Page 1

Registered Charity

Designed and printed by Shelleys The Printers

Q UEEN A NNE’ S KITC HEN

Quick And Scrumptious

Q UEEN A NNE’ S KITCHEN


14341 use no front cover:Layout 1

27/11/12

08:23

Page 1

Quick And Scrumptious RECIPES FROM THE

Q UEEN A NNE’ S KITCHEN Compiled by Clare Chapman and Lauren Troake Published by Queen Anne’s School


14341 use no front cover:Layout 1

27/11/12

08:24

Page 2


14341 use no front cover:Layout 1

27/11/12

08:24

Page 3

To Start “What is patriotism but the love of food one ate as a child” Food is evocative. Simple dishes, enigmatic aromas, tastes, textures and even the humble slice of warmly buttered toast and jam (or indeed, chocolate spread!) transports you back to childhood memories, schoolgirl days and delicious moments shared with friends.

quick and scrumptious

recipes that have This book sets out to achieve simply that. It is a collection of been lovingly borrowed, created, adapted, and most importantly, are now being shared. They are recipes that you can either follow to the letter or personalise and make them your own by “tweaking” ingredients to suit your taste. As every budding chef knows – or will soon find out:

“A recipe has no soul. You, as the cook, must bring soul to the recipe” Our contributors are wide-ranging, which reflects our QA community: current and former students, staff, both past and present, parents, Queen Anne’s Society committee members, Headmistresses, Governors and even our founding fathers have been credited with contributions. A number of unnamed recipes were submitted and, rather than excluding them, we have attributed them to Messrs Ffyler, Holmes, Maddock, Michell, Wilkins and Wisdome. We are a community of food lovers and we know which foods we love: pasta, chicken and chocolate!

“Life is a combination of magic and pasta” There are seven pasta recipes.

“Now I love chicken, that’s all I eat” There are thirteen chicken dish recipes.

“There’s nothing better than a good friend, except a good friend with chocolate” There are eighteen chocolate recipes. Our wish is that this book conjures up a concoction of childhood memories and fond recollections of feasting with friends, all liberally sprinkled with a dusting of nostalgia and yet also an invitation of magic munching moments still to be made as you draw from the warmth and comfort of the Queen Anne’S Kitchen.

quick and scrumptious

Clare Chapman QA Society Chair

Lauren Troake Alumni Relations


14341 use no front cover:Layout 1

27/11/12

08:24

Blueberry muffins Banana chocolate muffins Muffins Blondies Chocolate chip cookies x 2 recipes Chocolate chunk cookies Cheese scones Choccie Crunchies Hazelnut and chocolate cookies Banana cake with lemon Pancakes Banana bread Smoothie time Crunchie bar cheesecake Rhubarb jam Pumpkin fritters Butter biscuits (Granny’s biscuits) Welsh rarebit

Page 4

6 6 9 9 10 13 13 14 14 17 17 18 18 21 21 22 22 25


14341 use no front cover:Layout 1

27/11/12

08:24

Page 5

Morning Break and Elevenses


14341 use no front cover:Layout 1

27/11/12

08:24

Page 6

BLUEBERRY MUFFINS Created by Anna Price

1 egg 120g unsalted butter 100g sugar 125ml milk 230g flour ½ teaspoon salt ¾ teaspoon baking soda 130g fresh blueberries

Preheat oven to 190C Beat egg, melted butter and sugar Blend in milk Sift the dry ingredients together and stir into the egg mixture Fold in blueberries and put the mixture into muffin cases Bake in oven for 10-15 minutes Serves 12

BANANA CHOCOLATE MUFFINS Created by Rosie Angel-Clark

350g flour 2 ½ tablespoons baking powder ¼ teaspoon salt 100g caster sugar 115g butter 2 eggs 2 roughly mashed bananas 80g chocolate drops 300ml milk

Preheat oven to 200C / gas 6 Mix flour, baking powder, sugar and salt in a bowl Melt butter In second bowl add butter, eggs and milk Fold flour mixture into butter bowl Add bananas and chocolate drops Spoon into greased muffin tin Bake for approx 20 minutes Serves 14

6


14341 use no front cover:Layout 1

27/11/12

08:24

Page 7


14341 use no front cover:Layout 1

27/11/12

08:24

Page 8


14341 use no front cover:Layout 1

27/11/12

08:31

Page 9

MUFFINS Created by Trese Rowe, mother of Charlotte, ex QASPA Chair, Governor Trese would regularly treat the Reunion Evening Committee to home-baked muffins at our planning meetings on a Sunday morning – they were a very welcome addition to the proceedings!

280g plain flour* 3 teaspoons baking powder ½ teaspoon salt 110-140g caster/soft brown sugar 1 egg 240ml milk 85g butter, melted (or vegetable oil) 140-170g summer fruit** (e.g. blueberries, strawberries, cherries, redcurrants etc. Larger fruits should be coarsely chopped)

Preheat the oven to 190°C. In a large bowl, sift the flour, baking powder, salt and sugar. In another bowl, beat the egg and stir in the milk, followed by the melted butter/oil. Pour all of the wet ingredients into the dry. Stir just to combine. Gently fold in the berries at the end. Don’t over mix as this will make the muffins tough. Spoon into the muffin cases. Bake for about 20 minutes. Muffins are done when they are lightly browned and the tops spring back when they are pressed gently. * You can use self-raising flour instead of plain. If so, reduce the baking powder to 1 teaspoon. ** You can use frozen berries instead of fresh. If so, increase baking time by 4-5 minutes.

Serves 10-12

BLONDIES NOT BROWNIES! Created by Mr Ffyler Here’s an alternative to brownies for those who don’t like the rich taste of chocolate; these blondies are made with white chocolate.

150g white chocolate, roughly chopped 125g unsalted butter 150g caster sugar 2 eggs 1 ½ teaspoons vanilla extract 200g plain flour pinch of salt 120g shelled pecan nuts, chopped

Preheat the oven to 170C / gas 3. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Remove from the heat. Add the sugar and stir until well incorporated. Add the eggs and vanilla extract, stirring briskly so that you don’t allow the eggs time to scramble. Don’t worry if the mixture looks like it is starting to split. Add the flour, salt and pecan nuts and stir until well incorporated and the nuts are evenly dispersed. Spoon the mixture into a baking tray lined with greaseproof paper and bake in the preheated oven for about 35-40 minutes, or until golden brown and the centre is still soft. Leave to cool completely. Serves 10-12 9


14341 use no front cover:Layout 1

27/11/12

08:31

Page 10

CHOCOLATE CHIP COOKIES Created by Josie Robinson

250g plain flour ½ teaspoon bicarbonate of soda ½ teaspoon salt 170g unsalted butter, melted 200g dark brown soft sugar 100g caster sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 325g chocolate chips

Preheat the oven to 170C / gas 3. Grease baking trays or line with parchment. Sift together the flour, bicarb and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand, using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

CHOCOLATE CHIP COOKIES Created by Hattie and Grace Tynan

225g unsalted butter 225g caster sugar 350g self raising flour 175g bitter chocolate, chopped 100g condensed milk

10

Preheat oven to 180C / gas 4. Cream the butter and sugar together then stir in the flour, chocolate and condensed milk. Roll the mixture into a sausage shape (about 30cm long). Cut up the mixture into about 10 equal pieces. Place on greased baking sheet, spaced well apart and bake for 12-14 minutes. Serves 10


14341 use no front cover:Layout 1

27/11/12

08:31

Page 11


14341 use no front cover:Layout 1

27/11/12

08:31

Page 12


14341 use no front cover:Layout 1

27/11/12

08:31

Page 13

CHOCOLATE CHUNK COOKIES Created by Celine Kwan

70g soft brown sugar 70g caster sugar 125g butter 1 egg 175g plain flour 1 teaspoon bicarbonate of soda a little bit of vanilla essence 175g chocolate chunks

Preheat oven to 190C Add butter, brown and caster sugar and mix After mixing, add beaten egg Stir in the flour Add vanilla essence to the mixture Add the chocolate chunks to the mixture Spoon the dough onto a tray Bake for 10-12 minutes, then let it cool

CHEESE SCONES Created by Rosie Angel-Clark

500g /1 lb white self raising flour 2 tablespoons baking powder large pinch of salt large pinch of cayenne pepper 50g/2oz butter 350g/12oz strong grated Cheddar cheese approx 300 ml/10fl.oz milk

Preheat oven to 200C / gas 6 Flour work surface 7½ cm / 3 inch fluted cookie cutter Lightly grease baking tray Mix flour, baking powder, salt and cayenne pepper in a bowl Rub in butter till mixture resembles fine breadcrumbs Stir in 250g / 8oz cheese Add enough milk to make a soft dough Knead gently Roll out dough to thickness of 2½ cm / 1 inch Cut rounds with cutter Place on baking tray Brush with milk Sprinkle tops with remaining cheese Bake for approx 20 minutes until golden Cool on wire tray Serves 20

13


14341 use no front cover:Layout 1

27/11/12

08:31

Page 14

CHOCCIE CRUNCHIES Created by Gill Turner, mother of Kate This is a true South African treat! The original recipe calls for “Jungle Oats” and my fellow “Saffas” will understand, but this is simply a SA brand name for porridge oats. I have added the chocolate topping but you can also make them plain – *in this case, just ignore the last baking instruction.

1 cup (Jungle) porridge oats 1 cup plain flour 1 cup dessicated coconut 1 cup brown sugar 110g/4oz butter or margarine 1 tablespoon syrup 1 teaspoon bicarbonate of soda *Grated chocolate for sprinkling

Preheat oven to 200C. Mix together all dry ingredients in a large bowl. Melt syrup and butter in saucepan, add bicarbonate of soda. Stir this into the dry mixture, combine well and then place mixture in a baking tray. Bake in the oven for approximately 8mins. Reduce oven heat to 100C. *Remove tray from oven, sprinkle with the grated chocolate and return to oven for 2 mins.

HAZELNUT AND CHOCOLATE COOKIES Created by Mr Wisdome

75g skinned hazelnuts 180g butter at room temperature 90g golden caster sugar 90g light Muscovado sugar 2 eggs 100g plain chocolate 180g plain flour ½ teaspoon bicarbonate of soda

14

Preheat the oven to 180C / gas 4. Toast the hazelnuts until they are golden brown. This is easiest done under a hot grill with a watchful eye, but you can do it in a non-stick pan if you prefer. Cut the butter into small pieces and put into a food mixer. Add the sugars and cream to a light and fluffy texture – you may have to scrape the mixture down from the sides a couple of times with a rubber spatula. You can, of course, do everything with a hand-held electric mixer or even a wooden spoon if you prefer to do it that way. Break the eggs and beat them into the mixture. Chop the chocolate into small chunks, the size of small gravel and add it, together with the sieved flour and bicarbonate of soda, slowly and at quite a low speed, to the dough. Take a large, heaped 15ml tablespoon of the dough and put it on a non-stick baking sheet (or use baking parchment if you prefer). Flatten it lightly. Continue with the rest of the mixture putting the dollops of mixture well apart from each other. Bake them in the preheated oven for 12-15 minutes until they have spread and are golden in colour. Let them cool for a few minutes before lifting them off and transferring them to a cooling rack.


14341 use no front cover:Layout 1

27/11/12

08:31

Page 15


14341 use no front cover:Layout 1

27/11/12

08:31

Page 16


14341 use no front cover:Layout 1

27/11/12

08:31

Page 17

BANANA CAKE WITH LEMON Created by Eliza McCreery

175g butter 300g self raising flour 175g caster sugar 3 eggs 2 teaspoons baking powder 2 bananas lemon zest 2 tablespoons milk lemon juice and 100g sugar for topping

Preheat the oven to 180C / gas 4. Line a 20cm diameter cake tin. Put all ingredients in a bowl and mix. Put into cake tin and bake for 50 minutes. Remove from tin. Leave to cool. Make the topping by mixing both ingredients together. Pour over cake and leave to cool.

PANCAKES Created by Ellen Dawson

110g / 4oz plain flour 2 eggs 200ml milk mixed with 75ml water pinch of salt butter for cooking lemon sugar

Sift flour. Make a hole. Breaks eggs into hole. Add salt. Whisk, slowly adding milk and water. Keep whisking until smooth. Before serving, add 2 tablespoons of melted butter into mixture and stir in. Melt a teaspoon of butter in pan, making sure it gets really hot then turn heat to medium. Put in 2 tablespoons of batter and swirl around. Turn and cook other side – should take about 30 seconds per side. Cover with lots of lemon and sugar – eat immediately – delicious !

17


14341 use no front cover:Layout 1

27/11/12

08:31

Page 18

BANANA BREAD Created by Jessica Roberts

225g self raising flour 100g butter 150g caster sugar 450g bananas (the softer the better) peeled and mashed ½ teaspoon salt 2 eggs 175g mixed dried fruit

Preheat the oven to 180C. Mix all the ingredients (except the dried fruit) together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are thoroughly combined, fold in the dried fruit. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for 1½ hours. When the banana bread has risen, golden brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving.

