Allotment Gardening Advice Help Chat

Chatting => Chatting on the Plot => Competitions => Topic started by: John on February 14, 2009, 13:04

Title: Recipe Competition #1 - Fruit Recipes
Post by: John on February 14, 2009, 13:04
We're looking for recipes using fruit as a primary ingredient. Could be a pudding or a chutney or a jam - just so long as it's basically a fruit recipe.

The best recipes will be put on the recipe pages of the site.

The prize is a copy of Carol Klein's latest book, Grow Your Own Fruit. There's an extract from the book on the web site: How to Grow Peaches & Nectarines (http://www.allotment-garden.org/fruit/peach-nectarine/index.php)

The competition is open to all members and you may enter more than one recipe. The winner will be chosen by Allotment Growing at the end of March

The Legal Stuff

By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.

The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.

Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will be removed. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: babe on February 15, 2009, 16:55
my recipe for the cherries on from my cherry tree

pull off the tree

put in my mouth

chew and savour the taste..... mmmmm

oh and slap anyone else who tries to touch them

 :tongue2:
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Val H on February 15, 2009, 17:11
That might not be a winner but it's the best so far!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: babe on February 15, 2009, 21:25
That might not be a winner but it's the best so far!

hee hee val, its the best i can do. im 100% cant cook, dont cook.

i only have an oven because the kitchen came with one  :lol: thats why i live in the same village as my mum  ;)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: MoreWhisky on February 15, 2009, 22:33
Crannachan

Ingredients

1lb/500g raspberries
6 tbsp whisky
3oz/75g pinhead oatmeal
6 tbsp malt whisky
3 Tbs Heather Honey
1pt/600 ml Double cream



Method



Spread oatmeal on a baking sheet and toast in a medium oven until crisp for 3-6 minutes.

Be careful they don't burn.

Leave cool.

Whip the cream until it is thick but not stiff.

Blend all the raspberries (except 2 which are for decoration) until they form a smooth purée.

Combine oatmeal, whisky, sugar and cream and raspberries.


Spoon the mixture into tall glasses

Chill for an hour or two before serving.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Val H on February 15, 2009, 22:49
Sounds lovely. Any particular whisky?
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: MoreWhisky on February 15, 2009, 23:09
Glenmorangie Nector D'Or works for me with this  :D
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: GreenOwl on February 20, 2009, 15:04
Come on Babe you can manage this one:

Rhubarb Mousse
Chill small tin of evap milk in fridge.
Cook 1lb of sliced rhubarb gently with 2 tbsp of water and sugar to taste (2 oz?)
Puree and add packet of raspberry jelly granules.
Mix well and chill in fridge until almost set.
Then:
Whisk evap milk until thick and creamy
Mix in rhubarb puree (reserving 2 tbsp).  Stir through reserved 2 tbsp to create a ripple effect.  Chill until set.
Enjoy!

Is rhubarb a fruit?  If not use gooseberries with lime jelly!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Poolfield2 on February 20, 2009, 19:16
Real Fruit Jelly

Using any mix of berry fruits, just cover them with water and simmer gently for 10 mins with enough sugar to make the mixture sweet enough for you.

Rub the mixture through a sieve and measure the liquid. Using 1 gelatine leaf per 0.25 pint presoak the leaves for 3 mins and then drain. Stir the leaves into warm mixture til dissolved  and leave to set in the fridge.

I'm using this to use up the raspberries and redcurrants from my freezer.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on February 20, 2009, 20:26
Apple & Gooseberry Sauce

One of the great things about having family living overseas is the opportunity that we have to try new things whilst visiting them, and the ability to bring back exotic ingredients to place in the larder. OH loves meat/fruit combinations and one day asked me to, ‘do something with that last can of Cape Gooseberries’. I used some of them to stuff a rolled leg of pork which was then roasted in the usual fashion, the accompanying sauce was superb:

1 Dessert Apple
12 Cape Gooseberries
5-10ml Raspberry Vinegar

Peel, core and slice the apple and cook down in a saucepan with a little water. Work quickly and the apple won’t brown significantly. Keep adding water as necessary to stop the apple drying out . Add the Cape gooseberries and vinegar once the apple has reduced to a lumpy pulp. Heat until the gooseberries just begin to break down. Serve warm. The Raspberry vinegar is optional , but it does add to the fruity sweet and sourness. I get mine from ‘Oil and Vinegar’. The vinegar will stop the apples mushing down so it is imperative that it is not added before they have reached the desired texture.


Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on February 20, 2009, 20:27
Grape Pudding
A delicious desert that works well with most soft fruits, but grapes are my favourite.

150g self-raising flour
2 eggs
50g to 100g caster sugar
100g butter
Generous splash of milk
300g to 500g of red or white grapes, halved and deseeded.

