Rhubarb Mousse

A light and fruity dessert that's easy to make.

Dice 350g rhubarb rapidly until soft in 55g sugar, the juice of one orange and just enough water to cover.

Beat one egg white in a mixer for 10 minuts until peaks form. Fold into a quarter pint of greek yoghurt for a low cal version or qaurter pint of whipped cream.

Drain the rhubarb from the lquid and fold the rhubarb into the above mixture leaving some rhubarb to decorate. 


New post in my Just Microwave blog - Orange Meringue Pie

I'm often left with eggs coming near the use-by date so I decided to use up some with this lovely pie. Can hardly believe it comes out perfect using a microwave and the orange is a novel twist on the usual lemon meringue pie. If you want the lemon version just use the rind of 2 lemons and 4fl oz lemon juice. It's a very easy to make pastry which doesn't need rolling!

  

My Wild Cherry pie



I was lucky enough to pick my wild cherries for this pie. When I went into the supermarket today the price of cherries were a whopping £4.99p per kg, some had even been £7.99p last week. It's really worth going into the countryside and foraging, much more rewarding too.

Put 250g plain flour in a bowl with 125g cold butter which has been cut into small pieces (you can also use margarine which has been in freezer about half an hour or a combination of half lard half spread of your choice). Knead in 2tbs sugar, a pinch of salt and 1tbs cream to form a pastry doug. Add 2tbs water if it is to dry. Divide and shape pastry into 2 balls. Wrap in clingfilm and fridge for 1hr.

Mix the juice and zest of 1 lemon with 2.5tbsp cornflour & 2 tbs sugar (if your cherries are tarty add another tbsp sugar), add 750g pitted cherries and leave for 30 mins.

After an hour roll out the two pastry balls on a flour surface between layers of clingfilm. Lay the larger circile on a greased 9" and make a rim up the sides. Sprinkle the base with 2 tbsp dry breadcrumbs.

Set aside a quarter of the cherry mixture and let it drain. Catch the liquid and add to the rest of the cherries. Put this cherry mix onto the base then cover with the 2nd pastry circle pressing edges down firmly. Arrange the remaining cherries on top pressing gently into pastry. Bake 50 minutes at 200c, 180 fan, 400f, gas 6.

Another lush easy to make cherry recipe:

Black Cherry Cream Pie

New blog post 12/8/15:
Apple, Blackberry and Banana Crumble (in microwave)

Rhubarb Custard Pie

Rub 4oz fat (butter or lard) into 8oz flour until like breadcrumbs. Mix in 3 tbs water or for a richer pasty a lightly beaten egg to form a dough. Grease a 9" oval pie dish. Fridge dough whilst making filling:

Slice 4 sticks of 12" rhubarb into 1" pieces. Add 3 heaped tbsp sugar. In another bowl beat 2 large eggs and add 3 heaped tbsp sugar and 8fl oz whole milk, mix.

Flatten dough and press evenly into the pie dish. Evenly cover the pastry with the rhubarb, sprinkle over 1 tsp ground ginger. Pour egg mix over evenly then sprinkle with 1 tsp cinnamon. Bake 160 fan for 45 mins.

For a lower calorie version omit the pastry.


For an oven baked banana custard without the pastry:





Thin slice three firm bananas and layer in a pie dish. Sprinkle cinnamon over the bananas. Use 6tsp jam placing dollops at intervals over this.

In a separate bowl beat 2 large eggs and add 3 heaped tbsp sugar and 8fl oz whole milk, mix well. Pour evenly over the bananas. Bake 160 fan for 45 mins.



Brownies using mixer beater attachment

Group 1: 80g cocoa powder,½tsp bicarbonate of soda,80ml vegetable oil,120ml boiling water

Group 2: 440g caster sugar, 2 eggs, 80ml vegetable oil, 190g plain flour, 1tsp vanilla essence, ¼tsp salt

Method:

1. Pre heat the oven to 175ºC / Gas Mark 3-4.
2. Attach the Beater Attachments to the Mixer. Grease and flour a 9x13 inch pan.
3. Mix the Group 1 ingredients: Mix the cocoa with the bicarbonate of soda and add to the bowl along with the oil and water.
4. Mix on speed 1 until well blended and thickened.
5. Mix in the sugar, eggs and oil until thoroughly mixed.
6. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the mixer and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
7. Add the flour, vanilla and salt and mix until just incorporated, do not over mix.
8. Spread evenly into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
9. Allow to cool before cutting into squares.

