4 oz rice (113g).
¾ oz flour (21g).
1oz margarine (28g).
3 Eggs - separated
8 oz cheese, grated (226g).
12fl oz milk (341ml).
Salt & Pepper.
¼ teaspoon mustard powder (1 - 1.25g).
Method
Cook the rice, strain and keep warm.
Mix together the flour and marge, a quarter of the milk and then add the egg yolks to make a white sauce.
Boil the remainder of the milk, (while you're making the sauce), and then slowly stir it in.
Place the rice, cheese and sauce into a bowl and mix well.
Add salt, pepper and mustard powder to taste.
Add a pinch of salt to the egg whites, whisk until stiff.
Add all of the contents together.
Put into a greased ovenproof dish.
Bake on a medium oven (180) for about 40/50 minutes or until firm to the touch.
Serve hot (or cold later).
The Imperial to Gram conversions have been rounded up or down depending on the decimal result. If in doubt, use the Imperial measurements.
(If anyone tried making this with three-quarters of a pound of flour, it was a typo - my bad, sorry Steff. Steve).
Butter must be at room temperature.
Put butter into a bowl and cream until light and fluffy.
Add the sugar a little at a time and stir well in.
Add brandy a little at a time and stir in well.
Put mixture into jar and store in the fridge.
Remove to room temperature before serving.
Tip:.
This will make quite a lot of Brandy Butter. Half the ingredients if required and add or remove brandy depending on personal preference.
Cranberry Sauce
Ingredients
8ozs fresh cranberry washed and pat dry.
5 1/2 ozs sugar.
1 small thin skinned orange or 1 large satsuma cut into 1/4s and de pipped.
Method
Put all ingredients into food processor and blast round. Not too much, nice chunky orange pieces.
It has a beautiful aroma.
Put in a screw to jar/s it will keep in fridge for one week.
Warm together all ingredients except the cornflakes.
Once it is totally liquid, mix in the cornflakes.
Spoon in to around 12/14 paper bun cases.
If you can withstand temptation, allow to cool.
Plain White Bread
Ingredients
500g strong white flour, plus extra for dusting.
2 tsp salt.
7g sachet fast-action yeast.
3 tbsp olive oil.
300ml water.
Method
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
Tip onto a lightly floured work surface and knead for around 10 mins.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film.
Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7.
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Tiger Bread
Ingredients
For The Bread
500g strong white bread flour, plus extra for kneading.
7g sachet fast action yeast.
1½ tsp caster sugar.
1½ tsp fine sea salt.
300-350ml warm water.
vegetable oil, for the bowl.
For the topping
90g rice flour.
½ x 7g sachet fast action yeast.
¼ tsp salt.
1 tsp golden caster sugar.
½ tbsp toasted sesame oil.
90ml warm water.
Method
STEP 1
Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
STEP 2
Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
STEP 3
Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.
NAME OF PRODUCT
Ingredients
500g strong white flour, plus extra for dusting.
2 tsp salt.
7g sachet fast-action yeast.
3 tbsp olive oil.
300ml water.
Method
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
Tip onto a lightly floured work surface and knead for around 10 mins.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film.
Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7.
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
