The Clifford Family Cookbook

The Clifford Family Cookbook * AMC 50th Edition

The Clifford Family Cookbook

1

Dedication

To our dearest Ann, The Clifford Family Cookbook has been in the works for a while, realised in lore but lacking a physical form. While this modest effort has no claim to the ultimate title, it’s a start - and hopefully provides the inspiration for other editions. Inside you’ll find a collection of recipes from all the Clifford family, celebrating the years that have been and their glorious mix of food, fun and family. As you no doubt have gathered, its inspiration is the celebration of your half century and its substance the result of a family wide effort, with everyone contributing recipes, photos and memories. A special thanks is due to Philippa, for her coordination and digging up most of the photos sprinkled through these pages.

What to say, that we haven’t said before? Family and food are twin pillars of our lives and you as much as anyone else have epitomised them. While it’s easy to appreciate how a 50th birthday can seem intimidating, it’s important to remember that it’s a milestone, not a millstone – and you’ve achieved it with a grace matched by few.

Happy 50th Mum. We love you more than these words testify. xx Dan, Toby, and Honor (with thanks to all the Clifford cohort that contributed)

The Clifford Family Cookbook

3

The Clifford Family Cookbook

5

Contents:

Staples.

Focaccia Bacon Carbonara Crying Leg of Lamb The Chicken Dish White Wine Potatoes Paella Spinach and Ricotta Pasta Shells Baby Whitebait Omelettes Greek Fish Casserole Smoky Chorizo and Israeli Couscous Salad Caramelised Onion Tart Cold Chicken Curry Spicy Chicken Skewers Chicken and Spinach Phyllo Pie

Desserts.

Grandma’s Christmas Pudding Florentines Strawberry Summer Cake French Strawberry Tart Raspberry Tart Louise Cake The Perfect Apple Pie Grandma’s Fudge Cake Chocolate Coconut Truffles A Perfect Pavlova Panettone Zucotto

The Clifford Family Cookbook

7

Staples

* Focaccia This recipe is one we’ve all had the pleasure of enjoying (and in my case, the frustration of failure at the hand of a toothless flat oven..). As far as I know, this came to the family by way of the Chunn dynasty and has been consumed on almost every weekend since. This is a direct copy of the email Mum sent me when I first ventured out on my own - I might not make it enough, but it’s a sure fire winner and a delicious accompaniment to any meal - Dan Ingredients Mix 1 tspn dried yeast with ½ tspn of sugar and ¼ c of warm water While you are waiting for that to do its yeast thing,

In another big bowl mix 4 c flour 1 ¾ c water 3 tablespoons olive oil 1 tspn salt

Then add the frothy yeast mixture to the flour.

Leave to rise for at least two-three hours (somewhere warm).

Preheat the oven to 230 degrees C. Pour some olive oil and swirl it around to cover the base of a baking dish or tray. Spread the dough out and drizzle over more oil and sprinkle generously with Maldon or rock salt.

Bake for 20 mins approx. depending on your oven.

Staples

Bacon Carbonara * Perfect for those cold Dunedin nights, this classic has travelled through the family archives into the hands of the younger generation, eager to impress their new flatmates from north of the Bombay hills with some Italian cuisine. First taught to me

by Mum for school at the age of 11, it has seen plenty of use since then - TK. Ingredients: 500g smoky bacon 1kg penne pasta 200ml cream 3 eggs 2 cloves of garlic Olive Oil

1.Boil up a large pot of water, and tip in the pasta, adding additional salt/oil to prevent sticking.

The pasta should take 12-13 mins in the pot.

2.Add some oil to a pan and fry the garlic with the bacon, stirring occasionally.

3. Crack the eggs and strain the whites so you are left with the yolks. Beat them in a bowl, while adding the cream until you have a nice off-yellow mixture.

4. Once the pasta is cooked, drain the pot and quickly run the pasta through cold water (this will stop the egg from scrambling). Tip it back into the large pot to mix, along with the bacon and sauce. Serves 6 hungry boys.

The Clifford Family Cookbook

9

Staples

Crying Leg of Lamb * Tom and I loved this dish and I have distinct memories of having the smell of the lamb sweeping through the house in the early evening as Tom and I rushed out the back for another 10 over quick fire cricket match at the infamous 111 KC BYC Ground. The crying leg of lamb is truly one of our family’s greatest dishes, as it includes perfectly cooked kiwi lamb and good old fashion potatoes. A real boy’s treat. Even to this day Tom and I still crave this lamb and always welcome it when we arrive back at the gates of the crescent - Nick

Ingredients: 1 x large roasting dish 1 x lovely leg of NZ lamb and fresh garlic As many Agria potatoes as you think you need…never enough!

