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Recipes (2008)

Page updated - 30 November 2008

These recipes were previously published in Cornard News

2008 Spring

Issue 33

BUTTERNUT SQUASH BAKE

Cut one squash in half and remove seeds. Put into roasting tin with 1 pint water, cover with foil and bake at 180C/200C (Gas 5/6) for 1 hour till soft. Allow to cool.

 

Scrape out flesh and mix with:

3 to 4 tablespoons crme fraiche

Half teaspoonful paprika

2 or 3 spring onions, chopped small

Salt and pepper to taste

 

Mix together. Put in one large or individual ovenproof dishes. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20 minutes. Serve with a baked potato or green salad.

 

2008 Summer

Issue 34

A SUMMER SUPPER

 

Salmon Fillets with Summer Vegetables.

These parcels cook perfectly on the barbeque or in the oven

 

Tear 4 large pieces of foil and fold them in half.

Slice 2 courgettes and wash 150g (5ozs) mange tout. Divide between the foil.

Take four salmon fillets, skin and ensure there are no bones left in. Place on top of the vegetables.

Spread a generous 5m1 (1 teaspoon) pesto over the top of each salmon fillet. Squeeze some lemon juice over. Loosely wrap and place on the barbeque and cook for approximately 15 mins until the salmon is cooked. Serve with new potatoes.

 

If cooked in the oven, l5minutes in a moderate oven.

 

Follow this with:

Skye-High Creams

 

8 ozs Full-fat Cream Cheese

pint Fresh Double Cream

3 Tablespoons Drambuie (or Liquer of choice)

2 ozs Castor Sugar

 

Put all ingredients into a bowl and with a fork or whisk beat until well mixed, smooth and thick.

 

Divide between six small pots or four small brandy glasses, cover and chill for several hours, preferably overnight.

 

Serve with sponge finger biscuits.

 

NAUGHTY but VERY NICE!

 

2008 Autumn

Issue 35

SIMPLE CHICKEN PIE (Serves 3 to 4)

 

Ingredients:

2 medium onions, peeled

1 garlic clove, peeled

500gm cooked chicken meat, breast & legs

Freshly ground black pepper

Juice of half a lemon

Few leaves of fresh sage

1 egg, beaten

 

Method:

1. Either in a food processor or mincer, mince all the ingredients together (except the pastry and egg). You may need to chop the onions into large chunks before putting them into the processor, but mince it all until the mixture resembles sausage-meat leave it quite chunky, as this gives a nice texture that goes well with the pastry.

 

2. Pre-heat the oven to 200C/Gas 6. Butter a 25cm pie dish. Roll out half the pastry & line the pie dish. Put the filling in and spread it level. Roll out the remaining pastry, put it on top, squeeze the edges together and cut a couple of slits in the middle of the pie to allow steam to escape during cooking. Brush the pie with beaten egg & bake in the oven for about 50 to 60 mins until the pastry is golden brown.

 

Good served hot with vegetables or equally nice cold with salad.

 

 

CUMBERLAND GINGER CAKE

 

Ingredients:

8oz Self-Raising Flour

4oz Fat or Margarine

4oz Sugar

2 teaspoons Ground Ginger

1 Egg

2 tablespoons Golden Syrup

1 teacup Boiling water

1 level teaspoon Bicarbonate of soda

 

Method:

Rub fat or margarine into flour then stir in the sugar and ginger.

Make a well in the mixture and add egg with syrup.

Pour boiling water onto bicarbonate of soda and slowly add to cake beating well.

Pour into lined loaf tin and bake at Gas mark 4 / 180C for 45 to 55 minutes.

 

2008 Winter

Issue 36

EASY CHOCOLATE CAKE

30 minutes preparation,

2 to 3 hours chilling

 

Ingredients: (Makes 8 slices)

250g (9 ozs) plain chocolate

284ml (10 fluid ozs) pot of double cream

1 tsp vanilla essence

14 Nice biscuits

 

Method:

Break the chocolate into chunks. Heat the cream in a pan over a low heat until almost boiling, then add the chocolate and remove from the heat. Cover the pan and leave for 5 minutes.

 

Add the vanilla essence to the mixture and stir until smooth. Pour the mixture into a large bowl and chill until it begins to thicken.

 

Line a 450g (1lb) loaf tin with cling film. Leave some excess cling film hanging over the edge of the tin.

 

Spread one-sixth of the chocolate mixture over the base of the tin. Put a layer of biscuits on top. Repeat the layering, finishing with a layer of chocolate.

 

Wrap the excess cling film over the top of the cake. Chill for at least 2 hours, preferably overnight, until the chocolate is set firmly.

 

Unwrap the cling film from the top of the cake and turn out onto a serving dish. Carefully peel off the cling film. Cut into slices to serve.