Christine’s Chocolate Mousse 26 August 2023 (updated 26 August 2023) | By OHJAC Ingredients 200 g bar Dark Chocolate (I used Tesco own) 3 large egg (just the whites) (I used 4 medium egg whites) 50 g caster sugar 200ml Double Cream Method Break chocolate into small pieces and melt in a bowl placed over a pan of simmering water. (If you want before you melt the chocolate you can grate a little and keep aside and add these at the end with the whipped cream). Whisk the egg whites until standing in stiff peaks. Spoon in half the sugar and whisk again. Add the rest of the sugar and whisk again. Whip cream in a separate bowl. Take melted chocolate of the pan and fold in heaped large spoon of meringue to loosen the consistency. Tip chocolate into the meringue and fold in. Lastly fold in whipped cream. Enjoy
OH Recipes from BBQ (August 2022) 12 August 2022 (updated 12 August 2022) | By OHJAC Anthea’s Broccoli Salad Ingredients 1 head of broccoli cut into florets1 stick of celery chopped1 red onion chopped1 cup raisins1 cup sunflower seeds1 cup mayonnaise1tbsp red wine vinegar Method Mix everything together and seasonAdd 3 rashers of chopped bacon to make a meal Rosemary’s Homemade Vanilla Ice cream Ingredients 6 medium eggs125g golden syrup568ml carton of double cream , chilledSeeds from 2 split vanilla pods, or 2tbsp vanilla paste Method Put egg yolks and syrup into a large bowl. Whisk together for 4-5mins until mixture leaves ribbon-like trail when you lift whisk.Pour cream into separate bowl and whisk till holds it shape, then use metal spoon to fold it into egg mixture. Whisk briefly to combine. Chill.Clean whisk. Put egg whites in grease free bowl and with whisk till they stand in soft peaks.Using metal spoon, add one spoonful of egg white to chilled egg yolk,syrup and cream mixture, stir throughly.Add remaining egg white and vanilla and fold in-take care not to knock the air out.Pour mixture into large shallow freezer proof container measuring 1litre (13/4pts)Freeze for at least 6hrs until firm.Allow to soften in fridge for up to 20min before serving Rosemary did half the amounts of ingredients and put in 2lb bread tin lined with 2 layers of cling film. We didn’t actually leave it for 20min, maybe 10ish! Can add flavour of your choiceTIP – Don’t overwhip cream or egg whites. Need similar texture to whisked egg and syrup mixture. Rosemary’s beetroot and feta salad Ingredients 200g lettuce500g cooked beetroot2 x packs feta cheese, crumbledBunch mint leaves, roughly choppedBunch spring onions,finely sliced2 long chilliest,halved,deseeded and finely choppedFor the Dressing5tbsp rapseed oil5 tbsp honey5tbsp lemon juice1 tbsp Dijon mustard Original recipe used 200g bag baby spinach Method Scatter the leaves on platterSlice beetroot into wedges and arrange on top.Scatter over feta, mint, onions and chilliest.DressingPut all ingredients in a jar with lid.Season and shake well.When ready to serve pour over salad and toss lightly. Liz’s Mixed bean salad with mustard dressing Ingredients 225g french beans, trimmed and halved225g runner beans, cut same size as french beans1 x 400g can of haricot beans, rinsed and drained1 clove garlic, finely chopped2 shallots, finely chopped1 tbsp chopped fresh herbs 9tarragon, parsley, chives)Dressing11/2 teaspoons Dijon mustard11/2 teaspoons white wine vinegar2 tbsps olive oilSalt and ground pepper Method Mix mustard and vinegar in a bowl.Gradually whisk oil in to make smooth, thick dressingSeason to taste.Place french and runner beans in boiling water and cook for 2-3 minutes until just tender.Drain and refresh under cold water and drain well.Put beans and haricot beans in bowl.Add garlic, herbs and mustard dressing. Original recipe had broad beans in place of runner