SAVOURY FILLED PANCAKES

This tasty mix of ingredients makes the perfect lunch or supper dish.


Ingredients:

Pancakes125g/ 4 oz Homepride plain flour

1 egg, size 3, lightly beaten

150ml/ 5 fl oz milk

150ml/ 5 fl oz water

25g/ 1 oz butter, melted

Filling
125g 4 oz smoked streaky bacon, chopped

50 g/ 2 oz onion, peeled and chopped

125g/ 4 oz chicken livers, washed, dried and finely chopped

225g/ 8 oz spinach, cooked and chopped

60g/ 2 ½ oz parmesan cheese, grated

1 egg, size 3, lightly beaten

Salt and freshly ground black pepper

Sauce
50g/ 2 oz butter

50g/ 2 oz Homepride plain flour

575ml/ 1 pint milk

50g/ 2 oz bel paese cheese, grated

Salt and white pepper

French flat leaf parsley to garnish


Procedure:

1. To prepare the pancakes, sieve flour into a medium mixing bowl and beat in the egg and milk for 3 minutes until smooth and light.
   
2. Gradually whisk in the water, and pour in the melted butter in a thin stream. Beat lightly until well mixed.
   
3. Make pancakes in a medium sized frying pan or omlette pan. Preheat the oven to 190 °C/ 375 °F/ gas mark 5.
   
4. To make the filling, fry together the bacon and the onions until lightly browned. Stir in the chicken livers and cook, stirring, for a further 3 minutes.
   
5. Add the spinach and parmesan cheese and heat through. Remove from the heat and beat in the egg. Add seasoning to taste.
   
6. Place a generous amount of mixture across the centre of each pancake and roll up. Place in the base of a large, lightly buttered ovenproof dish, then prepare the sauce.
   
7. Melt the butter over a moderate heat in a medium saucepan and stir in the flour. Cook, stirring continuously for 1 to 2 minutes.
   
8. Remove from the heat and gradually add the milk. Return to the heat and, stirring continuously, bring to the boil and simmer over a low heat for 2 to 3 minutes. Add the cheese and stir until melted.
   
9. Season to taste then pour over the prepared pancakes. Bake in the preheated oven for 25 minutes until thoroughly heated. Serve garnished with French parsley.

Cook’s Notes:

Time: Preparation of the pancakes, filling and béchamel sauce takes around 90 minutes. Cooking finished dish takes 25 minutes.

Cook’s Tip: Pancakes may be made in advance and frozen, interleaved with greaseproof paper. Allow to thaw for 2 hours at room temperature.

Serving Ideas: Sprinkle with grated cheese and breadcrumbs before baking for a crunchy topping.

ICED BAKEWELL TART

An old recipe still much loved today.


Ingredients:

Pastry
150g/ 5 oz Homepride plain flour

60g/ 2 ½ oz butter

1 yolk from size 3 egg

15g/ 1 tbsp caster sugar

15g/ 1 tbsp cold water

Filling
75g/ 3 oz butter or margarine, softened

75g/ 3 oz caster sugar

2 eggs, size 3

75g/ 3 oz ground almonds

½ grated rind and juice of fresh lemon

1 egg white from pastry above

75g/ 3 oz raspberry jam

Glace Icing
100g/ 4 oz sieved icing sugar

20ml/ 4 tsps hot water

Freshly squeezed lemon juice to taste

Toasted, flaked almonds to decorate


Procedure:

1. Preheat the oven to 190 °C/ 375 °F/ gas mark 5.
   
2. Sieve the flour into a medium bowl and rub in the butter until it resembles fine breadcrumbs.
   
3. Mix together the egg yolk with the caster sugar and add to the rubbed in mixture along with enough water to form a soft dough.
   
4. Turn out onto a lightly floured surface and knead gently until smooth and silky. Roll out the pastry to fit an 18 cm (7-inch) flan ring placed on a baking tray.
   
5. Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut off surplus pastry with a sharp knife. Chill in the refrigerator whilst making the filling.
   
6. Cream together the butter or margarine and the sugar until light and fluffy. Add the eggs one at a time, followed by the egg white, beating well after each addition.
   
7. Fold in the ground almonds with the lemon rind (zest) and juice.
   
8. Spread the jam evenly over the base of the pastry case then spoon the bakewell filling mix on top. Smooth the surface.
   
9. Bake in the preheated oven for 35 to 40 minutes until golden brown and firm to the touch. Allow to cool before removing from the flan ring.
   
10. To prepare the iced topping, place the hot water into a small bowl. Slowly add the sieved icing sugar, stirring well to give a smooth icing. When all the sugar has been incorporated, beat well.
    
