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Monday, 24 April 2017

Gramma Pie

Serves: 6-8 people

Preparation: 1½ - 2 hrs


For the filling:

  • 1 kg x Gramma - large dice
  • ½ cup x Sugar
  • Grated rind of a large Lemon, or Orange - diced finely
  • 1 cup x Sultanas
  • Pinch of Salt

For the pastry:

  • 1 cup x Plain flour
  • 1 cup x Self-raising flour
  • 1 pinch x Salt
  • 150gms x Butter
  • 1 x Egg
  • 2 tbs x Caster sugar


Peel gramma, discarding the seeds, then chop into about a 20mm dice. Place gramma in a saucepan, with a little water and salt, and gently simmer, covered, for 45 minutes. Drain in a sieve until cold, pressing lightly to extract as much of the liquid as possible.

Transfer gramma into a bowl, add sugar plus rind of the lemon. Add sultanas. Refrigerate until ready to make the pie.

Preheat oven to 190-200C.

Sift the flours, with salt, into a bowl, then rub the in butter. Beat the egg with the sugar. Add it to the flour, mixing it quickly, by hand, into a dough. Then, knead on a lightly floured surface until smooth.
(see: Shortcrust Pastry - Sweet and Savoury)

Roll out ¾ of the pastry, to fit a 20-25 cms pie plate. Fill the pastry-lined pie plate with the gramma mixture. Roll out remaining pastry, wet it on the edge and place it on top of the pie, trimming away any excess and press edges to seal the pie, with the tines end of a fork, or fingers. Brush lightly with milk, and sprinkle with a little extra sugar.

Bake for approximately one hour, or until golden, and filling is cooked through.


Thursday, 20 April 2017

Cherry Pie

The following image is one used from Inspired Taste website, with many thanks. Visit it, there are loads of great recipes !

Preparation: 1-1½ hrs ... includes cooking time.

  • 4 cups x fresh, or frozen, tart cherries
  • 1-1½ cups x granulated sugar
  • 4 tbspns x cornstarch
  • ⅛ tbspn x almond extract (optional)
  • 1½ tbspns x butter, to dot
  • 1 tbspn x granulated sugar, to sprinkle


Place cherries in medium saucepan and place over heat. Cover. When the cherries lose moisture (juice), remove them from the heat. In a seperate bowl, mix the sugar with the cornstarch and pour this mixture into the hot cherries. If using the almond extract, add it now. Mix well. Return the mixture to the stove, and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, or if it is too thin, add a little more cornstarch.

Preheat the oven to 180-190 degrees C.

Prepare your shortcrust pastry. Divide in half. Roll out each piece large enough to fit into an 6" to 8" pie-dish. When cooled, place the cherry mixture into your base pastry. Dot with the butter and moisten the edge of base pastry. Place top pastry on and crimp the edge of the pie, with a fork. Make a small stab/cut in the middle of the top pastry, for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.


Monday, 17 April 2017

No-bake Cheesecake, with Pemberton Finger Limes

This recipe is from Pemberton Finger Limes, in Pemberton, W.A., and is reproduced as is ... with thanks.

A light and luscious cheesecake that is very simple to make. The creaminess of the filling is balanced perfectly by the sweet tartness of the finger limes. A guaranteed crowd pleaser.

Serves: 6

Preparation: 15 mins - plus - refrigeration time of 6 hrs.

  • 250g x Cream cheese
  • 300 mls x Whipping cream
  • 1 cup x Icing sugar
  • Juice x 2 Lemons
  • Zest x 1 Lemon
  • ½ tspn x Vanilla extract
  • Handful x Mint
  • 60g x Pemberton Finger Limes
  • 150g x Granita biscuits, crushed
  • 20g x Unsalted butter, melted


Pour the cream into a large mixing bowl, and whip it on high speed until the cream starts to 'ripple'- i.e. the cream has thickened but is not at 'soft peaks' stage. Add the vanilla, lemon juice, lemon zest, icing sugar and cream cheese, and beat for about 4 minutes, until you have a silky, creamy consistency - with no lumps. It may look quite lumpy at first, but this is normal.

Mix the crushed biscuits with the melted butter. Divide half the mixture between 6 glasses and press into the base. Top with half of the cheesecake mixture. Repeat the layers.

Refrigerate for at least 2 hours to set. Just before serving, slice open the finger limes crossways, not lengthways, and squeeze out the vesicles. Garnish cheesecakes with finger limes and mint leaves 1.