Make a fairly wet sponge mixture by creaming the fat and sugar together, whisking in the beaten eggs, and folding in the flour. Add sufficient milk to get a mixture that is a little looser than a soft dropping consistency.

Line a 25cm dish with greaseproof paper and cover the base with two layers of halved grapes. More grapes make for a very moist desert, fewer and the final result will be more like an upside-down cake. Spoon over the cake mixture, you need to make it wet enough so that it will flow around the grapes, but not so wet that you get a soggy base. Better to err on the slightly dry side if you are not in the mood for experimenting.

Bake in a moderate oven at 180º C for 35-50 minutes until golden brown.

Serve with custard to 4-6 diners. This pudding freezes well, but is best defrosted then reheated in a conventional oven rather than warmed in a microwave.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on February 20, 2009, 20:28
Grandma’s Gooseberry Upsidedown Cake
For the very best way to eat gooseberries do try this family recipe.

Base:
   Soft brown sugar
   Gooseberries
Sponge:
   2 eggs
   4 oz sugar
   4 oz flour
   4 oz butter or margarine

Grease a flat 8” cake tin, line with greaseproof paper and grease again. Cover the bottom with a generous quantity of soft brown sugar, then layer with the prepared gooseberries.
Cover with a standard, plain sponge mixture and bake in a moderate oven at 180º C for 35-50 minutes until golden brown.
Allow to cool, chill, turn out and serve.
I think that an elderflower ice-cream would go really well with this, but I must confess to never having got around to actually making any.



Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on February 20, 2009, 20:29
Mulled Pears
An impromptu dessert that would work really well as a trifle base. I topped mine with a quick chocolate mousse’ which was actually a bit too rich for us. As an added bonus you get to drink the Mulled Wine too.

4-6 Firm Pears
500ml Red Wine
100gm Castor Sugar
1 Mulled Wine ‘teabag’

For the Mulled Wine:
250ml Red Wine
440ml Sweet Cider
Calvados or Brandy if you dare!

Warm the wine, add the sugar and spice bag. Stir until the sugar has dissolved. Peel, quarter and core the pears, then poach them in the red wine for 20min. The mulled wine spice bags are sold in supermarkets leading up to Christmas and consist of things like cloves, cinnamon, dried orange peel wrapped up in a piece of butter muslin. If you can’t find them then mix your own. Drain, cool and serve the pears. Reserve the cooking liquid.

Add the rest of the bottle of wine and the can of cider to the cooking liquid. Heat and check for sweetness adding more sugar/wine/cider as necessary. You might feel, like I do, that all of this poaching and simmering has boiled off all of the alcohol. It hasn’t, but if you want more of a kick then add calvados or brandy if you are feeling brave.

After one of these in front of a fire on a cold winter’s evening you don’t really want to be getting back up for more, so store the mulled wine in a thermos flask by the logs.

Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on February 20, 2009, 20:32
Quince Cheese
Whilst on a trip to Wales we managed to ‘scrump’ a bucket of quinces from Shipley Gardens. The owner was quite happy for us to do so, we left with the impression that it was quite common for visitors to be allowed to leave with a few apples or pears.

The quince tree was not exactly over-pruned, which was a fairly typical state of affairs for all of the fruit trees in this fairly naturalistic of gardens. Its heavily laden boughs yielded fairly small quinces, which made the preparation of the cheese time consuming.

Washing the fur from the skin cutting out any bruised parts as you go. Then core, I found that the easiest way to do this to the hard fruit was to cut it into quarters, then to take off a single diagonal slice from each quarter, starting from the stalk end. The cores, with a fair bit of flesh, were retained and used elsewhere. The ‘cheeks’, skin and all, were pressure cooked with a scant mug of water at 5psi for an hour.

The quinces were then passed through the fine plate of a mouli-legumes (sieve), placed into a jam pan with an equal weight of sugar and boiled for about ten minutes. The mixture should be as thick and as dry as possible. It will probably spit, so keep stirring continuously and protect your hand and arms. Don’t allow the mixture to rise above 105Celcius or else you’ll start to produce syrup and not jam.

Pour the mixture into moulds, I used 20cm bread tins lined with greaseproof paper, and leave to dry outside for a week. Well that would work if you live in the Alentejo region of Portugal where the thermometer often reaches into the forties. In the UK a different strategy is called for. Leave the cheeses in a very cool, 45Celcius, oven for three days, turn out, turn upside down,  and return to the oven for another two to three days.

Once cool the cheese should be as solid as a soft bit of cheddar. It will keep for a few weeks in the fridge.

Enjoy the preserve on its own, with bread, or with cheese.



Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 20, 2009, 20:37
I think samples of recipes should be posted to all mods for judging. :wub:
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 20, 2009, 20:41
I think samples of recipes should be posted to all mods for judging. :wub:
And write your name and address on a ten pound note, the pay here is appalling. :lol:
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: wighty on February 20, 2009, 20:42
That has never been one of the pre-requisites of judging b efore and I don't condone it now.  (look at all those long words!).  Please rememb er Rob you are diabetic and eating fruit is limited!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 20, 2009, 20:43
5 a day !!  ;) ::)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: wighty on February 20, 2009, 21:26
Third attempt. I think the five a day refer to vegtebubbles and not fruit which generally require sugar to sweeeten them.  I do remember that you are type 1 and not like me type 2. I have got my diet down that I now do nothing b ut follow it. I can eat five grapes now!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 20, 2009, 21:32
I love fruit and veg. If I was any good in the kitchen, I'd post up a recipe but sadly I'd have no idea where to start.
I'll get OH's help when it comes to voting. :)  (with or without a tenner ???)

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 20, 2009, 21:36
Does my banana bread recipe count?  I'm fairly confident it is a fruit.  8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 20, 2009, 21:41
Could be a winner !!  ;) :)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: MoreWhisky on February 20, 2009, 21:42
Got to be a winner its all in the mixing!  :D
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Frog on February 21, 2009, 10:09
A recipe I inherited from my nan, and one of the kids favourite:

Apple Snow

Stew some cooking apples, sweeten to taste. Place in oven proof dish.
Make up some meringue (for our family of four, I use 2 eggs and 4oz caster sugar) and place on top of the apple. Cook for 30-40 mins, until the meringue is a light golden colour, crispy on the outside, and gooey in the middle!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 21, 2009, 10:28
Heres one I made yesterday in my shiny new Kenwood
Banana Bread

10 oz plain flour
1 tsp bicarb
1/4 tsp salt
4 oz butter
8oz golden caster sugar
2 free range eggs
1 large or two small VERY ripe bananas
4 fl oz buttermilk or milk with a dash of lemon juice
1 tsp good quality vanilla extract

Sift flour, bicarb and salt into a bowl.  Cream the butter and sugar together.  Add eggs, buttermilk, mashed bananas and vanilla extract.  Mix together and fold in flour.  Use a small greased loaf tin and bake for 40 minutes on gas 4.  It often needs another 5 to 10 minutes extra.  Test by putting a skewer in.  if it comes out clean the bread is done.

It is a very good recipe and it's unfortunate that I can't eat much of it myself.

Samples have been pm'd to everyone. ::)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 21, 2009, 12:59
Right then, here goes....

Persian Baked Stuffed Melon

1 Whole Honeydew melon
3 Tbsp Butter
1 Medium Onion, diced
½ lb Chicken breast, diced
2 cups Couscous
½ cup Dried Apricots
¼ cup Honey
½ tsp Cinnamon
Salt and Pepper to taste
Prepare the melon: Trim bottom of melon so that it sits flat in a baking dish.
Remove the top of the melon jack-o-lantern style and set aside to use as a lid.
Remove seeds.
Prepare the stuffing: Melt butter in a saucepan and saute onion until tender.
Add chicken, couscous, and apricots - simmer on low heat until chicken is cooked through. Add honey, and cinnamon - mix throughly.
Salt and pepper to taste.
Stuff the melon, replace lid and place in a baking dish.
Bake in 350° oven for about 1 hour until melon is tender.

Enjoy  :)

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 21, 2009, 13:25
Rob that sounds amazing, I love food like that.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 21, 2009, 14:40
I'll pass your compliments to the chef. :)

It is flippin lovely though  :D  ...I'm workign on a request for the banana bread too  :D

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 21, 2009, 14:46
Wonder if it would also work with a pre baked squash hollowed out.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on February 21, 2009, 14:49
Have consulted the guru and she says butternut squash as per the recipe. It bakes in its own time apparently. The melon works well because it's very sweet and very juicy which soaks into the couscous. Poss a separate sauce would improve it.

Them Persians know how to stuff. :)

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on February 21, 2009, 14:56
Them Persians know how to stuff. :)

Rob 8)
Don't they just.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Rangerkris on February 22, 2009, 10:31
Christmas Rum Cake

  1 Tsp. Sugar
1 or 2 Quarts of Rum
1 Cup Dried Fruit
Brown Sugar
1 Tsp. Soda
1 Cup Butter
2 Large Eggs
1 Cup Baking Powder
3 Juiced Lemons
1 Cup of Nuts

Before starting, sample rum to check quality. Good, isn't it? Now proceed.

Select large mixing bowl, measuring cup, etc.

Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.

