BCUK Recipes

Welsh Cakes
(Makes about 10)

8oz flour
½ level tsp baking powder
Pinch salt
3oz butter
3oz sugar
2oz sultanas
½ level tsp mixed spice
1 beaten egg
Milk to mix

1.Sieve flour, baking powder and salt together in bowl
2.Rub in butter, sugar and remaining dry ingredients
3.Stir in egg and add enough milk to make a firm dough
4.Roll out into ¼- ½ in thick
5.Cut into 3” rounds
6.Cook in a heavy buttered frying pan for about 10 mins turning when underside is brown
7.Serve warm with butter*

*I usually leave mine to cool slightly before sprinkling with a little sugar.

These are still warm (honest!) - off to make a pot of tea!

Name another dish best served cold.

The mother in law of one of my co-workers makes these for him to bring for potlucks at work. They are spectacular. Clearly you vary the ingredients. This recipie makes about 100 per the cook.

1.5 lbs of ground pork
4 bags of dole cole slaw
4 groups of vermicelli noodles ( comes with 5 groups of noodles in one bag or about 12oz of noodles )
Sliced onion ( as much as you want to use )
3 eggs
Salt
Pepper
1 tsp of MSG ***I would leave this out as MSG and I have our issues
2 pkgs of thin egg roll wraps

Combine all ingredients in to large mixing bowl. Mix thoroughly with hands. Place spoonful of mix in wrap and roll diagonally. Use a brush of raw egg too hold wrap in place. Deep fry until golden.

Now I guess not everyone can claim to have a dessert named after them - unless you're called Pavlova.

This was a recipe given to me by my mum.

Ingredients

1 packet of Ginger Nuts (or fingers)
Sherry
Double Cream
1 tin Mandarin Oranges
Pouring Cream (optional extra)

Method

Whip the double cream until it makes soft peaks. Dip the biscuits in the sherry one at a time and sandwich them together with the whipped cream. Keep repeating this until you have used all the biscuits and have a long roll or oblong (if you've used the fingers) on your serving dish. Cover the "cake" with whipped cream (as you would a yule log) and decorate with the drained mandarin oranges.

Put in the refrigerator until time to serve - with pouring cream.

Having soaked up the sherry, the ginger biscuits take up a Tiramisu type consistency and are barely recognisable. The dessert is wickedly sinful - that's not how it came to be named after me I hasten to add!

So how did it come to be called "Alaska Marian"?

Many years ago I made this dessert and took it into work (probably on a birthday as you do!) We didn't manage to eat it all and a young YTS asked if she could take some home for her mum. Her mum enjoyed it so much and asked what it was called. She said "I'll ask Marian" her mum misunderstood and thought she said "Alaska Marian"

So there you have it! Enjoy

I made these last night and they are totally cute and also v tasty...
They were in a book under 'wholesome cookies' but I think you'd be deluding yourself if you thought that they were healthy...
I guess they don't have any butter in - perhaps that's why...
Anyway - recipe as follows:

5oz macademia nuts
3tbsps milk (I used semi skimmed, but full fat might be better)
5oz demerara sugar (plus more to decorate)
1 egg
Vanilla essence
5 oz plain flour
Nutmeg
Salt
Bicarb

- Squish up nuts and milk until they are smooth(a bit like marzipan) - I did this by hand, but would be much easier in a food processor.

- Beat nut mix together with egg, vanilla and sugar.

- Add flour, pinch of salt, some nutmeg and about a tsp of bicarb and mix.

- Form mixture into little balls and roll in extra sugar - put on baking sheet and press down a bit.

- Bake for about 10 mins at a good baking temperature - I think this would be gas mark 4 - I usually use about 175 in my fan oven.

- Stuff them all in your mouth at once, preferably whilst making appropriate nomming noises.

Should have taken some tasteful pictures.
I didn't follow the final step exactly to the letter, so it may be possible still to do this when I get home tonight...

What is the worst thing to stuff olives with?

Don't you just love products that say "use by date, 3rd December 2016; once opened consume within twelve hours!"

Ingredients

5 ½ cups all-purpose flour
2 tsp salt
1 lb chilled lard (cut into large chunks)
1 large egg
1 tbsp white vinegar

Directions

1. In large bowl, combine flour and salt. With pastry blender or two knives, cut in lard until mixture resembles coarse meal with a few larger pea-sized pieces.

2. In glass measuring cup and using fork, beat egg with vinegar. Add enough cold water to make 1 cup. Drizzle into flour mixture a bit at a time, mixing it in with a fork, until dough looks evenly moistened and holds together when gently pressed between fingers. You may not need to use all of the liquid.

3. Divide dough into 6 equal balls. Wrap each ball in plastic wrap and pat into a 4-inch discs. Chill for at least 30 minutes before using. For best results, chill 2 hours before using. (Preparing dough in advance – dough can be stored in the fridge for up to 2 days. Dough can be frozen for up to 2 months; thaw in fridge)

4. Roll on lightly floured surface. Each discs rolls out to fit a 9-inch pie plate. If dough cracks while rolling, allow to sit at room temperature for 10-15 minutes or until pliable enough to roll.

Makes 6 single crust or 3 double crust 9-inch pies.

For two

Enough cooked rice for two folk
1 onion (chopped)
three plum tomatoes (from a tin)
about half a sweet pepper (sliced)
a handful of spinach (I use frozen, zapped in the micro first)
palm oil (a dessertspoon)
olive oil (same)
tin of tuna
chilli powder
tomato puree (a squirt)
1 crayfish Maggi cube
2 normal Maggi cubes

Cook the rice as you normally would, meanwhile ...
Heat the palm oil and olive oil in a frying pan. Not too hot as the palm oil heats very quickly.
Add the onions and stir.
Crush the chilli powder with the stock cubes. I use a wee bit salt to help them grind better. Add them to the frying pan. Stir well.
Add the peppers. Stir.
Zap the frozen spinach in the micro, for 1 minute, stir, then zap for another minute. add to the mix with the plum tomatoes. Stir.
Ad tuna & puree, heat through and add the rice.

This is so easy to make.

Maggi cubes can be found in Asian and African stores. The crayfish ones are harder to find, you can substitute any other light stock cubes for them. My aunt adds egusi to the mix (melon seed) - you can get it from Nigerian shops and it really adds summat special to the flavour. Hard to find though. The basic recipe is totally gorgeous anyway