Cookery

Please let us have your recipes and suggestions to include here. Email them to theparishpost.org@gmail.com or let us have a paper copy, we can type it up or scan it.

Here’s our list of recipes so far. Please send in more of your own or family recipes but not ones copied from commercial cookery books which may be subject to copyright. Once we get some more I will organise them into catagories. All the recipes are on this page. Click on the recipe you want and you should be taken to the correct place on the page.

Sheila’s family recipe for Leek & Cheese Pie

Alice’s Chocolate Mousse

Sheila’s family recipe for Leek & Cheese Pie

Ingredients
The amounts are approximate and can be varied according to requirements

2 large leeks
About 1lb (450g) potatoes
8oz (225g) Strong Cheddar cheese
Butter or marg. for greasing
Salt and pepper
Milk
If liked, serve with good fat sausages such as Venison

Method
Generously grease a casserole dish that has a lid
Wash and trim leeks and cut into 1” pieces
Peel and slice potatoes
Grate the cheese
Layer the ingredients into the dish, seasoning as you go
Reserve some of the cheese for later
Heat about half a pint of milk in a saucepan and pour over
Cover the dish and cook for about 1 hour in a moderate oven
Remove the lid and scatter on the remaining cheese
Cook without lid until brown and crisp (about another half hour)
Test all is tender with a knife
If there seems to be surplus liquid leave to reduce in the oven until still moist but not dry.

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Alice’s Chocolate Mousse

This is an old recipe predating Smokie’s 1976 hit single. We didn’t live next door to Alice but my wife did work with her and obtained this simple recipe for wonderful chocolate mousse.

Serves 6

Ingredients

6oz  (175g) plain chocolate (70% cocoa solids)

3 eggs

small cup of strong coffee

1 oz (25g) butter

grated orange rind or rum

whipped cream to decorate (optional)

Method

Melt the chocolate with the coffee and butter in a bowl over hot (not boiling water). Separate the eggs. Take the chocolate mixture off the heat and add the yolks one at a time  while stirring briskly. Stir in the grated orange rind or rum.  Whip the egg whites until stiff and fold into the mixture. Pour into ramekins or small glasses and leave to cool in the fridge, preferably overnight. Before serving decorate with whipped cream if using.

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