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Baklava

Baklava

Ingredients:

18 sheets ready-made filo pastry
(unwrap and keep under a damp tea-towel until you are ready to use)
225g unsalted butter, plus extra for greasing
225g mixed pistachios and walnuts, roughly chopped
2 tablespoon granulated sugar
1 teaspoon ground cardamom

For the syrup:

350g granulated sugar
300ml water
1 tablespoon lemon juice
2 tablespoon orange blossom water

Method:

  • Preheat the oven to 180°C 350°F Gas 4.
  • Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
  • Melt the remaining butter in a saucepan over low heat or in a microwave.
  • Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
  • In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
  • Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
  • Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
  • Place in the preheated oven for approximately 20 minutes, then decrease the temperature to 150°C 300°F Gas 2
  • Cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top.
  • Do not allow the top to burn. Remove and allow to cool slightly.
  • For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and
  • cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
  • Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.

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Honey Cake

Honey Cake

Ingredients:

100g Butter/Margarine
150g Honey
2 Eggs
225g Self-Raising Flour
150g Sultanas
Pinch salt

Method:

  • Cream butter or margarine and honey together.
  • Beat eggs and add alternatively with sifted flour and salt to creamed mixture.
  • Add fruit and enough milk if necessary to give a dropping consistency.
  • Turn into well greased 7 inch round tin
  • Bake for about 1¼ - 1½ hours in a moderate (150°C) oven
  • Allow to cool a little then turn out onto wire cake stand and leave to cool.

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Honey Cookies

Honey Cookies

Ingredients:

100g butter
100g soft brown sugar
1 egg
1 teaspoon of vanilla essence
2 tablespoons honey
225g SR wholemeal flour

Method:

  • Cream together the butter and sugar
  • add egg and vanilla essence
  • Beat in the honey and add the flour bit by bit until you have a soft dough.
  • Cover and leave in fridge for an hour.
  • Make little balls of mixture and place on greased baking tray flatten each one a little.
  • Bake in oven gas mark 4, 180°C, 350°F for about 10 mins.
  • Cool on a wire rack.

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