Presented by the Farnhams & Hedgerley Horticutural society
Village Show 2019
Recipes
 

 

 

 

FRENCH APPLE FLAN - CLASS 53

 

Ingredients

Sweet Pastry:


200g Plain Flour
Pinch Salt
50g Lard, or Vegetable Fat
50g Butter or Hard Margarine
25g Caster Sugar
1 Egg Yolk
1 - 2 tbsp Water


 

Filling:


75g Granulated Sugar
4 tbsp Cider
400g Cooking Apples, such as Bramley
50g Butter
2 Egg Yolks
2 tbsp Double cream
2 Dessert Apples, such as Cox
4 tbsp Apricot Jam, sieved


 

Method

 

1. First make the pastry by sieving the flour and salt
2. Blend the 2 fats together and then rub into the flour to form breadcrumbs
3. Stir in the sugar
4. Mix the yolk with 1 tbsp water and bind the mixture together. If it is too dry add just enough water to make a firm dough
5. Chill for 30 mins
6. Roll out carefully and line a greased 20 cm flan ring on a baking sheet
7. Bake blind at Gas 6, 200C for 20 minutes and then cool
8. For the filling heat the sugar and cider together then add the cooking apples
9. Gently simmer to a thick pulp, then cool
10. Beat in the margarine and egg yolks
11. Stir in the cream and place the mixture in the flan case
12. Peel the dessert apples and arrange on the top in a cartwheel pattern
13. Brush with melted jam
14. Bake at Gas 4 180C for 10 mins. Brush with remaining jam.




MEN ONLY – RED WINE CAKE - CLASS 63

 

Ingredients

 

For Cake:
300g plain flour sieved
250g unsalted butter at room temperature
250g caster sugar
5 medium eggs
1 level tablespoon baking powder
125ml red wine
2 level teaspoons cinnamon
3 level teaspoons cocoa powder
150g chocolate chips

 

For Topping:
2 heaped tsp of Apricot jam
40g dark chocolate minimum 70% cocoa
75g unsalted butter at room temperature 
150g icing sugar
¾ tsp of vanilla extract
Grated dark chocolate to finish 
Small amount of milk if mixture is too stiff

 


METHOD






1.     Preheat the oven to 160 C / Gas 3. Mix all ingredients apart from the chocolate chips into a smooth           mixture. Finally, fold in chocolate chips.

2.     Pour the cake mixture into a 24cm loaf tin lined with baking paper or a loaf tin liner and bake in the preheated oven for between 60 and 80 minutes. After 60 minutes remove cake from oven and insert a skewer. If it comes out clean the cake is cooked: if not return to oven until cooked through.

3.     Remove cake from tin and remove baking paper, allow to cool on a wire rack

4.     Once cooled, spread top of cake with apricot jam


ORANGE FRUIT TEABREAD - CLASS 64

 

Ingredients

 

150g currants

150g sultanas

150g brown sugar

Finely grated rind of 2 oranges

300ml hot tea

275g self-raising flour

1 egg

 

Method

 

1.     Preheat the oven to 150ºC, 300ºF, Gas Mark 2 (Fan 130ºC).  Grease and line a 20cm (8in) spring-form or deep, loose-bottomed round cake tin.  Line the base and sides of the tin with baking parchment.

2.     Put the fruit, sugar and orange rind in a bowl.  Pour over the hot tea, stir well, cover and leave to stand overnight.

3.     Stir the flour and egg into the fruit mixture and mix thoroughly.

4.     Turn the mixture into the tin and bake for 1½ hours.

5.     Cool on a wire rack



QUICHE LORRAINE - CLASS 65

 

Ingredients

 

18-20cm Shortcrust Pastry flan case, part baked           

2 large eggs                                                                 

1 small onion, chopped                                                

75g Gruyere or strong cheddar cheese, grated

2-3 rashers streaky bacon or ham chopped       

250ml single cream

Knob butter

 

Method

           

1.     Saute (fry) the onion and bacon in the butter until cooked but not brown. Spread in the bottom of the pastry case. If using ham instead of bacon mix in with the onion in the case.

2.     Sprinkle over the grated cheese evenly.

3.     Beat the eggs, cream and salt and pepper and pour evenly over the cheese.

Bake 190C, Gas 5 for 25-30 mins until the custard is set.