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Boiled Raison Cake

1 1/2 hours

Serves 8

1 1/2 cups / 375 ml. raisons
1 cup / 250 ml. water
1 1/2 cups / 375 ml. flour
1 cup / 250 ml. white sugar
1 tsp. / 5 ml. salt
1 tsp. / 5 ml. cinnamon

1 tsp. / 5 ml. nutmeg
2/3 cups / 160 ml. nuts (optional)
1 egg, unbeaten
1/4 cup / 60 ml. melted butter
1 tsp. / 5 ml. baking soda, dissolved in 1/4 cup / 62 ml. warm water

Boil 1 1/2 cup / 375 ml. raisons in 1 cup / 250 ml. water for about 20 minutes in a covered pot (you can use a pot large enough to mix the whole cake in). Make liquid up to 1/2 cup / 125 ml. by adding more water if necessary.

Preheat oven to 375°F / 190°C.

Sift together the flour, sugar, salt, cinnamon and nutmeg. Add to the raisons in the pot with the nuts (if desired), 1 unbeaten egg, and the melted butter. Mix well. Add the baking soda dissolved in warm water.

Bake in 8" x 8" / 20cm x 20cm greased pan for about 40 minutes. Ice with butter icing.

recipe with thanks from Irene Gorman

Butter Icing

Cream (mash) butter well. Add half the sugar and cream thoroughly. Add vanilla and 1 tbsp. / 15 ml. of the cream. Beat well. Add more sugar and cream alternatively, mixing in well, until mixture is the proper spreading consistency.

For large cake to ice top and sides
(use half for Boiled Raison Cake in pan)
1/4 cup / 62 ml. soft butter
2 cups / 500 ml. sifted icing sugar
1 tsp. / 5 ml. vanilla extract
3 tbsp. / 45 ml. cream

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Pear and Parsnip Soup


Serves 4

2 1/4 cups / 560 ml. chicken broth
2 cups / 500 ml. parsnips, peeled and chopped
3/4 cup / 185 ml. ripe pears, peeled and chopped
1 onion, chopped
1/2 tsp / 2.5 ml. curry powder
   (or 1/4 tsp. / 1 ml. nutmeg and 1/2 tsp. 2.5 ml. cinnamon)
fresh ground black pepper to taste
1 bay leaf
1/2 cup / 125 ml. milk

Put everything in a large saucepan, bring to the boil, reduce heat and simmer, covered, for about 30 minutes, stirring frequently. Then purée in batches, return to pot and add milk

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Marinated Bean Salad


Serves 6

1 large can (or 2 small cans) cut green beans
1 large can (or 2 small cans) cut yellow beans
1 large can (or 2 small cans) red kidney beans
1 small or large can lima beans
1 large spanish or red onion, thinly sliced in rings
1 green pepper, halved and thinly sliced
1 red pepper, halved and thinly sliced

Marinade all ingredients overnight in refrigerator — include all the juice from the cans, do not drain.

To serve use a slotted spoon, return leftovers to marinade mixture. Keep refrigerated, will last up to two weeks in a cold fridge.

For the marinade:
1/2 cup / 125 ml. sugar
1/3 cup / 80 ml. wine vinegar (or half balsamic vinegar)
1/2 cup / 125 ml. salad oil (or light olive oil)
1 tsp. / 5 ml. salt
fresh ground black pepper to taste
1/2 tsp. / 2.5 ml. dry hot mustard (powder) or Dijon
1/2 tsp. / 2.5 ml. tarragon, chopped or dry
1/2 tsp. / 2.5 ml. basil, chopped or dry
3 tbsp. 45 ml. parsley, chopped or dry

From Irene Gorman

Salade des Haricots Marinée

1 grande boite haricots vert (850 ml)
1 grande boite haricots jaune (850 ml)
1 grande boite haricots rouge (850 ml)
1 grande boite haricots blanche (850 ml)
1 grand oignon doux, en tranches fins
1 poivron vert, couper en deux et en tranches fins
1 poivron rouge, couper en deux et en tranches fins

Mariné tous les ingrédients pendant la nuit en frigo. Égoutter bien avant servir. Retourner les restes a la marinade. Refroidir.

 pour 6

Pour la marinade:
125 ml. sucre
80 ml. vinaigre du vin
125 ml. huile de tournesol (ou huile d'olive légère)
5 ml. sel fin
poivre noir moulu a goûter
3 ml. moutarde de Dijon
2.5 ml. estragon (sec ou frais)
2.5 ml. basilique (sec ou frais)
45 ml. persil (sec ou haché)

Recette d'Irene Gorman

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Smoked Mackerel Paté


Serves 4-6

This is a nice easy paté which can be made well in advance. In fact, it tastes better if it is left for 24-48 hours.

