Blackcurrant Sponge Pudding

This is by Greg Wallace and was a definite success, I did not top with almonds.

500g (1 lb) blackcurrants, topped and tailed if fresh, defrosted if frozen

75g (3 oz) granulated sugar

125g (4 oz) soft butter

125g (4 oz) soft light brown sugar

2 eggs

125g (4 oz) self-raising flour

1 tsp baking powder

25g (1 oz) flaked almonds

Vanilla ice-cream, to serve

Preheat the oven to 180C. Grease a 9 inch (23cm) fluted flan dish.

Mix the blackcurrants with the granulated sugar, and spread over the base of the greased flan tin.

Put the butter, brown sugar, eggs, flour, and baking powder into a bowl and beat well.

Spread the mixture over the blackcurrants, smoothing out the top.

Scatter the flaked almonds over the top, and bake for 30 – 35 minutes. Check after 25 minutes, and if it’s well browned already, cover with foil for the remaining time.

Serve warm with ice cream ,  crème fraiche or custard

Ensalada Rusa

This is the Spanish version of a Russian salad. Have done it twice now for parties and it is a success with or without the prawns. This amount is for 10 people.

2 large potatoes cubed
4 boiled eggs
2 handfuls of frozen peas & carrots (I used just peas)
1 large tin of Tuna in oil
Mayonnaise (I used a low fat version)
salt & pepper
chopped chives (optional)
Prawns (optional)

1. Boil the potatoes until cooked, then drain and cool.
2. Cook the frozen vehgetables, drain and cool.
3. Chop the eggs reserving some slices for decoration.
4. Drain the tuna and flake into a large bowl.
5. Add the potatoes, vegetables and enough mayonnaise to mix.
6. Season with salt & pepper and gently mix in the eggs and prawns.
7. Add more mayonnaise if required.
7. Decorate with sliced egg and chopped chives.
8. Cool in the fridge for at least 30 minutes.

Roasted Rhubarb Bakewell Tart

I made 2 of these using bought pastry cases

1lb rhubarb, cut into short lengths

5oz caster sugar, plus 1 tbsp extra for sprinkling

1 x 375g pack sweet shortcrust pastry            OR 2 bought cases

5oz softened butter

3½oz ground almonds

2 large eggs

¼ tsp almond extract

1 tsp baking powder

2oz plain flour

Preheat the oven to gas 4, 180°C, 160°C fan. Toss the rhubarb with 75g (2oz) of the sugar then spread over a baking tray roast for 20 minutes, then cool.

Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 minutes until firm. Line with nonstick baking paper and baking beans and bake for 15 minutes. Remove the beans and paper, then bake for a further 10 minutes. Trim the edges when cool.

Remove the rhubarb from the syrup. Mash half and spread over the pastry.

Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder and flour until creamy.

Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb and 1 tbsp sugar.

Bake for 35 minutes, or until golden and risen. Cool in the tin until warm.

Crab and Shrimp Seafood Bisque

Tastes very nice but next time will use a dry sherry

3 tablespoons butter
3 chopped green onion
1 large stick celery chopped
2 heaped tablespoons plain flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry 

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.

Pear and Chocolate Cake

I just used normal brandy, the cake took about an hour to cook and I topped with some chocolate sauce. This amount does a cake for 4-6 people

2 under-ripe pears

70g dark chocolate
85 g butter
2 eggs
60 g sugar
50 g ground almonds
1 tbsp Pear Brandy

1 Preheat the oven to 170C/335F/gas mark 3½. Grease and line a 23cm round deep cake tin.

2 Peel, core and cut the pears into eighths. Arrange them core-side down in a fanned circle at the bottom of the tin.

3 Put a pan on the heat with a little water in it and set a heatproof bowl over it. Break up the chocolate and melt together with the butter in the bowl.

4 While that’s melting, beat the eggs and sugar together until pale and fluffy. Stir in the melted chocolate then carefully fold in the ground almonds.

5 Tip the batter into the tin and bake for 45-50 minutes. Use a skewer to test the centre to check that it is baked through. As soon as it comes out of the oven, pour the Pear Brandy all over the top and leave it to cool in the tin.

6 To serve, gently loosen the cake all around with a knife then place a plate on top of the tin. Holding them together firmly with both hands, flip the tin and plate over so that the plate is underneath and the cake can slip down on to it.

Pork Marsala

I used garlic infused olive oil as this is a quick option to mincing garlic.

4 boneless thin pork loins

2 thinly sliced shallots

2 chopped garlic cloves

8 sliced mushrooms

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons olive oil

2 tablespoons butter

1/3 cup all purpose flour

1/2 teaspoon of salt and ground pepper

fresh thyme

1. On a plate or shallow bowl add flour, salt and pepper-mix. Toss your pork in the mixture to coat all sides and tap off the excess.

2. In a saute pan or similar add butter and oil to a medium high heat, when butter is melted, add pork to pan and cook, flipping over one time when sides get golden brown.

3. Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Use tongs to toss them around so they are touching the pan.

4. Add in your Marsala wine and chicken broth, and use a wooden spoon to scrape up the bits at the bottom of the pan.

5. Add in fresh thyme (about a teaspoon-tablespoon)

6. Cover the pan and let cook for about 10 minutes

7. Optional- add in about a teaspoon of Dijon Mustard (pork and mustard are a match made in heaven) and let cook for another 3-4 minutes uncovered

8. It will be ready when the sauce has thickened into a gravy.

Upside Down Cheesecake Apple Pie

I only made half of this for 4 of us and if I do it again will do in a smaller dish so that the cheesecake part comes out thicker

Prepared pie crusts or your favourite crust recipe
2 x 8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 tsp lemon juice
1/2 cup sugar
2 tbsp flour
2 tsp ground cinnamon
caramel sauce (optional)

Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy.

Add in eggs and mix until combined.

Pour cream cheese mixture into the pie crust.

In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon.

Gently place apples on top of cream cheese mixture.

Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.

Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes.

Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.

Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate.

Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce and or cream.