With electric mixer, beat 1 cup of butter in a large fluffy bowl.

Add 1 seaspoon of thusar and beat again.

Meanwhile, make sure rum is still alrighty. Try another cup. Open second quart if necessary.

Add leggs, 2 cups of fried druit and beat til high. If druit gets stuck in beaters, pry loose with drewscriber.

Sample rum again, checking for tonscisticity.

Next, sift 3 cups pepper or salt (really doesn't matter).

Sample rum.

Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar-or whatever color you can find. Wix mell. Grease oven. Turn cake pan to 350 gredees. Pour mess into boven and ake.

Check run again and bo to ged.

 
Well it tends to work for me hahahahahhahaha
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: rainbow1 on February 23, 2009, 20:15
Christmas Rum Cake.....

i was waiting for that..........
there's always one!!!!!!!!

Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mumofstig on February 24, 2009, 11:43
My Grannies Apple and Rhubarb Chutney:-

3 large cooking apples peeled and chopped fine
1lb rhubarb chopped
juice of one lemon
1 large chopped onion + 1 chopped garlic clove
1lb brown sugar
1/2 lb chopped sultanas
1 &1/2 teaspoons ginger
1/4 teasspoon cayenne pepper
5 teaspoons salt
3/4 pint vinegar

(please excuse imperial measures...never changed to metric :tongue2:)

Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil.

Simmer for about two hours, stirring occasionally, until thick.

Pour into heated jars and seal.

Leave for a couple of months, somewhere cool and dark, before eating.

We think it's lovely, and my son eats it on toast :wacko:

Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Green man on February 24, 2009, 15:41
Plum Jam,
1.5 Kg plums

1.25 Kg granulated suger

400ml water

Halve and stone the plums. you can crack a few of the stones ,get out the inside kernels , put into a basin and cover with boiling water. Leave for a minute or 2 then drain them clean off the reddish brown skin off.
it will give the jam an lovely almond like flavour.

put the plums, skinned kernels and 400ml of water into a pan. bring to a simmer and cook gently until the fruit is tender and the skin soft. may take 20 minutes depends on the size and variety of the plums.

Add the sugar and stir until dissolved. Bring to boilling point and boil rapidly until setting point is reached, usually 10 - 12 minutes.
Take off the heat. If the fruit is bobbing about at the top of the pan then it may not be cooked enough if this happens cook for a few more minutes about 3 - 4.

They is enough jam made here for 8 jars about 340g in each or what ever you have.
This jam is lovely on rice puddings or on Ive cream.

I hope you Enjoy this Jam.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs.ploppy on February 28, 2009, 20:31
Moist Banana Bread.

Ideal for using up any old mushy black nanas!

3oz butter or marg
4oz brown or similar sugar
1 egg
2 large ripe bananas cut up small
8oz self-raising  flour
1/2 tsp ground allspice
pinch of salt
Saltanas if liked or other fruit.

METHOD

Oven on to 190c, 375F, gas 5

In a bowl cream together the sugar and butter.  Use an electric whisk and beat in one egg.
Put in bananas and whisk again.
Put in flour, allspice and salt and whisk.
Add sultanas or frit and flod in.

Tip into a loaf tin (with a liner to make it easier), sprinkle top with little sugar.

Bake for aprox 40 mins or untill skewer comes out clean.

Scrummy yummy! Nice warm with a bit of butter on or cold.  Very moist and keeps for days,(if not gobbled up all in one day!) Great for all non cooks as you can put it all in the bowl and mix up.  Hardly any washing up too!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: cathangirl on March 01, 2009, 08:43
Ummm.... Are marrows a fruit or a veg, please? 
Also, is root ginger a fruit?
I have a super marrow ginger jam recipe which my Family all love.
cathangirl
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on March 01, 2009, 18:16
Ummm.... Are marrows a fruit or a veg, please? 
Also, is root ginger a fruit?
I have a super marrow ginger jam recipe which my Family all love.
cathangirl


We're after fruit as understood to be fruit recipes - i.e. rhubarb counts as fruit but tomatoes don't no matter what the experts say :)

Hang on to your jam recipe - there'll be another competition along soon enough!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on March 01, 2009, 18:30
Knowledge is knowing a tomato is a fruit.  Wisdom is not putting them in a fruit salad. 8)

My banana bread is better than yours Mrs Ploppy. :tongue2: :lol:
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs.ploppy on March 01, 2009, 20:14
Well that sounds like a challange!  LOL  Have to have a bake off.  My waist line could not stand too many tastings though.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Ice on March 01, 2009, 20:27
Well that sounds like a challange!  LOL  Have to have a bake off.  My waist line could not stand too many tastings though.
In the words of Harry Hill "There's only one way to find out........FIGHT" :lol:
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs.ploppy on March 01, 2009, 20:52
Hey!!  Don't want any trouble!  LOL  Too much of a lady for fighting. Ha Ha
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: jannie on March 02, 2009, 12:12
 ITALIAN BREAD PUDDING (really easy )

