Soups
□ Minestroni Soup
□ Leek and Potato Soup
□ Chicken and Rice Soup
□ Split Pea Soup
□ Lentil Soup
□ Quick French Onion Soup
□ Scotch Broth
□ Cream of Cauliflower and Stilton Soup
□ Cream of Celery Soup
□ Parsnip and Chilli Soup
□ Cream of Carrot and Coriander Soup
□ Cream of Carrot and Ham Soup
□ Cream of Mushroom Soup
□ Cullen Skink
□ Cream of Tomato and Basil Soup
□ Tomato and Basil Soup
□ Italian Sausage Soup
□ Croutons
Savoury recipes
□ Breakfast Casserole
□ Meat Loaf
□ Leek and Smoked Haddock Quiche
□ Chicken and Mushroom Casserole
□ Chicken Casserole
□ Mince, Mushroom and Pasta Casserole
□ Cheesy Chilli Pasta
□ Smoked Fish Crumble
Fillings or toppings for baked potatoes
□ Chilli Con Carne
□ Chicken Tikka
□ Chicken Curry
□ Coronation Chicken
Popular cake recipes
□ Sweet Shortcrust Pastry
□ Coconut Slice
□ Oven Scones
□ Savoury Scones
□ American Style Muffins
□ Carrot Cake
□ Cream Cheese Icing
□ Fruit Loaf
□ Cranberry Nut Loaf
□ Apple Spice Loaf
□ Apple Spice Chocolate Chip Cake
□ Sticky Toffee Buns
□ Caramel Butter Icing
□ Toffee Sauce
□ Butter Icing
□ Gingerbread
□ Plain Sponge
□ Chocolate Cake
□ Quick and Easy Shortbread
□ Fine Shortbread
□ Empire Biscuits
□ Aunt Isa’s Custard Creams
□ Lemon Meringue Pie
Tray bakes
□ Fudge Slices
□ Rich Chocolate Shortcake
□ Mars Bar Squares
□ Millionaire Shortbread
□ Strawberry Tarts
□ Toffee Tarts
□ Cornflake Crunch
□ Crispy Date Cake
□ Chocolate Coconut Squares
□ Lemon Squares
□ Crispy Surprise
□ Banoffee Pie
□ Strawberry and Vanilla Cheesecake
□ Scottish Tablet
□ Vanilla Fudge
□ Peppermint Slice
□ Truffles
Home baking is something that really brings in customers as there are very few shops nowadays that bake their own cakes and tray bakes. Most coffee shops and tea rooms take the easy option and buy in. This tends to give them an appearance of sameness. If you can manage it, do bake for your coffee shop yourself. If this isn’t possible, you should employ a good home baker to do it for you. There is no comparison between the taste of home baking and cakes bought in from a local bakery.
I have included a few recipes which I find popular. It would probably surprise you to discover that customers generally buy more of what I call plain baking, e.g. plain sponge topped with icing and filled with jam and cream, scones, shortbread, fruit loaf and empire biscuits rather than chocolate cake and cheesecake.
The recipe for tablet has been around for many years. My grandmother made it to sell in her shop and then my mother made it for the family. You can sell it either in slices or cut into small squares and give it to your customers to eat with their coffee. I never have any left at the end of the day!
Soups
The soup in our coffee shop is made fresh every day but I do know a coffee shop owner who makes soup in a large batch and freezes half of it to use at a later date.
I was always told that the secret of making tasty soup was to sauté the vegetables in a little butter to begin with. This appears to bring out their flavour.
CREAM SOUPS
I prefer to make cream soup with double cream but if you want to make a cheaper version you can use half the amount of stock and the other half milk, e.g. 600 ml (1pint) stock and 600ml (1pint) full cream milk and then thicken the soup with cornflour.
Knorr makes a range of Bouillon which comes in various flavours including vegetable, chicken, ham, lamb and beef. It is similar to stock cubes but comes in a large tub.
VEGETARIAN SOUPS
If you want to make the soup suitable for vegetarians, substitute the chicken or ham stock with vegetable stock.
‘When we first opened we made stock from either cooked chickens or hams but soon found out that it was time-consuming and we now use Knorr Bouillon for making stock for all our soups.’
The following soups are easy to make and popular with our customers. I usually make a large pot of a run of the mill soup and a small pot of a cream soup every day.
Don’t make too large a quantity of soup to begin with until you see how much you are likely to sell in a day. It is better to run out of something rather than to have to throw it away.
You should give your customers a soup portion of 250 ml to 300 ml each. The recipes below should give you approximately 12 – 14 portions of run of the mill soup and approximately 8 portions of cream soup.
Double the quantities of ingredients if you want to increase the quantity of soup you make, and if it is too thick add some more stock. If you don’t know how much soup you will sell initially, you could make two large pots of run of the mill soup and if you do not use the second pot, you could freeze it or refrigerate it to use another day.
MINESTRONI SOUP
This is a very chunky soup but it tastes delicious.
400 g (14 oz) borlotti beans
4 large leeks, sliced and washed
6 carrots
250 g (9 oz) turnip
4 large potatoes
4 sticks celery
50 g (2 oz) butter, melted
250 g (9oz) uncooked ham, chopped, or bacon (optional)
3.4 litres (6 pints) ham stock (made from Knorr ham bouillon,
or vegetable bouillon if you want to make it suitable for vegetarians)
3 cloves garlic
6 tomatoes or a 400 g tin of chopped tomatoes
2 tsp mixed or Italian herbs
1tsp sugar
2 oz butter
Salt and pepper to taste
Pasta, approx 125 g (4 oz) (spaghetti pasta is best), broken into 2 inch pieces
Parmesan cheese (optional)
Dice vegetables and sauté them in the melted butter for about 10 minutes or until soft.
Add the chopped ham and cook for a further few minutes.
Add ham stock, garlic, tomatoes and bring to the boil and then simmer for about 20 minutes.
Add the mixed herbs and sugar, then season to taste.
Add the pasta and bring back to the boil, stirring all the time.
Lower the heat and simmer for 5 minutes or until the pasta is cooked.
Optional Serve with some Parmesan cheese sprinkled on top of the soup, and a portion of garlic bread.
Variations Use tagliatelle or small pasta shapes instead of spaghetti, or haricot or butter beans instead of borlotti beans. I often use French beans as they are quite cheap and give the soup some more colour, and don’t really alter the flavour. This soup is also very nice liquidised with a little cream added and a sprinkle of parsley.
LEEK AND POTATO SOUP
8 large leeks, washed and sliced
50 g (2 oz) butter
3.4 litres (6 pints) chicken stock
6 medium potatoes, chopped into large chunks
6 medium carrots, grated
2 bay leaves
Salt and pepper to taste
2 handfuls of parsley, chopped
Slice and sauté the leeks in butter for 10 minutes or until soft.
Add stock, potatoes, grated carrot and bay leaves.
Bring to the boil then turn down the heat and simmer for about 20 to 25 minutes.
Season to taste and remove bay leaves.
Add chopped parsley. Variation This soup is also very nice liquidised and with a little cream added and a sprinkle of parsley.
Variation This soup is also very nice liquidised and with a little cream added and a sprinkle of parsley.
CHICKEN AND RICE SOUP
6 large leeks, washed and sliced
2 sticks celery, finely chopped
50 g (2 oz) butter
4.6 litres (8 pints) chicken stock
4 large carrots, grated
4 chicken breasts (or you can substitute chicken legs), finely diced
250 g (9 oz) American long grain rice
Salt and pepper to taste
2 handfuls parsley, chopped
Sauté leeks and celery in butter for 10 minutes or until soft.
Add stock, carrots and chicken.
Bring to the boil, then turn down the heat and simmer for about 15 minutes.
Add rice and simmer for another 10 – 15 minutes until the rice is cooked.
Season to taste.
Add the chopped parsley.
SPLIT PEA SOUP
1kg (2 lb) split peas
8 leeks
2 sticks of celery
500 g (1 lb 2 oz) potatoes, diced
50 g (2 oz) butter
1 ham bone
4.6 litres (8 pints) water or ham stock
2 handfuls parsley, chopped
Salt and pepper to taste
Steep the peas overnight in cold water, then drain.
Sauté leeks, celery and potatoes in butter.
Place ham bone in the pot with the vegetables and peas.
Cover with the water and bring to the boil.
Turn down heat and simmer until peas are cooked, approximately 1 hour.
Remove the ham bone, cool the mixture slightly and liquidize.
Strip the cooked ham off the bone and return it to the soup.
Add the parsley.
Season to taste and if you have used a ham bone you may also have to add some ham bouillon to increase the flavour of the soup.
Variations If you do not have a ham bone you can use ham stock instead and then add some cooked bacon or ham after liquidizing the soup. For vegetarian soup, omit the ham and ham stock and use vegetable stock.
