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Recipes

Tia Maria Ice Cream

Tia Maria Ice Cream

Reader Claire Boley’s wonderfully luxurious ice cream dessert ideal for those who are not keen on Christmas pudding. Ingredients 4 egg yolks 220g thick honey 1 pint double cream 57g Tia Maria (measure carefully – if you use too much it will not set) Method Whisk the egg yolks with the honey until the mixture […]

By November 16, 2017 0 Comments Read More →
Using Left-overs to make Dog Biscuits

Using Left-overs to make Dog Biscuits

Here’s a useful recipe sent in by reader M Cleaver in Northampton for using up left-overs to make a batch of dog biscuits. Ingredients 450g wholemeal plain flour 50g beef or lamb dripping and/or oil from tinned fish Leftover gravy mixed to 560ml with water and an egg ¼ teaspoon pepper ½ teaspoon curry powder […]

By November 15, 2017 0 Comments Read More →
Amaretto Trifle

Amaretto Trifle

City Cottage’s Diana Peacock’s Amaretto Trifle is definitely one for special occasions. The amaretto goes so well with the apricots. INGREDIENTS 12–15 amaretti biscuits, crushed until quite fine 4 tbsp amaretto liqueur 1 can apricots in juice 350ml/12fl oz whole milk 1/2 tsp almond extract 2 tbsp corn flour 1 tbsp golden caster sugar 1 […]

By November 13, 2017 0 Comments Read More →

Rhubarb Crumble Muffins

Try Elizabeth McCorquodale’s rhubarb crumble muffins for a superb ‘deconstruction’ of one of the all-time great crumble recipes. The ingredients list below makes 12 muffins. INGREDIENTS FOR THE RHUBARB FILLING 3 cups rhubarb, trimmed and chopped quite small ½ cup white sugar  Juice and rind of 1 orange FOR THE MUFFINS 1½ cups self-raising flour  […]

By October 21, 2017 0 Comments Read More →
Make your Own Baileys Cream

Make your Own Baileys Cream

After a 9 hour journey from the Hebrides to our house, just before last Christmas, my tired and eager for relaxation, sister-in-law came into the house, and wearily said what she really, really fancied was a Bailey’s Irish Cream. Whoops. We had everything else, we had the advocaat in memory of my late mother-in-law, we […]

By October 21, 2017 0 Comments Read More →
Roasted Tomato and Chilli Pasta Sauce

Roasted Tomato and Chilli Pasta Sauce

We’ve recently been asked for our recipe for this tasty pasta pour-over sauce. I’ve finally found it! Ingredients 6 large or 8 medium-sized tomatoes 1 red pepper 1 red chillip pepper, sliced finely or ½ teaspoon chilli flakes 2 tablespoons sun-dried tomato puree 2 cloves garlic 1 dessertspoon balsamic inegar 75ml dry white wine Olive […]

By October 16, 2017 0 Comments Read More →
Vanilla Caramels

Vanilla Caramels

We’re building up quite a collection of recipes for toffee’s and other sweets at HF-HQ. Ingredients 45g salted butter 225g plain sugar 250ml double cream 4 tbsp runny honey 1-2 tsp vanilla essence Method Line a 20 x 20cm tin with greaseproof paper Put the butter, sugar, cream and honey into a saucepan over a […]

By October 16, 2017 0 Comments Read More →
Carrot and Parsnip Cake

Carrot and Parsnip Cake

Carrots and parsnips work equally well in Garby Bartai’s recipe, giving the sponge a lovely moist texture and a nutty flavour. Try it now with casualties from your carrot crop, and again when you come to lift your parsnips. INGREDIENTS FOR THE CAKE 250g self-raising flour 250g soft light brown sugar 2 tsp baking powder […]

By October 14, 2017 0 Comments Read More →
Rowan Liqueur

Rowan Liqueur

An unusual use for rowan berries is derived from a Victorian liqueur recipe – a nice touch for the Christmas table or other celebration. This is Heidi Sand’s simple recipe, which could be varied with the addition of other hedge fruits, including rose-hips or blackberries. INGREDIENTS A good handful of clean rowan berries ½ litre […]

By October 14, 2017 0 Comments Read More →
Plum Table Wine

Plum Table Wine

The plum family has an extraordinary variety of flavour and colour range, from green and pale gold to pink, red and deep purple. The resulting wines vary accordingly, but most fall into the range of a delicate rosé – unless blended with elderberries. Victoria is the variety of plum I love best of all; it’s […]

By October 14, 2017 2 Comments Read More →

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