Cookery Corner - Recipes submitted by members of the Queens Park Residents Association, Northampton.

Last updated 20 January 2012

Hosted by Namehog

Mince Pies

INGREDIENTS (makes 12 pies)

350g mincemeat

200g plain flour sifted

40g castor sugar

75g ground almonds

125g unsalted butter diced

1 large free range egg beaten

Milk to glaze

DIRECTIONS

Lightly butter a 12 hole pie tin
Place the flour, sugar and butter in a food processor until resembling breadcrumbs
Slowly add the egg through the feeder tube
Or rub the butter into the dry ingredients by hand and stir in the egg
Bring the mixture together with your hands, wrap in Clingfilm and chill for an hour
Thinly roll out the pastry on a floured surface, cut out 12 circles with a fluted pastry cutter
Press gently into each pie hole and fill with mincemeat
Cut out another 12 slightly smaller disks and cover the mincemeat pies
Press the edges together to seal, make a small slit in the top of each and lightly brush with milk
Chill for 30 mins, meanwhile preheat the oven to 200C or gas mk 6
Bake for 20 mins until golden brown and serve warm.

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Iced white chocolate amaretti bombes

INGREDIENTS (makes 6)

50g dried cherries

3 tbsp amaretti liquer plus extra to serve

50g sultanas

100g white chocolate broken into pieces

A little flavourless oil for greasing

6 amaretti biscuits

2 eggs separated

2 tbsp castor sugar

200ml double cream

DIRECTIONS

Put cherries in a small bowl with the liqueur
Cover and heat in microwave on high for 1 minute
Leave covered to cool for 10 minutes, then stir in the sultanas
Gently melt the chocolate in a bowl over simmering water
Meanwhile double line 6 oiled 150ml pudding basins with Clingfilm
Break up the amaretti biscuits and arrange them in the bottom of the basins
Whisk the edge whites and sugar until thick and glossy
Next, whisk the cream until it softly holds its shape
Stir the cherry and sultana mixture into the chocolate with the egg yolks and 1tbsl of cream
Fold in the rest of the cream and the egg whites
Spoon it into the basins, cover with Clingfilm and freeze
They will keep for up to 6 weeks
To serve turn out onto plates, strip away the Clingfilm and drizzle with a little extra liqueur or serve with a glass of liqueur alongside.