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Recipes

Ruby Belles

Ormskirk Gingerbread

Serves Family

What you need:

Linda Queen LindyLou was born in Ormskirk Lancashire

ingredients...
275g/10oz self-raising flour
110g/4oz butter (softened)
110g/4oz light soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
2 tsp ginger
1 tsp cinnamon
finely grated rind of half a lemon

How to:

method...
Put the butter, sugar, treacle and spices in a bowl and work together with a wooden spoon. Add the flour and lemon rind and continue to work together. When evenly mixed knead gently together. Roll out to about 5mm thick and cut into 60mm plain rounds. Put on to greased baking sheets and bake for 15-20 minutes at gas mark 3, 170°C/325°F until turning colour. Makes 40-50 biscuits.

The Queen Mother's Cake

Serves 6~8

What you need:

The Queen Mother's Cake

Pour 1 breakfast cup of boiling water over 8oz of chopped dates and add 1 teaspoon of bicarbonate soda
Let it stand for the time it takes to mix the following:

8 oz Sugar
8oz Butter
1 Beaten Egg
2oz Chopped Walnuts
1 Teaspoon Baking Powder
1 Teaspoon of Salt
1 Teaspoon of Vanilla Essence
10 oz Plain Flour

Add all the above ingredients mix well add the date mixture and bake for 35 minutes in a moderate oven, use a 9x12 Greased Baking Dish

Topping

5 Tablespoons Brown Sugar
2 Tablespoons Butter
2 Tablespoons Cream

Mix these ingredients together and boil for 3 minutes
Whilst boiling watch the mixture does not turn to toffee it should be of a fudge consistency
Spread over the cake and sprinkle with chopped Walnuts

How to:

Topping

5 Tablespoons Brown Sugar
2 Tablespoons Butter
2 Tablespoons Cream

Mix these ingredients together and boil for 3 minutes
Whilst boiling watch the mixture does not turn to toffee it should be of a fudge consistency
Spread over the cake and sprinkle with chopped Walnuts

To Celebrate her 100th Birthday
Queen Elizabeth, The Queen Mother
released the recipe of her favourite cake
at her request this recipe may be copied and sold for a suitable donation to Charity
Please feel free to copy the recipe below for use in raising funds for your particular favourite charity

Queen LindyLou's Scouse

Serves 4

What you need:

1lb Cubed Breast of Lamb

1lb Carrots

1 Large Onion

5lb Potatoes (Marie Piper)

Salt and Pepper

Water

How to:

Place cubed meat, chopped carrots and onions plus peeled and cubed potatoes in a large pan

Cover with water ( about half depth of pan) & bring to the boil

Simmer for two to four hours till the meat has become tender and the potatoes have dropped, stir & mix ingredients regularly over cooking time until the consistency is ‘mushy’

Serve with Red Cabbage or Beetroot and Crusty Bread

Scouse was brought to Liverpool by Northern European sailor’s, originally called Labskause, shortened to Skause then Anglicised to Scouse.

Originally sailor’s were called ’Scousers’ but with time all Liverpudlians became known as Scousers. ‘Scouse’ is the taste of Liverpool and remains a favourite regular dish of most families, including my own

Turkey Hash Brown Casserole

Serves 8

What you need:

Turkey Hash Brown Casserole
1 32 oz. pkg. frozen hash brown potatoes with onion, thawed
1/2 c. melted butter
1 tsp. salt
1/2 - 1 tsp. black pepper, or to taste
1/2 tsp. garlic powder
2 c. shredded Monterey Jack cheese
1 1/2 c. chopped cooked turkey
1 1/2 c. sour cream
1, 10 3/4oz. can cream of chicken soup
1/2 c. milk
1 c. Italian bread crumbs

How to:

Preheat oven to 350. Coat a 2 quart casserole dish with cooking spray. Use a large bowl to combine hash browns, butter, salt, pepper, and garlic powder. Set aside. In another bowl, combine cheese, turkey, sour cream, soup, and milk. Add turkey mixture to potato mixture. Mix well and pour into the casserole dish. Sprinkle with bread crumbs. BAKE for 35 to 40 minutes or until potatoes are cooked.

Raspberry, White Chocolate Brioche Pudding

Serves 4

What you need:

Raspberry, White Chocolate and Brioche Pudding

· 1Brioche loaf

· 300g raspberries

· 200g bar white chocolate

· 3 eggs

· 1 tsp vanilla essence

· 570mls soured cream

How to:

Preheat oven to 200º or gas 6

Cut loaf into small squares and put half in the bottom of a deep dish baker

Sprinkle half the fruit over the top

Chop the chocolate and sprinkle half over the top

Add the remaining cubed bread

Add the remaining fruit and remaining chocolate pieces

Make a custard sauce by mixing the eggs, cream and vanilla essence

Pour over the bread, chocolate and fruit mixture.

