Not losing recipes since 2009
100g canderel sweetener (aspartame)
28g citric acid
5 grapefruit
1l water
In a pan, grate the zest off the grapefruits and add the sweetener, citric acid and water. Heat in the pan to just under boiling then let it cool.
Juice the grapefruits and add the juice the the cooled pan.
Leave overnight (or an hour, depending on our patience) in the fridge, and then sieve.
Add 1 part squash to 3 parts water or soda.
Keeps in the fridge for 2 weeks.
2 oz Citric acid
3lbs white sugar
4 Oranges – zest & juice
3 lemons – juiced
4 pints water
Boil the water. Add sugar, citric acid and orange zest and mix. Let it cool to room temperature and mix in the orange and lemon juice. Store in a cold place, and dilute 1 part squash to 3 parts water or soda.
Can swap out the oranges for lemons or grapefruit..
preheat the oven to 170c
To make this, you need s bundt – the donuty shaped cake tin.
1 cup butter (230g)
4 eggs (split the eggs and whites)
3 1/2 cups sr flour
1 cup milk
1 cup white sugar
2/3 cup icing sugar
1 tsp vanilla essence
3 tbsp cocoa
rum/brandy/whisky – dash to taste
lemon zest (to taste)
icing or chocolate to dress the finished cake
Whip the butter and egg yolks. Add the icing sugar, vanilla and lemon zest. Whip till its smooth and fluffy.
Beat the egg whites and white sugar until stiff. Mix in 1/2 the flour and milk, then mix in the butter mix. Finally, fold in the last of the flour.
Line the bundt with butter and flour.
Add about 1/2 of the mix to the tin.
Add the cocoa and spirit in to the remaining mix, an mix. Add the last of this mix to the bundt.
With a knife or spoon handle, mix the brown and white mix together in the bundt to give s marbled effect.
Bake for 45-50 mins.
Cool and dress.
Serve on toast as a starter or with something like baked fish as a main.
200g golden caster sugar
200ml water
2-3 sprigs of mint
750g black currents
juice of 2 lemons
shot of vodka, (to keep soft serve)
Boil the sugar and water to make a simple syrup.
Add the blackcurrants to the syrup and boil for a couple of minutes until until the fruit is soft, and berries broken. Add mint leaves once off the heat and steep for 10 mins. (remove mint).
Strain into a bowl through a sieve , rubbing through as much of the pulp as you can, leaving the skins and seeds. Stir in the lemon juice and cool. Add the vodka. Freeze in an ice-cream machine
Goes really nicely with a meringue and a dollop of vanilla icecream!
10 egg yolks
500ml double cream
500ml milk
300g sugar
1 vanilla pod, or equivalent extract
add the milk & cream to a pan. add the vanilla pod (split, scape out the case, and add the case and scraped ‘beans’). bring nearly to a boil.
in a mixer, whip the yolks and sugar till white and fluffy.
Add the hot milk/cream (through a sieve if using a vanilla pod) to the fluffy sugar/eggs and mix as you add.
Cool the resulting custard then add to the icecream maker. makes 2 batches.
for cinnamon icecream, add 1 tsp of cinnamon powder to the vanilla custard whilst still hot. (cinnamon icecream goes really well with apple pie!)
3 large egg whites
175g caster sugar (25+50per egg white)
1tsp corn flour
beat the eggs to soft peaks. Add the sugar 1/4 at a time and keep whisking until soft and glossy.
Rub a drop between your fingers – if you can still feel grainy sugar, keep it mixing.
for basic nests spoon out onto baking sheets, and bake at 120c (fan) for 1hr. Turn off the oven, and let the meringues cool in the oven.
garlic- grated
1/2 onion – grated
8″ tomato pure
1tsp sugar
1tsp chopped oregano (dried will do)
pinch of salt, to taste
Fry the garlic and onion until cooked but not browned.
add the other ingredients, and some water to loosen. Cook through. Enough for a couple of pizzas.
beat the juice and sugar, add the yoghurt and peel. Churn in an icecream maker and freeze the soft-scoop.
Tastes like lemon cheese-cake mix!
250g) butter (soft/room temp)
60g icing sugar
1 tsp vanilla extract
250g plain flour