Forkers Recipes!

Here you will find lots of different recipes which are all favorites of the Forkers. Whether it be from home grown produce, or just something tasty you want to share.

If you have a recipe that you want to be added to the page, send it to  and if you can, attach a photo of the finished dish.

Inka's Crab or Salmon Cakes


Lemon Dill Sauce:

1 cup mayonnaise
1/4 cup buttermilk [or sour cream]
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:

3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs [or cracker crumbs. or panko]
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil




To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake

For salmon cakes, I substitute about 1 lb steamed fresh wild sockeye salmon, {flaked, with all bones and skin removed] and add some fresh dill, snipped fine. I imagine you could use canned salmon, though.

 Bjay's Crumpets!

Note from Bjay: "I bought the rings (poaching rings) from Wilkinsons
And we used a hand held electric mixer."
Bjays Crumpets

• 450 g plain flour
• 1 tsp caster sugar
• 1 packets yeast, fast-action
• 350 ml skimmed milk
• 350 ml mineral water
• 1 tsp sea salt, finely ground
• 0.5 tsp bicarbonate of soda
• 1 tbsp sunflower oil
Prep time:
25 min, plus standing
Cook time:
30 min
makes 12

1. Sift the flour into a bowl with the sugar and fast-action yeast.

2. In a pan, heat the skimmed milk and water to 20C. Use a hand whisk to beat the
liquid into the flour to make a smooth batter.

3. Cover the bowl with cling film and leave to stand at room temperature for 2 hours.
The batter will more than double in size before falling slightly.

4. Beat in the salt and bicarbonate of soda. Leave to rest for 10 minutes.

5. Heat a heavy-based frying pan over a low flame. Moisten a piece of kitchen paper
with oil and rub over the inside of 4 metal crumpet rings and the hot
surface of the pan, placing the rings on top of the pan.

6. Put 3 tablespoons of batter into each ring. Cook for 6-8 minutes or until the
surface is set and filled with holes.

7. Turn the crumpets and rings over with a palette knife or spatula and cook for 2-3 minutes.
The first side should be chestnut brown, the second only barely coloured
and the crumpets about 3cm thick.

8. Lift off the rings with a cloth. Repeat the process, making 12 crumpets in all.

9. Serve the crumpets warm from the pan or allow to cool and then toast the pale side.

Pam's Carrot Cake!

100g pkt walnuts - chopped
12oz SR flour
1 teaspoon mixed spice or cinnamon
1 teaspoon bicarbonate of soda
12oz light muscovado sugar
6ozs sultanas or raisins
8ozs carrots peeled and grated
7 fl.oz sunflower oil
4 eggs
4 tablespoons milk


200g full fat philly
few drops vanilla extract
2 - 3 tablespoons icing sugar


Line a 2lb loaf tin or 8" round cake tin with parchment - I used the loaf tin so that I could cook two cakes at the same time

Gas mark 3 centre shelf of oven

Reserve a few walnuts for the topping and finely chop the rest. sift the flour,spice and bicarb into a bowl.Stir in the sugar,walnuts, sultanas and grated carrots
Beat together the oil,eggs and milk ,pour into the dry ingredients and mix well
Spoon into tin and bake for 1 and a quater to 1 and a half hours until cooked.
Leave to cool in the tin for about 15minutes then cool on a wire rack.

For the topping beat cream cheese and vanilla until smooth .Beat in the icing sugar ,spread over the top of the cake and sprinkle on the reserved walnuts
Yummy scrummy carrot cake - BBC recipe


 175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg

(freshly grated will give you the

best flavour)

For the frosting
175g icing sugar
1½-2 tbsp orange juice


Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. 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.)
Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Recipe from Good Food magazine, May 2002


Bjay's Daughter's Carrot Cake


225g/8oz Self Raising flour
10ml/2tsp baking powder
150g/5oz soft brown sugar
115g/4oz ready to eat dried fruit
eg  raisins, dried apricots roughly
chopped , sultanas etc
225g/8oz carrots – grated
2 small ripe bananas
2 eggs
150ml/1/4 pint sunflower oil

Lightly grease  18cm/7 in round loose base tin. Line the base

Preheat oven 180/gas 4

Put flour, baking powder and sugar into large bowl and mix. Stir in the dried fruit.

