Liz Margrave's ~ Tips From The Kitchen

Starters , Mains , Deserts, Cakes and Garnishes

Quick Liver Pate


5oz (100g) Continental Liver sausage (skinned) 2oz (50g) Butter

2oz (50g) Cream Cheese 1tbsp Any Cream

Squeeze Lemon Juice Salt & Black Pepper


•  Mix All Ingredients together & put in a pot in the fridge

•  Leve to set for 1½ hrs

•  Serve with thin pieces of toast and butter


Salmon Mousse


212g Tin salmon, drained 125ml (5 fl oz) mayonnaise

125ml (5 fl oz) whipped Double Cream 5 tbsp cold water

4 tsp powdered geletin 1 tbsp lemon juice


•  Soak geletine in water in a cup

•  Place cup in boiling water, stir until gelatine has dissolved

•  Mix together all ingredients and pour into a one pint pot or mould

•  Refrigerate for 1½ hours to set

Leek and Potato Soup

to warm you on a cold winter's day


I oz butter (to melt)

1 pint of chicken stock

2 large leeks

½ pint milk

½ lb peeled potatoes

1 ½oz cornflour

Salt & pepper

Sprig of fresh parsley.


Wash the leeks and cut into small pieces. Lightly fry the potatoes and the leeks in the melted butter. Add the stock and simmer for 30 minutes. Blend, liquidise or put the soup through a sieve and pour back into the pan. Mix the milk and the cornflour together, add to the pan, stirring the soup all the time. Add seasoning to taste, sprinkle with chopped parsley, and serve with crusty bread.

Mulligatawny Soup


1 small chopped onion 2 sticks of celery, chopped 1 finely chopped or grated carrot
1 tsp of mild curry powder 500ml of chicken stock 100g Basmati rice
400g chopped tomatoes 2 large skinless chicken breasts or thighs, diced 4 tbsp chopped coriander

Salt & pepper to taste



•  Bring everything, but the chicken to the boil.

•  Simmer for 30 minutes, stirring occasionally

•  Add the chicken and herbs

•  Cook for a further 10 - 15 minutes , stirring ocassionally 

•  Serve with warm crusty bread


Salmon & Leek Parcel

For the Pastry : For the Parcel :

8oz (225g) Plain Flour (preferably 1 leek – shredded finely and fried

Strong flour as used for bread making) in a knob of butter, mixed with a

Pinch of salt little white sauce, seasoned and

6oz (175g) of hard margarine cooled

4fl oz. (100ml) cold water 1lb(500g) Fresh Salmon

(OR – buy a pack of Rough puff pastry) A little salt & lemon juice


To Make Pastry :

•  Cut fat in to small cubes and stir carefully in to flour without breaking up

•  Add water, again, stirring carefully to make a stiff dough

•  Pile on to floured table and roll out in to an oblong, length to equal three times the width

•  With narrow end of oblong facing you, fold bottom third of pastry over middle, top third over middle and give a quarter turn.

•  Roll in to an oblong again as item 3, and Repeat Item 4, then repeat Items 3 and 4, twice more

•  Leaving pastry folded, place in a poly bag and put in a cold place to relax for about half an hour

To Make Salmon Parcels :

•  Roll pastry out in to a rectangle to almost the size of a Swiss Roll tin

•  Place salmon, sprinkled with salt and lemon juice, on half of the pastry and spread with leek sauce

•  Brush edges of pastry with either water or beaten egg before folding rest of pastry over towards you to make a parcel, then seal the edges by crimping them together

•  Brush whole of parcel with beaten egg and slash pastry diagonally several times with a sharp knife

•  Bake for 25minutes at Regulo 7, 200 o C until pastry is golden

•  Eat hot or cold


Spicey Chicken

16 chicken wings or drumsticks

1 bunch spring onions (chopped)

1 clove crushed garlic

2 oz butter or oil

2 tbsp tomato puree

3 tbsp H P sauce

3 tbsp vinegar

3 tbsp honey

1 tsp dried mustard

¼ pint beef stock

Salt & pepper to taste


1 Lightly fry the spring onions and garlic

2 Add all the ingredients, except the chicken, to the onions and garlic, bring to the boil and simmer for 10 mins. Until thick.