Peel and slice quite thickly Chicken stock Fresh thyme Salt and pepper Heat oven to 190 at least.

Put leg of lamb/garlic in roasting dish in the oven for about 20 mins…this will start the roasting….drain off the fat from the dish… put sliced potatoes in bottom of roasting dish, sprinkle with fresh thyme…add pepper and salt and carefully place the leg of lamb on top or on roasting rack sitting above potatoes.

Roast like this for another 10 minutes by which time lamb will be starting to cook… add enough chicken stock to cover potatoes and roast for about another 30/40 mins…you may have to add more chicken stock to potatoes…keep an eye on them!

Remove leg of lamb and cover…let it rest.

Return potatoes to oven to become golden, crisp and delicious.

We often had broccoli cheese or peas with this… loved it!!

The Clifford Family Cookbook

11

Staples

The Chicken Dish * This recipe is a firm family favourite. I remember that Mother found it in a magazine article in the late 1960s giving the favourite recipes of celebrities… this was entitled Elizabeth Taylor’s Chicken Dish! We quickly forgot about Elizabeth Taylor and made it our own. We have enjoyed this on many occasions but one that does stand out to me was on Denis’21st birthday in Hawkes Bay when we had a special dinner at the home of the Hughes family near Havelock North. Mum and I cooked this chicken dish in triplicate to take…and it was a big success so ensuring its place as a culinary keeper! After 45 Ganges Rd had been sold and we all gathered for a farewell dinner, it was the chicken dish we cooked as a reminder of happy times there - Philippa.

Ingredients 1 bag of frozen chicken pieces…or equivalent.

Such as a jointed fresh chicken 4 or so drumsticks extra.

100grams of butter Olive Oil Chicken Stock Red Wine Bacon rashers 1 Onion Garlic Button mushrooms

If chicken is frozen thaw first and then and dredge pieces lightly in flour…do this by shaking in supermarket bag.

Melt about 100 g of butter in a deep oven proof casserole and add splash of olive oil…in small batches fry chicken until golden..it does not have to be cooked through. Remove and drain on kitchen paper.

In the same dish, now saute 5 or so rashers of bacon and a finely chopped onion and few cloves of garlic until translucent but not brown…add about 500mls of chicken stock and a good glass or so of red wine….let it bubble and then thicken by adding a tablespoonful of cornflour combined with half a cup of COLD water… combine using a whisk. Bring sauce back to the simmer point…stir constantly using the whisk. The sauce should have thickened but be like a gravy consistency..add more liquid if needed or thicken more….you will get to know how it should be.

Return the sauteed chicken pieces to the pan or transfer all to a casserole dish Make sure that the chicken is covered with the sauce. At this stage the chicken may be frozen or refrigerated. Before serving, bake in a moderate oven for about an hour..the chicken should be very tender. Just before serving add sauteed button mushrooms and chopped parsley.

Serve with a green salad and small new potatoes and crusty bread. As an alternative, try mashed potatoes and creamed spinach.

*

This is really tasty when made well!! Enjoy!!

The Clifford Family Cookbook

13

Staples

White Wine Potatoes (or patate arrosto con vino bianco)

6 large potatoes (preferably Agria) 2 tablespoons olive oil half a cup of dry white wine 2 tablespoons butter half teaspoon salt, freshly ground black pepper

*

Preheat oven to 200°. Peel the potatoes and cut into irregular long “sticks”, rinse in cold water and pat dry. Put the oil into a large roasting dish and add the potatoes. Toss them around in the oil to coat them then pour on the wine, dot with the butter and season with salt and pepper.

Bake for approximately one and a half hours, turning occasionally. Serve hot. - Mia.

Staples

Paella * Ingredients: Olive oil 750 g chicken thighs: fried till golden in olive oil on all sides; set aside 250 g chorizo: fry until cooked and the oil is released; set aside 2 onions – finely chopped 10 cloves of garlic – finely chopped 750 g short or medium-grain rice 1.75 L chicken stock 5 tomatoes I red capsicum 250 g green beans, cut into pieces 1-2tsp paprika 1/2 teaspoon saffron (toasted in a dry pan and crushed with 50 mls hot water) salt 500 g prawns 200 g green peas

Fry the finely chopped onions and garlic in olive/rendered chorizo oil. Add the rice and fry (as for risotto). Add 1 L of chicken stock, tomatoes, sliced capsicum and green beans. Stir well. Sprinkle with paprika, saffron and salt and stir well.

