and flesh. Tie the citrus pith, pips apple peel and cores in a piece of muslin and add to the pan. Simmer gently until the peel is tender (important as the peel will be hard if the sugar is added before it softens) and the mixture is reduced by half, approx 45 minutes. Lift out the muslin bag and squeeze well against the side of the pan to extract all the liquid. Add the sugar and stir until dissolved. Bring to a good rolling boil and cook rapidly until setting point is reached.

Will make approx 5 jars.

Young peoples classes

You will need the help of an adult for putting things in the oven

Class 77:   (Under 6 years)  Sunflower sponge

1 Decorated sponge cake to look like a sunflower. Using a bought or homemade sponge cake decorate the top to look like a sun flower. Judged on decoration only

Class 80:  6-8years 3 Banana Muffins

Topping

25g self raising flour

15g butter (room temperature)

40g Demerara sugar

half teaspoon ground cinnamon

Method

Rub butter into flour until the mix looks like breadcrumbs add sugar, cinnamon and 2 teaspoons  cold water and mix well. Put aside. Preheat the oven to 180C/Gas mark 6.

Muffins

125g plain flour

3 tablespoons light muscovado sugar

2 teaspoons baking powder

1 large egg

50ml milk

50ml sunflower oil

2 medium-sized bananas, roughly mashed

5 muffin cases

Method

Mix the flour, sugar and baking powder. Make a well in the centre. In a separate bowl mix the egg, milk and oil. Pour the liquid into the flour and stir until blended. Stir in bananas. Spoon into muffin cases until two-thirds full, then sprinkle a little topping mix on top. Bake for 25-35 minutes or until skewer inserted comes out clean. Makes 5

Class 83: (Age 9-12)

1 Flower or Vegetable shaped Biscuit

Make a template. Cut out a flower or  vegetable shape of your choice.

175g butter

75g caster sugar

275g plain flour

Preheat the oven 180C/Gas mark 4.

Method

Cut the butter into small pieces. Then put in a bowl with the sugar and flour. Rub the butter into the flour mixture between your fingers to make tiny crumbs. Using your hands squeeze the crumbs together to make a dough. Knead lightly. Roll out, using your template. Cut out your design. Place on a greased baking tray. Bake until nice and golden.

You do not have to use all the mixture for your shape, any dough left make some biscuits and enjoy.

Suggestions

We are always looking for new recipe ideas.

If you would like to share any recipes please place in the suggestion box or talk to a member of the committee.

ADVANCE INFORMATION – PRESERVE RECIPE FOR 2011 

The 2011 preserve recipe will be for

BEETROOT and GINGER CHUTNEY

Here is the recipe so you can make it in advance as most chutneys improve with age!

Beetroot and Ginger chutney

500g fresh beetroot, peeled, finely chopped

1kg cooking apples, peeled, quartered, cored, roughly chopped

275g red onion, finely chopped

2.5cm piece fresh ginger, peeled, grated

75g crystallised stem ginger, finely chopped

350g soft light brown sugar

1 teaspoon salt

1 teaspoon allspice

750ml red wine vinegar

Method

Place the beetroot, apple and red onion into a large pan.

Add the fresh ginger, crystallised ginger, brown sugar, salt and ground allspice.

Add the vinegar and stir to mix well.

Bring to the boil, then turn down the heat and simmer for approx one hour, stirring every now and again, until the beetroot pieces are tender.

Spoon into sealable sterilised jars with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

Makes approx 6 x 250ml jars.

Store in a cool place out of direct sunlight.

PLEASE NOTE ; This is for year, 2011