3 Place the chicken in an ovenproof dish and then pour the sauce over it

4 Turn and baste occasionally for 30 mins. at Reg 6 or 200 o C until the chicken is tender. If you decide to use chicken legs these will take longer to cook

A friend gave me this recipe recently, which I thought would be quick and easy, so thought I would share it!

Crispy Chicken

•  Brush thin chicken fillets with mayonnaise and coat with crushed rice krispies.

•  Bake in a moderate oven Gas mark 4, 180 degrees C for about half an hour until tender.

•  Serve in a wrap or pitta bread etc. or with chips!

Sounds good!!!

Campfire Stew

Ingredients ...Gammon Joint

2 Onions - chopped

3 Whole Peppers – sliced

3 Cloves Garlic - crushed
1 tsp Paprika 1 tsp cumin 1 tsp ground coriander
1 tin baked beans 1 tin chopped tomatoes 1 tin kidney beans
1 stick celery & 2 large carrots - chopped 2 tbsp tomato puree
6-8 mushrooms – halved 1 tbsp Worcestershire sauce  


 1.   Reserve half of the sliced peppers.  Add the rest of the ingredients to a pre-heated slow cooker .  Stir well. .....

 2.  Set slow cooker to high setting and cook for 6-8 hours (or longer if you want).  If using a large stock-pot or saucepan, simmer on stove for 3hrs approximately.

 3.  30 mins before end of cooking, add the reserved peppers

 4.  After 6 hours, check meat is very tender and sauce has thickened.  You can remove the lid and carry on cooking until sauce has thickened.

 5.  Shred the meat in the slow cooker with two forks.

 6.  Serve with mashed potatoes (or rice or chips) and seasonal green vegetables.

Stuffed Peppers

4 green or red peppers

1 oz raisins

6 oz cooked brown rice or fresh breadcrumbs

4 oz grated cheese

4 skinned & chopped tomatoes

2 tbs chopped parsley

1 peeled & finely chopped onion

2 oz nuts (hazel, pine or peanuts) grated

Pinch of cinnamon or black pepper

5 tbs of vegetable stock or water



Slice the tops off the peppers, remove the seeds and either leave whole or cut in half.

Mix all the ingredients together, leaving a little of the grated cheese on one side. Pack the mixture into the peppers and finish off with the reserved grated cheese. Place in a baking tin and add 5 tbs stock or water and cover with foil. Bake for 30 – 40 mins. at 190 o C or gas reg. 5.




1 tbsp oil, 1 oz butter, 2-3 med sliced onions, 4 med sliced tomatoes

1 lb mince

1 tbsp oil, 1 oz butter, 2 sliced aubergines, 4 sliced med potatoes

1 1/2 oz butter, 1 1/2 oz p.flour, 3/4 pint milk, 3-4 oz cheese


Sprinkle aubergines with salt and leave 1 hour. Rinse. Fry onion in butter and oil. Add lomnloes and mince, season, fry for 10 mins. Fry aubergines and potatoes in oil and IM itti ir until tender. Turn frequently.

Make a roux sauce-melt butter, stir in flour, and then add milk, stir constantly until thick. Cool and stir in most of the cheese together with the beaten egg and a pinch of nutmeg. Layer meat with potatoes and aubergines and lastly the sauce. Sprinkle on rest of cheese.

Pear & Walnut Tart

8oz / 200g Plain Flour 4oz /100g Hard Marg / Unsalted Butter

2oz / 50g Chopped Walnuts 1oz / 25g Icing Sugar

1 Egg

1 – 2 Tsp Cinnamon 5 Pears, Peeled & halved

Oven Temp – 190 degrees C / Gas 5


•  Rub fat into flour, mix in icing sugar, cinnamon & chopped Walnuts.

•  Band together with the egg

•  Wrap pastry in cling film and chill for 1 hour.

