We are very grateful for the
following recipies which have been contributed by various customers. Additional
recipes, suggestions, hint and tips from visitors would be most welcome. Please
email us at webmaster@gangerfarm.co.uk
Broad Bean
Casserole
2-3 breakfastcupfuls of cooked,drained Broad Beans
½ cup of diced red pepper(or bottled pimentos well drained)
1 pint thick white sauce made with grated onion,softened in
the butter
Thyme(opt)
Nutmeg(opt)
2-3oz grated sharp cheddar
2-3oz breadcrumbs
½ oz butter
Combine beans and pepper and put them in a buttered shallow
casserole. Pour over them the white sauce, flavoured if wanted.Cover with
generous layer of grated cheese, then breadcrumbs and dot with butter. Bake in
a moderate oven(350F) for about 30 mins.
This can be served on its own ,as a vegetarian main
course,with bacon or gammon or other meat. It is useful if you have vegetarians
and meat-eaters at the same meal.For such a simple dish it is unexpectedly
tasty!
Contributed by: Caroline Gardner
1 lb new carrots
1 onion
1 oz butter
1 ½ pints chicken stock
1 level teaspoon sugar
Salt
¼ pint single cream
Chopped chives or parsley
Melt the butter,and in it soften the diced vegetables.Stir
in the stock and seasoning.Bring to the boil and simmer for ½ hour.Take off the
stove and liquidize.Add the strained orange juice and cream.Cool and
chill.Sprinkle with the chopped chives or parsley.
Contributed by
Mr & Mrs Mc Onie
This is our standard Sunday lunch dessert - the secret`s in the crumble! We pick
the blackcurrants in season and freeze them later for use.Apples are stored in
the garage individually wrapped in newspaper, and placed in boxes or trays.
2 large Bramley cooking apples,peeled and sliced thinly
2-3 handfuls of
PYO Blackcurrants
2 oz margarine
2 oz demerera sugar
2 oz self raising flour
2 oz porridge oats
pinch of salt
Place apples and blackcurrants in a little water in a
saucepan and cook for about 5 mins until apples are soft.
Mix together margarine, sugar, flour,oats and salt in a
large bowl using a knife,reduce to a crumbly mixture.
Pour off most excess juice into jug and place fruit in pyrex
dish(about 8”x4”x2” deep). Cover evenly with crumble mixture.place in a
mid-oven at 190C(Gas Mark 5) for 20-25 mins till crumble is crisp and
brown.Serve with custard and/or vanilla ice cream;extra juice in jug if
required.
Tip:
Place large sheet of tin foil beneath pyrex dish to catch
any boil over fruit.
Contributed by: Ivor and Lindsay Bundell
½ lb fresh PYO Raspberries
2 oz caster sugar
5 floz double cream – (small carton)
5 fl oz plain yoghurt
A few fresh mint leaves for decoration
Mash Raspberries with fork in pyrex dish.Add caster
sugar and leave to one side for a
while.The sugar with the mashed rasps will draw out the juices and colour.
In another dish whip the double cream until thick.Tablespoon
by tablespoon beat the plain yoghurt into it.The yoghurt will not thin it
down,if you beat it each time you put in some yoghurt.You should find it bulks
it up.
Mix the raspberry and sugar mixture into the yoghurt and
cream,using a swirling action instead of
a heavy action.The aim is to get a marbled effect, not pink yoghurt!
Pour into tall wine glasses. I find a ladle is useful here and decorate . Leave
in fridge for 1-2 hrs.
This is a good light pudding dish if you have to entertain
and do not wish a heavy pudding after a heavy main course,as it is light and
has just the right amount of sweetness.
Contributor : Julia K. Marshall
1 ½ lb courgettes
2-3oz butter(not margarine)
3-4oz double or whipping cream
4 inch approx sprig of fresh rosemary
salt and pepper
Cut the unpeeled courgettes into thick diagonal
slices.Blanch them in boiling salted water for about 5 min. Drain them well and put them back in the pan
with the butter.Cover closely, and leave them to finish cooking over a gentle
heat,do not let them get mushy.The courgettes must not brown or stick to the
pan, so shake them from time to time.When they are tender,stir in the cream and
rosemary and leave to simmer for
another 5 mins.Turn the courgettes with a wooden spoon fairly often,so
that they are coated with the cream and delicately flavoured with the
rosemary.Fish out the sprig of rosemary before serving.
