Worthing and District Allotments and Gardens Association

Asparagus the quick way

Beetroot cake

Ingredients

250g self-raising flour sieved	200g beetroot peeled and grated (about two medium sized)
2tsp baking powder	150ml vegetable or sunflower oil
150g soft brown sugar	2 medium sized eggs beaten
100g sultanas

Method

Broccoli and Roast Tomatoes

Ingredients

Method

1. Heat oven to Gas 5; 190°C; 375°F
2. Trim broccoli
3. Place tomatoes in a dish and drizzle with oil
4. Roast in oven for 10 mins
5. Heat a pan of ot water, add broccoli, cook for 3 mins
6. Drain and serve with the tomatoes, lightly season, drizzle with oil and top with grated cheese
7. Pop under grill until melted

*************************************************************************************************************

Ingredients	For the Topping
9oz diced carrot	6oz cream cheese
8oz soft brown sugar	3oz icing sugar
8oz ground walnuts	Zest and juice of 1 small orange
3oz wholemeal flour
Zest and juice of 1 orange
4 eggs
1 tsp cinnamon
1 tsp baking powder

Method
1. Pre-heat oven to 180° (Gas Mark 4)
2. Whisk egg yolks and sugar in a bowl until thick and creamy.
3. Add other ingredients apart from egg whites and fold gently until the mixture is smooth.
4. Whisk egg whites stiff then fold in. Pour all into a greased tin and bake for 1 hour.
5. Leave to cool for about 5 minutes then turn out onto a wire rack and allow to cool completely.
6. Mix the cream cheese and icing sugar together to make the topping. Add a little orange juice and zest then spread over cake with a knife dipped in hot water. Any remaining zest can be sprinkled over the top.

********************************************************************************************************

• Peel and chop the onion carrots and parsnips, place in a pan with some oil and sauté until the onion is soft, about 10 mins.
• Stir in the dried coriander, season well with black pepper and cook uncovered for a minute.
• Add the stock, bring to the boil and simmer, covered for 20-25 mins or until the vegetables are cooked.
• Allow to cool a little before putting the soup in batches in a liquidiser or blender and blend until smooth.
• Reheat the soup before serving garnished with chopped parsley and coriander

Thank you, Peggy

*********************************************************************************************************

Courgette Cake (as offered at our show)

Ingredients

200g. butter or margarine	pinch of salt
200g. caster sugar	good pinch of cinnamon
200g. plain flour	½ tsp. baking powder
150g. courgette	100g. sultanas
2 eggs

Method

********************************************************************************************************

1. Slice cucumbers thinly. Place in a large bowl, sprinkle with salt, cover with a dry cloth and stand overnight.
2. Dice capsicums and onion and chop finely.
3. Drain cucumbers, rinse in cold water then drain again.
4. Place all ingredients in a large saucepan and bring to boil. Simmer for an hour or until the mixture is thick, stirring occasionally.
5. Remove from heat then spoon into sterilised jars and seal.

Thank you, Peggy in Norfolk

*************************************************************************************************************

Elderberry Wine Recipe

For those of you who thought we were a bit late with the Elderflower Champagne recipe,
assuming you've still got your bushes, here's the recipe for Elderberry Wine:

Ingredients:

4lb elderberries	juice of 1 lemon
5 litres (1 gallon) of boiling water	juice of 1 orange
3 lb of sugar	1 vitamin B tablet
a sachet of 'claret' yeast	1 teaspoon of yeast nutrient
8 oz chopped raisins

Method:

1. Strip the berries into a suitably large primary fermentation vessel with a fork
2. Add 8 oz chopped raisins, juice of the lemon, juice of the orange, a vitamin B tablet and a teaspoon of yeast nutrient.
3. Add the boiling water and stir well.
4. When cool enough to handle, squeeze fruit with hands to extract juice.
5. Leave for one day to infuse.
6. Add 2½ lb sugar and activated yeast and leave covered for three days.
7. Strain off liquid into demijohns, top up with another ¼ lb of sugar in each and, if necessary, with cooled boiled water.
8. Leave to ferment in a warm (70ºC -ish), dark place.
9. Rack off the lees into a clean demijohn when bubbling has subsided. Rack again 6 weeks later.
10. Bottle when wine is clear and there has been no activity for some time.
11. Mature for at least 6 months before drinking.
    **************************************************************************************************

