Circle dance events and residentials always involve food - preparing it for bring and share meals and enjoying others' contributions. Here is a page dedicated to those recipes that have been great hits. All recipes have been tasted but not necessarily tested. Enjoy!
PARKIN from Jilly
4 oz self raising flour
3 oz oats
4 oz sugar
2 oz margarine
3 oz chopped stem / crystallised / glace ginger
1 large egg
2 tablespoons molasses (black treacle)
1 teaspoon sodium bicarbonate
2 teaspoons ground ginger
A little milk
Mix the flour, sugar, oats and ground ginger. Gently warm the molasses, margarine and ginger pieces. Mix in with the dry ingredients. Beat the egg and add it to the mixture. Mix the sodium bicarbonate with approx. 1 tablespoon of milk and stir in thoroughly. Place in a LINED baking tin and bake gas no 4 for 45 minutes. Cool in tin, cut into pieces, and enjoy!
May Salad from Niccy
2 thick slices white bread, crusts removed
1 teaspoon paprika
2 tablespoons olive oil
1 garlic clove, crushed
1 large cos or romaine lettuce
2 ripe avocados
2 tablespoons of lemon juice
1 large courgette, cut into sticks
140g/5oz Lancashire cheese, crumbled into chunks (or Feta)
25g/1oz finely grated parmesan
Walnut oil (or olive oil dressing) to taste
1. Pre-heat oven to 220, gas 7, fan oven 200.
Cut bread into 2cm / 3/4" cubes. Mix paprika, olive oil and crushed garlic in a bowl and toss bread-cubes in the mixture. Spread bread-cubes out on
baking sheet. Bake for 7 - 8 min. in centre of oven, until crisp.
2. Tear lettuce into large pieces. Peel and slice the avocados and toss with lemon juice.
3. Mix the lettuce, courgette, cheese (Lancs. or Feta) and croutons in salad
bowl. Add avocados. Sprinkle in parmesan and mix. Drizzle on some walnut
oil (or dressing).
Luscious Lemon Cake (easy to make) from Kate
A warm syrup is poured over the finished cake to give it an extra lemony flavour.
INGREDIENTS:
Butter or marge 8 o
Raw brown sugar 8 oz + 2 oz
2 lemons – grated rind & juice
2 eggs
100% wholemeal self-raising flour 8 oz
METHOD:
Grease (& line) a square baking tin – at least 9” (23cms) square. Heat marge & 8 oz sugar in large pan to melt marge. Remove from heat, add lemon rind. Whisk eggs in a basin, then whisk them into the sugar mixture. Fold in the flour, then turn mixture into the tin. Bake at 180C (Gas mark 4) for about 30 mins, until just firm to touch. Warm 2 oz sugar with the lemon juice. Prick cake all over with a fork or cocktail stick. Spoon the syrup over the cake. Leave in the tin to cool, then cut into squares before turning out.
From “The Cranks Recipe Book”, which uses half these amounts.