recipes

• Heat oven to 190 degrees
• Line an ANTA baking dish with damp greaseproof paper
• Beat the eggs and sugar until thick and pale in colour. Gently fold in the flours and baking powder.
• Pour into the prepared dish and bake for 20 minutes. Lift out of the dish and cool on a rack.
• Split the cake in the middle and fill with whipped cream and homemade jam.
• For a Trifle
• Serve with homemade custard and recurrent coulis.

Pastry

• Preheat the oven to 180 degrees
• Cut the butter into small pieces and rub it well into the flour until it resembles bread crumbs.
• Add the cold water mix very gently until it holds together as a paste.
• Roll out into a square just larger than the ANTA baking dish and chill in the fridge.

Pork and mushroom filling

• Chop the vegetables and the meat
• Melt half the butter in a medium pan.
• Crush the garlic and add this together with onions to the pan.
• Soften on a low heat with the lid on for 5 minutes.
• Add the mushrooms and the celery and cook again with the lid on for a further 10 minutes.
• Layer together with the cooked pork in an ANTA baking dish.
• Melt the rest of the butter in the pan add the flour and then the milk to make a thick white sauce.
• Cover the meat and vegetables with the sauce and leave to cool.
• Slide the pastry on top of the dish and bake on the oven for 25 to 30 minutes until the pastry is cooked.

• Preheat oven 180°C / Gas 4.
• Lightly butter an ANTA baking dish.
• Wash and trim the rhubarb into 3cm pieces and place in the baking dish.
• Sprinkle the caster sugar over the rhubarb and pour over ginger wine.
• Bake for 15 minutes.
• Meanwhile make the crumble topping.
• Rub the butter into the flour until it resembles bread crumbs, stir in the sugar.
• Sprinkle over the rhubarb and bake for about 30 minutes until golden brown.

• Preheat oven to 150 degrees celcius / Gas 2
• In a frying pan brown the meat in a little olive oil, a few pieces at a time, until coloured.
• Remove browned meat into an ANTA Salad Bowl.
• Add the onions to the pan, adding more oil if needed and cook for a few minutes.
• Add the garlic and mushrooms and cook until the onions begin to colour.
• Sprinkle in the flour and cook for a minute, add the Guinness and stir together.
• Add the bay leaf and the tomato puree and season, bring to the boil.
• Pour over the meat and mix together so the meat is fully coated.
• Place an ANTA Plate on the salad bowl and cook in the oven for 2 – 2 1/2 hours until the meat is tendar.
• Slice the french baguette into 2.5cm slices and sprinkle over the cheese, placed under a hot grill until the cheese has started to bubble and turned brown.
• Serve immediately in a warmed ANTA pasta dish with te cheese on toasted bread.

• Preheat over to 180°C/Gas 4.
• Line 8 ANTA small mugs with muffin cases.
• Cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time until fully combined and mix through the vanilla extract.
• Slowly sift in the flour (and cocoa if making chocolate) and fold through the mixture.
• Carefully spoon into the mugs and bake for 8-10 minutes until springy to the touch.
• Once they are cool, remove them from the mugs.
• Mix the icing sugar and water together in a bowl.
• Dip the cupcakes in the icing.

• Place all the ingredients in a large heavy based saucepan and bring to the boil stirring occasionally, then boild rapidly for 5 minutes.
• Turn the heat down and gently simmer, stirring from time to time until the mixture is a deep golden brown, this may take from 20-30 minutes.
• Line an ANTA baking dish with baking parchment
• Remove from the heat and beat vigorously with a wooden spoon for 10 minutes.
• This is hard work and best done in a cool area -outside the kitchen door for instance!
• You need to beat the mixture until it feels stiff and gritty but is still pourable.
• Pour the mix into the baking dish and after about 20 minutes, score into squares and leave to completely set perferably overnight.
• Store in an airtight container.

• Cream together butter and sugar until light and fluffy.
• Gradually beat in the egg yolk.
• Sift the flour with mixed spice and fold into the mixture, adding the milk.
• Stir in the cranberries and mixed peel.
• Bring together with your hands.
• Roll out onto a floured surface to the thickness of 1cm.
• Cut into rounds using 6cm fluted cutter and place on baking tray.
• Bake for about 8-10 minutes.
• Meanwhile, lightly beat the egg white.
• Remove from the oven and brush with the beaten egg.
• Sprinkle with a little sugar and return the biscuits to the oven for 4-5 minutes until they are golden.

Soup

• Heat oil in a large pan.
• Add the onion and cook until soft.
• Add the celery, lek, potato and butter.
• Allow to sweat for five minutes.
• Add the stock and broccoli.
• Cook for 10-15 minutes until all the vegetables are soft.
• Puree the soup.
• tir in the stilton, allowing a few lumps to remain.
• Season with black pepper.

Cheese Scone

• Pre-heat oven to 180˚C / Gas 4
• Sift the dry ingredients into a large bowl, with your hands rub in the butter until. it resembles breadcrumbs.
• Add the cheddar and mil and bring together with your hands.
• Gently roll out on a floured surface to 3cm thick and cut into circles.
• Cook for 10 minutes.
• Remove from the oven and top with a sprinkling if cheddar.
• Return to the oven and cook for a further 5 minutes until golden brown.

Soup

• Melt the butter in a pan, add the onion and cook until soft.
• Add the butternut squash, give everything a stir and season with salt and pepper.
• Put the lid on and keeping the heat low, allow the vegetables to sweat gently for 10 minutes to release their juices.
• Pour in the milk and stock, simmer for 20 minutes.
• Puree the soup.

Oatcake

• Preheat oven to 180ºC/Gas 4
• Put all of the dry ingredients into a bowl and mix together with the melted butter.
• Add the water slowly until the mixture comes together.
• Roll out thinly and cut into small rounds.
• Place on a metal baking sheet and bake for 12 minutes.
• Turn the oven down to 160ºC and bake for a further 8-10 minutes.
• Cool on a wire rack.

Ice-cream

• Combine the egg yolks, cornflour and caster sugar together in a bowl, mix until smooth.
• Heat the milk in a saucepan until almost boiling.
• Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
• Now return the egg and milk mixture to the pan and cook over a low heat stirring constantly until thickened.
• Remove from the heat and pour the thickened custard back into a bowl.
• Sprinkle the surface with a little granulated sugar (this will prevent a skin forming) and allow cool.
• When the custard has cooled completely, whip the cream in a large mixing bowl until standing in soft peaks.
• Add the cool custard, chopped ginger and the ginger syrup.
• Mix until evenly combined.
• Pour into a shallow freezer proof container and chill for at least 2 hours before serving.

Roasted Rhubarb

• Preheat oven to 180C/ Gas 4
• Wash and trim the rhubarb so it fits within an ANTA baking dish.
• Sprinkle the caster sugar over the rhubarb, pour over the ginger wine.
• Bake for about 30 minutes until soft.