LENTIL SOUP
1kg (2 lb) leeks, sliced and washed
4 carrots
50 g (2oz) butter
6.9 litres (12 pints) ham stock
675 g (1 lb 8 oz) red lentils, washed
Salt and pepper
Slice the leeks, grate the carrots and sauté in butter for about 10 minutes or until soft.
Add ham stock and bring to the boil.
Add the lentils to the pot, bring gently back to the boil and then simmer gently for about ¾ – 1 hour, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Season to taste.
If the soup is too thick just add some more stock or water.
Variations You can add chopped ham if you like but it makes the soup more expensive to make.
For a change you can add 2 large cans of Heinz tomato soup or some tomato purée to make the lentil soup into Tomato Lentil Soup.
For Garlicky Lentil Soup add 4 large garlic cloves when you add the stock, or add some chopped garlic sausage. You might find, however, that most of your customers don’t like garlic and in that case you could make a small amount of it as ‘soup of the day’.
QUICK FRENCH ONION SOUP
1kg (2 lbs) onions, sliced
25 g (1 oz) butter
2 tbs vegetable oil
50 g (2 oz) plain flour
4.6 litres (8 pints) chicken or beef stock
2 bay leaves
Salt and pepper to taste
Sauté onions in butter and oil until soft.
Stir in flour and cook for 1 minute.
Stir in stock gradually and add bay leaves.
Bring to the boil and then simmer for approximately 15 minutes.
Season to taste.
Serve with croutons or garlic bread.
Variation You can sprinkle some grated Gruyère cheese over the soup and put it under the grill to melt. (This makes the soup a bit more expensive but you can charge more for it.)
SCOTCH BROTH
This is quite a filling soup.
4 large carrots, grated
1 large turnip, grated
2 large onions
3 large leeks sliced and washed
100 g (4 oz) butter
4.6 litres (8 pints) of lamb stock
500 g (1 lb 2 oz) broth mix (steeped overnight in cold water)
2 handfuls parsley, chopped
Salt and pepper to taste
Sauté carrots, turnip, onions and leeks in the melted butter.
Add the lamb stock and broth mix and bring to the boil.
Simmer for about 1 hour, stirring occasionally so that the soup does not stick to the bottom of the pan.
Add the parsley and simmer for another few minutes.
Season to taste.
If the soup is too thick, thin it by adding more stock.
Serve with crusty bread, or a bread roll and butter.
CREAM OF CAULIFLOWER AND STILTON SOUP
If you want to make a less expensive variation of this soup, add milk and use less cream.
1 kg (2 lb) cauliflower, chopped
4 sticks of celery, chopped
2 large onions, sliced
75 g (3 oz) butter
1.2 litres (2 pints) chicken stock
150 g(5 oz) Stilton cheese, chopped
Pinch of nutmeg
240 ml (8 fl oz) double cream or 600 ml (1 pint) milk plus 50 ml (2 fl oz) double cream
Salt and pepper to taste
Parsley to garnish
Sauté cauliflower, celery and onions in butter.
Add chicken stock and milk (if using) and simmer until the vegetables are almost cooked.
Add Stilton cheese and cook for another 5 minutes.
Cool slightly and liquidize.
Put back into pan and add nutmeg and double cream.
Heat slowly and season to taste.
To serve, sprinkle each serving with a teaspoon of parsley.
Variation You can substitute broccoli for the cauliflower and celery to make Broccoli and Stilton Soup.
CREAM OF CELERY SOUP
2 heads of celery, finely sliced
1 large onion, sliced
2 leeks, sliced and washed
100 g (4 oz) butter
1.2 litres (2 pints) chicken stock
240 ml (8 fl oz) double cream
Salt and pepper to taste
Sauté the celery, onion and leeks in the melted butter for about 10 minutes.
Add chicken stock and bring to the boil, then turn down to simmer for about 20 minutes. Cool slightly and liquidize, then return to the pan and heat gently.
Add cream and season to taste.
PARSNIP AND CHILLI SOUP
4 onions, sliced
8 parsnips, peeled, quartered and wood centres removed
100 g (4 oz) butter
2 large cloves of garlic, chopped
1.2 litres (2 pints) of chicken stock
½ tsp hot chilli powder (add more to taste if you like)
Salt and pepper to taste
240 ml (8 fl oz) double cream
Sauté onions and parsnips in the melted butter for about 8 –10 mins until they begin to soften, then add the chopped garlic and cook for another 2 minutes.
Add the chicken stock and chilli powder and cook until the parsnips are tender.
Cool slightly and then liquidize.
Season to taste and add more chilli powder if required.
Return to the pan and mix in the cream and heat through.
Serve with a swirl of cream on top.
Variation For a different flavour, instead of using chilli powder you can use curry powder.
CREAM OF CARROT AND CORIANDER SOUP
6 leeks, sliced and washed
1kg (2 lb) carrots, sliced or grated
100 g (4 oz) butter
2.3 litres (4 pints) chicken stock
A handful of fresh coriander, chopped (you can use ground coriander
but I think fresh tastes better), plus a little coriander or parsley to garnish
240 ml (8fl oz) double cream
Salt and pepper to taste
Sauté the leeks and carrots in melted butter for about 10 minutes until they soften.
Add chicken stock and bring to the boil.
Add chopped coriander and bring back to the boil, cover and simmer for about 20 minutes until the leeks and carrots are cooked.
Cool slightly and liquidize.
Return to the pan and add the cream, reheat gently and then season to taste.
Serve with a swirl of cream and a little chopped coriander or chopped parsley.
Variation You can omit the coriander and add fresh minced ginger root and a pinch of nutmeg to make Carrot and Ginger Soup.
CREAM OF CARROT AND HAM SOUP
4 onions, finely sliced
225 g (8 oz) bacon or ham, chopped
100g (4 oz) butter
2.3 litres (4 pints) ham stock
900 g (2 lb) carrots, sliced
240 ml (8 fl oz) double cream
Salt and pepper to taste
A little chopped parsley, to garnish
Sauté onions and chopped bacon together in butter until soft.
Add ham stock and carrots and bring to the boil.
Simmer and cook for about 20 minutes. Cool slightly and liquidize.
Return to the pan, add the cream and heat gently.
Season to taste.
Serve with a swirl of cream and a little chopped parsley.
CREAM OF MUSHROOM SOUP
2 onions, finely sliced
550 g (1lb 4 oz) mushrooms, finely sliced
100 g (4 oz) butter
1.2 litres (2 pints) chicken stock
240 ml (8 fl oz) double cream
Salt and pepper to taste
Sauté the onions and the mushrooms in butter for approximately 2 minutes, then cover and sauté for about 8 minutes.
Add stock and bring to the boil, then simmer for about 15 minutes.
Cool slightly and liquidize. Return to the pan and add the cream and heat gently.
Season to taste.
CULLEN SKINK
This is a Scottish smoked fish soup which is delicious.
2 onions, finely chopped
2 leeks, sliced and washed
50 g (2oz) butter
500 g undyed smoked haddock (fresh or frozen but, if frozen, defrost first)
2.3 litres (4 pints) full cream milk
2 bay leaves
4 large potatoes, chopped
150 ml (½ pint) double cream
Salt and pepper to taste
2 handfuls of fresh parsley, chopped
Sauté the onions and leeks in melted butter until soft.
Place the smoked haddock on top and add enough milk to cover the fish.
Add the bay leaves and simmer for 5 minutes.
The fish should now be cooked so lift it from the pan and set aside.
Add the chopped potato and remaining milk to the pan and simmer for another 20 minutes. While this is simmering remove any skin and bones from the fish.
Break the fish into flakes.
Remove the bay leaves and liquidize the milk and vegetable mixture.
Return mixture to the pan, add the cream and heat through gently.
Finally, add the flaked fish and season to taste.
Serve sprinkled with chopped parsley.
CREAM OF TOMATO AND BASIL SOUP
4 onions, sliced
100 g (4 oz) butter
4 x 400 g tins of tomatoes plus a little tomato purée
3.4 litres (6 pints) chicken stock
1tsp sugar
A handful of fresh basil, chopped
240 ml (8 fl oz) double cream
Salt and pepper to taste
Sauté onions in melted butter until soft and then add tins of tomatoes and chicken stock.
Bring to the boil then simmer for about 15 minutes.
Add sugar and chopped basil and simmer for another 5 minutes.
Cool slightly and liquidize.
Return to the pan, add double cream and heat gently.
Season to taste and if you think the soup requires more tomato, add some tomato purée and check the taste again until you have added sufficient.
Serve garnished with chopped basil leaves.
