Come & Eat At Big Bob's Internet Diner

(but you have to do the cooking yourself)

 

 

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Friday

Baking

 

Paradise Cake

 

Ingredients

 

8 oz / 230 g shortcrust pastry

Raspberry Jam

4 oz  / 115 g Margarine

4 oz / 115 g Caster sugar

1 egg beaten

2 tbsps chopped glace cherries

2 tbsps chopped walnuts

2 tbsps ground almonds

Vanilla essence

Caster sugar for dusting

 

 

Method

 

1. Set the oven to 375ºF, 190ºC or gas mark 4.

 

2. Grease an 11 x 7 in / 28 x 18 cm  baking tin.

 

3. Roll out the pastry on a floured surface and line the baking tin.

 

4. Bake blind for 10 mins.

 

5. Meanwhile cream the margarine and sugar together in a bowl.

 

6. Stir in the beaten egg then add the cherries, walnuts and ground almonds.

 

7. Add the vanilla essence and mix well.

 

9. Spread a layer of the raspberry jam over the bottom of the pastry case.

 

10. Spoon the mixture on to the jam, level off and bake for 30-35 minutes.

 

11Sprinkle with caster sugar and allow to cool in the tin.

 

12. When cold cut into squares.

 

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Thursday

Pudding

 

Tipsy Raising Cheesecake

Ingredients

125 g /  4 oz raisins



125 ml / 4 fl oz port



125 g / 4 oz digestive biscuits



125 g / 4 oz plain wheaten biscuits



75 g / 2½ oz butter or margarine



1 tsp / 5 ml Mixed Spice



225 g / 8 oz cottage cheese



275 ml / ½ pt natural (plain) yogurt



30 ml / 2 tbls double cream

 

Method

1. Soak the raisins in the port for 6 hours or overnight.

 

2. Crush the biscuits.

 

3. Melt the butter or margarine in a saucepan on a low heat and stir in the crushed crumbs and spice.

 

4. Press the mixture into the sides and base of an 18 - 20cm / 7 - 8 in flan tin

 

5. Put it into the refrigerator to chill.

 

6. Rub the cottage cheese through a strainer and gradually beat in the yogurt and double cream.

 

7. Drain the raisins and fold them into the cheese mixture.

 

8. Spoon the mixture into the crumb shell and smooth the top.

 

9. Put the cheesecake into the refrigerator for 1 hour.

 

10. If you are using a flan tin with a removable base, remove the cheesecake just before serving.

 

 

 

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Wednesday 

Yorkshire Puddings with Minced Beef and Horseradish

 

Ingredients:- serves 4-6

4 oz / 115 g plain flour







Salt







1 egg







¼ pt / 150 ml semi-skimmed milk







2 tbsps virgin olive oil

for the filling

2 large onions







1 tablespoon olive oil







1 lb / 450 g lean minced beef







¾ pt / 450 ml beef stock







1 large carrot







4 tbsps horseradish relish







1 tbsp Worcestershire sauce







A few drops gravy browning (optional)







Salt and freshly ground black pepper







Parsley sprigs for garnish

 

Method

1. Sift the flour and a pinch of salt into a bowl. Beat in the egg, milk and ¼ pt / 150 ml of cold water, to give a smooth batter.

 

2. Place a teaspoon of oil in each of the Yorkshire pudding tins, or ½ tsp if using patty pans, and place in the oven for 2 - 3 minutes, until very hot.

 

3. Divide the batter between the tins and bake for 40 minutes (30 minutes for smaller ones) until risen.

 

4. Meanwhile, chop the onions and saute them in 1 tbsp of olive oil until transparent. Add the minced beef and cook until well browned on all sides. Stir in the stock and simmer for about 10 minutes.

 

5. Grate the carrot ready for the garnish.

 

6. Stir in the horseradish relish, Worcestershire sauce, and a few drops of gravy browning if wished. The mixture should be moist with the stock, but not sloppy. Season to taste.

 

7. Fill the Yorkshire puddings with the minced beef and top each one with a little grated carrot.

 

8.  Garnish each pudding with a sprig of parsley and serve.

 

 

 

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Tuesday

Fish

 Creamy Fish Brose

 

Ingredients:- serves 4-6

 

2 Carrots

1 Small white turnip

2 sticks celery

1 Medium onion

1 Leek

2 oz / 60 g butter

1 oz / 30 g medium oatmeal

1½ pts / 900mls fish or chicken stock or water

2 lb / 910 g white fish fillets

Salt and pepper

5 fl oz / 150 mls single cream

 

 

Method

 

1. Cut the carrots, turnip and celery into matchsticks.

 

2. Finely slice the onion and the leek.

 

3. Melt the butter in a large pan, add all the vegetables and sweat with the lid on, for 5 minutes.

 

4. Stir in the oatmeal and cook for a further 2 minutes.

 

5. Add the stock and bring back to the boil, stirring continuously.

 

6. Reduce the heat and simmer for 10 minutes.

 

7. Then add the fish, season with salt and pepper and cook gently for a further 15 minutes.

 

8. Finally stir in the cream and heat through.

 

9. Serve hot with crusty bread.

 

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Monday

Soup 

Italian Onion Soup

Ingredients:-serves 4

50 g / 1¾ oz pancetta ham, diced































1 tbsp olive oil































4 large white onions, sliced thinly into rings































3 garlic cloves, chopped































850 ml / 1½ pts hot chicken or ham stock































4 slices ciabatta or other Italian bread































50 g / 1¾ oz butter































75 g / 2¾ oz Gruyere or Cheddar































salt and pepper

Method

1. Dry fry the pancetta in a large saucepan for 3 - 4 minutes until it begins to brown. Remove the pancetta from the pan and set aside until required.

 

2. Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover and cook for 15 minutes or until the onions are lightly caramelized.

 

3. Add the stock to the saucepan and bring to the boil. Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes.

 

4. Toast the slices of ciabatta on both sides, under a preheated grill
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   for 2 - 3 minutes or until golden.

 

5. Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese. Cut the bread into bite-size pieces.

 

6. Add the reserved pancetta to the soup and season with salt and pepper to taste.

 

7. Pour into 4 soup bowls and top with the toasted bread.