Elderflower Champagne (metric) recipe

Ingredients

                            24 - 30 elderflower heads, in full bloom                                   2 kg sugar
                              4 litres boiled hot water                                                          juice & zest of 4 lemons
                              1 - 2 tablespoons white wine vinegar                                      pinch of dried yeast (maybe)

Method

1.    Put hot water & sugar into large container (very clean bucket is good) and stir until the sugar has dissolved.
2.    Top up with water to 6 Litres then add the lemon juice, zest, vinegar and flower heads and stir gently.
3.    Cover with muslin and leave in cool place for a couple of days.
4.    Now take a look and if it hasn't started to ferment add a pinch of yeast.
5.    Leave the mixture to ferment for a further 4 days.
6.    Strain the liquid through muslin into sterilised bottles. Seal & leave to ferment in bottle for a further 8 days before serving chilled.

*******************************************************************************************************

1. Sift the flour, ginger, and baking powder.
2. Warm the sugar, fat, treacle and syrup until melted, but do not allow to boil.
3. Mix in the milk and the egg.
4. Make a well in the centre of the dry ingredients, pour in the liquid and mix very thoroughly.
5. Pour into 2 lined tins, approx. 11" x 8".
6. Bake in the centre of the oven for approx. 40 mins. or until firm at gas 3, 325º F.

Leek and Cream Cheese Tart

Ingredients

12 small leeks                                                                                                           a warm tasty starter for 2 - 4 people
4 oz cream cheese with chives and garlic
2 oz grated Cheddar cheese
6 oz puff pastry

Method

1. Preheat oven to gas mark 8 (230°C).
2. Cut off roots and tops of leeks, to lengths of about 5 - 6 inches. Wash them then blanch them in boiling water for about a minute.
3. Roll out the pastry to 8x12 inches and place on a greased baking tray. Cut off ½ inch strips from each edge. Moisten the edges and places these strips on top to make a pastry frame.
4. Spread a thick layer of cream cheese inside the frame and cover with the blanched leeks laid top to tail.
5. Sprinkle over the grated cheese and brush the pastry with egg glaze.
6. Bake for 15 minutes until golden.

**********************************************************************************************************

• 500g parsnip, sliced into thin rounds
• 175ml double cream
• 2 cloves crushed garlic
• 2 tsp mustard grated cheese

1. Butter a gratin dish and set oven at 200°C;
2. Boil parsnips for 5 mins then layer in gratin dish;
3. Mix rest of ingredients together and pour over parsnips;
4. Cook for 35 mins;
5. Top with grated cheese, black pepper and return to oven for a further 10 mins.

*************************************************************************************************************

Raspberry and Cinnamon Muffins

Ingredients

5oz sifted SR flour	1 heaped tsp ground cinnamon	2oz caster sugar	1 beaten (medium) egg
3 tbsp sunflower oil	3 - 4 tbsp milk	4oz raspberries	3 tsp demerara sugar

Method

The tops should be nice and crunchy.

Thank you, Gladys

*************************************************************************************************************

Raspberry Cakes

Recipe makes 16 little cakes.

Ingredients

For the shortbread mixture:

4oz plain flour

2oz caster sugar

2oz fine semolina

4 oz butter at room temperature

For the filling and topping:

6oz full fat cream cheese

approx 1lb fresh raspberries

icing sugar

Method

Thank you, Gladys

*************************************************************************************************************

Russian Raspberry Pudding

Serves 4 - 6

Ingredients

1 lb raspberries

3 tbsp caster sugar

½ pt soured cream

2 eggs

1 tbsp flour

Method

*************************************************************************************************************

1. Chop tomatoes. Peel and chop onions and cucumber. Place vegetables in a large bowl, add water and sprinkle with salt. Stand overnight.
2. Place vegetables and brine in a large saucepan. Bring to boil and boil for 3 minutes. Drain.
3. Return vegetables to saucepan. Add sugar, mustard, turmeric, curry powder and pepper.
4. Blend flour with vinegar then add to pan. Bring to boil and simmer for 5 minutes, stirring constantly.
5. Remove from heat. Pour into warm, sterilised jars and seal.

(Thank you Peggy S)

*************************************************************************************************************

Welsh Rhubarb Cake

Ingredients