SMOOTHIE TIME Created by Katie Maloney

frozen berries a frozen chopped mango natural yoghurt/ice cream (I recommend either vanilla or strawberry ice cream)

Take a handful of frozen berries and put them in the blender along with the frozen mango. Blend the mango and the berries together until smooth. Put 2 scoops of ice cream or 3 tablespoons of yoghurt into the blender with the mixture. Blend until smooth. Once the mixture is smooth, pour it into glasses. Now just sit back and enjoy your smoothie! Serves 2-3

18


14341 use no front cover:Layout 1

27/11/12

08:31

Page 19


14341 use no front cover:Layout 1

27/11/12

08:31

Page 20


14341 use no front cover:Layout 1

27/11/12

08:31

Page 21

CRUNCHIE BAR CHEESECAKE Created by Lucy Bureau Thanks very much for the latest Society News – always great to read it and find out what is going on. I am sending you a really delicious and easy recipe that everyone will love!!

For the base:200g digestive biscuits (crushed) 80g butter For the topping:300g cream cheese 60g icing sugar 250g double cream 1 bag of ‘fun sized’ Crunchie bars

Melt butter and stir in crushed digestive biscuits. Press this mixture into a 20cm springform tin. Blitz all but 2 Crunchie bars in a food processor until very fine. Beat together the cream cheese, icing sugar and Crunchie bars (blitzed) until smooth. Lightly whip the double cream and then fold it into the cream cheese mixture. Spoon the filling on top of the biscuit base and smooth it with a spatula. Put it in the fridge for at least 3 hours or overnight. Decorate with remaining 2 Crunchie bars (crush into largish pieces and sprinkle on top). Enjoy!

RHUBARB JAM Created by Jane MacLean, mother of Kirsty, Ailsa and Iona, ex QA Society Committee Are you tired of rhubarb crumble and don’t know what to do with all your rhubarb? Well this jam is the perfect solution! It is delicious with buttered toast or warm croissants and it can also be used as a savoury sauce with lamb or pork.

1lb rhubarb 1lb jam sugar (with added pectin)

Preheat oven to 200C / gas 6. Cut rhubarb into 1cm lengths, put in bowl. Add sugar and mix well. Transfer to baking dish (approx 5cm deep) and pat down evenly. Cover with foil and bake in oven for 40mins. Give it a stir, taking up all the sugar on the bottom. Remove foil and bake uncovered for another 20 minutes, stirring again after 10 mins. Transfer the mixture to hot sterilized jars. Cover and leave to cool before sealing.

21


14341 use no front cover:Layout 1

27/11/12

08:31

Page 22

PUMPKIN FRITTERS Created by Lucy Harries The smell of cinnamon always reminds me of my gran. I think it is because this is a firm favourite recipe we always make together. Perfect for elevenses and a hot cup of tea.

2 cups cooked, mashed pumpkin 1 egg, well beaten 2 teaspoons baking powder pinch of salt 4 tablespoons plain flour enough to thicken the pumpkin

Combine all the ingredients – the mixture should be rather soft. Drop spoonfuls into a hot, buttered frying pan and cook like flapjacks, turning once. Sprinkle liberally with cinnamon sugar.

GRANNY’S BISCUITS Created by Sarah Gordon, Head Girl 2009-2010 These are the biscuits I would take in each year for my class on my birthday when I was in the lower school.

225g butter 110g soft brown sugar 1 egg yolk 225g plain flour

22

Preheat the oven to 160C Mix butter, sugar and egg yolk Add the flour bit by bit and mix well Shape into little balls using a teaspoon dipped in flour Press down with a fork (dip it in flour too) Bake in the oven for about 10 to 15 minutes or until cooked


14341 use no front cover:Layout 1

27/11/12

08:31

Page 23


14341 use no front cover:Layout 1

27/11/12

08:32

Page 24


14341 use no front cover:Layout 1

27/11/12

08:39

Page 25

WELSH RAREBIT - THE CHAIRMAN’S CHOICE Created by Peter Dunt, father of Rebecca and Sarah, Chair of Governors Welsh Rarebit is a delicious and versatile dish. The recipe below makes a reasonable sized portion for an ‘elevenses snack’, light lunch or a Sunday night watching the television. It can be supplemented with a green salad and tomatoes if required. The dish is also extremely good as a smaller savory at a dinner party, to follow the main course and before fruit. In this instance, the size of each portion can be reduced as required depending on the balance of the menu. Serving it in this way was extremely popular in the days when the only way of getting round the world was by passenger liner, and it remains popular in the Royal Navy.

1 tablespoon butter 1 tablespoon flour 2 tablespoons milk 2 fl.oz beer 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard ½ teaspoon salt ½ teaspoon black pepper 8oz (2 cups) grated Cheddar cheese 4 slices toast, buttered and kept hot

Preheat the grill to high. In a medium sized saucepan, melt the butter over a moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, beer, Worcestershire sauce, mustard, salt and pepper stirring constantly. Return the pan to low heat and cook, stirring constantly for 2 or 3 minutes or until the mixture is thick and smooth. Add the cheese to the mixture and cook, stirring constantly, for a further 1 minute or until the cheese has melted. Remove the pan from the heat and divide the mixture onto the 4 slices of toast. Place the toast under the grill for 2 minutes or until the top is golden brown. Remove the pan from under the grill and place on individual plates to serve. Real lovers of Worcestershire sauce might like a few extra drops on top of their helping! Serves 4

25


14341 use no front cover:Layout 1

27/11/12

08:39

Page 26

Artichoke dip Gazpacho Butternut squash soup Chicken burgers Creamy chicken and tarragon salad (Suzi’s) Chilled pea shots with spicy crab Tuna bake Stuffed mushrooms Bacon wrapped scallops Lentil and bacon soup Thai fish cakes Broccoli salad Stuffed peppers Creamy stuffed chicken wrapped in Parma ham Pitte Panna (Swedish bubble and squeak) Chicken goujons Chicken tarragon Red pepper salad Russian meatballs French onion soup Goat’s cheese salad Pesto pasta Special pasta Carpaccio of beef salad

28 28 31 31 32 32 35 35 36 36 39 39 40 40 43 43 44 44 47 47 48 48 51 51


14341 use no front cover:Layout 1

27/11/12

08:39

Page 27

The Lunch Queue


14341 use no front cover:Layout 1

27/11/12

08:39

Page 28

ARTICHOKE DIP Created by Alex Hanson

400g artichoke hearts, drained 1 cup egg mayonnaise 1½ cups grated Parmesan cheese 2 cloves garlic and ‘that much’ Tabasco sauce

Blend altogether, cover with mozzarella cheese and bake in moderate oven until brown.

GAZPACHO Created by Alicia Benito Mother’s own recipe!

8 tomatoes 2 cucumbers 1 slice of bread 2 peppers 2 cloves of garlic 6 tablespoons of olive oil vinegar salt water

28

Crush in the mixer the peppers with no seeds and the tomatoes cut in half, the cucumbers peeled, the 2 cloves of garlic, the bread, the oil, a trickle of vinegar, a bit of water and salt. Then pour into individual bowls or glasses. It has to be really cold!


14341 use no front cover:Layout 1

27/11/12

08:39

Page 29


14341 use no front cover:Layout 1

27/11/12

08:39

Page 30


14341 use no front cover:Layout 1

27/11/12

08:39

Page 31

BUTTERNUT SQUASH SOUP Created by The Reverend Jane Hedges, Canon Steward of Westminster Abbey, Governor This is one of our favourite recipes – good for vegetarians but popular with dinner guests at 2 Little Cloister, Westminster Abbey.

I medium onion (finely chopped) 2 cloves of garlic (crushed) olive oil for frying ¼ teaspoon coriander ½ teaspoon cumin I medium butternut squash (roughly cubed) I large sweet potato (roughly cubed) 500ml water 2 vegetable stock cubes I glass of white wine (or small glass of sweet sherry) 100ml milk salt and black pepper to taste fresh cream and sprigs of fresh coriander to garnish

Fry the onion. Add spices and cook for a further minute. Add butternut squash and sweet potato, cover the pan and fry on low heat for 5 minutes. Add the water and stock cubes and simmer until vegetables are cooked. Remove pan from heat and liquidise the mixture in a blender adding the milk and wine. Season to taste. Cook’s Tips This is a recipe for a brightly coloured, creamy soup which can be enjoyed at any time, but for those special occasions, add a swirl of cream and a sprig of fresh coriander. Serve with warm ciabatta bread.

CHICKEN BURGERS Created by Catherine Gass

600g minced chicken 1 onion, finely chopped 85g fresh white breadcrumbs 1 garlic clove, crushed 1 lemongrass stalk 2 tablespoons chopped fresh coriander 2 teaspoons lime zest 1 tablespoon fish sauce 2 teaspoons caster sugar

Preheat the oven to 180C. Put the chicken mince, onion, breadcrumbs, garlic, lemongrass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands. Shape into 6 patties, then cover and refrigerate for 30 minutes. Cook them for about 30 minutes or until the juices run clear and eat them either hot or cold. Serves 6

31


14341 use no front cover:Layout 1

27/11/12

08:39

Page 32

SUZI’S CREAMY CHICKEN AND TARRAGON SALAD Created by Charlotte Thomas

4 chicken breasts large tub of crème fraiche large bunch green seedless grapes 100g sliced almonds 1 cup of mayonnaise fresh tarragon ground pepper

Preheat oven to 200C. Coat the chicken breasts in crème fraiche and bake for 25 mins or until cooked. Allow to cool and break into bite-size pieces. In a large bowl mix 1 cup of crème fraiche, the sliced green seedless grapes, 100g sliced almonds, 1 cup of mayonnaise and then add the chopped fresh tarragon, freshly ground pepper, Serve at room temperature. Serve this with a large green salad and fresh crusty rolls. Serves 4-6

CHILLED PEA SHOTS WITH SPICY CRAB Created by Kate Hillas This recipe was used in the Junior Masterchef at the Henley Youth Festival where Kate won first prize!

Pea Soup: 200g frozen peas (thawed) 500ml vegetable stock 120ml rapeseed oil ½ teaspoon fresh lemon juice sea salt and freshly ground black pepper Spicy Crab: 3 tablespoons rapeseed oil 1 tablespoon red chilli paste juice of ½ a lemon 150g fresh crabmeat ¼ bunch fresh mint, chopped pinch of sea salt

32

Blend the peas and vegetable stock in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream until the mixture is emulsified. Add the lemon juice, season with salt and pepper and then chill in the fridge for 1 hour. To make the spicy crab, whisk the rapeseed oil, chilli paste and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups about ¾ full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.


14341 use no front cover:Layout 1

27/11/12

08:39

Page 33


14341 use no front cover:Layout 1

27/11/12

08:39

Page 34


14341 use no front cover:Layout 1

27/11/12

08:39

Page 35

TUNA BAKE Created by Florence Weaver ‘Keith’s Dish’ – named after my great-great-aunt’s good friend!

1 tin tuna 1 tin mushroom soup 1 cup frozen peas large dash Worcester sauce 3 packets plain crisps, crushed 1 tablespoon whisky salt and pepper grated cheese to top

Preheat oven to 200C. Mix all ingredients together and top with the grated cheese. Bake in the oven for 25 minutes. Serve with rice and salad.

STUFFED MUSHROOMS Created by Hannah Shirley Hannah’s favourite recipe to make and eat!

12 closed cup mushrooms (3 per person) 1 wedge of blue cheese, crumbled 1 large tablespoon mayonnaise 2 gloves garlic, crushed salt and pepper to taste 2 slices brown bread made into breadcrumbs sprig of parsley to serve

Preheat oven to 180C. Wash and de-stalk mushrooms. Scoop out centre and set aside. Chop clean mushroom stalks and place in bowl with other ingredients. Mix together to form a stiff paste. Add more mayonnaise if needed. Stuff mushrooms with paste and place on baking tray. Bake for 12 mins. Brown under grill for last 2 mins. Decorate with parsley and serve as a starter with a salad garnish! Easy, quick, tasty and always a dinner party favourite. Serves 4

35


14341 use no front cover:Layout 1

27/11/12

08:39

Page 36

BACON WRAPPED SCALLOPS ON A BED OF TAGLIATELLE Created by Kate Tremayne

scallops either with or without coral unsmoked streaky bacon finely chopped red or green chilli fresh limes for segmenting freshly squeezed lime juice tagliatelle nests – 1 per person as a starter or 2 as a main course 1 bunch of fresh coriander

Wash and dry scallops. Wrap each scallop in a rasher of streaky bacon. Boil a big pan of salted water. Turn on the grill to medium. When water reaches an even boil, gently add the tagliatelle nests. Place the bacon wrapped scallops under the grill. Turn the scallops regularly until the bacon is cooked – by now the scallops will be cooked too. The tagliatelle will also now be ‘al dente’. Arrange the tagliatelle in the centre of a warmed plate. Place the cooked bacon wrapped scallops on the nests. Finely chop the chilli and coriander and sprinkle on the scallops. Squeeze the juice of 1 fresh lime over the scallops. Serve with a segment of fresh lime and a sprig of coriander for garnish. Can be served as a starter or main course – simply double the portion for main.