15g/1/2 oz/1 tbsp Butter
2 small eating apples,peeled,cored and sliced into rings
75g/2 3/4 oz granulated sugar
2 tbsp white wine
100g/3 1/2 oz bread/sliced crusts removed(slightly stale french baguette is ideal)
300ml/1/2 pint/1 1/4 cups single cream
2 eggs,beaten
pared rind of 1 orange cut into matchsticks
variations include dried fruit  sultanas or apricots or cherries or dates

Lighty grease a 1.2 litre/2 pint deep ovenproof dish with the butter

Arrange the apple rings in the base of the dish, sprinkle half the sugar over the apples,at this point you can add dried fruit.

pour the wine over the fruit, add the slices of bread, pushing them down with your hands to flatten them slightly.

Mix the cream with the eggs, the remaining sugar and the orange rind and pour the mixture over the bread, leave to soak for 30 mins.

Bake the pudding in a preheated oven, at 180 c/350f/gas mark 4, for 25 mins until golden brown and set serve warm.

for a skinny option you can use creme fraiche.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: cathangirl on March 02, 2009, 23:05
Here's one especially with Babe in mind............

Baked Stuffed Apple

Wash 1 apple per person
De-core apples and place in an oven-proof dish.
Fill the hollow with brown sugar and golden syrup (for a very sweet tooth),
                       with blackcurrant jam, or jam of your choice
                       or with sultans and a little water (suitable for diabetics I think).
Add a little water, 1-2 tablespoons.
Bake in the oven until squidgy and serve with custard, cream, rice pudding, or ice cream.

Yummmmmmmmmmmmy!!

My apple varieties are Early Victoria, harvest June/July
and Victoria,  August onwards.  Both cook to fluff.

cathangirl
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on March 02, 2009, 23:58
jannie - I loved the sound of your recipe until I read the skinny option  :wub:

Seriously sounds yummy!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs bouquet on March 05, 2009, 11:24
SPICED CRANBERRY SHRUB

Shrub is a name which is borrowed from the Arabs, fruit sherbert drink.

Makes 4 glasses, and takes 5 mins, plus 1 hour to chill.

285ml cranberry juice
225ml dry cider
1 tbspn cider vinegar
1 cinnamon stick
2 cloves
2 strips lemon rind
12 ice cubes
570ml mineral water chilled
4 orange slices
1 small red skinned apple

Pour the cranberry juice into a stainless steel or enamel saucepan with the cider, vinegar, cloves and lemon rind.  Bring to the boil, then take off the heat.  Cover and leave for about 1 hour until cooled.
Strain the shrub into a jug, add the ice, mineral water and orange slices. At the last moment slice and add the apple.   Serve in chilled glasses.

For a slightly sweeter drink, use half and half cranberry and raspberry juice.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs bouquet on March 05, 2009, 11:50
MELBA SUMMER PUDDING

Serves 4, prep time: 20 mins +30 mins to cool and overnight stand. Cooking time 10 mins

450gms ripe apricots, stoned and quartered
225gms peaches or nectarines, skinned, halved, stoned and sliced
60gms soft light brown sugar
2 tablespoons water
115gms redcurrants, topped and tailed
115gms raspberries
6 slices wholemeal bread (or white if you prefer) 1/4 inch thick, crusts removed
Sprigs of mint to decorate.

Put the apricots and peaches or nectarines in a saucepan with the sugar and water. Cook, covered over a moderate heat for 5 mins. until the fruit begins to soften. Gently stir in the redcurrants and raspberries, and cook until the juice turns red, but the fruit remains whole.  Leave to cool for 30 mins.

Cut 1 slice of bread into a round and fit it in the bottom of a 1.1/2 pint (850ml) pudding basin, and then line the sides with the remaining bread, trimming of the slices, with scissors to get a good snug fit, and then trim off the bread level with the basin rim.

Set aside 5 tablespoons of the fruit juice.  and spoon the fruit and the remaining juice into the basin without disturbing the bread up to 1/2 inch from the top..  Cover the fruit with the bread, trimming it to fit inside the lined sides.  Then spoon a little of the reserved juice over the top, covering the bread to colour it.   Cover the remaining juice and refrigerate.

Cover the bread with non-stick baking paper, and place on top a small plate that fits in side the rim of the basin.Weight the plate and stand in a wide dish to colect any juice that overflows and refrigerate overnight..