It makes an wonderful starter, or serve it with a large salad as a light lunch. It also makes an excellent sandwich filling.

Small dishes, ramekin dishes are good. If you want to turn out the paté line the dishes with cling film.
1 smoked mackerel - 6-8 ozs. / 175-225 g (make sure you use smoked mackerel which is ready to eat)
Cottage cheese - 6-8 ozs. / 175-225 g
Horseradish sauce - ½ to 1 generous tbsp.
Greek yoghurt - 2-3 tbsp.
Pepper to taste
Lemon juice (optional)

From Anja Myrsep

Skin the mackerel, remove any small bones you can find. Now mash the fish with a fork or blend it in a food processor.

Pass the cottage cheese through a sieve into a separate bowl. Then blend the yoghurt into the cottage cheese, followed by the horseradish sauce and finally the smoked mackerel.

Season to taste with the pepper plus a little lemon juice, if using.

Pack into dishes, cover and chill for at least several hours (best if left overnight, or up to 48 hours).  Immediately after packing into dishes it can also be frozen for later use.

Serving: Serve in the dishes or turn out. Sprinkle with a little cayenne or paprika before serving. Garnish with wedges of lemon and watercress and/or cucumber slices and some freshly toasted bread slices or crispbread.

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Gorman's Own BBQ Sauce

1½ hours


Real Original Version (VERY HOT):

2 medium onions, chopped very fine or
   2 oz/60g dried minced onion or dried onion powder
1 can (440 g.) concentrated tomato paste
4 oz. (1/2 cup) Sriracha chilli sauce (or equivalent hot sauce)
4 oz. lemon juice
4 tbsp. balsamic vinegar
4 tbsp. cider or wine vinegar
4 tbsp. Worcestershire sauce
4 tbsp. brown sugar
4 tbsp. molasses (optional)
2 tsp. ground black pepper
2 tsp. ground mustard powder ( or equivalent)
2 tsp. salt
2 tsp. ground hot paprika or hot pepper
2 tsp. turmeric
2 tsp. hickory smoke flavour
4 large cloves garlic, minced, or 1 oz/30g dried garlic powder
16 oz. (2 cups) water

Everyday Version (MILDER - changes are in green):

2 medium onions, chopped very fine or
   2 oz/60g dried minced onion or dried onion powder
1 can (440 g.) concentrated tomato paste
2 oz. Sriracha chilli sauce (or equivalent hot sauce)
4 oz. lemon juice
4 tbsp. balsamic vinegar
4 tbsp. cider or wine vinegar
3 tbsp. Worcestershire sauce
4 tbsp. brown sugar
4 tbsp. molasses (optional)
1 tsp. ground black pepper
1 tsp. ground mustard powder

2 tsp. salt
1 tsp. hot paprika or hot pepper
1 tsp. turmeric

2 tsp. hickory smoke flavour
4 large cloves garlic, minced, or 1 oz/30g dried garlic powder
16 oz. (2 cups) water

If using fresh onions, sauté them in a bit of oil until brown. Add with rest of ingredients to large pot with a lid. Simmer for 20 minutes stirring frequently. Mixture is thick so it will spit all over the stove unless you keep the lid on, but leave an opening between lid and pot so steam can escape and sauce can thicken while simmering. Bottle and keep refrigerated. It will keep refrigerated for years — no known living creatures can survive in such ferocious conditions...

