PINEAPPLE JELLY SALAD
A delightful first dish
1 pineapple jelly
Salad ingredients:
6 radishes, trimmed and finely sliced
3 carrots, scraped and thickly grated
1 fennel bulb, trimmed and thickly grated
300 g (10 oz) cabbage thickly sliced
Salt, freshly ground black pepper to taste
250 g (1/2lb) smoked ham, cubed
Olive oil and balsamic vinegar to taste
First, dissolve the jelly in 250 ml (1 cup) hot water and then in 1 cup cold water and combine all the salad ingredients together.
Line a loaf tin with cling film and pour in a little pineapple jelly and half the salad on top, Sprinkle the ham cubes evenly over. Cover with the remaining salad and pour in the remaining pineapple jelly on top. cover with the overhanging clingfilm and place in the fridge for 6 hours at least.
Overturn the jelly on a dish, drizzle with olive oil and balsamic vinegar and serve sliced as a first dish.
PORK JOINT WITH SWEET SCENTED GERANIUM
A lovely dish.
1.5 kg (3 lb) pork joint
4 leaves of sweet-scented geranium leaves
1 sprig rosemary
Salt and freshly ground black pepper to taste
750 ml (1bottle) dry white wine
3 tbsp olive oil
Place the joint in a roasting tin and make a few incisions all over. Fill the incisions with chopped sweet geranium leaves and a little salt and pepper to taste. Pour the wine over, sprinkle with the remaining seasoning and the rosemary sprig and bake in an oven preheated to 180 C (350 F) for 1 1/2 -2 hours or until the meat is tender, adding some water, if necessary/
Serve with creamy mashed potatoes and a green salad.
CURRANT BREAD
It is called current bread but it is really a cake.
400 g (12 oz) self-raising flour
1 1/2 cups orange juice
grated rind of 2 oranges
3/4 cups sugar
100 g (3 oz) currants
1/4 cup corn oil
Pinch of salt
1/2 tsp baking powder
1 tsp cinnamon powder
1 tsp grated nutmeg
1/2 tsp ground cloves
1 tsp ginger powder
Preheat oven to180 C (350 F).
Mix the flour with the baking powder and spices.
Beat the sugar and corn oil well together and pour in the orange juice. Stir in the flour mixture and the currents and scrape the batter into a 30 cm (12 inch) tin lined with oiled baking parchment.
Bake for 45 minutes until risen and golden. Serve cold
RENEE'S TARTETLETS
My mother used to bake these fabulous biscuits for us so many years ago.
330 g (11.6 oz) self-raising flour
160 g (5.6 oz) butter
1/2 fistful of sugar
1 tbsp milk
1 cup apricot jam
Icing sugar
Preheat oven tomm180 C (350 F) and cream butter and sugar until light and fluffy. Then add all the other ingredients except the jam. Knead gently to form a soft, pliable dough. Cover the dough with cling film and let it rest for half an hour at least. Roll out the dough and cut it into rounds with a liqueur glass and on half of the rounds cut small holes in the centre using a thimble!
Bake for 10-12 minutes. When they are cold, spread the whole biscuits with a little jam. Sprinkle the rounds with the hole in the centre with icing sugar and sandwich them carefully together.
PASTA FROLLA
A wonderful dessert.
210 g (7.4 oz) soft butter
260 g (2 cups) self-raising flour
1 level tsp baking powder
1/3 cup semolina
1/3 cup sugar
1 egg
62.5 ml (1/4 cup) brandy
Apricot jam
Mix all the ingredients together except the jam and knead until a pliable, soft dough is formed.
Roll out 2/3 of the dough and line a 30 cm (12 inch) buttered tart dish, Press the pastry up the sides of the dish and press the sides into a pretty pattern and spread thickly and evenly with jam. Then shape fine pencil-sized cylinders with the remaining dough and form lattice pattern on top of the jam.
Bake in an oven preheated to 180 C (350 F) 40-45 minutes or until the pastry is crisp and golden. Cool cut into wedges and serve.
