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Recipes

 

Feel free to email me your favourite recipes.

 

 

Macaroons

 

 2 egg-whites

100 grams ground almonds

100 grams caster sugar

25 grams ground rice

1 teaspoon rosewater

 

Flaked almonds to decorate

Rice paper

 

Beat egg whites stiff

Fold in all the rest Shape into small balls and flatten slightly

Flaked almonds on top

 Place rice paper circles or squares on greased sheet

Bake at 160º for 15-20 minutes

 

Rosemary Pears

 

 

 

 

Easy Meringue.

2 egg whites; 12 oz sugar; ½ teaspoon vanilla; 1 teaspoon white vinegar; 1 teaspoon cornflour; 4 tablsps boiling water.

Place all ingredients into the bowl of an electric mixer. and beat until the mixture is very stiff (approx 10-15 minutes) Spoon onto prepared trays, allowing room for them to rise. The mixture makes one 11” case or 15 small shells.
To Bake.
Bake in very moderate oven. 325 F 10 mins. Reduce heat to slow 300F.
Bake a further 30 mins. Leave to cool in the oven.

TIPS
Put the ingredients in the bowl in such a way that the sugar covers the egg-whites to before adding the boiling water.
Eggs must not be too fresh or they won’t bulk up.
Egg whites must be completely free of even the smallest spot of yolk and must be at room temperature.
Reduce cooking temp for fan ovens.

When you first use this recipe you will probably find it hard to believe that this miserable-looking little puddle at the bottom of the bowl could possibly make a tinful of meringues from 2 egg whites! Have faith!

 

Rosemary Pears

 

 

SLOW ROASTED SHOULDER OF LAMB (Based on a Jamie Oliver recipe)

 

Ingredients

2kg lamb shoulder, bone in

1 bunch fresh rosemary (a large bunch, or 2 small ones)

1 bulb of garlic unpeeled (I know this seems a lot of garlic, but trust me, it works!)

olive oil

sea salt, crushed

black pepper

 

For the Sauce

 

1 tbsp flour

500ml chicken stock

2 tbsps capers, soaked, drained and chopped (If you don't like capers you can just leave them out)

1 bunch fresh mint, leaves picked off and very finely chopped

2 tbsps red wine vinegar (If you don't have this, then balsamic vinegar makes a good alternative)

 

1. Preheat your oven up as hot as it will go.

 

2. Using a sharp knife, slash through the fat layer of the lamb at about 1" intervals, then do it in the opposite direction to form a diamond pattern.

 

3. Pour a little olive oil into the base of a high sided roasting tin and then add half the rosemary sprigs to form a sort of trivet for the lamb.

 

4. Scatter over half of the unpeeled garlic cloves.

 

5. Place the lamb on top and pour over enough oil to coat the lamb and rub in with your hands.

 

6. Sprinkle with sea salt and black pepper and rub in.

 

7. Scatter the rest of the rosemary and garlic cloves on top of the lamb.

 

8. Cover the roasting tin tightly with foil (you may need a few layers to make sure it's tightly covered), then place on the centre of the rack in your pre-heated oven.

 

9. Immediately turn down the heat to 170°C (325°F) or slightly lower if you have a fan oven.

 

10. Cook for four hours.

 

11. When the lamb is cooked, remove from oven, remove foil and you will find the large bone simply pulls away clean.

 

12. Using two forks, separate the meat from the smaller bones and pile meat onto a plate, being careful to remove any small bones.

 

13. Cover meat and keep warm whilst preparing the sauce.

 

14. Remove and discard any sprigs of rosemary in the tin, but don't worry about the rosemary leaves that have fallen off.

 

15. Remove the roasted garlic cloves to a plate to cool a little.

 

16. Pour off all but 1 tbsp of oil, but ensuring you leave the cooking liquor in the pan - this is easily achieved with a separating jug. 

 

17. Pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.

 

18. Place the roasting pan on the hob (or pour into a saucepan) over a medium heat.

 

19. Stir in 1 tbsp of flour, then stirring constantly, gradually add the chicken stock.

 

20. Boil, stirring for about 5 mins (it doesn't make a really thick gravy, so don't be concerned if it doesn't thicken much).

 

21. Add the finely chopped mint and the red wine vinegar and capers, if using.

 

22. Boil briefly and pour into a jug.

 

23. Serve the lamb with mashed potatoes and fresh veg. Whipping the mash with an electric whisk will make it really creamy and smooth.

 

Tina, St. Lawrence

 

 

LOW FAT CARROT AND MANGO CAKE

 

(Serves 10, per serving: 207 kcal, 1.1g fat)

Ingredients

225g plain flour
3 heaped tsps baking powder
175g dark brown soft sugar
1 tsp each of ground ginger, coriander and mixed spice
100g sultanas (or raisins or dried mixed fruit)
100g mangoes, diced (or 1 baking apple grated)
450g carrots, grated
1 egg, beaten
250ml skimmed, semi-skimmed or soya milk

For the topping (optional)

100g quark (or low fat fromage frais)
Zest of 1 orange
100g icing sugar

1. Preheat oven to 180°C, 350°F, gas mark 4. Line a large, round cake tin with parchment.

2. Mix together the flour, baking powder, sugar, ground ginger, coriander, spice, sultanas and diced mangoes. Add the grated carrots and stir well.

3. Mix the beaten egg with the milk and stir into the mixture, blending well.

4. Pour into prepared tin and bake in oven for 50-55 mins, testing with a skewer.

5. When cooked, leave to cool and before serving make the topping (if using) by mixing together the quark, orange zest and icing sugar until smooth. Spread over top of the cake.

 

Tina, St. Lawrence