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Latest Recipes


Cupcake Cone Recipe
Monday, 17 December 2012 19:23
Cupcake Cone Recipe Ingredients & Quantities125g Self Raising Flour 125g Margarine 125g Caster more
Potato, Leek and Onion Soup
Friday, 10 December 2010 16:32
Potato, Leek and Onion Soup recipeIngredients & Quantities 2 large onions, chopped           more
Curried Parsnip Soup
Saturday, 06 November 2010 19:08
Curried parsnip soup recipeIngredients & Quantities50g Butter1 large onion, chopped1 large garlic, more
Chocolate Shorties
Thursday, 28 October 2010 18:34
Chocolate Shorties recipeIngredients & Quantities2 1/2 oz butter 2 1/2 oz lard2 oz caster sugar6 more
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41. Chocolate Semolina
(School Recipes/Desserts & Puddings)
Chocolate Semoline Recipe Ingredients & Quantities 110g of Semolina 20g of Cocoa Powder 90g of Sugar 120g of Dried Milk 1200ml of Water Method Blend the semolina, cocoa and sugar with sufficient of the ...
42. Bakewell Tart
(School Recipes/Desserts & Puddings)
Bakewell Tart Recipe Ingredients & Quantities Pastry 230g of Self Raising Flour 60g of Margarine 60g of Lard 30ml of Water Filling 90g of Margarine 90g of Castor Sugar 90g of Semolina 40g of Self Raising ...
43. Apple and Currant Slice
(School Recipes/Desserts & Puddings)
... with pastry, crimp the edges, and score lightly in a diamond pattern. Brush with water and sprinkle with sugar. Bake in a hot oven at 400F/200C for approx. 45 minutes. Reduce the heat if necessary. Cut ...
44. Syrup and Cornflake Tart
(School Recipes/Desserts & Puddings)
... 30g of Sugar Method Line the tart trays with the shortcrust pastry and crimp the edges. Prick the pastry and bake the cases blind, for approximately 20 minutes at 400F/200C. Melt the margarine, sugar and ...
45. Banana Custard
(School Recipes/Desserts & Puddings)
Banana Custard recipe Ingredients & Quantities 1.5 litres of Water 70g of Custard Powder 70g of Sugar 140g of Dried Milk 340g of Bananas Method Put the cold water in to a pan and whisk in the dried milk. ...
46. Baked Jam Roll
(School Recipes/Desserts & Puddings)
... jam, dampen the edges and roll up. Bake in a moderate oven for 1 hour. Sprinkle with castor sugar before serving.    ...
47. Almond Fingers
(School Recipes/Desserts & Puddings)
Quantities & Ingredients 110g of Self Raising Flour 110g of Semolina 110g of Margarine 110g of Sugar 1/2 Egg 1/2tsp Almond Essence 140g of Aprocot Jam Method Rub the fat in to the flour and semolina. Add ...
48. Apple Crumble
(School Recipes/Desserts & Puddings)
Ingredients & Quantities  6 oz SR flour         2 oz butter 2 oz sugar            2 lb apples Method Mix the flour and sugar together and rub in the butter.  Put the thinly sliced apples with 2 tbls water ...
49. Semolina Shortbread Biscuits
(School Recipes/Desserts & Puddings)
Ingredients & Quantities  4 oz Butter                            2 oz caster sugar 4 oz SR flour                        pinch of salt 4 oz fine semolina or ground rice Method Cream the butter very well ...
50. Chocolate Crunch Recipe
(School Recipes/Desserts & Puddings)
... Sugar                                      375g Margarine (melted)               425g Eggs (beaten)                       2 Cocoa                                    40g Vanilla Essence Drops        0.5tsp ...
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