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Recipes
Apricot Ginger Shortbread
By ANNA PRINCEVA
Serve this dessert quickly or the biscuits will go soggy
- Serves: 6
- 150 Gram Plain flour (6 oz)
- 50 Gram Ground rice (2 oz)
- 50 Gram Soft brown sugar (2 oz)
- 1 Tablespoon Ground ginger
- 100 Gram Butter (4oz)
- 425 Gram Can apricots in natural juice, drained (15 oz)
- 300 ml Double cream, whipped ( 1/2 pint)
- Angelica
Apricot and Prune Teabread
By ANNA PRINCEVA
Granary flour is malted brown flour with malted wheat flakes
- Serves: 12
- 275 Gram Granary flour (10 oz)
- 2 1/2 Teaspoon Baking powder
- 1 1/2 Teaspoon Ground mixed spice
- 75 Gram Butter (3 oz)
- 100 Gram Ready to eat prunes, stoned and chopped (3 1/2 oz)
- 75 Gram Unsalted peanuts, roughly chopped (3 oz)
- 75 Gram Soft brown sugar (3 oz)
- 100 Gram Dried apricots, chopped (3 1/2 oz)
- 200 ml Milk (7 fl oz)
- 1 Egg, beaten
All Purpose Scones
By ANNA PRINCEVA
These useful scones can be served as either a sweet or a savoury treat
- Serves: 7-8
- 225 Gram Self raising flour (8 oz)
- 1/2 Teaspoon Salt
- 50 Gram Butter (2 oz)
- 150 ml Milk, plus extra for brushing (1/4 pint)
Apple Cream Buns
By ANNA PRINCEVA
These delicious choux pastry buns conceal a traditional west country mixture of apples and cream
- Serves: 16
- 150 ml Water (1/4 pint)
- 50 Gram Butter (2 oz)
- 65 Gram Plain flour, sifted (2 1/2 oz)
- 2 Eggs, beaten
- 450 Gram Bramley apples, peeled, cored and sliced (1 lb)
- 25 Gram Sugar (1 oz)
- 150 ml Double cream (1/4 pint)
- Icing sugar, to dust
Apple and Green Pepper Chutney
By ANNA PRINCEVA
For a sweet condiment that goes well with meat pies, empanadas or any cooked pork dish, try this apple and green pe...
- 3 green peppers
- 1 medium onion
- 3 lb apples
- 1/2 lb seedless raisins
- 1 tbsp salt
- 1/2 pint vinegar
- 3/4 lb sugar
- 1 1/2 tbsp ground ginger
- 1/4 lb concord grape jelly or jam
- 3 lemons, zest and juice
Apricot Jam
By ANNA PRINCEVA
This delightful jam can be made at any time of year as it uses dried apricots
- 450 Gram Dried apricots (1 lb)
- 1.75 Litres Water (2 1/2 pints)
- 1 Lemon, juice only
- 1.8 Kilogram Sugar (4 lb)
Alternative Mincemeat
By ANNA PRINCEVA
With thanks to Lotte Duncan
- 110 Gram No-soak, dried apricots, chopped (4 oz)
- 110 Gram Dried pears, chopped (4 oz)
- Juice and grated zest of two oranges
- 450 Gram Sultanas (1 lb)
- 450 Gram Raisins (1 lb)
- 5 Tablespoon Orange marmalade
- 225 Gram Soft brown sugar (8 oz)
- 225 Gram Demerara sugar (8 oz)
- 2 Teaspoon Ground mixed spice
- 1/2 Teaspoon Freshly grated nutmeg
- 150 ml Dark rum (5 fl oz)
- 150 ml Brandy (5 fl oz)
Asparagus Soup
By ANNA PRINCEVA
This is an eighteenth century recipe from a manuscript in the Macadam collection, Edinburgh
- Serves: 4
- 20 Asparagus spears
- 900 ml Chicken stock, or vegetable stock (1 1/2 pints)
- 225 Gram Green peas , or chopped spinach (8 oz)
- 1 Teaspoon Sugar
- Salt and pepper
- 25 Gram Butter (1 oz)
- 25 Gram Plain Flour (1 oz)
- 150 ml Milk (1/4 pint)
- 6 Tablespoon Double cream
Anglesey Eggs
By ANNA PRINCEVA
Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish sea
- Serves: 4-6
- 6 Small Leeks, chopped
- 450 Gram Hot mashed potato (1 lb)
- Salt and freshly ground black pepper
- 75 Gram Butter (3 oz)
- 1 Tablespoon Plain flour
- 300 ml Hot milk (1/2 pint)
- Pinch Grated nutmeg
- 75 Gram Cheese, grated (3 oz)
- 8 Eggs, hard boiled
Beef Braised with Beer and Cheddar Cheese Dumpling
By ANNA PRINCEVA
A delicious and economical meal using good West Country ingredients
- Serves: 4
- 25 Gram Beef dripping, or oil (1 oz)
- 2 Medium Onions, sliced
- 675 Gram Stewing beef, cubed (1 1/2 lb)
- 1 rounded tbsp Plain flour
- 1 Teaspoon Brown sugar
- Pinch Cinnamon
- 300 ml Brown ale ( 1/2 pint)
- Salt
- Freshly ground black pepper
- ---- Dumplings ----
- 100 Gram Self raising flour (4 oz)
- 50 Gram Shredded suet (2 oz)
- 25 Gram Cheddar cheese (1 oz)
- Salt and freshly ground black pepper
- 2-3 Tablespoon Water