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RECIPE CORNER
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nightrider
RECIPE CORNER
ALMOND TORTE with LEMON SYRUP DESSERT:
(Easy to Make & Gluten Free)
300g Whole shelled almonds (You can use ground almonds if prefered)
4 Meduim eggs, seperated
250g Caster sugar
Grated zest of 1 unwaxed lemon &
1 tbsp juice
1 tsp ground cinnamon
Lemon Syrup:
Pared and thinly sliced zest and
juice of 1 unwaxed lemon
25g caster sugar
icing sugar.to dust
1)Preheat over 160ºC gas mark 3. Grease a 20cm-round loose-bottomed cake tin and line base with baking parchment. Place whole almonds in a food processor and whizz until finely ground.
2)Place the egg yolks, sugar, lemon zest and juice in large bowl and whisk with an electric or hand whisk until the mixture becomes thick, creamy and pale. Mix in the almonds and cinnamon.
3)Place egg whites in a clean, dry bowl and whisk with an electric or hand whisk until they form stiff peaks. Using a metal tablespoon, lightly fold 2 tablespoon of the egg white into the almond mixture to loosen it slightly, then gently fold in the remaining egg white, until the mixture is thoroughly combined. Pour into the tin and bake for 45mins, or until a skewer comes out clean. Leave to cool in the tin.
4)While the torte is cooling, make the syrup Reserve a few pieces of lemon zest for decoration. Place the rest wih the juice, sugar and 1 tablespoon of cold water in a small saucepan. Heat gently until the sugar has dissolved. Spoon the warm syrup over the top of the torte. Just before serving, dust with the icing sugar, then cut into slices and serve with a dollop of lighly whipped cream or natural yogurt, decorated with the reserved lemon zest.
A drink suggestion with the above Desert, a fresh grapey white wine.
(Easy to Make & Gluten Free)
300g Whole shelled almonds (You can use ground almonds if prefered)
4 Meduim eggs, seperated
250g Caster sugar
Grated zest of 1 unwaxed lemon &
1 tbsp juice
1 tsp ground cinnamon
Lemon Syrup:
Pared and thinly sliced zest and
juice of 1 unwaxed lemon
25g caster sugar
icing sugar.to dust
1)Preheat over 160ºC gas mark 3. Grease a 20cm-round loose-bottomed cake tin and line base with baking parchment. Place whole almonds in a food processor and whizz until finely ground.
2)Place the egg yolks, sugar, lemon zest and juice in large bowl and whisk with an electric or hand whisk until the mixture becomes thick, creamy and pale. Mix in the almonds and cinnamon.
3)Place egg whites in a clean, dry bowl and whisk with an electric or hand whisk until they form stiff peaks. Using a metal tablespoon, lightly fold 2 tablespoon of the egg white into the almond mixture to loosen it slightly, then gently fold in the remaining egg white, until the mixture is thoroughly combined. Pour into the tin and bake for 45mins, or until a skewer comes out clean. Leave to cool in the tin.
4)While the torte is cooling, make the syrup Reserve a few pieces of lemon zest for decoration. Place the rest wih the juice, sugar and 1 tablespoon of cold water in a small saucepan. Heat gently until the sugar has dissolved. Spoon the warm syrup over the top of the torte. Just before serving, dust with the icing sugar, then cut into slices and serve with a dollop of lighly whipped cream or natural yogurt, decorated with the reserved lemon zest.
A drink suggestion with the above Desert, a fresh grapey white wine.
Last edited by nightrider on Sat Oct 01, 2005 9:32 pm, edited 1 time in total.
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Ellie
- CVO Oracle
- Posts: 8886
- Joined: Thu Jan 22, 2004 5:16 pm
- Location: Londoner in the Wolds,Lincs
- Contact:
Sounds delicious Nightrider! 
..love anything with nuts in..
I've felt so chilly since I got back to Lincs that my thoughts are turning to winter 'grub'!!.....
A family favourite from my Granny's day...her recipe...