Add chicken and Chorizo. Add the remainder of the chicken stock. When the rice is cooked, stir through the prawns and peas. When everything is hot, take off the heat and lets stand for five minutes before serving with lemon wedges Mia. The Clifford Family Cookbook

15

Staples

Spinach and Ricotta Pasta Shells I loved this super delicious meal when having dinner at Ann’s. It was so good that I had to try the recipe and it is now a favourite of mine! Alex.

*

Filling 1 packet of frozen spinach (500g) 500g fresh ricotta 1/2 cup finely grated parmesan cheese 2 tablespoons chopped flat-leaf parsley leaves 1 tablespoon chopped dill sea salt and cracked black pepper lemon zest 1/4 cup pine nuts Ingredients 1 quantity basic tomato sauce (see recipe, below) or 500ml readymade tomato pasta sauce Approx 15 large pasta shells (or according to number) cooked in boiling salted water for a few minutes to soften. ½ cup finely grated parmesan cheese, extra 1/2 cup garlic breadcrumbs

Preheat the oven to 180°C (350°F).

To make the filling, thaw frozen spinach, squeeze out any excess moisture, and chop. Combine the spinach, ricotta, parmesan, parsley, dill, salt and pepper, lemon zest and pine nuts.

Spread one-third of the tomato sauce over the base of a greased ovenproof dish.

Stuff each shell with the spinach and ricotta mixture. Place each shell in the baking dish. Pour the remaining tomato sauce over the shells, sprinkle with the extra parmesan and breadcrumbs. Bake for 25–30 minutes or until heated through....watch carefully as the dish can dry out... I use stock/wine or more sauce to keep moist.

Basic tomato sauce: Heat a large saucepan over medium heat. Cook 2 teaspoons olive oil, 2 chopped garlic cloves and 1 chopped onion for 4–5 minutes or until tender. Add 2 x 400g (14 oz) tins lightly crushed tomatoes, 3 teaspoons sugar and ¼ cup chopped basil leaves. Simmer for 10 minutes or until thick and pulpy.

The Clifford Family Cookbook

17

Staples

Baby Whitebait Omelettes *

Absolutely irresistible.

Serve with fresh limes for squeezing.

3 eggs 300g fresh whitebait 1 teaspoon chopped chives 1 lime; zest and juice Salt and pepper to taste ½ cup fresh white breadcrumbs olive oil for frying

Whisk eggs and fold in whitebait, chives, lime zest, juice and salt and pepper. Lastly stir in breadcrumbs to make a light, fluffy batter.

Heat oil in a shallow frying pan and drop in small spoonfuls of whitebait batter. Cook on both sides until golden and puffed (3-4 minutes).

Makes about 30 - Jenny.

Staples

Greek Fish Casserole Ingredients ½ cup olive oil 1.3kg firm-fleshed fish fillets Juice of one lemon Salt and freshly ground black pepper 2 large onions, thinly sliced 8 fat garlic cloves, sliced 400g can tomatoes in juice (or 500g ripe tomatoes, skinned and diced) 1 teaspoon sugar 50g can anchovies, drained 200ml white wine Small bunch fresh basil, or 8 sprigs fresh parsley, chopped.

Topping: 225g feta cheese, drained and thinly sliced Freshly ground black pepper 2 teaspoons olive oil Fresh basil leaves

Preheat oven to 180°C. Oil a 3-4 litre casserole dish, line with fish slices, sprinkle lemon juice over and season generously with salt and pepper.

SautĂŠ onions in remaining oil until limp, add garlic and stir-fry for a few seconds. Add tomatoes and juice, sugar, anchovies, wine and basil.

Simmer for 15-30 minutes, uncovered, until well reduced (hardly any juices left but not dry) and slightly thickened.

Spoon over fish, cover with foil or a lid and bake for 15-20 minutes.

Topping: remove lid. Almost cover fish with feta cheese. Sprinkle pepper and olive oil over and dot with basil leaves. Grill until topping begins to turn golden brown.

Remove from grill and cool slightly, or serve immediately.

