Chef Eileen
All Recipes and Posts by Eileen
Rhubarb and Custard Tart
Rhubarb and Custard Tart Ingredients Sweet shortcrust pastry, bought or ready made. 1 pint of Custard made up nice and thick. I used Birds custard powder and added a little extra powder to make it a bit thicker than usual. Rhubarb Jam. I make my own but bought is also ...
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Fruit Cake
Ingredients 450grm mixed dried fruit half a packet of broken walnuts (or any nuts half a tub of glace cherries (cut in half) 350grm of plain flour or self raising flour 1tsp of baking powder if using plain flour pinch of salt generous teaspoon of mixed spice 225grm stork/butter/any cooking ...
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Gypsy Tart
Ingredients Shortcrust pastry either make your own or use ready made 410ml tin of evaporated milk 350g of dark brown soft sugar (muscovado should be used but I use supermarkets own dark brown baking sugar) Decoration for top – chocolate sprinkles are usual but I have used chocolate curls. Method ...
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Cranachan
Cranachan Ingredients 75g oats 2 tbsp honey 2 tbsp whisky 250g raspberries 350ml double cream (I used 274ml of double cream and made up difference with philedelphia cheese) Instructions Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats ...
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Chinese Pork Fillet with Honey Garlic Sauce
Ingredients Pork Tenderloin 2 pork fillets (Usually about 400grms) 2 teaspoons salt 1 teaspoon coarsely ground black pepper 1 teaspoon garlic powder 1/2 teaspoon ground cinnamon Honey Garlic Sauce 1/2 cup honey 1/4 cup soy sauce 2 tablespoons olive oil 1 tablespoon hoisin sauce 1 tablespoon minced onion 1 teaspoon minced garlic 1/2 teaspoon sesame oil 1/4 cup cold water 1 1/2 tablespoons cornflour 1/4 teaspoon crushed red pepper flakes (optional) Instructions For the Pork Fillets Prepare a ...
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Plum Frangipane Tart
A thick, velvety almond filling poured into a light, flaky pastry and covered with slices of juicy plums.
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