TOMATO AND BASIL SOUP
4 tins of chopped tomatoes (400g tins)
4 carrots (diced small or grated)
4 sticks of celery (cut thinly)
2 large onions (slice thinly)
2 cloves of garlic (crush)
Handful of fresh basil
Vegetable stock or chicken stock
25g (1 oz) butter
Seasoning
Chop carrots, celery and onions and sauté in butter.
Add tins of tomatoes, crushed garlic, stock and a little sugar.
Cook until the vegetables are soft then liquidise.
Add chopped basil and heat through.
Season to taste and if required add a little tomato puree
Variation You can add chilli powder or cayenne pepper and finish with a swirl of sour cream.
If you have tomatoes which need to be used up you can blanche them in boiling water for one minute then plunge them into cold water. Remove the skin and chop the flesh then replace the tins of tomatoes with the freshly shopped ones.
ITALIAN SAUSAGE SOUP
2 garlic sausages (sliced)
2 large onions (sliced)
250g (9 oz) mushrooms (sliced)
3 cloves of garlic
1 tin chopped tomatoes (400g)
2.3 litres (4 pints) chicken stock
½ cup of long grain rice
50g (2 oz) butter
Mixed herbs
Sauté onions in butter until soft then add mushrooms and cook for 2 – 3 minutes.
Add stock, garlic, tomatoes and cook for about 15 minutes then add rice and garlic sausage.
Add mixed herbs, a little sugar and season to taste.
CROUTONS
Croutons add a finishing touch, served with some of the soup recipes. It is best to bake them in the oven.
Small cubes of white or brown bread
Olive or vegetable oil
Line a baking tray with baking paper.
Spread oil all over the baking sheet.
Arrange cubes of bread on the sheet and cover them with the oil by turning them over until they are evenly coated.
Bake in a preheated oven at 180°C (350°F), Gas Mark 4 for about 10 minutes.
Variation If you want garlic-flavoured croutons, mix some garlic powder with the oil before spreading it on the baking sheet. Another variation is to spread the bread thinly with mayonnaise and sprinkle with a pinch or onion powder then grill until golden.
Savoury Recipes
I have included some popular recipes that are easy to make and are highly profitable.
BREAKFAST CASSEROLE
Serves 6 – 8
4 slices of bread
450 g (1 lb) sliced sausage, or spicy sausage for a change
2 cups (225 g or 8 oz) strong Cheddar cheese, grated
6 large eggs
2 cups (600 ml or 1 pint) milk
1 tsp salt
Dash of pepper
1 tsp dry mustard
Tear up bread and place in a greased baking dish, 32.5 x 7.5 x 5 cm (13 x 9 x 2 in).
Brown and drain sausage meat. Spoon sausage over bread.
Sprinkle with grated cheese.
Beat together eggs, milk, salt, pepper and dry mustard.
Pour over the mixture in the baking dish.
Cover and refrigerate for 30 minutes. (It tastes even better if refrigerated overnight.)
Bake at 180°C (350°F), Gas Mark 4 for 35 – 40 minutes. The cheese will rise to the top during baking.
MEAT LOAF
1 kg (2 lb) minced beef
2 large onions
6 rashers of bacon, chopped
250 g (9 oz) mushrooms, chopped
Vegetable or olive oil
4 cups (450 g or 1 lb) fresh breadcrumbs (more if required)
2 handfuls fresh parsley, chopped
2 eggs, beaten
Salt and pepper to taste
Brown the mince and set aside.
Fry the onions and mushrooms in a little oil until soft.
Add the onions, mushrooms and breadcrumbs to the browned mince.
Add chopped parsley and bind with the eggs. Mix well.
Grease and line 2 x 1 kg (2 lb) loaf tins and fill with mixture. Cover the top with greaseproof paper to stop the top of the loaf forming a crust.
Cook in a preheated oven at 180°C (360°F), Gas Mark 4 for 45 mins to1 hour.
Serve sliced, hot with gravy, or cold with salad and crusty bread. (You will be able to get a good profit from this.)
QUICHE
For the pastry
250 g (9 oz) plain flour
142 g (5 oz) hard Stork margarine or butter
1 egg
20 ml (1 fl oz) cold water
For the filling
You can use various fillings but I find that this is the most popular one.
1 onion, chopped
4 slices of bacon, sliced
2 tomatoes
125 g (4 oz) medium Cheddar cheese, grated
1 cup (225 ml or 8 fl oz) double cream
½ cup (110 ml or 4 fl oz) milk
5 eggs
Salt to taste
To make the pastry
Sift flour into a mixing bowl.
Rub in margarine or butter, or mix in a food processor, until the mixture resembles fine breadcrumbs.
Whisk egg and water together and add gradually to the flour mixture until it comes together in a ball.
Cover with clingfilm and leave in the fridge for 30 min.
Roll out the pastry on a lightly floured surface.
Grease a 25 cm (10 in) flan dish and line with the pastry.
Prick the base and then bake blind at 200°C (400°F), Gas Mark 6 for approximately 20 minutes or until the pastry is a pale golden colour.
To make the filling
Sauté the onion until soft, and add the bacon strips and cook for a further few minutes until cooked.
Place onion and bacon on top of the pastry case.
Slice the tomatoes and lay them on top of the onion and bacon.
Sprinkle the grated cheese over the top.
Whisk the cream, milk and eggs together, add salt to taste.
Pour the mixture on top of the quiche.
Bake in a preheated oven at 180°C (350°F), Gas Mark 4 for 30 – 40 minutes or until the egg mixture has set and is a light golden colour.
Serve hot or cold with salad.
Place the flan dish containing the filling on a baking tray before you pour over the egg mixture. This will save you spilling any if it runs over.
LEEK AND SMOKED HADDOCK QUICHE
Make the pastry base as on page 137 in a 25 cm (10 in) flan dish
For the filling
450 g (1 lb) smoked haddock
300 ml (½ pint) milk
300 ml (½ pint) double cream
1 bay leaf
Pinch of nutmeg
6 black peppercorns
450 g (1 lb) leeks
50 g (2 oz) butter
4 eggs
25 g (1 oz) medium Cheddar or Gruyère cheese, grated
Poach the haddock in the milk and half the cream with the bay leaf, nutmeg and peppercorns for 5 mins.
Remove the fish, strain the poaching liquid into a jug and set aside to cool.
Remove any skin or bones from the fish and flake it.
Sauté the leeks in the butter until soft.
Place the leeks and the flaked fish on the pastry case.
Sprinkle the grated cheese on top.
Whisk together the eggs, poaching milk and remaining double cream.
Pour egg mixture on top of quiche.
Bake in a preheated oven at 180°C (350°F), Gas Mark 4 for 35 – 40 minutes or until the egg mixture has set and is a light golden colour.
CHICKEN AND MUSHROOM CASSEROLE
8 chicken breasts (cut into ¾ inch strips)
1 cup mayonnaise
1 tsp curry powder or chilli powder
1 cup double cream
2 tins of condensed cream of mushroom soup
500g (1 lb 2 oz)mushrooms (sliced)
1 tablespoon lemon juice
Broccoli florettes (enough to cover the bottom of the casserole)
1 layer of partially cooked potatoes (sliced)
Cheddar cheese (grated and enough for covering the top of the casserole)
Seasoning
Lay sliced potatoes on the bottom of the casserole.
Blanche broccoli and cover the bottom of a casserole dish with it and the sliced mushrooms.
In a bowl combine cream, soup, mayonnaise, curry powder or chilli powder and lemon juice, seasoning and mix well.
Spoon the mixture over the chicken and vegetables making sure that it completely covers the casserole.
Cover the casserole then bake in the oven at 180 degrees for 30 minutes.
Take out the casserole and cover with the grated cheese and return to the oven until the cheese has melted.
Serve with crusty bread and butter.
CHICKEN CASSEROLE
8 chicken breasts (cut into strips)
4 onions
8 mushrooms (sliced)
4tbs vegetable oil
50 g (2 oz) plain flour
2 chicken stock cubes or equivalent chicken bouillon made up
with 850 ml (1½ pints) boiling water
4 tbs tomato puree
Pinch of sugar
Seasoning
Chopped parsley
1 large green pepper and one red pepper (optional)
Sauté onions in oil until soft.
Remove and brown chicken and add flour.
Blend in the stock, tomato puree, salt, pepper and sugar.
Place the chicken in the casserole and top with sliced mushrooms and pepper.
Cover with the chicken stock and cook in a covered dish 180 degrees for 1 hour.
Sprinkle with chopped parsley.
MINCE, MUSHROOM AND PASTA CASSEROLE
900g (2 lbs) minced beef
10 mushrooms (sliced)
2 carrots (grated)
2 stalks celery
2 onions (sliced)
2 packets of Passata (sieved tomatoes)
1 tsp sugar
Half a cup of double cream
Cheddar Cheese (grated)
500g (1 lb 2 oz) macaroni pasta or any other pasta (cooked)
Seasoning
Put cooked pasta in the bottom of the casserole dish.
