Creamy Orange Tiramisu

Creamy Orange Tiramisu 

(As contributed by Margaret Smith and published in the Club Cook Book 2005) 

Ingredients 

300 ml (10 fl.oz) freshly squeezed orange juice 

30 – 50 ml (2 – 4 tbsp) orange liqueur 

12 sponge fingers 

12 – 13 amaretti biscuis, crushed 

3 oranges peeled and segmented 

4 eggs, separated 

450 g (1 lb) mascarpone cheese 

125 g (4 oz) caster sugar 

125 g (4 oz) flaked almonds, toasted 

Method 

  1. Mix together orange juice and liqueur 
  2. Arrange the sponge figers in the bottom of a 1.5 litre (2 ½ pt) glass bowl 
  3. Pour over the orange juice and liqueur then cover with the amaretti biscuits and orange segments 
  4. Beat together the egg yolks, mascarpone cheese and sugar 
  5. In another bowl, whisk the egg whites until stiff, then fold into the mascarpone mixture using a metal spoon 
  6. Spread this mixture over the top of the amaretti biscuits and decorate with toasted almonds 
  7. Chill slightly before serving. 

NB As this recipe contains raw eggs, take care to whom it is served. 

Avocado Soup

Recipe taken from the Club Cook Book 2005

Avocado Soup

This recipe was submitted by Mariza Jurgens.  Cooking Time approx. 30 minutes

Ingredients

    • 30g (1½ oz) butter
    • 1 small onion, finely chopped
    • 1 green pepper seeded and finely chopped (optional)
    • 2 tbsp flour
    • 1 cup warm milk
    • 1 cup chicken stock
    • 1 ripe avocado mashed
    • Salt and pepper
    • Chopped chives for garnish

Method

  1. Melt the butter in a medium sized saucepan and gently fry the onion and green pepper until soft.
  2. Remove from the heat. Stir in the flour and gradually stir in the milk.
  3. Return to the heat and bring to boil.
  4. Add the chicken stock and cover with a lid and let simmer for 20 minutes.
  5. Blend a little of the hot soup with the mashed avocado.
  6. Stir in the remaining soup and season to taste.

This soup can be served chilled or hot.

 

Onion Tarts with Goat’s Cheese

Onion Tarts with Goat’s Cheese

(As contributed by Christine Morley.and published in the Club Cook Book 2005)

Ingredients

Pastry

175 g (7oz) plain flour

65 g (2½ oz) butter

25 g (1 oz) goat’s cheese or Cheddar cheese grated

 

Filling

3 onions, finely sliced

175 g (7oz) Goat’s Cheese

2 eggs, beaten

1 tbsp single cream

50 g (2oz) hard goat’s cheese, grated

1 tbsp chopped fresh tarragon

Salt and black pepper

Oil for frying

Method

  1. Rub butter into flour, stir in the cheese and enough cold water to make a dough. Knead lightly, put in a polythene bag and chill.
  2. Preheat oven to 190°C/375F/Gas 5.
  3. Roll out the dough and cut into 8 rounds with a 12 cm pastry cutter and put into bun tins. Prick the bases with a fork and bake in the oven for 10-15 Minutes.  Reduce the heat to 180°C/350F/Gas 4.
  4. Heat the oil in a large frying pan and fry the onions over a low heat for 20-25 minutes, until they are a deep golden brown. Stir to prevent them from burning.
  5. Beat the goat’s cheese with the eggs, cream, grated goat’s cheese and tarragon. Season with salt and pepper and then stir in the fried onions.
  6. Pour the mixture into the part-baked pastry cases and bake for 20-25 minutes, until golden

Serve warm or cold with a green salad.

 

 

Carrot and Courgette Soup

(As contributed by Katherine Gilmour and published in the Club Cook Book 2005)

Ingredients

450 g (1 lb) carrots

450 g (1lb) courgettes

2 bay leaves

1.2 litres (2pints) chicken stock

2 tbsp tomato puree

Method

  1. Peel carrots and wash courgettes
  2. Chop them into chunks
  3. Put all of the ingredients into a saucepan and bring to the boil
  4. Lower the heat and simmer for 40 minutes
  5. Remove bay leaves and liquidize for 2 seconds*
  6. Gently re-heat if necessary

*2 minutes ? (editor’s query)

Forcemeat stuffing

Recipe (taken from the Club Cook Book 2005)

Forcemeat Stuffing

(submitted by Margaret Latham)

(This is nothing like Delia Smith’s recipe-  we do not stuff anything with it – it contains no meat-  but we always have it with our turkey at Christmas and also with other roast poultry at other times.)

Oven Temp 180 C / 350 F / Gas Mark 4                         Cooking Time 30 – 45 minutes

Ingredients

Savoury egg custard – 3 beaten eggs to 1 pint of milk

1 onion – diced and lightly fried till transparent but not brown

Sprig of parsley – chopped

About 6 slices thick-cut white bread – not too fresh – cut into large cubes

½ teaspoon grated nutmeg

Salt and pepper

Method (dead-easy)

  1. Add the milk to the beaten eggs. Add all the other ingredients.
  2. If the mixture is too wet add more cubes of bread – all the moisture should have been absorbed.
  3. Transfer the mixture into a greased Pyrex pie dish.
  4. Bake in a moderately hot oven for about ½ to ¾ hour till set and going brown.
  5. Try to time it so that it is ready at the same time as the roast meat and potatoes.

(Make plenty so that there will be some left to go with left-over cold turkey the next day.)