h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Here is a wicked way to get a lovely tasting jam of any flavour you like

Pop down to you local supermarket, locate the aisle where jams are stored, pick up the one you would like and take it to the nearest till point.
The cashier will scan your jam through the till and ask you to make payment for it, hand over the amount or close amout in your prefered mehod of payment. Pop jam in a store own carrier bag if desired and make you way back home.
Hey presto, jam in an instant

Olde English Trifle

Scald 568ml/1 pint of milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes.

Beat together 2 eggs, plus 2 egg yolks and 30 ml/ 2 level tablespoons of caster sugar and strain on the milk. Cook over a gentle heat, without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl, lightly sprinkle the surface with caster sugar and cool for 4 hours. When cool pour 2 tablespoons of brandy in.

Spread the Victoria Sponge cake with 175g/6oz of raspberry or straberry jam. Before spreading the jam on the sponge cake. Mix 2 tablespoons of port into the jam. Cut up the sponge cake and pace in a 2-litre/3 1/2 pint shallow serving dish with 100g/4oz of macaroon, that have been lightly crushed. Spoon over 100ml/4floz of medium dry sherry.

Syllabub
The night before making the trifle Put 1 tablespoon of dry white wine, 1 tablespoon of brandy, 1 tablespoon of port, 1 tablespoon of sherry, 1 tablespoon of barley wine, 1 table spoon of rum and 1 tablespoon of whisky, 30ml/2 tablespoon of lemon juice, 10 ml/2 level teaspoon of finely grated lemon rind, 75g/3oz caster sugar into a bowl. Leave it to infuse over night in the fridge.

When the infusion time is out. Take the bowl with the wine etc out of the fridge and add 300ml/10floz of fresh extra thick double cream. Whip the cream with the other contents in the bowl until the mixture is softly
stiff. Top the custard with half of the cream mixture. Pipe the remaining cream mixture no top and decorate with 40g/1 1/2oz of flaxed almonds, toasted and 50g/2 oz glazed cherries.

Serves 6

Victoria Sandwich Cake

175g/6oz of unsalted English butter
175g/6oz of caster sugar
3 eggs beaten
175g/6oz self-raising flour
30ml/2 level tablspoons of jam
15ml/1 tablespoon of sherry

Butter two 18-cm/ 7-inch sandwich tins and line the base of each with a round of buttered greaseproof paper.
Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.

Place half the mixture in each tin and level with a knife. Bake in the oven at 190 C/375 F mark 5. Usually a little over centre of the oven. Bake for about 20 minutes until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.

When the cakes are cool, sandwich them together with jam (mixed with 15ml/1 level tablespoon of sherry) and sprinkle the top with caster sugar.









Kat

In the Olde English Trifle you can add raspberries or other type of berries and soak them in 4 tablespoons of single pure malted whisky overnight.

Also you could add (raspberry or any other red fruit jelly) jelly but only make 400 ml and port until it comes to the 600ml level. When cold put into the freezer and when firmish take out of the freezer.

Add the raspberries or other type of red fruit to the trifle along with the whisky that has been marinated with it. Also add the jelly on top of the fruit.



Kat

I should have said earlier on 6 macaroons in the recipe for Old English Trifle.


Kat

The macaroons can have 2 tablespoons of rum poured over.


Kat

kat.

are you sure there is enough booze in this trifle

h

Helen

Don`t you mean "are you sure theres any trifle in this booze"

cullen skink (fish soup)

1 smoked haddock(finnan is best)
water
1 chopped onion
600ml/1 pint of warmed milk
hot mashed potato, quantity depends on the consistency of the soup.
25 to 50g/1 to 2oz butter
salt and pepper.


skin the haddock and place in pan with just enough water to cover.

bring to the boil and add chopped onion. cook till ready, about 5 to 10 minutes.

lift fish from pan and remove the bones.

return the bones and boil for 3/4 hour.

meanwhile prepare the potatoes, mash them well while hot, adding a little butter.

flake the fish and lay aside.

strain the bone stock, add the slightly warmed milk, the fish and enough hot potato to give a creamy consistency. stir in the butter and season to taste.

serve very hot.

