Mince Meat and Apple Tart

serves 4-6

175gr/6oz shortcrust pastry
1 medium cooking apple(peeled,cored and grated)
175gr/6oz mincemeat
150ml/5fl oz fresh double cream
25gr/1 oz blanched almonds(crushed and toasted)

1. Roll pastry to line an 18cm/7inch flan dish.

2. Mix the apple and mincemeat and place in pastry case.

3 Bake at gas6/200c/400f for 15 minutesreduce temperature to gas3/170c/325f for a further 10 minutes.

4. Remove from oven and cool slightly.

5. Lightly whip the cream and spoon over flan.

6. Sprinkle with crushed toasted almonds and serve immediately.

Fruit and Cream Pavlovas

serves 6

2 size 3 egg whites
100gr/4oz caster sugar
150ml/1/4 pint double cream
1 tbsp milk
350gr/12oz fresh fruit or 425gr/15oz can fruit

1. Cover 2 greased baking trays with double thickness of greaseproof paper.

2. Outline 3 7cm/3inch rounds on each paper.

3. Beat egg whites until stiff, and add half of the sugar.

4. Continue beating until meringue is shiny and stands up in peaks.

5. Fold in remaining sugar.

6. Cover each round with meringue about 1/2cm/1/4 inch thick.

7. Put into centre of slow oven, gas mark 1/ 140c/ 275f and bake for 35 to 45 minutes(or until pavlovas are pale gold and crisp).

8. Carefully peel away from paper.

9. Cool on a wire rack.

10. Whip cream and milk together until stiff.

11. Spread two thirds over pavlovas.

12. Cover with fresh raspberries or halved strawberries or canned mandarins or peach slices.

13. Top each with a whirl of cream and serve immediately.

Orange and Lemon Cake

225g/8oz margarine
225g/8oz caster sugar
3 eggs
1 teaspoon vanilla essence/extract
115g/4oz plain/all purpose flour
1 teaspoon baking powder

Topping
Grated rind and juice of one orange
Grated rind and juice of one lemon
225g/8oz brown sugar

1. Preheat the oven to 180C/350F/Gas mark 4.

2. Cream the margarine and sugar together until the mixture becomes soft and pale.

3. Beat in the eggs one at a time.

4. Fold in the sifted flour and baking powder.

5. Pour the mixture into a well-greased ring tin and bake for 45 minutes, or until the cake springs back when pressed lightly.

6. Leave the cake in the tin for 10 minutes and then turn out onto a wire rack to cool.

7. Meanwhile, put the orange and lemon rind and juice and the sugarin a saucepan and bring to the boil. Let it cool and pour it over the cake while the cake is still hot.

8. Allow to cool before serving.

Orange Fluff with Strawberries

serves 4-6

450ml/3/4 pint double cream
300ml/1/2 pintmilk
grated rind and juice of 1 orange
3 level teaspoons gelatine
50gr/2oz sugar
1 tablespoon rosewater(optional)
orange slices for decoration
225gr/8oz strawberries(hulled and washed)

1. Heat the cream and milk until very hot, but not boiling.

2. Put theorange juice into small saucepan, sprinkle the gelatine over. allow to stand for a few minutes, then put over low heat until gelatine has dissolved.

3. Stir the dissolved gelatine, orange rind, sugar and rosewater if being used, into the cream.

4. Pour into 4 or 6 individual wetted moulds or one large mould or serving dish.

5. Chill until set.

6. Turn moulds out onto serving dish.

7. Decorate with slices of orange.

Serve with strawberries.

Original English Sausages with Rich Guinness Gravy

2 tbsp olive oil
20 g butter
2 large Spanish onions, peeled and finely sliced
2 tsps golden granulated sugar
284 ml carton fresh beef stock
2 level tsp plain flour
250 ml original Guinness
8 Original English Sausages
1 tbsp white wine vinegar
Sea salt

1. Heat 1 tbsp oil in a large frying pan, add the butter and when it has
melted tip in the onions. Stir them so they are coated with the butter
mixture then cook slowly over a low heat for 25-30 minutes until
completely soft and quite brown.

2. Sprinkle in the sugar and mix in well, then turn the heat up and stir
continuously for about 5 minutes until the onions are really brown and
caramelized.

3. Meanwhile bring the stock to the boil and boil rapidly for about 10
minutes until the volume is reduced by half. Stir the flour into the
onions and cook for a minute, and then add the stock and the Guinness.
Bubble up for a minute or two then turn right down and leave to
simmer.

4. Grill or fry the sausages, using the remaining oil, until browned on
all sides. Check the seasoning on the onion gravy adding salt, white
wine vinegar and a little water if it has got too thick.

