Refrigerator Cheescake

Ingredients 90 g (3 oz/’/j cup) butter 185 g (6 oz/1% cups) semi-sweet biscuit crumb FILLING: 375 g (12 oz) full fat soft cheese 155 ml (5 fl oz/.% cup) thick sour cream 155 ml (5 fl oz/% cup) natural yogurt 90 g t3 oz/’/3 cup) caster sugar 3 eggs, separated 4 teaspoons powdered gelatine 155 ml (5 fl oz/y3 cup) whipping cream 500 g {1 lb) assorted fresh fruits 30 g (1 oz) packet plain flan (cake) glaze,

Coeurs A La Creme

Ingredients 1.8 litres (3 pints/7 cups) milk 155 ml (5 fl oz/% cup) whipping cream 1 /2 teaspoons rennet TO DECORATE: 155 ml (5 fl oz/% cup) whipping cream, if desired 250 g (8 oz) strawberries Method Line 6 coeur a la creme moulds with a double layer of muslin. Put milk and cream into a saucepan and warm to blood temperature (do not allow to become too hot or the milk will not curdle properly).

Lemon/Chocolate Cake

Ingredients 8oz Fat 8oz Sugar 8oz self-raising flour (or plain with baking powder) 2 large eggs some hot water (make it sloppy) Either Lemon or Chocolate Oven 170ºC 30 Minutes Method Cream fat + sugar. Add flavour. Add eggs + make it sloopy Sieve the flour (twice if you are feeling keen!) Add flovours Bake 170ºC for about 30 minuites (done when a knife comes out clean)

Creme Brulee

Creme Brûlée Ingredients 1 pint fresh whipping cream 4 egg yolks 3 oz caster sugar 1 tsp vanilla Method Warm fresh cream in microwave or or saucepan. Do not boil. Meanwhile, put egg yolks, 20z sugar and vanilla in a seperate bowl and whisk together. add cream to this mixture. Pour the mixture bake through a seive. Then pour into six individual dishes, place in a roasting tin with enough hot water to come hallfway up the dishes.

Norwegian Apple Cake

Oven Cooking time: 20-25 mins Oven 200ºC /6 Ingredients 2 Eggs 225g/9oz Caster sugar 100g/4oz butter 150g/1/4 pt Cream of top milk 175g/6, 1/2 oz plain flour 3x 5ml/ 3tsp Baking Powder 3-4 Bramley Cooking Apples Method Set oven Grease and flour 20×30 cm (8×12 in) cooking tin, whisk eggs & 200g of sugar until thick. Put butter + milk in pan; boil and stir into the eggs & sugar. Sieve flour and B.

Fruty Nut Roast

Ingredients 4oz breadcrumbs 4oz nuts 1 red apple – grated carrot – grated onion finely chopped 4oz mushrooms 1/2 red pepper chopped 1/2 green pepper chopped 1/2 tsp Marmite in hot water Method bake for one hour coffee yoghurt (lassi) 12th December 2010 5:08 pm Ingredients 350ml COLD black coffee(leave in fridge) 350ml plain yoghurt 4tbs sugar cinnamon (large pinch) Method combined in a blender, serve with a sprinkle of cinnamon.

Choux Pastry

Ingredients 150g strong plain flour 250ml water 100g butter 3 egg pinch sugar Method Preheat oven to 210ºC Sieve flour and salt into bowl – you need this ready to shoot into the near-boiling water/butter. Put water fat and sugar into pan and bring to boil, remove from heat. Add the flour – all at once, and stir/beat like crazy – you want to part-cook the flour and stretch the gluten.

Coffee Yoghurt (Lassi)

Ingredients 350ml COLD black coffee(leave in fridge) 350ml plain yoghurt 4tbs sugar cinnamon (large pinch) Method combined in a blender, serve with a sprinkle of cinnamon.. eat on a hot day to cool off http://cook.janedevlin.com/wp-content/uploads/2010/12/lassi.jpg https://janedevlin.com/wp-content/themes/scrapbook/images/rss.gif https://janedevlin.com/wp-content/themes/scrapbook/images/up.gif

Sticky Apricot Pud/Cake + Butterscotch Sauce

Ingredients 75g (2 ¹/2 oz) Pure/ Marge /Butter 175g (6 oz) Apricots or Dates chopped + soaked 1tsp Bicarb of Soda. 175g (6 oz) Muscavado sugar 2 eggs beaten 175g (6 oz) Self raising Flour Sifted twice 2tsp Baking powder ¹/2 tsp vanilla essence. Oven 180ºC 30-40 mins Square tin, greaseproof paper lined. Method Its the dark sugzar which makes this taste so good. Make sure its a really droppy mix-add fruit juice a spoonful at a time.

Butterscotch Sauce

Ingredients 5 1/2 oz (150 g) Marge/Pure 200g Muscovado sugar 6+blsp Double cream although So-Good is fine. 1/2 tsp vanilla essence Method Sling it all in a pan, simmer for 3 minutes. Make sure its really smooth. When serving with the sticky sponge pudding, you can pour some over the cake + return it to the oven. This means the sauce will bubble + look great. Remember to put some in a jug to fight over.

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