Brown mince, carrot, celery and onion in a little vegetable oil and add to casserole.
Top with sliced mushroom.
Mix stock, tomato puree, cream, salt and pepper and sugar in a bowl and pour onto the casserole.
Cover casserole and cook in oven at 180°C (350°F), Gas Mark 4 for about 30 minutes.
Transfer the cooked casserole into individual Grattan dishes and cover with grated cheese and put under the grill until the cheese has melted.
Serve with garlic bread.
CHEESY CHILLI PASTA
Make chilli from recipe on page 144.
Cook some tagliatelli pasta.
Mix the some of the chilli with the pasta and transfer to individual Grattan dishes.
Cover with grated cheddar cheese and put under the grill to melt the cheese.
Serve with garlic bread.
SMOKED FISH CRUMBLE
6 smoked haddock fillets (undyed)
Broccoli spears
600 ml (1 pint) white sauce
180–220g (6 – 8oz) brown bread crumbs (you can use up yesterday’s bread)
100g (4 oz) cheddar cheese
50 g (2 oz) parmesan cheese
Seasoning
Place broccoli spears on the bottom of a buttered casserole dish.
Place the haddock fillets over the broccoli and pour over the white sauce.
Add grated cheddar cheese to bread crumbs and cover the fish with them.
Sprinkle parmesan cheese over the top.
Bake for 30–35 minutes in an oven at 200°C (400°F), Gas Mark 6.
Serving suggestion: again you could transfer some of the fish casserole into individual dishes before stage 3 and top them with the bread crumbs and cheese and put under the grill to brown.
Fillings or Toppings for Baked Potatoes
Baked potatoes are very popular because they are easy to prepare and fill. There are many varieties of toppings and I have listed below a few of the most popular, as well as some more unusual ones.
Do use your imagination to create appetizing toppings and gradually add some of them to your menu. If they don’t sell well, take them off the menu and introduce different ones.
VEGETARIAN OPTIONS
□ Broccoli in a cheese sauce
□ Broccoli, onions and sour cream
□ Sour cream and chives
□ Baked beans with grated cheese
□ Cheese and leek
□ Creamed garlic mushrooms
□ Mature Cheddar cheese
□ Coleslaw
NON-VEGETARIAN OPTIONS
□ Chilli con carne, grated cheese and sour cream
□ Bacon bits and sour cream
□ Chicken mayonnaise or chicken, sweetcorn and mayonnaise
□ Coronation Chicken
□ Prawns with pineapple, mayonnaise and a sprinkling of paprika
□ Chicken curry
□ Steak strips with onions
□ Smoked salmon and cream cheese
□ Tuna, sweetcorn and mayonnaise
□ Smoked haddock in a cream sauce
□ Haggis
□ Diced ham, onion, red peppers and mayonnaise
□ Diced ham with sour cream and chives
CHILLI CON CARNE
2 kg (4 lb) beef mince
8 large onions, finely chopped
6 cloves of garlic, finely chopped
4 Oxo cubes
1 – 1¼ litres (2 – 2½ pints) water
300 g (11 oz) tomato purée
1–2 tsp hot chilli powder (start off with 1 tsp and then add more if required)
2 tsp sugar
2 x 400 g cans red kidney beans
Salt to taste
Brown the mince in a large pot.
Add finely chopped onion and garlic and cook for 5 minutes.
Crush Oxo cubes and add to 600 ml (1 pint) of boiling water, then add tomato purée.
Add all the liquid to the mince.
Add chilli powder and sugar.
Bring to the boil then turn down heat and simmer for about 1 hour (alternatively, you can cook it in a casserole in the oven).
Check how hot the chilli tastes and add more chilli powder if required.
Check to see if the mixture requires more water or more tomato purée.
Add the drained kidney beans and simmer for another 10 minutes.
Season to taste.
CHICKEN TIKKA
3 large onions, finely chopped
100 g (4 oz) butter
8 cloves garlic
2 tsp cumin seeds
2 tsp coriander seeds
8 cardamom pods
4 tsp turmeric
4 tsp ginger powder
2 tsp chilli powder
8 chicken breasts, chopped into cubes
600 ml (1 pint) chicken stock made from chicken bouillon
300 ml (½ pint) double cream
Salt to taste
Sauté onions in butter until soft.
Add garlic and spices and cook for a few minutes.
Add chicken and cook for about 5 minutes.
Add chicken stock.
Cover and simmer for about 20 minutes until chicken is cooked.
Remove from heat and add double cream.
Season to taste.
CHICKEN CURRY
4 onions, chopped
100 g (4 oz) butter
6 cloves of garlic, crushed (you can substitute garlic powder or lazy garlic)
2 tsp coriander
2 tsp ginger
1 tsp turmeric
8 chicken breasts, chopped into cubes
2 x 400 g tins chopped tomatoes
Pinch of sugar
25 g (1 oz) portion of chicken bouillon made up
in a jug with (225 ml or 8 fl oz) of boiling water
300 ml (½ pint) double cream
Salt to taste
Sauté onions in butter until soft.
Add garlic and spices and cook for a few minutes.
Add diced chicken and cook for about 5 minutes.
Add tomatoes, sugar, chicken bouillon and simmer for about 30 minutes.
Remove from heat and, just before serving, add cream.
Season to taste.
CORONATION CHICKEN
Coronation Chicken is time-consuming to make. I would purchase Coronation-flavoured mayonnaise and mix it with freshly cooked, chopped chicken breast.
This is a quick recipe which you could try if you want to make your own Coronation Chicken.
250 g (9 oz) onion, chopped
A little vegetable oil
1 litre (2 pints) mayonnaise
2 heaped tsp tomato purée
2 heaped tbs curry powder or paste
1 tbs lemon juice
4 tbs mango chutney
225 ml (8 fl oz) double cream
Salt and pepper to taste
Gently fry onions in oil and leave to cool.
Mix together mayonnaise, tomato purée, curry powder and lemon juice
Add mango chutney and mix well.
Add double cream and season to taste.
If required, add more curry powder and a little more mango chutney.
Fillings for sandwiches
There are endless varieties of fillings for sandwiches, wraps and paninis and I have listed below a few suggestions.
List on your menu several everyday varieties of sandwiches, wraps and paninis and a few of the more unusual ones. Or you could ask your customers to design their own sandwich. You could fix a price for a basic sandwich or wrap and then add an extra amount for each additional item they choose. For example, Cheese, Ham and Tomato would be £1.75 for a plain cheese sandwich or wrap, plus 50p for the ham and 30p for the tomato, making a total of £2.55 for that particular sandwich. You would obviously charge a bit more for a more expensive filling than you would for a salad filling.
□ Chicken mayonnaise
□ Prawn Marie Rose
□ Prawn in sweet chilli and lime sauce
□ Ham, cheese and tomato
□ Hot roast beef with horseradish sauce
□ Corned beef, tomato and spring onion with mayonnaise
□ Barbeque chicken with mayonnaise and caramelized onions
□ Cream cheese or cottage cheese with crispy bacon pieces
VEGETARIAN OPTIONS
□ Cheese and apple coleslaw
□ Brie, tomato and mayonnaise
□ Avocado and Brie
□ Egg mayonnaise
□ Cheese and tomato
□ Cheese and pickle
□ Carrots, green pepper and cream cheese
TOASTED SANDWICHES AND PANINIS
□ Cheese and ham
□ Cheese, ham and pineapple
□ Chicken, cheese and caramelized onion
□ Chicken, cranberry sauce and mayonnaise
□ Chicken, sweetcorn and mayonnaise
□ Bacon, Brie and cranberry sauce with mayonnaise
□ Bacon, Brie, tomato and mayonnaise
□ Ham, roast peppers and cream cheese
□ Smoked salmon and cream cheese
□ Cheese, caramelized onion and mayonnaise
□ Cheese and onion
□ Brie, tomato and onion
□ Cheese and pickle
□ Cream cheese, roast peppers and onion
Serve all of the above with a salad garnish and a few crisps.
You can purchase plain or flavoured mayonnaise – for example, Tikka and Coronation mayonnaise – already made up in 5 or 10 litre tubs from most suppliers.
Popular cake and traybake recipes
SWEET SHORTCRUST PASTRY
500 g (1 lb 2 oz) plain flour
275 g (10 oz) Stork margarine
1 egg
50 ml (2 fl oz) cold water
150 g (5 oz) caster sugar
Sift flour into a bowl.
Cut the margarine into cubes and then rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Mix the egg, water and sugar with a whisk and then gradually add enough of the liquid to bind the dough.