Using hands squeeze as much liquid out of carrots as you can and add them to the bowl.
Mash and mix in the bananas

Beat the eggs and oil together and pour them into mixture and mix together.

Put into prepared tin and cook for 1 – 11/2 hours until skewer comes out clean.

Best kept for a day or 2 before decorating and eating


Pam's Aubergine Bake!


I made this bake using the aubergines, courgette, tomatoes, garlic and red pepper.

I usually gently fry a chopped onion and a couple of garlic cloves in a little olive oil, add some chopped up red pepper and courgette and cook for a few minutes then add either a tin of chopped tomatoes or fresh when I have them in the garden. Season and cook gently for a few minutes.
While the sauce is cooking I dust aubergine slices in a little flour and fry them until they are cooked through. You can brush the slices with oil and either grill them or cook them in the oven but I prefer to fry them.
Next make the topping - a small pot of creme fraiche or Greek yoghurt mixed with 2 lightly beaten eggs some grated cheese and a dessertspoon of corn flour, salt and pepper to taste.
Layer the tomatoey sauce with the aubergine slices into a baking dish -top with the cheesy mixture and bake for approx. 30 minutes or until nicely browned and cooked Gas .no 4 middle shelf.

Lottie's Lemon Courgette Cake!


200g (7oz) grated courgette (no need to peel beforehand, and can be green or yellow courgettes)
150g (5oz) caster sugar
1 egg
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest (about 1 lemon's worth)

Preheat oven to 160C, Gas mark 3. Grease a loaf tin.

In one bowl mix together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon zest. Fold the flour mixture into the courgette mixture until just blended. This makes a quite runny mix. Pour into the prepared tin.

Bake for 45 minutes until a knife inserted in the centre comes out clean. If its still a bit gooey in the middle, another 10 mins should do the trick.

Remove from the oven and leave to cool for 10 mins in the tin. Then turn onto a wire rack to cool completely. Or sample while still warm! I have more than one loaf tin so make double the quantity

Stores well in an airtight container, also freezes well.

 Caz's Banana Cake!

Fork Handles - Banana Cake

Caz's Banana Cake


4 oz butter or margarine

6 oz sugar

8 oz self raising flour

2 eggs

2 large /3 medium, very ripe bananas


  • Heat the oven to 180oC (Fan Oven)
  • Grease a 2lb loaf  tin.
  • Mash the bananas with a fork.
  • Cream the butter and sugar together &mix in the eggs.
  • Mix in the mashed bananas.
  • Fold in the flour.
  • Transfer into the loaf tin and bake for 40 minutes at 180oC then lower the temperature to 150oC and cook for a further 30 minutes(Fan Oven)


Try to let it cool (turned out on a rack) before you eat it!

Bjay's Hot Cross Buns!



  • 300ml full-fat milk , plus 2 tbsp more
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g sachet fast-action or easy-blend yeast
  • 1 egg , beaten
  • 75g sultanas
  • 50g mixed peel
  • zest 1 orange
  • 1 apple , peeled, cored and finely chopped
  • 1 tsp ground cinnamon


  • 75g plain flour , plus extra for dusting


  • 3 tbsp apricot jam


  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast (see Tip, below) into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  4. Divide the dough into 15 even pieces (about 75g per piece - see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  5. Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below). Bake for 20 mins on the middle shelf of the oven, until golden brown.
  6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Dave's Super Moist carrot Cake!
Super Moist Carrot Cake - Fork Handles
Serves: 8

290g plain flour (can use wholemeal if you prefer)
100g light brown soft sugar
100g caster sugar
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
3 egg equivalent of vegan egg replacer
300g grated carrots
1 small can crushed pineapple
180ml vegetable oil (or nut oil if you prefer)
60ml good quality maple syrup or honey
1 vanilla bean pod
100g chopped walnuts or pecans

For the cream "cheese" frosting:
220g soya/vegan cream cheese
75g vegan margarine (soya tastes nicest)
1 vanilla bean pod or 1 tsp essence
250g icing sugar