11. Add enough lemon juice to taste then spread the icing over the top surface of the bake tart, and allow to set before serving. Decorate with toasted almonds.

Cook’s Notes:

Time: Preparation takes 35 minutes, cooking takes 35 to 40 minutes.

Serving Ideas: Serve warm with whipped cream or custard.

FRUIT BREAD AND BUN DOUGH

Makes one small 450g (1lb) loaf and 10 rolls, or one large loaf



This Traditional recipe produces perfect results.


Ingredients:

500g/ 1 lb 2 oz Harvest Gold Strong White Flour

10g/ 2 tsps baking powder

25g/ 1 oz margarine

12g/ 2 sachets Homepride Easy Blend Yeast

40g/ 1 ½ oz caster sugar

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

250g/ 9 oz currants and/ or sultanas (optional)

Glaze
1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk


Procedures:

1. Preheat the oven to 220 °C/ 425 °F/ gas Mark 7.
   
2. Grease a small loaf tin and a baking tray or a 1 kg (2lb) loaf tin.
   
3. Sieve together the flour and baking powder in a large bowl and rub in the margarine. Add yeast.
   
4. Dissolve the caster sugar in the lukewarm water and add to form a soft dough. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth, firm dough.
   
5. To incorporate the fruit, break the dough into small pieces and knead in the currants or sultanas, until evenly distributed throughout the dough.
   
6. Divide the dough in half and mould one half to fit the 450g (1lb) loaf tin. Form 10 small rounds with the remaining mix and place on the greased baking tray 1.5 cm ( 1/2 –inch) apart. Alternatively, mould all of the dough into a 1 kg (2 lb) loaf tin.
   
7. Beat together the egg with the milk and use to glaze the loaf and buns. Cover with lightly oiled cling film and prove until about double in size.
   
8. Carefully remove the cling film, re-glaze with egg and milk and bake the small loaf for 20 to 25 minutes, the buns for 8 to 10 minutes or the large loaf for 30 to 35 minutes, until well risen and golden brown. The loaf and buns should sound hollow when gently tapped on the base.
   
9. Turn out and cool on a wire rack.

Cook’s Notes:

Time: Preparation takes about 45 minutes, baking takes up to 35 minutes.

Cook’s Tip: For a well risen but softer crust, place a large tin of hot water in the base of the oven before baking.

Serving Ideas: Glaze loaf and buns with a light syrup immediately after removing from the oven. Boil together 30ml/ 2 tbsps sugar with 45ml/ 3 tbsps water for 1-2 minutes without stirring. Alternatively coat with glace icing when cold.

WHOLEMEAL SAVOURY CURD CHEESE AND BROCCOLI QUICHE

This unusual quiche is perfect for summer picnics.


Ingredients:

Pastry
200g/ 7 oz Homepride Self-rising wholemeal flour

2.5g/ ½ tsp salt

Pinch of black pepper

125g/ 4 oz margarine

50g/ 2 fl oz water

Filling
200g/ 7 oz blanched broccoli spears

225g/ 8 oz curd cheese (low fat)

2 eggs, size 3

50 ml/ 2 fl oz milk

2.5g/ ½ teaspoon salt

Pinch of black pepper

Parsley sprigs for garnish


Procedures:

1. Preheat oven to 200 °C/ 400 °F/ Gas Mark 6.
   
2. Mix together the flour with the salt and pepper. Cut the margarine into small pieces and add to the flour. Rub in with fingertips until the mixture resembles fine breadcrumbs.
   
3. Add the water and mix together with a round bladed knife to form a soft dough. Turn out on a lightly floured surface and knead until smooth.
   
4. Roll out a round large enough to line a 20 cm (8-inch) flan ring placed on a baking sheet. Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut off surplus pastry with a sharp knife.
   
5. Line the inside of the pastry case with a round of greaseproof paper and arrange baking beans or crusts of bread on top to prevent pastry rising. Bake for 15 minutes in the preheated oven.
   
6. Remove greaseproof paper and beans and reduce oven temperature to 190 °C/ 375 °F/ gas mark 5.
   
7. To prepare the filling lay the broccoli evenly over the base of the pastry case. Lightly beat together the eggs with the milk, cheese and seasoning. Pour over the broccoli and bake for 15 to 20 minutes until the filling is set.
   
8. Serve hot or cold garnished with parsley.

Cook’s Notes:

Time: Total preparation and cooking time is 1 hour 45 minutes.

Serving Ideas: Serve with a mixed tossed salad and new potatoes.

Cook’s Tip: For the extra piquance, sprinkle the inside of the blind baked pastry shell with some Worcester sauce before adding filling.