Gather into a ball, wrap in clingfilm and put into the fridge for about 20 minutes.
On a lightly floured surface, roll out the dough to the shape of the flan dish or baking tray.
You can use this pastry for pies and other recipes that require a pastry base.
You can purchase tubs of ready-to-use chilled rhubarb and chilled Bramley apple pie filling from Baco. (See the useful contacts section in Appendix 7.)
COCONUT SLICE
1 recipe sweet shortcrust pastry (see page 150)
For the filling
300 g (11 oz) coconut
150 ml (¼ pint) hot milk
225 g (8 oz) margarine
225 g (8 oz) caster sugar
75 g (3 oz) rice flour
3 whole eggs and 1 egg white
Approx 450 g (1 lb) raspberry jam
A little melted chocolate
Soak the coconut in the hot milk.
Cream the margarine and sugar together.
Mix in the rice flour, add the eggs and beat well.
Add the softened coconut and mix well.
Use sweet shortcrust pastry to line the base of a baking tray measuring 34 cm x 23 cm (13½ in x 9 in) and cover with a layer of raspberry jam.*
Top with the coconut mixture and bake at 190°C (375°F), Gas Mark 5 for 45 mins or until golden.
When cool, drizzle with melted chocolate.
Note: I use seedless raspberry jam which is available in large jars from Tesco.
OVEN SCONES
500 g (1 lb 2 oz) self-raising flour
4 heaped tsp baking powder
125 g (4 oz) caster sugar
2 eggs
130 ml (4 fl oz) milk
100 ml (3½ fl oz) vegetable oil
Sift together the flour and baking powder and then add the caster sugar.
Whisk the eggs, milk and vegetable oil together and pour into the dry ingredients.
Mix with a fork to form a soft dough.
Roll out on a lightly floured surface and cut into rounds about 2½ – 3 cm (1 – 1¼ in) thick with an 8 cm (3 in) cutter.
Bake on a non-stick baking sheet at 200°C (400°F), Gas Mark 6 for 10 – 12 minutes or until golden.
You can increase or decrease the size of the scones if you want to.
Variations For fruit scones just add 150 g (5 oz) sultanas or dried fruit to the mix before adding the liquid to the dry ingredients. You can try crystallized ginger, dates, cranberries or cheese for a change.
For jam and cream scones, cool the scones, split them open and spread strawberry jam on one side and whipped double cream on the other, then sandwich them together. These are delicious and sell very well.
SAVOURY SCONES
450 g (1lb) self raising flour
2 teasps baking powder
125 g (4 oz) butter
1 tsp salt
225 g (8 oz) cheddar cheese
2 eggs
75 mls (2½ fl oz) milk
75 mls (2½ fl oz) single cream
Sift flour, baking powder and salt into a bowl.
Cut butter into small pieces and rub into flour mixture until it resembles breadcrumbs.
Stir in the cheese.
Whisk the milk and eggs together and add to the flour mixture until you have a soft dough.
Roll out on a lightly floured board to 2½–3cm (1½ in) thick and cut with a 8cm (3in) cutter.
Brush the top of the scones with the remainder of the egg mixture or with some milk.
Bake in the oven for 10 – 15 minutes 220°C (425°F), Gas Mark 7 or until risen and golden.
Variations There are many flavours you can add to the scone mixture such as: Cheese and olive, cheese and ham, cheese and onion, smokey sausage and wholemeal or anything you think will taste good.
AMERICAN STYLE MUFFINS
300g (10 oz) plain flour
2 level tsps baking powder
150g (5 oz) golden caster sugar
125g (4 oz) blueberries
1 medium egg
1 tsp vanilla flavouring
225ml (8 fl oz) milk
50g (2 oz) butter
Line muffin tin with paper cases.
Sift flour and baking powder.
Stir in caster sugar.
Melt the butter.
Mix together the melted butter, egg, milk and vanilla flavouring.
Add blueberries and mix.
Fill muffin cases to ¾ full.
Bake at 200°C (400°F), Gas Mark 6 for 20 – 25 minutes.
Variation Substitute another fruit or jam to make other flavoured muffins such as: cranberry, sultana, chocolate chip, milk and white chocolate chip, ginger and orange, toffee and banana, sweet mincemeat, apple and toffee.
CARROT CAKE
For the cake
450 ml (¾ pint) vegetable oil
8 eggs
450 g (1 lb) caster sugar
2 tsp vanilla flavouring
450 g plain flour
15 g (½ oz) bicarbonate of soda
15 g (½ oz) baking powder
20 g (¾ oz) cinnamon
15 g (½ oz) salt
5 g (⅛ oz) mixed spice
625 g (1 lb 6 oz) carrots, grated
150 g (5 oz) walnut pieces, chopped quite small
To make the cake
Mix oil, eggs, sugar and vanilla flavouring.
Sieve all dry ingredients.
Add dry ingredients to oil, eggs, sugar and vanilla flavouring and mix.
Add grated carrots and chopped walnuts and mix well.
Grease and line a 35 cm x 25 cm (14 in x 10 in) cake tin with non-stick baking paper.
Bake at 180°C (350°F), Gas Mark 4 for 45 mins – 1 hour (for a fan oven, reduce the temperature to 170°C).
If you like a spicier cake you can add more mixed spice and cinnamon.
I always use Tesco unbleached non-stick Baking paper for lining all the baking trays.
I usually ice half of the cake to sell in the coffee shop and wrap the other half of the cake in tin foil to use the following day. Alternatively, you can freeze the other half if you don’t think you will use it within three or four days. This cake keeps for up to four days in a sealed container.
For the cream cheese icing
125 g (4 oz) soft margarine or butter
250 g (9 oz) cream cheese
500 g (1 lb 2 oz) icing sugar
1 tsp vanilla flavouring
To make the icing
Cream the margarine and cream cheese together.
Add the vanilla flavouring and enough icing sugar to make a thick topping for the cake. If the icing is too stiff add a little water and mix until you are happy with the consistency. If the icing is too thin then add more icing sugar.
FRUIT LOAF
1½ cups (225 g or 8 oz) sultanas or mixed dried fruit
1 tsp mixed spice
1 tsp bicarbonate of soda
1 cup (125 g or 4 oz) sugar
225 g (8 oz) margarine
1 cup (300 ml or ½ pint) water
1 cup (125 g or 4 oz) self-raising flour
1 cup (125 g or 4 oz) plain flour
2 eggs
Put the sultanas, mixed spice, bicarbonate of soda, sugar, margarine and water into a pot and bring to the boil for one minute.
Cool and add the flour and eggs and mix thoroughly.
Put the mixture into a greased and lined 900 g (2lb) loaf tin.
Bake at 180°C (350°F), Gas Mark 4 for 1 – 1¼ hours.
Test with a cake tester or toothpick and if it comes out clean the cake is ready.
CRANBERRY NUT LOAF
120 ml (4 fl oz) vegetable oil
200 g (7 oz) soft brown or muscovado sugar
2 eggs, beaten
3 very ripe bananas, mashed
290 g (11 oz) self-raising flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbs milk
1 tsp vanilla flavouring
115 g (4 ½ oz) chopped walnuts
150 g (5 oz) dried cranberries
Beat the oil and sugar together.
Add the eggs and mashed bananas and beat well.
Add the sifted dry ingredients, milk and vanilla flavouring.
Mix well and stir in the nuts and cranberries.
Pour mixture into a greased and lined 700 g (1½ lb) loaf tin.
Bake for 1 hour to 1 hour and 10 mins at 180°C (350°F), Gas Mark 4 or until a cake tester or toothpick comes out clean.
APPLE SPICE LOAF
This is a very easy recipe as it is all done in a food processor.
120 ml (4 fl oz) vegetable oil
2 large eggs
200 g (7 oz) soft brown or muscovado sugar
300 ml (½ pint) partly cooked apples or tinned apples, diced
215 g (7½ oz) self-raising flour
4 tsp cinnamon
2 tsp mixed spice
1 heaped tsp baking soda
½ tsp salt
115 g (4 oz) chopped walnuts
Put all the ingredients into a food processor and switch on for about 10 seconds.
Scrape down the bowl and put the machine on to pulse until all the ingredients are mixed thoroughly. Do not over process.
Scrape out the bowl and put the mixture into a lined 700 g (1½ lb) loaf tin and bake at 190°C (375°F), Gas Mark 5 for about 1 hour or until a cake tester or toothpick comes out clean when inserted into the centre of the loaf.
You can purchase a tub of Bramley apples for using in cakes and pies from Baco (see the useful contacts section in Appendix 7). This will save you a lot of time peeling and slicing cooking apples.