Coffee Marble Cake

A lovely light sponge great on it's own or with white sauce:

Sift 10oz flour with 1tsp baking soda and 1tsp baking powder.

Cream 8oz sugar with 4oz margarine. Beat in 2 eggs.

To make the batter add a quarter of the flour mixture to the creamed mixture and one third of half pint (8floz) of sour cream (or yoghurt or milk). Keep alternating flour and sour cream in this way until well blended. Add 1sp vanilla.

Oil a 2lb loaf baking tin.

In another bowl mix 1tbs cocoa powder, 2tbs sugar and 1tbs instant coffee.

Pour one third of the batter into the loaf tin then sprinkle half of the coffee mix over the batter. Add another third of the batter, the remaining coffee mix and then the remaining batter. Swirl the mixture with a fork for a marble effect. Bake 160fan / 180C / 350F for 50 mins using skewer method (when pushed in and out of the middle of the cake the skewer comes out clean). Dust with icing sugar when cold. 

Great on it's own but for decadence serve portions with white sauce:

40g butter and 40g plain flour in a saucepan, pour in 10floz milk medium heat use a balloon whisk vigourously until simmering point is reached. Turn heat to lowest setting. Stir in 40g sugar and simmer 10 minutes. Remove from heat and add 2tblsp brandy and 4 floz double cream. If you want to serve later put into a jug with clingfilm on the surface of the mix to keepwarm until needed.

OR chocolate sauce:

Blend 1oz cornflour, 1 tbsp cocoa with a little cold milk. Add 2oz sugar and 2 tsp vanilla. Bring 1pt of milk to boil then add to the mix, keep stirring as you combine. Put back on heat. Simmer 5 mins.

No bake peanut butter oat balls

Microwave for 1 minutes 3tbsp peanut butter with 2tbsp runny honey and 2 squares of 70% cocoa dark chocolate. 
In a separate bowl combine 8tbsp porridge oats with 1tbsp vegetable oil. Stir in 2tbsp each of sultanas and mixed seeds, 1tbsp dry cocoa, dash of salt, 1tsp cinnamon.
Add the melted mixture, combine well.
Use your finger to lightly oil an egg cup and fill with the mixture each time
packing firmly into the egg cup, upturn and tap the bottom of the egg  cup to release the ball.
 Store 3 days at room temperature, then fridge or freeze.
Mine never make it to the fridge they're so yummy.

Syrup Cookies

Makes 16: Melt 180g butter (or use 180g vegetable oil unheated). Mix with 100g sugar. When cooled add 1 egg, 60ml maple syrup (or rose hip syrup), 240g plain flour, 2 tsp baking powder, pinch salt & 1tsp vanilla extract (optional). Mix well. Place in fridge for 1 hour. Use tablespoons of mixture and roll into balls, roll in sugar; place on lightly oiled baking trays and flatten slightly. Bake 180C / 160fan for 15 mins. Cool on tray.

Rosehip Syrup:

Blend 1 kilo rosehips (only prep is remove stalks) with 1pt of hot water. Place in a large wok or pan with 2pts boiling water. Stirring for 5 mins bring to boil on full heat. Turn the heat off and leave 15 mins. Strain through a teatowel over a large bowl. Use the collected liquid and place in cleaned wok with - for every 2pts liquid add 700g sugar. Ensure there is at least 3 inches above liquid to allow for boiling rise during next phase.

Using full heat stir 5 mins dissolving sugar. Discontinue stirring and boil rapidly on full heat for 10 minutes. Do not leave unattended. Skim froth at end of cooking time if any forms. Allow to cool enough to bottle whilst still warm in glass bottles or jars which have been washed in soapy water, rinsed then placed sideways in oven to dry and sterilise 150 C / 130fan for 15 mins. Keeps 1yr unopened in a cool, dry place. Once opened fridge.

The process can be repeated again with the same rosehips placed in a wok with 2pts boiling water to make more syrup.