Contributor: Mr and Mrs Mc Onie
Gooseberry and Strawberry
Jam
1 ½ lbs Gooseberries, weighed after they have been topped
and tailed
1 ½ lbs Strawberries weighed after they have been hulled
¼ pint water
3lbs sugar
Simmer the Gooseberries in the water until they are
tender. Add the Strawberries and
simmer for a further 3-4 mins.Add the sugar, stir over a low heat until
dissolved, then boil rapidly, until setting point is reached. Skim, pour into warm dry jars and
cover.
Makes: 5 lbs
Contributor : Sue Derbyshire
Cauliflower & Calabrese with Blue cheese and Almonds
1
medium sized cauliflower
2
medium sized head
of calabrese(broccoli)
400g mayonnaise
200g blue cheese
200g almonds still in their skins
Freshly ground black pepper
Cut the cauliflower and calabrese
into small florets.They can be eaten raw but blanch if preferred.In a separate
bowl break up and mash the blue cheese,add the mayonnaise and stir briskly
until creamy. Add pepper if
desired.
Add the dressing to the
vegetables , making sure the ingredients
are well covered (but not drowned). Stir in the almonds and scatter a
few over the top.
600g cold cooked beetroot(not cooked in vinegar)
275- 300g cooked sweetcorn
150g salted peanuts
1 1/2 tbsp wine vinegar
4 ½ tbsp extra virgin olive oil
Cut the beetroot into chunky pieces and dress in the serving bowl with wine
vinegar,olive oil and
pepper.Gently fold in the corn and 2/3 of the nuts,being careful that they keep
their own colour as much as possible.
Adjust the dressing to taste , and scatter remaining nuts on top - do not make more than an hour in
advance to prevent nuts from going soft.
2lb PYO Strawberries
10 oz caster sugar
2 tbs cold water
Juice of 2 lemons
1 oz gelatin
3 egg whites
½ pint double cream
Puree the strawberries, keeping back a few for decoration,
if the mousse is to be eaten straight away.
*Put the water in a small saucepan,sprinkle on the gelatin
and leave for 5 mins, add the sugar and lemon juice, and stir over a low heat
until the sugar and gelatin have dissolved. Do not allow to boil.
Remove from heat, add to the strawberry puree, test for sweetness, and
add a little more sugar if needed.
Leave the mixture until it is cold and starts to thicken.Whisk the
whites until they stand in peaks, beat the cream lightly, and fold both into
the puree,pour into prepared soufflé dish.Cool in refridgerator for a few hours until the mousse is
firm This freezes well
To make from frozen strawberries:
Whisk 2lbs strawberries with 10 oz sugar and freeze the
resulting mush.Thaw the strawberry mush, and use the above recipe from* but
without adding sugar to the gelatin/lemon mix decorate with whipped cream if
desired This way of storing
strawberries is economical of space, and makes a summery pudding in the middle
of winter
Contributor:Mr & Mrs. Mc Onie
18 oz wholemeal flour
4 teasp vanilla essence
12 oz dark brown sug
2 teasp nutmeg
12 oz soft brown sugar
4 teasp cinnamon
6 eggs
1 teasp salt
12 fl oz oil 22oz
grated carrot
4 fl oz soured
cream
6 oz dessicated coconut
Mix oil,eggs, cream and vanilla essence together, add sugars
flours and spices, beat well, add carrots and coconut .Put in 8” tin & cook
on a middle shelf(3-4) for 2 hrs
8oz cream cheese
4oz butter
juice of 1
lemon
Beat together and sweeten with caster sugar
Contributed by: Heather Cunningham
4 oz butter
4 oz ground almonds
4 oz plain flour
1
lb fresh PYO redcurrants, free of stalks
3 egg whites
Cream the butter and 1/3 of the sugar(4oz).Add yolks,
almonds, and flour, roll into a circle or pat the mixture into a 9” tart tin,
preferably with a removable base.
Bake at 350 –375 F until cooked(pref 25 mins)
Meanwhile, mix redcurrants with half the remaining
sugar(4oz).Whip the egg whites until stiff, add half the remaining sug(2oz) and
whip again until thick and soft. Finally, fold in last 2oz of sugar.
