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Some Tempting Recipes |
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Try a few of our own
delicious recipes using the fruits from the farm:
AJs Really Quick Crumble
Put fruit (apples,
raspberries, blackberries or a mixture) in a dish with a little brown
sugar and a tablespoon of water. Put equal quantities of brown sugar,
butter and breadcrumbs into a Magimix. Mix and place on top of fruit.
Cook for 30 minutes or until crunchy on top.
Cyntra's Raspberry
Brulee
1 1/2 lbs raspberries, 5
oz sugar, 250 ml water, large tubs of crème fraiche and natural Greek
yoghurt, 2 tbls brown sugar, 2 tsp cinnamon, chopped mixed nuts
(optional)
Make praline: put sugar
in a pan and add water. Stir once (do not stir again). Slowly melt
sugar. When completely melted boil until caramel coloured. Add nuts.
Do not stir. Pour onto greased baking tray. Leave to cool.
Put raspberries in oven
proof dish. Mix crème fraiche, yoghurt and cinnamon together.
Spread on raspberries.
Break up cold praline and
put in blender. Sprinkle over top. Put in freezer for half - 1
hr. Place under hot grill. Melt top then put in fridge for at least
1 1/2 hrs. Serve to people without dentures.
Pat's Blackberry or
Raspberry or Blackcurrant Ice Cream
4 free range eggs from
happy hens
4 oz icing sugar
1/2 pt double cream
A small cup of seived fruit
puree (blackberry, blackcurrant or raspberry)
Beat the egg yolks with 1
oz of icing sugar until pale. Whip double cream. Fold together
with the puree. Whisk the egg whites until stiff, whisking in
the rest of the icing sugar. Fold everything together. Put
into a carton and straight into the deep freeze.
Marcus' Damson Gin
Prick the damsons to reveal
the flesh. Put a pint of damsons and a pint of gin
into a large bottle with half a pint of sugar. Leave for
2-3 months gently shaking the bottle once every 2 weeks. Sieve
through muslin. Consume after a hectic week.
Mrs G's Apple Meringue
4 large eggs, 8
ozs granulated sugar, 2 lbs cooking apples, 4
ozs sugar
Simmer apples with 4 ozs
sugar
Separate eggs and whip
yolks into cooled stewed apple
Put apple and yolk
mixture into a dish at least 2 1/2 to 3 ins deep
Whip egg whites to a
stiff peak
Fold in 8 ozs sugar and
spoon unevenly on top of apples
Place dish in cool oven
until meringue has risen and is golden
Will keep well for 2-3
days
Sprinkle a small amount
of sugar over meringue before reheating.
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