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Cranberry Upside Down Cake


Serves 8


¾ cup / 360 ml light brown sugar, firmly packed, divided
4 tbsp. (½ stlck) butter, at room temperature
2 cups / 480 ml fresh cranberries, rinsed and stems removed
2 tbsp. liqueur, such as dark rum (or water or orange juice)
2 tsp. finely grated orange peel
1½ tsp. ground ginger or 1 tbsp. finely chopped fresh ginger

See also Pear Upside Down Spice Cake

Cake batter:
1½ cup / 360 ml flour
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (or less)
8 tbsp. (1 stick) butter, at room temperature
1 cup / 240 ml granulated sugar
1 tsp. grated orange peel
1 tsp. vanilla extract
2 eggs, at room temperature
½ cup / 120 ml buttermilk or plain yogurt, at room temperature        (see recipe for making buttermilk below)
½ cup / 120 ml fresh orange juice

Lightly butter the sides of a 9 inch round or square cake pan (2 inches deep) and set aside.

Place ½ cup of the brown sugar and the 4 tbsp. (½ stick) of softened butter in a medium-size bowl. Using a hand mixer at medium-high speed, beat the mixture until creamy and smooth, about 2 minutes, scraping the bowl with a rubber spatula at least once.

Scrape the creamed butter and sugar into the cake pan. Using a metal spatula, spread evenly over the bottom of the pan. Set aside the cake pan, and reserve the mixing bowl to use to mix the cake batter.

Combine the remaining ¼ cup brown sugar, cranberries, liqueur (or water or juice), grated orange peel and ginger in a medium saucepan. Mix well and place on high heat. Bring the mixture to a boil, stirring briskly. Cook for 1 minute, then immediately remove the pan from the heat.

Spoon the cranberry mixture into the cake pan over the creamed butter and sugar and spread evenly with a metal spatula. Set the pan aside and prepare the cake batter.

Preheat the oven to 350ºF / 175ºC / Gas mark 4 / Electric mark 6. Sift together onto a sheet of wax paper, foil or plate the flour, baking powder, baking soda and salt onto a sheet of wax paper, foil or plate. Set aside.

Combine the 8 tbsp. (1 stick) of butter, the sugar, grated orange peel and vanilla extract in the reserved mixing bowl. Using the electric mixer on medium-high speed, cream until light and fluffy, about 3 minutes, scraping the bowl as needed with a rubber spatula. Beat in the eggs, scraping the bowl after each addition, then beat the batter 1 minute longer.

Stir together the buttermilk or yogurt and orange juice and mix well. Add the flour mixture and buttermilk mixture alternately to the bowl, beginning with the dry ingredients, stirring only briefly after each addition. Then, set the mixer on medium speed and beat for 30 seconds, scraping the bowl at least once.

Spoon the batter into the prepared cake pan, and spread evenly over the cranberries. Shake the pan a couple of times to settle the batter. Place on the middle shelf in the centre of the oven and bake for 40 to 45 minutes, or until a knife or toothpick inserted in the centre comes out clean but moist, and the cake pulls away from the sides of the pan.

Remove the cake from the oven and set on a wire rack. Let the cake cool for 10 to 12 minutes; no longer (or it will stick to the pan).

Loosen the edges of the cake with a thin metal spatula or knife. Place a round serving platter or cake plate over the cake pan and invert. Serve warm or at room temperature, or optionally with whipped cream, crème fraîche or vanilla ice cream.

Making Buttermilk

   1 cup whole milk
   1 tbsp Cream of Tartar or lemon juice

Add cream of tartar or lemon juice to the milk. Stir and allow it to stand at room temperature for about 15 minutes.  When milk starts to curdle, stir well. Buttermilk is ready to serve.

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Cole Slaw

1 hour

Serves 10-12

1.9 litre / 8 cups  finely chopped cabbage (about 1 head)
60 ml / 1/4 cup  shredded carrot (1-2 medium carrot)
30 ml / 2 tbsp.  onion, minced very fine
80 ml / 1/3 cup   granulated sugar
2-3 ml / 1/2 tsp.  salt
1 ml / 1/8 tsp.  pepper
60 ml / 1/4 cup  whole milk (lait entier)

120 ml / 1/2 cup  mayonnaise
60 ml / 1/4 cup  buttermilk (babeurre)
22 ml / 1.5 tbsp.  tarragon vinegar (or white vinegar)
30 ml / 2 tbsp.  hot horseradish (raifort)

45 ml / 2.5 tbsp.  lemon juice (optional instead of horseradish)
120 ml / 1/2 cup  dried dark raisins (optional)

Using the hot horseradish will give the cole slaw an added zing. If you want it moins piquant use the lemon juice instead - do not use both horseradish and lemon juice.