APPLE SPICE CHOCOLATE CHIP CAKE
240 ml (8½ fl oz) vegetable oil
4 large eggs
400 g (14 oz) soft brown or muscovado sugar
600 ml (1 pint) partly cooked apples or tinned apples, diced
450 g (1 lb) self-raising flour
3 tsp baking soda
1 tsp salt
8 tsp cinnamon
4 tsp mixed spice
200 g (7 oz) milk chocolate chips
100 g (4 oz) milk chocolate chips for decoration
Mix all the ingredients except the chocolate chips together in a food processor for about 15 seconds.
Scrape down the bowl and add 200 g chocolate chips. Put the machine on to pulse until the ingredients are mixed thoroughly. Do not over process.
Scrape the mixture into a lined cake tin 35 cm x 25 cm (14 in x 10 in) and bake in a preheated oven at 190°C (375°F), Gas Mark 5 for about 1 hour or until the cake tester or toothpick comes out clean when inserted into the centre of the cake.
When the cake is cool, ice with butter icing and sprinkle with chocolate chips.
If you want to make a smaller cake use half of the ingredients and bake in a lined 23 cm x 18 cm (9 in x 7 in) cake tin.
STICKY TOFFEE BUNS
85 g (3½ oz) butter
175 g (6 oz) soft brown or muscovado sugar
1 tsp mixed spice
1 tsp cinnamon
2 eggs beaten
175 g (6 oz) self-raising flour
250 ml (9 fl oz) tea
½ tsp bicarbonate of soda
250 g (9 oz) stoned dates, chopped
Cream the butter and sugar together.
Add the mixed spice and cinnamon.
Add the beaten egg and flour alternately.
Make the tea using one tea bag and 250 ml (9 fl oz) boiling water.
Remove the tea bag, pour the tea into a saucepan, add the bicarbonate of soda and dates then simmer for approximately 3 minutes or until the dates are soft.
Let the date mixture cool slightly before folding it into the butter, sugar and egg mixture.
Put the mixture into large muffin cases in a muffin tray and tray and bake in a preheated oven at 180°C (350°F), Gas Mark 4 for about 20 – 25 minutes.
To see if the buns are ready, insert a cake tester or toothpick into the middle of one and if it comes out clean the buns are ready.
When the buns are cool, ice them with caramel butter icing or, for a sticky topping, spread a little boiled, condensed milk over them.
For the caramel butter icing
100 g (4 oz) dark muscovado sugar
100 g (4 oz) butter
130 ml (4½ oz) double cream
1 tsp vanilla flavouring
300 g (11 oz) icing sugar, sifted
To make the caramel butter icing
Bring the sugar, butter and cream slowly to the boil.
Add the vanilla flavouring.
Remove from the heat and leave to cool.
Add the icing sugar and blend until the mixture is smooth.
Add a little more cream or a little more icing sugar until you reach the desired consistency.
Variation To serve as a dessert, you can top a sticky toffee bun with ice cream and
sticky toffee sauce.
For the toffee sauce
100 g (4 oz) dark muscovado sugar
100 g (4 oz) butter
130 ml (4½ fl oz) double cream
1 tsp vanilla flavouring
To make the toffee sauce
Melt the sugar, butter and cream together.
Add the vanilla flavouring.
Simmer until the sauce is a nice toffee colour.
CUPCAKES
125 g (4 oz) butter or soft margarine
375 g (13 oz) caster sugar
1 tsp vanilla flavouring
4 eggs plus 2 yolks
315 g (11½ oz) self-raising flour or McDougall’s supreme sponge flour
½ tsp salt
250 ml (9 fl oz) double cream
Cream the butter or margarine and sugar together until light and fluffy.
Add the vanilla flavouring.
Add the eggs and yolks one at a time, beating well after you add each one.
Add the sifted flour and the cream alternately, beginning and ending with the flour.
Put the mixture into large muffin cases in a muffin tin.
Bake in a preheated oven at 180°C (350°F), Gas Mark 4 for 15 to 20 minutes or until the tops are golden and a cake tester inserted into the centre comes out clean.
When cool, ice with coloured butter icing, e.g. pink, lemon, blue.
Variations You can decorate the cupcakes with sugar strands, Smarties or miniature chocolate easter eggs. Children love these cakes, especially if they are brightly decorated.
You can also use this recipe to make butterfly cakes.
To make butterfly cakes
Slice the top off each cake and cut this slice in half.
Pipe a swirl of whipped double cream in the centre of each cake.
Place the half slices of cake into the cream at an angle to resemble butterfly wings.
Dust the cake with icing sugar.
If you don’t want to use double cream you can use butter icing.
To make butter icing
200 g (7 oz) butter or margarine, softened
700 g (1 lb 8 oz) icing sugar, sifted
Mix ingredients together until you get a creamy consistency.
GINGERBREAD
It took me over a year to get a really good gingerbread recipe and this one is delicious every time.
450 g (1 lb) soft margarine or butter
450 g (1 lb) light soft brown or light muscovado sugar
350 g (12 oz) golden syrup
100 g (4 oz) treacle
700 g (1 lb 8 oz) plain flour
8 level tsp ground ginger
4 level tsp mixed spice
4 eggs, beaten
4 level tsp bicarbonate of soda
600 ml (1pint) milk, warmed
Melt the margarine or butter, brown sugar, syrup and treacle together in a pot.
Sift the flour and spices together then stir into the melted mixture along with the beaten eggs.
Add the bicarbonate of soda to the warm milk and stir to mix thoroughly.
Slowly add the warm milk and bicarbonate of soda to the mixture in the pot and stir well to make sure all the flour is free of lumps.
Pour into a lined cake tin 35 cm x 25 cm (14 in x 10 in) and bake in a preheated oven at 150°C (300°F), Gas Mark 2 for 45 min, then cover the top with a sheet of greaseproof paper for the final 15 min.
The gingerbread is ready when a cake tester inserted into the centre comes out clean.
Ice with a thick icing made from icing sugar and a little water.
I usually use half the cake and wrap the other half in tin foil to use in the next couple of days. This cake will keep well in a sealed container for three days. The gingerbread can also be frozen.
PLAIN SPONGE
If you want to make a very light sponge then use McDougall’s supreme sponge flour. It works out more expensive but it is really very good.
450 g (1 lb) caster sugar
450 g (1 lb) soft margarine or butter
8 eggs
550 g (1 lb 4 oz) self-raising flour
4 tsp baking powder
7 tablespoons milk
1 tbs vanilla flavouring
Cream the sugar and margarine or butter until light and fluffy and then beat the eggs in one at a time.
Fold in the sieved flour and baking powder alternately with the milk.
Add the vanilla flavouring.
Pour into a lined baking tin 35 cm x 25 cm (14 in x 10 in) and bake in a preheated oven at 180°C (350°F), Gas Mark 4 for 45 – 50 minutes.
You can use half the mixture to make a small sponge in a 23 cm x 18 cm (9 in x 7 in) cake tin or you can use the mixture to make cupcakes.
Variations Instead of vanilla flavouring use the juice and rind of 2 lemons and make lemon-flavoured water icing for the top.
Omit the vanilla flavouring and add 200 g (7oz) dark Belgian chocolate, melted, to make a chocolate cake. Top with chocolate butter icing and sprinkle with grated chocolate.
When the sponge has cooled, split it in half and spread raspberry or strawberry jam over one half and whipped double cream over the other half. Then sandwich the two halves together and dust the top with icing sugar.
CHOCOLATE CAKE
340 g (12 oz) McDougall’s Supreme Sponge flour
2 tsp baking powder
4 eggs (yolks and whites separate)
222 g (8 oz) soft stork margarine
200 g (7 oz) plain Belgian cooking chocolate
240 mls (8 fl oz) milk
Cream together sugar and margarine.
Blend in melted chocolate.
Sift baking powder and flour.
Add egg yolks and then milk and flour alternately.
Fold in stiffly beaten egg whites.
Pour into a lined baking tin 25cm x 35cm.
Bake for approximately 45 minutes in a preheated oven at 180°C (350°F), Gas Mark 4 until the cake tester comes out clean.
Ice with chocolate butter icing and sprinkle the top with chocolate chips or grated chocolate.
Variation You can make a chocolate spice cake by adding 1 tsp mixed spice, 1 tsp powdered ginger and 1 tsp cinnamon.
QUICK AND EASY SHORTBREAD
This is a very easy recipe and the shortbread sells well in our coffee shop. Always use butter for shortbread as there is a difference in the taste if you use margarine.
340 g (12 oz) butter
170 g (6 oz) castor sugar
500 g (1 lb 2 oz) plain flour
Cream the butter and sugar together.
Add the sieved flour and mix well but do not over mix.
Roll out on a lightly floured surface and cut with a large fluted cutter to the size you require. Place on a tray lined with non-stick baking paper.
