RECIPES
Here are some of the Dynamo House favourites:
Cheese Straws
INGREDIENTS
A sheet of ready made puff pastry
An egg - beaten with a splash of milk
2 hands-full grated Italian hard cheese (Parmesan or similar)
2 hands-full grated mature cheddar cheese
Sprinkle of black pepper
Sprinkle of paprika
Teaspoon of Marmite (optional)
METHOD
Unroll pastry sheet after resting from the fridge. Kep it on the greaseproof paper it is supplied in and lay it out on a flat surface in front of you with the long edge closest to you.
Coat the pastry with the beaten egg mix with a pastry brush and sprinkle with the pepper & paprika.
Evenly spread the grated Italian cheese and mature cheddar over the top half of the pastry in front of you.
If adding Marmite, drizzle evenly over the cheese - this is easier if you warm the Marmite first and use a fork.
Fold the pastry sheet in half away from you so the plain half of pastry goes over the cheese topped section and press down with your hand or lightly roll with a rolling pin to secure the cheeses inside the pastry sandwich.
Cut into 2cm strips from the fold to the open edge of the pastry.
Take an individual strip twist - about 3 turns should do the trick - and stretch in length slightly as you twist.
Place on a baking sheet on greaseproof paper. Repeat for all the strips.
Coat the twists with the remaining beaten egg mix.
Bake for about 15 minutes at 220 degrees Centigrade.
Remove from the baking sheet to a cooling tray.
A sheet of ready made puff pastry
An egg - beaten with a splash of milk
2 hands-full grated Italian hard cheese (Parmesan or similar)
2 hands-full grated mature cheddar cheese
Sprinkle of black pepper
Sprinkle of paprika
Teaspoon of Marmite (optional)
METHOD
Unroll pastry sheet after resting from the fridge. Kep it on the greaseproof paper it is supplied in and lay it out on a flat surface in front of you with the long edge closest to you.
Coat the pastry with the beaten egg mix with a pastry brush and sprinkle with the pepper & paprika.
Evenly spread the grated Italian cheese and mature cheddar over the top half of the pastry in front of you.
If adding Marmite, drizzle evenly over the cheese - this is easier if you warm the Marmite first and use a fork.
Fold the pastry sheet in half away from you so the plain half of pastry goes over the cheese topped section and press down with your hand or lightly roll with a rolling pin to secure the cheeses inside the pastry sandwich.
Cut into 2cm strips from the fold to the open edge of the pastry.
Take an individual strip twist - about 3 turns should do the trick - and stretch in length slightly as you twist.
Place on a baking sheet on greaseproof paper. Repeat for all the strips.
Coat the twists with the remaining beaten egg mix.
Bake for about 15 minutes at 220 degrees Centigrade.
Remove from the baking sheet to a cooling tray.
Chocolate & Coconut Cake
Gluten Free
Marmalade Cake
Rhoda's Bara Brith (Welsh Tea Loaf)
Ingredients:
400g Sultanas
300ml Strong Hot Tea
250g Plain Flour
1 teaspoon Baking Powder
2 Teaspoons Mixed Spice
1 Beaten Egg
2 Tablespoons Marmalade (I use the fine cut low sugar one)
400g Sultanas
300ml Strong Hot Tea
250g Plain Flour
1 teaspoon Baking Powder
2 Teaspoons Mixed Spice
1 Beaten Egg
2 Tablespoons Marmalade (I use the fine cut low sugar one)
Method:
1. Put the sultanas in the hot tea and allow to cool and soak overnight.
2. Mix all the other ingredients together in a bowl. It should be quite a moist mix so add a little orange juice if too stiff.
3. Add the sultanas and mix thoroughly.
4. Pour into a lined loaf tin and bake at 180 Celsius for 50 - 60 minutes until a skewer can be inserted and removed cleanly.
1. Put the sultanas in the hot tea and allow to cool and soak overnight.
2. Mix all the other ingredients together in a bowl. It should be quite a moist mix so add a little orange juice if too stiff.
3. Add the sultanas and mix thoroughly.
4. Pour into a lined loaf tin and bake at 180 Celsius for 50 - 60 minutes until a skewer can be inserted and removed cleanly.
Chocolate Fridge Cake
This recipe doesn't require any baking at all. You just melt & mix things together and put it in the fridge. The resulting treat always sells out quickly at the café. You can add any dried fruit or chocolate treat you have around if you don't have cherries, raisins or marshmallows - why not try dried apricots, flaked almonds and Malteasers, or replace the digestive biscuits with ginger nuts and add diced stem ginger with the raisins for a more sophisticated flavour.
Almond Macaroons - Gluten Free
We try to ensure there is a gluten free cake available most times we open. One of the most popular choices we offer are the almond macaroons. These are firm favourites with our visitors whether they need to avoid gluten or not. With only a few ingredients they are a pretty simple cake to make. For the café we make up a batch scaled up for three egg whites and then weigh out 40g of the mixture for each macaroon. This is flattened into a disc before baking rather than making a small ball of mixture - this makes them crispy on the outside & soft & sticky in the middle. Always use a good quality baking parchment or they will stick. Watch them in the oven - they brown very quickly!
Katie's Jam Crumble Slice
This is a simple recipe with no eggs so it doesn't reply on any rising to magically to happen in the oven. A good one to try if you are a beginner. You can make it even easier if you do the "rubbing in" using a food processor.
Variations on a theme:- Make it Christmassy by using mincemeat instead of jam, make it more luxurious by using a tin of cherry pie filling in place of the jam - the combinations are endless.
Variations on a theme:- Make it Christmassy by using mincemeat instead of jam, make it more luxurious by using a tin of cherry pie filling in place of the jam - the combinations are endless.
Nell's Chewy Oat Cake
This tray bake recipe comes from Nell Robinson who lived in the village for 84 years. It is a firm favourite at the Café although we usually label it as chewy fruit slice or something similar as not everyone knows what to expect with its full title. We often add stem ginger, cherries, dates, figs or dried apricots as part of the dried mixed fruit - just add anything you have that you like.