REFERENCE: Pemberton Finger Limes 1. P.0. Box 132 Pemberton, Western Australia. 6260


Saturday, 15 April 2017

The Frittata

Preparation: 30 minutes

  • 2 x Onions - white or brown, thickly sliced
  • ½ x Punnet of Sliced Mushrooms
  • 1 x Garlic clove, crushed
  • 2 x Tomatoes - sliced into quarters
  • 1 x Desiree Potato, thinly sliced
  • ½ cup x Basil leaves
  • 6 x Eggs - lightly whisked
  • 1 x cup - Mozzarella Cheese - grated
  • ¼ cup x Chives - diced
  • 1 tbspn x Olive Oil


In a medium 8"(20cms) non-stick frying pan, heat half the oil over medium heat. Add the Onion, Mushrooms, Garlic, and cook, stirring occasionally, for 10 minutes, or until Onion softens and is light golden. Put aside into a bowl.

Add the Tomatoes to the pan, and cook, turning occasionally, for 3 minutes, or until softened. Put aside into a bowl.

Add the potato slices, and cook for 30 seconds each side, until golden, and tender. Put aside into a bowl.

Preheat grill on high.

Add remaining oil to the pan. Arrange Potato, Tomato, Onion, Mushrooms, and Basil leaves in layers in the pan.

Whisk the eggs and pour over the Frittata mixture, making sure it penetrates throughout the mix. Reduce heat to low, and cook for 4-5 minutes, or until the base is golden and set.

Remove from heat, spread the Mozzarella cheese, and Chives on the top, and place under the pre-heated grill. Cook for a further 2-3 minutes or until the Frittata is golden, and cooked through, and the cheese has melted. Remove from heat.

Turn the Frittata out onto a serving plate. Use a sharp knife to cut it into wedges. Serve with mixed salad leaves, if desired.


Wednesday, 12 April 2017

Lemon and Vanilla Sponge Cake

Serves: Makes one 20cms (8ins) Cake, or 18–22 Cup Cakes

Preparation: Approx: 1 hr

  • 1 x Vanilla Pod – split lengthways an scraped
  • 6 x Eggs
  • 175gms (6ozs) x Caster Sugar (preferably flavoured with Vanilla)
  • 175gms (6ozs) x Plain Flour – sifted
  • 50gms (2ozs) x Butter – melted
  • Finely grated x zest of 2 Lemons
  • Juice of 1 Lemon

For the Icing ...
  • 1 tbspn x Lemon Juice
  • 6 tbspns x Icing Sugar


For this recipe, you will need a 20cms (8 ins) diameter, deep, round or square Cake tin, lined with buttered baking paper, OR make 18–22 little Cupcakes in paper cases.

Pre-heat the oven to 200C/400F/Gas Mark 6

Scrape all the Vanilla Seeds from the pod. Add to the Eggs, with the Caster Sugar in a bowl over a pan of hot water. Whisk until the mix has at least doubled in volume - making sure the hot water does not come in contact with the bowl!

The yolks and Sugar will now be thick, light and creamy. Remove the bowl from the heat and continue to whisk until cold, thick and forming ribbons.

Lightly fold in the Flour, melted Butter, Lemon zest and Juice. Pour the mix into the cake-tin, or cake cases, and bake for 25–35 minutes for the large cake, or 12–15 minutes for the Cupcakes. test with a skewer which will come out clean when the cake is ready.

Remove from the oven and allow to rest in the tin for 10–15 minutes, before turning out and sitting, base- down on a wire rack. leave to cool.

To make the Icing, warm the Lemon juice and pour into a bowl. Mix the Icing Sugar a tablespoon at a time, into the juice until the mixture begins to coat the back of a spoon. More Icing Sugar can be added for a thicker finish. Now spoon it onto the cake(s) and, using a spatula, spread it evenly.


Monday, 10 April 2017

Baked Egg Custard Tart

Serves 8–12

Preparation: (Once the Pastry is done) - about 45 minutes

Ingredients: Makes a 20 CMS (8 IN) Tart
  • 250gms (9ozs) x Sweet Shortcrust Pastry
  • ½ Nutmeg – grated, or ½ teaspoon ground Nutmeg

For the Filling
  • 500mls (18 fl.ozs) x whipping cream
  • 75gms (3ozs) x Caster Sugar
  • 8 x Egg Yolks
  • Grated Nutmeg


Hint: To spread the Nutmeg flavour throughout the entire Tart, whilst making the Pastry, grate some Nutmeg into the Flour before mixing with the other ingredients.

