Fizzys Recipes

Fizzy’s foolproof Shortcrust Pastry (I think)

6oz Plain flour
3oz fat (butter or solid veg block)
Chilled water
(2 tbs caster sugar if sweet pastry)

Sieve the flour in a bowl.
Chop up the fat into cubes and drop into the flour.
Use your fingers to ‘crumble’ the fat and flour into breadcrumb like bits. (Don’t overdo this)
(If making a sweet pastry at this point add about 2 heaped tablespoons of caster sugar.)

Add the water gradually, mixing the dough up with a knife. Then knead it lightly in the bowl until you get a nice flexible dough. Try to keep the pastry cool so don’t overdo the mixing either.

Put the pastry into a plastic bag and into the fridge for about 30 mins. This allows the pastry to cool and be more pliable. When the time is up, remove from fridge and roll out on a board. Remember to use a well floured surface and dust your rolling pin too.

Roll out and use as required.

VEGGIE/VEGAN CORNISH STYLE PASTIES

Pkt Veggie/vegan mince
1 Large potato
2 carrots
1 onion
Shortcrust pastry (check out my foolproof method)
Egg to glaze (opt)
Coriander
Black pepper
Pinch salt

Set oven at 180c
Chop up the potato, onion and carrots in small pieces.
Simmer them in a pan for about 5 minutes. They should have been small enough to cook in that time.

Make up the veggie mince in a saucepan with some veggie stock.

I use vegetarian gravy and add a vegetable stock cube for extra flavour.

When the veggies are cooked add them to the mince, Add Coriander, black pepper and salt cook for a further 5 minutes.

Let all the ingredients cool a little.

Roll out your pastry, place a side plate on the top and cut around it.

When you have cut out all the circles, add about 2 tbs of your mince and veg mix to each circle in the centre.

Moisten all around the edges with water.

Fold in half and seal by pressing down with the prongs of a fork.

Place a couple of small slits on the top of each pasty.

Place on a baking tray

Glaze with an egg if not for vegans.

Pop in oven for about 25 minutes or until they start to brown.

Onion Bhajis

Ingredients

100g / 4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g / 1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying

Method

Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.

Preheat the deep fat fryer to 180ºC / 350ºF.

Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.

Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.

Drain well on kitchen paper and serve very hot.

Makes 10 -12

10 Minute Steamed sponge pudding! (Microwave)

100 g (4 oz)     margarine
100 g (4 oz)     caster sugar
2 medium        eggs
225 g (8 oz)     Self Raising Flour
2 tbsp milk

Grease a 1.2 litre (2 pints) pudding basin. Cream margarine and sugar, beat in the eggs one at a time with a little flour.

Fold in the remaining flour and milk. Place mixture in prepared basin.

Cover with a loose cling film lid and leave a small gap and microwave for about 4 minutes. Keep checking on the progress and when it is no longer wet on the top then it is done.

Chocolate Sponge Pudding

Make as Steamed Sponge Pudding (see above) but replace 25 g (1 oz) flour with 25 g (1 oz) cocoa powder.

Don’t be put off at the thought of microwave baking, this pudding is really delicious!

Vanishing Oatmeal Raisin Cookies
(Thanks to my friend Judy from Saskatoon for this)

250 ml (1 cup)             Margarine or butter, softened
5 ml (1 tsp)                  Baking soda
250 ml (1 cup)             Firmly packed brown sugar
5 ml (1 tsp)                  Ground cinnamon
125 ml (1/2 cup)          Granulated sugar
2 ml (1/2 tsp)               Salt (optional)
2                                  Eggs
750 ml (3 cups)           Oats (any variety, uncooked)
5 ml (1 tsp)                  Vanilla
250 ml (1 cup)             Raisins (I prefer not to add these)
375 ml (1 ½ cups)       All purpose flour (plain)

Heat oven to 180°C (350°F).

Beat together margarine and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto un-greased cookie sheet.

Bake 10 to 12 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

Cool completely. Store tightly covered.

Quick & Easy Fruit Loaf

225 g (8 oz)     Self Raising Flour
A pinch of salt
100 g (4 oz)     margarine
100 g (4 oz)     caster sugar
175 g (6 oz)     mixed dried fruit
2 medium        eggs
2 tbsp of          milk

Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin.
In a large mixing bowl, Mix flour and salt, rub in margarine.
Stir in sugar and fruit. Beat together eggs and milk and add to bowl.
Mix together to a soft consistency. This only needs to be done with a wooden spoon.
Place in prepared tin and bake for about 50 minutes.

Fizzy’s Special Dog Biscuits

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed

Grate the cheese into a bowl and let stand until it reaches room temperature.
Cream the cheese with the Softened margarine, garlic, salt and flour.
Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board.
Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm.

Makes 2 to 3 dozen,