Recipes

CROSSOGUE PRESERVES CURD ROULADE

INGREDIENTS:

4 EGG WHITES

6OZS CASTER SUGAR

PINCH OF SALT

1/2 TSP CINNAMON

1/2 PT CREAM

LEMON OR APRICOT CURD

METHOD:

1. Line swiss roll tin with bakewell paper.

2. Beat egg whites till they form peaks.

3. Add 1/2 caster sugar and beat it in, then the rest with the salt and cinnamon.

4. Spread the meringue mixture onto the bakewell.

5. Put in pre-heated oven (gas mark 5, 190C, 375F) and bake for 10 to 12 minutes in centre of oven.

6. Turn out on to a wire tray onto another piece of bakewell and leave to cool.

7. Beat up cream, spread the curd onto the meringue then spread the cream on top gently and roll the meringue with the aid of the bakewell into a roll.

8. Put in the fridge till required.

ENJOY!!

CROSSOGUE PRESERVES RHUBARB AND GINGER CHEESECAKE

INGREDIENTS:

12OZ COTTAGE CHEESE

1 PACKET OF LEMON JELLY

4 TBS CROSSOGUE PRESERVES RHUBARB AND GINGER JAM

3 EGGS SEPARATED

10 0ZS DIGESTIVE BISCUITS

6 OZS MELTED BUTTER

1/2 PT CREAM

5 MLS OF BOILING WATER

4 OZS CASTER SUGAR

2 OZS BROWN SUGAR


METHOD:

1. Line 8" loose -bottomed cake tin with bakewell paper.

2. Melt the butter and add the crushed biscuits and brown sugar.

3. Put the mixture into the tin and press down firmly, put in fridge.

4. Make jelly with 1/4 pint boiling water, leave to cool.

5. Put cheese, 1/4 pint cream into bowl and beat together.

6. Beat the egg yolks and sugar together till thick and creamy, add to cheesemixture then add jelly.

7. Beat egg whites till stiff and in separate bowl beat rest of cream till thick.

8. First fold cream into mixture followed by the egg whites.

9. Pour mixture into tin with biscuit bottom and leave in fridge overnight or for faster set put in the freezer for 6 hours.

10. When ready - open tin to remove paper, put on a plate and decorate as desired.

ENJOY!!