Uncover the pudding and run a knife round to losen it from the basin and then turn out the pudding onto a serving dish.  Spoon the reserved fruit over any patches of bread that are not already saurated with juice.   

Decorate with mint sprigs and serve.   Now you can go 2 ways,  either serve with Low Fat Creme Frais, or with cream, its your choice  !
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: jannie on March 05, 2009, 14:50
jannie - I loved the sound of your recipe until I read the skinny option  :wub:

Seriously sounds yummy!
it is john and so easy i never use the skinny option  :D whats the point of puds if you cant indulge every now and then  ;) :happy:
Title: Recipe Competition #1 - Fruit Recipes
Post by: Ropster on March 06, 2009, 09:07
This a recipe for currant cake which is a traditional Christmas Treat in My family

Ingredients

Pastry

8oz Plain Flour
2oz Lard
2oz Butter

Filling

12 ozCurrants
3oz soft brown sugar
3oz butter
1/2 level teaspoon cinamon
1/2 level teaspoon Mixed Spice
Dash of rum (optional)
sinch of salt


Method

the pastry is a rough puff method, ie chop the fat into the flower (do not rub) untill the fat is in bits about pea sized, no need to be too fussy, add a pinch of salt and then mix in cold water to form a dough. then put in the fridge to cool


Wash the currants in boiling water to plump them up and then drain then
melt the butter and sugar in a large pan, once melted add the rest of the ingredients and mix well

roll out half of the pastry and line a swiss roll tin
add the filling
cover with the remailing pastry and crimp together the edges
then roll the top of the cake to push the pastry into the currants a bit
brush the top with water and sprinkle with sugar
cover the top of the cake with small cuts to let the air out

cook at 200c for 30 minutes or untill brown and crispy on top

teave to cool before eating,

this keeps well in an airtight box and in fact probably gets better after a few days


Hope you like it
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Hey Jude on March 06, 2009, 23:28
This may not be the best looking pud in the world, but by 'eck, it tastes good! You can use any fruit you want to or combination of fruit, but this is my favourite (well, until the rhubarb's ready, then it'll be the damsons after that, then redcurrant and raspberries.....)

Apple and Blackberry Slump

1lb cooking apples
1oz butter
1/2 lb blackberries
3oz caster sugar
1/2lb/250g tub mascapone

For the Slump

3oz butter cut into pieces
8oz self raising flour
2oz caster sugar
finely grated zest 1 lemon
1/4pt milk

Peel , core and thinly slice apples. Melt butter in pan and add apple slices and toss around for couple of minutes until starting to soften. Tip into a greased 3 pint dish then add blackberries and sugar and mix lightly.

Rub butter into flour (or use food processor) until you have crumbs, then stir in sugar and lemon zest. Make a well in the middle of the crumbs and add the milk to make a soft mixture.

Spoon blobs of mascarpone over the fruit and then follow it with blobs of slump - if there are any gaps it doesn't matter at all - it will look fine! Bake for 20 - 25 minutes at 200c/fan 180/gas 6 until it's golden.

It's best to leave it for about 10 mins before eating for no other reason than to save your tongue from being burnt!!!

Despite the fact this has got 1/2 lb of mascarpone in it, a jug of custard really is a must, or cream or icecream..........

PS: This is meant to serve 6 but 4 of us demolish it easily!




Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: maggiechrisfarmer on March 19, 2009, 18:43
Blueberry Muffins - you can tell if you're eating a true American style muffin because the air holes inside will be all different sizes and the texture is between a scone and a cake.  If this isn't the case you've been sold a cup cake which has not been made by hand!

My entry for the recipe competition is one that I have kept secret until now because I am a part time artisan baker and I make fruit muffins for sale at the farmers' markets in the Isle of Man - they are becoming rather famous on the Island not just because they are so gorgeous (if I do say so myself), but also because they're the biggest muffins you've ever seen.  In fact the only complaint I've ever had is that they are too big!

They are really easy to make.  The important thing to remember is DON'T use a mixer and DON'T overmix.  All you have to do is barely incorporate the dry ingredients into the wet - it doesn't matter if there are lumps and bits of flour showing, they will disappear when you bake them.  Makes 12-14 generous sized muffins.

750g plain flour
2 heaped tablespoons baking powder
300g caster sugar
250g (weight) of sunflower oil
4 large eggs, beaten
500ml buttermilk or plain yoghurt
1 teaspoon of pure vanilla extract
150g fruit - we use blueberries (our best seller), raspberries, blackberries or whatever's in season

Preheat the oven to 180oC.  Put paper muffin cases into a muffin tin.

Get together the dry ingredients and the wet ingredients separately first by sieving the flour and baking powder into a fairly big bowl then adding the sugar and fruit.  Stir gently so everything's evenly mixed.  In a large jug or a different bowl put the wet stuff - the (weighed) oil, whisked eggs, buttermilk and vanilla.

