Now the power is back on!! I hope you are all either busy with your Crafting, Cooking practice or tending your fruit and Veg ready for the Show on Saturday, August 3rd.
As a reminder here is the list of categories and the recipe for the Roulade (39) below that;
FRUIT & VEGETABLES
(Trophy donated by Mr & Mrs P Thomas)
1. 5 Radish
2. 1 Cabbage
3. 1 Cauliflower
4. 3 Tomatoes
5. 1 Cucumber
6. 4 Carrots with Trimmed Tops
7. 8 Raspberries on a Small Plate
8. Tray of 5 veg, 1 Of Each Type
9. 5 Pods of Peas
10. 5 Pods of Broad Beans
11. 3 Red Beet With Trimmed Tops
12. 3 Potatoes
13. 1 Lettuce
14. 5 Runner Beans
15. 3 Onions Grown from Seed
16. 3 Onions Grown From Sets
17. 5 French/Dwarf Beans
18. Pot Grown Edible Chilli Plant
19. Any Vegetable or Fruit not listed
FLOWERS
(Trophy donated by Mr & Mrs H Ridsdale)
20. 4 Marigolds
21. 1 Rose
22. 1 Sunflower in Vase
23. 4 Sweet Peas
24. 3 Pansies
25. Best Scented Rose
26. Vase of Mixed Garden Flowers
27. 1 House Plant
28. Herbs Grown In A Kitchen Container
FLOWER ARRANGEMENT
(Trophy donated by John & Barbara Peel)
29. Garden In A Tray
30. Ladies Buttonhole
31. Arrangement using Only Foliage
32. Flowers in an Unusual Container
33. Posy Of Flowers
34. A Harvest Arrangement
COOKERY
(Trophy donated by MR J. R. Hall)
35. 3 Brownies
36. 1 Bread Loaf
37. 4 Pieces Of Non Bake Tray Bake
38. 3 Cheese Scones
39. Meringue Roulade (Follow Enclosed Recipe)
40. 3 Pieces Of Flapjack
41. Fruit Pie
42. Fruit Loaf
43. 3 Fruit Scones
44. Victoria Sandwich (Filled)
45. Quiche—Any Variety
PRODUCE
(Trophy donated by Mr & Mrs J Layton)
46. Jar of Raspberry Jam
47. Jar of Strawberry Jam
48. Jar of any other Jam
49. Jar of Marmalade
50. Jar of Lemon Curd
51. Jar of Chutney
52. Jar of Pickles—Any Variety
53. 6 Eggs
54. Homebrewed Alcoholic Beverage
ARTS & CRAFTS
(Trophy donated by Mr & Mrs N Jaques)
55. Decorated Item From Your Recycling Bin
56. Home Made/ Knitted Garment
57. Painting/Picture
58. Poem
59. Homemade Doorstop
60. Decorated Hat
61. Any Other Hand Made Object
PHOTOGRAPHY
(Trophy donated by Mr & Mrs G Jones)
62. Photography—Landscape*
63. Photography—Farming Life*
64. Photography—Flowers or Nature*
65. Photography—Family Fun*
66. Photography—Movement*
67. Photography—Festival*
68. Photography—Sport*
69. Photography—A Portrait*
*Photographs to be taken by Exhibitor in the last 12 months and no larger than A4 please.
CHILDREN’S CLASSES
(Trophy donated by Helen Todd for the Best Entry)
5 and Under Age Group
70. Playdoh Model
71. Picture/Drawing
72. A Face On A Plate
73. Decorated Stone
6—12 Age Group
74. Picture/Drawing
75. Decorated Cupcakes (Judged Only On Decoration)
76. Handicraft or Model
77. Photograph
78. Decorated Egg
79. Bookmark, Any Medium
80. Poem
Children’s classes are open to wider family members of Bielby residents.
Entries made by 13 to 16 year olds will now be judged as adult entries.
Raspberry Meringue Roulade
This is rather an unusual idea, and it makes a generous roulade. an excellent size for a party. It also freezes extremely well. Simply wrap in foil to freeze, then allow about 8 hours to thaw before serving.
- Cake tin needed: a 33 x 23cm (13 x 9in) Swiss roll tin
- 5 large egg whites
- 275g (10oz) caster sugar
- 50g (2oz) flaked almonds
For the filling;
- 300ml (½ pint) double cream
- 350g (12oz) fresh raspberries
Step one: Preheat the oven to 220°C/Fan 200°C/gas 7. Line the tin with non-stick baking parchment.
Step two: Whisk the egg whites until very stiff. Gradually add the sugar, a teaspoon at a time, whisking well between each addition. Whisk until very, very stiff and all the sugar has been added.
Step three: Spread the meringue mixture into the prepared tin and sprinkle with the almonds. Place the tin fairly near the top of the preheated oven and bake for about 8 minutes until pale golden. Then reduce the oven temperature to 160°C/325°F/gas 3 and bake the roulade for a further 15 minutes until firm to the touch.
Step four: Remove the meringue from the oven and turn it almond side down onto a sheet of non-stick baking parchment. Remove the parchment from the base of the cooked meringue and allow to cool for about 10 minutes.
Step five: While the meringue is cooling, whisk the cream until it stands in stiff peaks, and gently mix in the raspberries with a spoon. Spread the cream and raspberries evenly over the cooled meringue. Start to roll from the long end fairly tightly until rolled up like a roulade. Wrap in non-stick baking parchment and chill before serving.
Leftover egg yolks should be stored in the fridge in a small container. Pour a tablespoon of cold water over the top, and then cover with clingfilm. Use within a week.
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