Recipes M - R

Microwave Jam

Put in 6 pint casserole (don't think mine's that big).  Cook uncovered for 15 minutes on high.  test for set and repeat in 2 minute increments if needed.

Strawberry:
2 cup Crushed berries
1.5 cup Sugar
0.5 tspn butter
1.5 tblspn lemon juice

Raspberry
as above axcept 1 tblspn lemon juice

Blueberry:
as above except 0.25 cup lemon juice and 0.5 tspn lemon zest

Plum
as above except 1 tblspn Lemon Juice



Potatoes (see Bakehouse potatoes)



Rhubarb and Orange Pudding

Filling:
500 g trimmed rhubarb
grated zest of a small orange
1 tspn ground ginger
100 g caster sugar
knob of butter
heaped tspn cornflour
1 desert spoon plain flour

mix all these together and put in a pie dish

Topping:
100 g plain flour
1 rounded teaspoon baking powder
40 g butter
25 g caster sugar
carton yoghurt and some milk or carton of buttermilk
single cream
brown sugar

Rub butter in flour and baking powder (or cut in with pastry blender) add caster sugar
Mix with enough buttermilk or yoghurt & milk to make a soft dough, dot on top of fruit to make cobbles
mix together a little cream and brown sugar and drizzle on the top
Cook at 180 C for about 25 minutes.

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Rhubarb Crumble  (serves 4)

50g (2 oz) unsalted butter and a little to grease the dish
100g (4 oz) plain flour
50g (1 oz) sugar
500g (1 lb) Rhubarb cut in one inch chunks
50g (1oz)sugar

1. Butter a deep pie dish or small casserole. Add the rhubarb and (50g) sugar mixed together well.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs and stir in the (50g) sugar.
3. Spoon crumble over the rhubarb and press down lightly.  Sprinkle the top with a little more sugar.
4. Bake at 180C for 45 mins - 1 hour until lightly brown and the fruit is soft.
5. Serve hot with custard or cold with cream.

Notes:  none of this is cast in stone... I use whatever rhubarb I've got and looks right in the dish I'm using.  I use any kind of sweetener with the rhubarb - caster sugar, granulated, demerara; honey is especially nice and again I use the quantity I think looks right depending on the sweetness of the rhubarb.  I usually scale up the quantity of crumble starting with 16 ozs of flour; I then use what I need each time, keeping the rest in the freezer. 


I also use a pastry blender to cut the fat into the flour - brilliant gadget - stops the mixture getting warm (and therefore greasy) and does the job in half the time of rubbing it in by hand.  You can use a blender or a food processor, but it has never worked very well for me and such a lot of bits and bobs to wash up.