Pre-heat the oven to 180C/350F/Gas Mark 4

Once the Pastry has been made, rolled out and inserted into the Flan-ring or tray, Blind-bake it.

Once cooked, trim the edges of the Pastry. Turn the oven down to 120C/250F/Gas mark1/2

To make the filling, bring the cream to the boil. Mix together the Sugar and Egg yolks. Pour the boiled cream onto the Egg mixture and stir well.

Pass through a sieve, skimming any froth from the surface. Pour the custard tart mix into the pastry case, grating Nutmeg across the surface. Bake for 30–35 minutes until the custard has set.

Remove from the oven and allow it to cool before serving.

N.B. This tart is absolutely best at room temperature. If refrigerated, some flavour will be lost


Ale Cake, with Golden Syrup Cream

I think this is a recipe from the wonderful chef, Gary Rhodes, the English Masterchef. If it is not, it should be.

Serving: Makes a 15–18cms (6–7ins) Cake

Preparation: Approx: 2¼ hrs

  • 100gms (4ozs) x Butter – softened
  • 100gms (4ozs) x dark, soft Brown Sugar
  • 1 x Egg – beaten
  • 100gms (4ozs) x Mixed Dried Fruit eg: Raisins, Currants and Sultanas
  • 225gms (8ozs) x Plain Flour
  • 1 x Pinch of ground Mixed Spice
  • 150mls (¼ pint) x Ale – ( Lager Beer for a light flavour, Guinness Stout for a rich taste)
  • Butter – to grease the tin

For the Golden Syrup Cream

  • 1 tbspn x Golden Syrup
  • 5 tbspns x Double Cream


Pre-heat the oven to 180C/350FGas Mark 4

Cream together, the Butter and Sugar. Slowly beat in the Egg and then fold in the Mixed Fruits. Sift the Flour with the mixed spice and also fold into the cake mix. The Ale can now be slowly added until the mix has reached a ‘dropping’ consistency.

The cake tin can be greased with the Butter and the Base lined with baking paper or greaseproof paper. Spoon the mixture into the cake tin, smoothing across the top with a palette knife.

Bake in the oven for 1 hour before testing with a thin knife, which should come out clean. If not cooked, then continue to bake, testing every 5–10 minutes. The cake should not be dry but just moist.

Once cooked, leave to stand in the tin for 15 minutes before turning out. The cake can now be left to rest for another 15–20 minutes until just warm.

To make the syrup cream, whisk the syrup and cream together to a ‘lightly-whipped-cream’ stage.

These quantities can be multiplied to your choice.

The Ale Cake is now ready to serve. As the syrup is spooned on top, it begins to melt, almost turning into a sauce.

See also: Golden Syrup and Banana Cake.


Saturday, 8 April 2017

Apricot and Almond Pudding

Serves: 6-8 people

Preparation: Approx: 1¼ hrs

  • 900gms (2lbs) x fresh Apricots – halved and pitted
  • 50 gms (2ozs) x Knob of Butter
  • 50gms (2ozs) x Caster sugar
  • 2 tbspns x Apricot Jam

For the Sponge
  • 3 x lge Eggs – at room temperature
  • 100gms (4ozs) x Caster sugar
  • 50gms (2ozs) x Plain flour
  • 175gms (6ozs) x ground Almonds


Butter and flour an 18–20 cms (7–8 ins) soufflé dish.

Pre-heat the oven to 190C/375F/Gas Mark 5

Cut each half of Apricot into three pieces. Melt a knob of Butter in a large saucepan, and once bubbling, add the Apricots. Cook and turn for 2 minutes before adding the Caster Sugar. Continue to cook for another 2 minutes then remove from the stove. Add the Apricot Jam and then allow it to cool. The Apricots are not entirely cooked but will finish cooking when in the sponge.

Spoon two-thirds of the Apricots into the base of the buttered and floured soufflé dish.

Break the Eggs into a warm mixing bowl, add the Sugar and beat until thickened and at a thick ribbon, or ‘sabayon’ stage. Sift the flour with the ground Almonds and fold gently into the sabayon. Once it is completely mixed, spoon it over the cooked Apricots.

Bake for 35–40 minutes until the top is firm to touch. Remove from the oven and leave to rest for 10 minutes.

During this resting time, the remaining Apricots can be warmed and cooked until tender. Turn the ‘soufflé’ into a presentation plate, topping with the warmed Apricots.

The pudding is now ready to serve with custard or cream.