Bake for approx half an hour until light brown

Leave to stand for 10 mins before serving to allow setting – sprinkle with icing sugar or grated white chocolate - serve with ice cream.

It’s delicious!!!!!!!!

Chicken & Asparagus Casserole

Serves 4

What you need:

CHICKEN AND ASPARAGUS CASSEROLE

1 x cooked chicken

1 x tablespoon butter

plain flour to thicken butter
1 x 425g tin asparagus soup

1 x 200g tin asparagus cuts

1 x cup cooked peas

1 x cup canned or cooked corn kernels

How to:

Remove chicken from the bone and cut up, then place into a casserole dish,

add peas and corn kernels and stir together.

melt butter

thicken with flour

add 1/4 cup juice (more if needed) from aspargus cuts

stir in undiluted soup

Pour mix over chicken and top with drained asparaus cuts

Bake for 1/2 hour at 300oF (150oC) - slow oven

Serve with rice.

Enjoy

Dip in a Bread Case

Serves 4

What you need:

Dip in a bread case

½ C tasty cheese

1 x 250g pot of cream cheese

½ C of Silver beat or Spinach- chopped and cooked

1 tsp Garlic

½ C of ETA Mayonnaise

½ an onion-chopped

How to:

Mix all together until well combined. Hollow out a Cobb loaf and put mixture inside. (Keep the left over piece of bread to be used for dipping)Wrap in tin foil and bake in a slow oven until mixture is warm and melted. About 120’C for around a hour.

Passionfruit Marshmallow Desert

Serves 4

What you need:

Passionfruit Marshmallow Desert

1Tin Carnation Milk (Chilled)

½ cup boiling water

¾ cup sugar

1 teasp. Vanilla

6 teasp. Gelatine

1 dessert spoon lemon juice

(Bananas, Passionfruit, Fruit Salad to decorate the top)

Whipped cream.

How to:

Dissolve gelatine in boiling water. Cool slightly.

Put chilled milk in bowl, beat well, gradually add sugar and vanilla, lemon juice and gelatine.

When thick and creamy pour into greased 8” tin and chill until set.

Turn out and cover with whipped cream and decorate with fruit.

Cheesy Red Onion Scones

Serves 4-6

What you need:

80g extra mature cheese

1 medium red onion, diced

1 tbsp flat leaf parsley, chopped

1 tbsp olive oil

175g self-raising flour

1/2 level tsp salt

" " " mustard powder

" " " cayenne pepper

25g butter

1 large egg

2-3 tbsp milk

Fresh ground black pepper.

How to:

Oven 200C (gas 6)

Fry the onion in the oil, gently, for 5 minutes or until nice brown. Transfer to plate to cool.

In a large mixing bowl, sift flour, salt, mustard powder & cayenne & a good grinding of black pepper.

Rub in the butter, toss in the onion, parsley & two thirds of the grated cheese, forking them in evenly.

Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough.

Turn the dough onto a lightly floured board, knead gently until smooth. Roll out to about 2cm thick. Use a 2" plain cutter, place lightly on dough & give a sharp tap to stamp out scones.

Knead and re-roll trimmings.

Place on a lightly greased baking sheet, brush with milk, top with grated cheese & bake near top of oven for 10-12 minutes. Cool on a wire rack.

These are great for anytime but I put them in the lunch box with a sandwich etc. & sometimes I cut them out very tiny and use the as pre dinner nibbles with drinks. They freeze well too.

IWAKUNI YAKITORI

Serves 4

What you need:

IWAKUNI YAKITORI

1 LB. boneless chicken thighs, cut into 3/4" cubes
1 large leek, cut into 1 1/2" squares
2 large green bell peppers, cut into 1 1/2" pieces
1 large yellow sweet onion cut into 1 1/2" pieces
2 large eggplant, cut into 1 1/2" squares
2 T. sesame oil or vegetable oil

YAKATORI SAUCE

2 T. sugar
8 T. rice wine or sake
3 1/2 oz. soy sauce
Black pepper to taste

How to:

IWAKUNI YAKITORI

Skewer chicken pieces, leeks, onions, bell peppers and eggplant bites on bamboo skewers. Heat oil in a large frying pan, brown the skewer food at low-medium heat or until desired tenderness. Remove skewers from frying pan, place on a dish and set aside.