BAKED JAM ROLL

Use your favorite jam for this classic treat


Ingredients:

175g/ 6 oz Homepride Self-rising flour

15g/ 1 tbsp caster sugar

Pinch of salt

75g/ 3 oz butter or margarine

30ml/ 2 tbsps milk

125g/ 4 oz jam

Glaze
Milk for brushing

Sugar for dredging

Fruit slices for decoration


Produces:

1. Preheat oven to 200 °C/ 400 °F/ Gas Mark 6.
   
2. Grease and line a 450g (1 lb) loaf tin with greaseproof paper.
   
3. Sieve the flour with the caster sugar and salt, and rub in the butter or margarine until the mixture resembles fine breadcrumbs.
   
4. Add the milk and mix to a soft dough.
   
5. Turn out onto a lightly floured surface and knead lightly until smooth. Roll out to a rectangle 18cm (7-inches) and 22cm (9-inches) and spread with jam to within 2.5 cm (1-inch) of the edge. Brush the edge with milk.
   
6. Roll the dough up so that the finished roll is 18cm (7-inches) long, seal the edges and place in the prepared tin.
   
7. Bake in the preheated oven for 40 minutes.
   
8. Brush with milk and sprinkle with sugar. Serve hot decorated with fruit slices.

Cook’s Notes:

Time: Preparation takes 20 minutes, cooking takes 40 minutes.

Cook’s Tip: When rolling pastry out, keep baking tin nearby for use as a guide to the size required.

Serving Ideas: When baked, apply generous layer of icing sugar on crust and return to oven to give shiny finish. Serve hot with custard and cream.

FRUIT CRUMBLE

This adaptable dish is given extra taste by the addition of sultanas and nuts.


Ingredients:

450g/ 1 lb prepared fresh fruit, frozen or canned (drained)

275ml/ ½ pint juices from fruit and water

10g/ 1 dessertspoon cornflour

Sugar to taste

Topping
200g/ 7 oz Homepride Plain Flour

100g/ 3 1/3 oz porridge oats

100g/ 5 oz butter

100g/ 3 ½ oz granulated sugar

25g/ 1 oz walnuts or hazelnuts, chopped

Fresh fruit and mint leaves to decorate


Procedure:

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


2. Lightly grease an 850ml (1 ½ pint) pie dish.


3. To prepare the fruit filling if using fresh fruit, lightly simmer in a little water until just tender. Drain, reserving the juice, and place in the pie dish.


4. Make the drained fruit juice up to 275ml ( ½ pint) with water and gradually add to the cornflour.
   
5. Pour into a saucepan and slowly bring to the boil stirring continuously. Add sugar to taste and stir until dissolved.
   
6. Carefully pour over the prepared fruit in the pie dish.
   
7. Prepare the crumble topping by mixing together the flour and porridge oats. Rub in the butter.
   
8. Stir in the sugar, sultanas and nuts, and mix well.
   
9. Pile the crumble mixture over the fruit to completely cover.
   
10. Bake in preheated oven for 40 minutes until the crumble is golden brown and thoroughly heated. Decorate with fresh fruit and mint before serving.

Cook’s Notes:

Time: Preparation takes about 25 minutes, cooking takes 40 minutes.

Serving Ideas: Serve hot with dairy ice cream or whipped fresh cream if served cold.

Cook’s Tip: Save time by preparing fruit and topping separately beforehand, chill, put together and bake next day.

BUTTER MADEIRA CAKE

A year-round favorite, popular with all age groups.


Ingredients:

175g/ 6 oz butter

175g/ 6 oz caster sugar

2 eggs, size 3

225g/ 8 oz Homepride Self-raising flour

30 ml/ 2 tbsps milk

5 ml/ 1 tsp lemon juice


Procedure:

1. Preheat oven to 160 °C/ 325 °F/ Gas Mark 3.


2. Grease and line a 18 cm (7 – inch) round cake tin.


3. Cream the butter and sugar together in a mixing bowl until light and fluffy.
   
4. Beat in the eggs, one at a time, adding a little of the sieved flour with each egg.
   
5. Fold in the remaining flour, with the milk and then the lemon juice.
   
6. Place mixture into the prepared tin and smooth the top.
   
7. Bake on the centre shelf of the pre-heated oven for about 1 ¼ hours until a skewer, when inserted, comes out clean.
   
8. Allow to stand in tin for 5 minutes before turning out. Remove paper and cool on a wire tray.

Cook’s Notes:

Time: Preparation takes 20 minutes, cooking takes 1 hour 15 minutes.

Cook’s Tip: Place a piece of citron peel gently on top of the cake, halfway, through cooking for extra lemon flavor.

Serving Ideas: Use leftover week old Madeira cake for trifles, spread with jam or marmalade and moisten with sherry or Madeira wine.