SUMMER SHOW RECIPIES 2020
LEMON FLAPJACK
100g Soft brown sugar; 200g unsalted butter; 3 tbsp golden syrup; 1 large lemon (zest & 2 tbsp juice); pinch of salt;
300g rolled oats; 60g white chocolate; Zest of 1 x additional lemon, for decoration (optional)
20cm (8inch) square baking tin; 1 x disposable piping bag or sandwich bag.
1. Pre-heat the oven to 160C [fan 150C]. Grease and line the baking tin with baking paper.
2. In a medium saucepan, melt together the brown sugar, butter and golden syrup, lemon zest, lemon juice and salt over a medium heat.
Stir until smooth.
3. Weigh out the oats into a large bowl and pour over the melted syrup. Give it a really good mix to ensure all the oats are covered.
4. Now tip the mixture into the prepared tin and press it down firmly and evenly with the back of a spoon or spatula.
5. Pop into the pre-heated oven and bake for 35 - 40 minutes until a deep golden colour.
6. Allow to cool completely in the tin before removing and slicing into 16 pieces (A4 by A4 grid)
To decorate the flapjack:
Place a cooling rack over a sheet of newspaper and spread the flapjacks out evenly.
Break the white chocolate into the disposable or a sandwich bag & heat in the microwave in 10 second intervals. Give it a good "squish" between each blast until it's melted and smooth. Snip the end and pipe zigzags over each flapjack.
If you're feeling fancy, while the chocolate is still melted and warm, grate a little lemon zest over the top of each bar. If the chocolate is still wet it should stick.
Store in an airtight container and consume within 5 days.
Tips. When zesting the lemon you only want the outer yellow skin. Don't boil the mixture, just melt it and then remove from the heat.
Stir in the oats really well and make sure every grain is coated with the syrup. This will help it stick together.
Be careful not to overheat the chocolate in the microwave. It may cause it to bloom which doesn't look great. Use a very sharp knife to cut your flapjack.
Keep a close eye on the flapjack towards the end of the cooking time. You do not want to over bake as it will become dry.
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QUICHE LORRAINE
175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut onto strips; 1 onion peeled and chopped; 125g (4½ oz) gruyere cheese grated;
2 large eggs; 250ml (9fl oz) single cream; Salt and freshly ground pepper;
For the pastry:
175g (6oz) plain flour, plus extra for dusting. 85g (3oz) hard block margarine or chilled butter, cut into cubes.
An approximately 20cm (8inch) loose-bottomed flan tin.
First make the pastry: Tip the flour into a large mixing bowl. Add the margarine or butter and rub gently with your finger tips, until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8cm) loose-bottomed flan tin. Chill in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220C (fan 220c/425F Gas mark 7). Blind bake the pastry case.
Reduce the oven temperature to 180C ((fan 160C/350F Gas mark 4)
Crisp the bacon in a saute pan and cook over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
In a bowl combine the eggs, cream, salt and pepper, then pour into the quiche.
Bake for 25 - 30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
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STRAWBERRY JAM Yield about 5lb (2½ kg)
3lb 8oz (1 3/4 kg) small strawberries; 3 tbsps. lemon juice; 3lb (1½ kg) sugar.
Hull and wash the strawberries, put into a pan with the lemon juice, and simmer gently, without adding water, for about 20 - 30 minutes until really soft.
Add the sugar, stir until dissolved, then boil rapidly until setting point is reached.
Allow to cool for 15 - 20 minutes, to prevent the fruit rising in the jars, then pot and cover in the usual way.
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LEMON FLAPJACK
100g Soft brown sugar; 200g unsalted butter; 3 tbsp golden syrup; 1 large lemon (zest & 2 tbsp juice); pinch of salt;
300g rolled oats; 60g white chocolate; Zest of 1 x additional lemon, for decoration (optional)
20cm (8inch) square baking tin; 1 x disposable piping bag or sandwich bag.
1. Pre-heat the oven to 160C [fan 150C]. Grease and line the baking tin with baking paper.
2. In a medium saucepan, melt together the brown sugar, butter and golden syrup, lemon zest, lemon juice and salt over a medium heat.
Stir until smooth.
3. Weigh out the oats into a large bowl and pour over the melted syrup. Give it a really good mix to ensure all the oats are covered.
4. Now tip the mixture into the prepared tin and press it down firmly and evenly with the back of a spoon or spatula.
5. Pop into the pre-heated oven and bake for 35 - 40 minutes until a deep golden colour.
6. Allow to cool completely in the tin before removing and slicing into 16 pieces (A4 by A4 grid)
To decorate the flapjack:
Place a cooling rack over a sheet of newspaper and spread the flapjacks out evenly.
Break the white chocolate into the disposable or a sandwich bag & heat in the microwave in 10 second intervals. Give it a good "squish" between each blast until it's melted and smooth. Snip the end and pipe zigzags over each flapjack.
If you're feeling fancy, while the chocolate is still melted and warm, grate a little lemon zest over the top of each bar. If the chocolate is still wet it should stick.
Store in an airtight container and consume within 5 days.
Tips. When zesting the lemon you only want the outer yellow skin. Don't boil the mixture, just melt it and then remove from the heat.
Stir in the oats really well and make sure every grain is coated with the syrup. This will help it stick together.
Be careful not to overheat the chocolate in the microwave. It may cause it to bloom which doesn't look great. Use a very sharp knife to cut your flapjack.
Keep a close eye on the flapjack towards the end of the cooking time. You do not want to over bake as it will become dry.
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QUICHE LORRAINE
175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut onto strips; 1 onion peeled and chopped; 125g (4½ oz) gruyere cheese grated;
2 large eggs; 250ml (9fl oz) single cream; Salt and freshly ground pepper;
For the pastry:
175g (6oz) plain flour, plus extra for dusting. 85g (3oz) hard block margarine or chilled butter, cut into cubes.
An approximately 20cm (8inch) loose-bottomed flan tin.
First make the pastry: Tip the flour into a large mixing bowl. Add the margarine or butter and rub gently with your finger tips, until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8cm) loose-bottomed flan tin. Chill in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220C (fan 220c/425F Gas mark 7). Blind bake the pastry case.
Reduce the oven temperature to 180C ((fan 160C/350F Gas mark 4)
Crisp the bacon in a saute pan and cook over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
In a bowl combine the eggs, cream, salt and pepper, then pour into the quiche.
Bake for 25 - 30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
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STRAWBERRY JAM Yield about 5lb (2½ kg)
3lb 8oz (1 3/4 kg) small strawberries; 3 tbsps. lemon juice; 3lb (1½ kg) sugar.
Hull and wash the strawberries, put into a pan with the lemon juice, and simmer gently, without adding water, for about 20 - 30 minutes until really soft.
Add the sugar, stir until dissolved, then boil rapidly until setting point is reached.
Allow to cool for 15 - 20 minutes, to prevent the fruit rising in the jars, then pot and cover in the usual way.
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