Take the almond base from the oven, and raise the heat to
375-400F.Spread the redcurrant and sugar over the base, leaving a narrow rim of
cake free.Pile the meringue right to the edge of the cake.Fork it up and put
into the oven for 15 – 20 mins until the meringue is a nicely tinged brown.Serve warm or cold.
You can use other sharp fruit i.e. raspberries or young
gooseberries(but cook them first)
1 Onion grated
Small
handful of parsley, finely chopped
1 Clove garlic crushed
Salt and Pepper
6 Small courgettes
Pinch of nutmeg or allspice
5 Eggs
Oil for frying
Fry the onion in 2 tablespoons oil until golden, add garlic
until the aroma arises. Wash and trim the courgettes and boil in salted
water.Drain them and mash to a pulp. Beat the eggs lightly and mix with all the ingredients
Cook: either 15 –30 mins in a greased covered pan on top of
a stove, over a very gentle heat or in a greased covered tin in the
oven,160C/325Ffor ½ - 1 hour uncover towards the end to allow the top to brown.
Choose containers to give a “cake” about an inch thick.
Cut into slices and eat warm or cold.
Both the above contributed by: Mr & Mrs Mc Onie
4 oz
Butter
2-3 oz Ground almonds
4 oz Sugar
2 Eggs
4 oz Self
raising flour
Pinch of salt
½ Teasp baking
powder
Little liquid(milk)
5-8 oz PYO blackcurrants
Cream butter and sugar, beat in eggs one at a time,
following each with a little
flour/salt/baking powder/ground almonds. Beat in rest of dry mixture and
enough liquid to make a soft dropping consistency. Kirsch can be substituted
for some of the milk.
Put just under half the mixture into a buttered cake tin or dish. Sprinkle
with fruit and sugar to taste. Top with the rest of the mixture and sprinkle with flaked almonds.
Bake at 350F
for about ¾ hour testing
with a skewer after ½ hour. Timing will depend on the diameter of the tin and
consequently the thickness of the cake.
8 oz plain flour
4 oz butter
4 oz caster sugar
1 whole egg and 1 yolk
1 oz ground almonds
Cinnamon and grated lemon rind to
flavour
1 lb fresh PYO raspberries
brought to the boil and cooked rapidly for 2 –3 mins with sugar to
sweeten.(Loganberries and Tayberries may also be used).
Sift the flour with a pinch of
salt and cinnamon and make a well in the centre. Place in this the butter,
sugar,egg and lemon rind, and sprinkle the almonds on the flour.Work the
ingredients together and put in a cool place for ½ hour.
Roll out the pastry to ¼ inch
thick and line into a flan ring.Fill with the cooled raspberry mixture and put
a lattice of pastry across the top. Bake in a moderate oven for 20- 30
mins.Allow to cool, then brush with a redcurrant or raspberry glaze.
Both the above contributed by Mr
& Mrs Mc Onie
500g French Beans,trimmed & cut in half
2 tbsp extra virgin olive oil
1 ½ tbsp fresh rosemary, finally chopped and a few sprigs
for decoration
1-2 cloves of garlic, finely chopped
1 ½ tsp red wine vinegar
Salt and freshly ground black pepper to taste
Boil the beans for 5 mins in salted water, so they are still
a bit crunchy. Drain and run under cold water.While they are still warm, add
oil garlic, rosemary ,salt ,and pepper.Cool completely and add vinegar.Toss ,
adjust seasoning and decorate with a few sprigs of rosemary
500g courgettes
sliced very thinly lengthways
extra virgin olive oil
Parmesan cheese thinly shaved(the amount will depend on how
thinly it is cut)
Salt and freshly ground black pepper
Wash and dry the courgettes and slice very thinly lengthways, place a layer
of courgette slices in a container, sprinkle with
salt and pepper oil and cheese shavings.Repeat with successive layers until the
ingredients are used up & allow to stand for 1- 1 1/2 hours. Fork the
courgettes out gently and place the curls in a serving
plate.Adjust the seasoning, and garnish with cheese shavings.
Both the above contributed by: Mr & Mrs Mc Onie