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Old favourites and new tastes
Here are some delicious recipes to try out for spring.
175g / 6oz butter
225g / 8oz light soft brown sugar
60ml / 4 good tablespoon golden syrup
350g / 12oz rolled oats
Optional extras:
110g / 4oz mixed seeds
or 110g / 4oz chopped dried apricots
or 110g / 4oz chopped prunes or dates
Line the small roasting tin with Bake-O-Glide or butter well a tin approx. 20cm x 30cm (8" x 12")
Put the butter, sugar and syrup in a saucepan and stand on the simmering plate. Stir gently until the butter has melted. Stir in the oats and any optional extras. Stir until the oats are all coated well with the buttery mixture.
Tip the mixture into the lined tin and press down with the back of a spoon.
For a 2 oven Aga hang the tin on the bottom set of runners of the roasting oven and slide the cold shelf two runners above.
For a 3 or 4 oven Aga hang the tin on the runner third from the top of the Baking oven. For a conventional oven bake at 180°C / gas mark 4.
Bake for 25-35 minutes until golden brown. Take care not to overcook. Remove from the oven and leave to cool for 5 minutes before cutting into squares or fingers. Leave until cold before removing from the tin.
Pastry
225g / 8oz plain flour
110g / 4oz butter, cubed
Pinch salt
Filling
2-3 tablespoons raspberry jam
3 eggs
175g / 6oz soft butter
175g / 6oz caster sugar
110g / 4oz self-raising flour
75g / 3oz ground almonds
½ teaspoon almond essence
Decoration
6 tablespoons icing sugar
1-2 teaspoons lemon juice
Make the pastry in the usual way. Roll to fit a baking tray, approx. 35cm x 24cm (13½" x 9½").
Line the tin with the pastry and spoon in the raspberry jam. Spread the jam over the base.
Put the eggs, butter, caster sugar, flour, ground almonds and essence in a bowl and beat together until light and fluffy. Spoon the sponge mixture into the tin and spread over the jam.
Bake. For a conventional oven pre-heat the oven to 200°C / Gas mark 6. Put a baking tray on the oven shelf to pre-heat. Put in the bakewell tart. After 15 minutes turn the oven down to 170°C / Gas mark 3. Bake for a further 20 minutes, until risen, golden brown and springs back when lightly pressed in the middle.
For the Aga put the bakewell tart on the floor of the roasting oven and slide the cold shelf on the second set of runners from the bottom. Bake for 20-25 minutes until risen and golden brown and springs back when lightly pressed in the middle.
Allow to cool. Sieve the icing sugar into a basin and mix with the lemon juice to make a smooth icing. Drizzle over the bakewell tart.
Cut into squares.
Serves 4
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 red chilli, de-seeded and finely sliced
2 tablespoons olive oil
1 level teaspoon ground cumin
2 x 400g cans chopped tomatoes
2 tablespoons chopped basil or oregano
1 teaspoon sugar
Salt and pepper
8 flour tortillas
200g / 7oz grated Cheddar cheese
Heat the oil in a saucepan and add the onion. Cook gently until soft but not brown. Add the garlic and chopped chilli and cook for 2-3 minutes before stirring in the cumin and then the tomatoes, basil or oregano, sugar and a seasoning of salt and pepper. Stir well. Move to the simmering oven for 30 minutes. On the hob allow to bubble gently for 20 minutes.
Pre-heat the oven to 180°C / Gas mark 4
Lay the tortillas on the work top and divide the tomato mixture between the tortillas and spread with the back of a spoon. Sprinkle half the grated cheese over the tomato mixture. Roll up the enchiladas and lay in an oblong oven-proof dish. Sprinkle over the remaining grated cheese.
For the Aga hang the shelf on the third set of runners from the top of the roasting oven and slide in the dish of enchiladas.
For a conventional oven put the dish of enchiladas in the pre-heated oven for 25-30 minutes until golden brown and bubbling hot.
Serve with a salad and soured cream or crème fraiche.
700g / 1½ lbs diced lamb shoulder or leg
1 tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and sliced
1 celery stick, scrubbed and sliced
150g / 5½oz chestnut mushrooms, sliced
3 cloves garlic, peeled and sliced
2 tablespoons tomato purée
2 sprigs rosemary
300ml / ½ pint white wine
150 ml / ¼ pint lamb, chicken or vegetable stock
1 x 400g can chopped tomatoes
400g / 14oz dried pappardelle pasta
Heat the oil in a large sauté pan or casserole dish and add the meat. Stir to brown. Add the onion, carrots, celery and mushrooms, stir round in the oil. Cook for 2-3 minutes and then add the garlic, tomato pureé and rosemary. Stir round and pour in the wine. Allow to bubble until the wine is reduced by half. Add the stock and tomatoes. Cover and bring to the boil.
When the casserole has been bubbling for 2-3 minutes move to the simmering oven or to a conventional oven set at 170°C / Gas mark 3. Cook the casserole for 2-3 hours, until the meat is tender.
Cook the pasta in plenty of boiling water according to the packet instructions. Drain and serve with the ragu sauce.
All recipes ©Louise Walker 2012
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