LENTIL AND BACON SOUP Created by Debbie Forbes, Headmistress 1993-2006, QA Society Vice President This soup is a Forbes family standby; it’s cheap, easy and tastes wonderfully comforting and nourishing. We love it on a winter’s night or after a long journey or just for a sustaining lunch. The quantities of ingredients can be varied according to what you have in your cupboard or fridge or how many people you want to feed.

bacon, one or more rashes 2 onions (one will do, or you can use 3 or more) 1 or 2 cloves garlic (optional) 4oz/100g red lentils 1½ pints/800ml water stock cube (any flavour) 2 bay leaves (optional) seasoning

Chop up the bacon into small pieces and fry them in a large saucepan. I don’t usually use any extra fat but if the bacon is very lean you could use half a teaspoon of oil. Add the onions and fry them slowly until they are soft, it doesn’t matter if they brown a bit. Add the garlic at the same time if you are using it. Pour in the water, add the stock cube, and bring to the boil. Rinse the lentils in a sieve before adding to the pan with the bay leaves. Simmer gently for about 30 minutes and season to taste. It can be kept warm on the hob for ages without spoiling. You can vary the ingredients endlessly: add more vegetables with the onions; add other herbs; put more or fewer lentils in to make the soup thicker or thinner; and so on!

36


14341 use no front cover:Layout 1

27/11/12

08:45

Page 37


14341 use no front cover:Layout 1

27/11/12

08:45

Page 38


14341 use no front cover:Layout 1

27/11/12

08:46

Page 39

THAI FISH CAKES Created by Ineke Mann Thanks to brother-in-law, Yung!

500g fish fillets (red fish, cod, trout, skinned salmon) 10 kaffir lime leaves 1 tablespoon palm sugar ½ cup curry paste 1 tablespoon fish sauce 1 egg (beaten) ½ cup of cornflour 2 tablespoons baking powder 30 green beans cut into thin rounds vegetable oil

Put fish in a food processor and pulse until finely ground. Roll kaffir lime leaves into a tight cylinder and cut into shreds, add to the food processor. Add sugar, curry paste, fish sauce, egg, corn flour and baking powder and process until blended (5 seconds max). Transfer to bowl and add beans. Can keep in the fridge for up to a day. Heat oil in frying pan/wok. Add teaspoon sized balls into oil and cook until puffed and golden (2-3 minutes). Transfer to paper towels to drain. Serve with sweet chilli sauce (homemade or not!). Can be made in advance and reheated at 180C for 15-20 minutes.

BROCCOLI SALAD Created by Jennifer Mainwaring, ex QA Society Committee This is a favourite recipe of mine that my mother used to get us to eat broccoli – it worked!

1 large head of broccoli (rinsed and drained) ¼ cup finely chopped red onion 1 cup grated cheese ½ - 1 cup kidney beans (or raisins, pine nuts or chopped red pepper) ½ cup fried chopped bacon ½ cup salad dressing made with olive oil, balsamic vinegar, mustard, sugar or maple syrup (2 tablespoons), salt and pepper

Cut broccoli into smaller sections, you can include chopped tender stem pieces and blanch in boiling water, then rinse in cold water. Mix with onion, bacon, etc. Stir in the salad dressing. Chill in fridge for 1 hour, stir and return for another hour. Remove and stir through cheese just before serving. This salad is best when it has marinaded in the dressing for at least 2 hours but not more than 8 hours.

39


14341 use no front cover:Layout 1

27/11/12

08:46

Page 40

STUFFED PEPPERS – MEDITERRANEAN (TURKISH STYLE) Created by Laren Tayyip

10 or 11 fresh round peppers 1 tin tomatoes, finely cut 1 lemon 1 teaspoon dried mint 1 teaspoon pine nuts (optional) 1 teaspoon raisins (optional) 2 pinches black pepper 2 onions (grated or finely chopped) 300g rice 2 teaspoons salt ½ glass cooking oil

First of all cut the peppers’ heads off and scoop the insides and pips out. Wash the rice well and pour the rice into a bowl. Mix in the tomato, mint, pine nuts, onions, lemons and olive oil and stir thoroughly. Stuff the peppers with all the ingredients. Don’t stuff them too much or they could burst! Make sure there is space so that you can fit 2 fingers into the top of the pepper. Put all the peppers in the saucepan. Fill it half way with cold water and put it on the cooker. Cook it on a medium heat, for 30-40 minutes. When cooked serve the peppers with yoghurt for a wonderful taste. Alternatively if you use pre-cooked rice, this could be baked in the oven (180C) for 20 minutes.

CREAMY STUFFED CHICKEN WRAPPED IN PARMA HAM Created by Liv Smailes

4 skinless chicken breasts 200g Philadelphia (cream cheese) chopped basil and chives 3 garlic cloves 8 slices Parma ham mixed leaves and rocket

40

Preheat the oven to 200C. Place the Philadelphia, chives, crushed garlic and basil into a bowl and mix together, season with salt and pepper. Put the chicken on a board, breast side down and with a sharp knife cut a pocket down the side. Open out each pocket and fill with the cream cheese mixture. Wrap each breast with 2 Parma ham slices. Place the breasts onto a non-stick baking tray and wrap in foil to keep in juices and cook for 25-30 minutes. Once cooked, place on a bed of fresh mixed leaves or seasonal veggies and season with salt and pepper.


14341 use no front cover:Layout 1

27/11/12

08:46

Page 41


14341 use no front cover:Layout 1

27/11/12

08:46

Page 42


14341 use no front cover:Layout 1

27/11/12

08:46

Page 43

MUM’S PITTE PANNA (SWEDISH BUBBLE AND SQUEAK) Created by Madalena Cuzziol-Edwards

2/3 standard sized potatoes per person 2 frankfurters per person (or any other flavourful sausage you prefer) 1 large onion plenty of butter salt/pepper for seasoning 1 egg per person ketchup (optional)

Preheat oven to 200C. Peel potatoes and chop into small cubes - par boil (5-10 minutes). Slice frankfurters and dice onion. Put par boiled potatoes, frankfurters, onions and lots of butter into an oven proof dish, season, toss it all together and put in the oven for between half and 1 hour depending on amount in the tray, tossing all the ingredients every 10-15 minutes or so to stop it sticking and cook evenly. The pitte panna is done when the potatoes are slightly brown on the edges. Put some butter in a non-stick frying pan and fry the eggs with a little salt and pepper on top, so the white is done but the yellow is still runny. Serve the pitte panna with the egg on top and ketchup on the side. In Sweden we also serve it with pickled beetroot on the side but this isn’t to everyone’s taste.

CHICKEN GOUJONS Created by Maddie Scott Knight

2 chicken breasts cut up into pieces 1 beaten egg 2 slices stale white bread whizzed up into breadcrumbs chunk grated Parmesan

Mix breadcrumbs and Parmesan together. Dip chicken into the egg and then dip into breadcrumb mixture. Pan fry until cooked and serve with chunky homemade chips and tomato sauce.

43


14341 use no front cover:Layout 1

27/11/12

08:46

Page 44

CHICKEN TARRAGON Created by Patricia Stoughton

4 chicken breasts dried tarragon butter ½ pint of double cream

Slice the chicken breasts and season with black pepper and roll in the dried tarragon. Melt salted butter in a large frying pan. Fry chicken on a medium heat, turning pieces frequently, allowing them to brown without burning. After approximately 6 minutes, depending on the thickness, add enough double cream to make the sauce and stir until it bubbles nicely. You can add a little fresh chopped tarragon as garnish. Serve with rice and beans or a green garnish.

RED PEPPER SALAD Created by Pilar Vega-Leal

6 red peppers olive oil 2 eggs 1 pinch salt ½ teaspoon chilli flakes 2 cloves garlic, crushed

Preheat oven to 190C / gas 6. Wash the peppers, dry them and put them in a baking tray in the oven for 1 hour, turning them occasionally until they are ‘well done’ (it does not matter if they appear to be burned). Leave the peppers to cool. Boil the eggs and leave them to cool. Peel the peppers and take the pips out. Cut the peppers and the eggs in any shape or form you like and place on a dish. Mix 2 spoons of olive oil, the chilli flakes, crushed garlic and salt and pour over the dish. Serve!

44


14341 use no front cover:Layout 1

27/11/12

08:46

Page 45


14341 use no front cover:Layout 1

27/11/12

08:46

Page 46


14341 use no front cover:Layout 1

27/11/12

08:46

Page 47

RUSSIAN MEATBALLS Created by Polina Koneva

200g each minced beef and pork meat milk-soaked bread 2 eggs salt pepper small tub of cream

Blend the meat together with 2 eggs and the pre-soaked bread. Season with salt and pepper. Shape into mini meatballs. Heat a knob of butter and olive oil in a large pan and fry the meatballs, turning them to brown all over. Pour the cream into an oven proof dish. When the meatballs are ready, place them in the dish and heat in a warm oven. The dish will be ready in 15 minutes.

FRENCH ONION SOUP Created by Poppy Leach

15g butter 1 tablespoon olive oil 1-2 teaspoons sugar 500ml chicken stock 1 bay leaf salt and pepper 250 large onions, halved and thinly sliced 75ml red wine 2-4 slices of French bread Cheddar cheese, grated

Heat the butter and oil in a saucepan, add the onions, stir and fry very gently for 20 minutes. Stir occasionally until soft and turning golden around the edges. Stir in the sugar and fry 20 minutes more, stirring more frequently towards the end of cooking until the onions are caramelized to a rich dark brown. Add the wine, stock and bay leaf. Season to taste with salt and pepper, then bring to the boil. Cover and simmer for 20 minutes. Taste and adjust the seasoning if needed. Toast the bread on both sides, then cover with grated Cheddar cheese and pop into a grill until the cheese has melted. Ladle the soup into bowls and top with the toasted cheesy bread. Yum!

47


14341 use no front cover:Layout 1

27/11/12

08:46

Page 48

SPRING SUMMER SALAD Created by Zoe Springbett One of my absolute loves is goat’s cheese. This is one of my favourite starters, and it's also a lovely summer lunch (let's call it Springbett Spring/Summer Salad!).

1 white onion 1 portion of goat’s cheese per person fresh pineapple mint leaves

You need a white onion, one portion of goats cheese per person, fresh pineapple (fresh is better but you can use tinned) and lots of fresh mint leaves. Finely chop the onion, cut up the pineapple into chunks, chop the mint and mix together. Put the goats cheese under the grill, when done put on the onion/mint/pineapple salsa. Serve with warm crusty bread.

PESTO PASTA Created by Tiajina Amayo

1 chicken breast bunch of basil 250g Parmesan cheese 50g pine nuts 3 tablespoons olive oil 300g pasta

48

Cut the chicken into chunks. Chop basil and add the oil, pine nuts and cheese into a blender or food processor. Boil the water and cook the pasta for 12 minutes, then drain. Keep some of the water. Fry chicken with the mixture of homemade pesto. Add the pasta to the chicken and pesto. Add the water for a creamy effect and enjoy! Serves 2


14341 use no front cover:Layout 1

27/11/12

08:48

Page 49


14341 use no front cover:Layout 1

27/11/12

08:48

Page 50


14341 use no front cover:Layout 1

27/11/12

08:48

Page 51

SPECIAL PASTA Created by Saskia Sherwood

1kg pasta 200g Brie cheese (mature) 100g Parmesan punnet of cherry tomatoes bunch of fresh basil 3 cloves of garlic extra virgin olive oil salt and pepper

Pour a glass of olive oil into a bowl. Add the Brie after removing the skin and cutting into small pieces. Add the fresh basil leaves after cutting them into small pieces. Add a pinch of salt and pepper and mix altogether. Start cooking the pasta. Cut the cherry tomatoes into small pieces and grate the Parmesan whilst the pasta is cooking. When the pasta is cooked, remove from the heat and strain, then put a little olive oil in the pan and the pasta back into it. Add the sauce to the pasta and stir well. Add the cherry tomatoes and half the Parmesan. Ready to serve.

CARPACCIO OF BEEF SALAD WITH ASIAN DRESSING Created by Gee Charman, Queen Anne’S Kitchen consultant and food stylist

200g fillet beef olive oil salt and pepper 5 radishes, finely sliced 6 cm piece of cucumber cut into fine matchsticks 4 small handfuls of rocket small bunch of coriander 2 tablespoons light soy sauce 2 tablespoons toasted sesame oil ½ red chilli, finely chopped 1cm piece of ginger, very finely diced juice of 1 lime

Heat a frying pan over a high heat. Season the beef well with salt and pepper, then roll in a little olive oil. Sear the beef on all sides until well browned. Remove from the pan and tightly wrap in cling film so that it forms a perfect cylinder. Pop the beef in the freezer to firm up. Make the dressing by putting all the ingredients into a jam jar and shaking well. Adjust the flavour to your personal taste by adding more of one or two of the ingredients. When the beef is cold, use a sharp knife to cut into thin slices. This does not need to be as thin as traditional carpaccio. Place the slices on a plate, covering it completely. Mix together the rocket and cucumber with a little of the dressing and place a pile in the middle of the beef. Scatter the beef with a few of the sliced radishes, coriander leaves and a drizzle of the dressing. Serve immediately.