A delightful first dish
1 pineapple jelly
Salad ingredients:
6 radishes, trimmed and finely sliced
3 carrots, scraped and thickly grated
1 fennel bulb, trimmed and thickly grated
300 g (10 oz) cabbage thickly sliced
Salt, freshly ground black pepper to taste
250 g (1/2lb) smoked ham, cubed
Olive oil and balsamic vinegar to taste
First, dissolve the jelly in 250 ml (1 cup) hot water and then in 1 cup cold water and combine all the salad ingredients together.
Line a loaf tin with cling film and pour in a little pineapple jelly and half the salad on top, Sprinkle the ham cubes evenly over. Cover with the remaining salad and pour in the remaining pineapple jelly on top. cover with the overhanging clingfilm and place in the fridge for 6 hours at least.
Overturn the jelly on a dish, drizzle with olive oil and balsamic vinegar and serve sliced as a first dish.
PORK JOINT WITH SWEET SCENTED GERANIUM
A lovely dish.
1.5 kg (3 lb) pork joint
4 leaves of sweet-scented geranium leaves
1 sprig rosemary
Salt and freshly ground black pepper to taste
750 ml (1bottle) dry white wine
3 tbsp olive oil
Place the joint in a roasting tin and make a few incisions all over. Fill the incisions with chopped sweet geranium leaves and a little salt and pepper to taste. Pour the wine over, sprinkle with the remaining seasoning and the rosemary sprig and bake in an oven preheated to 180 C (350 F) for 1 1/2 -2 hours or until the meat is tender, adding some water, if necessary/
Serve with creamy mashed potatoes and a green salad.
CURRANT BREAD
It is called current bread but it is really a cake.
400 g (12 oz) self-raising flour
1 1/2 cups orange juice
grated rind of 2 oranges
3/4 cups sugar
100 g (3 oz) currants
1/4 cup corn oil
Pinch of salt
1/2 tsp baking powder
1 tsp cinnamon powder
1 tsp grated nutmeg
1/2 tsp ground cloves
1 tsp ginger powder
Preheat oven to180 C (350 F).
Mix the flour with the baking powder and spices.
Beat the sugar and corn oil well together and pour in the orange juice. Stir in the flour mixture and the currents and scrape the batter into a 30 cm (12 inch) tin lined with oiled baking parchment.
Bake for 45 minutes until risen and golden. Serve cold
RENEE'S TARTETLETS
My mother used to bake these fabulous biscuits for us so many years ago.
330 g (11.6 oz) self-raising flour
160 g (5.6 oz) butter
1/2 fistful of sugar
1 tbsp milk
1 cup apricot jam
Icing sugar
Preheat oven tomm180 C (350 F) and cream butter and sugar until light and fluffy. Then add all the other ingredients except the jam. Knead gently to form a soft, pliable dough. Cover the dough with cling film and let it rest for half an hour at least. Roll out the dough and cut it into rounds with a liqueur glass and on half of the rounds cut small holes in the centre using a thimble!
Bake for 10-12 minutes. When they are cold, spread the whole biscuits with a little jam. Sprinkle the rounds with the hole in the centre with icing sugar and sandwich them carefully together.
PASTA FROLLA
A wonderful dessert.
210 g (7.4 oz) soft butter
260 g (2 cups) self-raising flour
1 level tsp baking powder
1/3 cup semolina
1/3 cup sugar
1 egg
62.5 ml (1/4 cup) brandy
Apricot jam
Mix all the ingredients together except the jam and knead until a pliable, soft dough is formed.
Roll out 2/3 of the dough and line a 30 cm (12 inch) buttered tart dish, Press the pastry up the sides of the dish and press the sides into a pretty pattern and spread thickly and evenly with jam. Then shape fine pencil-sized cylinders with the remaining dough and form lattice pattern on top of the jam.
Bake in an oven preheated to 180 C (350 F) 40-45 minutes or until the pastry is crisp and golden. Cool cut into wedges and serve.
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