The Rose Cottage Recipe Book

Background

Ingredients

Method

1. Crush the biscuits either in a plastic bag with a rolling pin or in a food processor.
2. In a small pan, melt together the butter and sugar. When bubbling nicely, take off the heat and stir in the biscuit crumbs.
3. Line a cake tin with foil and press the biscuit mixture into it to form a base. Chill in the fridge to set.
4. Put the tins of condensed milk (unopened) into a pan and cover with water. Bring to the boil, cover and simmer gently for 2 hours. Keep an eye on the pan and ensure that the tins are aways covered by water. Top up with boiling water, as required.
5. Allow the tins to cool for just 5 minutes. Open very carefully (the hot filling may ooze or explode out and is very hot). Spread over the base. Allow to cool.
6. Slice the bananas and layer over the toffee.
7. Whip the cream until thick and spread over the banana. (Uncovered banana will turn black to make sure to cover it all.)
8. Crush the Flake in the packet then spread the crumbs over the top of the cream.
9. Enjoy!

Ingredients

Method

1. Fry the onion, until soft and golden.
2. Mix the corn flour with a little of the water to make a paste.
3. Add all the ingredients to the pan, with the onions.
4. Bring to the boil and simmer until the flavours are nicely mixed.

Ingredients

Method

1. Pre-heat oven to 230℃.
2. Roast the ribs in the oven for 30 mins.
   
3. Drain off excess fat.
   
4. Reduce the oven temp to 180℃.
   
5. Pour the BBQ sauce over the ribs.
   
6. Cook for 1 hour, basting frequently.
   

Ingredients

Method

1. Preheat the oven to 190°C.
2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
3. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.
4. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
5. Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
6. Fold the feta and basil into the soft squash, along with some more salt and pepper.
7. Spoon the filling back into the two empty squash halves, return the squashes to the oven.
8. Bake for a further 15 minutes before serving.

Ingredients

Method

1. Preheat the oven to 180℃ (fan 160℃).
2. Oil and line the base and sides of an 18 cm square cake tin with baking parchment.
   
3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs.  Lightly mix with a wooden spoon.
   
4. Stir in the grated carrots, raisins and orange rind.
   
5. Mix the flour, bicarbonate of soda and spices, then sift into the bowl.  Lightly mix all the ingredients until evenly amalgamated.  The mixture will be fairly soft and almost runny.
6. Pour the mixture into the tin and bake for 40 to 45 minutes, until it feels firm and springy.
   
7. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
   (You can freeze the cake at this point.)
   
8. Cream cheese frosting:  For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Spread a thick layer on top of the cake.
   

Notes

• Ingredient amounts don’t need to be exact.
  
• May need to bake longer and at a lower temp in a loaf tin.  Two small loaf tins cook for same amount as a large square tin.
  
• Tested successfully with gluten free flour