Prick the shortbread all over with a fork and bake at 160°C (325°F), Gas Mark 3 in a preheated oven until shortbread is a pale golden colour.
Remove shortbread from the oven and immediately dust them with caster sugar.
If the mixture is too soft add a little more flour until it begins to bind together.
FINE SHORTBREAD
225 g (8 oz) butter
100 g (4 oz) caster sugar
225 g (8 oz) plain flour
100 g (4 oz) cornflour
Cream the butter and sugar together.
Sift the flour and cornflour together then add them to the butter and sugar mixture.
Knead the mixture lightly it until it forms a dough.
Roll out on a lightly floured surface. Cut out large fluted shapes to the size you require and place on a tray lined with non-stick baking paper.
Prick the shortbread all over with a fork and bake in a preheated oven at 160°C (325°F), Gas Mark 3 for about 30 minutes or until they are a light golden colour.
Immediately you take them out of the oven, sprinkle caster sugar all over them.
EMPIRE BISCUITS
This is the recipe we use in our coffee shop and these biscuits sell very well.
450 g (1 lb) plain flour
225 g (8 oz) icing sugar
225 g (8 oz) cornflour
450 g (1 lb) soft margarine
Sift all the dry ingredients together.
Mix in the margarine until the mixture forms a dough.
Roll out the dough on a lightly floured surface and cut out shapes with a large cutter the size of the required biscuit. Place on a tray lined with non-stick baking paper.
Bake in a preheated oven at 160°C (325°F), Gas Mark 3 for about 35 minutes or until biscuits are a very light golden colour.
Cool on a rack then sandwich together with seedless raspberry jam.
Ice the tops of the biscuits with icing and decorate with a cherry or coloured sugar strands.
AUNT ISA’S CUSTARD CREAMS
250 g (9 oz) self raising flour
250 g (9 oz) margarine
80 g (3 oz) caster sugar
80 g (3 oz) custard powder
Melted chocolate
For the butter cream icing
250 g (9 oz) butter
250 g (9 oz) icing sugar
2 tsp vanilla essence
Beat the margarine and sugar together until soft and fluffy.
Sift the dry ingredients.
Stir the flour into the margarine and sugar and mix well.
Put the mixture into a piping bag and pipe either sausage shapes or rounds onto a baking tray lined with non stick baking paper.
Bake at 190°C (375°F), Gas Mark 5 for approx 20 minutes until golden.
Allow to cool then sandwich together with butter icing.
Dip ends in melted chocolate.
LEMON MERINGUE PIE
This is very popular with customers
Sweet shortcrust pastry (see page 150)
60g (2 oz) cornflour
125g (4 oz) caster sugar
3 large eggs
Juice and finely grated zest of 3 unwaxed lemons
50g (2 oz) butter
300 mls (½ pt) cold water
For the topping
3 large egg whites
120g (4 oz) caster sugar
Lightly grease a 9in flan tin and line with pastry.
Prick the bottom with a fork.
Bake in oven for approx 15 minutes at 200°C (400°F), Gas Mark 6.
Mix 300 mls cold water into cornflour and sugar.
Cook on a moderate heat until boiling, stirring continuously.
When the mixture has thickened, remove from the heat and whisk in egg yolks, lemon juice and zest and butter until smooth, about 5 minutes.
Pour the filling into the pastry case.
Whisk the egg whites until stiff and then slowly add the sugar a little at a time until very stiff and glossy.
Spoon the meringue onto the top of the filling.
Bake for 45 minutes at 150°C (300°F), Gas Mark 2 or until the pie is crisp and pale golden on the outside.
Use egg whites at room temperature rather than straight from the fridge. Make sure that the bowl you use is free from grease. Only add the sugar when the whites are very stiff.
Tray bakes
FUDGE SLICES
225 g (8 oz) margarine
1 large tin condensed milk
4 tbs golden syrup
500 g (1 lb 2 oz) digestive biscuits, crushed
300 g (11 oz) milk chocolate, melted
Melt margarine, condensed milk and syrup in a pan together and bring to the boil.
Boil for 4 minutes.
Remove from the heat and add the crushed digestive biscuits and mix quickly.
Press into a Swiss roll tin.
Cover with melted chocolate.
Instead of making the caramel in steps 1 and 2 you can melt luxury caramel purchased from Baco (see Appendix 7 for contact details).
RICH CHOCOLATE SHORTCAKE
125 g (4 oz) hard margarine
1 small tin condensed milk
275 g (10 oz) crushed shortbread crumbs
300 g (11 oz) Supercook Belgian milk chocolate
300 g (11 oz) Supercook Belgian white chocolate
50 g (2 oz) melted milk or plain chocolate for drizzling over the finished tray bake
Melt the milk chocolate.
Melt the margarine and add the melted chocolate and condensed milk.
Add the crushed shortbread crumbs to the mixture.
Press shortcake into a tray 20 cm x 30 cm (8 in x 12 in).
Leave to cool (not in the fridge).
Cover with melted white chocolate and leave to harden.
When the chocolate is hard, drizzle milk or plain chocolate over it.
Cut the shortcake into approximately 10 -12 slices.
Variation Instead of drizzling chocolate over the shortcake you can sprinkle it with milk chocolate chips immediately after covering the bake with melted white chocolate.
When you are making shortbread, make extra and crush it for use in the above recipe. You can do this in advance and store it in an airtight container.
MARS BAR SQUARES
Most people know how to make this but I have included the recipe because it is always popular.
9 Mars bars
225 g (8 oz) hard margarine
1 tbs golden syrup
8 – 9 mugs of Rice Krispies
600 g (1 lb 5 oz) melted Scotbloc cake cover or Belgian milk chocolate
Melt the Mars bars, syrup and margarine together.
Remove from heat and immediately mix in the Rice Krispies.
Spread the mixture over a large tray approximately 30 cm x 40 cm (12 in x 16 in).
Leave to cool then cover with melted chocolate.
Leave to set and cut into approximately 20 – 24 squares.
MILLIONAIRE SHORTBREAD
For the shortbread base
225 g (8 oz) caster sugar
450 g (1 lb) butter or margarine
675 g (1 lb 8 oz) plain flour
Cream the sugar and butter together.
Add the flour and mix until a dough forms.
Press into a large tray measuring 34 cm x 24 cm (13½ in x 9½ in).
Bake at 180°C (350°F), Gas Mark 4 until the shortbread is a light golden colour.
For the caramel
225 g (8 oz) margarine or butter
225 g (8 oz) golden caster sugar
1 large tin condensed milk
4 tbs golden syrup
300 g (11 oz) milk Scotbloc
Melt the margarine, sugar, condensed milk and syrup in a saucepan.
Boil slowly for 5 minutes, stirring continuously.
Pour the mixture over the cooled shortbread base.
When the caramel is cool, cover with melted Scotbloc.
Variation For a change, use white Supercook Scotbloc to cover the caramel shortbread.
If you haven’t time to make the caramel filling for Millionaire Shortbread and Crispy Surprise (on page 177) you can purchase a large tub of luxury caramel from Baco (see Appendix 7 for contact details) and melt it slightly to use on the shortbread base. This is more convenient and less time-consuming if you are going to make quite a lot of tray bakes.
I use the Millionaire Shortbread mixture to make tart cases for Strawberry Tart and Toffee Tart.
To make the tart cases
Line greased tart tins with the shortbread mixture.
Bake in a preheated oven at 180°C (350°F), Gas Mark 4 until golden.
Leave to cool.
To make the Strawberry Tarts
Fill the tarts with whipped double cream and slices of fresh strawberries.
Cover with raspberry or strawberry jelly (tubs are obtainable from your major supplier).
To make the Toffee Tarts
Fill the tart cases with ready-boiled condensed milk (available from the supermarket).
Drizzle with melted chocolate.
CORNFLAKE CRUNCH
3 cups self raising flour
3 cups coconut
1½ cups caster sugar
3 cups corn flakes, finely crushed
450 g (1lb) margarine
Mix dry ingredients together in a large bowl.
Melt margarine and pour over mixture.
Press into two swiss roll tins.
Bake in oven at 180°C (350°F), Gas Mark 4 for 25 – 30 minutes.
Allow to cool and ice when cold.
Cut into squares or fingers.
CRISPY DATE CAKE
225 g (8 oz) butter or hard margarine
340 g (12 oz) dates, chopped
85g (3 oz) rice crispies
225g (8 oz) caster sugar
4 tbs drinking chocolate
Milk chocolate block or Belgian cooking chocolate for covering
Melt butter.
Add sugar and stir until dissolved.
Add chopped dates and simmer until dates have softened.
Stir in the rice crispies and drinking chocolate.
Pour into greased tin and top with melted chocolate.
