Olga Klesch's profile page
Recipes
Greengage Tart
By Olga Klesch
In the 18th century, Sir William Gage planted some French plum trees at Hengrave Hall, near Bury St
- 175 Gram Plain flour (6 oz)
- 75 Gram Butter (3 oz)
- 25 Gram Toasted hazelnuts, very finely chopped (1 oz)
- 1 Tablespoon Soft light brown sugar
- 450 Gram Greengages or plums, halved and stoned (1 lb)
- 2 Eggs
- 300 ml Single cream ( 1/2 pint)
- Little Caster sugar (optional)
Yogurt Custard Tarts
By Olga Klesch
You can also flavour custard with coffee, chocolate or fruit purée for a quick dessert
- 250 Gram Wholemeal shortcrust pastry
- 3 Tablespoon Custard powder
- 1 Tablespoon Sugar
- 300 ml Milk ( 1/2 pint)
- 150 Gram Greek style yogurt (5 oz)
- Fresh fruits, selection to decorate
Cloutie (or Clootie) Dumpling
By Olga Klesch
When I went off to College, my mother worried that I would not have enough to eat, so she made sure that I always t...
- 150 Gram Sieved plain flour (6 oz)
- 75 Gram Shredded suet (3 oz)
- 100 Gram Caster sugar (4 oz)
- 100 Gram Currants (4 oz)
- 100 Gram Sultanas (4 oz)
- 1 teaspoon Mixed spices
- 1/2 teaspoon Bicarbonate of soda
- 150 Ml Buttermilk (5 fl oz) enough to give a thick soft batter
Choux Pastry
By Olga Klesch
For sweet and savoury buns and éclairs etc
- 65 Gram Plain flour (2 1/2 oz)
- Pinch Salt
- 150 ml Water (1/4 pint)
- 50 Gram Butter (2 oz)
- 2 Eggs, well beaten
Jam Tarts
By Olga Klesch
Roll out the pastry and cut out 12 circles with a 7
- 150 Gram Shortcrust pastry (5 oz)
- 12 Teaspoon Strawberry Jam
Lemon Buns
By Olga Klesch
Sieve the flour, salt, sugar and spices
- 350 Gram Strong plain flour (12 oz)
- 1 Teaspoon Salt
- 75 Gram Caster sugar (3 oz)
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ground cardamom
- 75 Gram Butter (3 oz)
- 2 Teaspoon Dried yeast
- 1 Lemon, zest only
- 150 ml Milk, warmed ( 1/4 pint)
- 2 Eggs, beaten plus egg wash
- 1 Tablespoon Lemon marmalade, sieved
Marmalade Teabread
By Olga Klesch
A moist spicy teabread with a fruity flavour
- 200 Gram Plain flour (7 oz)
- 1 Teaspoon Ground ginger
- 1 Teaspoon Baking powder
- 50 Gram Butter, diced (2 oz)
- 50 Gram Light soft brown sugar (2 oz)
- 4 Tablespoon Orange marmalade
- 1 Egg, beaten
- 3 Tablespoon Milk
- 25 Gram Candied orange peel, chopped (1 oz)
Spiced Fruit Teabread
By Olga Klesch
Delicious sliced with butter
- 350 Gram Self raising flour (12 oz)
- 1 Heaped tsp Grated nutmeg
- 1 Heaped tsp Cinnamon
- 1 Teaspoon Allspice
- 110 Gram Soft light brown sugar (4 oz)
- 175 ml Double cream (6 fl oz)
- 2 Large Eggs, beaten
- 50 Gram Butter, melted (2 oz)
- 2 Dessert apples, peeled, cored and grated
- 75 Gram Dried pears, chopped (3 oz)
- 50 Gram Fresh ginger, chopped (2 oz)
Apple Ice
By Olga Klesch
Any sweet apples can be used for this recipe
- 4 Eating apples
- 1/2 Lemon, zest and juice
- 2 Tablespoon Brandy
- 25 Gram Sugar (1 oz)
- 150 ml Double cream, whipped ( 1/4 pint)
- Chocolate leaves
Apple and Cheese Pudding
By Olga Klesch
Cook the apples gently in butter and vanilla essence until slightly soft, place in a buttered ovenproof dish
- 450 Gram Eating apples, sliced (1 lb)
- 25 Gram Butter (1 oz)
- few drops Vanilla essence
- 150 ml Milk ( 1/4 pint)
- 100 Gram Curd cheese (3 1/2 oz)
- 2 Eggs
- 25 Gram Caster sugar (1 oz)