51


14341 use no front cover:Layout 1

27/11/12

Cheesecake Ice lollies Banoffee pie Chocolate fudge cake Meringue Chantilly Apple and almond dessert cake Fruit crumble (iconic) Brownies Strawberry cheesecake Date cake Welsh cakes Chocolate cola cake Scones Lemon crunch pudding Baisers (meringues) Rich chocolate cake Redcurrant tart Brioche pudding Zinger ginger beer

08:48

Page 52

54 54 57 57 58 58 61 61 62 65 65 66 69 69 70 70 73 74 74


14341 use no front cover:Layout 1

27/11/12

08:48

Page 53

Tea Time


14341 use no front cover:Layout 1

27/11/12

08:48

Page 54

CHEESECAKE Created by Zara Amjid

Filling ingredients: 1lb cream cheese ½ cup sugar 3 tablespoons heavy whipping cream 3 eggs 1 tablespoon vanilla Crust ingredients: 4 tablespoons butter 2 tablespoons sugar 1 pack of digestive biscuits (finely crushed)

Preheat oven to 180C. Cream the cheese, sugar and whipping cream together. Add eggs, one at a time then add the vanilla and mix well. Set aside. Melt the butter and add 2 tablespoons sugar and mix with the digestive biscuits. Spread firmly in the bottom of a greased baking dish. Pour cream cheese mixture into crust and bake for 20 minutes. Cool. Mix sugar, sour cream and vanilla. Spread mixture over top of cooled cheesecake then bake again at 190C for 10 minutes. Refrigerate for 6 hours, then top with the tinned cherries.

Topping ingredients: 1 pint sour cream 1 ½ tablespoons sugar 1 teaspoon vanilla tin of cherries in syrup

ICE LOLLIES Created by Mr Wilkins

300g strawberries 300ml orange juice 3 large kiwis 3 tablespoons icing sugar

54

Rinse and drain the strawberries in cold water. Hull and quarter the strawberries then put into a food processor. Cut a thin slice of kiwi off the top and bottom of each kiwi. Slice the skins off the kiwis then chop them up. Blend the strawberries and add 1 tablespoon of icing sugar. Sieve the strawberry puree into a bowl. Blend the kiwis with 2 tablespoons of icing sugar. Sieve kiwi puree into a bowl. Add the first layer of fruit into the lollipop moulds and freeze for an hour to set. Add the next layer and carefully push the stick gently into the first layer, freeze for an hour. Add the last layer of fruit and freeze for an hour. Freeze the completed lolly for another hour before eating.


14341 use no front cover:Layout 1

27/11/12

08:48

Page 55


14341 use no front cover:Layout 1

27/11/12

08:48

Page 56


14341 use no front cover:Layout 1

27/11/12

08:48

Page 57

BANOFFEE PIE Created by Amber-Rose Cooper

1 small packet of digestive biscuits (crushed) 3oz butter 4 bananas 1 tin of condensed milk 1 small tub of double cream 1 chocolate flake

Heat the butter in a sauce pan. Once melted, add the crushed biscuits into a bowl and mix together. In a flan dish flatten the mixture and chill in the fridge until set. Meanwhile simmer the tin of condensed milk in a sauce pan for 2 hours. Thinly slice the bananas and place over the biscuit base. Spoon over the condensed milk and chill until set. Whip the cream and spread over the top of the pie. Finally, crumble the chocolate flake over the pie. Serves 6

CHOCOLATE FUDGE CAKE Created by Amy Wilson, QA Society Treasurer This is a delicious cake. Hopefully you haven’t already got too many chocolate cake recipes although I imagine you will have quite a few – we were always a school of choccie cake lovers in my QAS days!

175g (6oz) self raising flour 2½ tablespoons cocoa powder 1 teaspoon bicarbonate of soda 150g (5½oz) caster sugar 150ml (¼pt) corn or vegetable oil 150ml (¼pt) milk 2 eggs 2 teaspoons vanilla extract Frosting: 397g tin Carnation caramel (find next to condensed milk) 125g (5oz) dark chocolate (70% cocoa solids) 1 tablespoon icing sugar white and milk chocolate curls to decorate

Preheat oven to 180C (160C fan) / gas 4. Line the base of two 18cm (7inch) sandwich tins with baking parchment. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. Measure the oil and milk in a jug, then add the eggs, 1teaspoon vanilla and mix together with a fork until combined. Beat 2 tablespoons of the caramel until smooth, then whisk into the egg and oil mixture. Stir into dry ingredients. Put the mixture into the tins. Bake in the centre of the oven for 20-25 min until springy to the touch. Leave cakes to cool, then turn out onto a wire rack. Make the frosting; melt the chocolate. Add the remaining caramel and vanilla to the chocolate and beat well. Sift in the icing sugar and combine thoroughly. Spread one half of the cake with a generous amount of frosting and top with the other cake half. Spread the remaining frosting over top.

57


14341 use no front cover:Layout 1

27/11/12

08:49

Page 58

MERINGUE CHANTILLY Created by Barbara Reid

4 egg whites 8oz caster sugar (+ extra for dredging) ½ pint double cream oil (for baking sheets) flour (to dredge baking sheets)

Preheat oven to 120C. Brush baking sheets with oil and dredge with flour. Whisk egg whites until fairly stiff (should stay on a spoon when shaken). For each egg white, whisk in 1 teaspoon of sugar. Fold in remaining sugar. Use forcing bag and nozzle and pipe 10 to 12 meringues onto the baking sheets. Dredge with a little sugar just before putting into the oven. Bake for 1 hour. Lift off the tray carefully and hollow out and press with a metal spoon. Return to the oven for 20-30 minutes (with no heat) to dry off. Cream filling Whisk ½ pint of double cream until thickened Add 3 to 4 teaspoons of sugar Add 2 to 3 drops of vanilla essence Continue whisking until cream holds its shape Dollop the cream filling on each meringue. Serves 12

APPLE AND ALMOND DESSERT CAKE Created by Audrey Scott, Headmistress 1977-1993, QA Society Vice President I got this recipe from Hester Bidder whom many will remember as Housemistress of Michell in the 70s and 80s.

150g melted margarine 2 large eggs 225g self raising flour 225g caster sugar 1 teaspoon almond essence 1 teaspoon baking powder 320g Bramley apples, peeled, cored, sliced To decorate: 25g flaked almonds Demerara sugar 58

Preheat oven to 160C / gas 3 and put margarine on to melt. Grease a loose bottomed, round 8” cake tin. Put all the main ingredients, except the apples, into a mixing bowl or mixer, mix until smooth. Spread half of the mixture over the base of the tin. Spoon prepared apples over, avoiding the edges and dot with rough teaspoons of remaining mixture. Sprinkle with almonds and Demerara sugar. Bake for 1½ half hours until golden brown. Cool slightly before removing from the tin. Serve warm with cream or ice cream.


14341 use no front cover:Layout 1

27/11/12

08:49

Page 59


14341 use no front cover:Layout 1

27/11/12

08:49

Page 60


14341 use no front cover:Layout 1

27/11/12

08:49

Page 61

ICONIC CRUMBLE! Created by Cammie Troake I’m a bit of a crumble fan and have spent a long time spontaneously making them out of whatever interesting things we have in our kitchen cupboards. As a result, my creations are a little bit ‘out there’! This has been my favourite recipe to date, not for the calorie conscious, but perfect for those with a bit of a sweet tooth!

175g plain flour 150g salted butter 50g porridge oats (syrup flavour if you can find them) glug of maple syrup handful of fudge chunks rusks for those fellow South Africans out there (or some other granola-type biscuity thing if you don't have them!) 5 large apples punnet blackberries 1 tablespoon lemon juice

Preheat oven to 180C. Cut, peel and slice the apples into relatively thin slices, then put them in the dish you wish to make the crumble in and add the blackberries. Spread them evenly and drizzle lightly with lemon juice. Put the butter, flour and oats into a large mixing bowl and mix them together with your hands until the mixture looks like breadcrumbs. Crush the rusks and add them, along with the fudge chunks, to the mixture and mix them in well. When the mixture is ready, spread it over the apples and blackberries evenly, so they are all covered. Then place in the oven for about 25-30 minutes with regular checks, until the top is a golden brown colour. Allow to cool and serve warm with cream or ice cream.

BROWNIES Created by Isobel Petersen, Head Girl 2009-2010 These are classic chocolatey treats and having been a boarder for seven years at Queen Anne’s, these were always my favourite tuck option.

2-3 heaped tablespoons cocoa powder 110g butter 2 eggs (beaten) 225g granulated sugar 50g plain flour (sifted) 1 teaspoon baking powder ¼ teaspoon salt nuts, cherries or marshmallows (optional)

Preheat oven to 170C. Lightly grease a medium size baking tray and line with baking paper. Melt the butter and put into a big mixing bowl. Add all the other ingredients and mix thoroughly. Pour into the tin and put into the oven. Bake for about 30 minutes, checking after 20. Leave to cool for about 10 minutes, then tip out. Can be cut up into any size to share around.

61


14341 use no front cover:Layout 1

27/11/12

08:49

Page 62

STRAWBERRY CHEESECAKE Created by Mr Maddock

For the biscuit layer: 150g crushed digestive biscuits 2 tablespoons melted butter 2 tablespoons caster sugar ½ tablespoon freshly grated lemon zest, very finely chopped 6 tablespoons orange juice or juice from the strawberries For the strawberry layer: 1 tablespoon lemon juice 1 tablespoon water 2 teaspoons cornflour, dissolved in a little cold water or orange juice 100g/ 4oz caster sugar 1kg / 2Ib 3 ¼ oz strawberries, cleaned and sliced For the cheesecake layer: 2 sheets gelatine 2 tablespoons lemon juice 350g/12 ¼oz cream cheese 225g/8oz caster sugar 300g/10 ½ oz thick Greek-style yoghurt 1 tablespoon of vanilla extract To serve: whipped cream springs of mint

62

For the biscuit layer, mix all the biscuit ingredients together and reserve. For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well. Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries. Heat gently to dissolve the sugar. Remove from the heat and allow to cool and thicken. For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes. Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved. Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed. When the sugar is dissolved, turn down the speed and add the yoghurt and the gelatine. When the mixture is blended together add the vanilla extract. To assemble, place the biscuit layer into the base of wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately. Serves 8-10


14341 use no front cover:Layout 1

27/11/12

08:49

Page 63


14341 use no front cover:Layout 1

27/11/12

08:49

Page 64


14341 use no front cover:Layout 1

27/11/12

08:51

Page 65

DATE CAKE Created by Jo Harmsworth, QA Society Committee

6oz margarine 6oz caster sugar 3 eggs 8oz flour 4oz chopped dates pinch of salt halved dates to decorate

Preheat oven to 160C. Grease and flour a 7 inch cake tin. Sieve flour and add salt. Cream margarine and sugar until fluffy. Add one whole egg and a tablespoon of the flour, beat lightly. Repeat with 2nd and 3rd eggs. Beat in the rest of the flour lightly and quickly, until the mixture is smooth. Add the chopped dates. Bake in oven for about 1 ¼ to 1 ½ hours. Decorate the top with the halved dates.

WELSH CAKES Created by Liz Jackson This recipe is really quick and scrumptious! Two big advantages are not having to put the oven on and not having to use beaters. I have made this many times and it’s always popular.

½ lb self raising flour pinch of salt 4oz margarine (or butter) 4oz sugar 4oz sultanas ½ teaspoon mixed spice (optional) 1 egg milk to mix

Rub together the margarine, flour and salt. Add sugar and mix well. Add mixed spice if wanted and mix well. Add sultanas and mix well. Beat the egg and add a very little milk, then combine these with the dry ingredients by hand. Add more milk if necessary to reach a consistency that can be rolled. Use a floured board and roll out to about half an inch thick. Use a fluted cutter and cut out rounds. Pour a small amount of oil in a large frying pan and place over a medium heat. Spoon mixture a dollop at a time, leaving room to turn them. When they are brown on one side, turn them over and cook the other side. Allow to cool on a wired rack. Serve with butter and Jane MacLean’s homemade rhubarb jam!

65


14341 use no front cover:Layout 1

27/11/12

08:51

Page 66

CHOCOLATE COLA CAKE Borrowed by Laura Newson, created by James Martin In Maddock house we have a cooking club that meets most weeks. Our favourite recipe has been chocolate cola cake. Partly because the girls find it funny that it contains my favourite thing, cola. (I am always seen drinking it in the house office). It is a recipe that I have ‘tweaked’ from James Martin, so our thanks to him for providing the inspiration! It does not taste of cola but it helps to give it a springy texture. I top it with different decorations depending on the occasion and it can also be made into cupcakes.

250g/9oz self raising flour 300g/10½oz golden caster sugar 3 heaped tablespoons cocoa generous pinch bicarbonate of soda 250g/9oz butter 250ml/8½fl.oz Coke drink 125ml/4¼fl.oz milk 2 eggs, beaten 5ml/l teaspoon vanilla extract For the topping (double quantities if you like a thick frosting) 100g/3½oz butter 2 tablespoons Coke drink 2 tablespoons cocoa 200g/7oz icing sugar To serve caramel chocolate bar (king size) splash of double cream warm water 2 tablespoons mini marshmallows (optional)

66

Preheat oven to 180C / gas 4. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and Coke drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla. Mix gently but thoroughly and tip into a buttered, cake tin. Bake for about 40 minutes. Remove from the oven and leave to cool. Now for the ‘yum part’ – making the topping! Put the butter, Coke drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Serve with the sauce, made by melting the caramel chocolate bar gently in a pan with a splash of cream. Stir in the marshmallows if using. The sauce and the topping are very sweet but that never stops Maddock girls from tucking into both!


