Recipes for hungry runners
16oz digestive biscuits crushed
1. Line swiss roll tin with cling film.
500 g fresh raspberries
Whisk the cream together with the honey and whisky. Fold in the toasted oatmeal. Pile on top of fresh raspberries and serve with shortbread biscuits.
Lemon Curd and Blueberry Loaf Cake
Preheat oven to 160c/325F/gas mark 3
Lemon icing (if desired)
Lemon and Apricot Cake
175g butter (softened)
Preheat oven 180C
Make syrup by heating lemon juice and sugar on small saucepan. Spoon syrup over cake (while cake is still warm).
(From 30 Classic Cakes: Traditional Treats for Family and Friends)
Spiced Pumpkin & Coconut Casserole
Peel the shallots by blanching them in boiling water for a couple of minutes, drain and rinse in cold water. Peel away the skins, leaving the onions whole.
Seed, peel, and dice the pumpkin into 2-3cm chunks.
Peel the fennel and chop into chunks of a similar size as the pumpkin.
Heat 2 tablespoons of oil in a flame proof casserole. Add the peeled shallots and fennel. Fry for 6-8 minutes, stirring frequently, until the mix starts to colour. Set them aside on a plate.
De-seeded and roughly chop the red peppers, and add to the casserole. Add another tablespoon of oil at this point. Fry gently for ten minutes, stirring frequently, etc. Return the shallots and fennel, add garlic, the pumpkin, some chopped thyme, plus a good couple of tablespoons of Cajun seasoning (either a pre-mix, or e.g. equal portions of oregano, paprika, cayenne, and black pepper). Add a vegetable stock cube with 150ml water, coconut milk, and chopped tomatoes. Bring to a boil, cover, and simmer slowly for 45 minutes.
When cooked, add 100ml single cream and leave to stand for 10 minutes before serving.
Pineapple Xmas Cake
1.5kg mixed fruit (e.g. 700g sultanas, 500g raisins, 250g currants, 50g mixed peel) 450g crushed pineapple 3C flour 1t cinnamon 1t mixed spice 1/2t ground cloves 225g butter 1C sugar 1/2t vanilla essence 1/2t almond essence 1/2t lemon essence
Topping: 50g glace cherries, 50g blanched almonds
Soak fruit in pineapple for 2-3 days
Bake at 150C for 1 1/2 hours, then reduce to 130C for 2 hours.
Preheat the oven to 200C. Put the butter and water in a pan and leave on a low heat until the butter has melted. Meanwhile, sift together the flour and 1/4 teaspoon of salt. When the butter has melted, turn up the heat, bring the mixture to the boil and add the flour. Beat vigorously until the mixture is smooth and leaves the sides of the pan, then leave to cool slightly before gradually beating in the eggs to make a smooth, glossy choux paste. Beat in 3/4 of the cheese.
Drop heaped teaspoons of the mixture, about 3-4cm apart, onto a large, well-greased baking sheet. Sprinkle with the rest of the cheese and bake for 20-25 minutes until puffed up, crisp and golden. Serve warm.