Your recipe doesn't have to be vegan, simply use normal ingredients such as eggs and cream cheese etc
Preparation method
Prep: 20 mins | Cook: 45 mins | Extra time: 4 hours, chilling

1.Preheat oven to 170 C / Gas 3.Line the bottom of 3 x 9" cake tins with greaseproof paper and lightly grease with low fat "butter" spray.
2.In a large bowl mix together: flour, bicarb, baking powder, salt, allspice, cinnamon.
In a separate bowl using an electric whisk mix the egg replace and sugar until creamy, add the vanilla, oil and maple syrup.
3.Mix the wet and dry ingredients together until well blended.
Add the carrots, pineapple and nuts and mix well.
4.Divide the mixture equally between the 3 tins.
Bake for 40-45 minutes or until a skewer comes out clean. Cool slightly before turning out onto wire rack to cool completely.
5.Using an electric whisk, beat the margarine and cream cheese until just mixed together *do not over-beat*.
Sieve the icing sugar into the mixture and stir until well mixed, add the vanilla and mix again.
Chill the icing until the cake is cooled completely.
6.Layer the cake with a small amount of icing in between each layer, then cover the outside with the remaining icing.
This icing tends to be runnier than a regular cream cheese icing, but will firm up once chilled.
7.Decorate with halved walnuts or pecans. Chill for about 4 hours or overnight if possible (if you can wait that long!!).
Caz's Apple Cake!
Caz's Apple Cake - Fork Handles


6 oz (175g) Self Raising Flour

6 oz (175g) Caster Sugar

1 tsp Baking Powder

3 eggs

6 oz (175g) Soft Margarine

1 rounded tsp Ground Cinnamon

2 oz (50g) Chopped Nuts

1 oz (25g) Sultanas

3 Dessert Apples (e.g. Granny Smiths)

Demerara Sugar to sprinkle on top

8 inch (20cm)  tin - greased & lined

Cream margarine & sugar and add eggs one at a time.

Sift in flour, baking powder and cinnamon.

Add sultanas and half the nuts.

Mix well.  Place in tin and smooth the top.

Peel, core  and slice the apple and overlap on top of the cake.

Sprinkle with demerara sugar and the remaining nuts.


Bake at 170 C for approx. 1 hour.


Leave cake in tin for 10 mins then turn out cake and cool on wire rack.

BJays's Chocolate fudge Cake!
Note from Bjay: 'If anyone has the time to cook it I would appreciate honest comments, not just 'it's lovely'. Comments on taste, texture, flavour (improvements)'
For 8 ins (20cm) cake tin
Double line the tin up the sides and the base.
325g unsalted butter
325g dark chocolate ( I have used half Bournville and half 70% cocoa solids)
50 ml strong coffee
1 1/2 tspn vanilla essence
325g plain flour
1 tspn baking powder
1 tspn bicarbonate of soda
475g light brown soft sugar
5 eggs
284 ml sour cream
Heat oven to 160C/fan140C/gas 4
Put butter and chocolate in saucepan and melt on a very low heat, stirring until smooth
Stir in coffee and vanilla essence, leave on  side
Sift flour, bicarb and baking powder into a big bowl.
Stir in sugar making sure there aren't any lumps in the sugar.
Beat the eggs and sour cream together ina jug
Pour into flour mixture with the chocolate mixture and stir with a wooden spoon until you have a thick chocolatey batter.
Pour into prepared tin and bake for 2 1/2 hours - don't open the oven door before 2 hours is up.
Once cooked leave in the tin until cold. 
Slice in half and fill with white chocolate butter cream or fudge icing.

This can be cooked in 2 tins where it will take an hour or so.
David K's Chocolate and Beetroot Cake!
Note from David: 'This is a lovely moist cake and is doesn't taste of beetroot...promise!'


1¼ oz Cocoa powder
4¼ oz Plain flour
1½ tsp Baking powder
1 Pinch salt
5¼ oz Caster sugar
8½ fl oz Corn oil
1½ tsp Vanilla essence
3 eggs beaten
1 pack or (9oz) cooked beetroot, pureed
4oz Plain dark choc (60% +), broken into small pieces


Preheat the oven to 375F/190C/Gas 5 and grease an (7") round cake tin.
Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.
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