Serves 4-6 - Jenny The Clifford Family Cookbook

19

Smoky Chorizo and Israeli Couscous Salad * With Dan and Toby out of the house most of the year, the fridge has undergone a transformation, vegetables replace meat, almond milk gets introduced and chia seeds make an appearance. Salads become a large part of our diets, with this particular salad being my favourite! - Honor.

Serves 4-6 Ingredients 1 ¼ cups (250g) Israeli couscous 2 red capsicums 2 red onions 1 tbsp sweet chilli sauce 3 cloves garlic 3 Chorizo sausages ½ cup (80g) kalamata olives Olive oil 2 tsp smoked paprika 4 tomatoes, cut into wedges 1 cup fresh parsley, chopped 1 cup coriander leaves, chopped 1 large handful of baby spinach leaves Salt and pepper Dressing Juice of 1 lemon 1/3 cup white wine vinegar 1 tbsp honey 2 tsp Dijon mustard 1 ½ cups of vegetable oil salt and pepper

One cup of this dressing is needed.

Prevent oven to 180 celsius and cook couscous Core and de-seed the capsicums and cut into bite sized pieces, placing into a large bowl. Add the onion wedges, sweet chilli sauce, garlic, chorizo, kalamata olives and a good splash of oi. Sprinkle over the smoked paprika and some salt and pepper, tossing well to combine. Roast this for 30 minutes or until the chorizo and onions start to colour. Remove the oven and allow to cool.

In a large serving bowl combine the roasted vegetable and chorizo mixture, cooked isreali couscous, fresh tomato wedges, fresh herbs and spinach.

Drizzle over the dressing and mix.

Season to taste with salt and pepper.

Caramelised Onion Tart Phoebe, Honor and Stella made this out in Waiheke one year and it was yummy!

- Leslie.

Ingredients: Caramelised Onions 6 red onions (you can use brown too) 1½ cups water 1/3 cup brown sugar 1/3 cup balsamic vinegar 2 tbsp oil 1 tsp salt ground black pepper Peel onions and cut into thin wedges.

Place all the ingredients into a large / wide saucepan and bring to the boil.

Reduce heat and simmer gently, stirring now and then, for about 45 minutes until the liquid has all but evaporated and the onions are very soft. Leave the saucepan uncovered when you do this. During the final steps of cooking take care that the onions don’t catch and burn. Give then a stir now and then.

Remove from the heat and cool.

Caramelised Onion Tart

*

500g store bought flaky or short pastry 3 cups Caramelised onions 150g feta, grated or crumbled 2 tsp fresh thyme leaves Preheat the oven to 200˚C. Take your pastry base and roll out to approx. 35cm in diameter (you can do it in a circular or rectangular shape).

Spread Caramelised onions over the top of the pastry, leaving a 4cm border around the edge. Crumble the feta over the top and sprinkle with thyme.

Fold the pastry edges in towards the center to partially enclose the filling, then pleat in little folds to make a pastry border. Bake for 15 minutes then reduce heat to 18o˚C for a further 35-40 minutes until golden and crispy.

Serve hot accompanied by a green salad.

The Clifford Family Cookbook

21

Staples

Cold Chicken Curry * First you need to make mayonnaise: Lemon-Garlic Mayonnaise 1 whole egg 2 egg yolks ½ cup fresh lemon juice salt and freshly ground black pepper, to taste 3-4 large garlic cloves, peeled and chopped 2 ¼ cups best-quality olive oil (or maybe less) Cream of curry sauce: 1 tablespoon of oil 1 bay leaf 2 oz onion finely chopped salt, sugar, pepper 1 dessertspoon curry powder squeeze or two of lemon 1 good tablespoon tomato puree ¾ pint of mayonnaise 1 wine glass red wine 2-3 tablespoons lightly whipped cream ¾ glass water Combine the whole, egg yolks and ¼ cup of the lemon juice in the bowl of a food processor fitted with a steel blade.

Season to taste with salt and pepper and process for a minute. Drop the garlic through the feed tube and then begin to pour in the olive oil in a slow steady stream. (should take at least 5 minutes) When all of the oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste and correct seasoning.

You may want to add additional lemon juice. Transfer mayonnaise to a storage container, cover and refrigerate until ready to use.

