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Members Recipes

Carrot, Leek and Ginger Soup

30/3/2025

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Sue's Savoury Flan

13/1/2025

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This recipe won Heffle Wi's 2024 annual Bake off to make a savoury flan.
The influence for the flan was from Nadia's recent cookery programme regarding using up your leftovers, so Sue opened up the fridge and took her inspiration from what she found. Sue is passionate about reducing food waste and supporting our amazing farmers, so the lamb, eggs and milk were all sourced from local farmers.
INGREDIENTS
Pastry: 

150g Plain flour
Pinch of salt
75g Baking spread
Cold water
Filling:
2 eggs
​75g cream cheese
Cooked lamb , shredded
1 teaspoon cumin
1 pepper
1 onion
Mustard
Splash of milk
Cheese to grate on top
Oil to cook with
Method
Make the pastry by rubbing in the fat to the flour and salt. Add enough water to make a firm dough, then chill in the fridge for at least 30 mins.
Roll out the pastry and line a 6 inch flan dish. Blind bake for 10 minutes.
Cook the diced onion and pepper in a little oil until softened. Add to the blind baked flan, place the lamb on top. Sprinkle cumin on the lamb.
Beat the cream cheese, add the eggs, mustard and enough milk to make a thick pouring consistency. Pour into the flan case until it reaches the top, covering the other ingredients.
Grate the chees on top and bake in a medium oven for 30-40 minutes until set and golden in colour.
Enjoy!
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Maxine's Rhubarb and Lemon Cake -as enjoyed by so many at the Coffee Morning.

5/3/2023

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Ingredients:
225g unsalted butter, softened, plus extra for tin
225g Castor sugar
Zest of 1 lemon
4 medium eggs beaten (at room temperature
75g ground almonds
200g SR Flour
140g rhubarb, washed and cut into small chunks
1 tbsp Demerara sugar
Topping:
75ml double cream 
1tbsp water
3 tbsp lemon curd plus extra for drizzling
Method
  1. Heat oven to 180 C., lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
  2. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition until fully combined. The mixture will begin to look glossy. If at any time the mixture curdles, beat in a spoonful of ground almonds and continue to add the eggs.
  3. Stir in the ground almonds, then the flour and fold together carefully. Fold through ½ the rhubarb then transfer to the prepared cake tin and scatter with remaining rhubarb. Sprinkle top with Demerara sugar. Bake cake for 60 minutes or until an inserted skewer comes out clean. Transfer to wire rack to cool slightly in the tin.  When cold, make the topping by whipping the cream to soft peaks.  Using a bowl, loosen lemon curd with 1 tbsp water and fold it through the cream. Spread over the cake, drizzle with a little more lemon curd.
With thanks to Maxine

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Banoffee Pie

30/10/2022

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Plum Gin

14/9/2022

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Date and Walnut Loaf

15/6/2021

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No-Fail Yorkshire Puddings

17/5/2021

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Chocolate Fudge Cake

12/4/2021

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Apple, Chocolate and Hazelnut Cake

15/3/2021

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Carrot, Leek and Ginger Soup

15/2/2021

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Makes enough for 4 servings and can be frozen
 
55gms unsalted butter
1 medium Onion -chopped fine
250gms diced carrot
2 medium leeks – chopped
3 cm fresh ginger – finely chopped or grated
1 litre vegetable stock
290 ml milk fresh (or use long life which adds flavour)
Salt and freshly ground black pepper to taste
 
1   Melt butter in heavy based saucepan. Add onion and sweat until soft.
2   Add Carrots and cook slowly until softened - should break up with wooden spoon.
3   Add leeks and ginger. Cook for approx. 10 mins.
4   Add vegetable stock, season and then bring to boil and then simmer for 10 mins.
5   Blend down to form a ‘smooth’ soup (usually a thickish blend).
6   Slowly add milk until soup reaches your desired consistency.
 
Can be served with added parmesan or soured cream to add smoothness and flavour.


Contributed by Graham Stoner

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www.esfwi.org.uk/heffle-wi/Heffle WI is part of the
East Sussex Federation of Women's Institutes.
Photos from Kent Wang, Stewart Black
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