Hi,every1
Does any1 have a recipe for
carrot cake?
I would be most grateful for ur
help.

Hi,every1
Does any1 have a recipe for
carrot cake?
I would be most grateful for ur
help.

This is a very traditional recipe and it is used when people are poorly.

Chicken Soup

350g to 400g Chopped filleted chicken
1 small sliced leek
1 large sliced onion
2 chopped medium sized carrots
4 cloves of crushed/chopped garlic cloves
1 small chopped suede turnip
1 large sliced red/orange pepper
4 tablespoons of sauerkraut
1 large tin of crushed tomatoes
1200ml of water
1 clove, 1 blade mace, sprig of parsley 3 peppercorns all put in a muslin/cheesecloth bag
1 teaspoon of salt
4 small sliced potatoes
50g rice

Fry sliced vegetables: sauerkraut, turnip, potatoes, carrots, garlic, tin of tomatoes, onion, pepper in a large thick bottom pan with 1 tablespoon of oil, 50g of unsalted melted butter until vegetables are soft. Add the sliced chicken and water then add muslin/cheesecloth of clove, mace, parsley and peppercorns then add salt. Bring to boil and remove scum. Lower heat, cover pan and simmer gently 3/4 to 1 or until chicken is tender. Add soup with rice. Simmer further 20 to 30 minutes (or until rice is tender) Laddle. Laddle into 4 soup bowls. Serve immediately with bagette or any other types of bread.


kat

Freelove I will look in my recipe books for carrot cake.

kat

Carrot cake



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt

For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.

The Ultimate (Kosher) Chicken Soup

Preparation Time: 20 minutes
Cooking Time: 3 hours plus overnight refrigeration
Serves: 12-15 people

Must be prepared in advance

Ingredients
½ boiler chicken including eggs cut into portions
1 chicken carcass and the giblets
2 turkey necks cut into small pieces
6 litres (10 ½ pints) of water
4 tablespoons or 3 cubes chicken stock powder
4 carrots peeled and sliced
5 sticks celery sliced
2 parsnips peeled and sliced into large pieces
2 turnips peeled and sliced
2 onions cut in half (keep the skin on)
2 small tomatoes cut in half
2 tablespoons salt
3 bay leaves fresh or dried
3 peppercorns
1 swede peeled and sliced

Method
- Place the raw boiling chicken, carcass, giblets and turkey necks into a large and deep saucepan.
- Add all the remaining ingredients.
- Add the water, bring to the boil and then simmer for 3 hours.
- Skim off the fat from time to time.
- Allow to cool before straining the soup from the vegetables. Add a selection of vegetables that are still intact. Remove the chicken and either use it for another meal (see suggestions next week) or shred it into fine pieces and add to the soup. Leaving it in the soup allows the chicken flavours to continue to infuse. Some soups benefit from time and this is one of them. The simpler the soup ie. soups with few ingredients, the better they are eaten fresh but a soup like chicken actually improves with time – (a maximum of 3 days before deterioration starts to take place)
- Refrigerate preferably overnight. Remove the fat from the top and use to make knaideleich or on top of the chicken/ potatoes for the roast that night.
- Reheat until it starts to boil

To serve
Add a selection of vegetables to each bowl and sprinkle some croutons on top or add some knadeleich and lockshen to a generous helping of piping hot soup.

Knadeleich dumplings
2 tb Chicken fat or
1/2 c Matzoh Meal
Any other shortening 1
ts Salt
2 Eggs, lightly beaten

Lockshen is a type of Kosher pasta.
2 tb Water or Soup stock

hi kat.

its taken you 3 1/2 years to find your recipe for carrot cake..
had you lost your recipe book?

Hi Helen

I hope you are keeping well. Since I had last posted here last I have had 3 pc's crashed.