Heat oil, add onion, cook gently 3-4 minutes, add curry powder and cook 1-2 minutes. Add puree, wine, water and bay leaf. Bring to boil, add salt, sugar and pepper to taste, add lemon juice and simmer with pan uncovered 5-10 minutes. Strain and cool. Add mayonnaise slowly. Adjust seasoning adding more lemon juice if necessary.

Finish with whipped cream.

2 cold chickens – roasted or poached Remove bones Mix chicken and sauce, arrange on dish and coat with extra sauce - Philippa.

Staples

Spicy Chicken Skewers We made these skewers with Ann and Honor on one visit to Auckland; Ann asked for the recipe but we are unsure if she ever got it, so here it is! - Leslie

Chermoula Marinade 2 cloves garlic, crushed 2 tbsp finely chopped fresh ginger 1 tsp ground ginger ¼ tsp cayenne pepper 2 tsp ground cumin 2 tsp brown sugar 1 tsp salt juice and finely grated zest of 2 lemons 1 cup unsweetened runny yoghurt ½ cup coriander leaves, tightly packed 1 tbsp preserved lemons, finely chopped (optional) Place all ingredients except the preserved lemons in a food processor or blender and whiz until smooth. Stir in the chopped preserved lemons, if using.

Chicken Skewers (serves 6-8) 10 (1.2kg) boneless chicken thighs, cut into thirds or quarters ½ recipe Chermoula Marinade

Place the chicken pieces in a bowl and stir through the Chermoula Marinade. Marinate the chicken in the fridge for at least one hour or up to 24 hours.

Soak 20 wooden skewers in water for at least half an hour. When you are ready to cook the chicken lift it out of the marinade and slide 2-3 pieces onto each skewer. Shake and discard any leftover marinade.

Bake the skewers in the oven at 200˚C for 15 minutes or until the chicken is fully cooked. You can also BBQ them if you prefer.

Transfer the cooked skewers to a serving plate and serve immediately, with if you like the left over Chermoula Marinade mixed with 1 cup Greek or any unsweetened yogurt.

*

The Clifford Family Cookbook

23

Staples

Chicken and Spinach Phyllo Pie ^

Ingredients: 5-6 boneless chicken breasts 2 tbsps oregano Salt and pepper Olive oil 1 cup cream 1⁄4 cup unsalted butter 1 onion finely chopped 3 cloves finely chopped garlic 250 grams spinach 2 1⁄2 tsps flour 1⁄2 tsp freshly grated nutmeg 1012 sheets phyllo 1⁄4 cup unsalted butter melted for brushing phyllo 150 grams feta crumbled

Method 1. Toss chicken strips with olive oil, oregano, salt and pepper.

2. Heat a heavy pan and quickly fry chicken until cooked. Set aside.

3. In small saucepan heat cream and keep warm.

4. Melt 1⁄4 c butter in chicken pan over medium heat and add onion, sauté until translucent. Add garlic and cook for 2 mins. Add spinach and cook stirring often until wilted (approx 3mins). Add flour and stir to blend. Simmer for 2 mins, then add warm cream and bring to boil. Reduce heat and stir in nutmeg and salt and pepper to taste.

Cooking 1. Preheat oven to 200.

2. Butter inside of pie dish.

Layer sheets of phyllo brushed with melted butter and joined together.

Slightly angle the sheets so that the bottom and sides of tin are covered with pastry. Spoon half the spinach mixture into the phyllo lined tin, cover mixture with cooked chicken strips and top with spinach mixture and sprinkle with crumbled feta.

3. Fold phyllo sheets back over the pie mixture so that it is more or less covered. Brush top with melted butter and bake in preheated oven for 1015 mins. At this stage put scrunched sheets of phyllo over top of pie and cook for a further 10 mins to decorate - Sarah

*

Serve hot.

The Clifford Family Cookbook

25

Desserts. *

The Clifford Family Cookbook

27

*

Grandma’s Christmas Pudding

Dessert

Florentines For 16 biscuits: 50g butter, softened ¼ cup brown sugar 3 Tbsp four ¼ flaked almonds 2 Tbsp red glace cherries, chopped 2 Tbsp green glace cherries, chopped 2 Tbsp chopped peel about 100g dark chocolate *** Soften, but do not melt the butter in a small mixing bowl. Add the brown sugar and flour and stir until thoroughly mixed. (Use absolutely level measuring tablespoons of flour since altered quantities produce biscuits which spread too far or not far enough!)

Stir the chopped nuts, cherries and peel into the butter, sugar and flour mixture. Butter oven-slides, or by lining them with Teflon baking liners.

