Tip Top,Tried and Tested!

This is definately a well tried recipe, as here is the bit of paper that I have kept since I was a girl, when I first made a Lemon Meringue Pie.  Quite easy to make.

 

A pastry case is needed, so make a shortcrust pastry with 4oz flour and 2oz marg., and bake blind, in a 9" tin or dish.  

 If you want to cheat and be lazy, buy a ready made pastry case.

 

  First of all, place all the ingredients in a saucepan...i.e.

  1oz.Margarine (or butter if preferred),

3 good tablespoons Castor Sugar, 

 2 rounded but not quite heaped tablespoons Cornflour,

Half a pint of water, 

 Juice and rind of 1 Lemon.

Place saucepan over a gentle heat. Bring the mixture to the boil, stirring constantly. Let it bubble for a couple of minutes, so that the cornflour cooks. Take off the heat and leave to cool for about 20 minutes. During this cooling time, give the mixture a stir quite often, so that it doesn't set in the saucepan. When cool, mix in 2 egg yolks, and pour the mixture into the pastry case.

Now whisk up the 2 egg whites which were separated from the yolks, until stiff. 

 Add one good tablespoon of Castor sugar and whisk in.

Add the second tablespoon of Castor sugar and fold in with spoon.

  Spread the meringue over the lemon mixture.  Bake in a moderate oven (about 200 degrees C)for approx. 15 to 20 minutes, until the top is a golden brown.

 

This can be eaten when still warm, or it is equally delicious cold.

 

 

 

This pie is a great favourite with my family......

absolutely yummy!!

Try it out.

Let me know how you get on, when you have tried out this Tip Top Tried and Tested recipe.

Here is an easy recipe for Lamb Chops with a difference. It came from a Farmhouse recipe book.

 I have made it a few times, and can't resist making it over and over again....especially as lamb is my favourite meat.

It takes a while to prepare, and Cooking time in the oven is one and a half hours,as well as the pre cooking in the wok, so allow yourself plenty of time to make this dish.

 

 

In a Wok, melt 1oz. butter and add a tablespoon of cooking oil.

 Gently fry 4 large lamb chops, until slightly brown.

Add 2 medium chopped onions,

 a couple of crushed garlic cloves,

 and 4 medium sliced carrots, and continue frying for another few minutes.

Season a tablespoon of plain flour,... spinkle and mix into wok of ingredients, and carry on cooking for 2 to 3 minutes.

Pour in a quarter of a pint of medium sweet cider and half a pint of stock.(I use a vegetable cube stock.)

Add a tablespoon of tomato puree and a handful of chopped parsley (or any other herb.).

Stir in the liquid gently, and bring to the boil.

Transfer into a large casserole dish. Cover with foil, and cook for approx. 1 and a half hours at 180 C.(gas 4/350 F)

The vegetables and chops should be tender, and the liquid will have reduced by about a third.

 This should be enough to serve 4 persons if you also serve potatoes and another vegetable with it, but it is quite delicious served alone, and would then be enough for 2.

Enjoy!! 

Another of my Tip Top Tried and Tested Recipes.

SAUSAGE and POTATO BAKE.   

  This is quite a delicious meal which I have cooked and enjoyed many times. 

 It is based on a recipe from a Farmhouse Collection. 

 Before you begin preparing, switch on your oven to 190c/375f/gas5, so that it is well heated up.

 

 Peel and thinly slice about 1.5 lb/675g  of potatoes, plus an onion.

Weigh 1oz/25g of plain flour and add to it about half a teaspoon of salt and a good shake of pepper, plus plus a quarter of a teaspoon of herbs and/or spices of your choice.

I suggest, coriander with Season all, or Italian herbs and/or parsley. Either gives a beautiful flavour, or you may have your own favourite.

You will need a large oven dish, in which to place the ingredients as follows.

 Make a layer of potato and onion, then sprinkle some flavoured flour over.

Add a layer of a  handful of frozen mixed veg or a handful of peas and a few peppers. Sprinkle a little flour. 

Now make another layer (or 2) of potatoes and onion and sprinkle with flour.

Make the top, a layer of potatoes and sprinkle the last bit of flour over.

 Pour a good half pint of stock over the layers now.

Cover the dish and cook for 40-45 minutes, when the potatoes should be more or less cooked.

Now add your sausages onto top of potatoes, and cook for a further 30 minutes until sausages are cooked and browned.

 This should be enough to serve 4 people.

  This is a recipe which I have used for many, many years.

 I cannot remember where I found it, but it is also known as a 'Manse Cake'........probably what the ladies used to make, to give to the vicar when he came to tea.

The ingredients are as follows:-

1 Breakfast cup of SUGAR(either castor or brown, or some of each.)

 1 & a half  Breakfast cups of RAISINS, CURRANTS,or SULTANAS and a handful of glace cherries,(but a mixture of all is best).

1 Breakfast cup of COLD WATER.

1 tablespoon of SYRUP and/or TREACLE.

4 ozs. MARG.,BUTTER, or LARD (or a mixture of each.)

Half a teaspoon of CINNAMON.

Half a teaspoon of GINGER.

Half a teaspoon of MIXED SPICE.

METHOD.

First of all, TURN ON YOUR OVEN, so that it is at a solid heat when the cake is put in.

Place all the above ingredients into a saucepan, and BOIL together for 3 minutes.

Allow to cool to almost cold, then ADD a teaspoon of BICARBONATE of SODA (dissolved in a little warm water).

Next, gradually ADD and mix in, 2 Breakfast cups of sifted PLAIN FLOUR with a pinch of SALT.

This will give you quite a RUNNY MIXTURE, which you now pour into your prepared foil lined cake tin (7" square is an ideal size).

Bake in a moderate oven (150C in fan assisted oven) for ONE and a HALF HOURS. (Should NOT need to cover the top during cooking.)

The RESULT is a lovely moist fruit cake, which can be eaten at any time of the day!

Yummy!!

This recipe has definately been tried and tested, and is Tip Top.

 If you don't like your Christmas cake too rich, this is an ideal alternative.