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Lemon Chiffon Pie (served by Ailene)
Large pack of digestive biscuits - crushed
Stir in 200g melted butter
Press mixture into cake tin and mould up the sides. Chill while you make the filling.
Filling Ingredients :
400g condensed milk
Juice of 4 lemons
300ml double cream
Whisk together until thick and creamy. Spoon over biscuit base and chill for at least 1 hour.
The recipe suggested drizzling chocolate over the top as a decoration - I didn't as I was likely to mess it up!
If you like condensed milk, try this ice cream (recipe from Lesley Orr)
Irish Coffee Ice Cream
1 tbsp instant coffee granules
4 tbsp whisky
400g full cream condensed milk
500ml double cream
In a bowl dissolve coffee granules in the whisky, then stir in the condensed milk. Whisk the cream until stiff and mix into the coffee mixture, ensuring it is smoothly mixed in. Spoon into plastic container and freeze for 6 hours or overnight.
This ice cream is ready to serve straight from the freezer.
Lots of variations on the theme - I particularly like to use lemon juice and lemon curd. I like to put it into the flexible bun cases before freezing. These are a decent helping and also look nice when served on a plate. I serve with Cafe Curls for the whisky and brandy snap or similar for the lemon.
Aubergine and Pepper Parmigiana (served by Anna)
From Good Housekeeping Vegetarian
4 large red peppers
I quantity tomato sauce (see below)
225g/8oz grated cheddar
50g/2oz grated parmesan
Quarter, core and deseed peppers. Place skin side down on grill rack, brush with a little oil and grill until charred.
Place in bowl, cover tightly and leave to cool.
Cut aubergines into thick slices length wise. Brush with oil and grill on each side for 6-8 mins.
Peel skin from cooled peppers.
Spoon little tom sauce over base of large greased dish, cover with layer of aubs and peppers, sprinkle with cheddar. Repeat until finished. End with cheddar and parmesan, sprinkle with pepper to taste.
Bake in oven 200C Mark 6 for 30-40 mins (until bubbling and golden).
(or use any jar of , or your own recipe)
Soften an onion in olive oil.
Add clove crushed garlic and tsp dried oregano.
Add 1 or 2 tins chopped tomatoes (depends how far you want to stretch the sauce!!!)
Stir in good dessert spoon of pesto, ground pepper and salt.
Bring to boil and simmer until thickened.
Sexy Toffee Pudding (Pauline served this sinful pudding at a February lunch)
Flourless Orange Cake (Served by Diana at a February lunch)
This is a moist, delicious recipe. Choose Navel oranges with an unmarked skin as the whole of the orange is used.
Pea and Mint Quiche (served by Suzanne at a May lunch)
300g/10oz frozen peas
3 tbsp olive oil
handful mint leaves, chopped
284ml pot double cream
4 spring onions finely sliced
200g/8oz mozzarella or you could use any cheese.
For the pastry :
280g/10oz plain flour
140g/5oz cold butter cut into pieces
1. Heat oven to 200c/fan 180c/gas 6. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with you hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface. Chill in the fridge for 20 mins.
3. While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to puree the peas with the olive oil, then stir in the chopped mint and season.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
4. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base pour over the egg mix, then finally scatter over the cheese. Bake for 20 - 25 mins until set and golden brown.
Spreading the peas on the base creates two separate layers, which looks attractive and adds an element of surprise when you cut it.
From Good Food Magazine June 2008.