Spring Show - Saturday 22nd March

 

Set Recipes

 

H5 - GLAMORGAN SAUSAGES

6 oz/170 g fresh breadcrumbs

4 oz/114 g Caerphilly cheese

1 small leek, washed & finely chopped

1 tspn chopped fresh parsley

Large pinch mustard powder

Salt & Pepper

2 eggs

4 tbspns milk to mix

Plain flour for coating

1 tbspn cooking oil

1/2 oz/14 g butter

 

In a large bowl mix breadcrumbs, cheese, parsley, leek & mustard powder. Season to taste.

Add 1 whole egg, 1 egg yolk & mix thoroughly. Add enough milk to bind mixture together.

Divide mixture into 8 and shape into sausages.

Beat remaining egg white on a plate until frothy. Dip sausages into the egg white and then roll in flour to coat.

Heat oil and butter in a frying pan and fry sausages for 5 - 10 minutes until golden brown, then drain.

Serve hot or cold.

 

H6 GINGERBREAD

4 oz/114 g butter

2 tspns golden syrup

8 oz/227 g plain flour

1 tspn baking powder

3 oz/85 g brown sugar

3 tspns ground ginger

1/2 tspn salt

2 eggs separated

4 oz/114 g mixed peel

1 tbpn sugar to sprinkle

 

Pre-heat the oven to 150C/130Cfan/gas Mark 3 and line an 8"/ 20 cm  square tin with baking parchment.

Gently heat butter and syrup together until melted. Put flour, brown sugar, salt and baking powder into a mixing bowl.

Take the butter/syrup off the heat. After a minute or two, stir in the egg yolks and mix thoroughly. Tip in the flour, mix and stir well.

Put half the mixture into the tin and press down lightly. Spread the mixed peel over the top, then spread the rest of the mixture on top and level it.

Pour the egg white on top of the mixture, tip the tin to level it and pour off any excess. Sprinkle sugar over the top to give a crusty coating.

Bake for 15 minutes, then give the tin a quarter turn and bake for another 15 minutes.

Cool in tin, turn onto a cooling rack and cut into squares.

 

 

 

Summer Show  -  Saturday 14 JUNE

 

Set Recipes :

 

H5 PICNIC PIE

Butter for greasing

6 oz/175g sausagemeat or skinned sausages

1 onion, grated

8 slices cooked ham, fat trimmed from edges

1 egg, beaten for glaze

1 x 500g block of puff pastry

1 apple, peeled, cored & grated

1 tbpn thyme leaves, chopped

2 tbpns Dijon mustard

Pre-heat oven to 190C/170C fan/gas mark 5. Butter a 20cm springform tin or deep loose-based tart tin

Cut one third of the pastry off the block. Roll out the smaller piece of pastry, then cut a circle to make the top of the pie - use the tin base as a template. Roll out the remaining two thirds of the pastry and line the tin, leaving a good amount of excess hanging over the edge

Mix the sausagemeat with the apple, onion and thyme, divide into 2 portions. Line the pie with 4 slices of ham and spread 1 tbpn mustard over the ham. Add 1 portion of the sausagemeat to the pie and press down to level it. Add another layer of the remaining ham and spread the remaining mustard over the ham. Add the remaining sausagement and level off the top.

Put the pastry lid on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 minutes or until a skewer pushed through the steam hole comes out very hot.

Cool in the tin for 15 minutes, then release the sides of the tin and cool completely on a cooling rack (still on the base).

Serve cold cut into wedges with pickles and salad or slide off the base and wrap tightly in foil, then cling film and freeze.

 

H6 ORANGE CAKE

8 oz/225 g butter

8 oz/225 g self raising flour

1 tspn baking powder

4 oz/100 g golden caster sugar

4 oz/100 g soft brown sugar

4 eggs

Zest of 2 oranges

1 tspn orange extract

ICING

5 oz/150 g butter

10 oz/300 g icing sugar

Zest of 2 oranges

Few drops orange extract

 

Pre-heat oven to 180C/160C fan/gas Mark 4. Grease and line 2 x 7"/20 cm tins.

Measure all cake ingredients into a large bowl, reserving some orange peel for decoration, and beat for 2 minutes with an electric hand mixer until combined and smooth.

Divide mixture evenly between the 2 tins and smooth the tops. Bake for 20-25 minutes or until risen, lightly golden in colour and shrinking away from the sides of the tins.

Cool for 5 minutes then turn out onto a cooling rack.

For the icing, beat the butter and sugar together until light and creamy. Add the orange zest and extract.

Sandwich the cakes with 1/2 the butter cream, spread the remaining icing on top. Decorate with the reserved finely sliced orange peel.