5. Add the sausages to the gravy, spooning it over them thoroughly, then
continue to cook on a low heat for 15-20 minutes until the sausages
are cooked, adding extra water as needed.

6. Serve with mashed potatoes

Peach Pie

For the filling
1/2 cup Sugar
1 tablespoon All-purpose flour
4 Large eggs
1-1/2 cups Milk
1 teaspoon Vanilla extract
1/ 8 teaspoon Ground cinnamon
Pinch of Ground nutmeg
1 tablespoon Light rum
5 or 6 Ripe peaches, sliced (canned or frozen work just fine)

For the whipped cream topping
1 cup heavy cream
2 tablespoons Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon, plus extra to sprinkle over whipped cream

1. Preheat oven to 425 degrees F.

2. To make filling, combine the sugar, flour and spices in a small bowl and stir well to mix.

3. In another bowl, whisk the eggs until they are liquid, then whisk in the sugar mixture.

4. Stir in the milk, vanilla and rum, and set aside.

5. Arrange peach slices in the crust and pour the custard filling over them.

6. Skim the foam off mixture before pouring.

7. Bake pie for about 45 minutes until crust is baked through
and the filling is set.

8. To finish the pie, whip the cream with the sugar, vanilla, and cinnamon.

9. Spread the cream over the filling, making sure it touches the edge of the crust all around.

10. Sprinkle with cinnamon.

Chicken Basque

Olive oil
4 red peppers, halved and cut into strips
4 onions, sliced
4 cloves garlic, sliced
100g sun-dried tomato (either dry or in oil), chopped
One hot chorizo, sliced into thin half-discs
Pepper
1.5kg chicken, cut into large pieces
450ml (by volume) basmati rice
550ml chicken stock
340ml dry white wine
2tsp tomato puree
1tsp smoked paprika
Half an orange, peeled and cut into segments
2tsp mixed herbs

1. Cook the peppers and onions over a medium heat until the peppers are soft and the onions are just starting to brown.

2. Add the sun-dried tomato, chorizo and garlic, and stir well.

3. Season the chicken with pepper, and fry it over a high heat in another pan until the pieces are sealed and reasonably brown on all sides. (You'll probably need to do this in two batches.) Take the chicken off the heat.

4. Back in the first pan, the chorizo should by now have released some oil. (If it hasn't, add a bit more olive oil.) Add the rice and stir so that it has a reasonable coating of oil; then add the stock, wine, tomato puree and paprika.

5. Once the mixture's simmering, turn the heat off. Give it a final stir, then place the chicken on top, scatter the orange pieces over it, then scatter the mixed herbs over the whole thing.

6. Put the lid on the pan and cook for one hour at 180°C.

West Country Cheddar and Trout Pastry Bites

Try making these squares of cheese-topped pastry in advance and storing them in the freezer – they’re great as a festive snack…

Servings: 24 pastry bites
Cooking Time: 20 minutes 

For the pastry
350g prepared puff pastry, chilled
75g extra mature West Country Farmhouse Cheddar Cheese, grated
1 egg yolk, mixed with 1 tbsp water

For the topping
110g West Country Farmhouse Cheddar Cheese
2 leeks, finely sliced
25g Butter
1 lime
pinch grated nutmeg
pinch freshly ground black pepper
110g rainbow trout fillet, skinned and cut into thin strips

1. Preheat the oven to 200C/gas 6. Roll out the pastry to a 25cm x 10cm rectangle. Sprinkle the top two-thirds of the pastry with the grated cheese. Fold the bottom third up to cover the middle third and then fold the top third over this. Give the pastry a quarter turn. This incorporates a layer of cheese into the puff pastry.

2. Roll out the pastry to the thickness of a £1 coin. Cut into 5cm squares and place on a baking sheet. Brush with the egg glaze.

3. Thinly slice the cheddar cheese into similar size squares and use to cover each pastry square.

4. Lightly sauté the shredded leek in the butter for 2 – 3 minutes. Use half the lime to squeeze juice over the leeks. Season well and spoon the leeks onto the cheese covered pastries. Top with strips of trout.

5. Place pastries on a baking sheet lined with baking parchment and bake for 15–20 minutes until the pastry is well risen and golden.

6. Garnish with thin slices of lime and serve warm.

Katie's Carrot Cake

285g (10oz) carrot, peeled and finely grated
225g (8oz) unsalted butter
285g (10oz) soft brown sugar
4 large eggs, beaten
2 tsp ground cinnamon
3/4 tsp ground cardamom
1 tsp mixed spice
340g (12oz) plain flour1 level tbsp baking powder
grated zest and juice of 1 lemon
225g (8oz) finely ground almonds
For the icing and garnish:
250g (9oz) cream cheese
110g (4oz) icing sugar, sifted
grated zest and juice of 1 orange
55g (2oz) chopped walnuts
 

Preheat the oven to 180°C/350°F/gas mark 4.