•  Divide Pastry into 2 halves

•  Roll out ½ the pastryto fit an 8” / 20cm dish

•  Arrange Pears in the pastry lined, brush the edge of the dish with milk.

•  Roll out the rest of the pastry then cut out a circle of pastry from the middle of it.

•  Carefully place the rolled pastry with the central hole over the pears and cut off the excess.

•  Brush with milk and sprinkle with sugar

•  Bake for 40 – 50 mins



Is this month's choice, a very easy summer time dessert made just before eating. ........ Ingredients: 10 oz double cream - 1 Carton of fresh strawberries - 1 pack of meringues


Wash and hull the strawberries and eut into quarters

Crumble the meringues

Whip the cream until thick

Mix the strawberries, crumbled meringues and cream together, pile into individual dishes, serve, eat and enjoy!


Fruity &Bread Butter Pudding with fresh or frozen berries


8 slices bread

2 oz butter

1 pint warm milk

3 eggs, beaten

3 oz castor sugar

Few drops of vanilla essence / extract

1lb fresh or frozen raspberries or summer fruits

Method: Grease a 3 pint dish. Butter the bread. - Whisk the eggs together then add the the sugar, milk and vanilla essence and mix. - Layer the bread and fruit in layers, starting with fruit and finishing with bread. -Pour the egg mixture over the bread and fruit and leave to soak in. - Bake for 40 – 45 minutes at gas reg. 4 or 180 0 C, serve with cream or ice cream or even on its own



Almond & Apple Pudding


2lb eating apples 1 tbsp honey

2oz fresh white breadcrumbs 3oz Unsalted Butter

3oz caster sugar 1 Large egg - beaten

1oz almond flakes 3 oz ground almonds

Rind of 1 lemon



•   In to the bottom of an oven-proof dish, slice the eating apples and pour the honey over.

•  Sprinkle over the breadcrumbs

•  Cream butter and caster sugar together, add the egg and mix thoroughly

•  Add to this mixture the ground almonds together with the lemon rind and pour over the apples

•  Sprinkle over the flaked almonds

•  Bake for 30mins at Reg 4, 180 degrees C until firm and golden

Serve hot with custard or cream

Lemon Cheesecake


4oz Digestive Biscuits ¼ pint Double Cream

2oz Butter 6oz Condensed Milk

1 level tbsp. Caster Sugar Small carton cream cheese

Rind and Juice of 2 lemons

Method :

•  Crush biscuits to fine breadcrumbs

•  Melt butter and sugar, when melted, add the biscuit crumbs

•  Press Crumb mixture into the bottom of a loose bottom 7 inch tin

•  Mix together the lightly whipped cream, condensed milk, cream cheese and lemon zest – lastly, fold in the lemon juice.

•  Pour into the tin and leave to set

•  Decorate with piped cream and a few raspberries



Lemon Cheese Cake


4 oz digestive biscuits

¼ pint double cream

2 oz butter

6 oz condensed milk

1 level tbsp. caster sugar

Small carton cream cheese


Rind and juice of 2 lemons

Method: Crush the biscuits to fine crumbs.- Melt the butter and sugar and stir in the crumbs. - Press in to a greased loose bottom 7” tin.

Mix together the lightly whipped cream, condensed milk, cream cheese and lemon zest. - Lastly fold in the lemon juice.

Pour into the tin and leave to set. -Decorate with piped cream and a few fresh raspberries. Liz Margrave .


Choux pastry for Éclairs and Profiteroles


2 oz plain flour

Few drops of vanilla

2 oz butter

2 beaten eggs

¼ pint water

Pinch of salt


Heat the oven to Gas reg 6 or 200 0 C. Boil together the water, butter and salt. Add the flour, all at once, and beat well over a low heat until it forms a smooth ball. This is known as a “panada” . Cool and add the vanilla and beaten eggs, a little at a time until smooth and creamy.

