The Land Cookery Recipes 14/15 Please note: a “moderate oven” is 180-190°C Marble Cake—Section 2, Class A Suggested recipe 185ml/6 fl oz/¾ cup milk at room temperature 220g/7 ¾ oz butter softened Pink food colouring 220g /7 ¾ oz/ 1 cup caster sugar 1 tablespoon cocoa 1 teaspoon vanilla essence Pale pink icing to serve 3 eggs 150g / 5 ½ oz / 1 cup Plain flour, well sifted 150g / 5 ½ oz Self raising Flour, well sifted Preheat oven to moderate (180°C/350°F/Gas 4). Grease a deep 20cm (8inch) round tin and line base with baking paper. Cream butter and sugar very well, add vanilla. Add eggs one at a time, beating well after each addition. Fold in the well sifted flours alternately with the milk. Divide the mixture into three equal parts. Leave one part natural, colour one pink and use cocoa mixed in a little hot water to colour chocolate portion. Place alternate spoonfuls of different mixture into the prepared tin. Lightly tap tin on bench and run knife through mixture four times to give marble effect. Bake for about 50 minutes. When cool ice with pale pink icing. Whole Orange Cake—Section 2, Class B Cake recipe must be used. You can use your own recipe for icing. 1 whole naval orange chopped roughly 180grams melted butter 3 eggs 250gram/1 cup caster sugar 230grams/ 1½ cups SR Flour Place whole orange in blender or processor and process. Add remaining ingredients except SR flour, blend well. Place in a basin and fold in flour. Cook in a 20cm tin, 40 minutes in moderate oven (160°C fan force or 170-180°C no fan) Ice with orange icing, no decorations. Pear and Ginger Cake—Section 3 Recipe supplied here must be used 125g butter 1 cup Self raising flour ½ cup golden syrup 1 cup Plain Flour ½ cup Brown sugar 4 juicy pears, peeled, cored and chopped 2 eggs A little milk if the mix is too dry and pears are not juicy 1 teaspoon powdered ginger Grease and flour or grease and paper line a 20cm round tin Pre heat oven 200°C Sift together self raising flour, plain flour and ginger Melt butter, sugar and syrup in a small saucepan over low heat until combined In a large bowl combine butter/syrup mix with all other ingredients, mixing until all combined, adding pears last of all. Spoon mixture into prepared tin, smoothing the top evenly Bake at 200°C for 45 minutes or until cake feels firm. Test with skewer to make sure the cake is cooked before removing from the oven. Stand on a cake cooler for at least 5 minutes before removing carefully from the tin. Macaroons—Section 4 Recipes supplied here must be used Chocolate Macaroons 1 cup/160 g pure icing sugar ½ cup/ 60g almond meal 2 tablespoons dark cocoa powder 2 eggs whites, room temperature 2 tablespoons caster sugar Pre heat oven to 150C. Line a large baking tray with Page 1 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW. This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission. baking paper and draw 3cm circles approx 3cm apart. Turn the paper over so that the pencil marks won’t blemish the bottoms of macaroons Process the icing sugar, almond meal and cocoa powder in a food processor until fine. Sift mixture through a fine wire sieve into a large bowl Beat egg whites with electric mixer to soft peaks form Beat in the caster sugar until thick and glossy Fold egg whites into the almond, mix until thoroughly combined Spoon the mixture into a piping bag fitted with a 1cm plain nozzle Pipe approx 30 discs onto the marked circles and then drop the tray a couple of times onto the kitchen bench. This will shape the macaroons and permit them rise uniformly onto a little foot” Set aside for 30 minutes or until a skin forms on top Bake for 20 minutes until just crisp set aside and cool Fill with chocolate ganache Pistachio Macaroons 125g pistachios 1 ¼ cup/ 190g pure icing sugar These two ingredients are processed together 2 egg whites at room temperature ¼ cup/30g caster sugar Few drops of green food colouring Then use the same method for chocolate macaroons minus almond meal and cocoa powder When cool fill with white chocolate ganache Strawberry (Pink) Macaroons 1 cup/ 160g pure icing sugar ½ cup/ 60g plus 2 tablespoons Almond meal These 2 ingredients