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Recipes (2001)

Page updated - 06 December 2005

These recipes were previously published in Cornard News

2001 Spring

Issue 05


This is the recipe for a delicious Chocolate Chestnut Log cake that is ideal for special occasions but comes with a warning. Why not make one for Easter?


1 tin chestnut puree

10 oz plain chocolate

Rind and juice of one orange

1 miniature bottle orange liqueur

6 oz butter

6 oz caster sugar


Soften butter. Add puree and mix. Beat in sugar. Grate orange and add with juice to mixture. Melt chocolate and fold into mixture. Add liqueur. Put into loaf tin lined with cling film and refrigerate for several hours. Turn out and decorate as desired. Will keep in fridge for 2-3 days.

Warning. Although delicious, it is a very rich.

Trish Hale

2001 Summer

Issue 06


For 4 servings:

1lb (450g) new potatoes

4 rashers back bacon

Bunch spring onions, chopped

Pinch of salt



2 tbsp red wine vinegar

3 tbsp olive oil

1 tbsp mustard

1 tbsp chopped fresh mint

Cook potatoes in boiling salted water for 15 mins or until tender. Drain. Cook bacon under a hot grill until crisp. Dice bacon & put in a bowl with the chopped spring onions & hot potatoes.

Put dressing ingredients in a screw-topped jar & shake well. Pour over potato salad, toss & serve.

This potato salad can be served hot or cold. If cold, add the dressing just before serving.

2001 Autumn

Issue 07



1 tin (185g) tuna drained

1 small tin tomatoes

1 cup frozen mixed vegetables (peas, sweetcorn, etc)

6 medium mushrooms

8 medium potatoes (mashed)

Sprinkling of mixed herbs


Grease 2 small pie dishes and place tuna in bottom of each dish. Add tomatoes and other frozen vegetables (slightly cooked) slice mushrooms and spread over the top. Make sure dishes are almost full. Cover with the mashed potato and finish with a fork to make a crusty finish. Sprinkle with black pepper. Bake for approx. 45 mins on 200C or gas 6.

Bron Tibbetts

2001 Winter

Issue 08


An alternative to the conventional Christmas cake, easy to make, very chocolaty and really scrumptious. One small slice will satisfy all but the most fanatical chocolate lovers as it goes a long way.

For the cake:

1 tablespoon (15mL) lemon juice

8 fl oz (225mL) milk

8 oz (225g) plain flour

1 teaspoon (5mL) bicarbonate of soda

2 oz (50g) cocoa powder

4 oz (100g) butter, softened

9oz (250g) caster sugar

2 large eggs (size 1-2)

For soured cream frosting:

4 oz (125g) plain chocolate & 4 oz (125g) milk chocolate

3 table spoons (3 x 15mL) caster sugar

pint (300mL) soured cream

To make the cake, add the lemon juice to the milk and put aside. Grease and line two 8-9 inch (20-22 cm) sandwich tins with greased greaseproof paper discs. Sift the flour, bicarbonate of soda and cocoa together.

Preheat the oven to Gas Mark 4 / 350F / 180 C.

In a large bowl, cream the butter or margarine with half the sugar until light. Gradually beat in the eggs and then mix in the rest of the sugar. Add the reserved sour milk alternatively with the cocoa mixture. Divide the resulting mixture between 2 tins and spread level. Bake in the centre of the oven for 30 mins. Leave in the tin for 10 minutes before turning out on to a rack to cool.

To make the frosting, simply melt the chocolate in the top of a double boiler or in a bowl over a pan of boiling water and when whisk in the sugar and soured cream.

You can slice the layers of cake in half to make four discs and then sandwich together with the frosting before icing the top and sides with the remaining frosting. If not to be eaten within one day, refrigerate. Will keep for a week.