You will need 1 x 30cm (12 inch) cake tin lightly oiled.

Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.

Sift the spices, some salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; when it's ready a skewer inserted into the centre of the cake will come out clean.

Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.

To make the icing:
Put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and juice to taste. Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated

Yvonnes Orange Cookies

110g/41/4 oz butter at room temperature (leave out or microwave for a few seconds to aid the creaming process)
  50g/2oz caster sugar)
  zest of 1 orange
  150g/5oz self-raising flour
 

  Pre-heat the oven to 190°C/375°F/ Gas 5.
  Beat the butter and sugar together in a bowl until it changes to a lighter, paler texture. Add the orange zest
  Stir in the flour and, when completely blended, take a walnut sized piece and roll into a rough ball. Place on the baking tray leaving a 4cm/ 1 1/2 in gap between each dough ball. Dip a fork in water and use it to gently flatten each ball to roughly 5mm/ ¼ in thick. Bake for 5-10 minutes or until flat and just golden brown.
  Leave to cool on the tray until the cookies start to firm and then transfer onto a wire cooling rack. Serve with ice cream or just on their own.

500g zucchini
1 litre Sunflower oil
3 white organic eggs
3 tbs ex. v. olive oil
3 tbs warm water
Plain flour

Cut the zucchini into 5mm thick ovals, then cut tham into thick matchsticks. Place in a colander, sprinkle with salt, and leave for ½ hour

For the batter, sieve the flower into a bowl, make a well in the centre, pour in the olive oiland stir to combine. Loosen this paste by slowly adding enough warm water to make a batter the consistency of double cream. Leave for ½ hour. Season

Heat the oil in a high-sided pan to 190°C

Beat the egg whites until stiff and fold into the batter

Pat the zucchini dry, dip them in the hot oil until golden crisp. Serve immediately.

5 -6 large baked potatoes
Vegetable oil
1 x 142 ml carton soured cream
1 lime
Salt and pepper
8 ripe tomatoes, deseeded and finely chopped

Cut each backed potato into 6-8 wedges. Scoop out the potato flesh, leaving 2-3 mm of potato attached to the skin.

Heat the oil to 180° C/ 350° in a deep fat fryer or deep frying pan. Deep fry the skins in batches until golden and crispy. Drain and sprinkle with rock salt.

Mix the tomatoes, onion, garlic and chilli into the soured cream. Add a few squeezes of lime juice and plenty of salt and pepper.

Arrange the salted potato wedges on a large plate with a bowl of the salsa dip in the middle.

16 good-quality ripe tomatoes
1 garlic clove, peeled and chopped
Large pinch of fresh or dried thyme or rosemary
Sea salt and freshly ground pepper
Extra virgin olive oil
Aged balsamic vinegar
4 slices of ciabatta or any country-style bread
1 clove garlic cut half lengthways
Extra virgin olive oil

  Halve tomatoes and remove the seeds. Chop into small1cm/1/2 inc squares and place in a bowl with the garlic and herbs. Season well, mix and drizzle with the oil and vinegar. This can be done in advance and left to mature for a while
  Slice the bread and toast or char-grill using a griddle pan. While still hot, rub the bread with the halved garlic clove and drizzle with a little olive oil. You could cut the slices into smaller pieces if you wish.
  To serve, pile as much of the tomato mixture as you can on to each piece of bread

  4 avocados
  1 tomato
  1/8 red onion chopped
  Sea salt, black pepper
  Cayenne pepper
  1 teaspoon chopped red chilli
  2 tablespoons lime juice
  2 tablespoons coriander leaves
  Extra virgin olive oil
  Corn chips

  Halve avocados and scoop the flesh into a food into a food processor
  Immerse the tomato in boiling water for 20 seconds and then into cold water. Peel off the skin, remove the core and coarsely chop the flesh.
  Add the tomato to the food processor with the remaining ingredients and process to a coarse puree
  Turn into a bowl. Just before serving dust with cayenne pepper and drizzle with olive oil. Accompany with corn chips.

 
Send us your recipe ideas for the next 'Host with the Most' and you could be the lucky winner of The River Café Cookbook Easy - if you use any of the recipes suggested here don't forget to let us know exactly how delicious they were!

Please remember to include your name and address in your email:
 

If you would like to become a member of a reading group, start a reading group of your own or are looking for tips to liven up an existing group, TOP TIPS has the right advice for you.
CLICK HERE.