Cornbeef Pie..
Ingredients: Shortcrust pastry..Large can of good quality Cornbeef(or fresh from supermarket))..crushed garlic & small diced red onion..Oxo cube( Feel Digger may faint at this suggestion..) some cold water.. and old dinner plate..
Method :
Line the buttered dinnerplate with pastry..crimble the cornbeef over pastry..add the garlic & onion..crumble the oxo over..splash a little cold water (you know..flick it) over the assembled dish...
cover with pastry...prick pastry...give it light egg wash...
cook in fairly hot (about 200) oven(heat oven before putting dish in of course)..
cook for about 45 mins until pastry is golden..
this is lovely savoury supper/dinner dish for those cold evenngs....
served with small boiled potatoes..fresh carrots & petite pois..and extra gravy of course.(which is oxo for us).....
sorry about that Digs
....you being a connosier (can't spell it) and all........ 
..love anything with nuts in..I've felt so chilly since I got back to Lincs that my thoughts are turning to winter 'grub'!!.....
A family favourite from my Granny's day...her recipe...
Cornbeef Pie..
Ingredients: Shortcrust pastry..Large can of good quality Cornbeef(or fresh from supermarket))..crushed garlic & small diced red onion..Oxo cube( Feel Digger may faint at this suggestion..) some cold water.. and old dinner plate..
Method :
Line the buttered dinnerplate with pastry..crimble the cornbeef over pastry..add the garlic & onion..crumble the oxo over..splash a little cold water (you know..flick it) over the assembled dish...
cover with pastry...prick pastry...give it light egg wash...
cook in fairly hot (about 200) oven(heat oven before putting dish in of course)..
cook for about 45 mins until pastry is golden..
this is lovely savoury supper/dinner dish for those cold evenngs....
served with small boiled potatoes..fresh carrots & petite pois..and extra gravy of course.(which is oxo for us).....
sorry about that Digs
....you being a connosier (can't spell it) and all........ 
O … K …… if you’re making gravy, you are allowed to use an oxo 
Ellie, if you like nuts, try this:
I don’t have a name for it yet but it’s a vegi/nut burger thingy
quantities for ½ doz little cakes or a doz tapas
1 small onion or shallot – finely chopped
1 carrot – grated
1 courgette – grated
1 slice bread or old bread roll
1 handful of peanuts
1 egg yolk
seasoning & oil
sweat onion in a little oil, add veg, season, liquidise bread & nuts for 5 – 10 secs and add to veg mix. remove from heat add yolk, shape into burgers and shallow fry …
nice with steamed fish and parsley sauce, or as tapas with a Galliano & worcs sauce dip optional
Ellie, if you like nuts, try this:
I don’t have a name for it yet but it’s a vegi/nut burger thingy
quantities for ½ doz little cakes or a doz tapas
1 small onion or shallot – finely chopped
1 carrot – grated
1 courgette – grated
1 slice bread or old bread roll
1 handful of peanuts
1 egg yolk
seasoning & oil
sweat onion in a little oil, add veg, season, liquidise bread & nuts for 5 – 10 secs and add to veg mix. remove from heat add yolk, shape into burgers and shallow fry …
nice with steamed fish and parsley sauce, or as tapas with a Galliano & worcs sauce dip optional
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Rosy
I call it "Crispy" Fish Pie
Cook enough Potates to cover the pie.
Mash with milk, butter & season.
Leave on the side
White fish (of your choice) amount based on persons.
Cover fish with a little water lemon juice (and/or white wine)
(optional small cooked prawns)
knob of butter
cover loosely with silver foil
Cook in medium oven about 20mins
Make a White Sauce.
Grate half a cup of cheese.
Take a large cupful or there about of crisps. place in a clean cloth and crunch (not crush) the crisps up.
Slice a large tomatoe.
Drain fish (prawns) and place in a casserole dish (check for bones).
