Thursday, March 11, 2010

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Village Recipes

Treacle Tart by Nick Marson

• Black treacle ¼ pt (150 ml)
• Honey ¼ pt (150 ml)
• Lemon, grated rind of ½
• Desiccated coconut 3 oz (75g)
• Fresh wholemeal breadcrumbs 3 oz (75g)
• Wholemeal shortcrust pastry 9 oz (250g)

Combine the first 5 ingredients and stir well until evenly mixed. On a lightly floured surface roll out the pastry and use it to line an 8" (20 cm) flan ring or tin. Pour the filling in the centre and bake in the oven at 200°C (400°F/Mark 6) for 30-35 minutes, until the pastry is golden. Leave to cool in the tin. Serve with ice-cream or soured cream.

Serves 6

Honey & Apple tart by Nick Marson

• Medium-sized cooking apples 2 (about 12 oz/350g)
• Honey ¼ pt (150 ml)
• Lemon, juice & rind of 1
• Fresh wholemeal breadcrumbs 6 oz (175g)
• Wholemeal shortcrust pastry 9 oz (250g)

Grate the apples and mix together with the honey, lemon rind and juice, and the breadcrumbs. Roll out the pastry on a lightly floured surface and use to line an 8" (20 cm) flan ring or tin. Spoon the filling in the centre, level the surface and bake in the oven at 200°C (400°F/Mark 6) for 30-35 minutes or until firm to touch. Serve warm or cold.

Serves 4-6

Buttermilk dessert by Nick Marson

• Pumpernickel, grated 8 oz (225g)
• Buttermilk ¾ pt (426 ml)
• Lemon, grated rind of 1
• Set honey 3 tbsp (45 ml)
• Raisins 2 oz (50 g)
• Vanilla essence 1 tsp (5 ml)

Mix all the ingredients together. Cover and chill until required. Serve in individual glass dishes.

This mixture will thicken on standing. Thin with extra buttermilk, as required.

Serves 6

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