14341 use no front cover:Layout 1

27/11/12

08:51

Page 67


14341 use no front cover:Layout 1

27/11/12

08:51

Page 68


14341 use no front cover:Layout 1

27/11/12

08:51

Page 69

SCONES Created by Ken Stamp

225g/8oz self raising flour, plus extra for dusting pinch of salt 55g/2oz cold butter, cut into cubes 25g/1oz caster sugar 150ml/5floz milk To serve: clotted cream raspberry jam

Preheat over to 220 C / gas 7. Line a baking tray with greaseproof paper. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface, Using the palm of your hand, flatten out the dough until it is about 2cm /1inch thick. Cut out 8-12 scones using a 5cm/2inch fluted cutter. Place the scones onto the lined baking tray and bake for 12-15 minutes, or until the scones are golden brown and well risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Serves 8-10

LEMON CRUNCH PUDDING Created by Susan Twitchett

1 packet of ginger biscuits 4oz melted butter 1 tin condensed milk juice of 2 lemons rind of 1 lemon Âź pint thick cream 1 stiffly beaten egg white (optional) grated lemon zest to decorate

Place biscuits in a bag and break into small pieces with a rolling pin. Stir these into the melted butter and mix well. Press into a greased flan dish and place in the fridge to cool. Whisk the juice of 2 lemons and rind of 1 with the contents of the tin of condensed milk until blended. Whip the cream until thick and stir into the lemon mixture. Whip one egg white until stiff and fold this into the mixture as well (flan will still taste delicious if you omit this part). Press the mixture into the flan base. Decorate with grated lemon zest if desired.

69


14341 use no front cover:Layout 1

27/11/12

08:51

Page 70

BAISERS Created by Marguerite von und zu Liechtenstein

2 egg whites 125g white sugar 1 pinch salt

Preheat oven to 110C Put baking parchment on a baking tray Put the egg whites into a bowl Put 1 pinch of salt into the bowl Beat it Then slowly add the sugar Beat it all until you can’t taste the sugar anymore Then you take two spoons and dollop the mixture on the baking tray Everything goes into the oven for 2 hours Take it out and let it cool You can serve them with cream and fruits which makes this the perfect dessert. Serves 12

RICH CHOCOLATE CAKE Kindly submitted by Roy Blackwell – Clerk to the Grey Coat Foundation As enjoyed by the Really Big Chorus at the Royal Albert Hall for Messiah 2011.

250g (9oz) plain chocolate 175g (6oz) butter or margarine 125g (4oz) caster sugar 200g (7oz) ground almonds 4 eggs, separated 5 tablespoons apricot conserve

70

Preheat oven to 180C / gas 4. Line the base of a 22cm spring form cake tin and brush with melted butter. Place 175g (6oz) of chocolate in a bowl over a pan of simmering water. Stir until melted. Remove from heat. Cream 125g (4oz) of the butter with the sugar until light and fluffy. Stir in the ground almonds, egg yolks and melted chocolate. Beat together. Whisk the egg whites until stiff and fold into the chocolate mixture. Put into cake tin and bake for 50-55 minutes until firm to touch. Leave for a few minutes then turn onto a wire rack and leave to cool. Coat top of the cake with apricot conserve. Cut the remaining butter into small pieces and put with the remaining chocolate into a bowl over a pan of simmering water. When melted, stir and spread over the top of the cake, allowing the mixture to run down the sides. .


14341 use no front cover:Layout 1

27/11/12

08:52

Page 71


14341 use no front cover:Layout 1

27/11/12

08:52

Page 72


14341 use no front cover:Layout 1

27/11/12

08:52

Page 73

REDCURRANT TART Created by Jenny Smith, QA Society Committee A useful way of using redcurrants, particularly if your bush is as prolific as ours!

Pastry: 6oz plain flour 2oz icing sugar 3 ½oz cold butter grated zest of half an orange and half a lemon 1 egg Filling: 4 eggs 1lb redcurrants ½ to 1 teaspoon extract of vanilla (or use seeds from a vanilla pod) 5oz icing sugar 2 tablespoons plain flour 300ml double cream

Preheat oven to 200C. Use a 12 inch diameter flan tin. Make the pastry (I use a food processer) and add one and a half teaspoons of water (or however much is sufficient to make the consistency of the pastry you are happy to roll out). Roll out the pastry and put in the flan tin having pre-greased this with some melted butter. Chill for 20-30 minutes. Line the pastry with foil and weigh down, bake the case for 12-15 minutes. Take the foil off and having whisked the egg, pour some or all of this into the pastry case and make sure that all the pastry is covered with the egg mixture by using a pastry brush to spread the mixture out (any that you do not use can be used in the filling mixture). Put back in the oven, uncovered, and bake for a further 5 to 10 minutes until the pastry is nicely glazed. Remove from the oven and scatter the redcurrants over the bottom of the pastry case. Whisk up the eggs and then add all the other ingredients. If you can sieve the flour and sugar into the bowl, it makes a lighter mixture. Put the mixture into the pastry case, it will be very full! Bake for 75 minutes at 160-170C. It should be set, if it still looks a little runny keep cooking in increments of 5 minutes, I have had to do this once or twice. Take the tart out of the oven and leave to cool. This can be stored in the refrigerator. I tend to cover it with cling film to prevent any drying out and it will keep for up to a week (not that it lasts long in our household).

73


14341 use no front cover:Layout 1

27/11/12

08:53

Page 74

BRIOCHE PUDDING Created by Stephie Lane

1 packet mini brioche or brioche loaf 150g white chocolate (chopped) 300g fresh or frozen raspberries 55g caster sugar 1 tablespoon plain flour 500ml sour cream or crème fraiche ½ teaspoon vanilla essence 2 tablespoons icing sugar 3 eggs

Preheat oven to 200C / gas 6. Cut up brioche into ½cm pieces and coarsely chop chocolate. Place half of brioche into a deep dish baker (we use one that is about 21cm by 21cm). Sprinkle with half the chopped white chocolate and half the raspberries. Repeat this layer. Place dish in microwave oven for 3 minutes on high if using frozen raspberries. Combine caster sugar and flour in a bowl. Whisk together sour cream, eggs and vanilla essence and then gently mix these two together. Pour mixture evenly over the raspberries. Bake for 30 minutes or until golden brown and set in centre. Cool for 10 minutes and sprinke with icing sugar. Serve with cream or ice cream as desired!

ZINGER GINGER BEER Created by Ian Grout, Sodexo Head Chef

fresh root ginger (a couple of fat thumb-sized pieces or thereabouts) 1 litre filtered water 100g sugar juice of ½ a lemon pinch cayenne chilli powder

74

Using a blender, blend the peeled, chopped ginger with a little filtered water until it is a pulpy consistency. You now need to squeeze this pulp to extract the juice to use in your ginger beer. This can be extracted by pressing the pulp through a sieve or a muslin cloth. Place pulp into a clean sterilised jar. For a stronger flavour you can wrap the squeezed pulp in muslin square and secure it so it can be added to the jar. Experiment to find the balance of flavour you like best. If you don’t want the ginger pulp in your brew, just stick it on your compost heap or in your food recycling bin. Add the water to the jar containing your pulp. Then add the ginger juice (or powdered ginger), sugar and lemon juice (and chilli if using) to the jar. You need to have about a third empty at the top of the jar to allow for expansion. You can then place a muslin or tea towel over the top of the jar and secure it with an elastic band or string. Now you’ll want to leave it for a few days, tasting it every so often. When it starts to develop a nice flavour but still has a sweet taste, then it’s ready to bottle.


14341 use no front cover:Layout 1

27/11/12

08:53

Page 75


14341 use no front cover:Layout 1

27/11/12

08:53

Italian sausage bake Easy, tasty pasta Prawns with pasta Tuna carpaccio Swiss chicken Crispy cheesy chicken Thai green chicken curry Baked mackerel with herb stuffing Quick veggie pasta Chilli con carne Chicken casserole with apricots Paella Moroccan chicken tagine with couscous Chicken in saffron and garlic Fish pie (Cskay’s) Chicken ‘n’ cashew stir fry Risotto Pasta au gratin Risotto with Brie

Page 76

78 78 81 81 82 82 85 85 86 86 89 89 90 90 93 93 94 94 97


14341 use no front cover:Layout 1

27/11/12

08:53

Page 77

Scrumptious Supper


14341 use no front cover:Layout 1

27/11/12

08:53

Page 78

ITALIAN SAUSAGE BAKE Created by Annabel Wiscarson, Governor

the best sausages you can buy, say 3 per person (ideally coarsely ground, meaty ones) punnets of baby tomatoes, the sweetest you can find (If there are any yellow ones you can mix red and yellow together for a better appearance 3 peppers; red, yellow and orange 1 tablespoon dried oregano sprigs fresh rosemary and fresh thyme 2 bay leaves 4 cloves garlic olive oil splash balsamic vinegar

Preheat oven to 190C. Cut up the peppers and tomatoes. Get a large roasting pan so the tomatoes are pretty much in one layer. Toss together all the ingredients, drizzle with olive oil and balsamic vinegar. Make sure the sausages end up on top. Stick in the oven for 30 minutes. Then give the whole thing a bit of a shake, turn over the sausages and pop back in the oven for 15-30 minutes. Watch the sausages and take it all out when they are to your liking. Once done, there should be a lovely chunky tomato sauce. If it’s a bit thin, take the sausages out and cook the sauce down for a few minutes on the hob – it will become thicker as the liquid evaporates. Done! Serve the whole roasting pan on the table with either mashed potatoes or bread on the side. You can also make a simple green salad to go with it.

EASY BUT TASTY PASTA (AND BOTTLE OF WINE!) Created by Cassie Zuill This cookbook is a great idea! This recipe is quick and scrumptious – and one that I really miss making in Oz as you can’t get one of the main ingredients, the Boursin cheese!

mixed vegetables: courgettes, broccoli, peppers olive oil white wine bacon tagliatelle Boursin cheese salt and pepper

Chop veggies into chunky pieces – my preference is courgettes and broccoli as they soak up the flavours well. In a wok add a dash of olive oil and throw in the veggies, then add a very healthy glug of white wine – about a glass if cooking for two. Pour another glass of wine for yourself and your guest! Let the vegetables cook in the simmering wine, season with salt and pepper. Bring a pan of water to the boil. If you aren't vegetarian – cook bacon under grill or on a griddle pan – I tend to use the bacon that is already chopped into pieces for ease. Add pasta (fresh tagliatelle is best) to the water and cook. Add bacon to the vegetables/wine and add a whole block of original Boursin cheese and stir. Add cooked pasta to the sauce, mix, season and serve. Yum :)

78


14341 use no front cover:Layout 1

27/11/12

08:53

Page 79


14341 use no front cover:Layout 1

27/11/12

08:53

Page 80


14341 use no front cover:Layout 1

27/11/12

08:53

Page 81

PRAWNS WITH PASTA Created by Chippi Cope This is a recipe for a very quick but tasty supper that can virtually be put together out of ‘store cupboard and freezer’ ingredients if you don’t have fresh available. In our house it is known as ‘Double P’ and is a firm favourite when we arrive home and only have 10 minutes to get supper on the table! Also, unlike many pasta dishes, it looks nice as well.

quantity of large prawns bunch of spring onions cup of frozen peas tablespoon of olive oil to fry teaspoon of medium curry powder (or more if you like it hot) good splash of sweet chilli sauce splash of white wine splash of double cream knob of butter quantity of pasta, eg: spaghetti or fettuccine (fresh or dried)

Bring your pan of water to boiling point and add the pasta (if you’re using fresh pasta it will not take as long to cook so you probably don’t want to put it in before the prawns are cooked). Put the olive oil in a heavy bottomed pan, add the curry powder and the sweet chilli sauce. Fry for 2/3 minutes. Add the spring onions and fry for a further 2 minutes. Add a splash of wine and the prawns and peas and simmer. Add a knob of butter and the cream. Drain the pasta – add a knob of butter. Put into pasta bowls and add the prawns. The aim is to create enough sauce when cooking to ensure the pasta is not dry. Garnish with parsley if desired and serve.

TUNA CARPACCIO Created by Belinda Hough-Robbins, QA Society Committee

chunk of fresh tuna (size to suit number of guests or just yourself!) fresh rocket handful of capers 2 cloves garlic, crushed lots of lemon juice virgin olive oil

Slice tuna thinly with a very sharp knife and lay on a plate. Mix together the juice of 1½ lemons with an equal quantity of the olive oil and the crushed garlic (I usually use a screw-top jam jar to shake up the concoction). Sprinkle capers over the tuna Liberally douse the tuna with the concoction. Scatter rocket over the top. Open bottle of sharp white Riesling, gulp and gobble!