To make éclairs, pipe the mixture in 2” to 3” lengths on a greased tin, well apart, and bake until crisp and golden brown, do not open the oven door during cooking. When the éclairs are cooked remove from the oven split down one side and pop back in to the oven to dry out. Allow to cool and fill with whipped cream and top with melted chocolate.

For profiteroles, same method but place 2 teaspoons of mix on to a greased tray, cook, cool and fill with cream, as for éclairs. Serve piled up in a pyramid and coat with melted chocolate, delicious!




Ingredients: A Pancake Mix

4oz plain flour 1 egg,         1/2 pint milk Pinch of salt ,   Oil or lard for frying

Alternative ... Buy ready-made pancake or a bottle of pancake mix, to which, just add milk or water!

Bottle of butterscotch or maple syrup , Bananas , Ice Cream to serve


•   If using, mix pancake ingredients together. 

•   Make pancakes and keep warm

•   Fill with slices of banana, fold pancake and pour over syrup

 Serve immediately with a scoop of ice-cream


Banoffee Pie


8 oz digestive biscuits (crushed)

4 bananas

2 oz butter / margarine (melted)

1 can condensed milk (caramel)

1 tbsp sugar

½ pint whipping or double cream

1 heaped tsp coffee powder or camp coffee

Method: Make the biscuit crumb base by stirring the crushed digestive biscuits into the melted butter (or margarine) add the sugar. Press firmly into the base of a dish or tin. Slice the bananas and lay on top of the biscuit base. Spread the caramelised milk over the bananas. Whip the cream and swirl in the coffee, and then pour over the caramelised milk. Sounds divine!





2oz plain flour 2oz butter or hard Marg

¼ pint water Pinch of salt

Few drops of vanilla essence

2 beaten eggs Carton of double cream

1/2lb milk or plain chocolate melted


•  Grease or line baking sheets

•  Light oven Gas 6 / 200 degrees C

•  Boil water, marg and salt in a saucepan

•  Sieve in flour all at once

•  Beat really well with wooden spoon and leave to cool

•  Gradually beat in eggs and vanilla

•  Place teaspoons of mixture on prepared baking sheet, spaced well apart

•  Bake until golden and crisp avoiding drafts

•  Split on one side removing any uncooked middle

•  Put back into oven for a few moments to dry off

•  Allow to get cold, and fill with whipped cream

•  Coat with melted chocolate

Apple & Apricot Flap Jack


3oz Hard Butter/Marg, 4oz Demerara Sugar, 2tbsp Golden Syrup, 6oz Oats, ½ bag dried apricots, 1 lb chopped cooking Apples


Grease Dish, light oven – 180 degrees, gas mark 4

Place apples in bottom of dish & sprinkle with a little granulated sugar

Melt butter, syrup & Demerara sugar together

Stir in the Oats & Dried Apricots

Put mixture over apples

Bake for 30 mins until golden. Serve with custard or ice cream!

(oats can be used as usual flapjack if pressed down into a greased swiss roll tin!