If you cannot find the buttermilk use an equivalent amount of a full-fat non-flavoured yoghurt, preferably one with that slightly sour, live, Crème Fraîche-like taste.

1. Chop the cabbage and carrots in fine-sized pieces (some like them very small like grains of rice and some like them bigger).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and horseradish {and lemon juice/raisins, if using)  in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving, best if left for a day or two before serving. Store in covered plastic or glass container well refrigerated.

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All Chocolate Cake / Gâteau tout Chocolat


Serves 3-4

chocolate 200g / 7oz
eggs 4
sugar 150g / 2/3 cups
flour 80g / 1/3 cup
butter 200g / 7oz
+ the essential trick: much love during the preparation

1. preheat oven HT 6 (200ºC / 390ºF)
2. melt chocolate, add it to butter and mix well.
3. in a salad bowl, mix eggs and sugar, then flour. Turn in the molten chocolate then mix until you have a smooth homogenous paste
4. pour into a cake pan that is buttered and floured
5. cook approximately 25 min (adjust the time of cooking so the centre is more or less melting).

For a softer, more melting cake: use same amount of chocolate, but add:
- 6 eggs
- 180g of butter / 3/4 cups
- 200g of sugar / 7oz
- 100g of flour / 3.52oz / 0.4 cups

Courage with the baking! Pay attention to cooking especially!

200g de chocolat
4 oeufs
150g de sucre
80g de farine
200g de beurre
+ le truc essentiel: beaucoup d'amour pendant la préparation

1. préchauffez le four TH 6 (200ºC)
2. faites fondre le chocolat. Ajoutez le beurre et mélangez bien.
3. dans un saladier, mélangez les oeufs et le sucre, puis la farine. Versez le chocolat fondu puis mélangez jusqu'à obtenir une pâte homogène
4. versez dans un moule à manqué beurré et fariné
5. faites cuire environ 25 min (ajustez le temps de cuisson pour obtenir un coeur plus ou moins fondant)

Pour un gâteau plus mœlleux pour le goûter:
- idem en chocolat
- 6 oeufs
- 180g de beurre
- 300g de sucre (c'était trop sucré!)
- 100g de farine

Voilà et bon courage à la pâtissière! Fais attention surtout à la cuisson!

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Hassan Jacob Spicy Aubergine

1 hour

Serves 4-6

1 kg aubergines, peeled
1 kg ripe tomatoes
3 medium to large onions
4-7 cloves of garlic (to taste)
curry paste
chilli paste
powdered cumin

Preheat oven to 200°C / 390ºF. Wrap aubergines individually in aluminum foil and bake for 20 minutes.

Cut tomatoes in quarters (unpeeled), peel onions and cut in 1" / 2.5 cm pieces. Finely chop or crush garlic. Then heat oil in a large frypan and briefly sauté the chilli, garlic and curry, then add the tomatoes and onions and simmer until soft. Remove mixture to a bowl.

Slice aubergines into ¼" / ½ cm circles and fry in olive oil until brown on both sides. Then add the tomato-onion mixture to aubergine, cover pan and simmer for 5 minutes.

Sprinkle powdered cumin on dish (amount to taste) and mix in before serving.

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Chocolate Chip Cookies

1 hour

50-60 cookies

1 cup/8 oz. butter
2 cups/16 oz. flour
1 tsp. baking soda
1 cup/8 oz. white sugar
2.5 cups/20 oz. blended oatmeal (measure oatmeal
   & blend in blender to fine powder.)
1.5 cups/12 oz. chocolate chips
1 cup/8 oz. brown sugar
1/2 tsp. salt
1/2 cup/4 oz. baking chocolate or dark chocolate
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1.5 cups/12 oz. chopped pecans (or your choice of
    other nuts)

Cream the butter and both sugars.

Add eggs and vanilla; mix together with flour, oatmeal blend, salt, baking powder, and baking soda.

Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 F/190 C. (makes 56 cookies).

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