81


14341 use no front cover:Layout 1

27/11/12

08:53

Page 82

SWISS CHICKEN Created by Hattie Herridge

125g broccoli spears 1 tablespoon olive oil 1 onion, thinly sliced 1 tablespoon wholegrain mustard 300g crème fraiche 4 chicken breast fillets cut into chunks handful chopped fresh tarragon 4 large potatoes 100g grated Gruyere cheese

Preheat oven to 190C / gas 6. Boil the potatoes until just soft, drain and leave to cool. Put the broccoli spears in boiling water for 2 mins then drain. Heat the oil in a medium size saucepan. Cook the onions for 3-4 mins until soft and golden. Stir in the mustard and crème fraiche then bring to a simmer. Add the chicken and stir (separate the pieces). Simmer for another 5 mins then add the tarragon and broccoli. Pour the chicken mixture into a large serving dish. Grate the potatoes in a bowl, add the grated cheese and sprinkle on top of your mixture. Bake for 20-25 mins until golden. Serves 4

CRISPY CHEESY CHICKEN Created by Jill Carter

6 portions of chicken (thighs and drumsticks are best) 10oz (280g) fresh breadcrumbs 4oz (113g) mature Cheddar cheese (grated) 1 large egg, beaten 2 teaspoons of seasoning or ‘Aromat’ oil for frying

Preheat oven to 180C / gas 4. Mix together breadcrumbs and cheese and place in a dish. Mix flour and seasoning together, place in separate dish. Beat egg into third dish. Take pieces of chicken and dust with flour, then dip into beaten eggs and finally coat with the breadcrumbs and cheese mixture. Heat the oil in a pan until fairly hot, place chicken pieces in the oil and cook just long enough to seal and turn a pale gold colour. Transfer chicken pieces to an oven proof dish and bake in the centre of the oven for 20 minutes or until chicken is cooked through. This can be served hot with a salad and is also delicious served cold as a picnic dish.

82


14341 use no front cover:Layout 1

27/11/12

08:53

Page 83


14341 use no front cover:Layout 1

27/11/12

08:53

Page 84


14341 use no front cover:Layout 1

27/11/12

08:54

Page 85

THAI GREEN CHICKEN CURRY Created by Clare Chapman, QA Society Chair

1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 4 medium sized chicken breasts 1 can coconut milk 1 lime lemongrass Thai fish sauce handful coriander handful frozen peas rice

Put the rice on to cook. Heat the oil in a large frying pan, then add the green curry paste and mix. Chop up the chicken breasts and add to the oil and curry paste and coat the chicken in the paste. Use the lemongrass to stir the chicken. Cook for 3-5 mins. Peel the zest of the lime and add to the chicken. Pour over the coconut oil and add a dash of Thai fish sauce (the more Thai fish sauce the more salty the dish). Stir them all together with the lemongrass, then add this and the frozen peas to the mixture. Leave to cook for 25-30 mins. When cooked squeeze the lime over and serve with the rice and the coriander on top.

BAKED MACKEREL WITH HERB STUFFING Created by Elizabeth Jerram

2 mackerel, gutted and heads removed 1oz butter 3 large spring onions, chopped 2oz white breadcrumbs grated rind of half a lemon 2 tablespoons lemon juice 1 tablespoon fresh chopped parsley 1 tablespoon snipped chives 1 teaspoon finely chopped tarragon ½ teaspoon dried or fresh thyme 5oz natural yoghurt salt and pepper

Preheat oven to 190C. Wash and dry the mackerel thoroughly. Start by melting the butter and gently frying the chopped spring onions for about 2 minutes then combine the breadcrumbs, lemon rind and half the quantity of herbs. Season well with salt and pepper and pack an equal quantity of the mixture into the belly of each fish. Brush the fish with oil and season with salt and pepper. Place them in a foiled baking tin in the top half of the oven for 25 minutes. Stir the remaining herbs into yoghurt and season with salt and pepper. Pour over the baked fish and bake for 5 minutes on the top shelf. Serve with buttery potatoes and crispy salad. Serves 2

85


14341 use no front cover:Layout 1

27/11/12

08:54

Page 86

QUICK VEGGIE PASTA SAUCE Created by Rosie Angel-Clark

500g dried pasta 5 tablespoons extra virgin olive oil 2 garlic cloves, crushed 800g tinned chopped plum tomatoes 10 frozen spinach balls 1 teaspoon sugar handful torn fresh basil pinch of salt and pepper

Cook pasta in large pan of boiling salted water for approx 10 minutes. Meanwhile heat oil in large pan. Add tomatoes. Add garlic. Add frozen spinach. Add sugar. Add basil. Cook on medium high heat until thickened. Add salt and pepper to taste. Drain pasta. Add pasta to sauce, toss and serve. Serves 4

CHILLI CON CARNE Created by Jo Livingston

2 medium onions 1 clove garlic 2 teaspoons chilli powder 1 fresh chilli 1 teaspoon ground cumin sea salt and freshly ground black pepper 455g lean minced beef 200g sundried tomatoes in oil or 2 jars of sundried tomato paste 2 x 400g tinned tomatoes ½ stick cinnamon 2 x 400g tins red kidney beans, drained teaspoon sugar sour cream squeeze of ketchup

Fry onions and chopped up garlic in olive oil, add mince until cooked through. Add chilli powder, chopped up chilli (deseed), cumin and salt and pepper (I add more chilli/chilli powder as I cook, depending on how hot you like it. Word of warning though; cook over a long period of time and add only a little bit at a time as it takes a while for the flavour to come through). Put sundried tomatoes in a food processer (can use sundried tomato paste which is much easier!). Add to saucepan along with the cinnamon stick and tinned tomatoes. May have to add a bit of water as you go through to make sure it doesn’t dry out as you cook. Add the teaspoon of sugar and a squeeze of ketchup. Keep seasoning to taste. You can cook it for as long as you want – perfect if you want to prepare the night before. Add the kidney beans half an hour before you serve so they don’t go soggy. Serve with rice and sour cream or tortilla chips.

86


14341 use no front cover:Layout 1

27/11/12

08:54

Page 87


14341 use no front cover:Layout 1

27/11/12

08:54

Page 88


14341 use no front cover:Layout 1

27/11/12

08:54

Page 89

CHICKEN CASSEROLE WITH APRICOTS Created by Julia Scott, ex QA Society Committee

4 skinless chicken breasts 2 teaspoons chopped thyme (or ½ teaspoon dried) pinch ground cloves 1 garlic clove, crushed 60g no-soak apricots 2 teaspoons thin honey 1 tablespoon white wine vinegar 150ml dry cider 1 clove 2 rashes rindless back bacon 1 small onion, peeled 1½ teaspoons oil grated rind and juice of ½ an orange 5 tablespoons Marsala wine 75g spinach leaves 1½ teaspoons cornflour salt and pepper

Cut the chicken into chunks and place in a bowl with the thyme, ground cloves and garlic. Mix well, cover and leave for at least 2 hours (or overnight), in the fridge. Put the apricots, honey, vinegar, cider and clove in a small saucepan and heat gently. Transfer to a bowl, cover and leave for at least 2 hours or overnight. Cut the bacon rashes in half and form into small rolls. Chop the onion. Heat oil gently in a large flameproof casserole and sauté the chicken until evenly browned; remove from pan. Add the onion, bacon and orange rind and sauté for 2-3 minutes. Return the chicken to the pan and stir in 1 ½ tablespoons of orange juice, the Marsala wine, apricots and liquid. Cover and simmer for 20-25 minutes or until the chicken is tender. Meanwhile cook the spinach, with just the water clinging to its leaves after washing, for about 5 minutes. Drain well, finely chop, then stir into the casserole. Mix the cornflour with a little cold water, and stir into the casserole to thicken the juices. Cook for a few minutes, season and serve.

PAELLA Created by Katie Chorley

450g chicken 100g chorizo 2 litres chicken stock pinch saffron 4 tablespoons olive oil 1 onion 3 cloves garlic 450g fresh tomatoes 200g green beans 450g paella or Arborio rice 300g large raw prawns 2 teaspoons paprika

Fry chorizo and remove from pan Fry onion, garlic and chicken Add tomatoes, beans and paprika Stir in the rice and allow to soak Add stock slowly Add chorizo and prawns and cook until prawns turn pink. Can be served as a starter or main course.

89


14341 use no front cover:Layout 1

27/11/12

08:54

Page 90

MOROCCAN CHICKEN TAGINE AND COUSCOUS Created by Millie Lenton

chicken legs (large) 1 tablespoon mixed spice ½ tablespoon cinnamon ½ tablespoon ground ginger ½ tablespoon ground turmeric 1 tablespoon honey 2 lemons 300ml chicken stock 2 sliced red onions 2 sliced garlic cloves 300g new potatoes 250g couscous 300ml boiling water parsley and coriander

Put the chicken in a bowl with the mixed spice, cinnamon, ginger, turmeric, honey and juice of 1 of the lemons and marinate in the fridge for 2 hours. Preheat oven to 160C and put the chicken into a tagine with the stock, half of the remaining lemon, onion, garlic and potatoes. Bake for 2 hours in the oven. Put the couscous in bowl, with oil and pour over the water. Cover and allow to stand for 5 minutes, then stir in butter. Serve tagine with couscous, sprinkled with parsley and coriander.

CHICKEN IN SAFFRON AND GARLIC Created by Nicola Taylor A lovely Spanish dish – Pollo con Salsa de Ajos.

chicken pieces rubbed in salt and paprika 1 slice white country-style bread, crusts removed 1 garlic bulb, peeled and smashed (or less if nervous!) generous pinch saffron ¼ pint white wine ¼ pint hot water 5 black peppercorns, crushed in a mortar 1 tablespoon Spanish brandy / cognac

90

Heat the oil in a wide, shallow flameproof casserole dish and fry the bread quickly on both sides, then put to one side. Next brown the chicken quickly in the hot oil with the garlic cloves. When the chicken starts to look golden, take out the garlic and place it in the mortar with the crushed pepper. Continue frying the chicken (about 15 mins in all). Crumble the saffron into the wine and add to the casserole with the water. Cover and reduce the heat to the minimum. Simmer for about 10 mins. Meanwhile, add a pinch of salt to the pepper and garlic and reduce to a paste. Add the fried bread in pieces and mix to a pulp. Stir this mixture into the cooking liquid and spoon it over the chicken. This will act as a thickener for the sauce. When the chicken is cooked through, sprinkle with brandy and serve. Serves 4


14341 use no front cover:Layout 1

27/11/12

08:54

Page 91


14341 use no front cover:Layout 1

27/11/12

08:54

Page 92


14341 use no front cover:Layout 1

27/11/12

08:54

Page 93

CSKAY’S FAMOUS FISH PIE Created by Lela Cskay’s grandmother

500g cod 4 hard boiled eggs salt and pepper 20g/3 large spoonfuls plain flour 40g butter 425ml milk parsley potato peas

Preheat oven to 200C. Cut up the cod and place in the bottom of the dish. Cut the hard boiled eggs in half and place on top of fish, season with salt and pepper. Melt butter in a saucepan and stir in 3 large spoonfuls of plain flour, then slowly add the milk, stirring continuously. Mix it all very slowly on low heat until the white sauce begins to thicken. Add some parsley to the sauce. Pour the sauce over the fish and the eggs. Make mash potato and spoon generously on top of the fish and sauce mixture. Bake for 30 minutes. Serve with peas.

CHICKEN ‘N’ CASHEW STIR FRY Created by Lucie Ollis

300g chicken breast fillets 80g green beans ¼ cup oil 1 cup cashew nuts 1 teaspoon curry paste 2 tablespoons fish sauce 1 small fresh chilli (finely chopped) 1 tablespoon mirin sauce (rice wine) 1 tablespoon fresh coriander (chopped) 1 tablespoon fresh basil (chopped)

Thinly slice chicken, cut beans into 2cm lengths. Heat oil in wok, add cashews, stir fry until lightly browned, remove cashews from wok; reserve. Reheat remaining oil in wok, add chicken, stir fry for 1 minute. Add beans, paste, sauces, chilli, mirin and cashews. Stir fry until chicken is just tender; stir in coriander and basil.

93


14341 use no front cover:Layout 1

27/11/12

08:54

Page 94

RISOTTO Created by Victoria Ruddleston

2 tablespoons olive oil 1 large onion (finely chopped) 2 garlic cloves (crushed) 450g Arborio rice finely grated rind and juice of 1 lemon 2 ½ pints chicken/vegetable stock ½ pint dry white wine 1x20g packet of chives (snipped) 50g freshly grated Parmesan cheese salt and freshly ground pepper

Heat the olive oil in a large sauté pan. Add the onion and the garlic and cook gently for 4-5 minutes until softened but not coloured, stirring continuously. Increase the heat, stir in the rice and lemon rind and cook gently for 1 minute, stirring continuously until the rice is opaque and perfumed. Meanwhile, pour the stock into a separate pan and bring to a gentle simmer. Pour the wine into the rice mixture and allow to bubble away, stirring occasionally. Add a ladleful of stock and cook gently, stirring until absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each stock addition to be almost completely absorbed before adding the next ladleful, until the rice is ‘al dente’ – tender on the outside, but still with a slight bite in the centre of the grain. This should take 15-20 minutes. Stir enough lemon juice to taste into risotto with chives and parmesan and season to taste. Leave to rest and swell a little more for 3 minutes. Ladle into wide-rimmed serving bowls and serve at once.

