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cooking up a treat

Cooking up a treat. Wednesday, 1 May 2013. Rhubarb and Custard Cake. British rhubarb grows prolifically and is available to buy from March through to October. As we have a good garden supply I have accumulated a number of rhubarb recipes over the years. This rhubarb and custard cake is one of my favourites from The Good Food Magazine. It is a delicious teatime treat served with a cuppa. 250g pack butter, softened, plus extra for greasing. 150g pot ready-made custard (not the chilled kind; I used Ambrosia).

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cooking up a treat | cookingupatreat.blogspot.com Reviews

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Cooking up a treat. Wednesday, 1 May 2013. Rhubarb and Custard Cake. British rhubarb grows prolifically and is available to buy from March through to October. As we have a good garden supply I have accumulated a number of rhubarb recipes over the years. This rhubarb and custard cake is one of my favourites from The Good Food Magazine. It is a delicious teatime treat served with a cuppa. 250g pack butter, softened, plus extra for greasing. 150g pot ready-made custard (not the chilled kind; I used Ambrosia).

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1 ingredients

2 250g self raising flour

3 4 large eggs

4 method

5 posted by

6 silvana

7 no comments

8 savoury brioche coronne

9 10g instant yeast

10 4 free range eggs

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ingredients,250g self raising flour,4 large eggs,method,posted by,silvana,no comments,savoury brioche coronne,10g instant yeast,4 free range eggs,8 10 slices prosciutto,pinch salt,handful grated parmesan,preparation method,very gradually,over the top,atom

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cooking up a treat | cookingupatreat.blogspot.com Reviews

https://cookingupatreat.blogspot.com

Cooking up a treat. Wednesday, 1 May 2013. Rhubarb and Custard Cake. British rhubarb grows prolifically and is available to buy from March through to October. As we have a good garden supply I have accumulated a number of rhubarb recipes over the years. This rhubarb and custard cake is one of my favourites from The Good Food Magazine. It is a delicious teatime treat served with a cuppa. 250g pack butter, softened, plus extra for greasing. 150g pot ready-made custard (not the chilled kind; I used Ambrosia).

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cookingupatreat.blogspot.com

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cooking up a treat: April 2010

http://cookingupatreat.blogspot.com/2010_04_01_archive.html

Cooking up a treat. Wednesday, 28 April 2010. Stuffed tenderloin of pork with Marsala. TENDERLOIN OF PORK WITH MARSALA (serves 6). 2 x 600g tenderloins of pork. 1 large onion peeled, thickly sliced. 1 large carrot, peeled, cut into quarters. 1 celery stick, peeled, cut into four. 5-6 tbpsns olive oil. Salt and freshly ground pepper. 400g spinach cooked and drained, finely chopped. 40g dried porcini, soaked in warm water for 30 minutes, drained and chopped. 60g toasted pine nuts. 2 free range eggs, beaten.

2

cooking up a treat: Braised Beef Stew in Red Wine

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Cooking up a treat. Friday, 11 January 2013. Braised Beef Stew in Red Wine. During January the outdoors feels as cold as a snowball, the sky is as black as coal by 4pm as it is quickly turns to nightfall, and I generally want to hibernate for while after the excesses of Christmas. At this time of year I like to turn to some comfort food and I make some hearty stews to feed my family, usually I will opt for a beef stew. Olive Oil, for cooking. 1 kilo stewing beef (shin or braising beef), cut into chunks.

3

cooking up a treat: Gooey and Buttery Flapjacks

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Cooking up a treat. Friday, 11 January 2013. Gooey and Buttery Flapjacks. Flapjack in my opinion should have a bit of bite and lots of chew. This recipe delivers a wonderful texture in spades. You can add whatever fruit, nuts or seeds that you have in your store cupboard to add an extra flavour or two. If you want to make an indulgent flapjack you might want to dip the cooked and cooled slices to half coat them in melted chocolate. 50g/2oz Light Muscovado sugar. For chocolate dipped flapjack. Gooey and B...

4

cooking up a treat: Chocolate Fondants

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Cooking up a treat. Friday, 22 February 2013. It’s official, the way to everyone’s heart is through chocolate. So if you would like to woo your partner, or if you are planning a night in with friends and family and you would like to wow your fellow dinners this February, then try out this wonderful recipe for chocolate fondants. 50g melted butter, for brushing. Cocoa powder, for dusting. 200g good quality dark chocolate (at least 70% cocoa content), chopped into small pieces. 200g golden caster sugar.

5

cooking up a treat: September 2010

http://cookingupatreat.blogspot.com/2010_09_01_archive.html

Cooking up a treat. Friday, 24 September 2010. You know that Halloween is just around the corner when pumpkin and squash start to appear in the shops. My husband plants different varieties of squash in our garden every year. Last year we had an abundance of the ‘carnival squash’ (one of my favourites). It is cream speckled with orange and dark green colours. The flesh tastes rather like a sweet potato and it is delicious in soups. 15 kg/lbs 5oz squash or pumpkin. 4 tbspns olive oil. 1 onion, sliced.

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cooking up a treat

Cooking up a treat. Wednesday, 1 May 2013. Rhubarb and Custard Cake. British rhubarb grows prolifically and is available to buy from March through to October. As we have a good garden supply I have accumulated a number of rhubarb recipes over the years. This rhubarb and custard cake is one of my favourites from The Good Food Magazine. It is a delicious teatime treat served with a cuppa. 250g pack butter, softened, plus extra for greasing. 150g pot ready-made custard (not the chilled kind; I used Ambrosia).

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