Divide mixture in quarters. Form one quarter into four small balls and arrange on the tray, leaving plenty of space between them for spreading.

Bake in a pre-heated oven at 180°C for about 10 minutes, watching them carefully, in case they cook in a shorter time, eg. in a fan-assisted oven. The florentines are ready when they have spread evenly, and are an even brown all over.

Take from oven and push uneven bits back into shape before the biscuits cool and firm up. When cool enough to life, transfer them to a rack. When cold, carefully spread the flat underside of the florentines with melted dark chocolate. When the chocolate coating is solid, transfer the biscuits to a shallow airtight container where they can be kept for a few days. The biscuits will soften if allowed to stand exposed to the air - Jenny.

Note: If biscuits do not spread to 6-7cm across, you used too much flour. Use 1 teaspoon less next time! (Ed: probably doesn’t apply to you Mum!).

The Clifford Family Cookbook

29

Strawberry Summer Cake *

Baked for Joseph’s first birthday, enjoyed with Jen in Sydney!

This is now one of my favourite cakes to make because it is so delicious and looks lovely, but is easy! - Lil Ingredients 85g unsalted butter, at room temperature 1 1/2C (188g) all-purpose flour 1 1/2t baking powder ½ t table salt 1C plus 2T sugar 1 large egg 1/2C milk 1t vanilla extract 450g strawberries, hulled and sliced in half *** Preheat oven to 180°C. Butter a 10-inch pie pan or 9-inch deep-dish pie pan, or a 9- or 10-inch springform or cake pan.

Whisk flour, baking powder and salt together in a small bowl.

In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that!

Dessert

French Strawberry Tart ***

Pastry: mix 7 ounces of flour 3 ½ ounces of ground almonds and 3 ½ ounces of caster sugar.

Add one beaten egg, 3 ½ ounces of unsalted butter the zest of one lemon and a pinch of salt.

Mix together and add one further egg yolk.

Chill in a ball for at least 20 minutes.

Bake blind for 20 minutes; remove beans and bake for a further 20 minutes until golden. Stay cool.

Make a thick crème patissiere and spread over base of pastry.

Top with sliced strawberries.

Make a glaze by melting 4 tablespoons redcurrant jelly, with 2 tablespoons white wine. Cool slightly and pour over strawberries - Jess.

The Clifford Family Cookbook

31

Raspberry Tart * I certainly can’t claim ownership of this great recipe but it was on Ruth’s Dominion Post Recipe page one Saturday and I immediately liked the look of it, made it and have been making it ever since…in fact it has become a favourite with us all…Jenny and Ann make it regularly also.

The best thing about it is that you end up with a damp shortcake as opposed to pastry so no rolling out….and it is made in the food processor…can be easily made on the day you want to serve it - Philippa Ingredients 175 gr ground almonds 175 gr butter diced and softened 175 gr castor sugar….although I use ordinary!

175 gr self raising flour 2 eggs 500g fresh raspberries…frozen will do and quantity depends on what I have! ***

Preheat oven to 160. Lightly grease 23 cm loose bottom cake tin Place almonds, sugar, butter flour eggs in processor..pulse til ingredients JUST combined….spread mixture…should be like damp shortcake…over base of tin…sprinkle berries over mixture in even layer…top with remaining shortcake mixture…some berries can show through!

Bake for 40/45 mins until cake is pale golden.

Dredge cake with icing sugar…serve warm with whipped cream and fresh raspberries!

* * *

Dessert

Louise Cake * For the base 70g butter 55g sugar 2 egg yolks 1 tbsp lemon juice 1 tbsp 140g flour 1/2 tsp baking powder For the topping 5 tbsp raspberry jam * 2 egg whites 115g caster sugar 55g coconut * or other tart red jam

*

Getting ready Preheat the oven to 180°C and line a shallow 30cm x 20cm tin with baking paper, or butter it lightly. Soften the butter.

Mixing and baking 1. Cream the butter and sugar together until light then beat in the egg yolks and mix thoroughly.

2. Add the lemon juice, then sift in the flour and baking powder and mix to a firm dough.

3. Press the dough evenly into the prepared tin, and spread over the jam. You don’t need a thick layer.

4. Beat the egg whites until stiff then gently fold in the caster sugar and the coconut using a metal spoon.

Spread carefully over the jam, again trying to keep an even thickness. Sprinkle with a little more coconut.