PASTA AU GRATIN Created by Sophie Grosz-Dequenne

1 bag pasta large pot four-cheese sauce grated cheese (any type will do but better with Emmental) ham slices (at least one slice per person)

94

Preheat oven to 200C. Slice up the ham into small pieces. Cook the pasta. Mix the cheese sauce, ham, and cooked pasta together and then put in the oven-proof dish. Spread the grated cheese over the top of the pasta so that it is even. Put the dish in the oven and bake for 15 minutes or until the grated cheese is turning golden brown. Take the dish out and serve immediately. Serves 4


14341 use no front cover:Layout 1

27/11/12

08:54

Page 95


14341 use no front cover:Layout 1

27/11/12

08:54

Page 96


14341 use no front cover:Layout 1

27/11/12

08:58

Page 97

RISOTTO Created by Graham Heffer, Sodexo The first time I made this dish was when I was driving a motor home through France, supporting a charity bike ride. I had stopped in a town where the shops had shut for a few hours, so I had to create a dish out of the ingredients I could find on-board the motor home. This ended up being one of the tastiest dishes I ever created!

1lb Arborio rice 2 pints good chicken stock (2 stock cubes) 250ml white wine 1 green pepper 2 spring onions 2 chicken breasts 2 shallots 7oz Brie salt pepper

Finely chop the shallots and dice the chicken. Place in a large pan and cook gently until the shallots become a golden brown and the chicken is sealed. Add the rice and cook for 2 minutes, this will crack the outer shell of the rice grain. Whilst this is cooking, chop up the pepper and spring onion and add them to the rice. Spoon in the hot chicken stock a ladle at a time, ensuring that it comes up to a simmer after each ladle. After about 10 minutes the mixture will start to go creamy as the rice releases its starch. Add the white wine and bring back to a simmer. Taste the risotto, it should have a light bite to it, it’s at this point you can adjust the dish to your taste and add a little more stock if it has evaporated too much. Season to taste. Cut the rind off the Brie and break into small pieces, stir this into the rice and allow to melt. Serve! This dish needs to be eaten immediately as the rice will carry on cooking and will absorb the liquid, drying out the dish. This dish goes well with slowly roasted vine tomatoes and a nice piece of French baguette – enjoy!

97


14341 use no front cover:Layout 1

27/11/12

08:58

Page 98

These recipes were used in a READY STEADY COOK – style competition held between Queen Anne’s and Shiplake College. The head chefs from each school were accompanied by the head of the school, Julia Harrington and Gregg Davies respectively. A hotly contested event which ended in a tie! The following recipes are those prepared and cooked by Ian Grout and Julia Harrington.

Rump of lamb with potatoes, vegetable filled butternut squash and mushroom jus

99

Sea bass fillet on baby potatoes with roasted fennel, asparagus and ginger butter sauce

100

Asparagus soup with crostini croutons

101

Dark chocolate mousse with redcurrants

101


14341 use no front cover:Layout 1

27/11/12

08:58

Page 99

BALSAMIC MARINATED RUMP OF LAMB WITH ANNA POTATOES, HONEY SAUTテ右D VEGETABLE FILLED BUTTERNUT SQUASH CUP AND WILD MUSHROOM JUS

2 x 175g rump of lamb 50ml balsamic vinegar 2 medium baking potatoes 50g melted butter 175g assorted wild mushrooms 150ml red wine 100ml ready made demi-glace sauce (Knorr or similar) 1small butternut squash 1 carrot 1 courgette 1 dessertspoon honey olive oil seasoning mint sprigs (optional)

Trim lamb rumps and remove thin outer skin, gently score top of rump, place in bowl and add balsamic vinegar, marinade for 15 minutes. Peel potatoes and very thinly slice, place in a bowl, gently season and mix in melted butter. Place a small round dish/ramekin/stainless steel ring onto a baking tray and neatly arrange the potatoes to the top. Place in hot oven (250C) and cook until knife easily slides into potato and top browned, remove and set to one side. Peel squash and cut in half length ways, remove seeds then cut just past the seed holder to make a cup, place on roasting tray and bake until tender. Peel and dice carrots, courgette and squash into small cubes, sautテゥ vegetables in a pan until tender adding the honey at the last minute. Place the vegetables into the butternut squash, put to one side. Place a little olive oil into a pan and heat. Remove the lamb from the marinade shaking off any excess and carefully place the lamb into the pan skin side down. Cook for 30 seconds, turn the lamb over and place into the oven for 15 minutes or until cooked to your liking. Depending on the selection of wild mushrooms, roughly slice and gently wash, dry and sautテゥ in a pan with a little olive oil. When cooked gently pour in the red wine and reduce by half then add the demi glace and gently simmer. When lamb is nearly cooked, remove the potatoes from their mould and place back into the oven with the butternut squash, cook for a further 5 minutes.

To Serve: Place the Anna potato just to the edge of the plate; it should be golden brown with the potato edges just separating. Place the vegetable filled squash next to potato, thinly slice the lamb and lay overlapping in front of potato and squash. Spoon the mushrooms and sauce around the plate, top with mint sprig and serve. Serves 2

99


14341 use no front cover:Layout 1

27/11/12

08:58

Page 100

CHILLI CRUSTED SEA BASS FILLET ON CRUSHED HERB BABY POTATOES WITH ROASTED FENNEL, ASPARAGUS AND GINGER BUTTER SAUCE

2 x 175g sea bass fillets 230g baby potatoes 1 red chilli 1 fennel bulb 1 bunch asparagus ½ thumb ginger 1 shallot 50ml white wine vinegar 100ml white wine 100ml double cream 125g butter seasoning olive oil fresh herbs may be used, unusual herbs such as garlic chives, red basil, red amaranth, red mustard frills give a different look and flavour

Wash potatoes and boil in lightly salted water until tender, drain, crush gently with a fork, adding a little butter and seasoning. Stir in any roughly chopped or whole fresh herbs. Trim, wash and dry sea bass, cut small slits on skin side and put to one side. Trim fennel, cut in half lengthways and place on baking tray. Season the fennel and sprinkle a little olive oil over, place in hot oven until tender. Trim the asparagus, peel if necessary to the size you desire (keeping all trimmings to use in our quick soup recipe which follows on the next page). Either cook in lightly salted water or bake in oven, lightly seasoned, until tender. Deseed and finely chop the red chilli, (remembering not to touch any sensitive parts eyes/mouth etc). Place the sea bass skin side down into the chilli, then place into a hot lightly oiled frying pan, skin side down so that the skin will gently brown (if need be, hold down with a spatula). The fish will cook in about 3 minutes and will not need turning. Ginger butter sauce: Peel and finely chop the shallot and ginger. Gently heat a little olive oil in a pan, add shallots and ginger and cook until shallots are opaque. Gently pour in the white wine vinegar and reduce by half, pour in the white wine and again reduce by half. Add the double cream and bring to the simmer. Add the chilled butter a little at a time, gently stirring (do not allow to boil otherwise it will split). Once sauce has gently thickened, strain, cover and keep warm. To Serve: Place the crushed baby potatoes into a stainless steel mould on the plate just to the edge of the plate, remove mould. Place roasted fennel next to potato and stand the asparagus up against the fennel. Gently lay the sea bass skin side up on top of the herb potato, spoon the ginger butter sauce around the plate with a little on top of the sea bass. Top with a little micro herb mix and lime wedge. Serves 2

100


14341 use no front cover:Layout 1

27/11/12

08:58

Page 101

QUICK ASPARAGUS SOUP WITH CROSTINI CROUTONS

½ bunch asparagus (or the trimmings from the lamb recipe) 2 shallots 500ml liquid vegetable stock 150ml double cream seasoning olive oil French stick fresh coriander (optional)

Heat a little oil in a saucepan, add the chopped shallot and cook until opaque. Add the chopped asparagus/trimmings and cook for 3 minutes. Add the liquid stock, bring to the boil, reduce heat and simmer for about 15 minutes or until asparagus is cooked. Add double cream; bring back to simmer for a couple of minutes. Whilst soup is cooking, slice the French stick thinly on an angle and place on a baking tray. Sprinkle with a little olive oil and place in a hot oven to become crisp, being careful not to burn. Remove and cool. Carefully liquidise the mixture in a blender, check seasoning, if too thick add a little more stock and strain through a fine strainer. Serve in bowls, topped with chopped coriander, with crostini croutons on the side. Serves 2

JULIA’S QUICK DARK CHOCOLATE MOUSSE WITH REDCURRANTS

100g good dark chocolate 120g crème fraiche 125g redcurrants mint sprig

Place the dark chocolate into a bowl over a saucepan of gently boiling water to melt. Allow the chocolate to cool slightly, add the crème fraiche and lightly whisk to a smooth mixture. Spoon into long-stemmed glasses and chill. Decorate with redcurrant sprigs and top with fresh mint before serving. Serves 2

101


14341 use no front cover:Layout 1

27/11/12

08:58

Page 102

Ice-cream with hot chocolate (Paranga) sauce Irish Halloween cake Christmas pudding Chocolate pots Chocolate (champions’) crunch ‘Alternative’ Christmas pudding Goos (marshmallow, toffee crispies) Instant chocolate mousse Treacle tart Gypsy tart Rhubarb schnapps Fudge (great aunt Dorothy’s) Chocolate mug cake Peach cocktail Summer pudding (Ada Knott’s)

104 104 107 108 108 111 111 112 112 115 115 116 116 119 119


14341 use no front cover:Layout 1

27/11/12

08:58

Page 103

Seasonal Treats and Midnight Feasts


14341 use no front cover:Layout 1

27/11/12

08:58

Page 104

ICE-CREAM AND ‘PARANGA’ SAUCE Created by Lauren Troake, mother of Cammie, QA Society Committee, Alumni Relations The all-time favourite dessert in South Africa is ice-cream and hot chocolate sauce and my family has done extensive research into this subject! We’ve ordered this in every restaurant around the Cape Peninsula and by far and away the winning recipe is from Paranga – a very trendy restaurant on “The Strip” in Camps Bay. Cammie and I managed to persuade our waiter to give us the recipe!

100g Lindt milk chocolate 6 x Crunchie bars large dollop of double cream handful of mini marshmallows (or cut up large marshmallows)

Break the chocolate into pieces and chop the crunchie bars into little chunks. Put it all in a pyrex jug, together with the dollop of cream, to melt into a smooth consistency – stirring occasionally. You can either melt the mixture in the microwave, over a saucepan of hot water or simply leave the jug by the side of the AGA. Add more cream if you need to but don’t let it get too runny – consistency should resemble treacle. About 5 mins before serving, add the marshmallows to the chocolate and let them gently melt, but not completely, into the mixture. Pour generously over scoops of vanilla ice-cream. Smile! Simple but exceptionally yummy!

IRISH HALLOWEEN CAKE Created by Orla O Doherty I have included a recipe for Barmbrack (or Bairin Breac) It is a very important part of the Irish Halloween tradition. When baking the cake it is essential to include a gold ring (marriage proposal), coin (good fortune) and a piece of wood (bad luck). The aim being to receive the piece of cake containing the ring or coin and avoid the piece with the wood!

375g dried fruit 250ml cold tea 1 large egg 75g brown sugar 250g self raising flour 1 teaspoon baking powder

Soak fruit in tea overnight. Preheat oven to 170C. Add sugar, egg and flour to the fruit mixture, spoon by spoon. Mix until smooth, place in oven proof tin (adding trinkets wrapped in grease proof paper). Bake for 1 hour. Serve with inch thick Irish butter and a nice cup of tea!

104


14341 use no front cover:Layout 1

27/11/12

08:59

Page 105


14341 use no front cover:Layout 1

27/11/12

08:59

Page 106


14341 use no front cover:Layout 1

27/11/12

08:59

Page 107

CHRISTMAS PUDDING Created by Ann Cohen This is a recipe my mother used for Christmas every year after it appeared in the Daily Telegraph in 1963, and now I use it. As children, my brothers and sisters and I all helped to make it every year at least 3 months before Christmas and all had a turn at stirring, and as tradition states, we made a wish each time we stirred. My children, even now they are grown up, also do the same. Not a morsel was left after Christmas was over. A second pudding was also made and kept for Easter. A great family favourite, down the years.

1lb raisins 1lb sultanas 1lb currants 1lb candied peel 1lb best beef suet 6 eggs 1lb self raising flour 1lb breadcrumbs 1lb Demerara sugar 1 nutmeg 1oz mixed spice 1lb ground almonds 1 pint strong ale 1 double brandy pinch of salt

Prepare fruit, chop peel and suet. Grate the nutmeg. Mix all the ingredients together in the usual way. Turn into your greased pudding basins and boil gently for 8 hours. On Christmas day, remove pudding cloth, cover with a fresh one and steam gently for 2 hours. These puddings keep for one year. Splash generously with brandy and set aflame! Makes 2 puddings

107


14341 use no front cover:Layout 1

27/11/12

08:59

Page 108

CHOCOLATE POTS Created by Rebecca Botterill

285ml / ½ pint single cream 200g / 7oz quality chocolate (70% cocoa) 2 large egg yolks 3 tablespoons brandy, best you can get 20g / ¾oz butter

In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir until melted and smooth. Once melted, beat in your egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth. Pour into individual serving pots. (Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistency again. Serves 4

CHAMPIONS’ CRUNCH Created by Jane MacLean This is the recipe Mrs MacLean (or Miss English) made for her teams when they won tournaments!