Drain a tin of sliced mushrooms and mix into the fish.
a handful of peas (or veg to your choice)
Mix in the white sauce
Cover the casserole mix with the creamed potatoe.
Sprinkle the grated cheese on top.
Sprinkle the crunched crisps on top.
Decorate with the sliced tomatoe.
Put back in the oven for about 10!15min to brown.
For quick browning put under the grill, but if you do this, cook sliced musrooms and any veg used first, before mixing with the fish.
Serve on a bed of seasoned lettuce and bread of your choice. A little bit of preparation, but a good dinner idea, without having to keep running to the kitchen and leaving guests. Plus little washing up.
bon apetite
Cook enough Potates to cover the pie.
Mash with milk, butter & season.
Leave on the side
White fish (of your choice) amount based on persons.
Cover fish with a little water lemon juice (and/or white wine)
(optional small cooked prawns)
knob of butter
cover loosely with silver foil
Cook in medium oven about 20mins
Make a White Sauce.
Grate half a cup of cheese.
Take a large cupful or there about of crisps. place in a clean cloth and crunch (not crush) the crisps up.
Slice a large tomatoe.
Drain fish (prawns) and place in a casserole dish (check for bones).
Drain a tin of sliced mushrooms and mix into the fish.
a handful of peas (or veg to your choice)
Mix in the white sauce
Cover the casserole mix with the creamed potatoe.
Sprinkle the grated cheese on top.
Sprinkle the crunched crisps on top.
Decorate with the sliced tomatoe.
Put back in the oven for about 10!15min to brown.
For quick browning put under the grill, but if you do this, cook sliced musrooms and any veg used first, before mixing with the fish.
Serve on a bed of seasoned lettuce and bread of your choice. A little bit of preparation, but a good dinner idea, without having to keep running to the kitchen and leaving guests. Plus little washing up.
bon apetite
..love crispy stuff!we’re both very well thanks elle….. had every intention of getting to your book do, but …. er … we were staying with my brother for a few days who was holidaying in Sagres, then on the Friday we went over to Vilamoura to see the bosses niece and stayed there the night. So we planned to go to the Magna Carta late Saturday afternoon and to stay in Alvor or Portimao that night but if I tell you what happened next you’ll think it’s just a rotten excuse and I must confess it sounds like one …….Ellie wrote:Those sound really tasty Digs......and easy to do (for me
(BTW where were you on 17th ermm?..had pen poised already)..hope you and Is are well..
Galliano is optional.
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nightrider
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nightrider
ECONOMICAL GARLIC SAUSAGE PIE:-
1oz Butter
1 Garlic Clove, finely chopped
1 Very Large Potatoe, thinly sliced
4oz Garlic Sausage Sliced
Salt & Pepper
8 fl oz milk
Heat Oven 220ºC, 425ºF, Gas Mark 7
Mix half the butter with garlic. Use it to grease inside of 750ml (1 1/4 pint) shallow ovenproof dish.
Arrange one-third of potatoe slices in bottom of dish, place half the onion slices on top.
Cover onion with half the sausage slices. Season well, then add another layer of potatoe slices, onion and sausage slices.
Finally, arrange the remaining potato slices neatly on top of the sausage slices. Pour the milk into the dish, then dot the surface with the remaining butter.
Place in the oven and cook, uncovered for 20mins. Reduced heat to 180ºC, 350ºF, Gas Mark 4. Continue cooking for 1 1/4 hrs, until the potatoes are golden brown on top and well cooked, and almost all the milk has been absorbed. Serve hot.
1oz Butter
1 Garlic Clove, finely chopped
1 Very Large Potatoe, thinly sliced
4oz Garlic Sausage Sliced
Salt & Pepper
8 fl oz milk
Heat Oven 220ºC, 425ºF, Gas Mark 7
Mix half the butter with garlic. Use it to grease inside of 750ml (1 1/4 pint) shallow ovenproof dish.
Arrange one-third of potatoe slices in bottom of dish, place half the onion slices on top.