YAKATORI SAUCE

In the frying pan, add all Yakitori sauce ingredients. Whisk and simmer for 2 minutes. Return skewers to pan and coat food with sauce. Arrange on a platter and sprinkle pepper on top. Oshi!!

Chocolate & Cranberry Cookies

Serves Makes 12

What you need:

125g of Unsalted Butter
125g of Light Muscovado Sugar
2 Medium Eggs, lightly beaten
2 teaspoons of Vanilla Extract
225g Wholemeal Self-Raising Flour
25g Cocoa
75g Dried Cranberries
100g White Chocolate, chopped
100g Milk Chocolate, chopped
12 Pecan halves

How to:

Beat till light & Fluffy the Butter & the Sugar, add the Eggs and Vanilla Extract
Sift in Flour, Cocoa, Cranberries & Chocolate
Knead lightly to a Dough
Wrap in Cling Film and chill for 30 minutes
Pre-heat Oven to 180C/350F
Roll the mixture into 12 balls arrange well spaced on Parchment Paper
Flatten each with heel of your hand & top each with a Pecan Half
Bake for 15 minutes until just firm

Can be served warm
or cool and keep in an airtight container

Aphrodisiac's Creme Brulee`

Serves 2

What you need:

100ml Milk
150ml Double Cream
I Large Egg
2 Egg Yolks
Salt & Pepper
50g Asparagus Tips, cut in 2inch lengths
15g Freshly Grated Parmesan Cheese

How to:

Preheat Oven to 170C/325F
Heat the Milk and Cream together in a small pan until nearly boiling
Beat the Egg & Egg Yolks together with seasoning
Pour the hot Milk and Cream on to the Eggs
Divide the Asparagus Tips between 4 Ramekin dishes, then pour over the Egg Micture
Stand the dishes in a roasting tin and pour boiling water from the kettle half way up the outside of the dishes
Bake for 25-30 minutes or until set
Line a baking tray with non-stick baking paper and sprinkle the cheese into four 6-7cm rounds
Bake 6-8 minutes until golden brown - the cheese will melt to make lacey wafers, leave to cool slightly

To serve, remove the brulees from the oven and coll for 5 minutes, Serve topped with the Parmesan Crisps

Cupid's Calfoutis

Serves 6

What you need:

Oil for Greasing
450g Fresh Cherries, pitted
or canned pitted Black Cherries
60ml Kirsch or Cherry Brandy
100 ml Milk
150ml Whipping Cream
half a teaspoon of Vanilla Essence
4 Large Eggs
100g Castor Sugar
25g Plain Flour

To Decorate
Icing Sugar, to dust
Whipped Cream, to serve

How to:

Pre-heat the oven to 200c/400F
Lightly oil a 9inch Ovenproof Dish
Mix the Cherries & Kirsch
Heat the Milk, Cream & Vanilla Essence until almost boiling
Beat the Eggs and Sugar until smooth, add the Flour and beat until creammy
Pour over the hot milk and mix well
Leave the mixture to stand for 1 hour
Scatter the cherries over the base of the dish , stir the batter and pour over the cherries
Bake for 30-35 minutes or until risen and puffy

Dust with Icing and Serve with Whipped Cream

Orange Chocolatte Mousse

Serves 2

What you need:

50g Plain Chocolate
2 Oranges
150ml Double Cream
2 Tablespoons of Grand Marnier Liqueur
2 teaspoons Fruisana Fruit Sugar

How to:

Break the Chocolate into a bowl
Place over a pan of simmering water till melted
Grate the Zest from one Orangeand stir into the cooled chocolate
Add one tablspoon each of Grand Marnier and Fruitsana and mix well
Whip the cream until stiff
Gently fold in the chocolate mixture and mix well
Divide into two glasses and Chill

Peel and slice the Oranges ,place in a bowl and sprinkle the remaining Fruisana and Grand Marnier
Leave to chill for 30 mins

Serve Mousse and Oranges together
Lean

Cajun Spiced Sweet Potato Wedges

Serves 6

What you need:

4 Large sweet Potatoes, scrubbed
45ml Olive Oil
45ml Cajun Seasoning
200ml Tzatziki to serve

How to:

Pre-heat to 220C/425F
Slice each Sweet Potato in half lengthways and each half into three
Mix the oil and Cajun Seasoning
Brush over the sweet potatoes
Bake for 20-25 minutes in a non-stick roasting tin

Serve with Tzatziki