7oz butter 4 dessertspoons cocoa 4 dessertspoons golden syrup 2 dessertspoons sugar 1 packet digestive biscuits, crushed 6oz plain chocolate

108

Melt butter, cocoa, syrup and sugar in a pan. Remove from heat and add crushed digestive biscuits. Mix well. Pour into a greased shallow cake tin (approximately 9” square). When set, melt chocolate and spread over the top. Cut into slices and serve to the winning team! Serves 16-20


14341 use no front cover:Layout 1

27/11/12

08:59

Page 109


14341 use no front cover:Layout 1

27/11/12

08:59

Page 110


14341 use no front cover:Layout 1

27/11/12

08:59

Page 111

‘ALTERNATIVE’ CHRISTMAS PUDDING! Created by Julia Harrington, Headmistress, QA Society President I make this pudding every Christmas and it’s a lovely treat for all who are not fond of the traditional variety. It can be served with cream (my favourite) or custard. Enjoy!

4oz white breadcrumbs 3oz Amaretti biscuits (I use the hard ones rather than the soft centre ones but probably makes no difference) 8oz butter 6oz caster sugar 4 large eggs, beaten 6oz self raising flour 6oz finely grated carrots 4oz ground almonds 1 pinch salt milk to soften

Butter pudding basin. Mix breadcrumbs and crumbled Amaretti biscuits. In another bowl, cream butter and sugar. Add the beaten eggs into butter and mix a little at a time. Fold in flour, stir in breadcrumb mix. Add a little milk – consistency must be very soft. Pour into basin (I usually make one ordinary size pudding basin with two thirds of it and freeze the other third for another time. You could use a bigger basin but I like to do it in my slow cooker and only an ordinary one fits in!). Cover with greaseproof paper and tie around with string. Steam for 2 ½ hours or put into slow cooker for same amount of time. Serves 8

GOOS Created by Daisy Proctor

200g marshmallows 200g butter 200g toffees cornflakes

Melt the butter, marshmallows and toffee until a thick liquid forms. Add the cornflakes and mix in. Put into cupcake cases. Cool. Devour!

111


14341 use no front cover:Layout 1

27/11/12

08:59

Page 112

INSTANT CHOCOLATE MOUSSE Created by Britta Anderson

150g mini marshmallows 50g soft butter 250g good dark chocolate (minimum 70% cocoa), chopped into small pieces 60ml hot water from a recently boiled kettle 1 x 284ml tub double cream 1 teaspoon vanilla extract

Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat. Meanwhile whip the cream with the vanilla extract until thick, and then fold unto the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones. Chill until you want to eat. The sooner the better!

TREACLE TART Created by Niamh Buckley, Head Girl 2010-2011 This was my favourite dessert at school, all syrupy, sweet and sticky. I loved how it would just stick to my teeth – lucky I’m the daughter of a dentist!

Tart: 1 cup chopped dates 1 cup boiling water 1 teaspoon bicarbonate of soda 2 dessertspoons butter ¾ cup brown sugar 1 egg 1 ½ cups plain flour 1 teaspoon salt 1 teaspoon baking powder Syrup: ¾ cup sugar ¾ cup water 1 teaspoon vanilla essence 1 dessertspoon butter ¼ cup brandy (although I’m pretty sure this was never an ingredient in the school version!)

112

Preheat oven to 180C. Pour boiling water with bicarbonate of soda in it over the dates. Let this stand while creaming the butter and sugar together, add the egg. Sift flour, baking powder and salt. Add first the creamed sugar mix, then the dry ingredients to the softened dates. Pour mixture into flan dish and bake for 30mins. Boil the sugar and water together for 5 minutes. Take off the hob and add the vanilla essence, butter and brandy. When the tart is cool-ish, smother it with the syrup. Serve with ice-cream or cream.


14341 use no front cover:Layout 1

27/11/12

08:59

Page 113


14341 use no front cover:Layout 1

27/11/12

08:59

Page 114


14341 use no front cover:Layout 1

27/11/12

09:00

Page 115

GYPSY TART Created by Mr Michell A Queen Anne’s classic dessert, served at every Reunion Day – guaranteed to bring back happy memories of school dinners.

410g tin evaporated milk 340g dark muscovado sugar 1 x 10” short crust pastry case (pre-cooked)

Pre heat oven 200C / gas 6. Whisk evaporated milk and sugar until light and fluffy, approx 10mins. Pour mix into pastry case. Bake for 10mins. The surface will appear slightly sticky but will set when left to cool.

RHUBARB SCHNAPPS Created by Aileen Kane A special drink ready in time for the summer. Drink on its own or top up with champagne – this pretty pale pink drink will be a hit with all your guests!

2kg rhubarb, trimmed, chopped into small pieces 1½ litres vodka 1kg granulated sugar

Cook the rhubarb in a saucepan with a splash of water for 10-15 minutes, over a gentle heat. Strain the rhubarb through a sieve. (Use the rhubarb pulp in another recipe – you could add it to Cammie’s Iconic Crumble recipe on page 61!) Mix the strained juice, vodka and sugar together in a large jug, then pour the mixture into a sterilised bottle. Store the bottle in a cool, dark place for a minimum of six weeks but up to six months. Gently tip the bottle every so often to ensure that all the sugar dissolves.

115


14341 use no front cover:Layout 1

27/11/12

09:00

Page 116

GREAT AUNT DOROTHY’S FUDGE Created by Kate Nightingale This is really evil and piles on the pounds!

2lbs granulated sugar 1 tin condensed milk 2oz butter 1 cup milk

Melt all the ingredients slowly in a large saucupan, stirring all the time. Boil for about 30 minutes until it has turned a golden brown and a few drops harden when dropped into cold water. Beat with an electric mixer for about 3-4 mins. Pour into a greased tin and score into squares just before setting. Walnuts can be added before beating. Enjoy!

CHOCOLATE MUG CAKE Created by Kathy Xu This is easy and yummy!

50g dark chocolate 4 tablespoons plain flour 3 tablespoons sugar ¼ teaspoon baking powder 3 tablespoons unsalted butter 3 tablespoons milk 1 egg ¼ teaspoon vanilla essence

116

Break the chocolate into tiny pieces into a bowl. Using a food stirrer, add flour, sugar and baking powder and mix in well. Add melted butter, milk, eggs and vanilla and mix again. Pour everything into a mug. Put into the microwave and heat it for 3 minutes. Amazing!


14341 use no front cover:Layout 1

27/11/12

09:00

Page 117


14341 use no front cover:Layout 1

27/11/12

09:00

Page 118


14341 use no front cover:Layout 1

27/11/12

09:00

Page 119

FUZZY PEACH COCKTAIL Created by Barbara Orpwood This is nice for a summer cocktail. You need to start preparing it a few days before you want to drink it.

1 ripe peach peach schnapps champagne

Wash the peach, take out the stone but do not skin it. Cut it into large pieces. Put the peach pieces in an old mug and cover them with peach schnapps. Seal the mug with cling film and leave in the fridge for at least four days. Strain the mixture and discard the peach, or eat it. Don’t drive after eating it! Put a little of the liquid in a champagne flute and top up with chilled champagne. A similar cocktail which uses vodka and fresh raspberries is also very nice.

ADA KNOTTS’ SUMMER PUDDING Created by Sophie McAlpine

1lb raspberries 8oz blackcurrants 6oz castor sugar 7-8 slices white bread

Place fruits and sugar in a large saucepan over medium heat. Cook for 2-4 mins – only until sugar has melted and juices begin to run. Remove from heat. Line basin with overlapping slices of bread. Pour contents of pan into the basin retaining about 1 cupful of juice for later. Cover pudding with another slice of bread, then place a small plate or saucer on top with a weight (e.g. large tin of soup.) Place in fridge overnight. Before serving turn pudding inside out onto a shallow dish (loosen with a palette knife if needed.) Spoon reserved juice all over to soak any bread which is still white.

119


14341 use no front cover:Layout 1

27/11/12

09:00

Page 120


14341 use no front cover:Layout 1

27/11/12

09:01

Page 121


14341 use no front cover:Layout 1

27/11/12

09:01

Page 122

INDEX ‘Alternative’ Christmas pudding

111

Chicken tarragon

44

Apple and almond dessert cake

58

Chilled pea shots with spicy crab

32

Artichoke dip

28

Chilli con carne

86

Asparagus soup with crostini croutons

101

Choccie Crunchies

14

Bacon wrapped scallops

36

Chocolate (champions’) crunch

Baisers (meringues)

70

Chocolate chip cookies x 2

10

Baked mackerel with herb stuffing

85

Chocolate chunk cookies

13

Banana bread

18

Chocolate cola cake

66

Banana cake with lemon

17

Chocolate fudge cake

57

Banana chocolate muffins

6

Chocolate mug cake

116

Chocolate pots

108 107

Banoffee pie

122

57

108

Blondies

9

Christmas pudding

Blueberry muffins

6

Creamy chicken and tarragon salad (Suzi’s)

32

Brioche pudding

74

Creamy stuffed chicken wrapped in Parma ham

40

Broccoli salad

39

Crispy cheesy chicken

82

Brownies

61

Crunchie bar cheesecake

21

Butter biscuits (Granny’s biscuits)

22

Dark chocolate mousse with redcurrants

101

Butternut squash soup

31

Date cake

65

Carpaccio of beef salad

51

Easy, tasty pasta

78

Cheese scones

13

Fish pie (Cskay’s)

93

Cheesecake

54

French onion soup

47

Chicken burgers

31

Fruit crumble (iconic)

61

Chicken casserole with apricots

89

Fudge (great aunt Dorothy’s)

116

Chicken goujons

43

Gazpacho

28

Chicken in saffron and garlic

90

Goat’s cheese salad

48

Chicken ‘n’ cashew stir fry

93

Goos (marshmallow, toffee crispies)

111


14341 use no front cover:Layout 1

27/11/12

09:01

Page 123

INDEX Gypsy tart

115

Risotto

94

Hazelnut and chocolate cookies

14

Risotto with Brie

97

Ice lollies

54

Rump of lamb with potatoes, vegetable filled butternut squash and mushroom jus 99

Ice-cream with hot chocolate (Paranga) sauce

104

Instant chocolate mousse

112

Irish Halloween cake

104

Italian sausage bake

78

Lemon crunch pudding

69

Lentil and bacon soup

36

Meringue Chantilly

58

Moroccan chicken tagine with couscous

90

Muffins

9

Paella

89

Pancakes

17

Pasta au gratin

94

Peach cocktail

119

Pesto pasta

48

Pitte Panna (Swedish bubble and squeak)

43

Prawns with pasta

81

Pumpkin fritters

22

Quick veggie pasta

86

Red pepper salad

44

Redcurrant tart

73

Rhubarb jam

21

Rhubarb schnapps

115

Rich chocolate cake

70

Russian meatballs

47

Scones

69

Sea bass fillet on baby potatoes with roasted fennel, asparagus and ginger butter sauce 100 Smoothie time

18

Special pasta

51

Strawberry cheesecake

62

Stuffed mushrooms

35

Stuffed peppers

40

Summer pudding (Ada Knott’s)

119

Swiss chicken

82

Thai fish cakes

39

Thai green chicken curry

85

Treacle tart

112

Tuna bake

35

Tuna carpaccio

81

Welsh cakes

65

Welsh rarebit

25

Zinger ginger beer

74

123


14341 use no front cover:Layout 1

27/11/12

09:01

Page 124

Final Morsels The Queen Anne’S Kitchen project started as an idea conjured up over a delicious meal and a fine bottle of wine. Our mission was to create a cookbook that inspired people to try their hand at the simple recipes, as well as wafting them back to earlier times with fond memories of happy school days.

quick and scrumptious

Funds raised from the sale of this book will go to the Queen Anne’s Society, a registered charity, which provides annual scholarship support to Sixth Form students, enabling them to continue their studies at Queen Anne’s. This has been a very special project for both the School and the Society and we hope that it brings you as much pleasure to peruse as it did for us to produce! It would have been impossible to pull it all together without the assistance of the following people and our sincere thanks go to them: All our recipe contributors (including our founding fathers!) Graham Heffer and Sodexo for their support throughout the project and their contribution of recipes Gee Charman (QAS 1996-2001), chef and food stylist for preparing and styling the recipes Tony Briscoe, food photography Jon Moss, school photography Shelleys the Printers, graphic design and print Queen Anne’s School, and in particular, Julia Harrington, Headmistress, for all the invaluable support, guidance and contributions. A special thanks to Lauren Troake and Clare Chapman who made the idea a reality.

The recipes in this book have been reproduced by kind permission of their contributors. Our photographers were Jon Moss and Tony Briscoe. Copyright in the photography is owned by Queen Anne’s School. The members of the Queen Anne’s Society Committee, together with Shelleys the Printers, created the design and layout of the book and reserve their rights in the work. First published in 2012. Published by Queen Anne’s School. Copyright © 2012..ISBN No. 978-0-9575054-0-7

124


Registered Charity

Designed and printed by Shelleys The Printers

Q UEEN A NNE’ S KITC HEN

Quick And Scrumptious

Q UEEN A NNE’ S KITCHEN

Queen Anne's Society Cookbook  
Queen Anne's Society Cookbook