Cover onion with half the sausage slices. Season well, then add another layer of potatoe slices, onion and sausage slices.
Finally, arrange the remaining potato slices neatly on top of the sausage slices. Pour the milk into the dish, then dot the surface with the remaining butter.
Place in the oven and cook, uncovered for 20mins. Reduced heat to 180ºC, 350ºF, Gas Mark 4. Continue cooking for 1 1/4 hrs, until the potatoes are golden brown on top and well cooked, and almost all the milk has been absorbed. Serve hot.
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nightrider
CRAB & MANGO SALAD
With Lime & Chilli Dressing:-
Starter or Lunch (preparartion 15mins)
1 Medium ripe Mango
2 Cooked crabs (about 130g each)
(or crab sticks)
Half a cucumber, seeded and thinly sliced
(or thinly cripsy sliced lettuce)
Fresh mint (about 20g)
Watercress (about 100g)
For Dressing:-
1 Lime finely grated zest & juice
3 tbsp olive oil
1 red chilli, desceeded & finely chopped
(1)Cut the Mango into silces lengthways
(2)Put Crab meat, mango, cucumber, mint & watercress into a a large
bowl and very gently mix tog.
(3)Place the ingredients for the dressing in a small bowl, season and
whisk tog.
(4)Divide the mixture on plates 4 for lunch, more if used for starters.
(5)Drizzle the dressing between the plates, serve immediately with Lime
wedges and warm rolls or bread and a white floral wine.
I like also to scatter a few Lidl's Kashew Nuts over the top as well. (Tin Kashews).
With Lime & Chilli Dressing:-
Starter or Lunch (preparartion 15mins)
1 Medium ripe Mango
2 Cooked crabs (about 130g each)
(or crab sticks)
Half a cucumber, seeded and thinly sliced
(or thinly cripsy sliced lettuce)
Fresh mint (about 20g)
Watercress (about 100g)
For Dressing:-
1 Lime finely grated zest & juice
3 tbsp olive oil
1 red chilli, desceeded & finely chopped
(1)Cut the Mango into silces lengthways
(2)Put Crab meat, mango, cucumber, mint & watercress into a a large
bowl and very gently mix tog.
(3)Place the ingredients for the dressing in a small bowl, season and
whisk tog.
(4)Divide the mixture on plates 4 for lunch, more if used for starters.
(5)Drizzle the dressing between the plates, serve immediately with Lime
wedges and warm rolls or bread and a white floral wine.
I like also to scatter a few Lidl's Kashew Nuts over the top as well. (Tin Kashews).
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nightrider
Spicy garlic Chicken with Basil
2 tbsp vegetable or peanut oil
Between 3-6 garlic cloves, finely chopped
2-4 small red chillies, finely chopped
2 tbsp Nam Pla (fish sauce)
2 chicken breasts (cubed)
2 tsp Dark soy sauce
1 tsp sugar
Good handful fresh basil leaves
Heat oil in wok. Add garlic and most of the chillies. Stir fry 30 seconds
Lob in chicken. Stir fry a few minutes until cooked through
Bung in fish sauce, soy sauce and sugar, stir, cook about 2 minutes
Throw in basil, stir for 20 seconds, serve on rice with a few raw chopped chillies on top.
Great for when the Koh Samui is fully booked !!
2 tbsp vegetable or peanut oil
Between 3-6 garlic cloves, finely chopped
2-4 small red chillies, finely chopped
2 tbsp Nam Pla (fish sauce)
2 chicken breasts (cubed)
2 tsp Dark soy sauce
1 tsp sugar
Good handful fresh basil leaves
Heat oil in wok. Add garlic and most of the chillies. Stir fry 30 seconds
Lob in chicken. Stir fry a few minutes until cooked through
Bung in fish sauce, soy sauce and sugar, stir, cook about 2 minutes
Throw in basil, stir for 20 seconds, serve on rice with a few raw chopped chillies on top.
Great for when the Koh Samui is fully booked !!