Apple Custard Pie

This was really nice - I did 2/3 for 4 people but it was plenty for 6.

1 Puff Pastry Sheet
4 apples
4 Eggs
300 ml Milk
80 g Flour
60 g Sugar
50 g Butter, melted
Brown sugar

Cover a rectangular pie dish with the pastry and trim excess.
Peel and core the apples, cut in halves and slice.
Place apples on top of pastry.
Using a whisk combine eggs, milk, flour, sugar and butter.
Pour round the apples in the dish.
Sprinkle brown sugar all over.
Bake for 20 minutes at Gas 5 Fan 160
Serve with ice-cream and caramel sauce or custard.

Omlette Pie

This turned out very tasty and easy to do. You could change what's added to include tomatoes, peppers, onions. Recipe is for 2 people.

2 slices of bread cubed
4 slices bacon diced
8 mushrooms quartered
4 eggs
100 ml single cream (I used milk)
100 g shredded cheddar
100 g shredded mozzarella
chives

1 Preheat oven to gas 6, 180c
2 Fry bread in a little butter; place in bowl
3 Fry bacon till almost cooked then add mushrooms; place in bowl
4 Beat the eggs and add to bowl
5 Add cream, cheddar, pepper and salt to bowl
6 Mix well and pour into a buttered dish
7 Add shredded mozzarella and chives to top
8 Bake for 30 minutes

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.