are processed together 2 egg whites at room temperature 2 tablespoons caster sugar Few drops strawberry essence for pale pink colour Then use the same method for chocolate macaroons minus cocoa powder When cool fill with white chocolate ganache Zebra Cake—Section 5 Recipe supplied here must be used 4 eggs 2 cups self raising flour 1 cup caster sugar 2 tablespoons cocoa powder 2 teaspoons vanilla extract ¾ cup vegetable oil ½ cup milk Pre heat oven 180°C Grease a 22cm round tin, line base and sides with baking paper Beat eggs, sugar and vanilla in bowl for about 5 minutes or until thick and creamy Whisk oil and milk in a jug to combine Add the oil mixture and sifted flour mixture in 2 batches to the egg mixture then fold in until just combined Divide mixture into 2 equal portions, fold sifted cocoa into 1 portion Working quickly pour ¼ cup plain batter into centre of the prepared tin Then pour ¼ cup chocolate batter into centre of plain batter Repeat the process with remaining batters Cook for about 45 minutes or until browned and the skewer inserted into the centre of cake comes out clean Leave to stand in tin for about 10 minutes then turn out onto a clean tea towel covered rack to cool When cool ice on top only with a butter icing Microwave Kiwi Fruit Jam—Section 8, Class A Recipe supplied here must be used Makes 2 cups 750g green Kiwi Fruit, peeled and chopped (see note) 1 golden delicious apple, peeled, cored and chopped 2 limes, juiced 1 cup white sugar Combine kiwi fruit, apple and approx ½ lime juice in a large microwave safe bowl. Cover and microwave on HIGH (100%) for 3 minutes or until Page 2 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW. This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission. fruit is warm. Remove cover and stir Microwave uncovered on high (100%) for 3 minutes, stirring every minute or until sugar is dissolved. Microwave on high (100%) for a further 15-18 minutes or until jam reaches setting point (see tip) Spoon hot jam into hot sterilised jars, secure lids. Turn upside down. Stand for 5 minutes. Turn rightside up and allow to cool Note: 10 small kiwi fruits will give you 750g kiwi fruit when tested Pour jelly into large heat proof jug, stir a few drops of green food colouring in and allow to stand until jelly is lukewarm not set Meanwhile, place mint into a saucepan of boiling water for 2 minutes, drain, rinse under cold water, drain and pat dry with absorbent paper Chop mint finely and stir into lukewarm jelly Pour into hot sterilised jars, seal immediately. Moroccan Tomato Relish—Section 8, Tip: To test if jam is at setting point, place 1 teaspoon Class C of jam on a chilled saucer, place in the freezer for 1 minute or until jam is at room temperature. Run your finger through the middle of the jam and if surface wrinkles and jam stays separated then it is ready to bottle. If not, cook a little longer and re test. Storage tip: Jam will keep 3 months stored in a cool dark cupboard. Once opened store in fridge for up to 1 month. Serving suggestions: Fill sponge cake with kiwi fruit jam and cream or spread on home made scones, hot buttered fruit toast or warm croissants. Mint and Apple Jelly—Section 8, Class B Recipe supplied here must be used 1kg green skinned apples, washed and chopped coarsely 1 ½ litres (6 cups) water 5 ½ cups sugar Green food colouring 1 cup firmly packed fresh mint leaves Combine apples and water in a large saucepan, bring to the boil and reduce heat. Simmer covered for about 1 hour or until apple is very pulpy Strain mixture through fine cloth into large bowl stand overnight until liquid stops dripping. Do not squeeze cloth as jelly will be cloudy. Discard pulp. Measure apple liquid and allow 1 cup of sugar per cup of liquid Return apple liquid and sugar to the same saucepan, stir over low heat without boiling until sugar dissolves Bring to the boil, boil rapidly uncovered without stirring for about 30 minutes or until jelly will set Recipe supplied here must be used 750g ripe tomatoes or you can use 2 tins diced/ chopped tomatoes 1 tablespoon olive oil 250g onions chopped 2 garlic cloves 1 teaspoon grated fresh