5. Bake for about 25 minutes until the coconut is just turning a golden brown.

6. Remove from the oven and cut into squares or fingers while it is still warm - Sarah.

The Clifford Family Cookbook

33

Dessert

The Perfect Apple Pie * Again a borrowed and adapted recipe but one I have made many times‌it has a few great hints in it such as the method for making a syrup using the apple peelings‌and the pastry is a find!

Introduction Flaky Pastry 250gr plain flour pinch baking powder 110gr cream cheese 150gr cold hard butter 2tbsp cold water 2tsp vinegar or lemon juice Apple filling 5-6 green apples Put in a bowl: Juice and zest of ½ a lemon Good sprinkle of ground cloves 1/2c of sugar In a pot: 3/4c of water 1tbsp butter 2tbsp sugar

Process flour and baking powder and add cream cheese-whiz to a fine mealy texture. Cut butter into small cubes and add to processorwhiz long enough for butter cubes to coated with flour and beginning to be chopped up.

Stop the processor while the tiny lumps of butter are still the size of a pea. Add cold water and vinegar or lemon juice and process briefly.

The mixture will still be mealy and will not hold together in a ball.

Tip the contents of the processor into a large bowl and use your hands to press it together into a ball. Wrap the dough in plastic wrap and put in the fridge for 30 minutes before rolling out medium thin.

Wash quarter and peel apples-cut each Âź in2-3 pieces-put the apple pieces in the bowl with the lemon juice, zest and cloves and sugar-toss to coat. Put the peelings and cores in the pot with the water and sugar and butter. Cover with a lid and simmer until the peelings are soft, then remove the lid and continue to simmer until liquid has formed a light syrup- strain syrup over apple mixture in the bowl.

To bake the pie: Divide chilled pastry in half-roll out and drape pastry over the bottom of a loose bottomed pie dish or similar-pile apples and syrup into this pie dish- drape the second piece of pastry over the apple mixture and press down around the rim- use a knife to cut off the overhang. Crimp the edges firmly together. Brush the pie lightly with milk and sprinkle with sugar- cut a few slashes in the top-put the pie on a baking sheet to catch the drips and position towards the bottom of the oven to ensure that the bottom pastry is browned and crisp. Bake 45-55 minutes until the apples are cooked and the pastry brown-leave the pie to settle for an hour or so before serving at room temperature or gently warmed - Phillippa. ***

The Clifford Family Cookbook

35

Dessert

* Grandma’s Fudge Cake I think it goes without saying that Grandma Phyl’s chocolate fudge is world famous in our family. A popular treat for anyone with a sweet tooth, it has graced the tables of various family celebrations for many years. Grandma was well known to whip up a batch especially on birthdays but she would occasionally surprise by presenting it as an after school treat too. With wine biscuits and cocoa among its ingredients, it’s easy to see how it might be a favourite, especially with the young.

Making chocolate fudge at Ganges Road is one of my happiest memories of the time I spent with Grandma and while my version of the fudge these days isn’t as good hers, simply making it always make me smile - Tom.

Ingredients 125 g butter ½ cup sugar 2 T cocoa pinch salt 1 egg 1 packet wine biscuits ½ cup chopped walnuts (optional) ½ tsp vanilla essence

*** Melt the butter into a large pot. Add the sugar, cocoa and salt.

Beat the egg and add it to the mixture. Crush the biscuits...

Grandma told me she used a rolling pin and a plastic bag but did not worry about getting them too fine!! Add the crushed biscuits together with the walnuts and vanilla. Mix well together. Press out into a sponge roll tin lined with greaseproof paper. Allow to set overnight. Turn out on to a flat surface and ice with chocolate icing. Sprinkle with chopped nuts or grated chocolate if desired. Cut into fingers or squares.

The Clifford Family Cookbook

37

Dessert

Chocolate Coconut Truffles

I loved staying with Grandma and Grandad and have fond memories of making these delightful little treats in their kitchen at Ganges Road. Many hours were spent crushing biscuits and rolling chocolate balls into coconut. Grandad would measure out the brandy (often very generous amounts!!) and then I would proceed with the recipe.

*

A tray of truffles would be presented to Grandma and Grandad after their meal in the sun room. Served with vanilla icecream or simply on their own. They were their all time favourite! - Alex.

These truffles are very easy and quick to make (no baking required!) Recipe makes approximately 3040 balls (depending on size of balls).

