Women and Home Mag CHRISTMAS issue

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Sue
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Women and Home Mag CHRISTMAS issue

Postby Sue » Wed Dec 16, 2009 1:20 pm

anyone have this = the new January one is out and I can't get this one

There is a recipe TO DIE FOR in there

I had it at the weekends SR crop and its done in a flan case and you soak the raisons in sherry then is like ermmm well creamy and so unhealthy I need to make it :lol: :lol:

tis christmas xx

Thanks
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Re: Women and Home Mag CHRISTMAS issue

Postby Kath » Wed Dec 16, 2009 3:50 pm

I haven't got the mag but would love the recipe if you find it. I will look out for the magazine when i am shopping. :lol:

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Re: Women and Home Mag CHRISTMAS issue

Postby sheilagh » Wed Dec 16, 2009 5:27 pm

I usually buy it but haven't got Jan's yet. I'll have a look tomorrow.

I'm going to treat myself to a subscription with some of my Tesco vouchers.

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Re: Women and Home Mag CHRISTMAS issue

Postby kenspeckle » Wed Dec 16, 2009 6:09 pm

Sheilagh - I think Sue wants the December issue, but she can't get it as the January one is now out?
Recipe sounds scrummy - wouldn't mind a copy myself :lol:

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Re: Women and Home Mag CHRISTMAS issue

Postby sheilagh » Wed Dec 16, 2009 6:14 pm

Oh I think I have that one I'll go and have a look for the recipe - watch this space :lol:

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Re: Women and Home Mag CHRISTMAS issueare

Postby sheilagh » Wed Dec 16, 2009 7:18 pm

I have had a look at November's and December's and the only things that are done in a flan case are a pear tart or a raspberry tart - both by John Torrode.

The raspberries are soaked in Grand Marnier or Cointreau and there is a white chocolate frangipani topping. If you think it is that one I'll write it out and put it on here.

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Re: Women and Home Mag CHRISTMAS issue

Postby Sue » Wed Dec 16, 2009 7:45 pm

what is frangipani - can you tell I am not a cook

but yes Sheilagh I think that is it and she substituted the fresh fruit would you mind copying it please xxxx
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Re: Women and Home Mag CHRISTMAS issue

Postby sheilagh » Wed Dec 16, 2009 9:01 pm

JOHN TORRODE'S RASPBERRY TART

Preparation Time: 20 mins
Cooking Time : 1 hour
Serves: 8 - 12

350g (12oz) raspberries
75g (3oz) caster sugar
4 tbsps orange liqueur such as Grand Marnier or Cointreau

For the chocolate frangipani tart:

1.100g (3.5 oz) white chocolate
115g (4oz) caster sugar
115g (4oz) butter at room temperature
3 medium eggs - at room temp - beaten
115g (4oz) ground almonds
50g (2oz) plain flour
1x375g sweet shortcrust pastry, baked blind and left in a 25cm (10") tin
1 tbsp flaked almonds

1. Mix together the raspberries, sugar and orange liqueur
2. Preheat the oven to 150'C, 300'F, Gas 2 Melt chocolate in a bowl over hot water
3. Cream caster sugar and butter together in a large bowl. Beat in the eggs a little at a time, interspesed with ground almonds and flour. Beat in the chocolate
4. Spoon half the frangipani into the tart shell. Using a slotted spoon, scatter the raspberries on top. Spoon over the rest of the frangipani. Smooth and sprinkle with flaked almonds. Bake for 1 hour until golden and springy to the touch. If the frangipani starts to brown too quickly, cover with oiled foil.
5. Cool slightly before serving with a nlittle orange flavoured cream, a few extra raspberries band a dusting of icing sugar.


Hope this is the one Sue :lol:

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Re: Women and Home Mag CHRISTMAS issue

Postby Carolyn » Wed Dec 16, 2009 9:35 pm

Sue wrote:what is frangipani - can you tell I am not a cook

but yes Sheilagh I think that is it and she substituted the fresh fruit would you mind copying it please xxxx
I think it is the type of almond sponge like in a bakewell tart

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Re: Women and Home Mag CHRISTMAS issue

Postby Sue » Thu Dec 17, 2009 8:05 am

thanks girls

you are stars xxxxxxxxx
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Re: Women and Home Mag CHRISTMAS issue

Postby sheilagh » Thu Dec 17, 2009 11:23 pm

Here goes Sue
Rum soaked sultana cheesecake

Prep time - 20 mins plus soaking overnight
Cooking time - 1hr 30 mins
Serves - 12

75g (3oz) sultanas
5 tbsps golden rum
300g (10oz) ginger biscuits - crushed
40g (1.5oz) butter - melted
800g (1lb 12 oz) full fat cream cheese
200g (7oz) caster sugar
pinch of salt
2tbsps vanilla extract
3 large free range eggs

you will need
23cm (9"0 springform cake tin, bas e and side lined with baking parchment

1. Soak the sultanas in rum in a non metallic bowl overnight.
2. Heat the oven to 150'C - 130' C fan oven, 300' F, Gas 2.
3. Mix together the biscuits and butter. Line the bottom of the cake tin with this mixture, pushing it down with a spoon. Store it in the fridge while you make the filling.
4. Whip the cream cheese with an electric mixer. When soft and fluffy add the sugar and whisk again.
5. Add salt and vanilla and beat once more. Slowly add the eggs one at a time.
6. Drain the sultanas and stir them into the mixture.
7. Pour into the lined cake tin and place on a baking sheet.
8. Bake for 1hr 30 mins or until the cheese cake is just set but still has a slihght wobble in the centre.
9. Turn the oven off and leave the cheesecake inside with the dor closed until the oven is completely cool.
10. Dust with icing sugar to serve. The cheesecake will keep for up to 3 days in the fridge.

The information you don't want :lol:
Per serving :545 calories, 39g fat (of which23g are saturated) 42g carbohydtrates.
This comes to 13.5 weight watchers points :o
Per serving

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Re: Women and Home Mag CHRISTMAS issue

Postby annmarie » Fri Dec 18, 2009 9:54 am

You could use less creamy cheese ...

(I've got a recepie for a baked cheesecake that uses Quark - scrummy)
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Sue
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Re: Women and Home Mag CHRISTMAS issue

Postby Sue » Fri Dec 18, 2009 11:26 am

Sheilagh THAT IS IT you are a star :angel: :angel:

thank-you so much

off to get ingredients

Never read the last bit!!! :lol: :lol:
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Re: Women and Home Mag CHRISTMAS issue

Postby Kath » Fri Dec 18, 2009 11:55 am

Delete the last few lines before putting this recipe in your recipe folder!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:roflmao: :roflmao: :roflmao: :roflmao: :roflmao:

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Re: Women and Home Mag CHRISTMAS issue

Postby Net » Fri Dec 18, 2009 1:38 pm

Some of the light cream cheeses don't work terribly well in cheese cakes. Quark is disgusting. :o
If you don't know what to do with new stuff, hide it until you do!


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