ginger 1 ½ cups malt vinegar 1 cup white sugar 2 teaspoons curry powder 1 teaspoon Moroccan spice ½ teaspoon mixed spice 1 teaspoon salt ½ tablespoon plain flour Skin tomatoes by placing in boiling water for a couple of minutes then straight into a cold water bath. Peel and chopped roughly Heat oil in a deep saucepan and cook onions, garlic and fresh ginger over a medium heat until softened. Add tomatoes, vinegar, sugar, spices and salt Stir until sugar dissolves and mixture boils. Simmer for about 1 hour or until mixture thickens slightly Combine flour and 1 tablespoon of water, add to tomato mixture and stir until combined Cook for 20 minutes or until thickened Ladle hot relish into warm sterilised jars and seal while hot. Gluten Free Caramel and Almond Flake Slice—Section 9 Recipe supplied here must be used Base 250grams unsalted butter (cool room temperature) Page 3 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW. This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission. 1 cup/250grams caster sugar 2 egg yolks ½ teaspoon vanilla extract 2 cups/ 310grams Gluten free Plain Flour ½ cup/75grams Gluten free SR Flour 1/3 cup/50grams Gluten free custard powder ½ teaspoon salt Topping 1 cup/185grams brown sugar 2 tablespoons honey or golden syrup 180grams unsalted butter ¼ teaspoon salt 250grams flaked Almonds 1 teaspoon vanilla extract Pre heat oven to moderate (180C). Grease and line a 32cm x 24cm baking tray. Beat butter and sugar in a large bowl until creamed and fluffy. Beat in yolks one at a time. Mix in extract, sifted flours, custard powder and salt, mix on low speed until combined. Press into slice tin, bake for 25-30 minutes or until puffed and golden. cool slightly Topping In a heavy base saucepan, place sugar, honey or golden syrup, butter and salt. Stir over low heat until the sugar dissolves. Simmer without stirring for 10 minutes. Stir in Almonds and extract. Remove from heat; pour over base, working quickly spread out evenly. Return to oven. Bake for further 12-15 minutes or until top is slightly bubbly and golden. Cool slightly in pan. Once barely warm, loosen edges and cut into rectangles Crunchy Topped Lemon Loaf—Section 10, Class A Recipe supplied here must be used 115g butter 150g caster sugar 2 teaspoon lemon zest 2 eggs 180g flour 1 teaspoon baking powder 110ml milk Pre heat oven 180°C Lightly grease a medium sized loaf tin and line bottom with a rectangle of baking paper Bring the butter and the eggs to room temperature Sift flour and baking powder together Cream the butter and the sugar until light and fluffy, beat in the lemon zest then the eggs one at a time, beating well after each addition Use a metal spoon to gently fold in the dry ingredients in about 3 lots alternating with the milk Pour mixture into prepared tin and smooth the top and bake for about 40 minutes. The cake will be a beautiful golden colour with a crack running along the top and should be just pulling away from the sides of the tin. Remove from the oven and place on a cooling rack For the topping 70g caster sugar 2 tablespoons lemon juice Combine sugar and the lemon juice in a small bowl then spoon the mixture over the top of the still hot cake. It will soak in a little and run down the sides, leaving a thin crust of sugar on the top. Finish cooling in the tin then turn out carefully. Speedway Cake—Section 10, Class B Recipe supplied here must be used 115g butter softened 60ml/ 2 fl oz/ ¼ cup milk ¾ breakfast cup sugar 2 eggs 1 breakfast cup self-raising flour finely grated zest 1 orange Pinch salt Pre heat oven to moderate (180°C/ 350°F/ Gas 4). Grease an 18cm (7 inch) round or square tin and line base with baking paper Put everything into a basin and beat hard for 5 minutes or until the mixture looks creamy and spongy Pour into the prepared tin. Bake for 30-45 minutes. Best eaten day it is made. Suggested Loaf tins sizes—9cm x 20cm, 9cm x 22cm, 11cm x 18cm, 12cm x 22cm. Please read The Land Cookery Schedule before commencing your entry. Page 4 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW. This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission.
© Copyright 2018