Liz Margrave's ~ Tips From The Kitchen



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

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 and pepper


•  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


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

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 – chopped 2 large carrots - chopped

6-8 mushrooms – halved 2 tbsp tomato puree

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.

Apple and Apricot Flapjack


3 oz of hard margarine or butter , 4 oz of demerara sugar, 2 tbps of golden syrup, 6 oz of oats , 1/2 bag of chopped dried apricots, 1 lb of chopped cooking apples


Grease dish and light oven regular 4/180 degrees C

Place apples in bottom of dish and sprinkle with a little granulated sugar if liked

Melt marg (or butter), syrup and demerara sugar together

Stir in oats and dried apricots

Sprinkle oat mixture on top of apples

Bake for about 30 minutes until golden

Serve with custard, cream or ice cream

NB: Oat mixture can be served as ordinary flapjack pressed down in a greased Swiss roll tin and baked for 20-30 minutes.



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.



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.

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.



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.


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!

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!



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.


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.

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

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 .

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

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!

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. Liz Margrave


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!