beans Liz’s Apple and Lemon Coleslaw Ingredients 1 red dessert apple1 green dessert apple3 tbsps lemon juice, and finely grated lemon zest6 tbsps mayonnaise4 tbsps Greek yogurtSalt and ground pepper285g white cabbage, finely shredded1 red onion (maybe 2)225g carrots, finely grated Method Cut apples in quarters, remove core, and cut into small piecesAdd 1 tbsp lemon juice and tossPut lemon zest, mayonnaise and yogurt in bowl and mix well.Gradually mix in rest of lemon juice and season.Put cabbage, onion, carrot in with apples and toss well.Stir lemon mayonnaise mixture and adjust seasoning to taste Original recipe used 6 spring onions rather than red onion
Caroline’s Ginger Cake with Lemon Icing 22 April 2022 (updated 22 April 2022) | By OHJAC Oven 325 F / 170 C / Gas 3 Grease & Line tin 15 in x 11.5 inCream together 6 oz Butter or Marg. and 6 oz Caster SugarADD 3 beaten eggs ADD 2 tbsp ginger syrupADD 1tbsp black treacle ADD 8 oz S R flour ADD 2 tsps ground gingerADD 1 tbsp ground almondADD 2 tbsp milkADD 5 chopped stem gingerPour into tin and cook 40 – 50 minutes ICING 8oz icing sugar / lemon juice
Ships Biscuits 22 April 2022 (updated 22 April 2022) | By OHJAC From Recipe Stone, King William Yard, Sutton, Plymouth Recipe To 1 lb medium coarse stone ground wholemeal flour. Add 1/4 oz salt and water to make a stiff dough Leave for 1/2 hour then roll out thickly Divide into 5 or 7 biscuits Bake in a hot oven (420 F) 215 C GAS MARK 7 for 30 minutes LEAVE TO HARDEN Eat without weevils
Liz’s Lemon Tart 22 April 2022 (updated 22 April 2022) | By OHJAC Ingredients For the pastry 200g plain flour125g butter For the filling 200g icing sugar100g ground almonds3 lemons rind & juice125g butter3 eggs Method PREHEAT OVEN TO 200 CTo make the pastry, place the flour & chopped butter into a food processor with the blade attachment & process until the mixture resembles fine breadcrumbs.Pour the mixture into a 28 cm fluted flan tin with a removable bottom.Spread the mixture evenly & with your thumbs gently press the pastry into the sides of the tin making sure you get as much of a right angle as possible, then press the rest of the pastry firmly onto the bottom of the flan tin to line the whole base.To make the filling place all the filling ingredients into the food processor with the blade attachment & process until smooth.Put the uncooked pastry base on a baking sheet in the oven & bake for 5 mins.Pout the filling into the pastry case and place back in the oven.Bake for 25 – 30 mins until lightly golden in colour. You can make this tart up to a day in advance. Don’t use it before 4 hours from the time it has cooked, as it really needs to cool & set a bit before being removed from the tin. To serve, dust with icing sugar &, if you want, strawberry halves look nice placed around the edge of the tart. Serves 8 – 10
OH-Lemon Drizzle Cake 22 April 2022 (updated 22 April 2022) | By OHJAC Ingredients 4oz soft margarine 4oz castor sugar 5oz self raising flour 2 eggs 2 tablespoons lemon curd 1 lemon grated 1lb loaf tin Preperation Put the margarine, sugar, flour, lemon rind, lemon curd and eggs into a mixing bowl Mix for 2 to 3 minutes until smooth Place into a tin and cook for ¾ to 1 hour at Gas Mark 3/170 C Heat together juice of lemon with 2 tablespoons of sugar until it forms syrup. Brush over the cake while it is still warm Serve / eat with friends after a gentle walk in light shower Warning: Must not be consumed in heavy rain
Rosemary’s OH-flap-JAC 22 April 2022 (updated 22 April 2022) | By OHJAC Ingredients 4oz Margarine4oz Syrup3oz Self Raising Flour8oz Oats Preperation Cook in an 8 inch square tin greasedMelt margarine and syrup, add flour and oatsCook at 160 C for 30 minutesENJOY AT ALTITUDE WITH FRIENDS