I usually make double quantities, as they go so quickly!

Ingredients 1 packet plain sweet biscuits (Nice, Arrowroot, Wine Biscuits) 3 tblspns cocoa powder, sifted to remove lumps 1 cup fine desiccated coconut 1 can sweetened condensed milk 2-3 tblspns rum (Or brandy) 1 cup extra coconut (for rolling finished balls in) *** Method Finely crush biscuits in a food processor (or you could put them into a zip lock bag and crush with a rolling pin). Add cocoa powder, coconut, sweetened condensed milk and rum or brandy to crushed biscuits.

Combine all ingredients well (you should end up with a stiff mixture).

If it is a particularly hot day, or your mixture isn’t quite stiff enough for the balls to hold their shape, put the mixture in the fridge for 30 minutes or so before rolling.

Take large teaspoons of mixture and roll into balls, then roll balls in extra coconut to coat. Place in a single layer on a baking sheet or shallow plastic container and put in freezer. Once frozen, put into a container and keep in the freezer until ready to use.

The Clifford Family Cookbook

39

Dessert

A Perfect Pavlova * This has become a great family recipe and something of a signature dish for me…there are a few hidden tricks here…and we all know that the beating process must be thorough…can’t be hurried!! Since writing this up a few years ago…a few changes…I no longer brush the greaseproof paper with butter but now use baking paper! There are so many lovely sweets/desserts but something about a pav for an occasion...

I often double this recipe….or use 6 eggs/11/2 cups sugar and so on - Philippa.

Ingredients 4 egg whites 1 cup castor sugar ¼ cup granulated sugar 1 tablespoon cornflour 1 teaspoon lemon juice Beat egg whites until soft peaks form, gradually add castor sugar, beating until dissolved. This will take at least 5 minutes…and up to ten minutes. Sugar must be dissolved if meringue is to become crisp. Fold combined granulated sugar and cornflour into meringue with lemon juice.

Place sheet of greaseproof paper on oven tray, brush lightly with melted butter and dust lightly with sifted cornflour. Spread meringue onto paper.

Bake in slow oven 40 minutes, remove from oven and allow time to cool. Top with cream and lemon rind/berries and flaked almonds. Lovely with lemon curd.

The Clifford Family Cookbook

41

Panettone Zucotto * Bridie writes: “this isn’t actually something I’ve made for/eaten with Ann, but I hope she’ll enjoy it nonetheless…. It’s something I made for christmas with Virge, Tom et al in London last year. It’s a recipe of Gennaro Contaldo (Jamie Oliver’s mentor) and the review on christmas day was “delicious”! “

Ingredients - 1 kilo of ricotta - 140 grams of caster sugar - 40 grams of flaked almonds - 70 grams of candied fruit - 50 grams of chocolate chips - 1 tablespoon cocoa - 600 grams of panettone, cut into 2 round discs and the rest cut lengthways to 2.5 cm slices (the idea is simply to line the pudding bowl with the panettone, though, so the precise carving method is not too important!).

- 175 mls liqueur (Gennaro uses vin santo, I have used Disaronno) - extra cocoa for dusting - 1 pudding basin or bowl 15 cm in diameter

Mix together half the ricotta with 70 grams of the sugar, until creamy. Fold in 35 grams of candied fruit, 20 grams of flaked almonds and 25 grams of chocolate chips until all well amalgamated. Set aside.

Mix the remaining ricotta with the remaining sugar and cocoa powder, until creamy. Then stir in the remaining candied fruit, flaked almonds and chocolate chips.

Set aside.

Line the pudding basin or bowl with cling film, leaving quite a bit of excess around the edges. Line that with the slices of panettone and, with the help of a pastry brush, brush about three-quarters of the liqueur on the cake slices. Fill with the white ricotta mixture, which should half-fill the pudding basin.

Take one of the round panettone discs and place over the top and press gently, then drizzle over some of the liqueur. Fill with the chocolate ricotta mixture and cover with the other panettone disc, then drizzle with the remaining vin santo.

Bring up the overhang of cling film and place a weight on top, eg. a plate with a bag of sugar on it and place in the fridge for at least 6 hours.

Remove from the fridge, take off the weight and the cling film over the top. Turn upside-down onto a plate. Carefully remove the pudding basin and peel off the cling film. Dust all over with lots of sieved cocoa, and serve.

The Clifford Family Cookbook

43

*