 

AUTUMN SHOW - SATURDAY 30th AUGUST

H1 - Flapjacks x 4

H2 - Cake made with a vegetable

H3 - Sausage Rolls x 4

H4 - Your favourite apple recipe

Set Recipes

H5 - Cheddar Pennies x 6

H6 - Pineapple Upside Down Cake

 

H5 CHEDDAR PENNIES

2 oz/56 g butter

4 oz/114 g cheddar cheese, grated

1/2 oz/42 g plain flour

Pinch of salt

Pinch of chilli powder

 

Put the butter into a large bowl and cut into cubes. With an electric whisk, cream the butter until soft and fluffly.

Stir in the cheese, flour, salt and chilli. Mix to form a dough.

Transfer to a lightly floured surface. shape into a cylinder about 1/4"/3 cm in diameter. Wrap in greaseproof paper or cling flim and chill for 1-2 hours.

Pre-heat the oven to 180C/160C fan/gas Mark 4. Grease 2 baking sheets.

Cut the dough into 1/4"/3 cm slices and place on the sheets. Bake for about 15 minutes until golden brown.

Leave to cool on a cooling rack.

 

PINEAPPLE UPSIDE DOWN CAKE

For the topping

2 oz/50 g softened butter

2 oz/50 g light brown sugar

5 pineapple rings, drained (reserve syrup), cut to fit if necessary

5 - 7 glace cherries

 

For the Cake

4 oz/100 g softened butter

4 oz/100 g caster sugar

4 oz/100 g self raising flour

1 tspn baking powder

1 tspn vanilla extract

2 medium eggs

 

Pre-heat the oven to 180C/160C fan/gas Mark 4

Beat 2 oz/50 g butter and 2 oz/50 g light brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of an 8"/20 cm round cake tin.

Arrange the pieapple rings on the base, placing the glace cherries in the centre of the rings.

Place the cake ingredients, plus 2 tsps of the reserved syrup into a bowl and beat until creamy - 1-2 minutes with an electric hand mixer.

Spoon the cake mixture on top of the fruit and level with a spoon. Bake for 35 minutes.

Leave to cool for 5 minutes, then turn out onto a large plate.

Serve with custard or ice cream.

 

 

 

 

 

 

 

 

 

 

Winter Show  - Saturday 01 November

 

 

Set Recipes    

 

 H5GALETTE DE ROIS (NEW YEAR CAKE)

2ozs/50g  marzipan

3 tbpns butter

1/4 tspn vanilla extract

2 tbpns plain flour

1lb/450 g puff pastry

Icing sugar to dust

2ozs/50 g caster sugar

1 egg

1/2 tspn almond extract

Pinch of salt

1 egg to glaze

 

Pre-heat the oven to 220C/200C fan/ gas Mark 7. Line a baking sheet with greaseproof or silicone paper.

Blend marzipan in a food processor with 1/2 the sugar, then add the remaining sugar, butter, egg and flavourings, flour and salt to form a firm paste.

Cut the pastry in half and roll each half to a circle 8-10"/20 cm diameter. Chill the pastry. when chilled, place one circle of pastry on to the baking sheet. Mould the almond paste into the centre, brush edges of pastry with beaten egg.

Top with the second circle, seal and decorate edges. Brush with the reamining egg and make several slits across the top of the pastry.

Bake for 15 minutes. Remove from oven, dust with icing sugar and return to oven for another 12 - 15 minutes. 

Serve warm or cold.

H6 - RED VELVET CAKE

8 oz/ 250 g plain flour

1 tbspn cocoa powder

2 tspns baking powder

1 tspn bicarbonate of soda

8 oz/250 g light muscovado sugar

200 ml buttermilk

150 ml sunflower oil

2 tspns vanilla extract

5 tspns red colouring

2 eggs

 

Icing: 8 oz/250 g butter

2 tsnps vanilla extract

10 oz/300 g icing sugar

250 g full fat mascarpone cheese

Red/pink sprinkles

 

Pre-heat oven to 180C/160C fan/gas mark 4. Grease and line 2 x 8"/20 cm sandwich tins.

Measure dry ingredients into a bowl and mix lightly with a fork.

Mix the buttermilk, oil, vanilla extract, food colouring and 100 ml water in a jug. Add the eggs and whisk until smooth.

Pour the wet ingredients into the dry and whisk until combined. The mixture should be bright red. Add more food colouring if necessary.

Divide the mixture between the tins and bake for 25 - 30 minutes or until well risen and shrinking away from the sides of the tins.

Cool in tins for 10 minutes before turning out onto a cooling rack.

Beat the butter, icing sugar and vanilla extract until smooth. Gently stir in the mascarpone cheese with a rubber spatula.

Sandwich the cakes together with sosme of the icing and use the rest to cover the cake completely.

Decorate the top with the sprinkles.

 

 

 

 

Should you wish to enter our homecraft section please contact Piet Loveday :                                          on 01708 446903 one week prior to show date.

If you have any questions regarding our homecraft section, please contact your Homecraft Secretaries  

Sue Shaw 01708 501311 OR Barbara Hensher 07485 618196