{"id":3701,"date":"2017-05-23T10:12:04","date_gmt":"2017-05-23T10:12:04","guid":{"rendered":"https:\/\/www.brentorpc.org.uk\/?page_id=3701"},"modified":"2022-11-23T22:19:09","modified_gmt":"2022-11-23T22:19:09","slug":"recipe-book","status":"publish","type":"page","link":"https:\/\/www.brentorpc.org.uk\/?page_id=3701","title":{"rendered":"Recipe book"},"content":{"rendered":"

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Please bear with us while we are getting the page ready<\/p>\n<\/div>\n<\/div><\/div><\/div>

Recipes from Brentor<\/h3>\n
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A lot of Brentor's social life revolves around cooking and eating with friends. These recipes are all provided by Brentor residents.\u00a0 No doubt many have been adapted and improved as the years pass.\u00a0 They are reminders of residents past and present, and of many good times around the table, as well as being household favourites. If you live in Brentor, or have lived here, why not add to these recipes?\u00a0 Please email your contributions to the editor using the form at the bottom of the page.<\/em><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

The Brentor Recipes<\/h3>
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tParsnip Soup from Sue Rhodes\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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Sue and Eric Rhodes lived at The Station House until 2015, and Sue's superb parsnip soup, made on her Aga, became a regular on the menu of many village events such as the Village Show.<\/p>\n

2oz butter
\n1 tablespoon\u00a0 sunflower oil
\n1lb parsnips, cubed
\n1 fat clove garlic, crushed
\n1 onion chopped
\n1oz flour
\n1 rounded teaspoon\u00a0 curry powder
\n2 pints good stock
\nSalt and freshly ground black pepper<\/p>\n

To garnish; \u00bc pint single cream, a few snipped chives<\/p>\n

Heat the butter and oil in a deep pan and add the parsnips, garlic and onion and fry gently on the simmer plate for about 10 minutes.\u00a0 Stir in the flour and the curry powder and cook for a minute, then add the stock and seasoning and bring to the boil, stirring.\u00a0 Cover and simmer for 5 minutes. Place pan in a slow oven and leave to cook for about 40 minutes until the parsnips are tender. Reduce the soup to a puree in a processor or blender then return to the pan.\u00a0 Reheat and taste to check seasoning. Serve with a swirl of cream and a few snipped chives sprinkled on top.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tBakewell Tart from Colin Dawes\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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This is adapted from an old Mrs Beeton recipe. \u00a0It\u2019s been a great hit when made for events at the Village Hall! The breadcrumbs in the frangipane make it economical but also give the topping added texture.<\/p>\n

Pastry<\/strong>
\n6oz\u00a0 plain flour
\n1oz white fat
\n2oz butter
\nCold water to mix<\/p>\n

Filling<\/strong>
\n1\/2 lb raspberry jam<\/p>\n

Topping<\/strong>
\n4oz butter softened
\n4oz caster sugar
\n2 large eggs
\n4oz fine white or brown breadcrumbs
\n4oz ground almonds
\n1tsp almond extract<\/p>\n

Oven 200\u00baC (190\u00baC fan)<\/p>\n

Mix the pastry by hand or using a food processor and use it to line a deep 8 inch flan tin. Cover the base of the tart with a generous layer of the jam. (Raspberry jam is the traditional one to use, but you will find that other varieties, such as gooseberry or blackcurrant are equally good). Cream the butter and sugar together until it becomes pale and light, then add the almond extract and the eggs one at a time and beat everything together until fluffy. \u00a0Stir in the breadcrumbs and ground almonds and then carefully spread the topping over the jam, making sure to seal it to the pastry case. Bake for about 35 minutes, until topping is browned and firm. Turn out the tart from the tin when it has cooled a little. Serve cold or warm.\u00a0 Good with plain yogurt, cream or custard.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t

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Bangers and Mash 2010<\/h3><\/div><\/div><\/div><\/div>

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