Posts by: OHJAC

Christine’s Chocolate Mousse

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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


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.


OH Recipes from BBQ (August 2022)

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Anthea’s Broccoli Salad


  • 1 head of broccoli cut into florets
  • 1 stick of celery chopped
  • 1 red onion chopped
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 1 cup mayonnaise
  • 1tbsp red wine vinegar


  • Mix everything together and season
  • Add 3 rashers of chopped bacon to make a meal

Rosemary’s Homemade Vanilla Ice cream


  • 6 medium eggs
  • 125g golden syrup
  • 568ml carton of double cream , chilled
  • Seeds from 2 split vanilla pods, or 2tbsp vanilla paste


  • 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 choice
  • TIP – Don’t overwhip cream or egg whites. Need similar texture to whisked egg and syrup mixture.

Rosemary’s beetroot and feta salad


  • 200g lettuce
  • 500g cooked beetroot
  • 2 x packs feta cheese, crumbled
  • Bunch mint leaves, roughly chopped
  • Bunch spring onions,finely sliced
  • 2 long chilliest,halved,deseeded and finely chopped
  • For the Dressing
  • 5tbsp rapseed oil
  • 5 tbsp honey
  • 5tbsp lemon juice
  • 1 tbsp Dijon mustard

  • Original recipe used 200g bag baby spinach


  • Scatter the leaves on platter
  • Slice beetroot into wedges and arrange on top.
  • Scatter over feta, mint, onions and chilliest.
  • Dressing
  • Put 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


  • 225g french beans, trimmed and halved
  • 225g runner beans, cut same size as french beans
  • 1 x 400g can of haricot beans, rinsed and drained
  • 1 clove garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 tbsp chopped fresh herbs 9tarragon, parsley, chives)
  • Dressing
  • 11/2 teaspoons Dijon mustard
  • 11/2 teaspoons white wine vinegar
  • 2 tbsps olive oil
  • Salt and ground pepper


  • Mix mustard and vinegar in a bowl.
  • Gradually whisk oil in to make smooth, thick dressing
  • Season 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


  • 1 red dessert apple
  • 1 green dessert apple
  • 3 tbsps lemon juice, and finely grated lemon zest
  • 6 tbsps mayonnaise
  • 4 tbsps Greek yogurt
  • Salt and ground pepper
  • 285g white cabbage, finely shredded
  • 1 red onion (maybe 2)
  • 225g carrots, finely grated


  • Cut apples in quarters, remove core, and cut into small pieces
  • Add 1 tbsp lemon juice and toss
  • Put 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

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Oven 325 F / 170 C / Gas 3

  • Grease & Line tin 15 in x 11.5 in
  • Cream together 6 oz Butter or Marg. and 6 oz Caster Sugar
  • ADD 3 beaten eggs 
  • ADD 2 tbsp ginger syrup
  • ADD 1tbsp black treacle 
  • ADD 8 oz S R flour 
  • ADD 2 tsps ground ginger
  • ADD 1 tbsp ground almond
  • ADD 2 tbsp milk
  • ADD 5 chopped stem ginger
  • Pour into tin and cook 40 – 50 minutes


  • 8oz icing sugar / lemon juice

Ships Biscuits

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From Recipe Stone, King William Yard, Sutton, Plymouth


  • 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 

Eat without weevils

Liz’s Lemon Tart

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For the pastry

  • 200g plain flour
  • 125g butter

For the filling

  • 200g icing sugar
  • 100g ground almonds
  • 3 lemons rind & juice
  • 125g butter
  • 3 eggs


  2. To make the pastry, place the flour & chopped butter into a food processor with the blade attachment & process until the mixture resembles fine breadcrumbs.
  3. Pour the mixture into a 28 cm fluted flan tin with a removable bottom.
  4. 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.
  5. To make the filling place all the filling ingredients into the food processor with the blade attachment & process until smooth.
  6. Put the uncooked pastry base on a baking sheet in the oven & bake for 5 mins.
  7. Pout the filling into the pastry case and place back in the oven.
  8. 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

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4oz soft margarine

4oz castor sugar

5oz self raising flour

2 eggs

2 tablespoons lemon curd

1 lemon grated

1lb loaf tin


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

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  • 4oz Margarine
  • 4oz Syrup
  • 3oz Self Raising Flour
  • 8oz Oats


  • Cook in an 8 inch square tin greased
  • Melt margarine and syrup, add flour and oats
  • Cook at 160 C for 30 minutes