Pour all the liquid into the centre of the dried ingredients.  Using a big spoon (not a whisk) barely mix.  If it still looks lumpy it's just right, if it looks smooth, don't mix it so well next time!  Using a spoon, put the mixture into the paper cases, filling them so them are mounded half an inch higher than the edge of the paper if you want to get the traditional mushroom shape to your muffins.  Bake in the preheated oven for about 20 minutes, according to how hot your oven is.  Take out of the oven, cool for just 10 minutes then remove from the pan to finish cooling.  Eat and enjoy! 
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs.ploppy on March 25, 2009, 22:32
Was just wondering if anyone has made any of the recipies and tried the results yet?  If so what did you think of your efforts?
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: MoreWhisky on March 25, 2009, 22:41
Yeah i tried the Crannachan from page 1 . Top treat i hope it wins  ;)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: annie2006 on March 27, 2009, 11:25
fruit flapjack

i make this at least once a week caus everyone in the family loves it, and it is a very forgiving recipe for swapping and changing ingredients or quantities. i measure merely by eye and it always turns out right anyway!

dry ingredients - mix in a bowl
about 8oz of cereals ie porridge oats, crushed cornflakes, crushed weetabix - basically whatever you have or needs using up
2oz  sugar
2oz sr flour
chopped up fruit in little tiny squares such as apples, or soft fruits like raspberries/blueberries, or raisins - just add as much as you like or have.
you can also add some chopped nuts or coconut if u like.

wet ingredients - put in a pan and melt together
2 large tbsp of marg
2 large tbsp of golden syrup

mix the wet with the dry until all the dry is coated and wet looking. press firmly with the back of a spoon into a stick-proof swiss roll tin, and pop into oven for 20 mins about 180'c.

as soon as it comes out of oven, use a knife and cut into squares but then leave in tin until it has cooled. you can then add some melted choc on top as another option, or leave plain.

perfect for breakfast on the run or in school lunchboxes, and you can even pretend its healthy what with all the cereals and fruit  :D


Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on April 02, 2009, 19:39
Those flapjacks sound scrummy.

OK


The Competition is now Closed!



The winner will be announced shortly
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Briony on April 02, 2009, 20:15
I made the flapjacks with starberries and they were delicious and went in no time, made some more today and put ginger and raisins in them and they have nearly gone too!!!!
the next ones are going to be banana and cinnamon Yoummmmmmmmm
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on April 03, 2009, 00:02
Well this has been really tricky - so many absolutely brilliant recipes. After much discussion we decided the winner just had to be Poultrygeist with the Persian Baked Stuffed Melon.

Special Mentions

Mrs Bouquet for her Melba Summer Pudding
Jannie for her Italian Bread Pudding
Swing Swang for the Mulled Pears and the Quince Cheese

So we talked it over and raided the piggy bank for another copy of the book. After our scientifically randomised choosing system (drawing straws) we're pleased to announce a second prize for Swing Swang's Quince Cheese

Thanks again to everyone for posting so many fantastic mouth wateringly scrumptious recipes.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Swing Swang on April 03, 2009, 07:19
Wow! I won me a prize!

Thank you.

Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: mrs bouquet on April 03, 2009, 11:42
Congratulations to you Rob.   I am off to the shops soon, armed with the list of ingredients.  And congrats to everybody else, there were a lot of nice things there to eat.
Mrs Bouquet
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on April 03, 2009, 19:57
Thank you. Mrs PG takes all the credit. I just eat it and wash up (sometimes :blush:). :)

Thank you John and Val. :)

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on April 03, 2009, 22:10
Well it was really hard - could have given out loads of prizes if we'd had them

You're very welcome  :)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: matilda duck on April 04, 2009, 10:10
WOW well done you lot!!!!  I havn't even had breakfast yet and i'm thinking what I may have a go at!!!!  Don't hold out too much cooking isn't my forte     actually I'm not sure what is???? 

WELL DONE ALL!!!!!!!!!
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: jannie on April 06, 2009, 07:35
well done everyone some fab recipe's ::)jan
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: FCG on April 19, 2009, 01:02
John are you putting any of these recipes in your books?
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on April 19, 2009, 11:00
John are you putting any of these recipes in your books?

Apart from Easy Jams, Preserves & Chutneys which is finished and off at the publishers, we've no recipe books planned. I've agreed to write 2 books for publication 2010 and that's about it. Believe it or not, there's a lot of work in writing a book and it's exhausted me doing 3 in short order after Vegetable Growing.



Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: poultrygeist on April 19, 2009, 12:19
It's hard enough writing a PM to someone so I can't imagine how hard it is to produce an original, entertaining but informative and factual book, then try to follow it up with another on essentially the same subject knowing you risk saturation AND with plenty of competition trying to out-do you. And all that to a deadline and budget.

I think you must be a masochist.  :D

Rob 8)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: John on April 19, 2009, 20:13
It's hard enough writing a PM to someone so I can't imagine how hard it is to produce an original, entertaining but informative and factual book, then try to follow it up with another on essentially the same subject knowing you risk saturation AND with plenty of competition trying to out-do you. And all that to a deadline and budget.

I think you must be a masochist.  :D

Rob 8)

It's nice to know that someone understands!! I start off all enthusiastic but by by the end I'm wondering why on earth I said I'd write it.  :(

I don't agree to write until I've checked what's on the market though. I need to feel I can actually make a contribution and offer something of value. I think there are far better books than mine for the intermediate gardener but I think I win for the beginner.

Having said that, I've been told by some good growers they found some things of value in them - which surprised me. :)


Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: AL Hathaway on May 28, 2011, 20:11
Blueberry Kiwi Souffles is one of my Favs to use in the summer

Ingredients

    1/2 cup Sauvignon Blanc or other dry white wine
    2 cups frozen blueberries
    2 1/4-inch slices fresh ginger
    2 1x3-inch strips of orange zest (white pith removed)
    1 pod star anise (not the entire whole star, just one point)
    2 tbsp plus 2 tsp honey, divided
    1/4 tsp kosher salt, divided
    2 egg yolks
    1 oz macadamia nuts
    Nonstick cooking spray
    1/4 cup plus 2 tbsp granulated sugar, divided
    8 egg whites
    1 tsp vanilla extract
    3 ripe kiwi, peeled and diced into 1/4-inch pieces, then chilled

 
Method

Combine wine, blueberries, ginger, orange zest, anise, 2 tbsp honey and 1/8 teaspoon kosher salt in a saucepan. Simmer over medium low heat until reduced by half, then cool to room temperature. Remove and discard the ginger, orange zest and star anise.

Stir the egg yolks into the cooled mixture. Preheat the oven to 400 degrees. Stir together macadamia nuts, 2 tsp honey and 1/8 teaspoon kosher salt. Spray a foil-lined sheet pan with cooking spray, and spread coated nuts on the tray. Roast for 6-8 minutes, stirring once, until nuts are golden brown. Cool, then chop coarsely.

Prepare 8, 3/4-cup straight-sided ramekins by spraying with cooking spray, then coating the interiors with a total of 2 tbsp granulated sugar. Arrange prepared ramekins on a sheet pan. Beat egg whites with a mixer until soft peaks form. Slowly add 1/4 cup granulated sugar and the vanilla extract, then continue beating until mixture is shiny and forms stiff peaks.

Fold in blueberry mixture until only a few streaks remain. Divide souffle mixture evenly among the prepared ramekins. Run a thumb around the interior lip of the ramekin, creating roughly a 1/2-inch ridge in the mixture to help the souffle rise straight up. Souffles can be prepared up to this point and refrigerated, uncovered, up to 4 hours. Add a minute or two to the baking time, if they are chilled and baked straight out of the fridge.

Bake the souffles for 14-16 minutes, until they are well risen, golden brown on top, and appear dry on the risen sides. While the souffles bake, place a spoon on each of 8 plates. Divide the diced kiwi between the spoons, then top kiwi with a sprinkle of chopped macadamia nuts. Place hot souffles on plates and serve immediately, encouraging guests to plunge their garnish-filled spoons into the center of the hot souffle.
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: Yorkie on May 28, 2011, 20:20
AL, you do realise that these threads are several years old?

Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: annalisa on June 14, 2011, 11:24
 ::)what about my apple jam recipe:

-6apples red ones
-1 and half glass of sugar
-2 glasess of water
-1 teaspoon lemon juice
-a pinch of cinnamon
-5 crushed cloves heads


how? here is how:
wash and deceed the apples keeping the skins on the apple ,cut into small cubes put in a saucpan then place on the cooker till it swets then take out and blend with an electric hand blender put again oncooker then ad the water till it starts to boil then u can add the lemon juice and spices continue to boil for 5 minutes then add the sugar ster well evry now and then till it turnes little bit thick and the colour trunes too thats when its ready put into steralised jars then let cool down after u place the lid on and close titly.

 ::)
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: DD. on June 14, 2011, 11:46
This competition closed over 2 years ago!

This is the place to post your recepies.

http://chat.allotment-garden.org/index.php?board=2.0
Title: Re: Recipe Competition #1 - Fruit Recipes
Post by: DD. on June 14, 2011, 11:47
Thread now locked!