Veterans

Welcome to the veteran's page - we now have a 'Recipe of the Month' kindly provided by Aunty Carin. If you would like to submit your own recipe or comments then please email me. Enjoy...

New this month is a White Chocolate Cheescake recipe from Aunty Gaynor

250g    Digestive Biscuits
100g     Butter
200g    Cream Cheese
300g    White Chocolate
500ml   Double Cream
1oz       Caster Sugar
 
  
1.   Crush biscuits, melt butter.  Add biscuits to butter and mix. Place in a flan dish and press down firmly to form the base.
      (You may need to add extra butter if it looks too dry and crumbly).  Put in fridge to harden.
 
2.   The mix the cream cheese and the caster sugar together in a bowl. 
 
3.   Whip the double cream until it thickens then fold this into the cream cheese and sugar.
 
4.   Melt the chocolate.
 
5.   Add the melted chocolate to this mixture and fold in.
 
6.   Spread on top of the biscuit base and place in the fridge to set.
 
If you want a slimline version use Elmlea Cream and low fat cream cheese – other brands are available.
 
You can serve with fresh raspberries or similar fresh fruit.   
 
Eat and Enjoy !!!!!!!
 
Aunty Carin’s November Cake of Month: Pain aux Noix

Now, now, just wait a minute:  do not run from the room wailing “but I don’t like walnuts!!!”  This cake is really lovely, honest.  I don’t like raw walnuts either – after several years’ training I can manage to eat half of one without gagging.  My snivelling brats (as experimental cake tasters) also loathe walnuts but are more than happy to eat them in cake form.

This is because the baking process (not to mention all the sugar and honey) takes away any of the bitterness that walnuts usually have and just leaves a nicely mellow nutty-flavoured cake.  Since the walnuts are blitzed into little tiny pieces, there’s nothing to get stuck in your teeth (if you’ve still got them) either, so it’s ideal for old people.  It’s a really easy cake to make too – just some blitzing, melting and stirring before you put it in the oven.

Please do make this cake; I’m sure you will enjoy it.  I don’t often bother with the icing sugar, but it is nice with a slice of cheese, such as Caerphilly or Wensleydale, instead.  We haven’t yet managed to wait twenty-four hours to eat it either, but the experience is none the worse for that!

Pain aux Noix (Walnut Cake from The French Market by Joanne Harris & Fran Warde)

200g/7oz walnuts
200g/7oz butter
100g/3½oz unrefined soft brown sugar
100g/3½oz honey
2 beaten eggs
300ml/½pt milk
350g/12½ self-raising flour
1 tsp baking powder
1 tbsp icing sugar

• Heat the oven to 350°F/180°C and line a 2lb loaf tin with baking paper.
• Melt the butter, sugar and honey in a saucepan over a gentle heat.  When melted and blended, remove from the heat and stir in the blitzed walnuts.
• Whisk the eggs and milk together and then stir this into the walnut mixture.
• Pour the mixture into the loaf tin and bake for 30 minutes.  Reduce the heat to 300°F/150°C and bake for another 30 minutes.
• Best eaten at least 24 hours later – just wrap in tin foil when cool.

Aunty Carin’s October Cake of Month: Tea Bread

What do old people like?  That’s right, it’s Tea and Cake, so what could be better than a cake with tea in it?

This is a teabread recipe, for people who cannot get enough tea in their lives by merely drinking it and feel compelled to eat tea-flavoured things as well.  Actually, the tea flavour isn’t overwhelming and I have been known to replace a tablespoon of soaking liquid with cherry brandy instead, which certainly adds to the flavour.  Feel free to experiment with other liqueurs too!

By the way, it’s not a mistake; there really is no butter or margarine in this cake – so it’s (relatively) fat-free, which means you can have a really big slice without feeling remotely guilty.

Bun Loaf (from The Complete Farmhouse Kitchen Cook Book)

225g/8oz mixed dried fruit
175ml/6floz cold strained tea
225g/8oz self-raising white flour
Pinch of salt
125g/4 oz soft brown sugar
1 large egg (beaten)
1tsp mixed spice

• Soak the fruit in the tea overnight (or a couple of hours if you forget the night before).
• Mix the flour, salt and sugar in a large bowl.
• Drain the fruit, saving the liquid.
• Mix fruit and beaten egg into the flour, using some of the soaking liquid to make a firm dropping consistency – depending on the size of the egg, 1 or 2 tablespoons of liquid will be needed.
• Line a 2lb loaf and put the mixture in it.
• Bake in a moderate oven, Gas 4, 350°F, 180°C for about 1 hour, until firm.
• Leave in the tin for about 5 minutes, and then turn onto a wire rack to cool.

Match Reports

Vets tournament on the weekend of 23rd and 24th May in Swansea

A great time was had by all - and we managed to play some hockey.

We came joint 3rd with Bridgend - joint 3rd because we were 1-1 at full time but because it was so hot and we are old we decided not to bother with flicks.

Great to see Louise out and about for the whole weekend with us too.

More old fogey things to follow....