Pandora Slice


1/2lb short crust pastry 1tbsp raspberry jam

4oz marg 4oz Caster Sugar

2 beaten eggs 4oz Self Raising Flower

2oz chopped cherries 2oz chopped Walnuts

4oz mixed dried fruit ½ Lemon Rind Only


1. Roll pastry out to fit a Swiss roll tin and spread with jam

2. Cream marg and sugar, beat in eggs and fold in flour

3. Mix in fruit, nuts and lemon rind

4. Spread over jam

5. Bake until golden at 180 C or gas mark 4 for ½ hr

6. When cold, cut into fingers



Parsnip & Coconut Cake


350g of peeled and grated parsnips

225g self raising flour

1 level teaspoon salt

1 teaspoon mixed spice

110g desiccated coconut

220ml corn oil

4 beaten eggs


 1.   20cm round (or loaf tin) greased and lined with parchment

 2.  Oven - regular 5 / 190 degrees C

 3.  Mix all ingredients together and beat well

 4.  pour in to prepared tin

 5.  bake for 35-45 minutes until firm and golden

 6.  leave in cool in tin for 5 minutes

 7.  dust with icing sugar



8 oz S R flour

½ tsp almond essence

1 level tsp baking powder

6 oz melted butter

8 oz castor sugar

10 oz peeled and sliced apples

2 large eggs, beaten

1 oz flaked almonds


Place all the ingredients except the apple and almonds into a mixing bowl. Beat well, and put half the mixture into a well greased 8” loose bottomed tin and spread out evenly. Now cover with the sliced apples and spread the remaining mixture, carefully, over the apples. Sprinkle the flaked almonds over the top and bake in the oven at 160 0 C or gas reg 4 for 1 ¼ to 1 ½ hours until golden and firm to the touch. Serve cold as a cake or hot with custard as a pudding. This sounds like delicious comfort food.

May Bennett's Weetabix Loaf

Crush 2 weetabix

Add 150g of dried fruit - mixture of sultanas, currants and raisins

Add 200g of caster sugar and 225ml of milk

Leave to soak overnight.

Next day add 1 beaten egg and 125g of selfraising flour.

The mixture will be quite soft. Put into a lined 2lb loaf tin and bake at 160 degrees centigrade, for a fan oven, for about 1hr.

The Secret is to wrap in foil when cold, put in a tin and leave for 4-5 days. Then slice and spread with butter.




1 cup boiling water Topping: 8 oz chopped dates 5 tbsp brown sugar ; 1 tsp bicarb. of soda 2 tbsp water ; 3 oz butter 2 tbsp cream ; 3 oz caster sugar ; 1 tSp vanilla essence ; 10 oz plain flour + 1 tsp baking powder + ½ tsp salt ; 2 oz chopped walnuts

Method A cake fit for a Queen

Place the dates in the water and bicarb. and leave until cool. Beat the butter and sugar, gradually beat in the egg and vanilla essence.

Sieve the flour, baking powder and salt and add to the creamed mixture together with the walnuts. Finally, add the dates, Pour into a greased and lined swiss roll tin and bake for approx. 25 minutes at gas reg. 4 or 180 o C. Boil the topping mix for 3 minutes and spread over the hot cake. Sprinkle with more chopped walnuts if you like.

Valentine's Cake

Ingredients: for the special person in your life

3 eggs

3 oz castor sugar

3 oz self raising flour (sieved)

2 oz melted butter

Few drops of vanilla essence / extract

Method: Grease a heart shaped tin (measured from the widest points 8” wide and 1.5” deep) Melt the butter in a pan over a low heat. Whisk the eggs, sugar and vanilla in a dish over a pan of hot water until thick & creamy and “leaves a trail”. Very carefully, using a metal spoon, fold in the flour and melted butter a bit at a time.

Pour the mixture into the baking tin and bake for about 20 mins (until golden brown and firm the touch) at 180 o C or Gas Reg 4. Decorate and enjoy

Decorating: Packet roll out icing + pack of love hearts is one idea! ........Do what your heart tells you!



2 lb runner beans, finely sliced.. 1 ½ pint vinegar. 1 ½ lb onions, finely chopped...1 ½ tsp salt ...1½lb demerara sugar ...1 tsp dry mustard..... 2 tbsp cornflour ......1 ½ tbsp turmeric

Method: Cook the beans in salt water for 7 minutes and drain. Boil the chopped onions in ½ pint vinegar for 10 minutes Mix all the ingredients together except the cornflour and cook slowly for ½ hour. Mix the cornflour with a little vinegar and add to the beans. Cook for 10 minutes, stirring occasionally. Pour into hot jars, cover and label. These quantities make around 6 jars.

Liz Margrave

Blackberry and Apple Jam


4 lb blackberries .... 6 lb sugar .....1 ½ lb peeled, cored and sliced apples ...../ ½ pint water


Stew the fruit separately, each in ¼ pint water until tender. Combine the fruit, add the sugar. Stir until the sugar has dissolved. Boil the jam rapidly until setting point is reached. Pour into hot, dry jam jars, cover and label

Should yield about 10 lb jam.