Allow to set and then cut into fingers or squares.
Variation You can substitute sultanas for the dates.
CHOCOLATE COCONUT SQUARES
450 g (1lb) plain chocolate
225 g (8 oz) margarine
450 g (1lb) caster sugar
4 eggs
450 g (1lb) desiccated coconut
225 g (8 oz) chopped glace cherries
Melt chocolate.
Line tin with tinfoil and pour on chocolate.
Put into fridge for 10 minutes until hard.
Cream margarine and sugar then add eggs, coconut and cherries.
Spread on top of the chocolate.
Bake at 180°C (350°F), Gas Mark 4 for 25 – 30 minutes until well risen and golden.
Leave in tin until completely cold then turn out and peel off the foil.
Cut into squares.
Variation When creaming the margarine and sugar you can add 1tsp almond essence to give it a slightly different flavour.
LEMON SQUARES
This is a recipe I got from a coffee shop in Florida. It takes a bit of time but tastes delicious.
50 g (2 oz) icing sugar
170 g (6 oz) butter
170 g (6 oz) plain flour
Pinch of salt
For the filling
340 g (12 oz) caster sugar
130 mls (4 fl oz)lemon juice and the grated rind of 1 lemon
4 eggs
200 mls (7 fl oz) double cream (lightly whisked)
Icing sugar for dusting
Cut the butter into small pieces.
Sift the flour, icing sugar and salt into a bowl.
Rub the butter into the dry ingredients until it resembles breadcrumbs.
Grease a swiss roll tin 33 cm x 23 cm (13” x 9”) tin and press the mixture into it.
Bake at 170°C (340°F), Gas Mark 4 until golden.
While the base is baking whisk the eggs and sugar together .
Add the lemon juice and grated rind and mix well.
Fold the whisked cream into the lemon mixture and pour over the warm base.
Bake for about 40 minutes until set.
Allow to cool and then dust with icing sugar and cut into squares.
CRISPY SURPRISE
Make a base in a lined Swiss roll tin 20 cm x 30 cm (8 in x 12 in) using the shortbread mixture above on page 172.
For the caramel
225 g (8 oz) margarine or butter
225 g (8 oz) golden caster sugar
1 large tin condensed milk
4 tbs golden syrup
Melt the margarine or butter, sugar, condensed milk and syrup in a pan.
Boil slowly for 5 minutes, stirring continuously
Pour the mixture over the cooled shortbread base.
For the topping
200 g (7 oz) dessicated coconut
1 large tin condensed milk
250 g (9 oz) chocolate
125 g (4 oz) Rice Krispies
Mix the desiccated coconut with the condensed milk.
Spread over the caramel base.
Mix the melted chocolate and Rice Krispies and spread on top of the coconut layer.
Allow to cool and cut into 12 pieces.
I use Belgian chocolate for a better flavour, but you can use Scotbloc for a less expensive recipe.
I would have some muffin cases ready and put the remainder of the chocolate crispy mix into them to make individual crispy cakes. This saves any waste.
BANOFFEE PIE
100 g (4 oz) butter or margarine
225 g (8 oz) digestive biscuits, crushed
1 can condensed milk, boiled (or a ready-boiled can of condensed milk)
2 bananas
300 ml (½ pint) double cream
2 plain chocolate, grated
Grease a 25 cm (10 in) flan dish.
Melt the butter in the microwave, add the crushed digestive biscuits and mix well.
Press the biscuit mixture into the flan dish and put into the fridge for 30 minutes.
Open the cooled can of caramel and spread over the biscuit base.
Slice the bananas and place on top of the caramel.
Whisk the cream and spread it over the bananas.
Sprinkle with grated chocolate or vermicelli to finish.
You can make your own caramel filling by covering cans of condensed milk with hot water and boiling for 3 hours. Always keep the cans covered with water and do not allow them to boil dry. You can boil several cans at a time and they will keep for a few weeks unopened.
STRAWBERRY AND VANILLA CHEESECAKE
225 g (8 oz) digestive biscuits, crushed
100 g (4 oz) butter
350 g (12 oz) full fat cream cheese
75 g (3 oz) caster sugar
2 eggs, separated
1 tsp vanilla flavouring
1 tsp gelatine
300 ml (½ pint) whipping cream
A few strawberries to decorate
Grease a 25 cm (10 in) flan dish.
Melt the butter in the microwave, add the crushed digestive biscuits and mix well.
Press the biscuit mixture into the flan dish and put into the fridge for 30 minutes.
Put the cream cheese and sugar in a bowl and mix together until the cheese softens.
Stir in the egg yolks and vanilla flavouring.
Mix the gelatine with 2 tbs hot water in a small bowl and stand the bowl in a pan of hot water until the gelatine is clear.
Whip the cream until it forms soft peaks.
Whisk the egg whites in a clean, dry bowl until they peak softly.
Once the gelatine has cooled slightly beat it into the cheese mixture and fold in ½ of the cream.
Spread the mixture over the biscuit base.
Chill in the fridge until the mixture has set.
Pipe the remaining cream onto the top of the cheesecake and decorate with halves of strawberries.
SCOTTISH TABLET
1 large can condensed milk
100 g (4 oz) butter
1 cup (225 ml or 8 fl oz) full cream milk
900 g (2 lb) granulated sugar
1tsp vanilla flavouring
Melt the butter in a heavy-based pot, add the milk and condensed milk and heat gently.
Add the sugar and when it has dissolved, bring the mixture to the boil and then turn down the heat to a fast simmer for approximately 20 minutes.
Stir continuously to prevent the mixture sticking to the bottom of the pan and burning. The colour will turn to light caramel.
To test the mixture, drop a teaspoon of it into a cup of ice-cold water and leave it for about 15 seconds. If you can roll it into a soft ball the mixture is ready. If it is not ready, simmer for a few more minutes and test it again.
Remove the mixture from the heat and add the vanilla flavouring.
Beat the mixture rapidly with a wooden spoon until you feel it getting grainy.
Pour mixture into a greased, lined tin 20 cm x 30 cm (8 in x 12 in).
Leave to cool and cut into 12 slices or into smaller squares.
Variation You can omit the vanilla flavouring and add Bailey’s Irish Cream, almond flavouring or any other flavouring you would like to try.
VANILLA FUDGE
300 ml (½ pint) full cream milk
225 g (8 oz) butter
900 g (2 lb) granulated sugar
2 tbs golden syrup
1 can condensed milk
1 tsp vanilla flavouring
Melt the butter, milk and condensed milk together and heat gently.
Add the sugar and allow it to dissolve.
Add the syrup and bring the mixture slowly to the boil.
Turn down the heat and simmer gently, stirring occasionally, for about 35 minutes.
To test the mixture, drop a teaspoon of it into a cup of ice-cold water, leave it for about 15 seconds and if you can then roll it into a soft ball it is ready.
Remove the mixture from the heat and leave to cool for 5 minutes.
Add the vanilla flavouring and beat the mixture vigorously with a wooden spoon until it is thick and grainy.
Pour quickly into a greased and lined tin 20 cm x 30 cm (8 in x 12 in).
When the fudge is cold cut it into squares.
Baco can supply you with most of the ingredients required for baking but they also supply Muffin Mix which is excellent – all you have to do is add whatever fruit etc. you wish; and Craig Millar Scone Mix – just add sultanas, cheese, dates, ginger, cranberries or whatever else you want in your oven scones. See Appendix 7 for contact details.
PEPPERMINT SLICE
225 g (8 oz) digestive biscuits crushed
50 g (2 oz) icing sugar
1 level teaspoon cocoa
50 g (2 oz) coconut
100 g (4 oz) margarine melted with 3 level teaspoons syrup
For the filling
175 g (6 oz) margarine
340 g (12 oz) icing sugar
Peppermint flavouring
A few drops of green colouring
Melted chocolate to cover
Mix together the crushed biscuits, icing sugar, cocoa, coconut and margarine
Press into a greased swiss roll baking tin and put into the fridge to harden
Mix together the ingredients for the filling and taste the mixture when you add the peppermint flavouring. Keep adding a few drops at a time until you get the correct strength of peppermint
Spread the filling onto the base and put it back into the fridge to harden
Cover with melted chocolate and cut into slices or squares
Tip I usually use vanilla and almond flavouring because it is much cheaper than the essence.
TRUFFLES
8 tbs coconut
8 tbs coco powder
450 g (1 lb) crushed digestive biscuits
450 g (1 lb) butter
2 tins condensed milk
Melt butter and condensed milk slowly.
Mix coco powder, crushed digestive biscuits and coconut into the buter mixture.
Leave to cool in fridge (preferably overnight).
Roll into the size of balls you want and roll in coconut or chocolate vermicelli.
* (You probably won’t need to use all the jam.)